Production method of puffed flour made from food grains

Abstract

The present invention discloses a method for producing puffed cereal grain flour. On the basis of traditional production technique of cereal grain flour a puffing procedure is added, the puffed cereal grain flour can be added into the cereal grain flour which is not puffed according to a certain ratio, and the sweet worm wood powder and glutinous rice flour as quality improving component can be added. Said invented process can raise the water absorption property and rheological property of its dough, and can make the puffed cereal grain flour have strong viscosity and elasticity, so that it can improve the palatability of said cereal grain flour food.

Description

technical field [0001] The invention relates to a grain processing production method, in particular to a production method of miscellaneous grain flour. Background technique [0002] Multigrain food has high nutritional value and good flavor, and has been developed and utilized in many countries and regions. Traditional miscellaneous grain flour production has basically formed an industrialized production scale. All kinds of miscellaneous grains have unique nutritional components, and they have great development prospects as bulk foods. However, there is a lack of gluten and gelatin, the main substances that form gluten, in miscellaneous grains, so that when water is added to the dough, the dough has poor elasticity and does not form, and it does not have the performance of making a variety of foods like wheat flour, such as making Noodles, dumplings, pancakes, steamed buns, etc. Like this, just limit the scope of use of miscellaneous grains, make its edible scope stay in...

AI Technical Summary

Problems solved by technology

At the same time, due to the excessive proportion of wheat flour in the flour, it is difficult for the food to reflect the nutrition and flavor of the miscellaneous grains itself.

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