CN109805058A - Coarse cereals bread and preparation method thereof - Google Patents
Coarse cereals bread and preparation method thereof Download PDFInfo
- Publication number
- CN109805058A CN109805058A CN201910241697.4A CN201910241697A CN109805058A CN 109805058 A CN109805058 A CN 109805058A CN 201910241697 A CN201910241697 A CN 201910241697A CN 109805058 A CN109805058 A CN 109805058A
- Authority
- CN
- China
- Prior art keywords
- parts
- coarse cereals
- cereals bread
- sweet potato
- pumpkin
- 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.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of coarse cereals breads and preparation method thereof.In parts by weight, the raw material for preparing above-mentioned coarse cereals bread includes: 100 parts of flour, 20 parts~30 parts of sweet potato, 10 parts~15 parts of pumpkin, 1.5 parts~3 parts of polydextrose, 2 parts~3 parts of inulin and 1.5 parts~1.8 parts of yeast.Above-mentioned coarse cereals bread passes through scientific matching, it is made an addition in bread using natural materials such as sweet potato, pumpkin, inulin, polydextroses, can not only complementary diets fiber, reduce blood glucose level, and be not required to addition white granulated sugar and food additives, meet pursuit of the consumer for health.
Description
Technical field
The present invention relates to bread fields, more particularly to a kind of coarse cereals bread and preparation method thereof.
Background technique
Bread, with yeast, egg, grease etc. for auxiliary material, adds water to be modulated into dough mainly using wheat flour as raw material, passes through
A series of bakery product made of processing technologys.But major part bread flavor is single at present, and sugar content is high, is unfavorable for the strong of people
Health.And nutritional ingredient is mainly carbohydrate and a small amount of protein, does not meet pursuit of the modern society people for health.
Summary of the invention
Based on this, it is necessary to provide a kind of coarse cereals bread of health.
In addition, also providing a kind of preparation method of coarse cereals bread.
A kind of coarse cereals bread, in parts by weight, the raw material for preparing the coarse cereals bread includes: 100 parts of flour, sweet potato
20 parts~30 parts, 10 parts~15 parts of pumpkin, 1.5 parts~3 parts of polydextrose, 2 parts~3 parts of inulin and 1.5 parts~1.8 parts of yeast.
In one of the embodiments, in parts by weight, the raw material for preparing the coarse cereals bread includes: flour 100
Part, 26 parts~30 parts of sweet potato, 13.5 parts~14.5 parts of pumpkin, 2.3 parts~2.8 parts of polydextrose, 2.6 parts~3 parts of inulin and ferment
It is 1.6 parts~1.8 parts female.
The raw material for preparing the coarse cereals bread in one of the embodiments, further includes auxiliary material, the auxiliary material include salt,
At least one of butter, egg and milk powder.
The auxiliary material includes the salt, the butter, the egg and the milk powder in one of the embodiments,
The parts by weight of the salt are 0.5 part~0.8 part, and the parts by weight of the butter are 8 parts~10 parts, the weight of the egg
Number is 5 parts~6 parts, and the parts by weight of the milk powder are 2 parts~3 parts.
The raw material for preparing the coarse cereals bread in one of the embodiments, further includes water, and the parts by weight of the water are
40 parts~50 parts.
The raw material for preparing the coarse cereals bread in one of the embodiments, is the flour, the sweet potato, the south
Melon, the polydextrose, the inulin, the yeast, water, salt, butter, egg and milk powder.
The flour is high muscle wheat flour in one of the embodiments, and the yeast is i.e. dry yeast.
A kind of preparation method of coarse cereals bread, comprising the following steps:
According to parts by weight, weigh the following raw material: 100 parts of flour, 10 parts~15 parts of pumpkin, gathers 20 parts~30 parts of sweet potato
1.5 parts~3 parts of glucose, 2 parts~3 parts of inulin and 1.5 parts~1.8 parts of yeast；
The sweet potato, the pumpkin, the flour, the polydextrose, the inulin are mixed with the yeast, obtained
Dough；
The dough is fermented, fermented dough is obtained；And
The fermented dough is toasted, coarse cereals bread is obtained.
In one of the embodiments, it is described by the sweet potato, it is the pumpkin, the flour, the polydextrose, described
Further include the steps that for the sweet potato and the pumpkin being baked before the step of inulin is mixed with the yeast.
