阅读说明：本技术 一种高膳食纤维面包及其制备方法 (High-dietary-fiber bread and preparation method thereof ) 是由 张有芳 于 2018-06-25 设计创作，主要内容包括：一种高膳食纤维面包及其制备方法,成分按质量计：低筋面粉30-50份,玉米5-10份,紫米3-8份,豌豆3-6份,燕麦片2-5份,脱脂炼乳5-10份,鸡蛋清3-7份,木糖醇1-3份,食盐0.2-0.5份,纯净水10-20份；本发明所用原料都是口感相对比较好的,且富含膳食纤维,同时研磨成细粉,使口感更细腻,加入脱脂牛奶,蛋清不仅能进一步的提高口感,还不会增加身体脂肪的摄入量,木糖醇甜度不低于白砂糖,同时也不会给身体增加负担。(A high dietary fiber bread and a preparation method thereof are disclosed, the bread comprises the following components by mass: 30-50 parts of low-gluten flour, 5-10 parts of corn, 3-8 parts of purple rice, 3-6 parts of peas, 2-5 parts of oatmeal, 5-10 parts of skim condensed milk, 3-7 parts of egg white, 1-3 parts of xylitol, 0.2-0.5 part of salt and 10-20 parts of purified water; the raw materials used in the invention are relatively good in taste, rich in dietary fiber, and ground into fine powder, so that the taste is more delicate, and the egg white can further improve the taste without increasing the intake of body fat by adding the skim milk, and the xylitol sweetness is not lower than that of the white granulated sugar, and can not increase the burden on the body.)

1. A high dietary fiber bread and a preparation method thereof are characterized in that: the components are as follows by mass:

30-50 parts of low-gluten flour, 5-10 parts of corn, 3-8 parts of purple rice, 3-6 parts of peas, 2-5 parts of oatmeal, 5-10 parts of skim condensed milk, 3-7 parts of egg white, 1-3 parts of xylitol, 0.2-0.5 part of salt and 10-20 parts of purified water.

2. A high dietary fiber bread and a preparation method thereof are characterized in that: the preparation method comprises the following steps:

1. adding the corn, purple rice and pea in the parts into a crusher to crush into coarse grains with 20-40 meshes, adding the prepared coarse grains into an ultra-fine grinder to grind to 150 meshes of 110-mesh sand, and filtering by a screen to obtain fine ground powder for later use, wherein the screen is 150 meshes of 110-mesh sand;

2. putting the fine grinding powder prepared in the step one, oatmeal, skimmed condensed milk, egg white, xylitol and purified water into a powder mixing jar, and stirring for 8-12min to uniformly mix; adding salt, and continuously stirring until the surface of the dough is dry and smooth and has good elasticity;

3. quickly cutting the prepared dough into single dough blanks, and then twisting the dough blanks into balls for proofing; the temperature of the fermentation is controlled to be 30-36 ℃, the relative humidity is 80-85%, and the time is 0.5-1 h;

4. baking: baking the proofed dough for 8-12min under the conditions that the upper fire is 150-.

Technical Field

The invention relates to the field of food processing, in particular to high-dietary-fiber bread with excellent mouthfeel and a preparation method thereof.

Technical Field

With the improvement of living standard, people eat more and more refined foods, so that the intake of dietary fiber required by human bodies is reduced, various cardiovascular diseases are easily caused, bread is a common snack, is convenient to eat and carry, and the dietary fiber is well supplemented by eating the bread. However, most of the existing high dietary fiber bread is rough in eating and relatively bad in taste, a lot of merchants usually use a large amount of animal fat and sugar to process the bread in order to improve the taste, so that the bread tastes crisp and sweet, and the excessive fat and sugar also offset the original health benefits, so that the high dietary fiber bread has the name and is against the original intention of making the high dietary fiber bread.

Disclosure of Invention

In order to overcome the defects that the conventional high dietary fiber bread is poor in taste or excessive in addition of oil and sugar, the invention provides the high dietary fiber bread and the preparation method thereof.

The technical scheme adopted by the invention for solving the technical problems is as follows: the high dietary fiber bread comprises the following components by mass:

30-50 parts of low-gluten flour, 5-10 parts of corn, 3-8 parts of purple rice, 3-6 parts of peas, 2-5 parts of oatmeal, 5-10 parts of skim condensed milk, 3-7 parts of egg white, 1-3 parts of xylitol, 0.2-0.5 part of salt and 10-20 parts of purified water.

The preparation method comprises the following steps:

1. adding the corn, purple rice and pea in the parts into a crusher to crush into coarse grains with 20-40 meshes, adding the prepared coarse grains into an ultra-fine grinder to grind to 150 meshes of 110-mesh sand, and filtering by a screen to obtain fine ground powder for later use, wherein the screen is 150 meshes of 110-mesh sand;

2. putting the fine grinding powder prepared in the step one, oatmeal, skimmed condensed milk, egg white, xylitol and purified water into a powder mixing jar, and stirring for 8-12min to uniformly mix; adding salt, and continuously stirring until the surface of the dough is dry and smooth and has good elasticity;

3. quickly cutting the prepared dough into single dough blanks, and then twisting the dough blanks into balls for proofing; the temperature of the fermentation is controlled to be 30-36 ℃, the relative humidity is 80-85%, and the time is 0.5-1 h;

4. baking: baking the proofed dough for 8-12min under the conditions that the upper fire is 150-.

The invention has the beneficial effects that: the raw materials are relatively good in taste and rich in dietary fibers, the raw materials are ground into fine powder, so that the taste is more fine, and the egg white can further improve the taste without increasing the intake of body fat by adding the skim milk, and the xylitol sweetness is not lower than that of the white granulated sugar, and does not increase the burden on the body.

Detailed Description

Example 1.

The components are as follows by mass:

40 parts of low-gluten flour, 8 parts of corn, 5 parts of purple rice, 5 parts of pea, 3 parts of oatmeal, 6 parts of skimmed condensed milk, 5 parts of egg white, 2 parts of xylitol, 0.3 part of salt and 15 parts of purified water.

The preparation method comprises the following steps:

1. adding the corn, the purple rice and the pea in the parts into a grinder, grinding the mixture into coarse grains of 30 meshes, adding the prepared coarse grains into an ultrafine grinding machine, grinding the coarse grains to 120 meshes, and filtering the coarse grains by using a screen to obtain fine ground powder for later use, wherein the screen is 120 meshes;

2. putting the fine grinding powder prepared in the step one, oatmeal, defatted condensed milk, egg white, xylitol and purified water into a powder mixing jar, and stirring for 10min to uniformly mix the fine grinding powder, the oatmeal, the defatted condensed milk, the egg white, the xylitol and the purified water; adding salt, and continuously stirring until the surface of the dough is dry and smooth and has good elasticity;

3. quickly cutting the prepared dough into single dough blanks, and then twisting the dough blanks into balls for proofing; the temperature for fermentation is controlled to be 35 ℃, the relative humidity is 80 percent, and the time is 0.5 h;

4. baking: baking the proofed dough for 10min under the conditions of the upper fire of 155 ℃, the lower fire of 200 ℃ and the relative humidity of 70%, discharging, naturally cooling the bread to room temperature, and packaging to obtain the finished product.

Example 2.

The components are as follows by mass:

50 parts of low-gluten flour, 10 parts of corn, 3 parts of purple rice, 3 parts of pea, 5 parts of oatmeal, 10 parts of skimmed condensed milk, 7 parts of egg white, 2.5 parts of xylitol, 0.4 part of salt and 20 parts of purified water.

The preparation method comprises the following steps:

1. adding the corn, the purple rice and the pea in the parts into a grinder, grinding the mixture into coarse grains of 40 meshes, adding the prepared coarse grains into an ultrafine grinding machine, grinding the coarse grains to 140 meshes, and filtering the coarse grains by using a screen to obtain fine ground powder for later use, wherein the screen is 140 meshes;

2. putting the fine grinding powder prepared in the step one, oatmeal, defatted condensed milk, egg white, xylitol and purified water into a powder mixing jar, and stirring for 12min to uniformly mix; adding salt, and continuously stirring until the surface of the dough is dry and smooth and has good elasticity;

3. quickly cutting the prepared dough into single dough blanks, and then twisting the dough blanks into balls for proofing; the temperature for fermentation is controlled to be 36 ℃, the relative humidity is 85 percent, and the time is 1 h;

4. baking: baking the proofed dough for 8min under the conditions of 170 ℃ of upper fire, 195 ℃ of lower fire and 75% of relative humidity, discharging, naturally cooling the bread to room temperature, and packaging to obtain the finished product.