CN102907466A - Dietary fiber bread prepared from waste tea leaves - Google Patents
Dietary fiber bread prepared from waste tea leaves Download PDFInfo
- Publication number
- CN102907466A CN102907466A CN2012103725507A CN201210372550A CN102907466A CN 102907466 A CN102907466 A CN 102907466A CN 2012103725507 A CN2012103725507 A CN 2012103725507A CN 201210372550 A CN201210372550 A CN 201210372550A CN 102907466 A CN102907466 A CN 102907466A
- Authority
- CN
- China
- Prior art keywords
- bread
- tea grounds
- dietary fiber
- discarded
- fiber bread
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides dietary fiber bread prepared from waste tea leaves. A raw material of the bread comprises the tea leaves, so that a water binding capacity of the bread is obviously improved; specific volume and acidity are reduced; an aging process is delayed; sensory quality is improved; the yield of the bread is improved, and high added value utilization of the waste tea leaves is promoted. The tea leaves are added to the raw material, and the water binding capacity of the bread is improved, so that the bread is slow in water loss, increased in volume, reduced in specific volume, fine and even in pores, soft and elastic, and slow in hardness increase speed. The tea leaves contain abundant dietary fibers, and has good hydroscopicity and expansibility, can promote small intestine peristalsis so as to achieve effects of preventing constipation and intestines diseases, and also can increase satiety to achieve a purpose of preventing fat. The prepared bread has a more perfect nutritive value, better sensory quality, a longer quality guarantee period and higher yield. Meanwhile, high added value utilization of the waste tea leaves also can be achieved.
Description
Technical field
The invention belongs to baking goods technology field, more specifically relate to a kind of dietary fiber bread that utilizes discarded tea grounds preparation.
Background technology
Bread is a kind ofly to make and heating and the food made of the five cereals abrasive dust, and quality is soft, high resilience, battalion
Support being worth abundantly, meeting popular taste, is a kind of daily syrup compound food in the country of American-European continent; But because China people's living standard and eating habit, the consumption for bread is extremely low-level for a long time.But after reforming and opening up to the outside world, people's rhythm of life is accelerated, and living standard is improved, and therefore also constantly increases on the demand of bread, will become staple food or conduct adjustment diatery supplement.At present the retentiveness of bread is relatively poor, is easy to occur dehydration, wears out, falls the bad phenomenon such as slag, and shelf life is very short.And the heat of bread is high, easily causes fat problem.
In this year, along with the production that develops rapidly such as tea in bag, instant tea, bubble tea, tea wine, liquid can tea beverage etc. of tea beverage industry has caused a large amount of discarded tea grounds, not only caused the significant wastage of resource, and environment has also been caused certain pollution.The food that effectively utilizes the discarded tea grounds that is rich in dietary fiber to develop to have prevention of obesity, regulates angiocardiopathy has great economy and social benefit.
Nowadays, breadmaking is gradually to the coarse cereals bread development that dietary fiber can be provided.Therefore, the discarded tea grounds development of research and utilization is a kind of to improve retentiveness, delaying aging process and the technique that extends shelf life, develop a kind of bread of natural, green, nutrient health, can accelerate effective utilization of development process and the discarded tea grounds of bread, enough can satisfy better demand human and society.
Summary of the invention
The object of the present invention is to provide a kind of dietary fiber bread that utilizes discarded tea grounds preparation, add tea grounds in bread, the bread of producing has more perfect nutritive value, and has realized the high value added utilization of discarded tea grounds.
A kind of dietary fiber bread that utilizes discarded tea grounds preparation of the present invention is characterised in that: prepare dietary fiber bread take tea grounds as additive.
Described tea grounds accounts for the 1.0-6.0w% of high gluten wheat flour and tea grounds gross weight.
Preferably, described tea grounds accounts for the 1-2w% of high gluten wheat flour and tea grounds gross weight.
