Whole wheat bread improver, whole wheat bread and preparation method of whole wheat bread improver

Abstract

The application discloses a whole wheat bread improver, whole wheat bread and a preparation method of the whole wheat bread improver. The whole wheat bread improver is made from, by weight, 0.05-0.18part of fungal alpha-amylase, 0.40-0.75 part of xylanase, 0.08-0.20 part of glucose oxidase, 10-40 parts of sodium-calcium stearyl lactylate, 0.8-2 parts of vitamin C, and 100-400 parts of wheat gluten. The application also provides whole wheat bread adopting the whole wheat bread improver. The problem of the prior art is solved that a bread improver has no specificity and may cause poor properties, such as small whole wheat bread size, rough interior tissue and dry and hard taste, during making of the whole wheat bread.

Description

technical field [0001] The application relates to the field of food, in particular to a bran bread improver, bran bread and a preparation method thereof. Background technique [0002] Bran is a by-product obtained after wheat flour is processed. Edible bran fiber has a variety of therapeutic and health effects. It can be used as a food additive and is widely used in the production of bread, biscuits, etc. It can not only increase the aroma of wheat but also have therapeutic effects. Bran It can also be eaten directly. [0003] Today, coarse grain diets are becoming more and more popular, and more consumers tend to eat foods made from whole wheat flour, gluten flour, etc. than white flour. Bran bread is also called whole-wheat bread, commonly known as black bread, which is bread made by mixing bran in refined flour, so it has more nutritional value than bread made of ordinary refined flour. In the process of making bran bread, because the substances such as bran are mixed i...

AI Technical Summary

Problems solved by technology

[0006] The main purpose of this application is to provide an improver specially suitable for bran bread, to solve the problem that the bread improver in the prior art is not targeted, and when used for bran bread preparation, the bran bread has a small volume and internal Poor quality problems such as rough texture and dry taste

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