33 results about "Wheat bread" patented technology

The invention discloses a processing method for miscellaneous grain bean noodles. In specific to the problems that the miscellaneous grain beans contain no mucedin, and are difficult to form and have high broken rate when applied to noodle production, the method is used for developing nutritional and healthy noodles made from miscellaneous grain beans by means of the high and new food technologies such as a miscellaneous grain bean extrusion and pregelatinization processing technology, a multi-layer overlapping rolling technology of miscellaneous grain bean breads and wheat breads, an auxiliary preparation technology and the like. In the method disclosed by the invention, the protein molecules of the miscellaneous grain bean powder and the wheat powder are mutually combined to form a macro-molecular gluten network structure, thereby strengthening the toughness and a three-dimension space network structure of a dough are enhanced so that the strength and the extensibility of the dough are increased, and the whole dough has firmer network and better elasticity and toughness. In addition, on the basis of the technologies, the application of an ultra-micro powder physical modification technology can be used for effectively improving the quality indexes such as appearance, glossiness and the like of the noodles. By adoption of the invention, the adding amount of the miscellaneous grain beans in the noodles can be 10-90%.

The present disclosure provides: (a) a composition for preparing gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, (b) gluten-free wet rice noodle, rice cake, baked rice confectionery, rice cookie and rice bread, and (c) a method for preparing the same. The present disclosure not only provides superior gustatory sensation over wet wheat noodle, wheat cake, baked wheat confectionery, wheat cookie and wheat bread but also provides well-being diet cake for health improvement in terms of nutrition since intake of sugar and sweet substances as well as fats can be reduced. In addition, the present disclosure will find useful applications in the well-being health food industry and the agricultural processed food industry since wheat allergy can be avoided owing to the absence of wheat and the gluten-free food is of great help to patients with celiac disease or atopy.

The invention relates to the field of foods, in particular to potato dietary fiber bread and a making method of the potato dietary fiber bread. The potato dietary fiber bread comprises, by mass, 10 parts to 40 parts of potato coarse dietary fiber starch, 10 parts to 40 parts of potato coarse dietary fiber submicron powder, 10 parts to 20 parts of high-hydrostatic-pressure synergetic enzymatic hydrolysis modified potato coarse dietary fiber powder, 4 parts to 12 parts of extrusion potato coarse dietary fiber powder, 5 parts to 12 parts of potato starch, 5 parts to 13 parts of potato modified starch, 2 parts to 6 parts of food gum, 1 part to 3 parts of egg white, 0.5 part to 3 parts of sugar, 0 part to 1 part of salt and 1 part to 3 parts of yeast. The potato dietary fiber bread does not contain gluten, the contents of protein, mineral substances, dietary fibers, vitamins and antioxidants are obviously higher than the contents of protein, mineral substances, dietary fibers, vitamins and antioxidants in existing wheat bread, and the potato dietary fiber bread is suitable for being eaten by the crowd allergic to wheat or celiac disease patients.

The invention relates to a making process of breads and particularly relates to a high-fiber oatmeal bread, to solve the technical problems that the current high-fiber oatmeal bread is bad in taste and not high in quality and the effects of balancing blood sugar and inhibiting the absorption of cholesterol are not fully exerted. The high-fiber oatmeal bread is prepared according to the following steps: (1) fully mixing high-fiber oatmeal powder, special bread flour and a natural gluten fortifier, then adding salt, white sugar, milk powder, vegetable oil, eggs, dried yeast and water to fully mix the materials, and kneading the mixture into a dough; (2) shaping the dough; (3) conducting intermediate fermentation; (3) reshaping the fermented dough; (4) finally fermenting; (5) coating the oil on the surface of the bread, and then putting the bread into an oven to bake to obtain the high-fiber oatmeal bread. The content of the oatmeal powder in the oatmeal bread is greatly increased, the various indicators of the high-fiber oatmeal bread basically reach the quality level of the wheat bread, and the taste is effectively improved.

The present invention relates to healthy and organic black wheat bread pre-mixing powder and a preparation method thereof. The preparation method comprises the following steps: (1) eggs are shelled to obtain egg liquid, the egg liquid, organic high gluten bread flour, organic black wheat flour, skimmed milk powder, xylitol, calcium stearoyl lactylate, edible salt and a preservative are evenly mixed to obtain a mixture; (2) the mixture is dried; and (3) the dried mixture is sterilized. The black wheat flour with a higher nutritional value is utilized. Based on a basis of a basic formula of traditional bread premixing powder and studying effects of physical and chemical characteristics, and rheological characteristics of the black wheat flour and raw and accessory materials on the premixing powder, an optimal formula of the black wheat bread pre-mixing powder is determined. The raw materials are reasonably and scientifically matched for a consumption, and the wheat bread pre-mixing powder improves people's dietary structures and food flavor at the same time, greatly extends a shelf life, and meets general people's needs for simplification and nutrition of daily diets.

