Dual-Purpose Flour Blending via Sedimentation and Dough Time
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Solution Overview
Problem
There is no simple and effective method for producing high-quality and dual-purpose flour for bread and noodles using only the indices of protein and dough properties of different wheat varieties without adding food improvers or flour additives.
Innovation Solution
A blending method is developed that sets 2-3 large gradient range ratios for high-quality and non-high-quality basic flours, selecting ratios based on sedimentation value and dough development time, and blending them according to a small gradient range ratio until a score of 80 points or higher is achieved for bread and noodle quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If food improvers or flour additives are added to produce special flour, then the quality and functionality of the flour can be improved, but the complexity of the process and cost increase
Solution Approach 1:
The patent extracts and eliminates the need for food improvers and flour additives from the flour production process. By selecting and blending specific wheat varieties with complementary characteristics, the method achieves the desired flour quality without requiring additional chemical additives, thus simplifying the process while maintaining reliability
Solution Approach 2:
The patent creates a composite flour product by blending multiple wheat varieties (high-gluten wheat and common wheat) in specific proportions. This composite approach combines the strengths of different wheat types to achieve the desired functional properties that would otherwise require additives, resolving the contradiction between quality and process complexity
2Adaptability or versatility
If multiple wheat varieties are blended to produce dual-purpose flour, then the versatility and quality of the flour can be improved, but the difficulty of determining the optimal blending ratio increases
Solution Approach 1:
The patent establishes specific parameter ranges for the blending ratio (high-gluten wheat accounting for 30-70% of the total) and defines target ranges for key quality indicators (sedimentation value ≥40mL, dough development time ≥8.0min). These parameter specifications provide clear guidance for determining optimal blending ratios, reducing the difficulty of the process while maintaining flour versatility
Solution Approach 2:
The patent provides a range of acceptable blending ratios rather than a single fixed ratio, allowing flexibility in the blending process. This approach acknowledges that different combinations within the specified range can achieve the desired quality outcomes, making the process more manageable while ensuring versatility
3Reliability
If high-quality wheat varieties are used for bread production, then the quality of bread can be improved, but the yield and planting area are reduced
Solution Approach 1:
The patent creates a dual-purpose flour that can be used for both bread and noodle production. By blending high-gluten wheat (suitable for bread) with common wheat (suitable for noodles), the resulting flour achieves universal applicability. This allows high-quality wheat to contribute to bread quality while common wheat maintains productivity and yield, resolving the contradiction between quality and productivity
Solution Approach 2:
The patent applies the concept of local quality by assigning different functional roles to different wheat varieties in the blend. High-gluten wheat provides the necessary protein quality for bread, while common wheat provides bulk and suitability for noodles. This localized functional assignment allows each component to optimize its contribution, achieving both quality and productivity goals
Data Source
AI summary
The present disclosure provides a blending method of high-quality and dual-purpose flour for bread and noodles, belonging to the technical field of flour processing. The method includes: selecting flour of a high-quality and dual-purpose wheat variety for bread and noodles as a high-quality basic flour for blending; according to a large gradient experimental design, selecting a gradient range ratio with a sedimentation value ≥46.0 mL and a dough development time ≥9.6 min, followed by subdividing for small gradient experiments; selecting a ratio with flour sedimentation value and dough development time that reach an ideal value to blend a large amount of flour; and making bread and noodles for scoring, followed by determining a blending ratio if a scoring result reaches an ideal value.