CN115736173A - High-fiber steamed sponge cake prefabricated powder rich in wheat whole bran and application thereof - Google Patents
High-fiber steamed sponge cake prefabricated powder rich in wheat whole bran and application thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to wheat bran powder and application thereof, in particular to high-fiber steamed sponge cake prefabricated powder rich in wheat whole bran and application thereof. The wheat bran powder is superfine wheat bran whole powder with the average grain diameter of less than or equal to 50 mu m; the proportion of the particles with the particle size of more than 100 mu m in the wheat bran powder is less than or equal to 0.2 percent, the proportion of the particles with the particle size of 50-100 mu m is less than or equal to 10 percent, and the rest are the particles with the particle size of less than 50 mu m. The high-fiber steamed sponge cake prefabricated powder comprises 20-40% of wheat bran powder. The invention not only avoids the damage of insoluble dietary fiber to the quality of the steamed sponge cake structure, but also enhances the elasticity, the adhesiveness and the chewiness of the steamed sponge cake on the premise of keeping the integrity of the whole wheat bran nutritional components, and improves the rough taste and the edible quality of the dietary fiber.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to wheat bran powder and application thereof, and discloses high-fiber steamed sponge cake prefabricated powder rich in wheat whole bran and a steamed sponge cake prepared from the high-fiber steamed sponge cake prefabricated powder.
Background
The health effect of dietary fiber on people is well known, and all countries have clear dietary fiber recommended intake. A Study at the university of Vagoning, the Netherlands (diet fiber and occupancy of type 2 diabetes in elevation European centers: the EPIC-InterAct Study and a meta-analysis of productive studios, diabetes, 2015, 58 1394) reported that cereal-derived Dietary fiber was more strongly associated with reducing the risk of developing type 2 diabetes than vegetables and fruits, indicating that cereals are the ideal choice for supplementing Dietary fiber on a daily diet. Bran is well known to be the major source of dietary fibre in cereals.
Wheat bran is a major by-product of wheat flour processing and accounts for about 20% of the weight of wheat grain. The wheat bran has high dietary fiber content, mainly takes insoluble dietary fiber, and only adopts the bran which is processed by the traditional double-roller milling, mechanical grinding or cyclone grinding as a food raw material, so that the taste of the food is rough; in the traditional flour products, the addition of dietary fiber can cause the sensory quality of the products such as poor formability, uneven texture, chewiness and the like to be influenced. For example, adding 5-20% wheat bran to wheat noodles can reduce the flexibility of the noodles, resulting in easy breakage of the noodles (the influence of the addition amount and particle size of wheat bran on the texture and structure characteristics of Chinese dried noodles, 2013, 34 (7): 92-98); the addition of more than or equal to 10 percent of wheat bran can prevent dough from forming, thus causing the volume reduction of bread and the deterioration of sensory quality (the research on the influence of the addition of the bran with different particle sizes on the bread quality, modern flour industry, 2022, 5 (4): 25-28).
However, there have also been a number of studies indicating that dietary fiber can interfere with starch digestion and slow The energy release of Food (The relationship between starch in vitro and in vivo static dynamics of bacteria variation in static fibers, foods, 2020, 9 (9): 1337; effects of soluble static fibers on The visual performance and static dynamics of corn static density, food Chemistry, 2021, 338: 127825; physical barrier efficiencies of static fibers on logistic static dynamics, current Opinion in Food Science, 2022, 48: 100940). Although wheat bran micropowder has been reported to reduce the rate of digestion of pasta (Impact of wheat bran hybridization on dietary properties and branched Quality: part II-Quality, antioxidant and nutritional properties of branched, food Chemistry, 2022, 396: 133631), it meets the dietary requirements of consumers with energy control needs, but its adverse effect on the eating Quality of pasta is still the most important factor limiting the consumer's acceptance of pasta rich in dietary fiber. Particularly, in the traditional Chinese food steamed sponge cake, the requirements of consumers on the fine and soft mouthfeel are higher, so that the mouthfeel and texture of the steamed sponge cake become unacceptable even if a small amount of dietary fiber is added.
