Processing method of low-glycemic quinoa coarse cereal bread

Abstract

The invention belongs to the technical field of low-glycemic-content quinoa coarse cereal bread processing methods, and particularly relates to a low-glycemic-content quinoa coarse cereal bread processing method which comprises bread flour, quinoa flour, yeast, warm water and butter. Weighing and uniformly mixing main materials (bread flour and quinoa flour); activating yeast warm water (about 30 DEG C), melting other auxiliary materials, adding into a bread maker, and stirring; adding butter, stirring until the dough is soft and smooth and a film can be stretched, and standing for 5 minutes; placing the noodles in a fermentation container for primary fermentation; manually kneading and extruding the dough to discharge gas in the dough; cutting the noodles into small dough, and placing the small dough at room temperature for 10 minutes; the small dough is rounded and shaped (50g per dough), and the rounded small dough is placed at room temperature for 10 min; placing the rounded noodles in a fermentation container for secondary fermentation; baking the bread in a baking machine; and cooling the baked bread, and carrying out vacuum packaging through a vacuum packaging machine.

Description

Technical Field

[0001] The invention relates to the technical field of low-glycemic quinoa and multi-grain bread processing methods, and in particular to a low-glycemic quinoa and multi-grain bread processing method. Background Art

[0002] Sugar (sucrose) is the main ingredient of most biscuits. In addition to adding sweetness and calories, it is also an important substance that changes and improves the structure and flavor of bread. Most commercially available bread products have a high sugar content. The high calories of bread make people who want to lose weight and have impaired glucose tolerance stay away from them. In addition, the single raw materials and improper selection can easily lead to unbalanced nutrient intake in the human body, and long-term consumption affects health.

[0003] Sorghum [Sor ghumbicolor (L.) Moench], also known as millet, is a nutritious and health-promoting resource that can be used as both medicine and food. Modern research has shown that sorghum is rich in resistant starch, polyphenols, dietary fiber and other active ingredients. It has the effects of lowering blood sugar, lowering blood lipids, and protecting cardiovascular and cerebrovascular vessels. It has an auxiliary therapeutic effect on patients with diabetes, hypertension, hyperlipidemia, obesity, etc. However, sorghum starch has a large molecular weight and poor palatability; sorghum also has a high tannin content and a strong astringent taste. The protein quality is poor, it lacks lysine and tryptophan, and the protein digestion and utilization rate is low. For a variety of reasons, sorghum is not accepted by consumers for consumption.

[0004] Quinoa (scientific name: Chenopodium quinoawilld) has extremely high and comprehensive nutritional value. The content of trace elements such as protein, minerals, amino acids, cellulose, and vitamins is higher than that of ordinary foods. It perfectly matches the basic material needs of human life activities and is one of the most promising crops in the future. In particular, quinoa is rich in high-quality protein (complete protein), and contains a full range of essential amino acids in sufficient quantities and appropriate proportions; it is particularly worth mentioning that the content of lysine, which is lacking in general grains, is very high (lysine is necessary for the growth and repair of human tissues); when combined with sorghum, it can make up for the nutritional deficiencies of sorghum;

[0005] Coarse grains are high in protein and rich in various cellulose, minerals and functional factors. They are not only traditional grains, but also modern health care products. With the improvement of people's living standards and dietary structure, coarse grains, as a new type of food resource with both medicinal and edible properties, are increasingly valued and loved by the public. Bread is a fermented baked food. Adding coarse grains to wheat flour to make coarse grain bread has become one of the ways for people to eat coarse grains. Currently, the commonly used bread making methods include the direct method (single fermentation method) and the medium-seed method (secondary fermentation method). Although the direct method (single fermentation method) has the advantages of being fast and convenient, it also has the disadvantages of slow fermentation and small volume; the medium-seed method (secondary fermentation method) has the disadvantages of being cumbersome to operate and time-consuming. In particular, the content of gluten protein in coarse grains is relatively low. Adding it to flour will correspondingly weaken the quality of gluten protein in the mixed flour, making the fermentation of coarse grain bread more time-consuming and labor-intensive.

[0006] In the prior art, most quinoa and multi-grain breads are added with a large amount of white sugar or saccharin to improve the taste and increase the sweetness, thereby increasing the calories of the bread and causing people to be at risk of gaining weight after eating it many times. Summary of the invention

[0007] The purpose of the present invention is to provide a low-glycemic quinoa and multi-grain bread processing method, which solves the existing problems.

