CN113261580A - Low-GI oat fructose bread and preparation method thereof - Google Patents
Low-GI oat fructose bread and preparation method thereof Download PDFInfo
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Abstract
The invention discloses low-GI oat fructose bread and a preparation method thereof. The low-GI oat fructose bread comprises the following raw materials in parts by mass: 320 parts of composite powder 280 plus, 8-15 parts of milk powder, 6-12 parts of butter, 18-45 parts of fructose, 1-5 parts of salt, 1-5 parts of yeast and 0.5-2 parts of calcium lactate; the composite flour is prepared from cooked oatmeal, wheat flour and wheat gluten, and the mass ratio of the cooked oatmeal to the wheat flour to the wheat gluten is (1-1.5) to 1 (0.25-0.5). The invention also provides a preparation method of the low GI oat fructose bread. The low-GI oat fructose bread is suitable for being eaten by diabetics or potential diabetics, and can improve the body immunity and resistance.
Description
Technical Field
The invention belongs to the technical field of processing of nutritional foods. In particular to low GI oat fructose bread and a preparation method thereof.
Background
The Glycemic Index (GI) of food is an index that describes the physiological parameters of food, expressing the concept that different types of carbohydrates have different effects on blood glucose. Foods rich in carbohydrates can be classified into different grades according to the GI value by taking the glucose GI value as 100, foods with GI lower than 55 are considered as low GI foods, foods with GI in the range of 55-70 are medium GI foods, and foods with GI higher than 70 are high GI foods. Research shows that low-GI food can be slowly absorbed and continuously release energy, reduce insulin secretion of a human body, reduce heat generation and lipogenesis, contribute to maintaining blood sugar homeostasis and prevent diabetes.
However, GI mainly focuses on the type of food and the blood sugar response of carbohydrates in various foods, but does not consider the food consumption amount, so it is necessary to measure the blood sugar effect of a certain amount of food on human body by using blood sugar load (GL). Glycemic Load (GL) refers to the degree of glycemic response and insulin demand produced by a given amount of a food, which reflects both the quality and quantity of carbohydrates. Foods were classified into different grades according to the value of GL, with foods with GL below 10 considered low GL, foods with medium GL between 10 and 20 and foods with high GL above 20.
The existing bread food contains excessive sugar and heat, can cause the rapid rise of the blood sugar content after being eaten, and is not suitable for diabetics and weight control people to eat. In order to solve the above technical problems, efforts have been made to develop a low GI bread, which is a bread prepared by adding oats instead of part of wheat flour, in view of the high GI value characteristic of ordinary wheat flour bread in terms of digestive absorption characteristics. However, since oats do not contain gluten proteins, it is difficult to form a network structure, dough molding is difficult, gas retention is poor, the bread has few internal pores, and the whole bread is easy to collapse. Thus, bread containing oats requires the addition of an amount of gluten to replenish the gluten in the bread. Exogenous supplementation of gluten leads to an increase in the amount of water added to make the bread due to the high water holding capacity of gluten proteins. The starch expands rapidly due to the excessively high water adding amount, starch particles expand excessively during baking of the oat bread, the starch particles melt along with the rise of baking temperature, the integrity of the particles is gradually lost, air permeability of a formed air bubble chamber is poor relative to common wheat flour, and the air bubble chamber shrinks due to the excessively low internal pressure in a cooling stage after baking, and finally the bread shrinks and collapses. This problem limits the amount of oat flour used in baked products. In the commercially available low-GI oat bread, the content of oat flour is lower than 30% and the content of oat is insufficient, so that the GI value of the bread is still higher. In addition, the existing low-GI oat bread has the defects of poor taste and quality and the like.
Disclosure of Invention
In view of the technical problems, the invention aims to provide low-GI oat fructose bread. The bread with low GI oat fructose has GI value of less than 55 and GL value of less than 10, has good taste, is suitable for diabetes patients or potential diabetes patients, and can improve immunity and resistance of human body.
Another object of the invention is to provide a method for making low GI oat fructose bread.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the invention provides low-GI oat fructose bread, which comprises the following raw materials in parts by mass: 320 parts of composite powder 280 plus, 8-15 parts of milk powder, 6-12 parts of butter, 18-45 parts of fructose, 1-5 parts of salt, 1-5 parts of yeast and 0.5-2 parts of calcium lactate;
the composite flour is prepared from cooked oatmeal, wheat flour and wheat gluten, and the mass ratio of the cooked oatmeal to the wheat flour to the wheat gluten is (1-1.5) to 1 (0.25-0.5).
