CN103988867A - Bread containing water-soluble dietary fibers and preparation method thereof - Google Patents
Bread containing water-soluble dietary fibers and preparation method thereof Download PDFInfo
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Abstract
The invention relates to bread containing water-soluble dietary fibers and a preparation method thereof. The bread containing water-soluble dietary fibers comprises the following raw materials by weight according to a formula: 100 parts of bread flour, fewer than 10 parts of polydextrose, fewer than 12 parts of soluble sugar, fewer than 3 parts of yeast, fewer than 1.7 parts of salt and fewer than 20 parts of butter. According to the bread containing water-soluble dietary fibers and the preparation method of the bread containing water-soluble dietary fibers, the nutrient-rich polydextrose replaces bean dregs in the prior art to serve as the water-soluble dietary fibers, and a large number of parts of the polydextrose can be added into the bread without affecting taste of the bread.
Description
Technical field
The present invention relates to food processing technology field, relate in particular to breadmaking technical field, particularly bread of a kind of containing water soluble dietary fiber and preparation method thereof.
Background technology
Water-soluble dietary fiber is widely used in the various food of production as the raw material of functional food.It has and reduces serum cholesterol, improves function of intestinal canal, reduces the function of swill holdup time in intestines, can preventing hypertension, high fat of blood, artery sclerosis, coronary heart disease, diabetes and constipation and other diseases.Fiber food has the title in " life oasis ", and international food structure is just towards the direction adjustment of fiber food in recent years.The consumption demand of Japan, the U.S. is every year with 10% speed increment.At European & American Market, water-soluble dietary fiber is added in food popular many years, in Japan, Taiwan, Korea S, add the food sales volume of water-soluble dietary fiber constantly to increase.In China, in more existing drinks, added water-soluble dietary fiber.
The development of soybean-drag fiber bread, has filled up the blank of dietary fiber bread, and has increased the nutritive value of bread, gives the different local flavor of bread and health care.Its bread of soy residual bread and other is compared, and dietary fiber content increases can reduce serum cholesterol, improve function of intestinal canal, liked by consumer.Its optimum formula is flour 100g, bean dregs 16g, dry ferment 1.8g, bread improver 0.8g, butter 9g, shortening 9g, water 70g, sugared 25g and salt 0.5g.
Soy residual bread water-soluble dietary fiber content only 1.1%, and add after bean dregs and wrap coarse mouthfeel, epidermis is brown color, and market prospects cause anxiety.Although containing cellulose is up to 55.2% in bean dregs, addition is larger on mouthfeel impact, so the dietary fiber content in soy residual bread is difficult to improve.
Summary of the invention
Defect for prior art, the invention provides bread of a kind of containing water soluble dietary fiber and preparation method thereof, contains nutritious water-soluble dietary fiber in the bread of described containing water soluble dietary fiber, but does not affect the mouthfeel of bread.
In first aspect, the invention provides a kind of bread of containing water soluble dietary fiber, its composition of raw materials comprises by weight: bread flour 100 weight portions, below polydextrose 10 weight portions, below soluble sugar 12 weight portions, below yeast 3 weight portions, below salt 1.7 weight portions, below butter 20 weight portions.
