Low-sugar black whole wheat jujube residue bread and preparation method thereof

Abstract

The invention provides low-sugar black whole wheat jujube residue bread and a preparation method thereof. The low-sugar black whole wheat jujube residue bread is prepared from, by mass, 68-72 parts of black whole wheat flour, 42-46 parts of water, 4-6 parts of vital gluten, 1 part of lactic acid bacteria leavening agent and 0.7 part of yeast. The main dough comprises the following raw materials in parts by mass: 8-12 parts of high gluten flour for bread, 10-14 parts of chickpea powder, 2-4 parts of vital gluten, 7-10 parts of jujube residue powder, 5-10 parts of water, 3 parts of chia seed powder, 3 parts of rye bran, 10 parts of erythritol, 5 parts of inulin, 8 parts of butter, 8 parts of egg liquid, 0.5 part of yeast and 0.8 part of edible salt. The black whole wheat flour is used as a main raw material, and various raw materials such as the jujube residue powder, the chickpea powder and the inulin are added, so that sugar absorption can be delayed; the black whole-wheat sponge dough is made through synergistic fermentation of lactic acid bacteria and saccharomycetes, and the made bread is high in nutritive value, unique in flavor and soft in texture; a low-sugar formula is combined with a double-bacterium fermentation process, so that blood sugar can be kept stable, and the beverage is suitable for fitness people and people concerning blood sugar.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and specifically to a low-sugar black whole wheat date pulp bread and its preparation method. Background Technology

[0002] With the improvement of people's living standards and the enhancement of health awareness, the concept of a healthy diet characterized by low sugar, low fat, and high dietary fiber has gradually gained popularity. In recent years, the incidence of chronic diseases such as obesity and diabetes has been rising globally, and a high-sugar diet is considered one of the important factors contributing to these diseases. Therefore, developing healthy foods that are low in sugar and high in dietary fiber has become an important trend in the food industry.

[0003] Rye flour is a nutrient-rich whole grain ingredient with a higher protein content than wheat flour, and it is also rich in dietary fiber, vitamins, minerals, and antioxidants. The dietary fiber in rye flour is mainly composed of arabinoxylan and β-glucan, which have various physiological functions such as lowering blood sugar, regulating blood lipids, and promoting intestinal health. Jujube pomace powder, as a byproduct of jujube processing, is rich in dietary fiber and natural sweeteners. However, low-sugar bread made from rye flour and jujube pomace powder has textural issues.

[0004] Therefore, how to solve the texture problem of the aforementioned low-sugar bread is an urgent issue that needs to be addressed. Summary of the Invention

[0005] To address the shortcomings mentioned above, this invention provides a low-sugar black whole wheat date pulp bread and its preparation method, which has the advantages of being low in sugar and high in fiber, rich in nutrients, and having a unique taste, thus meeting consumers' demand for healthy food.

[0006] To achieve the above objectives, in a first aspect, the present invention provides a low-sugar black whole wheat date pulp bread, comprising a starter dough and a main dough, wherein:

[0007] The starter dough comprises the following ingredients in parts by weight: 68-72 parts whole wheat flour, 42-46 parts water, 4-6 parts wheat gluten, 1 part lactic acid bacteria starter, and 0.7 parts yeast.

[0008] The main dough comprises the following ingredients in parts by weight: 8-12 parts bread flour, 10-14 parts chickpea flour, 2-4 parts wheat gluten, 7-10 parts jujube residue powder, 5-10 parts water, 3 parts chia seed powder, 3 parts rye bran, 10 parts erythritol, 5 parts inulin, 8 parts butter, 8 parts egg liquid, 0.5 parts yeast, and 0.8 parts salt.

[0009] The lactic acid bacteria starter is a compound starter of *Pediococcus lactis* RSD02 and *Lactobacillus plantarum* RSD54. The whole wheat flour is processed using traditional stone milling techniques, retaining all the nutrients of the wheat grains. The jujube residue powder is made from a byproduct of jujube processing (such as the residue after pressing jujube paste), dried, and then ultra-finely pulverized to 80-100 mesh. After sieving, the jujube residue powder is soaked in warm water at 40-50℃ for at least 30 minutes, and then centrifuged to remove water until the moisture content is ≤15%.

