Making method of corn bract soluble dietary fiber bread

Abstract

The invention discloses a making method of corn bract soluble dietary fiber bread. The preparation method comprises the following specific steps: carrying out ball milling on soluble dietary fibers of corn bracts for 6 hours, extracting with 0.5 g of alpha-amylase, 0.1 g of neutral protease and 0.1 g of saccharifying enzyme, uniformly mixing with high gluten flour, powdered sugar, butter and yeast, kneading into dough, fermenting for 30 minutes in a constant-temperature fermentation box at 30 DEG C, and baking for 10 minutes at 160 DEG C after the dough is fermented to be two times of the size, so as to obtain the corn bract soluble dietary fiber bread. The corn bract soluble dietary fibers are extracted by combining ball milling and an enzyme method, the process is simple, convenient and efficient, a practical method can be provided for solving the problem of byproduct utilization in corn production, resource utilization is maximized, meanwhile, the corn bract soluble dietary fibers are applied to bread, the bread is endowed with good taste and flavor, meanwhile, the corn bract soluble dietary fibers contain many dietary fibers, and the dietary fibers are rich in nutrition. The water binding capacity, the oxidation resistance and the cholesterol adsorption capacity of the bread are improved, and the bread has wide application prospects and market value.

Description

Technical Field

[0001] A method for making corn husk soluble dietary fiber bread belongs to the field of food processing technology. Specifically, it involves the application of corn by-products in bread making, ultimately obtaining bread products with good network structure and flavor, and providing a basis for the application of corn by-products in bread processing. Background Technology

[0002] Corn husks are rich in bioactive compounds, including flavonoids, anthocyanins, polysaccharides, and dietary fiber, which have pharmacological effects such as scavenging free radicals, regulating blood lipids, preventing atherosclerosis, and lowering blood sugar. Fresh corn husks, as a rich and widely available source of dietary fiber, are utilized at a very low rate, often being used as animal feed or dumped as waste, failing to rationally utilize their value and causing serious resource waste and environmental pollution. Effectively utilizing inexpensive and readily available corn husk resources for deep processing to produce high-quality dietary fiber can maximize resource value. Soluble dietary fiber intake helps lower cholesterol and blood sugar, and prevents hypertension and colon cancer. Ball milling for soluble dietary fiber extraction has unique advantages in improving the processing characteristics of plant-based food raw materials and can meet production needs.

[0003] Bread is a traditional food made primarily from flour through fermentation and baking processes. It boasts a long history and a broad consumer base. The production process mainly includes kneading, fermentation, shaping, and baking. Yeast or other leavening agents are added to make the dough rise, resulting in a soft texture and unique flavor. Bread is not only an important staple food in daily diets, but also holds a significant place among snack foods due to its rich nutrition, seasonal availability, palatability, and portability.

[0004] With the improvement of living standards and changes in lifestyle, the types and styles of bread are becoming increasingly diverse, and the precision of bread processing is constantly improving, leading to health risks such as post-meal blood sugar spikes and excessive calorie intake. Adding soluble dietary fiber to bread increases its volume and water retention, improves its antioxidant capacity, and enhances its cholesterol absorption capacity. On the other hand, it can also solve the problem of utilizing the by-products—residues—in corn husk production, maximizing resource utilization. Summary of the Invention

[0005] The purpose of this invention is to improve upon the high energy content of traditional bread. Furthermore, the production of corn husk soluble dietary fiber bread provides a practical method for utilizing byproducts in corn production, maximizing resource utilization and contributing to resource conservation and environmental protection.

[0006] Technical solution: A method for making corn husk soluble dietary fiber bread, specifically including the following steps: (1) Raw material pretreatment: Fresh corn husks are washed after removing soil and impurities, dried to constant weight, and ground and pulverized in a planetary ball mill. 0.5g α-amylase, 0.1g neutral protease and 0.1g saccharifying enzyme are added for extraction to obtain corn husk soluble dietary fiber products. (2) Mixing the flour: Mix soluble dietary fiber with 250g of high-gluten flour in a certain proportion; (3) Making the dough: Mix the prepared powder, 10g of milk powder, 22.5g of sugar, 2.5g of salt, 125mL of water, 30g of butter and 2.5g of yeast thoroughly and knead into a dough; (4) Fermentation: Place the kneaded dough into a container and seal it with plastic wrap. Place it in a constant temperature fermentation box for fermentation. Fermentation box parameters: temperature 30℃, humidity 60%RH, fermentation time 30min. (5) Shaping and proofing: Knead the dough into a smooth ball, place it on an oiled baking tray, and proof it at 38°C and 60% relative humidity until it doubles in size; (6) Baking: The dough was baked in a regular oven at 160°C for 10 minutes to obtain bread samples.

