CN100333647C - Flour produced form autogamy wheat - Google Patents
Flour produced form autogamy wheat Download PDFInfo
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- CN100333647C CN100333647C CNB2004100645188A CN200410064518A CN100333647C CN 100333647 C CN100333647 C CN 100333647C CN B2004100645188 A CNB2004100645188 A CN B2004100645188A CN 200410064518 A CN200410064518 A CN 200410064518A CN 100333647 C CN100333647 C CN 100333647C
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Abstract
The present invention discloses a self-regulated wheat flour, which is composed of base flour A and base flour B, wherein the base flour A has the technical scheme that the granularity of the wheat flour is from 350 to 1500 micro M, the particle content is from 80 to 90%, the content of particles below 150 micro M is from 7 to 13%, the damaged starch is from 4 to 6%, the ash content is not less than 1.4 but smaller than 2, the amount of extraction of embryo flour is not less than 60% of the total amount of embryo, and the amount of extraction of aleurone layer flour is not less than 30% of the total amount of bran; the flour B is characterized in that the fineness of wheat flour particles is entirety penetrated through a CB46 sieve, the content of wet gluten is not less than 32%, the damaged starch is less than 10 %, the landing value is not less than 250, and the stabilization time is not less than 3.5 seconds; the base flour A can be mixed with the base flour B according to any weight proportion, and various kinds of flour-food flavor of coarse food grain flour, white steamed bread flour, bread flour, black steamed bread flour, full flour, etc., can be automatically prepared. The present invention has the advantages that one kind of flour has multiple uses actually, the allotment can be arbitrary according to different usage, the needs of various families and people are satisfied, the nutritional quality in the original wheat is reserved, and the needs of natural nutrition, and the individuation and diversification of mouth feel and taste of flour of modern people are satisfied. The present invention is especially suitable for families.
Description
Technical field
The present invention relates to a kind of combination wheat flour, belong to the flour processing technique field.
Background technology
Wheat flour is the staple of human daily life, and particularly China is populous, and annual flour consumption figure is very big.Along with social progress and growth in the living standard, in order to adapt to different consumer groups' needs, the wheat flour kind has been variation, for example, the wheat flour that occurs on the market just has now: all purpose flour, and it divides common flour, standard flour, a special powder, special two powder, high gluten wheat flour again; Tailored flour is divided into bread flour, dumpling flour, noodle flour, steamed bun powder, cracker meal, dry cake mix, self-rising flour etc. again; Also having and not having substantive difference with above-mentioned flour is the different superior wheat flour of title, last white powder, senior all purpose flour, popular feelings powder or the like.In recent years, in order to cater to the needs of home-use flour, also occurred home-use flour on the market, still, this type of flour just changes aforementioned all purpose flour, self-rising flour an address, independent packing and selling, and flour itself does not have the variation on the flesh and blood.Really, for family, the flour of once purchasing multiple different purposes is unrealistic.In addition, for flour processing enterprise, there is huge flour working ability in China, in the face of limited flour market, has only from the kind of flour and innovates, and enterprise just can establish oneself in an unassailable position.The fact in view of the multipurpose flour that does not also have a kind of suitable household convenient truly to use on the market, some expert once proposed to use modifying agent to add in the flour, reach the purpose of producing different purposes flour, the major defect that this imagination exists is the needs that do not meet people's edible natural flour, therefore, its popularization is subjected to certain limitation.Seek and a kind ofly can satisfy nutritional need, keep the natural quality of wheat flour to a greater extent, be fit to the multipurpose wheat flour that family uses again, become the common issue of flour processing enterprise.
Summary of the invention
Task of the present invention provides a kind of suitable family and uses, the simple combination wheat flour that just can make different purposes voluntarily that cooperates.
Task of the present invention is finished by following design.The quality of flour by the related standards that country works out, mainly comprises thickness, gluten content, starch damage ratio and the drop value and the stabilization time of wheat flour powder, also comprises the many indexs such as ash content size of flour.In addition, the production technology of flour also affects the quality of flour, when producing flour, must take all factors into consideration.Design is fit to the multipurpose wheat flour that family uses, and except taking into account above factor, also will take into account the custom and the different crowd needs of the modern life, the combination wheat flour, should not use any modifying agent, not use any additives, to keep the primary nutrient of wheat to greatest extent.Through experiment and practical application with great concentration for many years, the inventor has proposed a kind of combination wheat flour.Specifically describe as follows:
A kind of combination wheat flour, be characterized in that this flour is made up of original washing powder A and original washing powder B, wherein original washing powder A consists of: wheat flour granularity 350 μ m-1500 μ m silt contents are 80-90%, the following silt content 7-13% of 150 μ m, damage starch 4-6%, 1.4≤ash＜2.0,60% of embryo powder extracted amount 〉=embryo total amount, 30% of aleurone powder extracted amount 〉=wheat bran total amount;
Original washing powder B consists of: grain of flour is all by CB46 number sieve, and wet gluten content 〉=32% damages starch＜10%, drop value 〉=250s, stabilization time 〉=3.5min;
Original washing powder A and original washing powder B by various objectives arbitrarily part by weight mix.
