A dietary fiber-enriched dough having improved frozen quality and a method for preparing the same
By using steam explosion treatment and warm water stirring to prepare dough rich in dietary fiber, the problem of grain processing by-products being difficult to break was solved, and the freeze-thaw stability of the dough and the texture of the bread were improved.
Patent Information
- Application Number
- CN202311118982.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2023-08-31
- Publication Date
- 2025-12-05
- Estimated Expiration
- 2043-08-31
AI Technical Summary
The high content of insoluble dietary fiber in grain processing byproducts makes them difficult to break down, affecting the flavor, sensory qualities, and texture of food. Existing pretreatment methods have adverse effects on this.
By using steam explosion technology to process grain processing byproducts and controlling moisture content, pressure, and time, dough rich in soluble dietary fiber is prepared. Combined with warm water mixing and proofing steps, a stable gluten protein network is formed.
It improves the freeze-thaw stability and texture of dough, reduces moisture migration during freeze-thaw processes, and enhances the color and texture of bread, thus possessing good application value.
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Figure CN117121933B_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application belongs to the technical field of food processing, and particularly relates to a dietary fiber-rich dough capable of improving frozen quality and a preparation method thereof. BACKGROUND
[0002] Grain processing by-products are agricultural by-products with high yield, high accumulation and high nutritional value. In traditional production and application, they are mostly used as feed. In recent years, with consumers paying more and more attention to healthy diet, the deep processing, comprehensive utilization and re-addition demand of grain processing by-products have significantly increased, and various whole grain breads, biscuits, cereals and other products have appeared on the market. However, due to the high content of insoluble dietary fiber in grain processing by-products, they are not easy to break, and have poor palatability. The addition of grain processing by-products during production will have adverse effects on food flavor, sensory quality, texture and other aspects.
[0003] In order to improve the negative effects of grain processing by-products in application, physical, chemical, biological processing and various synergistic means are often used for pretreatment. Among them, steam explosion technology can effectively break the anti-extraction barrier of nutrients in material cells, has short processing time, high thermal conversion efficiency and higher consistency of material processing.
[0004] Studies have shown that steam explosion treatment improves the release rate of phenolic substances in wheat bran and improves the antioxidant properties of the product. It can also destroy the phytic acid anti-nutritional factors in wheat bran, and the degradation rate of phytic acid under the best process reaches 87%. The applicant's previous research shows that steam explosion treatment makes dry wheat bran and bean dregs raw materials more easily and uniformly broken, and the soluble dietary fiber content is increased by more than 50%. The addition of an appropriate amount of soluble dietary fiber can capture the water in the dough and improve the processing performance of the dough. At the same time, after the content of soluble dietary fiber is increased, the dough stability is improved by the interaction with gluten protein. SUMMARY
[0005] The purpose of the present application is to provide a dietary fiber-rich dough capable of improving frozen quality and a preparation method thereof to solve the problems in the prior art. The pretreatment method of the present application is green, safe and efficient, the product formula is simple, the preparation process is simple, the dietary fiber-rich dough produced can effectively reduce the water migration during the freeze-thaw process, maintain the gluten protein structure, and the subsequently developed dietary fiber-rich bread and other products have soft color, fine and uniform texture, good taste, and good application value.
[0006] The purpose of the present application is achieved by the following technical scheme:
[0007] The present application relates to a dietary fiber-rich dough capable of improving frozen quality, which comprises the following components in weight ratio:
[0008]
[0009] Preferably, the steam exploded grain processing by-product is obtained by steam explosion treatment of a grain processing by-product. Specifically, the grain processing by-product is added into a steam explosion cylinder, saturated water vapor (100℃) is then introduced and pressurized to perform steam explosion treatment, and then depressurized and recovered to obtain the steam exploded grain processing by-product.
[0010] Preferably, the grain processing by-product comprises one or more of wheat bran, rice bran, and soybean dreg.
[0011] Preferably, during the steam explosion treatment, water is added to the grain processing by-product to have a moisture content of 10-40%. Controlling the moisture content of the material during the steam explosion treatment can affect the steam explosion efficiency.