The raw material of described dietary fiber bread forms and comprises by weight: be 100 parts by high gluten wheat flour and tea grounds total amount, and salt 0.8-1.2 part, milk powder 4-8 part, egg 8-12 part, white sugar 8-12 part, active dry yeast 0.8-1.2 part, bread improver 0.8-1.2 part, moisture 43-45 part.
The fermentation process of described dietary fiber bread is sponge dough method.
Tea grounds is crushed to the 10-90 order with it before interpolation.
Preferably, tea grounds is crushed to the 20-80 order with it before interpolation.
More preferably, tea grounds is crushed to 80 orders with it before interpolation.
Described active dry yeast activates first before using, activation method is: being prepared into temperature with white sugar is that 28-35 ℃, mass concentration are 2% syrup, be that the addition of 1:10-15 adds active dry yeast by active dry yeast and syrup weight ratio, add again salt, form suspension after the stirring and dissolving, will keep activation temperature in whole activation process is 28-35 ℃.
The present invention has added tea grounds in raw material, improved the retentiveness of bread, makes that the bread moisture loss is slack-off, volume increases, specific volume reduces, pore is careful evenly, softness and high resilience, hardness gather way slowly.Contain abundant dietary fiber in the tea grounds, have reasonable water imbibition and dilatancy, can promote small bowel peristalsis, thereby reach the effect of Constipation and intestines problem; Can also increase satiety, reach the purpose that prevents obesity.The bread of producing has more perfect nutritive value, better organoleptic quality, longer shelf-life and the yield rate of Geng Gao.Simultaneously, also realized the high value added utilization of discarded tea grounds.
Remarkable advantage of the present invention:
The tea grounds that the present invention adopts is one of raw material, dietary fiber in the tea grounds has very high retentiveness, has certain swelling action, can stop to a certain extent moisture to spread to the outside, promoted starch to be combined with hydrophilic substance, improve the gelatinization degree of starch, thereby can slow down bread wearing out in storage.Strengthened the retentiveness of bread, effectively stoped the moisture of bread core to volatilize to surface migration, thereby the hardness increase of bread core is slowed down.Simultaneously, realized the high value added utilization of discarded tea grounds, not only nutritive value is abundant to make bread, can also reduce cholesterol with the generation that reduces angiocardiopathy, hinder carbohydrate and be rapidly absorbed to slow down blood sugar and climb sharply, the prevention of colorectal cancer is had significant effect.
Preparation method of the present invention is simple, and the bread for preparing has good retentiveness and organoleptic quality.Various character are embodied in respectively following experimental data.
Retentiveness: record dry to the product percentage of water loss of constant weight along with tea grounds addition (account for high gluten wheat flour and tea grounds gross weight by tea grounds, below roughly the same) from 1% 34.2% be reduced to 5% 32.74%.And the percentage of water loss of blank group is 34.89%, exceeds 0.69-2.15% than experimental group.
Degree of aging: after the freshness protection package sealing and standing is deposited 5 days, the hardness of product: add 1% tea grounds bread and be elevated to 0.435 behind the 5d from 0.0094 of 1d, add 2% tea grounds bread and be elevated to 0.790 behind the 5d from 0.123 of 1d, add 3% tea grounds bread and be elevated to 0.811 behind the 5d from 0.263 of 1d, add 4% tea grounds bread and be elevated to 0.753 behind the 5d from 0.262 of 1d, add 5% tea grounds bread and be elevated to 1.469 behind the 5d from 0.323 of 1d.And the hardness of blank group is elevated to 3.864 behind the 5d from 0.094 of 1d.
Organoleptic quality: carry out sensory evaluation scores according to the Chinese Academy of Agricultural Sciences in the following table 1 " baking quality of bread grade form ", experimental group top score 92.70, blank group score 91.35, as shown in table 2.
Illustrate:
1, blank group is the bread that does not add the basic components making of tea grounds.
2, the retentiveness index adopts steamed bun to represent in each storage stage percentage of water loss, and percentage of water loss is lower, and retentiveness is better.Percentage of water loss (%)=(total Bread Quality-bread final mass)/total Bread Quality * 100.
