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French leavened bread with rich dietary fibers and production method of French leavened bread

A technology with high dietary fiber and production methods, which is applied in the field of food processing, can solve the problems of odor, consumers are discouraged, rough taste, etc., and achieve the effect of increasing dietary fiber content, prolonging product shelf life, and avoiding rough taste

Inactive Publication Date: 2012-06-27
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, traditional dietary fiber bread (such as bran, food glue, etc.) is dark in color, small in size, rough in taste, and has a sense of smell, which discourages consumers

Method used

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  • French leavened bread with rich dietary fibers and production method of French leavened bread
  • French leavened bread with rich dietary fibers and production method of French leavened bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment one: a kind of production method of high dietary fiber French fermented bread, comprises following processing steps, and component ratio is counted in parts by weight:

[0023] (1) Mix 44.48 parts of high-gluten flour, 2.78 parts of soybean fiber powder, 8.34 parts of resistant starch, 1.39 parts of xylooligosaccharide, 0.83 parts of yeast, 5.56 parts of white sugar, 0.56 parts of salt, 1.67 parts of milk powder, α-amylase 0.00056 parts, 0.00056 parts of glucose oxidase, 0.0022 parts of pentosanase, 0.0028 parts of ascorbic acid, 0.22 parts of sodium stearoyl lactylate, 0.083 parts of carboxymethyl cellulose and 0.17 parts of hydroxypropyl methyl cellulose were put into the mixing tank, Stir slowly for 1 to 1.5 minutes, add 1.67 parts of fructose syrup, 1.67 parts of glycerin, 3.34 parts of whole egg liquid and 21.68 parts of water, stir slowly for 2 minutes, stir quickly for 2 minutes, then add 5.56 parts of shortening, stir slowly for 1 Minutes, fast stirri...

Embodiment 2

[0027] Embodiment two: a kind of production method of high dietary fiber French fermented bread, comprises following processing steps, and component ratio is counted in parts by weight:

[0028] (1) Mix 42.10 parts of high-gluten flour, 3.95 parts of soybean fiber powder, 6.58 parts of resistant starch, 1.05 parts of xylooligosaccharide, 0.79 parts of yeast, 5.79 parts of white sugar, 0.58 parts of salt, 1.58 parts of milk powder, α-amylase 0.00063 parts, 0.0007 parts of glucose oxidase, 0.0026 parts of pentosanase, 0.0032 parts of ascorbic acid, 0.32 parts of sodium stearoyl lactylate, 0.053 parts of carboxymethyl cellulose and 0.11 parts of hydroxypropyl methyl cellulose were put into the mixing tank, Stir slowly for 1.5 minutes, add 2.11 parts of fructose syrup, 2.11 parts of glycerin, 4.21 parts of whole egg liquid and 22.10 parts of water, stir slowly for 3 minutes, stir quickly for 3 minutes, then add 6.58 parts of shortening, stir slowly for 1.5 minutes, Stir rapidly fo...

Embodiment 3

[0032] Embodiment three: a kind of production method of French fermented bread with high dietary fiber comprises the following processing steps, and the component ratio is by weight parts:

[0033](1) Mix 39.97 parts of high-gluten flour, 4.99 parts of soybean fiber powder, 4.99 parts of resistant starch, 0.75 parts of xylooligosaccharides, 0.75 parts of yeast, 5.99 parts of white sugar, 0.60 parts of salt, 1.50 parts of milk powder, α-amylase 0.00070 parts, 0.00099 parts of glucose oxidase, 0.0030 parts of pentosanase, 0.0035 parts of ascorbic acid, 0.40 parts of sodium stearoyl lactylate, 0.025 parts of carboxymethyl cellulose and 0.05 parts of hydroxypropyl methyl cellulose were put into the mixing tank, Stir slowly for 1.2 minutes, add 2.50 parts of fructose syrup, 2.50 parts of glycerin, 4.99 parts of whole egg liquid and 22.48 parts of water, stir slowly for 2.5 minutes, stir quickly for 2.5 minutes, then add 7.49 parts of shortening, stir slowly for 1.2 minutes, Stir ra...

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Abstract

The invention relates to French leavened bread with rich dietary fibers and a production method of French leavened bread, which belong to the technical field of food processing. The production method includes: weighing and placing high gluten flour, soybean fiber powder, resistant starch, oligosaccharide, yeast, granulated sugar, salt, milk powder, alpha-amylase, glucose oxidase, pentosanase, ascorbic acid, sodium stearoyl lactylate, carboxymethyl cellulose and hydroxypropyl methyl cellulose into a mixing tank, mixing well at the low speed, adding water, beaten egg, high fructose corn syrup, glycerin and shortening and mixing to obtain dough, pressing the formed dough, slicing and shaping, placing the sliced and shaped dough into a fermenting box for leavening, and after leavening, using an oven to bake to obtain finished products. The production method lays a foundation for making high-quality nutritious bread with rich dietary fibers. The shortages of rough taste, peculiar smell, darkening and the like of the French leavened bread compared with traditional dietary fiber bread (such as wheat brans, food gums and the like) are avoided, and the content of the dietary fibers can be increased and the product shelf life can be prolonged.

Description

technical field [0001] The invention relates to a French fermented bread with high dietary fiber and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Bread has become a worldwide popular food with a large consumption and is very popular among consumers. However, because traditional bread is rich in high-energy ingredients such as starch, oil, and sucrose, some consumers, such as obese patients and ladies who are afraid of fat, are discouraged from it. Dietary fiber is a new kind of food ingredient and active ingredient, which has physiological effects such as preventing obesity, regulating blood sugar level, preventing diabetes, regulating blood lipid level, preventing cardiovascular disease and colon cancer, and is known as the "seventh nutrient". Low-energy high-fiber bread can just cater to the needs of such consumers. [0003] However, traditional dietary fiber bread (such as bran, food glue, etc.) is dark ...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/38
Inventor 黄卫宁王晓艳郑建仙刘海燕王凤张峦金卫泽贾春利姚远
Owner JIANGNAN UNIV
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