Composite bread containing defatted coix seeds and preparation method thereof

Abstract

According to the high-proportion defatted coix seed composite flour and the bread made from the composite flour, large-scale and high-value utilization of defatted coix seed byproducts can be achieved, and bread products stable in processability and quality are obtained under the condition of high mixing amount.

Description

Technical Field

[0001] This application belongs to the field of food processing technology, and in particular relates to a compound bread containing defatted Job's tears and its preparation method. Background Technology

[0002] Job's tears ( Coix lacryma-jobi Job's tears (Coix lacryma-jobi) is an annual cereal plant widely cultivated in Asia, valued for both its edible and traditional health applications. Industrial processing of Job's tears typically involves extracting Job's tears oil (e.g., through supercritical CO2 extraction), producing defatted Job's tears as a byproduct. This defatted Job's tears is still rich in carbohydrates, protein, dietary fiber, and phenolic compounds, making it suitable for developing cereal-based foods. However, during the defatting process, the functional properties of starch (such as gelatinization and viscosity behavior) are altered, and Job's tears proteins struggle to form a continuous gluten network. Therefore, partially replacing wheat flour with defatted Job's tears in bread preparation often results in poor dough workability, reduced gas retention, and unsatisfactory bread texture and taste. Thus, a composite bread solution is still needed that can incorporate defatted Job's tears while maintaining good dough rheological properties and baking quality. Summary of the Invention

[0003] To address the problems in existing technologies that primarily use wheat flour with low coix seed / coix seed powder content, and that focus mainly on the use of coix seed as a conventional grain raw material while neglecting the high-value utilization of defatted coix seed by-products; and the fact that increasing the coix seed (especially defatted coix seed) content can easily lead to processing adaptability issues such as gluten network dilution / damage, poor dough gas retention, narrowed processing window, and coarse texture or small volume of finished product, this application provides a high-proportion defatted coix seed composite flour and a method for preparing bread from it, in order to achieve large-scale, high-value utilization of defatted coix seed by-products and obtain bread products with stable processability and quality under high content conditions.

[0004] This invention provides a composite bread flour containing defatted coix seed, wherein the composite bread flour comprises wheat flour and defatted coix seed powder; the mass ratio of wheat flour to defatted coix seed powder is 1:0.5–1.5.

[0005] According to an embodiment of the present invention, the mass ratio of wheat flour to defatted coix seed powder is 1:0.6–1.3, for example 1:0.7, 1:0.8, 1:0.9, 1:1, 1:1.1, 1:1.2. According to an embodiment of the present invention, the mass ratio of wheat flour to defatted coix seed powder is 1:1.

[0006] According to an embodiment of the present invention, wheat flour and defatted coix seed powder are pulverized; preferably, the pulverized wheat flour and defatted coix seed powder are obtained by passing them through a 100-mesh sieve. According to an embodiment of the present invention, the wheat flour is high-gluten wheat flour.

[0007] According to an embodiment of the present invention, the total flour weight (TFW) is the sum of the masses of wheat flour and defatted coix seed powder. According to an embodiment of the present invention, defatted coix seed powder accounts for more than 30% of the total flour weight, for example, 30%–80%, such as 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80%. According to an embodiment of the present invention, defatted coix seed powder accounts for 50% of the total flour weight.

[0008] According to an embodiment of the present invention, the defatted coix seed powder is a defatted byproduct of coix seed oil extraction from coix seed; preferably, the byproduct can be further dried and pulverized to obtain defatted coix seed powder. According to an embodiment of the present invention, the defatted coix seed powder is a byproduct of coix seed ester and coix seed oil extraction from coix seed; preferably, the byproduct can be further dried and pulverized to obtain defatted coix seed powder. According to an embodiment of the present invention, the process for extracting coix seed oil, coix seed ester, and coix seed oil is supercritical CO2 extraction. For example, byproducts generated after supercritical CO2 extraction of coix seed oil (or coix seed ester and coix seed oil) (such as the defatted material of the process system described in patent CN101863764B) can be obtained.

[0009] According to an embodiment of the present invention, the compound bread flour further includes yeast, such as dry yeast, instant dry yeast, etc. Preferably, the yeast accounts for 0.1%–3% of the total flour weight, for example, 0.2%, 0.5%, 0.8%, 1%, 1.2%, 1.5%, 1.8%, 2%, 2.2%, 2.5%, 2.8%, 3%.

[0010] According to an embodiment of the invention, the compound bread flour further comprises sugar. Preferably, the sugar accounts for 1%–20% of the total flour weight, for example, 2%, 5%, 8%, 10%, 12%, 15%, 18%, or 20%.

[0011] According to an embodiment of the present invention, the composite bread flour further comprises salt. Preferably, the salt accounts for 0.1%–3% of the total flour weight, for example, 0.2%, 0.5%, 0.8%, 1%, 1.2%, 1.5%, 1.8%, 2%, 2.2%, 2.5%, 2.8%, or 3%.

[0012] According to an embodiment of the present invention, the composite bread flour comprises: 1) Compound powder: The mass ratio of defatted coix seed powder to wheat flour is 1:0.6–1.3, for example, 1:0.7, 1:0.8, 1:0.9, 1:1, 1:1.1, 1:1.2; 2) Yeast: 0.1%–3% of the total flour weight (TFW), for example 0.2%, 0.5%, 0.8%, 1%, 1.2%, 1.5%, 1.8%, 2%, 2.2%, 2.5%, 2.8%, 3%.