Currently, most research techniques focus on improving the health utility of dietary fibers, such as increasing the content of soluble dietary fibers (CN 201110202219.6; cn201010142421.X; cn201010576656. X), but are limited by the adverse effect on the sensory quality of the product, and the addition amount of soluble dietary fibers is very limited. In addition, these patents neglect the utilization of the grain raw material mainly comprising insoluble dietary fiber, and often require modification by biological fermentation or chemical methods, which results in very high cost and limits practical applications. Therefore, the application of the ultrafine grinding technology adopting a physical method in the cereal bran is more and more emphasized, and the related patent CN201711448554.8 focuses on the cereal bran to reduce the digestion rate of the flour product and slow down the energy release, but the problem that the ultrafine grinding prepared by a screening method has the problems that the smaller the particle size is, the lower the dietary fiber content is, and the higher the starch and protein content is, so that the dietary fiber content of the product is completely different from that of the product added with the wheat whole bran powder. The ultrafine powders prepared by the sieving method are easier to process to prepare products with good mouthfeel, but the natural composition of the whole wheat bran is damaged, and the dietary fiber is lost. Therefore, on the premise of keeping the integrity of the nutritional components of the whole wheat bran, the problem of the reduction of the edible quality caused by the improvement of the nutritional components is still a main factor for limiting the application of the wheat bran.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the high-fiber steamed sponge cake pre-made powder rich in wheat whole bran and the application thereof.
In order to achieve the above objects, in one aspect, the present invention provides wheat bran powder comprising whole ultrafine wheat bran powder having an average particle size of 50 μm or less;
furthermore, the proportion of the particles with the particle size of more than 100 mu m in the wheat bran powder is less than or equal to 0.2 percent, the proportion of the particles with the particle size of 50-100 mu m is less than or equal to 10 percent, and the rest are the particles with the particle size of less than 50 mu m.
Further, the wheat bran powder is formed by crushing the wheat bran through an airflow impact mill or a turbulent flow mill.
In a second aspect, the invention provides a high-fiber steamed sponge cake prepulvering powder rich in wheat whole bran, which comprises 20-40% of wheat bran powder by weight percentage;
furthermore, the wheat bran powder is superfine wheat bran whole powder with the average grain diameter less than or equal to 50 mu m; the proportion of the particles with the particle size of more than 100 mu m in the wheat bran powder is less than or equal to 0.2 percent, the proportion of the particles with the particle size of 50-100 mu m is less than or equal to 10 percent, and the rest are the particles with the particle size of less than 50 mu m. Wherein, the addition amount of the wheat bran powder is more than 40 percent, which is not beneficial to forming, leads to the dregs falling of the steamed sponge cake and has poor sensory quality. Meanwhile, the addition amount of the wheat bran powder is less than 20 percent, which is not beneficial to the nutrition and the quality of the steamed sponge cake.
Furthermore, the high-fiber steamed sponge cake pre-prepared powder also comprises 50 to 75 percent of wheat flour, 0.2 to 2 percent of dry yeast powder and 4 to 10 percent of auxiliary materials according to the weight percentage;
furthermore, the total amount of dietary fiber in the prepared steamed sponge cake flour is more than 8%.
Further, the high fiber steamed sponge cake preparation powder comprises 30% by weight of wheat bran powder.
It is observed that when a proper amount of the wheat bran powder prepared by the invention is added, the superfine particles form a compact internal rigid structure, and the stability of the steamed sponge cake product is enhanced. This is in contrast to conventional wisdom that more dietary fiber addition has a greater negative impact on the quality of the steamed sponge cakes.
When added in amounts of < 20%, this effect does not lead to the formation of rigid structures with a predominant effect throughout the batter system.
When the addition amount is more than 20%, the superfine wheat bran powder with low water absorption and the flour have poor water-capturing capacity, and the starch particles absorb water more fully, so that the viscosity of a batter system is remarkably increased, and the elasticity and the chewiness of the steamed sponge cake are better. Because the addition amount of the ultrafine particles is more than or equal to 30 percent, a compact rigid structure is more stable in a batter system, a uniform and porous internal structure is promoted to be formed, the integrity of the steamed sponge cake is ensured, and the starch cohesiveness is further improved. However, when the addition amount is more than 40%, on one hand, the relative content of starch in the batter system is reduced, and on the other hand, the barrier effect of dietary fiber on starch adhesion is shown, so that starch gel can not form a continuous network structure in the steaming process, and the integrity of the steamed sponge cake structure is damaged.
