Aleurone steamed bread and its production process

Abstract

The invention discloses an aleurone layer steamed bun and a making process thereof. The aleurone layer steamed bun comprises the following components: flour raw materials and added auxiliary materials, wherein the flour materials comprise 60-80 percent of high gluten flour and 20-40 percent of wheat aleurone layer content; the added auxiliary materials are as follows according to the mass percent in the flour raw materials: 0.5-3 percent of dried yeast, 1-6PPM of fungal alpha-amylase, 20-100PPM of xylanase, 15-50PPM of glucose oxidase and 45-55 percent of water. The steamed bun is prepared by adopting procedures of kneading, forming, final-fermenting, steaming and the like, and is smooth in surface and uniform in structure. The steamed bun disclosed by the invention is rich in dietary fibers, proteins, mineral substances, unsaturated fatty acid, vitamin B, nicotinic acid, folic acid, polyphenol and the like, and has the effects of improving the digestive activity, and preventing multiple diseases.

Description

technical field [0001] The present application relates to a nutritious food and a production method thereof, in particular to an aleurone-layered steamed bread and a production process thereof. Background technique [0002] Mantou is an ancient traditional pasta of the Han nationality. As a traditional staple food of the Chinese people, its status has not changed so far. It is one of the indispensable staple foods on the table, and its market consumption rate exceeds 30%. Since modern times, flour processing has become more and more refined. A large number of nutrients in wheat, such as dietary fiber, B vitamins, vitamin E, and minerals, have been stripped during processing. Long-term consumption of steamed buns made of flour is not good for human health. It is easy to cause obesity, constipation, colon cancer, cardiovascular disease, etc. [0003] With the improvement of health awareness, people pay more and more attention to improving steamed bread to enrich its nutrition...

AI Technical Summary

Problems solved by technology

[0004] Although the above three methods can increase the dietary fiber of steamed buns and improve the nutritional deficiencies of existing steamed buns, they have the following disadvantages: adding miscellaneous grains and bran, since the main component of miscellaneous grains and bran is cellulose, which is relatively rough, resulting in The taste of steamed buns is poor. At the same time, these ingredients affect the fermentation of the dough, resulting in smaller shapes, hard textures, and rough texture of the steamed buns; adding other types of dietary fiber increases production costs.

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