476 results about "Wheat flour" patented technology

The invention discloses noodles with a blood sugar control function, which comprise the following components in parts by weight: 150-170 parts of triticale flour, 10-30 parts of cyperus esculentus powder, table salt and water, and 4-10 parts of dietary fibers, 0.5 to 1 part of anthocyanin; 0.03 to 0.12 part of mineral substances and 0.2 to 0.5 part of vitamin B. The traditional Chinese medicine composition has the effects of improving digestion and metabolism, delaying senescence, strengthening body functions, assisting in controlling blood sugar, enhancing satiety and assisting weight management.

The application provides a wheat flour wet gluten content main effect site and SNP marker and application, and belongs to the wheat breeding technical field, and mainly provides SNP molecular markers Marker45889, Marker45896, Marker45348, Marker45403, Marker45397 and Marker45431, and the SNP site provided by the application has important significance for detecting and breeding wheat flour high FWG varieties, lines and breeding materials, and molecular markers can be developed according to the SNP site, so that the wheat quality breeding efficiency is accelerated.

The invention discloses a method for increasing the content of pyrazines and 2, 3-butanediol substances through high-temperature Daqu micro-ecological regulation and control, and belongs to the technical field of microbial food processing. The invention discloses a method for improving the content of pyrazines and 2, 3-butanediol substances through micro-ecological regulation and control of high-temperature yeast for making hard liquor, and the method comprises the following steps of: combining and inoculating strains, namely bacillus subtilis CGMCC (China General Microbiological Culture Collection Center) 10830, bacillus velezensis CGMCC 7044 and bacillus licheniformis CGMCC 20675, into wheat flour according to a proportion to prepare the high-temperature yeast for making hard liquor. According to the invention, not only are the contents of pyrazine substances and 2, 3-butanediol increased, but also the abundance of beneficial microorganisms such as bacillus, thermophilic fungi and the like is remarkably improved, and a good saccharification fermentation agent is provided for brewing high-quality white spirit.

The invention relates to the technical field of food processing, and discloses Lithocarpus litseifolius low-GI biscuits with an intestinal flora regulation function and a preparation method thereof.The preparation method comprises the following specific steps that Lithocarpus litseifolius tender leaves are spread, aired, roasted, rolled and dried and then made into Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) through an ultra-fine crushing technology, and the Lithocarpus litseifolius ultra-fine powder with the specific particle size (300-900 meshes) is prepared into the Lithocarpus litseifolius low-GI biscuits. And then compounding the Lithocarpus litseifolius with wheat flour to prepare the Lithocarpus litseifolius biscuit. The Lithocarpus litseifolius low-GI biscuit prepared by the method is low in GI value, belongs to medium-GI food, overcomes the defects of high glycemic content and low dietary fiber content of traditional biscuits, is unique in taste and balanced in nutrition, can increase the content of short-chain fatty acid SCFAs in intestinal tracts, has the effects of regulating intestinal flora, maintaining blood sugar balance and reducing fat, and can be used for preparing the low-GI biscuit for the Lithocarpus litseifolius low-GI biscuit. The method has a wide prospect and a high market value.

The application relates to a soybean paste and a brewing method thereof. The brewing method of the soybean paste comprises the following steps: carrying out stage-by-stage cooking on soaked soybeans, using different cooking temperatures in each stage to prepare cooked soybeans; mixing wheat flour and the cooked soybeans to form a mixture, inoculating koji into the mixture, culturing koji to prepare koji material; and mixing the koji material with brine to form mash, sequentially carrying out first fermentation and second fermentation on the mash to prepare the soybean paste; the conditions of the first fermentation include: during the first fermentation, using sun exposure and night dew fermentation, using different light intensities at different time periods every day for fermentation; and controlling the dissolved oxygen content of the mash to be 8 ppm to 12 ppm within 10 minutes after stirring is completed within 40 days from the start of the first fermentation. The soybean paste brewed by the application has great improvement in the performance of fresh taste, aroma and color stability and the like.

