Making method of crispy whole-wheat bread suitable for people losing weight to eat

A technology of whole-wheat bread, production method, applied in the direction of application, baked food, dough preparation, etc., can solve the problems of burden, weight loss without any help, deceiving consumers, etc.

Inactive Publication Date: 2021-07-30
北京臻味源食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this improves the taste of the food, the bread produced does not help in weight loss, and it will also burden the body, and this behavior of deceiving consumers is not advisable

Method used

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  • Making method of crispy whole-wheat bread suitable for people losing weight to eat
  • Making method of crispy whole-wheat bread suitable for people losing weight to eat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1 of the present invention provides a method for making crispy whole-wheat bread suitable for people who lose weight. The specific steps are as follows:

[0019] (1) Preparation of whole-wheat dough: First, melt 5g of yeast with 20mL of warm water at 35°C and let it stand for 10 minutes; then separate the egg whites and egg yolks of 2 eggs, and beat the egg whites with a mixer until a viscous and fluffy paste Then mix and stir the remaining egg yolk with 80mL skimmed milk, 500g flour, appropriate amount of water and 25mL activated yeast liquid, then pour in the beaten egg white liquid in 3 times, mix well up and down without circling , after fully stirring, knead 3mL olive oil into the dough in 4 times, and knead the dough for 20 minutes until the surface of the dough is smooth and elastic;

[0020] (2) Fermentation: Put the whole-wheat dough prepared in step (1) into a fermentation box at 37°C and 75% humidity to ferment for 45 minutes until the volume of th...

Embodiment 2

[0023] Embodiment 2 of the present invention provides a method for making crispy wholemeal bread suitable for people who lose weight. The specific steps are as follows:

[0024] (1) Preparation of whole-wheat dough: First, melt 5g of yeast with 20mL of warm water at 35°C and let it stand for 10 minutes; then separate the egg whites and yolks of 3 eggs, and beat the egg whites with a mixer until a viscous and fluffy paste Then mix and stir the remaining egg yolk with 100mL skim milk, 500g flour, appropriate amount of water and 25mL activated yeast liquid, then pour in the beaten egg white liquid in 3 times, mix well up and down without circling , after fully stirring, knead 2mL olive oil into the dough in 4 times, and knead the dough for 20 minutes until the surface of the dough is smooth and elastic;

[0025] (2) Fermentation: Put the whole-wheat dough prepared in step (1) into a fermentation box at 37°C and 75% humidity to ferment for 45 minutes until the volume of the whole-...

Embodiment 3

[0028] Embodiment 3 of the present invention provides a method for making crispy wholemeal bread suitable for people who lose weight. The specific steps are as follows:

[0029] (1) Preparation of whole-wheat dough: First, melt 5g of yeast with 20mL of warm water at 35°C and let it stand for 10 minutes; then separate the egg whites and yolks of 3 eggs, and beat the egg whites with a mixer until a viscous and fluffy paste Then mix and stir the remaining egg yolk with 80mL skimmed milk, 500g flour, appropriate amount of water and 25mL activated yeast liquid, then pour in the beaten egg white liquid in 3 times, mix well up and down without circling , after fully stirring, knead 4mL olive oil into the dough in 4 times, and knead the dough for 20 minutes until the surface of the dough is smooth and elastic;

[0030] (2) Fermentation: Put the whole-wheat dough made in step (1) into a fermentation box at 37°C and 75% humidity to ferment for 45 minutes until the volume of the whole-wh...

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PUM

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Abstract

The invention discloses a making method of crispy whole-wheat bread suitable for weight-losing people to eat, the whole-wheat bread is not added with any sugar, salt and refined flour, and the whole-wheat bread takes whole-wheat flour as main making components and takes eggs, skim milk and a small amount of edible oil as auxiliary components. The whole-wheat bread is high in protein, low in fat, free of sugar, crisp in taste and very suitable for people who lose weight to eat.

Description

technical field [0001] The invention relates to the technical fields of nutrition and food production, in particular to a method for producing crispy whole-wheat bread suitable for people who lose weight. Background technique [0002] In the process of losing weight, there has been a saying that "three points for training, seven points for eating". On the basis of eating healthy food and ensuring balanced nutrition and appropriate dosage, exercise consumption will definitely make weight loss more effective. It can also be seen that dietary regulation plays an important role in weight loss. In daily eating, carbohydrates are an indispensable and important substance for the human body. Many staple foods, vegetables, and fruits contain a large amount of carbohydrates, which are rich in nutrients and are the only energy available to red blood cells, as well as the main energy source for the nervous system, heart, and muscles. Endurance, improving work efficiency are all import...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/02A21D13/062A21D13/06A21D13/047A21D8/04A21D2/34A21D2/16
CPCA21D13/02A21D13/062A21D13/06A21D8/047A21D13/047A21D2/34A21D2/16
Inventor 曾伟
Owner 北京臻味源食品科技有限公司
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