[0013] According to an embodiment of the present invention, the composite bread flour comprises: 1) Compound powder: The mass ratio of defatted coix seed powder to wheat flour is 1:0.6–1.3, for example, 1:0.7, 1:0.8, 1:0.9, 1:1, 1:1.1, 1:1.2; 2) Sugar: 1%–20% of the total flour weight (TFW), for example, 2%, 5%, 8%, 10%; 3) Salt: 0.1%–3% of the total flour weight (TFW), for example 0.2%, 0.5%, 0.8%, 1%, 1.2%, 1.5%, 1.8%, 2%, 2.2%, 2.5%, 2.8%, 3%; 4) Yeast: 0.1%–3% of the total flour weight (TFW), for example 0.2%, 0.5%, 0.8%, 1%, 1.2%, 1.5%, 1.8%, 2%, 2.2%, 2.5%, 2.8%, 3%.

[0014] According to an embodiment of the present invention, the composite bread flour comprises: 1) Compound powder: Defatted coix seed powder and high-gluten wheat flour are mixed in a mass ratio of approximately 1:1 (e.g., 100 g defatted coix seed powder, 100 g high-gluten wheat flour; TFW=200 g). 2) Sugar: Approximately 10% of the total flour weight (TFW); 3) Salt: Approximately 1% of the total flour weight (TFW); 4) Instant dry yeast: approximately 1% of the total powder weight (TFW).

[0015] In some embodiments, the composite bread flour further includes a dough structure improver. Preferably, the dough structure improver is selected from one, two, or more of the following: gluten (e.g., active wheat gluten), konjac glucomannan, and pectin.

[0016] According to an embodiment of the present invention, the dough structure improver accounts for 1%–30% of the total flour weight, preferably 2%–28% or 5%–20%, for example 3%, 5%, 6%, 8%, 10%, 11.2%, 12%, 15%, 16%, 18%, 20%, 22%, 25%, or 28%.

[0017] According to an embodiment of the present invention, the dough structure improver is selected from: gluten powder (single component), a combination of gluten powder and konjac glucomannan, a combination of gluten powder and pectin, and a combination of gluten powder, konjac glucomannan, and pectin (three components).

[0018] According to an embodiment of the present invention, the dough structure improver is selected from wheat gluten (single component), and the mass of wheat gluten accounts for 1%–15% of the total flour mass, for example 3%, 5%, 6%, 8%, 10%, 11.2%, 12%, 15%.

[0019] According to an embodiment of the present invention, the dough structure improver is selected from a combination of gluten and konjac glucomannan, and the mass ratio of gluten to konjac glucomannan is 6%:5%–15%, for example 6%:6%, 6%:8%, 6%:10%, 6%:12%, 6%:15%.

[0020] According to an embodiment of the present invention, the dough structure improver is selected from a combination of gluten and pectin, wherein the mass ratio of gluten to pectin is 6%:0.1%–5%, for example 6%:0.5%, 6%:1%, 6%:1.5%, 6%:2%, 6%:2.5%, 6%:3%, 6%:3.5%, 6%:4%, 6%:4.5%, or 6%:5%.

[0021] According to an embodiment of the present invention, the dough structure improver is selected from a combination of gluten, konjac glucomannan, and pectin (three components), and the mass ratio of gluten to konjac glucomannan and pectin is 6%:1%–10%:0.05%–1%, preferably 6%:2%–8%:0.1%–0.5%, for example 6%:5%:0.2%.

[0022] According to an embodiment of the present invention, the dough structure improver is selected from: 6% gluten; a combination of 6% gluten and 10% konjac glucomannan; a combination of 6% gluten and 2% pectin; a combination of 6% gluten, 5% konjac glucomannan, and 0.2% pectin.

[0023] In some embodiments, the compound bread flour further includes a starch hydrolase; preferably, the starch hydrolase is selected from one, two or more of the following: α-amylase, β-amylase, starch-maltase, pullulanase, and cellulase.

[0024] According to an embodiment of the present invention, the amount of starch hydrolase added is 0.25 U / g–3 U / g (based on total flour weight TFW) (i.e., 0.25 U–3 U starch hydrolase added per gram of total flour weight), preferably 0.3 U / g–2 U / g, for example 0.5 U / g, 0.8 U / g, 1.0 U / g, 1.2 U / g, 1.5 U / g, 1.8 U / g, 2.0 U / g, 2.2 U / g, 2.5 U / g, 2.8 U / g, or 3.0 U / g. For example, α-amylase 0.5 U / g, β-amylase 1 U / g, starch-maltase 0.5 U / g, pullulanase 1 U / g, and cellulase 1 U / g can be added.

[0025] According to an embodiment of the present invention, the composite bread flour comprises: 1) Compound powder: The mass ratio of defatted coix seed powder to wheat flour is 1:0.8–1:1.2, for example, 1:1; 2) Sugar: 5%–15% of the total flour weight, for example, 10%; 3) Salt: 0.5%–3% of the total powder weight, for example, 1%; 4) Yeast: 0.5%–3% of the total flour weight, for example, 1%; 5) Dough texture improvers; Preferably, the dough structure improver accounts for 5%–20% of the total flour weight, for example, 5%, 6%, 8%, 10%, 11.2%, 12%, 15%, 16%, 18%, 20%; Preferably, the dough structure improver is selected from: gluten, a combination of gluten and konjac glucomannan, a combination of gluten and pectin, and a combination of gluten, konjac glucomannan, and pectin; Preferably, the dough structure improver is selected from wheat gluten (single component), and the wheat gluten accounts for 1%–15% of the total flour weight, for example, 3%, 5%, 6%, 8%, 10%, 11.2%, 12%, 15%; Preferably, the dough structure improver is selected from a combination of gluten and konjac glucomannan, and the mass ratio of gluten to konjac glucomannan is 6%:5%–15%, for example 6%:6%, 6%:8%, 6%:10%, 6%:12%, 6%:15%; Preferably, the dough structure improver is selected from a combination of wheat gluten and pectin, with a mass ratio of wheat gluten to pectin of 6%: 1%–5%, for example 6%:1%, 6%:1.5%, 6%:2%, 6%:2.5%, 6%:3%, 6%:3.5%, 6%:4%, 6%:4.5%, 6%:5%; Preferably, the dough structure improver is selected from a combination of gluten, konjac glucomannan, and pectin, and the mass ratio of gluten to konjac glucomannan and pectin is 6%:2%–8%:0.1%–0.5%, for example, 6%:5%:0.2%; Preferably, the dough structure improver is selected from: 6% gluten; a combination of 6% gluten and 10% konjac glucomannan; a combination of 6% gluten and 2% pectin; a combination of 6% gluten, 5% konjac glucomannan, and 0.2% pectin. Preferably, the compound bread flour further includes starch hydrolase; preferably, the starch hydrolase is selected from one, two or more of the following: α-amylase, β-amylase, starch-maltase, pullulanase, cellulase; preferably, the amount of starch hydrolase added is 0.25 U / g–3 U / g.

