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A compound functional sugar substitute and its application in bread

A sugar substitute and functional technology, applied in the field of compound functional sugar substitute and its application in bread, can solve the problems of excessive use of strong sweeteners, less sugar, unacceptable, etc., to improve preservation and delay aging , Improve the effect of product preservation

Active Publication Date: 2022-04-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the problems of excessive use of strong sweeteners and unacceptable low sugar in the above-mentioned and / or existing preparation methods of compound functional sugar substitute bread, the present invention is proposed

Method used

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  • A compound functional sugar substitute and its application in bread
  • A compound functional sugar substitute and its application in bread
  • A compound functional sugar substitute and its application in bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1: the preparation of sucrose bread

[0042] 1. Powder mixing: Pour 80g of sucrose, 500g of high-gluten flour, 5g of yeast, 6g of edible salt, and 2g of improver (compound enzyme preparation S500 comprehensive bread improver, Guangzhou Puredao Food Co., Ltd.) into the powder mixer (Wuxi United Wistron Machinery Co., Ltd., WTN-25);

[0043] 2. Kneading dough: add water to start the dough mixing program, first beat at low speed (1st gear) to form a ball, then switch to high speed (2nd gear) whipping mode to fully expand the gluten, then switch to low speed (1st gear) mode, add 60g Whip the butter for 3 minutes, then switch to high-speed mode and whip for 2 minutes to complete the kneading;

[0044] 3. Dough making: Smooth the surface of the reconciled dough, let it relax for 15 minutes at room temperature 25°C, divide it into 150g dough, knead and shape;

[0045] 4. Proofing: Proofing for 90 minutes in a proofing box at 35°C and relative humidity of 85%;

[...

Embodiment 2

[0047]Example 2: 50g of compound functional sugar substitute (wherein the mass ratio of inulin, maltitol, xylooligosaccharide and trehalose is 2:2:5:1, see compound 1 in Table 2), 30g of sucrose, , 500g of high-gluten flour, 5g of yeast, 6g of edible salt, 2g of improver (compound enzyme preparation S500 comprehensive bread improver, Guangzhou Puredao Food Co., Ltd.) are poured into the mixer; the remaining steps and embodiment 1 Consistent, that is, compound 1 bread.

Embodiment 3

[0048] Example 3: 50g of compound functional sugar substitute (wherein the mass ratio of inulin, maltitol, xylooligosaccharide and trehalose is 2:2:2:4, see compound 2 in Table 2), 30g of sucrose, 500g of high-gluten flour, 5g of yeast, 6g of edible salt, 2g of improver (compound enzyme preparation S500 comprehensive bread improver, Guangzhou Puredao Food Co., Ltd.) are poured into the mixer and mixed evenly; the rest of the steps are the same as in Example 1 , that is, compound 2 breads.

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Abstract

The invention discloses a compound functional sugar substitute and its application in bread, belonging to the field of grain deep processing. The invention provides a compound functional sugar substitute, which comprises 2 to 5 parts of inulin, 2 to 5 parts of maltitol, 2 to 5 parts of xylooligosaccharide, and 1 to 4 parts of trehalose in parts by weight. Servings are 8‑12 servings. The invention replaces more than 60% of sucrose with compound functional sugar for bread baking, increases the conversion ratio of bound water to free water during bread storage, improves the texture of bread during storage, delays the aging of bread and improves product preservation. The hardness of the bread core prepared by this method is 34% lower than that of ordinary bread, and has higher specific volume and good flavor. The invention greatly reduces the amount of sucrose used in bread making, and can reduce the possible health risks caused by the intake of sucrose. It can improve the texture and flavor of bread at the same time, and has good health significance and practical application value.

Description

technical field [0001] The invention relates to a compound functional sugar substitute and its application in bread, belonging to the technical field of grain deep processing. Background technique [0002] Epidemiological studies have shown that insulin resistance-related chronic diseases such as diabetes, cardiovascular disease, and obesity have become major global public health problems. Among these diseases, the incidence of diabetes has increased significantly. Therefore, inventing a kind of popular food that replaces sucrose has great significance to human health. [0003] Usually, the role of sucrose in the production of baked food is mainly to increase sweetness, color, and improve preservation, and it will also affect the rheological properties of dough and other baking qualities. However, sucrose can induce insulin resistance, ectopic fat deposition, abnormal blood sugar and uric acid metabolism, and some functional sugar substitutes have low calories, do not caus...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/18A21D13/062A21D15/00
CPCA21D2/183A21D2/181A21D2/18A21D13/062A21D15/00
Inventor 钱海峰卢洁王立李言樊铭聪张晖齐希光
Owner JIANGNAN UNIV
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