CN105994536A - High-dietary-fiber-content nutritional bread and production method thereof - Google Patents
High-dietary-fiber-content nutritional bread and production method thereof Download PDFInfo
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- CN105994536A CN105994536A CN201610624218.3A CN201610624218A CN105994536A CN 105994536 A CN105994536 A CN 105994536A CN 201610624218 A CN201610624218 A CN 201610624218A CN 105994536 A CN105994536 A CN 105994536A
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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
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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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
- 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
- A21D2/34—Animal material
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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
- 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
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Abstract
The invention provides high-dietary-fiber-content nutritional bread and a production method thereof. The bread is produced from the following raw materials in parts by weight: 300 to 400 parts of germinated barley flour, 550 to 650 parts of high gluten wheat flour, 70 to 80 parts of vital gluten, 8 to 12 parts of yeast, 600 to 700 parts of purified water, 280 to 330 parts of germinated barley oatmeal, 80 to 150 parts of eggs, 100 to 150 parts of sugar, 90 to 120 parts of butter, 5 to 15 parts of edible salt, 35 to 45 parts of raisins and 6 to 10 parts of malt extracts. The bread is produced by raw and auxiliary material pretreatment, dough mixing, cutting, fermentation and baking. The nutritional value and the health function of the bread are obviously increased, and the nutritional bread keeps good taste, flavor and texture and is anti-aging.
Description
Technical field
The present invention relates to field of food, especially a kind of high dietary-fiber enriched bread and preparation method thereof.
Background technology
Barley nutritional composition enriches, and has high protein, high microsteping, homovitamin, low fat, low sugar
Etc. feature, overall performane meets wanting of " three-hypers two being low " that novel functional food proposed by modern nutriology
Ask.Semen avenae nudae germination is the process of Semen avenae nudae seed generation physiological acoustic signals, at protease enzyme in germination process
Under the effect of system, Formation of Endosperm Cell Walls is decomposed, and the material that endosperm stores starts degraded and carries for plumular axis growth
For nutrition.Its kernel structure of Semen avenae nudae after germination loosens, multiple enzyme such as α-amylase, cellulase, egg
The vigor of white enzyme, phytase, 1,4 beta-glucanase etc. significantly improves, the value volume and range of product of enzyme drastically change and
Substantial increase, promotes the subfraction changes of contents in Semen avenae nudae wheat grain, and this change makes the nutriture value of Semen avenae nudae
Value improves, and nutrient substance is more beneficial for absorption of human body, and degrades and eliminate in corn (Semen avenae nudae) and may deposit
Poisonous and harmful substance or anti-nutrient substance, increase useful the material such as γ-aminobutyric acid, fertility of human body
The content of phenol, beta glucan etc.；The produced secondary metabolites of this germination process change adds Semen avenae nudae
Nutritive value, health care and local flavor, have laid a good foundation to the deep processing of Semen avenae nudae.
Along with developing rapidly that whole world instant food and nutritional health food produce, opening of germination highland barley food
Send out and utilize the extensive concern by domestic and international food expert, becoming the focus of a kind of novel foodstuff exploitation.
In numerous instant food, bread is the pine that the techniques such as agitated dough, fermentation, shaping, baking are made
The food of soft porous, it is with multiple tastes, the feature more and more welcomed by the people such as easy to carry.Blue or green
Highland barley seed organizational structure slightly pine, gluten content is low, amylopectin content is higher in starch, solution sticks
Degree is big, and these features cause the machine-shaping ability of Semen avenae nudae and mouthfeel poor so that Semen avenae nudae can not be as Semen Tritici aestivi
Becoming the popular foods such as bread according to normal recipe with program development like that, this gives opening of Semen avenae nudae instant food
Send out and utilization brings obstacle.
Existing patent CN201310270396.7 discloses the compatibility of a kind of barley nutritional bread, wherein except green grass or young crops
Highland barley powder, wheat flour, soybean protein powder, outside gluten meal, also added glutamy transaminase, xylitol etc.
Numerous food additive, the functional nutrient composition in bread is increased by outer interpolation, and not
Rely on the transformation of Semen avenae nudae raw material itself；In addition its processing technology is simple, the poor water retention property of product, shadow
Ring the mouthfeel of bread and accelerate the aging of product.
