CN101720801A

CN101720801A - Manufacturing method of high fiber bread flour

Info

Publication number: CN101720801A
Application number: CN200810155350A
Authority: CN
Inventors: 叶飞
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-10-17
Filing date: 2008-10-17
Publication date: 2010-06-09

Abstract

The invention belongs to a manufacturing method of food processing and food raw materials. High fiber bread flour manufactured by the method is formed by mixing bread flour bran; and the high fiber bread manufactured by the high fiber bread flour has rich nutriments, good mouthfeel, extremely high cellulose content and great benefits to human health after eating for a long time.

Description

A kind of preparation method of high-fibre bread flour

The invention belongs to the processing method of grain processing and raw-food material.

Raising along with people's living standard, people's the edible meticulous food of eating habit trend, add animal protein, the intake of fat and sugar is many, thereby some " ciril diseases " are more and more gradually, and are few as content of cellulose in the diet, and meat and lardy eating habit can cause intestinal disease, colonic ulcer and colon cancer also are one of causes of disease of atherosclerotic and gallstone disease simultaneously.Often use the high food of content of cellulose can promote to advocate wriggling and absorption moisture, reduce contacting between carcinogen and the intestinal mucosa, help preventing and treating the generation of atherosclerotic and gall stone, in addition, cellulose also can increase the volume of food, can improve satiety and delay sugared absorption, this feature, concerning diabetes, body obesity disease patient, cellulosic food can satisfy the picked-up that appetite can limit too much heat again, is a kind of desirable remedy diet.

In recent years, bread has become the staple food of the numerous countries in the world, therefore, research and raising bread nutritive value and edible quality have become the world subject of countries in the world in continuous active research, the area of some prosperities and national, as Europe, the U.S., Japan is in order to adapt to this demand, actively develop some wheat flour speciallies, bread flour is exactly wherein a kind of, develops also rapid, its ratio in tailored flour is maximum (about 50%) also, in bread flour, add multiple additives, carry out the improvement of fortification and flower characters, formed to many kinds, the trend of functionalization development tailored flour for bread, wherein main additive has active gluten (3) nutrition fortifier (4) flour improver (5) soybean of (1) bread emulsifier (2) wheat to divide additive, in addition, also has the wheat flour grain abroad, the full powder of rye, (these three kinds of powder of joint-venture hotel's import that China has) such as flours can produce differently flavoured health care bread.On the data of consulting, abroad when making bread, for increasing cellulosic content, the baker adds 11% apple screenings in bread formula, can process high fiber bread, and this bread outer appearnce is like black bread, mouthfeel, after the similar French toast of local flavor, apple screenings will squeeze residue after the cider enough and clean, dehydrate and form.The scientist at a nearest agricultural research center of Illinois, USA releases a kind of low in calories, high fiber flour, and at bread, biscuit, use in the food such as cake, it is to handle wheat by Hydrogen Peroxide Dilute Solution, destroys the lignin in the plant, with softening cereal crop pars fibrosa, make it levigate easily, science detects and trial test shows, the thin pancake of smoking with this flour, cake and bread, content of cellulose improves 30% (selecting from " grain and oil industry " 08 year the 2nd phase).

At present, the production of the fibrous tailored flour for bread of China still belongs to blank, domestic many restaurants, and the hotel makes wholemeal bread, black bread, rye bread etc. with the import supplementary material.Developing the tailored flour for bread that to make high fiber bread, fill up domestic and international blank, this research is intended to develop the tailored flour for bread that can make high fiber bread, fill up domestic and international blank, be each grand hotel of the whole nation on the one hand, the hotel provides cheap high-quality high-fibre bread flour, has also satisfied the requirement of domestic people's lives simultaneously.

Major technique key of the present invention:

The key of preparation high-fibre bread flour is exactly will be in strict accordance with standard application high-strength flour and wheat bran, hold its quality, according to blend proportion: high-strength flour 80～85% and wheat bran 15～20%, in mixer or mixer, fully mix, its best proportioning is 83: 17.

The physical and chemical index of high-strength flour requires: crude protein (in wet basis)＞12.2%; Gluten quality (in wet basis) 36＞36%; Ash content (in butt)＜0.70; Sand content＜0.02%; Moisture＜14.5% fatty acid value (in wet basis)＜80%; Magnetic metal thing (gram/kilogram)＜0.003; Farinograph curve stabilization time (minute)＞9.

