High-fiber bread and preparation process thereof

Abstract

According to the technical scheme, the high-fiber bread is characterized by comprising the following raw materials in parts by mass: 35-40 parts of black bean powder, 35-40 parts of white kidney bean powder, 5-10 parts of almond powder, 0.5-2 parts of yeast, 2-5 parts of fructo-oligosaccharide, 2-5 parts of inulin, 1-3 parts of soybean dietary fibers, 1-3 parts of soybean protein, 1-3 parts of sunflower seed oil, 0.5-1 part of table salt, 50-60 parts of water and 0.07-0.4 part of an enzyme preparation. The black bean powder and the white kidney bean powder are adopted to replace wheat flour, the almond powder, the soybean dietary fibers and other fiber-rich raw materials are combined, and the components are beneficial to increasing intestinal tract movement, promoting the health of a digestive system, preventing constipation and maintaining the stability of the blood sugar level. The high-fiber diet can also help to control body weight because fibers can increase satiety and reduce the total food intake; meanwhile, the materials do not contain wheat flour, gluten, carbon water and carbohydrates in the bread are reduced, and therefore special crowds such as diabetics or gluten allergy people can eat the bread trustingly and healthily.

Description

Technical Field

[0001] The invention relates to the technical field of food production, and in particular to high-fiber bread and a preparation process thereof. Background Art

[0002] High-fiber bread is a food made with high-fiber flour as the main raw material. This kind of bread has a soft and elastic taste and is the best choice for breakfast and snacks. In addition to high-fiber flour, some high-fiber breads are also made with whole wheat flour or mixed with a variety of natural grains (such as rye, oats, soybeans, etc.) to increase its fiber content and nutritional value to meet the needs of modern people for healthy diets.

[0003] Existing high-fiber bread is mainly made by fermenting wheat flour. Although the existing high-fiber bread has reduced white sugar or added oligofructose or inulin to reduce the intestinal absorption of sugar, thereby reducing the blood sugar content of the human body to be suitable for consumption by diabetic patients, wheat flour contains a large amount of carbohydrates, which will eventually be broken down into glucose and absorbed by the human body after digestion. Therefore, it is still not suitable for diabetic patients or people who are losing weight to consume too much. At the same time, wheat flour contains gluten and cannot be consumed by special groups such as people who are allergic to gluten. Summary of the invention

[0004] The invention provides a high-fiber bread and a preparation process thereof, which solves the problem that the existing high-fiber bread contains carbohydrates and gluten and is inedible to special groups of people.

[0005] To achieve the above-mentioned purpose, the technical solution adopted by the present invention is: a high-fiber bread, comprising the following raw materials in parts by weight: 35-40 parts of black bean powder, 35-40 parts of white kidney bean powder, 5-10 parts of almond powder, 0.5-2 parts of yeast, 2-5 parts of oligofructose, 2-5 parts of inulin, 1-3 parts of soybean dietary fiber, 1-3 parts of soybean protein, 1-3 parts of sunflower oil, 0.5-1 parts of salt, 50-60 parts of water, and 0.07-0.4 parts of enzyme preparation.

[0006] The present invention is further configured to further include 0.5-1.8 parts of xylo-oligosaccharide.

[0007] The present invention is further configured such that the black bean powder and the white kidney bean powder have the same mass fractions.

[0008] The present invention is further configured such that, during the preparation process, 40 portions of the black bean powder and the white kidney bean powder are each used, and 3 portions of the soybean dietary fiber are used.

[0009] The present invention is further configured such that, during the preparation process, 37.5 portions of the black bean powder and the white kidney bean powder are each used, 10 portions of the almond powder are used, and 3 portions of the soy protein are used.

