阅读说明：本技术 一种小麦粉组合物 (Wheat flour composition ) 是由 姚科 邓玉雯 王洋洋 李辉 于 2018-12-29 设计创作，主要内容包括：本申请提供了一种小麦粉组合物,以体积百分比计,该组合物中40-200μm粒径的小麦粉占比85-91％,100-200μm粒径的小麦粉占比26-32％。本申请获得的小麦粉组合物相比于现有技术,具有较高的GPI(>69.5％),较低的麸星含量(<5.5％),提高小麦产品(例如面制品)的性能,例如比容、弹性、外观、色泽、结构、黏牙性等。(The application provides a wheat flour composition, wherein the wheat flour with the grain diameter of 40-200 mu m accounts for 85-91 percent and the wheat flour with the grain diameter of 100-200 mu m accounts for 26-32 percent in percentage by volume. The wheat flour composition obtained in the present application has higher GPI (> 69.5%), lower bran content (< 5.5%), and improved properties of wheat products (e.g. flour products) such as specific volume, elasticity, appearance, color, structure, tooth-sticking property, etc., compared to the prior art.)

1. A wheat flour composition characterized in that the composition contains, in volume percentage, 85-91% of wheat flour having a particle size of 40-200 μm and more than 26% and less than 32% of wheat flour having a particle size of 100-200 μm, preferably said wheat flour composition has GPI > 69.5% and a bran star content < 5.5%.

2. The wheat flour composition as claimed in claim 1, wherein the wheat flour having a particle size of 40 to 200 μm accounts for 85 to 91% and the wheat flour having a particle size of 100 to 200 μm accounts for 26 to 32% in terms of volume percentage; preferably, the wheat flour with the grain diameter of 40-200 μm accounts for 88-90%, and the wheat flour with the grain diameter of 100-200 μm accounts for 27-29%.

3. The wheat flour composition as claimed in claim 1 or 2, wherein the wheat flour having a particle size of 0 to 40 μm is contained in an amount of 9 to 15% by volume.

4. A process for the preparation of a wheat flour composition as claimed in claim 1 or 2 comprising the step of mixing the wheat flour, preferably the process comprises the steps of sieving and mixing the wheat flour.

5. A method as claimed in claim 4, wherein said wheat flour having a particle size of 40-200 μm is 85-91% and said wheat flour having a particle size of 100-200 μm is 26-32% by volume; preferably, the wheat flour with the particle size of 40-200 mu m accounts for 88-90%, the wheat flour with the particle size of 100-200 mu m accounts for 27-29%, and preferably, the GPI of the wheat flour composition is more than 69.5% and the content of bran stars is less than 5.5%.

6. A process for the preparation of a wheat flour composition as claimed in claim 1 or claim 2 which includes the step of mixing 45 micron undersize, 45 to 63 micron interlaid, 63 to 100 micron interlaid and 100 to 160 micron oversize materials, preferably 45 to 63 micron interlaid and 63 to 100 micron interlaid materials.

7. A method according to claim 6, wherein the wheat flour having a particle size of 0 to 40 μm is 9 to 15%, the wheat flour having a particle size of 40 to 200 μm is 85 to 91%, and the wheat flour having a particle size of 100 to 200 μm is 26 to 32% in volume percentage; preferably, the wheat flour with the grain diameter of 0-40 μm accounts for 10-12%, the wheat flour with the grain diameter of 40-200 μm accounts for 88-90%, and the wheat flour with the grain diameter of 100-200 μm accounts for 27-29%.

8. A method for increasing the GPI and/or reducing the bran content of wheat flour, comprising controlling the ratio of wheat flour having a particle size of 40-200 μm to 85-91% and the ratio of wheat flour having a particle size of 100-200 μm to 26-32% by volume percentage of said wheat flour, preferably said method comprises the step of mixing the wheat flours, preferably said method comprises the step of sieving and mixing the wheat flours.

9. A flour product comprising the wheat flour composition of any one of claims 1 to 3 or the wheat flour composition produced by the method of any one of claims 4 to 7.

10. The dough product of claim 9, wherein the dough product comprises steamed bread, noodles, steamed rolls, fried bread sticks, steamed stuffed buns, dumplings, bread, biscuits, cakes, sachima, pancakes, hamburgers, toast, hand-pulled noodles, and stewed noodles.

Technical Field

The application belongs to the field of food processing. In particular, the present application relates to a flour composition.