Therefore, the addition of 20 to 40 percent of the wheat bran powder which is subjected to ultrafine grinding can ensure that the steamed sponge cake has better cohesiveness, elasticity and chewiness and has fine and smooth mouthfeel.
In a third aspect, the invention provides a high-fiber steamed sponge cake rich in wheat whole bran, which is prepared from the high-fiber steamed sponge cake pre-made powder.
In a fourth aspect, the invention provides a preparation method of a high-fiber steamed sponge cake rich in wheat whole bran, which comprises the following steps: (1) adding water into the high-fiber steamed sponge cake prefabricated powder to prepare a paste; (2) fermenting for the first time under certain temperature and humidity conditions; (3) pouring the mixture into a mould, and placing the mould into a steaming container for secondary fermentation; and (4) steaming. The technological conditions of fermentation and steaming temperature, time and the like are consistent with the common steamed sponge cake processing method, and no special requirement is made.
Further, in the preparation method of the high-fiber steamed sponge cake, the water addition amount is 120-240 percent according to the weight percentage of the high-fiber steamed sponge cake pre-prepared powder; the primary fermentation equipment is a fermentation box; the temperature of the primary fermentation is 30 ℃; the humidity of the primary fermentation is 85%; the time of the primary fermentation is 40 minutes; the temperature of the secondary fermentation is room temperature; the time of the secondary fermentation is 10 minutes; the steaming time was 25 minutes.
In a fifth aspect, the invention also provides application of the whole wheat bran in improving the quality of the steamed sponge cake, and specifically, 20-40% of wheat bran powder is added according to the dry basis weight percentage of the steamed sponge cake raw material; the wheat bran powder is superfine wheat bran whole powder with the average grain diameter of less than or equal to 50 mu m;
furthermore, the proportion of particles with the particle size of more than 100 mu m in the wheat bran powder is less than or equal to 0.2 percent, the proportion of particles with the particle size of 50-100 mu m is less than or equal to 10 percent, and the rest are particles with the particle size of less than 50 mu m;
further, 30% of wheat bran powder was added based on the dry weight percentage of the steamed sponge cake raw material.
Further, the wheat bran powder is formed by crushing the wheat bran through an airflow impact mill or a turbulent flow mill.
Compared with the prior art, the invention has the following advantages,
(1) On the premise of keeping the integrity of the nutritional components of the whole wheat bran, the addition amount of the natural wheat bran powder in the steamed sponge cake is increased to more than 20%, the total amount of the dietary fiber accounts for more than 8% of the solid content of the steamed sponge cake, and the steamed sponge cake texture and the eating quality which are better than those of the steamed sponge cake with the addition of a small amount of the wheat bran powder are obtained.
(2) The superfine wheat bran powder has fine taste in the steamed sponge cake, eliminates the inherent coarse granular feeling when eating the dietary fiber, and avoids the damage effect of the insoluble dietary fiber on the quality of the steamed sponge cake.
(3) The invention also slows down the damage of the dietary fiber to the formability of the steamed sponge cake, ensures that the product has uniform air holes, soft and elastic texture, does not collapse or stick to teeth, enhances the elasticity, the adhesiveness and the chewiness of the steamed sponge cake, and improves the eating quality of the steamed sponge cake.
Drawings
Figure 1 pore conformation of different bran additions steamed sponge cakes.
Detailed Description
The following description is provided for the purpose of fully understanding the objects, features and effects of the present invention, and is provided for the purpose of further explaining the concepts and the resulting technical effects of the present invention in conjunction with the embodiments. The method is a conventional method unless otherwise specified. The materials are commercially available from the open literature unless otherwise specified. The exemplary embodiments and descriptions of the present invention are provided to explain the present invention and not to limit the present invention. It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.
Example 1: steamed sponge cake prepared by adding wheat bran powder
(1) Crushing the wheat bran into superfine wheat bran powder with average particle size not greater than 50 microns by airflow impact milling, wherein the proportion of particles with particle size of 100 microns and above is not greater than 0.2% by using a laser particle sizer; the proportion of particles with the particle diameter of 50-100 mu m is less than or equal to 10 percent; the balance being particles having a particle diameter of 50 μm or less. Meanwhile, the average particle size of the wheat bran, the wheat bran powder pulverized by the cyclone mill, the wheat bran by-product obtained from the flour mill, and the conformation of the prepared steamed sponge cake were compared by examination, as shown in table 1.