Summary of the invention
The technical problem to be solved is to provide a kind of high dietary-fiber enriched bread.
Another technical problem to be solved by this invention is to provide the system of above-mentioned high dietary-fiber enriched bread
Preparation Method.
For solving above-mentioned technical problem, the technical scheme is that
A kind of high dietary-fiber enriched bread, by germination Semen avenae nudae flour, high gluten wheat flour, gluten meal, ferment
Mother, pure water, germination highland barley cereals, egg, sugar, butter, Sal, dried Fructus Vitis viniferae and malt extract composition,
Germination Semen avenae nudae flour 300-400 part, high gluten wheat flour 550-650 part, gluten meal based on its parts by weight
70-80 part, yeast 8-12 part, pure water 600-700 part, germination highland barley cereals 280-330 part, chicken
Egg 80-150 part, sugar 100-150 part, butter 90-120 part, Sal 5-15 part, dried Fructus Vitis viniferae 35-45
Part, malt extract 6-10 part.
Preferably, above-mentioned high dietary-fiber enriched bread, germination Semen avenae nudae flour 400 based on its parts by weight
Part, high gluten wheat flour 600 parts, gluten meal 80 parts, 10 parts of yeast, pure water 650 parts, germination green grass or young crops
Highland barley sheet 300 parts, 100 parts of egg, sugar 120 parts, 100 parts of butter, Sal 10 parts, dried Fructus Vitis viniferae 40
Part, malt extract 8 parts.
The preparation method of above-mentioned high dietary-fiber enriched bread, specifically comprises the following steps that
(1) preprocessing raw material and auxiliary material:
1. prepare unartificial yeast kind water: after container is first sterilized, put into 28 ± 1 DEG C of pure water and sugar, malt extract
After mixing thoroughly, after adding dried Fructus Vitis viniferae, cover holing after preservative film, put into room temperature (30 ± 1 DEG C), stand 4
To 5 days, every morning and afternoon respectively shook once, made dried Fructus Vitis viniferae aerogenesis uniform, leached dried Fructus Vitis viniferae after 5 days,
Obtain unartificial yeast kind water.
2. the old face of unartificial yeast kind is prepared: by unartificial yeast kind water, high gluten wheat flour, 28 ± 1 DEG C of pure water
Stir after fermentation 12 hours, and temperature conditions is 30 ± 1 DEG C, and attenuation degree old face size is about fermentation
After front 3 times are big, standby；
3. soup kind is prepared: decocting in water to temperature 95-100 DEG C stirs together with high gluten wheat flour, after dough made with boiling water is agglomerating,
Dough temperature is naturally cooled to 10-15 DEG C by 60-65 DEG C, standby；
(2) dough preparing: by soup kind, the old face of unartificial yeast kind, germination Semen avenae nudae flour, high gluten wheat flour,
Gluten meal, sugar (such as, white sugar), water, egg, yeast add stirring, first 2min, quickly the most at a slow speed
3min stirs, and adds butter, at a slow speed 2min, adds Sal, more quickly stirs 1.5min；
(3) segmentation: first relax after dough preparing 20min, germination Semen avenae nudae wheat is rubbed on segmentation dough, surface
Sheet carries out shaping；
(4) proof: under the conditions of temperature 28 DEG C, humidity 75%, in proofing box, once proof (about 40
Min) to 2 times of original volume；Shaping again after once proofing, under the conditions of temperature 35 DEG C, humidity 75%,
Secondary proofs (about 40min) to 2 times of original volume；
(5) baking: the face fire first arranging baking oven is 200 DEG C, and the fire in a stove before fuel is added is 180 DEG C；Baking tray is put into baking
First toasting 6min in case, taken out by baking tray, the face fire arranging baking oven is 180 DEG C, and the fire in a stove before fuel is added is 200 DEG C,
And baking tray is turned around, prevent the irregular adverse effect that bread is caused of oven temperature, continue baking 6min,
Can come out of the stove when bread surface is dark brown yellow.
