CN112471198A - Toast with low blood sugar response characteristic and preparation method thereof - Google Patents
Toast with low blood sugar response characteristic and preparation method thereof Download PDFInfo
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- CN112471198A CN112471198A CN202011243779.1A CN202011243779A CN112471198A CN 112471198 A CN112471198 A CN 112471198A CN 202011243779 A CN202011243779 A CN 202011243779A CN 112471198 A CN112471198 A CN 112471198A
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/364—Nuts, e.g. cocoa
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Abstract
The invention discloses a toast with low blood sugar response characteristics, which is a brown rice oat toast, and is prepared by taking wheat gluten and coarse grain as main materials, adding a modifier and a main material modifier, and mixing the raw materials with water; the coarse grain ingredients are oat flour and brown rice flour; the main material modifier is salt, butter and chromium-rich yeast; the modifier is nut, resistant dextrin, fiber powder, Plantago ovata husk powder, cucurbita pepo polysaccharide and cactus extract; the raw materials comprise the following components in parts by mass: 40-60 parts of vital gluten, 15-25 parts of oat flour, 15-25 parts of brown rice flour, 3-5 parts of a main material modifier, 7-15 parts of a modifier and 100 parts of water. The invention relates to a toast with high coarse grain content and low blood sugar response characteristics and a preparation method thereof.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to toast with low blood sugar response characteristics and a preparation method thereof.
Background
With the large-scale appearance and development of finished foods, various chronic diseases (such as hyperglycemia, hypertension, constipation, anemia and the like) gradually show outbreaks. In addition to drug treatment, the change of dietary habits and exercise of people become more healthy and ideal coping ways for chronic diseases, and the dietary habits taking refined flour, white rice and other finished foods as staple foods are abandoned, and coarse grains with high dietary fiber content are used as the staple foods to become the mainstream healthy dietary ways. Oat and brown rice flour are common food raw materials with low calorie and high dietary fiber content, have the health-care effects of reducing cholesterol, reducing blood fat, regulating blood sugar, improving constipation, controlling weight and the like, and people often cook and eat the oat and brown rice flour directly as food materials or use the oat and brown rice flour as food raw materials in a plurality of edible products such as toast, milk products, meat products and the like to improve the functionality of the edible products.
Toast is an important product form in baked products, and is prepared by adding flavoring materials, fermenting, baking and the like, wherein toast in the prior art usually takes flour as a main material, and belongs to a finished food. The toast product has the advantages that the toast product has no difference when oat and brown rice flour are added, so that the health-care effect of the toast product is improved, but the toast taste is influenced by directly adding the oat and the brown rice flour due to poor taste of the oat and the brown rice flour, so that the audience range of the toast product is greatly limited; meanwhile, the formability of the oat and the brown rice powder is poor, and the problem of poor formability can be solved by combining the oat and the brown rice powder with flour, but the addition amount of the oat and the brown rice powder is usually low, so that the condition that toast is prepared by using refined flour as a main material cannot be substantially changed; moreover, the addition of oat and brown rice powder generally causes difficult dough forming, poor gas-holding property, less internal pores of toast and easy collapse of the whole toast.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a toast with high coarse grain content and low blood sugar response characteristics and a preparation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a toast with hypoglycemia response characteristic is a brown rice oat toast, which is prepared by taking wheat gluten and coarse grain as main materials, adding a modifier and a main material modifier, and mixing with raw material water;
the coarse grain ingredients are oat flour and brown rice flour;
the main material modifier is salt, butter and chromium-rich yeast;
the modifier is nut, resistant dextrin, fiber powder, Plantago ovata husk powder, cucurbita pepo polysaccharide and cactus extract;
the raw materials comprise the following components in parts by mass: 40-60 parts of vital gluten, 15-25 parts of oat flour, 15-25 parts of brown rice flour, 3-5 parts of a main material modifier, 7-15 parts of a modifier and 100 parts of water.
Preferably, the main material modifier comprises 1-2 parts of salt, 2-4 parts of butter and 1 part of chromium-rich yeast.
Preferably, the modifying agent comprises 3-7 parts of nuts, 3-5 parts of resistant dextrin, 0.2-1 part of fiber powder, 0.2-0.5 part of psyllium seed husk powder, 0.2-0.5 part of cucurbita pepo polysaccharide and 0.2-0.5 part of cactus extract.