[0010] Secondly, the present invention also provides a preparation method for preparing the above-mentioned low-sugar black whole wheat date pulp bread, comprising the following steps:

[0011] Mix whole wheat flour, water, wheat gluten, lactic acid bacteria starter and yeast, and knead into a rough dough;

[0012] After sealing the rough dough, it undergoes its first fermentation.

[0013] Divide the rough dough after the first fermentation into small pieces and mix it with bread flour, chickpea flour, wheat gluten, jujube residue powder, chia seed powder, rye bran, erythritol, inulin, butter, egg liquid, yeast, salt and water. Knead until a thin film can be stretched. After the dough is rounded, let it rest at 28°C for 20-30 minutes. Divide the dough into shapes and then let it undergo a second fermentation.

[0014] Place the dough, after its second fermentation, into the oven and bake at 170°C top heat and 180°C bottom heat for 10 minutes. Then, adjust the temperature to 160°C top heat and 170°C bottom heat and continue baking for 15-20 minutes.

[0015] In one embodiment, the first fermentation is carried out under refrigerated conditions at 4-5°C for 12-18 hours, until the dough has increased in size by 1.5 times, resulting in a fine mesh-like structure inside the rough dough.

[0016] The conditions for the second fermentation are 35-38℃ and 75-85% humidity for 60-80 minutes.

[0017] Compared with the prior art, the present invention has one of the following advantages:

[0018] This invention provides a low-sugar black whole wheat date residue bread and its preparation method. Black whole wheat flour is used as the main raw material, and various auxiliary materials such as chickpea flour, date residue powder, inulin and chia seed powder are added. The dietary fiber, vitamins, minerals and phenolic acids in the raw materials and auxiliary materials are rich in bioactive substances, which enhance the product's antioxidant, blood sugar lowering, blood lipid lowering and immune enhancement effects, and help control blood sugar stability.

[0019] This invention employs a synergistic fermentation method using lactic acid bacteria and yeast. The acid-producing effect of lactic acid bacteria further enhances the sugar-reducing effect. The staged fermentation method improves the texture and structure of whole wheat bread and delays staling. The unique fermentation system's sugar-reducing effect, combined with the optimized flavor and texture of the fermentation method, achieves a balance between functionality and palatability. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with specific embodiments. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0021] In the description of this invention, it should be understood that the terms "upper," "lower," "top surface," "bottom surface," and "inner," etc., indicating the orientation or positional relationship shown, are only for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the invention. It should be noted that when a component is considered to be "connected" to another component, it can be directly connected to the other component or may have a component centrally located simultaneously. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0022] The lactic acid bacteria starter culture used in this invention is a compound starter culture of *Pediococcus lactis* RSD02 and *Lactobacillus plantarum* RSD54. The invention is titled "Lactic Acid Bacteria Screened from Fermented Rye Sourdough and Their Applications," and application number 202310725440.2 discloses a method for preparing the compound lactic acid bacteria starter culture. The yeast used is a low-sugar-tolerant yeast, and all other raw materials are commercially available.

[0023] Example 1

[0024] This embodiment provides a low-sugar black whole wheat date pulp bread, comprising a starter dough and a main dough, wherein:

[0025] The starter dough comprises the following ingredients by weight:

[0026] 72 parts whole wheat flour, 46 parts water, 6 parts wheat gluten, 1 part lactic acid bacteria starter, 0.7 parts yeast;

[0027] The main dough consists of the following ingredients in parts by weight: 8 parts bread flour, 10 parts chickpea flour, 4 parts wheat gluten, 7 parts date residue powder, 16 parts water, 3 parts chia seed powder, 3 parts rye bran, 10 parts erythritol, 5 parts inulin, 8 parts butter, 8 parts egg liquid, 0.5 parts yeast, and 0.8 parts salt.

