A bean-flavored bread and a method for preparing the same

Abstract

The present application relates to a kind of bean-flavored bread and its preparation method, belong to food processing technical field.The bean-flavored bread of the present application includes wheat flour, bioactive red kidney bean powder, salt, sugar, yeast, vegetable oil and water.The bean-flavored bread of the present application effectively overcomes the defects of low essential amino acid content, poor protein bioavailability and lysine deficiency of existing cooked bean flour bread.The protein content, protein quality, total amount of essential amino acids, lysine content, dietary fiber, iron, zinc, calcium and vitamin E content of the bean-flavored bread produced by the present application have been improved.The bean-flavored bread of the present application is nutritious, high in absorption and utilization rate, and has good health care function.

Description

Technical Field

[0001] This invention relates to the field of food processing, and in particular to a bean-flavored bread and its preparation method. Background Technology

[0002] Bread is a classic baked food made primarily from wheat flour, with water, salt, sugar, yeast, and vegetable oil as auxiliary ingredients. The process involves kneading and forming the dough, fermentation, dividing and shaping the dough into balls, a second proofing, and baking. Bread production is mature and convenient, making it a staple food for many. However, wheat itself has inherent nutritional deficiencies; lysine is the first limiting amino acid in wheat protein. Bread prepared using traditional recipes and conventional processes often has an unbalanced amino acid profile and a low lysine content. Long-term consumption of bread solely from wheat flour is insufficient to meet the needs of a balanced diet, resulting in inadequate intake of essential amino acids.

[0003] In existing technologies, the industry commonly fortifies bread with protein by adding legume powders (soybean powder, chickpea powder, lentil powder, etc.), relying on the lysine-rich nature of legumes to compensate for the amino acid deficiencies in wheat. However, this conventional improvement method still has drawbacks: First, the protein, anti-nutritional factors, and crude fiber components of legume raw materials such as soybeans, chickpeas, and lentils are complex, making it difficult to precisely control the addition ratio and achieve the optimal balance of essential amino acids in the finished product, resulting in inconsistent nutritional fortification effects; Second, oligosaccharides, crude dietary fiber, and off-flavor substances in legumes are easily carried into the bread dough, leading to problems such as a strong beany smell, coarse internal texture, hard mouthfeel, and abnormal crust color after baking, resulting in poor sensory characteristics of the finished product and affecting the industrial production and market promotion of fortified bread.

[0004] Therefore, there is an urgent need to develop a bread production method that can optimize the amino acid composition of bread, increase the lysine content, and at the same time ensure the excellent sensory quality of the finished product. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention provides a bean-flavored bread and its preparation method. The bean-flavored bread of this invention comprises wheat flour, bioactive red kidney bean powder, salt, sugar, yeast, vegetable oil, and water. This invention effectively overcomes the shortcomings of existing cooked bean flour breads, such as low essential amino acid content, poor protein bioavailability, and insufficient lysine. The bean-flavored bread produced by this invention exhibits improved protein content, protein quality, total essential amino acid content, lysine content, dietary fiber, iron, zinc, calcium, and vitamin E content.

[0006] This invention is prepared by the following method: The first objective of this invention is to provide a bean-flavored bread, wherein, by weight, the ingredients of the bean-flavored bread include: 75 to 85 parts wheat flour; 15-25 parts of bioactive red kidney bean powder; Salt 1.0 to 2.0 parts; Sugar 2.5 to 3.5 parts; 2.0 to 3.0 parts yeast; 3.0 to 4.0 parts vegetable oil; The rest is water; The bioactive red kidney bean powder was prepared by the following method: The red kidney bean seeds were washed, soaked, and germinated; the germinated seeds were then dried using infrared technology and pulverized to obtain the bioactive red kidney bean powder.

[0007] In one embodiment of the present invention, the wheat flour is extra-high gluten wheat flour; And / or, add water to bring the dough moisture content to 42%~45%.

[0008] In one embodiment of the present invention, the germination conditions are: germination at room temperature for 24 to 48 hours until a bud grows to a length of 1 to 3 millimeters.

[0009] In one embodiment of the present invention, the conditions for infrared drying are: temperature of 42°C to 45°C; wavelength of 7 micrometers to 14 micrometers; and heat flux density of 2.98 kW / m² to 3 kW / m².

[0010] In one embodiment of the present invention, the infrared drying is performed using ceramic infrared radiators; the distance between the ceramic infrared radiators is 90 mm to 100 mm; and the distance between the germinated seeds and the ceramic infrared radiators is 42 mm to 45 mm.

