Special baking powder and preparation method thereof

Abstract

The invention relates to special baking powder and a preparation method thereof. The special baking powder is prepared from the following raw materials: beet pectin, oligosaccharide, cyperus esculentus powder, high-gluten wheat flour, wheat bran powder, edible salt and yeast. The special powder for fermentation baking is scientific and reasonable in formula, high in dietary fiber, low in sugar, low in calorie and high in protein content, meets the requirements of modern consumers for healthy baked products, and has wide market application prospects.

Description

Technical Field

[0001] The present invention belongs to the technical field of food, and relates to a special baking flour and a preparation method thereof. Background Art

[0002] In recent years, the baking industry has shown a booming development trend. With the improvement of consumers' living standards and the change of eating habits, the demand for baked goods has become increasingly diversified. Consumers not only pursue the quality improvement of traditional baked goods but also have high expectations for new baked products with novel flavors, unique textures, and healthy attributes.

[0003] CN101150958A discloses a food composition, which includes: water, salt, yeast, wheat flour, and beet pectin. It also discloses a method for forming ferulic acid crosslinking, which includes the following steps: providing a ferulic acid source; providing a wheat flour source containing gluten; mixing and stirring the ferulic acid source and the wheat flour source to form a dough; and baking the dough to form ferulic acid crosslinking between the ferulic acid source and gluten. However, this patent does not consider the problem of water loss during the baking process, and the water loss may be too fast during high-temperature baking, which may affect the taste.

[0004] Therefore, it has become an urgent problem in this field to provide a baking powder with high dietary fiber, low sugar and low calories, high protein, and high water retention performance. Summary of the Invention

[0005] Aiming at the deficiencies of the prior art, the purpose of the present invention is to provide a special baking flour and a preparation method thereof.

[0006] To achieve the purpose of this invention, the following technical solutions are adopted:

[0007] In the first aspect, the present invention provides a special baking flour, and the raw materials for preparing the special baking flour include beet pectin, oligosaccharide, tiger nut powder, high-gluten wheat flour, wheat bran powder, edible salt, and yeast.

[0008] Tiger nut powder is rich in protein and dietary fiber and is an excellent source of plant protein. High-gluten wheat flour provides an excellent gluten structure, and wheat bran powder increases the dietary fiber content. Salt and yeast are indispensable components in the fermentation process. As a natural water binder, beet pectin can significantly improve the stability of the dough, enhance its support and elasticity during baking, and reduce the dry and hard feeling after being compounded with tiger nut starch. Beet pectin has excellent water retention ability and the property of forming a stable gel, and can significantly improve the water retention and elasticity of the dough.

[0009] The present invention provides a highly innovative special flour for fermentation baking, with a scientific and reasonable formula, featuring high dietary fiber, low sugar and low calories, and high protein, meeting the needs of modern consumers for healthy baking products and having broad market application prospects.

[0010] The high-gluten wheat flour is a wheat flour product that complies with the special wheat flour standard of GB / T 8607-2024. Due to its high gluten content and good elasticity, high-gluten wheat flour is commonly used in making pasta that requires strong gluten, such as bread, thousand-layer cakes, etc. In Western pastries, high-gluten flour is also often used in making foods such as muffins and puffs.

[0011] Preferably, the raw materials for preparing the special baking flour include 3-5 parts by mass of beet pectin, 3-5 parts by mass of oligosaccharides, 20-30 parts by mass of tiger nut powder, 30-40 parts by mass of high-gluten wheat flour, 20-30 parts by mass of wheat bran powder, 0.5-2 parts by mass of edible salt, and 1-3 parts by mass of yeast.

