CN114258932A - Slow-production-sugar European-style bread premixed flour and product preparation method thereof - Google Patents

Abstract

The invention discloses slow-production sugar European bread premixed flour and a preparation method of the slow-production sugar European bread premixed flour, and belongs to the field of foods. The slow-growing sugar European-style bread premixed flour comprises, by weight, 800 parts of coarse cereals 600-800 parts, 500 parts of high gluten flour 400-500 parts, 100 parts of wheat gluten 200-200 parts, 30-50 parts of whey protein powder, 30-50 parts of milk powder, 15-20 parts of yeast and 15-20 parts of salt, wherein the coarse cereals comprise coarse cereals with GI values of 40-55 and 56-75 respectively, the mesh numbers of the coarse cereals with the GI values of 40-55 and 56-75 respectively are 80-120 meshes and 60-80 meshes, and the mesh numbers are not completely the same. According to the invention, by reasonably matching different meshes of different coarse cereals, the GI value of the premixed flour can be reduced by adjusting the digestion speed of starch, and the proofing time can be reduced when a product is prepared. Meanwhile, the taste of the European-style bread with a lower GI value can be obviously improved by matching various coarse cereals.

Description

Slow-production-sugar European-style bread premixed flour and product preparation method thereof

Technical Field

The invention relates to slow-boiled sugar European bread premixed flour and a preparation method of the slow-boiled sugar European bread premixed flour, and belongs to the field of foods.

Background

Staple food of Chinese residents mainly comprises rice and wheat, wherein the wheat staple food mainly comprises Chinese pastries such as noodles, steamed bread, steamed stuffed buns and the like, and baked biscuits and the like can only be eaten as snacks and cannot be used as staple food. The bread is used as a baking food, is mostly eaten as breakfast in China together with drinks such as milk and the like, and has the characteristics of strong satiety, soft mouthfeel and long aftertaste. Most bread butter and sugar have high content, and although the requirements of mouthfeel are met, the health is influenced by frequent eating. The bread more acceptable to consumers is regular bread, including milk toast, butter bread, etc. Although the whole wheat bread is healthy, most of the whole wheat bread has poor mouthfeel, is coarse and is accompanied with poor sour taste or strong wheat bran taste, and has low consumer acceptance; the vegetable bread is mostly prepared by squeezing colored materials and then mixing the squeezed colored materials with high gluten flour, although substances such as vegetable pigments, vitamin C and the like, pigments and other physiologically active substances in the vegetable bread are broken through crushing and squeezing treatment and then are possibly degraded in the baking process, so that the aim of slowing down starch digestion is difficult to achieve. The minor cereal bread is mostly prepared by mixing different minor cereals and high gluten flour, the starch digestion speed and the crushed mesh number of the minor cereals and whether the minor cereal bread is pretreated or not are judged, and the change of physiological active substances before and after pretreatment does not carry out systematic research on the sugar production speed of the bread after eating.

The traditional European style bread has the characteristics of large size, heavy weight, compactness, chewiness, hard and crisp surface skin, deeper color than common bread, compact and uniform internal tissue cavities of the bread, sufficient toughness and no strong extrusion property of the common bread. The European style bread is salty, has little sugar and little oil, and is eaten together with sauce, meat, vegetables and the like in most cases. Coarse cereals or seeds are also added into the European bread of part of countries. The European style bread is made in the traditional way in the early stage of China, but because of the characteristic of being harder, the European style bread is low in consumer acceptance, and after improvement, more oil, sugar and bread improver are added, the European style bread becomes softer and more delicious, but is extremely bad for health. The European style bread is concerned by people concerned about the glycemic index of food because of the high protein content, the strong satiety and the slow digestion speed compared with the common bread after long-time fermentation and compact tissue.

