34 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 invention provides a making method of a non-wheat bread flour. The method comprises the following steps of: carrying out dipping, grinding, crushing, screening, filter-pressing, crushing, drying and the like on rice products or grains so as to obtain a water milled flour, wherein a complex enzyme preparation is added to the rice products or the grains so that protein cross-linking in the rice and grains is improved, the elasticity and toughness of the protein are enhanced and gas retention properties of rice and grain green embryos are largely enhanced; therefore, a soft and delicious rice and grain bread is produced. The rice and flour bread, which is prepared by the non-wheat bread flour provided by the invention and the complex enzyme preparation used together with the non-wheat bread flour, has the advantages of uniform honeycomb, softness, looseness, good mouth feel and capability of preferably replacing the wheat breads.

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 relates to a food processing method, in particular to a processing method for expanded corn flour bread, which belongs to the technical field of food processing. In the method, expanded corn flour and wheat flour are utilized, hops and yeast are added, a finished product is formed by baking after three times of fermentation, and the expanded corn flour bread has the advantage of large volume, bulk texture, better elasticity and softness in comparison with wheat bread, low probability of aging, good taste and high nutritional value.

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 belongs to the technical field of food processing, and in particular relates to a method for making brown rice bread by using glutathione as a modifier. The technical scheme is that: the brown rice bread is characterized by comprising the following components in part by mass: 1 to 1.2 parts of brown rice flour, 1 to 1.2 parts of water, 0.001 to 0.01 part of glutathione (food grade), 0.02 to 0.1 part of white sugar (or white granulated sugar) and 0.005 to 0.05 part of instant dry yeast. The basic components for making the brown rice bread are mainly brown rice flour, water, sugar, yeast and glutathione. The salt (sodium chloride) to be added in the process of making wheat bread is not contained, so the risk of causing the cardiovascular disease due to intake of high salt can be reduced.

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 relates to a production method of yeast-cranberry-purple wheat bread. The production method comprises the following steps: (S1) producing cranberry yeast pure liquid; (S2) producing liquid seed dough; (S3) producing main dough, namely providing 70 parts of bread powder, 10 parts of purple wheat powder, 7 parts of oat steamed powder, 0.5 part of super-soft bread improver and 12 parts of granulated sugar in parts by weight, mixing the components with 10 parts of the cranberry yeast pure liquid and 1.5 parts of salt, uniformly stirring, adding 40 parts of milk and the fermented liquid seed dough, adding 6 parts of salt-free butter, stirring until the mixture is adequately expanded, adding 20 parts of dried cranberries, and uniformly stirring; (S4) cutting the dough, and loosening for 20 minutes; (S5) carrying out formation; (S6) carrying out fermentation; and (S7) baking with steam for 15-18 minutes, taking out the obtained bread, and cooling. The yeast-cranberry-purple wheat bread has a golden yellow surface, the taste and the tenacity are moderate, and the internal structure is uniform; and the yeast-cranberry-purple wheat bread has slight sourness and cranberry flavor and fresh and natural taste, is rich in nutrition and long in guarantee period.

The invention provides a whole-wheat bread and a production method thereof. The bread is made of whole-wheat flour, and amaranth seed powder is added to the whole-wheat flour. Salt, sucrose, egg liquid, yeast, milk powder, Wheat gluten, transglutaminase, butter and water are stirred, fermented, stood still, proofed, baked and other steps to make whole wheat bread containing amaranth seeds. The invention perfectly fuses amaranth seeds and whole-wheat bread through a special process, and the prepared bread has a soft mouthfeel, no roughness, and is moderately fluffy, and is a good breakfast with both mouthfeel and nutrition.

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 anti-aging blue whole-wheat bread and a preparation method thereof and belongs to the field of food. A formula of the related anti-aging blue whole-wheat bread involves, by mass, 65-75 parts of blue whole-wheat flour, 10-20 parts of high-gluten wheat flour, 60-65 parts of butterfly pea water solution, 4-8 parts of butter, 6-10 parts of whole milk powder, 10-20 parts of vital gluten, 1-1.4 parts of yeast powder, 0.4-0.6 part of bread improver, 8-12 parts of egg liquid, 0.8-1.2 parts of edible salt, 10-14 parts of white granulated sugar, 0.05-2 parts of soluble soybean polysaccharide, 3-6 parts of xylooligosaccharide and 0.5-5 parts of synanthrin. Blue wheat is abundant in nutrient, and bran and an aleurone layer of the blue wheat contain a large number of anthocyanin, B-vitamins and dietary fibers, so that the blue wheat has a unique nutrient healthcare value in resistance to oxidation, reduction of blood sugar, blood fat and cholesterol and the like. The prepared anti-aging blue whole-wheat bread has the advantages of a beautiful color, a delicious smell, abundant nutrients, long preservation time and the like.

