Wheat flour as well as preparation method and application thereof

Abstract

The invention provides wheat flour as well as a preparation method and application thereof. Specifically, the invention provides the preparation method of the wheat-flavor wheat flour, and the method comprises the step of performing low-temperature extrusion treatment on high-fiber wheat flour with the dietary fiber content of 8-10wt% and optional sugar, wherein the low temperature refers to the temperature of 65-95 DEG C. The invention also provides the wheat-fragrance wheat flour obtained by the method, flour containing the wheat-fragrance wheat flour, and corresponding food and application.

Description

Technical Field

[0001] The present invention belongs to the field of food processing, and particularly relates to a wheat flour, a preparation method thereof, and an application thereof. Background Art

[0002] With the improvement of people's living standards and the promotion of the national healthy China initiative, consumers have an increasingly high demand for healthy foods; the healthification of staple foods, and the consumption demand for whole grains, high-protein, and high-fiber-quality carbohydrates has become a major trend in modern and future times. While making flour products healthy, it is also necessary to take into account the enjoyment of deliciousness, with all aspects of color, aroma, and taste. Especially for traditional bulk flour products such as steamed buns, noodles, and dumplings, which are cooked foods, there are higher requirements for color and flavor. Wheat flour has a natural and strong wheat fragrance, which directly affects the smell of its processed products. Therefore, wheat flour that is natural, healthy, additive-free, and has a natural wheat fragrance has great market demand and competitiveness.

[0003] Whole wheat flour, wheat bran, and wheat germ are raw materials rich in nutrients such as dietary fiber, and the nutritional value and flavor of wheat flour and its products can be improved by adding a certain proportion. However, these raw materials themselves have high enzyme activity, are prone to rancidity, and have a short shelf life, and are extremely likely to bring bran and bitter tastes to the mixed wheat flour and its products. At present, the measures to improve the flavor of wheat flour include: controlling the particle size of wheat flour production and adding / retaining a certain amount of wheat bran or wheat bran enzyme hydrolysate / extract, germ mixture / coating, etc., so as to improve the flavor of wheat.

[0004] Patent applications JP2013198428A and JP2013198428A disclose that good wheat flour flavor can be obtained by controlling the particle size of wheat or screening wheat flour with a specific particle size in the grinding product. Patent applications JP2003159016A, JP2004147549A, and JP2005168451A also disclose that adding or retaining a part of wheat bran during processing can obtain good flavor and taste. However, these patents do not mention the bad flavors such as bran brought by wheat bran, etc., and subsequent use will result in flavors such as grass feed flavor.

[0005] The method disclosed in patent application CN105076973A includes high-pressure extrusion and puffing, granulation and pulverization. The obtained flour has almost no gluten, cannot be added in a high proportion, and the flavor is a roasted and sweet flavor with a darker color.

[0006] JP2014060944A discloses a mixture of wheat flour and malt flour, which is heated at 50 - 70 °C for 24 hours and has a strong flavor. However, its flavor is provided by the germ. Therefore, the product has a strong sweet flavor and no wheat fragrance.

[0007] The method of JP2018174808A uses steam treatment at a temperature above 120°C. Since the presence of water will produce a steamed noodle flavor and the gluten is damaged, the resulting flour is prone to agglomeration and stickiness.

[0008] CN105661307A discloses improving the flour flavor by subjecting wheat bran or germ to dry heat or moist heat treatment above 110°C and then pulverizing and backfilling. However, the industrial implementation cost of these operations is relatively high, the process is cumbersome, and the resulting flour flavor is more inclined to the caramelized sweet flavor of baking, rather than the natural wheat fragrance. Similarly, JP2016149992A discloses increasing the flavor by adding 4 - 12% sucrose to the bran and performing high - humidity treatment at 150°C for 30 minutes, and the flavor also tends to be the caramelized sweet flavor of baking.

[0009] JP200782541A discloses improving the appearance, flavor, and secondary application effect by subjecting coarse particles larger than 150μm to superheated steam treatment at a temperature of about 90°C within 60 seconds during flour milling. However, the superheated steam treatment in this method is for better pulverization of the bran part, and it also focuses on improving the flavor quality of the secondary application product, rather than on how to enhance the wheat fragrance flavor. Moreover, the amount of superheated steam is difficult to control, which easily causes partial water absorption and gelatinization and adhesion, and the flavor tends to be the steamed noodle flavor.

