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
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  • 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

Method used

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  • 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

Example Embodiment

[0034] Example 1

[0035] Pass the wheat bran through an 80-mesh sieve to remove the flour and bran crumbs from the material, take 10 g of wheat bran into a conical flask, add 110 mL of clean water, and magnetically stir for 30 minutes. After the magnetic stirring is over, let it stand for 20 minutes to remove the upper layer. For the cleaning solution, the wheat bran is dried 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 fed into the twin-screw extruder, and the wheat bran is stabilized by low-temperature extrusion and puffing. 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 IV zone 55 ℃, rotating speed 150rpm, adjust the moisture of bran to 12%. The extruded and stabilized wheat bran is ultrafinely pulverized and then sieved. Put 10 g of superfinely pulverized wheat bran in a conical flask to prepare...

Example Embodiment

[0036] Example 2

[0037] Pass the wheat bran through a 90-mesh sieve to remove the flour and bran crumbs from the material, put 15g of wheat bran into a conical flask, add 115mL of clean water, and magnetically stir for 35min. After the magnetic stirring is over, let it stand for 25min to remove the upper layer. For the cleaning solution, the wheat bran is dried in a constant temperature drying oven at a temperature of 40° C., so that the moisture content of the wheat bran is 9%. The wheat bran is fed into the twin-screw extruder, and the wheat bran is stabilized by low-temperature extrusion and puffing. 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 IV zone 57 ℃, rotating speed 160rpm, adjust the moisture of bran to 13%. The extruded and stabilized wheat bran is ultrafinely pulverized and then sieved. Put 15g of superfinely pulverized wheat bran in a conical flask to prepare a 15% wheat br...

Example Embodiment

[0038] Example 3

[0039] Pass the wheat bran through a 100-mesh sieve to remove the flour and bran crumbs from the material, take 20g of wheat bran into a conical flask, add 120mL of clean water, and magnetically stir for 40min. After the magnetic stirring is over, let it stand for 30min to remove the upper layer. For the cleaning solution, the wheat bran is dried in a constant temperature drying oven at a temperature of 45° C., so that the moisture content of the wheat bran is 10%. The wheat bran is fed into the twin-screw extruder, and the wheat bran is stabilized by low-temperature extrusion and puffing. 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 IV zone 60 ℃, rotating speed 170rpm, adjust the moisture of bran to 14%. The extruded and stabilized wheat bran is ultrafinely pulverized and then sieved. Place 20 g of superfinely pulverized wheat bran in a conical flask to prepare a 20% wh...

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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

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Application Information

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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
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