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Method for making whole wheat bread from alkylresorcinols

A technology of alkyl resorcinol and whole-wheat bread, applied in the field of baked food, can solve the problems of adverse effects on human health, poor taste of whole-wheat baked food, etc., and achieves the benefits of human health, significant inhibitory effect, and overall acceptance. high degree of effect

Inactive Publication Date: 2019-12-24
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The problem to be solved by the present invention is the technical problem that the taste of whole wheat baked food is not good and may cause adverse effects on human health in the prior art

Method used

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  • Method for making whole wheat bread from alkylresorcinols
  • Method for making whole wheat bread from alkylresorcinols
  • Method for making whole wheat bread from alkylresorcinols

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) 100 grams of flour, 0.3 grams of ARs prepared by the present invention, 75 grams of water, 1.5 grams of dry yeast, 1.6 grams of salt, 6.3 grams of sugar and 2 grams of corn oil are mixed and kneaded into dough;

[0050] (2) Knead the dough after proofing for 20 minutes until it has a smooth surface, and ferment for another hour;

[0051] (3) Bake the fermented dough in an oven for 15 minutes, the temperature of the oven is 190°C on the upper heat, and 170°C on the lower heat, and bake for 15 minutes to obtain the finished bread, which is marked as S1.

Embodiment 2-3

[0053] Using the same method as in Example 1, 0.03 g and 0.1 g of ARs prepared by the present invention were added respectively to bake bread, and the products were respectively marked as S2 and S3.

Embodiment 4-9

[0055] The alkyl resorcinol of the present invention is extracted from wheat bran, and the wheat bran is made from specific Jimai 22 wheat. The alkyl resorcinol obtained by using this wheat and the preparation method of the present invention has a specific Composition, that is, the mass percentages of each component are: 3% heptadecyl resorcinol; 24.4% nonadecyl resorcinol; 51.8% hexadecyl resorcinol; Resorcinol 9.4%; Pentadecyl resorcinol 11.4%. In order to verify that the specific composition of alkyl resorcinol prepared by the present invention has a certain influence on the flavor of baked bread, a variety of alkyl resorcinol compounds were also purchased for combination tests.

[0056] Using the same method as in Example 1, add five kinds of alkylresorcinol chromatographic grade standard items purchased from sigma company, the product numbers are respectively: heptadecylresorcinol 41442-57-3, nonadecane Resorcinol 35176-46-6, Resorcinol 70110-69-7, Resorcinol 70110-60-0,...

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Abstract

The invention discloses a method for making whole wheat bread from alkylresorcinols, and belongs to the technical field of baked foods. The method comprises the steps of adding the alkylresorcinols toraw materials for making the whole wheat bread, including flour, dry yeast, water and edible oil, wherein the alkylresorcinols comprises the following components in percentage by mass of 1-10% of heptadecylresorcinol, 20-25% of nonadecylresorcinol, 50-55% of heneicosyl-1,3-dihydroxybenzene, 5-10% of tricosylresorcinol, and 5-15% of pentacosylresorcinol; and uniformly mixing the raw materials, performing kneading to obtain dough, after the dough is leavened, performing kneading to have smooth surface, performing fermentation, and performing baking to obtain the whole wheat bread. The obtainedbaked bread has high milk fragrance, more flavor substance kinds, and is high in whole acceptance degree. Besides, the obtained bread has a certain restraining effect on the formation of CML, and is favorable for human health.

Description

technical field [0001] The invention belongs to the technical field of baked food, and in particular relates to a method for preparing whole wheat bread by using alkyl resorcinol. Background technique [0002] Compared with foods prepared from refined flour, whole wheat flour has many health benefits, such as improving the body's blood lipid metabolism, reducing the risk of heart failure and diabetes, and better satisfying people's pursuit of healthy food. The mouthfeel local flavor has limited its popularization edible. [0003] Chinese invention patent CN108782678A (a processing method of whole-wheat bread) first pre-treats the bran, that is, firstly pulverizes the bran to obtain bran fine powder, then mixes it with butter and whey protein solution and pre-emulsifies it with ultrasound. Then add transglutaminase to carry out stirring and cross-linking reaction, then mix the pretreated bran with wheat flour, egg liquid, xylitol, butter, yeast powder, and water, knead the d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/08
CPCA21D13/06A21D2/08
Inventor 王静刘洁杨子慧郝一铭孙宝国
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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