Low-sugar nutritional bread and making method thereof

Abstract

The invention discloses low-sugar nutritional bread and a making method, and relates to the technical field of food processing. The low-sugar nutritional bread comprises the following raw materials in parts by mass: 40-45 parts of wheat flour, 40-45 parts of low-sugar nutritional powder, 10-15 parts of eggs, 5-8 parts of rapeseed oil, 1-2 parts of sucralose, 3-5 parts of salt, 1-2 parts of low-sugar-resistant dry yeast and 1-2 parts of white granulated sugar. The low-sugar nutrition powder comprises at least one of oat flour, coarse rice flour, quinoa flour, corn flour and soybean flour. According to the technical scheme, the content of low-sugar nutrition powder is remarkably increased, sucralose is used as a sugar substitute, generation of gluten is promoted by adopting a two-stage fermentation technology, the problem that traditional low-sugar bread is difficult to increase the content of the low-sugar nutrition powder is solved, meanwhile, the overall quality of the bread is improved, the bread has good elasticity and water-retaining property, and the bread is suitable for being eaten by people. The low-sugar bread can be used for solving the problem that the existing low-sugar bread cannot meet the low-sugar standard, the taste and the nutritional requirements at the same time.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to low-sugar nutritious bread and a preparation method thereof. Background Art

[0002] In recent years, as people's health awareness has generally improved, the market demand for low-sugar foods has continued to grow. However, many low-sugar products on the market often sacrifice the original flavor and nutritional value of the food in order to control the sugar content, or are expensive and difficult to popularize.

[0003] Bread is an important product form in baked products. Although there are patents that try to use other materials (such as oat flour) to replace part of wheat flour to reduce sugar, in actual applications, these products are often limited by monotonous taste, reduced nutritional value and poor cost control. This is because there is less gluten protein in oats, which makes it difficult to form a network structure, difficult to shape the dough, poor air retention, less pores inside the bread, and easy to collapse as a whole. Therefore, the existing technology needs to add a certain amount of gluten to supplement the gluten protein in the bread when making oat bread with high oat content. However, due to the high water holding capacity of gluten protein, exogenously supplemented gluten will increase the amount of water added to make bread. The amount of water added to general wheat bread is between 55% and 65%, while the amount of water added to brown rice oat bread with high brown rice oat content is more than 80%. Too much water will cause the starch to swell faster, eventually causing the bread to shrink and collapse, affecting the appearance and taste of the bread. This problem limits the use of oat flour in baked products. Therefore, the content of brown rice flour or oat flour in bread sold on the market is mostly less than 30%, which is difficult to meet nutritional needs.

[0004] Therefore, it is particularly urgent to develop a low-sugar nutritious bread that meets the low-sugar standards and satisfies the taste and nutritional requirements. Summary of the invention

[0005] The main purpose of the present invention is to provide a low-sugar nutritious bread and a production method, aiming to solve the problem that the existing low-sugar bread cannot meet the low-sugar standard, taste and nutritional requirements at the same time.

[0006] To achieve the above object, the present invention provides a low-sugar nutritious bread, comprising the following raw materials in parts by weight: 40-45 parts of wheat flour, 40-45 parts of low-sugar nutritious powder, 10-15 parts of eggs, 5-8 parts of rapeseed oil, 1-2 parts of sucralose, 3-5 parts of salt, 1-2 parts of low-sugar tolerant dry yeast, and 1-2 parts of white granulated sugar;

[0007] The low-sugar nutritional powder includes at least one of oatmeal powder, brown rice powder, quinoa powder, corn powder and soybean powder.

[0008] In one embodiment, the low-sugar nutritious bread further comprises 1 to 2 portions of an enzyme preparation, wherein the enzyme preparation comprises amylase or protease.

[0009] In one embodiment, the low-sugar nutritious bread further comprises 15 to 20 portions of high-gluten flour.

[0010] In one embodiment, the low-sugar nutritional powder is oat flour.

