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A technology of teff and noodles, which is applied to the functions of food ingredients, food heat treatment, and food ingredients as taste improvers, etc. It can solve the problems of poor protein quality and difficulty in meeting consumers' consumption needs for whole grain noodles, and achieve enhanced pulling elongation properties, reducing noodle breakage rate, improving smoothness and texture
Pending Publication Date: 2022-05-27
无锡赞匠生物科技有限公司
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However, due to the high fiber content and poor protein quality, the breaking rate of salt white noodles made from whole teff dough reaches 100%. There is no whole teff noodle product at home and abroad, and it is difficult to meet consumers' consumption demand for whole grain noodles.
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preparation example Construction
[0022] Based on this discovery, the inventors of the present application finally developed a method for preparing whole teff noodles, which includes:
[0023] Step 1. Weigh 5 parts of whole teff powder and 40 parts of water by weight, and after pre-gelatinization treatment, cool to room temperature to obtain gelatinized material;
[0024] Step 2, weigh 95 parts of whole teff flour, 5-25 parts of gluten flour, 5-20 parts of gluten, 0.5-5 parts of potato starch, 0.05-0.2 parts of polysorbate, 0.5-20 parts of 2 parts and 25 parts of water, mixed with the gelatinized material obtained in step 1;
[0025] Step 3, kneading the noodles, rolling after the noodles, and cutting into strips to make the whole teff noodles.
[0026] The invention utilizes the cross-linking and synergistic effect of proteins to strengthen the tensile properties of the whole teff noodles, meet the preparation requirements of the whole teff dough, and improve the processing quality of the noodles. In partic...
Embodiment 1
[0028] Step 1. Weigh 5 parts of whole teff flour and 40 parts of water by weight, pre-gelatinize at 100° C. for 5 minutes, and cool to room temperature to obtain a gelatinized material.
[0029] Step 2, by weight, weigh 95 parts of whole teff flour, 15 parts of gluten flour, 10 parts of gluten, 1 part of potato starch, 0.1 part of polysorbate, 2 parts of salt, and 25 parts of water, and the same as step 1. The resulting gelatinized material is mixed.
[0030] Step 3. Knead the noodles for 15 minutes, roll the noodles for 15 minutes, roll them 15 times, and cut into strips to make whole teff noodles.
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Abstract
The invention provides full teff noodles and a preparation method thereof, and the preparation method of the full teff noodles comprises the following steps: step 1, weighing 5 parts by weight of full teff powder and 40 parts by weight of water, carrying out pre-gelatinization treatment, and cooling to room temperature to obtain a gelatinized material; step 2, weighing 95 parts by weight of whole teff powder, 5-25 parts by weight of vital gluten, 5-20 parts by weight of glutelin, 0.5-5 parts by weight of potato starch, 0.05-0.2 part by weight of polysorbate, 0.5-2 parts by weight of salt and 25 parts by weight of water, and mixing with the gelatinized material obtained in the step 1; and step 3, kneading dough, softening the dough, rolling, and cutting into strips to obtain the full teff noodles. According to the invention, the cross-linking and synergistic effects of proteins are utilized, so that the tensile property of the full teff noodles is enhanced, the full teff dough preparation requirements are met, and the processing quality of the noodles is improved.
Description
technical field [0001] The invention relates to the field of food processing, in particular to whole teff noodles and a preparation method thereof. Background technique [0002] Because of its rich content of vitamins, alkaloids and phytosterols, whole grain foods have health-care effects such as weight control, prevention of cardiovascular and cerebrovascular diseases and diabetes. [0003] Teff has a relatively high content of dietary fiber and a relatively low glycemic index, thus helping to prevent and manage diabetes. Therefore, whole teff noodles have the potential to become a mass consumer food. However, due to the high fiber content and poor protein quality, the current 100% breakage rate when making salt-white noodles from whole teff dough. There is no whole teff noodle product at home and abroad, and it is difficult to meet consumers' demand for whole grain noodles. SUMMARY OF THE INVENTION [0004] In order to solve and realize the above-mentioned technical pr...
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