[0026] According to an embodiment of the present invention, the composite bread flour comprises: 1) Compound powder: defatted coix seed powder and high-gluten wheat flour in a mass ratio of 1:1; 2) Sugar: 10% of the total flour weight; 3) Salt: 1% of the total powder weight; 4) Dry yeast: 1% of the total yeast powder; 5) Dough texture improvers; The dough structure improver accounts for 5%–20% of the total flour weight; The dough structure improver is selected from: gluten, a combination of gluten and konjac glucomannan, a combination of gluten and pectin, and a combination of gluten, konjac glucomannan, and pectin; The dough structure improver is selected from wheat gluten, and the mass proportion of wheat gluten is 6%; The dough structure improver is selected from a combination of gluten and konjac glucomannan, with a mass ratio of gluten to konjac glucomannan of 6%:10%; preferably, the dough structure improver includes 6% gluten and 10% konjac glucomannan. The dough structure improver is selected from a combination of gluten and pectin, with a mass ratio of gluten to pectin of 6%:2%; preferably, the dough structure improver includes 6% gluten and 2% pectin. The dough structure improver is selected from a combination of gluten, konjac glucomannan, and pectin, with a mass ratio of gluten to konjac glucomannan and pectin of 6%:5%:0.2%; preferably, the dough structure improver includes 6% gluten, 5% konjac glucomannan, and 0.2% pectin. Preferably, the compound bread flour further includes starch hydrolase; preferably, the starch hydrolase is selected from one, two or more of the following: α-amylase, β-amylase, starch-maltase, pullulanase, cellulase; preferably, the amount of starch hydrolase added is 0.25 U / g–3 U / g.

[0027] The present invention also provides a method for preparing the above-mentioned composite bread flour, the method comprising the step of mixing the components.

[0028] According to an embodiment of the present invention, the method for preparing composite bread flour includes the following steps: Step 1: Grind the wheat flour and defatted Job's tears powder into powder and pass them through a 100-mesh sieve; Step 2: Mix defatted Job's tears powder with wheat flour; Step 3: Optional addition of dough structure improver; Step 4: Optionally add sugar, salt, yeast, and amylase, and mix well.

[0029] The present invention also provides composite bread comprising the above-described composite bread flour or composite bread made from the above-described composite bread flour.

[0030] According to an embodiment of the invention, the composite bread further comprises butter. Preferably, the butter accounts for 1%–20% of the total flour weight, more preferably 2%–18%, for example 3%, 5%, 6%, 8%, 10%, 11.2%, 12%, 15%, 16%, 18%.

[0031] The present invention also provides a method for making the above-mentioned composite bread, the method comprising the following steps: Mix wheat flour, defatted Job's tears powder, and optional dough structure improvers, sugar, salt, yeast, and amylase to obtain compound bread flour; add water and stir; optionally add butter and stir; ferment; optionally divide and shape the fermented dough; bake to obtain compound bread.

[0032] According to an embodiment of the present invention, after adding water, the dough moisture content is 60%–65%. According to an embodiment of the present invention, after adding water, the dough is mixed at medium to high speed for 3 min–7 min (until the dough is uniform).

[0033] According to an embodiment of the invention, the butter accounts for 1%–20% of the total flour weight, preferably 2%–18%, for example 3%, 5%, 6%, 8%, 10%, 11.2%, 12%, 15%, 16%, 18%. According to an embodiment of the invention, after adding the butter, mixing continues until the dough is fully formed / extended (e.g., forming a glove membrane or reaching a plateau in mixing torque).

[0034] According to an embodiment of the present invention, the fermentation conditions are: temperature 25 ℃–32 ℃, relative humidity (RH) 60%–85%, and fermentation time 45 min–75 min (e.g., 60 min).

[0035] According to an embodiment of the invention, the baking conditions are: temperature 170 ℃–210 ℃, baking time 15 min–25 min (e.g., 20 min). According to an embodiment of the invention, baking continues until the internal temperature of the bread reaches ≥94 ℃ and a crust color is formed. According to an embodiment of the invention, steam can be applied as needed during the initial baking process.

[0036] According to an embodiment of the present invention, after baking, the product is cooled to room temperature before packaging or testing.