[0011] The present invention provides a method for making the low-sugar nutritious bread, comprising the following steps:

[0012] S10, mixing wheat flour, white sugar, eggs, salt and low-sugar tolerant dry yeast, kneading into dough and then fermenting for the first time to obtain fermented wheat dough; at the same time, mixing low-sugar nutritious powder, white sugar, eggs, salt and low-sugar tolerant dry yeast, kneading into dough and then fermenting for the first time to obtain fermented low-sugar nutritious dough;

[0013] S20, when the volume of the fermented wheat dough expands to twice its original volume, mixing the fermented wheat dough with the fermented low-sugar nutritious dough, and adding sucralose and rapeseed oil to perform a second fermentation to obtain a fermented mixed dough;

[0014] S30, baking the fermented mixed dough to obtain low-sugar nutritious bread.

[0015] In one embodiment, the step of mixing low-sugar nutritional powder, white sugar, eggs, salt and low-sugar tolerant dry yeast, kneading into dough and then performing a first fermentation to obtain fermented low-sugar nutritional dough comprises:

[0016] Mixing low-sugar nutritional powder, white sugar, eggs, salt, low-sugar tolerant dry yeast and enzyme preparation, kneading into dough and performing a first fermentation to obtain fermented low-sugar nutritional dough; and / or,

[0017] Low-sugar nutritional powder, white sugar, eggs, salt, low-sugar tolerant dry yeast and high-gluten flour are mixed, kneaded into dough and then fermented for the first time to obtain fermented low-sugar nutritional dough.

[0018] In one embodiment, the temperature during the first fermentation is 26-28° C., the humidity is 70%-80%, and the fermentation time is 40-45 minutes.

[0019] In one embodiment, the temperature during the second fermentation is 30-35° C., the humidity is 70%-80%, and the fermentation time is 30-35 min.

[0020] In one embodiment, in step S30, the upper heating temperature of the baking is 165-170° C., the lower heating temperature is 170-180° C., and the baking time is 25-35 minutes.

[0021] In one embodiment, in step S30, the upper firing temperature of the baking is 170° C., the lower firing temperature is 180° C., and the baking time is 30 minutes.

[0022] The technical solution of the present invention not only ensures the sweetness and flavor of the bread, but also reduces the impact on blood sugar by significantly increasing the content of low-sugar nutritional powder and selecting low-calorie, high-stability sucralose as a sugar substitute. It is suitable for diabetic patients and people who pursue a healthy diet, and can be used to solve the problem that the existing low-sugar nutritional bread cannot meet the low-sugar standard, taste and nutritional requirements at the same time. By adopting a two-stage fermentation process, wheat flour and low-sugar nutritional powder are first fermented separately, and then the two doughs after the initial fermentation are mixed for secondary fermentation, thereby stimulating the gluten formation ability of wheat flour, and making the low-sugar nutritional powder fully absorb water and swell, solving the challenge of low-sugar nutritional powder to dough structure, and promoting the formation of gluten, improving the overall quality of bread, making bread have good elasticity and water retention, and solving the problem of traditional low-sugar bread in increasing the content of low-sugar nutritional powder. The technical solution of the present invention achieves a balance between low sugar and nutrition, which is conducive to broadening the low-sugar food market, satisfying more consumers' dual pursuit of health and deliciousness, and also provides a more ideal food choice for diabetic patients and groups with strong health awareness. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying creative work.

[0024] Figure 1 This is a physical picture of the low-sugar nutritious bread in Example 7 of the present invention;

[0025] Figure 2 This is a physical picture of the low-sugar nutritious bread in Comparative Example 3 of the present invention.

[0026] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0027] The following will be described clearly and completely in conjunction with 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 protection of the present invention.

[0028] It should be noted that if the embodiments of the present invention involve directional indications (such as up, down, left, right, front, back, etc.), the directional indications are only used to explain the relative position relationship, movement status, etc. between the components in a certain specific posture. If the specific posture changes, the directional indication will also change accordingly.

