CN101897401A - Preparation process of high-grade bread flour - Google Patents
Preparation process of high-grade bread flour Download PDFInfo
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- CN101897401A CN101897401A CN2010102109405A CN201010210940A CN101897401A CN 101897401 A CN101897401 A CN 101897401A CN 2010102109405 A CN2010102109405 A CN 2010102109405A CN 201010210940 A CN201010210940 A CN 201010210940A CN 101897401 A CN101897401 A CN 101897401A
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Abstract
The invention discloses a preparation process of high-grade bread flour, which comprises a processing step of selecting a raw material which refers to Zheng Wheat 366 selected from Wheat Research Institute of Academy of Agricultural Sciences in Henan Province, wherein thousand seed weight of the Zheng Wheat 366 is 35-43g, volume weight is 785-835g/L, crude protein content in milled rice (dry basis) is not less than 14%, wet gluten content is not less than 33%, formation time is not less than 9min and stabilization time is not less than 13min. The bread prepared by special high-grade bread flour processed by the Zheng Wheat 366 has the advantages of large volume, good toughness, uniformly internal air, natural wheat flavor and the like, thus completely meeting quality standards of French and Canadian wheats; and the local wheat varieties in Henan province replace imported wheat and wheat in other provinces, thus lowering production cost of flour manufacturers and increasing income of farmers.
Description
Technical field
The invention belongs to food processing field, relate to flour processing, relate in particular to a kind of preparation technology of high-grade bread flour.
Background technology
Along with improving constantly of China's living standards of the people, bread consumption has become one of main consumption kind of people's wheat food, and the used raw grain of bread flour of production bread is dependence on import basically, as hard wheat of Canada Red and French senior bread flour commonly used.
By retrieval, be that CN101204168A, name are called the Jinan 17 that discloses employing Qingdao Pingdu City product in " a kind of refined bread flour " application for a patent for invention, the manufacture craft that Jinan 20 good quality wheats are produced bread flour at publication number.At publication number is that CN1663399A, name are called and disclose bread with high quality wheat special Shan excellent 225 of selecting Xibei Agriculture Science-Technology Univ.'s seed selection processes bread flour for major ingredient manufacture craft in " a kind of processing method of fancy bread powder " application for a patent for invention.
Henan is the silo of China, and wheat yield occupies 1/4 of the whole nation.And the used raw grain of processing tailored flour for bread, but the wheat in dependence on import wheat or other provinces has increased the production cost of flour processing enterprise.Therefore, carry out from the wheat breed that Henan Province promotes preferred high-quality wheat variety and produce the research of high-grade tailored flour for bread technology, will give full play to the advantage of the big province of Henan wheat, reduce the production cost of flour processing enterprise, realize optimizing and revising of the Henan structure of agricultural production, increase peasant's income, for the bread flour industry provides tailored flour for bread safe, reliable, stay-in-grade top grade.
Summary of the invention
The preparation technology who the purpose of this invention is to provide a kind of high-grade bread flour.
For achieving the above object, the present invention adopts following technical scheme:
A kind of preparation technology of high-grade bread flour, it comprises raw material selection processing step, it is Zheng wheat 366 of selecting the seed selection of Henan wheat research institute of Academy of Agricultural Sciences that described raw material is selected, and the mass of 1000 kernel of described Zheng wheat 366 is that 35-43g, unit weight are 785-835g/L, seed crude protein content (butt) 〉=14%, wet gluten content 〉=33%, go into time 〉=9min, stabilization time 〉=13min.
The further scheme of the present invention:
The mass of 1000 kernel of described Zheng wheat 366 is that 37g, unit weight are that 795g/L, seed crude protein content (butt) are 15.3%, wet gluten content is 33.5%, go into the time to be that 9.3min, stabilization time are 14min.
The manufacture craft and the existing production technology that it is pointed out that the said high-grade bread flour of the present invention do not have fundamental difference, just the place of production and the technical indicator of raw material are carried out strict control.
The present invention utilizes the high-grade tailored flour for bread of preferred Henan Zheng wheat 366 processing, and integrated quality is estimated the every index of this quality and all reached country-level strong muscle wheat standard.With the bread that the high-grade tailored flour for bread of Zheng wheat 366 processing is made, have that volume is big, epistasis good, inner air is even, contain plurality of advantages such as natural wheat fragrance, can reach French and Canadian quality of wheat standard fully.
Advantage of the present invention is mainly reflected in the following aspects:
1, is based on the Henan wheat kind, successfully optimized wheat breed Zheng wheat 366 of the high-grade tailored flour for bread of suitable for producing.
2, produce the wheat that the local wheat breed in high-grade tailored flour for bread effluent south has substituted import wheat and other provinces.
3, reduced the production cost of flour manufacturing enterprise.
4, increased peasant's income.
The specific embodiment
Following examples are in order to illustrate the present invention:
Embodiment 1:
Get Zheng wheat 366 that produces to the north of the Yellow River in Henan, the mass of 1000 kernel of this Zheng wheat 366 is that 43g, unit weight are that 835g/L, seed crude protein content (butt) are 17%, wet gluten content is 38%, go into the time to be that 11min, stabilization time are 16min.
