Slowly-rising black wheat wholemeal bread with high eating quality and its making method

Abstract

The application discloses a slow-glycemic black wheat bread with high eating quality and a production method, and belongs to the field of food processing. The application overcomes the shortcomings of the prior art, controls heat intake through development and application of characteristic whole-grain black wheat raw materials, can achieve slow-glycemic digestion characteristics, and provides good eating quality. The bread of the application has unique properties such as all use of whole-grain raw materials, good eating quality, slow digestion, and relatively low energy digestion characteristics.

Description

TECHNICAL FIELD

[0001] The application relates to a slow-rising-glycemic black wheat whole wheat bread with high eating quality and a preparation method, and belongs to the field of food processing. BACKGROUND

[0002] Black wheat is an artificial grain formed by hybridization of rye and wheat, and China is the main production place outside Europe. Compared with common wheat, black wheat is rich in protein, minerals, vitamins, essential amino acids, etc., wherein the protein content is as high as 17.1% to 20.5%, the essential amino acids such as isoleucine, leucine, threonine, lysine, phenylalanine, threonine and methionine are 33.3% to 75.0% higher than those of common wheat, and the contents of trace elements such as selenium, iodine and iron are higher than those of common wheat.

[0003] With the gradual attention of people to diet health, people pay more attention to a healthier whole grain diet. Because of the characteristics of high oil and high sugar, baked products such as breads have the risk of causing weight gain and even type 2 diabetes, and there is less research and development of healthy baked products in the market. The existing products mainly have the following shortcomings: ① high oil and high sugar, high heat; ② too little addition of whole grains; ③ poor eating quality of the product; ④ the existing products in the market reduce the GI value to a certain extent by adding bran, but are still in the fast-rising-glycemic range. Therefore, the existing baked products cannot meet the market demand. SUMMARY

[0004] [TECHNICAL PROBLEM]

[0005] The existing black wheat bread has the problems of less addition of black wheat, high oil and high sugar, poor eating quality, fast-rising-glycemic, etc., and directly adding black wheat and black wheat bran in the preparation of bread will cause the quality of the bread to decrease and the glycemic index to be still too high, so it is necessary to prepare a black wheat whole wheat bread with high eating quality, slow-rising-glycemic and more addition of black wheat.

[0006] [TECHNICAL SCHEME]

[0007] The purpose of the application is to achieve a slow-rising-glycemic and heat-releasing bread product through the development and application of characteristic whole grain black wheat raw materials and through formula innovation.

[0008] The application provides a slow-rising-glycemic black wheat whole wheat bread with high eating quality, which is prepared from the following components in parts by mass: 80 to 120 parts of black wheat whole flour, 8 to 12 parts of white granulated sugar, 13 to 17 parts of gluten, 1 to 3 parts of salt, 1 to 3 parts of yeast, 45 to 60 parts of water, 5 to 10 parts of whole egg liquid, 2 to 5 parts of egg yolk and 3 to 8 parts of butter.

[0009] Further, the black wheat flour refers to flour directly milled from black wheat, wherein the mass ratio of black wheat flour and black wheat bran is 78-80:20-22.

[0010] Further, the black wheat bran needs to be subjected to ultrafine grinding and osmotic drying treatment.

[0011] Further, the ultrafine grinding refers to grinding the black wheat bran and then passing the ground bran through a 70-80 mesh sieve to obtain the ground bran.

[0012] Further, the osmotic drying treatment refers to soaking the ground bran in water, intermittently stirring for 0.5-1 h, then taking out the soaked bran and laying it in a hot air oven for drying at 60-70 ℃ to obtain the treated bran.

[0013] The application further provides a preparation method of the black wheat bread with high eating quality and slow rise, comprising the following steps:

[0014] (1) mixing black wheat flour, water and salt, and beating the mixture into a sponge dough, and placing the sponge dough for 8-10 h to obtain a placed sponge dough;

[0015] (2) mixing the placed sponge dough, black wheat flour, black wheat bran, white sugar, vital wheat gluten, salt and yeast, and then adding water, whole egg liquid and egg yolk to beat the mixture into a dough, and then adding butter to beat the mixture into a dough to obtain a dough;

[0016] (3) allowing the dough obtained in step (2) to rise for 25-30 min on both sides, then dividing the dough into pieces, allowing the pieces to relax, rolling the pieces into a shape, and then placing the pieces into a mold for secondary rising to obtain a risen dough;

[0017] (4) baking the risen dough obtained in step (3) to obtain the black wheat bread with high eating quality and slow rise.

