CN100484403C - Bread and production method of whole wheat konjac dietary fiber formula - Google Patents

Abstract

The recipe of whole wheat konjac dietary fiber bread: the whole wheat in this recipe is the bread crumbs made from whole wheat grains, which are clean and hygienic. The advantages are not only that it contains dietary fiber, but also that it can remove dampness and benefit qi. Konjac dietary fiber is higher than soybean dietary fiber and fruit dietary fiber. It can control obesity, eliminate intestinal toxins, beautify the skin, reduce blood sugar, blood lipids, cardiovascular diseases, prevent and treat the risk of hepatitis and breast hyperplasia in women. Konjac dietary fiber can also regulate the composition of intestinal microbial flora, improve human immunity, and enhance the ability to resist diseases. Traditional Chinese medicine has the philosophy that food supplements are better than medicine supplements, and "running water does not rot" means no pain.

Description

Bread and production method of whole wheat konjac dietary fiber formula

(1) Technical field:

A kind of formula of whole wheat konjac dietary fiber bread

(two) background technology:

Whole Wheat: Whole Wheat is bread flour made from whole grains of wheat. But in the miserable 1960s, when there was a famine in the countryside, anyone who got edema would recover within a few days after buying a few catties of bran and eating it with a doctor's certificate. This is the verification of the history of suffering, proving the special efficacy of wheat bran. Modern instruments cannot measure the data on the treatment of edema caused by wheat bran. Today's food scholars only know that wheat contains dietary fiber. Therefore, bread flour ground from whole wheat is clean and hygienic, and has the function of removing dampness and benefiting qi. Note: The bran bread sold in the market now, the bran in the whole wheat bread is purchased from the animal feed sales department and the leftovers of the flour mill, which is absolutely unhygienic and harmful to people's health.

(3) Contents of the invention:

Introduction and advantages of konjac fiber: Konjac dietary fiber is the refined and purified extract of konjac tuber, a unique natural plant in the western mountainous area of my country. When decomposed by bacteria, short-chain fatty acids are produced to stimulate intestinal peristalsis. Further shortening the interval between defecation and defecation time is to maintain the normal function of the gastrointestinal tract and reduce the risk of certain intestinal diseases. In terms of healthy skin, because soluble dietary fiber acts as a scavenger in the intestinal tract, it reduces blood lipids and cholesterol concentrations in the blood of the human body, thereby reducing facial acne and other adverse skin diseases. All in all, konjac dietary fiber is closely related to the prevention of affluence.

Lowering blood fat: Soluble dietary fiber can combine with cholesterol in the digestive tract, hindering the absorption of neutral fat and cholesterol; it controls the process of converting cholesterol into bile acid. It can absorb bile acid in the intestine, prevent the reabsorption of bile acid, and make it excreted with feces, thereby accelerating the conversion of cholesterol to bile acid, resulting in a decrease in cholesterol content. Soluble dietary fiber is fermented and decomposed by microorganisms in the colon to produce short-chain fatty acids such as propionic acid. These short-chain fatty acids are absorbed by the body, thereby producing a hypolipidemic effect.

Lower blood sugar: Soluble dietary fiber delays gastric emptying time, thereby reducing intestinal absorption of glucose. Soluble dietary fiber is the most viscous dietary fiber, which can reduce and delay glucose absorption. Soluble dietary fiber is fermented in the human colon to produce propionate absorbed by the human body, which stimulates liver cells to accelerate glycolysis and increase glucose utilization. Soluble dietary fiber reduces the level of free fatty acids in the blood circulation, improves insulin sensitivity, and lowers the amount of sugar. Soluble dietary fiber is a unique "glucose balance factor", which can prevent the rapid decomposition of blood sugar to form high blood sugar, and also prevent low glucose from causing hypoglycemia.

