Whole wheat bread and preparation method thereof

Abstract

The invention discloses whole wheat bread and a preparation method thereof. The method comprises the following steps: uniformly mixing whole wheat flour, high gluten flour, auxiliary materials, enzyme and instant tea powder to prepare dough; rounding, fermenting, shaping, fermenting, baking and cooling the dough to obtain a whole wheat bread primary product; adding a dairy product into the whole wheat bread primary product for texture conditioning; pre-freezing the texture-conditioned whole wheat bread, and performing vacuum freeze-drying on the pre-frozen whole wheat bread. Therefore, the texture property of the whole wheat bread can be improved, the roughness of the taste is reduced, and a whole wheat bread product which is good in texture, taste and flavor is obtained.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to whole wheat bread and a preparation method thereof. Background technique

[0002] Whole wheat flour contains 10 kinds of essential amino acids needed by the human body, as well as many types of mineral elements, vitamins, etc. It has the functions of losing weight, improving gastrointestinal function, and preventing cardiovascular diseases. It is one of the healthy new raw materials for processing bread and other foods. However, insoluble dietary fiber such as bran in whole wheat flour will hinder the formation of gluten network, and cause bread to become thicker, difficult to swallow, and "hard" to the touch, which reduces consumers' preference for it and makes whole wheat food lack of market and product attractiveness. Some studies have improved the quality of whole-wheat bread by adding compound enzyme preparations during the production process and fermenting sourdoug...

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