The invention relates to the field of bread processing, in particular to bread making equipment for promoting starch digestion of wheat bread and a working method of the bread making equipment. The equipment comprises a rack, a material distributing wheel, a material guiding pipe and a rounding frame. Three-fork-star-structure material dividing wheels for dividing the dough are symmetrically arranged below the discharge hole of the hopper on the rack. A material guide pipe on the rack is positioned below the material distribution wheel. The rounding frame comprises a connecting shaft, a rounding plate, a circulating plate and a discharging plate. The spiral rolling plate is arranged on the outer side of the connecting shaft of the rack, and the head end of the rolling plate is located below the material guide pipe. A circulating plate capable of moving up and down is arranged at the tail end of the rounding plate, and after the circulating plate moves upwards, the tail end of the circulating plate is connected with the head end of the rounding plate. By adopting the structure that the circulating plate can move up and down, the small dough can be repeatedly rolled for multiple times to enhance the rounding effect, the conversion rate of converting starch and carbohydrates in the small dough into glucose and fructose which are easy to digest in secondary fermentation is improved, the size of the equipment is greatly reduced, and the equipment is convenient to purchase and use on a large scale in a factory.

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 belongs to the technical field of food preparation, and particularly relates to a green wheat bread and a preparation method thereof. The green wheat bread is prepared from, by weight, 500 parts of green wheat flour, 70-80 parts of sugar, 3-5 parts of salt, 200-300 parts of water, 10 parts of yeast, 50-70 parts of eggs, 10-20 parts of milk powder and 25-35 parts of shortening, wherein the green wheat flour is obtained by mixing green wheatberry flour with flour, and the mass of the green wheatberry flour accounts for 5-30% of the mass of the green wheat flour. The green wheat bread is good in both organoleptic quality and texture property, the nutrient and taste are ensured, and the green wheat bread is simple in preparation process, suitable for industrial production and capable of being easily accepted by mass consumers.

The invention provides a strain of Lactobacillus plantarum LB‑1 and its application, which belong to the technical field of microbes and food fermentation. The preservation number of the Lactobacillus plantarum LB‑1 is: CGMCC NO.18215. Lactobacillus plantarum LB‑1 of the present invention has stronger inhibitory effects on Penicillium, Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Aspergillus fumigatus and Fusarium graminearum, and can prolong the shelf life of whole wheat bread; the plant of the present invention The cooperative fermentation of Lactobacillus LB-1 and yeast can significantly improve the viscoelasticity, extensibility and water holding capacity of whole-wheat dough during fermentation, so that whole-wheat sourdough has better processing quality; Lactobacillus plantarum LB-1 of the present invention It can improve the rough taste of the whole-wheat bread, reduce the hardness, glueiness and chewiness of the whole-wheat bread, improve the flavor components of the whole-wheat bread, and make the prepared whole-wheat bread more in line with the taste of consumers.

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 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 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 provides a preparation method of a low-calorie wheat biscuit. The method comprises the following main steps: taking wheat flour, adding red sorghum husk coarse polyphenol extractive with mass percentage content being 5-30% and then mixing uniformly, adding a certain amount of a food additive and then mixing uniformly, adding water with the mass percentage content accounting for 35-45% of the flour and then mixing and agitating for 20-30min, fermenting for 5-10min, pressing to obtain the biscuit with certain size and then further placing for 10-20min, and cooking, thus obtaining the finished product. According to the method, The used red sorghum husk coarse polyphenol extractive can be used for inhibiting the activity of digestive enzyme in a human body, and complex formed by the red sorghum husk coarse polyphenol extractive and starch and protein in the flour is hard to digest and absorb by the human body, and therefore, the low-digestibility biscuit prepared according to the method has great significance on helping overweight or obesity people taking wheat products as staple food to reduce caloric intake and resist diabetes and other diseases. According to the method, the processing technology is simple to operate, the cost is low and large-scale industrial preparation is easy.

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 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 modificationtechnology 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 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.