[0012] The mass parts of beet pectin can be selected as 3 parts, 3.2 parts, 3.5 parts, 3.8 parts, 4 parts, 4.2 parts, 4.5 parts, 4.8 parts, 5 parts, etc.; the mass parts of oligosaccharides can be selected as 3 parts, 3.2 parts, 3.5 parts, 3.8 parts, 4 parts, 4.2 parts, 4.5 parts, 4.8 parts, 5 parts, etc.; the mass parts of tiger nut powder can be selected as 20 parts, 20.5 parts, 21 parts, 21.5 parts, 22 parts, 22.5 parts, 23 parts, 23.5 parts, 24 parts, 24.5 parts, 25 parts, 25.5 parts, 26 parts, 26.5 parts, 27 parts, 27.5 parts, 28 parts, 28.5 parts, 29 parts, 29.5 parts, 30 parts, etc.; the mass parts of high-gluten wheat flour can be selected as 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts, 40 parts, etc.; the mass parts of wheat bran powder can be selected as 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, etc.; the mass parts of edible salt can be selected as 0.5 parts, 0.8 parts, 1 part, 1.2 parts, 1.5 parts, 1.8 parts, 2 parts, etc.; the mass parts of yeast can be selected as 1 part, 1.2 parts, 1.5 parts, 1.8 parts, 2 parts, 2.2 parts, 2.5 parts, 2.8 parts, 3 parts, etc. Other specific point values within the above numerical ranges can be selected and will not be elaborated one by one here.

[0013] Preferably, the raw materials for preparing the special baking flour further include a compound sweetener.

[0014] Preferably, the raw materials for preparing the special baking flour further include 3-6 parts by mass of a compound sweetener, such as 3 parts, 3.2 parts, 3.5 parts, 3.8 parts, 4 parts, 4.2 parts, 4.5 parts, 4.8 parts, 5 parts, 5.2 parts, 5.5 parts, 5.8 parts, 6 parts, etc. Other specific point values within the above numerical range can be selected and will not be elaborated one by one here.

[0015] Preferably, the compound sweetener includes any one or a combination of at least two of erythritol, mogroside, or stevioside.

[0016] Preferably, the compound sweetener is a combination of erythritol, mogroside, and stevioside.

[0017] Erythritol is a low-calorie sugar alcohol with high sweetness, a refreshing taste, and no obvious aftertaste; mogroside is a natural sweetener from Siraitia grosvenorii, with a unique sweetness and no calories, and can effectively enhance the sweetness intensity; stevioside is a natural sweetener from Stevia rebaudiana, with high sweetness but may have a slight bitter and medicinal taste.

[0018] By compounding, the advantages and disadvantages of each sweetener can be balanced, and the adverse flavors that may be brought by a single sweetener can be reduced. For example, the refreshing taste of erythritol can neutralize the bitterness of stevioside, while the sweetness of mogroside can enhance the overall sweetness and reduce the total amount of sweetener required. The compound sweetener shows better thermal stability and anti-caking properties under different baking conditions, improving the texture and taste of the product.

[0019] Preferably, the mass ratio of erythritol, mogroside, and stevioside is (4-6):(3-5):(1-2).

[0020] Specific point values within (4-6) can be selected as 4, 4.2, 4.5, 4.8, 5, 5.2, 5.5, 5.8, 6, etc., specific point values within (3-5) can be selected as 3, 3.2, 3.5, 3.8, 4, 4.2, 4.5, 4.8, 5, etc., specific point values within (1-2) can be selected as 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2, etc. Other specific point values within the above numerical range can be selected and will not be elaborated one by one here.

[0021] Preferably, the oligosaccharide includes beet oligosaccharide.

[0022] As a water-soluble dietary fiber, beet oligosaccharide can further enhance the water retention of the dough. The amylopectin content of tiger nut starch is relatively high and has strong water absorption, and can absorb more water during the baking process to form a more uniform hydration structure. Compounding and using beet pectin and beet oligosaccharide can enhance the overall hydration and help maintain the moisture of the product.

[0023] Preferably, the degree of polymerization of the oligosaccharide is 3-8, such as 3, 4, 5, 6, 7, 8, etc. Other specific values within the above numerical range can be selected and will not be described in detail here.

