How to optimize the production process of buckwheat vermicelli?

Buckwheat, also known as "Jingchang Grass" and "Triangle Wheat", is a kind of crop with the same origin of medicine and food, which has multiple effects such as health preservation and health care. Residents in Yunnan, Guizhou, Sichuan and other places in China also have the habit of making buckwheat into staple food. With people's recognition of the concept that the staple food "coarse and fine combination" is conducive to better nutrition intake, buckwheat flour is favored by people who pursue health and pay attention to shaping because of its high nutritional value, low fat, high dietary fiber and other characteristics.
However, as buckwheat is a coarse grain crop, there is no protein easy to form gluten in it, and buckwheat flour has no viscosity when added with water and processed, so buckwheat flour is often produced with buckwheat flour as one of the raw materials. Therefore, the content of buckwheat flour in many buckwheat flour products on the market is mostly low. It is still difficult to buy authentic buckwheat flour with flavor.
With the increasing demand for buckwheat flour in the market today, many manufacturers also focus on optimizing the production process to bring consumers higher quality buckwheat flour and a good eating experience. In order to make buckwheat flour have a strong viscosity, starch pre gelatinization process is an important help.
At present, the buckwheat vermicelli launched by domestic pasta enterprises takes "coarse grain intensive cultivation" as the core concept, and through multiple matching tests, the standard of matching production with 60% rye and 40% buckwheat raw materials is obtained. At the same time, the buckwheat flour is fully gelatinized with the help of a drum dryer and an advanced buckwheat pre gelatinization process. The pre gelatinization process can not only improve the flour making viscosity in the subsequent processing, but also better maintain the nutrients in the buckwheat, so that the buckwheat can have the texture and smooth taste of fine grain products.
In addition, food enterprises have improved the content of buckwheat flour in buckwheat flour through innovation in production technology. Some enterprises extract 30% wheat core essence from buckwheat raw materials, and use automatic noodle machine, flour mixer and static ripening process to press and ripen buckwheat dough for many times. Some food enterprises, relying on standardized hierarchical processing and advanced technology, overcame the technical problem that traditional flour making technology could not produce high grain content, and introduced a buckwheat flour product with 51% buckwheat flour content.