[0010] A preparation process of high-fiber bread, the steps are as follows: S1. Dissolve yeast: Take about 5 parts of water, then dissolve the yeast in the water and let it stand for 10-15 minutes to activate the yeast until the yeast starts to foam and get yeast liquid; S2, mixing dry raw materials: black bean powder, white kidney bean powder, almond powder, soybean dietary fiber, soybean protein, oligofructose, inulin, oligoxylose and salt are uniformly mixed to obtain a dry material mixture; S3, adding the remaining water and sunflower oil to the dry material mixture obtained in S2, and adding the yeast solution in S1, and then stirring with a mixer to obtain a smooth and elastic dough; S4, after waiting for the dough obtained in S3 to form a preliminary grid structure, adding an enzyme preparation; S5, fermentation: put the dough with enzyme preparation into a container coated with oil, cover with plastic wrap, and then ferment for 60-90 minutes; S6, shaping and secondary fermentation: Take out the fermented dough, gently deflate and shape it into the required shape, then put it into a baking tray and perform secondary fermentation for 30-40 minutes to allow the dough to expand again; S7. Baking: Preheat the oven to 180-200°C, then put the dough into the oven and bake for 20-25 minutes until the surface of the bread is golden and the inside is fully cooked to obtain a shaped bread.

[0011] The present invention is further configured such that, in S1, the water temperature is maintained at 35-40°C.

[0012] The present invention is further configured such that, in S2, firstly, black bean powder, white kidney bean powder, soybean dietary fiber, soybean protein, oligofructose, inulin, oligoxylose and salt are uniformly mixed, and then almond powder is added thereto and stirring is continued until all materials are fully mixed.

[0013] The present invention is further configured such that when the mixer is used to mix the dough in S3, the mixer first mixes the dough at a speed of 200 r / min for 10 minutes to make it uniform, and then gradually increases the speed until it is mixed at a speed of 600 r / min for 5 minutes.

[0014] The present invention is further configured such that, when baking in S7, steam can be sprayed into the oven or a bowl of hot water can be placed at the bottom of the oven to steam bake the bread.

[0015] In summary, the beneficial effects of the present invention are: Compared with the prior art, in this application, black bean flour and white kidney bean flour are used to replace wheat flour, combined with fiber-rich raw materials such as almond flour and soybean dietary fiber. These ingredients help increase intestinal motility, promote the health of the digestive system, prevent constipation, and help maintain stable blood sugar levels. A high-fiber diet can also help control weight because fiber can increase satiety and reduce overall food intake; at the same time, the material does not contain wheat flour, which reduces the gluten and carbon water and carbohydrates in bread, so that special groups such as diabetics or gluten allergies can also eat it safely and healthily.

[0016] At the same time, almond powder is added to the bread. Almond powder is rich in monounsaturated fatty acids, protein, fiber, and multiple vitamins and minerals, which helps to improve the nutritional value of food. Although almond powder does not contain gluten protein, it can be used as a filler or thickener to form a certain structural support in the dough. Adding it together with other dry materials helps to build a stable network structure at the beginning of dough mixing. With the enzyme preparation added during the bread fermentation process, it can catalyze the protein cross-linking reaction in the dough and help form a tighter and more stable network structure, thereby improving the elasticity and toughness of the dough. Especially for low-gluten dough such as black bean flour and white kidney bean flour, the addition of enzyme preparations can significantly improve the structural stability of the dough, thereby ensuring that the bread produced has the elasticity and taste of bread made from wheat flour or high-gluten flour. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a flow chart of the preparation process of this embodiment. DETAILED DESCRIPTION

[0018] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of the present invention. Embodiment 1:

[0019] like Figure 1 As shown, this embodiment discloses a high-fiber bread, which comprises the raw materials disclosed in Table 1: Table 1 raw material Gluten content Sugar Content Fiber Content Black bean powder none Low (from natural sugars) high White Kidney Bean Flour none Low (from natural sugars) high Almond flour none Low (from natural sugars) middle yeast none Trace amounts (a small amount of sugar may be produced during the fermentation process) none Fructo-oligosaccharides none High (added as a sweetener) none Inulin none Low (but sweet, not traditional sugars) High (as dietary fiber) Soybean dietary fiber none none high Soy protein none None (but may contain trace amounts of naturally occurring sugars) Low Sunflower Oil none none none salt none none none water none none none Enzyme preparations none none none Xylo-oligosaccharide none Low (but sweet, not traditional sugars) Moderate to high (as a dietary fiber supplement) total Low or None Medium to high (depending on the amount of oligofructose added and the natural sugar content of other ingredients) High (mainly from beans, inulin, soy dietary fiber and xylo-oligosaccharides) As can be seen from Table 1, the main ingredients of bread include black bean flour, white kidney bean flour, inulin, soy dietary fiber and xylo-oligosaccharides. These ingredients are rich in dietary fiber and play an important role in promoting intestinal health, preventing constipation, controlling weight and reducing the risk of cardiovascular diseases.

