"This bibimbap is black, but it has a smooth texture and is more fragrant than white noodles. On February 13, citizen Zhang Yunsheng couldn't stop praising after tasting mixed noodles at the Bole Black Wheat Experience Center. Since the opening of the experience hall in January this year, it has successfully launched and sold more than 10 kinds of high-quality products with triticale as the main raw material, attracting a large number of repeat customers.
According to Peng Cheng, the curator, the triticale raw materials in the store come from Hot Spring County and the 86th Regiment of the Fifth Division of the Xinjiang Production and Construction Corps. Triticale grains are black-purple, which is a new type of high-quality wheat cultivated by scientific research, and its grains are rich in natural pigments and a variety of mineral elements, and are rich in nutrients.
Xinjiang people love to eat noodles, and we decided to introduce this very distinctive variety, thinking that it would be popular. "But there is a certain gap between good intentions and reality. When Peng Cheng and the chef first saw triticale flour, they found that the flour was rough, not easy to form clumps, and had a lot of gluten, which was far from the soft and sweet wheat they imagined. As expected, the first batch of trial steamed buns were as hard as a stone. "What can I do? In order to solve this problem, their team visited and researched in many ways, and finally solved the problem that triticale is not easy to make into food during the initial processing, "Ordinary wheat can be milled once, and under the premise of retaining gluten, triticale needs to be milled four to five times to be delicate." Peng Cheng introduced that when mixing noodles, the water required is one-third less than that of ordinary flour, and the dough proofing time is three times more than that of ordinary white noodles. When steaming steamed buns in the upper drawer, the time is about 25 minutes, and the texture will be pliable and rich in wheat aroma.
Finally, they succeeded in developing a series of deep-processed products of triticale, such as dumplings, bahari, milk naan, leba, etc.
In January, our daily turnover was about 5,000 yuan, and we could sell about 700 black wheat steamed buns a day. Peng Cheng said.
Chef Nigati Imammaimaiti is mainly responsible for the production of steamed buns, noodles and other foods, "The triticale flour used in ramen is very powerful, and I can now pull nearly 100 plates of noodles a day, and I earn more than 6,000 yuan a month." ”
What is unique about the cultivation of triticale in Xinjiang? Ma Fufu, a professor at Shihezi University's College of Agriculture, said that triticale is a new wheat variety, which is bred through a combination of hybrid technology and bioengineering technology, and is more nutritious than ordinary wheat. Xinjiang is an arid and semi-arid desert oasis irrigation agro-ecological zone, which is a high-quality wheat producing area, and triticale has been cultivated in many places in Xinjiang.
Peng Cheng said that they plan to expand the triticale experience to more cities in Xinjiang and develop more products using triticale as raw materials to meet the taste and health needs of different consumers.