[0029] In addition, if there are descriptions involving "first", "second", etc. in the embodiments of the present invention, the descriptions of "first", "second", etc. are only used for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Therefore, the features limited to "first" and "second" may explicitly or implicitly include at least one of the features. In addition, if "and / or" or "and / or" appears in the full text, its meaning includes three parallel solutions. Taking "A and / or B" as an example, it includes solution A, solution B, or solutions that satisfy both A and B. In addition, the technical solutions between the various embodiments can be combined with each other, but it must be based on the ability of ordinary technicians in this field to implement. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0030] Bread is an important product form in baked products. Although there are patents that attempt to use other materials (such as oat flour) to replace part of wheat flour to reduce sugar, in actual applications, these products are often limited by monotonous taste, decreased nutritional value and poor cost control. Conventional bread making methods usually mix the raw materials directly and then ferment them. However, due to the small amount of gluten protein in oats, it will be difficult for wheat flour to form gluten after direct mixing and fermentation. Insufficient fermentation will make it difficult to form a network structure, making it difficult to shape the dough, poor air retention, and few pores inside the bread, which is easy to collapse as a whole. Therefore, the prior art needs to add a certain amount of gluten to supplement the gluten protein in the bread when making oat bread with a high oat content. However, due to the high water holding capacity of gluten protein, exogenously supplemented gluten will increase the amount of water added to make bread. The amount of water added to general wheat bread is between 55% and 65%, while the amount of water added to brown rice oat bread with a high brown rice oat content is more than 80%. Too much water added will cause the starch to swell faster. During the baking process of oatmeal bread, the starch granules expand excessively, and as the baking temperature rises, they melt and gradually lose the integrity of the granules, resulting in the formation of bubble chambers that are less breathable than ordinary wheat flour. During the cooling stage after baking, the bubble chambers will shrink due to the low internal pressure, eventually causing the bread to shrink and collapse. This problem limits the use of oatmeal flour in baked products. Therefore, the content of brown rice flour or oatmeal flour in breads sold on the market is mostly less than 30%. Therefore, it is particularly urgent to develop an oatmeal bread that meets both low-sugar standards and taste and nutritional requirements.

[0031] In view of this, the present invention provides a low-sugar nutritious bread, comprising the following raw materials in parts by weight: 40-45 parts of wheat flour, 40-45 parts of low-sugar nutritious powder, 10-15 parts of eggs, 5-8 parts of rapeseed oil, 1-2 parts of sucralose, 3-5 parts of salt, 1-2 parts of low-sugar tolerant dry yeast, and 1-2 parts of white granulated sugar;

[0032] The low-sugar nutritional powder includes at least one of oatmeal powder, brown rice powder, quinoa powder, corn powder and soybean powder.

[0033] The low-sugar nutritious bread provided by the technical solution of the present invention significantly increases the content of low-sugar nutritious powder and uses low-calorie, high-stability sucralose as a sugar substitute, thereby ensuring the sweetness and flavor of the bread and reducing the impact on blood sugar. The bread is suitable for diabetic patients and people who pursue a healthy diet, and can be used to solve the problem that the existing low-sugar nutritious bread cannot meet the low-sugar standard, taste and nutritional requirements at the same time, and also solves the problem that it is difficult to increase the content of low-gluten protein raw materials in low-sugar bread.

[0034] Among them, the use of high-content low-sugar nutritional powder to reduce the use of wheat flour can help regulate blood sugar, lower cholesterol, and provide consumers with more comprehensive nutritional support; sucralose can reduce the use of white sugar, provide sweetness to bread, and is more suitable for diabetic patients; salt can increase the density of gluten in the dough, enhance elasticity, and improve gluten strength. Although dough without salt ferments quickly, the fermentation is extremely unstable and prone to over-fermentation. If there is a lack of salt in the dough, the dough will collapse after proofing; using a small amount of white sugar is beneficial to assist fermentation. Lack of white sugar will cause the dough to not be fully fermented and difficult to form a ball; using rapeseed oil instead of butter can not only further lower blood sugar and increase flavor, but also has rich nutritional value.

