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Sugar-free lieba bread and method for producing the same

A technology of bread and bread improver, applied in food preparation, baking, baked food and other directions, can solve the problems of diabetic patients suffering, inability to eat freely, diabetic complications and other problems, achieve better fluidity, ensure flavor and quality, The effect of extending the shelf life

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 bread, and the subsequent health problems such as obesity, diabetes, coronary heart disease, and hyperlipidemia have also brought confusion and anxiety to people.
Especially for patients with diabetes, after eating sugary bread, 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

[0029] Ingredients: A: 1000 parts of high gluten flour, 10 parts of yeast, 3 parts of bread improver, 50 parts of evaporated milk powder, 20 parts of sugar-free improver; B: 50 parts of eggs, 1000 parts of water; C: 50 parts of cream; D E: 5 parts of salt; E: 10 parts of walnut kernels. 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.

[0030] Production Method

[0031] (1) Mix part A at low speed, add part B and mix until it forms a dough, add part C and mix at low speed until the gluten expands, then add part D and stir until the dough is smooth;

[0032] (2) The dough rested for 10 minutes, then divided into 200 / g balls and rested for 15 minutes;

[0033] (3) Make part E or other sugar-free fillings into long sticks or round shapes;

[0034] (4) Proof the dough at a t...

Embodiment 2

[0037] A: 1500 parts of high gluten flour, 20 parts of yeast, 20 parts of bread improver, 100 parts of evaporated milk powder, 100 parts of sugar-free improver B: 200 parts of eggs, 1500 parts of water C: 200 parts of butter; D: 20 parts of salt E : 50 parts of walnut kernels. 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) Mix part A at low speed, add part B and mix until it forms a dough, add part C and mix at low speed until the gluten expands, then add part D and stir until the dough is smooth;

[0040] (2) The dough is rested for 20 minutes, and then divided into 200 / g balls and then rested for 30 minutes;

[0041] (3) Make part E or other sugar-free fillings into long sticks or round shapes;

[0042] (4) Proof the dough at a...

Embodiment 3

[0045] Ingredients: 11200 parts of high gluten flour, 18 parts of yeast, 8 parts of bread improver, 100 parts of evaporated milk powder, 100 parts of sugar-free improver B: 80 parts of eggs, 1200 parts of water C: 80 parts of butter D: 20 parts of salt E : 10 parts of walnut kernels.

[0046] 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.

[0047] Production Method

[0048] (1) Mix part A at low speed, add part B and mix until it forms a dough, add part C and mix at low speed until the gluten expands, then add part D and stir until the dough is smooth;

[0049] (2) The dough rested for 20 minutes, and then divided into 200 / g balls and then rested for 15 minutes;

[0050] (3) Make part B or other sugar-free fillings into long sticks or round shapes;

[0051] (4) Proof t...

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Abstract

The invention relates to a sugar-free ukleba bread and preparation method, characterized by comprising the materials with the following components: A: high-gluten flour 1000-1500 parts, yeast 10-20 parts, bread modifier 1-20 parts, light milk 50-100 parts, sugar-free modifier 20-100 parts; B: egg 50-200 parts, water 1000-1500 parts; C. butter 50-200 parts; D: salt 5-20 parts; E. walnut kernel 10-50 parts. The inventive sugar-free ukleba bread is soft and crisp, fragrant and sweet, 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 ...

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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