At present, the low-GI bread on the market is mostly prepared by adding gluten flour and wheat gluten into the high-gluten flour, adding coarse cereal powder into the high-gluten flour or adding coarse cereal powder into the whole wheat flour and other bread modifiers, the taste of most low-GI bread is poor, the low-GI bread is difficult to swallow and cannot be eaten for a long time, and most products have less attention to the mouth feeling and the bread revival in order to reduce the GI value. Bread bakery products are not staple food of Chinese originally, if the mouthfeel is too poor, the GI value is low, the food is not good in color, aroma, taste and flavor, and excessive other modifiers can cause different degrees of harm to the body after being eaten for a long time. Common slow-boiled sugar European bread adopts auxiliary agents such as increasing the content of wheat gluten, increasing the proportion of coarse cereals and other colloids. At present, the European-style bread premixed flour mainly comprises high gluten flour, the coarse cereal premixed flour is rare, and the European-style bread prepared from coarse cereals is prepared by mixing a small amount of coarse cereal flour optionally. In the patent of the low-GI premixed flour, one of the raw materials similar to the low-GI is mixed with other exogenous protein products such as soybean protein powder, soluble dietary fiber inulin, fructo-oligosaccharide, colloidal adhesive, or extract, yeast, salt and the like which can inhibit the activity of alpha-amylase, and the raw materials are single in variety.

Disclosure of Invention

[ problem ] to

Excessive oil and sugar are added after the existing European-style bread is improved, and a bread improver is needed, so that the existing coarse cereal European-style bread has the defects of high gluten flour content, high gluten content, high content of other foreign proteins, quick starch digestion, high GI value, low addition amount of coarse cereals, more other bread improvers and the like.

[ solution ]

The invention aims to invent slow-raw sugar European bread premixed flour which has flour content close to 50%, is free of additives, can be industrially produced and can be used for household DIY, and a product preparation method thereof. By adopting the technical scheme of the invention, the defects of high starch digestion speed and high GI value in European bread can be improved, and by the heat treatment of different coarse cereals and the reasonable matching of different mesh numbers, the GI value of the premixed flour can be reduced by adjusting the digestion speed of the starch, and the proofing time can be reduced when a product is prepared. Meanwhile, the taste of the European-style bread with a lower GI value can be obviously improved by matching various coarse cereals.

According to the invention, different raw materials are ground into different meshes to be matched with flour, the GI value is taken as an evaluation standard, the influence of the matching of the coarse cereals with different grinding meshes on the GI value of the premixed flour is detected, and sensory evaluation is carried out after the premixed flour is prepared into a product.

In order to achieve the purpose, the invention firstly provides slow-raw sugar European-style bread premixed flour which comprises 800 parts of coarse cereals 600-55 parts, 500 parts of strong flour 400-200 parts, wheat gluten 100-200 parts, whey protein powder 30-50 parts, milk powder 30-50 parts, yeast 15-20 parts and salt 15-20 parts by weight, wherein the coarse cereals comprise coarse cereals with GI (grain index) values of 40-55 and 56-75, the mesh numbers of the coarse cereals with GI values of 40-55 and 56-75 are respectively 80-120 meshes and 60-80 meshes, and the mesh numbers are not completely the same.

Further, the coarse cereals with GI value of 40-55 comprise but not limited to one or more of small red beans, mung beans, chickpeas, black beans and tartary buckwheat.

Further, the coarse cereals with GI value of 56-75 comprise but not limited to one or more of oat germ rice, highland barley, millet, black rice and brown rice.

Further, the coarse cereals with GI values of 40-55 and 56-75 are respectively 300 parts by weight and 500 parts by weight.

Furthermore, before the premixed flour is prepared, beans and black rice in the coarse cereals need to be subjected to rapid high-temperature treatment, wherein the rapid high-temperature treatment is carried out for 20-60s at 120-200 ℃.

The pretreatment of part of coarse cereals used in the slow-producing sugar European-style bread premixed flour can adopt the following patent methods: a production method of special rice for hyperglycemia population, which comprises the following steps: ZL201410298111.5, a preparation method of delicious and easy-cooking black rice, authorization number: ZL 201610148090.8.

Further, it is preferable to treat mung bean at 175 ℃ for 30s, red bean at 195 ℃ for 30s, and black rice at 152 ℃ for 30 s.

Further, the premixed flour is prepared by the following method, coarse cereals are respectively crushed into 60-120 meshes according to the formula design, the coarse cereals crushed into different meshes are mixed, then the high gluten flour, the wheat gluten, the whey protein powder, the yeast and the salt are added, and the mixture is uniformly mixed and packaged.

The invention also provides bread prepared from the slow-boiled sweet European bread premixed flour.