[0020] At the same time, these ingredients do not contain common gluten-containing ingredients such as wheat flour, so they are suitable for people with gluten intolerance or allergies, avoiding digestive discomfort or allergic reactions caused by gluten.

[0021] At the same time, although the formula contains sweeteners such as oligofructose and inulin, their sugar content is relatively low, and oligofructose is a prebiotic that is usually not directly digested and absorbed by the human body. Instead, it is specifically metabolized and utilized by probiotics in the intestines and converted into a nutrient source to promote their growth and reproduction. Since oligofructose cannot be converted into monosaccharides (such as glucose) in the human body, it does not cause fluctuations in blood sugar levels and changes in insulin, and has little effect on blood sugar. At the same time, by controlling the natural sugar content of other raw materials, this bread can achieve a low-sugar or sugar-controlled effect, which is suitable for people who need to control their sugar intake. A high-fiber diet can also help maintain blood sugar stability and reduce postprandial blood sugar fluctuations, which is especially beneficial for diabetic patients and more suitable for diabetic patients.

[0022] Among them, for each raw material, 35-40 portions of black bean flour and white kidney bean flour are required, and the mass portions of the two are the same when making bread; Within this range, black bean flour not only significantly increases the fiber content of bread and promotes intestinal health, but also provides rich protein, iron, calcium and other minerals and vitamins. These nutrients together enhance the nutritional value of bread, making every bite of bread healthier. At the same time, the unique bean aroma and color of black bean flour also add flavor and visual appeal to bread.

[0023] Similar to black bean flour, white kidney bean flour also greatly increases the fiber content of bread and provides a variety of nutrients. Its delicate texture further improves the softness and taste of bread, making it easier to chew and digest. When used in combination with black bean flour, the two work together to make the bread more nutritious and unique in flavor.

[0024] The ratio of black bean flour and white kidney bean flour is the same, which not only ensures the balanced distribution of nutrients in the bread and provides comprehensive nutritional support for consumers, but also enhances the overall flavor of the bread by enhancing the taste and unique bean aroma. At the same time, the rich dietary fiber helps promote intestinal health, increase satiety, and thus help with weight management.

[0025] Almond flour is rich in unsaturated fatty acids and proteins, which can improve the nutritional value of bread; at the same time, its unique nutty aroma also adds flavor to the bread. 5-10 parts of almond flour in this range can also make the bread softer and more delicious. Although almond flour does not contain gluten protein, it can be used as a filler or thickener to form a certain structural support in the dough. The mass fraction of almond flour between 5-10 parts can be effectively combined with other dry materials, which helps black bean flour and white kidney bean flour with less gluten content to start building a stable network structure at the beginning of dough mixing. This can make the bread have a certain elasticity and chewiness after production, so as to offset the fact that the bread does not contain high-gluten protein due to the lack of high-gluten flour or wheat flour in the bread, resulting in the bread being too soft and inelastic. Among them, the mass fraction of almond flour can be adjusted according to the consumer's habit of the taste of bread.

[0026] The yeast content in the range of 0.5-2 parts can avoid the sour taste of bread caused by too much yeast, and can effectively promote the fermentation process of bread, producing enough carbon dioxide and alcohol to expand the dough. This makes the bread soft and porous after baking, and gives it a unique soft taste and aroma.

[0027] Oligofructose and inulin are sweeteners that cannot be directly digested and absorbed by the human body. They can replace white sugar to provide sweetness to bread and can serve as food for beneficial intestinal bacteria, promoting the growth and reproduction of beneficial bacteria. The combined addition of these two prebiotics can form a richer prebiotic combination, providing more nutritional support for the intestines, thereby enhancing the intestinal health benefits of bread. Prebiotics also produce unique flavor substances during the fermentation process, making the bread taste richer. In addition, they also have a certain moisturizing effect, which helps to delay the aging of bread.

