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Whole wheat Chinese yam dreg dietary fiber bread and preparation process thereof

A technology for dietary fiber and yam residue, which is applied in bakery food, food science, dough processing, etc., can solve the problem that the application of dietary fiber of yam residue has not been reported in reports, and achieves the effect of good dietary therapy and health care.

Inactive Publication Date: 2012-05-09
南通玺路贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yam residue contains a large amount of available high-quality dietary fiber, which is widely used in many fields such as food and medicine because of its good water holding capacity and swelling power. The application of yam residue dietary fiber in bread is currently not yet reported

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%, yam dregs dietary fiber 1%, skimmed milk powder 3.5%. According to the flour requirements of the bread, grind the whole wheat into flour; puff the yam dregs dietary fiber with 1:4 warm water at 28°C for 30 minutes; put sugar and salt into the dough mixer tank, add water, and then add yam in order 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%, yam dregs dietary fiber 1%, skimmed milk powder 3.5%. According to the flour requirements of the bread, grind the whole wheat into flour; puff the dietary fiber from the dregs of the medicine 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 yam in order 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%, yam dregs dietary fiber 1%, skimmed milk powder 3.5%. According to the flour requirements of the bread, grind the whole wheat into flour; puff the yam dregs dietary fiber 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 yam in order 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 formed 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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Abstract

The invention discloses whole wheat Chinese yam dreg dietary fiber bread and a preparation process thereof. The whole wheat Chinese yam dreg dietary fiber bread is mainly composed of whole wheat flour, AB Mauri yeast, salt, granulated sugar, water, Chinese yam dreg dietary fiber and defatted milk powder, is rich in nutrition and delicious, and has a good food therapy health care function for patients with diabetes mellitus, colon cancer and the like.

Description

technical field [0001] The present invention relates to a kind of bread and its manufacturing process, in particular to full wheat yam dregs dietary fiber bread and its manufacturing 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] Yam dregs contains a large amount of available high-quality dietary fiber. Because of its good water holding capacity and swelling power, yam dregs dietary fiber is widely used in many fields such as food and medicine....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/02A21D2/36
Inventor 胥晶
Owner 南通玺路贸易有限公司
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