Detailed description of wheat flour:
Main ingredients of food additives: natural spices, edible spices and grape essence.
Scope of application: This product is widely used in bakery products such as bread, cakes, biscuits, desserts and fillings.
Suggested dosage: 0.3%-0.6%
Extended data:
The tissue structure of wheat mainly includes cortex, mesocarp, endocarp, nucellar layer, aleurone layer, embryo (including embryo) and endosperm.
1, cortex mainly contains cellulose, hemicellulose and a small amount of phytate, which cannot be digested and absorbed by human body (it should be removed, and normal people don't need to eat it).
2. aleurone layer contains protein, B vitamins, minerals and a small amount of cellulose. From the point of view of nutrition, aleurone layer is rich in nutrients, especially the B vitamins necessary for human body. If B vitamins are lacking, beriberi will occur (protein in aleurone layer has nothing to do with gluten quality).
3. Embryo is very nutritious. Compared with endosperm, it provides 3 times of high-priced protein, 7 times of fat, 15 times of sugar and 6 times of mineral content. It is the most abundant plant resource, containing vitamin E, thiamine, riboflavin and nicotinic acid. The fat contained is mainly saturated fatty acids necessary for human body, one third of which is linoleic acid, in addition to a small amount of phytosterols and phospholipids.
4. Endosperm mainly contains gluten, starch and a small amount of mineral oil. From the point of view of nutrition, all the above should be kept. Gluten protein and starch are the key substances for dough to form a special gluten network.
Baidu encyclopedia-whole wheat flour