[0007] The beneficial effects of this invention are: This invention applies soluble dietary fiber from corn husks to bread and its preparation method. The soluble dietary fiber is mixed evenly with yeast, flour, sugar, etc., and then kneaded into dough. The dough is then fermented, shaped, proofed, and baked to obtain corn husk soluble dietary fiber bread. Applying soluble dietary fiber to bread increases its volume and water-holding capacity, and improves its antioxidant capacity. Furthermore, it recycles and utilizes corn processing byproducts, providing a new and practical method for addressing the problem of residue utilization in corn production. This not only enriches the variety of bread on the market but also improves resource utilization, thus playing a role in resource conservation and environmental protection. Attached Figure Description

[0008] Figure 1 Specific volume diagram of corn husk soluble dietary fiber bread

[0009] Figure 2 Water-holding capacity diagram for corn husk soluble dietary fiber bread

[0010] Figure 3 A graph showing the antioxidant capacity of corn husk soluble dietary fiber bread.

[0011] Figure 4 A graph showing the cholesterol adsorption capacity of corn husk soluble dietary fiber bread.

[0012] Figure 5 Sensory evaluation chart of corn husk soluble dietary fiber bread Detailed Implementation

[0013] The following examples further illustrate the above-described content of the present invention, but it should not be construed as limiting the scope of the subject matter of the present invention to the following examples. All technologies implemented based on the above-described content of the present invention fall within the scope of the present invention.

[0014] Specific volume determination: After the bread is wrapped tightly in plastic wrap, the volume V of the bread is determined by the water displacement method, and the mass m of the bread is determined by an electronic balance. Specific volume is the ratio of volume (V) to weight (m).

[0015] Water-holding capacity determination: The bread sample (W1, 1g) was soaked in 25mL of ultrapure water in a centrifuge tube at room temperature for 2h. After centrifugation at 4800r / min for 10min, the residue was immediately collected and weighed (W2). The formula for calculating water-holding capacity is: WHC(g / g)=(W2–W1) / W1

[0016] Antioxidant capacity assay: 1 g of corn husk soluble dietary fiber bread was placed in 20 mL of deionized water and soaked for 1 h. The mixture was then centrifuged at 5000 r / min for 10 min, and the supernatant was collected for later use. 15 μL of the sample solution was mixed with 285 μL of ABTS solution (7 mM), and reacted in the dark for 6 min. The absorbance was measured at 734 nm using a microplate reader. Alternatively, the sample was diluted 2-fold, and 100 μL was mixed with an equal volume of DPPH solution (0.2 mM). The mixture was reacted in the dark for 30 min, and the absorbance was measured at 517 nm using a microplate reader.

[0017] Cholesterol adsorption capacity determination: Mix 0.1g of bread sample with 5mL of egg yolk emulsion, shake at room temperature, centrifuge, collect the supernatant, add 4mL of 0.5mg / mL o-phthalaldehyde and shake thoroughly, then add 2mL of concentrated sulfuric acid and vortex for 20min. Measure the absorbance at 550nm. Formula for calculating cholesterol adsorption capacity: Cholesterol adsorption capacity (mg / g) = (m1-m2) / w Where m1 and m2 are the weights of cholesterol in the solution before and after adsorption, and w is the weight of the bread sample.

[0018] Sensory evaluation: The evaluation team consisted of 100 trained students, 50 boys and 50 girls. The corn husk soluble dietary fiber bread was evaluated based on sensory evaluation forms, considering aspects such as surface color, surface texture, elasticity, internal structure, toughness, and mouthfeel. Table 1 Sensory evaluation indicators and scores for bread

[0019] Texture determination: The corn husk soluble dietary fiber bread was placed in the center of the texture analyzer platform. During the test, the probe type was selected as P / 36R, the speed before and after the test was 2.0 mm / s, the speed during the test was 0.25 mm / s, and the trigger force was 5 g.

[0020] Example 1: (1) Making the dough: Mix 250g of high-gluten flour, 10g of milk powder, 22.5g of sugar, 2.5g of salt, 125mL of water, 30g of butter and 2.5g of yeast thoroughly and knead into a dough; (2) Fermentation: Place the kneaded dough into a container and seal it with plastic wrap. Place it in a constant temperature fermentation box for fermentation. Fermentation box parameters: temperature 30℃, humidity 60%RH, fermentation time 30min. (3) Shaping and proofing: Knead the dough into a smooth ball, place it on an oiled baking tray, and proof it at 38°C and 60% relative humidity until it doubles in size; (4) Baking: The dough is baked in an oven at 160°C for 10 minutes to obtain bread samples.