The invention also provides a method for preparing slow-boiled sugar European bread, which can be prepared by referring to a general bread making process.

Further, the method comprises: adding corresponding water according to a certain proportion, kneading into dough, carrying out primary proofing, exhausting air, carrying out secondary proofing, shaping and baking so as to obtain the slow-boiled-sugar European-style bread.

Further, the first time of fermentation is 90min-120min, the temperature is 32 ℃ to 37 ℃, and the humidity is 75 percent to 85 percent.

Further, the secondary fermentation time is 70-90 min, the temperature is 32-37 ℃, and the humidity is 75-85%.

Further, the baking parameters are as follows: baking at 210-230 deg.C and 190-210 deg.C for 30-50 min

Furthermore, the bread product prepared by the invention is a low GI product through detecting that the GI value is less than 55, the product is soft and delicious, has uniform pores, keeps the fragrance of coarse cereals, and has rich taste and attractive color.

Compared with the prior art, the invention has the following advantages and effects:

(1) the slow-production-sugar European-style bread premixed flour is prepared by crushing different varieties of coarse cereals to different mesh numbers and mixing the crushed coarse cereals with strong flour, wheat gluten, yeast and the like. Compared with the traditional European-style bread premixed flour and other European-style bread and minor cereal bread premixed flour with low glycemic index, the premixed flour prepared by the invention has the advantages that different raw materials of slow-growing sugar are crushed into different meshes to be reasonably matched with high gluten flour, the peak time of blood sugar can be delayed, and the release speed of glucose is slowed down, so that the aim of reducing the GI value of the premixed flour is fulfilled; compared with other European-style bread, the European-style bread prepared by the slow-production-sugar European-style bread premixed flour has the characteristics of delayed blood sugar peak time, stable blood sugar curve, low blood sugar generation index, no-pressure coarse cereals, low vital gluten content, short proofing time, difficult retrogradation and good taste through human body tests.

(2) The slow-growing sugar European bread premixed flour prepared by the invention has the advantages that the flour content is 40-50%, the protein content is 17-20%, and the dietary fiber content is 5-6%, tests show that the slow-growing sugar European bread prepared by the premixed flour has higher glucose peak time, the gluten European bread, the coarse cereal bread, the preserved fruit and the seed European bread are delayed for 30-60min, the glucose release curve is mild, and the impact of starch fast digestion on the response of human blood sugar can be effectively relieved.

(3) The European-style bread prepared by the slow-boiled-sugar European-style bread premixed flour has the advantages of simple making process and short proofing time, compared with the traditional European-style bread, the prepared slow-boiled-sugar European-style bread has the advantages of delicate taste, softness, glutinous property, roughness, rich taste, difficult starch retrogradation, long shelf life and no beany flavor and bran wax flavor of other coarse cereal pastry, is close to the European-style bread prepared by common white flour in sensory evaluation, is suitable for being eaten by hyperglycemia crowds, is rich in nutrient substances, is suitable for being eaten by the mouth feel, and is also suitable for common people.

(4) The invention successfully solves the problems of low glycemic index, high gluten flour content, high content of other foreign proteins, fast starch digestion, high GI value, low addition amount of coarse cereals, more other bread modifiers and the like in coarse cereal European bread and is not suitable for being eaten by diabetics; meanwhile, compared with other slow-growing sugar bread premixed flour, part of the raw materials are subjected to high-temperature heat treatment at 150-195 ℃, and through Maillard reaction, the raw materials emit pleasant fragrance, and the physiological activity of the physiological active substances in the raw materials is retained to the greatest extent. The slow-production-sugar European-style bread premixed flour has the characteristics of no sugar, no oil, no pastry modifier and other additives, reduces the content of high-gluten flour in the premixed flour, and improves the contents of protein, dietary fiber and other phytochemicals. The slow-boiled sugar European-style bread premixed flour is prepared from traditional coarse cereals as premixed flour raw materials, is simple in processing process, easy to realize industrial production and household making when being prepared into the slow-boiled sugar European-style bread, short in time consumption, controllable in process and long in shelf life, and is a practical and convenient product.

Drawings

FIG. 1 is a graph of the in vitro digestion rate of starch before and after rapid heat treatment of various materials.

