Red bean and coarse cereal bread

Abstract

The invention discloses red bean and coarse cereal bread. The red bean and coarse cereal bread consists of the following raw materials in parts by weight: 30-40 parts of wheat flour, 6-8 parts of peanut oil, 30-40 parts of soybean meal, 6-10 parts of egg white, 40-50 parts of corn flour, 5-9 parts of honey, 30-40 parts of buckwheat powder, 2-6 parts of mung beans, 20-40 parts of sweet potatoes, 6-8 parts of milk powder, 1-3 parts of baking powder, 40-60 parts of red beans, and 1-3 parts of table salt. According to the red bean and coarse cereal bread disclosed by the invention, the red beans and various coarse cereals are added, so that the red bean and coarse cereal bread is rich in nutrition, can complement multiplex vitamins and protein, has a good health-care efficacy, and can prevent febrile illness, such as colds, dysentery, hepatitis, diabetes, cancer, nephritis, rheumatic fever, chronic tracheitis, high blood pressure and the like, and is favorable for the health of human bodies.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a red bean miscellaneous grain bread. Background technique [0002] With the development of society, people's pursuit of material and cultural life is getting higher and higher. "Food" is an important part of our daily life. , but more and more pursuit of high-quality diet and delicious food. [0003] Bread, as a bakery product, is becoming more and more popular among consumers in China, and its market share is increasing year by year. However, bread produced by ordinary techniques is prone to aging and has a short shelf life. The most important thing is that it has a single flavor and few varieties. At present, in order to increase the local flavor of bread, there are methods such as using edible essence, adding natural butter, using natural strain starter. Flavors produced by traditional methods have the disadvantages of poor heat resistance, easy decompos...

AI Technical Summary

Problems solved by technology

Flavors produced by traditional methods have the disadvantages of poor heat resistance, easy decomposition at high temperatures during baking, and poor fragrance retention, and the addition of chemical synthetics does not meet consumers' pursuit of "green, natural" food

Natural cream is expensive, high in fat and not good for your health

The process cycle of natural strain starter is long, the influencing factors are complex, the fermentation process is not easy to control, the flavor is extremely unstable, and it is not suitable for industrial use. Multigrain bread has increased the content of vitamins, cellulose cords and hemicellulose, which is helpful for promoting digestion and absorption and The peristalsis of the stomach has a certain effect; it improves the flavor and taste of bread, improves the nutritional value and therapeutic value of bread, and is a kind of baked food with great development prospects