Bread using D-allulose instead of sucrose and method for preparing same

Abstract

To provide bread in which D-allulose is used instead of sucrose and a method of preparing the same which belong to the technical field of food product processing.SOLUTION: Bread in which D-allulose is used instead of sucrose contains, in pts.wt., 40-60 parts of wheat flour, 3-5 parts of gluten powder, 5-10 parts of D-allulose, 5-10 parts of egg, 5-10 parts of milk, 3-5 parts of yeast, 4-6 parts of butter, 0.4-0.6 parts of composite bacterial powder, and 15-25 parts of water. The yeast is fresh yeast. The composite bacterial powder contains one or more of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to the technical field of food processing, in particular to bread using D-allulose instead of sucrose and a method for preparing same. [Background technology]

[0002] Sucrose is a disaccharide mainly processed from sugar cane and sugar beet. After ingestion, sucrose is broken down into glucose and fructose in the human body, providing the body with the energy necessary for vital activities. Moderate intake of sucrose is not harmful to the human body, but if consumed in excess, sucrose is converted into energy in the body, and when the excess energy cannot be used, it is converted into fat, leading to obesity, which is one of the risk factors for cerebrovascular disease and diabetes. In addition, sucrose has a certain degree of adhesiveness, and when consumed in large quantities, it tends to remain on the surface of the teeth, which is used by bacteria in the mouth to generate acidic substances, which further damage the surface of the teeth and make it easier to induce tooth decay in the long term.

[0003] Sucrose, an essential ingredient in bread making, has two main functions in traditional bread recipes: first, it provides the main source of sweetening substances to give bread its sweetness, and second, it is broken down into glucose and fructose by invertase in yeast, which serves as an energy source for yeast. Yeast ferments using monosaccharides from sucrose, producing large amounts of carbon dioxide, which causes the dough to expand and form loose, sponge-like pores, increasing the volume of bread and creating a soft taste.

[0004] Bread is one of the important foods in people's daily lives, and conventional bread is a convenient meal replacement food made from wheat flour, sucrose, and oil as the main ingredients through processes such as kneading dough, fermenting, and baking, and is particularly popular among students and office workers because it is easy to carry, easy to digest and absorb, and has a soft and sweet taste. Conventional bread contains added sucrose, making it a high-sugar, high-fat, and high-calorie food, which is very unfavorable to human nutritional balance and health maintenance, and is not suitable for obese people, people with hyperglycemia, and people with diabetes.

[0005] D-Allulose is classified as a hexose and a ketose, and has a CAS number of 551-68-8 and the molecular formula C6H 12 O6, molecular weight: 180.16, it is an epimer corresponding to the third carbon of D-fructose. Allulose, a rare ketose with six carbons, is highly soluble and has 70% of the sweetness of sucrose, but only 0.4 kcal per gram compared to 4 kcal per gram for sucrose. In 2011, D-allulose was certified safe by the FDA and can now be used as an additive in food and dietary life.

[0006] In the food field, D-allulose is not only highly sweet and has a taste similar to sucrose, but also has a different metabolism from sucrose and does not raise blood sugar levels, making it a very attractive sucrose substitute for consumers who are concerned about blood sugar levels. On the other hand, compared with D-fructose and D-glucose, D-allulose reacts with proteins in foods to produce more Maillard products, improving the flavor of foods and maintaining the antioxidant levels of foods for a long period of time.

[0007] However, when D-allulose is used in bread, it cannot be broken down into monosaccharides, so it cannot be broken down and used by yeast and cannot become an energy source. On the contrary, when D-allulose is added to bread, it also inhibits the activity of yeast, which affects the utilization of maltose produced by the decomposition of starch by yeast, resulting in slower yeast growth and development, making it difficult for the dough to ferment after the addition of allulose to the bread, and reducing the number of pores, making it difficult to form a soft and delicate taste. Therefore, in bread recipes using D-allulose instead of sucrose, on the premise of ensuring normal fermentation of the dough, it is particularly important to select the types and mixing ratios of various ingredients.