[0035] In an embodiment of the present invention, the low-sugar nutritious bread further comprises 1 to 2 parts by weight of an enzyme preparation, wherein the enzyme preparation comprises amylase or protease. The enzyme preparation acts on starch and protein in the dough to improve the processing properties of the dough. Adding amylase can decompose part of the starch and improve the water absorption and softness of the dough; adding protease can moderately degrade protein and promote the formation of a gluten network.

[0036] In an embodiment of the present invention, the low-sugar nutritious bread also includes 15 to 20 parts by weight of high-gluten flour. Since high-gluten flour contains a high amount of gluten protein, it can enhance the elasticity and toughness of the dough, thereby improving the problem of low gluten forming ability of oat flour. Increasing the proportion of high-gluten flour in the formula can effectively improve the gas retention and structural stability of the dough. Setting the content of high-gluten flour within the above range has a better effect on improving the gas retention and structural stability of the dough.

[0037] In an embodiment of the present invention, the low-sugar nutritional powder is oatmeal powder. Oatmeal powder does not contain cholesterol, has high nutritional value, and is suitable for diabetic patients. Using a high proportion of oatmeal powder not only provides rich dietary fiber for bread, but also helps regulate blood sugar, lower cholesterol, and provide more comprehensive nutritional support.

[0038] The present invention provides a method for making low-sugar nutritious bread as described in the above scheme, comprising the following steps:

[0039] S10, mixing wheat flour with white sugar, eggs, salt and low-sugar tolerant dry yeast, kneading into dough and then performing a first fermentation to obtain fermented wheat dough; at the same time, mixing low-sugar nutritious powder with white sugar, eggs, salt and low-sugar tolerant dry yeast, kneading into dough and then performing a first fermentation to obtain fermented low-sugar nutritious dough;

[0040] S20, when the volume of the fermented wheat dough expands to twice its original volume, mixing the fermented wheat dough with the fermented low-sugar nutritious dough, and adding sucralose and rapeseed oil to perform a second fermentation to obtain a fermented mixed dough;

[0041] S30, baking the fermented mixed dough to obtain low-sugar nutritious bread.

[0042] The technical solution of the present invention adjusts the fermentation process, adopts a two-stage fermentation technology, and performs primary fermentation on wheat flour and low-sugar nutritional powder respectively, and then mixes the dough after the primary fermentation for secondary fermentation. Through the primary fermentation, the gluten formation ability of the wheat flour is stimulated, and the low-sugar nutritional powder is fully expanded by absorbing water, which solves the challenge of low-sugar nutritional powder to the dough structure, promotes the formation of gluten, and improves the overall quality of bread, making it have good elasticity and water retention. The technical solution of the present invention achieves a balance between low sugar and nutrition, which is conducive to expanding the market for low-sugar foods and satisfying more consumers' dual pursuit of health and deliciousness. It also provides a more ideal food choice for diabetic patients and groups with a strong sense of health.

[0043] In an embodiment of the present invention, the step of mixing low-sugar nutritional powder, white sugar, eggs, salt and low-sugar tolerant dry yeast, kneading into dough and then performing a first fermentation to obtain fermented low-sugar nutritional dough comprises:

[0044] The low-sugar nutritional powder, white sugar, eggs, salt, low-sugar tolerant dry yeast and enzyme preparation are mixed, kneaded into dough and then fermented for the first time to obtain fermented low-sugar nutritional dough.

[0045] In an embodiment of the present invention, the step of mixing low-sugar nutritional powder, white sugar, eggs, salt and low-sugar tolerant dry yeast, and performing a first fermentation to obtain a fermented low-sugar nutritional dough comprises:

[0046] Low-sugar nutritional powder, white sugar, eggs, salt, low-sugar tolerant dry yeast and high-gluten flour are mixed, kneaded into dough and then fermented for the first time to obtain fermented low-sugar nutritional dough.

[0047] In an embodiment of the present invention, the temperature during the first fermentation is 26-28° C., the humidity is 70%-80%, and the fermentation time is 40-45 minutes. The first fermentation helps to stimulate the gluten formation ability of wheat flour, while allowing the low-sugar nutrient powder to fully absorb water and swell, which is conducive to the full fermentation of wheat flour and low-sugar nutrient powder.

