Functional baked bun rich in dietary fibers and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses a functional baked bun rich in dietary fibers and a preparation method thereof.The baked bun comprises wrappers and stuffing, and the wrappers are prepared from, by weight, 50-70 parts of high gluten wheat flour, 10-30 parts of whole wheat flour, 5-15 parts of oat flour, 2-5 parts of flaxseed powder, 2-6 parts of inulin, 1-3 parts of salt, 1-3 parts of yeast, 5-10 parts of olive oil and 50-80 parts of water; the content of beta-glucan in the oat flour used in the wrapper is not less than 4%. By adopting a high dietary fiber formula, the hydration capability of the dough is enhanced, so that the baked bun is more moist and softer. By regulating and controlling a gluten network, the fermentation expansion rate is increased, and fine and uniform pores are ensured. The low-G I stuffing is selected, so that postprandial blood sugar reaction is effectively reduced, and glucose is released more stably. A low-temperature pre-baking process is combined, a water evaporation process is optimized, aging is delayed, and the shelf life and storage stability of the product are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a functional baked bun rich in dietary fiber and a preparation method thereof. Background Art

[0002] As a traditional baked food, baked buns are widely welcomed for their crispy taste and rich fillings. However, with the increasing attention of consumers to healthy diets, the characteristics of high calories, high sugar, and high fat in traditional baked buns have gradually become factors restricting their market promotion. High-fiber baked buns have become an important development direction in the baking industry due to their promoting effect on intestinal health and the characteristic of enhancing satiety. However, there are still many technical problems in the existing production process of high-fiber baked buns, which affect the taste, fermentation stability, blood sugar control ability, and shelf life of the products.

[0003] The dough of traditional baked buns is mainly based on wheat flour, supplemented with a small amount of dietary fiber components. However, the addition of dietary fiber will affect the formation of the gluten network in the dough, reducing the gas-holding capacity of the dough and making it difficult to maintain a good expansion state during fermentation, resulting in a harder texture of the finished product, uneven pore structure, and affecting the taste. Especially during high-temperature baking, due to the weak water-holding capacity of the dough, water evaporates rapidly, making the baked buns prone to becoming dry and hard, with a rough internal structure, and it is difficult to balance a good chewing texture and storage stability.

[0004] In terms of fillings, traditional baked buns mostly use meat fillings, bean fillings, or sweet jam fillings. These fillings usually have a high sugar content, which easily causes a rapid increase in blood sugar after meals and is not suitable for people with blood sugar control needs or those with healthy dietary requirements. Even in existing improved solutions using low-sugar fillings, it is still difficult to effectively control the saccharification rate of starch, resulting in a relatively high glycemic index (GI) for the overall baked buns, restricting their application in the functional food market. Summary of the Invention

[0005] Aiming at the deficiencies of the existing technology, the present invention provides a functional baked bun rich in dietary fiber and a preparation method thereof, which solves the problems of insufficient gas-holding property of the dough, easy dryness and hardness after baking, and relatively high blood sugar load in high-fiber baked buns.

[0006] To achieve the above objectives, the present invention is realized through the following technical solutions: A functional baked bun rich in dietary fiber, the baked bun includes a dough wrapper and a filling, and the dough wrapper is made from the following raw materials in parts by weight: 50 - 70 parts of high-gluten wheat flour, 10 - 30 parts of whole wheat flour, 5 - 15 parts of oat flour, 2 - 5 parts of flaxseed powder, 2 - 6 parts of inulin, 1 - 3 parts of salt, 1 - 3 parts of yeast, 5 - 10 parts of olive oil, and 50 - 80 parts of water;

[0007] The filling is made from the following raw materials in parts by weight: 30 - 50 parts of sweet potato puree, 10 - 30 parts of cooked pea puree, 5 - 15 parts of black bean puree, 5 - 10 parts of chopped mushrooms, 2 - 6 parts of inulin, and 1 - 3 parts of salt.

[0008] Preferably, the oat flour used in the dough wrapper has a β-glucan content of not less than 4%, which is used to enhance the water hydration ability and formability of the dough.

[0009] Preferably, the yeast proportion in the dough wrapper is 1 - 3 parts, and it is fermented at 35°C for 40 - 60 minutes to expand the dough volume to 1.5 - 2.0 times the original volume.

[0010] Preferably, the particle size of the sweet potato puree used in the filling is not more than 2 mm to ensure the uniformity and wrapability of the filling.

[0011] A method for preparing the dough wrapper of a baked bun includes the following steps:

[0012] S1. Mix high-gluten wheat flour, whole wheat flour, oat flour, flaxseed powder, inulin, and salt in proportion.

[0013] S2. Dissolve the yeast in warm water at 35°C and let it stand for 5 minutes to activate it.

[0014] S3. Slowly pour the yeast water into the mixed powder and stir into a dough, then add olive oil and continue to knead until the dough is smooth and uniform.

[0015] S4. Conduct the first fermentation, control the fermentation temperature at 35°C, and the fermentation time is 40 - 60 minutes.

[0016] S5. After fermentation, exhaust the dough, divide, shape it, and wrap it with the filling.

[0017] Preferably, after the first fermentation of the dough wrapper is completed, after the dough is preliminarily kneaded and shaped, it is subjected to a second fermentation. The second fermentation temperature is controlled at 35°C, and the fermentation time is 30 - 50 minutes to further expand the volume of the baked bun to 1.5 times.

[0018] A method for preparing the filling of a baked bun includes the following steps:

[0019] S1. Steam the sweet potato, peas, and black beans until they are soft and mushy, and then press them into puree.

[0020] S2. Wash and chop the mushrooms, and stir-fry them at 120°C for 2 - 5 minutes.

[0021] S3. Mix the sweet potato puree, pea puree, black bean puree, and chopped mushrooms, and add inulin and salt.

[0022] S4. Stir the filling at a low speed to make it evenly distributed, and let it stand for 30 minutes in an environment of 4°C for later use.

[0023] A method for forming a baked bun, comprising the following steps:

[0024] S1. Take the fermented dough, and the weight of each dough is 50 - 70 g;

[0025] S2. Put 20 - 30 g of filling in the center of the dough, and wrap it to close the opening;

[0026] S3. Shape the dough wrapped with the filling into a spherical, square or oval shape, and place it in a baking tray, with a spacing of more than 2 cm.

[0027] A baking process for a baked bun, comprising the following steps:

[0028] S1. Preheat the oven to 150°C, and place the baked bun on the baking tray for pre-baking for 10 minutes;

[0029] S2. Raise the baking temperature to 180°C, and continue baking for 15 - 20 minutes until the surface turns golden brown;

[0030] S3. After baking is completed, let it stand and cool for 5 minutes to ensure uniform distribution of internal moisture.