(2) The raw materials and the auxiliary materials are mixed according to the weight percentage calculated on a dry basis: 30% of wheat bran powder, 59% of wheat flour, 1.0% of dried yeast powder and 10% of sugar.
(3) Mixing the raw materials and the auxiliary materials uniformly, adding 1.5 times of drinking water, mixing uniformly to prepare a batter, putting the batter into a fermentation box, and fermenting for 40 minutes under the conditions of 30 ℃ and 85% humidity.
(4) Pouring the paste into a mould, placing the mould into a steamer, carrying out secondary fermentation for 10 minutes at room temperature, and then steaming for 25 minutes with strong fire.
The water binding capacity of the bran byproduct obtained after the wheat is milled is 3.65g/g, the water binding capacity of the wheat bran powder obtained by cyclone grinding is 2.97g/g, and the water binding capacity of the ultrafine ground bran powder is 1.98g/g at least.
As shown in table 1, the grain size of the wheat bran by-product obtained from the milling plant was approximately 5 times the grain size of the bran powder obtained by further pulverizing the wheat bran by cyclone milling and approximately 59 times the grain size of the bran powder obtained by the air impact milling of the present invention. By steaming the steamed sponge cakes with the three types of bran (flour) and using the steamed sponge cakes without the wheat bran flour as a control, it can be found that the addition of the bran by-product significantly reduces the average pore number of the steamed sponge cakes, but the ultrafine grinding of the bran flour does not affect the average pore number and maintains the same level as the control. Similarly, the sponge cake with the added wheat bran byproduct has the largest average pore size, and the sponge cake with the added cyclone-ground wheat bran powder has obviously increased pores, while the average pore size of the sponge cake with the added wheat bran powder is the same as that of the control. It is demonstrated that the wheat bran powder having an average particle size of 50 μm or less according to the present invention is advantageous for maintaining the uniformity of pores and the loosening and swelling of the steamed sponge cake (see fig. 1).
The results of analyzing the texture of the cake product are shown in Table 2. The addition of the bran byproduct and the cyclone-milled bran results in a significant increase in the hardness and viscosity of the steamed sponge cake, whereas the wheat bran powder prepared in accordance with the present invention has a significantly increased hardness and viscosity of the steamed sponge cake compared to a control, but the impact is significantly less than the wheat bran byproduct and the cyclone-milled, coarser wheat bran powder. Similarly, the addition of 30% of the wheat bran powder of the present invention increased the elasticity and chewiness of the steamed sponge cake, while the addition of the whirlwind-pulverized wheat bran powder and the wheat bran by-product did not improve the elasticity of the steamed sponge cake and decreased the chewiness. This demonstrates that the wheat bran flour of the present invention can result in improved sponge cake quality, even higher than the control, compared to the negative effects of the addition of cyclone ground wheat bran flour, wheat bran byproduct. Namely, the negative influence of the wheat bran on the quality of the steamed sponge cake can be changed and even the negative effect can be achieved by regulating and controlling the granularity and the addition amount range of the wheat bran. Considering the relatively fine taste of the wheat bran powder, the improvement of the edible quality is more obvious.
TABLE 1 ultrafine grinding wheat bran is good for maintaining uniform air holes of steamed sponge cake
The superscripts on different letters indicate that significant differences exist between the same column groupP<0.05.
Table 2 test results of the wheat bran powder of the present invention for improving the texture and quality of steamed sponge cakes
The superscripts on different letters indicate that significant differences exist between the same column groupP<0.05.
Example 2: influence of low addition amount of wheat bran powder on steamed sponge cake texture
(1) Crushing the wheat bran into superfine wheat bran powder with average particle size not greater than 50 microns by airflow impact milling, wherein the proportion of particles with particle size of 100 microns and above is not greater than 0.2% by using a laser particle sizer; the proportion of particles with the particle diameter of 50-100 mu m is less than or equal to 10 percent; the balance being particles having a particle diameter of 50 μm or less.
(2) The raw materials and the auxiliary materials are mixed according to the weight percentage calculated on a dry basis: 20% of wheat bran powder, 74% of wheat flour, 2.0% of dried yeast powder and 4% of sugar.
