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

Inactive Publication Date: 2009-06-24
天津金世制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, people often eat sugary pastries, and the subsequent health problems such as obesity, diabetes, coronary heart disease, and hyperlipidemia have also brought confusion and anxiety to people.
Especially after diabetic patients eat sugary cakes, it is easy to cause blood sugar to rise, which will cause diabetic complications in the long run, causing pain to diabetic patients
Therefore, sugary foods, pastries, and beverages cannot be eaten at will by diabetics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a sugar-free bread, characterized by comprising the materials with the following components: high-gluten flour 150-900 parts, low-gluten flour 200-800 200-800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-10 parts, bread modifier 1-20 parts, yeast 10-20 parts, ghee 200-800 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.

Description

technical field [0001] The invention belongs to the technical field of cake food production, and relates to a production method of baked products, more specifically a sugar-free bread and a production method thereof. Background technique [0002] As a traditional flavor food in China, pastries are deeply loved by the public. In the long-standing Chinese food culture, pastries have always occupied a place, with the characteristics of various tastes and economical benefits. In recent years, with the continuous improvement of the quality of people's living standards, people's dietary structure is also undergoing continuous changes, and the number of people who prefer sweets is gradually increasing. However, people often eat sugary pastries, and health problems such as obesity, diabetes, coronary heart disease, and hyperlipidemia have also brought confusion and anxiety to people. Especially after diabetic patients eat sugary cakes, it is easy to cause blood sugar to rise, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A23L1/307
Inventor 宋富智
Owner 天津金世制药有限公司
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