Hemicellulose bread and preparation method thereof

Abstract

According to the hemicellulose bread and the preparation method thereof, firstly, water-soluble hemicellulose is extracted from soybean shells through an enzymolysis method and an alkali liquor extraction method, then the water-soluble hemicellulose is added into bread raw materials according to the reasonable adding amount, on one hand, the hemicellulose has the function of reducing postprandial blood sugar, and on the other hand, the hemicellulose has the function of reducing postprandial blood sugar; on the other hand, the bread quality is improved by adding the flour into bread, and the hardness and flour aging are effectively reduced. According to the technical scheme, the waste resource soybean shells are fully utilized, a new direction of healthy food is developed, reference is provided for accurate application of hemicellulose in starch-based food, and the method has important guiding significance in reasonable development of functional hemicellulose products meeting the requirements of consumers.

Description

Technical Field

[0001] The present invention relates to the technical field of improved food preparation, and more particularly to hemicellulose bread and a preparation method thereof. Background Art

[0002] Starch, as an important carbohydrate, is a crucial energy source for the human body. However, rapid starch digestion can cause a rapid rise in blood sugar levels after meals, seriously endangering human health. Chronic postprandial hyperglycemia can lead to pancreatic dysfunction, insufficient insulin secretion, or cellular resistance to insulin, causing rapid blood sugar fluctuations and increasing the risk of diabetes. Furthermore, it is closely associated with the development of diabetic complications and diseases such as macroangiopathy. Therefore, maintaining a balanced postprandial blood sugar level is crucial for health.

[0003] Delaying starch digestion is the first key to controlling rapid postprandial blood sugar fluctuations. Research has found that water-soluble hemicellulose has excellent potential to inhibit starch digestion and delay the rise in postprandial blood sugar levels. Hemicellulose has a certain viscosity and binds to starch in the gastrointestinal tract, effectively slowing its breakdown, helping to control rapid blood sugar spikes. Soybean hulls, a byproduct of soybean processing, are rich in nutrients such as cellulose and protein and are often considered waste. However, with increasing environmental awareness and the demand for resource conservation, the comprehensive utilization of soybean hulls has become a key sustainable development issue in today's society. Hemicellulose is an important dietary fiber that helps the body eliminate toxins and waste, increases satiety, promotes intestinal motility, and prevents constipation. It also effectively supports the normal functioning of the digestive system and maintains intestinal health. Therefore, soybean hulls can be separated, extracted, and processed into a variety of nutrient-rich foods, such as soybean skins and soy dietary fiber.

[0004] It is still unclear how hemicelluloses of different molecular weights affect starch digestion, and the lack of hemicellulose-related starch products has seriously affected the development of the health food industry. Summary of the Invention

[0005] In view of this, the present invention provides a hemicellulose bread and a preparation method thereof, comprising the following steps:

[0006] A method for preparing hemicellulose bread comprises the following steps:

[0007] Step 1: Extraction of water-soluble hemicellulose

[0008] (1.1) washing the soybean hulls to remove impurities, drying them, and then grinding them through an 80-mesh sieve to obtain soybean hull particles;

[0009] (1.2) Disperse soybean hull particles in water, adjust the pH to 6.0, add α-amylase, heat and stir at 55°C for 2 h, and inactivate the enzyme in boiling water for 10 min to obtain an enzymatic hydrolysis mixture;

[0010] (1.3) Adjust the pH of the enzymatic hydrolysis mixture to 9.0, then add alkaline protease, heat and stir at 50°C for 2 h, let it stand overnight, and then evaporate the supernatant to 1 / 3 of the original volume;

[0011] (1.4) Add three times the volume of anhydrous ethanol to the supernatant after evaporation and concentration, stirring while adding dropwise. After the addition is complete, let it stand until no more precipitate forms. Filter and collect the precipitate, and freeze-dry to obtain hemicellulose.

[0012] (1.5) Disperse hemicellulose in water, add hemicellulase, and heat in a constant-temperature water bath at 40°C for 1-6 hours. After the reaction, inactivate the enzyme in boiling water, centrifuge at 8000 rpm for 10 minutes, collect the supernatant, and evaporate and concentrate to 1 / 3 of the original volume. After cooling to room temperature, add three times the volume of anhydrous ethanol dropwise while stirring. After the addition is complete, let it stand until no more precipitation occurs. After standing for 30 minutes, filter and collect the precipitate. Dry with air at 40°C to constant weight to obtain water-soluble hemicellulose.

