High-dietary-fiber wheat flour as well as preparation method and application thereof

Abstract

The invention relates to the technical field of food processing, in particular to high-dietary-fiber wheat flour as well as a preparation method and application thereof. The high-dietary-fiber wheat flour comprises (a) high-dietary-fiber No. I flour which comprises fine flour and large bran, and the addition amount of the large bran is 16-24% of the total amount of the high-dietary-fiber No. I flour; (b) high dietary fiber II flour which comprises black flour and large bran, and the addition amount of the large bran is 14-20% of the total amount; and (c) high dietary fiber III flour which comprises fine flour, black flour, small bran and large bran, the addition amount of the small bran and the large bran is 12-16% of the total amount, the mass ratio of the fine flour to the black flour is (16-20): (3-5), and the mass ratio of the small bran to the large bran is (0.8-1.2): 2. The high-dietary-fiber wheat flour can be used for preparing steamed buns, noodles and biscuits, the problem that the high-dietary-fiber wheat flour cannot be produced by traditional roller type flour milling enterprises is solved, and a basis is provided for preparation of the high-dietary-fiber wheat flour.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a high-dietary-fiber wheat flour, its preparation method, and its application. Background Technology

[0002] To meet the diverse needs of consumers, bulk flour products are shifting towards diversification, high quality, and high added value, leading to a significant increase in market demand for "healthy and nutritious" high-fiber foods. Dietary fiber is a type of carbohydrate that cannot be digested and absorbed by the human body. Adequate intake of dietary fiber can improve the intestinal microecological environment and metabolic function by promoting the fermentation, utilization, and proliferation of beneficial bacteria in the gut.

[0003] Wheat is one of my country's main grain crops, and wheat flour is the primary raw material for making flour products. Wheat grains consist of 80%–85% endosperm, 12%–18% bran, and 2%–3% germ. The endosperm contains starch (63%–72%) and dietary fiber (2%–3%); wheat bran contains 31%–45% dietary fiber. Nutrients in wheat grains are unevenly distributed; the levels of protein and dietary fiber gradually increase from the inside out, while the starch content changes in the opposite direction.

[0004] GB28050-2025 stipulates that products containing more than 6 g of dietary fiber per 100 g of solids can be classified as high in dietary fiber or rich in dietary fiber. Due to the poor solubility and weak water-holding capacity of natural dietary fiber, its derivative foods generally suffer from low texture, loose structure, and rough taste, limiting the widespread application of dietary fiber in food. Furthermore, wheat bran, as a source of dietary fiber from wheat, is mostly used as animal feed during wheat flour processing, resulting in low added value from wheat processing. Therefore, the rational utilization of wheat bran dietary fiber is key to improving the high-value utilization of wheat bran. Domestic and international scholars have conducted extensive research on the nutritional characteristics, processing technology, and practical applications of whole wheat flour. However, issues related to the taste, processing quality, and storage stability of whole wheat foods limit the widespread application of whole wheat flour.

[0005] The "Red Bald Head" wheat grains from Wuwei, Gansu, are processed into wheat flour using traditional roller mills. The flour composition is 68%–72% refined flour, 5%–7% black flour, 6%–8% coarse bran, and 14%–20% coarse bran. Refined flour is typically sold as the main product, while black flour, the aleurone layer of wheat flour and considered the essence of wheat, commands a slightly higher price. Coarse and coarse bran are sold as byproducts as animal feed, with lower added value. Therefore, there is an urgent need for a wheat flour production method that enhances the added value of wheat flour produced using traditional roller mill processing techniques to meet market demand for natural and healthy wheat raw materials and increase the overall value of wheat flour. Summary of the Invention

[0006] This invention addresses the problems of traditionally prepared wheat flour being monotonous, having low added value, and having poor color and taste. In particular, it relates to a high-dietary-fiber wheat flour, its preparation method, and its applications.