[0028] At the same time, inulin also has the potential to regulate blood sugar and blood lipids, making bread more suitable for people who need to control blood sugar and blood lipids.

[0029] The soy dietary fiber and soy protein added to bread can further increase the dietary fiber and protein content of bread, while also improving the taste and texture of bread, making the bread softer; as a high-quality plant protein source, soy protein provides high-quality protein for bread. This helps to improve the nutritional value of bread and improve its texture and taste. At the same time, soy protein also has the potential to lower cholesterol and enhance immunity, further improving the nutritional value of bread.

[0030] At the same time, soybean dietary fiber has good water retention and expansion properties, which can improve the texture and taste of the dough; while soybean protein is a high-quality source of plant protein, which can supplement the amino acids needed by the human body. The balanced combination of the two can ensure that the dough reaches the best state in terms of nutrition and taste.

[0031] At the same time, 1-3 portions of soy dietary fiber and soy protein can ensure the quality of bread while taking into account nutritional value, process feasibility and cost control. Adding too much will lead to a waste of nutrients and even have an adverse effect on the texture and taste of the bread. For example, too much dietary fiber may make the bread too rough and affect the taste; too much protein may make the dough too tight and difficult to ferment and bake; adding too much or too little soy dietary fiber and soy protein may affect the key indicators of the dough such as fermentation performance, viscosity and elasticity, and thus affect the final quality of the bread.

[0032] Through experiments and accumulation of practical experience, it was determined that the range of 1-3 servings can improve production efficiency and yield while ensuring the quality of bread.

[0033] The addition of sunflower oil in the formula provides bread with healthy nutrients such as unsaturated fatty acids and vitamin E. These ingredients not only improve the nutritional value of bread but also make it softer and more delicious. At the same time, sunflower oil also has a certain antioxidant effect, which helps to extend the shelf life of bread.

[0034] 0.5-1 portion of table salt can increase the elasticity and toughness of the dough, making the bread taste better; it can also serve as a seasoning to enhance the flavor of food.

[0035] Water is one of the indispensable ingredients in bread making. It acts as a solvent to dissolve various ingredients and promote the formation of dough. At the same time, water also participates in the formation of gluten and the fermentation process, which has an important impact on the texture and taste of the final bread. Since black bean flour and white kidney bean flour have strong water absorption, 50-60 parts of water can prevent the dough from being too dry or too wet, so that the dough can be better fermented and baked at this water-powder ratio, avoiding too much water, which may make the dough too sticky and difficult to operate, and affect the fermentation effect of the dough, or too little water, which may make the dough too dry and lack elasticity, resulting in a poor taste of the bread.

[0036] Enzyme preparations can catalyze the chemical reactions between proteins in the dough to form a more compact and stable network structure. This structure can enhance the elasticity and toughness of the dough, improve the structural stability of the dough, and make the internal structure of the bread more delicate, soft and elastic. At the same time, enzyme preparations can help retain and enhance the original nutrients in the dough by improving the fermentation and baking process of the dough.

[0037] There is also a synergistic effect between enzyme preparations and yeast. Yeast breaks down sugar in the dough to produce carbon dioxide and alcohol, which makes the dough expand. Enzymes can catalyze chemical reactions in the dough, such as the decomposition of starch and the cross-linking of proteins, thereby further improving the fermentation performance and texture of the dough. The synergistic effect of the two can accelerate the fermentation process, making the dough softer and more delicious, improving the fermentation efficiency and making the bread taste better.

[0038] In the process of making dough, the amount of enzyme preparation added is usually between 0.1% and 0.5% of the total mass of the dough. Between 0.07 and 0.4 parts can effectively catalyze the fermentation process of the dough and improve its texture. At the same time, it can also delay the aging process of bread and extend its shelf life. This makes the bread more durable and portable while remaining soft and delicious; glucose oxidase can be used as the enzyme preparation, which can significantly enhance the dough strength and improve the color of the bread.