[0013] Step 2: Preparation of hemicellulose bread

[0014] Wheat high-gluten flour, milk powder, yeast, water, sugar, salt, butter, and baking powder were weighed, mixed evenly, and the water-soluble hemicellulose prepared in step 1 was added to the mixture. The mixture was stirred in an automatic dough mixer for 15 minutes, then proofed at 42°C for 15 minutes, kneaded, and proofed again at 25°C for 45 minutes. The oven was preheated at 150°C for 30 minutes, baked at 150°C for 15 minutes with both top and bottom heat, and cooled to obtain hemicellulose bread.

[0015] Preferably, in step (1.2), the material-liquid ratio of soybean hull particles to water is 1:15, and 1M hydrochloric acid or 1M sodium hydroxide is used to adjust the pH.

[0016] Preferably, the amount of α-amylase added in step (1.2) is 0.5% by weight of the dispersion.

[0017] Preferably, in step (1.3), 1M hydrochloric acid or 1M sodium hydroxide is used to adjust the pH, and the amount of alkaline protease added is 0.13% of the mass of the enzymatic hydrolysis mixture.

[0018] Preferably, in step 2, the weight ratio of wheat high-gluten flour, milk powder, yeast, water, sugar, salt, butter and baking powder is 1:0.03:0.015:0.7:0.07:0.02:0.05:0.003.

[0019] Preferably, the amount of water-soluble hemicellulose added in step 2 is 0.1%-1.0% of the mass of the mixed material.

[0020] It can be seen from the above technical solutions that, compared with the prior art, the present invention discloses a hemicellulose bread and a preparation method thereof, which has the following beneficial effects:

[0021] The technical solution of the present invention makes full use of the waste resource soybean hulls, increases their added value, and opens up a new direction for healthy food. It provides a reference for the accurate application of hemicellulose in starch-based foods and has important guiding significance for the rational development of functional hemicellulose products that meet consumer needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are merely embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying any creative work.

[0023] Figure 1 The infrared spectra of hemicellulose at different enzymatic hydrolysis times;

[0024] Figure 2 X-ray diffraction patterns of hemicellulose at different enzymatic hydrolysis times;

[0025] Figure 3 The electron microscope scanning images of hemicellulose at different enzymatic hydrolysis times;

[0026] Figure 4 These are pictures of the appearance and bread crumb of bread with different amounts of water-soluble cellulose added and different enzymatic hydrolysis times. DETAILED DESCRIPTION

[0027] The following will clearly and completely describe the technical solutions of the present invention in conjunction with the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts shall fall within the scope of protection of the present invention.

[0028] Example 1

[0029] Extraction of water-soluble hemicellulose:

[0030] (1) Clean and remove impurities and dust from the surface of soybean hulls. Place the cleaned soybean hulls in an oven for drying. During the drying process, the soybean hulls need to be turned over regularly to ensure that they are evenly heated and achieve the desired drying effect. After drying, the soybean hulls are crushed and passed through an 80-mesh sieve;

[0031] (2) Add water to the pretreated soybean hull particles at a solid-liquid ratio of 1:15, stir thoroughly in a magnetic stirring water bath until uniformly dispersed, then adjust the pH of the mixture to 6.0, and monitor the pH in real time with a pH meter when adding acid or alkaline solution;

[0032] (3) After the pH value of the mixed solution is adjusted to meet the requirements, α-amylase is added to it at a ratio of 0.5% (mass percentage), and then the mixed solution is placed in a magnetic stirring water bath. The equipment can provide a constant temperature and uniform stirring effect. The temperature is set to 55°C (the optimal working temperature of α-amylase). After setting the temperature and stirring speed, the water bath is started and the mixed solution is heated and stirred at 55°C for 2 hours. After the enzymatic hydrolysis is completed, the mixture is placed in a boiling water bath for 10 minutes to inactivate the enzyme.