In one of the embodiments, the roasted temperature be excessive internal heat temperature be 180 DEG C~200 DEG C, lower fiery temperature is
160 DEG C~180 DEG C, the roasted time is 18min~20min.
Above-mentioned coarse cereals bread, using natural food materials such as sweet potato, pumpkin, inulin and polydextroses, does not make by science collocation
It is healthier, safer with any food additives.Using containing in above-mentioned food materials one side sweet potato, pumpkin, inulin and polydextrose
There is sugar, play good sweetening effect, does not need addition white granulated sugar, it is healthier；On the other hand, sweet potato, contain in pumpkin
The ingredient beneficial to human body such as several kinds of mineral elements, amino acid, dietary fiber, polydextrose, inulin are dietary fiber, can
Increase the dietary fiber content in bread.And contain pectin, pectin and inulin, polydextrose phase interworking in sweet potato and pumpkin
It closes, the absorption rate in stomach can be adjusted, absorb carbohydrate slowly, reduce blood glucose, to make slow with regard to postprandial blood glucose level rises height
Slowly, keep coarse cereals bread more healthy.Therefore, above-mentioned coarse cereals bread is healthier.
Detailed description of the invention
Fig. 1 is the process flow chart of the preparation method of the coarse cereals bread of an embodiment.
Specific embodiment
To facilitate the understanding of the present invention, below in conjunction with specific embodiment to invention is more fully described.Tool
Preferred embodiment of the invention is given in body embodiment.But the invention can be realized in many different forms,
It is not limited to the examples described herein.On the contrary, purpose of providing these embodiments is makes to the disclosure
Understanding it is more thorough and comprehensive.
Unless otherwise defined, all technical and scientific terms used herein and belong to technical field of the invention
The normally understood meaning of technical staff is identical.Term as used herein in the specification of the present invention is intended merely to description tool
Body embodiment purpose, it is not intended that in limitation the present invention.
It should be noted that room temperature referred to herein refers to temperature at 30 DEG C or less.
The coarse cereals bread of one embodiment, prepare coarse cereals bread raw material include: flour, sweet potato, pumpkin, polydextrose,
Inulin and yeast.Wherein, according to parts by weight, 100 parts of flour, 20 parts~30 parts of sweet potato, 10 parts of pumpkin~15 parts, polydextrose
1.5 parts~3 parts, 2 parts~3 parts of inulin and 1.5 parts~1.8 parts of yeast.
Further, according to parts by weight, the raw material for preparing coarse cereals bread includes: 26 parts~30 parts of sweet potato, pumpkin 13.5
Part~14.5 parts, 2.3 parts~2.8 parts of polydextrose, 2.6 parts~3 parts of inulin and 1.6 parts~1.8 parts of yeast.
Wherein, flour is high muscle wheat flour.Yeast is i.e. dry yeast.The fermenting speed of i.e. dry yeast is fast, uses
Shi Buxu prehydration, can be used directly.
Further, the raw material for preparing coarse cereals bread further includes auxiliary material, and auxiliary material includes in salt, butter, egg and milk powder
At least one.Further, auxiliary material includes salt, butter, egg and milk powder.Wherein, the parts by weight of salt be 0.5 part~
0.8 part, the parts by weight of butter are 8 parts~10 parts, and the parts by weight of egg are 5 parts~6 parts, and the parts by weight of milk powder are 2 parts
~3 parts.
The raw material of preparation coarse cereals bread further includes water, and the parts by weight of water are 40 parts~50 parts.
Further, the raw material for preparing coarse cereals bread in one of the embodiments, is flour, sweet potato, pumpkin, poly- grape
Sugar, inulin, yeast, water, salt, butter, egg and milk powder.
Sweet potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, there is " longevity food
The reputation of product ".The sugar content of sweet potato reaches 15%~20%, there is the function such as anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, weight-reducing
Effect.Dietary fiber content in sweet potato is high, can increase dietary fiber content in bread for making bread.
Pumpkin is rich in beneficial ingredients of a variety of pairs of human bodies such as polysaccharide, carotenoid, pectin, mineral element, amino acid.
