Plain toast containing galactooligosaccharide, and production method thereof

A technology of galacto-oligosaccharides and bread, which is applied in the direction of dough processing, baking, baked food, etc. It can solve the problems of poor water content and moisture retention, irregular shape, and insufficient nutrition, and achieve low water activity and low water content. High, absorption-promoting effect

Pending Publication Date: 2020-04-14
SHANDONG BAILONG CHUANGYUAN BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the disadvantages of the prior art, the traditional toast bread has single raw materials, insufficient nutrition, bread collapse, irregular shape, poor water content and moisture retention, etc., the present invention provides a kind of original toast bread with galacto-oligosaccharides and According to its preparation method, this toast bread can not only supplement trace elements and increase dietary fiber, but also has regular shape, good elasticity and recovery, high water content and good moisture retention

Method used

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  • Plain toast containing galactooligosaccharide, and production method thereof
  • Plain toast containing galactooligosaccharide, and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of plain toast bread added with galacto-oligosaccharides, comprising raw materials of the following components and qualities:

[0042] The raw material composition of the middle noodle: 300g of high-gluten flour for bread, 1.5g of yeast, and 180g of water;

[0043] Raw material composition of scalding noodles: 250g of high-gluten flour for bread, 3.5g of salt, 225g of boiling water;

[0044] Ingredients for the main surface: 360g of high-gluten flour for bread, 26.71g of white sugar, 26.71g of galacto-oligosaccharides, 3g of improver, 21.6g of milk powder, 30g of wheat germ powder, 7g of yeast, 9g of edible salt, 66.5g of eggs, butter 33.12g, 156g of water (ice water); add 120g of hot noodles and 380g of middle noodles to the main noodles.

[0045] The preparation method of the above-mentioned plain toast bread added with galacto-oligosaccharide comprises steps as follows:

[0046] (1) Production of medium-sized noodles: Weigh high-gluten flour and yeast specia...

Embodiment 2

[0056] A kind of plain toast bread added with galacto-oligosaccharides, comprising raw materials of the following components and qualities:

[0057] The raw material composition of the middle noodle: 300g of high-gluten flour for bread, 1.5g of yeast, and 180g of water;

[0058] Raw material composition of scalding noodles: 250g of high-gluten flour for bread, 3.5g of salt, 225g of boiling water;

[0059] The raw material composition of the main surface: 360g of high-gluten flour for bread, 53.41g of galactooligosaccharide, 3g of improver, 21.6g of milk powder, 30g of wheat germ powder, 7g of yeast, 9g of edible salt, 66.5g of egg, 33.12g of butter, water ( ice water) 156g; add 120g of scalding noodles and 380g of middle noodles to the main noodles.

[0060] The preparation method of the above-mentioned plain toast bread added with galacto-oligosaccharide comprises steps as follows:

[0061] (1) Production of medium-sized noodles: Weigh high-gluten flour and yeast specially ...

experiment example

[0097] The original flavor toast bread prepared in Example 1, Example 2, Comparative Example 1 and Comparative Example 2 was tested for water activity, water content, moisture retention, hardness, elasticity and recovery, and its specific volume was compared.

[0098] 1. Water activity and water content of plain toast bread

[0099] Table 1 Water activity and moisture content of plain toast bread

[0100] water activity moisture content Example 1 0.9196 33.84％ Example 2 0.9123 34.08％ Comparative example 1 0.9321 33.21％ Comparative example 2 0.9287 30.15％

[0101] Table 1 shows that the water activity of Example 1 and Example 2 is significantly smaller than that of Comparative Example 1 and Comparative Example 2, while the moisture content is just the opposite. It can be seen that there is no positive correlation between water activity and water content. Water exists in two forms, free water and bound water, water activity refers ...

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Abstract

The invention relates to a plain toast added containing galactooligosaccharide, and a production method thereof. Raw materials of the plain toast comprise second-stage fermented dough, warm fermenteddough and first-stage fermented dough, the second-stage fermented dough is mainly made of special high-gluten flour for bread, and the plain toast is made from, by mass, 20-40% of the warm fermented dough and 80-120% of the double-fermented dough on the basis of the special high gluten flour for bread of the second-stage fermented dough. The production method of the plain toast combines a secondary fermentation method and a warm fermentation method, and adopts a secondary fermentation mode, and raw materials are subjected to stirring, dough forming, loosening, shaping, primary fermentation, exhausting, shaping, secondary fermentation, die filling, baking, cooling and the like. The fermentation time is shortened, meanwhile, the roast is soft and elastic; and the galactooligosaccharide is used, so the sweetness and the calorie are low, the intestinal microenvironment is improved, absorption of various trace elements in the wheat germ flour is promoted, the moisture retention can be improved, and the shelf life is prolonged.

Description

technical field [0001] The invention relates to a plain toast bread added with galacto-oligosaccharide and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Galactooligosaccharide is a natural functional oligosaccharide formed by linking 1-4 galactose molecules at one end of galactose through the action of β-galactosidase. Galacto-oligosaccharides exist in human and animal milk and can proliferate beneficial bifidobacteria in the intestines, so they are widely used in infant milk powder. In addition, galacto-oligosaccharides can also improve lipid metabolism in the body, lower cholesterol; promote intestinal absorption of minerals; cannot be used by microorganisms in the oral cavity, no damage to teeth; and are not easily absorbed by the intestinal tract, low energy , is a healthy sweetener that special patients can eat. Galacto-oligosaccharides, as the only oligosaccharides that can be utilized by eight kinds ...

Claims

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Application Information

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IPC IPC(8): A21D13/062A21D2/36
CPCA21D13/062A21D2/36
Inventor 刘茜琼禚洪建刘伟干昭波于霞杨晓梅
Owner SHANDONG BAILONG CHUANGYUAN BIO TECH
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