[0008] Therefore, it has become an urgent task for those skilled in the art to develop low-sugar, low-calorie bread that uses D-allulose instead of sucrose as a raw material and is suitable for obese people, people with diabetes, and people with diabetes. Summary of the Invention [Problem to be solved by the invention]

[0009] The objective of the present invention is to provide bread using D-allulose instead of sucrose, which uses D-allulose as a sweetener, not only considering the taste experience of high sweetness, but also not increasing blood sugar level, achieving the purpose of healthy eating.

[0010] The technical solution provided by the present invention solves the technical problem that D-allulose cannot be decomposed and utilized by yeast when applied to bread, and therefore cannot be used as an energy source, while using abundant raw materials to prepare nutritious, healthy and flavorful bread products. [Means for solving the problem]

[0011] In order to achieve the above object, the present invention provides bread in which D-allulose is used instead of sucrose, comprising: It contains 40-60 parts wheat flour, 3-5 parts gluten powder, 5-10 parts D-allulose, 5-10 parts eggs, 5-10 parts milk, 3-5 parts yeast, 4-6 parts butter, 0.4-0.6 parts complex bacteria powder, and 15-25 parts water.

[0012] In a preferred embodiment, the wheat flour has a protein content of 11.5 to 13.5%.

[0013] In a preferred embodiment, the yeast is fresh yeast.

[0014] In a preferred embodiment, the complex bacterial powder comprises one or more of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis.

[0015] In a preferred embodiment, the composite bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis in a mass ratio of (0.5-2):(2-4):(0.5-2):(1-3):(1-3).

[0016] Another object of the present invention is to provide a method for preparing bread using D-allulose instead of sucrose, which can be completed in conventional household equipment and environment.The overall preparation process is simple and safe, has strong operability and good generality, and is not only suitable for home preparation, but also suitable for large-scale industrial production operation.

[0017] In order to achieve the above object, the present invention provides a method for preparing bread using D-allulose instead of sucrose, specifically, (1) A step of stirring and dispersing live yeast and complex bacteria powder in warm water to obtain a mixed bacteria liquid; (2) Put wheat flour, gluten powder, and D-allulose into a dough mixer and mix under the first mixing conditions to obtain a mixed dry powder; The dry powder is added with stirring to the eggs, milk and mixed culture liquid, and the mixture is stirred and kneaded under the second mixing conditions to obtain a dough. adding butter to the dough and mixing under a third mixing condition to obtain a shaped dough; (3) Fermenting the resulting molded dough; (4) Weighing and dividing the fermented dough into small pieces of dough each having a unit weight of 30 to 60 g, and fermenting the small pieces of dough to obtain bread dough; (5) placing the dough in an oven and baking it to obtain bread using D-allulose instead of sucrose.

[0018] In a preferred embodiment, in step (2), the first mixing conditions are a stirring speed of 100 to 150 r / min and a stirring time of 2 to 3 minutes, The second mixing condition is a stirring speed of 100 to 150 r / min and a stirring time of 5 to 10 minutes. The third mixing condition is a stirring speed of 250 to 300 r / min and a stirring time of 3 to 5 minutes.

[0019] In a preferred embodiment, in step (3), the fermentation conditions are a fermentation temperature of 35 to 40° C., a relative humidity of 80% to 90%, and a fermentation time of 60 to 90 minutes.

[0020] In a preferred embodiment, in step (3), the fermentation conditions are a fermentation temperature of 35 to 40° C., a relative humidity of 80% to 90%, and a fermentation time of 80 to 100 minutes.

[0021] In a preferred embodiment, in step (3), the baking conditions are an oven temperature of 180° C. to 210° C. and a baking time of 10 to 20 minutes.

