Production process of bread rich in gamma-aminobutyric acid

• Main Authors: CHENG GUIGUANG, ZHAO TIANRUI
• Format: Patent
• Language: Chinese; English
• Published: 22.02.2017
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention discloses a production process of a bread rich in gamma-aminobutyric acid. Firstly, wheat flour is directly used as a raw material, water is added for mixing, alpha-amylase is added and is subjected to hydrolysis, liquification and cooling, then protease is added to make protein hydrolyzed, multiple free amino acids with glutamic acid as the major are produced, heating sterilization and passivation and enzyme activation are performed after hydrolysis, and cooling is performed to obtain a fermentation substrate; lactobacillus hilgardii for producing the gamma-aminobutyric acid is inoculated in the fermentation substrate for fermentation, and then fermentation liquid is sterilized and cooled to obtain gamma-aminobutyric acid fermentation liquid; the gamma-aminobutyric acid fermentation liquid is mixed with baker's yeast, edible salt and flour in proper proportion to make dough in a powder mixing machine through mixing, fermentation is performed, a proper amount of flour is added after fermentation