Method for preparing series food by means of triticale mixed flour
A technology of triticale flour and wheat, which is applied in the field of preparing a series of foods from triticale mixed flour, which can solve the problems of lack of development of triticale food, meet the needs of taste and quality, control the rise of blood sugar, and improve the effect of processing quality
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Embodiment 1
[0050] Example 1: Preparation of triticale and mung bean sugar-lowering steamed bread with triticale mixed flour
[0051] (1) Take the following weight (g) components: triticale flour 64, mung bean flour 16 and gluten flour 12.
[0052] (2) Black wheat and mung bean sugar-reducing steamed buns are prepared by the following method:
[0053] 1) Pre-mixed flour: Mix the triticale flour, mung bean flour, and gluten powder in the above formula through a 60-mesh sieve for later use. Among them, take 2 / 3 and add 0.4g of Angel yeast powder, and reserve 1 / 3 as dry flour for later use ;
[0054]2) Mantou dough making: add the dry flour with Angel Yeast Powder into water and knead into a smooth round shape;
[0055] 3) Fermentation: Put the dough kneaded in step 2) into a fermentation box at 35°C-40°C for 1.5 hours of fermentation, and stop fermentation when the volume of the dough increases to 1.5-2 times the original volume;
[0056] 4) Kneading again: take out the fermented dough i...
Embodiment 2
[0060] Example 2: Preparation of triticale and mung bean sugar-lowering steamed bread with triticale mixed flour
[0061] (1) Take the following weight (g) components: 76 triticale flours, 19 mung bean flours and 4 gluten flours.
[0062] (2) Black wheat and mung bean sugar-reducing steamed buns are prepared by the following method:
[0063] 1) Pre-mixed flour: Mix the triticale flour, mung bean flour, and gluten powder in the above formula through a 60-mesh sieve for later use. Among them, take 2 / 3 and add 0.2g of Angel yeast powder, and reserve 1 / 3 as dry flour for later use ;
[0064] 2) Mantou dough making: add the dry flour with Angel Yeast Powder into water and knead into a smooth round shape;
[0065] 3) Fermentation: put the dough kneaded in step 2) into a fermentation box at 35°C-40°C for 2 hours, and stop the fermentation when the volume of the dough increases to 1.5-2 times the original volume;
[0066] 4) Kneading again: take out the fermented dough in step 3), ...
Embodiment 3
[0070] Example 3: Preparation of triticale and mung bean sugar-lowering steamed buns with triticale mixed flour
[0071] (1) Weigh the following components by weight (g): triticale flour 73, mung bean flour 17.5 and gluten powder 7.5.
[0072] (2) Black wheat and mung bean sugar-reducing steamed buns are prepared by the following method:
[0073] 1) Pre-mixed powder: mix the triticale flour, mung bean powder and gluten powder in the above formula through a 60-mesh sieve for later use, among which, add 0.3g of Angel yeast powder to 2 / 3, and reserve 1 / 3 as dry powder for later use;
[0074] 2) Making steamed bun dough: add the part of the flour that has been added with Angel yeast powder to water, and knead it into a smooth round shape;
[0075] 3) Fermentation: put the dough kneaded in step 2) into a fermentation box at 35°C-40°C for 2 hours, and stop the fermentation when the volume of the dough increases to 1.5-2 times the original volume;
[0076] 4) Kneading again: take o...
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