To provide a technology for manufacturing a spring roll skin having good palate feeling even when a relatively long time passed not only just after fried but also after fried.SOLUTION: A spring roll mix includes wheat flour passing through a sieve having an opening of 24 mesh; and granule passing through a sieve having an opening of 6 mesh and also not passing through a sieve having an opening of 24 mesh. The granule comprises at least one kind selected from grain, a grain ground product, starch grain, an instant noodle crushed product, a dried noodle crushed product, bread powder and a swollen substance crushed product. The content of the granule in the spring roll mix is 2-35 pts.mass based on 100 pts.mass of wheat flour.SELECTED DRAWING: None

The present invention relates to the technical field of wheat flour milling, and discloses a dietary fiber nutrition wheat flour preparation method, which comprises: 1, adjusting the moisture content of red hard wheat to 22-26% through a wheat wetting process, and 2, drying the wetted red hard wheat with hot air of 85 DEG C to make the moisture content of the red hard wheat greater than 13%, 3, the red hard wheat with the moisture content larger than 13% is taken out, movement of the red hard wheat is promoted in a mechanical mode, and gravity difference hot air sorting is utilized; red hard wheat with the moisture content of 22%-26% is adopted as a main body, 85% hot air is adopted for drying, cortex separation is promoted, wheat grain movement is combined with heat preservation wind power sorting, broken epidermis making contact with one another in the movement process is removed, the follow-up flour making difficulty is reduced, the weakening degree of wheat flour finally obtained through the technology is low, dough operability is better, and the product quality is improved. The proportion of the oat dietary fibers in the mixed wheat flour meeting the clustering requirement under the same mass is larger.

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing frozen noodles by treating wheat flour with superheated steam, which comprises the following steps: treating wheat flour with superheated steam, crushing, sieving, and mixing with untreated wheat flour to obtain compound wheat flour; adding water and seasonings into the compound wheat flour to prepare dough, and fermenting to prepare raw noodles; and freezing and preserving the raw noodles. The wheat flour is modified by adopting a green and additive-free superheated steam continuous treatment method with a simple process flow, and the prepared noodles are good in texture quality and taste quality, stable in texture, taste, moisture retention capability and cooking loss performance in multiple freezing and thawing cycles, still good in appearance quality and texture quality after multiple freezing and thawing cycles, and good in taste. The quality of frozen noodle products in the storage and transportation processes can be maintained, and the circulation adaptability is improved.

The invention relates to the technical field of food processing and quality improvement, in particular to a physical-biological multi-dimensional cooperative regulation method for improving the quality of germinated wheat flour based on heat treatment. The method comprises the following steps: firstly, carrying out gradient temperature control heat treatment on germinated wheat flour, which comprises three stages of low-temperature hot air pre-passivation, medium-temperature damp-heat modification and high-temperature microwave sterilization stabilization, so as to finally achieve the purposes of gradually passivating enzyme activity, modifying a starch structure and stabilizing protein conformation; meanwhile, biological enzymolysis synergistic treatment is carried out in the medium-temperature damp-heat modification stage, so that the quality of the wheat flour is further enhanced and stabilized; for heavily germinated wheat flour, an ultrahigh pressure treatment step is added after high-temperature microwave treatment. Through the method, the problems of high cost, large loss, food safety risk and the like of improving the quality of the germinated wheat in the prior art are effectively solved, the quality of the germinated wheat is remarkably improved, the germinated wheat can be better applied to the field of food processing, and the method has the advantages of being remarkable in cost benefit, high in food safety guarantee, obvious in quality improvement and the like.