(3) Mixing the raw materials and the auxiliary materials uniformly, adding 1.2 times of drinking water, mixing uniformly to prepare a batter, putting the batter into a fermentation box, and fermenting for 40 minutes under the conditions of 30 ℃ and 85% humidity.
(4) Pouring the paste into a mould, placing the mould into a steamer, carrying out secondary fermentation for 10 minutes at room temperature, and then steaming for 25 minutes with strong fire.
The texture and quality results of the steamed sponge cakes prepared using the above method were shown in table 3 for comparing three common low addition amounts of wheat bran powder (5% wheat bran and 90% wheat flour; 10% wheat bran and 85% wheat flour; 15% wheat bran and 80% wheat flour) with the steamed sponge cakes prepared without wheat bran powder (95% wheat flour, control). When the addition amount of the bran is in the range of 5 to 15%, the elasticity, chewiness and adhesiveness of the steamed sponge cake are uniformly reduced with the increase of the addition amount of the bran, but when the addition amount is increased to 20%, the elasticity, chewiness and adhesiveness are obviously increased inversely. The steamed sponge cake added in 20 percent has chewy and chewy mouthfeel, and does not destroy the texture and the edible quality of the steamed sponge cake like the small addition (5 to 10 percent).
Table 3 influence of low addition amount of wheat bran powder in the present invention on the texture of steamed sponge cake
The superscripts of different letters indicate that significant differences exist between the same column groupP<0.05.
Example 3: influence of wheat bran ultrafine powder on texture quality of steamed sponge cake
(1) Pulverizing wheat bran into superfine wheat bran whole powder with average particle diameter less than or equal to 50 μm by turbulent impact mill, wherein the content of particles with particle diameter of 100 μm or more is less than or equal to 0.2% by laser particle size analyzer; the proportion of particles with the particle diameter of 50-100 mu m is less than or equal to 10 percent; the balance being particles having a particle diameter of 50 μm or less.
(2) The raw materials and the auxiliary materials are mixed according to the weight percentage calculated on a dry basis: 40% of wheat bran powder, 50% of wheat flour, 0.2% of dried yeast powder and 9.8% of sugar. After the raw materials and the auxiliary materials are uniformly mixed, 2.0 times of drinking water is added and uniformly mixed to prepare the batter.
(3) Mixing the raw materials and the auxiliary materials uniformly, adding 2.0 times of drinking water, mixing uniformly to prepare a batter, putting the batter into a fermentation box, and fermenting for 40 minutes under the conditions of 30 ℃ and 85% humidity.
(4) Pouring the paste into a mould, placing the mould into a steamer, carrying out secondary fermentation at room temperature for 10 minutes, and steaming the paste for 25 minutes by big fire.
The quality of the steamed sponge cakes made without the addition of wheat bran flour (control) was compared with the quality of the steamed sponge cakes made with the addition of 10%, 20%, 40% and 45% of ultrafine wheat bran flour (80%, 70%, 50% and 45% of wheat flour, respectively) (table 4). As a result, the sponge cakes added with the superfine wheat bran powder with the higher content of 40-45% are found to have the elasticity, the adhesiveness and the chewiness which are obviously higher than those of the sponge cakes added with the superfine wheat bran powder with the content of 10% and 20%, even higher than those of the control, which is beneficial to forming the mouthfeel with high elasticity. However, in the addition amount of 10 to 40%, the hardness did not significantly change with the increase in the addition amount of bran, but the addition amount of 45% resulted in a significant increase in hardness. Meanwhile, addition of 40% has led to the beginning of decrease in cohesiveness, and addition of 45% further aggravates this tendency, which indicates that high addition of bran hinders the formation of starch gel, and that decrease in the relative content of wheat flour also hinders starch blocking, resulting in poor formability of steamed sponge cakes. Therefore, when the addition amount of the bran powder reaches 45%, the cohesiveness of the steamed sponge cake is remarkably reduced, the dregs of the steamed sponge cake are obviously removed, and the commercial value is lost.
Table 4 influence of high addition of wheat bran powder in the present invention on the texture of steamed sponge cake
The superscripts on different letters indicate that significant differences exist between the same column groupP<0.05.