3, the texture characteristic such as bread hardness adopts that the P36R probe carries out tooth acid experiment under the TPA pattern.
The Chinese Academy of Agricultural Sciences's " baking quality of bread grade form ":
(1) loaf volume (35 minutes)
This standard is applicable to the bread that the flour amount is 100g.
Table 1 loaf volume grade form
(2) epidermis color and luster (5 minutes)
A) golden yellow, brown, rufous, light brown; 5 minutes
Spottiness, mattness, surperficial inhomogeneous button 0.5 minute.
B) brown color, brown, sepia; 4 minutes
Spottiness, mattness, surperficial inhomogeneous button 0.5 minute.
C) taupe, taupe gray.3 minutes
D) canescence or coke black.2 minutes
E) canescence or coke black and the shape of caving in is arranged.1 minute
(3) loaf shape and epidermis quality (5 minutes)
A) hat is large, and the neck utmost point is very clear, do not have crackle, smooth and surperficial being speckless; 5 minutes
Rough, bread is thick and hard, epidermis had the crackle button 0.5 minute.
B) hat is medium, neck is shorter, bread surface is clean smooth and be speckless.4 minutes
C) hat is little, neck is very short, bread surface is clean smooth and be speckless; 3 minutes
Bread surface is clean not only slide fastener 0.5 minute not.
D) hat not obvious, do not have a neck.2 minutes
E) not without being preced with, not having neck, epidermis to subside.1 minute
(4) bag heart color and luster (5 minutes)
A) the crumb color is pure white, milky white and a sample gloss arranged; 5 minutes
There is not a sample gloss to buckle 0.5 minute.
B) yellow-white, partially white.4 minutes
C) canescence, lark.3 minutes
D) grey, lark and obfuscation.2 minutes
E) black, lead.1 minute
(5) smoothness (10 minutes)
A) fine and smooth, level and smooth, have a soft sense.10 minutes
B) comparatively smoothly, not very fine and smooth, more coarse.8 minutes
C) not peaceful sliding, fine and smooth, more coarse not.6 minutes
D) not peaceful sliding, fine and smooth, coarse not.4 minutes
E) very unsmooth, very fineless and smooth, very coarse.2 minutes
(6) texture structure (25 minutes)
A) pore of bread is dense and evenly, presents microsclerly, and the bubble hole wall is thin, does not have obvious hole and solid part, presents spongy.25 minutes
B) pore of bread is dense and evenly, presents microsclerly, and the bubble hole wall is thinner, and a small amount of hole and solid part 24 minutes are arranged
C) pore of bread larger or smaller or or to have pore to present microscler, more even, hole wall is thicker, and a small amount of hole and solid part are arranged.23 minutes
D) pore of bread is larger or bigger than normal rounded, and relatively more even or basic, hole wall is thicker, many macroscopic voids, but solid part is few.21 minutes
E) pore of bread is larger, and the inhomogeneous circle that presents of gas cell distribution, and hole wall is thick, has many macroscopic voids and solid part.19 minutes
F) pore of bread is very large, and the inhomogeneous circle that presents of gas cell distribution, and hole wall is thick, has a lot of macropores and the solid part of small pieces.17 minutes
G) pore of bread is too large or too little, and gas cell distribution is very inhomogeneous, and hole wall is very thick, has more macroscopic void and becomes large stretch of solid part.13 minutes
H) pore of bread varies, and gas cell distribution is very inhomogeneous, has a lot of macroscopic voids and becomes large stretch of solid part.9 minutes
(7) bullet flexible (10 minutes)
A) bread softness and high resilience, with hand by restoring to the original state rapidly.10 minutes
B) bread is soft and relatively have elasticity, with hand by can comparatively fast restoring to the original state.8 minutes
C) bread is soft, has weak elasticity, with hand by restoring to the original state.6 minutes
D) bread is soft, has less elasticity, and is slower by restoring to the original state with hand.4 minutes
E) bread is not soft, the poor flexibility that has, with hand by resilient not or the difficulty 2 minutes of restoring to the original state
(8) mouthfeel (5 minutes)
A) bread has burnt odor flavor, and has the sweet taste saline taste, weak yeasty odor, and bread taste is pure, does not have frowst.5 minutes
More coarse, the fine and smooth not button of the mouthfeel of bread 0.5 minute.
