Preparation method of high-nutrition coarse cereal bread flour

Abstract

The invention discloses a preparation method of high-nutrition coarse cereal bread flour. On the premise of ensuring the proper wet gluten content, water content and good processing characteristics ofthe coarse cereal bread flour, the processing properties of the coarse cereal flour such as catalytic yeast fermentation, foaming, coagulation and the like and the baking quality can be improved without adding flour modifiers such as potassium bromate, azodicarbonamide and the like, and meanwhile, the content of dietary fibers in the bread flour is increased; according to the characteristics of raw materials, different processes such as enzymolysis combined with ultrasonic extraction and the like are adopted, so that nutritional ingredients in the bread flour are properly decomposed, the digestibility is improved, and the nutritional degree is high; corresponding raw materials are premixed while being conveyed in a conveying pipe through a conveying auger, and the corresponding raw materials in a grinding cylinder are ground through three grinding rollers; and meanwhile, through the design of an airflow classifier, the raw materials are mixed and ground in a low-temperature environment, and the grinding efficiency is high.

Description

technical field [0001] The invention relates to the technical field of bread flour preparation, in particular to a preparation method of high-nutrition miscellaneous grain bread flour. Background technique [0002] Bread flour is a kind of flour, which is made from hard wheat. Bread flour has high gluten content, good quality, high toughness, good elasticity, and large bubble volume. The bread flour sold in the market is made by mixing dry bread and baked high-gluten flour, which will contain certain pigments and foaming agents. [0003] The patent document (201310067903.7) discloses a kind of leavened bread flour without additives and its preparation method. Compared with wheat flour alone, the bread made by this method is more bulky and has a better taste. Not high, bread flour needs to be pulverized, ground, and mixed during preparation, and the situation that powders are likely to stick into agglomerates during existing processing and mixing, and the efficiency of the e...

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Problems solved by technology

[0003] The patent document (201310067903.7) discloses a kind of leavened bread flour without additives and its preparation method. Compared with wheat flour alone, the bread made by this method is more bulky and has a better taste. Not high. Bread flour needs to be crushed, ground, and mixed during preparation. The existing processing and mixing are prone to sticking of flour into lumps. At the same time, the efficiency of the entire crushing and grinding is not high.

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