Sugar-free bread and method for producing the same
A technology of bread and sugar-free milk powder, which is applied in food preparation, baking, baked goods, etc., can solve the problems of diabetic patients, diabetes complications, and inability to eat at will, achieve better fluidity and spreadability, and extend the shelf life , to ensure the effect of flavor and quality
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Embodiment 1
[0022] Raw material composition: 850 parts of high gluten flour, 225 parts of low gluten flour, 100 parts of anhydrous ghee, 50 parts of sugar-free improving agent, 50 parts of sugar-free milk powder, 10 parts of bread improving agent, 15 parts of yeast, 80 parts of egg, 500 parts of ghee share. The sugar-free improving agent is composed of 20 g of xylitol, 10 g of sorbitol, and 1 g of sucrose fatty acid ester. The bread improver consists of 1 part of active wheat protein, 0.00050 of fungal alpha-amylase, and 0.4 part of konjac flour.
[0023] Production Method
[0024] (1) Put the high-gluten flour and low-gluten flour through a sieve, sugar-free improver, sugar-free milk powder, bread improver, yeast, and water into the dough maker, stir at low speed for 1 minute, then add anhydrous ghee, eggs, Stir at low speed for 5 minutes, change to high speed for 5 minutes and stir until the gluten expands;
[0025] (2) Roll out (1) into a rectangular or square shape, freeze for 6 ho...
Embodiment 2
[0028] 800 parts of high gluten flour, 400 parts of low gluten flour, 150 parts of anhydrous ghee, 80 parts of sugar-free improver, 50 parts of sugar-free milk powder, 8 parts of bread improver, 12 parts of yeast, 100 parts of egg, 450 parts of ghee. The bread improver wherein consists of 5 parts of active wheat protein, 0.01 part of fungal α-amylase, and 0.4 part of konjac flour. The sugar-free improver consists of 20 parts of xylitol, 10 parts of sorbitol and 3 parts of sucrose fatty acid ester.
[0029] Production Method
[0030] (1) Put the high-gluten flour and low-gluten flour through a sieve, sugar-free improver, sugar-free milk powder, bread improver, yeast, and water into the dough maker, stir at low speed for 5 minutes, then add anhydrous ghee, eggs, Mix on low speed for 3 minutes, then change to high speed for 3 minutes and stir until the gluten expands.
[0031] (2) Roll (1) into a rectangular or square shape, freeze for 12 hours, wrap in ghee, roll and fold in t...
Embodiment 3
[0034] Raw material composition: 900 parts of high gluten flour, 800 parts of low gluten flour, 200 parts of anhydrous ghee, 200 parts of sugar-free improving agent, 10 parts of sugar-free milk powder, 100 parts of egg, 20 parts of bread improving agent, 10 parts of yeast, 200 parts of ghee share. The bread improver wherein consists of 2 parts of active wheat protein, 0.0008 part of fungal α-amylase, and 0.4 part of konjac flour. The sugar-free improver consists of 70 parts of xylitol, 30 parts of sorbitol and 10 parts of sucrose fatty acid ester.
[0035] Production Method
[0036] (1) Put the high-gluten flour and low-gluten flour through a sieve, sugar-free improver, sugar-free milk powder, bread improver, yeast, and water into the dough maker, stir at low speed for 5 minutes, then add anhydrous ghee, eggs, Mix on low speed for 5 minutes, then change to high speed for 5 minutes and stir until the gluten expands.
[0037] (2) Roll (1) into a rectangular or square shape, f...
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