Anti-aging blue whole-wheat bread and preparation method thereof

A whole-wheat bread and anti-aging technology, which is applied in dough processing, baked food, baked food with modified ingredients, etc., can solve the problems of rare application of polysaccharides, and achieve the solution of rough taste, strong fragrance, delicate and refreshing taste Effect

Inactive Publication Date: 2018-11-16
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Studies have shown that polysaccharides have a certain impact on the water activity of flour, gluten strength and starch recovery rate. Adding an appropriate amount of polysaccharides can improve the quality of the product, but the application of polysaccharides in the baking industry is rare at present.

Method used

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  • Anti-aging blue whole-wheat bread and preparation method thereof
  • Anti-aging blue whole-wheat bread and preparation method thereof
  • Anti-aging blue whole-wheat bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of anti-aging blue wheat whole-wheat bread of the present embodiment is made of the following raw materials in proportion by weight:

[0043] 65 parts of whole blue wheat flour, 10 parts of high-gluten wheat flour, 60 parts of butterfly pea water solution, 10 parts of gluten flour, 4 parts of butter, 6 parts of whole milk powder, 1 part of yeast powder, 0.4 parts of bread improver, 8 parts of eggs liquid, 0.8 parts of salt, 10 parts of white sugar, 0.05 parts of soluble soybean polysaccharide, 3 parts of xylooligosaccharide and 3 parts of inulin.

[0044] A kind of preparation method of anti-aging blue wheat whole wheat bread of above embodiment, described method comprises the steps:

[0045] (1) Soak the blue wheat in water at 30°C for 33 minutes, change the water 3 times during the soaking process, and then dry at 60°C for 120 minutes; wherein, the blue wheat is whole-grain blue wheat without bran removal;

[0046] (2) pulverize the product of step (1), pass t...

Embodiment 2

[0053] A kind of anti-aging blue wheat whole-wheat bread of the present embodiment is made of the following raw materials in proportion by weight:

[0054] 60 parts of whole blue wheat flour, 15 parts of high-gluten wheat flour, 63 parts of butterfly pea water solution, 15 parts of gluten powder, 6 parts of butter, 8 parts of whole milk powder, 1.2 parts of yeast powder, 0.5 parts of bread improver, 10 parts of eggs liquid, 1 part of salt, 12 parts of white sugar, 1 part of soluble soybean polysaccharide, 5 parts of xylooligosaccharide and 3 parts of inulin.

[0055] A kind of preparation method of anti-aging blue wheat whole wheat bread of above embodiment, described method comprises the steps:

[0056] (1) Soak the blue wheat in water at 25°C for 30 minutes, change the water 3 times during the soaking process, and then dry at 58°C for 110 minutes; wherein, the blue wheat is whole-grain blue wheat without bran removal;

[0057] (2) pulverize the product of step (1), and pass...

Embodiment 3

[0064] A kind of anti-aging blue wheat whole-wheat bread of the present embodiment is made of the following raw materials in proportion by weight:

[0065] 75 parts of blue wheat whole flour, 20 parts of high-gluten wheat flour, 65 parts of butterfly pea water solution, 20 parts of gluten flour, 8 parts of butter, 10 parts of whole milk powder, 1.4 parts of yeast powder, 0.6 parts of bread improver, 12 parts of eggs liquid, 1.2 parts of salt, 14 parts of white sugar, 2 parts of soluble soybean polysaccharide, 6 parts of xylooligosaccharide and 4 parts of inulin.

[0066] A kind of preparation method of anti-aging blue wheat whole wheat bread of above embodiment, described method comprises the steps:

[0067] (1) Soak the blue wheat in water at 35°C for 35 minutes, change the water 4 times during the soaking process, and then dry at 62°C for 120 minutes; wherein, the blue wheat is whole-grain blue wheat without bran removal;

[0068] (2) pulverize the product of step (1), and ...

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Abstract

The invention relates to anti-aging blue whole-wheat bread and a preparation method thereof and belongs to the field of food. A formula of the related anti-aging blue whole-wheat bread involves, by mass, 65-75 parts of blue whole-wheat flour, 10-20 parts of high-gluten wheat flour, 60-65 parts of butterfly pea water solution, 4-8 parts of butter, 6-10 parts of whole milk powder, 10-20 parts of vital gluten, 1-1.4 parts of yeast powder, 0.4-0.6 part of bread improver, 8-12 parts of egg liquid, 0.8-1.2 parts of edible salt, 10-14 parts of white granulated sugar, 0.05-2 parts of soluble soybean polysaccharide, 3-6 parts of xylooligosaccharide and 0.5-5 parts of synanthrin. Blue wheat is abundant in nutrient, and bran and an aleurone layer of the blue wheat contain a large number of anthocyanin, B-vitamins and dietary fibers, so that the blue wheat has a unique nutrient healthcare value in resistance to oxidation, reduction of blood sugar, blood fat and cholesterol and the like. The prepared anti-aging blue whole-wheat bread has the advantages of a beautiful color, a delicious smell, abundant nutrients, long preservation time and the like.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an anti-aging blue wheat whole wheat bread and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the social diet structure gradually transitions from food and clothing type to nutrition and health care type, and the dietary demand is more and more inclined to safety, health, nature and health care. At present, colored food crops with unique nutritional value and health care function are favored by consumers. [0003] Blue wheat is a new, high-quality, health-care wheat with blue grains. It is rich in protein, complete in amino acid composition, and higher in dietary fiber and trace elements than ordinary wheat; in addition, the bran and paste of blue wheat The powder layer is rich in anthocyanins, and studies have shown that anthocyanins have anti-oxidation, anti-cancer, lowering blood fat, lowering blood pressure, anti...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/062A21D2/36
CPCA21D2/36A21D13/06A21D13/062
Inventor 王彩霞刘富明何永均李曾情桑胜旺吕晓龙蒲至恩李诚
Owner SICHUAN AGRI UNIV
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