A METHOD FOR PREPARING HEALTH FUNCTIONAL FOOD USING ACTIVE WHEAT FLOUR

摘要

PURPOSE: A producing method of health functional food using active wheat flour is provided to offer the apoptosis suppression and tissue infarction preventing activity in the ischemic condition of the food to users. CONSTITUTION: A producing method of health functional food using active wheat flour comprises the following steps: mixing the flour and water in a mixture ratio of 1:0.5-10; stirring the mixture at 10-60 deg C for 10 minutes-3 hours in the speed of 50-200rpm to obtain dough; and freeze-drying the dough in a freeze-drier, and crushing the dough. The health functional food is bread, pound cake, cookies, or streusel bread.