[0039] And xylooligosaccharides have significant advantages and effects in promoting intestinal health, controlling blood sugar, providing balanced nutrition, and improving metabolism.

[0040] For example, oligoxylose is a functional oligosaccharide with a powerful bifidobacterial factor function, which can selectively promote the proliferation of probiotics such as bifidobacteria in the intestine. This proliferation effect is nearly 20 times that of other polymeric sugars, which helps to optimize the structure of intestinal flora; it can lower the pH value of the intestine, inhibit the growth of harmful bacteria, and make probiotics occupy a dominant position in the intestine, thereby reducing the invasion of harmful bacteria on the intestine; it can promote intestinal peristalsis, increase the wetness of feces, and maintain a certain osmotic pressure, thereby effectively preventing constipation. At the same time, it has a strong adsorption capacity for pathogens such as Escherichia coli and Enterococcus, which can prevent these pathogens from clustering in the intestine, achieving the purpose of preventing diarrhea, thereby improving intestinal health.

[0041] Although oligoxylose is not directly digested and absorbed by the human body, it can provide a nutrient source for probiotics in the intestines, indirectly improving the overall nutritional value of food. It works synergistically with other ingredients such as soy dietary fiber to further enhance the dietary fiber content of bread, which helps control body weight and blood sugar levels.

[0042] Moreover, xylooligosaccharides and high-fiber ingredients such as black bean powder and white kidney bean powder can play different physiological roles in the intestines. The synergistic effect between them is mainly reflected in the improvement of the intestinal microecological environment, the increase of nutritional value, the improvement of taste and texture, and the extension of shelf life. These effects work together on the food carrier of bread, making the bread have higher health value while maintaining its delicious taste.

[0043] At the same time, xylooligosaccharides have a certain antioxidant effect, which can prevent the oxidation of lipids in food, thereby extending the shelf life of food. When used together with high-fiber ingredients, this antioxidant effect can be further enhanced, thereby extending the shelf life of bread. Embodiment 2:

[0044] Based on the formula of Example 1, 40 parts of black bean powder and white kidney bean powder are taken, and 3 parts of soybean dietary fiber are taken. The proportion table is shown in the following Figure 2 Table 2 Ingredient name Mass fraction range (Example 1) Embodiment 2 Black bean powder 35-40 servings 40 servings White Kidney Bean Flour 35-40 servings 40 servings Almond flour 5-10 servings - yeast 0.5-2 servings - Fructo-oligosaccharides 2-5 servings - Inulin 2-5 servings - Soy dietary fiber 1-3 servings 3 servings Soy protein 1-3 servings - Sunflower Oil 1-3 servings - salt 0.5-1 serving - water 50-60 servings - Enzyme preparations 0.07-0.4 parts - Xylo-oligosaccharide 0.5-1.8 servings - The above formula strengthens the high fiber in bread. This ratio significantly increases the dietary fiber content in bread, helps promote intestinal health, enhances satiety, and may be beneficial for controlling blood sugar and cholesterol levels. On the basis of the above, flaxseed powder can also be added to the bread, which is not only rich in dietary fiber, but also rich in Omega-3 fatty acids, which can further enhance the nutritional value of bread while increasing its unique nutty flavor. Embodiment three:

[0045] Based on the formula of Example 1, 37.5 parts of black bean powder and white kidney bean powder, 10 parts of almond powder, and 3 parts of soy protein are taken. The proportion table is shown in Figure 3 below. Table 3 Ingredient name Mass fraction range (Example 1) Embodiment 3 Black bean powder 35-40 servings 37.5 servings White Kidney Bean Flour 35-40 servings 37.5 servings Almond flour 5-10 servings 10 servings yeast 0.5-2 servings - Fructo-oligosaccharides 2-5 servings - Inulin 2-5 servings - Soy dietary fiber 1-3 servings 3 servings Soy protein 1-3 servings 3 servings Sunflower Oil 1-3 servings - salt 0.5-1 serving - water 50-60 servings - Enzyme preparations 0.07-0.4 parts - Xylo-oligosaccharide 0.5-1.8 servings - This ratio is designed to increase the protein content of bread and is suitable for people who need to increase their protein intake. The addition of almond flour not only increases protein, but also enriches the flavor and taste. However, high-protein formulas may affect the fermentation speed and final volume of the dough, so the amount of yeast and water needs to be adjusted appropriately. On the basis of the above, quinoa can also be added, which is a high-protein, low-GI (glycemic index) food. Its unique taste and nutritional value can further improve the overall quality of bread. Embodiment 4:

[0046] In order to prepare the high-fiber bread in Examples 1-3, the present application provides a preparation process of high-fiber bread, such as Figure 1 As shown, the steps are as follows: S1. Dissolve yeast: Take about 5 parts of water, then dissolve the yeast in warm water at a temperature of 35-40℃, and let it stand for 10-15 minutes to activate the yeast until the yeast starts to foam and obtain yeast liquid; In warm water at 35-40℃, the yeast can be fully activated, thereby increasing the softness of the dough after fermentation and improving the taste of the bread.

[0047] S2, mixing dry raw materials: black bean powder, white kidney bean powder, almond powder, soybean dietary fiber, soybean protein, oligofructose, inulin, oligoxylose and salt are uniformly mixed to obtain a dry material mixture; During the mixing process, first mix the black bean powder, white kidney bean powder, soy dietary fiber, soy protein, oligofructose, inulin, oligoxylose and salt evenly, then add the almond powder and continue stirring until all the ingredients are fully mixed.

[0048] Adding almond flour after all other dry ingredients are evenly mixed ensures that it is evenly mixed with the other dry ingredients and thus evenly distributed throughout the dough. This helps the nutrients and flavors in the almond flour to be fully utilized during the baking process; and adding it together with other dry ingredients helps to build a stable network structure at the beginning of dough mixing.

[0049] At the same time, almond flour has a unique nutty aroma and sweetness. If it is added in the late stage of dough mixing or during fermentation, some of the flavor may be lost due to over-mixing or fermentation. Therefore, adding it as soon as possible after the initial formation of the dough can maximize the retention of the flavor of almond flour; and if it is added alone during the dough mixing process, it may form lumps due to uneven mixing. This will not only affect the texture and taste of the dough, but may also affect the final quality of the bread. Therefore, adding it together with other dry ingredients can avoid this situation.

[0050] S3, adding the remaining water and sunflower oil to the dry material mixture obtained in S2, and adding the yeast solution in S1, and then stirring with a mixer to obtain a smooth and elastic dough; When using a mixer to mix the dough, first let the mixer mix at 200 r / min for 10 minutes to mix evenly, then gradually increase the speed to 600 r / min for 5 minutes.

[0051] You can use low-speed mixing at the beginning. After all the ingredients are basically mixed evenly, gradually increase the mixing speed to better develop the gluten, improve the elasticity of the dough, and give it a stable supporting structure.

[0052] S4, after waiting for the dough obtained in S3 to form a preliminary grid structure, adding an enzyme preparation; After the flour materials are mixed with water, yeast, etc. to form dough through the above steps, you can wait for a period of time (such as when the dough begins to form a preliminary network structure) before adding the enzyme preparation. The advantage of doing so is that the amount of enzyme preparation can be adjusted according to the actual situation of the dough to avoid excessive addition. At the same time, the dough already has a certain stability and can better withstand the changes brought about by the enzyme preparation.

[0053] S5, fermentation: put the dough with enzyme preparation into a container coated with oil, cover with plastic wrap, and then ferment for 60-90 minutes; S6. Shaping and secondary fermentation: Take out the fermented dough, gently deflate and shape it into the desired shape, then put it into a baking tray and allow it to ferment for a second time for 30-40 minutes to allow the dough to expand again. During this process, be gentle to avoid destroying the bubble structure inside the dough, which helps to maintain the softness of the bread.

[0054] S7. Baking: Preheat the oven to 180-200°C, then put the dough into the oven and bake for 20-25 minutes until the surface of the bread is golden and the inside is fully cooked. Before baking, preheat the oven to ensure that the bread is immediately and evenly heated when it is put into the oven.

