Low-calorie toast and preparation method thereof

Abstract

The invention discloses a low-calorie toast which is prepared by taking high gluten flour, vital gluten and crude fiber powder as main materials, matching with a modifier and a main material modifier, and mixing with water, the crude fiber powder is wheat bran powder; the main material modifier is salt, cane sugar and chromium-enriched yeast; the modifier is resistant starch, orange peel powder and soybean protein isolate powder; the raw material components in parts by mass are as follows: 150-200 parts of the high gluten flour, 90-150 parts of the vital gluten, 90-150 parts of the crude fiber powder, 30-110 parts of the modifier, 9-30 parts of the main material modifier and 500-1000 parts of the water. The invention relates to toast with high crude fiber content and low calorie and a preparation method thereof.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-calorie toast and a preparation method thereof. Background technique [0002] With the large-scale emergence and development of refined processed foods, various chronic diseases (such as hyperglycemia, hypertension, constipation, anemia, etc.) are also gradually showing an outbreak trend. In addition to drug treatment, the way people deal with chronic diseases is to change eating habits and exercise to become a healthier and more ideal coping method. Controlling the daily energy intake of the body is a shortcut to alleviate the pathological changes of chronic disease patients. Abandon refined flour, Eating habits such as white rice and other refined foods as the staple food are replaced by coarse grains with high dietary fiber content as the staple food, which has gradually become the mainstream healthy diet. Wheat bran is a food raw material with low calorie and h...

AI Technical Summary

Problems solved by technology

Adding wheat bran powder to toast will improve the health benefits of toast products. However, due to the poor taste of wheat bran powder, direct addition will greatly affect the taste of toast, which will greatly limit the audience range of toast products. At the same time, the formability of wheat bran powder is relatively poor, and the combination with flour can solve the problem of poor formability, but usually the amount of wheat bran powder that can be added in combination with flour is low, and it is impossible to substantially change the fact that toast takes refined flour as the main ingredient. Moreover, the addition of wheat bran powder usually leads to difficulty in forming the dough, poor air holding capacity, less pores inside the toast, and the whole is easy to collapse

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