The invention has the beneficial effects as follows:
Above-mentioned high dietary-fiber enriched bread, with high gluten wheat flour, germination Semen avenae nudae powder as base stock, adds
Gluten meal, germination highland barley cereals etc., by special formulation and the technique of barley nutritional bread, through germinateing
The Semen avenae nudae processed makes germination Semen avenae nudae powder and germination highland barley cereals adds in bread, mutual synergism,
The barley nutritional bread produced is made to significantly improve nutritive value and the health care of product, meanwhile, institute
Obtain enriched bread and maintain good mouthfeel, local flavor and structural state, delaying aging；Its preparation method letter
The most special, there is wide market prospect.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is further described.
Embodiment 1
A kind of high dietary-fiber enriched bread, by germination Semen avenae nudae flour, high gluten wheat flour, gluten meal, ferment
Mother, pure water, germination highland barley cereals, egg, white sugar, butter, Sal, dried Fructus Vitis viniferae and malt extract
Composition, wherein, germination Semen avenae nudae flour 400kg, high gluten wheat flour 600kg, gluten meal 80kg, yeast
10kg, pure water 650kg, germination highland barley cereals 300kg, egg 100kg, white sugar 120kg, Huang
Oil 100kg, Sal 10kg, dried Fructus Vitis viniferae 40kg, malt extract 8kg.
The preparation method of above-mentioned high dietary-fiber enriched bread, specifically comprises the following steps that
(1) preprocessing raw material and auxiliary material:
1. prepare unartificial yeast kind water: after container is first sterilized, put into 28 ± 1 DEG C of pure water and sugar, malt extract
After mixing thoroughly, after adding dried Fructus Vitis viniferae, cover holing after preservative film, put into room temperature (30 ± 1 DEG C), stand 4
To 5 days, every morning and afternoon respectively shook once, made dried Fructus Vitis viniferae aerogenesis uniform, leached dried Fructus Vitis viniferae after 5 days,
Obtain unartificial yeast kind water.
2. the old face of unartificial yeast kind is prepared: by unartificial yeast kind water, high gluten wheat flour, 28 ± 1 DEG C of pure water
Stir after fermentation 12 hours, and temperature conditions is 30 ± 1 DEG C, and attenuation degree old face size is about fermentation
After front 3 times are big, standby；
3. soup kind is prepared: decocting in water stirs together with high gluten wheat flour to temperature 97 DEG C, after dough made with boiling water is agglomerating, face
Group's temperature is naturally cooled to 12 ± 1 DEG C by 60-65 DEG C, standby；
(2) dough preparing: by soup kind, the old face of unartificial yeast kind, germination Semen avenae nudae flour, high gluten wheat flour,
Gluten meal, white sugar, water, egg, yeast add stirring, and 2min, quick 3min stirring is all the most at a slow speed
Even, add butter, at a slow speed 2min, add Sal, more quickly stir 1.5min；
(3) segmentation: first relax after dough preparing 20min, germination Semen avenae nudae wheat is rubbed on segmentation dough, surface
Sheet carries out shaping；
(4) proof: under the conditions of temperature 28 DEG C, humidity 75%, in proofing box, once proof (about 40
Min) to 2 times of original volume；Shaping again after once proofing, under the conditions of temperature 35 DEG C, humidity 75%,
Secondary proofs (about 40min) to 2 times of original volume；
(5) baking: the face fire first arranging baking oven is 200 DEG C, and the fire in a stove before fuel is added is 180 DEG C；Baking tray is put into baking
First toasting 6min in case, taken out by baking tray, the face fire arranging baking oven is 180 DEG C, and the fire in a stove before fuel is added is 200 DEG C,
And baking tray is turned around, prevent the irregular adverse effect that bread is caused of oven temperature, continue baking 6min,
Can come out of the stove when bread surface is dark brown yellow.
Embodiment 2
A kind of high dietary-fiber enriched bread, by germination Semen avenae nudae flour, high gluten wheat flour, gluten meal, ferment
Mother, pure water, germination highland barley cereals, egg, sugar, butter, Sal, dried Fructus Vitis viniferae and malt extract composition,
Wherein, germination Semen avenae nudae flour 400kg, high gluten wheat flour 550kg, gluten meal 80kg, yeast 8kg, pure
Water purification 700kg, germination highland barley cereals 280kg, egg 150kg, sugar 150kg, butter 90kg, Sal
15kg, dried Fructus Vitis viniferae 45kg, malt extract 6kg.
The preparation method of above-mentioned high dietary-fiber enriched bread, specifically comprises the following steps that
(1) preprocessing raw material and auxiliary material:
1. prepare unartificial yeast kind water: after container is first sterilized, put into 28 ± 1 DEG C of pure water and sugar, malt extract
After mixing thoroughly, after adding dried Fructus Vitis viniferae, cover holing after preservative film, put into room temperature (30 ± 1 DEG C), stand 4
To 5 days, every morning and afternoon respectively shook once, made dried Fructus Vitis viniferae aerogenesis uniform, leached dried Fructus Vitis viniferae after 5 days,
Obtain unartificial yeast kind water.
2. the old face of unartificial yeast kind is prepared: by unartificial yeast kind water, high gluten wheat flour, 28 ± 1 DEG C of pure water
Stir after fermentation 12 hours, and temperature conditions is 30 ± 1 DEG C, and attenuation degree old face size is about fermentation
After front 3 times are big, standby；
3. soup kind is prepared: decocting in water stirs together with high gluten wheat flour to temperature 100 DEG C, after dough made with boiling water is agglomerating, face
Group's temperature is naturally cooled to 15 DEG C by 60-65 DEG C, standby；
(2) dough preparing: by soup kind, the old face of unartificial yeast kind, germination Semen avenae nudae flour, high gluten wheat flour,
Gluten meal, sugar, water, egg, yeast add stirring, and 2min, quick 3min stir the most at a slow speed,
Add butter, at a slow speed 2min, add Sal, more quickly stir 1.5min；
(3) segmentation: first relax after dough preparing 20min, germination Semen avenae nudae wheat is rubbed on segmentation dough, surface
Sheet carries out shaping；
(4) proof: under the conditions of temperature 28 DEG C, humidity 75%, in proofing box, once proof (about 40
Min) to 2 times of original volume；Shaping again after once proofing, under the conditions of temperature 35 DEG C, humidity 75%,
Secondary proofs (about 40min) to 2 times of original volume；
(5) baking: the face fire first arranging baking oven is 200 DEG C, and the fire in a stove before fuel is added is 180 DEG C；Baking tray is put into baking
First toasting 6min in case, taken out by baking tray, the face fire arranging baking oven is 180 DEG C, and the fire in a stove before fuel is added is 200 DEG C,
And baking tray is turned around, prevent the irregular adverse effect that bread is caused of oven temperature, continue baking 6min,
Can come out of the stove when bread surface is dark brown yellow.
Embodiment 3
A kind of high dietary-fiber enriched bread, by germination Semen avenae nudae flour, high gluten wheat flour, gluten meal, ferment
Mother, pure water, germination highland barley cereals, egg, sugar, butter, Sal, dried Fructus Vitis viniferae and malt extract composition,
Wherein, germination Semen avenae nudae flour 300kg, high gluten wheat flour 650kg, gluten meal 70kg, yeast 12kg,
Pure water 600kg, germination highland barley cereals 330kg, egg 80kg, sugar 100kg, butter 120kg, food
Salt 5kg, dried Fructus Vitis viniferae 35kg, malt extract 10kg.
The preparation method of above-mentioned high dietary-fiber enriched bread, specifically comprises the following steps that
(1) preprocessing raw material and auxiliary material:
1. prepare unartificial yeast kind water: after container is first sterilized, put into 28 ± 1 DEG C of pure water and sugar, malt extract
After mixing thoroughly, after adding dried Fructus Vitis viniferae, cover holing after preservative film, put into room temperature (30 ± 1 DEG C), stand 4
To 5 days, every morning and afternoon respectively shook once, made dried Fructus Vitis viniferae aerogenesis uniform, leached dried Fructus Vitis viniferae after 5 days,
Obtain unartificial yeast kind water.
2. the old face of unartificial yeast kind is prepared: by unartificial yeast kind water, high gluten wheat flour, 28 ± 1 DEG C of pure water
Stir after fermentation 12 hours, and temperature conditions is 30 ± 1 DEG C, and attenuation degree old face size is about fermentation
After front 3 times are big, standby；
3. soup kind is prepared: decocting in water stirs together with high gluten wheat flour to temperature 95 DEG C, after dough made with boiling water is agglomerating, face
Group's temperature is naturally cooled to 10 DEG C by 60-65 DEG C, standby；
(2) dough preparing: by soup kind, the old face of unartificial yeast kind, germination Semen avenae nudae flour, high gluten wheat flour,
Gluten meal, sugar, water, egg, yeast add stirring, and 2min, quick 3min stir the most at a slow speed,
Add butter, at a slow speed 2min, add Sal, more quickly stir 1.5min；
(3) segmentation: first relax after dough preparing 20min, germination Semen avenae nudae wheat is rubbed on segmentation dough, surface
Sheet carries out shaping；
(4) proof: under the conditions of temperature 28 DEG C, humidity 75%, in proofing box, once proof (about 40
Min) to 2 times of original volume；Shaping again after once proofing, under the conditions of temperature 35 DEG C, humidity 75%,
Secondary proofs (about 40min) to 2 times of original volume；
(5) baking: the face fire first arranging baking oven is 200 DEG C, and the fire in a stove before fuel is added is 180 DEG C；Baking tray is put into baking
First toasting 6min in case, taken out by baking tray, the face fire arranging baking oven is 180 DEG C, and the fire in a stove before fuel is added is 200 DEG C,
And baking tray is turned around, prevent the irregular adverse effect that bread is caused of oven temperature, continue baking 6min,
Can come out of the stove when bread surface is dark brown yellow.
Embodiment 4
A kind of high dietary-fiber enriched bread, by germination Semen avenae nudae flour, high gluten wheat flour, gluten meal, ferment
Mother, pure water, germination highland barley cereals, egg, sugar, butter, Sal, dried Fructus Vitis viniferae and malt extract composition,
Wherein, germination Semen avenae nudae flour 370kg, high gluten wheat flour 620kg, gluten meal 75kg, yeast 11kg,
Pure water 670kg, germination highland barley cereals 320kg, egg 120kg, sugar 130kg, butter 100kg, food
Salt 8kg, dried Fructus Vitis viniferae 40kg, malt extract 8kg.
The preparation method of above-mentioned high dietary-fiber enriched bread, specifically comprises the following steps that
(1) preprocessing raw material and auxiliary material:
1. prepare unartificial yeast kind water: after container is first sterilized, put into 28 ± 1 DEG C of pure water and sugar, malt extract
After mixing thoroughly, after adding dried Fructus Vitis viniferae, cover holing after preservative film, put into room temperature (30 ± 1 DEG C), stand 4
To 5 days, every morning and afternoon respectively shook once, made dried Fructus Vitis viniferae aerogenesis uniform, leached dried Fructus Vitis viniferae after 5 days,
Obtain unartificial yeast kind water.
2. the old face of unartificial yeast kind is prepared: by unartificial yeast kind water, high gluten wheat flour, 28 ± 1 DEG C of pure water
Stir after fermentation 12 hours, and temperature conditions is 30 ± 1 DEG C, and attenuation degree old face size is about fermentation
After front 3 times are big, standby；
3. soup kind is prepared: decocting in water stirs together with high gluten wheat flour to temperature 98 DEG C, after dough made with boiling water is agglomerating, face
Group's temperature is naturally cooled to 13 ± 1 DEG C by 60-65 DEG C, standby；
(2) dough preparing: by soup kind, the old face of unartificial yeast kind, germination Semen avenae nudae flour, high gluten wheat flour,
Gluten meal, sugar, water, egg, yeast add stirring, and 2min, quick 3min stir the most at a slow speed,
Add butter, at a slow speed 2min, add Sal, more quickly stir 1.5min；
(3) segmentation: first relax after dough preparing 20min, germination Semen avenae nudae wheat is rubbed on segmentation dough, surface
Sheet carries out shaping；
(4) proof: under the conditions of temperature 28 DEG C, humidity 75%, in proofing box, once proof (about 40
Min) to 2 times of original volume；Shaping again after once proofing, under the conditions of temperature 35 DEG C, humidity 75%,
Secondary proofs (about 40min) to 2 times of original volume；
(5) baking: the face fire first arranging baking oven is 200 DEG C, and the fire in a stove before fuel is added is 180 DEG C；Baking tray is put into baking
First toasting 6min in case, taken out by baking tray, the face fire arranging baking oven is 180 DEG C, and the fire in a stove before fuel is added is 200 DEG C,
And baking tray is turned around, prevent the irregular adverse effect that bread is caused of oven temperature, continue baking 6min,
Can come out of the stove when bread surface is dark brown yellow.
Test case
It is as follows that the quality of bread prepared by I pair of embodiment 1 carries out test:
The scoring of bread specific volume and sense organ is combined with reference to bread national standard (GB/T 20981-2007 bread)
Close evaluation.
1. specific volume measures: bread come out of the stove after in 30min, weigh quality (g), and utilize loaf volume to survey
Determine instrument and measure volume.The specific volume of bread is the ratio of loaf volume and Bread Quality, following formula calculate: P=V/m.
2. the sensory evaluation of bread is from the form of bread, color and luster, profile, abnormal smells from the patient, mouthfeel, 5, tissue
Aspect is carried out, 10 technical staff with certain Professional knowledge enter according to aesthetic quality's index of bread
Row scoring.
Test result:
Specific volume 2.56ml/g, sensory evaluation is that bread epidermis uniform color, interior tissue are more uniform, carries
There is the peculiar fragrance of Semen avenae nudae, good in taste, count 95 points.
It is as follows that the nutritional labeling of bread prepared by II pair of embodiment 1 carries out test:
Dietary fiber: according to dietary fiber in GB 5009.88-2014 national food safety standard-food
Mensuration.
γ-aminobutyric acid: spectrophotography.
Beta glucan: Phenol sulfuric acid procedure.
Test result:
Dietary fiber content is 7.42g/100g, γ-aminobutyric acid 13.124mg/100g, and β-Portugal gathers
Sugar 8.45%.
Above-mentioned with reference to embodiment this kind of high dietary-fiber enriched bread and preparation method thereof is carried out detailed
Describe, be illustrative rather than determinate, can according to restriction scope list several embodiments,
Therefore changing and modifications under without departing from present general inventive concept, within should belonging to protection scope of the present invention.
Claims (3)
1. a high dietary-fiber enriched bread, it is characterised in that: by germination Semen avenae nudae flour, high muscle Semen Tritici aestivi
Powder, gluten meal, yeast, pure water, germination highland barley cereals, egg, sugar, butter, Sal, Fructus Vitis viniferae
Dry and malt extract forms, germination Semen avenae nudae flour 300-400 part, high gluten wheat flour based on its parts by weight
550-650 part, gluten meal 70-80 part, yeast 8-12 part, pure water 600-700 part, germination Semen avenae nudae
Oatmeal 280-330 part, egg 80-150 part, sugar 100-150 part, butter 90-120 part, Sal 5-15
Part, dried Fructus Vitis viniferae 35-45 part, malt extract 6-10 part.
High dietary-fiber enriched bread the most according to claim 1, it is characterised in that: by its weight
Number meter germination Semen avenae nudae flour 400 parts, high gluten wheat flour 600 parts, gluten meal 80 parts, 10 parts of yeast,
Pure water 650 parts, germination highland barley cereals 300 parts, 100 parts of egg, sugar 120 parts, 100 parts of butter,
Sal 10 parts, dried Fructus Vitis viniferae 40 parts, malt extract 8 parts.
3. the preparation method of high dietary-fiber enriched bread described in claim 1, it is characterised in that: concrete
Step is as follows:
(1) preprocessing raw material and auxiliary material:
1. prepare unartificial yeast kind water: after container is first sterilized, put into 28 ± 1 DEG C of pure water and sugar, malt extract
After mixing thoroughly, after adding dried Fructus Vitis viniferae, cover holing after preservative film, put into room temperature, stand 4 to 5 days, often
It morning and afternoon respectively shake once, make dried Fructus Vitis viniferae aerogenesis uniform, leach dried Fructus Vitis viniferae, obtain natural ferment after 5 days
Female kind water.
