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Highland barley whole grain bread and production method thereof

A whole grain and highland barley technology, applied in the field of highland barley whole grain bread and its preparation, can solve the problems of difficulty in forming highland barley, small specific volume of bread, lack of agglomeration of highland barley flour, etc. The effect of improving taste structure and specific volume

Pending Publication Date: 2022-02-15
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although highland barley has high protein content, highland barley flour does not have the ability to form agglomerates, which makes it difficult for highland barley to form agglomerates during bread making and to form a normal bread tissue state.
[0004] The highland barley bread made of commercially available highland barley flour and baking technology has a rough taste and low bread specific volume

Method used

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  • Highland barley whole grain bread and production method thereof
  • Highland barley whole grain bread and production method thereof
  • Highland barley whole grain bread and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] According to the recipe of Example 1 in Table 2, the highland barley whole grain bread was made according to the following steps.

[0037] (1) Preparation of highland barley flour: Soak the whole highland barley for 6.0 hours (<45°C), fully absorb water, and perform steam explosion: pressure 0.8MPa, time 3min; drying condition: 55°C, 20h. Finally pulverize to highland barley flour 80-100 order;

[0038] (2) Preparation of highland barley flour: mix highland barley powder: water at a mass ratio of 1:1, add yeast in an amount of 1% of the highland barley powder, and carry out low-temperature fermentation. The fermentation time is 16±2h, and the fermentation temperature is 0-4°C (to twice as large);

[0039] (3) Dough preparation: add highland barley flour, highland barley powder, bread improver, water and other auxiliary materials in sequence according to the formula, and beat to form a film;

[0040] (4) Segmentation: the dough whipped into a film in step (3) is divide...

Embodiment 2

[0045] The method for referring to Example 1 prepares highland barley whole grain bread, the difference is that the parameter conditions of highland barley whole grain bread are adjusted according to the formula of Example 2 in Table 2, and other conditions are the same as in Example 1.

Embodiment 3

[0047] The method for referring to Example 1 prepares highland barley whole grain bread, the difference is that the parameter conditions of highland barley whole grain bread are adjusted according to the formula of Example 3 in Table 2, and other conditions are the same as in Example 1.

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Abstract

The invention discloses a highland barley whole grain bread and a production method thereof, and belongs to the technical field of food. According to the method disclosed by the invention, highland barley flour is taken as a main raw material, water, salt, sodium bicarbonate, fatty acid monoglyceride, fatty acid diglyceride, highland barley seed flour, yeast, glycerol, sorbitol, trehalose, isomaltulose and a bread improver are added, and the highland barley whole grain bread can be prepared through secondary fermentation, shaping, steaming and baking. The highland barley flour is obtained by soaking, steam explosion, drying and crushing, the bread improver comprises defatted soybean flour, vital gluten and xanthan gum, and the produced whole highland barley bread has texture parameters and specific volume equal to those of whole wheat bread, so that the highland barley can be used as a main raw material to produce the bread, and the utilization value of the highland barley is greatly improved.

Description

technical field [0001] The invention relates to whole-grain highland barley bread and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Highland barley is a kind of cereal crop of the genus Barley in the Poaceae family. Because the inner and outer glumes are separated and the kernels are exposed, it is also called naked barley, barley, and rice barley. Highland barley is the crop with the most β-glucan content among wheat crops in the world, which is 50 times that of wheat, and the total amount of dietary fiber is 20 times that of wheat. Highland barley contains an anti-cancer element-selenium. [0003] At present, the whole grain bread in the market is mainly whole wheat bread, and the selection is single. The present invention selects highland barley as the main raw material to make bread, so as to enrich consumption choices and nutrition and health. Although highland barley has a high protein content, highland barley fl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D8/04A21D8/06A21D2/36A21D2/26A21D2/18
CPCA21D13/047A21D8/047A21D8/06A21D2/362A21D2/265A21D2/181
Inventor 施永雷谢萍萍李想张丽华郁瑞芬
Owner SHANGHAI LAIYIFEN
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