[0037] According to an embodiment of the present invention, the method for making the composite bread includes the following steps: Step 1: Grind the wheat flour and defatted Job's tears powder into powder and pass them through a 100-mesh sieve; Step 2: Mix defatted Job's tears powder with wheat flour to obtain compound powder; Step 3: Add dough structure improver to the compound powder; Step 4: Add sugar, salt, and yeast, and optionally starch hydrolase, and mix well; Step 5: Add water and stir until smooth; Step 6: Add butter and continue mixing until the dough is fully formed / extended; Step 7: Fermentation: Ferment at 25 ℃–32 ℃ and relative humidity (RH) 60%–85% for 45 min–75 min; Step 8: Divide and shape the fermented dough; Step 9: Baking: Bake at 170 ℃–210 ℃ for 15 min–25 min; optionally, steam may be applied as needed at the beginning of the oven. Step 10: After baking, cool to room temperature before packaging or testing.

[0038] According to an embodiment of the present invention, the method for making the composite bread includes the following steps: Step 1: Grind wheat flour (e.g., high-gluten wheat flour) and defatted Job's tears powder into powder and pass them through a 100-mesh sieve; Step 2: Mix defatted Job's tears powder with wheat flour to obtain compound powder; Step 3: Optionally add dough structure improver to the compound powder; Step 4: Add sugar (about 10%), salt (about 1%), and instant dry yeast (about 1%) according to TFW, and optionally starch hydrolase, and mix well; Step 5: Add purified water to make the dough moisture content about 60%–65%, and mix at medium-high speed for 3–7 minutes until uniform; Step 6: Add the butter (about 10% of the TFW) and continue mixing until the dough is fully formed / extended (e.g., a gluten window is formed or the mixing torque reaches a plateau). Step 7: Primary fermentation: Ferment at approximately 25 ℃–32 ℃ and relative humidity (RH) 60–85% for 45 min–75 min (e.g., approximately 60 min); Step 8: Divide and shape the fermented dough; Step 9: Baking: Bake at approximately 170 ℃–210 ℃ for 15 min–25 min (e.g., approximately 20 min) until the internal temperature of the bread reaches ≥94 ℃ and the crust has developed a color; steam may be applied as needed at the beginning of baking; Step 10: After baking, cool to room temperature before packaging or testing.

[0039] The present invention also provides a composite bread prepared by the above-described method. Attached Figure Description

[0040] Figure 1 XRD patterns of whole coix seed starch and defatted coix seed starch.

[0041] Figure 2 (2A) FTIR spectra of whole and defatted Job's tears. (2B) Spectra magnified to show protein secondary structure (1700–1600 cm⁻¹). -1 ) and starch short-range order (1049~988 cm) -1 ) area.

[0042] Figure 3 Scanning electron microscope images of (3A) whole coix starch, (3B) defatted coix starch, (3C) whole coix protein and (3D) defatted coix protein.

[0043] Figure 4 SEM microstructure of different compound bread formulations in Example 1. Formulations: WF = wheat flour; CF = 50% defatted coix seed powder + 50% wheat flour (Example 1); CFG = CF + gluten powder (6%) (Example 2); CFGP = CF + gluten powder (6%) + pectin (2%) (Example 4); CFGK = CF + gluten powder (6%) + konjac glucomannan (10%) (Example 3); CFGKP = CF + gluten powder (6%) + konjac glucomannan (5%) + pectin (0.2%) (Example 5).

[0044] Figure 5 In Test Example 1, the bread crumb hardened during storage. Formula: WF = wheat flour; CF = 50% defatted Job's tears powder + 50% wheat flour; CFG = CF + gluten; CFGP = CF + gluten + pectin; CFGK = CF + gluten + konjac glucomannan; CFGKP = CF + gluten + konjac glucomannan + pectin.

[0045] Figure 6 SEM microstructure of different recipes for composite bread in Test Example 2.

[0046] Figure 7 In Test Example 2, the bread crumb hardened during the storage of the composite bread. Detailed Implementation

[0047] The present invention will be further described below with reference to the embodiments.

[0048] It should be understood that the scope of protection of this invention is not limited to specific embodiments. The defatted coix seed used in this invention (a byproduct of supercritical CO2 extraction of coix seed oil) is not limited to the source described in CN101863764B. Furthermore, the numerical ranges described in this application include all intermediate values ​​between the upper and lower limits; smaller ranges formed by any one of the stated values ​​or intermediate values ​​and another stated value or intermediate value are also included in this application; the upper and lower limits of these smaller ranges may be included independently or not included in the range.

[0049] Preparation of defatted coix seed Referring to Example 1 of the specification of patent CN101863764B, after the coixenolide and coix oil in coix seed were separated by supercritical CO2 stepwise extraction, the residue was defatted coix seed.

[0050] The physicochemical properties of whole coix seed and defatted coix seed are shown in the table below.

[0051]

[0052] Note: Values ​​labeled with different letters in the same row indicate significant differences (P < 0.05). Statistical differences were determined using an unpaired t-test (P < 0.05).

[0053] Figure 1 These are the XRD patterns of whole coix seed starch and defatted coix seed starch. Figure 2 These are the FTIR spectra of whole and defatted Job's tears. Figure 3 These are scanning electron microscope images of whole coix starch, defatted coix starch, whole coix protein, and defatted coix protein.

