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Broomcorn-oat-buckwheat coarse cereal bread

A technology of oats and buckwheat, applied in dough processing, baking, baked food, etc., to achieve the effects of changing rheological properties and nutritional properties, scientific and reasonable nutritional mix, and improving nutrition and health care

Inactive Publication Date: 2015-02-04
QINGDAO JIARUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the market at home and abroad lacks the general grain products that can improve the dietary structure, the grain nutritious food that is beneficial to the dietary nutrition balance, and the health food of the disease prevention and treatment. How to make full use of the existing resources and improve the comprehensive utilization of grain The transformation of advantages into economic advantages is a problem faced by the processing of miscellaneous grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Sorghum oat buckwheat multigrain bread, the specific preparation steps are as follows:

[0015] (1) Ingredients: Accurately weigh 100Kg high-quality wheat flour, 30Kg sorghum flour, 40Kg oat flour, 20Kg buckwheat flour, 20Kg white sugar, 6Kg bread improver, 5Kg yeast, 12Kg milk powder, 80Kg water, 1.5Kg salt;

[0016] (2) Stirring for the first time: Stir in the mixer at a slow speed for 5-10 minutes, then add 30Kg of butter when the dough is about to form and stir at a medium speed for about 4-5 minutes until the dough is smooth and does not stick to the pan;

[0017] (3) Main fermentation: Put the stirred dough in a proofer with a temperature of 30°C and a relative humidity of 75% for 120 minutes;

[0018] (4) The second stirring: After taking it out, add the remaining 60Kg of high-quality wheat flour and 20Kg of water and carry out the second stirring;

[0019] (5) Post-fermentation: After the mixing is completed, put it into a proofing box with a temperature of 32°...

Embodiment 2

[0025] Sorghum oat buckwheat multigrain bread, the specific preparation steps are as follows:

[0026] (1) Ingredients: Accurately weigh 120Kg high-quality wheat flour, 20Kg sorghum flour, 30Kg oat flour, 30Kg buckwheat flour, 30Kg white sugar, 6Kg bread improver, 5Kg yeast, 12Kg milk powder, 80Kg water, 1.5Kg salt;

[0027] (2) Stirring for the first time: Stir in the mixer at a slow speed for 5-10 minutes, then add 30Kg of butter when the dough is about to form and stir at a medium speed for about 4-5 minutes until the dough is smooth and does not stick to the pan;

[0028] (3) Main fermentation: Put the stirred dough in a proofer with a temperature of 30°C and a relative humidity of 75% for 120 minutes;

[0029] (4) The second stirring: After taking it out, add the remaining 60Kg of high-quality wheat flour and 20Kg of water and carry out the second stirring;

[0030] (5) Post-fermentation: After the mixing is completed, put it into a proofing box with a temperature of 32°...

Embodiment 3

[0036] Sorghum oat buckwheat multigrain bread, the specific preparation steps are as follows:

[0037] (1) Ingredients: Accurately weigh 110Kg high-quality wheat flour, 25Kg sorghum flour, 35Kg oat flour, 25Kg buckwheat flour, 25Kg white sugar, 6Kg bread improver, 5Kg yeast, 12Kg milk powder, 80Kg water, 1.5Kg salt;

[0038] (2) Stirring for the first time: Stir in the mixer at a slow speed for 5-10 minutes, then add 30Kg of butter when the dough is about to form and stir at a medium speed for about 4-5 minutes until the dough is smooth and does not stick to the pan;

[0039] (3) Main fermentation: Put the stirred dough in a proofer with a temperature of 30°C and a relative humidity of 75% for 120 minutes;

[0040] (4) The second stirring: After taking it out, add the remaining 60Kg of high-quality wheat flour and 20Kg of water and carry out the second stirring;

[0041] (5) Post-fermentation: After the mixing is completed, put it into a proofing box with a temperature of 32°...

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Abstract

The invention discloses broomcorn-oat-buckwheat coarse cereal bread. The product is made from 160 to 180 parts of high-quality wheat flour, 20 to 30 parts of broomcorn flour, 30 to 40 parts of oat flour, 20 to 30 parts of buckwheat flour, 20 to 30 parts of white granulated sugar, 6 parts of bread improver, 5 parts of yeast, 12 parts of milk powder, 30 parts of butter, 100 parts of water and 1.5 parts of salt by baking according to a 'secondary agitation and two-step fermentation' process. The bread product is light brown, the shape is full, the surface is smooth, the volume is normal, and the phenomena of cracks and deformation do not exist; the internal structure is shaped like uniform sponge, and is fine, soft and elastic; the broomcorn-oat-buckwheat coarse cereal bread has the light fragrance of coarse cereals, and does not have pungent smell, and the palatability of the product is good. The broomcorn-oat-buckwheat coarse cereal bread has the following advantages: firstly, after the coarse cereals, such as broomcorn, oat and buckwheat, are added, the nutrition of the product is increased, and the product has the effects of oxidation resistance, aging resistance, blood fat reduction and blood pressure decrease; secondly, after the coarse cereals are added into the material, the rheological property and nutritional properties of the bread are changed.

Description

technical field [0001] The invention relates to a sorghum, oat, buckwheat miscellaneous grain bread and a preparation method thereof, belonging to the field of health food. Background technique [0002] Coarse grains have high protein content and are rich in various vitamins, minerals and functional factors. They are not only traditional grains, but also modern health care treasures. With the improvement of people's living standards and the improvement of dietary structure, miscellaneous grains, as a new food resource with the same source of medicine and food, have attracted more and more attention from the public. For example (1) Sorghum is one of the most important cereal crops in the world. At present, my country’s sorghum production is still at a relatively high level, ranking second only to the United States in terms of yield per unit area among sorghum-producing countries. Sorghum is a gluten-free grain that can partially replace wheat flour and be used in cereal prod...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
CPCA21D13/00A21D2/36
Inventor 董书阁侯文燕董静静代书强肖龙虻
Owner QINGDAO JIARUI BIOLOGICAL TECH
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