[0031] Preferably, the skin treatment of the baked bun before baking includes one of the following methods:

[0032] Brush with egg liquid to increase the gloss of the skin;

[0033] Brush with an appropriate amount of oatmeal slurry to increase the attachment amount of dietary fiber;

[0034] Sprinkle with linseed powder to enhance the taste layer.

[0035] The present invention provides a functional baked bun rich in dietary fiber and its preparation method. It has the following

[0036] Beneficial effects:

[0037] 1. The present invention adopts the combined ratio of oatmeal powder, linseed powder and inulin, achieving the effect of increasing the content of soluble dietary fiber, enhancing the water absorption capacity of the dough, and making the baked bun more moist and soft after baking. Compared with the traditional single whole wheat flour formula, it solves the problems of dry, hard and rough taste caused by insufficient water retention capacity.

[0038] 2. The present invention adopts the method of regulating the gluten network with soluble dietary fiber, achieving the technical effect of improving the extensibility and fermentation expansion rate of the dough, and ensuring the formation of a uniform and delicate pore structure inside the baked bun. The problem of insufficient fermentation support force of the existing ordinary high-fiber dough is effectively solved in this scheme, making the product more fluffy and elastic.

[0039] 3. The present invention uses a composite filling of sweet potatoes, black beans, and peas. Through the synergistic effect of resistant starch and dietary fiber, it achieves the effect of reducing the postprandial blood glucose load, making the product more suitable for people with blood glucose management needs. Compared with the traditional high-sugar red bean paste filling, this solution overcomes the drawback of rapid blood sugar rise, making the glucose release more stable and contributing to the slow release of energy supply.

[0040] 4. The present invention adopts a technical solution of low-temperature pre-baking combined with high-temperature shaping, which makes the water evaporation more balanced, achieving the effects of delaying bread aging and improving the moisture content. Compared with traditional single-stage high-temperature baking, it avoids the problem of hardening of the structure caused by rapid dehydration, and at the same time improves the storage stability, enabling the product to maintain a good taste for a long time. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 It is a schematic flow chart of the steps for preparing the baked bread crust in the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0042] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the drawings in the specification of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention.

[0043] Please refer to the attached Figure 1 , the present invention relates to a functional baked bread rich in dietary fiber, and its core technical solutions include a special formula of crust and filling, as well as reasonable fermentation, shaping, baking, and surface treatment processes to improve the dietary fiber content, taste, and texture of the product, while maintaining good processing stability.

[0044] Among them, the crust is made from the following raw materials in parts by weight:

[0045] High-gluten wheat flour (50 - 70 parts): Provides the main gluten network structure, making the baked bread have good elasticity and chewiness. The high-gluten flour has a high protein content and can form a stable gluten network during kneading and fermentation, improving the gas-holding capacity and extensibility of the dough.

[0046] Whole wheat flour (10 - 30 parts): Increases the dietary fiber content and adds the wheat aroma flavor to the baked bread. The whole wheat flour retains the bran and germ parts, is rich in insoluble fiber, can promote intestinal peristalsis, and at the same time makes the texture of the crust coarser, enhancing the sense of fullness.

[0047] Oatmeal (5 - 15 parts): It provides soluble dietary fiber β-glucan, which helps to reduce the postprandial blood glucose response. At the same time, it increases the water absorption of the dough wrapper, making the finished product softer and moister.

[0048] Flaxseed powder (2 - 5 parts): Rich in ω-3 fatty acids and lignans, it improves the nutritional value of the dough wrapper and has a positive impact on the extensibility and moisture retention of the dough.

[0049] Inulin (2 - 6 parts): A natural soluble dietary fiber, it can partially replace sugar, promote the growth of beneficial bacteria, improve intestinal health, and optimize the water-holding capacity and texture of the dough.

[0050] Table salt (1 - 3 parts): It regulates gluten formation, enhances the mechanical strength of the dough, improves the kneading resistance of the dough wrapper, and moderately inhibits yeast activity to control the fermentation speed.

[0051] Yeast (1 - 3 parts): Responsible for the expansion and fermentation of the dough, promoting the production of carbon dioxide, improving the softness of the dough wrapper, and giving the baked bread a unique fermentation flavor. The addition amount of yeast needs to be strictly controlled to avoid over-fermentation affecting the dough wrapper structure.

[0052] Olive oil (5 - 10 parts): As a lubricant for the dough, it improves the softness of the dough wrapper, gives it a slight fruity aroma, reduces the water loss of the dough, and improves the storage stability of the finished product.

[0053] Water (50 - 80 parts): Ensures the hydration process of the dough. Appropriate moisture can promote protein swelling and the formation of gluten network, making the baked bread maintain a good tissue structure after baking.

[0054] Among them, the filling is made from the following raw materials in parts by weight:

[0055] Sweet potato puree (30 - 50 parts): It provides natural sweetness and dietary fiber, and has a high resistant starch content, which helps to reduce postprandial blood glucose fluctuations. The addition of sweet potato puree can make the filling more dense in texture and improve the palatability of the product.

[0056] Cooked pea puree (10 - 30 parts): Rich in protein and insoluble dietary fiber, it helps to enhance satiety, improve the nutritional value of the baked bread, and improve the viscosity of the filling, making it easy to wrap.

[0057] Black bean puree (5 - 15 parts): Rich in anthocyanins and plant proteins, it can enhance the antioxidant capacity of the baked bread and at the same time enhance the flavor level of the filling.

[0058] Minced mushrooms (5 - 10 parts): Rich in polysaccharides and glutamic acid, it gives the filling umami flavor and improves the texture, making the overall flavor more rich.

[0059] Inulin (2 - 6 parts): It increases the dietary fiber content and optimizes the viscosity of the filling, making it easier to shape and fill.

[0060] Table salt (1 - 3 parts): It enhances the flavor of the filling and regulates the water retention of the filling.

[0061] Dough fermentation: Ferment at 35°C for 40 - 60 minutes to ensure that the yeast can produce sufficient gas and expand the dough to 1.5 - 2.0 times its original volume.

[0062] The second fermentation is carried out at 35°C for 30 - 50 minutes to further improve the softness of the dough and enhance the elasticity of the baked bread.

[0063] Appropriate fermentation can form a uniform pore structure inside the dough, improve the softness of the finished product, reduce the roughness at the same time, and make it more acceptable in the market.

[0064] Forming method: Take the fermented dough, and control the weight of each dough at 50 - 70g to ensure the appropriate size of a single baked bread.

[0065] The filling amount is controlled at 20 - 30g to ensure the balanced flavor of the baked bread and prevent the filling from leaking during the baking process.

[0066] A reasonable forming method ensures that the pore structure inside the dough will not be damaged due to excessive stretching, and at the same time maintains uniform heating, making the finished product have a beautiful appearance and a uniform internal structure.

