CN101213984A - Functional bread adding oat beta-dextran - Google Patents
Functional bread adding oat beta-dextran Download PDFInfo
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- CN101213984A CN101213984A CNA2008100172106A CN200810017210A CN101213984A CN 101213984 A CN101213984 A CN 101213984A CN A2008100172106 A CNA2008100172106 A CN A2008100172106A CN 200810017210 A CN200810017210 A CN 200810017210A CN 101213984 A CN101213984 A CN 101213984A
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Abstract
The invention discloses functional bread with beta-glucan. The bread is made from wheat flour, beta-glucan, pure water, yeast, sugar, salt and oil which are mixed in a certain ratio, and is made after stirring, mixing, fermentation, shaping, secondary fermentation and baking. beta-glucan is water-soluble fiber with the role of reducing cholesterin, reducing blood glucose and strengthening immune function and an ideal additive of bread production and has higher application value in actual production. The invention has the advantages of soft flavor, being rich in elasticity, being refreshing and not sticking, smell of baking products, the plump shape, the smooth surface, softness and elasticity, the even and fine bread, the swelling volume, the strong preservation ability and extending about 85 percent of shelf service life than that of the ordinary bread.
Description
Technical field
The invention discloses a kind of function bread, specifically is a kind of function bread that adds avenabeta glucosan, belongs to food processing field.
Background technology
Bread is a kind of bakery product that liked by consumers in general, because of it has convenience, nutrition, delicious food and is variously accepted extensively by people.Yet bread is easily aging bigger to its fresh-keeping quality influence, in case take place to wear out, bad change takes place for the hardening of bread quality, coarse mouthfeel, internal structure and outward appearance.At present usually to slow down the dehydration of bread starch aging by adding starch age resister or adjusting process condition for work in-process, and the main component surfactant in the starch age resister often be the food additives that manually synthesize.Beta glucan is derived from oat, have good water retention, can increase the intensity of gluten and the water imbibition of enhancing dough, improve the dough water-retaining property and protect soft energy, postpone starch and be subjected to thermocoagulation, make the institutional framework of bread finer and closely woven, the distortion soft-touch is level and smooth, elasticity is strong, color and luster is snow-white; The adding of beta glucan makes bread swollen impulse force when barbecue strong, and volume is made light of one's life by commiting suicide greatly, and external form is complete full, and the back of coming out of the stove is difficult for shrinking.Simultaneously beta glucan is a kind of water-soluble fibre, has to reduce cholesterol, hypoglycemic, the effect that strengthens immunocompetence.Therefore beta glucan is that a kind of desirable bread is produced additive, has higher using value in actual production.
Summary of the invention
The purpose of this invention is to provide a kind of avenabeta glucosan that adds to strengthen the water imbibition of dough, strengthen the function bread of bread product water conservation and preservativity.
Component of the present invention and proportioning are:
16～20 parts of 800～1000 parts of beta glucans of wheat flour
4～5 parts in 320～400 parts of yeast of pure water
3～4 parts of 24～30 portions of salt of white granulated sugar
4～5 parts of greases
And finish by following preparation technology:
Earlier all components material is placed mixer, fully mix under 60 rev/mins rotating speed, make the complete aquation of raw material, gluten progressively forms and expands, and dough is become have certain elasticity, extensibility and mobile even dough; Place the fermenting case of 26 ℃～30 ℃ of temperature, relative humidity 80～85% to ferment again 2～2.5 hours; With dough by taking out kneading in the fermenting case, to remove CO wherein
2, replenish fresh air; The face piece of stripping and slicing is finalized the design on make-up machine, make that its fuse is solid, smooth surface, even structure, and left standstill, make its slight fermentation through 3～5 minutes; Place again under 30 ℃～36 ℃ temperature and humidity 80～90% environment and carry out secondary fermentation; Insert the baking oven baking at last, 230 ℃～250 ℃ of baking temperatures, 10～30 minutes time; Bread after coming out of the stove cooled off under nature 1～2 hour, carried out finished product packing then.
The present invention has following premium properties: the soft and high resilience of mouthfeel does not tasty and refreshingly stick to one's teeth the fragrance of tool baked product; Bread appearance is full, smooth surface, softness and tool elasticity, and interior tissue is uniform and smooth more; Volume enlarges markedly, and the water conservation ageing resistance significantly strengthens, and the more common bread of shelf life has prolonged 85%; And make product have health care.
