With people's choice of food tends to be healthy and low in calories, buckwheat noodles have more advantages in quality relying on pre-gelatinization technology and processing equipment such as drum dryer and multi-roll dough press.
Buckwheat, also known as Qingchangcao and Triangular Wheat, is a medicine and food homologous crop with multiple functions such as health care. Residents in Yunnan, Guichuan and other places in China also have the habit of taking buckwheat as their staple food.
With people's understanding that the thickness of staple food is conducive to better nutritional intake, buckwheat noodles are favored by people who pursue health and pay attention to shaping because of their high nutritional value, low fat and high dietary fiber.
However, because buckwheat is a coarse grain crop, there is no protein which is easy to form gluten, and buckwheat flour is not sticky when mixed with water, so buckwheat flour is often produced only as one of the raw materials.
Therefore, the content of buckwheat flour in many buckwheat flour products on the market is mostly low, and it is still difficult to buy authentic buckwheat flour with flavor.
With the increasing market demand for buckwheat noodles, many manufacturers also strive to bring consumers higher quality buckwheat noodles and good eating experience by optimizing production technology.
According to insiders, the pregelatinization process of starch is an important help for buckwheat flour to have strong viscosity.
At present, the buckwheat vermicelli introduced by a flour food enterprise in China takes coarse grain intensive cultivation as the core concept. After many matching experiments, the production standard of rye raw material accounting for 60% and buckwheat raw material accounting for 40% was obtained.
At the same time, with the help of drum dryer and advanced buckwheat pregelatinization technology, buckwheat flour was fully gelatinized.
It is understood that the pregelatinization process can not only improve the viscosity of dough in subsequent processing, but also better maintain the nutritional components in buckwheat, so that buckwheat has a rich and smooth taste of flour and rice products.
In addition, there are food companies that improve the content of buckwheat noodles through the innovation of production technology.
For example, an enterprise extracts 30% wheat core essence from buckwheat raw materials, and uses automatic multi-roll dough press, dough mixer and static curing process to press and cure buckwheat dough for many times.
In addition, relying on standardized grading processing and advanced technology, food enterprises have overcome the technical problem that traditional milling technology can not produce high coarse cereals, and introduced buckwheat flour products with buckwheat flour content of 5 1%.
Nowadays, although there are more and more domestic buckwheat noodle products, the industry as a whole is still in the primary development stage.
With the development of some advanced processing technologies and processing equipment, this pasta industry may usher in greater opportunities.