A BREAD WITH D-ALLULOSE INSTEAD OF SUCROSE AND A PREPARATION METHOD THEREFOR

Abstract

The invention provides a bread with D-allulose instead of sucrose and a preparation method therefor, and relates to the technical field of food processing. The starting materials include, in parts by weight: 40-60 parts of flour, 3-5 parts of gluten powder, 5-10 parts of D-allulose, 5-10 parts of eggs, 5-10 parts of milk, 3-5 parts of yeast, 4-6 parts of butter, 0.4-0.6 parts of composite bacterial powder, and 15-25 parts of water. The yeast is fresh yeast. The composite bacterial powder includes one or more of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lactis. Replacing sucrose with D-allulose in bread does not affect the normal proofing of bread dough, and the baked bread is fluffy and soft, sweet, and delicious, has good color, aroma, and taste. Because D-allulose has the advantages of low calorie and low blood sugar response, consumers' pursuit of healthy eating is met.

Claims

1. A bread with D-allulose instead of sucrose, comprising following materials in parts by weight: 40-60 parts of flour, 3-5 parts of gluten powder, 5-10 parts of D-allulose, 5-10 parts of eggs, 5-10 parts of milk, 3-5 parts of yeast, 4-6 parts of butter, 0.4-0.6 parts of composite bacterial powder, and 15-25 parts of water.

2. The bread with D-allulose instead of sucrose of claim 1, wherein a protein content of the flour is 11.5-13.5%.

3. The bread with D-allulose instead of sucrose of claim 1, wherein the yeast is fresh yeast.

4. The bread with D-allulose instead of sucrose of claim 1, wherein the composite bacterial powder comprises one or more selected from the group consisting of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lactis.

5. The bread with D-allulose instead of sucrose of claim 4, wherein the composite bacterial powder comprises Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lactis mixed in a mass ratio of (0.5-2):(2-4):(0.5-2):(1-3):(1-3).

6. A method for preparing the bread with D-allulose instead of sucrose of claim 1, comprising the following steps: (1) stirring and dispersing a fresh yeast and a composite bacterial powder in a warm water to obtain a mixed bacterial liquid; (2) putting a flour, a gluten power, and a D-allulose into a dough mixer, and stirring same under a first mixing condition to obtain a mixed dry powder; adding an egg, a milk, and the mixed bacterial liquid into the dry powder under stirring, stirring and kneading same under a second mixing condition to obtain a dough; adding a butter to the dough, and stirring same under a third mixing condition to obtain a shaped dough; (3) fermenting the shaped dough; (4) weighing and dividing the fermented dough to obtain small doughs with a single weight of 30-60 g, proofing the small doughs to obtain bread doughs; and (5) putting the bread doughs in an oven and baking same to obtain the bread with D-allulose instead of sucrose.

7. The method for preparing the bread with D-allulose instead of sucrose of claim 6, wherein, in step (2), the first mixing condition is a stirring speed of 100-150 r/min and a stirring time of 2-3 minutes; the second mixing condition is a stirring speed of 100-150 r/min and a stirring time of 5-10 minutes; and the third mixing condition is a stirring speed of 250-300 r/min and a stirring time of 3-5 minutes.

8. The method for preparing the bread with D-allulose instead of sucrose of claim 6, wherein, in step (3), a condition for the fermenting is a fermentation temperature of 35-40 C., a relative humidity of 80%-90%, and a fermentation time of 60-90 minutes.

9. The method for preparing the bread with D-allulose instead of sucrose of claim 6, wherein, in step (3), a condition for the proofing is a fermentation temperature of 35-40 C., a relative humidity of 80%-90%, and a fermentation time of 80-100 minutes.

10. The method for preparing the bread with D-allulose instead of sucrose of claim 6, wherein, in step (3), a condition for the baking is an oven temperature of 180 C.-210 C. and a baking time of 10-20 minutes.

Description

BRIEF DESCRIPTION OF THE DRAWING

[0036] FIG. 1 is a sensory evaluation radar chart of the examples and the comparative examples.