[0054] This invention uses defatted Job's tears as a raw material for making bread, which has the following advantages: 1. High-value by-products make raw materials more "cost-effective" and more industrially significant: defatted coix seed comes from the by-products of coix seed oil extraction. Essentially, it links "oil extraction + baking raw materials" into an industrial chain: it reduces the cost of by-product disposal, increases overall benefits, and makes it easier to form a highlight of "comprehensive utilization of resources / circular economy". 2. Lower lipid content, better shelf stability and flavor stability: whole coix seed has higher lipid content, which is significantly reduced after defatting; higher lipid content makes it easier to oxidize and become rancid, and also makes it easier to cause batch fluctuations; after defatting, the lipid content decreases, which usually brings: (1) less rancidity and more stable storage; (2) cleaner flavor and better batch consistency; this is a very practical advantage for industrial baking. 3. The "functional components" such as protein, β-glucan, and polyphenols are relatively enriched, making it more suitable for functional bread: After defatting, the crude protein, β-glucan, and total phenols are higher, making it more suitable for baking high-fiber / low-fat / functional grains. 4. More controllable process: The "fat variable" is removed from the raw materials and transformed into an adjustable parameter in the formula: The lipid content of whole Job's tears fluctuates, which can affect the lubrication, rise and texture of the dough; while defatted Job's tears "have less fat," and can achieve more stable repeatability through external fat systems such as butter / emulsifiers, which is more advantageous in research and development and large-scale production; 5. More conducive to bread with high Job's tears content: Under the premise of "low fat + enrichment of functional components", defatted Job's tears are more suitable as a "main ingredient level" compound powder to make a high substitution ratio; combined with functional additives + starch hydrolysing enzymes for structural reconstruction, the stability, specific volume and pore structure of the dough can be closer to that of "wheat bread".

[0055] Compared to whole Job's tears, defatted Job's tears have lower lipid content and are more stable in storage. They are also relatively rich in protein and functional components such as β-glucan / polyphenols, making them more suitable for developing low-fat, functional baked goods. At the same time, their fat content can be precisely controlled by the formulation, which makes it easier to achieve structural compensation through additives and enzymes under high dosage conditions, resulting in a product quality that is closer to wheat bread.

[0056] Example 1 (Formula 1) A compound bread containing defatted Job's tears was prepared, and the ingredients in its formula are shown in Table 1. The total flour weight (TFW) refers to the combined mass of ground defatted Job's tears and wheat flour.

[0057] Table 1. Raw material components in the formulation of Example 1

[0058] Preparation steps: (1) Defatted coix seed granules were crushed and passed through a 100-mesh sieve; high-gluten wheat flour was passed through a 100-mesh sieve; (2) Mix defatted coix seed powder and high gluten wheat flour (100 g each; TFW=200 g) in a 1:1 (mass ratio); (3) Add sugar (10%), salt (1%), and instant dry yeast (1%) according to TFW, and mix well; (4) Add purified water to a water content of 60%–65%, and stir at medium to high speed for 3–7 minutes; (5) Add butter (10% of TFW) and continue mixing until fully developed; (6) 25–32 ℃, RH 60%–85%, fermentation 45 min–75 min; (7) Segmentation and shaping; (8) Bake at 170 ℃–210 ℃ for 15 min–25 min, with an internal temperature ≥94 ℃; steam can be added as needed; (9) Cool to room temperature.

[0059] Example 2 (Formula 2) A compound bread containing defatted Job's tears was prepared, and the ingredients in its formula are shown in Table 2.

[0060] Table 2. Raw material components in the formulation of Example 2

[0061] Preparation steps: (1) Defatted coix seed granules were crushed and passed through a 100-mesh sieve; high-gluten wheat flour was passed through a 100-mesh sieve; (2) Mix defatted coix seed powder and high gluten wheat flour (100 g each; TFW=200 g) in a 1:1 (mass ratio); (3) Add according to TFW: Active gluten powder (6%); (4) Add sugar (10%), salt (1%), and instant dry yeast (1%) according to TFW, and mix well; (5) Add purified water to a water content of 60%–65%, and stir at medium to high speed for 3–7 minutes; (6) Add butter (10% of TFW) and continue mixing until fully developed; (7) 25 ℃–32 ℃, RH 60%–85%, fermentation 45 min–75 min; (8) Segmentation and reshaping; (9) Bake at 170 ℃–210 ℃ for 15 min–25 min, with an internal temperature ≥94 ℃; steam can be added as needed; (10) Cool to room temperature.

[0062] Example 3 (Formula 3) A composite bread containing defatted coix seed was prepared according to Example 2. The main difference is that in step (3), gluten powder (6%) and konjac glucomannan (10%) were added. The ingredients in the formula are shown in Table 3.

[0063] Table 3. Raw material components in the formulation of Example 3

[0064] Example 4 (Formula 4) A composite bread containing defatted coix seed was prepared according to Example 2. The main difference was that in step (3), gluten powder (6%) and pectin (2%) were added. The ingredients in the formula are shown in Table 4.

[0065] Table 4. Raw material components in the formulation of Example 4

[0066] Example 5 (Formula 5) The composite bread containing defatted coix seed was prepared according to Example 2. The main difference is that in step (3), gluten powder (6%), konjac glucomannan (5%) and pectin (0.5%) were added. The ingredients in the formula are shown in Table 5.

[0067] Table 5. Raw material components in the formulation of Example 5

[0068] Test Example 1: Effects of different formulations of compound bread containing defatted Job's tears prepared in Examples 1–5 The doughs (fermented doughs) prepared using different dough structure improvers (active gluten, konjac glucomannan, and pectin) in Examples 1–5 were used to determine their farinograph properties, dynamic rheological properties, FTIR spectra, and SEM microstructure characteristics. The wheat flour sample corresponds to the wheat flour bread prepared according to Example 1, with the main difference being that steps (1) and (2) are: high-gluten wheat flour is passed through a 100-mesh sieve, and TFW=200 g.

[0069] (1) The farinograph properties (including water absorption, dough formation time, stability time, softening degree and farinograph quality index) were measured using a Brabender farinograph in accordance with the national standard GB / T 14614-2019. The results of the farinograph properties are shown in Table 6.

[0070] Table 6. Powder properties of the compound dough containing defatted coix seed in Examples 1–5

[0071] Note: Different letters in the same column indicate significant differences (P<0.05).

