CN101461392A - Sugar-free bread and method for producing the same - Google Patents
Sugar-free bread and method for producing the same Download PDFInfo
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- CN101461392A CN101461392A CNA2007100603117A CN200710060311A CN101461392A CN 101461392 A CN101461392 A CN 101461392A CN A2007100603117 A CNA2007100603117 A CN A2007100603117A CN 200710060311 A CN200710060311 A CN 200710060311A CN 101461392 A CN101461392 A CN 101461392A
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a sugar-free bread, characterized by comprising the materials with the following components: high-gluten flour 150-900 parts, low-gluten flour 200-800 200-800 parts, water-free ghee 50-200 parts, sugar-free modifier 50-200 parts, sugar-free milk 10-150 parts, egg 50-10 parts, bread modifier 1-20 parts, yeast 10-20 parts, ghee 200-800 parts. The inventive technology avoids coldness or heat in fed materials contacted with yeast, causing the yeast to exert optimal fermentation ability. The prepared sugar-free nutritious bread is deeply favored by wide consumers.
Description
Technical field
The invention belongs to the cake food manufacture technology field, relate to the preparation method of baking goods, say so more specifically a kind of sugar-free bread and method for production thereof.
Background technology
Cake is as China's traditional properties food, is subjected to popular hobby deeply, and in Chinese food culture of long standing and well established, cake occupies a tiny space always, has multiple tastes, characteristics such as economical and practical.In recent years along with the improving constantly of living standards of the people quality, people's dietary structure also constantly changes taking place, and the crowd of preference sweet food is in gradually increase.Contain sugared cake but often eat, health problems such as thing followed obesity, diabetes, coronary heart disease, high fat of blood have also been brought puzzled and worried to people.After the patients of particularly suffering from diabetes contains the cake of sugar, cause that easily blood sugar raises, can cause the generation of diabetic complication for a long time in the past, cause suffering to the diabetic.Therefore, contain confectionery, cake, beverage can not arbitrarily eat for suffering from the diabetic.
Sugarfree foods more and more was subjected to people's attention in recent years, and the characteristics of sugarfree foods are: can not cause that blood-glucose and insulin level significantly fluctuate; Do not fermented, can not bring out children caries by most of oral microorganism; Do not fill out appropriate to the occasion, the clean taste of sweet taste after low in calories, edible; Enhancing is to calcareous absorption, and the absorptivity of calcium and filling rate are improved, and is subjected to being subjected to especially liking of consumers in general especially especially for the bread food of breakfast.
Summary of the invention
The objective of the invention is to, a kind of sugar-free bread and method for production thereof are provided.For achieving the above object, technical scheme of the present invention is as follows:
A kind of sugar-free bread is characterized in that it is made up of the raw material of following parts by weight:
High wheat gluten 150-900 part, low wheat gluten 200-800 part, anhydrous butter 50-200 part, sugar-free modifying agent 50-200 part, sugar-free milk powder 10-150 part, egg 50-100 part, bread improver 1-20 part, yeast 10-20 part, butter 200-800 part.
The preferred sugar-free bread of the present invention is characterized in that it is made up of the raw material of following parts by weight: high wheat gluten 500-900 part, low wheat gluten 200-500 part, anhydrous butter 100-200 part, sugar-free modifying agent 50-100 part, sugar-free milk powder 10-100 part, bread improver 1-15 part, yeast 15-20 part, egg 80-100 part, butter 400-800 part.
The sugar-free bread that the present invention is more preferably is characterized in that it is made up of the raw material of following parts by weight: 500 parts of 850 parts of high wheat glutens, 225 parts of low wheat glutens, 100 parts in anhydrous butter, 50 parts of sugar-free modifying agents, 50 parts of sugar-free milk powders, 10 parts of bread improvers, 15 parts in yeast, egg 80, part butter.
Sugar-free bread of the present invention, bread improver wherein is made up of 1-5 part active wheat protein, 0.00050-0.01 fungal alpha-amylase, 0.4-1 part konjaku powder.Preferably form by 1-2 part active wheat protein, 0.0008-0.01 fungal alpha-amylase, 0.4-0.08 part konjaku powder.