[0018] Further, in step (1), the amount of the black wheat flour is 40-70 parts by mass, the amount of water is 31-42 parts by mass, and the amount of salt is 0.7-2.1 parts by mass.

[0019] Further, in step (2), the amount of the black wheat flour is 15-30 parts by mass, the amount of the black wheat bran is 16-28 parts by mass, the amount of salt is 0.3-0.9 parts by mass, and the amount of water is 13-18 parts by mass.

[0020] Further, in step (2), the amount of white sugar is 8-12 parts by mass, the amount of vital wheat gluten is 13-17 parts by mass, the amount of yeast is 1-3 parts by mass, the amount of whole egg liquid is 5-10 parts by mass, the amount of egg yolk is 2-5 parts by mass, and the amount of butter is 3-8 parts by mass.

[0021] Further, the black wheat bran in step (2) needs to be processed as follows:

[0022] The black wheat bran is crushed and passed through a 70-80 mesh sieve to obtain crushed bran, and then the crushed bran is soaked in water with intermittent stirring for 0.5-1 h, and then the soaked bran is taken out and laid flat in a hot air oven at 60-70°C to dry, to obtain the processed bran.

[0023] Further, the secondary fermentation conditions in step (3) are 35-37°C, 80-85% humidity, and fermentation for 0.5-1 h.

[0024] Further, the baking conditions in step (4) are top fire 175-185°C, bottom fire 185-205°C, and time 25-32 min.

[0025] The application also provides a pre-mixed flour for a slow-rising black wheat wholemeal bread with high eating quality, which is composed of the following components in parts by mass: black wheat flour 80-120 parts, white sugar 8-12 parts, gluten 13-17 parts, salt 1-2 parts, and yeast 1-2 parts.

[0026] Further, the black wheat flour refers to flour directly milled from black wheat, wherein the mass ratio of black wheat flour and black wheat bran is 78-80:20-22.

[0027] Further, the black wheat bran needs to be ultra-finely crushed and permeation dried; the ultra-fine crushing refers to crushing the black wheat bran and passing it through a 70-80 mesh sieve to obtain crushed bran; the permeation drying refers to soaking the crushed bran in water with intermittent stirring for 0.5-1 h, then taking out the soaked bran and laying it flat in a hot air oven at 60-70°C to dry, to obtain the processed bran.

[0028] [Advantages]

[0029] 1. The application mainly uses characteristic black wheat whole grains as the whole grain raw material, and the whole wheat usage is 100%, which has a significant advantage over existing market products.

[0030] 2. The additional processing of the bran enables the product to form a complex with starch and protein through water capture, slowing down the digestion speed and making the product have a slow-rising sugar property.

[0031] 3. The product has better texture properties by using the middle seed method for fermentation production. DETAILED DESCRIPTION

[0032] The triticale whole flour mentioned in the examples and comparative examples refers to the flour directly milled from triticale, wherein the mass ratio of triticale flour and triticale bran is 78:22, i.e. one whole triticale contains 78% triticale and 22% bran. In the operation of the examples and comparative examples, the triticale kernels and bran are actually separated to be processed into triticale flour and triticale bran, and then the operation is performed.

[0033] The detection process includes texture property detection and glycemic index detection, and the operation process is as follows:

[0034] Texture property determination: after the bread is cooled for 12 h, a slice is taken at the center position of the bread for analysis. The determination procedure is: probe type P / 25, test full speed 1.50 mm / s, compression deformation 50%, sensing force 5 g, and two compression time interval 1 s.

[0035] In vitro glycemic index detection (eGI): by adding salivary amylase, pepsin, trypsin and glucosidase, oral mastication, stomach digestion and small intestine enzymolysis are simulated, respectively, and the glucose content in the hydrolysate is determined at 0, 15, 30, 60 and 120 min, respectively, and the eGI value is calculated by comparing the generation curves.