B) bread has the sweet taste saline taste, does not have fragrance and peculiar smell.4 minutes
C) the bread taste is not very pure, has slight tart flavour and peculiar smell.3 minutes
D) bread taste has slight peculiar smell is arranged to not being too pure, than being easier to slag and rupturing 2 minutes
E) bread has musty is arranged, and is very easy to slag.1 minute.
The different tea grounds additions of table 2 are on the impact of dietary fiber bread organoleptic quality
As shown in Table 2, added the bread quality of 1% tea grounds the highest.Because dietary fiber higher retention ability make the bread mouthfeel become good, and the distinctive tea grounds fragrance of tea-leaf dietary fiber is significantly improved the fragrance of bread.And along with the quality of the increase bread of tea grounds addition descends to some extent, reason is to contain more dietary fiber in the tea grounds, tea grounds Partial Replacement wheat flour, and dietary fiber has certain destruction to cause the quality of bread to descend to the network structure of gluten.
The functional bread of dietary fiber that the present invention makes has been rich in discarded tea grounds, has significant economic benefit and social benefit.
The specific embodiment
High gluten wheat flour 94-99 part, tea grounds 1-6 part, salt 0.8-1.2 part, milk powder 4-8 part, fresh hen egg 8-12 part, white sugar 8-12 part, active dry yeast 0.8-1.2 part, bread improver 0.8-1.2 part, moisture 43-45 part.
Preparation section is as follows:
(1) actication of culture: with dry ferment by with the syrup weight ratio be the consumption of 1:10-15 to add 28-35 ℃, mass concentration be 2% syrup, add salt, make yeast cream after the stirring and dissolving.
(2) dough modulation: pour wheat flour, tea grounds, remaining white sugar and water, milk powder, fresh hen egg, bread improver into, become even, the ganoid dough of soft or hard behind the stirring 12-15min.
(3) fermentation: the dough that modulates placed under 25-30 ℃ the humidity of temperature, 70-85%, yeast is enlarged through 2-4 h in dough cultivate.Fermenting-ripening is judged: inserting surface group is inner gently with pointing, and takes out rear dough all around again and slightly falls around recess, be i.e. the sign maturation.
(4) cut apart shaping: on record, rub a little the strip of piling up into 5-15g with the hands, cut apart.
(5) proof: the face piece that integer is good is to proof under the condition of 80-85% at 20-30 ℃, relative humidity, proofs to the bread base substrate is long-pending to reach 70% of bread maximum volume, proofs 1-2h.
(6) baking: the bread embryo that proofs is put into baking oven immediately, be cooled to 176 ℃ behind 180 ℃ of lower baking 12-15min and toast again 30-40min.When baking finished, the bread central temperature was no more than 100 ℃, and the bread skin temperature reaches 180-200 ℃.
(7) packing: after bread is come out of the stove immediately naturally cooling or quenching to bread central temperature be about 36 ℃, and in time pack.
Embodiment 1
High gluten wheat flour 99g, tea grounds 1g, salt 1g, milk powder 6g, fresh hen egg 10g, white sugar 10g, active dry yeast 1g, bread improver 1.0g, moisture 45g.
(1) actication of culture: with dry ferment in the syrup ratio be the consumption of 1:10 to add 35 ℃, mass concentration be 2% syrup, add salt, make yeast cream after the stirring and dissolving.
(2) dough modulation: pour flour, tea grounds, remaining white sugar and water, milk powder, fresh hen egg, bread improver into, become even, the ganoid dough of soft or hard behind the stirring 12min.
