Preparation method of natural yeast bread containing dietary fibers

A natural yeast and dietary fiber technology, applied in the field of natural yeast bread preparation, can solve the problems of bread fermentation time and quality instability, easily affected by growth substrate and environment, and inability to apply mass production, so as to shorten fermentation time, Rich flavor, good taste and mouthfeel

Pending Publication Date: 2022-08-05
ZHEJIANG INM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] However, since natural yeast belongs to natural fermentation and is easily affected by the growth substrate and environment, the fermentation time and quality of the directly used bread are unstable, the fermentation speed is slow, and it cannot be applied to industrial mass production; sales, while focusing on the development of refined noodles, high-sugar, and high-oil products, ignoring the nutritional value of bread itself

Method used

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  • Preparation method of natural yeast bread containing dietary fibers
  • Preparation method of natural yeast bread containing dietary fibers
  • Preparation method of natural yeast bread containing dietary fibers

Examples

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preparation example Construction

[0026] A preparation method of natural yeast dough containing dietary fiber, comprising the following steps:

[0027] Preparation of natural yeast noodle seeds: Mix wheat flour, Lupin seeds, dried fruit liquid seeds and water evenly, and ferment them at 20-28 ℃ to obtain natural yeast noodles;

[0028] Prepare natural yeast seed dough: mix flour, natural yeast seed and sugar with water evenly to obtain natural yeast seed dough, and the dough temperature is 23-25°C;

[0029] Preparation of natural yeast main dough: Mix the raw materials such as natural yeast seed dough, flour, salt, fresh yeast and dietary fiber-containing materials with water, and stir until the dough gluten is completely formed to obtain the natural yeast main dough. 26-28℃;

[0030] A preparation method of a natural yeast dough containing dietary fiber, the Lupin seeds used in the preparation process of the natural yeast noodles are Lupin noodles, and the preparation method is: mixing the previous generatio...

preparation example 1

[0053] Preparation of raisin liquid, the preparation method includes the following steps: after washing the raisins, mix them with water in a ratio of 1:2, then add 2% probiotic liquid, seal and ferment at 20-30°C for 2- For 3 days, stir regularly every day, and stop stirring after reaching the end of fermentation. After the fermentation, smash the raisins to obtain raisin liquid.

[0054] Preparation example of Lupin seeds

preparation example 2

[0056] To prepare Lupin seeds, the preparation method includes the following steps: after mixing the previous generation Lupin noodles, water and wheat flour in a ratio of 1:2.5:2, then adding maltose (honey) with a mass of 0.2% of the weight of the wheat flour, stirring After evenly placing it at 25-30°C for 4-6 hours of fermentation, stop the fermentation when it is near the end of fermentation, the pH at the end of fermentation is 3.6-3.8, and place the fermented Lupin noodles in a low temperature environment for sealing and preservation , the low temperature environment is 4-6 ℃.

[0057] Preparation example of natural yeast raisin noodles

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Abstract

A preparation method of natural yeast bread containing dietary fibers comprises the following steps: firstly, mixing and fermenting flour, a Lubang seed and a dried fruit liquid seed to obtain a natural yeast flour seed; mixing the flour, the natural yeast flour, sugar, water and the like to obtain natural yeast flour dough; mixing the natural yeast seed dough, the flour, the salt, the fresh yeast, the water and the dietary fiber-containing raw materials to obtain natural yeast main dough, and finally forming, fermenting, baking and the like to obtain the dietary fiber-containing natural yeast bread. The natural yeast bread has the advantages that more saccharomycetes, lactic acid bacteria and generated primary and secondary metabolites are contained, the natural yeast bread can be endowed with special flavor and nutritional value, the fermentation speed is high, the fermentation capacity is stable, and acidic substances generated in the fermentation process can inhibit growth of infectious microbes and prolong the shelf life of the bread; the raw materials containing dietary fibers can improve the satiety of the bread.

Description

technical field [0001] The present invention relates to a preparation method of natural yeast bread containing dietary fiber. Background technique [0002] As one of the daily staple foods, bread is consumed by more than 1.8 billion people in the world, and its consumption in China is also increasing year by year. According to statistics, the annual per capita consumption of bread in mainland China is about 2.2kg, which is much lower than that of Japan (45kg) and Taiwan (10kg) with similar eating habits. Therefore, there is still a lot of room for improvement in the consumption level of bakery products in our country. However, with the development of economy and the change of consumption concept, more and more new types of bread products have appeared on the market, such as whole grain bread, gluten-free bread, multigrain bread, etc. In recent years, due to the increasing consumer demand for additive-free, safe and healthy food, the research on natural yeast bread has also...

Claims

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Application Information

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IPC IPC(8): A21D8/04A21D15/00A21D13/062
CPCA21D8/047A21D8/045A21D15/00A21D13/062
Inventor 吴斌余灵恩谷中伟朱立科
Owner ZHEJIANG INM FOOD
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