[0022] Compared with the prior art, the technical solution of the present invention has the following advantages:

[0023] The present invention solves the problem that in the prior art, when D-allulose is directly used instead of sucrose to prepare bread, the fermentation effect is low and the taste is bad, and by optimizing the design of raw materials and the amount of use, complex bacteria powder prepared from Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis, gluten powder and live yeast are added to the formula, which improves the fermentation effect of bread and the utilization of D-allulose by yeast in a multifaceted manner. This does not affect the normal fermentation of the bread dough, and the baked bread is plump and soft, sweet and delicious, with good color, aroma and taste. At the same time, D-allulose has the advantages of low calorie and low glycemic response, so it also satisfies consumers' pursuit of "healthy eating". The prepared bread has large and uniform pores in the internal structure, and has a rich, soft and delicate taste, providing a new bread option for consumers who need sugar control. [Brief description of the drawings]

[0024] [Figure 1]1 is a radar chart showing sensory evaluation of Examples and Comparative Examples. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0025] In order to enable those skilled in the art to better understand the present invention, the present invention will be described in more detail below in conjunction with specific embodiments, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments.

[0026] The embodiments of the present invention provide bread using D-allulose instead of sucrose and a method for preparing the same, which solves the problems of the prior art that when D-allulose is applied to bread, it cannot be decomposed and utilized by yeast, which affects the ability of yeast to decompose starch to form maltose, making the bread difficult to ferment, resulting in fewer air holes and poor taste.

[0027] In order to solve the above problems, the technical solutions of the present invention are roughly as follows:

[0028] The present invention provides bread using D-allulose instead of sucrose, which contains, by weight, 40-60 parts of wheat flour, 3-5 parts of gluten powder, 5-10 parts of D-allulose, 5-10 parts of eggs, 5-10 parts of milk, 3-5 parts of yeast, 4-6 parts of butter, 0.4-0.6 parts of complex bacteria powder, and 15-25 parts of water.

[0029] In a preferred embodiment, the composition contains, by weight, 45-55 parts wheat flour, 3.5-4.5 parts gluten powder, 6-9 parts D-allulose, 7-8 parts eggs, 7-8 parts milk, 3.5-4.5 parts yeast, 4.5-5.5 parts butter, 0.45-0.55 parts complex bacteria powder, and 18-22 parts water.

[0030] A preferred embodiment contains, by weight, 50 parts wheat flour, 4 parts gluten powder, 8 parts D-allulose, 7 parts eggs, 7 parts milk, 4 parts yeast, 5 parts butter, 0.5 parts complex bacteria powder, and 20 parts water.

[0031] In a preferred embodiment, the protein content of the wheat flour is 11.5-13.5%. If the protein content of the wheat flour is within this range, the wheat flour can have better water absorption, and the dough can be formed into a film after stirring and kneading, so that the prepared bread has a fluffier and more voluminous mouthfeel.

[0032] In a preferred embodiment, the yeast is live yeast.In the present invention, live yeast is used instead of dry yeast, which makes it easier to ferment, and after replacing sucrose with D-allulose, the impact on yeast fermentation can be reduced.In addition, live yeast has better vitality, which contributes to the fermentation of dough and the formation of pores.

[0033] In a preferred embodiment, the complex bacterial powder comprises one or more of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis.

[0034] In a preferred embodiment, the composite bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis in a mass ratio of (0.5-2):(2-4):(0.5-2):(1-3):(1-3).

[0035] In the present invention, bifidobacteria can improve sugar metabolism by releasing glycosidase, β-glucosidase, galactosidase, amylase, etc., decompose high molecular sugars, starch, etc., and cooperate with yeast to increase the fermentation amount of dough. Lactobacillus casei can carry out facultative heterogeneous fermentation during the fermentation process, generate gas, and greatly increase the fermentation amount of dough, solving the problem that D-allulose cannot be decomposed into monosaccharides and cannot be decomposed and utilized by yeast. In addition, lactic acid bacteria and bifidobacteria produce three kinds of exopolysaccharides, namely glucan, fructan, and heteropolysaccharide, during the fermentation and metabolism process. These exopolysaccharides have the functions of stabilizer and emulsifier, and can increase the stability of the three-dimensional mesh structure of dough, increase the gas retention capacity, and increase the fermentation amount.

