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High-dietary-fiber cereal bread and making method thereof

A technology of high dietary fiber and miscellaneous grains, applied in baked food, food science, dough processing, etc., can solve the problem of low added value, and achieve the effect of improving gastrointestinal function, easy digestion and absorption, and delicate taste.

Inactive Publication Date: 2015-07-08
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of miscellaneous grains such as mung beans, soybeans and sweet potatoes, a large amount of skins will be produced. At present, the application of miscellaneous grain skins is mainly as feed, and the added value is not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the preparation method of a kind of high dietary fiber multigrain bread of the present invention is prepared according to the following steps:

[0022] 1) Superfine grinding

[0023] Pulverize the cleaned mung bean skins, soybean skins and sweet potato skins with an ultrafine pulverizer, collect the pulverized samples, and set aside;

[0024] 2) Ingredients

[0025] Mix 105g high-gluten flour, 1.2g yeast, 6g sweet potato skin powder, 3g soybean skin powder, 2g mung bean skin powder, 0.5g bread improver, 5g milk powder, 25g white sugar, 2g fructooligosaccharide, 50g water, 1.2g salt Mix with 12g eggs in a certain proportion and stir evenly;

[0026] 3) Pretreatment

[0027] Put the dough and auxiliary materials into the mixer, stir at a slow speed for 10 minutes, then add 12g of butter, and continue to stir for 8 minutes to form a dough;

[0028] 4) Primary fermentation

[0029] Dough shaping, fermentation at 28°C and 75% humidity for 70 minutes;

[0...

Embodiment 2

[0036] Embodiment 2: the preparation method of a kind of multigrain bread of the present invention is prepared according to the following steps:

[0037] 1) Superfine grinding

[0038] Pulverize the cleaned mung bean skins, soybean skins and sweet potato residues with an ultrafine pulverizer, collect the pulverized samples, and set aside;

[0039] 2) Ingredients

[0040] Mix 110g high-gluten flour, 1.6g yeast, 8g sweet potato skin powder, 4g soybean skin powder, 4g mung bean skin powder, 0.7g bread improver, 8g milk powder, 30g white sugar, 3g fructooligosaccharide, 60g water, 1.4g salt Mix with 13g eggs in a certain proportion and stir evenly;

[0041] 3) Pretreatment

[0042] Put the dough and auxiliary materials into the mixer, stir at a slow speed for 10 minutes, then add 15g of butter, and continue to stir for 8 minutes to form a dough;

[0043] 4) Primary fermentation

[0044] Dough shaping, fermentation at 28°C and 75% humidity for 70 minutes;

[0045] 5) Secondar...

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PUM

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Abstract

The invention relates to a piece of high-dietary-fiber cereal bread and a making method of the high-dietary-fiber cereal bread. The high-dietary-fiber cereal bread, by weight, comprises 105-110 parts of high gluten flour, 6-8 parts of sweet potato peel powder, 3-5 parts of soybean peel powder, 2-4 parts of mung bean powder, 25-30 parts of white granulated sugar, 2-3 parts of fructo-oligosaccharide, 0.5-0.8 part of bread improver, 5-8 parts of milk powder, 1.2-1.8 parts of yeast, 12-13.5 parts of eggs, 50-60 parts of water, 1.2-1.4 parts of salt and 12-15 parts of butter. The high-dietary-fiber cereal bread is made through fermentation and baking. The high-dietary-fiber cereal bread has the advantages that the tissue is soft, fine and smooth, the skin is golden and soft, the flour fragrance is thick, the salty degree and the sweet degree are appropriate, and the nutrition and good health care function of improving the gastrointestinal tract of a human body is achieved.

Description

technical field [0001] The invention relates to a bread with high dietary fiber miscellaneous grains and a preparation method thereof, belonging to the technical field of food. Background technique [0002] With the improvement of people's living standards and the enhancement of nutrition and health awareness, people gradually realize the importance of grains in the dietary structure. In addition to high nutritional value, miscellaneous grains also contain special functional components, such as dietary fiber, vitamins, minerals, anthocyanins, flavonoids, phytosterols, etc., with multiple nutritional and health functions. During the processing of miscellaneous grains such as mung beans, soybeans and sweet potatoes, a large amount of skins will be produced. At present, the application of miscellaneous grain skins is mainly as feed, and the added value is not high. The skin of miscellaneous grains is rich in dietary fiber, which has a good function of improving the human gastr...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
CPCA21D13/00A21D2/366
Inventor 孙军涛肖付刚张智超张永清王洁
Owner XUCHANG UNIV