A variety of whole wheat breads
Whole wheat flour contains all the nutrients of wheat, rich in crude fiber, minerals, vitamins, amino acids and other trace functional ingredients, than ordinary flour has a higher health and nutritional function, great benefits to human health, so whole wheat flour processing and whole wheat flour food is emerging.
The whole wheat flour processing process is divided into two categories: the whole wheat is crushed and processed, the flour extraction rate is 100%, and the whole wheat ingredient is processed into flour; and the wheat bran and germ are added back to the flour and mixed. At present, commercial whole wheat flour usually adopts the latter processing process, that is, the bran germ is back-added and mixed in a certain proportion in the special flour. The process technology for the direct production of whole or semi-whole wheat flour by retrofitting existing flour mills is being studied.
Slice whole wheat bread
To improve the promotion and application of whole wheat flour and food, the key is to solve and improve the taste and quality of whole wheat food, so the research in four aspects will become the focus: one is to develop a more reasonable whole wheat flour processing technology and technology; the second is to deepen the research on the characteristics of the bran particle size and the quality of the terminal product, so as to obtain reasonable bran particle size requirements; the third is to strengthen the application of gluten additives and the new formula of whole wheat flour food to improve food quality and taste Fourth, new treatment methods need to be studied to extend the shelf life of whole wheat flour.
In order to improve the taste of whole wheat flour food, ultra-fine grinding technology has been introduced in the processing of whole wheat flour. This technology can crush small pieces of material with a particle size of 3 to 5mm to 100μm (commonly known as fine powder, micro-pulverized) or below 10~30μm (commonly known as ultra-fine crushing or ultra-fine crushing), when the material is crushed to a certain fineness, many new characteristics will be generated. Through the study of various bran crushing, the best process conditions are obtained: when the bran is at -10 °C, it is crushed by ultra-fine pulverized for 6 to 10 minutes, and the ultra-fine bran powder can be obtained through a 100 mesh sieve. This gluten powder is added to whole wheat flour, which improves the taste of whole wheat flour, and the absorption rate and resource utilization rate of the human body are significantly improved. In addition, this type of wheat bran micronized or ultrafine wheat bran is added to flour and can also be used to transform low-grade flour to make high-fiber flour.
French long stick whole grain bread
Whole wheat bread texture