(3) fermentation: the dough that modulates placed under 30 ℃ the temperature, 85% humidity, yeast is enlarged through 4 h in dough cultivate.
(4) cut apart shaping: on record, rub with the hands a little and pile up into the 10g strip.
(5) proof: the face piece that integer is good is to proof under 85% the condition at 30 ℃, relative humidity, proofs to the bread base substrate is long-pending to reach 70% of bread maximum volume, proofs 2h.、
(6) baking: the bread embryo that proofs is put into baking oven immediately, be cooled to 176 ℃ behind 180 ℃ of lower baking 15min and toast again 40min.
(7) packing: after bread is come out of the stove immediately naturally cooling or quenching to bread central temperature be about 36 ℃, and in time pack.
Embodiment 2
High gluten wheat flour 98g, tea grounds 2g, salt 0.9g, milk powder 7g, fresh hen egg 9g, white sugar 11g, active dry yeast 1.2g, bread improver 0.9g, moisture 44g.
(1) actication of culture: with dry ferment in the syrup ratio be the consumption of 1:15 to add 30 ℃, mass concentration be 2% syrup, add salt, make yeast cream after the stirring and dissolving.
(2) dough modulation: pour flour, tea grounds, white sugar, milk powder, fresh hen egg, bread improver into, become even, the ganoid dough of soft or hard behind the stirring 15min.
(3) fermentation: the dough that modulates placed under 28 ℃ the temperature, 80% humidity, yeast is enlarged through 3 h in dough cultivate.
(4) cut apart shaping: on record, rub a little the strip of piling up into 15g with the hands, cut apart.
(5) proof: the face piece that integer is good is to proof under 80% the condition at 25 ℃, relative humidity, proofs to the bread base substrate is long-pending to reach 70% of bread maximum volume, proofs 1.5h.
(6) baking: the bread embryo that proofs is put into baking oven immediately, be cooled to 176 ℃ behind 180 ℃ of lower baking 12min and toast again 35min.
(7) packing: after bread is come out of the stove immediately naturally cooling or quenching to bread central temperature be about 36 ℃, and in time pack.
Subordinate list:
Table 3 adds the different meshes tea grounds to the impact of dietary fiber bread organoleptic quality
As shown in Table 3, the quality of blank group bread is best, after having added 3% tea grounds, the quality of bread is descended.Because contain more water insoluble dietary fiber in the tea grounds, wheat flour adopts the part tea grounds to replace, and dietary fiber has certain destruction to the network structure of gluten, therefore causes the quality of bread to descend.Add the dietary fiber of different meshes, and along with the continuous increase of tea grounds order number, the quality of bread improves and then also, may be that the broken order number of tea grounds is higher, do not have larger granular sensation on the mouthfeel, and, along with the raising of order number, the pore of bread is dense, more even, hole wall is also thinner, and the texture structure scoring is also higher, and the raising of order number, the epidermis outward appearance of bread is also better.Therefore selecting the optimum order number of tea grounds is 80 orders.
The different tea grounds additions of table 4 are on the impact of dietary fiber bread specific volume, retentiveness
As shown in Table 4, gross mass one timing when raw material, compare with the blank group, the Bread Quality of adding tea grounds slightly increases, and along with the increase of tea grounds addition, the quality of bread is also along with increase, and the weight-loss ratio of bread then reduces along with the increase of tea grounds addition, illustrates that the dietary fiber bread that has added tea grounds has than blank to organize better retentiveness.Reason is to contain more dietary fiber in the tea grounds, has higher retention ability, and the tea grounds that will have high retention ability is added in the bread, so that the raising of the retentiveness of dietary fiber bread, thereby so that also and then raising of the yield rate of bread.The volume of dietary fiber bread is then along with the first increase of tea grounds addition then reduces.When the addition of tea grounds was 1%, the volume of bread then slightly was improved.Because dietary fiber has certain swelling power, be conducive to the keeping of network structure of gluten in certain degree, more being trapped of gas that produces when being fermentation is so that the volume of bread increases.When the addition of tea grounds was 3%, 4%, 5%, the volume of bread then reduced gradually, and reason is that the too much tea grounds of interpolation causes gluten to be diluted and the interaction of dietary fiber and gluten causes the cancellated atrophy of gluten, so that the smaller volume of bread.Owing to the quality of bread along with addition increases, volume is the first increases and then decreases along with the increase of tea grounds addition then, so the specific volume of bread then reduces along with addition.