[0010] CN104839558A discloses obtaining wheat - flavored self - rising flour by selecting wheat raw materials with specific parameters, dry yeast, food leavening agents, and improving the flour blending process. However, the flavor of the self - rising flour is more inclined to the flavor brought by yeast. Summary of the Invention

[0011] The present invention provides a method for preparing wheat - flavored wheat flour, which includes the step of subjecting high - fiber wheat flour with a dietary fiber content of 8 - 10wt% and optionally sugar to low - temperature extrusion treatment; wherein, the low - temperature refers to a temperature of 65 - 95°C, preferably 65 - 90°C or 70 - 80°C.

[0012] In one or more embodiments, the extrusion treatment is a non - puffing extrusion process.

[0013] In one or more embodiments, the extrusion treatment is a non - shearing and non - puffing extrusion process.

[0014] In one or more embodiments, the time of extrusion treatment is 30s - 5min, such as 1 - 4min, 2 - 3min, or 2.5 - 3.5min.

[0015] In one or more embodiments, the sugar is selected from one or more of honey dry powder, sucrose, and fructose - glucose syrup.

[0016] In one or more embodiments, the sugar is one or both of honey dry powder and fructose - glucose syrup.

[0017] In one or more embodiments, when sugar is contained, the sugar content is 0.5-6 wt% of the high-fiber wheat flour, preferably 1-5 wt%.

[0018] In one or more embodiments, the low-temperature extrusion treatment is performed on the high-fiber wheat flour added with 1-3 wt%, preferably about 2 wt% of dry honey powder.

[0019] The second aspect of the present invention provides a wheat flour with wheat fragrance prepared by the method described in any one of the embodiments herein.

[0020] In one or more embodiments, the isovaleraldehyde content of the wheat flour with wheat fragrance is above 50.00 ppb, such as 50.00-340.00 ppb, 57.00-335.00 ppb.

[0021] In one or more embodiments, the vanillin content of the wheat flour with wheat fragrance is above 60 μg / kg, such as 60.00-160.00 μg / kg or 61.00-153.00 μg / kg.

[0022] In one or more embodiments, in the wheat flour with wheat fragrance, the mass ratio of the isovaleraldehyde content to the vanillin content is 0.800-4.140, such as 0.809-4.135.

[0023] The third aspect of the present invention provides a flour containing the wheat flour with wheat fragrance described in any one of the embodiments herein.

[0024] In one or more embodiments, in the flour, the content of the wheat flour is 1-100%, such as 1-70 wt%, or 20-60 wt%.

[0025] In one or more embodiments, in addition to the wheat flour with wheat fragrance, the flour further contains flour for preparing steamed buns, buns, noodles, dumplings, pancakes, steamed dumplings, deep-fried dough sticks, cakes, bagels or scones.

[0026] The fourth aspect of the present invention provides a flour product prepared by using the wheat flour with wheat fragrance or the flour described in any one of the embodiments herein.

[0027] The fifth aspect of the present invention provides the application of the wheat flour with wheat fragrance described in any one of the embodiments herein in enhancing the wheat fragrance flavor of foods, or the application in preparing foods with wheat fragrance flavor. Detailed embodiments

[0028] To enable those skilled in the art to understand the features and effects of the present invention, the following provides a general description and definition of the terms and phrases mentioned in the specification and claims. Unless otherwise specified, all technical and scientific terms used herein shall have the ordinary meanings understood by those skilled in the art for the present invention. In case of conflicts, the definitions in this specification shall prevail.

[0029] The theories or mechanisms described and disclosed herein, whether correct or incorrect, shall in no way limit the scope of the present invention, that is, the content of the present invention can be implemented without being limited by any specific theory or mechanism.

[0030] In this article, terms such as "comprising", "including", "containing" and similar terms encompass the meanings of "consisting essentially of" and "consisting of". For example, when it is disclosed herein that "A comprises B and C", "A consists essentially of B and C" and "A consists of B and C" should be considered to have been disclosed herein.

[0031] In this article, all features defined in the form of numerical ranges or percentage ranges, such as numerical values, quantities, contents and concentrations, are only for the sake of brevity and convenience. Accordingly, the description of a numerical range or percentage range should be regarded as having covered and specifically disclosed all possible sub-ranges and individual numerical values (including integers and fractions) within the range.

