Bread and preparation process thereof

A bread and dough technology, applied in baking, baked goods, food science and other directions, can solve problems such as unrealistic, unsanitary, and human health effects, and achieve the effects of reduced spoilage loss, easy storage, and low production costs

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, the finished product is made by mixing main ingredients, water, hop fermentation liquid and auxiliary materials, and then fermented and baked; the main ingredients are wheat flour, barley flour, naked oat flour, oatmeal, buckwheat flour, millet flour, and corn flour , Soybean noodles, mung bean noodles; the auxiliary materials are composed of sugar, fresh milk, fruit, butter, eggs, edible salt, vitamin C sodium and L-lysine hydrochloride; when preparing, take the main ingredient wheat flour 10 Servings, 6 portions of barley flour, 2 portions of naked oat flour, 1 portion of oatmeal, 2 portions of buckwheat flour, 3 portions of millet noodles, 6 portions of corn noodles, 2 portions of soybean noodles, 1 portion of mung bean noodles, 20 portions of water, 4 portions of hop fermentation broth Servings, take 1 part of auxiliary sugar, 1.7 parts of fresh milk, 2 parts of fruit, 1 part of cream, 0.6 part of egg, 0.2 part of edible salt, 0.06 part of vitamin C sod...

Embodiment 2

[0040] A kind of bread, the finished product is made by mixing main ingredients, water, hop fermentation liquid and auxiliary materials, and then fermented and baked; the main ingredients are wheat flour, barley flour, naked oat flour, oatmeal, buckwheat flour, millet flour, and corn flour , Soybean noodles, mung bean noodles; the auxiliary materials are composed of sugar, fresh milk, fruit, butter, eggs, edible salt, vitamin C sodium and L-lysine hydrochloride; when preparing, take the main ingredient wheat flour 30 Servings, 33 portions of barley flour, 3 portions of naked oat flour, 2 portions of oatmeal, 11 portions of buckwheat flour, 5 portions of millet noodles, 10 portions of corn noodles, 5 portions of soybean noodles, 2 portions of mung bean noodles, 22 portions of water, 5 portions of hop fermentation broth Parts, take 4 parts of auxiliary sugar, 4 parts of fresh milk, 2.5 parts of fruit, 1.5 parts of cream, 1.1 parts of eggs, 0.4 parts of edible salt, 0.07 parts of vit...

Embodiment 3

[0053] A kind of bread, the finished product is made by mixing main ingredients, water, hop fermentation liquid and auxiliary materials, and then fermented and baked; the main ingredients are wheat flour, barley flour, naked oat flour, oatmeal, buckwheat flour, millet flour, and corn flour , Soybean noodles, mung bean noodles; the auxiliary materials are composed of sugar, fresh milk, fruit, butter, eggs, edible salt, vitamin C sodium and L-lysine hydrochloride; when preparing, take 20 parts of wheat flour, 19 portions of barley flour, 2.5 portions of naked oat flour, 1.5 portions of oatmeal, 6.5 portions of buckwheat flour, 4 portions of millet noodles, 8 portions of corn noodles, 3.5 portions of soybean noodles, 1.5 portions of mung bean noodles, 21 portions of water, 4.5 portions of hop fermentation broth, Take 2.5 parts of sugar, 2.8 parts of fresh milk, 2.25 parts of fruit, 1.25 parts of butter, 0.8 parts of eggs, 0.3 parts of edible salt, 0.065 parts of vitamins, and 0.035 p...

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PUM

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Abstract

The invention discloses a bread and its 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, buckwheat flour, millet flour, maize flour, soybean flour and green bean flour, 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, and mainly relates to a bread and a preparation method thereof. technical background [0002] As a daily food, bread is deeply loved by people. In the prior art, the main raw material of the bread formula is single. Generally, only wheat flour or bread flour is used. The refined flour contains less impurities, and the bread is soft and delicate, but compared with whole wheat flour, Lack of healthy ingredients such as vitamin B group in bran. Compared with coarse grains and miscellaneous grains, they lack more nutrients. If people only eat a single refined powder for a long time, it is not good for health, and even a health crisis may occur. In the bread formula auxiliary materials, general breads are made of spices, margarine, more sucrose, and general chemical preservatives, and loosening agents such as yeast or baking powder are used. The general breads on the market are classified as...

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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