Preferably, the raw material components comprise the following components in parts by mass: 50 parts of vital gluten, 20 parts of oat flour, 20 parts of brown rice flour, 1 part of salt, 3 parts of butter, 1 part of chromium-enriched yeast, 5 parts of nuts, 4 parts of resistant dextrin, 0.6 part of fiber powder, 0.4 part of psyllium husk powder, 0.4 part of cucurbita pepo polysaccharide, 0.3 part of cactus extract and 100 parts of water.
The preparation method of the toast with the low blood sugar response characteristic comprises the following steps:
weighing vital gluten, oat flour, brown rice flour, an improver and a main material modifier according to the parts by weight to prepare mixed powder, adding water into the mixed powder, stirring until dough is formed, adding butter and kneading to obtain dough; and fermenting, shaping and dishing the dough, fermenting, baking and cooling to obtain the brown rice oat toast product.
Specifically, the method comprises the following steps:
(1) preparing raw materials: preparing raw material components according to parts by weight, wherein the oat powder in the raw material is powder obtained by steaming oat and then drying and grinding the steamed oat, and the processing technology of the oat powder is as follows: oat is steamed, dried and ground into powder to obtain the required oat powder;
(2) powder mixing: namely stirring dough, namely, putting water and chromium-rich yeast into a stirrer for fully stirring; then fully mixing the wheat gluten, the oat flour, the brown rice flour and the modifying agent, and then putting the mixture into a stirrer to stir into dough; adding melted butter when the dough is formed and the gluten is not fully expanded; adding salt into the dough after the gluten in the dough is expanded but not fully expanded or 5-6 min before the dough is stirred;
(3) dough fermentation: dough fermentation is a key process in the toast processing process, the yeast fermentation is beneficial to the necessary change of the dough structure, the optimal elasticity and extensibility are achieved, conditions are created for the subsequent processes, and the yeast generates various complex chemical aromatic substances in the fermentation process to improve the flavor; putting the dough obtained in the step (2) into a fermentation chamber, and controlling the technological parameters of the fermentation chamber to be 28-30 ℃ and 70-75% of relative humidity until the dough is fermented to be mature; the judgment standard of fermentation maturity is as follows: the dough has large volume, uniform internal structure, thin and semitransparent porous wall, bouquet and ester fragrance, and soft and elastic mouthfeel;
(4) dough shaping: putting the dough obtained in the step (3) into a shaping chamber, controlling the ambient temperature of the shaping chamber to be 25-28 ℃ and the relative humidity to be 60-70%, and performing dough shaping procedures including blocking, weighing, rounding, middle proofing, tabletting, forming, dishing or die filling;
(5) dough proofing: putting the dough shaped in the step (4) into a proofing chamber for further proofing, wherein the temperature is controlled to be 3840 ℃, the relative humidity is controlled to be 80-90%, and the proofing time is controlled to be 60-90 mmin;
(6) baking: the baking process conditions are controlled as follows:
in the initial stage, the upper fire does not exceed 120 ℃, the lower fire does not exceed 180-185 ℃, and the time is 12-18 min;
an intermediate stage: the temperature can be increased by the upper fire and the lower fire at the same time, and the temperature is 200-210 ℃ for 3-4 min;
at the last stage, the temperature is 220-230 ℃ for the upper fire, 140-160 ℃ for the lower fire, and the time is 10-13 min;
(7) and (3) cooling: the process conditions are controlled as follows: the temperature is 22-26 ℃, RH 75% and the air flow rate is 180-240 m/min.
Preferably, in the preparation of the raw materials in the step (1), besides the weighing of the prepared raw materials, the powdery raw materials are sieved to remove impurities and large particles, and a certain amount of air is mixed into the powdery raw materials to facilitate the formation of dough and the growth and reproduction of yeast and promote the dough to ferment and mature. The oat flour obtained by the processing method can not only eliminate the activity of enzyme carried by the oat, but also improve the color and taste of the food in the baking process.
Preferably, the process conditions of dough stirring in the step (2) are as follows: the dough temperature is 26-28 ℃, and the stirring time of the stirrer is 15-20 min. The proper dough temperature is the basis for good dough formation and is a necessary condition for dough leavening.
Preferably, in the dough shaping in step (4), the conditions for the intermediate proofing are as follows: the temperature is 27-29 ℃, the relative humidity is 70-75%, the intermediate proofing time is 12-18 min, and the volume of the bread blank after intermediate proofing is 0.7-1 time of the volume before intermediate proofing; the tabletting adopts a tabletting machine, and the technical parameters are as follows: the rotating speed is 140-160 r/min, the roller length is 220-240 mm, the distance between the rollers is 0.8-1.2 cm, during tabletting, the dough is rolled between the rollers, and is pulled and stretched manually, and the dough needs to be folded once per pressing, and the steps are repeated until the dough sheet is smooth and fine.
The powder mixing in the step (2) aims to: uniformly mixing various raw materials and auxiliary materials together to form a whole with uniform quality; the speed of forming gluten by the main material through water absorption and swelling is accelerated, and the dough forming time is shortened; the gluten is expanded, so that the dough has good elasticity and extensibility, and the processing performance of the dough is improved.
The dough fermentation purpose in the step (3) is as follows: yeast is propagated in a large quantity to generate carbon dioxide gas and promote the volume expansion of dough; the processing performance of the dough is improved, so that the dough has good extensibility, the elastic toughness is reduced, and a foundation is laid for obtaining the maximum volume during the final proofing and baking of the bread; the texture structure of the dough is uniform, fine, porous and soft; the bread has attractive aromatic flavor.
The dough shaping in the step (4) comprises
Blocking and weighing: the step of blocking and weighing is to divide the fermented large dough into small dough according to the quality requirement of the finished product and to weigh;
(II) rounding: the function of rounding:
(1) the small pieces of dough which are not evenly divided become complete spherical shapes. A foundation is laid for the next procedure;
(2) the cut of the newly divided small dough has cohesiveness, and the dough is kneaded to be round and applied with pressure, so that the skin part extends to cover the cut;
(3) when the gluten is cut, the net structure of the gluten is damaged and disordered, and the net structure can be recovered by rounding;
(4) partial carbon dioxide is discharged, so that various ingredients are uniformly distributed, and further propagation and fermentation of yeast are facilitated;
the rounding method comprises the following steps: the rounding is divided into manual rounding or mechanical rounding;
(III) intermediate proofing (also called standing):
intermediate proofing:
(1) the kneaded and strained dough is relaxed and relaxed after middle proofing, so as to be beneficial to the tabletting operation of the next procedure;
(2) the yeast is enabled to produce gas, the extending direction of the gluten is adjusted to enable the gluten to extend directionally, the tissue state of dough is not damaged during tabletting, and the gas holding property is enhanced;
(3) the surface of the dough is smooth, the air-holding property is enhanced, the dough is not easy to adhere to a roller of a forming machine, and the forming operation is easy; the process requirement of intermediate proofing:
(1) temperature: the temperature is preferably 27-29 ℃, and the dough can be promoted to be quickly aged due to overhigh temperature, so that the gas holding property is reduced; when the temperature is too low, the dough is cooled and slowly proofed, and the middle proofing time is prolonged;
(2) relative humidity: the proper relative humidity is 70-75%, and the bread is too dry, so that the surface of the bread blank is easy to form a crust, and hard dough blocks remain in the baked bread, and the texture is poor; when the humidity is too high, water is formed on the surface of the bread blank to increase the viscosity, so that the molding operation of the next procedure is influenced;
(3) intermediate proofing time: 12-18 min;
(4) judging an appropriate intermediate proofing program: the volume of the bread blank after the intermediate proofing is equal to 0.7-1 time of the volume before the intermediate proofing;
(IV) dough sheeting:
tabletting is an important means for improving the quality and texture structure of bread; the main purpose of tabletting is to eliminate original uneven big air bubbles in the dough, so that new air generated in the middle proofing process is uniformly distributed in the dough, and the internal structure of the bread finished product is uniform without big air holes; the most important difference between the pressed bread and the non-pressed bread is that the internal structure of the pressed bread is uniform, while the internal structure of the non-pressed bread is not uniform, the pores are large, and the pores are large; (ii) a Adopting a tablet press, and the technical parameters are as follows: the rotating speed is 140-160 r/min, the roller length is 220-240 mm, and the distance between the press rollers is 0.8-1.2 cm; during tabletting, rolling the dough between compression rollers, manually pulling and stretching the dough, folding the dough once per time of pressing, and repeating the steps until the dough sheet is smooth and fine;
(V) dough forming:
the forming is to make the dough thin blocks after sheeting into the shape needed by the product, so that the bread has consistent appearance and regular style; (VI) dishing-up (listening):
the step of filling (canning) is to fill the molded dough into a baking tray or a baking tin and then send the dough into a proofing chamber for proofing;
1. oil brushing and precooling of baking tray
Before the dough is filled into the baking pan or the baking tin, a thin layer of oil must be brushed on the baking pan or the baking tin firstly to prevent the dough from being adhered to the baking pan, and the dough is not easy to demould. Preheating a baking tray (tin) to 60-70 ℃ before brushing oil;
2. bakeware (tin) specification and pretreatment
(1) And (5) baking the volume. The volume of the baked can is matched with the size of the dough. The volume is too large, so that the internal tissue of the bread finished product is uniform, and the grains are coarse; too small a volume affects the volume expansion and surface color of the bread, and the top is too cracked and deformed.
The dough in step (5) is proofed (final fermentation or secondary fermentation), with the purpose of: the dough is in a tense state after being sheeted and shaped, and the extensibility of the dough can be enhanced by proofing, so that the dough is beneficial to full expansion of the volume; expanding the bread dough to a desired volume; improving the internal structure of bread, and making it loose and porous.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, resistant dextrin is used for helping to form dough, the flavor of bread is improved through butter, nuts and the like, and the high-quality brown rice oat toast is obtained by matching with the formula and the process of the toast;
(2) the toast prepared from the brown rice and the oats has small postprandial blood sugar fluctuation, the GI value of the brown rice and oat toast product is not more than 51, the dynamic balance function of postprandial blood sugar can be maintained, the dietary choice of diabetes people can be increased, the flower and color varieties of the brown rice and oat products can be enriched, and the toast can be used as a new utilization way of brown rice and oat resources;
(3) the method takes the coarse food grains rich in dietary fibers as main raw materials, and the toast raw materials are not directly added with refined flour, so that the prepared toast can effectively reduce the intake of starch;
(4) the toast prepared by the invention has low blood sugar response characteristics, so that the sucrose is not added in the formula. However, sucrose is the main carbon source for yeast fermentation, and the lack of sucrose is not beneficial to the gas production of yeast, so that the dough expansion degree is small, and the specific volume of the prepared bread is small. The invention aims to optimize the bread formula and the making process, and adopts a baking mode different from that of common bread to make the brown rice oat toast, so as to obtain the brown rice oat toast with specific volume, taste and tissue structure similar to that of wheat bread.
Detailed Description
The invention will now be further illustrated with reference to the preferred examples, but the scope of the invention is not limited to the examples described below. Any equivalent modifications made by those skilled in the art in the light of the teachings of this invention should be within the scope of this invention.
The adopted raw material components all adopt commercially available raw materials, the brown rice powder is obtained by crushing commercially available brown rice and has the granularity smaller than 80 meshes, and the oat powder is obtained by crushing commercially available oat and has the granularity smaller than 80 meshes.
Example 1:
a method for preparing toast with a low glycemic response profile, comprising the steps of:
(1) preparing raw materials: preparing raw material components in parts by mass: 50 parts of vital gluten, 20 parts of oat flour, 20 parts of brown rice flour, 1 part of salt, 3 parts of butter, 1 part of chromium-enriched yeast, 5 parts of nuts, 4 parts of resistant dextrin, 0.6 part of fiber powder, 0.4 part of psyllium husk powder, 0.4 part of cucurbita pepo polysaccharide, 0.3 part of cactus extract and 100 parts of water, wherein the oat flour is flour which is ground by steaming and drying;
(2) powder mixing: namely stirring dough, namely, putting water and chromium-rich yeast into a stirrer for fully stirring; then fully mixing the wheat gluten, the oat flour, the brown rice flour and the modifying agent, and then putting the mixture into a stirrer to stir into dough; adding melted butter when the dough is formed and the gluten is not fully expanded; adding salt 5min before the gluten in the dough is expanded but not fully expanded or the dough is stirred, keeping the temperature of the dough at 27 ℃, and stirring for 18min in the total time of the stirrer;
(3) dough fermentation: putting the dough obtained in the step (2) into a fermentation chamber, and controlling the process parameters of the fermentation chamber to be 29 ℃ and the relative humidity to be 72% until the dough is fermented and matured;
(4) dough shaping: putting the dough obtained in the step (3) into a shaping chamber, controlling the ambient temperature of the shaping chamber to be 26 ℃ and the relative humidity to be 65%, and performing dough shaping procedures including blocking, weighing, rounding, middle proofing, tabletting, forming, dishing or die filling; the conditions of the intermediate proofing are as follows: the temperature is 28 ℃, the relative humidity is 72 percent, the intermediate proofing time is 15min, and the volume of the bread blank after the intermediate proofing is 0.8 time of the volume before the intermediate proofing; the tabletting adopts a tabletting machine, and the technical parameters are as follows: the rotating speed is 150r/min, the roller length is 230mm, the distance between the rollers is 1cm, when in tabletting, the dough is rolled between the rollers, and simultaneously, the dough is pulled and stretched manually, and the dough needs to be folded once every time the dough is pressed, and the steps are repeated until the dough sheet is smooth and fine;
(5) dough proofing: putting the dough shaped in the step (4) into a proofing chamber for further proofing, and controlling the temperature to be 39 ℃, the relative humidity to be 85% and the proofing time to be 75 min;
(6) baking: the baking process conditions are controlled as follows: in the initial stage, the temperature is 110 ℃ for the upper fire and 182 ℃ for the lower fire, and the time is 15 min; an intermediate stage: the temperature can be increased by the upper fire and the lower fire at the same time, and the temperature is 215 ℃ for 3.5 min; at the last stage, the upper fire is 225 ℃, the lower fire is 150 ℃ and the time is 12 min;
(7) and (3) cooling: the process conditions are controlled as follows: the temperature was 24 ℃, RH 75%, and the air flow rate was 210 m/min.
Example 2:
the preparation method of the toast with the characteristic of low blood sugar response is the same as the embodiment 1, and only comprises the following steps: in the raw material components, the ratio of wheat gluten to coarse grain component is 35: 55, 40: 50, 45: 45, 40: 50, 55: 35, 60: 30 and 65: 25, wherein the oat flour and the coarse rice flour in the coarse grain component are mixed according to the ratio of 1: 1.
The brown rice oat toast obtained in this example was tested and the results are shown in the following table:
| wheat glutenMixing with coarse grain | 454g toast volume (cm)3) | Hardness (g) | Elasticity | Chewiness of the product |
| Wheat toast | 2320 | 342 | 0.950 | 216 |
| 35∶55 | 1750 | 765 | 0.708 | 235 |
| 40∶50 | 1960 | 614 | 0.801 | 251 |
| 45∶45 | 2110 | 460 | 0.909 | 268 |
| 50∶40 | 2240 | 386 | 0.955 | 270 |
| 55∶35 | 2270 | 419 | 0.946 | 287 |
| 60∶30 | 2210 | 451 | 0.913 | 291 |
| 65∶25 | 2160 | 505 | 0.925 | 294 |
Example 3:
the preparation method of the toast with the characteristic of low blood sugar response is the same as the embodiment 1, and only comprises the following steps: the fermentation time in step (5) is respectively 40min, 60min, 80min, 100min and 120 min.
The brown rice oat toast obtained in this example was tested and the results are shown in the following table:
example 4
The preparation method of the toast with the characteristic of low blood sugar response is the same as the embodiment 1, and only comprises the following steps: the addition amounts of the resistant dextrin are respectively 0 part, 2 parts, 4 parts, 6 parts and 8 parts.
The brown rice oat toast obtained in this example was tested and the results are shown in the following table:
| addition amount (parts) of resistant dextrin | 454g toast volume (cm)3) | Sensory Scoring (GB/T14611- |
| Wheat toast | 2320 | 82.5 |
| 0 | 1940 | 64.3 |
| 2 | 2110 | 71.5 |
| 4 | 2240 | 81.9 |
| 6 | 2170 | 81.1 |
| 8 | 2230 | 80.3 |
Example 5
The preparation method of the toast with the characteristic of low blood sugar response is the same as the embodiment 1, and only comprises the following steps: the baking process condition in the step (6) is a conventional baking condition: baking at 170 deg.C for 35min, and baking at 190 deg.C for 35 min; and three-stage baking process conditions: in the initial stage, the temperature is 110 ℃ for the upper fire and 182 ℃ for the lower fire, and the time is 15 min; an intermediate stage: the temperature can be increased by the upper fire and the lower fire at the same time, and the temperature is 215 ℃ for 3.5 min; and in the final stage, the fire is started at 225 ℃ and the fire is started at 150 ℃ for 12 min.
The brown rice oat toast obtained in this example was tested and the results are shown in the following table:
| baking conditions | 454g toast volume (cm)3) | Appearance color and luster | Degree of collapse |
| Conventional baking conditions | 1760 | Darker (local blacking) | Severe severity of disease |
| Three-stage baking process conditions | 2240 | Conventional (golden yellow) | Without significant collapse |
Example 6
To implementationThe toast product obtained in example 1 was subjected to a post-consumption blood glucose concentration test. Selection criteria for the participating test personnel: healthy adults (aged 18-60 years), half of all men and women, non-pregnant women and nursing mothers; ② the Body Mass Index (BMI) is in the normal range (18.5 kg/m)2～24.0kg/m2) (ii) a ③ no history of diabetes (or impaired glucose tolerance), no other metabolic diseases, digestive system diseases, endocrine system diseases, mental diseases, etc.; fourthly, no history of allergy and intolerance to the food to be tested exists; no nutrient supplement influencing glucose tolerance is taken in nearly 3 months, and no oral contraceptive, acetylsalicylic acid, steroid, protease inhibitor, antipsychotic and other medicines are taken; sixthly, a fasting state of at least 10 hours can be tolerated.
The participating testers were kept on a light diet one day before the test, fasted at 8-9 o 'clock in the first night, fasted for 12 hours, and started at 8-9 o' clock in the second day; determining fasting glucose (8-9 o' clock earlier the next day); the participating panelists should have eaten 70g of the snack package within 5 minutes, i.e. 70g of the toast obtained in the comparative example and example 1 is taken for consumption by the participating panelists.
The specific experimental process is as follows:
day one (control):
1. the tested person fasts 8-9 o 'clock before the night and determines fasting blood sugar 8-9 o' clock in the morning of the next day;
2. after eating 70g of commercial wheat toast within 5min, recording the start time and the end time, measuring the blood sugar values at 15min, 30min, 60min and 120min after eating, and recording the original data.
The following day the normal breakfast diet was resumed.
Third day (test):
1. the tested person fasts 8-9 o 'clock before the night and determines fasting blood sugar 8-9 o' clock in the morning of the next day;
2. after eating 70g of the toast obtained in example 1 per person within 5min, the start time and the end time were recorded, and the blood glucose levels at 15min, 30min, 60min and 120min after eating were measured, and the raw data were recorded.
Day four (test):
1. the tested person fasts 8-9 o 'clock before the night and determines fasting blood sugar 8-9 o' clock in the morning of the next day;
2. after eating 70g of the toast obtained in example 1 per person within 5min, the start time and the end time were recorded, and the blood glucose levels at 15min, 30min, 60min and 120min after eating were measured, and the raw data were recorded.
And (4) drawing a human body postprandial blood glucose concentration change curve by taking the time as an abscissa and the blood glucose concentration change value of the experimental object as an ordinate.
The blood glucose concentration changes after ingestion of the toast product prepared in example 1 are shown in the following table.