[0036] Example 1

[0037] The formula of the triticale whole wheat bread is triticale whole flour, white granulated sugar, vital wheat gluten, salt, yeast, water, whole egg liquid, egg yolk and butter, and the mass ratio is 100:10:15:1.3:1.1:52.2:7.6:3.8:6, i.e. in the formula, the mass ratio of triticale flour, triticale bran, white granulated sugar, vital wheat gluten, salt, yeast, water, whole egg liquid, egg yolk and butter is 78:22:10:15:1.3:1.1:52.2:7.6:3.8:6.

[0038] The preparation method of the triticale whole wheat bread comprises the following steps:

[0039] (1) The triticale bran is subjected to ultrafine grinding (through an 80-mesh screen) and penetration drying treatment, and the conditions are that the ground bran is soaked in water for 1 h with intermittent stirring, and then the soaked bran is taken out and laid flat in a hot air oven for drying at 70°C to obtain the treated bran.

[0040] (2) 70% of the corresponding mass fraction of triticale flour (without bran), water and salt in the formula ratio is added to the dough mixer, and the dough is beaten into a sponge dough, which is placed in the refrigerator for about 10 h to obtain the placed sponge dough; wherein the mass fraction of triticale flour, water and salt is 54.6:36.5:0.9.

[0041] (3) Put the dough after step (2) and the remaining wheat flour (23.4 parts) and processed bran (22 parts), white sugar, vital wheat gluten, salt and yeast in the formula in proportion, mix well, then add water, whole egg liquid and egg yolk in proportion, beat slowly until dough is formed, switch to fast beating for 5 min until the surface is smooth, then add butter in proportion and beat slowly until the dough is re-formed, and switch to fast beating for 5 min until the dough is smooth.

[0042] (4) Let the dough rest for 30 min on both sides.

[0043] (5) Divide the dough into 150 g / blocks, then roll into balls and place on the table to relax for 20 min.

[0044] (6) Roll the dough into a shape and put it into a mold.

[0045] (7) Put it into a proofing box, and the proofing conditions are 36℃, 85% humidity, and proofing for 1 h.

[0046] (8) After proofing is completed, place it in an oven and bake, and the baking conditions are 185℃ top heat and 205℃ bottom heat, and the time is 32 min.

[0047] Comparative Example 1

[0048] In the comparative example of the present application, the black wheat is replaced by common wheat flour.

[0049] The formula of the wheat wholemeal bread is wheat flour, white sugar, vital wheat gluten, salt, yeast, water, whole egg liquid, egg yolk and butter, and the proportion is 100:10:15:1.3:1.1:52.2:7.6:3.8:6.

[0050] The preparation method of the wheat wholemeal bread comprises the following steps:

[0051] (1) Put 70% of the corresponding contents of wheat flour, water and salt in the formula proportion into a mixer, beat into a sponge dough, and place in cold storage for about 10 h. The proportion of wheat flour, water and salt is 70:36.5:0.9.

[0052] (2) Put the sponge dough and the remaining wheat flour, white sugar, vital wheat gluten, salt and yeast in the formula in proportion, mix well, then add water, whole egg liquid and egg yolk in proportion, beat slowly until dough is formed, switch to fast beating for 3-5 min until the surface is smooth, then add butter in proportion and beat slowly until the dough is re-formed, and switch to fast beating for 3-5 min until the dough is smooth.

[0053] (3) Let the dough rest for 30 min on both sides.

[0054] (4) Divide the dough into 150 g / blocks, then roll into balls and place on the table to relax for 20 min.

[0055] (5) The dough is rolled into shape and placed in a mold.

[0056] (6) The dough is placed in a proofing box and proofed at 36°C and 85% humidity for 1 hour.

[0057] (7) After proofing, the dough is baked in an oven at 185°C top heat and 205°C bottom heat for 32 minutes.

[0058] Comparative Example 2

[0059] In the comparative example of the present application, the wholemeal wheat flour is replaced by refined wheat flour, i.e. without bran.

[0060] The recipe of the wholemeal wheat bread comprises refined wheat flour, white sugar, vital wheat gluten, salt, yeast, water, whole egg liquid, egg yolk and butter, and the ratio is 100:10:15:1.3:1.1:52.2:7.6:3.8:6.