[0067] Baking process: Pre-bake at 150°C for 10 minutes. Low-temperature baking helps the evaporation of the moisture in the filling, ensures a small temperature difference between the inside and outside, and avoids the filling being too wet and affecting the taste of the finished product.

[0068] Main-bake at 180°C for 15 - 20 minutes to ensure that the dough skin and the filling are evenly heated, form an appropriate caramelized layer on the surface, and improve the aroma and flavor.

[0069] The two-stage baking control strategy can improve the taste while reducing the hardening phenomenon caused by excessive dehydration, making the baked bread remain soft and elastic.

[0070] Surface treatment: Brush with egg liquid: It increases the gloss of the surface, improves the visual attractiveness, and at the same time forms a protective film to reduce water loss.

[0071] Brush with oat flour slurry: It increases the attachment amount of dietary fiber and at the same time increases the surface texture, making it more characteristic of a healthy food.

[0072] Sprinkle with linseed powder: It enhances the taste level and makes the surface more chewy.

[0073] The skin treatment method not only enhances the appearance and taste, but also plays a positive role in the water retention and storage resistance of the baked buns, improving the market competitiveness of the products.

[0074] In summary, the high-fiber baked buns of the present invention improve the nutritional value and sensory characteristics of the products through optimizing the formula and process, and at the same time ensure the processing stability, making it have broad market application prospects.

[0075] In order to verify the effectiveness of the formula and process of the high-fiber baked buns of the present invention, further optimize the raw material combination, fermentation conditions and baking process, the following examples are provided for detailed description. The examples are adjusted according to different fiber combinations, fermentation control methods and baking parameters to explore their effects on the final quality of the products, and ensure that the obtained baked buns achieve the optimized effects in terms of nutritional value, taste and storage stability.

[0076] Example 1: Low-GI functional baked buns rich in oat fiber

[0077] (1) Formula (by mass percentage):

[0078] High-gluten wheat flour: 50%; Whole wheat flour: 15%; Oat flour: 10%; Flaxseed powder: 5%; Inulin: 5%; Salt: 1%; Yeast: 1%; Olive oil: 5%; Water: 8%.

[0079] (2) Filling ratio (by mass percentage):

[0080] Sweet potato puree: 40%; Cooked pea puree: 30%; Black bean puree: 15%; Minced mushrooms: 5%; Inulin: 8%; Salt: 2%.

[0081] (3) Production steps and process parameters:

[0082] ① Dough preparation: Mix high-gluten wheat flour, whole wheat flour, oat flour, flaxseed powder, inulin and salt, and stir evenly. Dissolve the yeast in warm water at 35°C and pour it into the mixed powder, stir until a dough is formed. Add olive oil and continue to knead the dough for 15 minutes until the surface of the dough is smooth.

[0083] ② Fermentation: Place it in an environment at 35°C, control the humidity at 75%, and carry out the first fermentation for 45 minutes. After the dough volume expands to 1.8 times, exhaust, divide and round.

[0084] ③ Filling preparation: Steam the sweet potatoes, peas and black beans until cooked through, respectively beat them into fine purees, add inulin and salt, stir evenly, and let it stand at low temperature for 30 minutes to make the water distribution uniform.

[0085] ④ Molding: Take 60g of each dough, wrap it with 25g of filling, pinch the mouth tightly, and shape it into a spherical shape.

[0086] ⑤ Secondary fermentation: 35℃, 80% humidity, secondary fermentation for 35 minutes to further form internal pores.

[0087] ⑥ Baking: Preheat the oven to 150℃, bake at low temperature for 10 minutes, then increase to 180℃ and continue baking for 15 minutes until the surface is golden. Cool for 5 minutes and then pack.

[0088] Effect: This solution increases the dietary fiber content, especially oat β-glucan, and effectively reduces the GI value. Compared with traditional high-sugar baked buns, the taste is moister and the nutrition is more balanced. The fermentation process ensures a stable structure and avoids the collapse and roughness problems common in high-fiber baked buns.

[0089] Example 2: High-protein black bean oatmeal baked bread

[0090] (1) Formulation (mass percentage):

[0091] High-gluten wheat flour: 45%; whole wheat flour: 20%; oat flour: 8%; flaxseed powder: 5%; inulin: 7%; salt: 1%; yeast: 2%; olive oil: 6%; water: 6%.

[0092] (2) Filling ratio (mass percentage):

[0093] Black bean puree: 50%; cooked pea puree: 25%; chopped mushroom: 10%; inulin: 10%; salt: 5%.

[0094] (3) Production steps and process parameters:

[0095] ① Mix the dough: Mix all the dry powders evenly. Activate the yeast with warm water (37℃) for 5 minutes, then pour it into the powder and mix. Knead the dough for 18 minutes until the dough is elastic.

[0096] ② Fermentation: Control the temperature at 34℃ and humidity at 70%. Ferment for 50 minutes until the volume expands by about 2 times.

[0097] ③Prepare the filling: Steam the black beans and peas, mash them, add inulin to adjust the viscosity, stir well and let stand for 25 minutes.

[0098] ④ Shaping: Divide the dough into 70g pieces, wrap 30g of filling, seal the mouth tightly, and press into a flat round shape.

[0099] ⑤ Secondary fermentation: control the temperature at 32℃, humidity at 75%, and ferment for 30 minutes to allow the internal tissue to fully expand.

[0100] ⑥ Baking: Pre-bake at 150℃ for 8 minutes, then increase the temperature to 185℃ and bake for 12 minutes to form a crispy layer on the surface.

[0101] Effect manifestation: High-protein black beans combined with oat flour enhance satiety and muscle repair function, and are especially suitable for sports people. Secondary fermentation ensures a delicate internal texture and avoids the hard texture caused by uneven fermentation in ordinary high-protein bread.

[0102] Example 3: Double-fiber low-fat baked bread

[0103] (1) Formula (mass percentage):

[0104] High-gluten wheat flour: 40%; Whole wheat flour: 20%; Oat flour: 10%; Flaxseed powder: 5%; Inulin: 10%; Salt: 1%; Yeast: 2%; Olive oil: 5%; Water: 7%.

[0105] (2) Filling ratio (mass percentage):

[0106] Sweet potato puree: 35%; Cooked pea puree: 30%; Black bean puree: 20%; Inulin: 10%; Salt: 5%.

[0107] (3) Production steps and process parameters:

[0108] ① Dough mixing: Mix all the flours evenly. Dissolve the yeast in warm water at 35°C, let it stand for 3 minutes, then pour it into the flours and knead for 15 minutes until it is smooth.

[0109] ② Fermentation: Control the temperature at 33°C and the humidity at 80%, ferment for 45 minutes to make the dough volume expand by 1.7 times.

[0110] ③ Filling preparation: Steam the sweet potatoes, peas and black beans respectively, mash them, add inulin and stir, let it stand for 30 minutes and then set aside.

