Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of whole-wheat bread with low GI (glycemic index) and high dietary fiber

A high-fiber, whole-wheat bread technology, applied in the functions of food ingredients, baked goods, dough preparation, etc., can solve the problems of poor storage stability, high glycemic index, low dietary fiber content, etc., and reduce the hardness , The content of total dietary fiber is increased, and the effect of rich flavor

Inactive Publication Date: 2019-07-26
SHENYANG NORMAL UNIV
View PDF11 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention discloses a method for making whole wheat bread with low GI and high dietary fiber, which solves the problem that traditional bread is not suitable for people with high blood sugar due to its high glycemic index, low dietary fiber content, poor palatability, and poor storage stability. shortcoming

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of whole-wheat bread with low GI (glycemic index) and high dietary fiber
  • Preparation method of whole-wheat bread with low GI (glycemic index) and high dietary fiber
  • Preparation method of whole-wheat bread with low GI (glycemic index) and high dietary fiber

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Pass the wheat bran through an 80-mesh sieve to remove the flour and bran crumbs in the material, put 10g of wheat bran into a conical flask, add 110mL of clean water, and stir magnetically for 30min. After the magnetic stirring is completed, let it stand for 20min and remove the upper layer For the cleaning solution, dry the wheat bran in a constant temperature drying oven at a temperature of 35° C. so that the moisture content of the wheat bran is 8%. The wheat bran is sent into the twin-screw extruder, and the wheat bran is stabilized by low-temperature extrusion and expansion. The working temperature of each section of the twin-screw extruder is: 25°C in zone I, 35°C in zone II, and 45°C in zone III. ℃, and 55 ℃ of IV zone, rotating speed 150rpm, the moisture of regulating bran is 12%. The extruded and stabilized wheat bran is ultrafinely pulverized and sieved. The wheat bran after 10g superfine pulverization is placed in conical flask and is configured into 10% wh...

Embodiment 2

[0037] Pass the wheat bran through a 90-mesh sieve to remove flour and bran crumbs in the material, put 15g of wheat bran into a conical flask, add 115mL of clean water, and stir magnetically for 35min. For the cleaning solution, place the wheat bran in a constant temperature drying oven to dry at a temperature of 40° C., so that the moisture content of the wheat bran is 9%. The wheat bran is sent into the twin-screw extruder, and the wheat bran is stabilized by low-temperature extrusion and expansion. The working temperature of each section of the twin-screw extruder is: 30°C in zone I, 40°C in zone II, and 50°C in zone III. ℃, and 57 ℃ of IV zone, rotating speed 160rpm, the moisture of regulating bran is 13%. The extruded and stabilized wheat bran is ultrafinely pulverized and sieved. The wheat bran after 15g superfine pulverization is placed in conical flask and is configured into 15% wheat bran mixed liquor, adds 0.7% cellulase, 0.2% xylanase (cellulase, xylanase and tot...

Embodiment 3

[0039] Pass the wheat bran through a 100-mesh sieve to remove flour and bran crumbs in the material, put 20g of wheat bran into a conical flask, add 120mL of clean water, and stir magnetically for 40min. For the cleaning solution, place the wheat bran in a constant temperature drying oven to dry at a temperature of 45° C., so that the moisture content of the wheat bran is 10%. The wheat bran is sent into the twin-screw extruder, and the wheat bran is stabilized by low-temperature extrusion and expansion. The working temperature of each section of the twin-screw extruder is: 35°C in zone I, 45°C in zone II, and 55°C in zone III. ℃, and 60 ℃ of IV zone, rotating speed 170rpm, the moisture of regulating bran is 14%. The extruded and stabilized wheat bran is ultrafinely pulverized and sieved. The wheat bran after 20g superfine pulverization is placed in conical flask and is configured into 20% wheat bran mixed liquor, adds 1% cellulase, 0.3% xylanase (cellulase, xylanase and tot...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of a whole-wheat bread with low GI (glycemic index) and high dietary fiber. Firstly, wheat bran is stabilized after pretreatment, the stabilization of thewheat bran is achieved by an extrusion and complex enzyme technology, and the stabilized wheat bran is ultramicro-porphyrized to obtain stable wheat bran with uniform particle size. Improved whole-wheat flour is obtained by mixing the stabilized wheat bran with bread flour (high gluten flour). The preparation of the whole-wheat bread can be divided into three stages: pre-mixed dough, seed dough and main dough. Compared with traditional whole-wheat bread, the GI value of the whole-wheat bread produced by the technology is decreased by 22.3%, the specific volume is increased by 48%, the hardnessis decreased by 68.01%, the elasticity is increased by 58.22%, and the total dietary fiber content is increased by 53.3%. The whole-wheat bread has the advantages of uniform texture, rich fragrance,crisp taste and strong storage stability. The whole-wheat bread is available for people who need to control blood sugar and lose weight.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for making whole wheat bread with low GI and high dietary fiber Background technique [0002] Nowadays, there are nearly 100 million people with low glucose tolerance and diabetes in China. Although the middle-aged and elderly people are still the most prone to the disease, low glucose tolerance and diabetes are also showing a younger trend. Clinical trials have shown that rational application of low-GI food diets and dietary guidance for diabetic patients are beneficial to the control of blood sugar in diabetic patients. At the same time, low GI foods can not only provide the necessary nutrients for the body, but also maintain satiety for a long time and reduce hunger. Low GI foods are not only good for diabetics, but a large number of epidemiological studies have shown that low GI diets can reduce the incidence of coronary heart disease and hypertension; Satisfactory e...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/062A21D13/02A21D8/04A23L7/10A23L7/17A23L33/22
CPCA21D8/045A21D8/047A21D13/02A21D13/062A23V2002/00A23L7/115A23L7/17A23L33/22A23V2200/328A23V2250/5106
Inventor 肖志刚刘璐杨庆余王丽爽段玉敏罗志刚崔晓彤陶莉伟
Owner SHENYANG NORMAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com