[0007] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a high-fiber wheat flour, comprising any one of the following: (a) High dietary fiber No. I powder, including refined flour and wheat bran, with wheat bran accounting for 16-24% of the total amount; (b) High dietary fiber No. II powder, including dark flour and wheat bran, with wheat bran accounting for 14-20% of the total amount; (c) High dietary fiber No. III powder, including refined flour, black flour, small bran and large bran, with the amount of small bran and large bran added being 12-16% of the total amount, the mass ratio of refined flour to black flour being 16-20:3-5, and the mass ratio of small bran to large bran being 0.8-1.2:2; The refined flour, black flour, large bran, and small bran are all products derived from wheat milling.

[0008] Preferably, the high dietary fiber No. 1 powder is used to make high dietary fiber cooked noodle products; The high dietary fiber II powder is used to make high dietary fiber baked goods. The high dietary fiber No. III powder is used to make high dietary fiber steamed noodle products.

[0009] The present invention also provides the application of the high dietary fiber wheat flour in the preparation of high dietary fiber noodle products.

[0010] Preferably, the high dietary fiber noodle products include high dietary fiber cooked noodle products, high dietary fiber baked noodle products, or high dietary fiber steamed noodle products. The high-fiber cooked noodle product includes noodles; The high-fiber baked goods include cakes or cookies; The high-fiber steamed noodle products include steamed buns, dumplings, or steamed cakes.

[0011] This invention also provides a method for preparing high-fiber wheat flour, comprising the following steps: (1) After washing the surface dust off the wheat, drain it on a sieve until no obvious water droplets flow out, and you will get cleaned wheat; (2) The washed wheat is placed in a sealed tank and placed at 20~25℃ for 15~20h to obtain soaked wheat; (3) Grind the soaked wheat into flour to obtain refined flour, black flour, coarse small bran and coarse large bran; (4) The coarse small bran and coarse large bran are ultra-finely pulverized, and 30% of the particles are controlled to have a particle size ≤100μm to obtain small bran and large bran; (5) Prepared according to the amount of each component in the high dietary fiber wheat flour as described in claim 1 or 2.

[0012] Preferably, the wheat is durum wheat; the wheat starch content is >62% and the crude protein content is ≥13%.

[0013] Preferably, the ultrafine grinding time in step (4) is 10~15 min, and the ultrafine grinding temperature is <30℃.

[0014] The present invention also provides a high-fiber noodle, comprising the following components in percentage: High dietary fiber powder No. 1 contains 70-75% salt, 0.75-1.2% baking soda, 0.12-0.15% water, and 25-29% water. The High Dietary Fiber No. 1 Powder is as described above.

[0015] The present invention also provides a high-fiber biscuit, comprising the following components in percentage: High dietary fiber No. II powder 60-70%, egg liquid 9-14%, vegetable oil 4-8%, active dry yeast 1-2%, water 16-23%; The High Dietary Fiber II Powder is as described above.

[0016] This invention also provides a high-dietary-fiber steamed bun, comprising the following components in percentage: High dietary fiber No. III powder 68-70%, active dry yeast 1.5%, water 28-31%; The High Dietary Fiber No. III Powder is as described above.

[0017] The present invention has the following advantages: This invention provides a method for preparing high-fiber wheat flour. In small and medium-sized flour mills using traditional mechanical roller milling equipment, this method can produce not only conventional refined flour and dark flour, but also high-fiber wheat flour for cooked, baked, and steamed noodle products. It solves the problem that traditional roller milling enterprises cannot produce high-fiber wheat flour, and can replace whole wheat flour while alleviating the issues of coarse texture and poor gluten protein quality in whole wheat flour.

[0018] The application of this method can increase the main product rate of wheat grain processing flour from 77% to 90%, reduce by-products to below 8%, and enterprises only need to add micro-grinding equipment to increase the types of wheat flour products to at least 3 types of high dietary fiber wheat flour products on the basis of the original refined flour and black flour, thereby increasing the added value of wheat flour produced by traditional roller milling.

[0019] This method is also applicable to producing healthy cereal flour products using other grain raw materials (such as barley, buckwheat, quinoa, etc.).

