Processing method for expanded corn flour bread

A technology of puffed corn flour and processing methods, applied in baking, baked food, food science, etc., can solve the problems of backward processing methods and poor taste of products, and achieve the effect of good taste, puffy texture, and not easy to age

Inactive Publication Date: 2011-05-11
姚飞
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  • Abstract
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Problems solved by technology

[0002] In the food industry, the processing technology of bread includes western processing technology and traditional Chinese processing technology. The ingredients are prepared according to the tastes of various places. The main material is wheat flour. In recent years, the nutritional value of corn flour is being accepted and loved by people. , but its processing method is relatively backward, and the taste of the product is poor

Method used

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Examples

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Embodiment

[0013] A puffed cornflour bread, the bread formula and parts by weight are: 30 parts of puffed cornflour, 70 parts of wheat flour, 1.5 parts of salt, 1.2 parts of hops, and 2 parts of yeast primer.

[0014] The processing method of puffed cornmeal bread is carried out as follows:

[0015] (1) Production of liquid yeast: take wheat flour and boil it with boiling water, cool it for later use, cool it to 25°C with boiled hop water, add the above two kinds of water into the yeast primer and stir evenly, and ferment at 25-30°C for 20 -24 hours, the primer is ready for use;

[0016] (2) Flour adjustment and fermentation: Three times of fermentation method is adopted, the puffed corn flour and wheat flour are added to the primer three times for fermentation, the temperature is 25-30°C, and the time is 2-2.5 hours, 2-3 hours, 2-4 hours respectively ;

[0017] (3) proofing and baking: the temperature of the proofing room is 20-30°C, the humidity is 80-85%, and the time is 30 minutes;...

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PUM

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Abstract

The invention relates to a food processing method, in particular to a processing method for expanded corn flour bread, which belongs to the technical field of food processing. In the method, expanded corn flour and wheat flour are utilized, hops and yeast are added, a finished product is formed by baking after three times of fermentation, and the expanded corn flour bread has the advantage of large volume, bulk texture, better elasticity and softness in comparison with wheat bread, low probability of aging, good taste and high nutritional value.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of puffed cornmeal bread, which belongs to the technical field of food processing. Background technique [0002] In the food industry, the processing technology of bread includes western processing technology and traditional Chinese processing technology. The ingredients are prepared according to the tastes of various places. The main material is wheat flour. In recent years, the nutritional value of corn flour is being accepted and loved by people. , but its processing method is still relatively backward, and the product mouthfeel is relatively poor. Contents of the invention [0003] The purpose of the present invention is to overcome above-mentioned deficiencies in the prior art, provide a kind of processing method of puffed cornmeal bread, utilize puffed cornflour, wheat flour to add hops, yeast to bake and form finished product after three fermentations, use ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/04
Inventor 姚飞
Owner 姚飞
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