FIG. 2 is a graph of in vitro digestion rates of slow-boiled sugared European bread raw material starch.

FIG. 3 is a graph of the in vitro digestion rate of the European bread starch of the slow-boiled example and the control example.

Detailed Description

The present invention is further described below with reference to examples, but the embodiments of the present invention are not limited thereto.

Example 1

150g of mung bean subjected to rapid high-temperature heat treatment (175 ℃, 30s) is crushed into 100 meshes, 100g of tartary buckwheat is crushed into 100 meshes, 150g of highland barley, 100g of oat germ rice and 100g of black rice subjected to high-temperature heat treatment (152 ℃, 30s) are mixed and then crushed into 60 meshes, 500g of high gluten flour, 100g of wheat gluten, 30g of whey protein powder, 30g of milk powder, 15g of yeast and 20g of salt are added, and the mixture is fully and uniformly mixed. When the product is prepared, 600g of heated water is mixed and kneaded to prepare smooth dough, the first fermentation temperature is 32 ℃, the fermentation time is 90min, the humidity is 85%, the dough is shaped, the dough is placed into a mold, the second fermentation temperature is 37 ℃, the humidity is 85%, the proofing time is 90min, the upper fire is 230 ℃, the lower fire is 210 ℃, and the dough is baked for 30min, so that the slow-growing candy European style bread can be obtained.

Example 2

150g of mung bean subjected to rapid high-temperature heat treatment (175 ℃, 30s) is crushed into 100 meshes, 100g of tartary buckwheat is crushed into 120 meshes, 200g of highland barley, 100g of oat germ rice and 100g of black rice subjected to high-temperature heat treatment (152 ℃, 30s) are mixed and then crushed into 80 meshes, 500g of high gluten flour, 150g of gluten meal, 30g of whey protein powder, 30g of milk powder, 15g of yeast and 20g of salt are added, and the mixture is fully and uniformly mixed. When the product is prepared, 600g of heated water is mixed and kneaded to prepare smooth dough, the first fermentation temperature is 32 ℃, the fermentation time is 90min, the humidity is 85%, the dough is shaped, the dough is placed into a mold, the second fermentation temperature is 37 ℃, the humidity is 85%, the proofing time is 90min, the upper fire is 230 ℃, the lower fire is 210 ℃, and the dough is baked for 30min, so that the slow-growing candy European style bread can be obtained.

Example 3

150g of small red beans subjected to rapid high-temperature heat treatment (195 ℃ and 30 seconds) are crushed into 100 meshes, 100g of tartary buckwheat is crushed into 100 meshes, 200g of highland barley, 100g of oat germ rice and 100g of black rice subjected to high-temperature heat treatment (152 ℃ and 30 seconds) are mixed and crushed into 70 meshes, 500g of high gluten flour, 150g of wheat gluten, 50g of whey protein powder, 30g of milk powder, 15g of yeast and 15g of salt are added, and the mixture is fully and uniformly mixed. When the product is prepared, 600g of heated water is mixed and kneaded into smooth dough, the first fermentation temperature is 32 ℃, the fermentation time is 90min, the humidity is 85%, the dough is shaped, the dough is placed into a mold, the second fermentation temperature is 37 ℃, the humidity is 85%, the proofing time is 90min, the upper fire is 230 ℃, the lower fire is 210 ℃, and the slow-growing candy European style bread can be obtained after baking for 30 min.

Comparative example 1

1000g of strong flour, 200g of wheat gluten, 30g of whey protein powder, 30g of milk powder, 15g of yeast and 20g of salt are fully and uniformly mixed. When the product is prepared, 600g of heated water is mixed and kneaded to be smooth dough, the first fermentation temperature is 32 ℃, the fermentation time is 90min, the humidity is 85%, the dough is shaped, the dough is placed into a mold, the second fermentation temperature is 37 ℃, the humidity is 85%, the proofing time is 90min, the upper fire is 230 ℃, the lower fire is 210 ℃, and the product is baked for 30min, so that the European style bread can be obtained.

Comparative example 2

150g of small red beans subjected to rapid high-temperature heat treatment (195 ℃ and 30 seconds) are crushed into 100 meshes, 100g of tartary buckwheat is crushed into 100 meshes, 200g of highland barley, 100g of oat germ rice and 100g of black rice subjected to high-temperature heat treatment (152 ℃ and 30 seconds) are mixed and crushed into 100 meshes, 500g of high gluten flour, 150g of gluten flour, 50g of whey protein powder, 30g of milk powder, 15g of yeast and 15g of salt are added, and the mixture is fully and uniformly mixed. When the product is prepared, 600g of heated water is mixed and kneaded into smooth dough, the first fermentation temperature is 32 ℃, the fermentation time is 90min, the humidity is 85%, the dough is shaped, the dough is placed into a mold, the second fermentation temperature is 37 ℃, the humidity is 85%, the proofing time is 90min, the upper fire is 230 ℃, the lower fire is 210 ℃, and the slow-growing candy European style bread can be obtained after baking for 30 min.

Comparative example 3

150g of small red beans which are subjected to rapid high-temperature heat treatment (195 ℃ and 30s) are crushed into 80 meshes, 100g of tartary buckwheat is crushed into 80 meshes, 200g of highland barley, 100g of oat germ rice and 100g of black rice which are subjected to high-temperature heat treatment (152 ℃ and 30s) are mixed and crushed into 80 meshes, 500g of high gluten flour, 150g of wheat gluten, 50g of whey protein powder, 30g of milk powder, 15g of yeast and 15g of salt are added, and the mixture is fully and uniformly mixed. When the product is prepared, 600g of heated water is mixed and kneaded into smooth dough, the first fermentation temperature is 32 ℃, the fermentation time is 90min, the humidity is 85%, the dough is shaped, the dough is placed into a mold, the second fermentation temperature is 37 ℃, the humidity is 85%, the proofing time is 90min, the upper fire is 230 ℃, the lower fire is 210 ℃, and the slow-growing candy European style bread can be obtained after baking for 30 min.

Comparative example 4

150g of small red beans which are subjected to rapid high-temperature heat treatment (195 ℃ and 30s) are crushed into 60 meshes, 100g of tartary buckwheat is crushed into 60 meshes, 200g of highland barley, 100g of oat germ rice and 100g of black rice which are subjected to high-temperature heat treatment (152 ℃ and 30s) are mixed and crushed into 60 meshes, 500g of high gluten flour, 150g of wheat gluten, 50g of whey protein powder, 30g of milk powder, 15g of yeast and 15g of salt are added, and the mixture is fully and uniformly mixed. When the product is prepared, 600g of heated water is mixed and kneaded into smooth dough, the first fermentation temperature is 32 ℃, the fermentation time is 90min, the humidity is 85%, the dough is shaped, the dough is placed into a mold, the second fermentation temperature is 37 ℃, the humidity is 85%, the proofing time is 90min, the upper fire is 230 ℃, the lower fire is 210 ℃, and the slow-growing candy European style bread can be obtained after baking for 30 min.

Comparative example 5

100g of small red beans subjected to rapid high-temperature heat treatment (195 ℃ and 30 seconds) and 50g of mung beans subjected to rapid high-temperature heat treatment (175 ℃ and 30 seconds) are crushed into 100 meshes, 100g of tartary buckwheat is crushed into 100 meshes, 200g of highland barley, 100g of oat germ rice and 100g of black rice subjected to high-temperature heat treatment (152 ℃ and 30 seconds) are mixed and crushed into 100 meshes, 200g of gluten powder, 50g of whey protein powder, 50g of milk powder, 20g of yeast and 15g of salt are added, and the mixture is fully and uniformly mixed. When the product is prepared, 500g of heated water is mixed and kneaded into smooth dough, the first fermentation temperature is 32 ℃, the fermentation time is 90min, the humidity is 85%, the dough is shaped, the dough is placed into a mold, the second fermentation temperature is 37 ℃, the humidity is 85%, the proofing time is 90min, the upper fire is 230 ℃, the lower fire is 210 ℃, and the pure coarse cereal European bread can be obtained after being baked for 30 min.

Example of detection

1. The raw material and the external digestion curve of the bread are measured by adopting a method of measuring the content of the starch by Englyst and the like;

2. glycemic index of bread: WS/T652-2019 food glycemic index determination method.

