Whole-wheat bread

Abstract

Provided is whole-wheat bread. The whole-wheat bread is composed of, by weight, 58 parts of whole-wheat flour, 0.5 part of Mauri yeast, 2 parts of granulated sugar, 35 parts of water, 1 part of Chinese yam residue dietary fibers, 2 parts of the root of kudzu vine, 2 parts of the root of Chinese trichosanthes and 3.5 parts of skim milk powder. The method includes the steps that the Chinese yam residue dietary fibers are puffed for 30-50 minutes by warm water of 28 DEG C according to the proportion of 1 to 4; sugar and salt are placed into a dough kneading machine cylinder to be added with water, and then Chinese yam residue dietary fiber puffing liquid, the root of kudzu vine, the root of Chinese trichosanthes, the skim milk powder, the whole-wheat flour and the yeast are added in sequence; low-speed stirring is conducted for 3-5 minutes first, and intermediate-speed stirring is carried out till gluten is completely expanded; basic leavening is conducted for one hour, and then dough is divided and rolled according to the leavening degree of the dough; leavening is performed for 10-15 minutes during the period; the formed dough is placed into a leavening chamber to be continuously leavened till the volume of the dough accounts for 80% of the finished product volume; egg liquid is brushed on the surface of the dough which is leavened ultimately, and the dough is placed into a pre-heated oven till the bread is baked to be golden yellow bread.

Description

technical field [0001] The invention relates to the field of food, in particular to whole wheat bread. Background technique [0002] Bread is a food made by grinding and heating five grains (usually wheat). Baked food made from wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. [0003] Dietary fiber, usually refers to the part of the compound that cannot be digested by human endogenous enzymes, mainly comes from edible plant cell wall residues (cellulose, hemicellulose, lignin, etc.), and can be detected by existing assay methods . A large amount of data shows that dietary fiber can reduce the incidence of chronic diseases such as constipation, colon cancer, obesity, coronary heart disease, etc., so it is listed as the "seventh type of nutrient" that can regulate body functions after the traditional six nutrients. [0004] There are many kinds of bread, which are rich in nutrients, but ordinary bread has such a disadvantage, that is, ordinary bread lacks ...

AI Technical Summary

Problems solved by technology

[0004] There are many types of bread, and bread is rich in nutrients, but ordinary bread has such a disadvantage, that is, ordinary bread lacks dietary fiber and cannot effectively help the human body to digest and absorb