Wherein the control group data is test data of eating commercial wheat toast by the participants on the first day, and the control group data is data obtained by converting the 0min blood glucose index of the control group into the same value as the 0min blood glucose index of the experimental group and multiplying the blood glucose indexes of 15min, 30min, 60min and 120min by the same conversion ratio; the experimental groups are the average of the test data of toasts obtained from example 1 consumed by the participating panelists on the third and fourth days. As can be seen from the above table, compared to the control commercial wheat toast, the toast of the present invention showed a slow increase in blood glucose concentration after eating it, and the peak value of postprandial blood glucose appeared at 15-30min, whereas compared to the commercial wheat toast, the toast of the present invention showed a lower maximum blood glucose level and a slow decrease in postprandial blood glucose concentration after eating it. This shows that the toast product of the present invention has small postprandial blood sugar fluctuation and strong ability of maintaining postprandial blood sugar dynamic balance.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (9)
1. Toast with a low glycemic response profile, comprising: the brown rice oat toast is prepared by taking wheat gluten and coarse grain as main materials, adding a modifier and a main material modifier, and mixing with water;
the coarse grain ingredients are oat flour and brown rice flour;
the main material modifier is salt, butter and chromium-rich yeast;
the modifier is nut, resistant dextrin, fiber powder, Plantago ovata husk powder (the property of Plantago ovata husk powder is damaged by high temperature), cucurbita pepo polysaccharide and cactus extract;
the raw materials comprise the following components in parts by mass: 40-60 parts of vital gluten, 15-25 parts of oat flour, 15-25 parts of brown rice flour, 3-5 parts of a main material modifier, 7-15 parts of a modifier and 100 parts of water.
2. Toast with a low glycemic response profile according to claim 1, characterized by: the main material modifier comprises 1-2 parts of salt, 2-4 parts of butter and 1 part of chromium-rich yeast.
3. Toast with a low glycemic response profile according to claim 1, characterized by: the modifier comprises 3-7 parts of nuts, 3-5 parts of resistant dextrin, 0.2-1 part of fiber powder, 0.2-0.5 part of psyllium husk powder, 0.2-0.5 part of cucurbita pepo polysaccharide and 0.2-0.5 part of cactus extract.
4. Toast with a low glycemic response profile according to any of claims 1-3, characterized by: the raw material components are as follows in parts by mass: 50 parts of vital gluten, 20 parts of oat flour, 20 parts of brown rice flour, 1 part of salt, 3 parts of butter, 1 part of chromium-enriched yeast, 5 parts of nuts, 4 parts of resistant dextrin, 0.6 part of fiber powder, 0.4 part of psyllium husk powder, 0.4 part of cucurbita pepo polysaccharide, 0.3 part of cactus extract and 100 parts of water.
5. A process for the preparation of toast with a low glycemic response profile according to any of claims 1 to 4, wherein: the method comprises the following steps:
weighing vital gluten, oat flour, brown rice flour, an improver and a main material modifier according to the parts by weight to prepare mixed powder, adding water into the mixed powder, stirring until dough is formed, adding butter and kneading to obtain dough; and fermenting, shaping and dishing the dough, fermenting, baking and cooling to obtain the brown rice oat toast product.
6. A method of preparing toast with a low glycemic response profile according to claim 5, wherein the method comprises the steps of: the method comprises the following steps:
(1) preparing raw materials: preparing raw material components according to parts by weight, wherein oat flour in the raw material is flour obtained by steaming oat and then drying and grinding the steamed oat;
(2) powder mixing: namely stirring dough, namely, putting water and chromium-rich yeast into a stirrer for fully stirring; then fully mixing the wheat gluten, the oat flour, the brown rice flour and the modifying agent, and then putting the mixture into a stirrer to stir into dough; adding melted butter when the dough is formed and the gluten is not fully expanded; adding salt into the dough after the gluten in the dough is expanded but not fully expanded or 5-6 min before the dough is stirred;
(3) dough fermentation: putting the dough obtained in the step (2) into a fermentation chamber, and controlling the technological parameters of the fermentation chamber to be 28-30 ℃ and 70-75% of relative humidity until the dough is fermented to be mature;
(4) dough shaping: putting the dough obtained in the step (3) into a shaping chamber, controlling the ambient temperature of the shaping chamber to be 25-28 ℃ and the relative humidity to be 60-70%, and performing dough shaping procedures including blocking, weighing, rounding, middle proofing, tabletting, forming, dishing or die filling;
(5) dough proofing: placing the dough shaped in the step (4) into a proofing chamber for further proofing, and controlling the temperature to be 38-40 ℃, the relative humidity to be 80-90% and the proofing time to be 60-90 min;
(6) baking: the baking process conditions are controlled as follows:
in the initial stage, the upper fire does not exceed 120 ℃, the lower fire does not exceed 180-185 ℃, and the time is 12-18 min;
an intermediate stage: the temperature can be increased by the upper fire and the lower fire at the same time, and the temperature is 200-210 ℃ for 3-4 min;
at the last stage, the temperature is 220-230 ℃ for the upper fire, 140-160 ℃ for the lower fire, and the time is 10-13 min;
(7) and (3) cooling: the process conditions are controlled as follows: the temperature is 22-26 ℃, RH 75% and the air flow rate is 180-240 m/min.
7. A method of preparing toast with a low glycemic response profile according to claim 6, wherein the method comprises the steps of: in the step (1), the raw materials are weighed, and besides, the powdery raw materials are sieved to remove impurities and large-particle substances, and a certain amount of air is mixed into the powdery raw materials to facilitate the formation of dough and the growth and reproduction of yeast and promote the dough to ferment and mature.
8. A method of preparing toast with a low glycemic response profile according to claim 6, wherein the method comprises the steps of: the technological conditions of dough stirring in the step (2) are as follows: the dough temperature is 26-28 ℃, and the stirring time of the stirrer is 15-20 min.
9. A method of preparing toast with a low glycemic response profile according to claim 6, wherein the method comprises the steps of: in the dough shaping in the step (4), the conditions of the intermediate proofing are as follows: the temperature is 27-29 ℃, the relative humidity is 70-75%, the intermediate proofing time is 12-18 min, and the volume of the bread blank after intermediate proofing is 0.7-1 time of the volume before intermediate proofing; the tabletting adopts a tabletting machine, and the technical parameters are as follows: the rotating speed is 140-160 r/min, the roller length is 220-240 mm, the distance between the rollers is 0.8-1.2 cm, during tabletting, the dough is rolled between the rollers, and is pulled and stretched manually, and the dough needs to be folded once per pressing, and the steps are repeated until the dough sheet is smooth and fine.
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| CN202011243779.1A CN112471198A (en) | 2020-11-10 | 2020-11-10 | Toast with low blood sugar response characteristic and preparation method thereof |
| CN202110604383.3A CN114391558B (en) | 2020-11-10 | 2021-05-31 | Low-calorie toast and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220117242A1 (en) * | 2021-12-24 | 2022-04-21 | Jiangnan University | Brown rice oat bread with low glycemic index and preparation method thereof |
| CN115530200A (en) * | 2022-10-10 | 2022-12-30 | 上海早苗食品有限公司 | Bread improver and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101720801A (en) * | 2008-10-17 | 2010-06-09 | 叶飞 | Manufacturing method of high fiber bread flour |
| CN102511526A (en) * | 2011-12-16 | 2012-06-27 | 江南大学 | French leavened bread with rich dietary fibers and production method of French leavened bread |
| CN106982893A (en) * | 2017-04-21 | 2017-07-28 | 邵阳学院 | Tangerine peel dietary fiber bread and preparation method thereof |
| CN107467115A (en) * | 2017-07-27 | 2017-12-15 | 合肥台香食品有限公司 | A kind of preparation method of the high dietary-fiber bread containing wheat bran |
| CN107568291A (en) * | 2017-09-05 | 2018-01-12 | 山东御馨生物科技有限公司 | A kind of soybean fiber powder is modified bread flour |
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2020
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220117242A1 (en) * | 2021-12-24 | 2022-04-21 | Jiangnan University | Brown rice oat bread with low glycemic index and preparation method thereof |
| CN115530200A (en) * | 2022-10-10 | 2022-12-30 | 上海早苗食品有限公司 | Bread improver and preparation method and application thereof |
| CN115530200B (en) * | 2022-10-10 | 2024-03-01 | 上海早苗食品有限公司 | Bread improver and preparation method and application thereof |
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| CN114391558B (en) | 2024-03-26 |
| CN114391558A (en) | 2022-04-26 |
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Application publication date: 20210312 |