Preparation method of whole wheat steamed dumplings and enzyme preparation for whole wheat steamed dumplings

Abstract

The invention discloses a preparation method of whole wheat steamed dumplings and an enzyme preparation for the whole wheat steamed dumplings. The preparation method comprises the following steps: preparing dough; adding yeasts, the enzyme preparation and distilled water into whole wheat flour, and mixing the flour to prepare the dough; performing fermentation and proofing: fermenting the dough, and then proofing the dough; steaming and cooking: steaming and cooking the dough subjected to proofing. According to the preparation method of the whole wheat steamed dumplings and the enzyme preparation for the whole wheat steamed dumplings, disclosed by the invention, by adopting a compound enzyme preparation of pentosanase and glucose oxidase, the quality of the whole wheat steamed dumplings isobviously improved, and the prepared whole wheat steamed dumplings have the advantages that the specific volume is increased by 19.10 percent, the hardness is reduced by 48.76 percent, an internal structure is more exquisite and uniform, the diameter of pores is reduced by 31.74 percent, and the sensory scores are respectively increased by 14.50 percent.

Description

Technical field [0001] The invention belongs to the technical field of wheat preparation, and specifically relates to a preparation method of whole-wheat steamed bread and a whole-wheat steamed bread enzyme preparation. Background technique [0002] Epidemiological studies have shown that the intake of whole grain foods can prevent and reduce the occurrence of chronic diseases such as diabetes, obesity, colon cancer, and cardiovascular and cerebrovascular diseases. People are paying more and more attention to its nutritional value. Emphasize that 50-150g whole grain foods should be consumed daily. As the world's second largest staple food crop, wheat plays an important role in the development of whole wheat flour and its products in the whole grain industry. Steamed buns, one of my country’s traditional staple foods, occupies 60% of Chinese consumers. The development of whole-wheat steamed buns not only satisfies the eating habits of Chinese residents, but also makes the diet of...

AI Technical Summary

Problems solved by technology

With the progress of research in recent years, it has been found that there are safety problems in the use of chemical modifiers. Studies have shown that long-term consumption of potassium bromate will increase the probability of tissue cancer, and excessive consumption of benzoyl peroxide will also have adverse effects on the kidneys, and bromine Gluten-enhancing and whitening agents such as potassium chloride have been excluded from the ranks of food additives

[0004] Due to the slow start of the development of whole wheat food in my country and the immature processing technology, most of the whole wheat fermented products on the market have the characteristics of poor color, high hardness and rough taste, which are difficult for consumers to accept.

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