The invention discloses a corn bread prepared flour preparing technology and a product of corn bread prepared flour and belongs to the technical field of food processing. The corn bread prepared flour product is composed of the following raw materials of, by weight, 25-50 parts of corn puffing flour, 40-60 parts of cornstarch, 4-9 parts of wheat high gluten flour, 3-10 parts of vital gluten, 0.8-1.2 parts of cassava starch, 0.15-0.25 part of azodicarbonamide, 0.6-0.8 part of a-amylase and 0.6-0.8 part of cellulose. According to the corn bread prepared flour preparing technology and the product of the corn bread prepared flour, the problems that bread not made of wheat bread flour lacks the fragrance and the taste of fermented food and is dry in taste, rapid in aging, short in freshness preservation, prone to shrinkage and wrinkling and poor in soft degree, and the air preservation capacity of dough is poor and prone to collapse in the process of preparation are solved.

The invention relates to wheat bran sauce. Dry substances consist of 50% of wheat bran, 20% of wheat, 10% of peas, 10% of broad beans and 10% of rice by weight. A manufacturing process is as follows: pure water is assisted for preparing the wheat bran sauce; firstly, an appropriate amount of water is added into the dry substances to humidify and evenly mix the dry substances; then, the mixture is placed in a winnowing fan to be slightly pressed and flattened, and the mixture is covered with vitex negundo branches (with leaves) to be fermented for 10-15 days; after the mixture is covered with the vitex negundo branches (with leaves), the mixture is sealed in a pot for preservation, and the pot is under weather exposure for about 10 days for full fermentation; and a material dough is taken out to be spread and dried in sunshine, and the material dough is ground into powder by a rice mill to obtain finished products. The wheat bran sauce disclosed by the invention has the beneficial effects that the raw materials of the products all come from nature, and chemical additives, such as antiseptic, essence and sweetener, do not need to be added; the wheat bran sauce is fragrant and mellow in mouth feel, the wheat bran sauce is suitable for various crowds, and an excellent way for enabling wheat bran products to strike roots in the hearts of people is provided. The wheat bran sauce has favorable economic benefits and social benefits, and superior food is better provided for the healthy life of people.

The invention discloses brown rice oat bread with a low glycemic index and a preparation method of the brown rice oat bread, and belongs to the technical field of grain processing. The brown rice andoat bread is prepared from the following raw materials: brown rice flour, vital gluten, oat flour, butter, sodium caseinate, salt, yeast, an improver and water. Sodium caseinate is used for assistingin forming dough and improving bread flavor, and the brown rice and oat bread which is low in glycemic index and close to wheat bread in specific volume, taste and tissue structure is obtained in cooperation with a brown rice bread formula and a special baking process.

The invention provides a convenient food, namely, convenient bread, for meeting the needs of people on breakfast and snack. The convenient bread comprises bread food, cooked egg or meat products and instant powder, wherein the bread food comprises basic bread and dessert bread and the like; and instant powder comprises milk powder, soybean milk powder and juice powder and the like. The process for producing the convenient bread comprises the following steps: firstly, carrying out metered small-bag packaging on the instant powder materials so as to obtain small powder bags; carrying out reshaping, slice cutting and bar cutting on the cooked egg or meat products, then carrying out quantitative small-bag packaging on the obtained products so as to obtain egg bags or meat bags; carrying out medium-bag packaging on the bread; then, packaging the combination of three small packing cases, namely, a powder bag, an egg bag or meat bag, and bread subjected to medium-bag packaging and a suction hose into a larger packing case, wherein the larger packing case can be packaged in bags or in cups. Through carrying out combined collocation on the bread, the egg or meat products and the instant powder, different series of convenient bread (such as French bread + mayonnaise + milk powder, and whole-wheat bread + two slices of sausage + soybean milk powder) are formed. The convenient bread in the invention comprises the foods such as cereals, eggs or meat and milk and the like. Therefore, the convenient bread is complete in nutrient component; and because the foods are performed with combined packaging, the collocation of the foods is diversified so as to satisfy the different taste demands of people.

The invention relates to frozen waxy wheat dough and a production method thereof, which belong to the technical field of food processing. The production method includes: well mixing waxy wheat flour, high gluten flour, granulated sugar, salt, trehalose and shortening to obtain dough, allowing the dough to stand and loosen, quickly freezing to obtain frozen waxy wheat dough, and freezing the frozen waxy wheat dough for storage and reserve. The frozen waxy wheat dough is partially made of the waxy wheat flour, so that the frozen waxy wheat dough has high nutrition value. Glucose oxidase is added to promote crosslinking of proteins to form a more stable gluten network structure. The trehalose is added to improve freeze resistance of yeast. The frozen waxy wheat dough which is convenient is made by freezing, and is suitable for traditional ovens. Leisure products made of waxy wheat bread are delicious, fresh and attractive.

