Coarse food grain gaojin flour

Abstract

It utilizes various coarse food grains or mixed grains, and separately grinds them into fine flours with above 80 meshes, then adds strong-increasing agent and corn starch and adopts a certain preparation process so as to obtain the invented coarse grain high-strong flour, including corn high-strong flour, sorghum high-strong flour, millet high-strong flour, buckwheat high-strong flour and mixed flour high-strong flour. These high-strong flours like wheat flour can be made into various flour foods and various cakes.

Description

technical field [0001] The invention relates to the field of food, and relates to the production of high-gluten flour of coarse grain series, that is, the production of high-gluten flour of corn flour, sorghum rice flour, millet flour, buckwheat flour and mixed coarse grain flour. Background technique [0002] Traditional coarse grain flour tastes rough, bitter and pungent, so people think it cannot be compared with fine grain white flour. At present, there is a kind of high-gluten corn flour in the society. This high-gluten flour is made through the enzymatic reaction of oxidase and nitrogen leucase. The problem with this high-gluten corn flour is the food made from it, especially The skin of the steamed food is slippery and shiny. When it is torn apart, there are rotten spider silk-like things between the skins, which greatly reduces people's appetite and makes people feel sick. Corn starch, the food made is 100% the same as the original coarse grain powder, without any c...

AI Technical Summary

Problems solved by technology

[0002] Traditional coarse-grain flour tastes rough, bitter and spic