If squash polyoses are a kind of nonspecific immunity strengthening agents, body's immunity can be improved；Pectin in pumpkin is adjustable in stomach
The absorption rate of food slows down carbohydrate absorption, and soluble cellulose can postpone the emptying of food in stomach, and control is after meal on blood glucose
It rises.
Inulin is a kind of natural water-soluble dietary fiber, can hardly be hydrolyzed and be digested by gastric acid, only in colon quilt
Beneficial microbe utilizes, so as to improve intestinal environment.The sugariness of inulin is about as much as the 10%~50% of sucrose, and inulin is
One kind not will lead to the raised carbohydrate of glucose in urine.It will not be hydrolyzed into monosaccharide on the top of enteron aisle, because without
Blood glucose level and insulin content can be increased.
Polydextrose is a kind of water-soluble dietary fiber, can increase the dietary fiber in bread.Polydextrose can hinder
Hinder food to come into full contact with digestive juice, inhibits glucagon secretion, promote glucose absorption to slow down, to reduce postprandial blood sugar water
It is flat, the effect of insulin is given full play to, diabetes are prevented.
Above-mentioned coarse cereals bread has at least the following advantages:
(1) above-mentioned coarse cereals bread is by science collocation, using natural food materials such as sweet potato, pumpkin, inulin and polydextroses, no
It is healthier, safer using any food additives.
(2) contain a certain amount of sugar in above-mentioned food materials in sweet potato, pumpkin, inulin and polydextrose, play good increasing
Sweet tea effect does not need addition white granulated sugar, healthier.
(3) contain pectin in sweet potato and pumpkin, pectin and inulin, polydextrose cooperate, can adjust in stomach
Absorption rate absorbs carbohydrate slowly, reduces blood glucose, to make with regard to postprandial blood glucose level rises height slowly, to make coarse cereals bread more
Health.
(4) sweet potato, in pumpkin containing there are many mineral element, amino acid, the dietary fibers beneficial to human body etc., with poly- Portugal
Grape sugar, inulin can increase the dietary fiber in bread together, keep coarse cereals bread more healthy.
Referring to Fig. 1, the preparation method of the coarse cereals bread of an embodiment, comprising the following steps:
Step S110: according to parts by weight, the following raw material is weighed: 100 parts of flour, 20 parts~30 parts, 10 parts of pumpkin of sweet potato
~15 parts, 1.5 parts~3 parts of polydextrose, 2 parts~3 parts of inulin and 1.5 parts~1.8 parts of yeast.
Step S120: sweet potato, pumpkin, flour, polydextrose, inulin are mixed with yeast, obtain dough.
Wherein, by sweet potato, pumpkin, flour, polydextrose, inulin and yeast mix the step of before further include by sweet potato with
The step of pumpkin is baked.Sweet potato and pumpkin break into pureed by being baked and twisting, and respectively obtains sweet potato and the pureed of pureed
Pumpkin.
Specifically, the baking of sweet potato and pumpkin carries out in an oven.Roasted temperature be excessive internal heat temperature be 190 DEG C, lower fire
Temperature is 170 DEG C.Roasted purpose is to make the softer silk floss of sweet potato, improves fiber content and excites the flavor of sweet potato to greatest extent.
Further, the raw material for preparing coarse cereals bread further includes auxiliary material, and auxiliary material includes in salt, butter, egg and milk powder
At least one.Further, auxiliary material includes salt, butter, egg and milk powder.Wherein, the parts by weight of salt be 0.5 part~
0.8 part, the parts by weight of butter are 8 parts~10 parts, and the parts by weight of egg are 5 parts~6 parts, and the parts by weight of milk powder are 2 parts
~3 parts.Further include the steps that mixing auxiliary material with sweet potato, pumpkin, flour, polydextrose, inulin, yeast in step S120.
Further, the raw material for preparing coarse cereals bread further includes water, further includes water being added and mixed step in step S120
Suddenly.
Step S130: dough is fermented, and obtains fermented dough.
Above-mentioned that dough ferments, the step of obtaining fermented dough, specifically includes:
Room temperature one time fermentation is carried out to dough, humidity is 50%~80%, and fermentation time is 1 hour, obtains one time fermentation
Dough.
Secondary fermentation is carried out to one time fermentation dough, fermentation temperature is 33 DEG C~38 DEG C, and humidity is 75%~85%, fermentation
Time is 1 hour, obtains fermented dough.
It wherein, further include that stripping and slicing, shaping are carried out to one time fermentation dough before carrying out secondary fermentation to one time fermentation dough
The step of.
Step S140: fermented dough is toasted, and obtains coarse cereals bread.
Wherein, the temperature of fermented dough baking is 180 DEG C~200 DEG C of excessive internal heat temperature, lower 160 DEG C~180 DEG C of temperature of fire.It dries
The roasting time is 18min~22min.
It in practical applications, further include being cooled to room temperature after the completion of fermented dough being toasted, and the step of being packaged,
In order to store.
The preparation method of above-mentioned coarse cereals bread is reasonable, practical, and simple, convenient, is conducive to be widely popularized.
The following are specific embodiment parts:
Embodiment 1
According to parts by weight, the raw material for preparing the coarse cereals bread of the present embodiment includes: 100 parts of high muscle wheat flour, water 40
Part, 20 parts of sweet potato, 10 parts of pumpkin, 8 parts of butter, 5 parts of egg, 2 parts of milk powder, 1.5 parts of polydextrose, 2 parts of inulin, i.e. dry yeast
1.5 parts and 0.5 part of salt.
The preparation method of above-mentioned coarse cereals bread, specific as follows:
(1) it is weighed by said ratio and each prepares raw material.
(2) sweet potato, pumpkin are placed in the oven of 190 DEG C of excessive internal heat temperature, lower fiery 170 DEG C of temperature and are baked, cooking time
60min.And roasted sweet potato, pumpkin are cut into fritter, and break into pureed with mixing plant strand.
(3) sweet potato, pumpkin, flour, polydextrose, inulin, yeast and auxiliary material are mixed, adds water and stirs to form dough.
(4) room temperature one time fermentation, humidity 50% are carried out to dough, fermentation time 60min obtains one time fermentation face
Group.
(5) secondary fermentation is carried out after carrying out quantitative stripping and slicing and stranding circle to one time fermentation dough, fermentation temperature is 38 DEG C, humidity
It is 80%, fermentation time 60min obtains fermented dough.
(6) fermented dough is toasted, baking temperature is to get angry 190 DEG C, and lower fire temperature is 170 DEG C, and baking time is
22min obtains coarse cereals bread.
Embodiment 2
According to parts by weight, the raw material for preparing the coarse cereals bread of the present embodiment includes: 100 parts of high muscle wheat flour, water 50
Part, 30 parts of sweet potato, 15 parts of pumpkin, 1O parts of butter, 6 parts of egg, 3 parts of milk powder, 3 parts of polydextrose, 3 parts of inulin, i.e. dry yeast
1.8 parts and salt O.8 part.
The preparation method of above-mentioned coarse cereals bread, specific as follows:
(1) it is weighed by said ratio and each prepares raw material.
(2) sweet potato, pumpkin are placed in the oven of 190 DEG C of excessive internal heat temperature, lower fiery 170 DEG C of temperature and are baked, cooking time
60min.And roasted sweet potato, pumpkin are cut into fritter, and break into pureed with mixing plant strand.
(3) sweet potato, pumpkin, flour, polydextrose, inulin, yeast and auxiliary material are mixed, adds water and stirs to form dough.
(4) room temperature one time fermentation, humidity 80% are carried out to dough, fermentation time 60min obtains one time fermentation face
Group.
(5) secondary fermentation is carried out after carrying out quantitative stripping and slicing and stranding circle to one time fermentation dough, fermentation temperature is 35 DEG C, humidity
It is 85%, fermentation time 60min obtains fermented dough.
(6) fermented dough is toasted, baking temperature is to get angry 200 DEG C, and lower fire temperature is 180 DEG C, and baking time is
18min obtains coarse cereals bread.
Embodiment 3
According to parts by weight, the raw material for preparing the coarse cereals bread of the present embodiment includes: 100 parts of high muscle wheat flour, water 45
Part, 25 parts of sweet potato, 13 parts of pumpkin, 9.5 parts of butter, 5 parts of egg, 2 parts of polydextrose, 2.5 parts of inulin, i.e. dry 1.6 parts of yeast
And 0.6 part of salt.
The preparation method of above-mentioned coarse cereals bread, specific as follows:
(1) it is weighed by said ratio and each prepares raw material.
(2) sweet potato, pumpkin are placed in the oven of 190 DEG C of excessive internal heat temperature, lower fiery 170 DEG C of temperature and are baked, cooking time
60min.And roasted sweet potato, pumpkin are cut into fritter, and break into pureed with mixing plant strand.
(3) sweet potato, pumpkin, flour, polydextrose, inulin, yeast and auxiliary material are mixed, adds water and stirs to form dough.
(4) room temperature one time fermentation is carried out to dough, humidity 60%, ferment 60min, obtains one time fermentation dough.
(5) secondary fermentation is carried out after carrying out quantitative stripping and slicing and stranding circle to one time fermentation dough, fermentation temperature is 33 DEG C, humidity
It is 75%, fermentation time 60min obtains fermented dough.
(6) fermented dough is toasted, baking temperature is to get angry 190 DEG C, and lower fire temperature is 170 DEG C, and baking time is
20min obtains coarse cereals bread.
Embodiment 4
According to parts by weight, the raw material for preparing the coarse cereals bread of the present embodiment includes: 100 parts of high muscle wheat flour, water 43
Part, 27 parts of sweet potato, 14 parts of pumpkin, 9 parts of butter, 2.2 parts of milk powder, 2.5 parts of polydextrose, 2.7 parts of inulin, i.e. dry yeast 1.7
Part and 0.7 part of salt.
The preparation method of above-mentioned coarse cereals bread, specific as follows:
(1) it is weighed by said ratio and each prepares raw material.
(2) sweet potato, pumpkin are placed in the oven of 190 DEG C of excessive internal heat temperature, lower fiery 170 DEG C of temperature and are baked, cooking time
60min.And roasted sweet potato, pumpkin are cut into fritter, and break into pureed with mixing plant strand.
(3) sweet potato, pumpkin, flour, polydextrose, inulin, yeast and auxiliary material are mixed, adds water and stirs to form dough.
(4) room temperature one time fermentation, humidity 70% are carried out to dough, fermentation time 60min obtains one time fermentation face
Group.
(5) secondary fermentation is carried out after carrying out quantitative stripping and slicing and stranding circle to one time fermentation dough, fermentation temperature is 36 DEG C, humidity
It is 83%, fermentation time 60min obtains fermented dough.
(6) fermented dough is toasted, baking temperature is to get angry 180 DEG C, and lower fire temperature is 160 DEG C, and baking time is
20min obtains coarse cereals bread.
Embodiment 5
According to parts by weight, the raw material for preparing the coarse cereals bread of the present embodiment includes: 100 parts of high muscle wheat flour, water 40
Part, 20 parts of sweet potato, 10 parts of pumpkin, 1.5 parts of polydextrose, 2 parts of inulin and i.e. dry 1.5 parts of yeast.
The preparation method of above-mentioned coarse cereals bread, specific as follows:
(1) it is weighed by said ratio and each prepares raw material.
(2) sweet potato, pumpkin are placed in the oven of 190 DEG C of excessive internal heat temperature, lower fiery 170 DEG C of temperature and are baked, cooking time
60min.And roasted sweet potato, pumpkin are cut into fritter, and break into pureed with mixing plant strand.
(3) sweet potato, pumpkin, flour, polydextrose, inulin and yeast are mixed, adds water and stirs to form dough.
(4) room temperature one time fermentation, humidity 55% are carried out to dough, fermentation time 60min obtains one time fermentation face
Group.
(5) secondary fermentation is carried out after carrying out quantitative stripping and slicing and stranding circle to one time fermentation dough, fermentation temperature is 38 DEG C, humidity
It is 80%, fermentation time 60min obtains fermented dough.
(6) fermented dough is toasted, baking temperature is to get angry 190 DEG C, and lower fire temperature is 170 DEG C, and baking time is
18min obtains coarse cereals bread.
Comparative example 1
According to parts by weight, the raw material for preparing the coarse cereals bread of this comparative example includes: 100 parts of high muscle wheat flour, water 40
Part, 20 parts of sweet potato, 10 parts of pumpkin, 8 parts of butter, 5 parts of egg, 2 parts of milk powder, 2 parts of inulin, i.e. 1.5 parts of hair shaft yeast and salt 0.5
Part.