Example 4: comparison of sieved reconstituted micropowder
(1) Preparing wheat whole bran powder by air impact milling, wherein the average grain diameter detected by a laser particle size analyzer is 19.16 mu m, and the content of grains with the grain diameter of 100 mu m or more is 0.1 percent by analysis; the proportion of the particles with the particle size of 50-100 mu m is 8.5 percent; the proportion of particles having a particle diameter of 50 μm or less was 91.3%.
(2) The raw materials and the auxiliary materials are mixed according to the weight percentage calculated on a dry basis: 30% of wheat bran powder, 59% of wheat flour, 1.0% of dried yeast powder and 10% of sugar.
(3) Mixing the raw materials and the auxiliary materials uniformly, adding 1.5 times of drinking water, mixing uniformly to prepare a paste, putting the paste into a fermentation box, and fermenting for 40 minutes at the temperature of 30 ℃ and the humidity of 85%.
(4) Pouring the paste into a mould, placing the mould into a steamer, carrying out secondary fermentation at room temperature for 10 minutes, and steaming the paste for 25 minutes by big fire.
Currently, many ultrafine powders are prepared by sieving methods. Since the components based on starch and protein are easily pulverized to obtain the lowest particle size, and the components rich in dietary fiber are not easily pulverized to have a higher particle size, the smaller the particle size of the sieved components is, the lower the content of dietary fiber is. The ultrafine powder neglects the consistency of the content of dietary fiber and the whole wheat bran, and also neglects the proportion and uniformity of particles with the particle size of less than 50 mu m. In order to ensure the content of dietary fiber, the screened recombinant powder must be compounded with large-particle components in sufficient proportion to ensure the health effect, but the problem of edible quality cannot be solved.
The wheat whole bran powder of the present invention was analyzed in comparison with the ultrafine powder recombined by sieving, as shown in Table 5. Cyclone crushing and airflow crushing are adopted in the steps, and screening is carried out to obtain particles with the particle size of 100 mu m or more, wherein the proportion of the particles is 30%; the proportion of particles with the particle diameter of 50-100 mu m is 25 percent; the content of particles having a particle diameter of 50 μm or less was 45%, and the average particle diameter of the mixed powder was 21.43 μm.
The average particle size of the two kinds of ultrafine powders is lower than 50 μm, the total dietary fiber content is about 40%, but the proportion of the two kinds of ultrafine powders is not more than 50 μm, and the difference of the powder characteristics and the influence thereof on the quality of the steamed sponge cake is shown in Table 5. The proportion of the wheat whole bran powder (fine particles) of less than or equal to 50 mu m is 2 times of that of the screened recombinant ultrafine powder, the water retention is 73.64 percent lower than that of the screened recombinant ultrafine powder, and the overhigh water retention can compete with wheat flour to absorb water, so that the formation of steamed sponge cakes is not facilitated. Further comparison of the steamed sponge cakes prepared by adding 30% of the two bran powders revealed that the significantly higher cohesiveness of the steamed sponge cakes prepared from the whole wheat bran powder of the present invention also indicates that the high percentage of fine particles plays a very important role in the formation of the steamed sponge cakes. The steamed sponge cake prepared by the wheat whole bran powder has higher elasticity, but the hardness is obviously lower than that of the steamed sponge cake prepared by sieving the recombined ultrafine powder, which shows that the high proportion of the fine particles is favorable for forming the soft and elastic mouthfeel of the steamed sponge cake. Therefore, the wheat whole bran powder provided by the invention can completely retain various nutritional components such as dietary fiber in the whole bran, can improve the texture and the edible quality of the steamed sponge cake by limiting the proportion of the whole bran to be less than or equal to 50 mu m, and avoids the problem of poor edible quality caused by uneven particle distribution of compound ultrafine powder.
TABLE 5 influence of ultrafine powders having particle diameters of 50 μm or less on texture and quality of steamed sponge cakes
* Indicates that the two groups in the same column have significant differenceP<0.05.
The embodiments described above are only a part of the embodiments of the present invention, and not all embodiments, and other embodiments obtained by those skilled in the art without inventive efforts based on the embodiments of the present invention are within the protection scope of the present invention.
Claims (10)
1. The wheat bran powder is characterized in that the wheat bran powder is superfine wheat bran whole powder with the average grain diameter of less than or equal to 50 mu m; the content of the particles with the particle diameter of more than 100 mu m in the wheat bran powder is less than or equal to 0.2 percent, the content of the particles with the particle diameter of 50-100 mu m is less than or equal to 10 percent, and the rest are the particles with the particle diameter of less than 50 mu m.