[0028] The method for preparing the above-mentioned low-sugar black whole wheat date pulp bread includes the following steps:

[0029] Mix the ingredients in the above-mentioned proportions by weight for the starter dough and knead into a rough dough;

[0030] After sealing the rough dough, refrigerate it for 12-18 hours for the first fermentation.

[0031] Divide the rough dough after the first fermentation into small pieces and add the ingredients of the main dough in the above-mentioned proportions by weight, kneading until a thin film can be stretched. After rounding the dough, let it rest at 28°C for 20-30 minutes. After dividing and shaping, ferment at 35-38°C and 75-85% humidity for 60-80 minutes for the second fermentation;

[0032] Place the dough, after the second fermentation, into the oven and bake at 170°C (top heat) and 180°C (bottom heat) for 10 minutes. Then, adjust the temperature to 160°C (top heat) and 170°C (bottom heat) and continue baking for 15-20 minutes.

[0033] Example 2

[0034] This embodiment provides a low-sugar black whole wheat date pulp bread, comprising a starter dough and a main dough, wherein:

[0035] The starter dough consists of the following ingredients in parts by weight: 70 parts whole wheat flour, 44 parts water, 4 parts wheat gluten, 1 part lactic acid bacteria starter, and 0.7 parts yeast.

[0036] The main dough consists of the following ingredients by weight: 10 parts bread flour, 12 parts chickpea flour, 4 parts wheat gluten, 10 parts date pulp powder, 18 parts water, 3 parts chia seed powder, 3 parts rye bran, 10 parts erythritol, 5 parts inulin, 8 parts butter, 8 parts egg liquid, 0.5 parts yeast, and 0.8 parts salt.

[0037] The method for preparing the above-mentioned low-sugar black whole wheat date pulp bread includes the following steps:

[0038] Mix the ingredients in the above-mentioned proportions by weight for the starter dough and knead into a rough dough;

[0039] After sealing the rough dough, refrigerate it for 12-18 hours for the first fermentation.

[0040] Divide the rough dough after the first fermentation into small pieces and add the ingredients of the main dough in the above-mentioned proportions by weight, kneading until a thin film can be stretched. After rounding the dough, let it rest at 28°C for 20-30 minutes. After dividing and shaping, ferment at 35-38°C and 75-85% humidity for 60-80 minutes for the second fermentation;

[0041] Place the dough, after the second fermentation, into the oven and bake at 170°C (top heat) and 180°C (bottom heat) for 10 minutes. Then, adjust the temperature to 160°C (top heat) and 170°C (bottom heat) and continue baking for 15-20 minutes.

[0042] Example 3

[0043] This embodiment provides a low-sugar black whole wheat date pulp bread, comprising a starter dough and a main dough, wherein:

[0044] The starter dough consists of the following ingredients in parts by weight: 70 parts whole wheat flour, 46 parts water, 6 parts wheat gluten, 1 part lactic acid bacteria starter, and 0.7 parts yeast.

[0045] The main dough consists of the following ingredients in parts by weight: 12 parts bread flour, 10 parts chickpea flour, 2 parts wheat gluten, 8 parts date residue powder, 16 parts water, 3 parts chia seed powder, 3 parts rye bran, 10 parts erythritol, 5 parts inulin, 8 parts butter, 8 parts egg liquid, 0.5 parts yeast, and 0.8 parts salt.

[0046] The method for preparing the above-mentioned low-sugar black whole wheat date pulp bread includes the following steps:

[0047] Mix the ingredients in the above-mentioned proportions by weight for the starter dough and knead into a rough dough;

[0048] After sealing the rough dough, refrigerate it for 12-18 hours for the first fermentation.