DETAILED DESCRIPTION OF EMBODIMENTS

[0037] In order to enable those skilled in the art to better understand the present invention, the present invention will be described in further detail below in conjunction with the specific embodiments, but it should be understood that the protection scope of the present invention is not limited by the specific embodiments.

[0038] The examples of the present invention provide a bread with D-allulose instead of sucrose and a preparation method therefor, which solves the problem in the prior art that when D-allulose is used in bread, it is difficult to be decomposed and utilized by yeast, and affects yeast's ability to decompose starch to form maltose, leading to difficult bread proofing, less pores, and poor taste.

[0039] The technical solution in the present invention is to solve the above problems, and the general train of thought is as follows:

[0040] The present invention provides a bread with D-allulose instead of sucrose, which comprises the following raw materials in parts by weight: 40-60 parts of flour, 3-5 parts of gluten powder, 5-10 parts of D-allulose, 5-10 parts of eggs, 5-10 parts of milk, 3-5 parts of yeast, 4-6 parts of butter, 0.4-0.6 parts of composite bacterial powder, and 15-25 parts of water.

[0041] In a preferred embodiment, the following raw materials are comprised in parts by weight: 45-55 parts of flour, 3.5-4.5 parts of gluten powder, 6-9 parts of D-allulose, 7-8 parts of eggs, 7-8 parts of milk, 3.5-4.5 parts of yeast, 4.5-5.5 parts of butter, 0.45-0.55 parts of composite bacterial powder, and 18-22 parts of water.

[0042] In a preferred embodiment, the following raw materials are comprised in parts by weight: 50 parts of flour, 4 parts of gluten powder, 8 parts of D-allulose, 7 parts of eggs, 7 parts of milk, 4 parts of yeast, 5 parts of butter, 0.5 parts of composite bacterial powder, 20 parts of water.

[0043] In a preferred embodiment, the protein content of the flour is 11.5-13.5%. If the protein content in the flour is within this range, the flour can have better water absorption, and the dough would be formed into a film after stirring and kneading, so that the prepared bread would have a fluffier and fuller mouthfeel.

[0044] In a preferred embodiment, the yeast is fresh yeast. In the present invention, a fresh yeast is used to replace a dry yeast to make it easier to ferment and reduce the influence on yeast fermentation after replacing sucrose with D-allulose. Moreover, the fresh yeast has better vitality, which is conducive to the proofing of the dough and the formation of pores.

[0045] In a preferred embodiment, the composite bacterial powder comprises one or more of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lactis.

[0046] In a preferred embodiment, the composite bacterial powder comprises Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lactis mixed in a mass ratio of (0.5-2):(2-4):(0.5-2):(1-3):(1-3).

[0047] In the present invention, Bifidobacteria can improve sugar metabolism, decompose macromolecular sugars, starch, etc. by releasing glycosidase, (3-glucosidase, galactosidase, amylase, etc., and can cooperate with yeast to increase the fermentation volume of the dough. Lactobacillus casei can carry out facultative heterofermentation during the fermentation process, produce gas, and can also greatly increase the fermentation volume of the dough, thereby solving the problem that D-allulose cannot be decomposed into monosaccharides and cannot be decomposed and utilized by yeast. In addition, Lactobacillus and Bifidobacteria produce three types of exopolysaccharides during fermentation and metabolism: glucans, fructans, heteropolysaccharides. These exopolysaccharides have the functions of stabilizers and emulsifiers, which can increase the stability of the three-dimensional network structure in the dough, enhance its gas holding capacity, and increase the fermentation volume.

[0048] After many experiments and explorations, it was found that adding a composite probiotic powder of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lacti can effectively solve the problem of difficulty in bread fermentation and enrich the taste and flavor of the bread.

[0049] Another object of the present invention is to provide a method for preparing a bread with D-allulose instead of sucrose, and the production and preparation of the bread can be completed with conventional household equipment and environment. The overall preparation process is simple and safe, has strong operability and good universality, and is not only suitable for preparation at home, but also suitable for large-scale industrial production operations.