[0033] (4) The pH value of the mixed solution was adjusted to 9.0 again to create a suitable alkaline environment for subsequent protein removal. Alkaline protease was added to the mixed solution at a ratio of 0.13% (mass percentage) and stirred at 50°C for 2 h to ensure that the protein was fully hydrolyzed and separated. The state should be observed regularly during the stirring process to avoid abnormalities such as tipping over and not rotating;

[0034] (5) After ensuring that all processing steps have been completed and the sample state is stable, the processed soybean hull sample is properly placed in a glass bottle and allowed to stand overnight. The supernatant after standing is collected. In order to ensure the purity of the supernatant, a sterile pipette is used to absorb it and any impurities are avoided as much as possible. Subsequently, the supernatant is concentrated and evaporated using a rotary evaporator to one-third of the original volume, which can ensure the effective concentration of hemicellulose and the smooth progress of subsequent precipitation;

[0035] (6) After the concentration and evaporation are completed, add three times the volume of anhydrous ethanol to the supernatant. When adding, it should be slowly and evenly added dropwise with stirring to ensure that the hemicellulose is fully precipitated. After a period of precipitation, obvious precipitates can be seen in the container. At this time, filter and collect using a sterile Buchner funnel and filter paper;

[0036] To ensure the purity of the precipitate, the introduction of impurities should be avoided and the operating environment should be kept clean. The collected precipitate contains a certain amount of water. In order to remove the residual water and obtain a dry hemicellulose product, the precipitate needs to be freeze-dried. The freeze-dried product can be stored for a long time and can maintain the original structure and activity of the substance. After this treatment, a dry and pure hemicellulose product is obtained;

[0037] (7) Preparation of hemicellulose at different enzymatic hydrolysis times

[0038] The hemicellulose prepared in steps (1)-(6) was used as a raw material. Hemicellulase was added to a beaker containing hemicellulose and hydrolyzed in a constant temperature water bath (40°C) for 1h, 2h, 4h and 6h. The system was uniformly stirred by magnetic stirring during the reaction. After the reaction, the sample was quickly transferred to a boiling water bath for 10 minutes to completely inactivate the enzyme. The sample was then cooled to room temperature and centrifuged at 8000rpm for 10min. The supernatant was collected and transferred to a clean centrifuge tube for subsequent processing. The supernatant was concentrated to one-third of its original volume using a rotary evaporator. After obtaining the concentrated solution, it was cooled to room temperature (about 25°C) and then three times its volume of anhydrous ethanol was added. The solution was slowly stirred while being added to promote the formation of a precipitate. The precipitate was collected after standing for 30min and then placed in a 40°C blast drying oven to dry to constant weight. Finally, hemicellulose samples with different enzymatic hydrolysis times (1h, 2h, 4h and 6h) were obtained.

[0039] Experimental Example 1

[0040] The hemicellulose samples prepared in Example 1 with different enzymatic hydrolysis times were characterized, and the results were as follows: Figure 1-3 shown.

[0041] Figure 1 The infrared spectra are shown in Figure 3, where (a) to (e) represent different enzymatic hydrolysis times: 0h (blank group), 1h, 2h, 4h, and 6h. The positions and peak shapes of the characteristic peaks change under different enzymatic hydrolysis times, indicating that different enzymatic hydrolysis times have an effect on the functional groups of hemicellulose. 3500-3250cm -1 The absorption peak at 3312 cm-1 is mainly derived from the stretching vibration of the OH bond of hemicellulose. Compared with the control group, the absorption peak of hemicellulose after enzymatic hydrolysis is at 3312 cm-1. -1 The absorption peak at 1640 cm-1 becomes broadened, which is attributed to the destruction of hydrogen bonds between hemicellulose chains and the increase of free hydroxyl groups caused by enzymatic hydrolysis. -1 The absorption peak at 1250cm is generally due to the bending vibration of adsorbed water. As the enzymatic hydrolysis time increases, the absorption peak intensity increases, and its hydrophilicity also increases accordingly. However, when the enzymatic hydrolysis time exceeds 2h, the absorption peak here does not change significantly. -1 The absorption peak at 655cm is mainly CO stretching vibration. As the enzymatic hydrolysis time increases, the absorption peak of hemicellulose here becomes weaker, indicating that the glycosidic bond is broken and the hemicellulose structure is destroyed. -1 The absorption peak at is caused by the out-of-plane bending vibration of the β-pyranose ring. Figure 1 It can be seen that the absorption peak of hemicellulose here changes after different enzymatic hydrolysis times. As the enzymatic hydrolysis time increases, the characteristic peak weakens. This may be because the enzymatic hydrolysis destroys the sugar ring structure and weakens the ring vibration, or it may be because the change in crystallinity affects the ring vibration.