2. the old face of unartificial yeast kind is prepared: by unartificial yeast kind water, high gluten wheat flour, 28 ± 1 DEG C of pure water
Stir after fermentation 12 hours, and temperature conditions is 30 ± 1 DEG C, and attenuation degree old face size is about fermentation
After front 3 times are big, standby；
3. soup kind is prepared: decocting in water to temperature 95-100 DEG C stirs together with high gluten wheat flour, after dough made with boiling water is agglomerating,
Dough temperature is naturally cooled to 10-15 DEG C by 60-65 DEG C, standby；
(2) dough preparing: by soup kind, the old face of unartificial yeast kind, germination Semen avenae nudae flour, high gluten wheat flour,
Gluten meal, sugar, water, egg, yeast add stirring, and 2min, quick 3min stir the most at a slow speed,
Add butter, at a slow speed 2min, add Sal, more quickly stir 1.5min；
(3) segmentation: first relax after dough preparing 20min, germination Semen avenae nudae wheat is rubbed on segmentation dough, surface
Sheet carries out shaping；
(4) proof: under the conditions of temperature 28 DEG C, humidity 75%, once proof to substance in proofing box
Long-pending 2 times；Shaping again after once proofing, under the conditions of temperature 35 DEG C, humidity 75%, secondary proofs
To original volume 2 times；
(5) baking: the face fire first arranging baking oven is 200 DEG C, and the fire in a stove before fuel is added is 180 DEG C；Baking tray is put into baking
First toasting 6min in case, taken out by baking tray, the face fire arranging baking oven is 180 DEG C, and the fire in a stove before fuel is added is 200 DEG C,
And baking tray is turned around, prevent the irregular adverse effect that bread is caused of oven temperature, continue baking 6min,
Can come out of the stove when bread surface is dark brown yellow.
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| CN107343517A (en) * | 2017-07-25 | 2017-11-14 | 合肥台香食品有限公司 | A kind of high bread of dietary fiber |
| CN107668145A (en) * | 2017-11-23 | 2018-02-09 | 咀香园健康食品（中山）有限公司 | A kind of highland barley joss stick produced in Xizang pig ham mixed nuts concealed moon cake and preparation method thereof |
| CN107691578A (en) * | 2017-11-17 | 2018-02-16 | 河南工业大学 | A kind of enriched bread for adding glutenin |
| CN107711979A (en) * | 2017-11-29 | 2018-02-23 | 贵州省生物技术研究所 | A kind of old face and the preparation method of the old bread of coarse food grain |
| CN108157439A (en) * | 2018-03-05 | 2018-06-15 | 智普 | Quinoa health care bread and preparation method thereof |
| CN108576154A (en) * | 2018-05-04 | 2018-09-28 | 南京烹饪技工学校 | A kind of banana bread and preparation method thereof |
| CN108606023A (en) * | 2018-05-04 | 2018-10-02 | 南京烹饪技工学校 | A kind of rural area bread and preparation method thereof |
| CN108669171A (en) * | 2018-06-01 | 2018-10-19 | 福建品居生物科技有限公司 | Secondary composite fermentation aroma bread and its manufacturing method are planted in one kind |
| CN110604151A (en) * | 2019-10-15 | 2019-12-24 | 麦趣尔(北京)食品有限公司 | Production method of Liba bread |
| CN110915853A (en) * | 2019-12-05 | 2020-03-27 | 湖南瑞香食品有限责任公司 | Folium artemisiae argyi walnut bag and production method thereof |
| CN110973191A (en) * | 2019-12-23 | 2020-04-10 | 福建耘福食品有限公司 | Making method of low-sugar and low-oil healthy bread |
| CN111134163A (en) * | 2020-01-07 | 2020-05-12 | 青岛丹香投资管理有限公司 | Short-time leavening dough made from bread and making method thereof |
| CN111264594A (en) * | 2018-12-05 | 2020-06-12 | 咀香园健康食品（中山）有限公司 | High-fiber high-protein potato highland barley bacon bread and making method thereof |