Background

The particle size distribution of wheat flour is closely related to the quality of wheat flour, which is mainly influenced by wheat raw grains and flour milling processes, and many documents research and study the particle size distribution of wheat flour, but there is no clear conclusion as to which range the quality of wheat flour is the best (sudongmen, li yi he, review on particle size research of wheat flour, grain and feed industry, 3 rd 2006, pages 7-9). Aging and the like, influence of wheat flour granularity ratio on steamed bun quality, grain and oil food science and technology, 5 th year 2015, page 17-23, and discloses that national wheat 301 is used as a raw material, through experimental milling powder, three kinds of wheat flour with the granularity of 9XX/11XX, 11XX/13XX and 13 XX/-are subjected to mixed ratio research, the apertures of 9XX, 11XX and 13XX are respectively 150 mu m, 125 mu m and 106 mu m, and the fermentation time is 50min when the mass fraction of the wheat flour with the granularity of 11XX/13XX is 40% and the mass fractions of the other two kinds of particle sizes are both 30%, so that the prepared steamed bun has the best quality.

Summary of The Invention

The invention aims to provide a wheat flour composition

In a first aspect, the present application provides a wheat flour composition comprising, by volume percent, 85-91% of particles having a particle size of from 40 to 200 μm and 26-32% of particles having a particle size of from 100 to 200 μm.

In some preferred embodiments of the invention, the wheat flour composition has a GPI > 69.5% and a bran star content < 5.5%.

In some preferred embodiments of the present invention, said wheat flour having a particle size of 40-200 μm accounts for 85-91% and wheat flour having a particle size of 100-200 μm accounts for 26-32% in volume percentage.

In some preferred embodiments of the present invention, the wheat flour having a particle size of 40 to 200 μm accounts for 88 to 90%, and the wheat flour having a particle size of 100 to 200 μm accounts for 27 to 29%.

In some preferred embodiments of the invention, the wheat flour having a particle size of 0-40 μm is present in the composition in a proportion of 10-12% by volume.

In a second aspect, the present application provides a method of preparing a wheat flour composition.

The method provided by the invention comprises the step of mixing wheat flour.

In some preferred embodiments of the present invention, the method comprises the steps of sieving and mixing the wheat flour.

In some preferred embodiments of the present invention, said wheat flour having a particle size of 40-200 μm accounts for 85-91% and wheat flour having a particle size of 100-200 μm accounts for 26-32% in volume percentage.

In some preferred embodiments of the present invention, the wheat flour having a particle size of 40 to 200 μm accounts for 88 to 90%, and the wheat flour having a particle size of 100 to 200 μm accounts for 27 to 29%.

In some preferred embodiments of the present invention, the method comprises the step of mixing 45 micron subgreen material, 45 to 63 micron interfeen material, 63 to 100 micron interfeen material, and 100 to 160 micron interfeen material, and in some preferred embodiments of the present invention, the method comprises the step of mixing 45 to 63 micron interfeen material and 63 to 100 micron interfeen material.

In some preferred embodiments of the present invention, the wheat flour having a particle size of 0 to 40 μm accounts for 9 to 15% by volume, the wheat flour having a particle size of 40 to 200 μm accounts for 85 to 91% by volume, and the wheat flour having a particle size of 100 to 200 μm accounts for 26 to 32% by volume. In some preferred embodiments of the present invention, the wheat flour having a particle size of 0 to 40 μm accounts for 10 to 12%, the wheat flour having a particle size of 40 to 200 μm accounts for 88 to 90%, and the wheat flour having a particle size of 100 to 200 μm accounts for 27 to 29%.

In a third aspect, the present application provides a method for increasing the GPI and/or decreasing the bran content of wheat flour.

The method provided by the invention comprises the following steps of controlling the proportion of 40-200 mu m wheat flour to 85-91% and the proportion of 100-200 mu m wheat flour to 26-32% in the wheat flour by volume percentage.

In some preferred embodiments of the present invention, the method comprises the step of mixing wheat flour. In some preferred embodiments of the present invention, the method comprises the steps of sieving and mixing the wheat flour.

In a fourth aspect, the present application provides a pasta.

The flour product provided by the invention comprises the wheat flour composition or the wheat flour composition prepared by the method.

In some preferred embodiments of the invention, the pasta comprises steamed bread, noodles, steamed rolls, twisted cruller, steamed stuffed bun, dumpling, bread, cookies, cakes, caramel treats, pancakes, hamburgers, toast, hand-pulled noodles, stewed noodles.

ADVANTAGEOUS EFFECTS OF INVENTION

Compared with the prior art, the wheat flour composition obtained by the application has higher GPI (69.5%) and lower bran content of less than 5.5%, the quality of the wheat flour is improved, and the performances of wheat products (such as flour products, for example steamed bread, steamed rolls and the like) are improved, such as specific volume, elasticity, appearance, color, structure, elastic toughness, viscoelasticity and the like.

Detailed description of the preferred embodiments

It is understood that within the scope of the present invention, the above-described technical features of the present invention and the technical features described in detail below (e.g., the embodiments) can be combined with each other to constitute a preferred technical solution.