2. The wheat bran powder of claim 1, wherein the wheat bran powder is produced by milling wheat bran with an air impact mill or a turbulent mill.
3. A high-fiber steamed sponge cake prepouring powder rich in whole wheat bran, characterized in that the wheat bran powder of claim 1 or 2 is contained in an amount of 20 to 40% by weight.
4. The high-fiber steamed sponge cake pre-processed powder according to claim 3, further comprising 50-75% of wheat flour, 0.2-2% of dried yeast powder and 4-10% of auxiliary materials by weight.
5. The high fiber steamed sponge cake preped flour according to claim 3 or 4, comprising the wheat bran flour of claim 1 or 2 in a proportion of 30% by weight.
6. A high-fiber steamed sponge cake rich in wheat whole bran, which is characterized in that the high-fiber steamed sponge cake is prepared from the high-fiber steamed sponge cake pre-made powder of claim 4 or 5.
7. The preparation method of the high-fiber steamed sponge cake rich in wheat whole bran is characterized by comprising the following steps: (1) Adding water to the high fiber steamed sponge cake preparation powder of claim 4 or 5 to prepare a batter; (2) fermenting for the first time under certain temperature and humidity conditions; (3) pouring the mixture into a mould, and placing the mould into a steaming container for secondary fermentation; and (4) steaming.
8. The method for preparing the high-fiber steamed sponge cake as claimed in claim 7, wherein the water is added in an amount of 120-240% by weight of the high-fiber steamed sponge cake prepouring powder; and/or
The primary fermentation equipment is a fermentation box; andor or
The temperature of the primary fermentation is 30 ℃; and/or
The humidity of the primary fermentation is 85%; and/or
The time of the primary fermentation is 40 minutes; and/or
The temperature of the secondary fermentation is room temperature; and/or
The time of the secondary fermentation is 10 minutes; and/or
The steaming time was 25 minutes.
9. The application of the wheat bran in the improvement of the quality of the steamed sponge cake is characterized in that 20 to 40 percent of wheat bran powder is added according to the dry basis weight percentage of the steamed sponge cake raw material; the wheat bran powder is superfine wheat bran whole powder with the average grain diameter of less than or equal to 50 mu m; the content of the particles with the particle diameter of more than 100 mu m in the wheat bran powder is less than or equal to 0.2 percent, the content of the particles with the particle diameter of 50-100 mu m is less than or equal to 10 percent, and the rest are the particles with the particle diameter of less than 50 mu m.
10. The use of whole wheat bran according to claim 9 for the improvement of steamed sponge cake quality, wherein 30% of wheat bran powder is added based on the dry weight percentage of the steamed sponge cake raw material.
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| WO2013175119A1 (en) * | 2012-05-23 | 2013-11-28 | Grands Moulins De Paris | Bran-rich pellets and the use of same for producing wholemeal baked or pastry products |
| US20140093629A1 (en) * | 2012-09-28 | 2014-04-03 | Wen-Kung YEN | Method for the preparation of stabilized rice bran fine powder |
| US20140242220A1 (en) * | 2013-02-28 | 2014-08-28 | Guibing Chen | Microfluidization of Brans and Uses Thereof |
| CN105212049A (en) * | 2014-06-30 | 2016-01-06 | 中粮营养健康研究院有限公司 | Wholemeal, wholemeal steamed bun composition of raw materials, wholemeal steamed bun and preparation method thereof |
| CN105831593A (en) * | 2016-03-29 | 2016-08-10 | 蚌埠学院 | Wheat bran rice cake and preparation method thereof |
| CN107319309A (en) * | 2017-07-31 | 2017-11-07 | 蚌埠学院 | A kind of preparation method rich in dietary fiber fermented rice cake |
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| WO2013175119A1 (en) * | 2012-05-23 | 2013-11-28 | Grands Moulins De Paris | Bran-rich pellets and the use of same for producing wholemeal baked or pastry products |
| US20140093629A1 (en) * | 2012-09-28 | 2014-04-03 | Wen-Kung YEN | Method for the preparation of stabilized rice bran fine powder |
| US20140242220A1 (en) * | 2013-02-28 | 2014-08-28 | Guibing Chen | Microfluidization of Brans and Uses Thereof |
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