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Spirulina breakfast bread

A technology for spirulina and breakfast, which is applied in the processing of dough, baking, baked food, etc., to achieve the effect of reducing blood lipids and improving immune function

Inactive Publication Date: 2016-02-24
ANHUI SHANGPINXUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, applying spirulina to daily food, especially breakfast bread, has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A spirulina breakfast bread. The raw materials are composed of the following parts by weight: 900g of high-gluten flour, 180g of sugar, 70g of butter, 70g of eggs, 550g of water, 10g of yeast, 10g of salt, 2g of bread improver and 30g of spirulina.

[0017] The preparation method of described spirulina breakfast bread is:

[0018] 1. Mix water + sugar + eggs at a slow speed, add flour, improver, yeast and mix well at a slow speed, then stir at a medium speed until the gluten expands, add cream and continue stirring at a medium speed until the gluten is fully expanded, add salt and spirulina powder , stir for 2 minutes until uniform;

[0019] 2. Make dough from the evenly stirred raw materials, and then divide it into 60g / piece;

[0020] 3. Cover the divided dough with a plastic film, let it rest for 13-17 minutes, and roll it into a ball;

[0021] 4. Proof the dough processed in step 3, set the temperature at 35-38°C, relative humidity at 85%, and proof-out time for 6...

Embodiment 2

[0024] A spirulina breakfast bread. The raw materials are composed of the following parts by weight: 1100g of high-gluten flour, 220g of sugar, 90g of butter, 90g of eggs, 570g of water, 20g of yeast, 20g of salt, 4g of bread improver and 200g of spirulina.

[0025] The preparation method is the same as in Example 1.

Embodiment 3

[0027] A spirulina breakfast bread. The raw materials are composed of the following parts by weight: 1000g of high-gluten flour, 200g of sugar, 80g of butter, 80g of eggs, 560g of water, 15g of yeast, 15g of salt, 3g of bread improver and 120g of spirulina.

[0028] The bread prepared by the invention is soft, fragrant and sweet, has a strong mouthfeel, and simultaneously has the effects of alleviating the toxic and side effects of cancer radiotherapy and chemotherapy, improving immune function and reducing blood fat.

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PUM

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Abstract

The invention discloses spirulina breakfast bread. The spirulina breakfast bread consists of the following raw materials in parts by weight: 900-1100 parts of strong flour, 180-220 parts of sugar, 70-90 parts of butter, 70-90 parts of eggs, 550-570 parts of water, 10-20 parts of yeast, 10-20 parts of salt, 2-4 parts of a bread modifier, and 30-200 parts of spirulina. The invention further discloses a making method of the spirulina breakfast bread. The prepared bread disclosed by the invention is loose, fragrant and sweet, is chewy when being put in the mouth, and besides, has the efficacies of alleviating toxin and side effects of cancer radiotherapy and chemotherapy, improving immunity, and reducing blood lipid.

Description

technical field [0001] The invention relates to a kind of bread, in particular to a kind of spirulina breakfast bread. Background technique [0002] Bread is a daily food, rarely used as a staple food in China, but as the pace of life accelerates, it is more and more accepted by the public and has become a daily consumption food. [0003] The nutritional value of spirulina is very high. The protein content in spirulina is equivalent to 1.5 times that of soybeans, 10 times that of rice, 4 times that of pork, 3 times that of beef, 3.7 times that of chicken, 5 times that of eggs, and 3 times that of fish. , 2.4 times that of cheese. The content of β-carotene is 15 times that of carrots, the content of vitamin B12 is 4 times that of pig liver, and the content of γ-linolenic acid is as high as 1200 mg per 100 grams of algae powder. The content of chlorophyll is extremely rich, which is 2-3 times that of most land plants and more than 10 times that of ordinary vegetables. The fa...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
CPCA21D13/00A21D2/36
Inventor 朱道理
Owner ANHUI SHANGPINXUAN FOOD
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