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Chitin-containing bread

A technology of chitin and bread, which is applied in the direction of dough processing, baking, baked food, etc., to achieve the effect of improving metabolic function

Inactive Publication Date: 2012-03-07
隋丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the bread on the market still does not solve this problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] First, mix 100 kilograms of flour with 5 kilograms of chitin evenly. Mix evenly 105 kg of chitin flour, about 30 kg of sugar, about 11 kg of oil, about 11 kg of eggs, 2.4 kg of fresh yeast, about 50 kg of water, and the rest such as salt, essence, and a little maltose water. Then carry out the adjustment, and the adjustment is mainly divided into two stages. The first stage is small fermentation. Add about 1 / 3 of the amount of flour, add about 30 kg of water, then put in fresh yeast and knead evenly, leave it to ferment for 3 hours, after it rises, it will become small yeast noodles, and bake the raw bread at high temperature in an oven.

[0016] The following uses a coal-fired oven as an example to illustrate how to adjust the oven temperature when baking bread. To bake bread, the general requirement is to use high heat, but different stages should use different heat. In the first stage, the fire should be low (about 120°C), and the primer should be high (not exceed...

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Abstract

The invention provides bread containing abundant chitin which accounts for 5-8% of the total weight of the bread. The weight-losing effect of the chitin is as follows: carboniums in the chitin is automatically attached to electronegative fat in food so as to block off the action of lipase so that the fat is not absorbed in intestine and is directly discharged out of body, wherein, the chitin is bonded with the fat and then is discharged out of body but is not bonded with protein in important nutrients, thus preventing harm on human body. Therefore, the bread containing the abundant chitin can be eaten securely by a person wanting to reduce weight without affecting nutrient absorption; and in addition, the chitin is different from the common diet food which reaches the weight-losing effect by suppressing appetite or causing diarrhea of the person, moreover, the chitin has the efficacy of improving a metabolism function of digestive tract.

Description

1. Technical field: [0001] The present invention relates to food products, especially bread. 2. Background technology: [0002] Bread is a food made by mixing flour with water and other auxiliary raw materials, fermenting and baking. The ancients were the first to master the technology of making leavened bread. The initial fermentation method is: the reconciled dough is kept in a warm place for a long time, and is invaded by yeast in the air, causing fermentation, expansion, and sourness, and then a soft new pasta is obtained after baking. This is The world's first bread. The bakers of the ancients originally fermented sourdough and later improved it to use cultured yeast. In today's society, people are more and more fond of bread, and there are many ways to make bread and raw materials. Therefore, everyone is willing to eat bread, but eating too much bread can easily make people fat. Therefore consumers in general hope that a kind of bread can be eaten and can make peo...

Claims

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Application Information

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IPC IPC(8): A21D2/18A21D13/00
Inventor 隋丽
Owner 隋丽
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