Processing method of weaten food with improved texture and nutrient

Abstract

The present invention discloses a processing method to improve the oral feelings and nutrition of food made by wheat flour, which includes the steps as: (1) preparation of soybean protein consisting of soybea soaking-grinding for milk-removal of residue-boiling for well cooking-adding salt for protein coagulation-dewatering for protein in coagulation state, (2) to blend the plant oil into the wheat flour and to form a boil wheat flour by sufficient agitating, (3) to blent the soybean protein into the oil wheat flouer and to let is distribute uniformly by sufficient agitating, (4) to add waterto the oil wheat flour containing a lot of protein and to agitate sufficiently or form a wheat flour as ball by rolling as well as to preadd the dry ferment powder into the water if the fermentatino is needed, (5) cooking. It improves the nutrition of the product and its has slippy oral feedlings for boiling food and oral feelings with outside brittle-inside crips for oil fired food.

Description

[0001] Field [0002] The invention relates to a processing method for improving the taste and nutrition of noodles. Background technique [0003] Generally speaking, various pasta foods have varying degrees of stickiness in the mouthfeel when they are eaten. The stickiness can be divided into two types, one is the stickiness that causes unpleasant mouthfeel, and the other is that the food affects the teeth and palate when chewing. Stickiness) These stickiness are often annoying and affect people's enjoyment of delicious food. [0004] In addition, the protein content in most food raw materials is generally low, so when people eat food as the staple food, they often have to increase their protein intake through other methods to achieve nutritional balance. Summary of the invention [0005] The present invention is a method for improving the taste and nutrition of grain flour by adding soy protein. The technical scheme of the present invention is: (1) (1) Preparation of soy protein...

AI Technical Summary

Problems solved by technology

[0003] Generally speaking, all kinds of noodle foods have different degrees of stickiness when eaten. The stickiness can be divided into two types, one is stickiness that causes unpleasant taste, and the other is the stickiness of food on the teeth and palate when chewing. Stickiness) These stickies are often annoying and affect people's enjoyment of delicious food