High Fiber High Protein Whole Wheat Bread
High Fiber High Protein Whole Wheat Bread
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Part Ⅰ | ||
| Ice water | 350 | 25.19% |
| Glycerin | 18 | 1.30% |
| Liquid sorbitol | 21 | 1.51% |
| Whole egg | 100 | 7.20% |
| Water buffalo milk | 5 | 0.36% |
| Part Ⅱ | ||
| Vital wheat gluten | 25 | 1.80% |
| Sucralose | 0.06 | 0.00% |
| Chia seeds | 25 | 1.80% |
| Whole wheat flour | 200 | 14.40% |
| Sugar-free High-Fiber High-Protein Bread Premix ST607 | 500 | 35.99% |
| High-gluten flour | 100 | 7.20% |
| Salt | 6 | 0.43% |
| Yeast | 20 | 1.44% |
| Sour Powder TW007 | 7.5 | 0.54% |
| Calcium propionate | 1.8 | 0.13% |
| Soft-type Shortening SO100 | 10 | 0.72% |
| Total | 1389.36 | 100.00% |
Progress：
First blend Part Ⅰ and Part Ⅱ until smooth, then add Part Ⅲ and knead to full gluten development.
Moulding, Final Proofing & Baking：
Dough portion weight: 50g
Filling: 15g original cheese custard
Coat surface with multigrain granules
Baking temperature: 210℃/180℃, 12min
Finished bread length: 14cm