[0020] The method of this invention provides a basis for the preparation of high-dietary-fiber wheat flour and for the preparation of high-dietary-fiber products. Attached Figure Description

[0021] Figure 1 The effect of different ultrafine grinding times on the microstructure of wheat bran; Figure 2 Electron microscopy scans of gluten protein in high-fiber wheat flour prepared with different proportions of refined flour and bran (from top to bottom: flour with 0% bran, 5% bran, 10% bran, 15% bran, 20% bran, and whole wheat flour). Figure 3 The content of thiol groups and dithiol bonds in high dietary fiber dry wheat flour prepared with different ratios of refined flour and bran; Figure 4 Water-holding and oil-holding properties of high-diet-fiber dry wheat flour gluten protein prepared with different ratios of refined flour and bran; Figure 5 Foaming properties and foaming stability of high dietary fiber wheat flour dry gluten protein prepared by different ratios of refined flour and bran. Figure 6 Appearance characteristics of noodles prepared from high-dietary-fiber wheat flour prepared with different proportions of refined flour and bran; Figure 7 The dry matter water absorption rate and cooking loss rate of noodles made from high dietary fiber wheat flour prepared with different ratios of refined flour and bran. Figure 8 Sensory comparison of homemade high-fiber biscuits and commercially available soda crackers; Figure 9 Electron micrographs of homemade high-fiber biscuits and commercially available soda crackers (the two images on the left show the electron micrographs of commercially available soda crackers, with the top left image showing the 50 μm electron micrograph and the bottom left image showing the 200 μm electron micrograph; the two images on the right show the electron micrographs of homemade high-fiber biscuits, with the top right image showing the 50 μm electron micrograph and the bottom right image showing the 200 μm electron micrograph). Figure 10 Sensory comparison of steamed buns prepared with different high dietary fiber wheat flours (from left to right: pure black flour, 8% large bran + small bran, 24% large bran + small bran, pure small bran). Detailed Implementation

[0022] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0023] In this embodiment of the invention, the wheat used for milling is selected from the "Red Bald Head" hard wheat of dryland in Wuwei, Gansu, with starch > 62% and crude protein ≥ 13%.

[0024] Example 1

[0025] Take "red bald head" hard wheat, remove impurities and wash off surface dust, then drain it on a sieve until no obvious water droplets flow out, thus obtaining cleaned wheat. Place the cleaned wheat in a wheat storage trough, add water equal to 20% of the wheat's weight, and seal and store at 20℃ for 18 hours. Turn it over once every 2 hours for the first 8 hours to obtain soaked wheat.

[0026] Soaked wheat is placed in a stainless steel roller mill with 7 heads and milled in a double-compartment flat sieve (80 mesh, 120 mesh, 140 mesh). The wheat is then separated in a single round sieve core separator mill (fast roller speed 700 rpm, round sieve speed 580 rpm) to obtain refined flour, dark flour, coarse small bran and coarse large bran.

[0027] Coarse bran was ultra-finely pulverized using a ball mill (cooled by circulating refrigerant) for 2 min, 5 min, 10 min, and 15 min respectively, and labeled as U-2, U-5, U-10, and U-15. The pulverization temperature was controlled below 30℃, 30% of the particles had a diameter ≤100μm, and 85% of the particles could pass through a 120-mesh sieve to obtain bran. The degree of cell wall disruption in the bran was observed using scanning electron microscopy (SEM). Using coarse bran as a control, the pulverized bran powder was coated with conductive adhesive onto the surface of a metal sample platform, sputter-coated with gold, and then observed under a SEM. The results are as follows. Figure 1 As shown.

[0028] Depend on Figure 1 It is evident that ultrafine grinding significantly affects the particle morphology of wheat bran compared to coarse bran. The coarse bran in the control group had coarse and porous particles with visible cellulose network structures and mechanical damage cracks on the surface. After ultrafine grinding, the particle size gradually decreased, with the U-10 group exhibiting uniform submicron particles. Therefore, ultrafine grinding for 10 minutes yields the best surface properties of wheat bran, while prolonged processing leads to nanoparticle agglomeration.

[0029] In the figure, 1000 and 5000 represent electron microscope images at magnification of 1000x and 5000x, respectively.