[0011] In one embodiment of the present invention, the particle size of the bioactive red kidney bean powder is less than or equal to 150 micrometers; And / or, the moisture content of the bioactive red kidney bean powder is less than or equal to 8%.

[0012] In one embodiment of the present invention, the vegetable oil is selected from safflower seed oil and / or corn oil.

[0013] In one embodiment of the present invention, the yeast is selected from Angel high-activity dry yeast.

[0014] The second objective of this invention is to provide a method for preparing the bean-flavored bread, comprising the following steps: (1) Use 50% wheat flour, 70% water and yeast to make a starter and ferment it for the first time; add the remaining 50% wheat flour, bioactive red kidney bean powder, salt, sugar and the remaining water to the fermented starter and knead the dough; add vegetable oil before the end of kneading and continue kneading; ferment the resulting dough for the second time. (2) Divide the fermented dough obtained in step (1), shape it and put it into a mold; let the dough rise and bake it to obtain the bean bread.

[0015] In one embodiment of the present invention, in step (1), the conditions for the first fermentation are: fermentation at 30℃~32℃ for 60 minutes~90 minutes; And / or, the conditions for the second fermentation are: fermentation at 30℃~32℃ for 30 minutes to 32 minutes, with an acidity not exceeding 3.0℃~3.5℃.

[0016] In one embodiment of the present invention, in step (2), the conditions for proofing are: proofing for 20 to 25 minutes at 34°C to 36°C and relative humidity of 70% to 75%; And / or, the baking is performed by first baking at 220℃~30℃ for 10 to 15 minutes, and then baking at 180℃~190℃ for 30 to 32 minutes.

[0017] Compared with the prior art, the above-described technical solution of the present invention has the following advantages: This invention provides a soybean-flavored bread and its preparation method. This invention effectively overcomes the shortcomings of existing cooked soybean flour bread, such as low essential amino acid content, poor protein bioavailability, and insufficient lysine. Compared with traditional bread, the soybean-flavored bread produced by this invention has a 23% higher protein content; a 2.2-fold increase in protein quality (according to PDCAAS indicators); a 23.4% increase in total essential amino acids; a 72.6% increase in lysine content; and increased content of dietary fiber, iron (11-fold increase), zinc (16-fold increase), calcium (2.7-fold increase), and vitamin E. The soybean-flavored bread of this invention is nutritionally comprehensive, has high absorption and utilization rates, and also possesses good health benefits. Attached Figure Description

[0018] To make the content of this invention easier to understand, the invention will be further described in detail below with reference to specific embodiments and accompanying drawings.

[0019] Figure 1 This is a comparison of the amino acid scores (%) of wheat bread and bean bread in this invention. Detailed Implementation

[0020] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, so that those skilled in the art can better understand and implement the present invention. However, the embodiments described are not intended to limit the present invention.

[0021] Unless otherwise specified, the experimental methods used in the following examples are conventional methods, and the materials and reagents used are commercially available.

[0022] Premium wheat flour (high gluten, strong gluten flour) was purchased from Golden Dragon Fish high gluten wheat flour, 5kg pack; The safflower seed oil was purchased from COFCO Oils & Fats Yuerun Safflower Seed Oil, 750ml. 2 5; The corn oil was purchased from Fulinmen Corn Oil, 5L bottle; Angel Yeast high-activity dry yeast, purchased from Angel Yeast Co., Ltd., is of the type 'freshly pressed yeast for bread', and conforms to the Chinese national standard GB / T 20886.1-2021 "Quality Requirements for Yeast Products Part 1: Yeast for Food Processing". The live cell count, fermentation power, moisture, acidity, heavy metals, microbial safety, packaging and storage meet the requirements.

[0023] Example 1 This embodiment provides a method for preparing bean-flavored bread, the specific steps of which are as follows: (1) Preparation of bioactive red kidney bean powder Red kidney bean seeds were washed and soaked in water for 12 hours. After soaking, the seeds were germinated at room temperature for 24-48 hours, until sprouts of 1-3 mm in length were observed. During germination, the seeds were washed periodically to remove metabolic products. Germinated seeds were then infrared dried at 45°C using ceramic infrared radiators with a wavelength of 7-14 micrometers; the distance between radiators was 100 mm, the distance between the product and the radiator was 45 mm, and the heat flux density was 2.98 kW / m². The laboratory apparatus consisted of 6 material trays and 3 layers of radiators, with 4 radiators per layer. The radiators were arranged parallel to each other, with staggered arrangement between layers. The axial spacing between adjacent radiators in the same layer was 100 mm, and the distance from the material (upper surface of the seed layer) to the nearest radiator was 45 mm. Seeds were spread in a single layer on each tray, approximately 10 mm thick. A total of 12 radiators were used. The dried seeds were then pulverized to a particle size of 140-150 micrometers. The moisture content of the finished powder did not exceed 8% by mass.