[0024] In a second aspect, the present invention provides a method for preparing the special baking flour according to the first aspect, the preparation method comprising: physically mixing the preparation raw materials to obtain.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] (1) Hydration and dough structure stability: Compounding can significantly improve the water absorption of dough, increase the stability of dough, make baked goods more moist and soft, and reduce the dryness and hardness.

[0027] (2) Optimization of taste and texture: The compounded product has a more delicate and smooth taste, the dough structure is more stable, and the elasticity and toughness of the product are improved.

[0028] (3) Foam stability and lightness: Compounding can enhance foam stability and improve the fluffiness and lightness of baked goods, especially for light baked products such as sponge cakes and puffs.

[0029] (4) Antioxidant activity and extended shelf life: The compounding significantly improves the antioxidant activity of food, delays fat oxidation and water loss, and increases the shelf life of the product.

[0030] (5) Improved sensory quality: In terms of appearance, taste, color, etc., the combined product is significantly better than the product using only cyperus oleifera powder or other ingredients, which improves the overall acceptance. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 This is a picture of bread made using the baking powder prepared in Example 1.

[0032] Figure 2 This is a picture of milk naan made using the baking powder prepared in Example 1.

[0033] Figure 3 This is an electron microscope image of a cross section of bread made using the baking powder prepared in Example 1. DETAILED DESCRIPTION

[0034] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0035] The sources of the active ingredients contained in the products involved in the following examples and comparative examples are as follows (only the active ingredients are shown, and the necessary excipient ingredients contained in other commercially available raw materials are not elaborated):

[0036] Apple pectin is a product named Apple Pectin Powder purchased from Qiangsheng Food Co., Ltd.;

[0037] Citrus pectin is a product named Citrus Pectin purchased from DSM Andeli Pectin Co., Ltd.;

[0038] High-gluten wheat flour is a product named Gold Coin Brand Wheat Flour for Bread purchased from Nan Shun Hong Kong Group;

[0039] Wheat bran powder is prepared by crushing a product named Westlife High-fiber Oat Bran purchased from Guilin Westlife Food Co., Ltd.;

[0040] Yeast is a product named High-activity Dry Yeast Powder purchased from Angel Yeast Co., Ltd.;

[0041] Beet pectin is a product named Beet Pectin purchased from Four Seasons Qianshun Biotechnology Co., Ltd.;

[0042] Beet oligosaccharide is a product named Fructooligosaccharide purchased from Sichuan Huanxu Biotechnology Co., Ltd.;

[0043] Preparation Example 1

[0044] This preparation example provides a compound sweetener, which, by mass, includes 5 parts of erythritol, 4 parts of mogroside, and 1.5 parts of stevioside.

[0045] The preparation method is: physically mix the preparation raw materials to obtain it.

[0046] Preparation Example 2

[0047] This preparation example provides a compound sweetener, which, by mass, includes 4 parts of erythritol, 5 parts of mogroside, and 2 parts of stevioside.

[0048] The preparation method refers to Example 1.

[0049] Preparation Example 3

[0050] This preparation example provides a compound sweetener, which, by mass, includes 6 parts of erythritol, 3 parts of mogroside, and 1 part of stevioside.

[0051] The preparation method refers to Example 1.

[0052] Preparation Example 4

[0053] This Preparation Example provides a compound sweetener, which is different from Preparation Example 1 only in that it does not contain erythritol, and the reduced mass is proportionally distributed to the masses of mogroside and stevioside.

[0054] The preparation method refers to Example 1.

[0055] Preparation Example 5

[0056] This Preparation Example provides a compound sweetener, which is different from Preparation Example 1 only in that it does not contain mogroside, and the reduced mass is proportionally distributed to the masses of erythritol and stevioside.

[0057] The preparation method refers to Example 1.

