CN103829142B - Wheat edible fiber domestic convenient bread flour preparation method - Google Patents
Wheat edible fiber domestic convenient bread flour preparation method Download PDFInfo
- Publication number
- CN103829142B CN103829142B CN201210473887.7A CN201210473887A CN103829142B CN 103829142 B CN103829142 B CN 103829142B CN 201210473887 A CN201210473887 A CN 201210473887A CN 103829142 B CN103829142 B CN 103829142B
- Authority
- CN
- China
- Prior art keywords
- flour
- high gluten
- edible fiber
- wheat flour
- dry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of wheat edible fiber domestic convenient bread flour preparation method, comprise the following steps: (1) gets the raw materials ready; (2) dry; (3) cool; (4) sieve; (5) mix; (6) pack.Wheat edible fiber domestic convenient bread flour preparation method of the present invention, Simple And Practical, cost is low, and the bread mouthfeel using this bread flour to work it out is soft, nutritious.
Description
Technical field
The present invention relates to a kind of preparation method of bread premixed powder, particularly a kind of wheat edible fiber domestic convenient bread flour preparation method.
Background technology
Bread is west tradition staple food, more and more receives the welcome of the masses in China.Because the baking operation of bread is loaded down with trivial details, need technical ability and the formula of specialty, therefore, current China consumer selects Western-style pastry shop and supermarket to buy bread substantially, and the family of baking bread of being in is considerably less.
The appearance of bread producing machine, owing to can replace the technical ability of artificial specialty, and cheap, enters conventional home kitchen in a large number, makes to be in make bread and become possibility.But, the production technology of the quality of bread and bread formula and preparation has and contacts greatly, as the production technology of formula and preparation, science is accurate, then bread mouthfeel, the structure of baking all will be greatly affected, and become large restraining factors of bread producing machine making bread.
Summary of the invention
The object of this invention is to provide a kind of proportioning science, the preparation method of nutritious wheat edible fiber domestic convenient bread flour.
For achieving the above object, the invention provides a kind of wheat edible fiber domestic convenient bread flour preparation method, comprise the following steps:
(1) get the raw materials ready: get the raw materials ready according to list of ingredients, list of ingredients composition and weight ratio are: high gluten wheat flour 80-95 part, sugared 6-7 part, dry ferment 1-2 part, salt 1 part, 3 parts, wheat edible fiber powder, modifying agent 0.1-0.2 part;
(2) dry: to adopt the instantaneous stoving process of flour, by hot blast, high gluten wheat flour water content was reduced to 2-4% in 5 seconds;
(3) cool: by powder drying on-line cooling system, about the 5 DEG C dry cold airs utilizing blower fan to produce, are reduced to rapidly about 20 DEG C by high gluten wheat flour temperature, prevent dry residual temperature from affecting product quality;
(4) sieve: by high gluten wheat flour and batching respectively by 80 mesh sieve, prevent foreign material to be mixed into final products, batching comprise sugar, dry ferment, salt, wheat edible fiber powder and modifying agent;
(5) mix: the high gluten wheat flour weighed up and batching are dropped into mixing 5 ~ 10min in three-dimensional mixer;
(6) pack: by packing of product automatic exhaust device, in packaging process, get rid of the air be mixed in product, reduce packaging extruding damaged.
As the preferred technical solution of the present invention, in cooling step, through first cooling and reducing temperature twice twice cooling step, high gluten wheat flour temperature is reduced to about 20 DEG C.
Wheat edible fiber domestic convenient bread flour preparation method of the present invention, for the characteristic of yeast easy in inactivation in humidity, hot environment, have employed the instantaneous stoving process of flour, in 5 seconds, the moisture of flour can be reduced 2-4%, the shelf life of bread flour was extended to 9 months by 6 months; For avoiding the amount of residual heat will of drying in flour to produce damage to yeast, by powder drying on-line cooling system, reducing rapidly the temperature of powder after stoving process, ensure that the free of discontinuities of subsequent handling is produced; Pack online automatic exhaust device by powder, discharge air in plastics package, the breakage rate caused due to extruding in transportation by product is reduced to 1% by 30%.Wherein through twice cooling step, high gluten wheat flour temperature is reduced to about 20 DEG C in cooling step, flour can be made looser, and prevented from caking, mouthfeel is better.
Wheat edible fiber domestic convenient bread flour preparation method of the present invention, Simple And Practical, cost is low, and the bread mouthfeel using this bread flour to work it out is soft, nutritious.
