CN101869130A - High-protein dietary fiber enriched bread and making method thereof - Google Patents
High-protein dietary fiber enriched bread and making method thereof Download PDFInfo
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- CN101869130A CN101869130A CN 201010202656 CN201010202656A CN101869130A CN 101869130 A CN101869130 A CN 101869130A CN 201010202656 CN201010202656 CN 201010202656 CN 201010202656 A CN201010202656 A CN 201010202656A CN 101869130 A CN101869130 A CN 101869130A
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Abstract
The invention provides high-protein dietary fiber enriched bread and a making method thereof. Brewer's grains are sieved to be more than or equal to 80 meshes, and then are mixed with bread flour, baker's yeast, granulated sugar, salt, a bread modifying agent, water and shortening, and then the bread is made via shaping, fermenting, baking and cooling. The invention takes the brewer's grains as the main materials to produce the high-protein dietary fiber enriched bread, and maintains good internal and external shape characteristics of the bread, endows the bread with fresh wheat flavor, increases the contents of nutrient substances of protein, dietary fiber and the like of the bread, and simultaneously improves the added value of the brewer's grains.
Description
(1) technical field under
The present invention relates to plain edition bread processing technique field, particularly relate to a kind of processing technology of the novel high-protein dietary fiber enriched bread that contains brewex's grains (BSG).
(2) background technology
Brewex's grains claim wheat poor again, are the main accessory substances of brewer's wort saccharification in the beer production.The brewex's grains butt contains about 25% protein and about 60% dietary fiber, is excellent protein and dietary fiber sources.Brewex's grains are carried out suitable preliminary treatment (screening, boiling, extruding etc.), can effectively improve its protein and dietary fiber content, improve its edibility characteristic, turn waste into wealth.At present, China mainly concentrates on feed processing in brewex's grains research, and how microbial enzyme production and edible fungus culturing etc. open up the Peak output approach that brewex's grains utilize, and improves its added value and awaits further to study.
Bread is to be primary raw material with the wheat flour, with yeast, egg, grease, kernel etc. is auxiliary material, add water and be modulated into dough, by fermentation, integer, moulding, bake, bakery product that process such as cooling processes, it is big to have a consumption figure, anti-storage, instant, nutritious, the industrialization degree height is easy to carry out advantages such as fortification processing.There are some researches show: in bread, add an amount of materials such as oatmeal, buckwheat, rice bran, wheat bran, bean dregs and tomato pomace, not only can give new color and luster of bread and local flavor, improve the nutritive value of bread, and can also reduce its cost of material, also provide theoretical foundation simultaneously for the application of high-protein dietary fiber brewex's grains in biscuit production.
Traditional bread is rich in high-energy batchings such as starch, sucrose, and some consumer group such as hypertension, coronary heart disease, diabetes and obese patient are hung back to it.The main component of brewex's grains is dietary fiber, protein and inorganic salts etc.Dietary fiber can not be absorbed by human consumption, and easily make the people produce satiety, therefore, in bread, add the high-protein dietary fiber brewex's grains, when giving fresh fragrance of bread and nutrition, also, exploitation provides theoretical foundation for being fit to the edible bread product of " three height " colony.
(3) summary of the invention
The present invention adds brewex's grains in bread flour production high-protein dietary fiber bread, and as the principal goods material, unclassified stores is as auxiliary material with bread flour, brewex's grains for its composition of raw materials, and each raw material proportioning is:
Bread flour 52.0%～65.0% (m/m)
Brewex's grains 1.0%～8.0% (m/m)
Saccharomyces cerevisiae 1.0%～3.0% (m/m)
Granulated sugar 0～10.0% (m/m)
Bread improver 0.2%～0.4% (m/m)
Salt 0.6%～1.0% (m/m)
Shortening 3.0%～6.0% (m/m)
Water 21.0%～24.0% (m/m)
The butter of same amount can replace shortening, obtains the identical effect of curing.
The preparation method of high-protein dietary fiber brewex's grains bread is as follows:
1 raw material is handled the brewex's grains of drying is pulverized back screening processing (〉=80 order).The Saccharomyces cerevisiae that weighs up is dissolved in (30～40 ℃) in an amount of warm water, makes milky solution, activation 15min, standby.
The modulation of 2 doughs takes by weighing bread flour, brewex's grains, granulated sugar, salt and bread improver by the raw material proportioning and adds successively in the dough mixing machine, and low speed stirs evenly.Add activation good yeast juice and remaining water, high-speed stirred adds shortening after do not have dry powder, continue high-speed stirred to gluten and form, the soft appropriateness of dough, smooth surface evenly till.The dough modulating time is 20～30min.