[0058] Preparation Example 6

[0059] This Preparation Example provides a compound sweetener, which is different from Preparation Example 1 only in that it does not contain stevioside, and the reduced mass is proportionally distributed to the masses of erythritol and mogroside.

[0060] The preparation method refers to Example 1.

[0061] Example 1

[0062] This Example provides a special baking flour, and the preparation raw materials of the special baking flour include 4 parts of beet oligosaccharide, 4 parts of beet pectin, 25 parts of tiger nut powder, 35 parts of high-gluten wheat flour, 25 parts of wheat bran powder, 1 part of edible salt, 2 parts of yeast, and 4 parts of the compound sweetener of Preparation Example 1 by mass.

[0063] Its preparation method is: physically mix the preparation raw materials to obtain it.

[0064] Example 2

[0065] This Example provides a special baking flour, and the preparation raw materials of the special baking flour include 3 parts of beet oligosaccharide, 5 parts of beet pectin, 20 parts of tiger nut powder, 40 parts of high-gluten wheat flour, 20 parts of wheat bran powder, 0.5 part of edible salt, 3 parts of yeast, and 3 parts of the compound sweetener of Preparation Example 2 by mass.

[0066] The preparation method refers to Example 1.

[0067] Example 3

[0068] This Example provides a special baking flour, and the preparation raw materials of the special baking flour include 5 parts of beet oligosaccharide, 3 parts of beet pectin, 30 parts of tiger nut powder, 30 parts of high-gluten wheat flour, 30 parts of wheat bran powder, 2 parts of edible salt, 1 part of yeast, and 6 parts of the compound sweetener of Preparation Example 3 by mass.

[0069] The preparation method refers to Example 1.

[0070] Comparative Example 1

[0071] This comparative example provides a special baking flour, which is only different from Example 1 in that it does not contain beet pectin, and the reduced mass is allocated to the mass of beet oligosaccharides, while other components and contents remain unchanged.

[0072] The preparation method refers to Example 1.

[0073] Comparative Example 2

[0074] This comparative example provides a special baking flour, which is only different from Example 1 in that it does not contain beet oligosaccharides, and the reduced mass is allocated to the mass of beet pectin, while other components and contents remain unchanged.

[0075] The preparation method refers to Example 1.

[0076] Comparative Example 3

[0077] This comparative example provides a special baking flour, which is only different from Example 1 in that it does not contain beet oligosaccharides and beet pectin, while other components and contents remain unchanged.

[0078] The preparation method refers to Example 1.

[0079] Comparative Example 4

[0080] This example provides a special baking flour, which is only different from Example 1 in that beet pectin is replaced with apple pectin in equal amounts, while other components and contents remain unchanged.

[0081] The preparation method refers to Example 1.

[0082] Comparative Example 5

[0083] This example provides a special baking flour, which is only different from Example 1 in that beet pectin is replaced with citrus pectin in equal amounts, while other components and contents remain unchanged.

[0084] The preparation method refers to Example 1.

[0085] Test Example 1

[0086] Sweetness and anti-caking property test

[0087] Sweetness:

[0088] Predict the relative sweetness of sweeteners (compared with sucrose) based on a machine learning platform (such as e-Sweet).

[0089] Anti-caking property:

[0090] Prepare equal amounts of sweetener samples. Expose the sweetener samples to a set humidity environment respectively, and expose them for the same time in the same environment. Use the sieve method (measure the proportion of large particles by passing through a 50-mesh sieve) to count the caking rate (%).

[0091]

[0092] Anti-caking property (%) = 100% - Caking rate

[0093] Table 1

[0094]

[0095]

[0096] It can be seen from the data in Table 1 that the combined sweetening degree and anti-caking property of the sweeteners in this application have better effects. If any one of them is missing, such as in Preparation Example 4, although its sweetening degree is improved, the anti-caking property decreases significantly, which proves that erythritol, mogroside, and stevioside can cooperate with each other in improving the sweetening degree and anti-caking property of the product.

