Making method for improving quality of whole wheat bread

Abstract

The invention relates to the technical field of food processing, and particularly relates to a making method for improving the quality of whole wheat bread. The making method comprises the following steps of performing enzymolysis on wheat bran by a natural and artificial complex enzyme method, performing wheat germination treatment through safe and effective sterilization of artificial enzymes, preparing malt flour, and adding the wheat bran after enzymolysis, the malt flour and konjac gum to high gluten flour to make bran-containing whole wheat bread. Through enzymolysis of complex enzymes,crude fibers in the wheat bran are degraded, the roughness of the bread is reduced, non-starch polysaccharide in whole wheat flour is hydrolyzed into water-soluble sugar, and the mouth feel is improved; and through the stickiness of the konjac gum, the whole wheat flour is promoted to form gluten in mixing, and the whole wheat bread is easy to process and shape, so that the limitation of the content of the whole wheat flour is broken through. In the baking process of the konjac gum, a reticular tissue structure having supporting effects is formed, and generated gas is wrapped in the reticularstructure, so that the texture of the bread is soft. Besides, sterilization treatment of the artificial enzymes is used, so that the shelf life of the bread is prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for improving the quality of whole wheat bread. Background technique [0002] Whole-wheat bread refers to bread made with whole-wheat flour without removing the outer bran and wheat germ. Whole-wheat bread is characterized by a slightly brown color, and many small grains of wheat bran can be seen with the naked eye. The texture is rough, but it has an aroma. Because its nutritional value is higher than that of white bread, it is rich in crude fiber, vitamin E, zinc, potassium and other minerals, it is very popular abroad, rich in B vitamins, microorganisms especially like it, so it is easier to mold and deteriorate than ordinary bread . Due to the mixing of bran and germ in the whole-wheat bread, the whole-wheat bread is small in size, rough in structure and poor in taste, and the consumption is greatly restricted. Adding food improvers is a safe and effective ...

AI Technical Summary

Problems solved by technology

The current whole-wheat bread exists (1) because whole-wheat flour is easy to form gluten during the mixing process and is difficult to shape, which results in commercially available whole-wheat bread being made with only part of whole-wheat flour, which is often less than 20% of the total amount of flour. There is a defect of low dietary fiber content; (2) The high content of lipase, lipoxygenase and crude fiber in wheat bran leads to problems such as poor storage stability, high hardness, rough texture and poor taste of whole wheat bread, which are serious limit its application

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