[0048] In an embodiment of the present invention, the temperature during the second fermentation is 30-35° C., the humidity is 70%-80%, and the fermentation time is 30-35 min. The second fermentation temperature is set lower than the first fermentation. The low-sugar nutritional powder has formed gluten after the first fermentation, and the second fermentation temperature is set lower than the first fermentation to avoid the activity of low-sugar tolerant yeast from decreasing. After the second fermentation, the vitality of the dough can be maintained and the gluten network can be further improved.

[0049] In an embodiment of the present invention, in step S30, the upper heating temperature of the baking is 165-170° C., the lower heating temperature is 170-180° C., and the baking time is 25-35 minutes.

[0050] In an embodiment of the present invention, in step S30, the upper heating temperature of the baking is 170° C., the lower heating temperature is 180° C., and the baking time is 30 minutes.

[0051] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the following embodiments are only used to explain the present invention, and are not used to limit the present invention.

[0052] In the following examples, the temperature during the first fermentation was set to 30°C, the humidity was set to 80%, and the fermentation time was set to 40 min;

[0053] The temperature during the second fermentation was set to 28°C, the humidity to 80%, and the fermentation time to 20 minutes.

[0054] Example 1

[0055] A low-sugar nutritious bread comprises the following raw materials in parts by weight: 40 parts of wheat flour, 45 parts of oat flour, 10 parts of eggs, 5 parts of rapeseed oil, 1 part of sucralose, 3 parts of salt, 1 part of low-sugar tolerant dry yeast, and 1 part of white granulated sugar.

[0056] Example 2

[0057] A low-sugar nutritious bread comprises the following raw materials in parts by weight: 45 parts of wheat flour, 45 parts of oat flour, 15 parts of eggs, 8 parts of rapeseed oil, 2 parts of sucralose, 5 parts of salt, 2 parts of low-sugar tolerant dry yeast, and 2 parts of white granulated sugar.

[0058] Example 3

[0059] A low-sugar nutritious bread comprises the following raw materials in parts by weight: 41 parts of wheat flour, 45 parts of brown rice flour, 11 parts of eggs, 6 parts of rapeseed oil, 1 part of sucralose, 3 parts of salt, 1 part of low-sugar tolerant dry yeast, and 1 part of white granulated sugar.

[0060] Example 4

[0061] A low-sugar nutritious bread comprises the following raw materials in parts by weight: 42 parts of wheat flour, 25 parts of oat flour, 20 parts of corn flour, 15 parts of eggs, 7 parts of rapeseed oil, 1 part of sucralose, 3 parts of salt, 1.5 parts of low-sugar tolerant dry yeast, and 1 part of white granulated sugar.

[0062] Example 5

[0063] A low-sugar nutritious bread comprises the following raw materials in parts by weight: 43 parts of wheat flour, 42 parts of oat flour, 15 parts of high-gluten flour, 15 parts of eggs, 6 parts of rapeseed oil, 1 part of sucralose, 3 parts of salt, 2 parts of low-sugar tolerant dry yeast, and 1.5 parts of white granulated sugar.

[0064] Example 6

[0065] A low-sugar nutritious bread comprises the following raw materials in parts by weight: 43 parts of wheat flour, 40 parts of oat flour, 12 parts of eggs, 6 parts of rapeseed oil, 1 part of sucralose, 3 parts of salt, 1 part of low-sugar tolerant dry yeast, 1 part of white granulated sugar, and 1.5 parts of amylase.