[0097] Test Example 2

[0098] Water holding capacity and water retention capacity

[0099] Test method:

[0100] Water holding capacity: Mix baking powder (10 g) with water at a mass ratio of baking powder to water of 1:2, stir evenly, let stand for 40 min, and use a centrifuge (3000 rpm, 10 minutes) to separate the unbound water. Remove the excess water and weigh the amount of water retained in the sample.

[0101]

[0102] Water retention capacity: Prepare a certain amount of baking powder dough and record its wet weight. Heat the dough to a set temperature (90 °C) and maintain it for a certain time (30 minutes), then cool it to room temperature, weigh it again, and calculate the water retention ability.

[0103]

[0104] Before and after heating, the dough was detected by the national standard method for determining moisture in foods (GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Foods).

[0105] Table 2

[0106]

[0107]

[0108] As can be seen from the data in Table 2, the dough prepared from the special baking flour of the present invention has better water-holding capacity and water-retention capacity, and there is a certain synergistic effect between beet pectin and oligosaccharides in improving water-holding capacity and water-retention capacity, and the effect of beet pectin is better than that of other pectins.

[0109] Test Example 3

[0110] Texture

[0111] Test method:

[0112] Based on the Brookfield CT3 texture analyzer, the texture properties of baked foods (bread) made from special baking flour were tested and evaluated using the two-way compression (TPA) mode, including hardness, elasticity, adhesiveness, chewiness and gumminess.

[0113] The two-way compression test (Texture Profile Analysis, TPA) is a test method that simulates the human chewing process and evaluates various texture properties of a sample by performing two consecutive compressions on the sample. The Brookfield CT3 texture analyzer generates force-time or force-distance curves by precisely controlling the movement of the probe and measuring the reaction force of the sample, thereby calculating various texture parameters.

[0114] (1) Sample preparation

[0115] Take 100 g of baking flour, add 80 g of warm water and 5 g of vegetable oil, stir and mix evenly at room temperature until the dough is smooth and elastic; round the dough, put it into a fermenting basin coated with a small amount of oil, cover it with plastic wrap, and put it into a fermentation box at a temperature of 28 °C and a relative humidity of 75 - 80%, and ferment until the volume of the dough increases by about 2 times; take out the fermented dough, gently press and exhaust it on a workbench sprinkled with a small amount of flour, fold the dough into a rectangle, roll it up into a roll from one side, put it into a toast mold coated with a small amount of oil, and cover it with plastic wrap; put the shaped dough into the fermentation box (32 °C, relative humidity 85%) for secondary fermentation until the dough rises to 80 - 90% of the mold height; preheat the oven to 180 °C, put the fermented dough into the oven (baking conditions: 180 °C, 15 minutes, 170 °C, 15 minutes), and take it out until the surface is golden brown and the internal center temperature reaches about 98 °C.

[0116] Cool the bread to room temperature (25 ± 2 °C), and use a sample cutter to cut uniform-sized samples (40 mm × 40 mm × 20 mm) from the middle of the bread. Take multiple sample points (such as the center and the edge) from each bread to ensure representativeness.

[0117] (2) Test parameter settings

[0118] Probe type: 36 mm diameter cylindrical probe

[0119] Pre - test speed: 1.0 mm / s

[0120] Test speed: 1.0 mm / s

[0121] Post - test speed: 1.0 mm / s

[0122] Compression ratio: 50% (i.e., 50% of the original height of the compressed sample)

[0123] Trigger force: 5.0 g

[0124] Interval time between two compressions: 5 s

[0125] Data acquisition rate: 200 points / second

[0126] Load cell: 50 kg

[0127] Temperature: 25 ± 2 °C

[0128] Table 3

[0129]

[0130] The high water absorbency of amylopectin enables the tigernut flour to form a more uniform starch colloid network, thus enhancing the overall texture of the dough. Beet pectin and beet oligosaccharides can further strengthen this network, improving the taste and structure of the product, making the baked goods more resilient and elastic. The baked products after compounding have a more delicate and smooth taste compared to using tigernut flour alone, and are less likely to show dry and hard phenomena.