[0061] The method comprises the following steps:

[0062] (1) 70% of the corresponding content of refined wheat flour, water and salt in the recipe ratio is added to a mixer, and the dough is beaten into a medium seed dough and stored in a refrigerator for about 10 hours. The ratio of wheat flour, water and salt is 70:36.5:0.9.

[0063] (2) The medium seed dough and the remaining refined wheat flour, white sugar, vital wheat gluten, salt and yeast are mixed according to the ratio, and then water, whole egg liquid and egg yolk are added at a slow speed to beat into a dough, and then switched to a fast speed to beat for 3-5 minutes until the surface is smooth, and then butter is added at a slow speed to beat into a dough again and then switched to a fast speed to beat for 3-5 minutes until the dough is smooth.

[0064] (3) The dough is proofed for 30 minutes on each side.

[0065] (4) The dough is divided into 150g / blocks, and then rounded and placed on a table to relax for 20 minutes.

[0066] (5) The dough is rolled into shape and placed in a mold.

[0067] (6) The dough is placed in a proofing box and proofed at 36°C and 85% humidity for 1 hour.

[0068] (7) After proofing, the dough is baked in an oven at 185°C top heat and 205°C bottom heat for 32 minutes.

[0069] Comparative Example 3

[0070] In the present comparative example, the bran processing process is not used, i.e. compared with Example 1, step (1) is omitted, and the recipe and other operations of the bread are unchanged, and the wholemeal wheat bread is prepared.

[0071] Comparative Example 4

[0072] In this comparative example, another bran treatment process was used, i.e. only the treatment of step (1) was modified compared to Example 1: the rye bran was subjected to ultrafine pulverization (through an 80-mesh sieve) and hot air drying, the conditions of which were that the pulverized bran was laid flat in a hot air oven at 70°C to dry, obtaining the treated bran. The bread formula and other operations were unchanged, and rye wholemeal bread was prepared.

[0073] Comparative Example 5

[0074] In this comparative example, another bran treatment process was used, i.e. only the treatment of step (1) was modified compared to Example 1: the rye bran was subjected to ultrafine pulverization (through an 80-mesh sieve) and hot air drying, the conditions of which were that the pulverized bran was laid flat in a hot air oven at 70°C to dry, obtaining the treated bran. The bread formula and other operations were unchanged, and rye wholemeal bread was prepared.

[0075] Comparative Example 6

[0076] In this comparative example, another bran treatment process was used, i.e. only the treatment of step (1) was modified compared to Example 1: the rye bran was subjected to ultrafine pulverization (through an 80-mesh sieve) and hot air drying, the conditions of which were that the pulverized bran was laid flat in a hot air oven at 70°C to dry, obtaining the treated bran. The bread formula and other operations were unchanged, and rye wholemeal bread was prepared.

[0077] Data analysis

[0078] 1. Bread quality analysis:

[0079] Table 1 Comparison of food quality of examples and comparative examples

[0080]

[0081]

[0082] In the texture properties, hardness represents the force fed back when the bread slice is extruded, chewiness represents the force situation during twice chewing, and gumminess represents the stickiness after being extruded, and under the eating habits in China, the smaller the values of these three properties, the softer the bread, although people also like the taste with strength, but the value of chewiness is too large, which will still lead to poor taste. Elasticity represents the recovery rate of the bread slice after being extruded, cohesiveness represents the condensation trend after being extruded, which is related to the ease of swallowing, and resilience represents the recovery speed of the bread slice after being extruded, and generally the larger the values of these three properties, the better the food quality.

[0083] From Table 1, it can be found that the product of Example 1 has higher quality, and the hardness, which represents the chewing quality, is lower than other groups. The elasticity and other texture properties, which represent the mouthfeel, have no significant difference with other groups. Therefore, the food quality of this formula is obviously better.

[0084] Comparative Example 1 is a bread prepared using common wheat flour. It can be found that there is almost no difference in quality between Example 1 and Comparative Example 1, which indicates that the process and formula development of high-content whole grain bread are successful, and the food quality is good.

[0085] Comparative Example 2 is a whole wheat bread using black wheat flour (without additional bran). It can be found that there is no significant difference in quality between Example 1 and Comparative Example 2, and the main reason is that the black wheat bran has little effect on the quality of the bread after ultrafine grinding. At the same time, the soluble pentosan released from the bran can improve the quality of the bread.

