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High-fiber French donut and production process thereof

A doughnut, high-fiber technology, applied in baking methods, dough processing, baking and other directions, can solve problems such as suffering from diabetes, and achieve the effects of preventing high blood pressure, easy digestion and absorption, and increasing content

Inactive Publication Date: 2016-10-26
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the bread currently on the market contains high sugar and high calories, causing some people to suffer from diabetes, obesity and other diseases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A high-fiber bagel consists of the following raw materials in parts by weight: 200g of high-gluten flour, 20g of millet flour, 120g of water, 12g of butter, 30g of white sugar, 2g of improver, 6g of active dry yeast, and 2g of salt.

[0029] A kind of production technology of high-fiber bagel, concrete steps are as follows:

[0030] (1) Weigh 200g of sifted high-gluten flour;

[0031] (2) Weigh 6g of active dry yeast and add it to 20g of water at 25°C to 35°C to activate it and set it aside;

[0032] (3) Weigh 12g of butter and place it in a container, and heat it in a water bath until the butter is completely softened before use;

[0033] (4) Weigh 30g of white granulated sugar and place it in a container filled with 6g of demineralized water at 25°C to 35°C, stir until completely dissolved, and set aside;

[0034] (5) Weigh 2g of table salt and place it in a container filled with 10g of demineralized water at 25°C to 30°C, stir until it is completely dissolved and s...

Embodiment 2

[0045] The difference from Example 1 is that in this example, it consists of the following raw materials in parts by weight: 200g of high-gluten flour, 35g of millet flour, 130g of water, 14g of butter, 30g of white sugar, 2g of improver, 6g of active dry yeast, Salt 2g. The production process of the high-fiber bagel described in this embodiment is the same as that in Embodiment 1.

Embodiment 3

[0047] A high-fiber bagel consists of the following raw materials in parts by weight: 200g of high-gluten flour, 20g of millet flour, 120g of water, 12g of butter, 30g of white sugar, 2g of improver, 6g of active dry yeast, and 2g of salt. The difference between the production process of the high-fiber bagel described in this example and Example 1 is that the fermentation temperature in step (8) is 30°C and the time is 40 minutes; the fermentation temperature in step (10) is 36°C and the time is 45min; the baking time in step (12) is 24min.

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PUM

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Abstract

The invention discloses a high-fiber French donut and a production process thereof, and the high-fiber French donut is made from the following materials according to parts by weight: 200 parts of high-gluten flour, 10-40 parts of millet flour, 100-130 parts of water, 10-16 parts of butter, 30 parts of white granulated sugar, 2 parts of a modifier, 6 parts of activated dry yeast and 2 parts of salt. The production process of the high-fiber French donut includes the following steps: (1), treating the high-gluten flour; (2), activating the activated dry yeast; (3), softening the butter; (4), dissolving the white granulated sugar; (5), the dissolving the salt; (6), treating the millet flour; (7), making dough; (8), fermenting for the first time; (9) remixing and shaping; (10), fermenting for the second time; (11), baking and cooling; (12), packaging. The high-fiber French donut produced herein has high content of dietary fibers and is helpful for preventing the diseases such as hypertension, hyperlipidemia, arteriosclerosis, coronary artery disease, diabetes and constipation.

Description

technical field [0001] The invention relates to the field of bread processing, in particular to a high-fiber French bagel with health care effect. Background technique [0002] For the development of my country's bread industry, the traditional bread production process should be broken, and modern science and technology should be used to optimize and improve the traditional process, so as to provide consumers with high-quality bread. In terms of scale, the bread industry, pastry industry and some snack food industries should adopt healthy and delicious factory production, and attract customers with their own advantages. This will be the direction that the bakery food industry in large and medium cities in my country will strive to move forward . [0003] With the continuous improvement of people's living standards, people pay more and more attention to health. Most of the bread currently on the market contains high sugar and high calories, causing some people to suffer from...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D8/06
CPCA21D13/06A21D2/36A21D8/06
Inventor 宋慧翟爽马利华陈学红
Owner XUZHOU UNIV OF TECH