The detection results are shown in FIGS. 1-3. Fig. 1 shows that the digestion rates of the starch of the black rice, the mung bean and the small red bean after the rapid high-temperature heat treatment show a descending trend, and probably because the three raw materials are rich in protein, dietary fiber and fat, researches prove that the digestion rates of the starch not only have a larger relation with the fast-slow resistant composition of the starch, but also have a relation with the contents of the protein, the fat and the dietary fiber. Different processing modes exhibit different correlations. During the thermal processing, starch may form a complex with protein and fat, while the thermally processed protein is usually hydrolyzed before the starch, and peptides generated after the enzymolysis may block the contact of amylase and starch, resulting in a slow digestion rate. Numerous studies show that the dietary fiber has an obvious effect of inhibiting the digestion of starch, the black rice skin contains a large amount of dietary fiber, the dietary fiber is rich in physiologically active substances, the loss of the physiologically active substances in the rapid high-temperature treatment process is less, and the black rice skin also has an inhibiting effect on the digestion of starch.

The results in fig. 2 show that different raw materials have different starch digestion speeds through in vitro digestion mode tests, and compared with wheat flour, the starch digestion speeds of other rice are slower, but the sugar production speeds of the rice black rice, oat germ rice and highland barley with higher starch content are faster than those of other coarse cereals. Because the oat germ rice and the highland barley are rich in beta-glucan, although the starch content is high, the digestion speed is not fast, the content slowly rises after 2 hours, the glucose content reaches about 60 percent after 3 hours and is not completely digested, and the oat germ rice and the highland barley can continue to have human body functions in the subsequent digestion time. The digestion speed of the three coarse cereals of the small red beans, the mung beans and the tartary buckwheat is slow, the speed curve is gentle, and the digestion rate is about 25-40% in 180 min. It can be seen that the raw materials selected in the present invention have different digestion rates.

Fig. 3 shows that the euro-style bread prepared by the wheat starch of the comparative example 1 has a faster in vitro digestion speed, and may cause higher blood sugar response when eaten by human body, while the raw materials of the examples 1 to 3 have a slower in vitro digestion speed and a more stable glucose release speed after being matched with different mesh numbers. In contrast, in comparative examples 2 to 4, the grinding mesh sizes are consistent, and the raw materials with different digestion speeds are not matched with each other, so that the digestion speeds of the starch are different, and the sugar production speed difference is large. The comparative example 5 was all coarse cereals, and no conditions for preparing the euro-style bread were provided.

The euro-type breads prepared in examples 1 to 3 and comparative examples 1 to 5 were subjected to examination and sensory evaluation, and the results are shown in table 1.

TABLE 1 sensory evaluation index of European bread prepared in examples 1 to 3 and comparative examples 1 to 5

Name (R)	Time of waking up min	Expansion volume ratio	Pore distribution	Bread taste
					Example 1	90+90	1:2.11	Uniformity	Moderate hardness, elasticity, and rich taste
Example 2	90+90	1:1.98	Uniformity	Soft glutinous rice with layered taste
					Example 3	90+90	1:2.10	Uniformity	Soft glutinous rice and attractive color
Comparative example 1	90+90	1:2.31	Uniformity	Q elastic, soft glutinous and sufficient in viscosity
					Comparative example 2	90+90	1:2.20	Is relatively uniform	Soft and dark color
Comparative example 3	90+90	1:1.85	Small pores	Harder and more granular
					Comparative example 4	90+90	1:1.67	A small amount of pores	Has obvious granular feeling,
Comparative example 5	90+90	1:1.54	Non-uniformity of pores	Difficult to swallow

