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Whole-wheat bread containing pumpkin powder and preparation method of bread

A technology of whole-wheat bread and pumpkin powder, which is applied in dough preparation, dough processing, pre-baked dough processing, etc., to achieve the effects of reducing calorie intake, increasing satiety, and high added value

Inactive Publication Date: 2018-11-16
张家港福吉佳食品股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, improving consumer acceptance will be a more challenging problem

Method used

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  • Whole-wheat bread containing pumpkin powder and preparation method of bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] like figure 1 As shown, take 43 parts of whole wheat flour, 11 parts of pumpkin powder, 11 parts of white sugar, 1 part of yeast, 1 part of table salt, and 0.01 part of lipase, add them to the mixing tank at 45 rpm and mix at slow speed for 2 minutes. Add 27.99 parts of 3°C ice water to the mixture, stir at a slow speed of 40 r / min for 3 minutes, then switch to 210 r / min and rapidly stir for 4 minutes. Take 5 parts of shortening, add it to the mixture, mix at a slow speed of 40 r / min for 1 minute, turn to 200 r / min and quickly mix for 3 minutes, stir until all the ingredients are evenly mixed and the dough is formed. Take out the dough and let it stand for 3 minutes, divide, round and shape it, put it into a mold, and proof for 1 hour in an environment of 37°C and a relative humidity of 85% to ferment the dough. Put the fermented dough into the oven, set the fire to 220°C, lower the fire to 180°C, and bake for 18 minutes.

[0022] The whole wheat bread product contain...

Embodiment 2

[0024] like figure 1 As shown, take 45 parts of whole wheat flour, 10 parts of pumpkin powder, 10 parts of white sugar, 1 part of yeast, 1 part of table salt, and 0.01 part of lipase, and add them to the mixing tank at 50 rpm and stir slowly for 3 minutes. Add 26 parts of 4°C ice water to the mixture, stir at a slow speed of 50 r / min for 2 minutes, then switch to 200 r / min and rapidly stir for 3 minutes. Take 5 parts of shortening, add it to the mixture, mix at a slow speed of 50 r / min for 1 minute, turn to 200 r / min and quickly mix for 3.5 minutes, stir until all the ingredients are evenly mixed and the dough is formed. Take out the dough and let it stand for 5 minutes, divide, round, shape, put into a mold, and proof for 1.5 hours in an environment of 37°C and a relative humidity of 85% to ferment the dough. Put the fermented dough into the oven, set the fire to 210°C, lower the fire to 170°C, and bake for 21 minutes.

[0025] The whole wheat bread product containing pumpk...

Embodiment 3

[0027] like figure 1 As shown, take 41 parts of whole wheat flour, 12 parts of pumpkin powder, 15 parts of white sugar, 0.8 part of yeast, 1 part of table salt, and 0.02 part of lipase, and add them to the mixing tank at 55 rpm and stir slowly for 1 minute. Add 25 parts of 5°C ice water to the mixture, stir at a slow speed of 60 r / min for 2 minutes, then switch to 190 r / min and rapidly stir for 4 minutes. Take 6 parts of shortening, add it to the mixture, mix at a slow speed of 60 rpm for 0.5 minutes, switch to 200 rpm and mix quickly for 3.5 minutes, stir until all the ingredients are evenly mixed and the dough is formed. Take out the dough and let it stand for 8 minutes, divide, round and shape it, put it into a mold, and proof for 1.5 hours in an environment of 37°C and 85% relative humidity to ferment the dough. Put the fermented dough into the oven, set the fire to 200°C, lower the fire to 160°C, and bake for 25 minutes.

[0028] The whole wheat bread product containing...

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Abstract

The invention relates to whole-wheat bread containing pumpkin powder and a preparation method of the bread, and belongs to the technical field of food processing. Whole-wheat flour, the pumpkin powder, white granulated sugar, yeast, lipase and table salt are added into a stirring cylinder for slow stirring; ice water is added into the mixture; the materials are slowly stirred and then quickly stirred; shortening continues to be added, then slow stirring is converted into quick stirring until all the materials are evenly mixed, and dough is formed; the formed dough is pressed, blocked and formed for fermentation, and the fermented dough is baked to obtain the whole-wheat bread finished product containing the pumpkin powder. Compared with common whole-wheat bread, a unique pumpkin flavor isadded, and the taste level of the whole-wheat bread is increased. Meanwhile, pumpkins serve as dietary therapy food, the nutritive value of the bread is increased, and the satiety of eaters can be improved, so that the intake of heat is reduced, and the effects of weight losing and meal replacement are achieved.

Description

technical field [0001] The invention relates to a whole-wheat bread containing pumpkin powder and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Pumpkin is a food with a sense of satiety, and has certain dietary value at the same time, and is rich in vitamin A, vitamin C and D. At the same time, pumpkin polysaccharide is a non-specific immune enhancer, which can improve the immune function of the body, promote the production of cytokines, and exert various regulatory functions on the immune system by activating complement and other pathways. [0003] Bread is a fermented baked food made of flour as the main ingredient. It originated in ancient Egypt and is deeply loved by people all over the world. After the bread production technology was introduced into various countries, each country gradually formed its own unique types of bread according to their own conditions and eating habits. [0004] Wholemeal brea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/02A21D13/06A21D2/36A21D8/04
CPCA21D2/36A21D8/042A21D13/02A21D13/06
Inventor 黄卫宁邹奇波沈亚敏陈军民黄金鑫郑建仙陈诚王家宝庄靓罗昆张逢温
Owner 张家港福吉佳食品股份有限公司
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