The invention solves the technical problems that the oat content in the existing bread is not high, the oat bread has poor taste and quality, and the blood sugar balance function of the oat cannot be fully exerted. Compared with oat flour, the cooked oat flakes adopted by the invention can gelatinize oat starch and improve the moisture absorption capacity and digestibility of the starch. In the invention, the cooked oatmeal is used as a main raw material, and compared with the traditional wheat flour bread, the addition amount of the cooked oatmeal reaches or even exceeds more than 50 percent, namely the mass ratio of the cooked oatmeal to the wheat flour is (1-1.5): 1. In addition, by adding a certain amount of wheat gluten, the prepared oat bread can effectively reduce the intake of starch and has positive influence on the aspect of controlling blood sugar. The bread has the advantages that various indexes of the bread basically reach the quality level of wheat bread, and the taste and the appearance shape are effectively improved.
Further, in the present invention, it is preferable to control the mass ratio of fructose to calcium lactate to be (9-45): 1. Sucrose is not added in the formula of the invention, and fructose is used for replacing sucrose or glucose in bread. The metabolism speed of fructose in the body is slower than that of glucose and sucrose, and the metabolism of fructose does not depend on insulin, but directly enters the intestinal tract of a human body and is digested and utilized by the human body, so that the postprandial blood sugar peak value and the insulin concentration in blood can be effectively reduced. Moreover, the sweetness of the fructose is 3 times that of the sucrose, so that the addition amount can be effectively reduced, and the effect of low GI can be achieved. However, sucrose is the main carbon source for yeast fermentation, and the lack of sucrose is not favorable for the gas production of yeast, so that the dough expansion degree is small, the specific volume of the prepared bread is small, and the appearance shape is not good. The invention improves the problem that single fructose is not beneficial to yeast fermentation and causes small dough expansion degree by the synergistic use of specific calcium lactate and fructose.
According to a specific embodiment of the invention, the low-GI oat fructose bread can comprise the following raw materials in parts by mass: 300 parts of composite powder, 12 parts of milk powder, 9 parts of butter, 45 parts of fructose, 3 parts of salt, 3 parts of yeast and 1 part of calcium lactate; wherein the mass ratio of the cooked oatmeal to the wheat flour to the vital gluten in the composite flour is 1:1: 0.45.
Furthermore, the cooked oatmeal is prepared by performing microwave cooking on rolled oatmeal of the oat.
According to a specific embodiment of the invention, the cooked oatmeal is prepared by the following specific steps: rolling oat into slices, soaking in water for 6-8h, and then performing microwave curing; microwave power is 20kw, temperature is 140 deg.C, aging time is 10-15min, and oatmeal thickness is 0.25-0.35 mm. The microwave is electromagnetic wave with frequency of 300 MHz-300 GMHz and direction and size changing periodically with time. The microwave and the material directly act, and the process of converting the ultrahigh frequency electromagnetic wave into heat energy is the microwave heating process. Water is a substance which strongly absorbs microwaves, water molecules in the material are polar molecules, the polar orientation of the water molecules is changed along with the change of an external electromagnetic field under the action of microwaves, and microwaves of 2450MHz can enable the water molecules to move 24 hundred million times per second, so that the molecules are rapidly rubbed and collided, and the material is heated and puffed, and other processes, thereby achieving the purpose of microwave heating. The microwave curing is to take the heated material as a heating body, the curing and baking action of the microwave can instantaneously penetrate into the material, so that the material is heated inside and outside at the same time, and a heat conduction process is not needed, so that the temperature is increased very quickly, and the heating time is greatly shortened. Because the microwave heating speed is high, the temperature of gas (air) in the material is increased rapidly, but the mass transfer speed is low, the heated gas is in a highly compressed state and has a tendency of expansion, and the material can be expanded when reaching a certain pressure. The microwave cooked oatmeal improves the moisture absorption and digestibility of the starch.
In a second aspect, the invention also provides a method for preparing low-GI oat fructose bread, which comprises the following steps:
weighing cooked oatmeal, wheat flour, vital gluten, milk powder, fructose, salt, yeast and calcium lactate according to the formula ratio, and preparing into mixed powder;
adding water into the mixed powder, stirring until dough is formed, adding butter and kneading to obtain dough;
shaping and dishing the dough, and performing primary proofing;
performing secondary proofing on the dough after the primary proofing;
baking to obtain the final product.