[0086] Comparative Example 3 is a whole wheat bread without bran treatment. It can be found that the quality of Example 1 is significantly better than that of Comparative Example 3, and the main reason is that the untreated bran will damage the gluten network and affect the food quality of the bread.

[0087] Comparative Example 4 is a whole wheat bread with only ultrafine powder bran. It can be found that the quality of Example 1 is significantly better than that of Comparative Example 4, and the main reason is that the polysaccharide structure of the ultrafine powder is still in the form of flake, which will damage the gluten network.

[0088] Comparative Example 5 is a whole wheat bread with ultrafine powder bran dried by hot air. It can be found that the quality of Example 1 is significantly better than that of Comparative Example 5, and the main reason is that hot air drying will cause the surface water to evaporate quickly and form a water-closed fault, and the internal water cannot flow, which affects the combination of bran in the dough and makes the quality of the bread worse.

[0089] Comparative Example 6 is a whole wheat bread with ultrafine powder bran dried by sunning. It can be found that the quality of Example 1 is better than that of Comparative Example 6, and the main reason is that sunning can effectively evaporate water, but the process is slow and uneven, so the quality is improved but worse than Example 1.

[0090] Therefore, the treatment of permeation drying after ultrafine grinding can effectively promote the bran to form a non-water porous structure, so that it forms a complex under the attraction of water in the dough.

[0091] 2. In vitro glycemic experiment of bread

[0092] Table 2 In vitro glycemic index of examples and comparative examples

[0093]

[0094] As can be seen from Table 2, the in vitro glycemic index of Example 1 is significantly lower than that of Comparative Example 2 using only refined flour and Comparative Example 3 using untreated bran. This is because the treated bran used in Example 1, by virtue of the ultrafine grinding and osmotic drying process, causes the fibrous polysaccharides to form a dehydrated micro-platelet structure which, when added to the dough, can be adsorbed into the normal gluten network structure, forming a complex with the protein starch by robbing water molecules and thereby reducing its rate of digestion. These data show that the process has successfully imparted the product with a qualified slow-rising glycemic property.

[0095] Although the present application has been disclosed in its preferred embodiments as described above, it is not intended to limit the present application thereto, and it will be apparent to those skilled in the art that various modifications and changes can be made thereto without departing from the spirit and scope of the present application, which should be defined only by the appended claims.

Claims

1. A slow-glycemic index whole wheat bread of black wheat with high edible quality, characterized in that, The recipe, by weight, consists of the following components: black wheat flour, black wheat bran, white sugar, wheat gluten, salt, yeast, water, whole egg liquid, egg yolks, and butter, in a weight ratio of 78:22:10:15:1.3:1.1:52.2:7.6:3.8:

6. The method for preparing the black wheat whole wheat bread includes the following steps: (1) Black wheat bran was ultra-finely pulverized, passed through an 80-mesh sieve, and then dried by permeation. The conditions were that the pulverized bran was soaked in water and intermittently stirred for 1 hour. After that, the soaked bran was taken out and spread out in a hot air furnace to dry at 70°C to obtain the treated bran. (2) Add 70% of the corresponding mass of black wheat flour, water and salt in the formula to the dough mixer, mix and knead into a starter dough, refrigerate for 10 h to obtain the rested starter dough; (3) Mix the leftover starter dough from step (2) with the remaining black wheat flour and processed bran, white sugar, gluten, salt and yeast in the recipe according to the proportion. Then add water, whole egg liquid and egg yolk according to the proportion and beat slowly until a dough forms. Switch to high speed and beat for 5 minutes until the surface is smooth. Then add butter according to the proportion and beat slowly until a dough forms again. Switch to high speed and beat for 5 minutes until the dough is smooth. (4) Let the dough rise on both sides for 30 minutes each; (5) Divide the dough into 150 g pieces, roll them into balls, and let them rest on the table for 20 min; (6) Roll out the dough into shape and place it in the mold; (7) Place it in a proofing box and proof at 36°C and 85% humidity for 1 hour; (8) After proofing, place in the oven to bake. The baking conditions are 185°C for the top heat and 205°C for the bottom heat for 32 minutes.

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