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Low-GI oat fructose bread and preparation method thereof

A fructose and oat technology, used in baking, baked goods, food science, etc., can solve the problems of ordinary wheat flour without air permeability, poor taste and quality, and bread shrinkage and collapse.

Pending Publication Date: 2021-08-17
ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high water-holding capacity of gluten, exogenously supplemented gluten will lead to an increase in the amount of water added to make bread
Excessive water addition causes starch to swell quickly. During the baking process of oatmeal bread, starch granules expand excessively, and as the baking temperature rises, they melt and gradually lose the integrity of the granules. It is air-permeable. During the cooling stage after baking, the air bubble chamber will shrink due to the low internal pressure, which will eventually cause the bread to shrink and collapse.
This issue limits the amount of oat flour used in bakery products
In the low GI oatmeal bread sold on the market, the content of oat flour is mostly less than 30%. If the oat content is insufficient, the GI value of the bread will still be high
In addition, the existing low GI oatmeal bread also has disadvantages such as poor mouthfeel and poor quality.

Method used

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  • Low-GI oat fructose bread and preparation method thereof
  • Low-GI oat fructose bread and preparation method thereof
  • Low-GI oat fructose bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035]In terms of mass parts, weigh 300 parts of bread compound flour (according to the proportioning ratio of cooked oatmeal, wheat flour and gluten powder: 1:1:0.45, 1.2:1:0:45, 1:1:0.25, 1.2:1:0.25, 1.1:2.3:0.45, set 5 experimental groups), 12 parts of milk powder, 45 parts of fructose, 3 parts of salt, 3 parts of yeast, 1 part of calcium lactate, make mixed powder, add to the mixed powder Add 230 parts of water, stir until the dough is basically formed, add 9 parts of butter and knead at a low speed until the gluten is fully developed to obtain a dough; shape the dough, put it on a plate, and proof it for 40 minutes at a time; After the second proofing at 30°C for 2 hours, bake and cool at room temperature for 60 minutes, the oatmeal fructose bread product is obtained. After 45 minutes, the finished product of oat fructose bread was prepared.

[0036] Take pure wheat bread as a control group, that is, the amount of wheat flour is 300 parts, and the remaining ingredients a...

Embodiment 2

[0043] In terms of parts by mass, weigh 300 parts of compound powder (the ratio of cooked oatmeal, wheat flour and gluten powder is 1:1:0.45), 12 parts of milk powder, 3 parts of salt, 3 parts of yeast, different fructose and calcium lactate Parts (30 parts and 1 part, 30 parts and 2 parts) are made into mixed powder, add 230 parts of water in described mixed powder, stir until dough is formed basically, add 9 parts of butter and knead until gluten develops completely, get dough; The dough is shaped, plated, and proofed for 40 minutes at a time; then proofed for 2 hours at a humidity of 80% and a temperature of 38° C., baked, and cooled at room temperature for 60 minutes to obtain the oat fructose bread product , wherein the baking temperature was 220°C, the lower firing temperature was 200°C, and the baking time was 45 minutes, the finished product of low GI oatmeal fructose bread was prepared. The relevant results are shown in Table 2.

[0044] Pure wheat bread was used as c...

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Abstract

The invention discloses low-GI oat fructose bread and a preparation method thereof. The low-GI oat fructose bread comprises the following raw materials in parts by mass: 280-320 parts of composite powder, 8-15 parts of milk powder, 6-12 parts of butter, 18-45 parts of fructose, 1-5 parts of salt, 1-5 parts of yeast and 0.5-2 parts of calcium lactate, wherein the composite powder is composed of cooked oatmeal, wheat flour and vital gluten, and the mass ratio of the cooked oatmeal to the wheat flour to the vital gluten is (1-1.5):1:(0.25-0.5). The invention further provides a preparation method of the low-GI oat fructose bread. The low-GI oat fructose bread is suitable for diabetics or potential diabetics to eat, and the immunity and resistance of the body can be improved.

Description

technical field [0001] The invention belongs to the technical field of nutritional food processing. Specifically relates to a low GI oat fructose bread and a preparation method thereof. Background technique [0002] Food glycemic index (Glycemic index, GI) is an index describing the physiological parameters of food, expressing the concept that different types of carbohydrates have different effects on blood sugar. With the GI value of glucose as 100, carbohydrate-rich foods can be divided into different grades according to the GI value. Foods with a GI lower than 55 are considered low GI foods, and those between 55 and 70 are medium GI foods. Anything above 70 is a high GI food. Studies have shown that low GI foods can be absorbed slowly, release energy continuously, reduce human insulin secretion, reduce heat production and fat production, help maintain blood sugar homeostasis, and prevent diabetes. [0003] However, GI mainly focuses on the type of food and the glycemic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D13/047
CPCA21D13/062A21D13/047
Inventor 綦文涛方微洪宇庞邵杰宋歌王勇彭文婷段晓亮孙辉常柳
Owner ACAD OF NAT FOOD & STRATEGIC RESERVES ADMINISTRATION
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