The specific embodiment
Below be the component and the proportioning of the embodiment of the invention:
40 parts of 2 parts of pure water of 100 parts of beta glucans of wheat flour
0.4 part of 3 portions of salt of 0.5 portion of white granulated sugar of yeast
0.5 part of grease
And finish by following concrete technology preparation:
A. modulate dough: earlier flour, yeast and water input are transferred in the powder machine, add white granulated sugar, salt and beta glucan then, stir, add grease subsequently again, continue to stir 20～30 minutes 60～80 rev/mins of middling speeds;
B. dough fermentation: the dough that is modulated into is placed fermenting case, 27 ℃ of temperature and 75% relative humidity condition bottom fermentation 2.5 hours to dough maturity;
C. press powder: with the fermentation dough by taking out kneading in the fermenting case, remove CO wherein
2, replenish fresh air, make that dough fermentation is vigorous again to be carried out, prevent to produce acid, make the institutional framework of dough good and produce distinctive local flavor;
D. moulding is left standstill: will on make-up machine, formalize after the dough stripping and slicing, make its fuse solid, and smooth surface, even structure, and left standstill through 5 minutes, make its slight fermentation;
E. secondary fermentation: the dough of moulding is carried out secondary fermentation under 35 ℃ of temperature and 80% relative humidity;
F. baking: the bread of secondary fermentation is inserted baking oven baking, 230 ℃ of baking temperatures, 30 minutes time;
G. cooling packing: the bread after coming out of the stove cooled off 1 hour under nature, carried out finished product packing then.
The present invention is used for beta glucan bread production first, compare with the bread that adds the ageing-resistant production method production of starch, utilize beta glucan to have bigger viscosity and retentiveness than general emulsifying agent, transfer the powder stage in bread production, to transfer powder time lengthening 30%, make that water-soluble and oil-soluble composition more fully mixes in the system, beta glucan has been accelerated flour absorption speed and water absorption, and the ability of whole bread maintenance moisture is strengthened greatly; The surface-active of beta glucan is strong, can adsorb characteristic water dissolubilities such as cation and organic matter, so gluten is fully formed, network structure is improved stable, in the process of baking, have the bread dough of good bullet, toughness, increase and the adequately expanded while at volume, the external form that can be kept perfectly, the internal structure of uniform and smooth.In addition, beta glucan also has and reduces cholesterol, hypoglycemic, the effect that strengthens immunocompetence, by adding in bread, can give the health care of bread.
Claims (2)
1. a function bread that adds avenabeta glucosan is characterized in that by following set of dispense ratio: 16～20 parts of 800～1000 parts of beta glucans of wheat flour
4～5 parts in 320～400 parts of yeast of pure water
3～4 parts of 24～30 portions of salt of white granulated sugar
4～5 parts of greases
And finish by following preparation technology:
Earlier all components material is placed mixer, fully mix under 60 rev/mins rotating speed, make the complete aquation of raw material, gluten progressively forms and expands, and dough is become have certain elasticity, extensibility and mobile even dough; Place the fermenting case of 26 ℃～30 ℃ of temperature, relative humidity 80～85% to ferment again 2～2.5 hours; With dough by taking out kneading in the fermenting case, to remove CO wherein
2, replenish fresh air; The face piece of stripping and slicing is finalized the design on make-up machine, make that its fuse is solid, smooth surface, even structure, and left standstill, make its slight fermentation through 3～5 minutes; Place again under 30 ℃～36 ℃ temperature and humidity 80～90% environment and carry out secondary fermentation; Insert the baking oven baking at last, 230 ℃～250 ℃ of baking temperatures, 10～30 minutes time; Bread after coming out of the stove cooled off under nature 1～2 hour, carried out finished product packing then.