[0024] (2) Ingredients for Bean-flavored Bread: 800 grams of premium wheat flour (high gluten flour); 200 grams of bioactive red kidney bean powder; 15 grams of salt; 30 grams of sugar; Angel high-activity dry yeast 25g; 35 grams of safflower seed oil; 580 ml of water.

[0025] Prepare a starter using 50% wheat flour, 70% water, and Angel high-activity dry yeast. Ferment the starter at 32℃ for 90 minutes. Add the remaining 50% wheat flour, bioactive red kidney bean powder, salt, sugar, and the remaining water to the fermented starter. Add safflower oil before the end of kneading. Continue kneading until a uniform consistency is achieved. Ferment the dough at 32℃ for 30 minutes; the resulting fermented dough should have an acidity range of 3.0-3.5.

[0026] Divide the fermented dough into 500-gram portions, shape them, and place them in a mold. Let the dough rise for 20 minutes at 36℃ and 75% relative humidity. Bake in a humidified oven, first at 230℃ for 10 minutes, then at 190℃ for 30 minutes, to obtain "bean-flavored" bread.

[0027] The resulting "bean flavor" bread has the following characteristics: Appearance: Well-proportioned shape, rough surface, with cherry red spots; Bread crust: Well baked, porous, and elastic; Aroma: Pleasant, with the characteristic aroma of bread with added beans; Taste: Good, no off-odor.

[0028] Example 2 This embodiment provides a method for preparing bean-flavored bread, which is similar to that of Embodiment 1, except that safflower seed oil is replaced with corn oil; the remaining steps are the same as those of Embodiment 1.

[0029] Comparative Example 1 This comparative example provides a traditional bread preparation method that does not contain soy flour. The specific steps are as follows: Raw material formula: 1000 grams of high-gluten wheat flour; 15 grams of table salt; 30 grams of white sugar; Angel high-activity dry yeast 25g; 35 grams of safflower seed oil; 600 ml of drinking water.

[0030] Direct fermentation method: Mix all ingredients and stir for 10 minutes until homogeneous. Ferment the dough at 30-32℃ for 90 minutes, turning it over every 45 minutes after fermentation begins. Divide the mature dough into 0.5 kg portions, round them, and place them in molds. Let them rest for 25 minutes at 36℃ and 75% relative humidity. Bake in a humidified oven: bake at 230℃ for 10 minutes, then at 85-90℃ for 30 minutes. After cooling, measure sensory and physicochemical properties.

[0031] Comparative Example 2 This comparative example is similar to Example 1, except that the bioactive red kidney bean powder is replaced with cooked bean powder; the remaining steps are the same as in Example 1. The cooked bean powder is prepared by the following method: Wash the red kidney beans and soak them in cold water for 7 hours (1:2 ratio of beans to water, water temperature not exceeding 15℃). Then drain the water and add fresh cold water (2.5 liters per kilogram of beans). Cook under a gentle but continuous boil for 60 minutes until soft. Drain the water, cool the beans, and dry them in a 60℃ convection dryer until the moisture content is ≤8%. Grind the dried beans to a particle size ≤150 micrometers.

[0032] Test case Physicochemical properties were tested on the samples obtained from the various embodiments and comparative examples of this invention. All tests were conducted according to current national standards, and the specific testing methods are as follows: 1. Protein mass fraction: determined according to GB 5009.5 Kjeldahl method, with a protein conversion factor of 6.25; 2. Fat mass fraction: determined according to GB 5009.6 extraction-weighing method; 3. Dietary fiber mass fraction: determined according to the enzyme-gravimetric method in GB 5009.88.

[0033] 4. Carbohydrates are calculated according to the difference method in GB 28050, and energy is obtained according to the calculation method in GB 28050.

[0034] 5. Amino acid composition (essential and non-essential amino acids, including tryptophan): determined according to GB 5009.124 Amino acid analyzer (ninhydrin post-column derivatization ion exchange chromatograph). Tryptophan was also determined according to GB / T 15400 High Performance Liquid Chromatography.

