Processing method of whole wheat bread

Abstract

The invention discloses a processing method of whole wheat bread. The processing method comprises the following steps of firstly performing superfine crushing on bran to obtain bran fine powder, thenmixing the bran fine powder with butter and a whey protein solution, performing pre-emulsifying treatment with ultrasound, then adding transglutaminase, performing a stirring cross-linking reaction toobtain pretreated bran pulp, mixing the bran pulp with wheat flour, egg liquid, xylitol, cream, yeast powder and water, performing dough mixing, performing fermentation twice on dough, performing dividing, performing kneading to obtain bread semifinished products, then conveying the bread semifinished products into a leavening box for standing and leavening, performing baking, performing cooling,and performing packaging so as to obtain finished products. The whole wheat bread processed by the processing method is uniform in color and structure, soft in texture, fine and smooth and elastic, and the exterior quality and the eating quality of the whole wheat bread are improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing whole wheat bread. Background technique [0002] With the quickening pace of life, bread is more and more popular among consumers as a convenience food. Whole-wheat bread refers to bread made of wheat flour and bran. It is rich in vitamins and trace elements such as calcium, iron, zinc, and potassium. It also has high dietary fiber content, which can easily cause satiety, prevent obesity, and help reduce obesity. Cholesterol, control blood sugar, promote excretion, prevent intestinal diseases, have extremely high economic value and nutrition and health care functions, and meet people's requirements for healthy and nutritious diets, so they are welcomed by the market. However, the high content of bran in whole-wheat bread makes the processed whole-wheat bread rough in taste, dark in color and poor in uniformity, and the fiber in bran is mainly comp...

AI Technical Summary

Problems solved by technology

However, the high content of bran in whole-wheat bread makes the processed whole-wheat bread rough in taste, dark in color and poor in uniformity, and the fiber in bran is mainly composed of carbohydrates, and carbohydrate exposure The free hydroxyl groups of the gluten interact with the gluten protein, thereby inhibiting the interaction between the gluten proteins, resulting in the weakening of the gluten protein network structure, weakening the gluten strength during the dough formation process, making the dough extensibility worse, and making bread difficult to shape. Poor baking quality