[0012] Preferably, the steam explosion treatment has a steam explosion pressure of 0.5-2.5 MPa and a steam explosion time of 60-180 s. If the pressure is too low and the time is too short, the active substances are not sufficiently released. If the pressure is too high and the time is too long, Maillard reaction harmful products are easily generated, resulting in a bitter taste and an unpleasant flavor.
[0013] Preferably, the obtained steam exploded grain processing by-product is further dried at 50-80℃ for 6-8 h and then crushed. After the crushing treatment, the product is sieved through an 80-120 mesh sieve.
[0014] Preferably, the steam exploded grain processing by-product accounts for 10-25% of the mass of the base flour. If the amount of wheat bran added in the re-addition flour is too low, the functional properties of the wheat flour are not significantly improved. If the amount of wheat bran added is too high, the gluten protein network structure collapses significantly, and the product quality decreases significantly.
[0015] Preferably, the temperature of the warm water is 35-50℃.
[0016] The application also provides a preparation method of a dietary fiber-enriched dough with improved frozen quality. The method comprises the following steps:
[0017] S1, adding the steam exploded grain processing by-product into wheat flour to prepare a base flour;
[0018] S2, uniformly mixing the base flour prepared in step S1 with dry yeast, white granulated sugar, vital wheat gluten, and butter, and fully stirring with warm water to obtain a dough raw material;
[0019] S3, kneading and shaping the dough raw material prepared in step S2, and then obtaining a dietary fiber-enriched dough after proofing.
[0020] Preferably, in step S2, the stirring is performed in a dough mixer at a speed of 80-120 rpm / min for 8-12 min, and then at a speed of 200-250 rpm / min for 1-3 min.
[0021] Preferably, the time of the leavening in step S3 is 50-80 min.
[0022] Compared with the prior art, the present application has the advantages of:
[0023] (1) In the dietary fiber-enriched dough system capable of improving the frozen quality of the present application, the wheat bran is prone to Maillard reaction under the steam explosion high-temperature high-pressure condition, and the reaction degree is crucial to its color, flavor, functional properties and safety, and needs to be controlled within a reasonable range.
[0024] (2) The dietary fiber-enriched dough of the present application has certain antioxidant activity, can reduce the glycemic index of the dough, has good freeze-thaw stability, and is suitable for developing comprehensive bread and other products. BRIEF DESCRIPTION OF DRAWINGS
[0025] Other features, objects and advantages of the present application will become more apparent from the following detailed description of non-limiting embodiments, made with reference to the accompanying drawings:
[0026] Figure 1 The microstructure of the dough of Example 1 is shown in Figure 1,
[0027] Figure 2 The microstructure of the dough of Example 2 is shown in Figure 2,
[0028] Figure 3 The microstructure of the dough of Example 3 is shown in Figure 3,
[0029] Figure 4 The microstructure of the dough of Comparative Example 1 is shown in Figure 4,
[0030] Figure 5 The microstructure of the dough of Example 1 after freeze-thawing 3 times is shown in Figure 5,
[0031] Figure 6 The microstructure of the dough of Example 2 after freeze-thawing 3 times is shown in Figure 6,
[0032] Figure 7 The microstructure of the dough of Example 3 after freeze-thawing 3 times is shown in Figure 7,
[0033] Figure 8 The microstructure of the dough of Comparative Example 1 after freeze-thawing 3 times is shown in Figure 8. DETAILED DESCRIPTION
[0034] The present application will be described in detail below with reference to specific embodiments. The following examples will help those skilled in the art to further understand the present application, but do not limit the present application in any form. It should be noted that for those skilled in the art, without departing from the concept of the present application, a number of modifications and improvements can be made. These all belong to the protection scope of the present application.
[0035] Example 1
[0036] This example relates to a method for preparing a dietary fiber-enriched dough that improves the frozen quality, comprising the following steps:
[0037] The wheat bran was adjusted to a moisture content of 10% and then added to a steam explosion cylinder. High-temperature saturated steam at 100°C was then introduced, and the material was recovered after being kept at a pressure of 1.0 MPa for 60 s and depressurization. The steam-exploded bran was dried, crushed, and sieved through a 100-mesh screen.
