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Functional bread adding oat beta-dextran

A technology of glucan and bread, applied in the field of food processing, can solve the problems such as the great influence on the fresh-keeping quality of bread, the deterioration of the internal structure and appearance, the hardening of the bread texture, etc., to achieve uniform and fine internal organization, enhanced water retention and anti-aging ability , smooth surface effect

Inactive Publication Date: 2008-07-09
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the easy aging of bread has a great impact on its freshness quality. Once aging occurs, the texture of bread will become hard, the taste will be rough, and the internal structure and appearance will deteriorate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] Following are the components and proportioning of the embodiments of the present invention:

[0013] 100 parts of wheat flour, 2 parts of β-glucan, 40 parts of purified water

[0014] 0.5 parts of yeast, 3 parts of white sugar, 0.4 parts of table salt

[0015] 0.5 parts of oil

[0016] And prepare according to the following specific process:

[0017] a. Prepare the dough: first put the flour, yeast and water into the powder mixer, then add white sugar, salt and β-glucan, stir at a medium speed of 60-80 rpm, then add oil and continue to stir for 20 ~30 minutes;

[0018] b. Dough fermentation: put the prepared dough in a fermentation box, and ferment for 2.5 hours at a temperature of 27°C and a relative humidity of 75% until the dough is mature;

[0019] c. Press powder: take the fermented dough out of the fermentation box and knead it to remove the CO 2 , replenish fresh air, make the dough ferment vigorously again, prevent acid production, make the dough structure ...

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PUM

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Abstract

The invention discloses functional bread with beta-glucan. The bread is made from wheat flour, beta-glucan, pure water, yeast, sugar, salt and oil which are mixed in a certain ratio, and is made after stirring, mixing, fermentation, shaping, secondary fermentation and baking. beta-glucan is water-soluble fiber with the role of reducing cholesterin, reducing blood glucose and strengthening immune function and an ideal additive of bread production and has higher application value in actual production. The invention has the advantages of soft flavor, being rich in elasticity, being refreshing and not sticking, smell of baking products, the plump shape, the smooth surface, softness and elasticity, the even and fine bread, the swelling volume, the strong preservation ability and extending about 85 percent of shelf service life than that of the ordinary bread.

Description

technical field [0001] The invention discloses a functional bread, in particular to a functional bread added with oat β-glucan, belonging to the field of food processing. Background technique [0002] Bread is a kind of baked food that is deeply loved by consumers, and is widely accepted by people because of its convenience, nutrition, delicacy and variety. However, the easy aging of bread has a great impact on its fresh-keeping quality. Once aging occurs, the texture of bread will become hard, the taste will be rough, and the internal structure and appearance will deteriorate. At present, the dehydration and aging of bread starch are often slowed down by adding starch anti-aging agents or adjusting process conditions during processing, and the main component of starch anti-aging agents, surfactants, are often artificially synthesized food additives. β-glucan is derived from oats, has excellent water retention, can increase the strength of gluten and enhance the water absor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/18A21D8/02A23L1/30
Inventor 郭玉蓉魏决刘磊
Owner SHAANXI NORMAL UNIV
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