[0036] After much experimentation and exploration, it was found that by adding composite probiotic powders of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lactis, it could effectively solve the problem of bread difficult to ferment and enrich the taste and flavor of bread.

[0037] Another object of the present invention is to provide a method for preparing bread using D-allulose instead of sucrose, which can be completed in conventional household equipment and environment.The overall preparation process is simple and safe, has strong operability and good generality, and is not only suitable for home preparation, but also suitable for large-scale industrial production operation.

[0038] In order to achieve the above object, the present invention provides a method for preparing bread using D-allulose instead of sucrose, specifically, (1) A step of stirring and dispersing live yeast and complex bacteria powder in warm water to obtain a mixed bacteria liquid; (2) Put wheat flour, gluten powder, and D-allulose into a dough mixer and mix under the first mixing conditions to obtain a mixed dry powder; The dry powder is added with stirring to the eggs, milk and mixed culture liquid, and the mixture is stirred and kneaded under the second mixing conditions to obtain a dough. adding butter to the dough and mixing under a third mixing condition to obtain a shaped dough; (3) Fermenting the resulting molded dough; (4) Weighing and dividing the fermented dough into small pieces of dough each having a unit weight of 30 to 60 g, and fermenting the small pieces of dough to obtain bread dough; (5) placing the dough in an oven and baking it to obtain bread using D-allulose instead of sucrose.

[0039] In a preferred embodiment, in step (2), the first mixing conditions are a stirring speed of 100 to 150 r / min and a stirring time of 2 to 3 minutes, The second mixing condition is a stirring speed of 100 to 150 r / min and a stirring time of 5 to 10 minutes. The third mixing condition is a stirring speed of 250 to 300 r / min and a stirring time of 3 to 5 minutes.

[0040] In a preferred embodiment, in step (3), the fermentation conditions are a fermentation temperature of 35 to 40° C., a relative humidity of 80% to 90%, and a fermentation time of 60 to 90 minutes.

[0041] In a preferred embodiment, in step (3), the fermentation conditions are a fermentation temperature of 35 to 40° C., a relative humidity of 80% to 90%, and a fermentation time of 80 to 100 minutes.

[0042] In a preferred embodiment, in step (3), the baking conditions are an oven temperature of 180° C. to 210° C. and a baking time of 10 to 20 minutes.

[0043] The technical solutions of the present application are described in detail below through specific examples.

[0044] Unless otherwise specified, the technical means used in the present invention are ordinary means well known to those skilled in the art, and the various raw materials, reagents, instruments, and devices used in the present invention are all commercially available or can be prepared by existing methods.

[0045] In the present invention, the part by weight may be a weight unit well known to those skilled in the art, such as μg, mg, g, or kg, or may be a multiple thereof, such as 1 / 10, 1 / 100, 10 times, or 100 times. EXAMPLES

[0046] Example 1 For bread using D-allulose instead of sucrose, the weight ratio of each ingredient in the recipe is as follows: 40 parts flour 5 parts gluten powder D-Allulose 8 parts 5 parts eggs 5 parts milk 4 parts fresh yeast 5 parts butter Complex bacterial powder 0.4 parts Water 16 parts

[0047] Of these, the complex bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis in a mass ratio of 1:3:1:2:2.

