MANUFACTURING METHOD OF WHEAT FLOUR TO USE WHEAT

摘要

A method of manufacturing whole wheat flour by adding cellulase and vitamin C to water during hydrating and then grinding is provided to increase the volume and soft texture of bread and reduces factors which inhibit the gluten formation of bread dough and can exhibit a rough taste. Whole wheat flour is prepared by the steps of: removing foreign material from whole wheat; hydrating and grinding, wherein the hydrating process contains the addition of 0.01 to 1.0% by weight of cellulase and vitamin C to 2 to 10% by weight of water. Prior to grinding, the whole wheat flour is stored at 35 to 55deg.C for 1 to 24hr after adjusting the pH to 3.5 to 5.5 by using vitamin C.