The invention discloses a method for improving the quality of frozen dough by using lactic acid bacteria and saccharomycetes synergistic enzyme treatment technology, which comprises the following steps: (1) carrying out primary culture on lactic acid bacteria and saccharomycetes, and then carrying out inoculated culture again to obtain a bacterial suspension; (2) centrifuging the bacterial suspension to obtain bacterial sludge; (3) preparing dough: adding enzyme into a proper amount of wheat flour, water, salt, sugar and the like, inoculating lactic acid bacteria and saccharomycetes, and uniformly mixing; (4) uniformly stirring the flour batting, shaping, and carrying out primary fermentation; (5) after the preliminary fermentation is completed, quickly freezing at the temperature of-30 DEG C to-40 DEG C until the central temperature of the dough is reduced to-18 DEG C; (6) freezing and storing the frozen dough at-18 DEG C; according to the invention, the water loss of the frozen dough in the freezing storage process is improved, the problem of freeze drying loss is solved, the fermentation performance of the frozen dough is remarkably improved, the hardness of the frozen steamed buns is effectively reduced, the elasticity, specific volume and water holding rate are improved, and the quality and processing performance of the frozen dough are improved to a great extent.

The invention relates to the technical field of food processing, and discloses low-GI radix puerariae whole flour noodles and a preparation process thereof, and the low-GI radix puerariae whole flour noodles are prepared from the following raw materials in parts by weight: 76-84 parts of wheat flour, 6-14 parts of radix puerariae whole flour, 10 parts of auxiliary material powder, 0-10 parts of vital gluten, 0.1-0.4 part of konjac powder and 1 part of table salt. The auxiliary material powder is composed of buckwheat powder and red bean powder, and the weight ratio of the buckwheat powder to the red bean powder is 9: 1. The content of glucomannan in the konjac powder is more than or equal to 80%. By adopting the raw material formula consisting of the wheat flour, the radix puerariae whole flour, the auxiliary material powder, the vital gluten, the konjac powder and the table salt according to specific parts by weight, all the raw materials have a synergistic effect to form the low-GI radix puerariae whole flour noodles, so that the defects that most of the traditional noodles adopt single grain flour as a main raw material, the raw material composition is single, and the production cost is low are overcome. Therefore, the product is single in nutrition and is difficult to meet the low-GI diet requirement.

The invention relates to the technical field of grain production, in particular to a wheat flour processing method which comprises the following steps: cleaning and pretreating raw materials; subacid electrolyzed water stepped conditioning and wheat wetting: subacid electrolyzed water with the effective chlorine concentration of 5-30 ppm is used for carrying out at least two stages of wheat wetting treatment on the wheat; low-temperature grinding and fine grading: lightly grinding and peeling the wetted wheat, and then grinding in a low-temperature environment of 15-25 DEG C to obtain a peel-ground material, high-precision heart-ground powder and wheat germs; performing superfine grinding on the wheat germs, namely performing superfine grinding on the wheat germs obtained in the step S3 to obtain superfine ground wheat germ powder with the particle size D90 being less than or equal to 45 microns; optimizing and recombining taste and nutrition, namely compounding the high-enrichment aleurone layer powder, the high-precision heart milling powder and the superfine grinding wheat germ powder; wherein the high-enrichment aleurone layer powder is obtained from the peel grinding material. The wheat flour obtained by the method can meet the requirements of low bacteria and mellow taste at the same time.

The invention discloses an aquatic product breeding feed capable of improving flavor and a preparation method thereof, and particularly relates to the technical field of breeding feeds, the feed comprises fish meal, soybean meal, soybean protein concentrate, shrimp meal, chicken meal, wheat flour, cuttlefish paste, phospholipid, grease, mineral substances, vitamins, lettuce polyphenol, an antioxidant, a mildew preventive and the like. Wherein the lettuce polyphenol is a key functional component. The preparation method comprises the following steps: pretreating the raw materials, mixing step by step, adding grease by spraying, tempering, granulating, drying, screening, spraying the antioxidant and the like. The lettuce polyphenol regulates and controls an mTOR signal channel to promote flavor amino acid deposition and inhibit protein degradation, meanwhile, the intestinal microecology is improved, the antioxidant capacity and digestive enzyme activity are enhanced, and the content of flavor substances such as glutamic acid and glycine in aquatic products is remarkably increased. The method is suitable for culturing various aquatic products, and can effectively improve the flavor and quality of the cultured aquatic products.

