Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Super soft bread and processing method thereof

A processing method and ultra-soft technology, which is applied in the field of ultra-soft bread and its preparation, can solve the problem that bread cannot have a variety of nutritional components at the same time, and achieve the effects of enhancing human immunity, eliminating free radicals, and preventing tumor growth

Active Publication Date: 2012-06-13
石家庄市米莎贝尔饮食食品有限公司 +1
View PDF7 Cites 14 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] But the bread described in the above-mentioned invention still can't have the advantages of both nutritional composition diversity and soft and soft mouthfeel simultaneously.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Prepare the seed dough

[0028] Boil the water, add 480g of high-gluten flour into the boiling water and stir evenly, so that the high-gluten flour becomes gelatinized cooked noodles;

[0029] Mix 5.8g of yeast, 1.8g of bread improver, 2g of Flammulina velutipes powder, 1g of vitamin E and 320g of water, add to the gelatinized cooked noodles obtained in step (1), stir until the dough begins to expand, and place the dough in a humid 65-80% and a temperature of 26-28°C for 60 minutes of fermentation to obtain a kind of dough;

[0030] (2) Prepare the main dough

[0031] Mix 190g of high-gluten flour, 2.8g of butter powder, 1g of yeast, 96g of high-fructose syrup, 5.6 parts of salt, 18g of milk powder, 48g of eggs, and 70g of water until the dough starts to expand. Add the seed dough and stir again until the dough expands again. Add 38g of anhydrous ghee and continue to stir until the dough is fully expanded, then continue to stir for 2 minutes to obtain the main dou...

Embodiment 2

[0034] (1) Prepare the seed dough

[0035] Boil the water, add 520g of high-gluten flour into the boiling water and stir evenly, so that the high-gluten flour becomes gelatinized cooked noodles;

[0036] Mix 6.2g of yeast, 2.2g of bread improver, 100g of Flammulina velutipes powder, 10g of vitamin E and 360g of water, add to the gelatinized cooked noodles obtained in step (1), stir until the dough begins to expand, and place the dough in a humid 65-80%, the temperature is 120 minutes in the environment of 26-28 ℃ to ferment for 120 minutes to get the kind of dough;

[0037] (2) Prepare the main dough

[0038] Mix 210g of high-gluten flour, 3.2g of butter powder, 1.4g of yeast, 104g of fructose syrup, 6.4 parts of salt, 22g of milk powder, 52g of eggs, and 100g of water until the dough begins to expand, then add the seed dough and stir again until the dough expands again , add 42g of anhydrous ghee and continue to stir until the dough is fully expanded, continue to stir for 1...

Embodiment 3

[0041] (1) Prepare the seed dough

[0042] Boil the water, add 500g of high-gluten flour into the boiling water and stir evenly, so that the high-gluten flour becomes gelatinized cooked noodles;

[0043] Mix 6.0g of yeast, 2.0g of bread improver, 80g of Flammulina velutipes powder, 5g of vitamin E and 340g of water, add to the gelatinized cooked noodles obtained in step (1), stir until the dough begins to expand, and place the dough in a humid 65-80%, and the temperature is 26-28 ℃ in the environment of 80 minutes of fermentation to get the kind of dough;

[0044] (2) Prepare the main dough

[0045] Mix 200g of high-gluten flour, 3.0g of butter powder, 1.2g of yeast, 100g of fructose syrup, 6.0 parts of salt, 20g of milk powder, 50g of eggs, and 90g of water until the dough begins to expand, then add the seed dough and stir again until the dough expands again , add 40g of anhydrous ghee and continue to stir until the dough is fully expanded, continue to stir for 5 minutes to...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to super soft bread and a preparation method thereof. Raw materials of the bread comprise seed flour and main flour; raw materials of the seed flour are strong flour, yeast, a bread modifier, needle mushroom powder, vitamin E and water; and raw materials of the main flour is strong flour, tallow aroma powder, yeast, high fructose corn syrup, table salt, milk powder, egg, anhydrous ghee and water. The needle mushroom powder and the vitamin E are added into the seed flour to enhance the human immunity and effectively remove free radicals in a body; and in the main flour, the high fructose corn syrup replaces the traditional sucrose, and the anhydrous ghee is added, so that the bread can be kept fresh and soft for a long time, and the hardening of the bread is delayed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a supersoft bread and a preparation method thereof. Background technique [0002] Bread is a popular convenience food. High-quality bread should be safe to eat, soft and delicious, nutritious, easy to digest, and easy to carry. To produce good bread, in addition to the water absorption of the flour, the stability time of the dough, the softening degree, the tensile resistance of the dough, the ratio of the tensile resistance to the extensibility, and the energy value of the dough must meet the requirements, Its production process and raw material ratio are also continuously improved. [0003] In recent years, with the improvement of people's living standards and the continuous improvement of dietary structure, people's requirements for bread are not only for satisfying hunger, but also for the diversity of its nutritional components and the softness of the taste. high. [0004]...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/00A21D2/36
Inventor 刘士进
Owner 石家庄市米莎贝尔饮食食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com