41 results about "Wholemeal bread" patented technology

The invention provides plant bacterium lacticum LB-1 and an application thereof, and belongs to the technical field of microorganisms and food fermentation. The preservation No. of the plant bacteriumlacticum LB-1 is CGMCC NO.18215. The plant bacterium lacticum LB-1 has high restraining effects on blue mould, aspergillus niger, aspergillus flavus, sspergillus ochraceus, aspergillus fumigatus andfusarium graminearum, and the shelf life of whole wheat bread can be prolonged. The plant bacterium lacticum LB-1 and the yeast are in cooperation fermentation, so that the vicoelasticity, the ductibility and the water retention property of whole wheat dough in the fermentation process can be notably improved, and the whole wheat sour dough has good processing quality. The plant bacterium lacticumLB-1 can improve crude mouth feel of the whole wheat bread, the hardness, the gumminess and the chewiness of the whole wheat bread can be reduced, and flavor components of the whole wheat bread can be increased, so that the made whole wheat bread conforms to taste of consumers.

The invention discloses a making method for improving baking quality of whole wheat bread. According to the making method, wheat is subjected to germination treatment, endo-beta-(1,4)-D-xylanase in wheat germs is used for degrading araboxylan, so that the molecular weight of the araboxylan in the whole wheat flour is effectively reduced, the AX water binding capacity is reduced, water is transferred to mucedin, the wheat mucedin forms a network structure through water absorption, and the size of the bread can sufficiently expand in the processes of bread fermentation and baking; and therefore, the mouth feel and the quality of the whole wheat bread are improved, and the made whole wheat bread not only has good mouth feel and flavor but also has nutritive health-care effects.

The invention provides a production method of green juice-whole wheat bread. The green juice-whole wheat bread is prepared from whole wheat flour and green juice powder; and the following ingredients are also added during the production processes: edible salt, milk powder, yeast, egg liquid, white granulated sugar, butter, a bread improver, and so on. The green juice-whole wheat bread is prepared by the following processing technologies: carrying out stirring, carrying out fermenting, carrying out expanding, carrying out baking, and so on; and the prepared green juice-whole wheat bread is a kind of functional bread with functional characteristics and nutritional characteristics. The green juice-whole wheat bread is loose, delicious, free of rough feeling, appropriate in fleeciness, nutritious and healthy. The green juice-whole wheat bread is a good food for the patients with cardiovascular diseases.

The invention discloses high-healthcare-value highland barley bread and a preparing method thereof. Common highland barley with the content of beta-glucan higher than 5% and a high-quality glutinous highland barley raw material with the content of beta-glucan higher than 8% are selected for processing the bread. The bread has the advantages that the glutinous highland barley material is used for preparing high-value whole-wheat bread which is high in nutrition content and good in mouthfeel and has thick highland barley fragrance, a consumption market and territory of highland barley is broadened, structural adjustment and optimized upgrade of the highland barley industry is promoted, and the positive role of highland barley in the Tibetan region is brought into play better.

The invention relates to the field of bread processing, and particularly discloses whole wheat bread containing tea powder and a preparation method thereof. The whole wheat bread is prepared from 13.0 to 16.6 parts by weight of whole wheat flour, 35 to 45 parts by weight of bread flour, 20 to 28 parts by weight of water, 3.0 to 4.2 parts by weight of tea powder, 0.15 to 0.25 part by weight of yeast, 0.2 to 0.24 part by weight of bread improvers, 3 to 5 parts by weight of milk, 3.0 to 4.2 parts by weight of cream, 2 to 4 parts by weight of seasoning, 4.0 to 4.8 parts by weight of sweetening agents and 0.05 to 0.07 part by weight of preservatives. The preparation method comprises the following steps of mixing and stirring all materials to form dough; and then, performing fermentation, shaping, fermentation, baking and cooling to the room temperature. The whole wheat bread has the special fragrance and taste of tea; the specific volume is great; the texture is soft; the elasticity is good; the fresh keeping period is long; the mouthfeel and the flavor are good; and high nutrition values are realized.