Obesity control: Since soluble dietary fiber cannot be digested by enzymes in the human body and does not provide nutrition, it can absorb water and expand in the stomach, and at the same time the gastric emptying time is prolonged, so it suppresses appetite and produces a feeling of fullness, which can reduce food intake; slow down 2. Prevent the absorption of nutrients such as cholesterol and sugar: it has the effect of moistening the intestines and laxative, increasing the excretion of people, which is conducive to weight loss.

Reduce the risk of cardiovascular disease: Soluble dietary fiber has been proven to be beneficial in lowering blood cholesterol, and for every 1% reduction in blood cholesterol, the risk of cardiovascular disease can be reduced by 2%. Soluble dietary fiber can absorb water in the large intestine and form a jelly-like substance that can wrap cholesterol and cholesterol-like substances and excrete it with feces. When cholesterol is lost in the feces, the liver mobilizes and utilizes the cholesterol in the blood to synthesize new cholic acid, which lowers the blood cholesterol level and thus helps reduce the risk of cardiovascular disease.

Note: For the production technology of bread, high-quality food raw materials are preferred according to the food law.

Technical scheme: it is the technological process of 'whole wheat konjac dietary fiber bread'.

(4) Description of drawings:

Accompanying drawing is the sliced bread of whole wheat konjac dietary fiber formula.

(5) Specific implementation methods:

After obtaining the patent, advertise and wholeheartedly teach this patent service to units and individuals who need whole wheat konjac dietary fiber formula bread.

Whole Wheat Konjac Dietary Fiber Bread Recipe

raw material whole wheat flour Saccharomyces marley salt granulated sugar water Konjac Dietary Fiber skimmed milk powder Proportion 100 0.8 0.8 2 60 1 3

Attachment: Process flow of whole wheat konjac dietary fiber formula bread

1. Grind whole wheat into flour according to the flour requirements of bread.

2. Puff the konjac fiber with 1:3 times of warm water at 28 degrees for about 30 minutes.

3. Put sugar and salt into the bowl of the dough mixer first, then pour in water (ice water is used in summer), then put in konjac fiber puffing liquid, milk powder, flour and yeast in order, and stir at a slow speed until the gluten is completely Just expand. Note: The temperature of the dough after mixing is controlled at about 26 degrees.

4. Basically wake up for about 1 hour, depending on the degree of proofing of the dough, then divide the dough and round it.

5. Proof for about 15 minutes in the middle, and then shape: put the formed dough into a proof room (box) with a certain temperature and humidity, and allow it to continue to proof to 80% of the volume of the finished product.

6. Brush the surface of the dough that has been proofed with egg wash, put it in a preheated oven, and bake until the bread is golden brown. (The temperature of the oven is closely related to the time and the humidity of the dough).

Claims (1)

1, a kind of preparation method of whole wheat-konjack dietary fiber bread is characterized in that raw material comprises the composition of following ratio: 100 parts of wholewheat flours, 0.8 part in the sharp yeast of horse, 0.8 part of salt, 2 parts of granulated sugar, 60 parts in water, 1 part of Konjak dietary fiber, 3 parts of skimmed milk powers, concrete preparation process is:

1) according to the flour requirement of bread, whole wheat is worn into flour;

2) Konjak dietary fiber is expanded with 1:3 28 degree warm water doubly, about 30 minutes time;

3) granulated sugar, salt are put into earlier in the dough mixing machine cylinder, pour water then into, put into the expanded liquid of Konjak dietary fiber more in order, skimmed milk power, wholewheat flour and Ma Li yeast are earlier with stirring at a slow speed about 3 minutes, raw material in the cylinder is stirred evenly, become a shaggy dough, change middling speed into and be stirred to gluten and expand fully, the dough temperature that stirs into is controlled at about 26 degree;

4) proof 1 hour substantially, look the degree that dough proofs, cut apart dough again, round as a ball;

5) proof 15 minutes in the middle of, moulding then with the dough of moulding, is put into the chamber that proofs of certain temperature, humidity, allows it continue to proof to 80% of finished-product volume;

6) will proof complete dough surface at last and brush egg liquid, put in the baking box of preheating, roasting golden yellow to bread one-tenth.

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