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Special health steamed bread for chronic kidney diseases

A technology for chronic kidney disease and steamed bread, applied in application, baking, dough processing, etc., can solve the problems of single nutrient composition, loss of active ingredients, small specific volume, etc., and achieve lower protein content, lower glycemic index, GI low effect

Inactive Publication Date: 2015-06-24
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 steamed bread made of starch partially or completely replacing wheat flour as a raw material has the problems of small specific volume and poor taste.
In addition, the main components of high-starch steamed bread are starch and soluble dietary fiber; both starch and soluble dietary fiber are extracted from plant materials through complex processes. During the extraction process, vitamins, minerals and other active ingredients that are beneficial to health are extracted massive loss
Therefore, high-starch steamed bread also has the problem of relatively single nutritional content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Prepare the raw materials according to the following ratio: 1000g wheat flour, 6000g starch, 600g soluble dietary fiber, 1000g buckwheat flour, 1000g barley flour, water and yeast;

[0031] (2) Mix, stir and knead the raw materials until the dough surface is smooth;

[0032] (3) Put the mixed dough into the proofing box and proof it to 3 times the original volume to obtain the fermentation dough; proofing temperature is 35℃;

[0033] (4) Make the fermented dough into the prescribed shape, and then put it in the steamer and steam it.

Embodiment 2

[0035] (1) Prepare raw materials according to the following ratio: 1000g wheat flour, 5500g starch, 400g soluble dietary fiber, 1500g buckwheat flour, 1000g barley flour, water and appropriate amount of yeast;

[0036] (2) Mix, stir and knead the raw materials until the dough surface is smooth;

[0037] (3) Put the mixed dough into the proofing box and proof it to 3 times the original volume to obtain the fermentation dough; proofing temperature is 35℃;

[0038] (4) Make the fermented dough into the prescribed shape, and then put it in the steamer and steam it.

Embodiment 3

[0040] (1) Prepare the raw materials according to the following ratio: 1000g wheat flour, 6500g starch, 800g soluble dietary fiber, 1000g buckwheat flour, 1500g barley flour, water and appropriate amount of yeast;

[0041] (2) Mix, stir and knead the raw materials until the dough surface is smooth;

[0042] (3) Put the mixed dough into the proofing box and proof it to 3 times the original volume to obtain the fermentation dough; proofing temperature is 32℃;

[0043] (4) Make the fermented dough into the prescribed shape, and then put it in the steamer and steam it.

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Abstract

The invention relates to special health steamed bread for chronic kidney diseases and belongs to the technical field of clinical nutritious foods. The special health steamed bread for the chronic kidney diseases comprises the following raw materials: 10 parts of wheat meal, 55-65 parts of starch, 4-8 parts of soluble dietary fibers, 10-15 parts of buckwheat meal and 10-15 parts of pearl barley powder, wherein the total amount of the buckwheat meal and the pearl barley powder is 20-25 parts. According to the special health steamed bread, the ratios of the wheat meal, the starch and the soluble dietary fibers are adjusted; and meanwhile, the buckwheat meal and the pearl barley powder, which are compounded according to the specific ratio, are added to prepare the special health steamed bread for the chronic kidney diseases, which has abundant nutritional ingredients and has the effects of improving the mouth feel, reducing the protein content and lowering the glucose improving index is prepared through adjusting the ratios of the wheat meal, the starch and the soluble dietary fibers and adding the buckwheat meal and the pearl barley powder which are compounded according to the specific ratio. The blood glucose and blood pressure can be effectively controlled after people eat the steamed bread for a long period, the development of CKD including diabetic nephropathy and hypertensive nephropathy, caused by a plurality of etiological factors, is delayed, and the health effect is good.

Description

technical field [0001] The invention relates to a special health-care steamed bun for chronic kidney disease, which belongs to the technical field of clinical nutrition food. Background technique [0002] Chronic kidney disease (Chronic Kidney Dielace, CKD) refers to the chronic kidney structure and dysfunction caused by various reasons, and has become an important disease that threatens human health after cardiovascular and cerebrovascular diseases, tumors, and diabetes. The etiology of CKD mainly includes primary glomerulonephritis, diabetic nephropathy (DN), hypertensive nephropathy, secondary glomerulonephritis, etc. In recent years, its incidence spectrum has changed significantly, and the number of people with diabetes and hypertension has rapidly increased They accounted for more than 50% and 30% of the etiology respectively. [0003] Diet therapy is a necessary condition for curing early renal damage and an effective means to delay the development of advanced renal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/09A23L1/29A21D2/36A23L7/104A23L29/30A23L33/10A23L33/125A23L33/21
Inventor 宗爱珍徐同成寇兴凯杜方岭邱斌刘丽娜陶海腾刘玮
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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