[0032] In this article, unless otherwise specified, percentages refer to mass percentages and ratios refer to mass ratios.

[0033] In this article, when describing embodiments or examples, it should be understood that it is not used to limit the present invention to these embodiments or examples. On the contrary, all alternatives, improvements and equivalents of the methods and materials described in the present invention can be covered within the scope defined by the claims.

[0034] In this article, for the sake of concise description, all possible combinations of all technical features in each embodiment or example are not described. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each embodiment or example can be combined arbitrarily, and all possible combinations should be considered to be within the scope described in this specification.

[0035] In this article, "F1 flour", "F1 flour", "F1" and "F1 wheat flour" have the same meaning. "F2 flour", "F2 flour", "F2" and "F2 wheat flour" have the same meaning. "F3 flour", "F3 flour", "F3" and "F3 wheat flour" have the same meaning. F1 flour, F2 flour and F3 flour are all flour raw materials well known to those skilled in the art. Among them, F1 flour can also be called wheat core wheat flour. The dietary fiber content of F1 flour and F2 flour is both <3wt%, which is a flour raw material with a low dietary fiber content. The dietary fiber content of F3 flour is about 8-10wt%, which is a flour raw material with a high dietary fiber content.

[0036] In this article, "HF", "honey powder" and "honey powder" have the same meaning. "1HF" means that high-fiber wheat flour contains 1wt% honey powder; similarly, "2HF" means that high-fiber wheat flour contains 2wt% honey powder; "5HF" means that high-fiber wheat flour contains 5wt% honey powder.

[0037] Herein, the "isovaleraldehyde / vanillin ratio" refers to the mass ratio of isovaleraldehyde to vanillin contained in the malt-flavored wheat flour of the present invention.

[0038] The inventor of the present application accidentally discovered that low-temperature hot extrusion treatment of high-fiber wheat flour with a dietary fiber content of 8-10wt% can effectively improve its wheat flavor, and the obtained wheat flour has a natural flavor and no gluten smell. Steamed bread and other noodle products made from the wheat flour also have the characteristics of being rich in dietary fiber, strong wheat flavor, and no gluten smell.

[0039] Therefore, the present invention provides a method for preparing wheat flour with wheat flavor, comprising the step of subjecting high-fiber wheat flour with a dietary fiber content of 8-10wt% to low-temperature extrusion treatment.

[0040] Herein, the low temperature refers to a temperature of 65-95°C, preferably 65-90°C, more preferably 70-80°C.

[0041] In some embodiments, the high-fiber wheat flour with a dietary fiber content of 8-10 wt% is F3 flour.

[0042] Herein, the extrusion process is a non-expanding extrusion process. Preferably, the extrusion process is a non-shearing non-expanding extrusion process.

[0043] In this article, there is no special limitation on the extrusion pressure. Since the extrusion object is wheat flour, which is a powdery substance, and no additional water is added, there is no die head, and a non-shearing screw is used, and powder enters and exits. Therefore, normal pressure or pressurized extrusion has no significant effect on its processing effect. From the perspective of saving production costs, normal pressure extrusion is preferred.

[0044] In this text, the extrusion time can be 30 s - 5 min, such as 1 - 4 min, 2 - 3 min. In some embodiments, the extrusion time is 2.5 - 3.5 min.

[0045] The low-temperature extrusion treatment of the present application can be implemented using various extrusion devices well-known in the art, including but not limited to extruders, such as single-screw extruders, twin-screw extruders. Through the extrusion equipment, control the temperature during extrusion within the range described herein, and the extrusion time within the range described herein.

[0046] In some embodiments, sugar can be optionally added to the high-fiber wheat flour, and then the low-temperature extrusion treatment described herein is carried out. The sugar can be selected from one or more of honey dry powder, sucrose, and fructose syrup. Preferably, the sugar is one or both of honey dry powder and fructose syrup. The dosage of the sugar can be 0.5 - 6 wt% of the high-fiber wheat flour, for example, 1.5 wt%, 2.5 wt%, 3.5 wt%, 4.5 wt% or within the range formed by any two values. Preferably, the dosage of the sugar is 1 - 5 wt% of the high-fiber wheat flour. In some embodiments, the sugar is honey dry powder. In a particularly preferred embodiment, the high-fiber wheat flour added with 1 - 3 wt%, preferably about 2 wt% of honey dry powder is subjected to the low-temperature extrusion treatment described herein.

