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Bread and preparation process thereof

A bread and dough technology, applied in baking, baked food, food science, etc., can solve problems such as unrealistic, unhygienic, and human health impacts, and achieve the effects of improving nutritional value, improving quality, and preventing colon tumors

Inactive Publication Date: 2007-10-10
吴微
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, these breads become more and more empty as they are made. The quality scoring standard stipulates that the volume of bread made from 100 grams of flour must not be less than 350ML. For bread of the same weight, the larger the volume, the higher the score, and it is considered to be of better quality, or even larger. To 500ML, 700ML, 800ML or larger, as a food, it is necessary to be properly soft, but too soft often gives people an unreal feeling
However, electric ovens, gas ovens or coal fuel ovens are used in baking, which is very unhygienic and has a great impact on human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of bread, its finished product is made by main material, water, hop fermented liquid and auxiliary material after mixing, fermenting, baking; Said main material is composed of whole wheat flour, buckwheat flour, oatmeal; Said auxiliary material is composed of sugar, fresh milk , fruit material, butter, eggs, edible salt, sodium vitamin C and L-lysine hydrochloride; when preparing, take 8 parts of whole wheat flour, 12 parts of buckwheat flour, 1 part of oatmeal, and 20 parts of water , Take 4 parts of hop fermentation liquid, take 1 part of auxiliary material sugar, 1.7 parts of fresh milk, 2 parts of fruit material, 1 part of cream, 0.61 part of egg, 0.2 part of edible salt, 0.06 part of sodium vitamin C and L-lysine hydrochloride 0.03 part of salt is mixed, then fermented and baked. The sugar can be sucrose or xylitol, the fruit material is preserved fruit or fruit filling, and the vitamin C sodium can be replaced by vitamin C potassium.

[0028] The preparati...

Embodiment 2

[0040] A kind of bread, its finished product is made by main material, water, hop fermented liquid and auxiliary material after mixing, fermenting, baking; Said main material is composed of whole wheat flour, buckwheat flour, oatmeal; Said auxiliary material is composed of sugar, fresh milk , fruit material, butter, eggs, edible salt, sodium vitamin C and L-lysine hydrochloride; when preparing, take 32 parts of whole wheat flour, 52 parts of buckwheat flour, 2 parts of oatmeal, and 22 parts of water , Take 5 parts of hop fermentation liquid, 6 parts of auxiliary sugar, 4 parts of fresh milk, 2.5 parts of fruit material, 1.5 parts of butter, 1.1 parts of eggs, 0.4 parts of edible salt, 0.07 parts of vitamin C sodium and L-lysine hydrochloride 0.04 part of salt is mixed, then fermented and baked. The sugar is xylitol, the sugar can be sucrose or xylitol, the fruit material is preserved fruit or fruit stuffing, and the vitamin C sodium can be replaced by vitamin C potassium.

[...

Embodiment 3

[0053] A kind of bread, its finished product is made by main material, water, hop fermented liquid and auxiliary material after mixing, fermenting, baking; Said main material is composed of whole wheat flour, buckwheat flour, oatmeal; Said auxiliary material is composed of sugar, fresh milk , fruit material, cream, eggs, edible salt, sodium vitamin C and L-lysine hydrochloride; when preparing, take 20 parts of whole wheat flour, 27 parts of buckwheat flour, 1.5 parts of oatmeal, and 21 parts of water , Take 4.5 parts of hop fermentation liquid, 3.5 parts of auxiliary sugar, 2.5 parts of fresh milk, 2.5 parts of fruit material, 1.5 parts of cream, 1 part of egg, 0.3 part of edible salt, 0.065 parts of sodium vitamin C and L-lysine hydrochloride 0.035 part of salt is mixed, then fermented and baked. The sugar is sucrose, the sugar can be sucrose or xylitol, the fruit material is preserved fruit or fruit stuffing, and the vitamin C sodium can be replaced by vitamin C potassium. ...

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PUM

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Abstract

The invention discloses a bread and preparation process, wherein the end product is prepared from main ingredients, water, hop fermentation liquor and auxiliary materials through mixing, fermenting and baking, the main ingredients include whole wheat flour, naked oat flour and oat flakes, the auxiliary materials include sugar, fresh milk, fruit material, cream, hen's eggs, table salt, vitamin sodium and L-lysine hydrochlorates. The preparing process consists of batchingthe main ingredients and auxiliary materials by weight, mixing, charging hop fermentation liquor, fermenting five times, charging water and baking.

Description

technical field [0001] The invention relates to a flour food and a preparation method thereof, in particular to a bread and a preparation method thereof. technical background [0002] Bread is deeply loved by people as a daily food, but in the prior art, the recipe of bread has a single main raw material, generally only wheat flour or bread flour is used, the impurity content of refined flour is less, and the bread is soft and delicate, but compared with whole wheat flour, Lack of healthy ingredients such as vitamin B family in bran. Compared with coarse grains and miscellaneous cereals, they lack more nutrients. If people only eat a single fine powder for a long time, it is not good for health, and even a health crisis will occur. In the formula auxiliary materials of bread, spices, margarine, more sucrose and common chemical preservatives are used in general bread, and loosening agents such as yeast or baking powder are used. Commercially available general bread is divide...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/02
Inventor 吴微
Owner 吴微
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