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Healthy frozen sweet bread containing compound beta-glucan and preparation method of healthy frozen sweet bread

A technology of dextran and frozen dough, which can be used in the processing of dough, baking, baked food, etc., and can solve the problems that the health care effect is difficult to play with high quality

Inactive Publication Date: 2020-06-05
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when oat flour occupies a small proportion in the mixed flour, it is relatively difficult to exert the health effects of itself and the ingredients with nutritional value in high quality

Method used

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  • Healthy frozen sweet bread containing compound beta-glucan and preparation method of healthy frozen sweet bread
  • Healthy frozen sweet bread containing compound beta-glucan and preparation method of healthy frozen sweet bread

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0120] In the embodiment of the present invention, the preparation method of healthy frozen sweet bread comprises:

[0121] Step 5-1: Mix the frozen dough mixture powder, complex β-glucan, whole milk powder, salt, frozen dough improver and sugar and stir evenly;

[0122] Step 5-2: Add the mixed aqueous solution of oat β-glucan (obtained by mixing oat β-glucan and water), whole egg liquid and honey, and stir until it becomes a transparent film, not easy to break and not sticky state;

[0123] Step 5-3: Add yeast, lactic acid, butter and ghee and stir until full gluten;

[0124] Step 5-4: adding citric acid to form a dough;

[0125] Step 5-5: Divide the dough, round it, and freeze it quickly until the center temperature of the frozen sweet dough is -18°C, then freeze and store to obtain the frozen sweet dough;

[0126] Step 5-6: the frozen sweet dough is through thawing (the center temperature of the frozen sweet dough after thawing is 16 ℃), shaping, proofing (the volume of ...

Embodiment 1

[0128] This example provides a healthy frozen sweet bread containing complex β-glucan. The ingredients for this healthy frozen sweet bread are:

[0129] 45 parts by weight of frozen dough mixture, 25 parts by weight of water, 6 parts by weight of complex β-glucan, 3.75 parts by weight of oat β-glucan, 3 parts by weight of yeast, 3 parts by weight of lactic acid, 2 parts by weight of whole milk powder, 2 parts by weight of butter, 2 parts by weight of ghee, 8 parts by weight of whole egg liquid, 0.5 part by weight of salt, 1 part by weight of frozen dough improver, 5 parts by weight of white sugar, 2 parts by weight of honey, and 0.5 part by weight of citric acid.

[0130] Get Frozen Sweet Bread S1.

Embodiment 2

[0132] The difference from Example 1 is that there are 7 parts by weight of complex β-glucan and 0.6 parts by weight of citric acid.

[0133] Get the Frozen Sweet Bread S2.

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Abstract

The present invention discloses healthy frozen sweet bread containing compound beta-glucan and a preparation method of the healthy frozen sweet bread. The healthy frozen sweet bread comprises the following raw materials: frozen dough mix powder, water, compound beta-glucan, oat beta-glucan, yeasts, lactic acid, whole milk powder, butter, ghee, whole egg liquid, salt, a frozen dough improver, sugar, honey and citric acid. The beta-glucans with similar and different bond types in oat and agaricus blazei are combined, stability of the structure under different conditions is ensured, at the same time, healthy and beneficial functions for human body are well played, quality of the frozen sweet dough product is optimized at the same time, a health-care function is reached, and the preparation method improves content of the beta-glucan in the product and avoids mutual exclusion of the beta-glucan on the dough and the corresponding product bread.

Description

technical field [0001] The invention belongs to the field of baked food processing, and more specifically relates to a healthy frozen sweet bread containing complex β-glucan and a preparation method thereof. Background technique [0002] In order to ensure its unique good product quality and sensory acceptance of a wide range of people, baked food mainly uses wheat flour as raw material. When oat flour is mixed with wheat flour, if the proportion of oat flour is too large, it will have a series of adverse effects on the dough and frozen sweet bread after baking. For example, the dough formed by mixing oat and wheat flour is not as good as the dough directly formed by wheat flour. The elasticity is relatively weak, and the dough is hard and only has plasticity; the impact on the quality of bread is mainly manifested in the lack of loose and porous internal characteristics that bread should have, low specific volume, high hardness, relatively low elasticity and Not having acc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D13/062A21D2/26A21D2/36C08B37/02
CPCA21D2/181A21D13/062A21D2/265A21D2/36C08B37/0003C08B37/0024
Inventor 付阳唐梦琦王学东陈挚胡先勤丁文平高震丁贝贝肖甚圣吕庆云宋劲松张苗苗
Owner WUHAN POLYTECHNIC UNIVERSITY
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