High-wheat-bran dietary fiber bread flour

A technology for wheat bran dietary fiber and dietary fiber, which is applied in the field of high wheat bran dietary fiber bread flour, can solve the problems of poor bread swelling and rough structure, and achieve the effects of increasing gas retention, solving rough structure and increasing nutritional value.

Inactive Publication Date: 2016-05-18
徐伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dietary fiber in the high-wheat bran dietary fiber bread flour of the present invention is mainly derived from wheat bran, and is processed by a specific process; at the same time, a special improver is added, which reduces the influence

Method used

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  • High-wheat-bran dietary fiber bread flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Send 100kg of wheat bran into the solid tank;

[0024] (2) Dissolve 0.2-0.5kg of compound enzyme preparation in 45-55kg of distilled water; the mass ratio of compound enzyme preparation is: α-amylase: xylanase: cellulase: hemicellulase: pentosan enzyme=3:10:10:3:5;

[0025] (3) Add the compound enzyme solution prepared in step (2) to the wheat bran prepared in step (1), stir evenly, and enzymolyze at 37°C for 2-3 hours;

[0026] (4) Put steam into the solid tank, steam the material in the solid tank when the temperature is above 100°C for 15-25 minutes, then turn on the water circulation vacuum pump to reduce the temperature of the material in the solid tank to below 40°C;

[0027] (5) Release the material in the solid tank, and dry it through tunnel microwave until the moisture is not higher than 5wt%;

[0028] ⑹. The dried material is ultrafinely pulverized and passed through a 200-mesh sieve to obtain wheat bran fiber powder with a fineness of 200-300 mesh.

...

Embodiment 2

[0031] Take 75kg of high-gluten flour, 17kg of wheat bran fiber powder prepared in Example 1, 8kg of wheat gluten powder, and 0.3kg of improver to obtain high dietary fiber bread flour A; (optimum ratio)

[0032] Get high-gluten flour 85kg, wheat bran fiber powder 10kg prepared in embodiment 1, wheat gluten powder 2kg, improver 0.2kg, get high dietary fiber bread flour B;

[0033] Get high-gluten flour 65kg, wheat bran fiber powder 25kg prepared in embodiment 1, wheat gluten powder 10kg, improver 0.5kg, get high dietary fiber bread flour C;

[0034] The compound improver is composed of Vc, glucose oxidase, lipase, xylanase, cellulase, α-amylase and sodium stearoyl lactylate according to the mass ratio of 250:150:200:10:200:3:2000;

Embodiment 3

[0036] (1) Dissolve 192g of white sugar and 12g of salt in 680ml of water to obtain a sugar solution; divide the sugar solution into 4 parts on average;

[0037] (2) Take 300g of high dietary fiber bread flour A, B, and C respectively, add 3.5g of high-sugar yeast, and then add 1 portion of sugar solution under stirring conditions; then stir slowly for 3 minutes, and stir quickly for 1 minute; then add 24g butter, stir slowly for 3 minutes, and stir quickly for 1 minute; manually beat the dough until the film is thin and uniform, without filaments, and the edge of the break is smooth without jagged; obtain dough A, B, and C respectively;

[0038] (3) Dough A, B, C, covered with plastic sheeting, and let stand for 5 minutes; then divide dough A, B, and C into two 150g and two 90g dough pieces respectively, knead round, cover with plastic sheet and let stand for 5 minutes ;

[0039] (4) Proof the formed dough in the proofing box for 2.5 hours, set the temperature of the proofin...

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Abstract

The invention discloses high-wheat-bran dietary fiber bread flour, and belongs to the technical field of food processing. The high-wheat-bran dietary fiber bread flour is composed of 75-85 parts of wheat flour, 10-25 parts of wheat bran fiber flour, 2-10 parts of wheat protein powder and 0.2-0.5 part of composite modifier. The composite modifier is prepared from Vc, glucose oxidase, lipase, xylanase, cellulase, alpha-amylase and sodium stearyl lactate according to the mass ratio of 250:150:200:10:200:3:2,000. The wheat bran fiber flour is prepared from wheat bran through a specific enzymolysis technology. The high-wheat-bran dietary fiber bread flour is high in water absorption and good in operability. Made bread is good in leavening performance and fine in structure and has unique fragrance. The bread contains many dietary fibers, especially the dietary fibers are processed through a special process, water-soluble dietary fibers are obviously increased, the water-soluble dietary fibers and insoluble dietary fibers complement each other, and the high-wheat-bran dietary fiber bread flour is more beneficial to the health of the human body.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a high-wheat bran dietary fiber bread flour. Background technique [0002] With the rapid development of my country's economy, people's living standards have been significantly improved, and food quality and nutritional intake have been largely improved. Most of these foods are characterized by high calorie, high fat, and high protein content, but people eat less and less traditional "coarse grains". This imbalance in dietary structure has caused many so-called "modern diseases", such as The incidence of hypertension, hyperlipidemia, diabetes and obesity has increased significantly. The most important reason for this phenomenon is that the food we eat is becoming more and more "refined", and the amount of dietary fiber intake is too small. Dietary fiber, which can regulate the functions of the human body, is recognized as the "seventh largest nutrient" in th...

Claims

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Application Information

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IPC IPC(8): A21D10/00A21D2/36A21D2/26A21D8/04
CPCA21D10/005A21D2/265A21D2/36A21D8/042
Inventor 徐伟
Owner 徐伟
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