The invention discloses high-purity oat beta-glucan frozen dough as well as a preparation method and application thereof, and belongs to the technical field of food processing and freezing. The preparation method comprises the following steps: mixing medium gluten wheat flour and self-made oat beta-glucan according to a specific ratio, kneading, fermenting, quickly freezing, freezing and storing, and the like, so as to prepare the frozen dough. The self-made oat beta-glucan is added, so that the anti-freezing performance, gluten network stability and yeast activity protection capability of frozen dough are remarkably improved, and meanwhile, the nutritional characteristics and sensory quality of the finished steamed buns are improved. The method solves the problems that existing frozen dough is insufficient in freezing resistance and poor in long-term freezing storage stability, and has high application value and market prospects.

The invention discloses a pseudo-ginseng powder adulteration identification method, device and system and a storage medium, and the method comprises the steps: firstly accurately weighing pseudo-ginseng powder and wheat flour according to different proportions, fully and uniformly mixing to prepare a sample, and after tabletting, collecting spectral data by using a Fourier transform infrared spectrometer; selecting a wave band of which the cumulative variance contribution degree of each principal component in the spectral data is greater than 85% as a key characteristic wave band; after a training set and a verification set are divided, a random forest (RF) model is constructed. An IAPO algorithm is improved, a population position is initialized through Circle chaotic mapping, model parameters are optimized by adopting an adaptive t variation strategy, the number of optimal decision trees of an RF model and the number of features of each tree are obtained, and an IAPO-RF model is formed; and carrying out pseudo-ginseng powder adulteration identification by using the IAPO-RF model. By adopting the technical scheme provided by the invention, the adulterated pseudo-ginseng powder can be accurately, quickly and efficiently identified.

A method for producing dry pasta comprising the steps of:preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%;placing the dough in a chamber in which a vacuum is created comprised between 0.1 bar and 0.5 bar;pushing the dough through a drawing device by applying to the dough pressure comprised 80 bar and 110 bar, to obtain food pasta in the form of units of long pasta or units of short pasta;conveying and delivering said pasta to a dryer;drying said pasta in said dryer until the humidity of the pasta is not greater than 12.5%, said drying including heating said pasta in said dryer to a set temperature and maintaining the pasta at said set temperature for a set interval of time;extracting said dried pasta from said dryer;wherein said heating is obtained by passing the pasta inside an oscillating electromagnetic field having a frequency comprised between 10 MHz and 100 MHz.An apparatus for producing dry food pasta including a kneading and drawing device configured for producing both long pasta and short pasta, a first dryer configured for drying long pasta produced by said kneading and drawing device, a second dryer configured for drying short pasta produced by said kneading and drawing device; said first dryer and said second dryer are equipped with a plurality of pairs of electrodes between which an electromagnetic field oscillating at a frequency comprised 10 MHz and 100 MHz is created by a generator of oscillating electromagnetic field.

The invention relates to the technical field of wheat flour nondestructive testing, in particular to a rapid nondestructive testing method for inferior (mildewed and germinated) wheat flour based on a hyperspectral imaging technology and machine learning, which comprises the following steps: acquiring an original spectral image of a wheat sample by adopting a hyperspectral imaging system, and processing the original spectral image by adopting SpecView software; the original spectral image is preprocessed in multiple preprocessing modes; screening the most suitable preprocessing method by adopting partial least squares regression, and constructing a regression model; feature selection algorithms including a non-information variable rejection algorithm, a sequence projection algorithm and a competitive self-adaptive reweighted sampling algorithm are adopted to extract feature wavelengths in the original spectral image, and the feature wavelengths serve as input of a follow-up quantitative analysis experiment; and sensing the preprocessed original spectral image, and constructing a hyperspectral detection model by combining five regression algorithms, namely partial least square regression, random forest regression, multi-layer perceptron regression, support vector regression and XGBoost regression gradient, with a feature selection algorithm.