[0038] Steam-exploded bran (10 parts by weight), wheat flour (90 parts by weight), dry yeast (2 parts by weight), white granulated sugar (18 parts by weight), vital wheat gluten (2 parts by weight), butter (12 parts by weight), and water at 40°C (50 parts by weight) were weighed. The raw materials were stirred in a dough mixer at a slow speed (100 rpm / min) for 10 min and then at a fast speed (250 rpm / min) for 2 min. After kneading and mixing, the dough was allowed to rise for 60 min.
[0039] Example 2
[0040] This example relates to a method for preparing a dietary fiber-enriched dough that improves the frozen quality, comprising the following steps:
[0041] The wheat bran was adjusted to a moisture content of 10% and then added to a steam explosion cylinder. High-temperature saturated steam at 100°C was then introduced, and the material was recovered after being kept at a pressure of 1.0 MPa for 60 s and depressurization. The steam-exploded bran was dried, crushed, and sieved through a 100-mesh screen. Steam-exploded bran (15 parts by weight), wheat flour (85 parts by weight), dry yeast (2 parts by weight), white granulated sugar (18 parts by weight), vital wheat gluten (2 parts by weight), butter (12 parts by weight), and water at 40°C (50 parts by weight) were weighed. The raw materials were stirred in a dough mixer at a slow speed (100 rpm / min) for 10 min and then at a fast speed (250 rpm / min) for 2 min. After kneading and mixing, the dough was allowed to rise for 60 min.
[0042] Example 3
[0043] The wheat bran was adjusted to a moisture content of 10% and then added to a steam explosion cylinder. High-temperature saturated steam at 100°C was then introduced, and the material was recovered after being kept at a pressure of 1.5 MPa for 90 s and depressurization. The steam-exploded bran was dried, crushed, and sieved through a 100-mesh screen. Steam-exploded bran (10 parts by weight), wheat flour (90 parts by weight), dry yeast (2 parts by weight), white granulated sugar (18 parts by weight), vital wheat gluten (2 parts by weight), butter (12 parts by weight), and water at 40°C (50 parts by weight) were weighed. The raw materials were stirred in a dough mixer at a slow speed (100 rpm / min) for 10 min and then at a fast speed (250 rpm / min) for 2 min. After kneading and mixing, the dough was allowed to rise for 60 min.
[0044] Example 4
[0045] Adjust the water content of wheat bran to 10% and then add into the steam explosion cylinder. Then, high-temperature saturated steam at 100°C is introduced. After keeping the pressure at 2.5 MPa for 180 s, the pressure is released and the material is recovered. After steam explosion, the wheat bran is dried, crushed, and sieved through a 100-mesh sieve. 10 parts by weight of the steam-exploded wheat bran, 90 parts by weight of wheat flour, 2 parts by weight of dry yeast, 18 parts by weight of white granulated sugar, 2 parts by weight of gluten, 12 parts by weight of butter, and 50 parts by weight of water at 40°C are weighed. The raw materials are stirred in a dough mixer at a slow speed (100 rpm / min) for 10 min, and then stirred at a fast speed (250 rpm / min) for 2 min. After kneading and mixing, the dough is shaped and allowed to rise for 60 min to obtain the dough.
[0046] Comparative Example 1
[0047] 100 parts by weight of wheat flour, 2 parts by weight of dry yeast, 18 parts by weight of white granulated sugar, 2 parts by weight of gluten, 12 parts by weight of butter, and 50 parts by weight of water at 40°C are weighed. The raw materials are stirred in a dough mixer at a slow speed (100 rpm / min) for 10 min, and then stirred at a fast speed (250 rpm / min) for 2 min. After kneading and mixing, the dough is shaped and allowed to rise for 60 min to obtain the dough.