The different tea grounds additions of table 5 are on the impact of dietary fiber bread hardness
As can be seen from Table 5, the bread shelf-life of blank group is 4 days, and during by the 5th day, then hardness has surpassed 1.5kg.The bread that has added tea grounds is still edible in the time of the 5th day, illustrate add tea grounds after, can prolong shelf-life of bread.Because more water insoluble dietary fiber is arranged in the tea grounds, has reasonable retentiveness.After having added dietary fiber, can stop to a certain extent moisture to spread to the outside, promote starch to be combined with hydrophilic substance, improve the gelatinization degree of starch, thereby can slow down bread wearing out in storage.
The physical and chemical index of table 6 dietary fiber bread
As shown in Table 6, along with the gradually rising of tea grounds addition, the moisture of dietary fiber bread, acidity, these several physical and chemical indexs of specific volume all present the trend of reduction.
Claims (9)
1. a dietary fiber bread that utilizes discarded tea grounds preparation is characterized in that: prepare dietary fiber bread take tea grounds as additive.
2. the dietary fiber bread of tea grounds preparation is discarded in utilization according to claim 1, and it is characterized in that: described tea grounds accounts for the 1.0-6.0w% of high gluten wheat flour and tea grounds gross weight.
3. the dietary fiber bread of tea grounds preparation is discarded in utilization according to claim 2, and it is characterized in that: described tea grounds accounts for the 1-2w% of high gluten wheat flour and tea grounds gross weight.
4. the dietary fiber bread of tea grounds preparation is discarded in utilization according to claim 1, it is characterized in that: the raw material of described dietary fiber bread forms and comprises by weight: be 100 parts by high gluten wheat flour and tea grounds total amount, and salt 0.8-1.2 part, milk powder 4-8 part, egg 8-12 part, white sugar 8-12 part, active dry yeast 0.8-1.2 part, bread improver 0.8-1.2 part, water 43-45 part.
5. the dietary fiber bread of tea grounds preparation is discarded in utilization according to claim 1, and it is characterized in that: the fermentation process of described dietary fiber bread is sponge dough method.
6. according to claim 1, the dietary fiber bread of the discarded tea grounds preparation of 2,3 or 4 described utilizations, it is characterized in that: tea grounds is crushed to the 10-90 order with it before interpolation.
7. according to claim 1, the dietary fiber bread of the discarded tea grounds preparation of 2,3 or 4 described utilizations, it is characterized in that: tea grounds is crushed to the 20-80 order with it before interpolation.
8. according to claim 1, the dietary fiber bread of the discarded tea grounds preparation of 2,3 or 4 described utilizations, it is characterized in that: tea grounds is crushed to 80 orders with it before interpolation.