[0066] Example 7

[0067] A method for making low-sugar nutritious bread comprises the following steps:

[0068] (1) 45 parts of wheat flour, 1 part of white granulated sugar, 5 parts of eggs, 1.5 parts of salt, and 1 part of low-sugar-tolerant dry yeast are mixed and kneaded into dough, and a first fermentation is performed at 28° C. and 80% humidity to obtain fermented wheat dough; at the same time, 42 parts of oatmeal flour are mixed with 1 part of white granulated sugar, 5 parts of eggs, 1.5 parts of salt, and 1 part of low-sugar-tolerant dry yeast, and a dough is kneaded into dough, and a first fermentation is performed at 28° C. and 80% humidity to obtain fermented oatmeal dough after fermentation for 40 minutes;

[0069] (2) when the volume of the fermented wheat dough expands to twice its original volume, the fermented wheat dough is mixed with the fermented oatmeal dough, and 1 part of sucralose and 6 parts of rapeseed oil are added to enter the second fermentation (temperature 30° C., humidity 80%), and the fermented mixed dough is obtained after fermentation for 20 minutes;

[0070] (3) baking the fermented mixed dough to obtain low-sugar nutritious bread, wherein the upper and lower fire temperatures during baking are 170° C. and 180° C. respectively, and the baking time is 30 minutes.

[0071] Example 8

[0072] A method for making low-sugar nutritious bread comprises the following steps:

[0073] (1) 45 parts of wheat flour, 1 part of white sugar, 8 parts of eggs, 2.5 parts of salt, and 1 part of low-sugar-tolerant dry yeast are mixed and kneaded into dough, and a first fermentation is performed at 28° C. and 80% humidity to obtain fermented wheat dough; at the same time, 42 parts of oatmeal flour are mixed with 1 part of white sugar, 5 parts of eggs, 1.5 parts of salt, 1 part of protease, and 1 part of low-sugar-tolerant dry yeast, and a dough is kneaded, and a first fermentation is performed at 28° C. and 80% humidity to obtain a fermented oatmeal dough after fermentation for 40 minutes;

[0074] (2) when the volume of the fermented wheat dough expands to twice its original volume, the fermented wheat dough is mixed with the fermented low-sugar nutritious dough, and 1 part of sucralose and 6 parts of rapeseed oil are added to enter the second fermentation (temperature 30° C., humidity 80%), and the fermented mixed dough is obtained after fermentation for 20 minutes;

[0075] (3) baking the fermented mixed dough to obtain low-sugar nutritious bread, wherein the upper and lower fire temperatures during baking are 170° C. and 180° C. respectively, and the baking time is 30 minutes.

[0076] Example 9

[0077] A method for making low-sugar nutritious bread comprises the following steps:

[0078] (1) 40 parts of wheat flour, 1 part of white sugar, 5 parts of eggs, 1.5 parts of salt, and 1 part of low-sugar-tolerant dry yeast are mixed and kneaded into dough, and a first fermentation is performed at 28° C. and 80% humidity to obtain fermented wheat dough; at the same time, 40 parts of oatmeal flour are mixed with 1 part of white sugar, 10 parts of eggs, 2.5 parts of salt, 20 parts of high-gluten flour, and 1 part of low-sugar-tolerant dry yeast, and a dough is kneaded, and a first fermentation is performed at 28° C. and 80% humidity to obtain a fermented oatmeal dough after fermentation for 40 minutes;

[0079] (2) when the volume of the fermented wheat dough expands to twice its original volume, the fermented wheat dough is mixed with the fermented low-sugar nutritious dough, and 1 part of sucralose and 6 parts of rapeseed oil are added to enter the second fermentation (temperature 30° C., humidity 80%), and the fermented mixed dough is obtained after fermentation for 20 minutes;

[0080] (3) baking the fermented mixed dough to obtain low-sugar nutritious bread, wherein the upper and lower fire temperatures during baking are 170° C. and 180° C. respectively, and the baking time is 30 minutes.

[0081] Comparative Example 1

[0082] Compared with Example 1, the difference is that no white sugar is contained, and the low-sugar nutritious bread specifically comprises the following raw materials in parts by weight: 40 parts of wheat flour, 45 parts of oat flour, 10 parts of eggs, 5 parts of rapeseed oil, 1 part of sucralose, 3 parts of salt, and 1 part of low-sugar tolerant dry yeast.

[0083] Results: After the wheat dough and the oatmeal dough were mixed into a mixed dough, it could not be fully fermented and difficult to form a dough, so low-sugar nutritious bread could not be produced.