[0008] In order to achieve the above object, the technical solution of the present invention is:

[0009] A method for processing low-glycemic quinoa multi-grain bread, comprising the following raw materials: bread flour, quinoa flour, yeast, warm water and butter;

[0010] It is specifically prepared by the following method:

[0011] Step 1. Weigh and mix the main ingredients (bread crumbs, quinoa flour);

[0012] Step 2. Activate the yeast with warm water (around 30°C), melt other ingredients and add them into the bread machine and stir;

[0013] Step 3. Add butter and stir until the dough is soft and smooth and can be stretched into a thin film. Let it stand for 5 minutes;

[0014] Step 4. Place the noodles in a fermentation container for the first fermentation;

[0015] Step 5. Manually knead and squeeze the dough to remove the gas;

[0016] Step 6. Cut the noodles into small dough pieces using a cutting blade and place them at room temperature for 10 minutes;

[0017] Step 7. Roll and shape the small dough (50g each) and place at room temperature for 10 minutes;

[0018] Step 8. Place the rolled noodles in a fermentation container for secondary fermentation;

[0019] Step 9. Place the bread into the toaster for baking;

[0020] Step 10. Cool the baked bread and vacuum-pack it using a vacuum packaging machine.

[0021] Furthermore, the mixing condition of the bread machine is a rotation speed of 230 / 120 r / min and kneading the dough for 15 minutes.

[0022] Furthermore, the first fermentation condition is fermentation at room temperature for 1 hour until the volume is twice the original volume.

[0023] Furthermore, the second fermentation condition is a high temperature of 33° C. and a humidity of 95% for about 1 hour.

[0024] Furthermore, the baking conditions are upper heat 180° C., lower heat 160° C., and baking time 15 minutes.

[0025] Furthermore, the temperature of the yeast warm water is about 30°C.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] 1. Quinoa flour is used as the base weight. Quinoa is a whole grain, complete protein, alkaline food. It contains a rich variety of amino acids, does not contain cholesterol and gluten, and has a low sugar content, fat content and calories, which helps maintain blood sugar stability.

[0028] 2. The secondary fermentation process can fully play the role of yeast, which helps to decompose some starch and protein in the dough. The carbon dioxide bubbles in the dough will be more evenly distributed, and the internal structure of the bread will be softer and more elastic, which is easier for the human body to absorb and digest.

[0029] 3. The temperature of the secondary fermentation is controlled at around 33°C. The yeast has a strong proliferation ability and a fast fermentation speed. The C02 produced by the fermentation fills the dough to form a honeycomb structure. The gluten network structure is fully expanded, the bread is large in volume, loose, soft and elastic inside, with low hardness and a strong fermentation aroma. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the present invention are described clearly and completely. 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.

[0031] It should be noted that the following detailed descriptions are exemplary and are intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those generally understood by those of ordinary skill in the art to which the present invention belongs. It should be noted that the terms used herein are only for the purpose of describing specific embodiments and are not intended to limit exemplary embodiments according to the present invention. As used herein, unless the context clearly indicates otherwise, the singular form is also intended to include the plural form. In addition, it should be understood that when the terms "comprising" and / or "including" are used in this specification, it indicates the presence of features, steps, operations, devices, components and / or combinations thereof.

[0032] A method for processing low-glycemic quinoa multi-grain bread, comprising the following raw materials: bread flour, quinoa flour, yeast, warm water and butter;

[0033] It is specifically prepared by the following method:

[0034] Step 1. Weigh and mix the main ingredients (bread crumbs, quinoa flour);

[0035] Step 2. Activate the yeast with warm water (around 30°C), melt other ingredients and add them into the bread machine and stir;

[0036] Step 3. Add butter and stir until the dough is soft and smooth and can be stretched into a thin film. Let it stand for 5 minutes;

[0037] Step 4. Place the noodles in a fermentation container for the first fermentation;

[0038] Step 5. Manually knead and squeeze the dough to remove the gas;

[0039] Step 6. Cut the noodles into small dough pieces using a cutting blade and place them at room temperature for 10 minutes;

[0040] Step 7. Roll and shape the small dough (50g each) and place at room temperature for 10 minutes;

[0041] Step 8. Place the rolled noodles in a fermentation container for secondary fermentation;

[0042] Step 9. Place the bread into the toaster for baking;

[0043] Step 10. Cool the baked bread and vacuum-pack it using a vacuum packaging machine.

[0044] In this embodiment,

[0045] The mixing condition of the bread machine is a rotation speed of 230 / 120 r / min and kneading the dough for 15 minutes.

[0046] In this embodiment,

[0047] The first fermentation condition is to ferment at room temperature for 1 hour until the volume is twice the original volume.

[0048] In this embodiment,

[0049] The second fermentation conditions are high temperature 33° C. and humidity 95% for about 1 hour.

[0050] In this embodiment,

[0051] The baking conditions are as follows: upper heat 180° C., lower heat 160° C., and baking time 15 minutes.

[0052] In this embodiment,

[0053] The temperature of the yeast warm water is about 30°C.