Optionally, the condition of the one-time proofing is as follows: humidity of 70-80%, temperature of 30-38 deg.C, and proofing time of 40-60 min; the conditions of the secondary fermentation are as follows: humidity is 70-80%, temperature is 30-38 ℃, and the fermentation time is 100-120 min.
Optionally, the baking conditions are as follows: the upper fire temperature is 200-220 ℃, the lower fire temperature is 190-210 ℃, and the baking time is 40-50 min.
The invention has the beneficial effects that:
the invention optimizes the bread formula and the making process, and solves the problems of insufficient oat addition amount, high GI value, small dough expansion degree and small bread specific volume caused by the lack of cane sugar in the bread. The low-GI oat fructose bread with the specific volume, the taste and the tissue structure similar to those of wheat bread is obtained.
Drawings
Fig. 1 is a schematic flow diagram of a method of making low GI oat fructose bread of the invention.
Figure 2 is a comparative plot of the appearance of the bread in each group.
Fig. 3 is a structural view of the texture of each set of bread.
FIG. 4 is a structural view of the texture of bread of oat flour, oat rice flour and oat flake flour.
Figure 5 is a graph of the effect of oat fructose bread on blood glucose, body weight and OGTT in rats.
Fig. 6 is a glycemic response force diagram for a healthy population on low GI oat fructose bread showing the results of a blood glucose response anova and the results of an area anova under the blood glucose response curve.
Detailed Description
The invention discloses low-GI oat fructose bread and a preparation method thereof. The skilled person can use the contents to modify the formula and the process parameters appropriately. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and products of the present invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications of the methods described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of the present invention without departing from the spirit and scope of the invention.
For further understanding of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention and the accompanying drawings. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Unless otherwise specified, the reagents involved in the examples of the present invention are all commercially available products, and all of them are commercially available.
Example 1
Weighing 300 parts of bread composite powder (according to the mixture ratio of cooked oatmeal, wheat flour and vital gluten being 1:1:0.45, 1.2:1:0:45, 1:1:0.25, 1.2:1:0.25, 1.1:2.3:0.45 and 5 experimental groups), 12 parts of milk powder, 45 parts of fructose, 3 parts of salt, 3 parts of yeast and 1 part of calcium lactate, preparing into mixed powder, adding 230 parts of water into the mixed powder, stirring until dough is basically molded, adding 9 parts of butter and kneading at a low speed until gluten is completely developed to obtain dough; shaping, dishing and fermenting the dough for 40min at one time; and then carrying out secondary fermentation for 2h under the conditions that the humidity is 80% and the temperature is 30 ℃, baking and cooling for 60min under the room temperature condition to obtain the oat fructose bread product, wherein the baking temperature is 220 ℃ at the upper fire temperature, 200 ℃ at the lower fire temperature and the baking time is 45min, and the finished oat fructose bread product is obtained.
Pure wheat bread is used as a control group, namely the dosage of the wheat flour is 300 parts, and the other components and the dosage are the same as those of the experimental group.
It can be seen from table 1, fig. 2 and fig. 3 that the ratio of oatmeal, wheat flour and wheat gluten is 1:1:0.45 is the best. Meanwhile, oatmeal, wheat flour and wheat gluten in the ratio of 1:1:0.45 are the closest to the comparative wheat bread in the aspects of appearance and texture structure. When the ratio of oatmeal to gluten is slightly increased, the bread appearance and texture is slightly reduced, but the overall change is not as great.
The results of the in vitro simulated digestion test (eGI) correlated well with the results of the human test (GI). This example uses eGI values instead of GI values to evaluate whether a bread belongs to the low GI category. In this example, the GI values of the four first bread groups were all below 55, and were in the category of low GI foods. However, when the ratio of wheat flour, cooked oatmeal and vital wheat gluten is 2.3:1.1:0.45 (reduced oatmeal content), the GI value of the bread is 59.6 greater than 55, and it is not in the category of low GI foods.