Detailed description of the invention
The following detailed description of the preferred technical solution of the present invention.
The invention provides a kind of wheat edible fiber domestic convenient bread flour preparation method, comprise the following steps:
(1) get the raw materials ready: get the raw materials ready according to list of ingredients, list of ingredients composition and weight ratio are: high gluten wheat flour 80-95 part, sugared 6-7 part, dry ferment 1-2 part, salt 1 part, 3 parts, wheat edible fiber powder, modifying agent 0.1-0.2 part;
(2) dry: to adopt the instantaneous stoving process of flour, by hot blast, high gluten wheat flour water content was reduced to 2-4% in 5 seconds;
(3) cool: by powder drying on-line cooling system, about the 5 DEG C dry cold airs utilizing blower fan to produce, through first cooling and reducing temperature twice twice cooling step, high gluten wheat flour temperature is reduced to rapidly about 20 DEG C, prevents dry residual temperature from affecting product quality;
(4) sieve: by high gluten wheat flour and batching respectively by 80 mesh sieve, prevent foreign material to be mixed into final products, batching comprise sugar, dry ferment, salt, wheat edible fiber powder and modifying agent;
(5) mix: the high gluten wheat flour weighed up and batching are dropped into mixing 5 ~ 10min in three-dimensional mixer;
(6) pack: by packing of product automatic exhaust device, in packaging process, get rid of the air be mixed in product, reduce packaging extruding damaged.
Wheat edible fiber domestic convenient bread flour preparation method of the present invention, for the characteristic of yeast easy in inactivation in humidity, hot environment, have employed the instantaneous stoving process of flour, in 5 seconds, the moisture of flour can be reduced 2-4%, the shelf life of bread flour was extended to 9 months by 6 months; For avoiding the amount of residual heat will of drying in flour to produce damage to yeast, by powder drying on-line cooling system, reducing rapidly the temperature of powder after stoving process, ensure that the free of discontinuities of subsequent handling is produced; Pack online automatic exhaust device by powder, discharge air in plastics package, the breakage rate caused due to extruding in transportation by product is reduced to 1% by 30%.Wherein through twice cooling step, high gluten wheat flour temperature is reduced to about 20 DEG C in cooling step, flour can be made looser, and prevented from caking, mouthfeel is better.
Wheat edible fiber domestic convenient bread flour preparation method of the present invention, Simple And Practical, cost is low, and the bread mouthfeel using this bread flour to work it out is soft, nutritious.
Wheat edible fiber domestic convenient bread flour preparation method beneficial effect of the present invention:
1., by drying, reducing the moisture of flour, decreasing the yeast inactivation because the moisture absorption causes, extend the shelf life of product;
2. by powder drying on-line cooling system, reduce the temperature of drying powder below, prevent high temperature to the damage of yeast, improve operating efficiency, achieve to dry and produce with the free of discontinuities mixed of preparing burden;
3. pack online automatic exhaust device by powder, discharge air in plastics package, the breakage rate caused due to extruding in transportation by product is reduced to 1% by 30%.
Claims (1)
1. a wheat edible fiber domestic convenient bread flour preparation method, is characterized in that comprising the following steps:
(1) get the raw materials ready: get the raw materials ready according to list of ingredients, list of ingredients composition and weight ratio are: high gluten wheat flour 80-95 part, sugared 6-7 part, dry ferment 1-2 part, salt 1 part, 3 parts, wheat edible fiber powder, modifying agent 0.1-0.2 part;
(2) dry: to adopt the instantaneous stoving process of flour, by hot blast, high gluten wheat flour water content was reduced to 2-4% in 5 seconds;
(3) cool: by powder drying on-line cooling system, about the 5 DEG C dry cold airs utilizing blower fan to produce, high gluten wheat flour temperature is reduced to rapidly about 20 DEG C, prevent dry residual temperature from affecting product quality, and be through first cooling and high gluten wheat flour temperature is reduced to about 20 DEG C by reducing temperature twice twice cooling step;
(4) sieve: by high gluten wheat flour and batching respectively by 80 mesh sieve, prevent foreign material to be mixed into final products, batching comprise sugar, dry ferment, salt, wheat edible fiber powder and modifying agent;
