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Low-calorie chia seed bread and preparation method thereof

A technology of chia seeds and bread, which is applied in dough processing, baking, baked food, etc., and can solve problems such as inconsistency of taste and general elasticity

Inactive Publication Date: 2019-02-19
XIAMEN UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, chia seeds have been added to ordinary soft European bread in foreign countries, but most of ordinary soft European bread is soft and elastic, and chia seeds feel sandy in the mouth. If you add chia seeds to ordinary soft European bread There is a sense of incompatibility in the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] This embodiment is used to illustrate the preparation method of the low-calchia seed bread provided by the present invention.

[0036] Raw materials: imported rye flour 123g, wheat protein (75% purity) 18g, chia seeds 2g, low-sugar dry yeast 1g, cheese 25g, dried cranberries 15g, salt 2g, water 119g.

[0037] Preparation Process:

[0038] (1) Soak chia seeds in warm water at 50°C until they swell, then filter and dry to obtain swollen chia seeds.

[0039] (2) Mix imported rye flour, wheat protein and salt in a mixing tank, then add yeast, expanded chia seeds and water obtained in step (1), stir slowly at 110rpm for 3 minutes with a mixer, and then Stir rapidly at 175rpm for 7 minutes, then repeat the above steps of slow stirring and fast stirring until the dough is smooth and comes out of the film.

[0040] (3) Put the dough obtained in step (2) into a fermentation box, and ferment at a temperature of 28° C. and a humidity of 75% to double in size for about 60 minutes...

Embodiment 2

[0047] This embodiment is used to illustrate the preparation method of the low-calchia seed bread provided by the present invention.

[0048] Raw materials: imported rye flour 104g, wheat protein (75% purity) 37g, chia seeds 2g, low-sugar dry yeast 1g, cheese 25g, dried cranberries 15g, salt 2g, water 119g.

[0049] Preparation Process:

[0050] (1) Soak chia seeds in warm water at 50°C until they swell, then filter and dry to obtain swollen chia seeds.

[0051] (2) Mix imported rye flour, wheat protein and salt in a mixing tank, then add yeast, expanded chia seeds and water obtained in step (1), stir slowly at 110rpm for 3 minutes with a mixer, and then Stir rapidly at 175rpm for 7 minutes, then repeat the above steps of slow stirring and fast stirring until the dough is smooth and comes out of the film.

[0052] (3) Put the dough obtained in step (2) into a fermentation box, and ferment at a temperature of 28° C. and a humidity of 75% to double in size for about 60 minutes...

Embodiment 3

[0059] This embodiment is used to illustrate the preparation method of the low-calchia seed bread provided by the present invention.

[0060] Raw materials: imported rye flour 94g, wheat protein (75% purity) 47g, chia seeds 2g, low-sugar dry yeast 1g, cheese 25g, dried cranberries 15g, salt 2g, water 119g.

[0061] Preparation Process:

[0062] (1) Soak chia seeds in warm water at 50°C until they swell, then filter and dry to obtain swollen chia seeds.

[0063] (2) Mix imported rye flour, wheat protein and salt in a mixing tank, then add yeast, expanded chia seeds and water obtained in step (1), stir slowly at 110rpm for 3 minutes with a mixer, and then Stir rapidly at 175rpm for 7 minutes, then repeat the above steps of slow stirring and fast stirring until the dough is smooth and comes out of the film.

[0064] (3) Put the dough obtained in step (2) into a fermentation box, and ferment at a temperature of 28° C. and a humidity of 75% to double in size for about 60 minutes....

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Abstract

The invention belongs to the field of bread making and discloses low-calorie chia seed bread and a preparation method thereof. The method includes: (1), using warm water to soak chia seeds till expansion, and draining; (2), blending imported rye flour rye, wheat protein, salt, yeast, expanded chia seeds and water into smooth dough; (3), putting the dough at a place with temperature of 25-30 DEG Cand humidity of 70-80% for fermentation; (4), exhausting and rounding the fermented dough, and putting the same at a place with temperature of 25-30 DEG C and humidity of 70-80% for leavening; (5), rolling the leavened dough to be flat, adding cheese and cranberry as filling, and rolling up for shaping to obtain a prefinished product; (6), putting the prefinished product at a place with temperature of 30-40 DEG C and humidity of 80-90% for fermentation; (7), cutting and wrapping the prefinished product after going through fermentation, and baking with upper fire at temperature of 180-200 DEG Cand lower fire at temperature of 170-190 DEG C for 15-25min. By the method, the chia seed bread can be formed by expansion without outside force like a model, can reach taste similar to common soft bread and is sugar-free, oil-free and low in calorie.

Description

technical field [0001] The invention belongs to the field of bread making, and in particular relates to a low-calchia seed bread and a preparation method thereof. Background technique [0002] Bread belongs to baked pasta, including staple food bread, snack bread and meal packs, etc. It is a food that is easy to make and easy to carry. It is also popular among people as breakfast, complementary food or snack because of its various tastes. There are fewer types of existing bread that can take into account low-fat health factors. At present, chia seeds have been added to ordinary soft European bread in foreign countries, but most of ordinary soft European bread is soft and elastic, and chia seeds feel sandy in the mouth. If you add chia seeds to ordinary soft European bread There is a sense of incongruity on the palate. Contents of the invention [0003] The invention aims to provide a sugar-free, oil-free, low-calorie low-calorie bread and a preparation method thereof. ...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D2/26A21D2/36
CPCA21D2/265A21D2/36A21D13/31
Inventor 官筱颖潘秋月
Owner XIAMEN UNIV OF TECH
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