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Green asparagus superfine whole powder bread containing high dietary fiber and manufacturing method thereof

A technology of high dietary fiber and ultrafine powder, which is applied in baked food, food science, dough processing, etc., can solve the problems of lack of dietary fiber supply, poor nutrition and health care effects, etc., to improve human immunity and eat convenience , the effect of eliminating fatigue

Inactive Publication Date: 2015-01-21
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the addition of egg, milk powder, cream and other auxiliary ingredients has improved the protein, fat and other nutritional components of bread, it still lacks the supply of dietary fiber; although multigrain bread and whole wheat bread have increased the dietary fiber content of bread to a certain extent, but Its nutritional and health effects are poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Determination of the amount of green asparagus superfine powder added: through a single factor test, 75g, 50g, 37.5g, 25g, 12.5g of green asparagus superfine powder were added to 500g flour in sequence, and about 60% of water was slowly added, and the dough was kneaded by hand , made into bread, and comprehensively evaluated the effects of different green asparagus superfine whole powder additions on the quality of bread with specific volume, elasticity, toughness, viscosity, surface color, surface structure, appearance, and taste.

[0032] In the addition process, with the increase of the added amount of green asparagus superfine powder, the scoring value of the bread first increased and then decreased. When the added amount of green asparagus superfine powder increased to 25-37.5g, the comprehensive score of the bread made was the highest. The color is light green, with the fragrance and taste of green asparagus; and when the amount of green asparagus superfine powder ...

Embodiment 2

[0034] Determination of dough fermentation conditions: Weigh 6 parts of the confirmed green asparagus superfine powder, add 6 parts of 500g flour in turn, use about 60% water to knead the dough manually, and heat the dough at 20°C, 24°C, and 26°C respectively. , 28°C, 30°C, and 32°C, observe the volume change of each dough during the fermentation process of 0min, 30min, 60min, 90min, 120min, and 150min at each fermentation temperature. Experiments have found that the higher the temperature, the shorter the fermentation time. When the temperature is 20°C and 24°C, there is no obvious difference in dough fermentation volume in the same time; when the fermentation temperature is 26°C, after 60 minutes of fermentation, the dough volume is less than twice the original, and the fermentation time is as long as 150 minutes , the fermentation volume of the dough is more than twice the original volume, and the fermentation time is too long. When the fermentation temperature reaches 32°...

Embodiment 3

[0036] Determination of dough proofing conditions: After the dough is fermented and formed at the determined fermentation temperature, it is 0min, 30min, and 60min under the conditions of 30°C, 34°C, 38°C, 40°C, 42°C, and 46°C, respectively. , 90min, 120min, 150min proofing, and then perform sensory evaluation and pH value measurement on bread baked after different proofing times. It is found that when the proofing temperature is 38°C-40°C and the proofing time is 45min-60min, the taste of the bread is the best, and the sensory scores are all high; the measurement of the pH value shows that when the proofing temperature is 38-40°C, the proofing time is 45min The pH is between 5.20 and 5.35 at the optimal pH value at ~60 minutes. Based on the above conclusions, the optimum proofing temperature is 38-40°C, and the proofing time is within the range of 45min-60min.

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Abstract

The invention relates to green asparagus superfine whole powder bread containing high dietary fiber and a manufacturing method thereof. Each 10000 parts of flour includes the following composition: by weight, 50-75 parts of green asparagus superfine whole powder. The manufacturing method of the green asparagus superfine whole powder bread containing high dietary fiber includes the following steps: (1) green asparagus raw material drying; (2) raw material smashing; (3) green asparagus superfine whole powder adding: the green asparagus superfine whole powder is added in the flour; (4) flavoring agent mixing; (5) dough fermentation; (6) dough final fermentation; and (7) bread baking: the green asparagus superfine whole powder bread containing high dietary fiber is obtained through baking. The bread is high in dietary fiber, has nutrition and hearth care functions of green asparagus, simultaneously also has viridescent color and luster of green asparagus, and is attractive in appearance.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a high dietary fiber green asparagus superfine whole flour bread and a preparation method thereof. Background technique [0002] At present, asparagus as a food has very few deep-processed varieties, and most of the asparagus production is processed for export, and there are many primary products. In the domestic market, asparagus is still a rare vegetable with a small sales volume, and its consumption forms mainly include fresh asparagus, quick-frozen asparagus and canned asparagus. my country is the country with the largest asparagus planting area. The national planting area is about 1 million mu, of which Shandong asparagus planting area is nearly 300,000 mu, with an output of more than 250,000 tons. There are many asparagus processing enterprises in Shandong. More than 70,000 tons of standard bamboo shoots are sold. The nutritional and functional components of these defective mat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 李文香王丽娇刘锦涛寇兴凯樊明聪王静
Owner QINGDAO AGRI UNIV
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