[0084] Comparative Example 2

[0085] Compared with Example 1, the difference is that no salt is contained. The low-sugar nutritious bread specifically comprises the following raw materials in parts by weight: 40 parts of wheat flour, 45 parts of oat flour, 10 parts of eggs, 5 parts of rapeseed oil, 1 part of sucralose, 1 part of low-sugar tolerant dry yeast, and 1 part of white granulated sugar.

[0086] Results: The mixed dough of wheat and oats fermented quickly and was extremely unstable. The mixed dough would collapse after proofing, so low-sugar nutritious bread could not be made.

[0087] Comparative Example 3

[0088] Compared with Example 7, the difference is that the wheat flour and the oat flour are directly mixed and fermented once, which specifically includes the following steps:

[0089] (1) mixing 45 parts of wheat flour, 42 parts of oat flour, 2 parts of white sugar, 10 parts of eggs, 3 parts of salt and 2 parts of low-sugar-tolerant dry yeast and kneading into a mixed dough, adding 1 part of sucralose and 6 parts of rapeseed oil, and fermenting at 28° C. and 80% humidity for 40 minutes to obtain a fermented mixed dough;

[0090] (3) baking the fermented mixed dough to obtain low-sugar nutritious bread, wherein the upper and lower fire temperatures during baking are 170° C. and 180° C. respectively, and the baking time is 30 minutes.

[0091] Comparative Example 4

[0092] Compared with Example 7, the difference is that the wheat flour and the oat flour are directly mixed for one fermentation, and water is also added, which specifically includes the following steps:

[0093] (1) mixing 45 parts of wheat flour, 42 parts of oat flour, 2 parts of white sugar, 10 parts of eggs, 3 parts of salt, 2 parts of low-sugar-tolerant dry yeast and 10 parts of water and kneading them into a mixed dough, then adding 1 part of sucralose and 6 parts of rapeseed oil and fermenting them at 28° C. and 80% humidity for 40 minutes to obtain a fermented mixed dough;

[0094] (2) baking the fermented mixed dough to obtain low-sugar nutritious bread, wherein the upper and lower fire temperatures during baking are 170° C. and 180° C. respectively, and the baking time is 30 minutes.

[0095] Performance Testing

[0096] The low-sugar nutritious bread of Examples 1-9 has a golden and crispy crust and a delicate and soft internal structure, which meets the low-sugar standard and can meet both the taste and nutritional requirements. Taking Example 7 as an example, the appearance, internal structure, taste and flavor of the low-sugar nutritious bread obtained in Example 7, Comparative Example 3 and Comparative Example 4 are evaluated. The evaluation results are shown in Table 1. Figure 1 and Figure 2 shown.

[0097] Table 1 Fermentation process and sensory evaluation results of Example 7 and Comparative Examples 3-4

[0098]

[0099]

[0100] Figure 1 The low-sugar nutritious bread of Example 7 is composed of Figure 1 It can be seen that there are no crumbs on the surface of the bread, and the bread is soft and has no lumps; Figure 2 For the low-sugar nutritious bread of Comparative Example 3, Figure 2 It can be seen that directly mixing oat flour and wheat flour and fermenting it only once will result in a small amount of pores in the bread, and the surface will harden and crack due to the high temperature and long baking time.

[0101] As can be seen from Table 1, the evaluation results of the low-sugar nutritious bread of Example 7 in terms of appearance, internal structure, taste and flavor are better than those of the low-sugar nutritious bread of Comparative Example 3 and Comparative Example 4, indicating that the dual-stage fermentation process of fermenting the wheat dough and the low-sugar nutritious dough separately and then mixing the two doughs for secondary fermentation can improve the overall quality of the bread, and improve the appearance, internal structure, taste and flavor of the low-sugar nutritious bread.

