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Whole wheat sour dough, preparation method thereof and prepared whole wheat bread

A technology for whole-wheat sourdough and whole-wheat bread, which is applied to the fields of whole-wheat sourdough and whole-wheat bread, can solve the problems of poor quality of whole-wheat bread, insignificant improvement effect, and short shelf life of volume, etc., so as to improve gluten The effect of structure, reducing bread hardness and improving nutritional value

Inactive Publication Date: 2021-03-26
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, when ordinary sourdough is applied to fermentation to make whole-wheat bread, because the content of a series of related enzymes that can hydrolyze bran is very low or absent, it cannot solve the quality deterioration of whole-wheat bread caused by the presence of bran The problem
Therefore, ordinary sourdough does not significantly improve the quality of whole wheat bread, such as rough taste, small volume and short shelf life.
At present, there is no report on the use of whole wheat flour as a substrate for fermenting sourdough

Method used

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  • Whole wheat sour dough, preparation method thereof and prepared whole wheat bread
  • Whole wheat sour dough, preparation method thereof and prepared whole wheat bread
  • Whole wheat sour dough, preparation method thereof and prepared whole wheat bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Example 1 Comparative Analysis of Made of Different Lactic Acid Fungal Acid Faces

[0041] First, the preparation of the whole wheat dough

[0042] (1) Activation of lactic acid bacteria: Plant Lactobacillus, Fermented Lactobacillus, Diarchumacillus activated 24h at 30 ° C, activation 2 generation;

[0043] (2) Preparation of the bacteria: Activated 2 generation of lactic acid bacteria inoculated in the MRS broth culture medium, inoculated in the MRS broth culture medium, proliferation of 24 h according to the activated conditions, and then drumped into aseptic centrifugal cup, at 4 ° C Next, 6000 rpm was centrifuged in a high-speed frozen centrifuge for 10 min, and the supernatant was discarded to obtain the mud; washed twice using aseptic saline, at 4 ° C, at a high speed refrigeration centrifuge, centrifuge at a high speed of 10 min, and discard the supernatant to obtain a bacteria;

[0044] (3) Preparation of the bacterial powder: The bacteria was moved into the lyophil...

Embodiment 2

[0059] Example 2 Whole wheat bread made from different lactic acid bacteria

[0060] First, whole wheat bread formula:

[0061]

[0062] In order to ensure the constant proportion of flour / water, the flour and water equal amount of the acid dough are converted into the water and flour in the substitute in the formulation. BF: Based on Flour, that is, the total amount of wheat flour as 100% reference.

[0063] Second, the production of whole wheat bread

[0064] (1) All kinds of components in the dough are added to the facade, uniform and surface for 3 minutes, and formulated a bread dough;

[0065] (2) Put the production of good bread dough in a wake-off box, 85% humidity, 30 minutes of 30 ° C;

[0066] (3) Wake up the well-made bread dough is accurate, each weight is 100g;

[0067] (4) Use the dough forming machine to segment a good bread group;

[0068] (5) Shaped good dough in the bread box, placed in a wake-off box, 85% humidity, 38 ° C, 120 min;

[0069] (6) After you wak...

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Abstract

The invention discloses a whole wheat sour dough, a preparation method thereof and prepared whole wheat bread. The whole wheat sour dough is prepared by taking whole wheat flour as a raw material andutilizing lactobacillus plantarum to ferment, and in the whole wheat sour dough, the content of lactobacillus plantarum is 109-1014CFU / g dry weight. According to the invention, a whole wheat sour dough prepared from lactobacillus plantarum is used for preparing the whole wheat bread, the content of soluble araboxylan, water-soluble dietary fiber and polyphenol can be remarkably increased, and thequality of the whole wheat bread can be improved to a greater extent.

Description

Technical field [0001] The present invention belongs to the field of food processing, and more particularly to a whole wheat-acid pasta, a preparation method thereof, and a whole wheat bread prepared. Background technique [0002] my country's wheat processing industry has more than 2.5 million tons due to excessive processing, but also caused a great waste of food, but also leads to serious losses of nutrients, resulting in lack of intake of national dietary fibers and trace nutrients. From this caused cardiovascular disease, the sudden increase in chronic diseases such as type II diabetes has become a major public health problem in my country. Compared to refined wheat flour, vitamins, minerals, dietary fiber antioxidants in whole wheat flour, and the amount of nutrients such as phenolic compounds (such as flavonoids and carotenoids) such as human health. [0003] As a popular, bread is convenient for baked fabric, because of its nutrient, it is more and more popular with consu...

Claims

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Application Information

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IPC IPC(8): A21D13/02A21D13/06A21D8/04A21D2/36
CPCA21D13/02A21D13/06A21D8/04A21D8/047A21D2/36
Inventor 张维清汪丽萍张笃芹田晓红刘艳香
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION