CN104757054A - High-dietary-fiber cereal bread and making method thereof - Google Patents
High-dietary-fiber cereal bread and making method thereof Download PDFInfo
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- CN104757054A CN104757054A CN201510173359.3A CN201510173359A CN104757054A CN 104757054 A CN104757054 A CN 104757054A CN 201510173359 A CN201510173359 A CN 201510173359A CN 104757054 A CN104757054 A CN 104757054A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a piece of high-dietary-fiber cereal bread and a making method of the high-dietary-fiber cereal bread. The high-dietary-fiber cereal bread, by weight, comprises 105-110 parts of high gluten flour, 6-8 parts of sweet potato peel powder, 3-5 parts of soybean peel powder, 2-4 parts of mung bean powder, 25-30 parts of white granulated sugar, 2-3 parts of fructo-oligosaccharide, 0.5-0.8 part of bread improver, 5-8 parts of milk powder, 1.2-1.8 parts of yeast, 12-13.5 parts of eggs, 50-60 parts of water, 1.2-1.4 parts of salt and 12-15 parts of butter. The high-dietary-fiber cereal bread is made through fermentation and baking. The high-dietary-fiber cereal bread has the advantages that the tissue is soft, fine and smooth, the skin is golden and soft, the flour fragrance is thick, the salty degree and the sweet degree are appropriate, and the nutrition and good health care function of improving the gastrointestinal tract of a human body is achieved.
Description
Technical field
The present invention relates to a kind of high dietary-fiber coarse cereals bread and preparation method thereof, belong to food technology field.
Background technology
Along with the raising of living standards of the people and the enhancing of nutrient health consciousness, people recognize the importance of coarse cereals in diet structure gradually.Coarse cereals, except being of high nutritive value, also containing special functional component, as dietary fiber, vitamin, mineral matter, anthocyanidin, flavonoids, phytosterol etc., have multiple nutrients and health care.The coarse cereals such as mung bean, soya bean and Ipomoea batatas can produce a large amount of skins in process, and the application of current coarse cereals skin is mainly as feed, and added value is not high.Containing abundant dietary fiber in coarse cereals skin, there is the function well improving human gastrointestinal tract.Green gram spermoderm, Testa Glycines and sweet potato skin are pulverized by micronizer by this invention, add functional FOS, produce a kind of tissue fine and smooth soft, sweet salty moderate, Novel coarse grain bread strong and brisk in taste together with other auxiliary materials.Compared with traditional bread, the nutritional labeling of coarse cereals bread more tends to comprehensive and reasonable, containing more abundant dietary fiber, vitamin and mineral matter etc., achieves the comprehensive utilization of agricultural byproducts, increase value-added content of product, the exploitation for food grains other than rice and wheat provides a kind of new approach.
Summary of the invention
The object of the present invention is to provide and a kind of there is novel high dietary-fiber coarse cereals bread improving gastrointestinal function and preparation method thereof.
The primary raw material of coarse cereals bread of the present invention is green gram spermoderm powder, Testa Glycines powder, sweet potato skin powder and weak strength flour, and adds a certain amount of functional FOS.
A preparation method for high dietary-fiber coarse cereals bread, comprises the following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines and sweet potato waste micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
High-strength flour, yeast, sweet potato skin, Testa Glycines, green gram spermoderm, modifying agent, milk powder, white sugar, FOS, water, salt and egg are mixed by a certain percentage, stirs;
3) pretreatment
Dough and auxiliary material are put into agitator, low rate mixing 10min, then add a certain amount of butter, continue to stir 8min and become dough;
4) one time fermentation
Dough shaping, 28 DEG C of temperature and 75% humidity are once fermented 70min;
5) secondary fermentation
The dough fermented is carried out secondary fermentation 40min at 36 DEG C of temperature and 85% humidity, to volumetric expansion to two times;
6) toast
Shifted out by dough, brush egg liquid and ornament, put into preheated baking box, to get angry 165 DEG C, lower fiery 120 DEG C of baking 20min, are coarse cereals bread;
7) cooling packing
Coarse cereals bread fully cools, packaging after finished product.
The invention has the advantages that: utilize superfine communication technique green gram spermoderm, Testa Glycines and sweet potato waste to be pulverized, make the coarse cereals bread delicate mouthfeel of preparation, absorption easy to digest; Add functional FOS in high dietary-fiber coarse cereals bread, make it improve human gastrointestinal tract function more remarkable; Realize the comprehensive utilization of agricultural byproducts, improve value-added content of product.
Detailed description of the invention:
Embodiment 1: the preparation method of a kind of high dietary-fiber coarse cereals of the present invention bread, prepare according to following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines and sweet potato skin micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
105g high-strength flour, 1.2g yeast, 6g sweet potato skin powder, 3g Testa Glycines powder, 2g green gram spermoderm powder, 0.5g bread improver, 5g milk powder, 25g white granulated sugar, 2g FOS, 50g water, 1.2g salt and 12g egg are mixed by a certain percentage, stirs;
3) pretreatment
Dough and auxiliary material are put into agitator, low rate mixing 10min, then add 12g butter, continue to stir 8min and become dough;
4) one time fermentation
Dough shaping, 28 DEG C of temperature and 75% humidity are once fermented 70min;
5) secondary fermentation
The dough fermented is carried out secondary fermentation 40min at 36 DEG C of temperature and 85% humidity, to volumetric expansion to two times;
6) toast
Shifted out by dough, brush egg liquid and ornament, put into preheated baking box, to get angry 165 DEG C, lower fiery 120 DEG C of baking 20min, are coarse cereals bread;
7) cooling packing
Coarse cereals bread fully cools, packaging after finished product.
Embodiment 2: the preparation method of a kind of coarse cereals bread of the present invention, prepare according to following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines and sweet potato waste micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
110g high-strength flour, 1.6g yeast, 8g sweet potato skin powder, 4g Testa Glycines powder, 4g green gram spermoderm powder, 0.7g bread improver, 8g milk powder, 30g white granulated sugar, 3g FOS, 60g water, 1.4g salt and 13g egg are mixed by a certain percentage, stirs;
3) pretreatment
Dough and auxiliary material are put into agitator, low rate mixing 10min, then add 15g butter, continue to stir 8min and become dough;
4) one time fermentation
Dough shaping, 28 DEG C of temperature and 75% humidity are once fermented 70min;
5) secondary fermentation
The dough fermented is carried out secondary fermentation 40min at 36 DEG C of temperature and 85% humidity, to volumetric expansion to two times;
6) toast
Shifted out by dough, brush egg liquid and ornament, put into preheated baking box, to get angry 165 DEG C, lower fiery 120 DEG C of baking 20min, are coarse cereals bread;
7) cooling packing
Coarse cereals bread fully cools, packaging after finished product.
Claims (2)
1. a high dietary-fiber coarse cereals bread, is characterized in that, formula meter, be made up of following raw material: high-strength flour 105 ~ 110 parts, 6 ~ 8 parts, sweet potato skin powder, 3 ~ 5 parts, Testa Glycines powder, 2 ~ 4 parts, green gram spermoderm powder, white granulated sugar 25 ~ 30 parts, FOS 2 ~ 3 parts, bread improver 0.5 ~ 0.8 part, milk powder 5 ~ 8 parts, 1.2 ~ 1.8 parts, yeast, 12 ~ 13.5 parts, egg, 50 ~ 60 parts, water, salt 1.2 ~ 1.4 parts, 12 ~ 15 parts, butter.
2. the preparation method of a kind of coarse cereals bread according to claim 1, comprises the following steps:
1) ultramicro grinding
The green gram spermoderm cleaned up, Testa Glycines and sweet potato waste micronizer are pulverized, collects the sample after pulverizing, for subsequent use;
2) prepare burden
High-strength flour, yeast, sweet potato skin powder, Testa Glycines powder, green gram spermoderm powder, modifying agent, milk powder, white sugar, FOS, water, salt and egg are mixed by a certain percentage, stirs;
3) pretreatment
Dough and auxiliary material are put into agitator, low rate mixing 10min, then add a certain amount of butter, continue to stir 8min and become dough;
4) one time fermentation
Dough shaping, 28 DEG C of temperature and 75% humidity are once fermented 70min;
5) secondary fermentation
The dough fermented is carried out secondary fermentation 40min at 36 DEG C of temperature and 85% humidity, to volumetric expansion to two times;
6) toast
Shifted out by dough, brush egg liquid and ornament, put into preheated baking box, to get angry 165 DEG C, lower fiery 120 DEG C of baking 20min, are coarse cereals bread;
7) cooling packing
Coarse cereals bread fully cools, packaging after finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510173359.3A CN104757054A (en) | 2015-04-13 | 2015-04-13 | High-dietary-fiber cereal bread and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510173359.3A CN104757054A (en) | 2015-04-13 | 2015-04-13 | High-dietary-fiber cereal bread and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104757054A true CN104757054A (en) | 2015-07-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510173359.3A Pending CN104757054A (en) | 2015-04-13 | 2015-04-13 | High-dietary-fiber cereal bread and making method thereof |
Country Status (1)
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| CN (1) | CN104757054A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875727A (en) * | 2016-06-28 | 2016-08-24 | 宾业崴 | Rose face-caring bread and making method thereof |
| CN105941541A (en) * | 2016-07-20 | 2016-09-21 | 遵义医学院 | High-dietary fiber bread and preparation method thereof |
| CN108633965A (en) * | 2018-04-09 | 2018-10-12 | 闽南师范大学 | A kind of pachyrhizus low sugar bread and preparation method thereof |
| CN108633954A (en) * | 2018-04-08 | 2018-10-12 | 许昌学院 | A kind of zebra beans Ultramicro-powder bread and preparation method thereof |
| CN112970804A (en) * | 2021-03-29 | 2021-06-18 | 陕西农产品加工技术研究院 | Wolfberry bread based on diglyceride oleogel and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089797A (en) * | 1993-01-08 | 1994-07-27 | 首都医学院附属北京儿童医院 | Utilize Testa Glycines, soybean residue to make health food |
| CN1736212A (en) * | 2005-08-24 | 2006-02-22 | 吴微 | Bread and preparation process thereof |
| CN103548959A (en) * | 2013-10-28 | 2014-02-05 | 江南大学 | Low-sugar highly nutrient gluten-free bread production method |
| CN103798317A (en) * | 2012-11-06 | 2014-05-21 | 泉州市博大纳米科技有限公司 | Crispy-skin bread rich in dietary fiber |
-
2015
- 2015-04-13 CN CN201510173359.3A patent/CN104757054A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089797A (en) * | 1993-01-08 | 1994-07-27 | 首都医学院附属北京儿童医院 | Utilize Testa Glycines, soybean residue to make health food |
| CN1736212A (en) * | 2005-08-24 | 2006-02-22 | 吴微 | Bread and preparation process thereof |
| CN103798317A (en) * | 2012-11-06 | 2014-05-21 | 泉州市博大纳米科技有限公司 | Crispy-skin bread rich in dietary fiber |
| CN103548959A (en) * | 2013-10-28 | 2014-02-05 | 江南大学 | Low-sugar highly nutrient gluten-free bread production method |
Non-Patent Citations (4)
| Title |
|---|
| 《中国农学通报》 * |
| 于学华等: "《大豆膳食纤维和低聚果糖临床降糖效果研究》", 《河南预防医学杂志》 * |
| 綦雯雯等: "《豆皮粉营养风味改良剂的制备及其应用》", 《中国农学通报》 * |
| 钱建亚等: "《粉丝制作新方法》", 31 August 2000, 江苏科学技术出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875727A (en) * | 2016-06-28 | 2016-08-24 | 宾业崴 | Rose face-caring bread and making method thereof |
| CN105941541A (en) * | 2016-07-20 | 2016-09-21 | 遵义医学院 | High-dietary fiber bread and preparation method thereof |
| CN108633954A (en) * | 2018-04-08 | 2018-10-12 | 许昌学院 | A kind of zebra beans Ultramicro-powder bread and preparation method thereof |
| CN108633965A (en) * | 2018-04-09 | 2018-10-12 | 闽南师范大学 | A kind of pachyrhizus low sugar bread and preparation method thereof |
| CN112970804A (en) * | 2021-03-29 | 2021-06-18 | 陕西农产品加工技术研究院 | Wolfberry bread based on diglyceride oleogel and preparation method thereof |
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Application publication date: 20150708 |