[0111] ④ Shaping: Weigh 50g of each dough, wrap in 20g of filling, and press into a long strip or a round shape.

[0112] ⑤ Secondary fermentation: Control the temperature at 30°C and the humidity at 85%, ferment for 40 minutes to generate appropriate surface tension.

[0113] ⑥ Baking: The low-temperature stage is 140°C for 12 minutes; then raise the temperature to 175°C and bake for another 15 minutes to form a soft but chewy texture.

[0114] Effect manifestation: Low-fat and high-fiber, with reduced energy density, suitable for people concerned about weight management or blood sugar control. Using two-stage fermentation and low-temperature initial baking effectively avoids the problem of dryness and hardness in ordinary low-fat bread and ensures a balance of flavor and texture.

[0115] To further prove the advantages of the technical solution of the present invention, comparative examples are set for comparative analysis. The comparative examples adopt conventional high-fiber baking formulas or single baking processes to simulate the preparation methods of common high-fiber toast in the existing market. By comparing the key parameters of the examples and the comparative examples, such as dough properties, fermentation stability, product texture, moisture content, and shelf life, the improvement effect of the solution of the present invention in practical applications can be clarified, and its superiority can be verified.

[0116] Comparative Example 1: Toast without oat flour (corresponding to Example 1)

[0117] (1) Main difference: In this comparative example, oat flour is removed, and only high-gluten wheat flour and whole wheat flour are used. The rest of the formula and process are the same as those in Example 1.

[0118] (2) Preparation steps:

[0119] ① Dough mixing: High-gluten wheat flour (65%), whole wheat flour (20%), flaxseed powder (5%), inulin (5%), salt (1%), yeast (1%), olive oil (5%), water (8%).

[0120] ② Fermentation: At 35°C and 75% humidity for 45 minutes, and the dough expands to 1.8 times.

[0121] ③ Molding: Divide, stuff, and shape, with the filling unchanged.

[0122] ④ Secondary fermentation: At 35°C and 80% humidity for 35 minutes.

[0123] ⑤ Baking: Pre-bake at 150°C for 10 minutes and then main-bake at 180°C for 15 minutes.

[0124] Comparison point: Without adding oat flour, lacking soluble dietary fiber β-glucan, the water absorption, extensibility, and moisture retention of the dough may all change.

[0125] Comparative Example 2: Reducing the dietary fiber content (corresponding to Example 1)

[0126] (1) Main difference: The content of inulin is reduced from 5% to 1%, and other ratios remain unchanged.

[0127] (2) Preparation steps:

[0128] ① Dough mixing: High-gluten wheat flour (55%), whole wheat flour (15%), oat flour (10%), flaxseed powder (5%), inulin (1%), salt (1%), yeast (1%), olive oil (5%), water (7%).

[0129] ② Fermentation: At 35°C and 75% humidity for 45 minutes.

[0130] ③ Shaping: Dividing, stuffing, and shaping, with the filling unchanged.

[0131] ④ Second fermentation: At 35°C and 80% humidity for 35 minutes.

[0132] ⑤ Baking: Pre-baking at 150°C for 10 minutes and main-baking at 180°C for 15 minutes.

[0133] Comparison point: The reduction in the content of inulin as a soluble dietary fiber may affect the taste, water retention, and benefits to intestinal health.

[0134] Comparative example 3: Single protein source (corresponding to Example 2)

[0135] (1) Main difference: The black bean paste in the filling is completely replaced with pea paste, that is, a single protein source is used, and other ratios and processes remain unchanged.

[0136] (2) Preparation steps:

[0137] ① Dough mixing: High-gluten wheat flour (45%), whole wheat flour (20%), oat flour (8%), flaxseed powder (5%), inulin (7%), salt (1%), yeast (2%), olive oil (6%), water (6%).

[0138] ② Fermentation: At 34°C and 70% humidity for 50 minutes.

[0139] ③ Filling ratio (by mass percentage):

[0140] Cooked pea paste: 75% (black bean paste removed); minced mushrooms: 10%; inulin: 10%; salt: 5%.

[0141] ④ Shaping: 70g of dough and 30g of filling, shaped into an oblate shape.

[0142] ⑤ Second fermentation: At 32°C and 75% humidity for 30 minutes.

[0143] ⑥ Baking: Pre-baking at 150°C for 8 minutes and main-baking at 185°C for 12 minutes.

[0144] Comparison point: Black bean paste is rich in anthocyanins and complex proteins. Removing black bean paste may affect the antioxidant capacity and protein digestibility of the product.

[0145] Comparative example 4: High-sugar and high-fat filling (corresponding to Example 3)

[0146] (1) Main difference: Remove sweet potato paste, black bean paste, and pea paste, and change the filling to high-sugar red bean paste.

[0147] (2) Preparation steps:

[0148] ① Dough mixing: High-gluten wheat flour (40%), whole wheat flour (20%), oat flour (10%), flaxseed meal (5%), inulin (10%), salt (1%), yeast (2%), olive oil (5%), water (7%).

[0149] ② Fermentation: 33°C, humidity 80%, ferment for 45 minutes.

[0150] ③ Filling (by mass percentage):

[0151] Red bean paste filling: 90%; salt: 2%; vegetable oil: 8%.

[0152] ④ Shaping: Wrap 20g of filling with 50g of dough and press it into a long strip or a round shape.

[0153] ⑤ Secondary fermentation: 30°C, humidity 85%, 40 minutes.

[0154] ⑥ Baking: Bake at a low temperature of 140°C for 12 minutes and then at a main baking temperature of 175°C for 15 minutes.

[0155] Comparison point: The traditional high-sugar red bean paste filling has a relatively high calorie content, which may reduce the health benefits of dietary fiber and has a greater impact on blood sugar.

[0156] Comparative example 5: Single-stage baking (corresponding to Example 3)

[0157] (1) Main difference: Adopt single-stage baking, without low-temperature pre-baking, and directly bake at a high temperature.

[0158] (2) Preparation steps:

[0159] ① Dough mixing: High-gluten wheat flour (40%), whole wheat flour (20%), oat flour (10%), flaxseed meal (5%), inulin (10%), salt (1%), yeast (2%), olive oil (5%), water (7%).

[0160] ② Fermentation: 33°C, humidity 80%, ferment for 45 minutes.

[0161] ③ Shaping: Take 50g of dough, wrap it with 20g of filling, and shape it.

[0162] ④ Secondary fermentation: 30°C, humidity 85%, 40 minutes.

[0163] ⑤ Baking: Directly bake at 180°C for 20 minutes, without a low-temperature stage.

[0164] Comparison point: Canceling the low-temperature pre-baking may affect the uniform expansion of the bread, resulting in problems such as premature skin setting and uneven internal humidity.