[0131] Test Example 4

[0132] Antioxidant property

[0133] Test method:

[0134] Antioxidant property test method - DPPH free radical scavenging method

[0135] Mix the sample solution with the DPPH solution and let it stand for a certain time. Measure the change in absorbance at 517 nm using a spectrophotometer. Calculate the scavenging rate and convert it to the unit of mmol TE / g, usually achieved by comparison with a standard substance. Conversion to antioxidant property unit: Calculate using a standard curve.

[0136] Table 4

[0137] Group Antioxidant property (μmolTE / g) Example 1 19.7 Example 2 18.6 Example 3 19.1 Comparative Example 1 15.4 Comparative Example 2 12.1 Comparative Example 3 5.5 Comparative Example 4 17.2 Comparative Example 5 16.8

[0138] The natural unsaturated fatty acids in tiger nut powder have certain antioxidant capacity. At the same time, betaine oligosaccharides and beet pectin also have certain antioxidant capacity. After being used in combination, they can further reduce the impact of oxidation on food quality, and can also improve the shelf life of baked foods by delaying water loss. After compounding, the antioxidant capacity of the product is enhanced, and the shelf life of the food is extended.

[0139] Test Example 5

[0140] Foam stability

[0141] Test method:

[0142] Foam stability refers to the ability of foam to remain stable and not easily break within the time after bubble formation. In baking powder, foam stability affects the puffiness and texture of baked foods, especially important in the processing of fermented foods such as bread.

[0143] Take 50 g of baking powder in a small beaker, measure 200 mL of water, pour all into a high-speed tissue grinder, stir at 800 rpm for 1 min, insert a ruler to read the foam height, and take the average value. Let the stirred sample stand for 20 min, insert a ruler to read the foam height, and take the average value. The rate of decrease in foam height over time can be used as an index of foam stability.

[0144]

[0145] Table 5

[0146] Group Foam stability (%) Example 1 93 Example 2 91 Example 3 88 Comparative Example 1 70 Comparative Example 2 85 Comparative Example 3 42 Comparative Example 4 80 Comparative Example 5 77

[0147] The picture of the bread prepared with the baking powder prepared in Example 1 is as Figure 1 shown, and the picture of the milk naan prepared with the baking powder prepared in Example 1 is as Figure 2 shown, and the electron micrograph of the cross-section of the bread is as Figure 3 shown.

[0148] Albumin in tiger nut powder can effectively stabilize foam. When used in combination with natural compound sweeteners, the foam structure is more stable. Especially when making baked foods such as cakes and puffs, it can significantly improve the puffiness and softness of the product. The natural sugar components of betaine oligosaccharides and beet pectin can also regulate sweetness, making the sweetness of baked products more balanced, while increasing the overall foam stability and improving the taste.

[0149] Test Example 6

[0150] Glycemic effect test

[0151] Test method:

[0152] The in vitro digestion model is an experimental method that simulates the digestive process of the human gastrointestinal tract and is used to evaluate the digestion rate and absorption of digestible carbohydrates in food. This method mainly simulates the digestive environment of the stomach and small intestine, measures the sugar release and digestion process in food, thereby predicting its impact on blood glucose, and finally inferring its GI value. Using white bread (without whole wheat flour) as a standard food control, an equal amount of baking powder was prepared for the experiment, and the experiment was divided into two stages.

[0153] First stage: Simulation of gastric digestion, simulating the gastric environment (pH 1.5 - 2.0). Add gastric acid (hydrochloric acid) to the predetermined pH value, and add an appropriate amount of pepsin to simulate gastric digestion; weigh 50 g of baking powder (or an equal amount of white bread) and mix it with gastric juice, add pepsin, place it in a constant temperature water bath at 37°C, heat it, and stir for 30 minutes to simulate the gastric digestion process; take samples every 10 minutes and record the pH value of the digestive juice and the changes in sugars in the samples.