[0047] The wheat flour with wheat aroma obtained by the low-temperature extrusion treatment of the present invention has increased isovaleraldehyde content and vanillin content, and the ratio of the isovaleraldehyde content to the vanillin content is within an appropriate range, thereby providing a natural wheat aroma and no peculiar smell. In the case of adding sugar, the wheat flour with wheat aroma obtained by the method of the present invention also has a sweet aroma. Preferably, the isovaleraldehyde content of the wheat flour with wheat aroma of the present invention is above 50.00 ppb, such as 50.00 - 340.00 ppb, 57.00 - 335.00 ppb. Preferably, the vanillin content of the wheat flour with wheat aroma of the present invention is above 60 μg / kg, such as 60.00 - 160.00 μg / kg or 61.00 - 153.00 μg / kg. Preferably, in the wheat flour with wheat aroma of the present invention, the mass ratio of isovaleraldehyde to vanillin content is 0.800 - 4.140, such as 0.809 - 4.135.

[0048] The wheat flour with wheat aroma obtained by the method of the present invention can be mixed with the flour required for preparing various flour products to prepare the corresponding flour products.

[0049] Accordingly, in some embodiments, the present invention also provides a flour containing the wheat flour with wheat aroma prepared by the method described herein. In this flour, the content of the wheat flour with wheat aroma of the present invention can be 100%. For products with low requirements for gluten strength, such as steamed sponge cakes and steamed buns made of cornmeal, 100% of the wheat flour with wheat aroma can be used. For products with high requirements for gluten strength, such as steamed buns and dumplings, the content of the wheat flour with wheat aroma can be 1-70 wt%, such as 20-60 wt%. The flour may also contain other flours well-known in the art, such as F1 flour, F2 flour, F3 wheat flour, etc. In some embodiments, the other flours contained in the flour other than the wheat flour with wheat aroma of the present invention are common flours used for preparing, for example, steamed buns, buns, noodles, dumplings, pancakes, steamed dumplings, deep-fried dough sticks, cakes, bagels, scones, etc.

[0050] In some embodiments, the present invention also provides a food product. The food product of the present invention is prepared using the wheat flour with wheat aroma or the flour described herein. Preferably, the food product is a flour product, such as various Chinese and Western-style pastries, including steamed buns, buns, noodles, dumplings, steamed sponge cakes, steamed buns made of cornmeal, pancakes, steamed dumplings, deep-fried dough sticks; cakes, bagels, scones, etc. In some embodiments, the food product is a steamed bun.

[0051] In some embodiments, the present invention provides the use of the wheat flour with wheat aroma of the present invention in enhancing the wheat aroma flavor of food products.

[0052] The advantages of the present invention include:

[0053] (1) Generally, the wheat by-product F3 powder is used for feed. The present application provides a solution for the resource utilization of the wheat by-product F3 powder. By subjecting the F3 powder to atmospheric pressure, non-shear, and non-extrusion modification, its gluten is not damaged, and it can be added in a high proportion to obtain a wheat flour with a high fiber content and a strong wheat aroma flavor. The wheat flour with wheat aroma prepared by the method of the present invention has a natural wheat aroma flavor, which is more acceptable to consumers. The dough prepared therefrom is easy to operate and convenient for processing.

[0054] (2) The wheat flour with wheat aroma of the present invention contains dietary fiber, has no gluten flavor, low bacteria, a strong natural wheat aroma, the prepared dough is easy to operate and use, and the prepared products have a stable shelf life.

[0055] (3) The method for preparing the wheat flour with wheat aroma of the present invention is conducive to the utilization of wheat flour by-products, can develop low-bacteria and nutrient-rich wheat flour, reduce the gluten smell brought by adding the gluten-containing part, enhance the natural wheat aroma flavor, and at the same time does not affect operation and use and extends the shelf life.

[0056] (4) Flour products such as steamed buns and noodles prepared using the wheat flour with wheat aroma of the present invention have a more natural and pure flavor, no bad flavor, and a sweeter and more fragrant taste.

[0057] (5) The wheat flour with wheat fragrance prepared by the present invention for making steamed buns is rich in nutrition, novel in product, and has a natural and strong wheat fragrance; the wheat fragrance flavor can be indexed, which is more conducive to guiding the stable control of the process and is suitable for industrial production.