[0165] To comprehensively evaluate the performance of the baked products of the present invention, a series of test experiments were conducted on the samples of the examples and comparative examples, including moisture retention ability, texture analysis, determination of blood glucose release rate, and storage stability test. Through systematic data analysis, the effects of different formulations and process conditions on the product quality were investigated to ensure that the technical solution of the present invention not only has theoretical feasibility but also has good operability and market adaptability in actual production.

[0166] Experiment 1: Test of dietary fiber content and hydration ability

[0167] This experiment aims to verify the effects of the addition of oat flour and inulin on the dietary fiber content and hydration ability of baked buns. By comparing Example 1 (high-fiber baked bun), Comparative Example 1 (baked bun without oat flour), and Comparative Example 2 (low-dietary fiber baked bun), the roles of different dietary fiber sources in the formulation were clarified to provide a scientific basis for product formulation optimization.

[0168] Main materials: Baked bun samples prepared in Example 1, Comparative Example 1, and Comparative Example 2;

[0169] Reagents: α-amylase, protease, ethanol (95%), distilled water;

[0170] Instruments:

[0171] Analytical balance (accuracy 0.001 g); drying oven (60 °C); centrifuge (4000 rpm); high-temperature muffle furnace (550 °C); constant temperature water bath (37 °C); glass beakers, filter paper, centrifuge tubes.

[0172] Experimental procedures:

[0173] (1) Determination of dietary fiber content (AOAC method)

[0174] ① Sample pretreatment: Grind the baked bun samples into powder, pass through a 60-mesh sieve, and take 2 g for standby.

[0175] ② Enzymatic hydrolysis treatment: Add α-amylase (pH 6.0, 95 °C, 30 min) to destroy starch. Then add protease (pH 7.5, 37 °C, 60 min) to remove protein interference.

[0176] ③ Determination of insoluble dietary fiber: Filter after enzymatic hydrolysis, wash the filter residue with 95% ethanol, dry at 60 °C and weigh to calculate the content of insoluble dietary fiber (IDF).

[0177] ④ Determination of soluble dietary fiber: Precipitate the filtrate with 95% ethanol, centrifuge at 4000 rpm for 10 min, take the precipitate, dry and weigh to calculate the content of soluble dietary fiber (SDF).

[0178] (2) Test of hydration ability

[0179] ① Weighing: Take 5 g of the ground sample and place it in a 100-ml beaker.

[0180] ② Water absorption experiment: Add 50 ml of distilled water, let it stand at room temperature for 30 min, and stir gently during this period to ensure uniform water absorption.

[0181] ③ Separation and weighing: Blot the surface moisture with filter paper, weigh the mass of the sample after water absorption, and calculate the water absorption ratio (absorbed water mass / sample mass).

[0182] Table 1: Comparison of dietary fiber content and water-holding capacity of baked bread with different formulations

[0183]

[0184] Summary: The addition of oat flour has significantly increased the soluble dietary fiber. β-glucan forms a viscous solution in water, which not only improves the moistness of the baked bread but also enhances the overall water-holding capacity. The data of Comparative Example 1 clearly show that without oat flour, the total dietary fiber content decreases, and the soluble dietary fiber decreases significantly, which means that the texture stability of the baked bread may be affected and the taste may become dry and firm.

[0185] The presence of inulin cannot be ignored either. As an important source of soluble dietary fiber, it has a direct impact on the water-holding capacity. In Comparative Example 2, when the inulin content decreases, the water-holding capacity also decreases, reflecting the key role of dietary fiber in water absorption. Dough with insufficient water-holding capacity is prone to excessive water loss during baking, resulting in a hard texture of the finished product and even affecting the pore structure, making it coarser.

[0186] The increase in dietary fiber content is not only a change in health parameters but also the core of optimizing the bread texture and taste. The increase in soluble dietary fiber significantly improves the water-holding capacity of the baked bread, which means a softer and more moist finished product, avoiding the problem of traditional high-fiber foods being prone to dryness and hardness. High-fiber and low-sugar foods are often difficult to promote due to their poor taste, but the experimental results here prove that a reasonable ratio can completely solve this pain point, taking into account both health and taste, making the baked bread more competitive in the market.

[0187] Experiment 2: Testing the fermentation characteristics of dough

[0188] This experiment aims to explore the effects of oat flour and inulin on the dough fermentation process. By comparing Example 1 (high-fiber baked bread), Comparative Example 1 (baked bread without oat flour), and Comparative Example 2 (baked bread with low dietary fiber), observe the fermentation and swelling of the dough and the pore structure of the final finished product. Fermentation is a key link in determining the taste of baked bread, and a reasonable gluten network and gas-holding property directly affect the puffiness and taste.

[0189] Experimental materials and equipment:

[0190] Main materials: The bread dough of Example 1, Comparative Example 1, and Comparative Example 2.

[0191] Reagents: Instant dry yeast, distilled water.

[0192] Instruments: Electronic balance (accuracy 0.001 g); fermentation chamber (temperature and humidity controlled); baking thermometer; image analysis software (for pore structure analysis).

[0193] Experimental procedures:

[0194] (1) Determination of fermentation expansion rate

[0195] ① Dough preparation: Take 100 g of dough, roll it into a ball and put it into a graduated cylinder, and record the initial volume.

[0196] ② Fermentation conditions: 35 °C, humidity 75%, and conduct primary fermentation for 45 minutes.

[0197] ③ Volume measurement: After completion, measure the expanded volume of the dough and calculate the expansion rate (expanded volume / initial volume).

[0198] (2) Pore structure analysis

[0199] ① Sample preparation: After baking the fermented dough, take samples and cut slices (1 cm thick) for observing the internal structure.

[0200] ② Microscopic imaging: Use a high-definition scanner to obtain pore structure images, and use image analysis software to measure the pore diameter and distribution uniformity.

[0201] ③ Data recording: Calculate the average pore diameter and count the proportion of pore diameters from 1 to 3 mm (the standard range of the ideal bread pore structure).

[0202] Table 2: Comparison of fermentation expansion rate and pore structure of bread with different formulas

[0203] Sample Name Fermentation Swelling Ratio (%) Average Pore Diameter (mm) Proportion of Pores with 1 - 3mm Diameter (%) Example 1 (High Fiber) 175 2.1 82 Comparative Example 1 (Without Oat Flour) 135 1.6 64 Comparative Example 2 (Low Inulin) 149 1.8 71

[0204] Summary: The degree of dough expansion is not only a matter of carbon dioxide production but also a test of gas-holding capacity. The addition of oat flour makes the gluten network more elastic. β-glucan forms a colloidal solution during fermentation and interacts with gluten proteins, improving the overall gas-holding capacity of the dough. This is clearly visible in the data. The fermentation expansion rate of Example 1 is much higher than that of Comparative Example 1, indicating that the soluble fiber in oat flour helps the dough better lock in the fermentation gas. In Comparative Example 1 without it, the gas is more likely to escape during fermentation, resulting in a lower expansion rate.