[0030] Example 2

[0031] Take "red bald head" hard wheat, remove impurities and wash off surface dust, then drain it on a sieve until no obvious water droplets flow out, thus obtaining cleaned wheat. Place the cleaned wheat in a wheat storage trough, add water equal to 20% of the wheat's weight, and seal and store at 20℃ for 18 hours. Turn it over once every 2 hours for the first 8 hours to obtain soaked wheat.

[0032] Soaked wheat is placed in a stainless steel roller mill with 7 heads and milled in a double-compartment flat sieve (80 mesh, 120 mesh, 140 mesh). The wheat is then separated in a single round sieve core separator mill (fast roller speed 700 rpm, round sieve speed 580 rpm) to obtain refined flour, dark flour, coarse small bran and coarse large bran.

[0033] Coarse and coarse bran were pulverized using a ball mill ultrafine grinding (cooling liquid circulation) device for 10 minutes, with the ultrafine grinding temperature controlled at <30℃, 30% of the particles having a particle size ≤100μm, and 85% of the particles passing through a 120-mesh sieve to obtain small and large bran.

[0034] Wheat bran and refined flour were blended at proportions of 0%, 5%, 10%, 15%, and 20%, with whole wheat flour (100%) as a control. Gluten protein from the blended high-fiber flour was obtained via a water washing method. The texture (wet) and structure (microstructure, disulfide network) of the dry gluten protein, as well as its functional properties (texture, water and oil holding capacity), were investigated. The results are shown in Table 1. Figures 2-5 As shown.

[0035] Table 1. Texture properties of wet gluten from high-dietary-fiber wheat flour prepared with different ratios of refined flour and bran.

[0036] Note: Different letters in the same row of the table represent significant differences, with a significance level of P<0.05.

[0037] Table 1 shows that, in terms of hardness and chewiness, as the bran content increased from 0% to 20%, the hardness of wet gluten protein increased from 15.297 to 18.808; the chewiness reached a peak of 7.267 when the bran content was 20%. In terms of elasticity and cohesion, the elasticity of wet gluten protein fluctuated and increased in the range of 5% to 20% bran content (0.3672→0.5174), while the cohesion first decreased and then increased (0.7037→0.7472).

[0038] Figure 2 It can be seen that the gluten network of the refined flour group (0% bran) is a continuous, dense film without particle interference, consistent with the structure of pure gluten protein. In the mixed flour group with 5%–15% bran, fiber particles (approximately 20–50 μm) are dispersed and embedded in the gluten network, forming a "protein-fiber" interwoven structure. The network shows pores but is not completely broken, consistent with the increased fluctuations in elasticity observed in the texture analysis. The gluten network of the 20% bran and whole flour groups shows significant fragmentation; fiber aggregation leads to a loose structure (pore size > 100 μm), with breakage at the interface, and high fiber content causing the gluten network to collapse.

[0039] Figure 3The results showed that the total sulfhydryl content of dry gluten protein increased with the addition of bran, exhibiting a trend of first decreasing and then increasing (0%→5%: 0.894→0.597 umol / L; 15%→20%: 0.843→0.933 umol / L). The total sulfhydryl content decreased in flour with a low proportion of bran (5%~10%). When the proportion of bran was ≥15%, the free sulfhydryl content was negatively correlated with disulfide bonds, indicating that bran altered the degree of cross-linking of gluten protein through chemical oxidation, and that a high proportion promoted disulfide bond formation. This suggests that the greater increase in disulfide bonds in the whole wheat flour group led to excessive gluten hardening, while the addition of bran altered the content of total sulfhydryl and disulfide bonds in gluten protein, and compared to whole wheat flour, the increase in total sulfhydryl content was significantly lower than the increase in disulfide bonds.

[0040] Figure 4 It can be seen that water-holding capacity and oil-holding capacity are positively correlated with the proportion of wheat bran added. Regarding water-holding capacity, a low proportion of wheat bran (<15%) enhances the water-holding capacity of the dry gluten protein surface. A high proportion of wheat bran (>15%) slows down the water-holding capacity of the dry gluten protein. Regarding oil-holding capacity, a high proportion of fiber absorbs oil. Therefore, as the proportion of wheat bran increases, the gluten protein's ability to absorb oil and hold water both increase.