The utility model relates to the field of wheat flour processing, and discloses a wheat flour processing dust removal device which comprises a base, a treatment box is installed on one side of the top end in a box body, a dust raising assembly is arranged in the treatment box, a blow-off pipe is connected to one side of the treatment box, a filter screen is installed at one end of the blow-off pipe, and a dust removal assembly is installed at the other end of the blow-off pipe. The other end of the blow-off pipe extends to the outer side of the box body and is connected with a negative pressure fan, the bottom of the treatment box is connected with a connecting channel, one side of the connecting channel is provided with a cleaning assembly, the bottom of the connecting channel is connected with a sewage box, and one side of the sewage box is provided with a drying box. Through cooperative use of the negative pressure fan, the blow-off pipe, the treatment box, the filter screen and the dust raising assembly, most impurities and dust in wheat raw materials are effectively removed, and wheat is comprehensively cleaned through the connecting channel and the cleaning assembly, so that dust attached to the surface of the wheat is removed, and wheat processing is facilitated.

The invention discloses noodles capable of improving structural stability based on lotus seed powder, and belongs to the technical field of foods.The noodles are prepared from, by mass, 100 parts of wheat flour, 15-25 parts of lotus seed powder, 2-3 parts of edible salt, 0.05-0.2 part of compound phosphate, 0.05-0.2 part of stabilizer and 40-45 parts of purified water; after the noodles are cooked, the content of alpha-helixes in a gluten protein secondary structure of the noodles is not lower than 26.5%, and the ratio (1047 / 1022 cm <-1 >) of short-range order degree FTIR in starch of the noodles is not lower than 1.8; starch and gluten protein structures in the noodles are improved from a micro level through the lotus seed powder, the phenomena of starch retrogradation and gluten network degradation can be inhibited, the cooked noodles have a chewy taste on a macro level, and the cooked noodles can maintain a good taste after being refrigerated.

The invention discloses a method for making smooth cold noodles by utilizing the high gluten characteristic of red bald wheat flour, which comprises the following steps of: firstly inspecting and automatically kneading to form tough dough, then mechanically washing the dough to separate out high-elasticity gluten and starch slurry, then precipitating the starch slurry, regulating the concentration, forming a uniform thin layer on an oil-brushed steaming tray, and steaming with high-temperature steam, so as to obtain the smooth cold noodles. And quickly cooling the steamed cold noodles, cutting, packaging with the steamed gluten blocks in proportion, and finally storing and transporting in a low-temperature monitoring environment. By limiting the protein and moisture content indexes of the red bald wheat flour, the quality uniformity and the high gluten characteristic of the raw materials are ensured, the problem that the finished product quality is unstable due to fluctuation of the raw materials is avoided, and by setting the accurate precipitation time and matching with automatic detection and adjustment of the concentration of the flour paste, the quality of the finished product is improved. High-quality flour paste with proper concentration and uniform texture can be stably obtained.

The utility model relates to the technical field of dust removal devices, and particularly discloses an automatic dust removal device for fine processing of high-gluten wheat flour, which comprises a top end cover body, the top of the top end cover body is communicated with a feed hopper, a dust removal mechanism is arranged on the top end cover body, and the dust removal mechanism comprises an inclined surface annular plate, a hollow cavity, an annular notch and a primary discharge port. The bevel annular plate is connected to the top face of an inner cavity of the top end cover body, the hollow cavity is formed in the bevel annular plate, the annular notch is formed in the bevel of the bevel annular plate, the first-stage discharging openings are formed in the outer wall of the bevel annular plate in a circumferential array mode, and a monitoring mechanism is arranged on the outer wall of the top end cover body. The monitoring mechanism comprises a bottom end cover body, a pressure sensor, a transverse ring and a gear ring, a sealing ring makes contact with the vibrating screen, the pressing force of the sealing ring is ensured through the pressure sensor, and therefore the device is attached to the top end of the vibrating screen, and wheat dust flying above the vibrating screen is absorbed through the dust removal mechanism and prevented from being scattered outwards.