[0072] (2) The dynamic rheological characterization of the dough was evaluated using a Discovery HR-2 rheometer (TA Instruments, USA). A parallel plate fixture with a diameter of 40 mm and a gap of 2 mm was used. The test was conducted at 25 °C, and silicone oil was applied around the sample to minimize moisture loss. The results of the dynamic rheological characterization are shown in Tables 7 and 8.

[0073] Table 7. Rheological parameters of the composite doughs in Examples 1–5

[0074] Note: Different letters in the same column indicate P < 0.05.

[0075] Table 8. Parameters of the composite dough Burger model in Examples 1–5 (creep and recovery stages)

[0076] Note: Different letters in the same column indicate P < 0.05.

[0077] (3) The secondary structure of the protein was characterized by Fourier transform infrared spectroscopy (FTIR). 1 mg of sample (composite bread) was mixed thoroughly with 100 mg of potassium bromide, ground, and then compressed into tablets. The tablets were then heated at 400 cm⁻¹. -1 ~4000 cm -1 Scanning was performed within the wavenumber range at a resolution of 4 cm. -1 The number of scans was 32. The results of the FTIR spectra are shown in Table 9.

[0078] Table 9. FTIR ratio of protein secondary structures in composite doughs in Examples 1–5

[0079] Note: Different letters in the same column indicate P < 0.05.

[0080] (4) The microstructure of the dough was observed using scanning electron microscopy (SEM). Imaging was performed using a JEOL JSM-7100F scanning electron microscope (JEOL Ltd., Tokyo, Japan), with an accelerating voltage set to 5 kV. Images were acquired at different magnifications (×1,000, ×5,000, and ×10,000) to characterize particle morphology and surface structure features. SEM results are shown in […]. Figure 4 .

[0081] (5) Breads prepared using different dough structure improvers (active gluten, konjac glucomannan, pectin) were tested for specific volume, textural properties and bread core hardness.

[0082] The specific volume of bread was determined according to the method described in GB / T 20981-2021; the bread volume was determined using the millet displacement method, and the specific volume was calculated using the following formula: Specific volume (mL / g) = bread volume (mL) / bread mass (g).

[0083] The results for specific volume are shown in Table 10.

[0084] The textural properties of breadcrumbs were determined using the TPA mode (Stable Micro Systems, Godalming, UK). The test conditions were as follows: probe P / 36; pre-test speed 1 mm / s, test speed 0.5 mm / s, post-test speed 1 mm / s; compressive strain 50%; trigger force 0.05 N. The results of the textural properties are shown in Table 10.

[0085] Table 10 Texture parameters of the composite breads in Examples 1–5

[0086] Note: Different letters in the same column indicate P < 0.05.

[0087] Bread was stored at 4 ℃ for 1, 3, 5, and 7 days. After being removed and allowed to stand at room temperature for 1 hour, the hardness of the bread core was measured. The results are shown in the table below. Figure 5 .

[0088] Example 6 (Formula 6) A compound bread containing defatted Job's tears was prepared, and the ingredients in its formula are shown in Table 11. The total flour weight (TFW) refers to the combined mass of ground defatted Job's tears and wheat flour.

[0089] Table 11 Raw material components in the formulation of Example 6

[0090] Its preparation process includes the following steps: (1) Defatted coix seed granules were crushed and passed through a 100-mesh sieve; high-gluten wheat flour was passed through a 100-mesh sieve; (2) Mix defatted coix seed powder and high gluten wheat flour (100 g each; TFW=200 g) in a 1:1 (mass ratio); (3) Add the following according to TFW: active gluten powder (6% of TFW), konjac glucomannan (5% of TFW) and pectin (0.5% of TFW); (4) Add 0.5 U / g of α-amylase; (5) Add sugar (10%), salt (1%), and instant dry yeast (1%) according to TFW, and mix well; (6) Add purified water to a moisture content of 60%–65%, and stir at medium to high speed for 3–7 minutes; (7) Add butter (10% of TFW) and continue mixing until fully developed; (8) Ferment at 25 ℃–32 ℃ and RH 60%–85% for 60 min; (9) Segmentation and shaping; (10) Bake at 170 ℃–210 ℃ for 20 min, with an internal temperature ≥94 ℃; steam can be added as needed; (11) Cool to room temperature.

[0091] Example 7 (Formula 7) A composite bread containing defatted coix seed was prepared according to Example 6. The main difference is that β-amylase (1 U / g, based on total flour weight TFW) was added in step (4). The ingredients in the formula are shown in Table 12.

[0092] Table 12 Components of each raw material in the formulation of Example 7

[0093] Example 8 (Formula 8) A composite bread containing defatted coix seed was prepared according to Example 6. The main difference is that in step (4), starch-maltase (0.5 U / g, based on total flour weight TFW) was added. The ingredients in the formula are shown in Table 13.

[0094] Table 13 Components of each raw material in the formulation of Example 8

[0095] Example 9 (Formula 9) A composite bread containing defatted coix seed was prepared according to Example 6. The main difference was that pullulanase (1 U / g, based on total flour weight TFW) was added in step (4). The ingredients in the formula are shown in Table 14.

[0096] Table 14 Components of each raw material in the formulation of Example 9

[0097] Example 10 (Formula 10) A composite bread containing defatted coix seed was prepared according to Example 6. The main difference is that cellulase (1 U / g, based on total flour weight TFW) was added in step (4). The ingredients in the formula are shown in Table 15.

[0098] Table 15 Components of each raw material in the formulation of Example 10

[0099] Test Example 2: Effect Test of Examples 5–10 The dynamic rheological properties, FTIR spectra, and SEM microstructure characteristics of dough (fermented dough) prepared using different starch hydrolytic enzymes (α-amylase, β-amylase, starch-maltase, pullulanase, and cellulase) were determined.

