Whole-wheat and burdock dreg dietary fiber bread and preparation process thereof
A dietary fiber and production process technology, applied in the field of whole-wheat burdock slag dietary fiber bread and its production technology, can solve the problems that the application of burdock slag dietary fiber has not been reported in reports and the like, and achieve the effect of good dietary therapy and health care.
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[0017] Example 1
[0018] Whole wheat flour 58%, Mali yeast 0.5%, sugar 2%, water 35%, burdock residue dietary fiber 1%, skimmed milk powder 3.5%. According to the requirements of bread flour, grind whole wheat into flour; puff the dietary fiber of burdock residue with 1:4 28℃ warm water for 30min; put sugar and salt into the kneading machine, add water, and then add burdock in sequence Residue dietary fiber puffing liquid, skimmed milk powder, flour and yeast; first stir at a slow speed for 3 minutes, then use a medium speed to stir until the gluten is fully expanded; basic proofing for 1 hour, depending on the proofing degree of the dough, then divide the dough and round; the middle proofing 10min, forming; put the formed dough into the proofing room, and continue proofing to 80% of the finished product volume. Brush the surface of the final proofed dough with egg wash, put it in the preheated oven, and bake until the bread is golden brown.
Example Embodiment
[0019] Example 2
[0020] Whole wheat flour 58%, Mali yeast 0.5%, sugar 2%, water 35%, burdock residue dietary fiber 1%, skimmed milk powder 3.5%. According to the requirements of bread flour, grind whole wheat into flour; puff the burdock dregs dietary fiber with 1:4 28℃ warm water for 50min; put sugar and salt into the dough mixer, add water, and then add burdock in sequence Residue dietary fiber puffing liquid, skimmed milk powder, flour and yeast; first stir at a slow speed for 5 minutes, then use a medium speed to stir until the gluten is fully expanded; basic proofing for 1 hour, depending on the proofing degree of the dough, then divide the dough and round; 15min, forming; put the formed dough into the proofing room and continue proofing to 80% of the finished product volume. Brush the surface of the final proofed dough with egg wash, put it in the preheated oven, and bake until the bread is golden brown.
Example Embodiment
[0021] Example 3
[0022] Whole wheat flour 58%, Mali yeast 0.5%, sugar 2%, water 35%, burdock residue dietary fiber 1%, skimmed milk powder 3.5%. According to the requirements of bread flour, grind whole wheat into flour; puff the burdock dregs dietary fiber with 1:4 28℃ warm water for 40min; put sugar and salt into the dough mixer, add water, and then add burdock in sequence Residue dietary fiber puffing liquid, skimmed milk powder, flour and yeast; first stir at a slow speed for 4 minutes, then use a medium speed to stir until the gluten is fully expanded; basic proofing for 1 hour, depending on the proofing degree of the dough, then divide the dough and round it; the middle proofing 12min, forming; put the formed dough into the proofing room and continue proofing to 80% of the finished product volume. Brush the surface of the final proofed dough with egg wash, put it in the preheated oven, and bake until the bread is golden brown.
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