The preparation method of above-mentioned coarse cereals bread, specific as follows:
(1) it is weighed by said ratio and each prepares raw material.
(2) sweet potato, pumpkin are placed in the oven of 190 DEG C of excessive internal heat temperature, lower fiery 170 DEG C of temperature and are baked, cooking time
60min.And roasted sweet potato, pumpkin are cut into fritter, and break into pureed with mixing plant strand.
(3) sweet potato, pumpkin, flour, inulin, yeast and auxiliary material are mixed, adds water and stirs to form dough.
(4) room temperature one time fermentation, humidity 50% are carried out to dough, fermentation time 60min obtains one time fermentation face
Group.
(5) secondary fermentation is carried out after carrying out quantitative stripping and slicing and stranding circle to one time fermentation dough, fermentation temperature is 38 DEG C, humidity
It is 80%, fermentation time 60min obtains fermented dough.
(6) fermented dough is toasted, baking temperature is to get angry 190 DEG C, and lower fire temperature is 170 DEG C, and baking time is
22min obtains coarse cereals bread.
Comparative example 2
According to parts by weight, the raw material for preparing the coarse cereals bread of this comparative example includes: 100 parts of high muscle wheat flour, water 50
Part, 30 parts of sweet potato, 15 parts of pumpkin, 10 parts of butter, 6 parts of egg, 3 parts of milk powder, 3 parts of polydextrose, i.e. 1.8 parts of hair shaft yeast and food
0.8 part of salt.
The preparation method of above-mentioned coarse cereals bread, specific as follows:
(1) it is weighed by said ratio and each prepares raw material.
(2) sweet potato, pumpkin are placed in the oven of 190 DEG C of excessive internal heat temperature, lower fiery 170 DEG C of temperature and are baked, cooking time
60min.And roasted sweet potato, pumpkin are cut into fritter, and break into pureed with mixing plant strand.
(3) sweet potato, pumpkin, flour, polydextrose, yeast and auxiliary material are mixed, adds water and stirs to form dough.
(4) room temperature one time fermentation, humidity 80% are carried out to dough, fermentation time 60min obtains one time fermentation face
Group.
(5) secondary fermentation is carried out after carrying out quantitative stripping and slicing and stranding circle to one time fermentation dough, fermentation temperature is 35 DEG C, humidity
It is 85%, fermentation time 60min obtains fermented dough.
(6) fermented dough is toasted, baking temperature is to get angry 200 DEG C, and lower fire temperature is 180 DEG C, and baking time is
18min obtains coarse cereals bread.
Comparative example 3
According to parts by weight, the raw material for preparing the coarse cereals bread of this comparative example includes: 100 parts of high muscle wheat flour, water 50
Part, 30 parts of white granulated sugar, 8 parts of butter, 5 parts of egg, 2 parts of milk powder, i.e. dry 1.5 parts and 0.5 part of salt of yeast.
The preparation method of above-mentioned coarse cereals bread, specific as follows:
(1) it is weighed by said ratio and each prepares raw material.
(2) flour, white granulated sugar, yeast and egg, milk powder, salt are mixed, is added water and stirred, be eventually adding butter stirring shape
At dough.
(4) room temperature one time fermentation, humidity 50% are carried out to dough, fermentation time 60min obtains one time fermentation face
Group.
(5) secondary fermentation is carried out after carrying out quantitative stripping and slicing and stranding circle to one time fermentation dough, fermentation temperature is 38 DEG C, humidity
It is 80%, fermentation time 60min obtains fermented dough.
(6) fermented dough is toasted, baking temperature is to get angry 190 DEG C, and lower fire temperature is 170 DEG C, and baking time is
22min obtains coarse cereals bread.
The coarse cereals bread being prepared in 1~embodiment of above-described embodiment 5 and 1~comparative example of comparative example 3 is used for crowd
Crowd is equally divided into 8 groups by experiment, and every group eats 1~embodiment of embodiment 5, the equivalent of 1~comparative example of comparative example 3 respectively
Coarse cereals bread, and the blood glucose level eaten in the same time after coarse cereals bread to each group crowd is tested, as a result such as 1 institute of table
Show.Wherein blood sugar test is to carry out blood sampling to tested crowd using Johnson & Johnson's blood glucose meter, tests fasting state respectively and eats
Blood glucose level after bread after 2 hours.