[0205] The structure of the pores also confirms this. The pores in the high-fiber dough are more uniform, with an average pore diameter of about 2.1 mm, meeting the standards for high-quality bread. On the contrary, the pores in Comparative Example 1 are smaller and the pore distribution is uneven, meaning that the bread texture is denser and the taste may be harder. In Comparative Example 2 with low inulin content, the situation is between the two, indicating that inulin plays an additional role in water retention and gas retention in the dough, and reducing it will cause a certain degree of collapse of the pore structure.

[0206] Judging from the experimental data, the expansion rate, pore diameter, and pore proportion all show the same trend. A good baked bread is not only good-looking in terms of expansion, but the uniformity of the internal structure determines its final taste. High fiber does not mean hard and rough. A reasonable fiber structure can instead enhance the softness of the bread. The combination of oat flour and inulin provides a more stable fermentation environment, ensuring both the sufficiency of fermentation and improving the texture of the final product. This optimization of the structure enables high-fiber baked bread to balance health and taste without sacrificing one for the other.

[0207] Experiment 3: Protein Content and Digestibility Test

[0208] This experiment mainly studies the effect of the combination of black bean puree and pea puree on protein content and digestibility. Black beans are rich in anthocyanins and various amino acids, while peas mainly provide soluble plant protein. Experimentally compare Example 2 (black bean + pea combination) with Comparative Example 3 (using only peas) to clarify the role of black beans. Through the determination of total protein and in vitro simulated digestion experiments, evaluate its protein quality and absorption efficiency.

[0209] Experimental Materials and Equipment:

[0210] Main materials: Baked bread samples prepared in Example 2 and Comparative Example 3;

[0211] Reagents: Sulfuric acid, hydrogen peroxide, boric acid, Kjeldahl reagent, pepsin, trypsin;

[0212] Instruments:

[0213] Kjeldahl apparatus (for total protein determination); shaking table constant temperature water bath (for digestion simulation); spectrophotometer (for digestibility determination).

[0214] Experimental Procedures

[0215] (1) Total Protein Determination (Kjeldahl Method)

[0216] ① Sample treatment: Grind the baked bread sample into a uniform powder and accurately weigh 1 g.

[0217] ② Digestion: Add sulfuric acid and catalyst, and digest at 180 °C until the solution becomes transparent.

[0218] ③ Distillation: After cooling, add an excessive amount of sodium hydroxide, heat for distillation to release ammonia, and absorb it with boric acid.

[0219] ④ Titration: Titrate the absorption solution with hydrochloric acid, calculate the nitrogen content, and convert it to protein content (N×6.25).

[0220] (2) In vitro digestibility test

[0221] ① Pepsin digestion: Mix the sample with artificial gastric juice (pH 2.0, 37°C), shake for 2 hours to simulate protein degradation in the stomach.

[0222] ② Trypsin digestion: Adjust the pH to 7.5, add trypsin, and continue to incubate for 4 hours.

[0223] ③ Soluble nitrogen determination: After centrifugation, take the supernatant, use spectrophotometry to determine the soluble nitrogen in the hydrolysis product, and calculate the protein digestibility (soluble nitrogen / total nitrogen).

[0224] Table 3: Protein content and digestibility of different formula breads

[0225] Sample Name Total Protein Content (g / 100g) In Vitro Digestibility (%) Example 2 (Black Beans + Peas) 14.2 89.5 Comparative Example 3 (Only Peas) 11.7 83.2

[0226] Summary: The addition of black beans is not only for color or flavor. It is itself a natural protein enhancer. The experimental results show that the combination of black beans and peas increases the total protein by nearly 20%. This is not just a change in numbers. Black beans are rich in lysine, while peas are relatively lacking in this essential amino acid. After the two are combined, the amino acid composition is more balanced, and the protein quality is naturally higher. This complementary effect cannot be provided by a single protein.

[0227] The improvement in digestibility is also worthy of note. Protein is not the higher the content, the better. Absorbability determines its nutritional value. The data shows that the addition of black beans improves digestibility, which may be related to its higher water-soluble protein. Although pea protein is easily absorbed, its structure is relatively compact at the pepsin stage and is not as easily degraded as black beans. After the two are combined, the digestibility increases from 83.2% to 89.5%, meaning that under the same protein intake, the human body can absorb more effective amino acids.

[0228] Theory is theory, and the real verification lies in the experimental results. Black beans not only increase the protein content, but also change the entire way of protein utilization. The bread made only with peas, although also a source of plant protein, has a lower overall digestion efficiency without black beans. Protein digestion is a complex process, and the structure, amino acid composition, and solubility of proteins from different sources will all affect the final utilization rate. Obviously, the combination of black beans + peas provides a better solution, making the high-protein bread not just a numerical advantage, but a real improvement that is beneficial to absorption and utilization.

[0229] Experiment 4: Blood Glucose Load (GI Value) Test

[0230] This experiment mainly evaluates the effect of different filling formulas on blood glucose response. Compared with the traditional high-sugar red bean paste filling, can the composite filling of sweet potato, pea, and black bean effectively reduce the glycemic index (GI)? This is verified through human trials and in vitro simulated digestion experiments. Blood glucose load is directly related to the health characteristics of food, especially for diabetic patients or consumers concerned about blood glucose management.

[0231] Experimental Materials and Equipment:

[0232] Main Materials: Example 3 (sweet potato + black bean + pea low-GI filling baked bun), Comparative Example 4 (high-sugar red bean paste filling baked bun);

[0233] Reagents: Amylase, glucose kit, physiological saline;

[0234] Instruments: Blood glucose meter (human trial); Constant temperature shaker (in vitro digestion); Spectrophotometer (glucose determination).

[0235] Experimental Procedures:

[0236] (1) Human GI Determination

[0237] ① Subject Screening: Recruit 10 healthy volunteers and test after 8 hours of fasting.

[0238] ② Food Intake: Consume the baked buns of Example 3 and Comparative Example 4 with equal carbohydrates (50 g) respectively.

[0239] ③ Blood Glucose Measurement: Collect blood at 0, 15, 30, 45, 60, 90, and 120 min and record the blood glucose change curve.

[0240] ④ Calculate the GI Value: Compare the area under the blood glucose curve (AUC) with standard glucose (GI = 100) and calculate the GI value.

[0241] (2) In Vitro Simulated Digestion

[0242] ① Gastric Digestion Stage: Mix the sample with artificial gastric juice (pH 2.0) and incubate with shaking at 37 °C for 30 minutes.

[0243] ② Small Intestine Digestion Stage: Adjust the pH to 6.8, add amylase, and continue to incubate for 120 minutes.

[0244] ③ Glucose Release Measurement: Take samples every 20 min, detect the glucose concentration using a spectrophotometer, and plot the saccharification curve.