As can be seen from Table 1, the materials with different sugar-producing speeds in examples 1-3 of the present invention are matched with different mesh sizes, so that the European style bread can be prepared, and the slow sugar-producing speed can be achieved, wherein the proofing time of the prepared European style bread is the same as that of the wheat flour in comparative example 1, the swelling volume is close, and the taste of the European style bread is good. Because of the matching of different mesh numbers, the fine starch particles can absorb water quickly and are utilized by yeast in the fermentation process of the starch, the starch of the coarse particles can be utilized by the yeast in the secondary fermentation process, and meanwhile, the dietary fibers with different fineness can help to support dough after absorbing water and expanding; the water absorption capacity of the beta-glucan in the oat germ rice and the highland barley is greatly different after different crushing degrees. The mung bean, the tartary buckwheat and the small red bean are ground into 80-120 meshes, the black rice, the highland barley and the oat germ rice are ground into 60-80 meshes, the purpose of slow sugar generation can be achieved, the proofing time can be shortened, the fermentation time of most cereal grain type eurotium cristatum is 120 minutes +90 minutes-120 minutes +120 minutes, through the experiment, the proofing time of the comparative examples 3-5 is respectively prolonged to 120 minutes +120 minutes, and the swelling volume still can not reach the same swelling volume as that of the examples 1-3. The same proofing times for the examples and the expanded volume ratios for the comparative wheat flours were similar.

The mouth feel of examples 1 to 3 was also good, and the air holes of the euro-style bread were also more uniform. Comparative example 1 has a higher GI value and is not suitable for slow-acting bread in euro form, which is not suitable for diabetic patients. Comparative examples 2-4, the coarse cereals were pulverized into the same mesh number and mixed, which is also the method of adding most coarse cereal European bread, the mesh number is too large, the particle size is too fine, the pulverized fast-growing black rice, highland barley, etc. are too fine (80 mesh), the digestion is too fast, and the pulverized mesh number is too small, which achieves the purpose of slow-growing sugar, but not only can not be proofed normally, but also the taste is poor. Therefore, as can be seen from table 1 and fig. 3, the invention can not only achieve the purpose of slow sugar production, but also achieve the similar expansion volume with wheat flour in the same fermentation time and have better taste and appearance by mixing the raw materials with different sugar production speeds according to the proportion of different mesh numbers.

The prepared bread was put into a refrigerator and refrigerated at 4 ℃ for 14 days, and then the retrogradation value was measured, and the results are shown in Table 2. According to the retrogradation value data, the retrogradation values can be reduced by reasonably matching different mesh numbers, the retrogradation values of the examples 2 and 3 are close to those of the comparative example 1, the mouthfeel is good, the sugar production speed is gentle, and the retrogradation value of the comparative example 2 is low, but the sugar production speed is high, so that the comparative example is not in line with the original purpose of the research. Therefore, the reasonable matching of different meshes of different coarse cereals can reduce the retrogradation value of the coarse cereals, and the good taste of the coarse cereals can be kept in the process of refrigeration and transportation.

Table 2 determination of the retrogradation value of the euro-bread of comparative example and example

Name (R)	Refrigeration time/d	Value of revival	Bread shape and taste
				Example 1	7	1213	Has good appearance and soft taste
Example 2	7	1172	Has good appearance and taste
				Example 3	7	1169	Good appearance, rich taste, and softness
Comparative example 1	7	1075	Has good appearance and soft glutinous taste
				Comparative example 2	7	1126	Slightly shriveled and good in taste
Comparative example 3	7	1461	No change in appearance, hard taste, and hard surface
				Comparative example 4	7	1768	The appearance is unchanged, and the patients are difficult to swallow and hard
Comparative example 5	7	1854	The appearance is unchanged and the food cannot be eaten

Compared with the prior art, the method has the advantages that different coarse cereals are crushed into different meshes and then are matched with common high-gluten flour, wheat gluten and the like, and the coarse cereals are mixed with yeast without adding any additive to prepare the European-style bread premixed flour. Although brown rice, black rice and the like have the characteristic of high starch content, the brown rice, the black rice and the like have bran layers, active substances and dietary fibers contained in the brown rice, the black rice and the like can be reserved after premixed flour is added, and the digestion speed of starch is relatively slow. After the bean products such as the mung bean and the small red bean are subjected to high-temperature heat treatment, the beany flavor of the bean products can be eliminated, the solubility of protein can be improved, the digestion is facilitated, and the hydrolysate of the protein has a good effect of inhibiting the activity of amylase. In addition, the coarse cereals are subjected to high-temperature heat treatment and high-temperature enzyme deactivation, so that the prepared premixed flour and the prepared product thereof are easier to store. Moreover, the oat germ rice and the highland barley are agricultural products rich in beta-glucan, the beta-glucan rich in has different dissolution rates along with different mesh numbers of sample crushing, and after the oat germ rice and the highland barley flour swell in water, the viscosity is increased through heating in the preparation process, so that the digestion process of starch can be slowed down. The tartary buckwheat has low starch content and is difficult to digest, so that the tartary buckwheat is easy to digest by increasing the number of grinding meshes, in addition, active substances such as rutin and the like which inhibit the starch digestion in the tartary buckwheat exist in cell walls, when the number of grinding meshes is larger, the content of the rutin and the like is higher, and simultaneously, proteins in the tartary buckwheat are easier to digest into small molecular substances such as amino acids and the like than before being ground, and can also have strong inhibiting effect on starch digestive enzyme.

