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

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...

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

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