[0048] Comparative Example 2
[0049] 10 parts by weight of wheat bran that has not been subjected to steam explosion, 90 parts by weight of wheat flour, 2 parts by weight of dry yeast, 18 parts by weight of white granulated sugar, 2 parts by weight of gluten, 12 parts by weight of butter, and 50 parts by weight of water at 40°C are weighed. The raw materials are stirred in a dough mixer at a slow speed (100 rpm / min) for 10 min, and then stirred at a fast speed (250 rpm / min) for 2 min. After kneading and mixing, the dough is shaped and allowed to rise for 60 min to obtain the dough.
[0050] Comparative Example 3
[0051] The water content of wheat bran is adjusted to 10% and then added into the steam explosion cylinder. Then, high-temperature saturated steam at 100°C is introduced. After keeping the pressure at 1.0 MPa for 60 s, the pressure is released and the material is recovered. After steam explosion, the wheat bran is dried, crushed, and sieved through a 100-mesh sieve.
[0052] 30 parts by weight of the steam-exploded wheat bran, 70 parts by weight of wheat flour, 2 parts by weight of dry yeast, 18 parts by weight of white granulated sugar, 2 parts by weight of gluten, 12 parts by weight of butter, and 50 parts by weight of water at 40°C are weighed. The raw materials are stirred in a dough mixer at a slow speed (100 rpm / min) for 10 min, and then stirred at a fast speed (250 rpm / min) for 2 min. After kneading and mixing, the dough is shaped and allowed to rise for 60 min to obtain the dough.
[0053] The dough obtained in the examples and comparative examples is sealed with plastic wrap and placed in a -18°C freezer for 24 h. Then, the dough is taken out and thawed at 25°C for 6 h. This process is repeated three times to obtain a freeze-thaw treated sample.
[0054] The soluble dietary fiber content of the grain processing by-products involved in the above examples and comparative examples was determined (Table 1), and the texture of the dietary fiber-enriched dough before and after freeze-thaw was determined (Table 2) and the microstructure of the gluten protein was determined; after the dough was baked into bread, the texture and pore structure were analyzed (Table 3), and the baking conditions were as follows: the oven was preheated at 185°C for 10 minutes, and then baked at 185°C for 25 minutes. Figures 1-8 ) determination; after the dough was baked into bread, the texture and pore structure were analyzed (Table 3), and the baking conditions were as follows: the oven was preheated at 185°C for 10 minutes, and then baked at 185°C for 25 minutes.
[0055] The soluble dietary fiber content was determined by the national standard method (GB 5009.88-2014).
[0056] The texture determination was performed by TPA compression mode, with a pre-test speed of 1 mm / s, a test speed of 5 mm / s, a post-test speed of 5 mm / s, and a target mode of strain displacement (50%); the time was 5 s.
[0057] The microstructure of the gluten protein was observed by SEM, the flat natural gluten protein fracture surface was selected, gold spraying was performed for 60 s, and observation was performed at 5 kV.
[0058] The bread pore structure was collected by HP scanner, and the cell density (CD, cells / cm2) and the pore surface area fraction (AF, %) were obtained by ImageJ analysis.
[0059] Table 1 Change in soluble dietary fiber content of grain processing by-products before and after steam explosion
[0060]
[0061] Table 2 Change in texture of dietary fiber-enriched dough before and after freeze-thaw
[0062]
[0063]
[0064] As shown in Table 1, steam explosion treatment significantly increased the soluble dietary fiber content of wheat bran, and when the pressure exceeded 2.5 MPa, the soluble dietary fiber content decreased (Example 4), and the color was too dark, indicating that the steam explosion was excessive and was not suitable for subsequent processing. The dietary fiber content of the treated wheat bran was rich and had strong hydrophilicity; compared with the pure wheat flour dough (Comparative Example 1), as the addition amount and steam explosion pressure increased, the hardness, viscosity and gumminess of the dough increased. After freeze-thaw treatment, the hardness and gumminess of the dough increased, and the elasticity and cohesiveness decreased, and compared with the addition of un-steam-exploded wheat bran (Comparative Example 2), steam-exploded wheat bran was beneficial to maintaining good texture characteristics of the dough during freeze-thaw. However, when the addition amount of steam-exploded wheat bran was too large (Comparative Example 3), the viscosity, elasticity and cohesiveness of the dough decreased, and a bitter taste appeared, which was not conducive to subsequent product development.