The invention relates to the technical field of food processing, and particularly relates to a making method for improving the quality of whole wheat bread. The making method comprises the following steps of performing enzymolysis on wheat bran by a natural and artificial complex enzyme method, performing wheat germination treatment through safe and effective sterilization of artificial enzymes, preparing malt flour, and adding the wheat bran after enzymolysis, the malt flour and konjac gum to high gluten flour to make bran-containing whole wheat bread. Through enzymolysis of complex enzymes,crude fibers in the wheat bran are degraded, the roughness of the bread is reduced, non-starch polysaccharide in whole wheat flour is hydrolyzed into water-soluble sugar, and the mouth feel is improved; and through the stickiness of the konjac gum, the whole wheat flour is promoted to form gluten in mixing, and the whole wheat bread is easy to process and shape, so that the limitation of the content of the whole wheat flour is broken through. In the baking process of the konjac gum, a reticular tissue structure having supporting effects is formed, and generated gas is wrapped in the reticularstructure, so that the texture of the bread is soft. Besides, sterilization treatment of the artificial enzymes is used, so that the shelf life of the bread is prolonged.

The invention relates to the use of inulinase for reducing FODMAP (Fermentable oligo-, di-, monosaccharides and polyols) content in wholemeal bread or whole-meal dough. The invention further relates to wholemeal yeast fermented bread with a FODMAP content of maximum 0.2 gram fructans per 50 g of bread on dry matter base. The invention relates to methods of preparing a wholemeal yeast fermented bread with reduced FODMAP content, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment and baking the dough. The invention further relates to methods of preparing a wholemeal dough with reduced FODMAP content in a wholemeal dough, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment. Yeasts such as Kluyveromyces marxianus can be used as source of inulinase.

The invention provides a whole-wheat toast and a preparation method of the same. The whole-wheat toast comprises the following components according to weight by parts: 40 to 60 parts of whole-wheat breads, 25 to 30 parts of banana fruity Q-skin and 16 to 20 parts of yoghourt and yellow-peach mixtures. The preparation method is that raw material of the whole-wheat breads are evenly mixed and then proofed and formed, and baked for 35 to 45 minutes at the temperature of 200 to 220 DEGC and the whole-wheat bread can be achieved; the banana fruity Q skin raw material is evenly mixed and baked for 6 to 8 minutes at the temperature of 150 to 170 DEG C and banana fruity Q skin can be achieved; the yoghurt is mixed with the yellow peaches to achieve the yoghurt and yellow-peach mixtures; the whole-wheat bread is sliced; and 25 to 30 parts of banana fruity Q skin and 16 to 20 parts of yoghurt yellow peach mixtures are painted between the whole-wheat breads of each 40 to 60 parts according to weight by parts. The whole-wheat toast has rich nutrients, and can be easily digested and absorbed by human bodies; and the preparation technology is simple and the product prepared by the technology has stable quality.

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.

An embodiment of the present invention provides a momordica grosvenori whole-wheat bread and a preparation method thereof. Water-soluble dietary fiber can supplement the dietary fiber content of the whole wheat bread. At the same time, the water-soluble dietary fiber is mainly low-fat and low-calorie substances such as pectin, polydextrose and carboxymethyl cellulose and is sticky, the formation of the gluten by whole wheat flour in a mixing process can be promoted, the processing and formation are easy, and therefore, the limit of the content of the whole wheat flour is broken. In addition, the water-soluble dietary fiber can form a reticular organizational structure with a support effect during baking, at the same time, generated carbon dioxide gas or water vapor is coated in the reticular structure, and the bread is softer. When the water-soluble dietary fiber is in contact with the water vapor for a certain time, the water-soluble dietary fiber is slowly dissolved, fine microporesare left, the fine micropores are formed in high temperature, and the softness of the bread is further improved. In addition, a traditional sugar additive is substituted by momordica grosvenori concentrate, and an increase in blood sugar is not caused.

The invention provides whole wheat bread and a production method thereof. The bread is prepared from whole wheat flour, and amaranth seed powder is added into the whole wheat flour; edible salt, sucrose, egg liquid, yeast, milk powder, gluten powder, transglutaminase, cream and water are added in the processing process. The whole wheat bread containing amaranth seeds is prepared by stirring, fermenting, standing, fermenting, baking and other steps. The amaranth seeds and the whole wheat bread are perfectly fused through a special process, and the prepared bread is soft in taste, has no rough feeling, is moderately fluffy, and is a good breakfast with both taste and nutrition.

The invention discloses a method for preparing whole wheat bread by compounding wheat flour. The method comprises the following steps: drying prepared germinated wheat in a drying oven at 45 to 55 DEGC; mixing the germinated wheat with normal wheat according to the same proportion to obtain mixed wheat; adding the mixed wheat into a bottom box of a wheat mixing and crushing device; enabling the mixed wheat to enter a space between a rotary grinding disc and a fixed grinding disc through a discharging opening by an auger on an output shaft; enabling one end of the output shaft to penetrate through the discharging opening in the middle of the fixed grinding disc and stretch into a through hole of the rotary grinding disc, so as to enable the rotary grinding disc to rotate; carrying out crushing work on the mixed wheat through a plurality of edge strips between the rotary grinding disc and the fixed grinding disc; and enabling crushed wheat flour to fall into a material collection box from gaps between the edge strips, so as to prevent the wheat flour from being scattered to all parts of a worktable and conveniently improve the crushing quality of the mixed wheat. The device has a small volume and an extra crushing motor is not needed; conveying and crushing are integrated and the device is convenient to use; and the working efficiency is improved.

