CN102440271A - Whole wheat Chinese yam dreg dietary fiber bread and preparation process thereof - Google Patents
Whole wheat Chinese yam dreg dietary fiber bread and preparation process thereof Download PDFInfo
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- CN102440271A CN102440271A CN2010105077571A CN201010507757A CN102440271A CN 102440271 A CN102440271 A CN 102440271A CN 2010105077571 A CN2010105077571 A CN 2010105077571A CN 201010507757 A CN201010507757 A CN 201010507757A CN 102440271 A CN102440271 A CN 102440271A
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- chinese yam
- bread
- whole wheat
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- diet fibre
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Abstract
The invention discloses whole wheat Chinese yam dreg dietary fiber bread and a preparation process thereof. The whole wheat Chinese yam dreg dietary fiber bread is mainly composed of whole wheat flour, AB Mauri yeast, salt, granulated sugar, water, Chinese yam dreg dietary fiber and defatted milk powder, is rich in nutrition and delicious, and has a good food therapy health care function for patients with diabetes mellitus, colon cancer and the like.
Description
Technical field
The present invention relates to a kind of bread and manufacture craft thereof, the sufficient whole wheat Chinese yam dregs diet fibre bread and the manufacture craft thereof that are specifically related to.
Background technology
Dietary fiber typically refers to and can not be mainly derived from edibility plant cell wall residue (cellulose, hemicellulose, lignin etc.) by the digestion of human body endogenous enzymes, and can be by that part of compound that existing assay method detected.Great mass of data shows that dietary fiber can reduce the incidence of disease of constipation, intestinal cancer, obesity, coronary heart disease chronic diseases, thereby is classified as " the 7th type of nutrient " that can regulate body function after six traditional big nutrients.
The Chinese yam slag contains a large amount of available high-quality dietary fibers; The Chinese yam dregs diet fibre has good retention ability and expansive force because of it; Be widely used in a plurality of fields such as food, medicine, and the application in bread is not seen in report as yet at present about the Chinese yam dregs diet fibre.
Summary of the invention
Goal of the invention: the object of the present invention is to provide the whole wheat Chinese yam dregs diet fibre bread that a kind of mouthfeel is good, be of high nutritive value.
Simultaneously, the present invention also aims to provide a kind of manufacture craft of this whole wheat Chinese yam dregs diet fibre bread.
Technical scheme: whole wheat Chinese yam dregs diet fibre bread, mainly by wholewheat flour, the sharp yeast of horse, salt, granulated sugar, water, the Chinese yam dregs diet fibre, skimmed milk power is formed.Wherein the mass percent of each component is: wholewheat flour 58%, the sharp yeast 0.5% of horse, granulated sugar 2%, water 35%, Chinese yam dregs diet fibre 1%, skimmed milk power 3.5%.
The manufacture craft of whole wheat Chinese yam dregs diet fibre bread may further comprise the steps:
1) according to the flour requirement of bread, whole wheat is worn into flour;
2) with the 28 ℃ warm water expanded 30-50mins of Chinese yam dregs diet fibre with 1: 4;
3) sugar, salt are put into the dough mixing machine cylinder, add entry, add the expanded liquid of Chinese yam dregs diet fibre, skimmed milk power, flour and yeast more in order successively; Earlier with stirring 3-5min at a slow speed, use middling speed instead and be stirred to gluten and expand fully;
4) proof 1h basically, look dough and proof degree, cut apart dough again, round as a ball;
5) proof 10-15min, moulding in the middle of; The dough of moulding put into proof the chamber, continue to proof to 80% of finished-product volume.
The dough surface that 6) will proof completion at last brushes egg liquid, puts in the baking box of preheating, roastingly is golden yellow to bread.
Beneficial effect: nutrition of the present invention is good to eat, and patients such as diabetes, colon cancer are had food therapy health effect preferably.
The practical implementation method
Below in conjunction with embodiment the present invention is further specified.
Embodiment 1
Wholewheat flour 58%, the sharp yeast 0.5% of horse, granulated sugar 2%, water 35%, Chinese yam dregs diet fibre 1%, skimmed milk power 3.5%.According to the flour requirement of bread, whole wheat is worn into flour; With the 28 ℃ warm water expanded 30mins of Chinese yam dregs diet fibre with 1: 4; Sugar, salt are put into the dough mixing machine cylinder, add entry, add the expanded liquid of Chinese yam dregs diet fibre, skimmed milk power, flour and yeast more in order successively; Earlier with stirring 3min at a slow speed, use middling speed instead and be stirred to gluten and expand fully; Basically proof 1h, look dough and proof degree, cut apart dough again, round as a ball; The centre proofs 10min, moulding; The dough of moulding put into proof the chamber, continue to proof to 80% of finished-product volume.The dough surface that proofs completion is at last brushed egg liquid, put in the baking box of preheating, roasting be golden yellow to bread.
Embodiment 2
Wholewheat flour 58%, the sharp yeast 0.5% of horse, granulated sugar 2%, water 35%, Chinese yam dregs diet fibre 1%, skimmed milk power 3.5%.According to the flour requirement of bread, whole wheat is worn into flour; Will be by the 28 ℃ warm water expanded 50mins of dregs of a decoction dietary fiber with 1: 4; Sugar, salt are put into the dough mixing machine cylinder, add entry, add the expanded liquid of Chinese yam dregs diet fibre, skimmed milk power, flour and yeast more in order successively; Earlier with stirring 5min at a slow speed, use middling speed instead and be stirred to gluten and expand fully; Basically proof 1h, look dough and proof degree, cut apart dough again, round as a ball; The centre proofs 15min, moulding; The dough of moulding put into proof the chamber, continue to proof to 80% of finished-product volume.The dough surface that proofs completion is at last brushed egg liquid, put in the baking box of preheating, roasting be golden yellow to bread.