[0065] From Table 2, it can be seen that the hardness, gumminess and cohesiveness of the dough increased after freeze-thaw, and the springiness and adhesiveness decreased.Figures 1-4 It can be seen that the gluten protein of the pure wheat flour dough has a developed network structure with large holes (comparative example 1), and when the steam explosion bran addition ratio and steam explosion pressure increase, the gluten protein slightly collapses (examples 1-3). After freeze-thaw cycles, the network structure of the wheat flour gluten protein rapidly decreases in pore size, and the structure is compact, while the gluten protein network structure of the addition group (examples 1-3) is relatively well preserved, showing that the steam explosion bran has a protective effect on the gluten protein and its network structure during freeze-thaw cycles.
[0066] As can be seen from Table 3, after adding non-steam explosion bran, the hardness of the bread increases and the porosity decreases (comparative example 2); and after adding steam explosion bran, the hardness of the bread significantly decreases and the elasticity significantly increases (examples 1-3), indicating that the addition of steam explosion bran can optimize the network structure of the bread and improve the quality. The bread pore structure experiment results show that the pore density and pore surface fraction after the addition of steam explosion bran are significantly improved, the pores become finer and more uniform.
[0067] Table 3 Analysis of whole wheat bread texture and pore structure
[0068] hardness elasticity pore density pore surface area fraction Example 1 1186 0.5 48.0 48.8 Example 2 1772 0.4 34.3 45.9 Example 3 1699 0.5 40.4 53.4 Comparative Example 1 1936 0.4 23.4 44.5 Comparative Example 2 2174 0.3 20.6 39.7
[0069] The specific embodiments of the present application have been described above. It should be understood that the present application is not limited to the specific embodiments described above, and those skilled in the art can make various modifications or changes within the scope of the claims, which does not affect the essential content of the present application.
Claims
1. A dietary fiber-enriched dough capable of improving the quality of frozen products, characterized by, The dietary fiber-enriched dough comprises the following components in parts by weight: steam-exploded grain processing by-products 10-25 parts, wheat flour 75-90 parts, dry yeast 1-5 parts, white granulated sugar 15-20 parts, gluten 1-3 parts, butter 10-20 parts, warm water 40-80 parts; the steam-exploded grain processing by-products are obtained by steam explosion treatment of grain processing by-products; the grain processing by-products are wheat bran, and the moisture content of the grain processing by-products is 10-40%; the steam explosion treatment is performed at a steam explosion pressure of 0.5-2.5 MPa for 60-180 s; the mass ratio of the steam-exploded grain processing by-products to the base powder is 10-25%, and the base powder is a mixture of wheat flour and steam-exploded grain processing by-products.
2. The dietary fiber-enriched dough according to claim 1, characterized in that, The obtained steam-exploded grain processing by-products are further dried and crushed, and then sieved through a 80-120 mesh sieve.
3. The dietary fiber-enriched dough according to claim 1, characterized in that, The temperature of the warm water is 35-50°C.
4. A process for the preparation of a dietary fiber-enriched dough as claimed in claim 1, characterized in that, The preparation method comprises the following steps: S1. adding steam-exploded grain processing by-products to wheat flour to prepare a base powder; S2. uniformly mixing the base powder prepared in step S1 with dry yeast, white granulated sugar, gluten, and butter, fully stirring with warm water to obtain dough raw materials; S3. kneading and shaping the dough raw materials prepared in step S2, and then obtaining a dietary fiber-enriched dough after fermentation.
5. The process for the preparation of a dietary fiber-enriched dough according to claim 4, characterized in that, In step S2, the stirring is performed at a speed of 80-120 rpm for 8-12 min, and then at a speed of 200-250 rpm for 1-3 min.
6. The method of preparing a dietary fiber-enriched dough according to claim 4, characterized in that, In step S3, the fermentation time is 50-80 min.