The in vitro simulated digestion test method comprises the following steps: weighing 6.0g of oat fructose bread, adding NaCl and alpha-amylase to prepare saliva simulation solution in an oral simulation stage, adjusting the pH of the solution to 6.75 by using a phosphate buffer solution, and digesting for 2min at 37 ℃; in the stomach simulation stage, pepsin is selected, the pH value of simulated gastric juice is adjusted to about 2.0 by 1mol/L HCl, and digestion is carried out for 2 hours at 37 ℃; and in the intestinal simulation stage, adding alpha-amylase, pepsin, trypsin, chymotrypsin, pancreatic lipase and bile salt, adjusting the pH to 6.5 by using 10mm Tris buffer solution and 150mm NaCl, uniformly sampling 3mL at 37 ℃ when incubating for 0, 10, 20, 40, 60, 90, 120 and 180min respectively, inactivating enzymes in a water bath at 95 ℃ for 10min, and cooling to room temperature for reducing sugar determination.
Table 15 experimental bread evaluation results
Example 2
Weighing 300 parts of composite powder (the ratio of cooked oatmeal, wheat flour and wheat gluten is 1:1:0.45), 12 parts of milk powder, 3 parts of salt, 3 parts of yeast and different parts of fructose and calcium lactate (30 parts, 1 part, 30 parts and 2 parts) to prepare mixed powder, adding 230 parts of water into the mixed powder, stirring until dough is basically molded, adding 9 parts of butter and kneading until gluten is completely developed to obtain dough; shaping, dishing and fermenting the dough for 40min at one time; and then, after the bread is proofed for 2 hours under the conditions that the humidity is 80% and the temperature is 38 ℃, the bread is baked and cooled for 60 minutes under the room temperature condition, and then the oat fructose bread product is obtained, wherein the baking temperature is 220 ℃ at the upper fire temperature, the baking temperature is 200 ℃ at the lower fire temperature, the baking time is 45 minutes, and the low-GI oat fructose bread finished product is obtained, and the related results are shown in Table 2.
Pure wheat bread was used as control 1, except that sucrose was used. Oat fructose bread containing only 30 parts of fructose was used as a control group 2, and the components and the amounts were the same as those in the above experimental group except that calcium lactate was not added.
TABLE 2 influence of calcium lactate on bread quality
From the results in Table 2, it was found that when 30 parts of fructose was added alone (control 2), the bread surface was uneven, the appearance was poor, and the overall score for height, volume and quality evaluation was low. After 1 part of calcium lactate was added, the bread was smooth in surface and good in appearance compared to control 2. The height, volume and quality evaluation comprehensive score is higher than that of the control group 2, the height is consistent with that of the control group 1, and the quality evaluation comprehensive score is slightly lower than that of the wheat bread (the control group 1). When 2 parts of calcium lactate is added, the surface of the bread is slightly flat, and the comprehensive score of height, volume and quality evaluation is higher than that of a control group 2, but lower than that when 1 part of calcium lactate is added. All the 3 groups of oat fructose breads have GI values less than 55, and are low-GI breads.
Comparative example 1
Weighing 300 parts of composite powder (cooked oatmeal, oat powder, oat rice flour, oat flake powder, wheat flour and wheat gluten in a ratio of 1:1:0.45), 12 parts of milk powder, 3 parts of salt, 3 parts of yeast, 30 parts of fructose and 1 part of calcium lactate to prepare mixed powder, adding 230 parts of water into the mixed powder, stirring until dough is basically molded, adding 9 parts of butter, and kneading until gluten is completely developed to obtain dough; shaping, dishing and fermenting the dough for 40min at one time; and then fermenting for 2 hours under the conditions that the humidity is 80% and the temperature is 38 ℃, baking and cooling for 60 minutes under the room temperature condition to obtain the oat fructose bread product, wherein the baking temperature is 220 ℃ and 200 ℃ and the baking time is 45 minutes, and the GI oat fructose bread product is prepared. Pure wheat bread is used as a control group, namely the dosage of the wheat flour is 300 parts, and the other components and the dosage are the same as those of the experimental group. It can be seen from fig. 4 that the bread added with oat flour, oat rice flour and oat flake flour has uneven surface, poor appearance and low overall score for height, volume and quality evaluation. It is demonstrated that when the content of oat flour, oat rice flour or oatmeal flour exceeds 50%, the bread quality is poor, much lower than the cooked oatmeal bread and wheat bread quality.
Test example 1
Weighing 300 parts of composite powder (the ratio of cooked oatmeal, wheat flour and wheat gluten is 1:1:0.45), 12 parts of milk powder, 3 parts of salt, 3 parts of yeast, 45 parts of fructose and 1 part of calcium lactate to prepare mixed powder, adding 230 parts of water into the mixed powder, stirring until the dough is basically molded, adding 9 parts of butter and kneading until gluten is completely developed to obtain the dough; shaping, dishing and fermenting the dough for 40min at one time; and then fermenting for 2 hours under the conditions that the humidity is 80% and the temperature is 38 ℃, baking and cooling for 60 minutes under the room temperature condition to obtain the oat fructose bread product, wherein the baking temperature is 220 ℃ at the upper fire temperature and 200 ℃ at the lower fire temperature, and the baking time is 45 minutes to obtain the low-GI oat fructose bread finished product.
