High-dietary-fiber-content nutritional bread and production method thereof

A technology of high dietary fiber and bread, which is applied in baked food, food science, dough processing, etc., can solve the problems of highland barley processing and molding ability and poor taste, development and utilization obstacles, and high solution viscosity, so as to improve the nutritional value and The effect of health care function, simple and unique preparation method and broad market prospect

Inactive Publication Date: 2016-10-12
天津市汇禾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Highland barley has loose grain structure, low gluten protein content, high amylopectin content in starch, and high solution viscosity. These characteristics lead to poor processing ability and taste of highland barley, making highland barley unable to be developed according to normal formula and procedures like wheat. Popular food such as bread, which has brought obstacles to the development and utilization of highland barley convenience food
[0004] Existing patent CN201310270396.7 discloses the compatibility of a kind of highland barley nu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A nutritious bread with high dietary fiber, which is composed of germinated highland barley flour, high-gluten wheat flour, gluten powder, yeast, purified water, germinated highland barley oatmeal, eggs, white sugar, butter, salt, raisins and malt extract, wherein the germinated highland barley flour 400kg, 600kg of high-gluten wheat flour, 80kg of gluten powder, 10kg of yeast, 650kg of purified water, 300kg of germinated barley flakes, 100kg of eggs, 120kg of white sugar, 100kg of butter, 10kg of table salt, 40kg of raisins, and 8kg of malt extract.

[0024] The preparation method of above-mentioned high dietary fiber nutritious bread, concrete steps are as follows:

[0025] (1) Pretreatment of raw and auxiliary materials:

[0026] ①Preparation of natural yeast seed water: After the container is sterilized, put in 28±1°C purified water, sugar, and malt extract, mix well, add raisins, cover with plastic wrap, poke holes, and place at room temperature (30±1°C) , let it ...

Embodiment 2

[0034] A nutritious bread with high dietary fiber, which is composed of germinated highland barley flour, high-gluten wheat flour, gluten powder, yeast, purified water, germinated highland barley oatmeal, eggs, sugar, butter, salt, raisins and malt extract, wherein 400kg of germinated highland barley flour , 550kg of high-gluten wheat flour, 80kg of gluten powder, 8kg of yeast, 700kg of purified water, 280kg of germinated barley flakes, 150kg of eggs, 150kg of sugar, 90kg of butter, 15kg of salt, 45kg of raisins, and 6kg of malt extract.

[0035] The preparation method of above-mentioned high dietary fiber nutritious bread, concrete steps are as follows:

[0036] (1) Pretreatment of raw and auxiliary materials:

[0037] ①Preparation of natural yeast seed water: After the container is sterilized, put in 28±1°C purified water, sugar, and malt extract, mix well, add raisins, cover with plastic wrap, poke holes, and place at room temperature (30±1°C) , let it stand for 4 to 5 day...

Embodiment 3

[0045] A kind of bread with high dietary fiber nutrition, which is composed of germinated highland barley flour, high-gluten wheat flour, gluten powder, yeast, purified water, germinated highland barley oatmeal, eggs, sugar, butter, salt, raisins and malt extract, wherein 300kg of germinated highland barley flour , 650kg of high-gluten wheat flour, 70kg of gluten powder, 12kg of yeast, 600kg of purified water, 330kg of germinated barley flakes, 80kg of eggs, 100kg of sugar, 120kg of butter, 5kg of salt, 35kg of raisins, and 10kg of malt extract.

[0046] The preparation method of above-mentioned high dietary fiber nutritious bread, concrete steps are as follows:

[0047] (1) Pretreatment of raw and auxiliary materials:

[0048] ①Preparation of natural yeast seed water: After the container is sterilized, put in 28±1°C purified water, sugar, and malt extract, mix well, add raisins, cover with plastic wrap, poke holes, and place at room temperature (30±1°C) , let it stand for 4 ...

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PUM

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Abstract

The invention provides high-dietary-fiber-content nutritional bread and a production method thereof. The bread is produced from the following raw materials in parts by weight: 300 to 400 parts of germinated barley flour, 550 to 650 parts of high gluten wheat flour, 70 to 80 parts of vital gluten, 8 to 12 parts of yeast, 600 to 700 parts of purified water, 280 to 330 parts of germinated barley oatmeal, 80 to 150 parts of eggs, 100 to 150 parts of sugar, 90 to 120 parts of butter, 5 to 15 parts of edible salt, 35 to 45 parts of raisins and 6 to 10 parts of malt extracts. The bread is produced by raw and auxiliary material pretreatment, dough mixing, cutting, fermentation and baking. The nutritional value and the health function of the bread are obviously increased, and the nutritional bread keeps good taste, flavor and texture and is anti-aging.

Description

technical field [0001] The invention relates to the field of food, in particular to a high dietary fiber nutritious bread and a preparation method thereof. Background technique [0002] Highland barley is rich in nutrients and has the characteristics of high protein, high fiber, high vitamins, low fat, and low sugar. The overall indicators meet the requirements of "three highs and two lows" proposed by modern nutrition for new functional foods. Germination of highland barley is a process of physiological and biochemical changes in highland barley seeds. During the germination process, under the action of protease enzymes, the endosperm cell wall is decomposed, and the substances stored in the endosperm begin to degrade and provide nutrients for the growth of hypocotyls. After germination, the grain structure of highland barley is loose, and the activities of various enzymes such as α-amylase, cellulase, protease, phytase, β-glucanase, etc. are significantly improved, and the...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/38A21D2/34A21D2/36
CPCA21D2/38A21D2/34A21D2/36
Inventor 孙连珍沈娜
Owner 天津市汇禾食品有限公司
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