Low-GI flour sheet and farci pastry containing bucket wheat flour, naked oats flour, and preparing method

A technology of naked oat flour and buckwheat flour, applied in baking, baked goods, food science and other directions, can solve the problems of immature process technology, dry dough, difficult dough forming, etc.

Active Publication Date: 2008-10-29
DALIAN SHOUTONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if buckwheat flour and naked oat flour are completely replaced by wheat flour, it is very difficult to form the dough when trying to make it according to the traditional process.
The main reason is that buckwheat flour and naked oat flour do not contain glutenin and glutenin, and the dough bands cannot be formed during the dough mixing process. The dough is too dry and divergent, which is not suitable for the production of stuffed pastries.
Therefore, there are many kinds of stuffed cakes at present, but the stuffed cakes with low GI value are less produced due to immature technology.

Method used

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  • Low-GI flour sheet and farci pastry containing bucket wheat flour, naked oats flour, and preparing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Raw material formula of moon cake dough (unit: kg):

[0015] Maltitol 8.6

[0016] Soap 0.12

[0017] soybean oil 2.4

[0018] Oat flour (100 mesh) 8

[0019] Bread flour (wet gluten content ≥ 36%) 2

[0020] Cocoa powder (fat content ≥ 12%) 0.38

[0021] How to make mooncake dough:

[0022] 1. Pour maltitol (sugar-free syrup special for moon cakes) and liquid soap (concentration: 38%) into a stand mixer, turn on the machine and stir until uniform.

[0023] 2. Add soybean oil and continue to stir until the oil-free flower is even. Then pour the liquid material into the dough mixer.

[0024] 3. Add oatmeal flour and bread flour, which account for about 90% of the total dry ingredients, and mix them into the dough mixer. Continue to stir for about 20 minutes, then add the rest of the dry ingredients, and stir for about 10 minutes. The dough is even and slightly stretched. That's it.

[0025] 4. Pour out the reconciled dough and let it stand for 150 minutes to mak...

Embodiment 2

[0029] Raw material formula of moon cake dough (unit: kg):

[0030] Maltitol 8.0

[0031] Soap 0.1 0

[0032] soybean oil 2.2

[0033] Buckwheat flour (100 mesh) 7.5

[0034] Bread flour (wet gluten content ≥ 36%) 2.5

[0035] Cocoa powder (fat content ≥ 12%) 0.38

[0036] How to make mooncake dough:

[0037] 1. Pour maltitol (sugar-free syrup special for moon cakes) and liquid soap (concentration: 38%) into a stand mixer, turn on the machine and stir until uniform.

[0038] 2. Add soybean oil and continue to stir until the oil-free flower is even. Then pour the liquid material into the dough mixer.

[0039] 3. Add oatmeal flour and bread flour, which account for about 90% of the total dry ingredients, into the dough mixer, continue stirring for about 25 minutes, then add the remaining dry ingredients, and stir for 13 minutes. Can.

[0040] 4. Pour out the reconciled dough and let it stand for 180 minutes to make the dough plastic.

[0041] 5. According to the specif...

Embodiment 3

[0044] Raw material formula of moon cake dough (unit: kg):

[0045] Maltitol 8.3

[0046] Soap 0.13

[0047] soybean oil 2.3

[0048] Oat flour (100 mesh) 8.5

[0049] Bread flour (wet gluten content ≥ 36%) 1.5

[0050] Cocoa powder (fat content ≥ 12%) 0.38

[0051] How to make mooncake dough:

[0052] 1. Pour maltitol (sugar-free syrup special for moon cakes) and liquid soap (concentration: 38%) into a stand mixer, turn on the machine and stir until uniform.

[0053] 2. Add soybean oil and continue to stir until the oil-free flower is even. Then pour the liquid material into the dough mixer.

[0054] 3. Add naked oat flour and bread flour, which account for about 90% of the total dry ingredients, into the dough mixer, and continue to stir for about 24 minutes, then add the remaining dry ingredients, and stir for 14 minutes. Can.

[0055] 4. Pour out the reconciled dough and let it stand for 200 minutes to make the dough plastic.

[0056] 5. According to the specific...

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PUM

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Abstract

The invention discloses a low GI dough cover and a stuffed pastry which contains buckwheat flour and oats flour and a preparation method thereof, wherein, the mixture of buckwheat flour or oats flour or buckwheat flour and oats flour takes up 75 to 85 percent of the total dough quantity of the dough cover of the stuffed pastry and strong flour or bread flour takes up 15 to 25 percent; all flours and wet stocks of the dough cover of the stuffed pastry are evenly mixed and then placed in quiescence for 150 to 200 minutes. The GI value of the pastry dough cover prepared by the invention is about 65 and the fluctuation of the GI value is comparatively small, thereby ensuring the safety of the pastry with low GI value and especially being suitable for diabetics and people requiring foods with low glycopenia generating index to eat.

Description

technical field [0001] The invention belongs to food and its production method, in particular to a pastry with low glycemic index dough and filling and its production method. Background technique [0002] Glycemic index (GI) refers to the percentage value of the area under the blood sugar curve in a certain period of time after eating food containing 50 grams of carbohydrates (CHO) and eating an equivalent amount of glucose; it is the different response of blood sugar caused by food digestion and absorption It is an effective indicator to measure the postprandial blood glucose response caused by food. Expressed as: [0003] [0004] Clinical trials have shown (Chen Yuesong, Chen Yanhong. Effects of low-glycemic index food diet education on blood sugar in patients with type 2 diabetes. Journal of Nursing. 2007, 22(19): 8-10), reasonable application of low-GI food diets has a positive effect on diabetes Dietary guidance for human patients is beneficial to blood sugar cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D13/04
Inventor 边宏张丽陈军
Owner DALIAN SHOUTONG FOOD
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