[0245] Table 4: Blood Glucose Index (GI) and Saccharification Rate of Baked Buns with Different Formulas

[0246]

[0247]

[0248] Summary: The speed of the blood sugar response is often not determined simply by the "sugar content". More often, the structure of the food ingredients and the digestion rate are the key. Experimental data shows that the glycemic index of the baked buns with low-GI fillings is only 48, far lower than 81 of the traditional high-sugar red bean paste fillings. The combination of black beans, peas, and sweet potatoes is not a random choice. Sweet potatoes are rich in resistant starch, which decomposes slowly after entering the digestive tract and does not cause a sharp fluctuation in blood sugar. The dietary fiber in black beans and peas further delays the release of glucose, making the whole digestion process smoother.

[0249] The in vitro saccharification rate also reveals a similar trend. The saccharification rate of the red bean paste filling reached 38.2% within 30 minutes, indicating that the starch was rapidly decomposed into monosaccharides and was easily absorbed, causing a rapid increase in blood sugar. While for the low-GI filling group, the saccharification rate was only 23.5% in 30 minutes, indicating that the starch degradation was slow and the rhythm of glucose release was relatively gentle. This slow-release effect is jointly determined by the soluble dietary fiber and resistant starch in the filling. At 120 minutes, the difference in saccharification rate was still significant, further proving the role of black beans and sweet potatoes in controlling blood sugar.

[0250] Not all sweet foods will cause a sharp rise in blood sugar. The key is how to use natural ingredients to regulate the release of sugar. The data clearly shows this. Through reasonable combination, the low-GI fillings can not only meet the taste requirements but also reduce the blood sugar load. This means that diabetic patients or those on a low-carbon diet can also enjoy healthy baked foods without excessive worry about blood sugar management. High fiber and low GI are not just theoretical advantages but are realities clearly verified in experiments.

[0251] Experiment 5: Comparison of the finished product structure and taste

[0252] The core of this experiment is to study the influence of low-temperature pre-baking on the final texture and taste of the baked buns. By comparing Example 3 (using low-temperature pre-baking) and Comparative Example 5 (direct high-temperature baking), the physical indexes such as the hardness, elasticity, and moisture of the finished products were mainly measured, and combined with sensory evaluation, the influence of the baking process on the quality of the finished products was analyzed.

[0253] Experimental materials and equipment:

[0254] Main materials: The baked bun samples prepared in Example 3 and Comparative Example 5;

[0255] Reagents: None;

[0256] Instruments: Texture analyzer (for hardness and elasticity measurement); Moisture analyzer (for humidity analysis); Electronic balance (for precise weighing); Sensory evaluation form.

[0257] Experimental procedures:

[0258] (1) Texture analysis (hardness, elasticity)

[0259] ① Sample preparation: Cut a standard segment with a thickness of 2 cm from the baked bread.

[0260] ② Hardness test: Use the texture analyzer to apply a force of 5 N and measure the compression deformation amount, and record the maximum hardness value (N).

[0261] ③ Elasticity measurement: Measure the volume ratio recovered after compression and calculate the elasticity percentage.

[0262] (2) Humidity measurement:

[0263] ① Initial weighing: Weigh the initial mass (m1) of the sample.

[0264] ② Drying treatment: Place it in an oven at 105 °C and dry it to a constant weight (m2).

[0265] ③ Calculate the moisture content: Humidity (%) = [(m1 - m2) / m1] × 100%.

[0266] (3) Sensory evaluation (taste scoring)

[0267] ① Evaluators: Organize a professional tasting panel of 10 people and randomly distribute the samples.

[0268] ② Evaluation items: Softness (10 points), humidity (10 points), resilience (10 points).

[0269] ③ Score statistics: Take the average value for comparative analysis.

[0270] Table 5: Texture and sensory scores of bread baked by different baking methods

[0271]

[0272]

[0273] Summary: The taste of baked buns is not only determined by flour and fillings. The baking method is the ultimate decisive factor. The data is straightforward. The hardness of the samples with low-temperature pre-baking is significantly lower than that of the control group with direct high-temperature baking, while the elasticity is much higher. This phenomenon is not difficult to understand. At the low-temperature stage, the moisture in the dough evaporates slowly, and at the same time, the starch gradually gelatinizes, and the gluten structure is fully fixed, making the final product softer and the structure more stable. For direct high-temperature baking, the moisture evaporates too quickly, and the surface quickly hardens, resulting in uneven diffusion of internal moisture, and finally the taste is dry and hard.

[0274] The comparison of moisture content can better illustrate the problem. The moisture content of the low-temperature pre-baking group is significantly higher, which means a more lasting sense of moisture. For the samples in Comparative Example 5, the moisture loss is fast, resulting in the finished product being more likely to become dry. Especially during storage, this gap will further widen. The high-fiber formula itself is prone to water loss. How to make up for this in the process has become the key to determining product quality. From the sensory evaluation scores, the feedback from the evaluation panel also confirms this. The scores of softness, moisture content, and resilience of the pre-baked samples lead comprehensively, indicating that this process not only optimizes the physical indicators but also truly improves the consumer experience.

[0275] From experimental data to taste feedback, the advantages of low-temperature pre-baking are undeniable. It is not just a simple adjustment of time but controls the moisture loss rate to enable starch and gluten to better form a supporting network, thereby obtaining a more uniform and softer texture. This method is especially suitable for high-fiber baked buns, making up for the problem that whole wheat flour and oat flour absorb a lot of water but have poor water-locking ability, making healthy foods also delicious. The optimization of the process is the key to enhancing product competitiveness, rather than just the selection of raw materials.

[0276] Experiment 6: Storage Stability Test

[0277] This experiment mainly studies the influence of different baking methods on the shelf life of baked buns. High-fiber baked buns are prone to becoming dry, hard, and even deteriorating due to rapid moisture loss. By comparing Example 3 (low-temperature pre-baking) with Comparative Example 5 (single-stage high-temperature baking), analyze their moisture retention ability, texture changes, and microbial growth under normal temperature storage conditions to evaluate which baking method is more conducive to extending the product shelf life.

[0278] Experimental Materials and Equipment:

[0279] Main materials: Baked bun samples prepared in Example 3 and Comparative Example 5;

[0280] Reagents: Normal saline, PDA medium, sterilized water;

[0281] Instruments: Moisture analyzer (for moisture content change); Texture analyzer (for hardness change); Bacterial incubator (for microbial growth).

[0282] Experimental procedures:

[0283] (1) Determination of moisture content change:

[0284] ① Sample storage: Seal the baked bread and place it in a normal temperature environment of 25°C, and take samples daily.

[0285] ② Moisture determination: Use a moisture analyzer to record the moisture content every 2 days until 14 days.

