CN104206479A - Rice bran insoluble fiber bread and preparation method thereof - Google Patents

Abstract

The invention relates to a preparation method of bread, which belongs to the field of a processing method of food and particularly flour products. The rice bran insoluble fiber bread is mainly produced by the following raw materials in parts by weight: 94 to 100 parts of flour, 1 to 3 parts of rice bran insoluble fibers, 1.5 parts of yeast, 5 parts of white granulated sugar, 1.5 parts of salt and 6 parts of vegetable oil. The rice bran insoluble fiber bread contains rice bran insoluble fibers of a given amount and can be used for supplementing and enhancing the dietary fibers. The prepared bread is basically equivalent to the ordinary bread on the aspects of size, specific volume, quality and taste.

Description

Rice bran insoluble fibre bread and preparation method thereof

Technical field

The present invention relates to a kind of bread its preparation method, belong to food especially flour product processing method field.

Background technology

In recent decades, along with the progress of food industry technology, the change of eating habit, world's most countries comprises every day that China deposits dietary fiber in interior resident's diet to be taken the photograph people's amount and all occurs not foot phenomenon, therefore need dietary fiber to rejoin with complementary diets fiber in food, the disease of Prevention and controls and dietary fiber deficiency.The bakery product especially the most applicable this strengthening of bread, and rice bran is as the also very low grain processing co-product of a kind of output large fiber content high level of comprehensive utilization, is the dietary fiber sources that China needs priority research and exploitation.The preparation form of rice bran dietary fiber can have rice bran insoluble diedairy fiber powder, rice bran stably, tikitiki hemicellulose B, five kinds of forms such as tikitiki hemicellulose A and rice bran cellulose, although rice bran stably preparation technology is simple, but complicated component, contained dietary fiber amount is relatively low, and anti-nutrition component phytate is not wherein removed, when tikitiki hemicellulose A extracts, often mix purity mutually with rice bran protein to be difficult to improve, and it is little that it partly ties up the same amount in rice bran of plain B with rice bran, also water insoluble, and simple rice bran cellulose ox thing activity is very low, thus only have rice bran insoluble diedairy fiber powder development and application values larger in fact above.

Summary of the invention

The present invention aims to provide a kind of rice bran insoluble fibre bread supplementing and strengthen that can be used as dietary fiber and preparation method thereof.

Rice bran insoluble fibre bread of the present invention, be mainly made up of the raw material of following weight portion:

Flour: 94-100 part, rice bran insoluble fibre: 1-3 part, yeast: 1.5 parts, white granulated sugar: 5 parts, salt 1.5 parts, vegetable oil 6 parts.

Be preferably:

Flour: 100 parts, rice bran insoluble fibre: 2 parts, yeast: 1.5 parts, white granulated sugar: 5 parts, salt 1.5 parts, vegetable oil 6 parts.

The preparation method of rice bran insoluble fibre bread of the present invention, this preparation method comprises the following steps:

Take above-mentioned raw materials in proportion, by flour, rice bran insoluble fibre, white granulated sugar, salt, yeast mixing, then the water adding flour weight 65% carries out dough preparing, and face stir start after add vegetable oil, fast after mixing speed is first slow, Mixing time is 20min; Then carry out dough fermentation, fermentation temperature is 28 DEG C, relative humidity 75%, fermentation time 120min; Stripping and slicing again, proofs, and proofing temperature controls at 37 DEG C, relative humidity 85-90%, proofing period 90min; Last under the furnace temperature of 200 DEG C, carry out the baking of 20min, cool lOmin after coming out of the stove and namely obtain rice bran insoluble fibre bread.

Through repeatedly testing, for rice bran insoluble fibre, with the increase of adding proportion, the volume of bread and specific volume are all in comparatively significantly reducing trend, and organoleptic attribute is taste bad especially, and baking quality is deterioration gradually.After its reason is mainly to add dietary fiber, in mixing dough, gluten content reduces, cause dough in fermentation, proof and hold in bake process the reduction of gas ability, concerning the bread adding insoluble fibre, the impact of addition in 3% scope is very little, that is, for within the scope of this addition, do not carry out further quality-improving, the bread baked out is substantially suitable with quality in mouthfeel with common bread.

Rice bran insoluble fibre bread of the present invention contains a certain amount of rice bran insoluble fibre, and can be used as supplementing and strengthening of dietary fiber, the bread of described preparation and common bread are substantially suitable in volume, specific volume, quality and mouthfeel.

Detailed description of the invention

Embodiment one:

Accurately take flour 1000g, rice bran insoluble fibre 20g, yeast 15g, white granulated sugar 50g, salt 15g, vegetable oil 60g.By flour, rice bran insoluble fibre, white granulated sugar, salt, yeast mixing, then add 650mL water and carry out dough preparing, and face stir start after add vegetable oil, fast after mixing speed is first slow, Mixing time is 20min; Then carry out dough fermentation, fermentation temperature is 28 DEG C, relative humidity 75%, fermentation time 120min; Stripping and slicing again, proofs, and proofing temperature controls at 37 DEG C, relative humidity 85-90%, proofing period 90min; Last under the furnace temperature of 200 DEG C, carry out the baking of 20min, cool lOmin after coming out of the stove and namely obtain rice bran insoluble fibre bread.

Through comparing, the bread prepared by the present invention and common bread are substantially suitable in volume, specific volume, quality and mouthfeel, but this bread contains the rice bran insoluble fibre of 2%, can be used as supplementing and strengthening of dietary fiber.

Claims (3)

1. rice bran insoluble fibre bread, be mainly made up of the raw material of following weight portion:

Flour: 94-100 part, rice bran insoluble fibre: 1-3 part, yeast: 1.5 parts, white granulated sugar: 5 parts, salt 1.5 parts, vegetable oil 6 parts.

2. rice bran insoluble fibre bread as claimed in claim 1, is characterized in that the consumption of described raw material is:

Flour: 100 parts, rice bran insoluble fibre: 2 parts, yeast: 1.5 parts, white granulated sugar: 5 parts, salt 1.5 parts, vegetable oil 6 parts.

3. the preparation method of rice bran insoluble fibre bread as claimed in claim 1 or 2, is characterized in that comprising the following steps:

Take above-mentioned raw materials in proportion, by flour, rice bran insoluble fibre, white granulated sugar, salt, yeast mixing, then the water adding flour weight 65% carries out dough preparing, and face stir start after add vegetable oil, fast after mixing speed is first slow, Mixing time is 20min; Then carry out dough fermentation, fermentation temperature is 28 DEG C, relative humidity 75%, fermentation time 120min; Stripping and slicing again, proofs, and proofing temperature controls at 37 DEG C, relative humidity 85-90%, proofing period 90min; Last under the furnace temperature of 200 DEG C, carry out the baking of 20min, cool lOmin after coming out of the stove and namely obtain rice bran insoluble fibre bread.