Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Whole wheat bread and preparation method thereof

A technology for whole-wheat bread and dough, which is applied to the processing of dough, baked food, baked food with modified ingredients, etc. It can solve the problems of thicker taste, hard touch and rough taste of bread, and slow down the influence of gluten protein structure , improving texture properties, enriching the effect of tea flavor

Pending Publication Date: 2022-01-28
JIMEI UNIV
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, insoluble dietary fiber such as bran in whole wheat flour will hinder the formation of gluten network, and cause bread to become thicker, difficult to swallow, and "hard" to the touch, which reduces consumers' preference for it and makes whole wheat food lack of market and product attractiveness
Some studies have improved the quality of whole-wheat bread by adding compound enzyme preparations during the production process and using mixed-bacteria fermented sourdough to improve the quality of whole-wheat bread. However, the problem of rough taste of baked goods prepared from whole-wheat flour still needs to be solved.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Whole wheat bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Preparation of prepared dough: Weigh an appropriate amount of whole wheat flour, based on the total flour quality, dry yeast 1.4%, sugar 12%, salt 1.0%, butter 6.0%, water 60%, milk powder 4.8%, instant oolong tea powder 2%, β-glucosidase 0.06%; the post-salt method is used for dough preparation (that is, the yeast is first activated and then mixed with all other raw materials (except salt and butter) to reach the expansion stage, then add salt and butter and continue to stir until the gluten is completed , to obtain the prepared dough).

[0035] The preparation of the first whole-wheat bread: Divide the above prepared dough into rounds, and ferment it at 28°C for 20 minutes. After shaping, ferment it at 83% humidity and 38°C for 60 minutes. Bake at a high temperature of 180°C for 40 minutes, and cool to room temperature to obtain the primary whole wheat bread.

[0036] Texture conditioning: Cut the above-mentioned whole wheat bread into pieces of uniform size, add 0.3...

Embodiment 2

[0040] Preparation of prepared dough: Weigh an appropriate amount of whole wheat flour, based on the total flour quality, dry yeast 1.4%, sugar 12%, salt 1.0%, butter 6.0%, water 60%, milk powder 4.8%, instant oolong tea powder 1%, β-glucosidase 0.18%; the post-salt method is used for dough preparation (that is, the yeast is first activated and then mixed with all other raw materials (except salt and butter) to reach the expansion stage, then add salt and butter and continue to stir until the gluten completion stage , to obtain the prepared dough).

[0041] The preparation of the first whole-wheat bread: Divide the prepared dough into a round shape, ferment it at 30°C for 18 minutes, and ferment it at a humidity of 80% and a temperature of 35°C for 90 minutes after shaping. Bake at a high temperature of 170°C for 45 minutes, and cool to room temperature to obtain the primary whole wheat bread.

[0042] Texture conditioning: Cut the above-mentioned whole-wheat bread into piece...

Embodiment 3

[0046]Preparation of prepared dough: Weigh an appropriate amount of whole wheat flour, based on the total flour quality, dry yeast 1.4%, sugar 12%, salt 1.0%, butter 6.0%, water 60%, milk powder 4.8%, instant oolong tea powder 3%, β-glucosidase 0.12%; the post-salt method is used for dough preparation (that is, the yeast is first activated and then mixed with all other raw materials (except salt and butter) to reach the expansion stage, then add salt and butter and continue to stir until the gluten completion stage , to obtain the prepared dough).

[0047] The preparation of the first whole-wheat bread: Divide the prepared dough into a round shape, and ferment it at 32°C for 15 minutes. After shaping, ferment it at 85% humidity and 38°C for 60 minutes. Bake at a high temperature of 180°C for 35 minutes, and cool to room temperature to obtain the primary whole wheat bread.

[0048] Texture conditioning: Cut the above-mentioned whole-wheat bread into pieces of uniform size, add...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Crispnessaaaaaaaaaa
Crispnessaaaaaaaaaa
Crispnessaaaaaaaaaa
Login to View More

Abstract

The invention discloses whole wheat bread and a preparation method thereof. The method comprises the following steps: uniformly mixing whole wheat flour, high gluten flour, auxiliary materials, enzyme and instant tea powder to prepare dough; rounding, fermenting, shaping, fermenting, baking and cooling the dough to obtain a whole wheat bread primary product; adding a dairy product into the whole wheat bread primary product for texture conditioning; pre-freezing the texture-conditioned whole wheat bread, and performing vacuum freeze-drying on the pre-frozen whole wheat bread. Therefore, the texture property of the whole wheat bread can be improved, the roughness of the taste is reduced, and a whole wheat bread product which is good in texture, taste and flavor is obtained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to whole wheat bread and a preparation method thereof. Background technique [0002] Whole wheat flour contains 10 kinds of essential amino acids needed by the human body, as well as many types of mineral elements, vitamins, etc. It has the functions of losing weight, improving gastrointestinal function, and preventing cardiovascular diseases. It is one of the healthy new raw materials for processing bread and other foods. However, insoluble dietary fiber such as bran in whole wheat flour will hinder the formation of gluten network, and cause bread to become thicker, difficult to swallow, and "hard" to the touch, which reduces consumers' preference for it and makes whole wheat food lack of market and product attractiveness. Some studies have improved the quality of whole-wheat bread by adding compound enzyme preparations during the production process and fermenting sourdoug...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/06A21D2/26A21D2/36A21D13/24
CPCA21D13/06A21D2/26A21D2/36A21D13/24
Inventor 倪辉李慧雪杨远帆陈艳红姜泽东郑明静
Owner JIMEI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com