Wheat flour is the main component of people's food structure, and the main source of human nutrition. Although wheat flour contains a variety of nutrients needed by the human body, but due to the nutritional content of wheat and wheat flour is not equal, as well as the loss of nutrients in the processing, coupled with the nutrients needed by the human body is multi-faceted, therefore, the need to add to the wheat flour within the insufficient or lack of nutrients to improve the nutritional value of the flour, a process known as the fortification of flour. After the addition of foreign nutrients to the flour is called fortified flour, in the flour to add the appropriate amount of additives and the flour with the flour, so that it becomes a specialized purpose of the flour is called special flour.
1. Fortified Flour
(1) Purpose of Fortification The purpose of flour fortification can be summarized as follows:
Firstly, to restore the nutrients that have been lost or destroyed during the milling process;
Secondly, to improve the nutrient content of the flour, to meet the needs of the human body, and the special areas, special occupations require normal nutrition;
Thirdly, through the enhancement of flour, to improve the nutritional composition, to improve the nutritional quality, to improve the quality of the flour. , to improve the nutritional value of flour by fortifying it, such as adding appropriate amounts of thiamine to flour to ensure the normal metabolism of carbohydrates in flour in the body.
(2) Principles of fortification Flour fortification should be carried out according to the following principles:
Firstly, the fortified ingredients must be the more deficient ingredients in the human diet;
Secondly, the fortification should be given according to the requirements of each foodstuff and its edible value;
Thirdly, the content of flour by the addition of a certain ingredient should have a significant increase, but it should not be too much so as not to damage the Human health, especially in the addition of vitamin A, vitamin D and iron should be noted;
Fourth, the added nutrients should be biologically active, mixed in wheat flour should be stable in nature, in the normal temperature and humidity storage and food processing will not destroy or affect the quality of the flour;
Fifth, the fortification of nutrients should not affect the color, aroma, taste and structure of the wheat flour, etc., not to mention other side effects
Sixth, wheat flour fortification should pay attention to minimize the cost;
Seventh, the fortified wheat flour, must be mixed evenly to ensure the appropriate proportion of nutrients.
(3) classification of fortification Flour fortification can be divided into the following categories:
First, wheat flour fortification of wheat flour: wheat is made up of wheat husk, wheat embryo, endosperm 3 major parts. In the process, the wheat husk and wheat embryo and endosperm separated at the same time, the higher nutritional wheat embryo and paste flour layer shed, resulting in a reduction in the nutritional content of the flour. In order to remedy this nutritional loss, wheat flour can be used to fortify wheat flour, the use of germ extracted during processing to make germ flour and from the paste layer to extract protein powder added to the flour, so that the nutritional value of the flour increased. Can also use starch production by-products such as gluten flour mixed into the flour, can make the protein content of the flour increased, improve its food properties. In addition, strong and weak nutritional flours are paired to improve the food quality of weak flours.
Second, to nutrients and chemical substances to strengthen wheat flour: due to the development of the human body needs a variety of nutrients, but also need some of the right amount of chemicals and minerals, add the right amount of nutrients, chemicals and minerals in wheat flour, not only to make the flour can be strengthened to meet the different nutritional needs, but also make the flour has a high economic value and practical value. Such as adding various vitamins in wheat flour, so that the nutritional value of flour has been improved. Add certain chemicals and minerals such as iron, calcium, etc., can meet the nutritional needs of the human body at different times of development, in order to improve the body's resistance to various diseases.
Third, with heterogeneous grain grain embryo and endosperm fortification of wheat flour: due to the differences in the growth of various grains and their own factors, its nutrient composition and content are also different, such as soybeans in the composition of a variety of amino acids is the most complete, the content of more soybean flour can be added to the flour into the flour amino acid content of the flour to increase the quality of food has improved. In the grain seeds, nutrients are concentrated in the embryo, the embryo can be extracted and refined, and then mixed into the flour, so that the flour has a higher nutritional value, which can produce good eating results.
(4) fortified wheat flour standards The addition of nutrients to flour is carried out by the milling plant, is based on the use of flour as well as the standards set by the state, to grasp the amount of various nutrients added. Table 4 shows the current fortification standards for wheat flour in the United States.
Table 4 Current U.S. Fortification Standards (mg/100 g)
Fortified Ingredients Fortified Flour and Fortified Self-Raising Flour Fortified Coarse Grain Flour
Vitamin B1 0.64 0.4-0.6
Vitamin B2 0.64 0.26-0.33
Niacin 5.3 3.5-4.64
Iron 4.4 2.9
Calcium 211 110
Note: The addition of calcium is mandatory in fortified self-rising flour and optional in fortified flour and fortified couscous.
In recent years, the National Dietetic Association has proposed expanding the nutritional fortification of flour by recommending new standards for flour fortification to accommodate the different nutrients that people everywhere are deficient in. Since flour is a commonly used food in people's diets, it is easy to mix these nutrients into loose, uniform flours, so it is technically easy to address. The following nutrients are also added to the current flour fortification at the following levels per 100 grams: vitamin A 0.29 milligrams, vitamin B 60.44 milligrams, folic acid 0.066 milligrams, zinc 2.2 milligrams, and magnesium 44 milligrams.
The Canadian standards for fortified flour are shown in Table 5.Optional nutrients also allowed per 100 grams of flour include: vitamin B 60.25-0.31, folic acid 0.4-0.5 mg, pantothenic acid 1.0-1.3 mg, magnesium 150-190 mg, calcium carbonate and edible bone meal to achieve the provision of adequate amounts of calcium 110-140 mg.
Table 5 Canadian Flour Fortification Standards (mg/100 g)
Fortified Ingredients Flour and Fortified Flour
Lowest Highest
Vitamin B1 0.44 0.77
Vitamin B2 0.27 0.48
Niacin 3.5 6.4
Iron 2.9 4.3
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