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Preparation method of bran bread

A technology of bran bread and bran, applied in the field of baking, can solve the problems of cumbersome process steps, poor quality of bran bread, low efficiency, etc., and achieve the effect of simple process steps, good sensory quality and eating quality

Inactive Publication Date: 2015-07-15
张立升
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problems of cumbersome process steps and low efficiency in the preparation method of bran bread in the prior art, a large amount of nutritional components of bran are lost during the preparation process, and the quality of the prepared bran bread is poor, and a process is provided. The steps are simple, the original nutritional content of bran can be maintained, and the preparation method of bran bread with good product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Weighing: Weigh each raw material component according to the ratio of 110g bread flour, 15g bran, 1.2g active dry yeast, 1.8g salt, 6g sucrose, 4g shortening, 8g milk powder, 0.6g quality improver, Stand-by, the quality improver is made up of the following components by mass percentage: 1.2% composite enzyme preparation, 42% composite emulsifier, 4% composite humectant, 0.6% ascorbic acid, 4% glucono-δ-lactone, and the balance is A compound thickener, wherein the compound enzyme preparation is composed of the following components by mass percentage: 22% fungal xylanase, 23% glucose oxidase, 16% α-amylase, and the balance is cellulase; the compound thickener The agent is mixed by guar gum and konjac gum in a mass ratio of 1:1.3; the compound emulsifier is composed of the following components in mass percentage: 16% sodium stearoyl lactylate, 27% diacetyl tartaric acid monoglyceride, and the balance is Soybean lecithin; compound moisturizing agent is formed by mixing ...

Embodiment 2

[0036] (1) Weighing: Weigh each raw material component according to the ratio of 100g bread flour, 10g bran, 1g active dry yeast, 1.5g salt, 5g sucrose, 3g shortening, 5g milk powder, and 0.5g quality improver. The quality improver is composed of the following components by mass percentage: 1% compound enzyme preparation, 40% compound emulsifier, 3% compound moisturizing agent, 0.5% ascorbic acid, 3% glucono-δ-lactone, and the balance is compound Thickener, wherein, the composite enzyme preparation is made up of the following components by mass percentage: 20% fungal xylanase, 20% glucose oxidase, 15% α-amylase, the balance is cellulase; Composite thickener It is formed by mixing guar gum and konjac gum at a mass ratio of 1:1.2; the compound emulsifier is composed of the following components in mass percentage: 15% sodium stearoyl lactylate, 25% diacetyl tartaric acid monoglyceride, and the balance is soybean Lecithin; compound moisturizing agent is formed by mixing sorbitol a...

Embodiment 3

[0046] (1) Weighing: Weigh each raw material component according to the ratio of 120g bread flour, 20g bran, 1.5g active dry yeast, 2g salt, 8g sucrose, 5g shortening, 10g milk powder, 1g quality improver, and set aside , the quality improver is composed of the following components by mass percentage: 1.5% compound enzyme preparation, 45% compound emulsifier, 5% compound moisturizer, 1% ascorbic acid, 5% glucono-δ-lactone, and the balance is compound enhancer Thickener, wherein, the composite enzyme preparation is made up of the following components by mass percentage: 25% fungal xylanase, 25% glucose oxidase, 20% α-amylase, and the remainder is cellulase; The composite thickener consists of Guar gum and konjac gum are mixed at a mass ratio of 1:1.5; the compound emulsifier is composed of the following components in mass percentage: 20% sodium stearoyl lactylate, 30% diacetyl tartaric acid monoglyceride, and the balance is soybean egg Phospholipid; compound moisturizing agent ...

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PUM

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Abstract

The invention discloses a preparation method of bran bread. The preparation method comprises the following steps of (1) weighing material; (2) pretreating bran; (3) activating by active dry yeast; (4) mixing powder; (5) fermentating; (6) dividing into blocks and rolling into balls; (7) putting into a die and forming; (8) fermentating; (9) drying and cooling. The preparation method of the bran bread has the advantages that the preparation method is optimized and improved, and the technology step is simple; in the preparation process, the original nutrient elements of the bran are maintained; a quality improving agent after design optimizing is provided; the processing quality, sensing quality and eating quality of the bran bread are better, and the preparation method is suitable for being popularized and applied.

Description

technical field [0001] The invention relates to the technical field of baking, in particular to a preparation method of bran bread. Background technique [0002] Bran is rich in protein, fat, sugar, vitamins, cellulose, minerals, especially the dietary fiber it is rich in (the content of crude fiber in wheat bran is about 17.5 times that of standard flour), which is beneficial to the prevention and treatment of constipation in the human body. A variety of health effects; the second is that my country is a large wheat production and consumption country. In recent years, the wheat output has exceeded 100 million tons per year, and the processed wheat bran is more than 20 million tons per year, which is rich in resources. [0003] Therefore, adding bran to ordinary white flour to make bran bread is not only beneficial to human health, but also brings huge social and economic benefits. The processing quality and eating quality are poor, and there are deficiencies in aspects such...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
CPCA21D13/02A21D2/36
Inventor 张立升
Owner 张立升
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