[0100] (1) The dynamic rheological characterization of the dough was evaluated using a Discovery HR-2 rheometer (TA Instruments, USA). A parallel plate fixture with a diameter of 40 mm and a plate spacing of 2 mm was used. The test was conducted at 25 °C, and silicone oil was applied around the sample to minimize moisture loss. The comparative results of the dynamic rheological characterization are shown in Tables 16 and 17.

[0101] Table 16 Rheological parameters of the composite doughs in Examples 5–10

[0102] Note: Different letters in the same column indicate P < 0.05.

[0103] Table 17 Burger model parameters (creep and recovery phases) in Examples 5–10

[0104] Note: Different letters in the same column indicate P < 0.05.

[0105] (2) The secondary structure of the protein was characterized by Fourier transform infrared spectroscopy (FTIR). 1 mg of sample was mixed thoroughly with 100 mg of potassium bromide, ground, and then compressed into tablets. The tablets were then heated at 400 cm⁻¹. -1 ~4000 cm -1 The scan was performed within the wavenumber range, with a resolution of 4 cm⁻¹. -1 The number of scans was 32. Comparative results of the FTIR spectra are shown in Table 18.

[0106] Table 18. FTIR ratio of protein secondary structures in composite doughs in Examples 5–10

[0107] Note: Different letters in the same column indicate P < 0.05.

[0108] (3) The microstructure of the dough was observed using scanning electron microscopy (SEM). Imaging was performed using a JEOL JSM-7100F scanning electron microscope (JEOL Ltd., Tokyo, Japan), with an accelerating voltage set to 5 kV. Microscopic images were acquired at different magnifications (×1,000, ×5,000, and ×10,000) to characterize particle morphology and surface structure features. SEM results are shown in […]. Figure 6 .

[0109] (4) Breads prepared using different starch hydrolytic enzymes (α-amylase, β-amylase, starch-maltase, pullulanase, cellulase) were tested for specific volume, textural properties and bread core hardness.

[0110] The specific volume of bread was determined according to the method described in GB / T 20981-2021; the bread volume was determined using the millet displacement method, and the specific volume was calculated using the following formula: Specific volume (mL / g) = bread volume (mL) / bread mass (g).

[0111] The specific volume results are shown in Table 19.

[0112] The textural properties of breadcrumbs were determined using the TPA mode (Stable Micro Systems, Godalming, UK). The test conditions were as follows: probe P / 36; pre-test speed 1 mm / s, test speed 0.5 mm / s, post-test speed 1 mm / s; compressive strain 50%; trigger force 0.05 N. Comparative results of the textural properties are shown in Table 19.

[0113] Table 19 Texture parameters of the composite breads in Examples 5–10

[0114] Bread was stored at 4 ℃ for 1, 3, 5, and 7 days, and its hardness was measured after standing at room temperature for 1 hour. The results are shown in the table below. Figure 7 .

[0115] The embodiments of the present invention have been described above. However, the present invention is not limited to the above embodiments. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A compound bread flour containing defatted Job's tears, wherein the compound bread flour comprises wheat flour and defatted Job's tears powder; the mass ratio of wheat flour to defatted Job's tears powder is 1:0.5–1.5; The defatted coix seed powder is a defatted byproduct of coix seed oil extraction; The composite bread flour further includes a dough structure improver; the dough structure improver is selected from one, two or more of the following: gluten, konjac glucomannan, and pectin; The dough structure improver accounts for 1%–30% of the total flour weight, preferably 2%–28% or 5%–20%.

2. The composite bread flour according to claim 1, characterized in that, The mass ratio of wheat flour to defatted Job's tears powder is 1:0.6-1.3; Preferably, the wheat flour and defatted coix seed powder are pulverized; preferably, the pulverized wheat flour and defatted coix seed powder are obtained by passing through a 100-mesh sieve. Preferably, the wheat flour is high-gluten wheat flour; Preferably, the total flour weight is the sum of the masses of wheat flour and defatted coix seed powder, with defatted coix seed powder accounting for 30%-80% of the total flour weight. Preferably, the defatted coix seed powder is a byproduct of coix seed extraction of coix seed ester and coix seed oil; preferably, the byproduct can be further dried and pulverized to obtain defatted coix seed powder; preferably, the process for extracting coix seed oil, extracting coix seed ester and coix seed oil is supercritical CO2 extraction.

3. The composite bread flour according to claim 1 or 2, characterized in that, The dough structure improver is selected from: gluten, a combination of gluten and konjac glucomannan, a combination of gluten and pectin, or a combination of gluten, konjac glucomannan, and pectin; Preferably, the dough structure improver is selected from wheat gluten, and the wheat gluten accounts for 1%–15% of the total flour weight; Preferably, the dough structure improver is selected from a combination of gluten and konjac glucomannan, and the mass ratio of gluten to konjac glucomannan is 6%:5%–15%; Preferably, the dough structure improver is selected from a combination of wheat gluten and pectin, with a mass ratio of wheat gluten to pectin of 6%:0.1%–5%. Preferably, the dough structure improver is selected from a combination of gluten, konjac glucomannan, and pectin, with the mass ratio of gluten to konjac glucomannan and pectin being 6%:1%–10%:0.05%–1%. Preferably, the dough structure improver is selected from: 6% gluten; a combination of 6% gluten and 10% konjac glucomannan; a combination of 6% gluten and 2% pectin; or a combination of 6% gluten, 5% konjac glucomannan, and 0.2% pectin.

