Long shelf-life konjaku high-fiber high-protein fortified bread and making method thereof
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A shelf life, high fiber technology, used in dough processing, baking, baked goods, etc., to achieve the effect of good taste, balanced nutrition and long shelf life
Inactive Publication Date: 2010-11-24
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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[0002] Bread is one of the most widely accepted food types at home and abroad, and it has a wide variety of flavors, and is loved by consumers of different social ages; however, most of the bread products on the market
Method used
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Embodiment 1
[0039] A long shelf-life konjac high-fiber high-protein nutritious bread, its raw material composition and parts by weight are:
[0040] 70 parts of flour (high-gluten flour), 38 parts of protein powder, 5 parts of konjac flour (or konjac gum), 10 parts of dietary fiber (such as carrageenan), 18 parts of sugar (white sugar), 12 parts of edible oil (such as shortening) , 3 parts of preservative (such as maltitol), 0.8 parts of salt, 2.1 parts of emulsifier (such as cake oil), 1.8 parts of yeast (such as active dry yeast), 0.007 parts of quality improver (such as xylanase preparation), water 105 copies.
[0041] A kind of production method of konjac high-fiber high-protein nutrition bread with long shelf life, the production steps are:
[0042] (1) Pretreatment of dietary fiber: take konjac gum, carrageenan and white sugar, mix evenly, then heat water and stir until completely gelatinized, let stand and cool for later use;
[0043] (2) Dough preparation: After dry mixing high-...
Embodiment 2
[0062] A long shelf-life konjac high-fiber high-protein nutritious bread, its raw material composition and parts by weight are:
[0063] 70 parts of high-gluten flour, 28 parts of whey protein powder, 10 parts of milk powder, 5 parts of konjac flour, 5 parts of carrageenan, 5 parts of locust bean gum, 18 parts of soft white sugar, 16 parts of shortening, 2 parts of xylitol, salt 0.8 parts, 1.2 parts of monoglyceride, 1.8 parts of active dry yeast, 0.01 parts of amylase preparation, and 100 parts of water.
[0064] A kind of production method of konjac high-fiber high-protein nutrition bread with long shelf life, the production steps are:
[0065] (1) Pretreatment of dietary fiber: compound konjac gum, carrageenan, and locust bean gum with hot water, then add the remaining soft white sugar, mix evenly, and then gelatinize. After the gelatinization is complete, cool it for later use;
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Abstract
The invention relates long shelf-life konjaku high-fiber high-protein fortified bread and a making method thereof. The long shelf-life konjaku high-fiber high-protein fortified bread comprises the following main materials in parts by weight: 65-85 parts of flour, 15-50 parts of albumen powder, 0.05-10 parts of konjaku flour, 0.05-10 parts of dietary fiber, 0.5-10 parts of bread antistaling agent, 0.001-0.1 part of quality improvement agent, 0.1-3 parts of yeast and 5-30 parts of edible fat. The making method comprises the following steps of: (1) preprocessing the dietary fiber; (2) preparing a paste; (3) blocking and rolling; (4) molding; (5) fermenting the paste; (6) roasting; and (7) obtaining finished products. The long shelf-life konjaku high-fiber high-protein fortified bread is made by compounding the konjaku flour with the dietary fiber and adding the albumen powder, which introduces a health-care value into bread, furthest satisfies the requirements of health food by people, has fiber content which is larger than 6g/100g and protein content which is larger than 15g/100g and achieves nutrition standard content requirements of China.
Description
technical field [0001] The invention belongs to the field of food, in particular to a konjac high-fiber, high-protein nutritious bread with a long shelf life and a preparation method thereof. Background technique [0002] Bread is one of the most widely accepted food types at home and abroad, and it has a wide range of varieties and flavors, and is loved by consumers of different social ages; however, most of the bread products on the market are high in sugar and oil. With the continuous improvement of the overall material level, there is an urgent need to develop a nutritious bread with high fiber, high protein and low fat to meet people's needs for their own health. [0003] The main ingredient of konjac is glucomannan. Konjac not only contains more than 10 amino acids and various trace elements needed by the human body, but also has the characteristics of high fiber, strong water absorption, and high expansion rate. Blood pressure, weight loss, beauty, anti-cancer, calci...
Claims
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Application Information
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IPC IPC(8): A21D13/00A21D2/36
Inventor 李文钊冯占利褚树成阮美娟赵征
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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