3 integers are cut into the dough that modulates the dough (about 100g) that differs in size as requested.After manual or machinery is rubbed circle with the hands, leave standstill 5～10min, but just integer.
4 proof on the baking tray that the bread base that integer is good is placed in advance the good oil of brush, are 38～40 ℃ in temperature, and relative humidity is in 80%～90% the proofing box, to proof 80～100min, increase greater than the time to the dough volume to 3～4 times till.
The 5 roasted doughs that will proof are transferred in the baking box, under 185 ℃ temperature, and baking 10～13min.The baking initial stage is heightened the fire in a stove before fuel is added, and the face thermal transfer is low; Mid-term, the fire in a stove before fuel is added reduced gradually face thermal transfer height; Final stage is all reduced to uniform temp to the fire in a stove before fuel is added and face fire.
6. it is 35～37 ℃ that cooling, packing are cooled to bread centre temperature with the bread of coming out of the stove, and can pack.
The invention has the beneficial effects as follows:
The present invention produces high-protein dietary fiber bread with brewex's grains as major ingredient, has kept the good inside and outside morphological feature of bread; Given bread fresh wheat perfume (or spice); Concentrations of nutrient such as bread protein, dietary fiber have been increased; Also improved simultaneously the added value of brewex's grains, turned waste into wealth.
(4) specific embodiment
Embodiment 1
Raw material variety and consumption (kg or g) are:
Bread flour 960
Brewex's grains (80 order) 40
Saccharomyces cerevisiae 16
Granulated sugar 80
Bread improver 4
Salt 13
Shortening 80
Water 360
The preparation method of high-protein dietary fiber brewex's grains bread is as follows:
1 raw material is handled the brewex's grains of drying is pulverized back screening processing (〉=80 order); Accurately take by weighing Saccharomyces cerevisiae 10g and be dissolved in an amount of warm water (30～40 ℃), make milky solution, activation 15min, standby.
The modulation of 2 doughs takes by weighing bread flour, brewex's grains, granulated sugar, salt and bread improver by the raw material proportioning and adds successively in the dough mixing machine, and low speed stirs evenly.Add activation good yeast juice and remaining water, high-speed stirred adds shortening after do not have dry powder, continue high-speed stirred to gluten and form, the soft appropriateness of dough, smooth surface evenly till.The dough time of transferring to is 22min.
3 integers are cut into the dough that modulates in the dough of 100g.After manual or machinery is rubbed circle with the hands, leave standstill 5～10min, integer.
4 proof on the baking tray that the bread base that integer is good is placed in advance the good oil of brush, are 38～40 ℃ in temperature, and relative humidity is in 80%～90% the proofing box, to proof 90min.
The 5 roasted doughs that will proof are transferred in the baking box, under 185 ℃ temperature, and baking 12min.The baking initial stage is heightened the fire in a stove before fuel is added, and the face thermal transfer is low; Mid-term, the fire in a stove before fuel is added reduced gradually face thermal transfer height; Final stage is all reduced to uniform temp to the fire in a stove before fuel is added and face fire.
6. it is 35～37 ℃ that cooling, packing are cooled to bread centre temperature with the bread of coming out of the stove, and can pack.
Embodiment 2
Raw material variety and consumption (kg or g) are:
Bread flour 920
Brewex's grains (80 order) 80
Saccharomyces cerevisiae 24
Granulated sugar 120
Bread improver 5
Salt 10
Shortening 90
Water 360
Preparation method is as described in the embodiment 1.
Claims (3)
1. a high-protein dietary fiber enriched bread is characterized in that containing the high-protein dietary fiber brewex's grains, is with following raw material and quality per distribution ratio, through raw material processing, dough modulation, integer, proof, bake with refrigerating work procedure and process:
Bread flour 52.0%～65.0% (m/m)
Brewex's grains 1.0%～8.0% (m/m)
Saccharomyces cerevisiae 1.0%～3.0% (m/m)
Granulated sugar 0～10.0% (m/m)
Bread improver 0.2%～0.4% (m/m)
Salt 0.6%～1.0% (m/m)
Shortening 3.0%～6.0% (m/m)
Water 21.0%～24.0% (m/m)
2. a kind of high-protein dietary fiber enriched bread according to claim 1 is characterized in that shortening can replace with butter.