[0048] The preparation process includes: (1) A step of stirring and dispersing live yeast and complex bacteria powder in warm water at 30°C to 40°C to obtain a mixed bacteria liquid; (2) Put the wheat flour, gluten powder, and D-allulose into a dough mixer, mix for 2-3 minutes at 100-150 r / min to mix the dry powder evenly, add eggs, milk, and mixed culture liquid in sequence while mixing, mix for 5-10 minutes at 100-150 r / min, knead to obtain a molded dough, add butter, mix for 3-5 minutes at 250-300 r / min to obtain a final molded dough; (3) Fermenting the obtained dough for 60 to 90 minutes under conditions of a temperature of 35 to 40°C and a relative humidity of 80% to 90%; (4) Weighing the fermented dough, dividing it into 30 g small pieces, and fermenting it for 80 to 100 minutes under conditions of a temperature of 35 to 40°C and a relative humidity of 80% to 90% to obtain bread dough; (5) The dough is placed in an oven, the oven temperature is set to 180°C to 210°C, and the dough is baked for 13 minutes and then removed.

[0049] Example 2 For bread using D-allulose instead of sucrose, the weight ratio of each ingredient in the recipe is as follows: 60 parts flour 3 parts gluten powder D-Allulose 10 parts 10 parts eggs 10 parts milk 5 parts fresh yeast 6 parts butter Complex bacterial powder 0.6 part 24 parts of water,

[0050] Of these, the complex bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis in a mass ratio of 1.5:2.5:1.5:1.5:1.5.

[0051] The preparation process includes: (1) A step of stirring and dispersing live yeast and complex bacteria powder in warm water at 30°C to 40°C to obtain a mixed bacteria liquid; (2) Put the wheat flour, gluten powder, and D-allulose into a dough mixer, mix for 2-3 minutes at 100-150 r / min to mix the dry powder evenly, add eggs, milk, and mixed culture liquid in sequence while mixing, mix for 5-10 minutes at 100-150 r / min, knead to obtain a molded dough, add butter, mix for 3-5 minutes at 250-300 r / min to obtain a final molded dough; (3) Fermenting the obtained dough for 60 to 90 minutes under conditions of a temperature of 35 to 40°C and a relative humidity of 80% to 90%; (4) Weighing the fermented dough, dividing it into 40 g small pieces, and fermenting it for 80 to 100 minutes under conditions of a temperature of 35 to 40° C. and a relative humidity of 80% to 90% to obtain bread dough; (5) The dough is placed in an oven, the oven temperature is set to 180°C to 210°C, and the dough is baked for 15 minutes and then removed.

[0052] Example 3 For bread using D-allulose instead of sucrose, the weight ratio of each ingredient in the recipe is as follows: 50 parts flour 5 parts gluten powder D-Allulose 10 parts 5 parts eggs 10 parts milk 5 parts fresh yeast 4 parts butter Complex bacterial powder 0.4 parts 20 parts water

[0053] Of these, the complex bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis in a mass ratio of 0.5:3.5:0.5:2.5:2.5.

[0054] The preparation process includes: (1) A step of stirring and dispersing live yeast and complex bacteria powder in warm water at 30°C to 40°C to obtain a mixed bacteria liquid; (2) Put the wheat flour, gluten powder, and D-allulose into a dough mixer, mix for 2-3 minutes at 100-150 r / min to mix the dry powder evenly, add eggs, milk, and mixed culture liquid in sequence while mixing, mix for 5-10 minutes at 100-150 r / min, knead to obtain a molded dough, add butter, mix for 3-5 minutes at 250-300 r / min to obtain a final molded dough; (3) Fermenting the obtained dough for 60 to 90 minutes under conditions of a temperature of 35 to 40°C and a relative humidity of 80% to 90%; (4) Weighing the fermented dough, dividing it into 50 g small pieces, and fermenting it for 80 to 100 minutes under conditions of a temperature of 35 to 40°C and a relative humidity of 80% to 90% to obtain bread dough; (5) The dough is placed in an oven, the oven temperature is set to 180°C to 210°C, and the dough is baked for 16 minutes and then removed.