9. the dietary fiber bread of tea grounds preparation is discarded in utilization according to claim 4, it is characterized in that: described active dry yeast activates first before using, activation method is: being prepared into temperature with white sugar is that 28-35 ℃, mass concentration are 2% syrup, be that the addition of 1:10-15 adds active dry yeast by active dry yeast and syrup weight ratio, add again salt, form suspension after the stirring and dissolving, will keep activation temperature in whole activation process is 28-35 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210372550 CN102907466B (en) | 2012-09-29 | 2012-09-29 | Dietary fiber bread prepared from waste tea leaves |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210372550 CN102907466B (en) | 2012-09-29 | 2012-09-29 | Dietary fiber bread prepared from waste tea leaves |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102907466A true CN102907466A (en) | 2013-02-06 |
| CN102907466B CN102907466B (en) | 2013-09-25 |
Family
ID=47606230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201210372550 Active CN102907466B (en) | 2012-09-29 | 2012-09-29 | Dietary fiber bread prepared from waste tea leaves |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102907466B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115336616A (en) * | 2022-07-12 | 2022-11-15 | 广东省农业科学院蚕业与农产品加工研究所 | Application of insoluble dietary fiber in preparation of baked food |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038016A (en) * | 2010-09-10 | 2011-05-04 | 安徽燕之坊食品有限公司 | Super-soft bread and processing method thereof |
-
2012
- 2012-09-29 CN CN 201210372550 patent/CN102907466B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038016A (en) * | 2010-09-10 | 2011-05-04 | 安徽燕之坊食品有限公司 | Super-soft bread and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 袁海波: "《茶叶膳食纤维的研究与应用》", 《浙江农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115336616A (en) * | 2022-07-12 | 2022-11-15 | 广东省农业科学院蚕业与农产品加工研究所 | Application of insoluble dietary fiber in preparation of baked food |
| CN115336616B (en) * | 2022-07-12 | 2023-05-30 | 广东省农业科学院蚕业与农产品加工研究所 | Application of insoluble dietary fiber in preparation of baked food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102907466B (en) | 2013-09-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102487971B (en) | Super soft bread and processing method thereof | |
| CN101375692A (en) | Bread and method for producing the same | |
| CN106720061A (en) | Fragrant garlic method rod bread-making methods | |
| CN105341097A (en) | Bitter buckwheat bread and preparation method thereof | |
| CN105341091A (en) | Skin-moistening bread by utilizing grapefruit and chayote and preparation method thereof | |
| CN103430993A (en) | Matcha bread and preparation method thereof | |
| CN104186617A (en) | Germinated brown rice sun cake and making method thereof | |
| CN103431017A (en) | Auricularia polytricha nutritional biscuits and preparation method thereof | |
| CN103975998B (en) | A kind of low sugar triticale-purple sweet potato crisp biscuit and preparation method thereof | |
| US20190166852A1 (en) | Method of making acorn bread | |
| CN104431751A (en) | High-resistance starch steamed bread and preparation method thereof | |
| KR102015554B1 (en) | Manufacturing method for natural fermented seeds and manufacturing method for dry rice bread using the same | |
| CN102119706B (en) | Nutrient bread prepared from superfine powder of burdock and preparation method of same | |
| CN103229804A (en) | Health-care biscuit containing sweet almond and preparation method thereof | |
| CN105660805A (en) | Key preparation method for crisp biscuits containing genmaicha tea | |
| CN102907466B (en) | Dietary fiber bread prepared from waste tea leaves | |
| CN102792987B (en) | Chili leaf bread | |
| CN101103736A (en) | Process for making sea-tangle biscuit | |
| CN102960388A (en) | Healthcare sugar-free sweet bread | |
| CN106804670B (en) | Shaddock peel dessert stuffing and flaky pastry thereof | |
| KR20200095844A (en) | Composition for Mooncake and Manufacturing Method the Same | |
| CN109588448A (en) | A kind of Rosa roxburghii Tratt biscuit and preparation method thereof | |
| CN101869262A (en) | Cooked wheaten food made by utilizing medical edible fungal hypha material and method thereof | |
| CN107865026A (en) | A kind of navel orange cake and preparation method thereof | |
| CN103710275A (en) | Local flavor yeast and composition thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20181101 Address after: 352106 No. 15, Shu Gang Road, Zhangwan Town, Jiaocheng District, Ningde, Fujian. Patentee after: FUJIAN XIANYANGYANG BIOTECHNOLOGY CO., LTD. Address before: 352100 agricultural science and Technology Park, Zhouning County, Ningde, Fujian Patentee before: Fujian Seian Food & Technology Co., Ltd. |
|
| TR01 | Transfer of patent right |