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High-fiber bread capable of prolonging ageing time and preparation method thereof

An aging time, high-fiber technology, applied in dough preparation, dough processing, pre-baked dough processing, etc., can solve the problems of dough formation time, dough strength and bread volume decline, bread quality decline, product taste deterioration, etc. Achieve the effects of fully expanding the gluten network, increasing the gas-holding performance, and improving the texture of the tissue

Inactive Publication Date: 2017-11-28
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Adding high-fiber grains to bread dough can improve the kneading resistance of the dough, the water retention of the finished product, and delay the aging of bread products, but at the same time, the dough formation time, dough strength, and bread volume decrease, resulting in a decrease in bread quality and product taste. Will get worse, lack of flexibility

Method used

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  • High-fiber bread capable of prolonging ageing time and preparation method thereof
  • High-fiber bread capable of prolonging ageing time and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A high-fiber bread that can prolong the aging time, which is made of the following raw materials in parts by weight: 3 parts of oat flour, 3 parts of buckwheat flour, 3 parts of sorghum rice flour, 2 parts of red bean flour, 2 parts of red-skinned millet flour, high gluten 100 parts of wheat flour, 5 parts of active dry yeast, 3 parts of bread improver, 15 parts of soft white sugar, 1.2 parts of salt, 10 parts of eggs, 10 parts of butter, 8 parts of vegetable oil, 0.5 parts of soybean lecithin, 0.003 parts of ascorbic acid, α-starch Enzyme 0.002 parts, water 45 parts.

[0038] The concrete steps of its preparation are as follows:

[0039] (1) Pretreatment of raw and auxiliary materials

[0040] A. Pretreatment of oats, buckwheat, sorghum rice, red beans, and red millet: wash and drain the oats, grind them into powder with a wall breaker, and pass through a 100-mesh sieve. Mix 1:2 to get oatmeal, add cellulase which accounts for 2.5% of the mass of oatmeal, mix again a...

Embodiment 2

[0060] A high-fiber bread that can prolong the aging time, which is made of the following raw materials in parts by weight: 4 parts of oat flour, 4 parts of buckwheat flour, 4 parts of sorghum rice flour, 4 parts of red bean flour, 4 parts of red-skinned millet flour, high gluten 80 parts of wheat flour, 4 parts of active dry yeast, 2 parts of bread improver, 12.5 parts of soft white sugar, 0.8 parts of salt, 8 parts of eggs, 8 parts of butter, 6 parts of vegetable oil, 0.4 parts of soybean lecithin, 0.002 parts of ascorbic acid, α-starch Enzyme 0.001 part, water 40 parts.

[0061] The concrete steps of its preparation are as follows:

[0062] (1) Pretreatment of raw and auxiliary materials

[0063] A. Pretreatment of oats, buckwheat, sorghum rice, red beans, and red millet: wash and drain the oats, grind them into powder with a wall breaker, pass through a 80-mesh sieve, add the obtained oatmeal powder into water, and adjust the ratio of solid to liquid Mix 1:2 to get oatme...

Embodiment 3

[0079] A high-fiber bread capable of prolonging the aging time, which is made of the following raw materials in parts by weight: 5 parts of oat flour, 5 parts of buckwheat flour, 5 parts of sorghum rice flour, 3 parts of red bean flour, 3 parts of red-skinned millet flour, high gluten 120 parts of wheat flour, 6 parts of active dry yeast, 4 parts of bread improver, 17.5 parts of white sugar, 1.5 parts of salt, 12 parts of eggs, 12 parts of butter, 10 parts of vegetable oil, 0.6 parts of soybean lecithin, 0.004 parts of ascorbic acid, α-starch Enzyme 0.003 parts, water 60 parts.

[0080] The concrete steps of its preparation are as follows:

[0081] (1) Pretreatment of raw and auxiliary materials

[0082] A. Pretreatment of oats, buckwheat, sorghum rice, red beans, and red millet: wash and drain the oats, grind them into powder with a wall breaker, and pass through a 100-mesh sieve. Mix 1:2 to get oatmeal, add cellulase accounting for 2.5% of the mass of oatmeal, mix again an...

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Abstract

The invention discloses a kind of high-fiber bread capable of prolonging ageing time. The high-fiber bread is prepared by the materials including, by weight, 3-5 parts of oat powder, 3-5 parts of buckwheat powder, 3-5 parts of sorghum rice flour, 2-4 parts of red bean powder, 2-4 parts of red-skinned millet flour, 80-120 parts of high gluten wheat flour, 4-6 parts of active dry yeast, 2-4 parts of bread improver, 12.5-17.5 parts of soft white sugar, 0.8-1.5 parts of salt, 8-12 parts of eggs, 8-12 parts of butter, 6-10 parts of plant oil, 0.4-0.6 parts of soya bean lecithin, 0.002-0.004 parts of ascorbic acid, 0.001-0.003 parts of alpha-amylase, and 40-60 parts of water. The preparation method of the high-fiber bread comprises the steps of pretreatment of raw materials; dough mixing; primary fermentation; segmenting and shaping; proofing; baking; and cooling and packaging. The bread is high in dietary fiber content and long in aging time, bread kinds are enriched, and the preparation technology of the bread is simple.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to bread and a preparation method thereof, in particular to a high-fiber bread capable of prolonging aging time and a preparation method thereof. Background technique [0002] Bread is a food made from wheat flour and heated. It uses wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. as auxiliary materials, and is added with water to make dough. Baked food processed through processes such as fermentation, baking, and cooling. [0003] Dietary fiber refers to non-starch polysaccharides that cannot be digested and absorbed by human small intestine digestive tract enzymes, including cellulose, hemicellulose, pectin and other monomer components. Dietary fiber has certain health effects in intestinal health, blood sugar regulation and prevention of type 2 diabetes, satiety and weight regulation, prevention of lipid metabolism disorders, and prevention of col...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36A21D8/04A21D2/32A21D2/22A21D2/18
CPCA21D2/186A21D2/22A21D2/32A21D2/36A21D2/362A21D8/042A21D13/06
Inventor 张成强宋慧马利华
Owner XUZHOU UNIV OF TECH
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