The subjects were 24 diabetic rats and 24 healthy rats. 24 diabetic rats were fed normal diet (12) and bread diet containing 50% low GI (12) separately. 24 healthy rats and diabetic rats were fed the same group of feeds for a one month test period. Fasting blood glucose and body weight of the rats were measured during the test period, and OGTT and postprandial blood glucose tests of normal rats were completed. The test results are shown in FIG. 5: the low GI bread ration may have significant potential to lower fasting blood glucose levels in diabetic rats and blood glucose levels after OGTT 30min in normal rats compared to normal ration. Shows that: the bread has effects of controlling blood sugar increase in diabetic patients and normal people.
Test example 2
Weighing 300 parts of composite powder (the ratio of cooked oatmeal, wheat flour and wheat gluten is 1:1:0.45), 12 parts of milk powder, 3 parts of salt, 3 parts of yeast, 45 parts of fructose and 1 part of calcium lactate to prepare mixed powder, adding 230 parts of water into the mixed powder, stirring until the dough is basically molded, adding 9 parts of butter and kneading until gluten is completely developed to obtain the dough; shaping, dishing and fermenting the dough for 40min at one time; and then fermenting for 2 hours under the conditions that the humidity is 80% and the temperature is 38 ℃, baking and cooling for 60 minutes under the room temperature condition to obtain the oat fructose bread product, wherein the baking temperature is 220 ℃ at the upper fire temperature and 200 ℃ at the lower fire temperature, and the baking time is 45 minutes to obtain the low-GI oat fructose bread finished product.
The experimental subjects were 15 volunteers, 8 females, 7 males aged 18-60 years and had a BMI of 18.5-24.0kg/m2Qualified physical examination, regular diet, no gastrointestinal diseases and administration of any medicine. Volunteers were trained and signed informed consent prior to the trial. The subjects were fasted and deprived of water 12h prior to the experiment. Subjects consumed 55.0g of dextrose monohydrate the first week, while they would also take 50.0g of carbohydrate; 139.6g of low GI oat fructose bread was consumed at the same time in the second week, which would be intake of 50.0g carbohydrate, 20.9g protein and 7.4g fat at the same time. The blood glucose concentration after meal is determined by timing at the beginning of eating and taking blood vein blood at 15, 30, 45, 60, 90 and 120min after meal. During the experiment, the subjects fasted and were deprived of water and engaged in mild physical activity. 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 sugar response curve is the visual expression of blood sugar response after eating a certain food, and the blood sugar response curve analysis (figure 6) shows that the postprandial blood sugar fluctuation of the low GI oat fructose bread is obviously smaller than that of glucose, and the blood sugar fluctuation is specifically expressed in that the blood sugar is slowly increased and slowly decreased, so that the change of the postprandial blood sugar is relatively stable. The blood glucose response curves of the two subjects are shown in fig. 6, and the results of the statistical analysis of blood glucose response between the two subjects are shown in table 3. According to the blood sugar response curve, the blood sugar response curve of the edible glucose rises within the first 30min and then continuously drops to the steady state of fasting blood sugar within 120 min; the blood glucose response curve of the low GI oat fructose bread rises smoothly within the first 30min and then falls, the overall fluctuation is obviously stable compared with glucose, the influence on the blood glucose is small, and the absolute increase value of the postprandial blood glucose is obviously lower than that of the glucose.
Table 3 analysis results of blood glucose response variance of glucose and low GI oat fructose bread at each time point
The area under the blood glucose curve is a comprehensive index describing the response of the blood glucose response over a certain period of time. From area analysis under the blood sugar curve, the blood sugar reactions caused by the low-GI oat fructose bread and glucose are obviously different, and the postprandial blood sugar change of the low-GI oat fructose bread is smaller than that of the glucose. And respectively calculating the area under the blood glucose curve after eating glucose and the low GI oat fructose bread by using a Wolever method. The area under the blood glucose curve is shown in figure 6. Statistical differences (P < 0.05) were found to accumulate in the area under the blood glucose curve after glucose intake and the blood glucose curve under the low GI oat fructose bread at 15, 30, 45, 60, 90min and 120min as shown by anova (see table 4). Indicating that the blood glucose response after the intake of glucose is obviously different from that of the low GI oat fructose bread.