[0055] Before baking, spray steam into the oven or place a bowl of hot water at the bottom of the oven to steam bake the bread. This helps the bread form a crispy crust while keeping the inside soft. Then during the baking process, judge whether the bread is cooked by observing its color and listening to the sound when tapping the bottom.

[0056] Through the above-mentioned method and steps for making bread, the softness of high-fiber bread can be effectively improved to increase the taste and texture of the bread, making it more in line with the preferences of most people.

[0057] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the design concept of the present invention should be included in the protection scope of the present invention.

Claims

1. A high-fiber bread, characterized in that: The invention comprises the following raw materials in parts by weight: 35-40 parts of black bean powder, 35-40 parts of white kidney bean powder, 5-10 parts of almond powder, 0.5-2 parts of yeast, 2-5 parts of oligofructose, 2-5 parts of inulin, 1-3 parts of soybean dietary fiber, 1-3 parts of soybean protein, 1-3 parts of sunflower oil, 0.5-1 parts of salt, 50-60 parts of water and 0.07-0.4 parts of enzyme preparation.

2. The high-fiber bread according to claim 1, characterized in that: It also includes 0.5-1.8 parts of xylo-oligosaccharide.

3. A high-fiber bread according to claim 1 or 2, characterized in that: The black bean powder and the white kidney bean powder have the same mass fraction.

4. The high-fiber bread according to claim 3, characterized in that: During the preparation process, 40 portions of the black bean powder and the white kidney bean powder are each used, and 3 portions of the soybean dietary fiber are used.

5. The high-fiber bread according to claim 3, characterized in that: During the preparation process, 37.5 portions of the black bean flour and white kidney bean flour are each used, 10 portions of the almond flour are used, and 3 portions of the soy protein are used.

6. A process for preparing high-fiber bread, used for preparing the high-fiber bread according to any one of claims 1 to 5, characterized in that: Here are the steps: S1. Dissolve yeast: Take about 5 parts of water, then dissolve the yeast in the water and let it stand for 10-15 minutes to activate the yeast until the yeast starts to foam and get yeast liquid; S2, mixing dry raw materials: black bean powder, white kidney bean powder, almond powder, soybean dietary fiber, soybean protein, oligofructose, inulin, oligoxylose and salt are uniformly mixed to obtain a dry material mixture; S3, adding the remaining water and sunflower oil to the dry material mixture obtained in S2, and adding the yeast solution in S1, and then stirring with a mixer to obtain a smooth and elastic dough; S4, after waiting for the dough obtained in S3 to form a preliminary grid structure, adding an enzyme preparation; S5, fermentation: put the dough with enzyme preparation into a container coated with oil, cover with plastic wrap, and then ferment for 60-90 minutes; S6, shaping and secondary fermentation: Take out the fermented dough, gently deflate and shape it into the required shape, then put it into a baking tray and perform secondary fermentation for 30-40 minutes to allow the dough to expand again; S7. Baking: Preheat the oven to 180-200°C, then put the dough into the oven and bake for 20-25 minutes until the surface of the bread is golden and the inside is fully cooked to obtain a shaped bread.

7. The process for preparing high-fiber bread according to claim 6, characterized in that: In S1, the water temperature should be maintained at 35-40℃.

8. The process for preparing high-fiber bread according to claim 6, characterized in that: In S2, firstly, black bean powder, white kidney bean powder, soybean dietary fiber, soybean protein, oligofructose, inulin, oligoxylose and salt are mixed evenly, and then almond powder is added and stirred until all the materials are fully mixed.

9. The process for preparing high-fiber bread according to claim 6, characterized in that: When the mixer is used to mix the dough in S3, the mixer first mixes the dough at a speed of 200 r / min for 10 minutes to make it uniform, and then gradually increases the speed to 600 r / min for 5 minutes.

10. The process for preparing high-fiber bread according to claim 6, characterized in that: When baking in the S7, you can steam the bread by injecting steam into the oven or placing a bowl of hot water at the bottom of the oven.

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