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Application of highland barley cooked powder in improving quality of highland barley bread, highland barley bread and preparation method of highland barley bread

A technology of highland barley flour and highland barley, which is applied to the application of cooked highland barley flour in improving the quality of highland barley bread, and the field of highland barley bread and its preparation. Effects of dough quality, gut protection, low glycemic index

Pending Publication Date: 2022-04-12
INST OF AGRI PROD DEV & FOOD SCI TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI LHASA PEOPLES REPUBLIC OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, because highland barley does not contain gluten, its ability to form dough is relatively poor, and its taste is not good, so it cannot be fully utilized at this stage.

Method used

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  • Application of highland barley cooked powder in improving quality of highland barley bread, highland barley bread and preparation method of highland barley bread
  • Application of highland barley cooked powder in improving quality of highland barley bread, highland barley bread and preparation method of highland barley bread
  • Application of highland barley cooked powder in improving quality of highland barley bread, highland barley bread and preparation method of highland barley bread

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preparation example Construction

[0038] The present invention has no special requirements on the source of the highland barley powder, and it can be purchased by those skilled in the art, or can be prepared by oneself. When self-prepared, the preparation method of the highland barley powder preferably includes the following steps: the highland barley powder is sequentially pretreated and crushed to obtain the highland barley powder.

[0039] In the present invention, the highland barley is preferably highland barley with bran, which can increase the dietary fiber and nutrition in highland barley powder; the highland barley variety is preferably Tibetan green 2000. The amylose content of the highland barley variety adopted in the invention is relatively high, which ensures that more resistant starch can be obtained after autoclaving. In the present invention, the pretreatment includes screening, removing impurities, washing and drying. The present invention has no limitation on the methods of screening, impur...

Embodiment 1

[0086] Highland barley bread formula: 30 parts (30g) of cooked highland barley flour, 270 parts (270g) of high-gluten wheat flour, 3 parts (3g) of yeast, 23 parts (23g) of xylitol, 35 parts (35g) of butter, 45 parts of eggs ( 1 piece, 45g), 2 parts (2g) of bread improver, 1.5 parts (1.5g) of aluminum-free leavening agent, 0.1 part (0.1g) of milk powder, 12 parts (12g) of milk powder, 1 part (1g) of salt , 200 parts (200g) of water.

[0087] The preparation method of cooked highland barley powder:

[0088] Highland barley (Tibetan Green 2000) is screened, impurity removed, washed, dried (with a water content of 12wt.% to 14wt.%), then ground into powder and passed through an 80-mesh sieve to obtain highland barley powder;

[0089] Weigh highland barley flour, water and a thin batter with a starch milk concentration of 25%, put it in a water bath, heat it in a water bath at 65°C for 30 minutes, and then put it in an autoclave at 121°C and a pressure of 0.1 to 0.15Mpa. Gelatini...

Embodiment 2

[0098] Highland barley bread formula: 115 parts (115g) of cooked highland barley flour, 185 parts (185g) of high-gluten wheat flour, 6 parts (6g) of gluten powder, 4 parts (4g) of yeast, 25 parts (25g) of xylitol, 45 parts of butter 45 parts (45g), 45 parts (1 piece, 45g) of eggs, 2.5 parts (2.5g) of bread improver, 3 parts (3.0g) of aluminum-free leavening agent, 0.4 parts (0.4g) of milk powder, 23 parts of milk powder (23g), 1.5 parts (1.5g) of salt, 210 parts (210g) of water.

[0099] The preparation method of cooked highland barley flour and highland barley bread is the same as in Example 1, wherein gluten is mixed with cooked highland barley flour, wheat high-gluten flour, yeast, bread improver, aluminum-free leavening agent, milk flavor powder, and milk powder .

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Abstract

The invention belongs to the technical field of food, and particularly relates to application of cooked highland barley powder in improving the quality of highland barley bread, the highland barley bread and a preparation method of the highland barley bread. The invention provides an application of cooked highland barley powder in improving the quality of highland barley bread. The cooked highland barley powder is obtained by performing autoclaving treatment or steaming treatment on highland barley. Through the autoclaving treatment or steaming treatment technology, the highland barley flour tissue component structure can be changed, the content of resistant starch is increased, and the dough quality is improved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to the application of cooked highland barley powder in improving the quality of highland barley bread, a kind of highland barley bread and a preparation method thereof. Background technique [0002] With the development of economy and society and the change of consumption habits, bread is more and more popular among young people. At the same time, the requirements for the type and quality of bread are also changing. Modern people's requirements for food are nutritious, healthy and pure. Natural; highland barley can satisfy these conditions simultaneously, therefore, develop a kind of bread that is rich in nutrition, health function with highland barley as raw material and has broad market prospect. [0003] Highland barley is naked barley, which is a variety of barley. As the most distinctive crop on the Qinghai-Tibet Plateau, it has the largest planting area in Tibet. It u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D13/06
Inventor 张玉红朱明霞白婷王姗姗张志薇靳玉龙刘小娇
Owner INST OF AGRI PROD DEV & FOOD SCI TIBET ACAD OF AGRI & ANIMAL HUSBANDRY SCI LHASA PEOPLES REPUBLIC OF CHINA
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