A method for preparing a series of nutrition-enhanced black wheat flour products

Abstract

A method for preparing a series of nutrition-enhanced black wheat flour products comprises the following steps: S1, subjecting black wheat bran to steam explosion treatment at 0.8–1.5 MPa for 90–120 s, drying at 48–60°C, and then pulverizing and sieving through an 80-mesh sieve to obtain pretreated bran; S2, by parts by weight, uniformly mixing 60–80 parts of whole black wheat flour, 10–20 parts of the pretreated bran, 5–15 parts of vital wheat gluten, 4–12 parts of resistant starch, and 0.05–0.3 parts of a compound improver to obtain a mixed flour, wherein the compound improver consists of 50% sodium alginate, 25% cyclodextrin, 12.5% monoglyceride, and 12.5% guar gum; S3, processing the mixed flour through a noodle preparation process or a steamed bun preparation process to obtain black wheat noodles or black wheat steamed buns; the present invention improves the quality of the series of black wheat flour products.