Special buckwheat flour and flour product prepared from special buckwheat flour

A technology of buckwheat flour and special flour, which is applied in the direction of material inspection, starch contamination testing, food testing, etc. It can solve problems such as poor elasticity, hard taste of bowl products, and difficulty in mixing evenly

Pending Publication Date: 2021-05-28
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the diversification of buckwheat varieties and production areas in the market, the phenomenon of mixed varieties and mixed harvests is very common, it is difficult to purchase a single pure buckwheat variety, and the difference in the processing technology of buckwheat flour has led to the purchase of buckwheat flour in the market. The quality of the products varies greatly, and it is also accompanied by the fact that the bowls are difficult to stir evenly after steaming, resulting in hard lumps, and the taste of the bowls is hard, poor in elasticity, sticky to the teeth, and easy to break.
[0003] It has been reported in the literature that the sensory properties of different buckwheat varieties are different. The Xinong 9987 buckwheat dough has strong elasticit

Method used

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  • Special buckwheat flour and flour product prepared from special buckwheat flour
  • Special buckwheat flour and flour product prepared from special buckwheat flour
  • Special buckwheat flour and flour product prepared from special buckwheat flour

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preparation example Construction

[0122] The method for preparing the special buckwheat flour of the present invention includes compounding two or three or more buckwheat flours to obtain a stable TSI of 3-8, a torque difference of 0.05-0.55, and a disintegrating Special buckwheat flour powder with solution ratio of 10-32%. In some specific embodiments of the present invention, the stability TSI of the special buckwheat flour is 4-7, the torque difference is 0.15-0.45, and / or the disintegration ratio is 15-28%.

[0123] use

[0124] Use of Stability TSI, Torque Difference, and Disintegration Ratio in Evaluating the Quality of Special Buckwheat Flour

[0125] In a specific embodiment of the present invention, if the TSI is 3-8, the torque difference is 0.05-0.55, and the disintegration ratio is 10-32%, the quality of the special buckwheat flour is better, for example, The bowl dough prepared by using the special buckwheat flour has better characteristics.

[0126] In a specific embodiment of the present inve...

Embodiment 1

[0153] Commercially available buckwheat flour 2, 3 and 5 were compounded according to the ratio of 40:40:20 to obtain mixed buckwheat flour 1. After testing, its TSI was 4.67, the torque difference was 0.284, and the disintegration ratio was 25.3%.

Embodiment 2

[0155] Commercially available buckwheat flour 3 and 6 were compounded at a ratio of 70:30 to obtain mixed buckwheat flour 2. After testing, its TSI was 6.87, the torque difference was 0.158, and the disintegration ratio was 15.5%.

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Abstract

The invention provides special buckwheat flour and a flour product prepared from the special buckwheat flour. The special buckwheat flour provided by the invention has the stability TSI of 3-8, torque difference of 0.05-0.55 and a disintegration ratio of 10-32%. The invention further provides a method for evaluating the quality of the special buckwheat flour, a method for improving the quality of the special buckwheat flour, application of the TSI, the torque difference and the disintegration ratio in evaluating the quality of the special buckwheat flour and application of the TSI, the torque difference and the disintegration ratio in controlling the quality of the special buckwheat flour. The flour product is prepared from the special buckwheat flour provided by the invention. Bowl balls prepared from the bowl ball flour prepared in the invention have the advantages of being full and uniform in tissue, rich in elasticity and toughness, tasty and refreshing in taste, not sticky to teeth, chewy and the like.

Description

technical field [0001] This application belongs to the field of food processing. Specifically, the application provides a special buckwheat flour and flour products prepared therefrom. The present application also provides a method for evaluating the quality of the special buckwheat flour and a method for improving the quality of the special buckwheat flour. Background technique [0002] Wan Tuan, also known as Wan Tuo, is a Shanxi snack. It is a buckwheat noodle product processed by adding buckwheat flour to water and stirring it into a thin paste, and then cooking and cooling. In the past, bowl holders were mainly made by traditional handicrafts and sold in the form of small stalls. At present, with the industrialization of the food industry and the development of e-commerce, the sales of bowl products have become increasingly widespread, and living standards have improved. , People are increasingly fond of miscellaneous grains and have higher and higher requirements for...

Claims

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Application Information

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IPC IPC(8): A23L7/10G01N33/10G01N11/00
CPCA23L7/198A23L7/10G01N33/10G01N11/00
Inventor 邓玉雯林怡刘亚楠岑涛
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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