Wherein, described polydextrose 10 weight portions are for example 1 weight portion, 1.5 weight portions, 1.8 weight portions, 1.9 weight portions, 2.1 weight portions, 2.5 weight portions, 3 weight portions, 4 weight portions, 5 weight portions, 7 weight portions, 8 weight portions, 8.5 weight portions, 8.8 weight portions, 9.2 weight portions, 9.6 weight portions, 9.8 weight portions or 9.9 weight portions below, and the number range between any two in these concrete point values, described soluble sugar 12 weight portions are for example 1 weight portion, 1.5 weight portions, 1.8 weight portions, 1.9 weight portions, 2.1 weight portions, 2.5 weight portions, 3 weight portions, 4 weight portions, 5 weight portions, 7 weight portions, 8 weight portions, 10 weight portions, 10.5 weight portions, 10.8 weight portions, 11.2 weight portions, 11.5 weight portions or 11.8 weight portions below, and the number range between any two in these concrete point values, described yeast 3 weight portions are for example 0.1 weight portion, 0.2 weight portion, 0.5 weight portion, 0.7 weight portion, 0.9 weight portion, 1.1 weight portions, 1.4 weight portions, 1.7 weight portions, 2.1 weight portions, 2.5 weight portions, 2.7 weight portions or 2.9 weight portions below, and the number range between any two in these concrete point values, described salt 1.7 weight portions are for example 0.1 weight portion, 0.2 weight portion, 0.3 weight portion, 0.5 weight portion, 0.8 weight portion, 1.2 weight portions, 1.4 weight portions, 1.5 weight portions, 1.6 weight portions, 1.65 weight portions or 1.68 weight portions below, and the number range between any two in these concrete point values, described butter 20 weight portions are 1 weight portion for example below, 1.5 weight portion, 1.8 weight portion, 1.9 weight portion, 2.1 weight portion, 2.5 weight portion, 3 weight portions, 4 weight portions, 5 weight portions, 7 weight portions, 8 weight portions, 8.5 weight portion, 8.8 weight portion, 9.2 weight portion, 9.6 weight portion, 9.8 weight portion, 9.9 weight portion, 10.1 weight portions, 11 weight portions, 12 weight portions, 13 weight portions, 14 weight portions, 15 weight portions, 16.5 weight portions, 17.8 weight portions, 18.2 weight portions, 19.2 weight portions or 19.8 weight portions, and the number range between any two in these concrete point values.
As the preferred technical solution of the present invention, its composition of raw materials comprises by weight: bread flour 100 weight portions, polydextrose 2-10 weight portion, soluble sugar 2-12 weight portion, yeast 0.5-3 weight portion, salt 0.2-1.7 weight portion, butter 10-20 weight portion.
As the preferred technical solution of the present invention, its composition of raw materials comprises by weight: bread flour 100 weight portions, polydextrose 8 weight portions, soluble sugar 10 weight portions, yeast 2 weight portions, salt 0.85 weight portion, butter 4 weight portions.
As the preferred technical solution of the present invention, described soluble sugar is white granulated sugar.Those skilled in the art knows, and soluble sugar is not limited to white granulated sugar, and such as brown sugar, fructose or maltose etc. also can be used as soluble sugar for the present invention.
As the preferred technical solution of the present invention, described yeast is dry ferment or yeast cake.Can use separately wherein a kind of also can mixing to use two kinds.
As the preferred technical solution of the present invention, also comprise below milk powder 10 weight portions, for example 1 weight portion, 1.5 weight portions, 1.8 weight portions, 1.9 weight portions, 2.1 weight portions, 2.5 weight portions, 3 weight portions, 4 weight portions, 5 weight portions, 7 weight portions, 8 weight portions, 8.5 weight portions, 8.8 weight portions, 9.2 weight portions, 9.6 weight portions, 9.8 weight portions or 9.9 weight portions, and the number range between any two in these concrete point values; Preferred 1-10 weight portion, more preferably 5 weight portions.Described milk powder is not necessary raw material of the present invention, can need to determine whether to add according to the local flavor of bread.
As the preferred technical solution of the present invention, also comprise below bread improver 0.3 weight portion, for example 0.01 weight portion, 0.02 weight portion, 0.05 weight portion, 0.08 weight portion, 0.1 weight portion, 0.12 weight portion, 0.15 weight portion, 0.17 weight portion, 0.19 weight portion, 0.21 weight portion, 0.24 weight portion, 0.27 weight portion, 0.28 weight portion, 0.285 weight portion, 0.29 weight portion, 0.295 weight portion or 0.298 weight portion, and the number range between any two in these concrete point values; Preferred 0.1-0.3 weight portion, more preferably 0.1 weight portion.The compounded food additive that bread improver is generally comprised of emulsifying agent, oxidant, enzyme preparation, inorganic salts and filler etc., can promote that for breadmaking bread is soft and increase bread baking elasticity, and effectively delay the effects such as bread is aging.Described bread improver is not necessary raw material of the present invention, can need to determine whether to add according to the local flavor of bread.
As the preferred technical solution of the present invention, also comprise baking powder.Baking powder is a kind of edible-type additive, and it is to coordinate other acid material by soda ash, and take the white powder that corn flour is filler.Baking powder is a kind of duplex baking powder, is called again foam powder and yeast powder, is mainly used as the quick raising agent of flour-made food.Some minute fragrant and sweet type and edible-type baking powder, be a kind of fast fermentation agent, is mainly used in the Rapid Fermentation of cereal product.
