Composition of low GI potato bread and preparation method of composition

A technology for bread and potatoes, applied in dough mixing/kneading methods, dough processing, dough radiation, etc., can solve problems such as elevated blood sugar levels, unsuitable for diabetics, etc., achieve nervous system regulation, and improve intestinal health condition, effect of reducing intake

Inactive Publication Date: 2020-02-28
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Existing bread foods contain a lot of sugar and calories, and most of them are high GI products, which will lea

Method used

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  • Composition of low GI potato bread and preparation method of composition
  • Composition of low GI potato bread and preparation method of composition
  • Composition of low GI potato bread and preparation method of composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] This example provides a recipe for low GI potato bread, which consists of the following ingredients in parts by weight: 60 parts of wheat flour, 45 parts of potato flour, 5 parts of purple potato flour, 15 parts of maltitol, 25 parts of erythritol, chrysanthemum 10 parts powder, 5 parts polyphenol extract, 5 parts yeast powder, 2 parts salt, 20 parts butter, 15 parts coconut oil, 20 parts egg liquid, 10 parts compound improver, 50 parts water.

[0035] Among them, the compound improver includes the following raw material components in parts by weight: 65 parts of monoglyceride, 12 parts of diacetyl tartrate monoglyceride, 0.8 part of lipase, 0.12 part of pectinase, 0.15 part of ascorbic acid, 45 parts of gluten powder share.

[0036] Using the above raw materials, according to figure 1 Described step prepares low GI potato bread, and concrete process is:

[0037] a. Measure each raw material according to the formula requirements, mix wheat flour, potato flour, purple ...

Embodiment 2

[0046] This embodiment provides a recipe for low GI potato bread, which consists of the following ingredients in parts by weight: 60 parts of wheat flour, 15 parts of potato flour, 35 parts of purple potato flour, 25 parts of maltitol, 25 parts of erythritol, chrysanthemum 10 parts powder, 5 parts polyphenol extract, 5 parts yeast powder, 0.3 parts salt, 20 parts butter, 10 parts coconut oil, 20 parts egg liquid, 10 parts compound improver, 50 parts water.

[0047] The low GI potato bread is then made through the following steps:

[0048] a. Measure each raw material according to the formula requirements, mix wheat flour, potato flour, purple sweet potato flour, maltitol, erythritol, inulin, polyphenol extract, compound improver evenly, and obtain raw material H for later use;

[0049] b. Mix salt and water evenly to obtain raw material I for subsequent use.

[0050] c. Mix raw material H and yeast powder evenly, add raw material I and egg liquid, mix and stir from low speed ...

Embodiment 3

[0057] This example provides a recipe for low GI potato bread, which consists of the following ingredients in parts by weight: 60 parts of wheat flour, 25 parts of potato flour, 15 parts of purple potato flour, 5 parts of maltitol, 25 parts of erythritol, chrysanthemum 10 parts powder, 5 parts polyphenol extract, 5 parts yeast powder, 4 parts salt, 20 parts butter, 10 parts coconut oil, 20 parts egg liquid, 10 parts compound improver, 50 parts water. The low GI potato bread is then made through the following steps:

[0058] a. Measure each raw material according to the formula requirements, mix wheat flour, potato flour, purple sweet potato flour, maltitol, erythritol, inulin, polyphenol extract, compound improver evenly, and obtain raw material O for later use;

[0059] b. Mix salt and water evenly to obtain raw material P for later use.

[0060] c. After mixing raw material O and yeast powder evenly, add raw material P and egg liquid, and mix and stir from low speed to high...

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Abstract

The invention is suitable for the technical field of nutritious food, and provides a composition of low GI potato bread. The composition comprises the following components: wheat flour, potato flour,purple potato flour, maltitol, erythritol, inulin, a polyphenol extract, yeast powder, salt, butter, coconut oil, an egg liquid, a compound modifier and water. Aiming at the defect of high GI value ofcommon wheat flour bread, the low GI potato bread is researched and developed through adjustment of the composition; by adopting potato powder, purple potato powder, sugar alcohol and particularly adding inulin dietary fiber, the low GI potato bread not only has a good supplement effect in the aspects of minerals, vitamins, essential amino acids, dietary fiber and the like, but also a low GI bread product is obtained through reasonable compatibility of raw material components; and the bread does not cause rapid fluctuation of blood sugar after being ate, so that the bread not only can meet the nutritional requirements of common diets of eaters, but also has obvious improvement in the aspects of bread calories, flavor and nutritional value.

Description

technical field [0001] The invention belongs to the technical field of nutritious food, and in particular relates to a formula of low GI potato bread and a preparation method thereof. Background technique [0002] With the increase of residents' income, people's dietary structure has undergone tremendous changes. The staple food products are mainly polished rice and noodles, and many nutrients are lost in the process of fine grinding. The proportion is getting smaller and smaller, and more is used as animal feed. For a while, people regarded this lifestyle as a symbol of civilization, development and wealth, but the result was a rapid rise in the incidence of chronic diseases. Chronic diseases are internationally recognized diseases that seriously threaten human health. Among them, there are more than 126 million people with diabetes and more than 300 million people with obesity and overweight in my country. The medical consensus at home and abroad shows that chronic disea...

Claims

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Application Information

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IPC IPC(8): A21D2/18A21D2/34A21D2/36A21D6/00A21C1/00A21C13/00
CPCA21D2/18A21D2/181A21D2/34A21D2/36A21D6/003A21D6/005A21C1/006A21C13/00
Inventor 王玺段盛林苑鹏文剑韩晓峰柳嘉夏凯林静韩诗雯刘士伟马芙俊于有强
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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