[0058] The following further elaborates the present invention in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and not to limit the scope of the present invention. The experimental methods without specific conditions noted in the following embodiments are usually carried out under conventional conditions or according to the conditions recommended by the manufacturer. Unless otherwise stated, percentages and parts are calculated by weight.

[0059] Equipment and Materials

[0060] Wheat flour (F1 wheat flour, F2 wheat flour, F3 wheat flour, sourced from Yihai Kerry (Kunshan) Food Industry Co., Ltd.), wheat bran (sourced from Yihai Kerry (Kunshan) Food Industry Co., Ltd., with a dietary fiber content of 40 wt%), whole wheat flour (sourced from Yihai Kerry (Kunshan) Food Industry Co., Ltd., with a dietary fiber content of 12 wt%), germ (sourced from Yihai Kerry (Kunshan) Food Industry Co., Ltd., with a dietary fiber content of 11 wt%), honey dry powder (HF, sourced from Yancheng Huamei Honey Products Co., Ltd.), high fructose syrup (sourced from Dongguan Yihai Kerry Starch Co., Ltd.), drinking water, dough mixer, proofing box, steaming box.

[0061] Extrusion equipment: Saibainuo twin-screw extruder, model SYSLG30-IV, manufacturer: Jinan Saibainuo.

[0062] 1. Preparation process of wheat flour and its steamed bun products

[0063] According to the parameters provided in Table 1, the wheat flour with wheat fragrance and steamed buns in each example and comparative example are prepared by the following method.

[0064] 1.1 Raw material flour: Select wheat flour (F1 flour, F2 flour or F3 flour), whole wheat flour, wheat bran, and germ from different flour paths of the wheat flour production line as the raw material flour.

[0065] 1.2 Extrusion heat treatment of wheat flour: Add or not add honey dry powder or high fructose syrup to the raw material flour, and determine the treatment process and operating temperature of the raw material flour according to Table 1.

[0066] 1.3 Preparation of wheat flour with wheat fragrance: Weigh a certain proportion of the raw material flour treated in step 1.2, and add a certain proportion of core wheat flour and mix evenly for use.

[0067] 1.4 Dough Kneading: Weigh a certain amount of wheat flour with wheat aroma, yeast (1 wt%, based on the total mass of the dough), and drinking water (the addition amount is between 45 wt% - 58 wt%, based on the total mass of the dough, and is generally adjusted according to the softness and hardness of the dough to make the dough reach a soft, elastic, and non-sticky state). Knead at medium speed in a dough mixer for 5 - 6 min to form a uniform and smooth dough.

[0068] 1.5 Dividing and Shaping: Divide the dough into small pieces and knead them into round doughs.

[0069] 1.6 Proofing and Steaming: Place the dough in a proofing box at a suitable temperature and humidity (temperature 35 - 37 °C, humidity 75 - 90 RH) and proof until it reaches 1.8 - 2 times its original size, then steam it and cool it to room temperature for evaluation.

[0070] 2. Detection and Evaluation Methods

[0071] 2.1 Determination of Isovaleraldehyde Content

[0072] Accurately weigh 0.20 g of the wheat flour sample with wheat aroma and place it in a 20 mL headspace vial. Use a CTC autosampler to take 5 μL of 1 ppm n-hexanal D12 isotope internal standard, and draw 1600 mL of hot water at 80 °C and add it to the sample vial. Perform headspace solid-phase microextraction, gas chromatography - mass spectrometry determination, and MS quantitative analysis.

[0073] 2.2 Determination of Vanillin Content

[0074] Weigh 1.00 g of the wheat flour sample with wheat aroma and place it in a 50 ml polypropylene centrifuge tube. Add 3 ml of water, vortex for 30 s, add 7 ml of acetonitrile, vortex for 30 s, ultrasonically treat for 25 min, centrifuge at 10000 r / min for 5 min, then take the upper clear liquid and filter it through a 0.22 μm filter membrane for chromatographic analysis.

[0075] 2.3 Flavor Sensory Evaluation

[0076] During the dough kneading process of the mixed wheat flour, evaluate the flavor emitted during kneading. Score the wheat aroma intensity: 0 - no wheat aroma, 1 - slight wheat aroma, 2 - having wheat aroma, 3, 4, 5 - obvious wheat aroma. The numerical value represents the richness and naturalness of the wheat aroma.

