Making method for improving baking quality of whole wheat bread

A production method and technology for whole wheat bread, which are applied in baked food, dough processing, baking and other directions, can solve the problems of promotion and development restriction, taste damage, small size of whole wheat bread, etc., and can improve the baking quality and reduce the molecular weight. Effect

Inactive Publication Date: 2017-11-17
合肥台香食品有限公司
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Problems solved by technology

[0003] Because the ingredients such as bran in the whole grain have seriously damaged the taste of the product, especially the arabinoxylan (AX) gel, the most important component in the bran, is attached to the wheat gluten and inhibits the production of wheat gluten. The formation of network structure, in additio

Method used

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Embodiment Construction

[0023] A method for improving the baking quality of whole wheat bread, comprising the following specific steps:

[0024] (1) Germination treatment of wheat:

[0025] After the wheat has been sieved to remove impurities and cleaned, it is sterilized with a 0.1% sodium hypochlorite solution for 30 minutes, then soaked in clean water for 2 days, placed in a shallow tank container, and germinated in a constant temperature and humidity box. , Humidity 85%, when the buds grow to 0.5-1mm long, put them in a heat pump drying oven at 45°C to dry;

[0026] (2) Preparation of malt powder:

[0027] Use a Chinese herbal medicine grinder to crush the germinated wheat, pass through a 60-mesh sieve, and then use a mill to refine it twice, with a particle size of 2 μm, soak in distilled water at a temperature of 37°C for 6 hours, and turn the wheat every half an hour. After soaking, filter, keep the filtrate for later use, and dry the powder at 50°C to obtain malt powder;

[0028] (3) Knead...

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PUM

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Abstract

The invention discloses a making method for improving baking quality of whole wheat bread. According to the making method, wheat is subjected to germination treatment, endo-beta-(1,4)-D-xylanase in wheat germs is used for degrading araboxylan, so that the molecular weight of the araboxylan in the whole wheat flour is effectively reduced, the AX water binding capacity is reduced, water is transferred to mucedin, the wheat mucedin forms a network structure through water absorption, and the size of the bread can sufficiently expand in the processes of bread fermentation and baking; and therefore, the mouth feel and the quality of the whole wheat bread are improved, and the made whole wheat bread not only has good mouth feel and flavor but also has nutritive health-care effects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for improving the baking quality of whole wheat bread. Background technique [0002] Whole grains in whole wheat flour are rich in dietary fiber, vitamins, minerals, proteins, lipids, resistant starch, non-starch polysaccharides, phytochemicals and antioxidant components. Whole grain foods can improve blood lipid metabolism, lower total cholesterol, lower serum low-density lipoprotein cholesterol, reduce cardiovascular and cerebrovascular diseases, type Ⅱ diabetes, and prevent cancer. [0003] Because the ingredients such as bran in the whole grain have seriously damaged the taste of the product, especially the arabinoxylan (AX) gel, the most important component in the bran, is attached to the wheat gluten and inhibits the production of wheat gluten. The formation of network structure, in addition, AX gel competes with gluten protein for water absorption, thereby inhibiti...

Claims

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Application Information

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IPC IPC(8): A21D13/02A21D2/38
CPCY02P60/80A21D13/02A21D2/38
Inventor 黄树雄
Owner 合肥台香食品有限公司
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