[0042] Figure 2 The X-ray diffraction patterns (a) to (e) represent different enzymatic hydrolysis times: 0 h (blank), 1 h, 2 h, 4 h, and 6 h. Each group exhibits a significant diffraction peak around 32°, representing the characteristic crystalline region of hemicellulose. Furthermore, weaker diffraction peaks exist near 19° and 38°, likely representing crystalline and amorphous regions. Image processing revealed that the crystallinity of hemicellulose at different enzymatic hydrolysis times (0 h (blank), 1 h, 2 h, 4 h, and 6 h) was 14.77%, 14.82%, 15.80%, 19.69%, and 20.35%, respectively. This indicates that enzymatic hydrolysis time affects the crystallinity of hemicellulose, with the crystallinity increasing with increasing enzymatic hydrolysis time. During the enzymatic hydrolysis process, hemicellulase preferentially acts on the amorphous regions of hemicellulose, causing them to gradually degrade, while the crystalline regions remain relatively stable and difficult to hydrolyze. Therefore, as the enzymatic hydrolysis time increases, the proportion of amorphous regions decreases and the proportion of crystalline regions increases relatively, resulting in an increase in overall crystallinity. This result is consistent with the results in the infrared spectrum. The increase in crystallinity indicates that the increase in amorphous regions in hemicellulose will lead to a weakening of sugar ring vibration. Figure 1 ) is manifested as a weakening of the corresponding absorption peak.

[0043] Figure 3 The electron microscope scanning images of hemicellulose under different enzymatic hydrolysis times. The hemicellulose sample that has not been enzymatically treated shows a complete block structure with a relatively flat surface, different sizes, and a rough surface. After 1 hour of enzymatic hydrolysis, the blocky hemicellulose structure has disappeared and dispersed into small clumps. As the enzymatic hydrolysis time increases, the hemicellulose SEM images after 2 hours, 4 hours, and 6 hours show the same change trend. The proportion of strip-shaped hemicellulose decreases, and the proportion of granular or powdered hemicellulose increases. The fiber particle size decreases, the structure becomes looser, and the pores are more. As the enzymatic hydrolysis time increases, more enzymes act on the hemicellulose, and the hydrolysis reaction continues to penetrate deeper into the interior. The hemicellulose molecules are decomposed in large quantities, resulting in a decrease in the diameter of the fiber and further destruction of the connection between the fiber bundles, thereby separating the hemicellulose.

[0044] Example 2

[0045] Bread was prepared using the hemicellulose prepared in Example 1 with different hydrolysis times, as follows:

[0046] The recipe for preparing bread is as follows: 75g wheat high-gluten flour, 2.25g milk powder, 1.125g yeast, 52.5g water, 5.25g sugar, 1.5g salt, 3.75g butter, and 0.225g baking powder.

[0047] When the amount of water-soluble dietary fiber added is less than 3%, the quality of bread is within an acceptable range. Water-soluble hemicellulose with different enzymatic hydrolysis times at concentrations of 0%, 0.1%, and 1.0% was added to the bread, stirred in an automatic dough mixer for 15 minutes, divided into 3 portions, proofed at 42°C for 15 minutes, kneaded, and then proofed again at 25°C for 45 minutes. The oven was preheated at 150°C for 30 minutes, baked at 150°C for 15 minutes with upper and lower fire, and cooled for later use.

[0048] Experimental Example 2

[0049] In the following tests, C1-C4 correspond to hemicellulose hydrolyzed for 1 h, 2 h, 4 h, and 6 h, respectively.

[0050] 1. Analyze the texture characteristics of bread

[0051] The bread crust was removed and cut into 25 mm x 25 mm x 20 mm blocks for testing. Test procedure: The test probe was a 2 cm diameter cylindrical P / 5 probe, with a test speed of 60 mm / s, a 50% deflection, and a trigger force of 2 N. The bread's hardness, springiness, and chewiness were recorded.