| CN111436477A (en) * | 2019-01-17 | 2020-07-24 | 刘群立 | Bread fermented by probiotics and making method thereof |
| CN111700089A (en) * | 2020-07-17 | 2020-09-25 | 湖北省崇阳县君欢食品有限责任公司 | Preparation method of natural yeast fried dough twists |
| CN113826662A (en) * | 2020-06-08 | 2021-12-24 | 天津科技大学 | Non-fried highland barley fried dough twist rich in gamma-aminobutyric acid |
| CN114304221A (en) * | 2022-01-08 | 2022-04-12 | 深圳市饴记饼家有限公司 | Bread suitable for diabetic patients to eat and preparation method thereof |
| CN114375976A (en) * | 2022-01-26 | 2022-04-22 | 多鲜面包(上海)有限公司 | Making method for improving water content of bread |
| CN115644210A (en) * | 2022-11-04 | 2023-01-31 | 昆明理工大学 | Natural yeast termitomyces albuminosus and purple rice nutritional bread |
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| CN105660775A (en) * | 2016-04-25 | 2016-06-15 | 覃政强 | Fruit bread and production method thereof |
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| CN105660775A (en) * | 2016-04-25 | 2016-06-15 | 覃政强 | Fruit bread and production method thereof |
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| CN107343517A (en) * | 2017-07-25 | 2017-11-14 | 合肥台香食品有限公司 | A kind of high bread of dietary fiber |
| CN107691578A (en) * | 2017-11-17 | 2018-02-16 | 河南工业大学 | A kind of enriched bread for adding glutenin |
| CN107668145A (en) * | 2017-11-23 | 2018-02-09 | 咀香园健康食品（中山）有限公司 | A kind of highland barley joss stick produced in Xizang pig ham mixed nuts concealed moon cake and preparation method thereof |
| CN107711979A (en) * | 2017-11-29 | 2018-02-23 | 贵州省生物技术研究所 | A kind of old face and the preparation method of the old bread of coarse food grain |
| CN108157439A (en) * | 2018-03-05 | 2018-06-15 | 智普 | Quinoa health care bread and preparation method thereof |
| CN108576154A (en) * | 2018-05-04 | 2018-09-28 | 南京烹饪技工学校 | A kind of banana bread and preparation method thereof |
| CN108606023A (en) * | 2018-05-04 | 2018-10-02 | 南京烹饪技工学校 | A kind of rural area bread and preparation method thereof |
| CN108669171A (en) * | 2018-06-01 | 2018-10-19 | 福建品居生物科技有限公司 | Secondary composite fermentation aroma bread and its manufacturing method are planted in one kind |
| CN111264594A (en) * | 2018-12-05 | 2020-06-12 | 咀香园健康食品（中山）有限公司 | High-fiber high-protein potato highland barley bacon bread and making method thereof |
| CN111436477A (en) * | 2019-01-17 | 2020-07-24 | 刘群立 | Bread fermented by probiotics and making method thereof |
| CN110604151A (en) * | 2019-10-15 | 2019-12-24 | 麦趣尔(北京)食品有限公司 | Production method of Liba bread |
| CN110915853A (en) * | 2019-12-05 | 2020-03-27 | 湖南瑞香食品有限责任公司 | Folium artemisiae argyi walnut bag and production method thereof |
| CN110973191A (en) * | 2019-12-23 | 2020-04-10 | 福建耘福食品有限公司 | Making method of low-sugar and low-oil healthy bread |
| CN111134163A (en) * | 2020-01-07 | 2020-05-12 | 青岛丹香投资管理有限公司 | Short-time leavening dough made from bread and making method thereof |
| CN113826662A (en) * | 2020-06-08 | 2021-12-24 | 天津科技大学 | Non-fried highland barley fried dough twist rich in gamma-aminobutyric acid |
| CN111700089A (en) * | 2020-07-17 | 2020-09-25 | 湖北省崇阳县君欢食品有限责任公司 | Preparation method of natural yeast fried dough twists |
| CN114304221A (en) * | 2022-01-08 | 2022-04-12 | 深圳市饴记饼家有限公司 | Bread suitable for diabetic patients to eat and preparation method thereof |
| CN114375976A (en) * | 2022-01-26 | 2022-04-22 | 多鲜面包(上海)有限公司 | Making method for improving water content of bread |
| CN115644210A (en) * | 2022-11-04 | 2023-01-31 | 昆明理工大学 | Natural yeast termitomyces albuminosus and purple rice nutritional bread |
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