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Special flour for steamed buns and preparation method of special flour for steamed buns

A technology for special flour and steamed bread, which is applied in the field of steamed bread special flour and its preparation, which can solve the problems of decreased palatability, influence on the consumption of aleurone steamed bread, and smaller volume, and achieve rich nutrition, good product flavor and taste, and excellent processing performance Effect

Inactive Publication Date: 2020-06-23
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the addition of wheat aleurone layer powder, the quality of steamed bread will gradually decline, and the volume will become smaller and the palatability will decrease, which will affect the consumption of aleurone steamed bread.

Method used

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  • Special flour for steamed buns and preparation method of special flour for steamed buns
  • Special flour for steamed buns and preparation method of special flour for steamed buns
  • Special flour for steamed buns and preparation method of special flour for steamed buns

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preparation example Construction

[0030] Another aspect of the present disclosure provides a preparation method of special flour for steamed bread, the method comprising the following steps:

[0031] S1, carry out stabilization treatment to wheat aleurone layer powder, obtain the wheat aleurone layer powder after stabilization treatment; Described stabilization treatment is to utilize turbine thin-layer drying system to carry out dry heat treatment to described wheat aleurone layer powder;

[0032] S2, compounding the stabilized wheat aleurone layer powder and common flour to obtain compound flour; the common flour is medium-gluten flour and / or high-gluten flour;

[0033] S3. Add a biological enzyme preparation to the compound powder; the biological enzyme preparation contains at least one of single glucose oxidase, pentosanase and fungal α-amylase.

[0034] According to the method provided by the present disclosure, the stabilization treatment of the wheat aleurone layer is realized by using the turbine thin-...

Embodiment 1

[0042] After the freshly prepared wheat aleurone layer powder is sent to the heating tank of the turbine thin-layer drying system, a dynamic thin layer is formed on the inner wall of the container by means of strong eddy currents, and it is attached to the cylindrical inner surface of the cylinder and moves continuously until it is moved into the tank. At the discharge port, the average temperature of the inner wall of the tank is 180°C, and the cumulative residence time of the material in the tank is 30s. After the powder is cooled, the stabilized wheat aleurone layer powder sample is obtained.

[0043] The above-mentioned stabilized wheat aleurone layer powder and medium-gluten flour are compounded in a mass ratio of 1:5, and then based on the mass of compounded powder, 45mg / kg glucose oxidase, 60mg / kg pentosanase, 10 mg / kg of fungal α-amylase to obtain the special flour for steamed bread in this example.

Embodiment 2

[0045] The freshly prepared wheat aleurone layer powder is impregnated by spray method, and the amount of water added is 6% of the mass of the powder. After the impregnated material is sent to the heating tank of the turbine thin-layer drying system, it forms on the inner wall of the container by strong eddy currents. The dynamic thin layer is attached to the cylindrical inner surface of the cylinder and moves continuously until it is moved into the discharge port of the tank. The average temperature of the inner wall of the tank is 210 °C, and the cumulative residence time of the material in the tank is 45s. After the powder is cooled The stabilized wheat aleurone layer powder sample was obtained.

[0046] The above-mentioned stabilized wheat aleurone layer powder and medium-gluten flour are compounded in a mass ratio of 1:4, and then based on the mass of compounded powder, 80 mg / kg glucose oxidase and 120 mg / kg pentosanase are added. The special flour for steamed bread in th...

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Abstract

The invention provides special flour for steamed buns and a preparation method of special flour for steamed buns. Wheat aleurone layer flour is added to the special flour for steamed buns; in percentage by mass, the addition amount of the wheat aleurone layer flour is larger than or equal to 20%; and besides, the content of dietary fiber in the special flour for the steamed buns is larger than orequal to 7.0%, and the content of araboxylan is larger than or equal to 3.6%. The steamed buns produced from the special flour for the steamed buns have the advantages of rich nutrients, excellent dough processing performance and good product flavor and taste.

Description

technical field [0001] The application belongs to the field of food processing, and in particular, relates to a special flour for steamed bread and a preparation method thereof. Background technique [0002] The wheat aleurone layer is the innermost cell of the wheat kernel cortex, located between the wheat kernel seed coat and endosperm. Although the wheat aleurone layer only accounts for 7%-9% of the total mass of wheat grains, it is rich in more than 70% of important nutrients in wheat, such as vitamins, minerals, beneficial lipids, phenols, dietary fiber, etc. For the soft gold in wheat. Studies have confirmed that the wheat aleurone layer has obvious effects on improving "three highs", constipation and obesity, and is an indispensable core component of whole wheat food. Since the average particle size of wheat aleurone particles is 1 / 2-1 / 3 of that of ordinary flour, it completely abandons the shortcomings of rough taste and poor processing performance of whole grain f...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/104A23L33/00
CPCA23L7/10A23L7/104A23L33/00
Inventor 刘丽娅周素梅佟立涛王丽丽周闲容何新益岳颖李娜娜
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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