[0035] 6. Amino Acid Score (ACS) and Protein Digestibility Corrected Amino Acid Score (PDCAAS) Amino Acid Score (ACS): The content of each essential amino acid in each gram of protein sample is determined, and the ratio of the ACS to the content of the corresponding essential amino acids in the FAO / WHO (2007) reference protein is calculated and expressed as a percentage.

[0036] Protein digestibility-corrected amino acid score (PDCAAS): Calculated using the following formula: PDCAAS = ACS min × D comp × 100% in: ACS min — Amino acid score for the limiting amino acid (lysine), expressed as a decimal; D comp— The true digestibility of the protein mixture is the weighted average of the digestibility of each protein component, calculated using the following formula: ; in: D w =0.96, which is the true digestibility of wheat protein; D b =0.78, which is the true digestibility of bioactivated red kidney bean protein; m w and m b The protein quality provided by wheat flour and red kidney bean flour, respectively, was calculated based on the test results of GB 5009.5.

[0037] The above true digestibility values ​​are based on the following references: the basic data for wheat protein and red kidney bean protein are from the FAO / WHO 1991 Expert Consultation Report on Protein Quality Assessment; the true digestibility of bioactivated (germination combined with low-temperature drying) red kidney bean protein is 0.78, referring to the research results of Wu et al. in 2020, which confirmed that germination and mild infrared drying treatment can improve the true digestibility of red kidney bean protein to this level.

[0038] 7. Mineral and Vitamin E Content The mineral (iron, zinc, calcium) and vitamin E content in the finished product was calculated using a weighted average method based on the formula. The nutrient content of the raw materials (high-gluten wheat flour, bio-activated red kidney bean flour, safflower seed oil) was calculated based on the *Chinese Food Composition Table* and publicly available academic literature, taking into account the proportion of each ingredient in the formula and the mass loss during baking. The formula is as follows: ; in: C i — The content of the i-th nutrient in 100 grams of finished bread; c ij —The content of the i-th nutrient in the j-th raw material is taken from literature data; m j — The mass of the j-th ingredient added to the formula; m total —Total mass of the finished product after baking loss.

[0039] Methods for calculating and evaluating mineral and vitamin content are widely used in the food technology field to predict nutritional value in the early stages of product development. The main objective of this invention is to provide a preparation method that can improve the amino acid composition of bread, without compromising the reliability of the invention's technical effectiveness.

[0040] 8. Calculation of the ratio of non-essential amino acids to essential amino acids (NEAA / EAA): The total amount of essential amino acids (EAA) and total amino acids are determined according to GB 5009.124-2016. The total amount of non-essential amino acids (NEAA) is calculated as total amino acids - EAA, and then the NEAA / EAA ratio is calculated.

[0041] In this invention, all tests (protein, fat, dietary fiber, and amino acids) were performed in at least three parallel experiments. The results were statistically processed, with a confidence probability P=0.95, to ensure the accuracy and reliability of the experimental data. Specific results are shown in Tables 1-6 below. Figure 1 As shown: Table 1 Nutritional value of 100g of finished "bean flavor" bread

[0042] Table 2. Essential amino acid content in 100g of "soybean flavor" bread and how well it meets daily requirements.

[0043] Table 3 Amino acid score of "bean flavor" bread

[0044] Table 4 Comparison of biological value indicators of bread

[0045] Note: Comparative Example 2 lacks direct experimental data; the listed values ​​are reasonable estimates based on scientific literature. Control data are based on recognized food composition databases such as USDA FoodData Central.

[0046] Table 5 Sensory evaluation results (average score, n=5, 5-point scale)

[0047] Table 6. Mineral content in 100 grams of "bean flavor" bread and its contribution to daily requirements.

[0048] A comparison of data from Example 1 and Comparative Example 1 shows a significant improvement in nutritional and biological value. Adding 20% ​​bioactivated red kidney bean powder and replacing part of the wheat flour can achieve the following: (1) The data are from experimental measurements, see Table 4 in the instruction manual. 7.9 g / 100 g is the protein content of traditional bread (Comparative Example 1), and 9.7 g / 100 g is the protein content of the bean-flavored bread of the present invention (Example 1). Both were measured according to GB 5009.5-2016 (Kjeldahl method, conversion factor 6.25). The 23% increase is calculated as (9.7-7.9) / 7.9 × 100% = 22.8%, rounded to 23%. All data can be repeatedly verified. The 23% increase in protein content (from 7.9 to 9.7 g / 100 g) is due to the concentration of kidney bean protein rich in lysine; (2) The lysine score increased from about 30% in Comparative Example 1 to 69%, eliminating the problem of deficiency of this essential amino acid in wheat bread; (3) The protein digestibility-corrected amino acid score (PDCAAS) increased from 28% to 62% (a 2.2-fold improvement in protein quality), thanks to the balanced amino acid composition and improved digestibility of bioactive kidney bean protein; (4) The ratio of non-essential amino acids to essential amino acids (NEAA / EAA) decreased from 1.98 to 1.76, which is closer to the FAO / WHO recommended value; (5) The dietary fiber content is increased (from 0.2 g / 100 g in Comparative Example 1 to 3.0 g / 100 g), giving the bread functionality.