[0041] Figure 5 The results show that, in terms of foaming properties, the foaming rate decreases with increasing bran content; regarding foaming stability, the extreme proportions (0% or 100%) are optimal, the intermediate proportions (5%~20%) show a significant decrease, and 20% is the worst. Therefore, the addition of bran affects the foaming stability of gluten protein, but when the proportion is too high, protein dispersion efficiency decreases, and fiber interference prevents the formation of a continuous elastic film, weakening foaming stability.

[0042] In summary, adding bran to refined flour regulates gluten properties through both physical interference (particle embedding disrupts network continuity) and chemical action (dynamic equilibrium of thiol-disulfide bonds). The addition of bran significantly affects the structure and functional properties of the gluten protein network.

[0043] Example 3

[0044] Fine flour and bran were prepared according to the method in Example 2.

[0045] High-fiber wheat flour was prepared by adding different amounts of wheat bran to refined flour, with addition amounts of 0%, 8%, 16%, 24%, and 32%. The high-fiber wheat flours with varying wheat bran content were then used for kneading and resting. Noodle strips were produced using a continuous noodle rolling machine, continuously rolled to a thickness of approximately 0.8 mm, and then cut into strips. The cut noodles were then laid flat and air-dried. Based on the amount of wheat bran added, they were named CK0, T8, T16, T24, and T32, respectively. The proportions of each ingredient during kneading are shown in Table 2.

[0046] Table 2 shows the proportions of each ingredient when kneading dough.

[0047] The prepared noodles are as follows Figure 6 As shown in Table 3, the noodles were sensorily evaluated according to the sensory evaluation criteria (based on GB / T35875-2018), and the sensory evaluation results are shown in Table 4. The noodles were then steamed, and the steaming results are shown in Table 5. Figure 7 As shown in Table 6, the textural parameters of the noodles are as follows.

[0048] Table 3 Sensory Evaluation Table for Noodles

[0049] Table 4 Sensory scores of noodles prepared from high-dietary-fiber wheat flour with different bran contents.

[0050] Table 5. Basic cooking indicators for noodles prepared from high-dietary-fiber wheat flour with different bran contents.

[0051] Note: Different letters in the same column indicate significant differences. P <0.05).

[0052] Table 6. Texture parameters of noodles prepared from high-dietary-fiber wheat flour with different bran contents.

[0053] Figure 7 As shown in Table 5, noodles prepared from high-dietary-fiber wheat flour with an added bran content of 8% to 32% have both cooking loss and breakage rate that meet the quality requirements of national standards.

[0054] Tables 4 and 6 show that the amount of bran added affects the sensory score of noodles. The sensory score gradually decreases with increasing bran addition. When the bran addition is 8%–16%, the noodles have a fine, smooth, and glossy surface structure, a delicate texture with a wheat bran aroma, good palatability, and are chewy and refreshing. The highest sensory score is 86 points, which is not different from the control group. However, with increasing bran addition, the noodles show significant changes in color, palatability, and roughness. Especially at 32%, the color becomes severely brownish, the texture becomes rough, chewiness decreases, and the stickiness of the noodles increases. An 8% bran addition does not achieve the goal of high dietary fiber; therefore, noodles prepared with 16–24% bran added to the high dietary fiber No. 1 powder have excellent performance.

[0055] Example 4

[0056] Black flour and wheat bran were prepared according to the method in Example 2. Black flour and wheat bran were blended at a mass ratio of 5:1 (with wheat bran accounting for 16.7% of the total amount) to obtain High Dietary Fiber II wheat flour. High dietary fiber biscuits were prepared using the high dietary fiber wheat flour using the following process, and their surface properties were compared with commercially available soda crackers. The results are as follows: Figure 8 , Figure 9 As shown. The recipe for high-fiber biscuits: 65% high-fiber wheat flour, 12% egg liquid, 5% vegetable oil, 2% active dry yeast, and 16% water.

[0057] Process flow: Raw material pretreatment → Mixing of raw and auxiliary materials → Dough preparation → Fermentation in proofing box → Roll forming → Molding and punching → Baking → Cooling → Finished product.