[0052]

[0053] 2. Testing the Digestibility of Bread

[0054] Weigh 600 mg of bread into a 50 mL centrifuge tube, add 15 mL of distilled water and 5 mL of sodium acetate buffer, and mix with 25 mg of guar gum. After equilibration in a 37°C waterbath for 15 minutes, add 5 mL of a mixed enzyme solution (amyloglucosidase and pancreatic lipase in a 1:9 volume ratio) and vortex thoroughly for 15 seconds. The mixture is then placed in a shaker (37°C, 160 rpm) for enzymatic digestion. At 20 and 120 minutes into the reaction, a 250 μL aliquot of the enzymatic hydrolyzate is transferred to a centrifuge tube containing 10 mL of 66% ethanol. After vigorous shaking, the tube is centrifuged at 3000 × g for 10 minutes. The glucose content in the supernatant is determined using a Megazyme D-glucose assay kit. The RDS, SDS, and RS contents during starch digestion are calculated according to the following formulas (1, 2, and 3).

[0055] RDS(%)=[(G 20 -FG)×0.9 / TS]×100 (1)

[0056] SDS (%) = [(G 120 -G 20 )×0.9 / TS]×100 (2)

[0057] RS(%)=[(TS-RDS-SDS) / TS]×100 (3)

[0058] Among them, G 20 and G 120 Respectively, they represent the glucose release at 20 and 120 min of starch hydrolysis; FG represents the glucose content of the blank control group; TS represents the total starch content.

[0059]

[0060] 3. Testing the Glycemic Index of Bread

[0061] Grouping: 90 healthy mice aged 8 weeks and weighing about 20 g were divided into 6 groups, including normal group, model group, hemicellulose administration group with different enzymatic hydrolysis time and positive drug sitagliptin phosphate group (20 mg / kg). There were 10 mice in the normal group and 15 mice in each of the other groups. They were housed in separate cages.

[0062] Modeling: 80 healthy mice weighing approximately 20g were acclimated for one week and then intraperitoneally injected with 5mg / mL of STZ solution daily in the mornings, followed by 35mg / kg of body weight daily for three consecutive days. The mice were fed tap water and a high-fat, high-sugar mouse chow. A control group of mice received an equal volume of sodium citrate buffer intraperitoneally daily. The mice were fed tap water and a regular mouse chow. Drinking and eating habits were monitored daily. Body weight was measured daily after modeling, and blood glucose was monitored weekly. Modeling was considered successful when blood glucose reached 11.1mmoL and total cholesterol levels were significantly elevated.

[0063] Oral gavage: After successful modeling of T2DM, mice were randomly divided into groups based on their body weight and blood glucose levels. The mice were then gavaged with either drug or saline according to their group. Gavages were performed at the same time and in the same order daily. The mice were weighed before gavage each day to observe changes in body weight. This process lasted for 8 weeks, with daily observation of changes in food intake, water intake, and urine output. During this period, the mice maintained normal food and water intake.

[0064] Blood glucose measurement: Starting from the first day of gavage, fasting blood glucose concentration was measured once a week. Blood was collected from the tail vein and the blood glucose concentration of the mice was measured using a blood glucose meter.

[0065]

[0066] Effects of different enzymatic hydrolysis times on hemicellulose quality Figure 4 As shown, Figure 4 Pictures of the appearance and crumb of bread made with different concentrations of hemicellulose. Figure 4(A) Images of the bread's appearance (a) and crumb (b) after hemicellulose addition at 0.1% for different enzymatic hydrolysis times (1h, 2h, 4h, and 6h). As can be seen, compared to the control group, the addition of 0.1% hemicellulose at different hydrolysis times had no significant effect on the overall shape and size of the bread. However, the crumb appearance image shows that the pore size of the control bread's crumb was more uniform and generally smaller, resulting in a tight, compact appearance. Adding hemicellulose for 1h of hydrolysis had no significant effect on pore size, but as the hydrolysis time increased, the effect of hemicellulose on the crumb's pore size increased significantly, resulting in a significantly larger pore structure within the bread.