The invention discloses whole-wheat bread flour and a preparation method thereof. The whole-wheat bread flour is prepared from, by weight, 75-85 parts of bread flour and 15-25 parts of bran. The invention further provides the preparation method of the whole-wheat bread flour. The whole-wheat bread flour and the preparation method thereof solve the problems that existing whole-wheat bread flour hasshorter shelf life and food safety.

The invention discloses whole wheat bread and a preparation method thereof. The method comprises the following steps: uniformly mixing whole wheat flour, high gluten flour, auxiliary materials, enzyme and instant tea powder to prepare dough; rounding, fermenting, shaping, fermenting, baking and cooling the dough to obtain a whole wheat bread primary product; adding a dairy product into the whole wheat bread primary product for texture conditioning; pre-freezing the texture-conditioned whole wheat bread, and performing vacuum freeze-drying on the pre-frozen whole wheat bread. Therefore, the texture property of the whole wheat bread can be improved, the roughness of the taste is reduced, and a whole wheat bread product which is good in texture, taste and flavor is obtained.

The invention discloses a method for preparing sucrose-free whole wheat tea bread based on refrigeration secondary fermentation, which comprises the following steps: mixing and stirring all egg liquid with part of yeast, part of water, part of honey, part of high gluten flour, part of whole wheat flour and part of ultramicro tea powder to prepare secondary dough, standing at room temperature, and then refrigerating and fermenting; standing at room temperature, tempering, and mixing and stirring with edible salt, butter, residual yeast, residual water, residual honey, residual high gluten flour, residual whole wheat flour and residual ultramicro tea powder to prepare main dough; and finally, fermenting, cutting, forming and fermenting in sequence, baking the fermented dough, and naturally cooling after baking to obtain the sucrose-free whole-wheat tea bread. The whole wheat tea bread is prepared by combining secondary dough kneading with a cold storage fermentation process, so that not only is the life cycle of strains of the dough prolonged, but also the problem that the gas retaining performance of the dough becomes poor due to gluten network fission caused by addition of the tea powder is weakened, and the tea bread can still keep high bulkiness.

The invention discloses a highland barley whole grain bread and a production method thereof, and belongs to the technical field of food. According to the method disclosed by the invention, highland barley flour is taken as a main raw material, water, salt, sodium bicarbonate, fatty acid monoglyceride, fatty acid diglyceride, highland barley seed flour, yeast, glycerol, sorbitol, trehalose, isomaltulose and a bread improver are added, and the highland barley whole grain bread can be prepared through secondary fermentation, shaping, steaming and baking. The highland barley flour is obtained by soaking, steam explosion, drying and crushing, the bread improver comprises defatted soybean flour, vital gluten and xanthan gum, and the produced whole highland barley bread has texture parameters and specific volume equal to those of whole wheat bread, so that the highland barley can be used as a main raw material to produce the bread, and the utilization value of the highland barley is greatly improved.

The invention relates to a medical-care integrated five-meal two-water nutrition formulation for hypertension patients and an implementation method thereof. The medical-care integrated five-meal two-water nutrition formulation is prepared from the following ingredients in parts by weight (g): 100 to 120 parts of cabbage, 50 to 60 parts of egg, 80 to 90 parts of konishii cake, 60 to 80 parts of milk powder, 60 to 70 parts of cucumber, 20 to 23 parts of celery, 25 to 30 parts of honey, 150 to 155 parts of onion, 100 to 120 parts of beef, 80 to 90 parts of tomato, 100 to 120 parts of shredded potatoes, 30 to 35 parts of minced lean pork, 90 to 100 parts of shredded kelp, 80 to 90 parts of mung bean rice, 30 to 35 parts of lotus nut tea, 150 to 160 parts of sugar-free bakcang, 50 to 55 parts of peeled shrimp, 100 to 120 parts of tofu, 100 to 120 parts of mushroom, 100 to 120 parts of green vegetables, 80 to90 parts of steamed bread, 200 to 230 parts of oat porridge, 50 to 55 parts of whole-wheat bread, 30 to 35 parts of nut and a defined amount of salt, water and olive oil.