High wheat bran dietary fiber steamed bread flour

Abstract

The invention discloses high wheat bran dietary fiber steamed bread flour, belonging to the technical field of flour processing. The high wheat bran dietary fiber steamed bread flour is prepared from 65 to 85 parts of wheat flour, 10 to 25 parts of wheat bran fiber flour, 2 to 10 parts of wheat protein powder and 0.2 to 0.5 part of modifier. The modifier is prepared from Vc, glucose oxidase, lipase, sodium stearyl lactate, cellulose and xylanase; the wheat bran fiber flour is prepared by taking wheat bran as a raw material, and adopting a specific enzymolysis technology. A finished product of steamed bread prepared by adopting the high wheat bran dietary fiber steamed bread flour disclosed by the invention is good in leaven, soft in structure and good in palatability, and has unique leaven fragrance. According to the steamed bread contains more dietary fiber, particularly, the dietary fiber is processed through a unique technology, water-soluble dietary fiber therein is obviously increased, is complementary with non-soluble dietary fiber mutually, and is more beneficial to human health.

Description

technical field [0001] The invention relates to steamed bun powder with high wheat bran dietary fiber, which belongs to the flour processing technology. 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. High-fiber steamed bread contains more dietary fiber, which can regulate the functions of the human body, and is recognized as th...

AI Technical Summary

Problems solved by technology

Although most of the dietary fiber in whole wheat flour comes from wheat bran, the amount added is far from the amount of high-fiber products

Moreover, fiber powder will dilute gluten protein, which will seriously affect the formation of gluten, resulting in poor rise of steamed bread, rough structure, and seriously affecting the taste.