Modified wheat flour having the following properties (A) and (B):　(A) when the viscosity of an aqueous suspension containing the modified wheat flour is measured using the RVA (here, the aqueous suspension contains 10 parts by mass of the modified wheat flour per 100 parts by mass of water, and when the viscosity is measured, the temperature of the aqueous suspension is first held at 50°C for 1 minute, then raised to 80°C over a period of 5 minutes, held at 80°C for 5 minutes, then raised to 95°C over a period of 2 minutes and 30 seconds, and then held at 95°C for 5 minutes), M2 / M1 is 1.0-4.0, where M1 is the maximum viscosity in the period from the start of the temperature rise from 50°C to the end of the holding at 80°C for 5 minutes, and M2 is the maximum viscosity in the period from the start of the temperature rise from 80°C to the end of the holding at 95°C for 5 minutes; and (B) when the viscosity of an aqueous suspension containing the modified wheat flour is measured using the RVA (here, the aqueous suspension contains 10 parts by mass of the modified wheat flour per 100 parts by mass of water, and when the viscosity is measured, the temperature of the aqueous suspension is first held at 50°C for 1 minute, then raised to 95°C over a period of 7 minutes and 30 seconds, and then held at 95°C for 5 minutes), the peak viscosity P is no higher than 2000 mPa·s.

The invention discloses a single-cluster bergamot mooncake. The mooncake comprises a mooncake crust, stuffing wrapped by the mooncake crust and core stuffing wrapped by the stuffing. The mooncake crust comprises the following components in parts by mass: 10-15g of wheat flour; 1-2g of Dancong raw tea powder; 1-2g of milk butter oil; the stuffing is prepared from the following components in parts by mass: 20 to 40g of starch; 20 to 40g of malt syrup; 20 to 40g of whole milk powder; 20 to 40g of eggs; 20 to 40g of salted egg yolk; 20 to 40g of coconut milk; 20 to 40g of drinking water; and the stuffing comprises the following components in parts by mass: 5-12g of fingered citron paste.

The preparation method comprises the following steps: uniformly mixing long-shaped rice flour, corn starch and wheat flour to prepare mixed powder, weighing the mixed powder and a modifier in parts by weight, putting the weighed mixed powder and modifier into a stirring machine, and uniformly mixing for later use; extruding the standby mixture into rice noodles at high temperature by using a twin-screw extruder; sending the extruded and formed rice noodles into a constant-temperature and constant-humidity incubator for standing; the rice noodles are put into cold water to be scattered; feeding the scattered rice noodles into a drying oven for hot air drying; and the dried rice noodles are cut and then bagged, and finished products are formed. The prepared rice noodles have the excellent characteristics of high water binding capacity and rich nutritional value, the hardness and elasticity of the rice noodles are remarkably enhanced, the rice noodles are not prone to adhesion in the production and eating process, meanwhile, the cooking loss rate and the breaking rate of the rice noodles are greatly reduced, and the cooking quality of the rice noodles is improved.

The application relates to the food technology field, and particularly discloses a preparation method of sesame-flavored wheat flour, which improves the content of reducing sugar in wheat through enzymolysis, provides a substrate for the Maillard reaction in the enzymolysis and baking processes, improves the content of fatty acids in wheat through enzymolysis, improves the concentration of a reaction substrate for generating ester fragrance, and finally prepares the sesame-flavored wheat flour through a baking and fragrance generation reaction. Under the premise that no sesame raw material is added, only wheat raw material is added, the sesame-flavored wheat flour is obtained, the application scenarios of the wheat flour are expanded, and the preparation method greatly shortens the production cycle, the process is simpler, the production efficiency is improved, and the raw material cost is lower.

