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Whole wheat bread containing tea powder and preparation method thereof

A technology for whole wheat bread and tea powder, which is applied in the fields of dough preparation, dough processing, pre-baked dough processing, etc., can solve the problems of dry and hard texture, affecting the absorption of other nutrients, lack of elasticity, etc.

Pending Publication Date: 2021-09-14
多麦(福建)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, because whole wheat bread contains more dietary fiber, these dietary fibers will hinder the formation of gluten network structure, resulting in problems such as small specific volume, rough taste, dry and hard texture, and lack of elasticity in whole wheat bread; The high phytic acid content in wheat bread affects the absorption of other nutrients and reduces the nutritional value of whole wheat bread
These factors seriously restrict the development and application of whole wheat bread

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] A method for preparing whole wheat bread containing tea powder, comprising the following steps:

[0070] Mix 13kg of whole wheat flour, 45kg of bread flour, 20kg of water, 4.2kg of tea powder (1.05kg of black tea powder, 3.15kg of oolong tea powder), 0.15kg of yeast, 0.24kg of bread improver, 3kg of Milk, 4.2kg of cream, 2kg of seasoning (0.44kg of salt, 1.56kg of sugar), 4.8kg of sweeteners (1.2kg of sorbitol, 1.8kg of glycerol, 1.8kg of maltitol) Mix with 0.05kg of preservatives (0.02kg of sodium dehydroacetate, 0.03kg of calcium propionate) in a dough mixer for 20 minutes to form a dough, then put the dough into a cold storage at -18°C for fermentation 3h, after shaping, put the dough in a proofing box with a temperature of 28°C for 50 minutes, then put it in an oven, set the upper heat to 190°C, lower the heat to 170°C, bake for 20 minutes, and finally cool to At room temperature, whole wheat bread is obtained; the mesh number of the tea powder is 200-400 mesh.

Embodiment 2

[0072] A method for preparing whole wheat bread containing tea powder, comprising the following steps:

[0073] Mix 14.8kg of whole wheat flour, 40kg of bread flour, 24kg of water, 3.6kg of tea powder (0.9kg of black tea powder, 2.7kg of oolong tea powder), 0.2kg of yeast, 0.22kg of bread improver, 4kg 3.6kg of milk, 3.6kg of cream, 3kg of seasoning (0.6kg of salt, 2.4kg of sugar), 4.4kg of sweeteners (0.8kg of sorbitol, 1.6kg of glycerol, 2kg of maltitol) and 0.06kg of preservatives (0.02kg of sodium dehydroacetate, 0.04kg of calcium propionate) were mixed in a dough mixer for 30 minutes to form a dough, and then the dough was placed in a cold storage at -16.5°C for fermentation 3.25h, after shaping, put the dough in a proofing box at 30°C for 55 minutes, then put it in the oven, set the upper heat to 190°C, lower the heat to 170°C, bake for 22.5 minutes, and finally Cool to room temperature to obtain whole wheat bread; wherein the mesh number of the tea powder is 300-600 me...

Embodiment 3

[0075] A method for preparing whole wheat bread containing tea powder, comprising the following steps:

[0076] Mix 16.6kg of whole wheat flour, 35kg of bread flour, 28kg of water, 3kg of tea powder (0.6kg of black tea powder, 2.4kg of oolong tea powder), 0.25kg of yeast, 0.2kg of bread improver, 5kg of Milk, 3kg of cream, 4kg of seasoning (0.73kg of salt, 3.27kg of sugar), 4kg of sweeteners (0.67kg of sorbitol, 1.66kg of glycerol, 1.67kg of maltitol) and 0.07 kg of preservatives (0.02kg of sodium dehydroacetate, 0.05kg of calcium propionate) were mixed in a dough mixer for 40 minutes to form a dough, and then the dough was placed in a cold storage at -15°C for 3.5 hours of fermentation , after shaping, put the dough into a proofing box with a temperature of 32°C for 60 minutes, then put it in an oven, set the upper heat to 190°C, lower the heat to 170°C, bake for 25 minutes, and finally cool to room temperature , to obtain whole wheat bread; wherein the mesh number of tea po...

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Abstract

The invention relates to the field of bread processing, and particularly discloses whole wheat bread containing tea powder and a preparation method thereof. The whole wheat bread is prepared from 13.0 to 16.6 parts by weight of whole wheat flour, 35 to 45 parts by weight of bread flour, 20 to 28 parts by weight of water, 3.0 to 4.2 parts by weight of tea powder, 0.15 to 0.25 part by weight of yeast, 0.2 to 0.24 part by weight of bread improvers, 3 to 5 parts by weight of milk, 3.0 to 4.2 parts by weight of cream, 2 to 4 parts by weight of seasoning, 4.0 to 4.8 parts by weight of sweetening agents and 0.05 to 0.07 part by weight of preservatives. The preparation method comprises the following steps of mixing and stirring all materials to form dough; and then, performing fermentation, shaping, fermentation, baking and cooling to the room temperature. The whole wheat bread has the special fragrance and taste of tea; the specific volume is great; the texture is soft; the elasticity is good; the fresh keeping period is long; the mouthfeel and the flavor are good; and high nutrition values are realized.

Description

technical field [0001] The application relates to the field of bread processing, more specifically, it relates to a whole wheat bread containing tea powder and a preparation method thereof. Background technique [0002] Whole-wheat bread refers to the bread made of whole-wheat flour without removing the outer bran and germ. It is rich in crude fiber, vitamin E and B group elements, zinc, potassium and other minerals, and is good for fatigue, backache and so on. Pain, loss of appetite, beriberi, pellagra and various skin diseases all have a certain preventive effect; and can make food expand, increase the volume of feces, promote gastrointestinal peristalsis, facilitate normal excretion, and prevent constipation to a certain extent At the same time, it can also slow down the absorption rate of carbohydrates and maintain a sense of satiety for a long time, thereby helping to stabilize the blood sugar concentration of the human body. Therefore, more and more consumers choose wh...

Claims

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Application Information

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IPC IPC(8): A21D13/02A21D2/36A21D13/06A21D2/02A21D2/18A21D13/062A21D15/00A21D8/04
CPCA21D13/02A21D2/36A21D13/06A21D2/362A21D2/02A21D2/181A21D13/062A21D15/00A21D8/047Y02A40/90
Inventor 邱艺超洪庆年
Owner 多麦(福建)食品有限公司
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