Nutritious bread premix powder containing tartary buckwheat germ powder and its preparation method and application

A technology for tartary buckwheat germ and premixed flour is applied in the field of premixed flour, which can solve the problems of difficult wheat flour dough baking characteristics, high cellulose content, rough product taste, etc., and achieves improved volume, low sugar content, density and water retention. rate increase effect

Inactive Publication Date: 2017-09-26
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is mainly due to almost no gluten in tartary buckwheat, it is difficult to form the baking characteristics of wheat flour dough, and the cellulose content is high, the taste of the product is rough, the appearance of the structure is poor, and key technologies such as being difficult to be accepted by consumers have not yet been well developed. solve the reason

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] A nutritional bread premix powder containing tartary buckwheat germ powder, calculated in parts by weight, its raw material composition and content are as follows:

[0080] 12 parts tartary buckwheat flour

[0081] 4 parts tartary buckwheat germ powder

[0082] 55 servings of high-gluten wheat flour

[0083] Refined salt 1.5 parts

[0084] 6 parts powdered fat

[0085] Compound sugar 12 parts

[0086] Compound Bread Improver 4 parts

[0087] 5 parts gluten

[0088] Baking powder 0.5 parts;

[0089] The compound sugar, calculated by weight ratio, is formed by compounding sucrose:maltoligosaccharide:xylitol at a ratio of 1:1.2:0.07;

[0090] The specifications of the high-gluten wheat flour meet the national standard GB / T 8607-1988;

[0091] The specification of the powdered grease complies with GB 17402-2003;

[0092] The compound bread improver is mixed with linseed, citric acid, sodium polyacrylate, hydroxypropyl modified starch, sucrose ester and sodium stear...

Embodiment 2

[0118] A nutritional bread premix powder containing tartary buckwheat germ powder, calculated in parts by weight, its raw material composition and content are as follows:

[0119] 13 parts tartary buckwheat flour

[0120] 4.7 parts of tartary buckwheat germ powder

[0121] 53 servings of high-gluten wheat flour

[0122] Refined salt 1 part

[0123] 7 servings of powdered oil

[0124] Compound sugar 13 parts

[0125] Compound Bread Improver 4 parts

[0126] 4 parts gluten

[0127] Baking powder 0.3 parts;

[0128] The compound sugar, calculated by weight ratio, is formed by compounding sucrose:maltoligosaccharide:xylitol at a ratio of 1:1.2:0.07;

[0129] The specifications of the high-gluten wheat flour meet the national standard GB / T 8607-1988;

[0130] The specification of the powdered grease complies with GB 17402-2003;

[0131] The compound bread improver is mixed with linseed, citric acid, sodium polyacrylate, hydroxypropyl modified starch, sucrose ester and sodi...

Embodiment 3

[0146] A nutritional bread premix powder containing tartary buckwheat germ powder, calculated in parts by weight, its raw material composition and content are as follows:

[0147] Tartary buckwheat powder 14 parts

[0148] 5 parts tartary buckwheat germ powder

[0149] 51.4 parts of high-gluten wheat flour

[0150] Refined salt 0.5 part

[0151] 8 servings of powdered oil

[0152] Compound sugar 14 parts

[0153] Compound bread improver 3 parts

[0154] 4 parts gluten

[0155] Baking powder 0.1 parts;

[0156] The compound sugar, calculated by weight ratio, is formed by compounding sucrose:maltoligosaccharide:xylitol at a ratio of 1:1.2:0.07;

[0157] The specifications of the high-gluten wheat flour meet the national standard GB / T 8607-1988;

[0158] The specification of the powdered grease complies with GB 17402-2003;

[0159] The compound bread improver is mixed with linseed, citric acid, sodium polyacrylate, hydroxypropyl modified starch, sucrose ester and sodium ...

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PUM

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Abstract

The invention discloses a nutritious bread premix powder containing tartary buckwheat germ powder, a preparation method and an application thereof. The nutritious bread premix powder containing tartary buckwheat germ powder consists of 12 to 14 parts by weight of tartary buckwheat powder , 4-5 parts of tartary buckwheat germ powder, 50-55 parts of high-gluten wheat flour, 0.5-1.5 parts of refined salt, 6-8 parts of powdered oil, 12-14 parts of compound sugar, 3-4 parts of compound bread improver, 4- Composed of 5 parts of gluten and 0.1 to 0.5 parts of baking powder. The nutritious bread containing buckwheat germ powder prepared by using the nutritional bread premix powder containing tartary buckwheat germ powder not only has low fat and sugar content, but also has the characteristics of low glycemic index and high flavonoid content, and has the nutritional function of a balanced diet. It meets the current people's demand for food nutrition.

Description

technical field [0001] The invention relates to a premixed powder, in particular to a nutritious bread premixed powder containing tartary buckwheat germ powder and its preparation method and application. Background technique [0002] With the continuous improvement of people's living standards and the acceleration of the pace of life, my country's baked food industry has maintained an average growth rate of 14% in recent years. However, most of the baked foods in our country are still high-sugar and high-oil formulas. For example, the traditional bread making technology usually uses 15%~20% sugar and 16%~40% fat, so the bread made has high sugar content. , high fat content and other shortcomings, and because most of the raw materials are wheat, the nutrients are not comprehensive enough, the bread made can not meet people's new needs such as bread nutrition balance, production standard safety. [0003] At the same time, most of the currently commercially available baked bre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D10/00A21D2/36A21D2/38A21D2/18A23L7/10
CPCY02P60/80
Inventor 周一鸣周小理王宏崔琳琳江扬王越姜玥
Owner SHANGHAI INST OF TECH
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