A special bread for diabetic nephropathy and its preparation method

A technology for diabetic nephropathy and bread, applied in the field of clinical nutritional food, can solve the problems of small specific volume, high viscosity and poor chewiness of bread, and achieve the effect of easy fermentation and low GI

Active Publication Date: 2016-05-25
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the high-starch bread prepared by the above three methods still has problems such as small specific volume, high viscosity, poor elasticity, and poor chewiness compared with the conventional bread prepared by wheat flour.

Method used

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  • A special bread for diabetic nephropathy and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Prepare raw materials according to the following ratio: 10% wheat flour, 60% starch, 2% α-starch, 3% resistant starch, 0.2% yeast, 2% soluble dietary fiber, 4% butter, 0.1% lecithin, Sugar alcohol sweetener 12%, fungal α-amylase 0.0002%, water balance;

[0036] The starch is potato starch, and the resistant starch is high amylose corn starch; the α-starch is potato α-starch; the soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac dietary fiber and Pectin is mixed according to 1:1:1:1;

[0037] (2) Put the raw materials into the powder mixer according to the proportion and stir for 5 minutes at a speed of 95 rpm;

[0038] (3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

[0039] (4) Put the reconciled dough into the proofing box for 2 hours, and the proofing temperature is 32°C;

[0040] (5) Cut and shape the proofed dough;

[0041] (6) Put the formed dough into the proofing box for s...

Embodiment 2

[0044] (1) Prepare raw materials according to the following ratio: 10% wheat flour, 50% starch, 6% α-starch, 6% resistant starch, 0.4% yeast, 6% soluble dietary fiber, 5% butter, 0.5% lecithin, Sugar alcohol sweetener 8%, fungal α-amylase 0.0005%, water balance;

[0045] The starch is potato starch, and the resistant starch is high amylose corn starch; the α-starch is potato α-starch; the soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac dietary fiber and Pectin is mixed according to 1:1:1:1;

[0046] (2) Put the raw materials into the powder mixer according to the proportion and stir for 5 minutes at a speed of 95 rpm;

[0047] (3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

[0048] (4) Put the reconciled dough into the proofing box for 2 hours, and the proofing temperature is 32°C;

[0049] (5) Cut and shape the proofed dough;

[0050] (6) Put the formed dough into the proofing box for se...

Embodiment 3

[0053] (1) Prepare raw materials according to the following ratio: 15% wheat flour, 40% starch, 8% α-starch, 10% resistant starch, 0.2% yeast, 6% soluble dietary fiber, 6% butter, 0.1% lecithin, Sugar alcohol sweetener 8%, fungal α-amylase 0.0005%, water balance;

[0054] The starch is potato starch, and the resistant starch is high amylose corn starch; the α-starch is potato α-starch; the soluble dietary fiber is: dextran dietary fiber, inulin dietary fiber, konjac dietary fiber and Pectin is mixed according to 1:1:1:1;

[0055] (2) Put the raw materials into the powder mixer according to the proportion and stir for 5 minutes at a speed of 95 rpm;

[0056] (3) Add water to the mixed material and knead the dough for 10 minutes, the water temperature is 32°C;

[0057] (4) Put the reconciled dough into the proofing box for 2 hours, and the proofing temperature is 32°C;

[0058] (5) Cut and shape the proofed dough;

[0059] (6) Put the formed dough into the proofing box for s...

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Abstract

The invention relates to special bread for patients suffering from diabetes and nephropathy and a making method, and belongs to the technical field of clinical nutritious foods. The bread is made of the ingredients of wheat flour, starch, alpha-starch, resistant starch, yeast, soluble dietary fiber, butter, lecithin, sugar alcohol sweetening agents and fungal alpha-amylase. In the bread, the protein content is 2%. Compared with existing starch bread, the special bread is high in specific volume, low in viscidity and good in elasticity; the quality sensory evaluation of the bread is similar to that of commercially available bread. In addition, the making method further solves the problems that in the making process of the existing starch bread, paste is prone to fermenting, the paste extends excessively in the baking process, the size of the bread is reduced, the bread is inelastic, and a bread core is rough in structure and hard.

Description

technical field [0001] The invention relates to a special bread for diabetic nephropathy and a preparation method thereof, belonging to the technical field of clinical nutrition food. Background technique [0002] Diabetic nephropathy (DN) is one of the most serious and common chronic complications of diabetes mellitus (DM). DN is a lifelong kidney disease characterized by glomerulosclerosis induced by diabetes and is the leading cause of death in diabetic patients. reason. A large number of clinical studies have proved that diet therapy is a necessary condition for curing early kidney damage, and it is also an effective means to delay the development of diabetic nephropathy in the middle and late stages. Diet therapy is very important for the correction of renal function and blood sugar control in diabetic patients. In order to ensure daily high-quality protein intake, removing or reducing non-high-quality protein in staple food is the basis and key to control protein int...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/36A23L33/00
Inventor 邱斌徐同成杜方岭刘丽娜陶海腾刘玮宗爱珍
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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