4. The composite bread flour according to any one of claims 1-3, characterized in that, The compound bread flour further includes yeast; preferably, the yeast accounts for 0.1%–3% of the total flour weight. And / or, the compound bread flour further comprises sugar; preferably, the sugar accounts for 1%–20% of the total flour weight; And / or, the compound bread flour further includes salt; preferably, the salt accounts for 0.1%–3% of the total flour weight.

5. The compound bread flour according to any one of claims 1–4, characterized in that, The composite bread flour includes: 1) Compound powder: The mass ratio of defatted coix seed powder to wheat flour is 1:0.6–1.3; 2) Yeast: 0.1%–3% of the total flour weight; 3) Dough structure improver: 1%–30% of total flour weight; Preferably, the composite bread flour comprises: 1) Compound powder: The mass ratio of defatted coix seed powder to wheat flour is 1:0.6–1.3; 2) Sugar: 1%–20% of the total flour weight; 3) Salt: 0.1%–3% of the total flour weight; 4) Yeast: 0.1%–3% of the total flour weight; 5) Dough structure improver: 1%–30% of total flour weight; Preferably, the composite bread flour comprises: 1) Compound powder: defatted coix seed powder and high-gluten wheat flour in a mass ratio of 1:1; 2) Sugar: 10% of the total flour weight; 3) Salt: 1% of the total flour weight; 4) Instant dry yeast: 1% of the total powder weight; 5) Dough structure improver: 5%–20% of total flour weight; Preferably, the composite bread flour comprises: 1) Compound powder: The mass ratio of defatted coix seed powder to wheat flour is 1:0.8–1:1.2, for example, 1:1; 2) Sugar: 5%–15% of the total flour weight, for example, 10%; 3) Salt: 0.5%–3% of the total powder weight, for example, 1%; 4) Yeast: 0.5%–3% of the total flour weight, for example, 1%; 5) Dough texture improvers; Preferably, the dough structure improver accounts for 5%–20% of the total flour weight; Preferably, the dough structure improver is selected from: gluten, a combination of gluten and konjac glucomannan, a combination of gluten and pectin, and a combination of gluten, konjac glucomannan, and pectin; Preferably, the dough structure improver is selected from wheat gluten, and the wheat gluten accounts for 1%–15% of the total flour weight; Preferably, the dough structure improver is selected from a combination of gluten and konjac glucomannan, and the mass ratio of gluten to konjac glucomannan is 6%:5%–15%; Preferably, the dough structure improver is selected from a combination of wheat gluten and pectin, with a mass ratio of wheat gluten to pectin of 6%: 1%-5%; Preferably, the dough structure improver is selected from a combination of gluten, konjac glucomannan, and pectin, with the mass ratio of gluten to konjac glucomannan and pectin being 6%:2%–8%:0.1%–0.5%. Preferably, the dough structure improver is selected from: 6% gluten; a combination of 6% gluten and 10% konjac glucomannan; a combination of 6% gluten and 2% pectin; or a combination of 6% gluten, 5% konjac glucomannan, and 0.2% pectin.

6. The composite bread flour according to any one of claims 1-5, characterized in that, The composite bread flour further includes starch hydrolase; Preferably, the starch hydrolase is selected from one, two or more of the following: α-amylase, β-amylase, starch-maltase, pullulanase, and cellulase; Preferably, the amount of starch hydrolase added is 0.25 U / g–3 U / g.

7. A method for preparing the composite bread flour according to any one of claims 1-6, the method comprising the step of mixing the components; Preferably, the method for preparing compound bread flour includes the following steps: Step 1: Grind the wheat flour and defatted Job's tears powder into powder and pass them through a 100-mesh sieve; Step 2: Mix defatted Job's tears powder with wheat flour; Step 3: Add dough structure improver; Step 4: Optionally add sugar, salt, yeast, and starch hydrolase, and mix well.

8. A composite bread comprising the composite bread flour according to any one of claims 1–7, or a composite bread made from the composite bread flour according to any one of claims 1–7; Preferably, the composite bread further comprises butter; preferably, the butter accounts for 1%–20% of the total flour weight.

9. The method for making the composite bread according to claim 8, wherein the method comprises the following steps: Mix wheat flour, defatted Job's tears powder, dough structure improver, and optional sugar, salt, yeast, and amylase to obtain compound bread flour; add water and stir; optionally add butter and stir; ferment; optionally divide and shape the fermented dough; bake to obtain compound bread; Preferably, after adding water, the dough moisture content is 60%–65%; preferably, after adding water, the dough is mixed at medium to high speed for 3–7 minutes. Preferably, the fermentation conditions are: temperature 25 ℃–32 ℃, relative humidity 60%–85%, and fermentation time 45 min–75 min; Preferably, the baking conditions are: temperature 170 ℃–210 ℃, baking time 15 min–25 min; Preferably, the method for making the composite bread includes the following steps: Step 1: Grind the wheat flour and defatted Job's tears powder into powder and pass them through a 100-mesh sieve; Step 2: Mix defatted Job's tears powder with wheat flour to obtain compound powder; Step 3: Add dough structure improver to the compound powder; Step 4: Add sugar, salt, and yeast, and optionally starch hydrolase, and mix well; Step 5: Add water and stir until smooth; Step 6: Add the butter and continue mixing until the dough is fully formed / extended; Step 7: Fermentation: Ferment at 25 ℃–32 ℃ and relative humidity of 60%–85% for 45 min–75 min; Step 8: Divide and shape the fermented dough; Step 9: Baking: Bake at 170 ℃–210 ℃ for 15 min–25 min; optionally, steam may be applied as needed at the beginning of the oven. Step 10: After baking, cool to room temperature before packaging or testing.

10. The composite bread produced by the method of claim 9.

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