[0049] Calculations based on literature data on raw material composition also show a significant increase in mineral content: iron is approximately 11 times that of the control (Comparative Example 1), zinc is approximately 16 times, and calcium is approximately 2.7 times. This is attributed to the natural mineral composition of red kidney beans and the retention of micronutrients during the low-temperature infrared drying process of germinated seeds. Safflower seed oil also adds to the product's vitamin E and polyunsaturated fatty acid content.

[0050] Sensory evaluation indicated that the "kidney bean bread" has a pleasant flavor and aroma with a hint of nutty notes, a surface with typical red cherry-colored spots, and a well-baked, porous, and elastic crumb.

[0051] In summary, the method of this invention can indeed produce bread with higher biological value, improved amino acid composition, and dietary properties. This invention can be implemented on standard equipment in bread manufacturing plants without significant capital investment. All components are readily available and widely used.

[0052] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A bean-flavored bread, characterized in that, The ingredients of the bean-flavored bread, by weight, include: 75 to 85 parts wheat flour; 15-25 parts of bioactive red kidney bean powder; Salt 1.0 to 2.0 parts; Sugar 2.5 to 3.5 parts; 2.0 to 3.0 parts yeast; 3.0 to 4.0 parts vegetable oil; The rest is water; The bioactive red kidney bean powder was prepared by the following method: The red kidney bean seeds were washed, soaked, and germinated; the germinated seeds were then dried using infrared technology and pulverized to obtain the bioactive red kidney bean powder.

2. The bean-flavored bread according to claim 1, characterized in that, The wheat flour is extra-grade high-gluten wheat flour; And / or, add water to bring the dough moisture content to 42%~45%.

3. The bean-flavored bread according to claim 1, characterized in that, The germination conditions are: germination at room temperature for 24 to 48 hours until a bud grows to 1 to 3 millimeters in length.

4. The bean-flavored bread according to claim 1, characterized in that, The conditions for infrared drying are: temperature 42℃~45℃; wavelength 7μm~14μm; heat flux density 2.98kW / m²~3kW / m².

5. The bean-flavored bread according to claim 1, characterized in that, The particle size of the bioactive red kidney bean powder is less than or equal to 150 micrometers; And / or, the moisture content of the bioactive red kidney bean powder is less than or equal to 8%.

6. The bean-flavored bread according to claim 1, characterized in that, The vegetable oil is selected from safflower seed oil and / or corn oil.

7. The bean-flavored bread according to claim 1, characterized in that, The yeast was selected from Angel Yeast's high-activity dry yeast.

8. A method for preparing bean-flavored bread according to any one of claims 1-7, characterized in that, Includes the following steps: (1) Use 50% wheat flour, 70% water and yeast to make a starter and ferment it for the first time; add the remaining 50% wheat flour, bioactive red kidney bean powder, salt, sugar and the remaining water to the fermented starter and knead the dough; add vegetable oil before the end of kneading and continue kneading; ferment the resulting dough for the second time. (2) Divide the fermented dough obtained in step (1), shape it and put it into a mold; let the dough rise and bake it to obtain the bean bread.

9. The preparation method according to claim 8, characterized in that, In step (1), the conditions for the first fermentation are: fermentation at 30℃~32℃ for 60 minutes~90 minutes; And / or, the conditions for the second fermentation are: fermentation at 30℃~32℃ for 30 minutes to 32 minutes, with an acidity not exceeding 3.0℃~3.5℃.

10. The preparation method according to claim 8, characterized in that, In step (2), the conditions for proofing are: proofing for 20 to 25 minutes at 34℃~36℃ and relative humidity of 70%~75%; And / or, the baking is performed by first baking at 220℃~30℃ for 10 to 15 minutes, and then baking at 180℃~190℃ for 30 to 32 minutes.

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