Sugar-free dietetic bread and method for producing the same

Abstract

The invention relates to sugar-free nutritious bread, characterized by comprising the materials with the following components: high-gluten flour 1500-9000 parts, low-gluten flour 200- 800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-100 parts, bread modifier 1-20 parts, tomato juice 1000-2000 parts, salt 300-600 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] Bread, as a traditional flavor food in our country, is deeply loved by the public. In the long-standing Chinese food culture, bread has always occupied a place. It has the characteristics of various tastes and economic 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 bread, 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 bread, it is easy to cause blood sugar to ...

Examples

Embodiment 1

[0024] 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, and parts of tomato juice 1500 parts, 500 parts of ghee.

[0025] Production Method

[0026] (1) Main dough: A water, sugar-free improver; B bread flour, milk powder, face powder, bread improver; C tomato juice; D ghee, salt; put the flour and yeast in a mixer and stir for two minutes to mix Evenly, then add water and eggs and stir slowly to form a ball, then turn on the speed machine and stir until the dough is mature at 6; ferment for 2-3 hours;

[0027] (2) Main dough operation: 1. Stir the ingredients in part A evenly; 2. Put in ingredients B and C and stir slowly; 3. Put the noodles in the mixer and stir slowly for 4-6 minutes, then put in the ingredients in part D , Stir at a slow speed for 2-5 minutes...

Embodiment 2

[0030] 80 parts of high gluten flour, 400 parts of low gluten flour, 150 parts of anhydrous ghee, 100 parts of sugar-free improver, 100 parts of sugar-free milk powder, 15 parts of bread improver, 15 parts of yeast, 80 parts of egg, 400 parts of ghee.

[0031] Production Method

[0032] (1) Main dough: A water, sugar-free improver; B bread flour, milk powder, face powder, bread improver; C tomato juice; D ghee, salt; put the flour and yeast in a mixer and stir for two minutes to mix Evenly, then add water and eggs and stir slowly to form a dough, then turn on the speed machine and stir until the dough is mature at 6; ferment for 2 hours;

[0033] (2) Main dough operation: 1. Stir the ingredients of part A evenly; 2. Put the ingredients of B and C and stir slowly; 3. Put the noodles in the mixer and stir at a slow speed for 4 minutes, then put the ingredients of part D, slowly Stir at high speed for 2 minutes; 4. After resting for 15 minutes, divide the dough into 350g each, r...

Embodiment 3

[0036] Raw material composition: 150 parts of high gluten flour, 200 parts of low gluten flour, 50 parts of anhydrous ghee, 50 parts of sugar-free improver, 10 parts of sugar-free milk powder, 50 parts of eggs, 3 parts of bread improver, 10-20 parts of yeast, 200 parts of ghee.

[0037] 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.

[0038] Production Method

[0039] (1) Main dough: A water, sugar-free improver; B bread flour, milk powder, face powder, bread improver; C tomato juice; D ghee, salt; put the flour and yeast in a mixer and stir for two minutes to mix Evenly, then add water and eggs and stir slowly to form a dough, then turn on the speed machine and stir until the dough is mature at 6; ferment for 2 hours;

[0040] (2) Main dough operation: 1. Stir the ingr...

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] Bread, as a traditional flavor food in our country, is deeply loved by the public. In the long-standing Chinese food culture, bread has always occupied a place. It has the characteristics of various tastes and economic 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 bread, 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 bread, it is easy to cause blood sugar to ...

Examples

Embodiment 1

[0024] 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, and parts of tomato juice 1500 parts, 500 parts of ghee.

[0025] Production Method

[0026] (1) Main dough: A water, sugar-free improver; B bread flour, milk powder, face powder, bread improver; C tomato juice; D ghee, salt; put the flour and yeast in a mixer and stir for two minutes to mix Evenly, then add water and eggs and stir slowly to form a ball, then turn on the speed machine and stir until the dough is mature at 6; ferment for 2-3 hours;

[0027] (2) Main dough operation: 1. Stir the ingredients in part A evenly; 2. Put in ingredients B and C and stir slowly; 3. Put the noodles in the mixer and stir slowly for 4-6 minutes, then put in the ingredients in part D , Stir at a slow speed for 2-5 minutes...

Embodiment 2

[0030] 80 parts of high gluten flour, 400 parts of low gluten flour, 150 parts of anhydrous ghee, 100 parts of sugar-free improver, 100 parts of sugar-free milk powder, 15 parts of bread improver, 15 parts of yeast, 80 parts of egg, 400 parts of ghee.

[0031] Production Method

[0032] (1) Main dough: A water, sugar-free improver; B bread flour, milk powder, face powder, bread improver; C tomato juice; D ghee, salt; put the flour and yeast in a mixer and stir for two minutes to mix Evenly, then add water and eggs and stir slowly to form a dough, then turn on the speed machine and stir until the dough is mature at 6; ferment for 2 hours;

[0033] (2) Main dough operation: 1. Stir the ingredients of part A evenly; 2. Put the ingredients of B and C and stir slowly; 3. Put the noodles in the mixer and stir at a slow speed for 4 minutes, then put the ingredients of part D, slowly Stir at high speed for 2 minutes; 4. After resting for 15 minutes, divide the dough into 350g each, r...

Embodiment 3

[0036] Raw material composition: 150 parts of high gluten flour, 200 parts of low gluten flour, 50 parts of anhydrous ghee, 50 parts of sugar-free improver, 10 parts of sugar-free milk powder, 50 parts of eggs, 3 parts of bread improver, 10-20 parts of yeast, 200 parts of ghee.

[0037] 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.

[0038] Production Method

[0039] (1) Main dough: A water, sugar-free improver; B bread flour, milk powder, face powder, bread improver; C tomato juice; D ghee, salt; put the flour and yeast in a mixer and stir for two minutes to mix Evenly, then add water and eggs and stir slowly to form a dough, then turn on the speed machine and stir until the dough is mature at 6; ferment for 2 hours;

[0040] (2) Main dough operation: 1. Stir the ingr...