High-resistance starch steamed bread and preparation method thereof

Abstract

The invention discloses a high-resistance starch steamed bread and a preparation method thereof. The high-resistance starch steamed bread is composed of the following raw materials: pea starch, pea fibre powder, vital gluten, oligosaccharide, yeast and water. The preparation method comprises the following steps: adding an appropriate amount of water in pea starch accounting for 70-75% of the total amount of the starch, heating and gelatinizing, adding auxiliary materials and mixing the auxiliary materials with the remainder pea starch, kneading, fermenting a dough, forming, proofing, steaming, cooling and retrograding, packaging and quick-freezing. The high-resistance starch steamed bread and the preparation method thereof disclosed by the invention have the characteristics that pea starch is taken as the main raw material, a steamed bread with resistant starch content, protein content and dietary fibre content which are all higher than those of commercially available steamed bread is developed, and the steamed bread contains prebiotic components. In addition, the preparation method is improved on the basis of the traditional process, thus increasing the starch retrogradation speed and increasing the content of the resistant starch, and the steamed bread has the same texture, taste, smell, elasticity, toughness and the like as common steamed bread.

Description

Technical field [0001] The invention relates to a highly resistant starch steamed bun and a preparation method thereof, and belongs to the field of food science. Background technique [0002] Steamed bread originated in China and has a history of more than 1,700 years. It refers to a food that uses wheat flour and water to form a dough, and then uses a steaming process to heat and mature the food after fermentation. The finished product is hemispherical or long in shape and is a traditional staple food of our people. Steamed buns in the traditional sense use wheat flour as the main raw material, and the nutrients provided are mainly carbohydrates and proteins. [0003] With the improvement of living standards and changes in the pace of life, the "three high syndromes" (hypertension, hyperglycemia, and hyperlipidemia) known as the "diseases of affluence" have become common diseases among middle-aged and elderly people. In order to solve the above diseases, various products o...

AI Technical Summary

Problems solved by technology

Compared with the present invention, the problem is that the final shape and sensory of the finished product of this invention are unknown, and the resistant starch of this invention is added, and the cost of resistant starch is still very high at present

[0011] Chinese patent CN200710060410 discloses an improved noodle food, which is characterized in that: the improved flour composed of amylose, dietary fiber and whole wheat flour dietary fiber extracted from corn, potato, sweet potato and rice can be made into dried noodles, dumplings, Congee, bread, cakes, cakes, steamed buns, etc. This patent only focuses on the combination of several raw materials, and does not consider the taste of pasta.

[0015] Chinese patent CN201410058392 discloses a high-content micronized tartary buckwheat steamed bread and its production method. The invention aims at improving the quality of tartary buckwheat products. serious defect, and the present invention mainly improves resistant starch content by changing raw materials and part of process

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