The inventor of the invention finds that the GPI of the wheat flour can be improved by controlling the proportion of the particles with the particle size of 40-200 mu m and the particles with the particle size of 100-200 mu m in the wheat flour product, and the flour product is not hard due to the excessively high content of bran stars, so that the quality of the wheat flour is improved, and the performance of the wheat product, such as specific volume, elasticity, appearance, color, structure, elastic toughness, tooth adhesion and the like, is improved.

Accordingly, in a first aspect, the present application provides a wheat flour composition comprising, in volume percent, from 85 to 91% by weight of particles having a particle size of from 40 to 200 μm of wheat flour and from more than 26 to 32% by weight of particles having a particle size of from 100 to 200 μm.

In some preferred embodiments of the invention, the wheat flour composition has a GPI > 69.5% and a bran star content < 5.5%.

In some preferred embodiments of the present invention, the wheat flour having a particle size of 40 to 200 μm accounts for 88 to 90% and the wheat flour having a particle size of 100 to 200 μm accounts for 27 to 29% in volume percentage.

In some preferred embodiments of the invention, the wheat flour having a particle size of 0-40 μm is present in the composition in a proportion of 10-12% by volume.

In the present invention, the determination of the proportions of the different particle size range components of wheat flour in the wheat flour composition is well known to those skilled in the art and can be performed, for example, using a laser particle sizer.

In a second aspect, the present application provides a method of preparing a wheat flour composition.

The method provided by the invention comprises the step of mixing wheat flour.

In some preferred embodiments of the present invention, the method comprises the steps of sieving and mixing the wheat flour.

In the present invention, the method of sieving the wheat flour is well known to those skilled in the art, and for example, sieving with sieves of different pore sizes can be used to obtain wheat flour fractions of different particle sizes.

In some preferred embodiments of the present invention, said wheat flour having a particle size of 40-200 μm accounts for 85-91% and wheat flour having a particle size of 100-200 μm accounts for 26-32% in volume percentage.

In some preferred embodiments of the present invention, the wheat flour having a particle size of 40 to 200 μm accounts for 88 to 90%, and the wheat flour having a particle size of 100 to 200 μm accounts for 27 to 29%.

In some preferred embodiments of the invention, the method comprises the step of mixing 45 micron screen underflow, 45 to 63 micron screen underflow, 63 to 100 micron screen underflow and 100 to 160 micron screen underflow.

In some preferred embodiments of the invention, the method comprises the step of mixing 45-63 micron screen-to-screen material with 63-100 micron screen-to-screen material.

It will be appreciated by those skilled in the art that other screens may be used to screen and mix in the appropriate proportions to arrive at the inventive arrangements. The skilled person can specifically select it as desired.

In some preferred embodiments of the present invention, the wheat flour having a particle size of 0 to 40 μm accounts for 9 to 15% by volume, the wheat flour having a particle size of 40 to 200 μm accounts for 85 to 91% by volume, and the wheat flour having a particle size of 100 to 200 μm accounts for 26 to 32% by volume. In some preferred embodiments of the present invention, the wheat flour having a particle size of 0 to 40 μm accounts for 10 to 12%, the wheat flour having a particle size of 40 to 200 μm accounts for 88 to 90%, and the wheat flour having a particle size of 100 to 200 μm accounts for 27 to 29%.

In a third aspect, the present application provides a method for increasing the GPI and/or decreasing the bran content of wheat flour.

The method provided by the invention comprises the following steps of controlling the proportion of wheat flour with the grain diameter of 40-200 mu m to be 85-91% and the proportion of wheat flour with the grain diameter of 100-200 mu m to be 26-32% in volume percentage.

In some preferred embodiments of the present invention, the method comprises the step of mixing wheat flour. In some preferred embodiments of the present invention, the method comprises the steps of sieving and mixing the wheat flour.

In a fourth aspect, the present application provides a pasta.

The flour product provided by the invention comprises the wheat flour composition or the wheat flour composition prepared by the method.

In some preferred embodiments of the invention, the pasta comprises steamed bread, noodles, steamed rolls, twisted cruller, steamed stuffed bun, dumpling, bread, cookies, cakes, caramel treats, pancakes, hamburgers, toast, hand-pulled noodles, stewed noodles.

In the invention, the term "GPI" is short for Gluten performance index and is calculated by lactic acid solvent retention/(sucrose solvent retention + sodium carbonate solvent retention) of flour, and is closely and positively correlated with Gluten quality of flour, and the higher the GPI value is, the better the Gluten quality is.

In the present invention, the wheat flour used may be any of those prepared by conventional processing methods and commercially available wheat flour products.

In a specific embodiment, the wheat flour used is prepared by a process of compounding, cleaning, moistening, cleaning, grinding, screening or cleaning, repeating the grinding and screening steps, compounding, and packaging.

The invention has the following advantages:

(1) GPI of the wheat flour is improved;

(2) Lower content of bran stars;

(3) The obtained flour product has high sensory evaluation score

(4) The properties of wheat products (e.g., pasta) such as specific volume, elasticity, appearance, etc., can be improved.