[0058] As shown in the figure, at the 200μm scale, the surface of commercially available fermented biscuits has some undulations and irregular protrusions, but no significant height differences. Homemade high-fiber fermented biscuits show more obvious textures and cracks on the surface, with acceptable flatness. Therefore, bran content affects the microstructure of fermented biscuits; the addition of bran reduces surface flatness and increases the irregularity of pores.

[0059] Example 5

[0060] Refined flour, dark flour, coarse wheat bran, and fine wheat bran were prepared according to the method in Example 2. High-fiber wheat flour was prepared using different combinations and ratios.

[0061] Pure black flour is made from 100% black flour; The 8% bran + wheat bran is made by adding a total of 8% bran + wheat bran (2:1) mixed with wheat bran to the base of refined flour + black flour (18:4).

[0062] 24% wheat bran + wheat flour is made by adding 24% wheat bran + wheat flour (2:1) to the base of refined flour + dark flour (18:4).

[0063] Pure bran is 100% bran powder.

[0064] High-fiber wheat flour (68%) was prepared using different combinations and ratios. 1.5% highly active dry yeast was added, along with 30.5% water. The dough was kneaded and allowed to rise at 28℃ for 3 hours. The dough was then rolled, cut, and shaped, and finally steamed for 20 minutes to obtain high-fiber steamed buns. The results are as follows: Figure 10 As shown in Table 7, the texture results are as follows.

[0065] Table 7. Texture results of steamed buns prepared from different high-dietary-fiber wheat flours

[0066] As shown in Table 7, with the increase of mixed wheat bran content, the cohesiveness and chewiness of the steamed buns increase, indicating a better chewy texture, but correspondingly, their stickiness and elasticity also increase. In terms of color, as the mixed wheat bran content increases, the color darkens; steamed buns made with pure small bran are close to yellowish-brown. The color of steamed buns with a mixed wheat bran content below 24% is acceptable to consumers. 8% mixed wheat bran is insufficient to achieve the goal of high dietary fiber; therefore, selecting a total of 12-16% large and small bran to prepare high dietary fiber No. III wheat flour yields the best results.

[0067] Experimental Example 1

[0068] Preparation of High Dietary Fiber No. 1 Powder

[0069] Prepare according to Table 8.

[0070] Table 8 High Dietary Fiber No. 1 Powder

[0071] Experiment Example 2

[0072] Prepare High Dietary Fiber II Powder according to Table 9

[0073] Table 9 High Dietary Fiber II Powder

[0074] Experimental Example 3

[0075] Prepare High Dietary Fiber No. III Powder according to Table 10

[0076] Table 10 High Dietary Fiber No. III Powder

[0077] Experiment Example 4

[0078] Prepare High Dietary Fiber Powder No. 1 according to Table 11

[0079] Table 11 High Dietary Fiber No. 1 Powder

[0080] Experimental Example 5

[0081] Prepare High Dietary Fiber No. II Powder according to Table 12

[0082] Table 12 High Dietary Fiber No. II Powder

[0083] Experimental Example 6

[0084] Prepare High Dietary Fiber No. III Powder according to Table 13

[0085] Table 13 High Dietary Fiber No. III Powder

[0086] Comparative Example 1

[0087] Traditional whole wheat flour preparation

[0088] The traditional preparation of whole wheat flour is shown in Table 14.

