Flour and steamed bun prepared from flour
A technology for flour and steamed bread, applied in the field of flour, can solve the problems of poor product appearance, large particle size, poor water solubility, etc., and achieve the effects of enhancing body immunity, high nutritional value and strong water retention performance.
Active Publication Date: 2012-10-03
HENAN UNIV OF SCI & TECH
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- Description
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AI Technical Summary
Problems solved by technology
Usually, in order to increase the content of dietary fiber in steamed bread, dietary fiber is added to refined flour, such as soybean dietary fiber, corn dietary fiber, and wheat dietary fiber. However, due to poor water solubility and large particle size of these dietary fibers, the appearance of the product is poor. Rough taste
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0014] The flour for steamed bread in this embodiment is mainly composed of the following raw materials in parts by weight: 100 parts of wheat flour and 10 parts of inulin.
Embodiment 2
[0016] The flour for steamed bread in this embodiment mainly consists of the following raw materials in parts by weight: 100 parts of wheat flour and 20 parts of inulin.
Embodiment 3
[0018] The flour for steamed bread in this embodiment mainly consists of the following raw materials in parts by weight: 100 parts of wheat flour and 50 parts of inulin.
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The invention relates to flour and steamed bun prepared from the flour. The flour comprises the following raw materials in part by weight: 100 parts of wheat flour and 1 to 50 parts of inulin. The steamed bun prepared from the flour is high in nutritive value, attractive in appearance and color, low in caloric value, high in water retention capacity and good in mouthfeel, can promote the growth of probiotics of human colons, inhibit toxic fermentation products, increase defecation frequency, defecation weight and the acidity of excrement, prevent colon cancer and enhance the physiological functions of body immunity and the like.
Description
technical field [0001] Disclosed are flour and steamed buns prepared from the flour. technical field [0002] The invention relates to a kind of flour, and also relates to a steamed bun prepared by using the flour, which belongs to the technical field of food. Background technique [0003] Mantou is a traditional noodle dish in my country. It is usually made by mixing flour with water and steaming after fermentation. The common mantou is called white mantou. Because of different tastes, the method of making mantou is also different. Common mantou includes cornmeal mantou and vegetable mantou. , meat steamed buns and fried steamed buns, etc. Most of the flour used in the above-mentioned steamed buns is wheat flour, and some also use corn flour; whether it is wheat flour or corn flour, the dietary fiber content in it is not very high, and dietary fiber is called The seventh largest nutrient element of the human body is an essential nutrient to maintain human health. Usually,...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A21D2/18A23L1/105A23L1/09A23L7/104
Inventor 罗登林李爱江陈瑞红关随霞辛莉张敏徐宝成于惠春李佩艳刘建学
Owner HENAN UNIV OF SCI & TECH