Premixed wheat flour for making steamed bread contg. rich dietary fiber, and its prodn. method

A technology of dietary fiber steamed bread and premixed powder, which is applied in food science, baking, dough processing, etc., can solve the problems of steamed bread quality deterioration, achieve the effects of simplifying the production process, enhancing functionality, and increasing specific volume

Inactive Publication Date: 2007-02-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, simply applying almond skin powder to steamed bread instead of wheat flour will lead to deterioration of some steamed bread quality, such as flavor and texture, etc.

Method used

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  • Premixed wheat flour for making steamed bread contg. rich dietary fiber, and its prodn. method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] In the embodiment of the present invention, take medium-gluten wheat flour: 86 parts; almond powder: 5.5 parts; almond skin powder after baking: 6.87 parts; active dry yeast: 1.5 parts; sodium bicarbonate: 0.1 part; : 0.03 parts. Mix evenly in the mixing tank according to the proportion at room temperature, the speed of the mixer is: 100 rpm; then weigh and pack according to the packaging standard, and it is recommended to refrigerate and store to be the finished product of special flour. Refrigeration temperature: 0°C.

[0019] In the embodiment, take premixed powder: 55 parts and warm water: 45 parts, mix evenly, and knead the dough repeatedly before fermentation. The number of times of kneading is preferably 10 times. After kneading, put it in 38 ° C and 80% humidity Ferment in a constant temperature and humidity box for 45 minutes, and the molded steamed bread embryos are placed in a constant temperature and humidity box at 38°C and a humidity of 80% to proof for 1...

Embodiment 2

[0022] In the embodiment of the present invention, take medium-gluten wheat flour: 88 parts; almond powder: 4.5 parts; almond peel powder after baking: 5.87 parts; active dry yeast: 1.5 parts; sodium bicarbonate: 0.1 part; : 0.03 parts. Mix wheat flour, almond flour, roasted almond skin powder, active dry yeast, sodium bicarbonate, and cellulase in a mixing tank in proportion at room temperature. The speed of the mixer is: 110 rpm; Weighing, packaging, it is recommended to store in cold storage is the finished product of special flour. Refrigeration temperature: 2°C.

[0023] In the embodiment, take premixed powder: 60 parts and warm water: 40 parts, mix evenly, and knead the dough repeatedly before fermentation, the number of times of kneading is preferably 11 times, and put it in 38°C and humidity 80% after kneading Ferment in a constant temperature and humidity box for 45 minutes, and the molded steamed bread embryos are placed in a constant temperature and humidity box a...

Embodiment 3

[0026] In the embodiment of the present invention, take medium-gluten wheat flour: 90 parts; almond powder: 3.37 parts; almond peel powder after baking: 5 parts; active dry yeast: 1.5 parts; sodium bicarbonate: 0.1 part; : 0.03 parts. Mix wheat flour, almond flour, roasted almond skin powder, active dry yeast, sodium bicarbonate, and cellulase in a mixing tank at room temperature. The speed of the mixer is 120 rpm; Weighing, packaging, it is recommended to store in cold storage is the finished product of special flour. Refrigeration temperature: 4°C.

[0027] In the embodiment, take premixed powder: 65 parts and warm water: 35 parts, mix evenly, and knead the dough repeatedly before fermentation, the number of times of kneading is preferably 12 times, and put it in 38°C and humidity 80% after kneading. Ferment in a constant temperature and humidity box for 45 minutes, and the molded steamed bread embryos are placed in a constant temperature and humidity box at 38°C and a hum...

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Abstract

A pre-mixed floor containing edible fibers for steamed bread is prepared from wheat flour, almond powder, the powder of roasted almond peel, active dried yeast, sodium bicarbonate and cellulase through proportional mixing, quantitative packing and cold storage.

Description

technical field [0001] The invention relates to a dietary fiber steamed bread premix powder and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Dietary fiber has a unique function in natural food ingredients, and this unique function is caused by many polysaccharide aggregates that make up dietary fiber. Dietary fiber is a nutrient that has been re-recognized in the past ten years, and is called the seventh largest nutrient after protein, fat, sugar, water, minerals, and vitamins. Dietary fiber can mediate a variety of physiological metabolisms by improving the intestinal environment of the human body. It usually has functional properties such as preventing constipation, preventing rectal cancer, preventing obesity and weight loss, and lowering serum cholesterol levels, thereby reducing the incidence of heart disease. [0003] California almond skin powder is the outer skin of California almonds. It is peeled o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/00
Inventor 黄卫宁邹奇波贾春利金亮秀
Owner JIANGNAN UNIV
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