Production method of special wheat flour for puffed food

• Main Authors: XU RUHONG, LIU DETIAN, SHI SHENGFENG, SHI SHENGLONG, MA YUXIA
• Format: Patent
• Language: Chinese; English
• Published: 07.11.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention belongs to the technical field of special wheat flour production, and particularly relates to a production method of special wheat flour for puffed food, the special wheat flour for puffed food disclosed by the invention is prepared by the following steps: extruding and puffing chicory powder, grinding, and adding into medium-gluten wheat flour; the gelatinization degradation of the chicory powder starch is promoted, and the finely-ground puffed chicory powder has an optimization effect on the flour quality, stretching, gelatinization and rheological properties of the dough. The addition of the ground puffed chicory powder consolidates the thermal stability of the system, slows down the aging of gelatinized starch, increases the content of high polymers in the system, and increases the degree of polymerization of proteins. The ground puffed cichorium intybus powder has a certain protection effect on the puffed food, and the shelf life of the puffed food is prolonged. 本发明属于专用小麦粉生产技术领域，尤其是一种膨化食品专用