[0054] The implementation principle of one embodiment of the present application is as follows: 1. Quinoa flour is used as the base weight. Quinoa is a whole grain, complete nutrition, complete protein, alkaline food, rich in amino acids, cholesterol-free and gluten-free, and has a low sugar content, fat content and calorie content, which helps maintain blood sugar stability;

[0055] 2. The secondary fermentation process can fully play the role of yeast, which helps to decompose some starch and protein in the dough. The carbon dioxide bubbles in the dough will be more evenly distributed, and the internal structure of the bread will be softer and more elastic, which is easier for the human body to absorb and digest.

[0056] 3. The temperature of the secondary fermentation is controlled at around 33°C. The yeast has a strong proliferation ability and a fast fermentation speed. The C02 produced by the fermentation fills the dough to form a honeycomb structure. The gluten network structure is fully expanded, the bread is large in volume, loose, soft and elastic inside, with low hardness and a strong fermentation aroma.

[0057] Its preparation method:

[0058] Step 1. Weigh and mix the main ingredients (bread crumbs, quinoa flour);

[0059] Step 2. Activate the yeast with warm water (about 30°C), melt other ingredients and add them into the bread machine for stirring. The stirring condition is 230 / 120r / min and knead the dough for 15 minutes.

[0060] Step 3. Add butter and stir until the dough is soft and smooth and can be stretched into a thin film. Let it stand for 5 minutes;

[0061] Step 4. Place the noodles in the fermentation container for the first fermentation: ferment at room temperature for 1 hour until the noodles have doubled in volume;

[0062] Step 5. Manually knead and squeeze the dough to remove the gas;

[0063] Step 6. Cut the noodles into small dough pieces using a cutting blade and place them at room temperature for 10 minutes;

[0064] Step 7. Roll and shape the small dough (50g each) and place at room temperature for 10 minutes;

[0065] Step 8. Place the rolled noodles in a fermentation container for secondary fermentation: the fermentation conditions are high temperature 33°C and humidity 95% for secondary fermentation for about 1 hour;

[0066] Step 9. Place the bread into the toaster for baking at 180°C for upper heat and 160°C for lower heat, with a baking time of 15 minutes.

[0067] Step 10. Cool the baked bread and vacuum-pack it using a vacuum packaging machine.

[0068] In the description of this specification, the description with reference to the terms "one embodiment", "example", "specific example", etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.

[0069] The above is a detailed introduction to a low-glycemic quinoa and multi-grain bread processing method provided by the present invention. Specific embodiments are used herein to illustrate the principles and implementation methods of the present invention. The description of the above embodiments is only used to help understand the method of the present invention and its core idea. It should be pointed out that for ordinary technicians in this technical field, without departing from the principles of the present invention, the present invention can also be improved and modified in a number of ways, and these improvements and modifications also fall within the scope of protection of the claims of the present invention.

Claims

1. A method for processing low-glycemic quinoa and multi-grain bread, characterized in that: Includes the following ingredients; bread flour, quinoa flour, yeast, warm water and butter; It is specifically prepared by the following method: Step 1. Weigh and mix the main ingredients (bread crumbs, quinoa flour); Step 2. Activate the yeast with warm water (around 30°C), melt other ingredients and add them into the bread machine and stir; Step 3. Add butter and stir until the dough is soft and smooth and can be stretched into a thin film. Let it stand for 5 minutes; Step 4. Place the noodles in a fermentation container for the first fermentation; Step 5. Manually knead and squeeze the dough to remove the gas; Step 6. Cut the noodles into small dough pieces using a cutting blade and place them at room temperature for 10 minutes; Step 7. Roll and shape the small dough (50g each) and place at room temperature for 10 minutes; Step 8. Place the rolled noodles in a fermentation container for secondary fermentation; Step 9. Place the bread into the toaster for baking; Step 10. Cool the baked bread and vacuum-pack it using a vacuum packaging machine.

2. The method for processing low-glycemic quinoa and multi-grain bread according to claim 1, characterized in that: The mixing condition of the bread machine is a rotation speed of 230 / 120 r / min and kneading the dough for 15 minutes.

3. The method for processing low-glycemic quinoa and multi-grain bread according to claim 1, characterized in that: The first fermentation condition is to ferment at room temperature for 1 hour until the volume is twice the original volume.

4. The method for processing low-glycemic quinoa and multi-grain bread according to claim 1, characterized in that: The second fermentation conditions are high temperature 33° C. and humidity 95% for about 1 hour.

5. The method for processing low-glycemic quinoa and multi-grain bread according to claim 1, characterized in that: The baking conditions are as follows: upper heat 180° C., lower heat 160° C., and baking time 15 minutes.

6. The method for processing low-glycemic quinoa and multi-grain bread according to claim 1, characterized in that: The temperature of the yeast warm water is about 30°C.