The raw materials of the premixed flour are all derived from pure natural grains, no special process treatment is needed, no complex process treatment processes such as extrusion, puffing, recombination and the like are needed, and meanwhile, no external auxiliary agent such as any extract for reducing the GI value is needed to be added into the premixed flour. According to the invention, different coarse cereals are screened and crushed to different meshes, and then the coarse cereals are compounded with high gluten flour and the like, so that the obtained premixed flour can slow down the starch digestion process and can exert the effect of fully leavening dough, the prepared product can fill the blank of the low-GI slow-growing-sugar European-style bread, the fast and slow starch resistance matching is proper, the starch digestion curve is mild, and the premixed flour is suitable for being eaten by hyperglycemia crowds and common crowds.

The invention has simple production process and no pollution, is beneficial to industrialized production and has good social and economic benefits.

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 (10)

1. The slow-raw sugar European-style bread premixed flour is characterized by comprising 800 parts by weight of coarse cereals 600-55 parts, 500 parts by weight of high gluten flour 400-50 parts, 200 parts by weight of wheat gluten 100-50 parts, 30-50 parts by weight of whey protein powder, 30-50 parts by weight of milk powder, 15-20 parts by weight of yeast and 15-20 parts by weight of salt, wherein the coarse cereals comprise coarse cereals with GI values of 40-55 and 56-75 respectively, and the mesh numbers of the coarse cereals with GI values of 40-55 and 56-75 are 80-120 meshes and 60-80 meshes respectively and are not completely the same.

2. The slow-boiled sugar European-style bread ready-mix flour as claimed in claim 1, wherein the minor cereals with GI value of 40-55 comprise one or more of red bean, mung bean, chickpea, black bean and tartary buckwheat.

3. The slow-boiled sugar European bread ready-mix flour as claimed in claim 2, wherein the minor cereals with GI value of 56-75 comprise one or more of oat germ rice, highland barley, millet, black rice and brown rice.

4. The slow-growing sugar European bread premixed flour as claimed in any one of claims 1 to 3, wherein the coarse cereals with GI values of 40-55 and 56-75 are respectively 200 portions and 300 portions and 500 portions in parts by weight.

5. The slow-boiled sugar European-style bread premixed flour as claimed in claim 2 or 3, wherein beans and black rice in the minor cereals are subjected to rapid high-temperature treatment at 120-200 ℃ for 20-60s before the premixed flour is prepared.

6. The slow-boiled sugar European-style bread premixed flour as claimed in any one of claims 1 to 5, which is prepared by respectively pulverizing coarse cereals to 60-120 meshes according to a formula, mixing the coarse cereals pulverized to different meshes, adding high gluten flour, wheat gluten powder, whey protein powder, yeast and salt, uniformly mixing and packaging.

7. Bread prepared from a slow-growing sugar euro-bread ready mix according to any one of claims 1 to 6.

8. A method for preparing slow-boiled sweet European bread is characterized in that the method takes any one of the slow-boiled sweet European bread premixed flour of 1-6 as a raw material, and the preparation is carried out according to a general bread making process.

9. A method of preparing slow-boiled sugared euro-bread as claimed in claim 8, which method comprises: adding corresponding water according to a certain proportion, kneading into dough, carrying out primary proofing, exhausting air, carrying out secondary proofing, shaping and baking so as to obtain the slow-boiled-sugar European-style bread.

10. Use of a slow-boiled sugar European bread ready-mix according to any one of claims 1 to 6 in the food sector.

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