[0102] From the above, it can be seen that the technical scheme of the present invention solves the challenge of low-sugar nutritional powder to dough structure by using a double-stage fermentation process of first fermenting wheat flour and low-sugar nutritional powder separately and then mixing and fermenting them, promotes the formation of gluten, and achieves a significant increase in the content of low-sugar nutritional powder in traditional low-sugar bread, thereby reducing the use of wheat flour, helping to regulate blood sugar and lower cholesterol, providing consumers with more comprehensive nutritional support, and improving the overall quality of bread, so that the bread has good elasticity and water retention. It can be used to solve the problem that existing low-sugar bread cannot meet the low-sugar standards, taste and nutritional requirements at the same time.

[0103] The above description is only an exemplary embodiment of the present invention, and does not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention and the drawings under the technical concept of the present invention, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present invention.

Claims

1. A low-sugar nutritious bread, characterized in that: The invention comprises the following raw materials in parts by weight: 40-45 parts of wheat flour, 40-45 parts of low-sugar nutrient powder, 10-15 parts of eggs, 5-8 parts of rapeseed oil, 1-2 parts of sucralose, 3-5 parts of salt, 1-2 parts of low-sugar tolerant dry yeast, and 1-2 parts of white granulated sugar; The low-sugar nutritional powder includes at least one of oatmeal powder, brown rice powder, quinoa powder, corn powder and soybean powder.

2. The low-sugar nutritious bread according to claim 1, characterized in that: The low-sugar nutritious bread also includes 1 to 2 portions of enzyme preparation, and the enzyme preparation includes amylase or protease.

3. The low-sugar nutritious bread according to claim 1 or 2, characterized in that: The low-sugar nutritious bread also includes 15 to 20 portions of high-gluten flour.

4. The low-sugar nutritious bread according to claim 1, characterized in that: The low-sugar nutritional powder is oatmeal powder.

5. A method for making low-sugar nutritious bread as claimed in claim 1, characterized in that: The following steps are involved: S10, mixing wheat flour, white sugar, eggs, salt and low-sugar tolerant dry yeast, kneading into dough and then fermenting for the first time to obtain fermented wheat dough; at the same time, mixing low-sugar nutritious powder, white sugar, eggs, salt and low-sugar tolerant dry yeast, kneading into dough and then fermenting for the first time to obtain fermented low-sugar nutritious dough; S20, when the volume of the fermented wheat dough expands to twice its original volume, mixing the fermented wheat dough with the fermented low-sugar nutritious dough, and adding sucralose and rapeseed oil to perform a second fermentation to obtain a fermented mixed dough; S30, baking the fermented mixed dough to obtain low-sugar nutritious bread.

6. The method for making low-sugar nutritious bread according to claim 5, characterized in that: The steps of mixing low-sugar nutritional powder, white sugar, eggs, salt and low-sugar tolerant dry yeast, kneading into dough and then performing a first fermentation to obtain the fermented low-sugar nutritional dough include: Mixing low-sugar nutritional powder, white sugar, eggs, salt, low-sugar tolerant dry yeast and enzyme preparation, kneading into dough and performing a first fermentation to obtain fermented low-sugar nutritional dough; and / or, Low-sugar nutritional powder, white sugar, eggs, salt, low-sugar tolerant dry yeast and high-gluten flour are mixed, kneaded into dough and then fermented for the first time to obtain fermented low-sugar nutritional dough.

7. The method for making low-sugar nutritious bread according to claim 5, characterized in that: The temperature during the first fermentation is 26-28° C., the humidity is 70%-80%, and the fermentation time is 40-45 minutes.

8. The method for making low-sugar nutritious bread according to claim 5, characterized in that: The temperature during the second fermentation is 30-35° C., the humidity is 70%-80%, and the fermentation time is 30-35 minutes.

9. The method for making low-sugar nutritious bread according to claim 5, characterized in that: In step S30, the upper heating temperature of the baking is 165-170° C., the lower heating temperature is 170-180° C., and the baking time is 25-35 minutes.

10. The method for making low-sugar nutritious bread according to claim 9, characterized in that: In step S30, the upper temperature of the baking is 170° C., the lower temperature is 180° C., and the baking time is 30 minutes.

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