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High wheat bran dietary fiber steamed bread flour

A technology of dietary fiber steamed bread and wheat bran dietary fiber, which is applied in the direction of food science and the like, can solve the problems that the added amount cannot reach high-fiber products, affect the formation of gluten, and the steamed bread has poor startability, etc. The effect of air retention and soft structure

Inactive Publication Date: 2016-06-08
徐伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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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 100-mesh sieve to obtain wheat bran fiber powder with a fineness of 100-300 mesh.

...

Embodiment 2

[0031] Take 75kg of wheat flour, 18kg of wheat bran fiber powder prepared in Example 1, 7kg of wheat gluten powder, and 0.3kg of improver to obtain high dietary fiber steamed bread powder A; (optimum ratio)

[0032] Get 85kg of wheat flour, 10kg of wheat bran fiber powder prepared in Example 1, 5kg of wheat gluten powder, and 0.2kg of improving agent to obtain high dietary fiber steamed bread powder B;

[0033] Get 65kg of wheat flour, 25kg of wheat bran fiber powder prepared in Example 1, 10kg of wheat gluten powder, and 0.5kg of improver to obtain high dietary fiber steamed bun powder C;

[0034] The improver is composed of vitamin C, lipase, xylanase, α-amylase, cellulase and strong flour essence in a mass ratio of 100:500:30:3:50:500.

Embodiment 3

[0036] (1) Weigh 3.0 g of ordinary dry yeast, add 170 ml of warm water at 37°C to dissolve the yeast completely, and obtain an aqueous yeast solution; divide the aqueous yeast solution into 4 parts on average;

[0037] (2) Mix 3 parts of yeast aqueous solution with 75g of high dietary fiber steamed bread flour A, B and C respectively, and knead dough A, B and C by hand;

[0038] (3) Use a noodle press to press the noodles until the surface is smooth and soft, and the fibers are completely and evenly dispersed in the dough; then knead and shape to obtain shaped doughs A, B, and C;

[0039] (4) Put the shaped doughs A, B, and C in step (3) into the cage drawer, and proof them at 38°C and a relative humidity of 70%; adjust the proofing time according to the actual situation, and the volume of the formed dough will increase significantly. When it can recover slowly, it means that the molded dough has woken up;

[0040] (5) After the water is boiled, steam the molded dough in a pa...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10
Inventor 徐伟
Owner 徐伟
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