3. the preparation method of a high-protein dietary fiber enriched bread is characterized in that making by following raw material and quality per distribution ratio:
Bread flour 52.0%～65.0% (m/m)
Brewex's grains 1.0%～8.0% (m/m)
Saccharomyces cerevisiae 1.0%～3.0% (m/m)
Granulated sugar 0～10.0% (m/m)
Bread improver 0.2%～0.4% (m/m)
Salt 0.6%～1.0% (m/m)
Shortening 3.0%～6.0% (m/m)
Water 21.0%～24.0% (m/m)
A kind of preparation method of high-protein dietary fiber enriched bread is:
The brewex's grains of drying are pulverized the back screening handle (〉=80 order), the Saccharomyces cerevisiae that weighs up is dissolved in an amount of warm water, make milky solution, behind the activation 15min, add bread flour, brewex's grains, granulated sugar, salt, bread improver, water and shortening and fully mix successively, then through integer, proof, roasted, cooling forms.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356882A (en) * | 2011-10-19 | 2012-02-22 | 海南椰国食品有限公司 | Method utilizing brewer's grains to produce biological diet cellulose and product thereof |
| CN102960393A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat bread and making method thereof |
| CN102972467A (en) * | 2012-12-19 | 2013-03-20 | 滨州中裕食品有限公司 | Shredded cabbage and making method thereof |
| CN102972468A (en) * | 2012-12-19 | 2013-03-20 | 滨州中裕食品有限公司 | Ox-horn meal package and preparation method thereof |
| CN104357349A (en) * | 2014-09-30 | 2015-02-18 | 江南大学 | Plant lactobacillus capable of reducing acrylamide content of food and application thereof |
| CN104365731A (en) * | 2014-11-14 | 2015-02-25 | 浙江大学 | Lotus seed distilled grain bread and making method thereof |
| CN105053828A (en) * | 2015-08-27 | 2015-11-18 | 江南大学 | Yellow wine lee added steamed bun and preparation method thereof |
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| CN1502246A (en) * | 2002-11-25 | 2004-06-09 | 立 朱 | Complete nutrient bread |
| CN101406209A (en) * | 2008-11-05 | 2009-04-15 | 泰祥集团技术开发有限公司 | High-protein bread and method for producing the same |
| CN101564054A (en) * | 2009-06-10 | 2009-10-28 | 陕西师范大学 | Functional bread added with apple dietary fiber and condensed juice and preparation method thereof |
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2010
- 2010-06-10 CN CN 201010202656 patent/CN101869130A/en active Pending
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| CN1502246A (en) * | 2002-11-25 | 2004-06-09 | 立 朱 | Complete nutrient bread |
| CN101406209A (en) * | 2008-11-05 | 2009-04-15 | 泰祥集团技术开发有限公司 | High-protein bread and method for producing the same |
| CN101564054A (en) * | 2009-06-10 | 2009-10-28 | 陕西师范大学 | Functional bread added with apple dietary fiber and condensed juice and preparation method thereof |
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| 《中国食品添加剂》 20071130 郭雪霞等 啤酒废弃物在食品工业中的应用 127-131 1-3 , 第6期 2 * |
| 《粮油加工与食品机械》 20010930 王亚伟等 麦麸膳食纤维在面包中的应用研究 44-46 1-3 , 第9期 2 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356882A (en) * | 2011-10-19 | 2012-02-22 | 海南椰国食品有限公司 | Method utilizing brewer's grains to produce biological diet cellulose and product thereof |
| CN102356882B (en) * | 2011-10-19 | 2012-10-31 | 海南椰国食品有限公司 | Method utilizing brewer's grains to produce biological diet cellulose and product thereof |
| CN102960393A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat bread and making method thereof |
| CN102972467A (en) * | 2012-12-19 | 2013-03-20 | 滨州中裕食品有限公司 | Shredded cabbage and making method thereof |
| CN102972468A (en) * | 2012-12-19 | 2013-03-20 | 滨州中裕食品有限公司 | Ox-horn meal package and preparation method thereof |
| CN104357349A (en) * | 2014-09-30 | 2015-02-18 | 江南大学 | Plant lactobacillus capable of reducing acrylamide content of food and application thereof |
| CN104365731A (en) * | 2014-11-14 | 2015-02-25 | 浙江大学 | Lotus seed distilled grain bread and making method thereof |
| CN105053828A (en) * | 2015-08-27 | 2015-11-18 | 江南大学 | Yellow wine lee added steamed bun and preparation method thereof |
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Application publication date: 20101027 |