The physical and chemical index of wheat bran requires: thick protein (in wet basis)＞12.2%; Ash content (in butt)＜5%; Crude fibre＞7%; Wheat bran purity＞98% (not containing xenogenesis grain shell, whole grain wheat); Fineness degree:, be deposited in the 20W oversize and must not be less than 82% all by 5 millimeters aluminum round-hole meshes.

It should be noted that the wheat bran that the present invention selects for use should be the hard red wheat bran of selling that contains a certain amount of aleurone, purity and fineness degree all can be guaranteed.

Select the high-fibre bread flour physical and chemical index of mixed preparing to be through strictness:

Thick protein (in wet basis)＞12.2%; Gluten quality (in wet basis)＞33%; Ash content (in butt)＜1.5%; Sand content %＜0.02%; Crude fibre＞1.5%; Magnetic metal thing (gram/kilogram)＜0.003; Landing numerical value (second): 250～350, curve stabilization time (minute)＞9; Fatty acid value (in wet basis)＜80; Smell, taste is normal.

The advantage of high-fibre bread flour of the present invention:

(1) wheat bran because of selecting for use, main component are cellulose and half fiber Soviet Unions, are representative food fibers, and the cortex cellulose is average 18%, and the proteins,vitamins,minerals equal size is newborn concentrated than wheat in the wheat bran.Content of mineral substances in the wheat cortex is about more than 20 times of endosperm, therefore, add 20% wheat bran after, the crude fibre of bread flour brings up to 1.6% by original 0.2%, has increased by 8 times.

(2) wheat bran of selecting for use is except that requiring certain fineness degree.Also must contain a certain amount of aleurone, because aleurone contains protein 24.5% (AMS belongs to protein), its content in each position of wheat bran is the highest.Therefore, behind the interpolation wheat bran, the landing numerical value of bread was reduced to 200～350 seconds by 440～420 seconds, illustrated that α-Dian Fenmeihanliang rises, so starch-splitting generation dextrin and maltose more on a small quantity, improved the physical and chemical quality of flour.The texture structure that improves bread increases the volume and the elasticity of bread, and this point can reflect on farinograph curve and tensilometer curve.

(3) high-fibre bread flour at present, does not also have manufacturer production both at home and abroad as production health care bread tailored flour, and the blank of flour milling industry has been filled up in its development.

(4) high-fibre bread flour does not contain other food additives, and chemical is natural.

Embodiment:

Prescription: high-fibre bread flour 2500 grams, salt 40 grams, yeast 30 grams, sugar 40 grams, butter 25 grams, about 2000 grams of water.

Main materials and auxiliary materials is put into mixer, stir at a slow speed earlier, after stir fast, get final product in about 20 minutes, make according to breadmaking technology then, can make 400 and restrain cob loaf ten and half.

High fiber bread nutritional labeling

Claims

1. the making of a high-fibre bread flour is characterized in that this invention is mixed by the wheat bran of 80～85% high-strength flours and 15～20%.

2. the preparation method of high-fibre bread flour according to claim 1, the best proportioning that it is characterized in that high-strength flour and wheat bran is 83: 17.

3. the preparation method of high-fibre bread flour according to claim 1, the physical and chemical index that it is characterized in that high-strength flour: thick protein (with wet basis juice)＞12.2%, gluten quality (in wet basis)＞36%, ash content (in butt)＜0.70%, sand content＜0.02% moisture＜14.5%, fatty acid value (in wet basis)＜80. magnetic metal thing gram: kilogram＜0.003, farinograph curve stabilization time＞9 powder, the physical and chemical index of wheat bran: thick protein (in wet basis)＞12.2%, ash content (in butt)＜5%, crude fibre＞7%, wheat bran purity＞98% (does not contain xenogenesis grain shell, whole wheat), fineness degree:, be deposited in the 20W oversize and must not be less than 82% all by 5 millimeters aluminum round-hole meshes.

4. the preparation method of high-fibre bread flour according to claim 1, it is characterized in that: the physical and chemical index of high-fibre bread flour is: thick protein (in wet basis)＞12.2% gluten quality (in wet basis)＞33%, ash content (in butt)＜1.5%, sand content＜0.02%, crude fibre＞1.5%, magnetic metal thing gram kilogram＜0.003, landing numerical value: 250～350 seconds.Curve stabilization time＞9 powder.Fatty acid value is in wet basis＜80 smells, taste: normal, and bread scoring＞85 minute.

5. the preparation method of high-fibre bread flour according to claim 1 is characterized in that used wheat bran is the hard red wheat bran of selling that contains a certain amount of aleuron amount.