Embodiment 3
Wholewheat flour 58%, the sharp yeast 0.5% of horse, granulated sugar 2%, water 35%, Chinese yam dregs diet fibre 1%, skimmed milk power 3.5%.According to the flour requirement of bread, whole wheat is worn into flour; With the 28 ℃ warm water expanded 40mins of Chinese yam dregs diet fibre with 1: 4; Sugar, salt are put into the dough mixing machine cylinder, add entry, add the expanded liquid of Chinese yam dregs diet fibre, skimmed milk power, flour and yeast more in order successively; Earlier with stirring 4min at a slow speed, use middling speed instead and be stirred to gluten and expand fully; Basically proof 1h, look dough and proof degree, cut apart dough again, round as a ball; The centre proofs 12min, moulding; The dough of moulding put into proof the chamber, continue to proof to 80% of finished-product volume.The dough surface that proofs completion is at last brushed egg liquid, put in the baking box of preheating, roasting be golden yellow to bread.
Claims (3)
1. whole wheat Chinese yam dregs diet fibre bread, it is characterized in that: the composition in the whole wheat Chinese yam dregs diet fibre bread formula comprises: wholewheat flour, the sharp yeast of horse, salt, granulated sugar, water, Chinese yam dregs diet fibre, skimmed milk power.
2. whole wheat Chinese yam dregs diet fibre bread according to claim 1, it is characterized in that: the mass percent of each component is in the bread: wholewheat flour 58%, the sharp yeast 0.5% of horse, granulated sugar 2%, water 35%, Chinese yam dregs diet fibre 1%, skimmed milk power 3.5%.
3. the manufacture craft of whole wheat Chinese yam dregs diet fibre bread is characterized in that: may further comprise the steps:
1) according to the flour requirement of bread, whole wheat is worn into flour;
2) with the 28 ℃ warm water expanded 30-50mins of Chinese yam dregs diet fibre with 1: 4;
3) sugar, salt are put into the dough mixing machine cylinder, add entry, add the expanded liquid of Chinese yam dregs diet fibre, skimmed milk power, flour and yeast more in order successively; Earlier with stirring 3-5min at a slow speed, use middling speed instead and be stirred to gluten and expand fully;
4) proof 1h basically, look dough and proof degree, cut apart dough again, round as a ball;
5) proof 10-15min, moulding in the middle of; The dough of moulding put into proof the chamber, continue to proof to 80% of finished-product volume.
The dough surface that 6) will proof completion at last brushes egg liquid, puts in the baking box of preheating, roastingly is golden yellow to bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105077571A CN102440271A (en) | 2010-10-15 | 2010-10-15 | Whole wheat Chinese yam dreg dietary fiber bread and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105077571A CN102440271A (en) | 2010-10-15 | 2010-10-15 | Whole wheat Chinese yam dreg dietary fiber bread and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102440271A true CN102440271A (en) | 2012-05-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105077571A Pending CN102440271A (en) | 2010-10-15 | 2010-10-15 | Whole wheat Chinese yam dreg dietary fiber bread and preparation process thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535405A (en) * | 2012-07-17 | 2014-01-29 | 安徽燕之坊食品有限公司 | Whole-wheat bread and production method thereof |
| CN104872232A (en) * | 2015-05-15 | 2015-09-02 | 南阳市固德威机械装备有限公司 | Sweet potato residue dietary fiber bread and production technology thereof |
| CN105028570A (en) * | 2015-07-23 | 2015-11-11 | 合肥维巧食品科技有限公司 | Whole-wheat bread |
| CN105028563A (en) * | 2015-07-23 | 2015-11-11 | 合肥维巧食品科技有限公司 | High-nutrient health-care bread |
| CN107467134A (en) * | 2017-09-01 | 2017-12-15 | 武汉轻工大学 | Low fat bread and preparation method thereof |
| CN108669146A (en) * | 2018-06-26 | 2018-10-19 | 安徽盼盼食品有限公司 | A kind of soft bread and preparation method thereof rich in dietary fiber |
-
2010
- 2010-10-15 CN CN2010105077571A patent/CN102440271A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535405A (en) * | 2012-07-17 | 2014-01-29 | 安徽燕之坊食品有限公司 | Whole-wheat bread and production method thereof |
| CN103535405B (en) * | 2012-07-17 | 2015-03-25 | 安徽燕之坊食品有限公司 | Whole-wheat bread and production method thereof |
| CN104872232A (en) * | 2015-05-15 | 2015-09-02 | 南阳市固德威机械装备有限公司 | Sweet potato residue dietary fiber bread and production technology thereof |
| CN105028570A (en) * | 2015-07-23 | 2015-11-11 | 合肥维巧食品科技有限公司 | Whole-wheat bread |
| CN105028563A (en) * | 2015-07-23 | 2015-11-11 | 合肥维巧食品科技有限公司 | High-nutrient health-care bread |
| CN107467134A (en) * | 2017-09-01 | 2017-12-15 | 武汉轻工大学 | Low fat bread and preparation method thereof |
| CN108669146A (en) * | 2018-06-26 | 2018-10-19 | 安徽盼盼食品有限公司 | A kind of soft bread and preparation method thereof rich in dietary fiber |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Nantong Xilu Trade Co., Ltd. Document name: Notification of before Expiration of Request of Examination as to Substance |
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| DD01 | Delivery of document by public notice |
Addressee: Xing Yuehong Document name: Notification that Application Deemed to be Withdrawn |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120509 |