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 ela

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] Example 1

[0035] This example is used to illustrate the method for preparing low-ka chia seed bread provided by the present invention.

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

[0037] Preparation Process:

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

[0039] (2) Put the imported rye flour rye, wheat protein and salt into the mixing tank and mix, then add the yeast and the expanded chia seeds and water obtained in step (1), use a mixer to stir slowly at 110rpm for 3 minutes, and then Stir quickly at 175 rpm for 7 minutes, and then cycle the above-mentioned slow stirring and rapid stirring steps until the dough is smooth and out of film.

[0040] (3) Put the dough obtained in step (2) into a fermentation tank, and ferment at a temperature of 28° C. and a humidity of...

Example Embodiment

[0046] Example 2

[0047] This example is used to illustrate the method for preparing low-ka chia seed bread provided by the present invention.

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

[0049] Preparation Process:

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

[0051] (2) Put the imported rye flour rye, wheat protein and salt into the mixing tank and mix, then add the yeast and the expanded chia seeds and water obtained in step (1), use a mixer to stir slowly at 110rpm for 3 minutes, and then Stir quickly at 175 rpm for 7 minutes, and then cycle the above-mentioned slow stirring and rapid stirring steps until the dough is smooth and out of film.

[0052] (3) Put the dough obtained in step (2) into a fermentation tank, and ferment at a temperature of 28° C. and a humid...

Example Embodiment

[0058] Example 3

[0059] This example is used to illustrate the method for preparing low-ka chia seed bread provided by the present invention.

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

[0061] Preparation Process:

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

[0063] (2) Put the imported rye flour rye, wheat protein and salt into the mixing tank and mix, then add the yeast and the expanded chia seeds and water obtained in step (1), use a mixer to stir slowly at 110rpm for 3 minutes, and then Stir quickly at 175 rpm for 7 minutes, and then cycle the above-mentioned slow stirring and rapid stirring steps until the dough is smooth and out of film.

[0064] (3) Put the dough obtained in step (2) into a fermentation tank, and ferment at a temperature of 28° C. and a humidi...

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PUM

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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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