[0049] Divide the rough dough after the first fermentation into small pieces and add the ingredients of the main dough in the above-mentioned proportions by weight, kneading until a thin film can be stretched. After rounding the dough, let it rest at 28°C for 20-30 minutes. After dividing and shaping, ferment at 35-38°C and 75-85% humidity for 60-80 minutes for the second fermentation;

[0050] Place the dough, after the second fermentation, into the oven and bake at 170°C (top heat) and 180°C (bottom heat) for 10 minutes. Then, adjust the temperature to 160°C (top heat) and 170°C (bottom heat) and continue baking for 15-20 minutes.

[0051] Example 4

[0052] This embodiment provides a low-sugar black whole wheat date pulp bread, comprising a starter dough and a main dough, wherein:

[0053] The starter dough consists of the following ingredients in parts by weight: 68 parts whole wheat flour, 42 parts water, 4 parts wheat gluten, 1 part lactic acid bacteria starter, and 0.7 parts yeast.

[0054] The main dough consists of the following ingredients by weight: 12 parts bread flour, 14 parts chickpea flour, 2 parts wheat gluten, 8 parts date pulp powder, 20 parts water, 3 parts chia seed powder, 3 parts rye bran, 10 parts erythritol, 5 parts inulin, 8 parts butter, 8 parts egg liquid, 0.5 parts yeast, and 0.8 parts salt.

[0055] The method for preparing the above-mentioned low-sugar black whole wheat date pulp bread includes the following steps:

[0056] Mix the ingredients in the above-mentioned proportions by weight for the starter dough and knead into a rough dough;

[0057] After sealing the rough dough, refrigerate it for 12-18 hours for the first fermentation.

[0058] Divide the rough dough after the first fermentation into small pieces and add the ingredients of the main dough in the above-mentioned proportions by weight, kneading until a thin film can be stretched. After rounding the dough, let it rest at 28°C for 20-30 minutes. After dividing and shaping, ferment at 35-38°C and 75-85% humidity for 60-80 minutes for the second fermentation;

[0059] Place the dough, after the second fermentation, into the oven and bake at 170°C (top heat) and 180°C (bottom heat) for 10 minutes. Then, adjust the temperature to 160°C (top heat) and 170°C (bottom heat) and continue baking for 15-20 minutes.

[0060] Example 5

[0061] This embodiment provides a low-sugar black whole wheat date pulp bread, comprising a starter dough and a main dough, wherein:

[0062] The starter dough consists of the following ingredients in parts by weight: 68 parts whole wheat flour, 43 parts water, 6 parts wheat gluten, 1 part lactic acid bacteria starter, and 0.7 parts yeast.

[0063] The main dough consists of the following ingredients in parts by weight: 10 parts bread flour, 14 parts chickpea flour, 2 parts wheat gluten, 7 parts date residue powder, 20 parts water, 3 parts chia seed powder, 3 parts rye bran, 10 parts erythritol, 5 parts inulin, 8 parts butter, 8 parts egg liquid, 0.5 parts yeast, and 0.8 parts salt.

[0064] The method for preparing the above-mentioned low-sugar black whole wheat date pulp bread includes the following steps:

[0065] Mix the ingredients in the above-mentioned proportions by weight for the starter dough and knead into a rough dough;

[0066] After sealing the rough dough, refrigerate it for 12-18 hours for the first fermentation.

[0067] Divide the rough dough after the first fermentation into small pieces and add the ingredients of the main dough in the above-mentioned proportions by weight, kneading until a thin film can be stretched. After rounding the dough, let it rest at 28°C for 20-30 minutes. After dividing and shaping, ferment at 35-38°C and 75-85% humidity for 60-80 minutes for the second fermentation;

[0068] Place the dough, after the second fermentation, into the oven and bake at 170°C (top heat) and 180°C (bottom heat) for 10 minutes. Then, adjust the temperature to 160°C (top heat) and 170°C (bottom heat) and continue baking for 15-20 minutes.

