High protein nutritious bread containing degreased walnut powder and its production method

A high-protein, production method technology, applied in the direction of baked food with modified ingredients, etc., can solve the problems of product rheological properties and sensory quality effects, and achieve the effects of improving texture and taste, increasing content, and increasing nutrition.

Inactive Publication Date: 2006-09-27
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the protein in defatted walnut flour is not gluten, and adding it to flour will dilute the wheat gluten, which will affect the rheological properties and sensory qualities of the product

Method used

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  • High protein nutritious bread containing degreased walnut powder and its production method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] In the embodiment of the present invention, wheat flour: 50.9994% by weight; defatted walnut powder: 3% by weight; granulated sugar: 11% by weight; milk powder: 2% by weight; yeast: 0.8% by weight; improver: 0.4% by weight; Water: 6% by weight; Egg: 15% by weight; Butter: 10% by weight; Salt: 0.8% by weight; Phospholipase: 0.0006% by weight.

[0022] In the present invention, phospholipase is dissolved in an appropriate amount of water to prepare an enzyme solution, the solution concentration is: 3% by weight, and placed in a constant temperature incubator at 28°C for activation; wheat flour, defatted walnut powder, granulated sugar, milk powder, salt, yeast, and improved Add the agent into the noodle mixer and stir at a slow speed for 1 minute; add eggs and whip at a slow speed for 1 minute; add water (the remaining part of the enzyme solution), and continue to whip for 2 minutes; add the activated phospholipase solution and continue to slowly Beat at high speed for 8 ...

Embodiment 2

[0024] In the embodiment of the present invention, wheat flour is 46% by weight; almond skin powder is 6% by weight; active gluten powder is 0.7% by weight; sugar is 10% by weight; milk powder is 1.5% by weight; yeast is 0.6% by weight %; improver: 0.4% by weight; water: 6% by weight; egg: 18% by weight; butter: 10% by weight; salt: 0.8% by weight.

[0025] In the present invention, phospholipase is dissolved in an appropriate amount of water to prepare an enzyme solution, the solution concentration is: 4% by weight, and placed in a constant temperature incubator at 30°C for activation; wheat flour, defatted walnut powder, granulated sugar, milk powder, salt, yeast, and improved Add the agent into the noodle mixer and stir for 1 minute at a slow speed; add eggs and beat for 2 minutes at a slow speed; add water, continue to beat for 2 minutes at a slow speed, add the activated phospholipase solution, continue to beat for 9 minutes at a slow speed, and then Beat at medium speed ...

Embodiment 3

[0027] In the embodiment of the present invention, wheat flour: 46.5% by weight; defatted walnut powder: 4.5% by weight; sugar: 10% by weight; milk powder: 1.5% by weight; yeast: 0.8% by weight; improver: 0.4% by weight; Water: 5.7992% by weight; Egg: 20% by weight; Butter: 10% by weight; Salt: 0.5% by weight; Phospholipase: 0.0008% by weight.

[0028] In the present invention, the phospholipase is dissolved in an appropriate amount of water to prepare a solution, the concentration of the solution is: 5% by weight, and it is placed in a constant temperature incubator at 32°C to be activated for use; wheat flour, defatted walnut powder, granulated sugar, milk powder, salt, yeast, and improver Add to the noodle mixer and stir at a slow speed for 1 minute; add eggs and beat at a slow speed for 2 minutes; add water (the remaining part of the enzyme solution), continue to beat at a slow speed for 2 minutes, add the activated phospholipase solution, and continue to stir at a slow spe...

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PUM

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Abstract

The present invention belongs to the field of food processing technology. The production process of high protein nutritious bread containing defatted walnut powder includes the following steps: dissolving phosphatidase in water to compound enzyme solution and activating; stirring wheat flour, defatted walnut powder, sugar, milk powder, salt, yeast and improver slowly in a dough mixer; adding water via stirring; adding phosphatidase solution and stirring in gradually increased speed to obtain tough dough; adding butter while stirring in changed speed until the dough can form thin sheet; relaxing, cutting, forming, leavening and roasting. Adding defatted walnut powder into the bread material can raise the protein content in bread and increase the nutritious matter and fragrancy; and adding phosphatidase can increase the specific volume of bread and improve the texture and taste of bread.

Description

technical field [0001] The invention relates to a high-protein nutritious bread containing defatted walnut powder and a production method thereof. Specifically, by replacing part of wheat flour with defatted walnut powder, the protein content in the product can be increased, and the texture and taste of the product can be improved. The field of food processing technology. Background technique [0002] In today's society, consumers pay more and more attention to dietary health. People not only have higher and higher requirements for the flavor and taste of food, but also pay more attention to the nutritional and functional properties of food. [0003] Walnut is a food ingredient rich in nutrition. Walnut kernel has the characteristics of "medicine and food from the same source" and has extremely high nutritional health and pharmacological effects. It contains about 17-27% protein and 60-70% fat. The total amount of oleic acid, linoleic acid, linolenic acid and arachidic acid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06
Inventor 邹奇波黄卫宁贾春利
Owner JIANGNAN UNIV
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