[0055] Example 4 For bread using D-allulose instead of sucrose, the weight ratio of each ingredient in the recipe is as follows: 50 parts flour 4 parts gluten powder D-Allulose 8 parts 7 parts eggs 7 parts milk 4 parts fresh yeast 5 parts butter 0.5 parts of composite bacterial powder 20 parts water

[0056] Of these, the complex bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis in a mass ratio of 1.5:1.5:0.5:1:3.

[0057] The preparation process includes: (1) A step of stirring and dispersing live yeast and complex bacteria powder in warm water at 30°C to 40°C to obtain a mixed bacteria liquid; (2) Put the wheat flour, gluten powder, and D-allulose into a dough mixer, mix for 2-3 minutes at 100-150 r / min to mix the dry powder evenly, add eggs, milk, and mixed culture liquid in sequence while mixing, mix for 5-10 minutes at 100-150 r / min, knead to obtain a molded dough, add butter, mix for 3-5 minutes at 250-300 r / min to obtain a final molded dough; (3) Fermenting the obtained dough for 60 to 90 minutes under conditions of a temperature of 35 to 40°C and a relative humidity of 80% to 90%; (4) Weighing the fermented dough, dividing it into 55g small pieces, and fermenting it for 80-100 minutes under conditions of a temperature of 35-40°C and a relative humidity of 80%-90% to obtain bread dough; (5) The dough is placed in an oven, the oven temperature is set to 180°C to 210°C, and the dough is baked for 17 minutes and then removed.

[0058] Example 5 For bread using D-allulose instead of sucrose, the weight ratio of each ingredient in the recipe is as follows: 55 parts flour 3 parts gluten powder D-Allulose 5 parts 10 parts eggs 10 parts milk 3 parts fresh yeast 5 parts butter 0.5 parts of composite bacterial powder Water 22 parts

[0059] Of these, the complex bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis in a mass ratio of 2:2:1:3:1.

[0060] The preparation process includes: (1) A step of stirring and dispersing live yeast and complex bacteria powder in warm water at 30°C to 40°C to obtain a mixed bacteria liquid; (2) Put the wheat flour, gluten powder, and D-allulose into a dough mixer, mix for 2-3 minutes at 100-150 r / min to mix the dry powder evenly, add eggs, milk, and mixed culture liquid in sequence while mixing, mix for 5-10 minutes at 100-150 r / min, knead to obtain a molded dough, add butter, mix for 3-5 minutes at 250-300 r / min to obtain a final molded dough; (3) Fermenting the obtained dough for 60 to 90 minutes under conditions of a temperature of 35 to 40°C and a relative humidity of 80% to 90%; (4) Weighing the fermented dough, dividing it into 60 g small pieces, and fermenting it for 80 to 100 minutes under conditions of a temperature of 35 to 40° C. and a relative humidity of 80% to 90% to obtain bread dough; (5) The dough is placed in an oven, the oven temperature is set to 180°C to 210°C, and the dough is baked for 18 minutes and then removed.

[0061] Comparative Example 1 This is similar to Example 1, except that D-allulose is replaced with an equal amount of white granulated sugar.

[0062] Comparative Example 2 This is similar to Example 3, except that the fresh yeast is replaced with an equal amount of dry yeast powder.

[0063] Comparative Example 3 This is similar to Example 3, except for the following points: the composite bacterial powder is omitted.

[0064] Comparative Example 4 This is similar to Example 3, except that the complex bacterial powder is replaced with the same amount of Lactobacillus acidophilus.

[0065] Comparative Example 5 This is similar to Example 3, except that the complex bacterial powder is replaced with an equal amount of Bifidobacterium longum.

[0066] [Examples of effects] Twenty evaluators were asked to perform a sensory evaluation of the bread in which D-allulose was used instead of sucrose. The evaluation criteria and their reasons are shown in Table 1, and the overall scores are shown in Table 2, which are the average scores of the 20 evaluators (the sensory evaluation radar chart for the examples and comparative examples is shown in Figure 1).

