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Quick-fermentation coarse cereal health-care bread

A fast technology for miscellaneous grains, applied in dough processing, baking, baked food with modified ingredients, etc., can solve the problems of miscellaneous grains lacking gluten compounds, shorten fermentation time, prevent arteriosclerosis, and broaden the market prospects

Inactive Publication Date: 2017-11-17
合肥台香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although miscellaneous grains improve the nutritional value of bread to a certain extent, due to the lack of gluten compounds in miscellaneous grains, their addition poses severe technical challenges to the production of high-quality fermented bakery products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] The fast-fermented multi-grain health bread of this embodiment is prepared by the following steps:

[0019] (1) Add corn starch to the mixed solution of sodium sulfate solution and sodium hydroxide solution in a mass ratio of 1:0.55, magnetically stir until uniform, add 0.1 times weight of propylene oxide, and raise the temperature to 65 ℃, constant temperature magnetic stirring for 8 hours, drop phosphoric acid solution until it is neutral, centrifuge, wash 3 times, dry and crush to obtain hydroxypropyl starch;

[0020] (2) Add hydroxypropyl starch to 6 parts by weight of deionized water, magnetically stir at room temperature for 50-60 minutes, adjust the pH of the system to 8.5 with sodium hydroxide solution, and add 0.08 parts by weight of acetic anhydride dropwise. After the addition is completed, continue the magnetic stirring reaction for 6 hours, add hydrochloric acid solution to pH 6.5, centrifuge, wash twice with deionized water, wash twice with 95% ethanol solution...

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Abstract

The invention relates to quick-fermentation coarse cereal health-care bread. The quick-fermentation coarse cereal health-care bread is characterized by being made through the following steps of performing hydroxypropyl replacement and acetylation replacement on part of hydroxyl on corn starch molecules, so as to obtain acetylated hydroxypropyl starch; then, using wheat flour as a main material, adding corn flour, the acetylated hydroxypropyl starch and other auxiliary materials, performing mixing with a flour mixing agent, performing dough mixing, performing standing, performing rounding, performing shaping, performing leavening, performing shaping once again, performing fermentation once again, finally, performing baking, performing quick cooling, performing packing, and performing mixing so as to obtain the quick-fermentation coarse cereal health-care bread. According to the quick-fermentation coarse cereal health-care bread, the corn being rich in nutrient components is added to flour to be made into the bread, so that the made quick-fermentation coarse cereal health-care bread not only has various health-care functions of resisting ageing, preventing cancer, reducing blood pressure, preventing arteriosclerosis and the like based on common bread, opens up a new way for deep processing of the corn, and has a broad market prospect.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to a fast-fermented multi-grain health bread. Background technique [0002] Miscellaneous grains are rich in dietary fiber, vitamins, minerals, protein and a variety of functional factors, which have high nutritional value. As a convenient instant product, bread is popular among consumers. Adding miscellaneous grains to bread production can not only increase nutrition, improve flavor, and be beneficial to human health, but also improve the processing and utilization rate of miscellaneous grains, optimize the structure of food industry, and have greater market potential. Although miscellaneous grains have improved the nutritional value of bread to a certain extent, the lack of gluten compounds in miscellaneous grains poses a severe technical challenge to the production of high-quality fermented baked products. Summary of the invention [0003] The purpose of the present invention is to pro...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36A21D2/18
CPCA21D13/06A21D2/186A21D2/36
Inventor 黄树雄
Owner 合肥台香食品有限公司
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