[0067] Figure 4 (B) The appearance (c) and bread crumb (d) of bread when the hemicellulose addition amount was 1.0% at different enzymatic hydrolysis times (1h, 2h, 4h and 6h). Figure 4 Compared to (A), the presence of hemicellulose at a 1.0% addition level and at different enzymatic digestion times failed to maintain the regular shape of the bread without hemicellulose, and the bread volume increased significantly. As can be seen in the bread crumb image (d), the addition of hemicellulose for 1 and 2 hours severely disrupted the bread's original uniform, neatly arranged pore structure, causing the bread's texture to collapse. However, this phenomenon did not occur when hemicellulose was added for 4 and 6 hours.

[0068] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. Reference can be made to the common and similar parts between the various embodiments. For the devices disclosed in the embodiments, since they correspond to the methods disclosed in the embodiments, the description is relatively simple, and the relevant parts can be referred to the method description.

[0069] The above description of the disclosed embodiments is intended to enable one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not limited to the embodiments shown herein but is intended to conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing hemicellulose bread, characterized in that: The following steps are involved: Step 1: Extraction of water-soluble hemicellulose (1.1) washing the soybean hulls to remove impurities, drying them, and then grinding them through an 80-mesh sieve to obtain soybean hull particles; (1.2) Disperse soybean hull particles in water, adjust the pH to 6.0, add α-amylase, heat and stir at 55°C for 2 h, and inactivate the enzyme in boiling water for 10 min to obtain an enzymatic hydrolysis mixture; (1.3) Adjust the pH of the enzymatic hydrolysis mixture to 9.0, then add alkaline protease, heat and stir at 50°C for 2 h, let it stand overnight, and then evaporate the supernatant to 1 / 3 of the original volume; (1.4) Add three times the volume of anhydrous ethanol to the supernatant after evaporation and concentration, stirring while adding dropwise. After the addition is complete, let it stand until no more precipitate forms. Filter and collect the precipitate, and freeze-dry to obtain hemicellulose. (1.5) Disperse hemicellulose in water, add hemicellulase, and heat in a constant-temperature water bath at 40°C for 1-2 hours. After the reaction is complete, inactivate the enzyme in boiling water, centrifuge at 8000 rpm for 10 minutes, collect the supernatant, and evaporate and concentrate to 1 / 3 of the original volume. After cooling to room temperature, add three times the volume of anhydrous ethanol dropwise while stirring. After the addition is complete, let it stand until no more precipitation occurs. After standing for 30 minutes, filter and collect the precipitate. Dry with air at 40°C to constant weight to obtain water-soluble hemicellulose. Step 2: Preparation of hemicellulose bread Wheat high-gluten flour, milk powder, yeast, water, sugar, salt, butter, and baking powder were weighed, mixed evenly, and the water-soluble hemicellulose prepared in step 1 was added to the mixture. The mixture was stirred in an automatic dough mixer for 15 minutes, then proofed at 42°C for 15 minutes, kneaded, and proofed again at 25°C for 45 minutes. The oven was preheated at 150°C for 30 minutes, baked at 150°C for 15 minutes with both top and bottom heat, and cooled to obtain hemicellulose bread.

2. The method for preparing hemicellulose bread according to claim 1, characterized in that: In step (1.2), the material-liquid ratio of soybean hull particles to water is 1:15, and 1M hydrochloric acid or 1M sodium hydroxide is used to adjust the pH.

3. The method for preparing hemicellulose bread according to claim 1, characterized in that: In step (1.2), the amount of α-amylase added is 0.5% by weight of the dispersion.

4. The method for preparing hemicellulose bread according to claim 1, characterized in that: In step (1.3), 1 M hydrochloric acid or 1 M sodium hydroxide is used to adjust the pH, and the amount of alkaline protease added is 0.13% of the mass of the enzymatic hydrolysis mixture.

5. The method for preparing hemicellulose bread according to claim 1, characterized in that: In step 2, the weight ratio of wheat high-gluten flour, milk powder, yeast, water, sugar, salt, butter and baking powder is 1:0.03:0.015:0.7:0.07:0.02:0.05:0.

003.

6. The method for preparing hemicellulose bread according to claim 1, characterized in that: The amount of water-soluble hemicellulose added in step 2 is 0.1%-1.0% of the mass of the mixed material.

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