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Bread with high content of oat flour and preparation method thereof

A technology of oat flour and bread, which is applied in the direction of dough preparation, dough processing, pre-baked dough processing, etc. It can solve the problems of bread with high oat content, such as difficulty in baking, poor texture, poor elasticity, and high hardness, and achieve convenience for large-scale production. Large-scale industrial production, high quality, anti-aging effect

Inactive Publication Date: 2021-05-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] When oats are used to make bread, there are problems such as bitter taste, small size, high hardness, and poor elasticity, and bread with high oat content is difficult to meet the requirements of baking and texture

Method used

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  • Bread with high content of oat flour and preparation method thereof
  • Bread with high content of oat flour and preparation method thereof
  • Bread with high content of oat flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) In terms of parts by mass, weigh 50 parts of oat flour, 12.5 parts of gluten powder, 37.5 parts of wheat flour, 8 parts of butter, 6 parts of white granulated sugar, 1.5 parts of salt, and 1.5 parts of yeast;

[0035] (2) Add some parts of water to the mixed powder (not including butter), the amount of water added is the volume of water that needs to be added when the maximum consistency of the dough in the powder test reaches 500FU, and the stirrer (model is WTN-25, Wuxi United Wistron Machinery Co., Ltd.) stirred at low speed for 3 minutes, then at high speed for 2 minutes, until the dough was basically formed, added 8 parts of butter and kneaded at low speed until the gluten was fully developed to obtain a dough;

[0036] (3) said dough is carried out shaping, packing, and the dough after packing is 170g;

[0037] (4) Proof the dough after packing for 40 minutes at 80% humidity and 35°C, then bake and cool for 60 minutes at room temperature to obtain the brown ri...

Embodiment 2

[0054] (1) In terms of parts by mass, weigh 50 parts of atmospheric pressure steamed oat flour (same as Example 1), 12.5 parts of gluten powder, 37.5 parts of wheat flour, 8 parts of butter, 6 parts of white granulated sugar, 1.5 parts of salt, yeast 1.5 parts, several parts of β-glucanase;

[0055] (2) Add some parts of water to the mixed powder (not including butter), the amount of water added is the volume of water that needs to be added when the maximum consistency of the dough reaches 500FU in the powder quality test, and the water absorption in Table 4 is the final added amount. water volume. Stir with a mixer (model WTN-25, Wuxi United Wistron Machinery Co., Ltd.) at low speed for 3 minutes, then at high speed for 2 minutes until the dough is basically formed, add 8 parts of butter and knead at low speed until the gluten is fully developed to obtain a dough;

[0056] (3) said dough is carried out shaping, packing, and the dough after packing is 170g;

[0057] (4) Proo...

Embodiment 3

[0073] (1) In terms of parts by mass, weigh 50 parts of atmospheric pressure steamed oat flour (same as Example 1), 12.5 parts of gluten powder, 37.5 parts of wheat flour, 8 parts of butter, 6 parts of white granulated sugar, 1.5 parts of salt, yeast 1.5 parts, 0.00030 parts of β-glucanase, 0.5 parts of hydrocolloid;

[0074] (2) Add 75 parts of water to the mixed powder (not including butter), stir for 3 minutes at low speed with a stirrer (model is WTN-25, Wuxi United Wistron Machinery Co., Ltd.), then stir for 2 minutes at high speed until The dough is basically formed, add 8 parts of butter and knead at a low speed until the gluten is fully developed, and the dough is obtained;

[0075] (3) said dough is carried out shaping, packing, and the dough after packing is 170g;

[0076] (4) Proof the dough after packing for 40 minutes at 80% humidity and 35°C, then bake and cool for 60 minutes at room temperature to obtain the brown rice oat bread product, wherein the baking The...

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Abstract

The invention discloses bread with high content of oat flour and a preparation method thereof, and belongs to the technical field of deep processing of cereals. According to the invention, the lipase activity of the oat flour is reduced by performing heat treatment on the oat grains through normal-pressure steaming, the bitterness degree of the oat flour in the flour milling process is reduced, the adverse effect of beta-glucan on dough and bread is weakened by adding beta-glucanase, the water retention capacity and viscosity of the oat beta-glucan are reduced, the influence of the beta-glucan on a gluten matrix, the anti-aging effect of guar gum on the oat flour bread is combined, the manufacturing process and the formula are optimized, the oat flour bread quality is further improved, a preparation method of the bread with a high oat flour content (more than 50%) is obtained, and the prepared bread has a good texture and flavor, good health-care effect, and practical application value.

Description

technical field [0001] The invention belongs to the technical field of grain deep processing, and relates to bread with high oat flour content and a preparation method thereof. Background technique [0002] Bread is one of the most important staples in our daily diet. However, bread made from refined wheat cannot meet people's daily nutritional intake because it lacks dietary fiber, minerals, and bioactive substances. As people pay more and more attention to healthy diet, some miscellaneous grains are widely used in bread production due to their high nutritional value. [0003] Oatmeal has received more and more attention as a healthy food in recent years. Compared with wheat flour, oat protein has a more comprehensive amino acid composition, especially higher content of lysine. Oatmeal is rich in unsaturated fatty acids, dietary fiber, vitamins, minerals and antioxidants, and has the largest β-glucan content in all grains, so oatmeal has the effects of lowering blood sug...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D2/18A21D8/04A21D13/06A21D13/047
CPCA21D2/36A21D2/183A21D8/042A21D13/06A21D13/047
Inventor 钱海峰潘琪锋王立李言樊铭聪张晖齐希光
Owner JIANGNAN UNIV
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