Making method for improving baking quality of whole wheat bread

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...

AI Technical Summary

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 addition, AX gel competes with gluten protein for water absorption, thereby inhibiting the formation of water absorption of gluten protein network structure, resulting in the baking volume of whole wheat bread being smaller than that of white bread, which makes the promotion and development of whole grain food restricted