1 blood sugar test data of table
It can be seen that from 1 data of table, blood glucose rise value is bright after the crowd that 5 groups of example 1 group~embodiment eats coarse cereals bread
It is aobvious lower than the blood glucose rise Value Data of 3 groups of crowds of comparative example, thus illustrate, above embodiments l~embodiment 5 coarse cereals bread
Blood glucose level can be effectively reduced in bread compared with regular convention formula, keep just postprandial blood glucose rise slow.In addition from 1 group of comparative example~right
The blood glucose rise Value Data of ratio 2 can be seen that, between each component is the synergistic effect mutually promoted in coarse cereals bread formula, lacks
Certain component, coarse cereals bread will be greatly reduced the inhibitory effect of blood glucose rise.
The coarse cereals bread that above data shows prepared by 1~embodiment of embodiment 5 can reduce blood glucose level, make to have dinner
Blood glucose level afterwards increases slowly, and the more common bread of blood glucose rise value is low, meets requirement of the people for health.
Each technical characteristic of embodiment described above can be combined arbitrarily, for simplicity of description, not to above-mentioned reality
It applies all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, all should be considered as described in this specification.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention
Range.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Claims (10)
1. a kind of coarse cereals bread, which is characterized in that in parts by weight, the raw material for preparing the coarse cereals bread includes: flour
100 parts, 20 parts~30 parts of sweet potato, 10 parts~15 parts of pumpkin, 1.5 parts~3 parts of polydextrose, 2 parts~3 parts of inulin and yeast 1.5
Part~1.8 parts.
2. coarse cereals bread according to claim 1, which is characterized in that in parts by weight, prepare the coarse cereals bread
Raw material include: 100 parts of flour, 26 parts~30 parts of sweet potato, 13.5 parts~14.5 parts of pumpkin, 2.3 parts~2.8 parts of polydextrose,
2.6 parts~3 parts of inulin and 1.6 parts~1.8 parts of yeast.
3. coarse cereals bread according to claim 1, which is characterized in that it further includes auxiliary for preparing the raw material of the coarse cereals bread
Material, the auxiliary material includes at least one of salt, butter, egg and milk powder.
4. coarse cereals bread according to claim 3, which is characterized in that the auxiliary material includes the salt, the butter, institute
Egg and the milk powder are stated, the parts by weight of the salt are 0.5 part~0.8 part, and the parts by weight of the butter are 8 parts~10
Part, the parts by weight of the egg are 5 parts~6 parts, and the parts by weight of the milk powder are 2 parts~3 parts.
5. coarse cereals bread according to claim 1, which is characterized in that the raw material for preparing the coarse cereals bread further includes water,
The parts by weight of the water are 40 parts~50 parts.
6. coarse cereals bread according to claim 1, which is characterized in that the raw material for preparing the coarse cereals bread is the face
Powder, the sweet potato, the pumpkin, the polydextrose, the inulin, the yeast, water, salt, butter, egg and milk powder.
7. coarse cereals bread according to claim 1, which is characterized in that the flour is high muscle wheat flour, the yeast
For i.e. dry yeast.
8. a kind of preparation method of coarse cereals bread, which comprises the following steps:
According to parts by weight, the following raw material is weighed: 100 parts of flour, 20 parts~30 parts of sweet potato, 10 parts~15 parts of pumpkin, poly- grape
1.5 parts~3 parts of sugar, 2 parts~3 parts of inulin and 1.5 parts~1.8 parts of yeast；
The sweet potato, the pumpkin, the flour, the polydextrose, the inulin are mixed with the yeast, obtain face
Group；
The dough is fermented, fermented dough is obtained；And
The fermented dough is toasted, coarse cereals bread is obtained.
9. the preparation method of coarse cereals bread according to claim 8, which is characterized in that described by the sweet potato, the south
It further include by the sweet potato and institute before the step of melon, the flour, the polydextrose, the inulin are mixed with the yeast
State the step of pumpkin is baked.