[0021] Example 2: (1) Raw material pretreatment: Fresh corn husks are washed after removing soil and impurities, dried to constant weight, and ground and pulverized in a planetary ball mill. 0.5g α-amylase, 0.1g neutral protease and 0.1g saccharifying enzyme are added for extraction to obtain corn husk soluble dietary fiber products. (2) Mixing the flour: Mix 1% soluble dietary fiber with 250g of high-gluten flour; (3) Making the dough: Mix the prepared powder, 10g of milk powder, 22.5g of sugar, 2.5g of salt, 125mL of water, 30g of butter and 2.5g of yeast thoroughly and knead into a dough; (4) Fermentation: Place the kneaded dough into a container and seal it with plastic wrap. Place it in a constant temperature fermentation box for fermentation. Fermentation box parameters: temperature 30℃, humidity 60%RH, fermentation time 30min. (5) Shaping and proofing: Knead the dough into a smooth ball, place it on an oiled baking tray, and proof it at 38°C and 60% relative humidity until it doubles in size; (6) Baking: The dough was baked in an oven at 160°C for 10 minutes to obtain a bread sample.

[0022] Example 3 (1) Raw material pretreatment: Fresh corn husks are washed after removing soil and impurities, dried to constant weight, and ground and pulverized in a planetary ball mill. 0.5g α-amylase, 0.1g neutral protease and 0.1g saccharifying enzyme are added for extraction to obtain corn husk soluble dietary fiber products. (2) Mixing the flour: Mix 2% soluble dietary fiber with 250g of high-gluten flour; (3) Making the dough: Mix the prepared powder, 10g of milk powder, 22.5g of sugar, 2.5g of salt, 125mL of water, 30g of butter and 2.5g of yeast thoroughly and knead into a dough; (4) Fermentation: Place the kneaded dough into a container and seal it with plastic wrap. Place it in a constant temperature fermentation box for fermentation. Fermentation box parameters: temperature 30℃, humidity 60%RH, fermentation time 30min. (5) Shaping and proofing: Knead the dough into a smooth ball, place it on an oiled baking tray, and proof it at 38°C and 60% relative humidity until it doubles in size; (6) Baking: The dough was baked in an oven at 160°C for 10 minutes to obtain a bread sample.

[0023] Table 2 Texture properties of bread Bread types Hardness (g) elasticity cohesion Adhesive chewing responsive Example 1 <![CDATA[906.95±1.34 a ]]> <![CDATA[1.95±0.00 c ]]> <![CDATA[0.82±0.00 a ]]> <![CDATA[810.23±3.04 a ]]> <![CDATA[804.14±1.98 a ]]> <![CDATA[0.34±0.00 a ]]> Example 2 <![CDATA[963.43±1.53 b ]]> <![CDATA[1.92±0.00 b ]]> <![CDATA[0.82±0.01 a ]]> <![CDATA[827.97±1.66 b ]]> <![CDATA[820.96±2.18 b ]]> <![CDATA[0.32±0.00 b ]]> Example 3 <![CDATA[1015.92±1.13 c ]]> <![CDATA[0.99±0.00 a ]]> <![CDATA[0.80±0.00 b ]]> <![CDATA[839.09±6.48 c ]]> <![CDATA[837.91±2.43 c ]]> <![CDATA[0.31±0.01 c ]]>

[0024] Note: The above embodiments are only used to illustrate the present invention and are not intended to limit the technical solutions described in the present invention. Therefore, although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the present invention. All technical solutions and improvements that do not depart from the spirit and scope of the present invention should be covered within the scope of the claims of the present invention.

Claims

1. A method for preparing corn husk soluble dietary fiber bread, characterized in that, Specifically, the steps include the following: (1) Raw material pretreatment: Fresh corn husks are washed after removing soil and impurities, dried to constant weight, and ground and pulverized in a planetary ball mill. 0.5g α-amylase, 0.1g neutral protease and 0.1g saccharifying enzyme are added for extraction to obtain corn husk soluble dietary fiber products. (2) Mixing the flour: Mix soluble dietary fiber with 250g of high-gluten flour in a certain proportion; (3) Making the dough: Mix the prepared powder, 10g of milk powder, 22.5g of sugar, 2.5g of salt, 125mL of water, 30g of butter and 2.5g of yeast thoroughly and knead into a dough; (4) Fermentation: Place the kneaded dough into a bowl and seal it with plastic wrap. Place it in a constant temperature fermentation box for fermentation. Fermentation box parameters: temperature 30℃, humidity 60%RH, fermentation time 30min. (5) Shaping and proofing: Knead the dough into a smooth ball, place it on an oiled baking tray, and proof it at 38°C and 60% relative humidity until it doubles in size; (6) Baking: The dough was baked in an oven at 160°C for 10 minutes to obtain a bread sample.

2. The method for preparing corn husk soluble dietary fiber bread according to claim 1, characterized in that, Ball milling conditions: unidirectional operation at 45 Hz for 6 hours using zirconia grinding beads. Centrifugation conditions for extracting soluble dietary fiber from corn husks: 8000 rpm for 15 minutes.

3. A method for preparing corn husk soluble dietary fiber bread according to claim 1, characterized in that, Each 250g of high-gluten flour contains 1%-2% soluble dietary fiber from corn husks.

Images