The further scheme of the present invention is that the mixed proportion of described combination wheat flour composition original washing powder A and original washing powder B is expressed as A with weight ratio: B=1.5-1.8: 2.
The further scheme of the present invention is that described combination wheat flour is characterized in: the mixed proportion of original washing powder A and original washing powder B is expressed as A with weight ratio: B=1-1.5: 2.
The further scheme of the present invention is that described combination wheat flour is characterized in: the mixed proportion of original washing powder A and original washing powder B is expressed as A with weight ratio: B=0.3-0.5: 2
The production method and the existing production method that it is pointed out that the said combination wheat flour of the present invention do not have fundamental difference, just will carry out strict control to the technical indicator of original washing powder.
The technological progress that the present invention obtains is: realized the many usefulness of a powder, the user can be by different purposes, and allotment can adapt to multiple family and crowd's requirement arbitrarily; Kept the nutritional quality in the former wheat, owing to contain a large amount of embryo powder, wheat bran among the original washing powder A, therefore kept the mineral matter in the wheat, vitamin, dietary fiber to greatest extent, satisfied the modern again flour natural nutrition and mouthfeel, taste personalization, diversified needs.
Combination wheat flour of the present invention is particularly suitable for family and uses.For example: list is used original washing powder B, can directly cook dumpling, thin oilseed meals wheaten food, and list is used original washing powder A, can do the fermentation large flat bread, and original washing powder A mixes by different proportion with original washing powder B, can make various steamed bun powder, bread flour, cracker meal, noodle flour, wholemeal etc.
The specific embodiment
Following examples are in order to explanation the present invention.
Embodiment 1
A kind of combination wheat flour, form by original washing powder A and original washing powder B, wherein, original washing powder A is: wheat flour granularity 350 μ m-1500 μ m silt contents are 80-90%, the following silt content 7-13% of 150 μ m, damage starch 4-6%, 1.4≤ash＜2.0,60% of embryo powder extracted amount 〉=embryo total amount, 30% of aleurone powder extracted amount 〉=wheat bran total amount; Original washing powder B is: fineness is all by CB46 number sieve, and wet gluten content 〉=32% damages starch＜10%, drop value 〉=250s, stabilization time 〉=3.5min, the mixing ratio by weight of original washing powder A and original washing powder B: A: B=0.3: 2.This powder is used to make white steamed bun and bread etc.
Embodiment 2
A kind of combination wheat flour, it is made up of original washing powder A and original washing powder B, wherein, original washing powder A is: wheat flour granularity 350 μ m-1500 μ m silt contents are 80-90%, the following silt content 7-13% of 150 μ m, damage starch 4-6%, 1.4≤ash＜2.0,60% of embryo powder extracted amount 〉=embryo total amount, 30% of aleurone powder extracted amount 〉=wheat bran total amount; Original washing powder B is: the wheat flour fineness is all by CB46 number sieve, and wet gluten content 〉=32% damages starch＜10%, drop value 〉=250s, and stabilization time 〉=3.5min, the mixing ratio by weight of original washing powder A and original washing powder B is A: B=1: 2.This powder is full powder, can be used for making various wheaten food.
Embodiment 3
A kind of combination wheat flour, it is made up of original washing powder A and original washing powder B, wherein, original washing powder A is: wheat flour granularity 350 μ m-1500 μ m silt contents are 80-90%, the following silt content 7-13% of 150 μ m, damage starch 4-6%, 1.4≤ash＜2.0,60% of embryo powder extracted amount 〉=embryo total amount, 30% of aleurone powder extracted amount 〉=wheat bran total amount; Original washing powder B is: the wheat flour fineness is all by CB46 number sieve, and wet gluten content 〉=32% damages starch＜10%, drop value 〉=250s, and stabilization time 〉=3.5min, the mixing ratio by weight of original washing powder A and original washing powder B is A: B=1.8: 2.This powder is a coarse food grain black flour steamed bun powder, the bran aromatic flavour.