The utility model discloses a roller type wheat flour mill which comprises a flour mill body, a filter box is fixedly welded to the upper end of the flour mill body, a driving motor is fixedly installed on the periphery of the filter box, the output end of the driving motor is in transmission connection with a rotating plate, and a plurality of stirring blocks are fixedly welded to the periphery of the rotating plate. The roller type wheat flour mill comprises a filter box, a filter plate is fixedly connected to the interior of the filter box, a material guide plate is fixedly connected to the lower portion of the filter plate, a box door is rotationally connected to the outer side of the filter box, a feeding port is fixedly connected to the top of the outer side of the box door, and a discharging port is formed in the bottom of the filter box. Wheat falls into the inner wall of a filter plate, a rotating plate drives a stirring block to rotate, dust and impurities in the wheat can be separated through stirring and shaking of the stirring block, the wheat is primarily screened so that the wheat can enter the flour mill, and the problem that the impurities in the wheat influence flour milling is solved.

The invention belongs to the field of food processing and safety, and provides a preparation method of low-GI triticale whole grain noodles. The optimal formula of the prepared low-GI triticale whole grain noodles comprises 13.60% of triticale modified wheat bran, 12.87% of vital gluten, 13.00% of resistant starch, 4% of Chinese yam powder, 0.8% of Sanzan gum and the balance of triticale flour. The predicted sensory score of the whole-grain noodles is 82.72, the sensory score of the whole-grain noodles obtained through verification experiments is 83.55, the GI value of the whole-grain noodles is 54.93, and the whole-grain noodles are low-GI food; the invention further provides a matched intelligent temperature-control rolling device capable of controlling temperature and humidity and used for noodle production, multiple rolling and low-temperature fermentation functions are integrated, and through cold air diversion and water mist humidification, the temperature and humidity are controllable, and the problems of equipment land occupation and process gaps are reduced.

Provided is a bread dough for freezing, which has a moisture content of 30% by weight or more but less than 48% by weight of the entire bread dough, and which does not decrease in the volume of the resulting bread even if the bread dough is thawed after being frozen for a long period of time and then heated and cooked. The bread dough for freezing according to the present invention has a moisture content of 30% by weight or more but less than 48% by weight of the entire bread dough, and contains 1.1-5.9 parts by weight (dry weight) of baker yeast A, 0.2-9.4 parts by weight (dry weight) of sugar alcohol, and 1.1-47 parts by weight of sucrose per 100 parts by weight (dry weight) of cereal flour.

A baked food product comprising the following ingredients: - wheat flour in a quantity of 35 to 40% by weight and preferably 40% by weight, with damaged starch in a quantity of not less than 20% by weight; - wheat germ in quantities of 5 to 10% by weight and preferably 10% by weight - water in quantities from 10 to 20% by weight and preferably 20% by weight; - sugar in an amount of 1 to 3% by weight and preferably 2% by weight; - mother yeast in an amount of 1 to 10% by weight and preferably 6% by weight; - vegetable margarine in an amount of 1 to 5% by weight and preferably 5% by weight; - salt in a quantity of 1 to 3% by weight and preferably 2% by weight. To the above-mentioned ingredients, oat flakes may be added in an amount of 5 to 15% by weight and preferably 15% by weight. The invention also relates to the process for making the food product in question.

The invention discloses low-digestibility animal protein-wheat flour composite noodles and a preparation method thereof, and belongs to the technical field of food processing. Wheat flour and exogenous animal protein are used as main raw materials, whey protein isolate, silkworm pupa protein, egg white protein and fish protein are selected, and the addition amount is 15% of the mass of the wheat flour. Through multi-index comprehensive screening, the silkworm pupa protein and whey protein isolate have better market development potential. By utilizing the synergistic effect of the exogenous animal protein and the wheat starch, the content of fast digestible starch (RDS) of the noodles can be remarkably reduced, the ratio of slow digestible starch (SDS) to resistant starch (RS) is increased, and the GI value of the noodles is lower than 70; meanwhile, cooking and texture characteristics are optimized, the cooking loss rate is smaller than or equal to 8%, and the breaking rate is smaller than or equal to 0.3%. The noodles have the characteristics of low glycemic content and high-quality eating taste, are balanced in nutrition, are suitable for diabetics to eat, can also be used as daily staple food of healthy people, and are simple and convenient in preparation process, easy to industrially produce and wide in market application prospect.