Whole wheat flour, raw material formula for whole wheat flour steamed bread, and whole wheat flour steamed bread and making method thereof

A technology of whole wheat flour and steamed bread, which is applied in the field of grain flour and grain flour cooking food processing, which can solve the problems of hard texture, small size, and poor taste, and achieve the effect of soft tissue structure, smooth surface, and good taste

Inactive Publication Date: 2016-01-06
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problems of small volume, poor taste and hard texture of steamed buns made from 100% whole wheat flour, the present invention provides a raw material formula for making whole wheat flour steamed buns. The steamed buns made from the raw material formula can not only increase the volume of steamed buns , and can significantly improve the taste and texture of steamed buns

Method used

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  • Whole wheat flour, raw material formula for whole wheat flour steamed bread, and whole wheat flour steamed bread and making method thereof
  • Whole wheat flour, raw material formula for whole wheat flour steamed bread, and whole wheat flour steamed bread and making method thereof
  • Whole wheat flour, raw material formula for whole wheat flour steamed bread, and whole wheat flour steamed bread and making method thereof

Examples

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Effect test

Embodiment 1

[0047] The formula (percentage by weight) of each raw material used in processing the whole-wheat flour steamed bread in the present embodiment: 100 parts by weight of the above-mentioned whole-wheat flour, 5 parts by weight of white granulated sugar, 0.8 parts by weight of Angel dry yeast, gluten (Henan Lotus Flour Co., Ltd., The following examples are the same) 1.5 parts by weight, 56.5 parts by weight of water, α-amylase (model: AN301, DSM company, the following examples are the same) 9×10 -5 Parts by weight, xylanase (model: HFP, DSM, the following examples are the same) 2×10 -5 Parts by weight, lipase (model: Sublime, DSM, the following examples are the same) 5×10 -5 parts by weight.

[0048] Wherein, in the whole wheat flour,

[0049] (a) flour with a wet gluten content > 30%,

[0050] (b) Wheat bran powder with particle size < 100 μm after extruded ultrafine grinding, and

[0051] (c) Wheat germ powder with a particle size of <100 μm after superfine pulverizat...

Embodiment 2

[0054] The formula (percentage by weight) of each raw material used in processing the whole-wheat flour steamed bread in the present embodiment: 100 parts by weight of the above-mentioned whole-wheat flour, 5 parts by weight of white granulated sugar, 0.8 parts by weight of Angel dry yeast, 2.5 parts by weight of gluten powder, and 57.5 parts by weight of water Servings, α-amylase 6×10 -5 parts by weight, xylanase 3.5×10 -5 parts by weight, lipase 1×10 -4 parts by weight.

Embodiment 3

[0056] The formula (percentage by weight) of each raw material used in processing the whole-wheat flour steamed bread in the present embodiment: 100 parts by weight of the above-mentioned whole-wheat flour, 0 parts by weight of white granulated sugar, 0.5 parts by weight of Angel dry yeast, 3.5 parts by weight of gluten powder, and 58.5 parts by weight of water Servings, α-amylase 9×10 -5 parts by weight, xylanase 5×10 -5 parts by weight, lipase 1.5×10 -4 parts by weight.

[0057] The processing steps of the wholemeal steamed bread of processing embodiment 1-3 are as follows:

[0058] (a) Raw material mixing, kneading and molding

[0059] First whole wheat flour, gluten, alpha-amylase, xylanase, lipase are mixed uniformly by the ratio listed in embodiment 1-3, then, add dry yeast and the warm water that contains white granulated sugar according to above-mentioned ratio (25 -38℃), use a glass rod or chopsticks to mix into a dough, knead it by hand for 4 minutes, let it stan...

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Abstract

The invention relates to a whole wheat flour, a raw material formula for making a whole wheat flour steamed bread, and the whole wheat flour steamed bread and a making method thereof. The whole wheat flour steamed bread provided by the invention is rich in wheat dietary fiber and vitamins and overcomes the problems of a small size, poor taste and hard quality of traditional whole wheat flour steamed breads.

Description

technical field [0001] The invention relates to the field of grain flour and grain flour steamed food processing, in particular to whole wheat flour, a raw material formula for making whole wheat flour steamed buns, whole wheat flour steamed buns made from the raw material formula and a production method thereof. Background technique [0002] Due to the increasingly refined dietary structure of Chinese residents, there has been a trend of insufficient dietary fiber intake and an increasing trend year by year, resulting in many "rich diseases". Whole wheat flour contains all the nutrients of the whole wheat grain, among which bran is rich in nutrients such as protein, minerals, vitamins, phenolic compounds and active polysaccharides (wheat dietary fiber), which can not only meet the nutritional needs of the human body, but also have It also has a good promoting effect on reducing the incidence of blood cholesterol, diabetes, constipation, hyperlipidemia, coronary heart diseas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
Inventor 任国宝郇美丽任晨刚俞伟祖袁佐云陈历水
Owner COFCO NUTRITION & HEALTH RES INST
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