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Health-care food-bread contg. almond edible fiber, and its method

A dietary fiber and production method technology, applied in the field of food processing, can solve the problems of rough texture, poor bread quality, poor taste, etc., and achieve the effects of preventing coronary arteriosclerosis, preventing cardiovascular diseases, and increasing functionality.

Inactive Publication Date: 2008-10-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the complexity of the bread ingredient system, dietary fiber cannot simply replace flour in baking. If so, the quality of bread will deteriorate, the specific volume will become smaller, the texture will become rough, and the taste will deteriorate.

Method used

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  • Health-care food-bread contg. almond edible fiber, and its method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In the embodiment of the present invention, wheat flour: 44% by weight; almond skin powder: 5% by weight; active gluten powder: 0.6% by weight; sugar: 12% by weight; milk powder: 2.5% by weight; yeast: 0.4% by weight ; Improver: 0.2% by weight; Water: 4.8% by weight; Egg: 20% by weight; Butter: 10% by weight; Salt: 0.5% by weight.

[0022] First take wheat flour, almond skin powder, active gluten powder, granulated sugar, milk powder, salt, yeast and improver and add them to the noodle mixer, first stir at a slow speed for 2 minutes, then add eggs and water in turn, continue to whip for 2 minutes at a slow speed, change Beat fast for 15 minutes until the surface of the dough is smooth and can be stretched into thin sheets that are not easy to break; add butter, continue to beat for 5 minutes at a slow speed, and beat for 10 minutes quickly until the surface of the dough is smooth and can be stretched into thin slices that are not easy to break Stop when the broken flake...

Embodiment 2

[0024] In the embodiment of the present invention, wheat flour: 46% by weight; almond skin powder: 6% by weight; active gluten powder: 0.7% by weight; sugar: 10% by weight; milk powder: 1.5% by weight; yeast: 0.6% by weight The improving agent is: 0.4% by weight; the water is: 6% by weight; the egg is: 18% by weight; the butter is: 10% by weight; the salt is: 0.8% by weight.

[0025] First take wheat flour, almond skin powder, active gluten powder, granulated sugar, milk powder, salt, yeast and improver and add them to the noodle mixer, stir at a slow speed for about 1.5 minutes, then add eggs and water in turn, and continue to beat for 1.5 minutes at a slow speed. Minutes, change to fast whipping for 18 minutes, beat until the surface of the dough is smooth, and can be stretched into thin sheets that are not easy to break; add butter, continue to beat at a slow speed for 4 minutes, and beat quickly for 12 minutes until the surface of the dough is smooth and can be pulled Stop...

Embodiment 3

[0027] Wheat flour: 45% by weight; almond skin powder: 7% by weight; active gluten flour: 0.8% by weight; sugar: 10% by weight; milk powder: 1.5% by weight; yeast: 0.8% by weight; 0.4% by weight; Water: 5% by weight; Egg: 19% by weight; Butter: 10% by weight; Salt: 0.5% by weight.

[0028] First take wheat flour, almond skin powder, active gluten powder, granulated sugar, milk powder, salt, yeast and improver and add them to the noodle mixer, first mix well at a slow speed, it takes about 1 minute, then add eggs, water in turn, continue to beat at a slow speed for 1 minute Minutes, change to fast whipping for 20 minutes, beat until the surface of the dough is smooth and can be stretched into thin sheets that are not easy to break; add butter, continue to beat at a slow speed for 5 minutes, and beat quickly for 15 until the surface of the dough is smooth and can be stretched Stop when it becomes a thin sheet that is not easy to break; put it on a tabletop coated with salad oil ...

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Abstract

A health-care edible almond fiber bread for decreasing cholesterol, and preventing and treating cardiovascular and cerebrovascular diseases is prepared from wheat flour, almond peel powder, active gluten powder, granular sugar, milk powder, salt, yeast and improver through stirring, adding egg and water, stirring, adding butter, stirring, relaxing, dividing, shaping, relaxing again, ageing and roasting.

Description

technical field [0001] The invention relates to an almond dietary fiber bread and a production method thereof. Specifically, the content of dietary fiber in the product is increased by replacing part of wheat flour with almond skin powder, and the texture and taste of the bread can be improved. It belongs to the technical field of food processing . Background technique [0002] Dietary fiber is a general term for edible plant ingredients, carbohydrates and similar substances that cannot be digested and absorbed by the small intestine but can be fermented in the large intestine. healthy ingredients. Because there are many hydrophilic groups in the dietary fiber structure, it has strong water absorption, high water retention and high expansion, so it usually has anti-constipation, anti-rectal cancer, anti-obesity and weight loss, and lower serum cholesterol levels, thereby reducing Functional properties such as heart disease incidence. [0003] California almond skin powder...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/02A21D2/00
Inventor 黄卫宁贾春利邹奇波
Owner JIANGNAN UNIV
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