Composite modifier for whole-wheat bread, whole-wheat bread composition, whole-wheat bread and preparation method of whole-wheat bread

A whole-wheat bread and improver technology, applied in whole-wheat bread and its preparation, compound improver for whole-wheat bread, and whole-wheat bread composition, can solve the problem of low dietary fiber content, difficult molding, and difficult to be favored by consumers and other problems, to achieve the effect of high dietary fiber content and good taste

Inactive Publication Date: 2017-12-08
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) Since whole wheat flour is not easy to form gluten in the mixing process, it is difficult to form, which causes the existing commercially available "whole wheat bread" to usually only use part of whole wheat flour to make, and the content of whole wheat flour is often less than the total amount of flour 20% by weight, there is a defect that the dietary fiber content is low;
[0005] (2) The existing whole-wheat bread made with 100% by weight whole-wheat flour usually has poor taste and quality, and is difficult to be favored by consumers

Method used

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  • Composite modifier for whole-wheat bread, whole-wheat bread composition, whole-wheat bread and preparation method of whole-wheat bread
  • Composite modifier for whole-wheat bread, whole-wheat bread composition, whole-wheat bread and preparation method of whole-wheat bread
  • Composite modifier for whole-wheat bread, whole-wheat bread composition, whole-wheat bread and preparation method of whole-wheat bread

Examples

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preparation example Construction

[0024] At the same time, the present invention also provides a method for preparing whole-wheat bread, which includes the following steps: S1, mixing and stirring the whole-wheat bread baking composition according to the present invention and water to form a mixed dough; S2 1. Divide the mixed dough, let it stand, and shape it to obtain a bread base; S3. Under the final proofing condition, proof the bread base to obtain a proofed base; S4. Under the baking condition, The proofed body is baked to obtain the whole wheat bread. Wherein, for every 100 g of whole wheat flour added in step S1, 55-66 g of water is added.

[0025] According to the preparation method provided by the present invention, in order to further optimize the mouthfeel of the prepared whole wheat bread, the baking composition is divided into component A and component B which are packaged independently of each other. The step S1 includes: S11, mixing and stirring component A and water in the whole-wheat bread b...

Embodiment 1

[0052] It is used to illustrate the compound improver for whole-wheat bread, the whole-wheat bread composition, whole-wheat bread and the preparation method thereof of the present invention.

[0053] (1) Compound improver formula based on 100 parts by weight of whole wheat flour: 3 parts by weight of gluten powder, 0.5 parts by weight of sodium stearoyl lactylate, 0.01 part by weight of α-amylase, 0.005 parts by weight of xylanase, and 0.02 parts by weight of lipase share.

[0054] (2) Whole-wheat bread composition formula based on 100 parts by weight of whole-wheat flour:

[0055] Component A: 70 parts by weight of whole wheat flour, 0.57 parts by weight of dry yeast;

[0056] Component B: 30 parts by weight of whole wheat flour, 0.17 parts by weight of dry yeast, 9 parts by weight of white sugar, 1.5 parts by weight of iodized salt, 8 parts by weight of butter, 5 parts by weight of milk powder, and the aforementioned composite improver.

[0057] (3) Preparation method of w...

Embodiment 2-6

[0067] It is used to illustrate the compound improver for whole-wheat bread, the whole-wheat bread composition, whole-wheat bread and the preparation method thereof of the present invention.

[0068] (1) The formula (the consumption of each component is in parts by weight) based on the compound improver of 100 parts by weight of whole wheat flour is as follows:

[0069] Example

gluten

Sodium stearoyl lactylate

α-amylase

Xylanase

Lipase

2

2

0.6

0.01

0.005

0.015

3

3.5

0.4

0.018

0.006

0.024

4

3

0.5

0.01

0.006

0.018

5

3

0.5

0.02

0.003

0.030

6

3.68

0.4

0.03

0.008

0.035

[0070] (2) Whole-wheat bread composition formula based on 100 parts by weight of whole-wheat flour: see Example 1, the difference is that the compound improver prepared from the formula of the aforementioned compound improver is used instead of the compound improver in Example ...

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Abstract

The invention discloses a composite modifier for whole-wheat bread, a whole-wheat bread composition, the whole-wheat bread and a preparation method of the whole-wheat bread. The composite modifier comprises 70-93wt% of vital wheat gluten, 6-28wt% of sodium stearoyl lactylate, 0.2-1wt% of alpha-amylases, 0.05-0.3wt% of xylanase and 0.3-1.5wt% of lipases based on 100wt%. The vital wheat gluten, the sodium stearoyl lactylate, the alpha-amylases, the xylanase and the lipases are mixed in a specific proportion to obtain a mixture to be used as the composite modifier, so that the mixture can cooperate with the 100wt% of the whole wheat flour for use, and the whole-wheat bread being good in mouth feel can be obtained.

Description

technical field [0001] The present invention relates to the field of whole-wheat food, in particular, to a compound improver for whole-wheat bread, and a whole-wheat bread composition comprising the aforementioned compound improver; the present invention also relates to a whole-wheat bread and a preparation method thereof . Background technique [0002] In recent years, with the continuous improvement of the consumption level and demand of Chinese residents, consumers' self-care awareness has gradually increased, and nutritious, healthy, convenient and fast foods have been favored by more and more people. However, due to people's excessive pursuit of taste, the intake of high-calorie, high-protein, high-fat foods and refined foods in the dietary structure has greatly increased, while the intake of whole grain foods including specific functional ingredients has been significantly reduced, ignoring the importance of dietary nutrition. balance. [0003] With the development o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D8/04A21D2/26A21D2/14A21D13/80
CPCA21D2/36A21D8/042A21D13/00A21D13/02
Inventor 郇美丽任国宝任晨刚杨佳
Owner COFCO NUTRITION & HEALTH RES INST
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