[0050] In order to achieve the above object, the present invention provides a method for preparing a bread with D-allulose instead of sucrose, the method specifically comprises the following steps: [0051] (1) stirring and dispersing a fresh yeast and a composite bacterial powder in a warm water to obtain a mixed bacterial liquid; [0052] (2) putting a flour, a gluten power, and a D-allulose into a dough mixer, and stirring same under a first mixing condition to obtain a mixed dry powder; [0053] adding an egg, a milk, and the mixed bacterial liquid into the dry powder under stirring, stirring and kneading same under a second mixing condition to obtain a dough; [0054] adding a butter to the dough, and stirring same under a third mixing condition to obtain a shaped dough; [0055] (3) fermenting the shaped dough; [0056] (4) weighing and dividing the fermented dough to obtain small doughs with a single weight of 30-60 g, proofing the small doughs to obtain bread doughs; [0057] and (5) putting the bread doughs in an oven and baking same to obtain the bread with D-allulose instead of sucrose.

[0058] In a preferred embodiment, in step (2), [0059] the first mixing condition is a stirring speed of 100-150 r/min and a stirring time of 2-3 min; [0060] the second mixing condition is a stirring speed of 100-150 r/min and a stirring time of 5-10 min; [0061] and the third mixing condition is a stirring speed of 250-300 r/min and a stirring time of 3-5 min.

[0062] In a preferred embodiment, in step (3), a condition for the fermenting is a fermentation temperature of 35-40 C., a relative humidity of 80%-90%, and a fermentation time of 60-90 min.

[0063] In a preferred embodiment, in step (3), a condition for the proofing is a fermentation temperature of 35-40 C., a relative humidity of 80%-90%, and a fermentation time of 80-100 min.

[0064] In a preferred embodiment, in step (3), a condition for the baking is an oven temperature of 180 C.-210 C. and a baking time of 10-20 min.

[0065] The technical solution of the present application is described in detail below by specific examples:

[0066] If not specified, the technical means used in the present invention are conventional means well known to those skilled in the art, and various raw materials, reagents, instruments, equipments, etc. used in the present invention can be purchased through the market or can be prepared by existing methods.

[0067] In the present invention, parts by weight can be g, mg, g, kg, and other well-known weight units in the art, and can also be multiples thereof, such as 1/10, 1/100, 10 times, 100 times, etc.

Example 1

[0068] For a bread with D-allulose instead of sucrose, the weight ratio of each raw material component in its recipe is as follows:

TABLE-US-00001 Flour 40 parts; Gluten powder 5 parts; D-allulose 8 parts; Eggs 5 parts; Milk 5 parts; Fresh yeast 4 parts; Butter 5 parts; Composite bacterial powder 0.4 parts; Water 16 parts;

[0069] Among them, the composite bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lacti at a mass ratio of 1:3:1:2:2.

[0070] The preparation process comprises the following steps: [0071] (1) stirring and dispersing a fresh yeast and a composite bacterial powder in a warm water at 30 C.-40 C. to obtain a mixed bacterial liquid; [0072] (2) putting the flour, the gluten power, and the D-allulose into a dough mixer, stirring same for 2-3 min at 100-150 r/min to uniformly mix the dry powder, then adding the eggs, the milk, and the mixed bacterial liquid in sequence under stirring, stirring same for 5-10 min at 100-150 r/min; kneading same to obtain a shaped dough, then adding the butter, stirring same for 3-5 min at 250-300 r/min to obtain a finally shaped dough; [0073] (3) putting the prepared dough at a temperature of 35-40 C. and a relative humidity of 80-90% to ferment for 60-90 min; [0074] (4) weighing the fermented dough, dividing same into small doughs with a single weight of 30 g, and proofing same for 80-100 min at a temperature of 35-40 C. and a relative humidity of 80-90% to obtain a bread dough; [0075] (5) putting the bread dough into an oven for baking at a temperature of 180-210 C., and taking the baked bread out after baking for 13 minutes.

Example 2

[0076] For a bread with D-allulose instead of sucrose, the weight ratio of each raw material component in its recipe is as follows:

TABLE-US-00002 Flour 60 parts; Gluten powder 3 parts; D-allulose 10 parts; Eggs 10 parts; Milk 10 parts; Fresh yeast 5 parts; Butter 6 parts; Composite bacterial powder 0.6 parts; Water 24 parts;

[0077] Among them, the composite bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lacti at a mass ratio of 1.5:2.5:1.5:1.5:1.5.

[0078] The preparation process comprises the following steps: [0079] (1) stirring and dispersing a fresh yeast and a composite bacterial powder in a warm water at 30 C.-40 C. to obtain a mixed bacterial liquid; [0080] (2) putting the flour, the gluten power, and the D-allulose into a dough mixer, stirring same for 2-3 min at 100-150 r/min to uniformly mix the dry powder, then adding the eggs, the milk, and the mixed bacterial liquid in sequence under stirring, stirring same for 5-10 min at 100-150 r/min; kneading same to obtain a shaped dough, then adding the butter, stirring same for 3-5 min at 250-300 r/min to obtain a finally shaped dough; [0081] (3) putting the prepared dough at a temperature of 35-40 C. and a relative humidity of 80-90% to ferment for 60-90 min; [0082] (4) weighing the fermented dough, dividing same into small doughs with a single weight of 40 g, and proofing same for 80-100 min at a temperature of 35-40 C. and a relative humidity of 80-90% to obtain a bread dough; [0083] (5) putting the bread dough into an oven for baking at a temperature of 180-210 C., and taking the baked bread out after baking for 15 minutes.

Example 3

[0084] For a bread with D-allulose instead of sucrose, the weight ratio of each raw material component in its recipe is as follows:

TABLE-US-00003 Flour 50 parts; Gluten powder 5 parts; D-allulose 10 parts; Eggs 5 parts; Milk 10 parts; Fresh yeast 5 parts; Butter 4 parts; Composite bacterial powder 0.4 parts; Water 20 parts;

[0085] Among them, the composite bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lacti at a mass ratio of 0.5:3.5:0.5:2.5:2.5.

[0086] The preparation process comprises the following steps: [0087] (1) stirring and dispersing a fresh yeast and a composite bacterial powder in a warm water at 30 C.-40 C. to obtain a mixed bacterial liquid; [0088] (2) putting the flour, the gluten power, and the D-allulose into a dough mixer, stirring same for 2-3 min at 100-150 r/min to uniformly mix the dry powder, then adding the eggs, the milk, and the mixed bacterial liquid in sequence under stirring, stirring same for 5-10 min at 100-150 r/min; kneading same to obtain a shaped dough, then adding the butter, stirring same for 3-5 min at 250-300 r/min to obtain a finally shaped dough; [0089] (3) putting the prepared dough at a temperature of 35-40 C. and a relative humidity of 80-90% to ferment for 60-90 min; [0090] (4) weighing the fermented dough, dividing same into small doughs with a single weight of 50 g, and proofing same for 80-100 min at a temperature of 35-40 C. and a relative humidity of 80-90% to obtain a bread dough; [0091] (5) putting the bread dough into an oven for baking at a temperature of 180-210 C., and taking the baked bread out after baking for 16 minutes.

Example 4

[0092] For a bread with D-allulose instead of sucrose, the weight ratio of each raw material component in its recipe is as follows:

TABLE-US-00004 Flour 50 parts; Gluten powder 4 parts; D-allulose 8 parts; Eggs 7 parts; Milk 7 parts; Fresh yeast 4 parts; Butter 5 parts; Composite bacterial powder 0.5 parts; Water 20 parts;

[0093] Among them, the composite bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lacti at a mass ratio of 1.5:1.5:0.5:1:3.

[0094] The preparation process comprises the following steps: [0095] (1) stirring and dispersing a fresh yeast and a composite bacterial powder in a warm water at 30 C.-40 C. to obtain a mixed bacterial liquid; [0096] (2) putting the flour, the gluten power, and the D-allulose into a dough mixer, stirring same for 2-3 min at 100-150 r/min to uniformly mix the dry powder, then adding the eggs, the milk, and the mixed bacterial liquid in sequence under stirring, stirring same for 5-10 min at 100-150 r/min; kneading same to obtain a shaped dough, then adding the butter, stirring same for 3-5 min at 250-300 r/min to obtain a finally shaped dough; [0097] (3) putting the prepared dough at a temperature of 35-40 C. and a relative humidity of 80-90% to ferment for 60-90 min; [0098] (4) weighing the fermented dough, dividing same into small doughs with a single weight of 55 g, and proofing same for 80-100 min at a temperature of 35-40 C. and a relative humidity of 80-90% to obtain a bread dough; [0099] (5) putting the bread dough into an oven for baking at a temperature of 180-210 C., and taking the baked bread out after baking for 17 minutes.

Example 5

[0100] For a bread with D-allulose instead of sucrose, the weight ratio of each raw material component in its recipe is as follows:

TABLE-US-00005 Flour 55 parts; Gluten powder 3 parts; D-allulose 5 parts; Eggs 10 parts; Milk 10 parts; Fresh yeast 3 parts; Butter 5 parts; Composite bacterial powder 0.5 parts; Water 22 parts; [0101] Among them, the composite bacterial powder is a mixture of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium longum and Bifidobacterium lacti at a mass ratio of 2:2:1:3:1.

[0102] The preparation process comprises the following steps: [0103] (1) stirring and dispersing a fresh yeast and a composite bacterial powder in a warm water at 30 C.-40 C. to obtain a mixed bacterial liquid; [0104] (2) putting the flour, the gluten power, and the D-allulose into a dough mixer, stirring same for 2-3 min at 100-150 r/min to uniformly mix the dry powder, then adding the eggs, the milk, and the mixed bacterial liquid in sequence under stirring, stirring same for 5-10 min at 100-150 r/min; kneading same to obtain a shaped dough, then adding the butter, stirring same for 3-5 min at 250-300 r/min to obtain a finally shaped dough; [0105] (3) putting the prepared dough at a temperature of 35-40 C. and a relative humidity of 80-90% to ferment for 60-90 min; [0106] (4) weighing the fermented dough, dividing same into small doughs with a single weight of 60 g, and proofing same for 80-100 min at a temperature of 35-40 C. and a relative humidity of 80-90% to obtain a bread dough; [0107] (5) putting the bread dough into an oven for baking at a temperature of 180-210 C., and taking the baked bread out after baking for 18 minutes.

Comparative Example 1

[0108] Substantially the same as Example 1, the only difference is that the D-allulose is replaced with the same amount of white granulated sugar.

Comparative Example 2

[0109] Substantially the same as Example 3, the only difference is that the fresh yeast is replaced with the same amount of a yeast power.

Comparative Example 3

[0110] Substantially the same as Example 3, the only difference is that the composite bacterial powder is omitted.

Comparative Example 4

[0111] Substantially the same as Example 3, the only difference is that the composite bacterial powder is replaced with the same amount of Lactobacillus acidophilus.

Comparative Example 5

[0112] Substantially the same as Example 3, the only difference is that the composite bacterial powder is replaced with the same amount of Bifidobacterium longum.

Effect Example

[0113] 20 evaluators were invited to perform sensory evaluation on the above-mentioned bread with D-allulose instead of sucrose. The evaluation criteria and basis are shown in Table 1, and the comprehensive score is shown in Table 2, where the score is the average score of the 20 evaluators (the sensory evaluation radar chart of Examples and Comparative Examples is shown in FIG. 1).

TABLE-US-00006 TABLE 1 Sensory evaluation criteria for bread Evaluation item Sensory evaluation Score Appearance Bread crust Very uniform 8-10 score uniformity Too light color or too deep color 5-7 (10 points) around the bread crust Very dark color or very light color 0-4 Bread crust color Toast tan, appetizing 8-10 (10 points) Yellow, brown 5-7 Nonuniform color 0-4 Appearance and Symmetrical and full 8-10 shape Relatively symmetrical and full 5-7 (10 points) Shrinkage and deformation 0-4 Elasticity and Soft, good press recovery ability 8-10 flexibility Relatively soft, average press 5-7 (10 points) recovery ability Relatively hard, poor press recovery 0-4 ability Bread crust texture Soft 8-10 (10 points) Relatively soft 5-7 Relatively hard 0-4 Interior Granules and pores Uniform and fine granules, 8-10 score (10 points) relatively large and uniform pores Coarse granules, relatively large 5-7 and nonuniform pores Coarse granules, few and small- 0-4 volume pores Interior color Uniform color 8-10 (10 points) Relatively uniform color 5-7 Nonuniform color 0-4 Fragrance Strong fragrance 8-10 (10 points) Moderate fragrance 5-7 Insufficient fragrance 0-4 Taste and mouthfeel Moderate taste, delicate and soft 8-10 (10 points) mouthfeel Bland taste, rough mouthfeel 5-7 Bad taste, loose and dry mouthfeel 0-4 Organizational Excellent elasticity, small and fine 8-10 structure holes (10 points) Moderate elasticity, too loose or too 5-7 tight and rough Poor elasticity, rough and broken, 0-4 large holes

TABLE-US-00007 TABLE 2 Sensory evaluation result Exterior score Interior score Bread Bread Elasticity Bread Granules crust crust Appearance and crust and Interior Taste and Organizational Total Test item uniformity color and shape flexibility texture pores color Fragrance mouthfeel structure Score Example 1 10 10 10 9 10 10 9 9 9 9 95 Example 2 10 10 10 10 10 10 9 9 10 9 97 Example 3 10 10 10 9 10 10 10 10 10 9 98 Example 4 10 10 10 9 10 10 9 10 10 9 97 Example 5 10 9 10 8 10 10 10 9 9 9 94 Comparative 10 9 10 9 10 10 8 8 7 9 90 example 1 Comparative 9 9 9 7 10 9 9 9 6 7 84 example 2 Comparative 8 9 8 5 9 5 7 6 9 6 70 example 3 Comparative 9 9 9 6 10 7 8 7 7 6 78 example 4 Comparative 9 9 9 6 10 8 8 7 8 7 81 example 5

[0114] As can be seen from the evaluation score results in Table 2, the total scores of the five groups of comparative examples are all around 80 points, and the total score of the D-allulose bread in Examples 1-5 of the present invention is around 96 points, indicating that the bread provided by the invention is golden in color, attractive in appetite and fluffy and delicious.

[0115] The invention adds some gluten powder to the bread. The protein content in the gluten powder is relatively high, and the amino acid composition is relatively complete, thus the gluten powder is a nutritious vegetable protein source and improves the nutritional value of the bread. In addition, the gluten powder also has good extensibility and film formability, which would improve the gluten network elasticity and chewiness of the bread.

[0116] Lactobacillus and Bifidobacterium would produce organic acids during the fermentation process, lower the pH value of the dough, increase the enzyme activity in the dough, and promote the hydrolysis of proteins and starches, which can not only improve the texture of the bread, but also produce a large number of flavor precursors such as nonanone, heptanal, ethyl caproate, etc., making the flavor of the bread richer.

[0117] D-allulose can react with proteins to generate more Maillard products, which can improve the color of the bread and increase the aroma of the bread. It can be said that the color, aroma and taste of the bread are improved at the same time, and what is even more important is the bread would not raise blood sugar, has very low calories, and is very friendly to people's health.

[0118] The foregoing descriptions of specific exemplary embodiments of the present invention have been presented for purposes of explanation and illustration. These descriptions are not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations can be made in light of the above teaching. The purpose of selection and description of the exemplary embodiments is to explain the specific principles of the invention and its practical application, thereby enabling those skilled in the art to realize and utilize various exemplary embodiments of the invention, as well as various selections and modifications. It is intended that the scope of the invention is to be defined by the claims and their equivalents.