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, a

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

Example Embodiment

[0033]Example 1

[0034](1) According to the mass parts, 50 parts of oatmeal, 12.5 copies, 37.5 wheat flour, 8 butter, 6 pieces of white sugar, 1.5 yes, 1.5% of the yeast;

[0035](2) Adding a number of parts of water (excluding butter), the amount of water is added to the large consistency of 500FU, the amount of water is added to 500FU, and the mixer (Model is WTN-25, Wuxi) United Weiruo Machinery Co., Ltd. is stirred at a low speed for 3 minutes, then stirred at a high speed for 2 minutes until the past is basically formed, and 8 butter is added and low-speed to the gluten, and the dough;

[0036](3) Place the dough, discharge, and the dough is 170 g;

[0037](4) After the dough after the dough is 80% in the condition of 35 ° C, it is baked, and it is baked and cooling at room temperature, that is, the brown rice oat-bread product, where it is baked. The temperature is 190 ° C, the lower fire temperature is 220 ° C, the baking time is 25 min, and the oat ribbed product is made.

[0038]Among th...

Example Embodiment

[0053]Example 2

[0054](1) According to the mass parts, 50 parts of normal pressure steaming ox powder (as in Example 1), 12.5 coplanmium, 37.5 wheat flour, 8 butter, 6 sugar, 1.5 salt, yeast 1.5 parts, several β-glucanases;

[0055](2) Add a number of parts of water (excluding butter), the amount of water is added to the maximum consistency of 500FU during the powder test, and the water absorption rate in Table 4 is final. Water volume. The mixer (Model WTN-25, Wuxi Union, Wuxi Machinery Co., Ltd.) is stirred at a low speed for 3 minutes, then stirred at a high speed for 2 minutes until the past is basically formed, and 8 butter is added and low-speed to the gluten, and the dough;

[0056](3) Place the dough, discharge, and the dough is 170 g;

[0057](4) After the dough after the dough is 80% in the condition of 35 ° C, it is baked, and it is baked and cooling at room temperature, that is, the brown rice oat-bread product, where it is baked. The temperature is 190 ° C, the lower fire tempera...

Example Embodiment

[0072]Example 3

[0073](1) According to the mass parts, 50 parts of normal pressure steaming ox powder (as in Example 1), 12.5 coplanmium, 37.5 wheat flour, 8 butter, 6 sugar, 1.5 salt, yeast 1.5 copies, 0.000 parts of beta-glucanase, 0.5 hydrophilic colloid;

[0074](2) 75 parts of water (excluding butter) were added to the mixer (model WTN-25, Wuxi Machinery Co., Ltd.) at a low speed for 3 minutes, then stirred at a high speed for 2 minutes until Basic formation of the dough, add 8 butter and low speed to the gluten and complete development,

[0075](3) Place the dough, discharge, and the dough is 170 g;

[0076](4) After the dough after the dough is 80% in the condition of 35 ° C, it is baked, and it is baked and cooling at room temperature, that is, the brown rice oat-bread product, where it is baked. The temperature is 190 ° C, the lower fire temperature is 220 ° C, the baking time is 25 min, and the oat ribbed product is made.

[0077]Among them, the added hydrophilic colloid is sodium algi...

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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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