[0067] [Table 1]

[0068] [Table 2]

[0069] As can be seen from the evaluation score results in Table 2, the total scores of the five comparative examples are all around 80 points, while the total scores of the D-allulose breads of Examples 1 to 5 of the present invention are around 96 points. The bread provided by the present invention is golden in color, appetizing, fluffy and delicious.

[0070] In the present invention, a part of gluten powder is added to bread, and the gluten powder has a relatively high protein content and a relatively complete amino acid composition, which is a highly nutritious vegetable protein source and improves the nutritional value of bread. In addition, it has good extensibility and film forming properties, which improves the elasticity of the gluten network and the chewiness of bread.

[0071] During the fermentation process, lactic acid bacteria and bifidobacteria not only produce organic acids, lower the pH value of the dough, increase enzyme activity in the dough, promote the hydrolysis of proteins and starch, and improve the texture of bread, but also produce a lot of flavor precursors such as nonanone, heptanal, and ethyl caproate, enriching the flavor of bread.

[0072] D-Allulose can react with protein to produce more Maillard products, improve the color of bread, and increase the aroma of bread, improving the "color, aroma, and taste" of bread at the same time, and more importantly, it makes bread not raise blood sugar level, has very low calories, and is very healthy for people's health.

[0073] The foregoing description of specific exemplary embodiments of the present invention has been presented for purposes of explanation and illustration. These descriptions are not intended to limit the invention to the particular forms disclosed, and obviously many modifications and variations are possible in light of the above teachings. The purpose of selecting and describing the exemplary examples is to illustrate certain principles of the present invention and its practical application, so that one skilled in the art can realize and utilize various exemplary embodiments and various options and modifications of the present invention. It is intended that the scope of the present invention be defined by the claims and their equivalents. [Industrial Applicability]

[0074] The present invention is particularly applicable to bread and its preparation method in which D-allulose is used instead of sucrose.

Claims

1. The product contains, by weight, 40-60 parts of wheat flour, 3-5 parts of gluten powder, 5-10 parts of D-allulose, 5-10 parts of eggs, 5-10 parts of milk, 3-5 parts of live yeast, 4-6 parts of butter, 0.4-0.6 parts of complex bacteria powder, and 15-25 parts of water, The protein content of the wheat flour is 11.5 to 13.5%; The complex bacterial powder comprises Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis, and The complex bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum, and Bifidobacterium lactis in a mass ratio of (0.5-2):(2-4):(0.5-2):(1-3):(1-3).

2. A method for preparing bread using D-allulose instead of sucrose according to claim 1, comprising the steps of: (1) stirring and dispersing live yeast and a complex bacteria powder in warm water to obtain a mixed bacteria liquid; (2) Put wheat flour, gluten powder, and D-allulose into a dough mixer and mix under the first mixing conditions to obtain a mixed dry powder; The dry powder is added with stirring to the egg, milk and mixed culture solution, and the mixture is stirred and kneaded under the second mixing conditions to obtain a dough. Adding butter to the dough and stirring under a third mixing condition to obtain a shaped dough; (3) Fermenting the resulting shaped dough; (4) weighing and dividing the fermented dough into small pieces of dough each having a unit weight of 30 to 60 g, and fermenting the small pieces to obtain bread dough; (5) putting the dough into an oven and baking it to obtain bread using D-allulose instead of sucrose; In step (2), the first mixing condition is a stirring speed of 100 to 150 r / min and a stirring time of 2 to 3 minutes; The second mixing condition is a stirring speed of 100 to 150 r / min and a stirring time of 5 to 10 minutes. The third mixing condition is a stirring speed of 250 to 300 r / min and a stirring time of 3 to 5 minutes; In step (3), the fermentation conditions are a fermentation temperature of 35 to 40° C., a relative humidity of 80% to 90%, and a fermentation time of 60 to 90 minutes; In step (5), the baking conditions are an oven temperature of 180° C. to 210° C. and a baking time of 10 to 20 minutes.

Images