10. the preparation method of coarse cereals bread according to claim 9, which is characterized in that the roasted temperature is to get angry
180 DEG C~200 DEG C of temperature, lower fiery 160 DEG C~180 DEG C of temperature, the roasted time is 18min~22min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910241697.4A CN109805058A (en) | 2019-03-27 | 2019-03-27 | Coarse cereals bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910241697.4A CN109805058A (en) | 2019-03-27 | 2019-03-27 | Coarse cereals bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109805058A true CN109805058A (en) | 2019-05-28 |
Family
ID=66610712
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910241697.4A Pending CN109805058A (en) | 2019-03-27 | 2019-03-27 | Coarse cereals bread and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109805058A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741129A (en) * | 2020-12-29 | 2021-05-04 | 安徽秋果食品有限公司 | Processing method of instant coarse cereal bread |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050089773A (en) * | 2005-08-19 | 2005-09-08 | 백인엽 | Production method of healthy bread used to mini c.moschata |
| CN105211172A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of purple potato pumpkin health care bread |
| CN105211163A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of purple mashed potatoes fillings health care bread |
| CN106417481A (en) * | 2016-11-23 | 2017-02-22 | 广西大学 | Nutritious cassava bread and making method thereof |
| CN109006929A (en) * | 2018-08-20 | 2018-12-18 | 中国食品发酵工业研究院有限公司 | bread and preparation method thereof |
-
2019
- 2019-03-27 CN CN201910241697.4A patent/CN109805058A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050089773A (en) * | 2005-08-19 | 2005-09-08 | 백인엽 | Production method of healthy bread used to mini c.moschata |
| CN105211172A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of purple potato pumpkin health care bread |
| CN105211163A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of purple mashed potatoes fillings health care bread |
| CN106417481A (en) * | 2016-11-23 | 2017-02-22 | 广西大学 | Nutritious cassava bread and making method thereof |
| CN109006929A (en) * | 2018-08-20 | 2018-12-18 | 中国食品发酵工业研究院有限公司 | bread and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741129A (en) * | 2020-12-29 | 2021-05-04 | 安徽秋果食品有限公司 | Processing method of instant coarse cereal bread |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104137967A (en) | Oat premix powder | |
| CN104322620A (en) | Broomcorn-oat-buckwheat coarse cereal bread | |
| KR102507894B1 (en) | Fermented bread containing cabbage extract and yam extract and method for producing the same | |
| CN101946815A (en) | Hulless oat enriched bread and preparation method thereof | |
| CN103988875B (en) | A kind of production method of the fruits and vegetables cookies that ferment | |
| CN101185511A (en) | Method for making health care instant noodles food with enterogastric micro-ecological regulating action | |
| CN103271283A (en) | Sanqing noodles and preparation method thereof | |
| CN102835438A (en) | Organic oat bread | |
| CN101940276A (en) | Food helpful to controlling blood sugar production | |
| CN101642142A (en) | Diet biscuits | |
| CN101878797A (en) | Buckwheat flaky pastry and making method thereof | |
| CN102511524A (en) | Bitter gourd flavored bread and making method thereof | |
| CN109805058A (en) | Coarse cereals bread and preparation method thereof | |
| CN101558851B (en) | Method for improving viscous-elastic behaviour of frozen oat dough by transglutaminase | |
| CN1324987C (en) | Series health-care food contg. Chinese wolfberry and barley | |
| CN104757056A (en) | Brain-strengthening eyesight-improving corncob spiced cake and making method thereof | |
| CN109259073A (en) | A kind of low GI value composite flour | |
| CN100998414B (en) | Application of powder of whole cannabis sativa seeds for preparing functional food with adjuvant therapy of lowering blood fat | |
| KR101155579B1 (en) | Method for manufacture sweet potato bread | |
| CN102885111A (en) | Tomato biscuit and manufacturing method thereof | |
| CN1849914A (en) | Protein high-calcium steamed bun | |
| KR102561661B1 (en) | Baking premix composition having low sugar and high protein capable of being fermented and method for preparing low calorie and sugar restricted bread using the same | |
| NL2034665B1 (en) | High-nutrition rs2 high-resistant starch noodle and preparation method thereof | |
| Adegunwa et al. | Physicochemical, functional and sensory properties of bread from cassava and sweet potato starches | |
| CN109769889A (en) | One seed ginseng stilbene nutrient biscuit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190528 |