[0077] 2.4 9 - point Liking Degree Evaluation of Steamed Buns

[0078] The overall appearance and taste quality of the finished steamed buns were evaluated for likeability. After the steamed buns were cooled to room temperature, 6 professional noodle tasters were organized to score the appearance, flavor, and taste for likeability. A 9-point scale was used (9-point taste scale, 1 - very dislike, 2 - dislike very much, 3 - dislike, 4 - dislike a little, 5 - acceptable, 6 - like a little, 7 - like, 8 - like very much, 9 - like extremely). The blank control group was scored 5 points. The higher the score, the higher the acceptance.

[0079] 3. Results and Discussion

[0080] Table 1 Influence of Different Treatments of Wheat Flour on the Enhancement of Wheat Aroma Flavor

[0081]

[0082]

[0083]

[0084]

[0085]

[0086] The percentage in the "Steamed Bun Application" column is the mass fraction of the high-fiber wheat flour raw material in the flour used to prepare the steamed buns. The other components in the flour are core wheat flour (F1 flour).

[0087] The results showed that by selecting high-fiber wheat flour raw materials, adding or not adding HF, and performing appropriate heat treatment, so that the contents of isovaleraldehyde and vanillin are both within a certain range, good results can be achieved. After the high-fiber wheat flour raw materials are treated, they are added to the core wheat flour at a ratio of 40%. The obtained dough is easy to operate and form into a ball, soft and elastic. The steamed bun products have a strong wheat aroma, a sweet aftertaste and a chewy texture, are not rough, and are healthy and delicious.

Claims

1. A preparation method of wheat flour with wheat fragrance, characterized in that, The method includes the step of subjecting high-fiber wheat flour with a dietary fiber content of 8-10 wt% and optionally sugar to low-temperature extrusion treatment; wherein, the low temperature refers to a temperature of 65-95 °C, preferably a temperature of 65-90 °C or 70-80 °C.

2. The method according to claim 1, characterized in that, The extrusion treatment is a non-puffed extrusion process; preferably, the extrusion treatment is a non-shearing and non-puffed extrusion process.

3. The method according to claim 1 or 2, characterized in that The time of extrusion treatment is 30 s - 5 min, such as 1-4 min, 2-3 min or 2.5-3.5 min.

4. The method according to any one of claims 1 to 3, characterized in that, The sugar is selected from one or more of honey dry powder, sucrose and fructose syrup; preferably, the sugar is one or two of honey dry powder and fructose syrup; Preferably, when contained, the content of sugar is 0.5-6 wt% of the high-fiber wheat flour, preferably 1-5 wt%.

5. The method according to any one of claims 1 to 3, characterized in that, The high-fiber wheat flour added with 1-3 wt%, preferably about 2 wt% of honey dry powder is subjected to the low-temperature extrusion treatment.

6. The wheat flour with wheat aroma prepared by the method according to any one of claims 1 to 5.

7. The wheat flour with wheat aroma according to claim 6, characterized in that: The content of isovaleraldehyde in the wheat flour with wheat aroma is above 50.00 ppb, such as 50.00 - 340.00 ppb, 57.00 - 335.00 ppb; The content of vanillin in the wheat flour with wheat aroma is above 60 μg / kg, such as 60.00 - 160.00 μg / kg or 61.00 - 153.00 μg / kg; In the wheat flour with wheat aroma, the mass ratio of the content of isovaleraldehyde to vanillin is 0.800 - 4.140, such as 0.809 - 4.

135.

8. A flour containing the wheat flour with wheat aroma according to claim 6 or 7; Preferably, in the flour, the content of the wheat flour with wheat aroma is 1-100%, such as 1-70 wt%, or 20-60 wt%; Preferably, in addition to the wheat flour with wheat aroma, the flour also contains flour for preparing steamed buns, stuffed buns, noodles, steamed cakes, steamed buns, dumplings, pancakes, steamed dumplings, deep-fried dough sticks, cakes, bagels or scones.

9. A flour product prepared by using the wheat flour with wheat aroma according to claim 6 or the flour according to claim 7.

10. The application of the wheat flour with wheat aroma according to claim 6 or 7 in enhancing the wheat aroma flavor of food, or in the preparation of food with wheat aroma flavor.

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