Black wheat flour noodle

A whole black wheat noodle is processed as follows: screening, washing, air drying, flour making, blending, kneading, extruding, oven drying, cutting and folding. The invented noodle contains protein15.1%, 18 amino acids 17%, the iron, calcium, phosphorus content is higher than that of common wheat,...

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Bibliographische Detailangaben
Hauptverfasser:	JIANGUO YANG, YUANQING DUAN, XING'AN ZHANG
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	A whole black wheat noodle is processed as follows: screening, washing, air drying, flour making, blending, kneading, extruding, oven drying, cutting and folding. The invented noodle contains protein15.1%, 18 amino acids 17%, the iron, calcium, phosphorus content is higher than that of common wheat, and especially contains selenium 2.4 mg/kg and iodine 0.55 ppm., Also it contains potassium, copper, manganese, zinc, sodium etc micro elements which do not exist in common wheat. The black food processed from black wheat possesses certain dietary therapy action against high blood pressure, high blood fat etc.