2. a kind of function bread that adds avenabeta glucosan according to claim 1 is characterized in that by following set of dispense ratio:
40 parts of 2 parts of pure water of 100 parts of beta glucans of wheat flour
0.4 part of 3 portions of salt of 0.5 portion of white granulated sugar of yeast
0.5 part of grease
And finish by following concrete technology preparation:
2.a modulation dough: earlier flour, yeast and water input are transferred in the powder machine, add white granulated sugar, salt and beta glucan then, stir, add grease subsequently again, continue to stir 20～30 minutes 60～80 rev/mins of middling speeds;
2.b dough fermentation: the dough that is modulated into is placed fermenting case, 27 ℃ of temperature and 75% relative humidity condition bottom fermentation 2.5 hours to dough maturity;
2.c press powder: with the fermentation dough by taking out kneading in the fermenting case, remove CO wherein
2, replenish fresh air, make that dough fermentation is vigorous again to be carried out, prevent to produce acid, make the institutional framework of dough good and produce distinctive local flavor;
2.d moulding is left standstill: will on make-up machine, formalize after the dough stripping and slicing, make its fuse solid, smooth surface, even structure, and left standstill through 5 minutes, make its slight fermentation;
2.e secondary fermentation: the dough of moulding is carried out secondary fermentation under 35 ℃ of temperature and 80% relative humidity;
2.f baking: the bread of secondary fermentation is inserted baking oven baking, 230 ℃ of baking temperatures, 30 minutes time;
2.g cooling packing: the bread after coming out of the stove cooled off 1 hour under nature, carried out finished product packing then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100172106A CN101213984A (en) | 2008-01-03 | 2008-01-03 | Functional bread adding oat beta-dextran |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100172106A CN101213984A (en) | 2008-01-03 | 2008-01-03 | Functional bread adding oat beta-dextran |
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| CN101213984A true CN101213984A (en) | 2008-07-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2008100172106A Pending CN101213984A (en) | 2008-01-03 | 2008-01-03 | Functional bread adding oat beta-dextran |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053640A (en) * | 2012-12-31 | 2013-04-24 | 华南农业大学 | Tricholoma giganteum bread and making method thereof |
| CN103798324A (en) * | 2014-03-11 | 2014-05-21 | 山西省农业科学院农产品加工研究所 | High-fiber oatmeal bread |
| CN103932038A (en) * | 2014-04-17 | 2014-07-23 | 合肥工业大学 | Method for preparing anti-aging steamed bread |
| CN107535554A (en) * | 2017-07-25 | 2018-01-05 | 合肥台香食品有限公司 | A kind of Bread improver |
| CN110063346A (en) * | 2019-04-26 | 2019-07-30 | 四川孔府唐人食品有限公司 | A kind of bread-making methods and the bread using this method production |
| CN111227006A (en) * | 2020-03-03 | 2020-06-05 | 武汉轻工大学 | Healthy frozen sweet bread containing composite β -glucan and preparation method thereof |
| CN113100269A (en) * | 2021-05-25 | 2021-07-13 | 漳州好名新食品有限公司 | Easily-absorbed flavored hand-torn bread and production process thereof |
-
2008
- 2008-01-03 CN CNA2008100172106A patent/CN101213984A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053640A (en) * | 2012-12-31 | 2013-04-24 | 华南农业大学 | Tricholoma giganteum bread and making method thereof |
| CN103053640B (en) * | 2012-12-31 | 2014-07-09 | 华南农业大学 | Tricholoma giganteum bread and making method thereof |
| CN103798324A (en) * | 2014-03-11 | 2014-05-21 | 山西省农业科学院农产品加工研究所 | High-fiber oatmeal bread |
| CN103798324B (en) * | 2014-03-11 | 2015-06-24 | 山西省农业科学院农产品加工研究所 | High-fiber oatmeal bread |
| CN103932038A (en) * | 2014-04-17 | 2014-07-23 | 合肥工业大学 | Method for preparing anti-aging steamed bread |
| CN103932038B (en) * | 2014-04-17 | 2015-08-12 | 合肥工业大学 | A kind of preparation method of anti-aging steamed bun |
| CN107535554A (en) * | 2017-07-25 | 2018-01-05 | 合肥台香食品有限公司 | A kind of Bread improver |
| CN110063346A (en) * | 2019-04-26 | 2019-07-30 | 四川孔府唐人食品有限公司 | A kind of bread-making methods and the bread using this method production |
| CN111227006A (en) * | 2020-03-03 | 2020-06-05 | 武汉轻工大学 | Healthy frozen sweet bread containing composite β -glucan and preparation method thereof |
| CN113100269A (en) * | 2021-05-25 | 2021-07-13 | 漳州好名新食品有限公司 | Easily-absorbed flavored hand-torn bread and production process thereof |
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Open date: 20080709 |