Unlock instant, AI-driven research and patent intelligence for your innovation.
Healthy frozen sweet bread containing compound beta-glucan and preparation method of healthy frozen sweet bread
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of dextran and frozen dough, which can be used in the processing of dough, baking, baked food, etc., and can solve the problems that the health care effect is difficult to play with high quality
Inactive Publication Date: 2020-06-05
WUHAN POLYTECHNIC UNIVERSITY
View PDF12 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, when oat flour occupies a small proportion in the mixed flour, it is relatively difficult to exert the health effects of itself and the ingredients with nutritional value in high quality
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
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
preparation example Construction
[0120] In the embodiment of the present invention, the preparation method of healthy frozen sweet bread comprises:
[0121] Step 5-1: Mix the frozen dough mixture powder, complex β-glucan, whole milk powder, salt, frozen dough improver and sugar and stir evenly;
[0122] Step 5-2: Add the mixed aqueous solution of oat β-glucan (obtained by mixing oat β-glucan and water), whole egg liquid and honey, and stir until it becomes a transparent film, not easy to break and not sticky state;
[0124] Step 5-4: adding citric acid to form a dough;
[0125] Step 5-5: Divide the dough, round it, and freeze it quickly until the center temperature of the frozen sweet dough is -18°C, then freeze and store to obtain the frozen sweet dough;
[0126] Step 5-6: the frozen sweet dough is through thawing (the center temperature of the frozen sweet dough after thawing is 16 ℃), shaping, proofing (the volume of ...
Embodiment 1
[0128] This example provides a healthy frozen sweet bread containing complex β-glucan. The ingredients for this healthy frozen sweet bread are:
[0129] 45 parts by weight of frozen dough mixture, 25 parts by weight of water, 6 parts by weight of complex β-glucan, 3.75 parts by weight of oat β-glucan, 3 parts by weight of yeast, 3 parts by weight of lactic acid, 2 parts by weight of whole milk powder, 2 parts by weight of butter, 2 parts by weight of ghee, 8 parts by weight of whole egg liquid, 0.5 part by weight of salt, 1 part by weight of frozen dough improver, 5 parts by weight of white sugar, 2 parts by weight of honey, and 0.5 part by weight of citric acid.
[0130] Get Frozen Sweet Bread S1.
Embodiment 2
[0132] The difference from Example 1 is that there are 7 parts by weight of complex β-glucan and 0.6 parts by weight of citric acid.
[0133] Get the Frozen Sweet Bread S2.
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
Login to View More
Abstract
The present invention discloses healthy frozen sweet bread containing compound beta-glucan and a preparation method of the healthy frozen sweet bread. The healthy frozen sweet bread comprises the following raw materials: frozen dough mix powder, water, compound beta-glucan, oat beta-glucan, yeasts, lactic acid, whole milkpowder, butter, ghee, whole egg liquid, salt, a frozen dough improver, sugar, honey and citric acid. The beta-glucans with similar and different bond types in oat and agaricus blazei are combined, stability of the structure under different conditions is ensured, at the same time, healthy and beneficial functions for human body are well played, quality of the frozen sweet dough product is optimized at the same time, a health-care function is reached, and the preparation method improves content of the beta-glucan in the product and avoids mutual exclusion of the beta-glucan on the dough and the corresponding product bread.
Description
technical field [0001] The invention belongs to the field of baked food processing, and more specifically relates to a healthy frozen sweet bread containing complex β-glucan and a preparation method thereof. Background technique [0002] In order to ensure its unique good product quality and sensory acceptance of a wide range of people, baked food mainly uses wheat flour as raw material. When oat flour is mixed with wheat flour, if the proportion of oat flour is too large, it will have a series of adverse effects on the dough and frozen sweet bread after baking. For example, the dough formed by mixing oat and wheat flour is not as good as the dough directly formed by wheat flour. The elasticity is relatively weak, and the dough is hard and only has plasticity; the impact on the quality of bread is mainly manifested in the lack of loose and porous internal characteristics that bread should have, low specific volume, high hardness, relatively low elasticity and Not having acc...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More