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High-cereal dietary fiber staple food reconstituted bread premixed flour, and bread and preparation method thereof

A dietary fiber powder and dietary fiber technology, applied in the food field, can solve the problems of difficult bread molding, difficult taste, and reduced bread quality, and achieve the effects of facilitating market promotion, long preparation time, and time saving

Pending Publication Date: 2022-01-28
上海究本科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is very difficult to use a large amount of insoluble dietary fiber in grain bran to make bread, and there is no successful case in the market
The reason is that wheat protein plays a key role in bread quality, adding grain bran with high dietary fiber content to conventional wheat flour bread formula will seriously affect the network structure of gluten protein, resulting in a decrease in bread quality, texture and mouthfeel become worse
For bread that does not contain wheat flour, it is very difficult to shape, but the bread with high dietary fiber content grain bran formula is more difficult to shape, it is difficult to support the soft tissue structure, and its taste is even more difficult to accept by the public

Method used

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  • High-cereal dietary fiber staple food reconstituted bread premixed flour, and bread and preparation method thereof
  • High-cereal dietary fiber staple food reconstituted bread premixed flour, and bread and preparation method thereof
  • High-cereal dietary fiber staple food reconstituted bread premixed flour, and bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Add high grain dietary fiber staple food reconstituted bread mix to the bread machine. The formula of the high grain dietary fiber staple food reconstituted bread premix of the present embodiment after adding dry yeast is: 105 parts of wheat bran, 90 parts of vegetable protein, 25 parts of potato starch, 25 parts of tapioca starch, 22 parts of resistant dextrin, 5 parts of dry yeast, 3 parts of edible salt, 0.2 part of mogroside.

[0069] Start the bread machine program, the specific parameters are designed as:

[0070] (1) Automatic water addition: 250 parts by weight;

[0071] (2) Knead the dough: the time is 20 minutes, the temperature is normal temperature but not higher than 30°C;

[0072] (3) Fermentation: time 30 minutes, temperature about 37°C;

[0073] (4) Baking: the time is 40 minutes, and the temperature is about 160°C.

[0074] In this example, two kinds of starches are added to balance the mouthfeel and blood sugar.

Embodiment 2

[0075] Example 2 (Catalog B#0730)

[0076] Add high grain dietary fiber staple food reconstituted bread mix to the bread machine. The formula of the high grain dietary fiber staple food reconstituted bread premix of the present embodiment after adding dry yeast is: 52 parts of wheat bran, 50 parts of oat bran, 87 parts of vegetable protein, 28 parts of tapioca starch, 24 parts of potato starch, anti- 18 parts of sex dextrin, 5 parts of inulin, 5 parts of dry yeast, 3 parts of edible salt, 0.2 part of mogroside.

[0077] Start the bread machine program, the specific parameters are designed as:

[0078] (1) Automatic water addition: 245 parts by weight;

[0079] (2) Knead the dough: the time is 30 minutes, the temperature is normal temperature but not higher than 30°C;

[0080] (3) Fermentation: time 60 minutes, temperature about 37°C;

[0081] (4) Baking: the time is 30 minutes, and the temperature is about 160°C.

[0082] In this example, two kinds of starches are added t...

Embodiment 3

[0083] Example 3 (Catalog B#0713)

[0084] Add high grain dietary fiber staple food reconstituted bread mix to the bread machine. The formula of the high grain dietary fiber staple food reconstituted bread premix of this embodiment after adding dry yeast is: 90 parts of wheat bran, 38 parts of rice bran, 110 parts of vegetable protein, 24 parts of resistant dextrin, 5 parts of dry yeast, edible 3 parts of salt, 0.2 parts of mogroside.

[0085] Start the bread machine program, the specific parameters are designed as:

[0086] (1) Automatic water addition: 245 parts by weight;

[0087] (2) Knead the dough: the time is 20 minutes, the temperature is normal temperature but not higher than 30°C;

[0088] (3) Fermentation: time 45 minutes, temperature about 37°C;

[0089] (4) Baking: the time is 45 minutes, and the temperature is about 160°C.

[0090] After the prepared bread is sliced, it can be seen that there are obvious and relatively uniform holes, and the bread is soft as...

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Abstract

The invention discloses high-cereal dietary fiber staple food reconstituted bread premixed flour. The premixed flour comprises a staple food reconstituted structure composition, wherein the staple food reconstituted structure composition comprises vegetable protein, starch and cereal dietary fiber powder, a weight ratio of the vegetable protein to the starch to the cereal dietary fiber powder is 1: (0.2-1.0): (0.8-1.8), the vegetable protein has the effects of a gluten fortifier and a structure additive, the starch is used for adjusting the taste, and the cereal dietary fiber is a functional component. The invention further discloses bread prepared from the bread premixed flour, wherein the bread has the advantages of being high in dietary fiber, low in fat and low in blood sugar impact, and the taste of the bread is close to that of common bread. The invention further relates to a method for preparing the bread by adopting the bread machine, wherein the bread is simple and quick to prepare and beneficial to market popularization.

Description

technical field [0001] The invention relates to the field of food, in particular to a high grain dietary fiber staple food reconstituted bread premix, bread and a preparation method thereof. Background technique [0002] Bread premix is ​​to mix all kinds of powdery raw materials required for making bread evenly to form a mixture. When making bread, you only need to add yeast and water to the premixed powder, and perform corresponding operations, such as kneading, fermenting, kneading the dough for the second time, fermenting for the second time, and baking, so as to prepare bread. No batching, sieving and other processes are required, and the operation is convenient. [0003] There are nearly 100 million people with low glucose tolerance and diabetes in China today. Although the middle-aged and elderly people are still the most prone to the disease, low glucose tolerance and diabetes are also showing a younger trend. Bread generally has high sugar and starch content, is e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/18A21D2/26A21D8/02A21D8/04A21D8/06A21D13/06A21D13/40
CPCA21D2/36A21D2/264A21D2/186A21D2/18A21D8/047A21D8/02A21D8/06A21D13/06A21D13/40
Inventor 朱寅滕健
Owner 上海究本科技有限公司
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