Sugar-free modifying agent of the present invention is made up of for 1～10 part 20～70 parts of xylitols, 10～30 parts of D-sorbites, sucrose fatty ester.
The preparation method of sugar-free bread of the present invention is characterized in that:
(1) with high wheat gluten, low wheat gluten sieves and sugar-free modifying agent, sugar-free milk powder, bread improver, yeast, water are put into face machine alive, stirring at low speed 1-5 minute, add anhydrous butter, egg, stirring at low speed 3-5 minute then, change high-speed stirred 3-5 minute and be stirred to the gluten expansion;
(2) (1) is rolled rectangularity or square, freezing 6 hours, wrap into butter and roll pressure three foldings, secondary refrigeration 15-30 minute, folding once refrigerates 15 minutes more repeatedly;
(3) put into baking box, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 10-20 minute, come out of the stove, play bright oil and get final product.
The good effect that the present invention is compared with prior art had is:
(1) to adopt the sugar-free modifying agent be to be primary raw material with the multi-sugar alcohol class in the present invention, do not utilized by most of bacteriums, do not produce acid in the oral cavity, can effectively prevent carious tooth; Also can prolong simultaneously the shelf-life of food.Substantially be not absorbed in human body, the blood glucose value that do not raise after eating is fit to patients with diabetes mellitus.The complete place of sucrose of sugar-free modifying agent, easy to use, can change with other sugar-free batching and exist viscosity not enough, the defective that can't process.Energy value only is 10-11.7, is fit to obese people and fears that the crowd of getting fat is edible.
(2) the sugar-free almond shortbread made of the present invention microbiological indicator total plate count after testing: every gram is no more than 10000cfu; Coliform: be no more than the 300MPN/100 gram; Pathogenic bacteria such as salmonella, Shigella and staphylococcus aureus do not detect.
(3) bread improver of the present invention's employing is to be cooperated with vegetable oil by emulsifying agent to have produced good stripping result, reduces the releasing agent density, makes it mobile better with smearing property; Antioxidant prevents oxidized the becoming sour of vegetable oil and produces harmful substance, guaranteed the local flavor and the quality of baked product.
(4) Hong Kao bread appearance is neat, does not have to go mouldy, do not have distortion, sugar-free grain and powder agglomates, and tissue looseness is for the diabetic provides a kind of comparatively desirable breakfast food.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.These embodiment describe typical case of the present invention, but the present invention is not limited to this.
Embodiment 1
Raw material is formed: 500 parts of 850 parts of high wheat glutens, 225 parts of low wheat glutens, 100 parts in anhydrous butter, 50 parts of sugar-free modifying agents, 50 parts of sugar-free milk powders, 10 parts of bread improvers, 15 parts in yeast, egg 80, part butter.Sugar-free modifying agent wherein is made up of xylitol 20g, D-sorbite 10g, sucrose fatty ester 1g.Bread improver is made up of 1 part of active wheat protein, 0.00050 fungal alpha-amylase, 0.4 part of konjaku powder.
Preparation method
(1) with high wheat gluten, low wheat gluten sieves and sugar-free modifying agent, sugar-free milk powder, bread improver, yeast, water are put into face machine alive, stirring at low speed 1 minute, added anhydrous butter, egg, stirring at low speed then 5 minutes, and changed high-speed stirred and be stirred to the gluten expansion in 5 minutes;
(2) (1) is rolled rectangularity or square, freezing 6 hours, wrap into butter and roll pressure three foldings, secondary refrigeration 15 minutes, folding once refrigerates 30 minutes more repeatedly.
(3) put into baking box, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 20 minutes is come out of the stove, and plays bright oil and gets final product.
Embodiment 2
800 parts of high wheat glutens, 400 parts of low wheat glutens, 150 parts in anhydrous butter, 80 parts of sugar-free modifying agents, 50 parts of sugar-free milk powders, 8 parts of bread improvers, 12 parts in yeast, 100 parts in egg, 450 parts in butter.Bread improver wherein is made up of 5 parts of active wheat proteins, 0.01 fungal alpha-amylase, 0.4 part of konjaku powder.The sugar-free modifying agent is made up of for 3 parts 20 parts of xylitols, 10 parts of D-sorbites, sucrose fatty ester.
Preparation method
(1) with high wheat gluten, low wheat gluten sieves and sugar-free modifying agent, sugar-free milk powder, bread improver, yeast, water are put into face machine alive, stirring at low speed 5 minutes, added anhydrous butter, egg, stirring at low speed then 3 minutes, and changed high-speed stirred and be stirred to the gluten expansion in 3 minutes.
(2) (1) is rolled rectangularity or square, freezing 12 hours, wrap into butter and roll pressure three foldings, secondary refrigeration 15 minutes, folding once refrigerates 15 minutes more repeatedly.
(3) put into baking box, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 10 minutes is come out of the stove, and plays bright oil and gets final product.
Embodiment 3
Raw material is formed: 900 parts of high wheat glutens, 800 parts of low wheat glutens, 200 parts in anhydrous butter, 200 parts of sugar-free modifying agents, 10 parts of sugar-free milk powders, 100 parts in egg, 20 parts of bread improvers, 10 parts in yeast, 200 parts in butter.Bread improver wherein is made up of 2 parts of active wheat proteins, 0.0008 fungal alpha-amylase, 0.4 part of konjaku powder.The sugar-free modifying agent is made up of for 10 parts 70 parts of xylitols, 30 parts of D-sorbites, sucrose fatty ester.
Preparation method
(1) with high wheat gluten, low wheat gluten sieves and sugar-free modifying agent, sugar-free milk powder, bread improver, yeast, water are put into face machine alive, stirring at low speed 5 minutes, added anhydrous butter, egg, stirring at low speed then 5 minutes, and changed high-speed stirred and be stirred to the gluten expansion in 5 minutes.
(2) (1) is rolled rectangularity or square, freezing 12 hours, wrap into butter and roll pressure three foldings, secondary refrigeration 15 minutes, folding once refrigerates 15 minutes more repeatedly.
(3) put into baking box, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 10 minutes is come out of the stove, and plays bright oil and gets final product.
Embodiment 4
Raw material is formed: 800 parts of high wheat glutens, 600 parts of low wheat glutens, 70 parts in anhydrous butter, 100 parts of sugar-free modifying agents, 150 parts of sugar-free milk powders, 90 parts in egg, 20 parts of bread improvers, 15 parts in yeast, 600 parts in butter.
Bread improver wherein is made up of 5 parts of active wheat proteins, 0.01 fungal alpha-amylase, 1 part of konjaku powder.Preferably form by 2 parts of active wheat proteins, 0.01 fungal alpha-amylase, 0.08 part of konjaku powder.The sugar-free modifying agent is made up of for 8 parts 70 parts of xylitols, 30 parts of D-sorbites, sucrose fatty ester.
Preparation method
(1) with high wheat gluten, low wheat gluten sieves and sugar-free modifying agent, sugar-free milk powder, bread improver, yeast, water are put into face machine alive, stirring at low speed 5 minutes, added anhydrous butter, egg, stirring at low speed then 3 minutes, and changed high-speed stirred and be stirred to the gluten expansion in 3 minutes.
(2) (1) is rolled rectangularity or square, freezing 6 hours, wrap into butter and roll pressure three foldings, secondary refrigeration 15-30 minute, folding once refrigerates 15 minutes more repeatedly.
(3) put into baking box, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 10 minutes is come out of the stove, and plays bright oil and gets final product.
Embodiment 5
Raw material is formed: 750 parts of high wheat glutens, 600 parts of low wheat glutens, 150 parts in anhydrous butter, 100 parts of sugar-free modifying agents, 150 parts of sugar-free milk powders, 100 parts in egg, 20 parts of bread improvers, 20 parts in yeast, 400 parts in butter.
Bread improver wherein is made up of 3 parts of active wheat proteins, 0.00060 fungal alpha-amylase, 0.5 part of konjaku powder.The sugar-free modifying agent is made up of for 4 parts 50 parts of xylitols, 25 parts of D-sorbites, sucrose fatty ester.
Preparation method
(1) with high wheat gluten, low wheat gluten sieves and sugar-free modifying agent, sugar-free milk powder, bread improver, yeast, water are put into face machine alive, stirring at low speed 5 minutes, added anhydrous butter, egg, stirring at low speed then 3 minutes, and changed high-speed stirred and be stirred to the gluten expansion in 5 minutes.
(2) (1) is rolled rectangularity or square, freezing 12 hours, wrap into butter and roll pressure three foldings, secondary refrigeration 15 minutes, folding once refrigerates 15 minutes more repeatedly.
(3) put into baking box, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 15 minutes is come out of the stove, and plays bright oil and gets final product.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs within the technical scheme scope of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (7)
1, a kind of sugar-free bread is characterized in that it is made up of the raw material of following parts by weight: high wheat gluten 150-900 part, low wheat gluten 200-800 part, anhydrous butter 50-200 part, sugar-free modifying agent 50-200 part, sugar-free milk powder 10-150 part, egg 50-100 part, bread improver 1-20 part, yeast 10-20 part, butter 200-800 part.
2, sugar-free bread as claimed in claim 1 is characterized in that it is made up of the raw material of following parts by weight: high wheat gluten 500-900 part, low wheat gluten 200-500 part, anhydrous butter 100-200 part, sugar-free modifying agent 50-100 part, sugar-free milk powder 10-100 part, bread improver 1-15 part, yeast 15-20 part, egg 80-100 part, butter 400-800 part.
3, sugar-free bread as claimed in claim 1 is characterized in that it is made up of the raw material of following parts by weight: 500 parts of 850 parts of high wheat glutens, 225 parts of low wheat glutens, 100 parts in anhydrous butter, 50 parts of sugar-free modifying agents, 50 parts of sugar-free milk powders, 10 parts of bread improvers, 15 parts in yeast, egg 80, part butter.
4, as claim 1-3 sugar-free bread as described in each, bread improver wherein is made up of 1-5 part active wheat protein, 0.00050-0.01 fungal alpha-amylase, 0.4-1 part konjaku powder.
5, as sugar-free bread as described in the claim 4, sugar-free bread modifying agent wherein is made up of 1-2 part active wheat protein, 0.0008-0.01 fungal alpha-amylase, 0.4-0.08 part konjaku powder.
6, as claim 1-3 sugar-free bread as described in each, sugar-free modifying agent wherein is made up of for 1～10 part 20～70 parts of xylitols, 10～30 parts of D-sorbites, sucrose fatty ester.
7, the preparation method of each described sugar-free bread of claim 1-3 is characterized in that:
(1) with high wheat gluten, low wheat gluten sieves and sugar-free modifying agent, sugar-free milk powder, bread improver, yeast, water are put into face machine alive, stirring at low speed 1-5 minute, add anhydrous butter, egg, stirring at low speed 3-5 minute then, change high-speed stirred 3-5 minute and be stirred to the gluten expansion;
(2) (1) is rolled rectangularity or square, freezing 6-12 hour, wrap into butter and roll pressure three foldings, secondary refrigeration 15-30 minute, folding once refrigerates 15-30 minute more repeatedly;
(3) put into baking box, control is got angry 150 ℃, 140 ℃ of following fire, and stoving time 10-20 minute, come out of the stove, play bright oil and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100603117A CN101461392A (en) | 2007-12-18 | 2007-12-18 | Sugar-free bread and method for producing the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100603117A CN101461392A (en) | 2007-12-18 | 2007-12-18 | Sugar-free bread and method for producing the same |
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| CN101461392A true CN101461392A (en) | 2009-06-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100603117A Pending CN101461392A (en) | 2007-12-18 | 2007-12-18 | Sugar-free bread and method for producing the same |
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| CN102090440A (en) * | 2011-03-07 | 2011-06-15 | 湖州震远同食品有限公司 | Sucrose-free pastry for diabetics and preparation method thereof |
| CN103444822A (en) * | 2013-09-26 | 2013-12-18 | 李良 | Bread for nourishing lung and yin and its preparation method |
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-
2007
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