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High-fiber oatmeal bread

A high-fiber, bread technology, applied in the processing of dough, baked goods, baking, etc., can solve the problems of poor taste of oat bread, low-quality oats, insufficient blood sugar balance and cholesterol, and achieve the strength and bread volume. Improve, improve dietary health efficacy, shorten the effect of formation time

Active Publication Date: 2014-05-21
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention provides a high-fiber oatmeal bread to solve the technical problems that the current oatmeal bread with high fiber content has poor taste and low quality, and the functions of oatmeal to balance blood sugar and inhibit cholesterol absorption cannot be fully exerted.

Method used

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  • High-fiber oatmeal bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1 A kind of high-fiber oatmeal bread is made by the following steps: (1) After fully mixing high-fiber oatmeal flour with special bread flour and natural gluten enhancer, add salt, sugar, milk powder, vegetable oil, eggs , dry yeast and water are fully mixed, and the mixture is kneaded into dough; in terms of mass fraction, the addition amount of high-fiber oat flour is 50 parts, the addition amount of bread special flour is 50 parts, and the addition amount of water is 70 parts; salt The addition of 3 parts, the addition of sugar is 11 parts, the addition of milk powder is 18 parts, the addition of eggs is 48 parts, the addition of dry yeast is 5 parts, and the addition of vegetable oil is 10 parts; The natural gluten-enhancing agent is made up of gluten powder and Artemisia annua powder, wherein the addition amount of gluten powder is 9 parts, and the addition amount of Artemisia Artemisiae powder is 6 parts;

[0020] (2) Shape the dough

[0021] (3) Intermed...

Embodiment 2

[0029] Example 2 A kind of high-fiber oatmeal bread is made by the following steps: (1) After fully mixing high-fiber oatmeal flour with special flour for bread and natural gluten enhancer, add salt, sugar, milk powder, vegetable oil, eggs , dry yeast and water are fully mixed, and the mixture is kneaded into dough; in terms of mass fraction, the addition amount of high-fiber oat flour is 80 parts, the addition amount of bread special flour is 80 parts, and the addition amount of water is 130 parts; salt The addition of 2 parts of sugar, the addition of 9 parts of white sugar, the addition of 25 parts of milk powder, the addition of 36 parts of eggs, the addition of 7 parts of dry yeast, and the addition of 5 parts of vegetable oil; The natural gluten-enhancing agent is made up of gluten powder and Artemisia annua powder, wherein the addition amount of gluten powder is 8 parts, and the addition amount of Artemisia Artemisiae powder is 3 parts;

[0030] (2) Shape the dough

[...

Embodiment 3

[0039] Example 3 A kind of high-fiber oatmeal bread is made by the following steps: (1) After fully mixing high-fiber oatmeal flour with special bread flour and natural gluten enhancer, add salt, sugar, milk powder, vegetable oil, eggs , dry yeast and water are fully mixed, and the mixture is kneaded into dough; in terms of mass fraction, the addition amount of high-fiber oat flour is 90 parts, the addition amount of bread special flour is 90 parts, and the addition amount of water is 150 parts; table salt The addition of 5 parts, the addition of sugar is 13 parts, the addition of milk powder is 23 parts, the addition of eggs is 42 parts, the addition of dry yeast is 4 parts, and the addition of vegetable oil is 7 parts; The natural gluten-enhancing agent is made up of gluten powder and Artemisia annua powder, wherein the addition amount of gluten powder is 6 parts, and the addition amount of Artemisia Artemisiae powder is 4 parts;

[0040] (2) Shape the dough

[0041](3) Int...

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Abstract

The invention relates to a making process of breads and particularly relates to a high-fiber oatmeal bread, to solve the technical problems that the current high-fiber oatmeal bread is bad in taste and not high in quality and the effects of balancing blood sugar and inhibiting the absorption of cholesterol are not fully exerted. The high-fiber oatmeal bread is prepared according to the following steps: (1) fully mixing high-fiber oatmeal powder, special bread flour and a natural gluten fortifier, then adding salt, white sugar, milk powder, vegetable oil, eggs, dried yeast and water to fully mix the materials, and kneading the mixture into a dough; (2) shaping the dough; (3) conducting intermediate fermentation; (3) reshaping the fermented dough; (4) finally fermenting; (5) coating the oil on the surface of the bread, and then putting the bread into an oven to bake to obtain the high-fiber oatmeal bread. The content of the oatmeal powder in the oatmeal bread is greatly increased, the various indicators of the high-fiber oatmeal bread basically reach the quality level of the wheat bread, and the taste is effectively improved.

Description

technical field [0001] The invention relates to a bread making process, in particular to a high-fiber oatmeal bread. Background technique [0002] Bread is a favorite convenience food. It is mainly made of refined wheat flour, yeast, refined white sugar, essential oil and other auxiliary materials, and is processed through dough preparation, fermentation, molding, and cooking. Generally speaking, since components such as crude fiber and ash will affect the rise of bread dough and have adverse effects on the quality of bread such as texture, in order to ensure the quality of bread, the wheat flour used to make bread is usually refined. The refining process is to remove the bran, germ and other parts of wheat that contain more crude fiber, ash and enzymes, and only retain the endosperm part containing starch and protein. [0003] When humans have not completely solved the problem of food and clothing, obtaining energy is the first need of people. At that time, bread with low ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/02A21D2/36
Inventor 孟婷婷周柏玲石磊梁霞李云龙刘超丁卫英高芬韩欣洲
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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