[0089] Table 14 Preparation of Traditional Whole Wheat Flour

[0090] Comparative Example 2

[0091] Prepare high dietary fiber wheat flour according to Table 15

[0092] Table 15 Preparation of High Dietary Fiber Wheat Flour

[0093] Comparative Example 3

[0094] Prepare high dietary fiber wheat flour according to Table 16

[0095] Table 16 High Dietary Fiber Wheat Flour

[0096] Comparative Example 4

[0097] Prepare high dietary fiber wheat flour according to Table 17

[0098] Table 17 Preparation of High Dietary Fiber Wheat Flour

[0099] Comparative Example 5

[0100] Prepare high dietary fiber wheat flour according to Table 18

[0101] Table 18 High Dietary Fiber Wheat Flour

[0102] Comparative Example 6

[0103] According to Table 19, high dietary fiber wheat flour

[0104] As can be seen from the above embodiments, the high-fiber wheat flour prepared according to the method of the present invention can be used in the processing of flour products such as steamed buns, biscuits, and noodles. The processed noodles have a smooth texture, the biscuits have a distinct wheat aroma, and the steamed buns have good fermentation properties, thus replacing whole wheat flour and alleviating the problems of coarse texture and poor gluten protein quality of whole wheat flour. The method described in this invention solves the problem that traditional roller milling enterprises cannot produce high-fiber wheat flour. The application of this method can increase the main product rate of wheat grain processing from 77% to 90%, reduce by-products to below 8%, and enterprises only need to add micro-grinding equipment to increase the types of wheat flour products to at least three types of high-fiber wheat flour products in addition to the original refined flour and dark flour, thereby increasing the added value of wheat flour produced by traditional roller milling.

[0105] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A high-dietary-fiber wheat flour, characterized in that, Including any of the following: (a) High dietary fiber No. 1 powder, which includes refined flour and bran, with bran accounting for 16-24% of the total amount; (b) High dietary fiber No. II powder, including black flour and wheat bran, with wheat bran accounting for 14-20% of the total amount; (c) High dietary fiber No. III powder, including refined flour, black flour, small bran and large bran, with the amount of small bran and large bran added being 12-16% of the total amount, the mass ratio of refined flour to black flour being 16-20:3-5, and the mass ratio of small bran to large bran being 0.8-1.2:2; The refined flour, black flour, large bran, and small bran are all products derived from wheat milling.

2. The high dietary fiber wheat flour according to claim 1, characterized in that, The high dietary fiber No. 1 powder is used to make high dietary fiber cooked noodle products. The high dietary fiber II powder is used to make high dietary fiber baked goods. The high dietary fiber No. III powder is used to make high dietary fiber steamed noodle products.

3. The use of the high dietary fiber wheat flour according to claim 1 or 2 in the preparation of high dietary fiber noodle products.

4. The application according to claim 3, characterized in that, The high-fiber noodle products include high-fiber cooked noodle products, high-fiber baked noodle products, or high-fiber steamed noodle products. The high-fiber cooked noodle product includes noodles; The high-fiber baked goods include cakes or cookies; The high-fiber steamed noodle products include steamed buns, dumplings, or steamed cakes.

5. A method for preparing high-fiber wheat flour, characterized in that, Includes the following steps: (1) After washing the surface dust off the wheat, drain it on a sieve until no obvious water droplets flow out, and you will get cleaned wheat; (2) The washed wheat is placed in a sealed tank and placed at 20~25℃ for 15~20h to obtain soaked wheat; (3) Grind the soaked wheat into flour to obtain refined flour, black flour, coarse small bran and coarse large bran; (4) The coarse small bran and coarse large bran are ultra-finely pulverized, and 30% of the particles are controlled to have a particle size ≤100μm to obtain small bran and large bran; (5) Prepared according to the amount of each component in the high dietary fiber wheat flour as described in claim 1 or 2.

6. The preparation method according to claim 5, characterized in that, The wheat in question is durum wheat; the wheat starch content is >62% and the crude protein content is ≥13%.

7. The preparation method according to claim 5, characterized in that, The ultrafine grinding time in step (4) is 10~15 min, and the ultrafine grinding temperature is <30℃.

8. A type of high-dietary-fiber noodle, characterized in that, The components include the following percentages: High dietary fiber powder No. 1 contains 70-75% salt, 0.75-1.2% baking soda, 0.12-0.15% water, and 25-29% water. The high dietary fiber No. 1 powder is as described in claim 1 or 2.

9. A high-fiber biscuit, characterized in that, The components include the following percentages: High dietary fiber No. II powder 60-70%, egg liquid 9-14%, vegetable oil 4-8%, active dry yeast 1-2%, water 16-23%; The High Dietary Fiber II Powder is as described in claim 1 or 2.

10. A high-dietary-fiber steamed bun, characterized in that, The components include the following percentages: High dietary fiber No. III powder 68-70%, active dry yeast 1.5%, water 28-31%; The high dietary fiber No. III powder is as described in claim 1 or 2.

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