Domestic whole wheat bread processing technology status quo

Nowadays, many people in the choice of food intake has a healthy, weight loss double demand, light food in the consumer market can be said to be popular not by chance. Throughout the development of the consumer market in recent years, both to achieve the demand for abdominal wraps, there is a high dietary fiber, low-fat characteristics of whole wheat bread is favored by the people. As people's demand for whole-wheat bread to enhance the quality of low-temperature fermentation process to improve the quality of the complete baking production line to increase production capacity has also become a necessary element of the current food production enterprises.

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The concept of light food originated in the West, which mainly refers to the use of simple cooking methods for ingredients, so that the original nutrition of the ingredients, the flavor can be retained at the same time, the meal will not give the body too much fat and other intake burden. In recent years, from a variety of vegetable salads, fruit salads to meal replacement powder, whole wheat bread and other emergence, are showing that light food is replacing the traditional rice and noodles, become a healthy diet concept of upgrading the mainstream meal. Many food companies in this context, but also accelerate in the light food track layout.

It is worth mentioning that, in many light food categories, many foods often need to get through takeout or brewed to eat, for the pursuit of a high degree of convenience for the younger generation of consumers, whole wheat bread seems to be more in-depth fit the needs of many brands, such as back to the guest, Peach and Lee Bread, Liangpinpuzi also have launched whole wheat bread products.

However, the real meaning of whole wheat bread is made of whole wheat flour, because of the whole wheat flour in the wheat bran, germ, etc., completely using whole wheat flour to make out of the "whole wheat bread" is not only the overall more compact, the taste will also feel the grainy feeling of the heavier, not easy to swallow. But now, many businesses in order to improve the quality of the product, often wheat flour as the main raw material, whole wheat flour is only a moderate amount of additive, which also led to the "whole wheat bread" is not "whole wheat", low-fat and low-calorie intake is also difficult to achieve.

In order to balance the whole wheat bread in the production of raw materials and taste on the difficulties, earlier there is a food production enterprises to explore new paths, focusing on whole wheat bread into thin slices, "sugar-free" type. It is reported that the enterprise in the production of whole wheat bread using L-arabinose instead of the traditional sucrose for flavoring, and the use of low-temperature fermentation process, the introduction of intelligent time-controlled temperature control refrigerated fermentation box, so that the dough in a low-temperature environment completely long fermentation, get the whole wheat bread in the taste will be softer.

At the same time, the independent slices and bags of air-conditioned packaging also provides effective assistance for the preservation of freshness and stabilization of the quality of whole-wheat bread, so that people do not have to worry about the quality of the whole bread when eating it, and the quality will be affected by subsequent storage.

In addition, with the rapid growth of market demand for whole wheat bread, to automate the production line for the grainy whole wheat bread processing to lay a good foundation, improve production capacity is also an inevitable trend. At present, China's baking industry has been from the past small workshop processing mode to a higher degree of automation, production line more complete production plant. Such as granular thick whole wheat bread production has also been equipped with a set of kneading machine, rising box, oven, packaging machine is equal to the integration of advanced production lines, and to achieve flexible production, the product of the entire processing process is more efficient, high-quality.

Currently, the whole wheat bread of the fire so that a large number of production enterprises into the competition track, trying to share the "cake", it is difficult to distinguish between real and fake "whole wheat bread" problems also continue to appear, consumers in the choice of such light food, especially pay attention to check the ingredients in the Consumers should pay particular attention to the ingredients to see whether the whole wheat flour as the core raw material. And producers want to be able to get better economic benefits, still need to optimize the processing technology, improve product quality as a foothold

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