[0069] In Examples 1 to 5 above, the present invention enhances the product's nutritional and health benefits, such as antioxidant properties, blood sugar reduction, blood lipid reduction, and improved immunity, through the rational combination of various raw and auxiliary materials. Among them, whole black wheat flour is rich in dietary fiber, B vitamins, iron, magnesium, and zinc, and also contains bioactive substances such as ferulic acid, flavonoids, and phytosterols; chickpea flour is rich in high-quality plant protein, chromium, folic acid, and resistant starch; inulin, as a soluble dietary fiber, can slow down gastric emptying; jujube residue powder not only retains 70% of the dietary fiber in jujubes but also contains adenosine monophosphate (cAMP) and polyphenols; chia seed powder contains ω-3 fatty acids, calcium, magnesium, and gelling fiber; and rye bran is rich in arabinoxylan and phenolic acids such as ferulic acid.

[0070] This invention also makes full use of the synergistic hypoglycemic effect of the raw materials. The composite fiber system constructed from whole black wheat, rye bran, and chia seeds forms a physical barrier, reducing the rate of starch hydrolysis. The phenolic substances in jujube residue, rye flour, and rye bran jointly inhibit the action of α-glucosidase and α-amylase, further hydrolyzing starch. Chickpeas, jujube residue, and inulin participate in the regulation of sugar metabolism with chromium, cAMP, and short-chain fatty acids, respectively.

[0071] This invention employs a method of co-fermentation with lactic acid bacteria and yeast, along with a sponge starter. The acidic environment generated by lactic acid bacteria metabolism induces starch molecule recrystallization, converting digestible starch into resistant starch, thereby increasing the resistant starch content in rye dough. Simultaneously, it promotes the release of bound polyphenols in rye flour, inhibiting α-glucosidase activity. The unique fermentation system's sugar-lowering effect, combined with the optimized flavor and texture of the sponge starter method, achieves a balance between functionality and palatability.

[0072] Comparative Example 1

[0073] This comparative example provides a white bread comprising the following ingredients in parts by weight: 100 parts bread flour, 55 parts water, 1 part yeast, and 1 part salt.

[0074] The method for preparing the above-mentioned white bread includes the following steps:

[0075] Pour the bread flour, water, yeast, and salt into a dough mixer and knead on low speed for 2-3 minutes.

[0076] Mix at high speed for 8-16 minutes until the dough is smooth. Cover with plastic wrap and let it ferment for the first time for 50-90 minutes at 80% humidity and 36±2℃.

[0077] Divide the dough into small dough balls of 50±2g each. After shaping, place them on a baking tray, cover with plastic wrap, and let them rise for a second time for 30-50 minutes at a humidity of 80% and a temperature of 36±2℃.

[0078] Place in the oven and bake at 175-185℃ for 25-30 minutes.

[0079] Comparative Example 2

[0080] This comparative example provides a whole wheat date pomace bread, comprising the following ingredients in parts by weight: 70 parts whole wheat flour, 10 parts bread flour, 12 parts chickpea flour, 6 parts wheat gluten, 8 parts date pomace powder, 60 parts water, 3 parts chia seed powder, 3 parts rye bran, 10 parts erythritol, 5 parts inulin, 8 parts butter, 8 parts egg liquid, 1.5 parts yeast, and 0.8 parts salt.

[0081] The method for preparing the above-mentioned whole wheat date pulp bread includes the following steps:

[0082] Pour all ingredients into a dough mixer and knead until a thin film can be stretched out. Cover with plastic wrap and ferment at 28±2℃ and 75-80% humidity for 60-90 minutes.

[0083] After dividing and shaping the dough, ferment it at 35-38℃ and 75-85% humidity for 60-80 minutes.

[0084] Place in the oven and bake at 170°C (top heat) and 180°C (bottom heat) for 10 minutes. Then adjust the temperature to 160°C (top heat) and 170°C (bottom heat) and continue baking for 15-20 minutes.

[0085] Experimental Example 1

[0086] The glycemic index (eGI) of the breads provided in Examples 1-5 and Examples 1-2 was estimated. As shown in Table 1, the eGI values ​​of Examples 1-5 ranged from 50.80 to 52.18, all < 55, and are classified as low-GI foods.

