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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.

Inactive Publication Date: 2012-05-02
NANTONG XIYUN TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Burdock residue is the waste after extracting inulin from burdock, which contains a large amount of available high-quality dietary fiber. The dietary fiber of burdock residue is widely used in many fields such as food and medicine because of its good water holding capacity and swelling power. The application of burdock residue dietary fiber in bread has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Whole wheat flour 58%, Marley yeast 0.5%, sugar 2%, water 35%, burdock residue dietary fiber 1%, skimmed milk powder 3.5%. Grind the whole wheat into flour according to the flour requirements of the bread; puff the dietary fiber of burdock dregs with 1:4 warm water at 28°C for 30 minutes; put sugar and salt into the vat of the dough mixer, add water, and then add burdock in sequence Slag dietary fiber puffing liquid, skimmed milk powder, flour and yeast; first stir at a slow speed for 3 minutes, then switch to a medium speed until the gluten is fully expanded; basically proof for 1 hour, depending on the proofing degree of the dough, then divide the dough and round it; proof in the middle 10min, forming; put the formed dough into the proofing room, and continue to proof until 80% of the volume of the finished product. Brush the surface of the dough that has been proofed with egg wash, put it in a preheated oven, and bake until the bread is golden brown.

Embodiment 2

[0020] Whole wheat flour 58%, Marley yeast 0.5%, sugar 2%, water 35%, burdock residue dietary fiber 1%, skimmed milk powder 3.5%. Grind the whole wheat into flour according to the flour requirements of the bread; puff the dietary fiber of burdock dregs with 1:4 warm water at 28°C for 50 minutes; put sugar and salt into the vat of the dough mixer, add water, and then add burdock in sequence Slag dietary fiber puffing liquid, skimmed milk powder, flour and yeast; first stir at a slow speed for 5 minutes, then switch to a medium speed until the gluten is fully expanded; basically proof for 1 hour, depending on the proofing degree of the dough, then divide the dough and round it; proof in the middle 15min, forming; put the shaped dough into the proofing room, and continue proofing to 80% of the volume of the finished product. Brush the surface of the dough that has been proofed with egg wash, put it in a preheated oven, and bake until the bread is golden brown.

Embodiment 3

[0022] Whole wheat flour 58%, Marley yeast 0.5%, sugar 2%, water 35%, burdock residue dietary fiber 1%, skimmed milk powder 3.5%. Grind the whole wheat into flour according to the flour requirements of the bread; puff the dietary fiber of burdock dregs with 1:4 warm water at 28°C for 40 minutes; put sugar and salt into the dough mixer tank, add water, and then add burdock in sequence Slag dietary fiber puffing liquid, skimmed milk powder, flour and yeast; stir at a slow speed for 4 minutes, then switch to a medium speed until the gluten is fully expanded; basically proof for 1 hour, depending on the proofing degree of the dough, then divide the dough and round it; proof in the middle 12 minutes, forming; put the shaped dough into the proofing room, and continue proofing to 80% of the volume of the finished product. Brush the surface of the dough that has been proofed with egg wash, put it in a preheated oven, and bake until the bread is golden brown.

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PUM

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Abstract

The invention discloses whole-wheat and burdock dreg dietary fiber bread and a preparation process thereof. The whole-wheat and burdock dreg dietary fiber bread is mainly prepared from whole wheat flour, Mauri yeast, table salt, granulated sugar, water, burdock dreg dietary fiber and defatted milk powder. The whole-wheat and burdock dreg dietary fiber bread disclosed by the invention is rich in nutrition and delicious, and has better food-therapy healthcare functions on patients suffering from diabetes mellitus, colorectal cancer and the like.

Description

technical field [0001] The invention relates to a kind of bread and its production process, in particular to full-wheat burdock dregs dietary fiber bread and its production process. Background technique [0002] Dietary fiber, usually refers to the part of the compound that cannot be digested by human endogenous enzymes, mainly comes from edible plant cell wall residues (cellulose, hemicellulose, lignin, etc.), and can be detected by existing assay methods . A large amount of data shows that dietary fiber can reduce the incidence of chronic diseases such as constipation, colon cancer, obesity, coronary heart disease, etc., so it is listed as the "seventh type of nutrient" that can regulate body functions after the traditional six nutrients. [0003] Burdock residue is the waste after extracting inulin from burdock, which contains a large amount of available high-quality dietary fiber. The dietary fiber of burdock residue is widely used in many fields such as food and medici...

Claims

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Application Information

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IPC IPC(8): A21D13/02A21D2/36
Inventor 胥晶
Owner NANTONG XIYUN TRADE
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