Table 4 analysis results of the area variance under the blood glucose response curve of the bread with glucose and low GI oat fructose at each time point
Based on the above data, calculation of GI and GL was performed:
calculation of GI: the time is used as an abscissa, the blood glucose value at each time point is used as an ordinate, a blood glucose response curve is prepared, the area under the blood glucose curve is calculated by adopting a Wolever method, and the GI value of the low-GI oat fructose bread is calculated by taking the GI of the reference food glucose as 100.
The GI value of glucose is 100, and the GI value of the low GI oat fructose bread measured with glucose as a reference substance by GI test verification is (area under the low GI oat fructose bread postprandial blood glucose curve/area under the glucose postprandial blood glucose curve) × 100. Calculating the area under the blood glucose curve of 2h after meal, respectively calculating each volunteer, and then taking the average value, wherein the GI of the low-GI oat fructose bread is 46.9 +/-13.0, and the GI value is less than or equal to 55, so that the low-GI bread belongs to low GI.
Calculation of GL: the available carbohydrate of the low GI oat fructose bread was 38.1g/100g, calculating the GL value of the low GI bread.
The available carbohydrate in the low-GI oat fructose bread is 38.1g/100g, and if 50g of the available carbohydrate is eaten each time, GL is 8.4 which is GI/100 (50 × 38.1/100) of the low-GI oat fructose bread. According to the GL classification standard, the GL of the low-GI oat fructose bread is less than 10, and the low-GI oat fructose bread belongs to low-GL foods.
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.
Claims (8)
1. The low-GI oat fructose bread is characterized by comprising the following raw materials in parts by mass: 320 parts of composite powder 280 plus, 8-15 parts of milk powder, 6-12 parts of butter, 18-45 parts of fructose, 1-5 parts of salt, 1-5 parts of yeast and 0.5-2 parts of calcium lactate;
the composite flour is prepared from cooked oatmeal, wheat flour and wheat gluten, and the mass ratio of the cooked oatmeal to the wheat flour to the wheat gluten is (1-1.5) to 1 (0.25-0.5).
2. The low GI oat fructose bread of claim 1, wherein the ratio of fructose to calcium lactate by mass is (9-45): 1.
3. The low GI oat fructose bread according to claim 1, comprising the following raw materials in parts by mass: 300 parts of composite powder, 12 parts of milk powder, 9 parts of butter, 45 parts of fructose, 3 parts of salt, 3 parts of yeast and 1 part of calcium lactate;
wherein the mass ratio of the cooked oatmeal to the wheat flour to the vital gluten in the composite flour is 1:1: 0.45.
4. The low GI oat fructose bread of claim 1, wherein the cooked oatmeal is prepared by microwave cooking of rolled oat meal.
5. The low GI oat fructose bread according to claim 4, wherein the cooked oatmeal is prepared by the following specific method: rolling oat into slices, soaking in water for 6-8h, and then performing microwave curing; microwave power is 20kw, temperature is 140 deg.C, aging time is 10-15min, and oatmeal thickness is 0.25-0.35 mm.
6. A method of making the low GI oat fructose bread of any of claims 1-5, comprising the steps of:
weighing cooked oatmeal, wheat flour, vital gluten, milk powder, fructose, salt, yeast and calcium lactate according to the formula ratio, and preparing into mixed powder;
adding water into the mixed powder, stirring until dough is formed, adding butter and kneading to obtain dough;
shaping and dishing the dough, and performing primary proofing;
performing secondary proofing on the dough after the primary proofing;
baking to obtain the final product.
7. The method according to claim 6, wherein the conditions for the primary proofing are as follows: humidity of 70-80%, temperature of 30-38 deg.C, and proofing time of 40-60 min; the conditions of the secondary fermentation are as follows: humidity is 70-80%, temperature is 30-38 ℃, and the fermentation time is 100-120 min.
8. The method of claim 6, wherein the baking conditions are: the upper fire temperature is 200-220 ℃, the lower fire temperature is 190-210 ℃, and the baking time is 40-50 min.
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| CN115735971A (en) * | 2022-12-05 | 2023-03-07 | 安徽燕之坊食品有限公司 | Low-GI oat bread and processing method thereof |
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