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Whole wheat cake and preparation method thereof

A cake and wheat bran powder technology, which is applied in baking methods, pre-baked dough processing, baked food, etc., can solve the problem of high acid value of whole wheat cakes, achieve the effects of increasing softness, emulsifying effect, and improving softness

Pending Publication Date: 2022-06-03
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Further, in the study of whole wheat cake, it was found that the whole wheat flour of the two processing methods has high acid value, and the acid value of whole wheat cake is relatively high, which can easily exceed the physical and chemical limit of 5mg / g GB7099

Method used

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  • Whole wheat cake and preparation method thereof
  • Whole wheat cake and preparation method thereof
  • Whole wheat cake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The present embodiment provides a preparation method of whole wheat cake, characterized in that the method comprises:

[0027] Step 1, core emulsification: the wheat bran powder, germ powder, oil, water, emulsifier, and sugar alcohol are subjected to high-speed shear emulsification with a high-shear emulsifier to obtain an emulsion; the process parameters are: the high-shear emulsifier The speed of the emulsifier is 8000rpm / min-20000rpm / min, and the emulsification time is 1min-5min;

[0028] Step 2, the cake batter is inflated and beaten: add egg liquid, wheat flour and sugar to the emulsion obtained in step 1, and use an aerated beater to inflate and beat. During the beaten process, control the specific gravity of the batter to be 0.4-0.6, wherein the specific gravity of the batter is the same volume The ratio of the weight to the weight of the same volume of water;

[0029] Step 3, injection molding: the batter obtained in step 2 is injected with a mold, the thicknes...

Embodiment 2

[0051] Following the recipe in Table 2, follow the steps below to make a graham cake.

[0052] (1) core emulsification: carry out high-speed shear emulsification with wheat bran powder, germ powder, oil, water, emulsifier, and sugar alcohol, and the high-shear emulsification mixing conditions are: rotating speed 13500rpm / min, time 2min;

[0053] (2) the cake batter is inflated and sent: adding egg liquid, wheat flour, sugar, etc. to the emulsion in step (1), and through aeration and sending, the specific gravity of the batter is controlled to be 0.48, wherein the specific gravity of the batter is the ratio of the weight of the batter of the same volume to the weight of the same volume of water;

[0054] (3) Injection molding: the thickness of the batter in step (2) is 25mm, 1000g / part;

[0055] (4) Steaming and baking: put the cake batter in step (3) into a baking pan, steam and bake in a water bath to obtain a whole-wheat cake.

[0056] (5) Packaging: the cooled whole-wheat ...

Embodiment 3

[0059] Whole wheat cake is prepared with reference to the method of Example 2, the difference is that the parameter conditions of the whole wheat cake raw material are adjusted according to Table 2, and other conditions are the same as those of Example 2.

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Abstract

According to the preparation method disclosed by the invention, wheat flour, wheat germ flour and wheat bran are prepared according to the proportion of whole wheat caryopses, and in the processing process, the germ flour, the wheat bran, oil, water, an emulsifier and sugar alcohol are subjected to high-speed shearing emulsification, so that the acid value of the whole wheat cake can be effectively controlled; the acid value of the whole wheat cake in the shelf life is less than 3mg / g; a steaming and baking process is combined with a raw material ratio and a high-speed shearing and emulsifying process, so that the effect addition effect can be achieved, and the acid value of the whole wheat cake in the shelf life is less than 1.5 mg / g; furthermore, the emulsifying effect is enhanced through high-speed shearing, water bath steaming and baking are adopted, heat distribution is more uniform, the product size and the soft characteristic of tissue can be increased, the baking efficiency is improved through steaming and baking, and therefore the hardness of the whole wheat cake is reduced, and the product softness is improved.

Description

technical field [0001] The invention relates to a whole wheat cake and a preparation method thereof, belonging to the technical field of food preparation. Background technique [0002] As people's health awareness increases, more and more consumers prefer lower-fat, whole grains, and lightly processed foods. Whole-grain foods are preferred by more consumers because they are rich in dietary fiber and micronutrients. Whole-wheat food refers to food made from wheat that has not been removed from the bran, which can retain a large amount of vitamins, minerals, and cellulose in the bran, so it has higher nutritional value. Whole-wheat food is mainly made of wheat, but can also be made of barley, oats, etc. Whole-wheat grains are mainly divided into three layers, including the outermost layer of bran, and the inner layer of germ and endosperm. Among the three parts, bran contains the most cellulose and has a rough entrance; the grains are ground and the outer skin is removed to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/02A21D8/06A21D8/02A21D2/16A21D2/18
CPCA21D13/02A21D8/06A21D8/02A21D2/16A21D2/181
Inventor 施永雷谢萍萍李想张丽华郁瑞芬
Owner SHANGHAI LAIYIFEN