In second aspect, the invention provides a kind of method of preparing the bread described in first aspect, comprise the steps:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 1-3h installing in baking tray at 38～40 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 180-240 ℃ of condition, baking 5-20min;
(4) cooling, obtain the bread of containing water soluble dietary fiber.
Wherein, in step (2), temperature can be 38.2 ℃, 38.5 ℃, 38.8 ℃, 39.2 ℃, 39.5 ℃, 39.7 ℃ or 39.9 ℃, and the number range between any two in these concrete point values; Relative humidity can be 85.4 ﹪, 85.8 ﹪, 86.2 ﹪, 86.5 ﹪, 87 ﹪, 87.3 ﹪, 87.6 ﹪, 88.2 ﹪, 88.8 ﹪, 89.2 ﹪, 89.5 ﹪, 89.7 ﹪ or 89.9 ﹪, and the number range between any two in these concrete point values.In step (3), baking temperature can be 185 ℃, 187 ℃, 192 ℃, 195 ℃, 198 ℃, 205 ℃, 208 ℃, 212 ℃, 220 ℃, 225 ℃, 228 ℃, 232 ℃, 235 ℃, 237 ℃ or 239 ℃, and the number range between any two in these concrete point values; Baking time can be 5min, 6min, 7min, 8min, 10min, 12min, 13min, 15min, 17min, 18min, 19min or 19.5min, and the number range between any two in these concrete point values.
As the preferred technical solution of the present invention, described method comprises the steps:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 2h installing in baking tray at 38～40 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 210 ℃ of conditions, baking 10min;
(4) cooling, pack, obtain the bread of containing water soluble dietary fiber.
Beneficial effect of the present invention is: the present invention adopts polydextrose to replace bean dregs of the prior art as water-soluble dietary fiber, nutritious, and can add in bread with higher content, and does not affect the mouthfeel of bread.Experiment confirms still to have excellent mouthfeel with respect to bread flour 100 weight portion polydextrose dosage 10 weight portions, and along with the increase of polydextrose addition, bread water-soluble dietary fiber content increases, and mouthfeel improves gradually.
The specific embodiment
Below in conjunction with embodiment, embodiment of the present invention are described in detail.It will be understood to those of skill in the art that following examples are only the preferred embodiments of the present invention, so that understand better the present invention, thereby should not be considered as limiting scope of the present invention.
Method in following embodiment, if no special instructions, is conventional method; Raw material used, if no special instructions, is and is purchased available from general food raw material plant.
Test example 1
One, test method:
(1) single factor experiment of polydextrose consumption
In order to study the impact of polydextrose consumption on bread quality, designed single factor experiment, polydextrose consumption is designed to: with respect to bread flour 100 weight portions, polydextrose 2 weight portions, 4 weight portions, 6 weight portions, 8 weight portions, 10 weight portions, by to the individual event of the Bread Quality of made and comprehensive grading and water-soluble dietary fiber content, determine the impact of different polydextrose consumptions opposite bag manufacture craft and final quality.
(2) single factor experiment
With respect to bread flour 100 weight portions, to bread improver consumption (0 weight portion, 0.1 weight portion, 0.2 weight portion, 0.3 weight portion), white granulated sugar consumption (0 weight portion, 8 weight portions, 10 weight portions, 12 weight portions), yeast consumption (0 weight portion, 1.0 weight portions, 2.0 weight portions, 3.0 weight portions) carries out respectively single factor experiment, determines the basic consumption of above supplementary material.
(3) orthogonal test of multiple factors
Select polydextrose consumption, dry ferment consumption, white granulated sugar consumption and 4 factors of bread improver consumption, establish 3 levels, with the general comment of bread quality, be divided into foundation, select L9 (3
4) orthogonal test determines its optimum formula.
(4) fiber soy residual bread performance rating
(4a) bread water-soluble dietary fiber is measured:
Adopt Water By High Performance Liquid soluble dietary fiber content.
(4b) bread determination of moisture:
Adopt the mensuration of moisture in GB5009.3-2010 food.
(4c) bread specific volume
Stereometry adopts vegetable seed exclusive method, and bread specific volume is the ratio of loaf volume (mL) and Bread Quality (g).
Evaluation require bread cooling ease back but do not have before aging carry out.By 10 personnel with certain professional standards, carry out bread aesthetic quality evaluation.The flavor evaluation of bread, with reference to the < < of GB/T14611-93 appendix A the Chinese Academy of Agricultural Sciences baking quality of bread standards of grading > >, is suitably simplified by (table 1) on this basis.
Table 1 bread quality standards of grading (100 minutes)
Two, results and analysis
(1) add the impact of polydextrose on bread quality
As can be seen from Table 2, along with the increase of polydextrose addition, the water-soluble dietary fiber content of bread increases, and mouthfeel improves gradually.The analysis of causes: add polydextrose to increase the water-soluble dietary fiber content in bread and promoted mouthfeel, so but consider when the composite factor polydextrose additions such as cost-benefit are 8% best.
Table 2 polydextrose consumption and the final finished index table of comparisons
(2) impact of bread improver consumption on bread quality
In order to determine the impact of bread improver on bread quality, add the bread improver of different amounts, result shows: add 0.1% bread improver, comprehensive grading is 86.2.Therefore the addition of preliminary definite bread improver is 0.1%, the most desirable to the impact effect of bread quality.
(3) impact of white granulated sugar consumption on bread quality
In order to determine the impact of white granulated sugar on bread quality, add the white granulated sugar of different amounts, result shows: add 10% white granulated sugar, comprehensive grading is 85.1.Therefore the addition of preliminary definite bread improver is 10%, the most desirable to the impact effect of bread quality.
(4) add the impact of yeast consumption on bread quality
Table 3 shows, along with the increase of yeast consumption, the specific volume of bread and bread overall score all have increase, but increasing degree is little, considers the cost of yeast, tentatively determines that the addition of yeast is 2%, the most desirable to the impact effect of bread quality and integrated cost.
Table 3 adds the impact of yeast on bread quality
(5) high fiber bread optimum formula determines
Single factor experiment research shows: polydextrose, bread improver, white granulated sugar are different on the impact of bread quality, design L9 (3
4) four factor three horizontal quadrature tests, study the combined influence of different factors to bread quality.Experimental design and the results are shown in Table 4 and table 5.
Table 4 bread optimum formula orthogonal test factor and level design
| Component | A polydextrose | B yeast cake | C white granulated sugar | D bread improver |
| Level | G/100g flour | G/100g flour | G/100g flour | G/100g flour |
| 1 | 8 | 1.0 | 5 | 0.1 |
| 2 | 6 | 1.5 | 10 | 0.2 |
| 3 | 4 | 2.0 | 15 | 0.3 |
The high fiber bread of table 5 orthogonal experiments
Orthogonal experiments is in Table 5, extreme difference R from table 5 analyzes, and polydextrose consumption, white granulated sugar consumption, yeast cake consumption and 4 factors of bread improver consumption on the primary and secondary of bread impact are sequentially: white granulated sugar consumption > yeast cake consumption > bread improver consumption > polydextrose consumption.White granulated sugar consumption and yeast cake consumption are more remarkable on bread impact, and known by table 5, best factor is combined as A1B3C2D1, and polydextrose consumption 8%, yeast cake consumption 2%, and white granulated sugar consumption 10%, bread improver consumption 0.1% is optimal level combination.
Embodiment 1
The composition of raw materials of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
Bread flour 100 weight portions, polydextrose 8 weight portions, white granulated sugar 10 weight portions, dry ferment 2 weight portions, salt 0.85 weight portion, butter 4 weight portions.
The preparation technology of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 2h installing in baking tray at 38～40 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 210 ℃ of conditions, baking 10min;
(4) cooling, pack, obtain the bread of containing water soluble dietary fiber.
Embodiment 2
The composition of raw materials of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
Bread flour 100 weight portions, polydextrose 2 weight portions, white granulated sugar 2 weight portions, dry ferment 0.5 weight portion, salt 0.2 weight portion, butter 1 weight portion.
The preparation technology of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 2h installing in baking tray at 38～40 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 210 ℃ of conditions, baking 10min;
(4) cooling, pack, obtain the bread of containing water soluble dietary fiber.
Embodiment 3
The composition of raw materials of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
Bread flour 100 weight portions, polydextrose 10 weight portions, white granulated sugar 12 weight portions, dry ferment 3 weight portions, salt 1.7 weight portions, butter 10 weight portions.
The preparation technology of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 2h installing in baking tray at 38～40 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 210 ℃ of conditions, baking 10min;
(4) cooling, pack, obtain the bread of containing water soluble dietary fiber.
Embodiment 4
The composition of raw materials of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
Bread flour 100 weight portions, polydextrose 4 weight portions, white granulated sugar 6 weight portions, dry ferment 2 weight portions, salt 1.0 weight portions, butter 12 weight portions.
The preparation technology of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 1h installing in baking tray at 39～40 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 180 ℃ of conditions, baking 20min;
(4) cooling, pack, obtain the bread of containing water soluble dietary fiber.
Embodiment 5
The composition of raw materials of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
Bread flour 100 weight portions, polydextrose 6 weight portions, white granulated sugar 8 weight portions, dry ferment 1.5 weight portions, salt 1.5 weight portions, butter 8 weight portions.
The preparation technology of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 3h installing in baking tray at 38～39 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 240 ℃ of conditions, baking 5min;
(4) cooling, pack, obtain the bread of containing water soluble dietary fiber.
Embodiment 6
The composition of raw materials of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
Bread flour 100 weight portions, polydextrose 8 weight portions, white granulated sugar 10 weight portions, dry ferment 2 weight portions, salt 0.85 weight portion, butter 14 weight portions, milk powder 5 weight portions, bread improver 0.1 weight portion.
The preparation technology of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 2.5h installing in baking tray at 38～39 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 220 ℃ of conditions, baking 8min;
(4) cooling, pack, obtain the bread of containing water soluble dietary fiber.
Embodiment 7
The composition of raw materials of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
Bread flour 100 weight portions, polydextrose 8 weight portions, white granulated sugar 10 weight portions, dry ferment 2 weight portions, salt 0.85 weight portion, butter 19.2 weight portions, milk powder 1 weight portion, bread improver 0.1 weight portion.
The preparation technology of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 1.5h installing in baking tray at 39～40 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 210 ℃ of conditions, baking 10min;
(4) cooling, pack, obtain the bread of containing water soluble dietary fiber.
Embodiment 8
The composition of raw materials of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
Bread flour 100 weight portions, polydextrose 8 weight portions, white granulated sugar 10 weight portions, dry ferment 2 weight portions, salt 0.85 weight portion, butter 15 weight portions, milk powder 10 weight portions, bread improver 0.3 weight portion.
The preparation technology of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 2h installing in baking tray at 38～40 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 210 ℃ of conditions, baking 10min;
(4) cooling, pack, obtain the bread of containing water soluble dietary fiber.
Embodiment 9
The composition of raw materials of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
Bread flour 100 weight portions, polydextrose 6 weight portions, white granulated sugar 8 weight portions, dry ferment 2 weight portions, salt 0.85 weight portion, butter 4 weight portions, milk powder 5 weight portions, bread improver 0.1 weight portion, baking powder 0.1 weight portion.
The preparation technology of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 2h installing in baking tray at 38～40 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 210 ℃ of conditions, baking 10min;
(4) cooling, pack, obtain the bread of containing water soluble dietary fiber.
Embodiment 10
The composition of raw materials of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
Bread flour 100 weight portions, polydextrose 8 weight portions, white granulated sugar 10 weight portions, dry ferment 2 weight portions, salt 0.85 weight portion, butter 8 weight portions, milk powder 5 weight portions, bread improver 0.1 weight portion, baking powder 0.3 weight portion.
The preparation technology of the bread of the containing water soluble dietary fiber of the present embodiment is as follows:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 2h installing in baking tray at 38～40 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 210 ℃ of conditions, baking 10min;
(4) cooling, pack, obtain the bread of containing water soluble dietary fiber.
The score situation of evaluating the bread of the containing water soluble dietary fiber that each embodiment obtains according to the bread quality standards of grading described in table 1, result is as shown in table 6.
The score of the bread of each embodiment containing water soluble dietary fiber of table 6
| Embodiment | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| Score | 86.1 | 85.0 | 84.3 | 85.4 | 84.9 | 85.2 | 86.7 | 86.3 | 85.8 | 87.2 |
Applicant's statement, the present invention illustrates detailed features of the present invention and detailed method by above-described embodiment, but the present invention is not limited to above-mentioned detailed features and detailed method, do not mean that the present invention must rely on above-mentioned detailed features and detailed method could be implemented.Person of ordinary skill in the field should understand, any improvement in the present invention is selected the selection of the equivalence replacement of component and the interpolation of auxiliary element, concrete mode etc., within all dropping on protection scope of the present invention and open scope to the present invention.
Claims (10)
1. a bread for containing water soluble dietary fiber, its composition of raw materials comprises by weight: bread flour 100 weight portions, below polydextrose 10 weight portions, below soluble sugar 12 weight portions, below yeast 3 weight portions, below salt 1.7 weight portions, below butter 20 weight portions.
2. bread according to claim 1, is characterized in that, its composition of raw materials comprises by weight: bread flour 100 weight portions, polydextrose 2-10 weight portion, soluble sugar 2-12 weight portion, yeast 0.5-3 weight portion, salt 0.2-1.7 weight portion, butter 10-20 weight portion.
3. bread according to claim 1, is characterized in that, its composition of raw materials comprises by weight: bread flour 100 weight portions, polydextrose 8 weight portions, soluble sugar 10 weight portions, yeast 2 weight portions, salt 0.85 weight portion, butter 4 weight portions.
4. according to the bread described in claim 1-3 any one, it is characterized in that, described soluble sugar is white granulated sugar.
5. according to the bread described in claim 1-4 any one, it is characterized in that, described yeast is dry ferment or yeast cake.
6. according to the bread described in claim 1-5 any one, it is characterized in that, also comprise below milk powder 10 weight portions, preferably 1-10 weight portion, more preferably 5 weight portions.
7. according to the bread described in claim 1-6 any one, it is characterized in that, also comprise below bread improver 0.3 weight portion, preferably 0.1-0.3 weight portion, more preferably 0.1 weight portion.
8. according to the bread described in claim 1-7 any one, it is characterized in that, also comprise baking powder.
9. a method of preparing the bread described in claim 1-8 any one, comprises the steps:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 1-3h installing in baking tray at 38～40 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 180-240 ℃ of condition, baking 5-20min;
(4) cooling, obtain the bread of containing water soluble dietary fiber.
10. method according to claim 9, is characterized in that, described method comprises the steps:
(1) according to composition of raw materials, take raw material, add water, stir and evenly mix, be modulated into dough;
(2) described dough is divided to the condition bottom fermentation 2h installing in baking tray at 38～40 ℃ of temperature, relative humidity 85 ﹪～90 ﹪;
(3) by fermentation after dough under 210 ℃ of conditions, baking 10min;
(4) cooling, pack, obtain the bread of containing water soluble dietary fiber.
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| CN201410260764.4A CN103988867A (en) | 2014-06-12 | 2014-06-12 | Bread containing water-soluble dietary fibers and preparation method thereof |
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| CN201410260764.4A CN103988867A (en) | 2014-06-12 | 2014-06-12 | Bread containing water-soluble dietary fibers and preparation method thereof |
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| EP1692949A2 (en) * | 2005-02-21 | 2006-08-23 | Matsutani Chemical Industries Co. Ltd. | Water-soluble dietary fiber-containing composition and method for preparing same |
| CN101208016A (en) * | 2005-06-22 | 2008-06-25 | 罗盖特公司 | Fibre-rich backed product and method for the production thereof |
| CN101889598A (en) * | 2010-02-24 | 2010-11-24 | 天津科技大学 | Konjac high-fiber and high-protein nutritional bread with long shelf life and preparation method thereof |
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- 2014-06-12 CN CN201410260764.4A patent/CN103988867A/en active Pending
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|---|---|---|---|---|
| EP1692949A2 (en) * | 2005-02-21 | 2006-08-23 | Matsutani Chemical Industries Co. Ltd. | Water-soluble dietary fiber-containing composition and method for preparing same |
| CN101208016A (en) * | 2005-06-22 | 2008-06-25 | 罗盖特公司 | Fibre-rich backed product and method for the production thereof |
| CN101889598A (en) * | 2010-02-24 | 2010-11-24 | 天津科技大学 | Konjac high-fiber and high-protein nutritional bread with long shelf life and preparation method thereof |
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Application publication date: 20140820 |