Hulless oat enriched bread and preparation method thereof

A nutrition and bread technology, applied in dough processing, baking, food science and other directions, can solve problems such as poor taste and lack of protein, and achieve the effects of preventing rectal cancer, lowering blood sugar, and lowering blood lipids

Inactive Publication Date: 2011-01-19
INNER MONGOLIA UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The bread currently on the market is made of wheat flour. Although it is rich in carbohydrates, high in calories and good in taste, it lacks protein, vitamins, minerals, dietary fiber, etc.
Though coarse grain bread has made up for the shortcoming of the dietary fiber deficiency of existing product, general mouthfeel is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The raw materials of the present invention include: bread flour, naked oat flour, buckwheat flour, cornstarch, black bean flour, vegetable oil, whole milk powder, fresh eggs, yeast, sugar, salt, water; process flow: raw material pretreatment→dough stirring→proofing→ Cutting into pieces, rounding → shaping → secondary proofing → baking → packaging. According to the mass ratio, first take 100 parts of bread flour, 45 parts of naked oat flour, 15 parts of black bean flour, 5 parts of buckwheat flour, and 5 parts of cornstarch in the basin and mix them evenly, and then add 7 parts of 30 ℃ yeast to 7 parts of dry yeast Warm water, let it stand at 28°C for 6-7 minutes to make yeast liquid, then add the remaining 43 parts of warm water, 45 parts of sugar, 0.5 part of salt, 50 parts of egg liquid and the prepared yeast liquid into the container containing the mixed raw materials In the washbasin, stir at a slow speed, adjust the soft and hard dough for the first proofing for 10...

Embodiment 2

[0019] The raw materials of the present invention include: bread flour, naked oat flour, buckwheat flour, cornstarch, black bean flour, vegetable oil, whole milk powder, fresh eggs, yeast, sugar, salt, water; process flow: raw material pretreatment→dough stirring→proofing→ Cutting into pieces, rounding → shaping → secondary proofing → baking → packaging. According to the mass ratio, first mix 110 parts of bread flour with 50 parts of oatmeal flour, 20 parts of black bean flour, 10 parts of buckwheat flour, and 10 parts of cornstarch in the basin, and add 8 parts of warm water to 8 parts of dry yeast. Leave to stand for 6-7 minutes at ℃ to make yeast liquid, then add the remaining 47 parts of warm water, 50 parts of sugar, 1 part of salt, 55 parts of egg liquid and yeast liquid into the basin with the mixed raw materials, and stir slowly , adjust the soft and hard dough for the first proofing for 10-15 minutes; then divide the large piece of dough that has been proofed for the ...

Embodiment 3

[0021] The raw materials of the present invention include: bread flour, naked oat flour, buckwheat flour, cornstarch, black bean flour, vegetable oil, whole milk powder, fresh eggs, yeast, sugar, salt, water; process flow: raw material pretreatment→dough stirring→proofing→ Cutting into pieces, rounding → shaping → secondary proofing → baking → packaging. According to the mass ratio, first mix 120 parts of bread flour with 55 parts of oatmeal flour, 25 parts of black bean flour, 15 parts of buckwheat flour, and 15 parts of cornstarch in a basin, and add 9 parts of warm water to 9 parts of dry yeast. Stand at ℃ for 6-7 minutes to make yeast liquid, then add the remaining 51 parts of warm water, 55 parts of sugar, 1.5 parts of salt, 60 parts of egg liquid and yeast liquid into the basin with the mixed raw materials, and stir slowly , adjust the soft and hard dough for the first proofing for 10-15 minutes; then divide the large piece of dough that has been proofed for the first ti...

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PUM

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Abstract

The invention relates to a hulless oat enriched bread and a preparation method thereof, belonging to the field of food. The bread of the invention comprises the following raw materials in parts by weight: 100-120 parts of bread flour, 45-55 parts of hulless oat flour, 5-15 parts of buckwheat, 5-15 parts of corn starch, 15-25 parts of black soybean powder, 35-45 parts of vegetable oil, 5-7 parts of whole milk powder, 50-60 parts of fresh eggs, 7-9 parts of yeast, 45-55 parts of sugar, 1-1.5 parts of salt and 50-60 parts of water. In the invention, the hulless oat is rich in dietary fiber (DF), vitamin and mineral composition, has high-content protein, and has low-content carbohydrate, so that the hulless oat is added to the bread to be capable of improving the nutritional value and taste of the bread, playing roles in reducing blood fat and blood pressure, controlling and reducing blood sugar, promoting growth and development of children and delaying senility for the aged at the same time, and having effective preventive effects for carcinoma of the rectum, biliary calculus and phlebeurysma.

Description

technical field [0001] The invention relates to oat nutritious bread and a preparation method thereof, belonging to the field of food. Background technique [0002] Bread is called convenience food or pastry in our country. In recent years, with the continuous improvement of people's living standards in our country and the continuous updating and development of technology and equipment, bread in bakery products has become more and more important in people's dietary life. Important position. The role of bread has also gradually developed from the original purely for allaying hunger to today's leisure and health care. [0003] The bread currently sold on the market is made of wheat flour as the main raw material. Although it is rich in carbohydrates, high in calories and good in taste, it lacks protein, vitamins, minerals, and dietary fiber. Though coarse grain bread has made up for the shortcoming of the dietary fiber deficiency of existing products, generally mouthfeel is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36
Inventor 王国泽李昊虬莎娜翁利
Owner INNER MONGOLIA UNIV OF SCI & TECH
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