[0286] (2) Determination of texture change (hardness increase)

[0287] ① Sampling and determination: Take one sample per day and measure the hardness (N) using a texture analyzer.

[0288] ② Trend analysis: Record the data and calculate the hardness change rate.

[0289] (3) Determination of microbial growth

[0290] ① Coating and culturing: Take samples every 3 days, elute the surface microorganisms with normal saline, and inoculate them on PDA medium.

[0291] Colony counting: After culturing at 37°C for 48 hours, record the total number of colonies and observe the growth of molds or other microorganisms.

[0292] Table 6: Comparison of storage stability of baked bread with different baking methods

[0293]

[0294]

[0295] Summary: Moisture is the first line of defense determining the shelf life of bread. The moisture content of the two groups of samples decreased with the extension of storage time, but the decreasing rates were quite different. The moisture content of the low-temperature pre-baked group remained at 24.3% after 14 days, while that of the directly high-temperature baked group was only 15.2%. This is exactly the role of the low-temperature stage. The slow dehydration process enables gluten and starch to better lock in moisture and reduce the later drying rate. High-temperature rapid baking causes the moisture to be extracted in a short time. The initial taste may be crispy, but after storing for a few days, the dry and hard degree increases exponentially.

[0296] Looking at the hardness changes, the trend is even more obvious. When they are just out of the oven, there is already a difference in hardness between the two. However, after 7 days of storage, this difference rapidly expands. For the sample directly baked at high temperature, it has become significantly hard after 10 days, and even shows signs of cracking. For the sample pre-baked at low temperature, although it has also become hard, its elasticity remains, and the taste change is not too drastic. This is not only due to the issue of moisture, but also involves starch retrogradation. High-fiber dough is prone to the phenomenon of staling, and low-temperature pre-baking can delay the rapid retrogradation of starch, enabling the finished product to maintain its softness for a longer time.

[0297] Microbial growth is another issue. The lower the moisture content of the bread, the more difficult it is for microorganisms such as mold to reproduce. However, if the dehydration is too excessive, it will lead to a brittle structure and a decline in taste. Therefore, within 14 days of storage, the number of colonies in the low-temperature pre-baking group is significantly less than that in the direct high-temperature baking group. The former can achieve a better balance between moisture content and microbial inhibition, enabling the food to both retain moisture and reduce the risk of spoilage. This also explains why industrial baked goods often adopt similar processes and do not solely rely on preservatives to extend the shelf life. A good process can fundamentally enhance the stability of the product rather than simply patching with additives.

[0298] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made in these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A functional baked bun rich in dietary fiber, characterized in that, The baked bun includes a dough wrapper and a filling. The dough wrapper is made from the following raw materials by weight: 50 - 70 parts of high - gluten wheat flour, 10 - 30 parts of whole - wheat flour, 5 - 15 parts of oat flour, 2 - 5 parts of flaxseed meal, 2 - 6 parts of inulin, 1 - 3 parts of salt, 1 - 3 parts of yeast, 5 - 10 parts of olive oil, and 50 - 80 parts of water; The filling is made from the following raw materials by weight: 30 - 50 parts of mashed sweet potato, 10 - 30 parts of mashed cooked peas, 5 - 15 parts of mashed black beans, 5 - 10 parts of minced mushrooms, 2 - 6 parts of inulin, and 1 - 3 parts of salt.

2. The functional baked bun rich in dietary fiber according to claim 1, wherein The oat flour used in the dough wrapper has a β - glucan content of not less than 4%, which is used to enhance the water - holding capacity and formability of the dough.

3. A functional baked bun rich in dietary fiber according to claim 1, characterized in that, The yeast in the dough wrapper accounts for 1 - 3 parts, and ferments at 35°C for 40 - 60 minutes, causing the dough volume to expand to 1.5 - 2.0 times the original volume.

4. A functional toast bread rich in dietary fiber according to claim 1, characterized in that, The particle size of the mashed sweet potato used in the filling is not greater than 2 mm to ensure the uniformity and wrap - ability of the filling.

5. A method for preparing the dough of baked buns, characterized in that, Applied to a functional baked bun rich in dietary fiber according to any one of claims 1 - 4, it includes the following steps: S1. Mix high - gluten wheat flour, whole - wheat flour, oat flour, flaxseed meal, inulin, and salt in proportion; S2. Dissolve the yeast in warm water at 35°C and let it stand for 5 minutes to activate it; S3. Slowly pour the yeast water into the mixed powder and stir into a dough. Add olive oil and continue to knead until the dough is smooth and uniform; S4. Conduct the first fermentation, control the fermentation temperature at 35°C, and the fermentation time is 40 - 60 minutes; S5. After fermentation, exhaust the dough, divide, shape it, and wrap it with the filling.

6. The preparation method of a baked bun wrapper according to claim 5, characterized in that After the first fermentation of the dough wrapper is completed, after the dough undergoes preliminary kneading and shaping, it undergoes a second fermentation. The second - fermentation temperature is controlled at 35°C, and the fermentation time is 30 - 50 minutes, causing the volume of the baked bun to further expand to 1.5 times.

7. A method for preparing a filling for baked buns, characterized in that, Applied to a functional baked bun rich in dietary fiber according to any one of claims 1 - 4, it includes the following steps: S1. Steam the sweet potato, peas, and black beans until they are soft and mashed; S2. Wash and chop the mushrooms, and stir - fry them at 120°C for 2 - 5 minutes; S3. Mix the mashed sweet potato, mashed peas, mashed black beans, and minced mushrooms, and add inulin and salt; S4. Stir the filling at a low speed to make it evenly distributed, and let it stand in a 4°C environment for 30 minutes for later use.

8. A forming method for baked buns, characterized in that, Applied to a functional baked bun rich in dietary fiber according to any one of claims 1 - 4, it includes the following steps: S1. Take the fermented dough, and each dough weighs 50 - 70 g; S2. Put 20 - 30 g of filling in the center of the dough and wrap it up; S3. Shape the dough wrapped with the filling into a spherical, square, or oval shape, and place it in a baking tray, keeping the distance between them more than 2 cm.

9. A baking process for baked buns, characterized in that, Applied to a functional baked bun rich in dietary fiber according to any one of claims 1 - 4, it includes the following steps: S1. Preheat the oven to 150°C, place the baked bun on the baking tray and pre - bake it for 10 minutes; S2. Raise the baking temperature to 180°C and continue baking for 15 - 20 minutes until the surface turns golden - brown; S3. After baking is completed, let it stand and cool for 5 minutes to ensure uniform distribution of internal moisture.

10. A baking process of baked buns according to claim 9, characterized in that, The surface treatment of the bread before baking includes one of the following methods: Brushing egg liquid to increase the gloss of the surface; Brushing an appropriate amount of oatmeal slurry to increase the adhesion amount of dietary fiber; Sprinkling linseed powder to enhance the taste level.

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