Innovation in terms of cereal raw materials is dominated by potatoes and coarse grains

In China, potato is generally consumed as a vegetable.In 2015, the State Ministry of Agriculture put forward the strategy of potato staple food, and thus potato becomes one of the four major staple foods.The first generation of potato product research has noodles, steamed bread, etc., and the research of potato bread has been constantly pushed to new heights, and the research perspectives are not the same.

Dong Xiaolin et al. applied the response surface method to optimize the production process of potato bread, and researched a new process of potato flour mixed with flour to make bread. Zhao Weichen et al. used 2000 g of high-gluten wheat flour with 0.05% of egg, 1.50% of salt, 15% of sugar, 1.50% of yeast, 4.00% of butter, and 10% of milk powder as the base recipe for bread, and made wheat flour bread with added baked potato of excellent quality.

Apart from potato bread, rice is also a valued bread-making ingredient in the country. According to the monthly report on world grain and oil supply and demand released by the National Grain and Oil Information Center in August 2018, it can be seen that the global wheat production in 2018/2019 was 730 million t, a decrease of 28.39 million t compared to the previous year’s record level, a decrease of 3.75%, and the late production is expected to continue to decline; the consumption amounted to a record 742 million t, an increase of 420,000 t, an increase of 0.06%; and the rice Global production reached 488 million tons, a decrease of 0.2%; consumption reached 485 million tons, an increase of 3.91 million tons, an increase of 0.81%, the trade volume also hit the highest level in history. It can be seen that rice is becoming more and more popular among the people of China.

There is no wheat gluten and gliadin in rice flour, thus it can not form the structure and fluffiness of wheat bread, but the internal structure and quality of rice bread can be improved by adding several additives, Lu Fei et al. studied the processing of pre-gelatinized rice bread and concluded that the optimal additions of sodium carboxymethylcellulose, sodium alginate, xanthan gum and carrageenan were 0.2%, 0.05%, 0.05%, 0.25%, 0.25% and 0.25%, respectively. , 0.25%.

Rice protein is a more balanced and more compatible with human needs than wheat protein, so the development of rice bread is of great significance to people’s dietary needs.

People’s pursuit of dietary refinement, which also leads to nutritional imbalance, for example, B vitamins are mostly found in the bran layer or germ of grains, most of the B vitamins have been lost after grain refining, if long-term refined grains as the staple food the human body is very easy to lack of B vitamins. In addition to B vitamins, coarse grains in the “refinement” process will also lose other nutrients, such as lysine, threonine, etc., so people are also gradually pay attention to the food value of coarse grains, and the application of such substances to the innovative development of bread.

Adding coarse grains to bread gives rich health value that ordinary bread does not have, and currently there are brown rice bread, black rice bread and so on.

Brown rice bread is made of brown rice or sprouted brown rice flour as raw material rich in dietary fiber and a variety of nutrients, Li Zengli through orthogonal tests to determine the process and recipe, parameters of nutritional brown rice bread, Ma Tao et al. through the secondary fermentation method in the flour to add the right amount of puffed brown rice flour to make bread, found that the more brown rice flour, the worse the water absorption, due to the lack of gluten proteins in the bread of rice flour, can not form gluten As rice flour bread lacks gluten protein, it cannot form gluten structure, so when making brown rice bread, we can add appropriate amount of sodium carboxymethylcellulose to make the formation of membrane structure and enhance the fluffiness of the bread.

Li Yunling used one-factor test to make black rice flour bread and study its bread quality, characteristics and optimal addition, Xu Fei, Huang Yuyuan, Yuan Beilei, etc. The results of the study show that black rice has the role of hypoxia resistance, prevention of iron-deficiency anemia, protection of the cardiovascular system, the treatment of diabetes mellitus and its complications, and the prevention of cancer.

Vegetable Bread Supplements Vitamins and Adds Flavor

In addition to mixed grain bread, vegetable bread is also gradually come into view of a new type of bread, Wu Xiaohui carrots, pumpkin, sweet potatoes as the main raw material to produce multi-dimensional composite nutritious bread, the nutritional value of the products obtained is also much higher than ordinary bread.

Song Hui et al. research to asparagus, ginkgo as raw materials, the development of composite vegetable bread, and concluded that: asparagus, ginkgo composite vegetable bread in the asparagus pulp and ginkgo pulp ratio of 2:1, and the composite pulp addition of 8%, the bread quality is the best, asparagus is rich in flavonoids, this product improves the flavonoids in the raw material content, and greatly enhances the antioxidant effect of the composite vegetable bread, increased the nutritional value of the bread.

Liu Haiying et al. will banana flour and flour together with the modulation of fermentation made of banana bread, not only gives the bread a strong banana flavor, compared with ordinary bread is to increase the nutritional value of bread.

“Medicine and food” health bread has become a research hotspot

In recent years, “big health” is the trend of food innovation, bread is no exception. Functional components of the new health bread emerging, with a broad market. For example, tea is rich in tea polyphenols, has a good antioxidant effect, will be made of tea powder added to the bread, not only to add the flavor of tea, but also to give the bread tea health effects.

Pan Bin et al. used the ultra-micro pulverization method of black tea extrusion into powder added to the flour in the production of bread. Lin Juanjuan et al. also through the single-factor test and orthogonal test to produce green tea bread and the optimal amount of addition and process formula. At present, tea has been widely used in the development of cakes, cookies, moon cakes and other baked goods.

With the gradual modernization and internationalization of traditional Chinese medicine, the national strategy of “Healthy China” has placed great expectations on traditional Chinese medicine, and society as a whole has paid greater attention to the development of traditional Chinese medicine. Nowadays, people are beginning to trace their roots and study the pharmacological effects of traditional Chinese herbs, and adding them to bread is also an innovative channel.

Some of the herbs from the same source as food and medicine are also one of the key directions for the development of health bread. Commonly used medicinal and food ingredients are yam, black sesame, hawthorn, longan meat, cordyceps, spirulina, etc., which not only have the commonality of general food, but also can be used in medicine and have health care functions.

Commonly used extraction methods include ultra-micro pulverization method, which can extract its active ingredients. Liang Jing et al. used this method to produce Cordyceps health food with a variety of immune-regulating functions, using Cordyceps, jujube, and wolfberry as the raw materials, and then the raw materials, Cordyceps, jujube, and wolfberry were subjected to ultra-micro pulverization, maceration, ultrasonic extraction, concentration, and drying to produce extracts containing Cordyceps functional ingredient N6# (2# hydroxyethyl) adenosine, which were then combined with different excipients, and then the extracts were mixed with different ingredients. The extract is then combined with different auxiliary materials and ingredients to produce a variety of Cordyceps health food with high content of functional ingredients, such as Cordyceps noodles, Cordyceps bread, Cordyceps yogurt, etc., which can achieve the function of providing immunity, curing and preventing diseases.

Health is not only embodied in immunity, but also in appearance, so hair growth, whitening and anti-aging have also become the goal of people, and research related to this has also emerged.

Li Man will be the combination of modern scientific methods and traditional Chinese medicine theory, disclosure of a black hair bread production process, the raw materials include male black beans, black fungus, black mulberry, black sesame, etc. to supplement the liver and kidneys, black hair black beard, black food, regular food can be black hair, anti-aging.

Pueraria lobata has a certain beauty effect, is also a raw material for more research in the field of food and medicine. Feng Xuequn invented a Pueraria Mirifica Whitening Bread and its production method, whose main raw materials include chromium-rich konjac flour, oat flour, mung bean flour, pineapple powder, eggs, Pueraria Mirifica flowers, hawthorn, strawberries, tomatoes and so on. Zhong Zhentao’s invention discloses a medicinal bread, which also includes Pueraria Mirifica powder.

“Antioxidant” is one of the key words frequently appearing in the research of health bread. Wang Caixia et al. showed that the whole wheat bread made from blue wheat with butterfly pea flower has unique nutritional and healthcare values, such as antioxidant, hypoglycemic, hypolipidemic, cholesterol-lowering, etc., and is preserved for a long period of time. Zhou Jiapeng et al. based on the formula and process of traditional bread, adding the appropriate amount of purple potato flour and cultivars of Changbai mountainous area

“Kidney-shaped” yam flour, quality research and determine the best formula. The development of yam and purple potato bread has antioxidant, improve and enhance the immune system, anti-tumor and lower blood sugar and blood lipids, but also to promote gastrointestinal function, reduce fat deposition, is a suitable for people of all ages to consume the nutritional health food.

Buckwheat is a kind of Chinese medicine with He Shouwu belongs to the same Liao family, rich in bioflavonoids, Wu Xingshu through the response surface analysis to study the optimal amount of buckwheat additive and the production process, due to the bitter raise itself does not have gluten components, so also added konjac flour and gluten to improve the quality and structure of bread.

Wang Ran invention disclosed a blood saffron blood health care bread which has the effect of nourishing blood and tranquillizing the mind, nourishing blood and generating fluids, tonifying the heart and the spleen, strengthening the body, and relieving fatigue; Zhu Shunfeng invention relates to a cat’s whisker grass bread, which is made of the following raw materials: wheat flour, pumpkin, cat’s whisker grass, vegetable oil, white granulated sugar, honey, and milk. The taste is delicate, fluffy, with the sweetness of pumpkin, and the addition of cat’s whiskers, which clears heat and removes dampness, and is diuretic and stone-dispelling, is suitable for long-term consumption by patients with stones. Goji berry bread, spicy wood bread is also the emergence of new “Chinese medicine type” health care type of bread.

In addition, will be rich in certain minerals and nutrients added to the main ingredients of the bread has also become a pilot study. “Selenium-enriched” food is a recently developed industry, selenium is an important component of the human body’s red blood cells, and can treat Crohn’s disease and osteoarthritis. In addition, selenium has a detoxification function.

Zeng Huanying invented selenium-enriched peanut bread with selenium-enriched peanut flour, high-gluten flour, glutinous rice flour as the main raw material, the preparation of selenium-enriched peanut bread with peanut flavor, and also contains important trace elements of selenium, rich protein and dietary fiber. Selenium-enriched flour combined with plant-based raw materials with pharmacological properties can also be made into bread with health effects.

Lu Chunyan invented a kind of golden flower tea bread, golden flower tea contains more than 400 kinds of nutrients, non-toxic side effects, known as “tea queen”. The bread is made of selenium-enriched flour, golden flower tea, germanium-enriched rosehips, wolfberry, jujube, kudzu and sesame, which has more antioxidant components compared with existing products and has certain health effects.

Pang Sheng Sheng uses organic chromium-rich taro powder and tai ginseng powder as the main raw materials to make a kind of organic chromium-rich bread, which enhances the level of organic chromium content in the human body and improves the antioxidant capacity of the organism, with a delicate, fluffy taste accompanied by the sweetness of tai ginseng. Meanwhile, tai ginseng also has the effect of lowering fat and blood pressure, which is suitable for long-term consumption.

The invention of Chen Lijun disclosed a kind of omega-3 rich bread and its preparation process, whose functional ingredients are mainly derived from flaxseed powder and pumpkin powder, and the invention of Zhang Yongxia disclosed a preparation method of blood sugar and blood lipid-lowering bread containing monkey mushroom dextran, whose main functional ingredient is monkey mushroom β-glucan, which has a better edible and medicinal value as well as a better market prospect.

From the above research results, it can be seen that adding functional ingredients to bread has become a breakthrough in today’s bread processing innovation, and the extraction of functional ingredients has also become the core technology and process. The purpose of such bread research is to give bread more health care functions to meet the public’s demand for health.

However, most of the current studies on the application of Chinese herbs in bread are limited to their organoleptic quality and the effect of the amount of herbs or ingredients with functional components on the quality, but whether or not they have a significant effect still needs to be supported by experiments and data, and the effect on different target groups and body types varies from person to person. Therefore, there is still a lot of room for development in the research of “medicinal and food ingredients”.

Natural Yeast Bread

In terms of key ingredients, yeast is also a point of innovation, using different yeast to make bread with different flavors and qualities. As people’s cognitive level and living standards improve, they begin to pursue “natural, healthy” food, and thus “sugar-free bread” and “natural yeast bread” have become a major research hotspot. Huo Zhenkun found that the bread made by low-sugar, high-activity yeast has the most flavor substances, and natural yeast has more flavor substances if fermented for a long time in a low-temperature environment.

Wang Li et al. prepared a composite natural yeast by compounding yeast lactic acid bacteria. Compared with naturally fermented natural yeast, the fermentation performance is similar, the quality is stable, the cultivation cycle is shortened, and the nutritional value of the compound natural yeast bread is higher than that of the commercially available yeast bread that only uses a single yeast, which is of high value for industrial application.