(5) mix: the high gluten wheat flour weighed up and batching are dropped into mixing 5 ~ 10min in three-dimensional mixer;
(6) pack: by packing of product automatic exhaust device, in packaging process, get rid of the air be mixed in product, reduce packaging extruding damaged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210473887.7A CN103829142B (en) | 2012-11-21 | 2012-11-21 | Wheat edible fiber domestic convenient bread flour preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210473887.7A CN103829142B (en) | 2012-11-21 | 2012-11-21 | Wheat edible fiber domestic convenient bread flour preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103829142A CN103829142A (en) | 2014-06-04 |
| CN103829142B true CN103829142B (en) | 2016-03-02 |
Family
ID=50793293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210473887.7A Active CN103829142B (en) | 2012-11-21 | 2012-11-21 | Wheat edible fiber domestic convenient bread flour preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103829142B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02119740A (en) * | 1988-10-28 | 1990-05-07 | Eiichi Nakagawa | Bread containing bean-curd refuse |
| CN1736211A (en) * | 2005-08-23 | 2006-02-22 | 吴微 | Bread and preparation process thereof |
| CN101720801A (en) * | 2008-10-17 | 2010-06-09 | 叶飞 | Manufacturing method of high fiber bread flour |
-
2012
- 2012-11-21 CN CN201210473887.7A patent/CN103829142B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02119740A (en) * | 1988-10-28 | 1990-05-07 | Eiichi Nakagawa | Bread containing bean-curd refuse |
| CN1736211A (en) * | 2005-08-23 | 2006-02-22 | 吴微 | Bread and preparation process thereof |
| CN101720801A (en) * | 2008-10-17 | 2010-06-09 | 叶飞 | Manufacturing method of high fiber bread flour |
Non-Patent Citations (1)
| Title |
|---|
| 麦麸膳食纤维面包制作工艺研究;王亚伟，等;《郑州牧业工程高等专科学校学报》;20010531;第21卷(第2期);第94-97页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103829142A (en) | 2014-06-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101744181B (en) | Pre-fermented frozen dough steamed bread and production method thereof | |
| CN101755865B (en) | Frozen dough steamed bread with fruit filling and special filling and production method thereof | |
| CN102488054B (en) | Processing method for crispy crab cream cake | |
| CN101731497B (en) | Quick-frozen steamed bread and preparation method thereof | |
| CN102599210A (en) | Potato-bread frozen dough and preparation method thereof | |
| CN101791087A (en) | Pre-fermented quickly-frozen steamed bun and production method thereof | |
| US20160286825A1 (en) | Method of manufacturing packaged steamed buns | |
| CN102613488A (en) | Additive capable of improving quality of quick-freezing fresh-keeping rice noodles as well as preparation method and applications thereof | |
| CN102919682B (en) | Preparation method of cooking-free barley noodles | |
| CN101773227B (en) | Refrigerated dough steamed bread and production method thereof | |
| CN101773224A (en) | Raw frozen bread product and production method thereof | |
| CN102008093A (en) | Starch mixed shrimp cracker and preparation method thereof | |
| CN101731519B (en) | Quick-frozen steamed bread with vegetable stuffing and preparation method thereof | |
| CN102302043B (en) | Processing method for rice bread | |
| CN101744182A (en) | Pre-fermented quick-freezing cutting steamed bread and production method thereof | |
| CN103829142B (en) | Wheat edible fiber domestic convenient bread flour preparation method | |
| CN103814986A (en) | Biscuits made of brown rice and eggs | |
| CN104876778A (en) | Preparation method of special fertilizer for wheat | |
| KR20150123595A (en) | Fermenting bread manufacturing system and manufacturing method and itself | |
| CN101755866B (en) | Quickly frozen meat filling steamed bun and production method thereof | |
| CN101755867B (en) | Quickly frozen steamed bun raw product and production method thereof | |
| CN1745643B (en) | Bread antistaling agent and its preparation thereof | |
| CN101849636B (en) | Instant cold noodles and preparation method thereof | |
| CN101755864B (en) | Quickly frozen bean-paste filling steamed bun and production method thereof | |
| CN103828875A (en) | Domestic wheat dietary fiber bread flour convenient to use |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20151110 Address after: 212344 Industrial Zone, town, Danyang, Jiangsu (three bridges, Beizhen) Applicant after: JIANGSU JIANGNAN SHANGYIDAO TECHNOLOGY CO., LTD. Address before: 212362, Jiangnan Industrial Park, Zhenjiang, Jiangsu, Danyang Applicant before: Jiangsu Shangyidao Science and Technology Co., Ltd. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |