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Method for improving wheat flour yield

A technology of wheat flour and flour yield, applied in application, grain processing, grain milling, etc., can solve problems such as reducing taste and elasticity, and achieve the effects of increasing wet gluten content, improving performance and high nutritional value

Inactive Publication Date: 2021-01-19
安徽侯王面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Wheat flour with different flour extraction rates has different effects on different flour products. Wheat flour with a lower flour extraction rate will reduce the taste and elasticity of steamed bread to a certain extent.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] A method for improving the extraction rate of wheat flour, comprising the following steps:

[0067] (1) Remove miscellaneous:

[0068] The raw material wheat is screened to remove impurities; the removal of impurities includes: removing soil clods, stones, foreign grain particles and diseased grains in the wheat.

[0069] (2) Heat treatment:

[0070] Under the condition that the relative air humidity is 55%, adjust the temperature to 40°C, carry out heat preservation and heat treatment for 40min, and then take it out to obtain the heat-treated wheat; in the heat treatment, the heating rate of the adjusted temperature is 2°C / 10s; 3 times with an interval of 10 minutes each time.

[0071] (3) Microwave activation treatment:

[0072] The heat-treated wheat obtained above was subjected to microwave activation treatment to obtain microwave activated wheat; the microwave activation treatment time was 120s; the microwave power was 450W.

[0073] (4) Tempering treatment:

...

Embodiment 2

[0081] A method for improving the extraction rate of wheat flour, comprising the following steps:

[0082] (1) Remove miscellaneous:

[0083] The raw material wheat is screened to remove impurities; the removal of impurities includes: removing soil clods, stones, foreign grain particles and diseased grains in the wheat.

[0084] (2) Heat treatment:

[0085] Under the condition that the relative air humidity is 60%, adjust the temperature to 46°C, carry out heat preservation and heat treatment for 50 minutes, and then take it out to obtain heat-treated wheat; in the heat treatment, the heating rate of the adjusted temperature is 2°C / 10s; during the heat treatment, stir the wheat 3 times with an interval of 10 minutes each time.

[0086] (3) Microwave activation treatment:

[0087] The heat-treated wheat obtained above was subjected to microwave activation treatment to obtain microwave activated wheat; the microwave activation treatment time was 150s; the microwave power was ...

Embodiment 3

[0096] A method for improving the extraction rate of wheat flour, comprising the following steps:

[0097] (1) Remove miscellaneous:

[0098] The raw material wheat is screened to remove impurities; the removal of impurities includes: removing soil clods, stones, foreign grain particles and diseased grains in the wheat.

[0099] (2) Heat treatment:

[0100] Under the condition that the relative air humidity is 56%, adjust the temperature to 43°C, carry out heat preservation and heat treatment for 42min, and then take it out to obtain the heat-treated wheat; in the heat treatment, the heating rate of the adjusted temperature is 2°C / 10s; in the heat treatment process, stir the wheat 3 times with an interval of 10 minutes each time.

[0101] (3) Microwave activation treatment:

[0102] The heat-treated wheat obtained above was subjected to microwave activation treatment to obtain microwave activated wheat; the microwave activation treatment time was 130s; the microwave power w...

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Abstract

The invention discloses a method for improving a wheat flour yield, and relates to the technical field of wheat flour processing. The method comprises the following steps of (1) removing impurities; (2) heat treatment; (3) microwave activation treatment; (4) wheat wetting treatment; and (5) grinding treatment. According to the method, wheat is subjected to a series of treatment, the performance ofwheat flour prepared by grinding is greatly improved, especially the wet gluten content is obviously increased, and the wheat flour is more suitable for steamed bun making through increasing the wetgluten content.

Description

technical field [0001] The invention belongs to the technical field of wheat flour processing, in particular to a method for improving the yield of wheat flour. Background technique [0002] Wheat is one of the most important food crops in the world. The production of domestically produced wheat ranks among the top in the world. In recent years, the amount of high-quality imported wheat has also been increasing. Wheat grain hardness is one of the important indicators of milling and subsequent processing quality. It not only affects the milling process but also relates to the quality of flour. Therefore, it is also an important evaluation index for classification, grading and pricing in wheat trade. Hardness is defined as the amount of force required to break the kernel. Wheat is generally divided into hard wheat and soft wheat. Hard wheat and soft wheat have great differences in processing characteristics. Due to the different hardness, there are differences in the temperin...

Claims

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Application Information

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IPC IPC(8): B02C9/04B02B1/00B02B1/08B02C11/08
CPCB02B1/00B02B1/08B02C9/04B02C11/08
Inventor 侯立秋徐松侯立国
Owner 安徽侯王面业有限公司
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