Claims (1)
1, a kind of combination wheat flour is characterized in that being mixed with arbitrary proportion by original washing powder A and original washing powder B, and wherein, original washing powder A consists of:
Wheat flour granularity 350 μ m-1500 μ m silt contents are 80-90%, the following silt content 7-13% of 150 μ m, damage starch 4-6%, 1.4≤ash＜2.0,60% of embryo powder extracted amount 〉=embryo total amount, 30% of aleurone powder extracted amount 〉=wheat bran total amount;
Original washing powder B consists of: the wheat flour fineness is all by CB46 number sieve, and wet gluten content 〉=32% damages starch＜10%, drop value 〉=250s, stabilization time 〉=3.5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100645188A CN100333647C (en) | 2004-10-25 | 2004-10-25 | Flour produced form autogamy wheat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100645188A CN100333647C (en) | 2004-10-25 | 2004-10-25 | Flour produced form autogamy wheat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1600107A CN1600107A (en) | 2005-03-30 |
| CN100333647C true CN100333647C (en) | 2007-08-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100645188A Expired - Fee Related CN100333647C (en) | 2004-10-25 | 2004-10-25 | Flour produced form autogamy wheat |
Country Status (1)
| Country | Link |
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| CN (1) | CN100333647C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611839B (en) * | 2009-07-23 | 2012-05-09 | 郑州天地人面粉实业有限公司 | Whole-wheat steamed bun powder and manufacturing method thereof |
| CN101822340B (en) * | 2010-05-31 | 2012-09-26 | 遂平一加一面业有限公司 | Unflavored steamed bun flour and production method thereof |
| CN102283346A (en) * | 2011-06-18 | 2011-12-21 | 青阳县禅悦食品工贸有限公司 | Preparation method of original-taste granular powder |
| CN103431274B (en) * | 2013-08-27 | 2016-01-20 | 山东紫诺生物产业有限公司 | The composition of crop kernel constituting layer thing and the stripping off device of constituting layer thing and stripping means |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049269A (en) * | 1990-10-04 | 1991-02-20 | 河南省医学科学研究所 | The high dietary-fiber that is used for food is strengthened the preparation technology who adds flour |
| CN1145188A (en) * | 1996-06-04 | 1997-03-19 | 孙怀珠 | Natural raw material health flour prepared by small milling process and preparation method thereof |
| JPH1042810A (en) * | 1996-08-07 | 1998-02-17 | Nippon Flour Mills Co Ltd | Yellow wheat noodle |
| CN1173972A (en) * | 1996-08-16 | 1998-02-25 | 李伟培 | Flour composition |
| CN1279902A (en) * | 1999-07-12 | 2001-01-17 | 王宇德 | Full nutritive wheat flour and its producing method |
| US6372281B1 (en) * | 2000-02-25 | 2002-04-16 | General Mills, Inc. | Process of milling hard white wheat and products thereof |
-
2004
- 2004-10-25 CN CNB2004100645188A patent/CN100333647C/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049269A (en) * | 1990-10-04 | 1991-02-20 | 河南省医学科学研究所 | The high dietary-fiber that is used for food is strengthened the preparation technology who adds flour |
| CN1145188A (en) * | 1996-06-04 | 1997-03-19 | 孙怀珠 | Natural raw material health flour prepared by small milling process and preparation method thereof |
| JPH1042810A (en) * | 1996-08-07 | 1998-02-17 | Nippon Flour Mills Co Ltd | Yellow wheat noodle |
| CN1173972A (en) * | 1996-08-16 | 1998-02-25 | 李伟培 | Flour composition |
| CN1279902A (en) * | 1999-07-12 | 2001-01-17 | 王宇德 | Full nutritive wheat flour and its producing method |
| US6372281B1 (en) * | 2000-02-25 | 2002-04-16 | General Mills, Inc. | Process of milling hard white wheat and products thereof |
Non-Patent Citations (7)
| Title |
|---|
| 关于我国小麦粉质量标准问题的探讨 刘兴信，中国粮油学报，第17卷第5期 2002 * |
| 关于我国小麦粉质量标准问题的探讨 刘兴信，中国粮油学报，第17卷第5期 2002;面粉特性与方便面品质 钱银川，食品科技，第2000卷第4期 2000;浅谈开发适应市场需求的面粉产品 黄宜新，粮食与饲料工业，第2000卷第11期 2000;食品专用粉品质控制的研究 唐忠，粮食与饲料工业，第2002卷第5期 2002;小麦淀粉生产实践中若干问题的探讨 吴红奎，西部粮油科技，第2002卷第3期 2002;小麦粉品质关键指标及相关评价 刘元彪，西部粮油科技，第23卷第1期 1998 * |
| 小麦淀粉生产实践中若干问题的探讨 吴红奎，西部粮油科技，第2002卷第3期 2002 * |
| 小麦粉品质关键指标及相关评价 刘元彪，西部粮油科技，第23卷第1期 1998 * |
| 浅谈开发适应市场需求的面粉产品 黄宜新，粮食与饲料工业，第2000卷第11期 2000 * |
| 面粉特性与方便面品质 钱银川，食品科技，第2000卷第4期 2000 * |
| 食品专用粉品质控制的研究 唐忠，粮食与饲料工业，第2002卷第5期 2002 * |
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| Publication number | Publication date |
|---|---|
| CN1600107A (en) | 2005-03-30 |
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