The invention relates to a high-nutrition wheat bread salad quantitative adding device, which comprises a supporting table, a feeding device is fixedly mounted at the top of the supporting table, a connecting table is arranged in the feeding device, a fixing frame is fixedly mounted on the inner wall of the connecting table, and a screening net is arranged at one end of the fixing frame; the outer wall of the screening net is fixedly connected with the inner wall of a fixing frame, a feeding plate is arranged at the other end of the fixing frame, one end of the feeding plate is fixedly connected with the outer wall of the screening net, a connecting frame is fixedly connected to the inner wall of the feeding plate, and a cutter collecting block is arranged in the connecting frame. The outer wall of the cutter collecting block is fixedly connected with the inner wall of the connecting frame, and a magnet block is fixedly installed on the inner wall of the cutter collecting block. The food raw materials in salad raw materials can be screened through the feeding device, the size of the raw materials can be preliminarily screened through the screening net, water stains on fruits and vegetables can be removed through draining, and a cutter rest drives the blade to move to cut the raw materials.

The invention relates to the field of food, and particularly discloses a bread improver, whole-wheat bread and a preparation method of the whole-wheat bread. The bread improver comprises 10-30 parts of an emulsifier; 1.0 to 3.0 parts of an enzyme preparation; 0.1 to 0.3 part of an antioxidant; the emulsifying agent is prepared by mixing maltitol, sorbitol and soluble soybean polysaccharide according to the mass ratio of 1: (0.15 to 0.3): (0.05 to 0.2); the enzyme preparation is prepared by mixing hemicellulase, lipase and TG enzyme in a mass ratio of 1: (0.2-0.5): (0.1-0.3); the mass ratio of the bread improver to the whole wheat flour is 1: (5-20). The whole wheat bread comprises whole wheat flour, water, milk, cream, a bread improver, a nutritional composition, seasonings, a humectant and yeast. The whole wheat bread prepared by the invention has natural light brown color, good taste and high elasticity and flexibility, and has wide market prospects.

The invention discloses a processing method of whole-wheat bread with rich wheat flavor, and relates to the technical field of food processing, and the processing method comprises the following steps: adding water into tartary buckwheat for soaking, pulping and filtering, taking filtrate, adding ethyl maltol into the filtrate, and stirring to obtain tartary buckwheat slurry; placing the puffed oats in a pressure container, pressurizing, maintaining, releasing pressure, then adding the tartary buckwheat slurry, vacuumizing, and drying to obtain pretreated puffed oats; adding whole wheat flour, wheat flour, pretreated puffed oats, eggs, brown sugar, dry yeast, dried fruits, table salt and a proper amount of water into a dough mixer, and kneading into dough; performing primary fermentation on the dough, taking out the dough after fermentation, kneading the dough to exhaust air, cutting the dough into small pieces, performing fermentation, and then performing secondary fermentation to obtain a green body; and shaping, baking, cooling and packaging the green body to obtain the product. The whole-wheat bread prepared by the method is rich in wheat flavor, the rich wheat flavor can be felt in the oral cavity when the whole-wheat bread is eaten, and the comprehensive sensory quality of the whole-wheat bread is improved.

The invention discloses an application of bacillus halophilus xylanase in improving the processing quality of flour, and belongs to the field of genetic engineering and cereal science. According to the invention, a eukaryotic expression method is adopted to obtain the recombinant bacillus halophilus xylanase with biological activity, and the recombinant bacillus halophilus xylanase has the characteristics of high expression quantity, simplicity and convenience in purification, easiness in amplification, suitability for industrial application and the like. According to the method for improving the processing quality of the flour by independently adding the bacillus halolacticus xylanase, the microstructure of dough can be improved by directly adding the bacillus halolacticus xylanase, the specific volume of whole-wheat bread is remarkably increased, the hardness and chewiness of the whole-wheat bread are reduced, and the quality of the whole-wheat bread is improved; the flour improver is a potential flour improver.

The invention discloses a making method of crispy whole-wheat bread suitable for weight-losing people to eat, the whole-wheat bread is not added with any sugar, salt and refined flour, and the whole-wheat bread takes whole-wheat flour as main making components and takes eggs, skim milk and a small amount of edible oil as auxiliary components. The whole-wheat bread is high in protein, low in fat, free of sugar, crisp in taste and very suitable for people who lose weight to eat.