[0087] Table 1. Different starch components and their glycemic index in low-GI rye sourdough bread.

[0088]

[0089] Experiment Example 2

[0090] The breads prepared in Example 1 and Comparative Example 2 were evaluated for their textural properties and sensory characteristics, with each indicator measured continuously for 3 days.

[0091] The texture index was determined using a texture analyzer, with the following parameters set:

[0092] The circular probe has a force range of 500N, a testing speed of 60mm / min, a sensing element range of 100N, an initial force of 5N, a deformation percentage of 40%, and a sample interval of 5s. The bread was cut into 3cm thick slices, and the middle layer was used for measurement.

[0093] The sensory evaluation was conducted in accordance with the requirements for sensory scoring of bread in GB / T35869-2018. Ten people who had received special training in food sensory evaluation gave various sensory scores. The sensory scoring criteria are shown in Table 2.

[0094] Table 2 Sensory Evaluation Criteria for Bread

[0095]

[0096] As shown in Table 3, compared with Comparative Example 2, the bread from Example 1 had slightly lower hardness and adhesiveness than ordinary rye bread; however, its cohesiveness and elasticity were significantly higher; and its chewiness was significantly lower. The indicators for Example 1 showed no significant changes over 3 days, indicating that the rye bread produced using the synergistic fermentation of lactic acid bacteria and yeast had a finer structure, a softer texture, and a significant delay in aging.

[0097] Table 3 Sensory scores and texture comparison of bread

[0098]

[0099] The above description is merely a preferred embodiment of the present invention and is illustrative rather than restrictive. Those skilled in the art will understand that many changes, modifications, and even equivalents can be made within the spirit and scope defined by the claims of the present invention, all of which will fall within the protection scope of the present invention.

Claims

1. A low-sugar dark whole wheat date residue bread, characterized in that: It includes middle dough and main dough, including: The medium dough comprises the following raw materials in parts by weight: 68-72 parts of black whole wheat flour, 42-46 parts of water, 4-6 parts of gluten, 1 part of lactic acid bacteria starter, and 0.7 part of yeast; The main dough comprises the following raw materials in parts by mass: 8-12 parts of high-gluten flour for bread, 10-14 parts of chickpea flour, 2-4 parts of gluten powder, 7-10 parts of jujube residue powder, 5-10 parts of water, 3 parts of chia seed powder, 3 parts of rye bran, 10 parts of erythritol, 5 parts of inulin, 8 parts of butter, 8 parts of egg liquid, 0.5 parts of yeast and 0.8 parts of edible salt.

2. A preparation method for preparing the low-sugar dark whole wheat date residue bread as claimed in claim 1, characterized in that: The steps include: Mix dark whole wheat flour, water, gluten, lactic acid bacteria starter and yeast and knead into a rough dough; After the rough dough is sealed, the first fermentation is carried out; The rough dough after the first fermentation is divided into small pieces, and mixed with bread high-gluten flour, chickpea flour, gluten powder, jujube residue powder, chia seed powder, rye bran, erythritol, inulin, butter, egg liquid, yeast, edible salt and water, kneaded until a thin film is pulled out, and when the dough is kneaded into a round shape, it is relaxed at 28° C. for 20-30 minutes, and the dough is divided into pieces and then fermented for the second time; The dough after the second fermentation is put into the oven and baked at 170°C for upper fire and 180°C for lower fire. After baking for 10 minutes, the temperature is adjusted to 160°C for upper fire and 170°C for lower fire, and baking is continued for 15-20 minutes.

3. The preparation method according to claim 2, characterized in that: The first fermentation condition is refrigerated fermentation at 4-5°C for 12-18 hours, and after fermentation to 1.5 times, the interior of the rough dough becomes a dense and fine mesh; The second fermentation is carried out at 35-38° C. and 75-85% humidity for 60-80 minutes.

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