The present invention has reduced the production cost of flour manufacturing enterprise when ensuring the quality of products.Following table is the raw meal that adopts of the present invention and the contrast situation of foreign country commonly used and other provinces wheat flour:
The contrast table of raw flour of the present invention and foreign country commonly used and other provinces wheat flour
| Classification | Protein (%) | Wet gluten (%) | Formation time (min) | Stabilization time (min) | Loaf volume (cm 3) | Bread scoring (branch) |
| Zheng wheat 366 | 17 | 38 | 11 | 16 | 850 | 93 |
| Jinan 17 | 16 | 38 | 5 | 7.5 | 750 | 76 |
| Shan excellent 225 | 14.9 | 33.5 | 7.7 | 19 | 725 | 71.5 |
| The hard wheat of Canada Red | 15 | 28 | 10 | 13 | 830 | 90 |
| The senior bread flour of France | 14.42 | 25.3 | 2.0 | 12 | 780 | 86 |
With the bread that the high-grade tailored flour for bread of Zheng wheat 366 processing is made, have that volume is big, epistasis good, inner air is even, contain plurality of advantages such as natural wheat fragrance, can reach French and Canadian quality of wheat standard fully.
Embodiment 2
Get Zheng wheat 366 that the Luohe, Henan produces, the mass of 1000 kernel of this Zheng wheat 366 is that 37g, unit weight are that 795g/L, seed crude protein content (butt) are 15.3%, wet gluten content is 33.5%, go into the time to be that 9.3min, stabilization time are 14min.
Other is with embodiment 1.
Embodiment 3:
Get Zheng wheat 366 that Zhumadian is produced, the mass of 1000 kernel of this Zheng wheat 366 is that 35g, unit weight are that 785g/L, seed crude protein content (butt) are 14%, wet gluten content 33%, go into time 9min, stabilization time 13min.
Other is with embodiment 1.
Claims (2)
1. the preparation technology of a high-grade bread flour, it comprises raw material selection processing step, it is characterized in that: it is Zheng wheat 366 of selecting the seed selection of Henan wheat research institute of Academy of Agricultural Sciences that described raw material is selected, and the mass of 1000 kernel of described Zheng wheat 366 is that 35-43g, unit weight are 785-835g/L, seed crude protein content (butt) 〉=14%, wet gluten content 〉=33%, go into time 〉=9min, stabilization time 〉=13min.
2. the preparation technology of high bread flour according to claim 1 is characterized in that: the mass of 1000 kernel of described Zheng wheat 366 is that 37g, unit weight are that 795g/L, seed crude protein content (butt) are 15.3%, wet gluten content 33.5%, go into time 9.3min, stabilization time 14min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102109405A CN101897401A (en) | 2010-06-28 | 2010-06-28 | Preparation process of high-grade bread flour |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102109405A CN101897401A (en) | 2010-06-28 | 2010-06-28 | Preparation process of high-grade bread flour |
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| CN101897401A true CN101897401A (en) | 2010-12-01 |
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| CN2010102109405A Pending CN101897401A (en) | 2010-06-28 | 2010-06-28 | Preparation process of high-grade bread flour |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136152A (en) * | 2017-07-13 | 2017-09-08 | 青岛福加德面粉有限公司 | A kind of European tailored flour for bread and preparation method thereof |
| CN107646937A (en) * | 2017-09-20 | 2018-02-02 | 青岛嘉和兴制粉有限公司 | A kind of bread flour and preparation method thereof |
| CN107788055A (en) * | 2017-12-15 | 2018-03-13 | 济南民天面粉有限责任公司 | A kind of tailored flour for bread and preparation method thereof |
| CN110353011A (en) * | 2019-07-08 | 2019-10-22 | 德州职业技术学院（德州市技师学院） | Whole-wheat bread powder and preparation method thereof |
| CN114680151A (en) * | 2020-12-31 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Bread flour and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057756A (en) * | 1990-06-26 | 1992-01-15 | 北京市粮食工业公司 | A kind of preparation method of high-fibre bread flour |
| CN1663399A (en) * | 2005-03-07 | 2005-09-07 | 西北农林科技大学 | Processing method of high-quality bread flour |
| CN101204168A (en) * | 2006-12-19 | 2008-06-25 | 青岛白樱花实业有限公司 | Refined bread flour |
-
2010
- 2010-06-28 CN CN2010102109405A patent/CN101897401A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057756A (en) * | 1990-06-26 | 1992-01-15 | 北京市粮食工业公司 | A kind of preparation method of high-fibre bread flour |
| CN1663399A (en) * | 2005-03-07 | 2005-09-07 | 西北农林科技大学 | Processing method of high-quality bread flour |
| CN101204168A (en) * | 2006-12-19 | 2008-06-25 | 青岛白樱花实业有限公司 | Refined bread flour |
Non-Patent Citations (2)
| Title |
|---|
| 《安徽农业科学》 20091231 赵喜茹 小麦新品种丰产稳产性分析 8401-8402 1-2 , 2 * |
| 《种业导刊》 20081231 刘彩云等 优质强筋小麦郑麦366产业化经营的探索 44-45 1-2 , 第6期 2 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136152A (en) * | 2017-07-13 | 2017-09-08 | 青岛福加德面粉有限公司 | A kind of European tailored flour for bread and preparation method thereof |
| CN107646937A (en) * | 2017-09-20 | 2018-02-02 | 青岛嘉和兴制粉有限公司 | A kind of bread flour and preparation method thereof |
| CN107646937B (en) * | 2017-09-20 | 2021-04-09 | 青岛嘉和兴制粉有限公司 | Bread flour and preparation method thereof |
| CN107788055A (en) * | 2017-12-15 | 2018-03-13 | 济南民天面粉有限责任公司 | A kind of tailored flour for bread and preparation method thereof |
| CN110353011A (en) * | 2019-07-08 | 2019-10-22 | 德州职业技术学院（德州市技师学院） | Whole-wheat bread powder and preparation method thereof |
| CN114680151A (en) * | 2020-12-31 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Bread flour and processing method thereof |
| CN114680151B (en) * | 2020-12-31 | 2023-12-08 | 丰益(上海)生物技术研发中心有限公司 | Bread flour and processing method thereof |
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Application publication date: 20101201 |