[0154] Second stage: Prepare intestinal fluid (pH 6.5 - 7.5), add pancreatic juice (trypsin, pancreatic lipase, etc.) and bile (bile salts, etc.) for small intestine digestion, and adjust the pH to 6.8; mix the gastric digestive juice with the intestinal fluid, add pancreatic enzymes and bile salts, and continue to stir in a constant temperature water bath at 37°C for 2 hours to simulate the small intestine digestion process; take samples every 15 minutes and record the changes in the sugar (glucose) concentration in the digestive juice.

[0155] Analyze the digested samples using HPLC to separate and quantify glucose, and based on the glucose concentration at each time point, plot the glucose release curve during the digestion process.

[0156] Calculate the integral area of the sugar release curve after digestion of each food, that is, the blood glucose value AUC.

[0157]

[0158] Among them, C(t) is the sugar concentration at time t, t0 is the start time, and t n is the end time.

[0159] By comparing the AUC of low - GI baking powder with the AUC of the standard food (white bread), its GI value is calculated.

[0160]

[0161] Beet pectin and oligosaccharides have a low glycemic index, which helps control blood sugar levels and is suitable for diabetic patients and health-conscious consumers. The compounding of beet pectin and oligosaccharides significantly increases the dietary fiber content in baked goods, helps promote intestinal health, and meets the needs of modern consumers for high-fiber foods. The GI value of the baking powder is approximately 53.

[0162] The applicant declares that the present invention uses the above embodiments to illustrate a special baking powder and its preparation method of the present invention, but the present invention is not limited to the above embodiments, that is, it does not mean that the present invention must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, the equivalent substitution of each raw material of the product of the present invention, the addition of auxiliary components, and the selection of specific methods, etc., all fall within the protection scope and the disclosure scope of the present invention.

[0163] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, various simple modifications can be made to the technical solutions of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0164] In addition, it should be noted that in the various specific technical features described in the above specific embodiments, they can be combined in any appropriate manner without contradiction. To avoid unnecessary repetition, the present invention will not separately describe various possible combination methods.

Claims

1. A special flour for baking, characterized in that, The raw materials for preparing the special baking flour include beet pectin, oligosaccharide, tiger nut powder, high-gluten wheat flour, wheat bran powder, edible salt and yeast.

2. The special baking flour according to claim 1, characterized in that, The raw materials for preparing the special baking flour include, by mass, 3-5 parts of beet pectin, 3-5 parts of oligosaccharide, 20-30 parts of tiger nut powder, 30-40 parts of high-gluten wheat flour, 20-30 parts of wheat bran powder, 0.5-2 parts of edible salt and 1-3 parts of yeast.

3. The baking special flour according to claim 1 or 2, characterized in that, The raw materials for preparing the special baking flour further include a compound sweetener.

4. The special baking flour according to any one of claims 1-3, characterized in that, The raw materials for preparing the special baking flour further include, by mass, 3-6 parts of the compound sweetener.

5. The baking special flour according to claim 3 or 4, characterized in that, The compound sweetener includes any one or a combination of at least two of erythritol, mogroside or stevioside.

6. The baking special flour according to any one of claims 3-5, characterized in that The compound sweetener is a combination of erythritol, mogroside and stevioside.

7. The special flour for baking according to claim 6, wherein, The mass ratio of erythritol, mogroside and stevioside is (4-6):(3-5):(1-2).

8. The baking special flour according to any one of claims 1-7, characterized in that, The oligosaccharide includes beet oligosaccharide.

9. The special baking flour according to any one of claims 1-8, characterized in that, The degree of polymerization of the oligosaccharide is 3-8.

10. A method for preparing a special baking flour according to any one of claims 1-9, characterized in that, The preparation method includes: physically mixing the raw materials for preparation to obtain the product.

Images