Whole-wheat steamed bun premixed flour and whole-wheat steamed buns and production method of whole-wheat steamed bun premixed flour and whole-wheat steamed buns

Abstract

The invention provides whole-wheat steamed bun premixed flour which does not need preparation and can be directly used for whole-wheat steamed bun production by whole-wheat steamed bun production factories and chain stores or families and a production method of the whole-wheat steamed bun premixed flour. The invention also provides whole-wheat steamed buns produced by the whole-wheat steamed bun premixed flour and a production method of the whole-wheat steamed buns. The whole-wheat steamed bun premixed flour comprises, by weight percentage, 60-70% of wheat flour, 20-30% of whole-wheat flour, 3-4% of red date powder, 1-2% of wheat germ flour, 2-3% of glutinous rice flour, 1-2% of wheat gluten, 1-1.5% of baking powder and 0.1-1% of steamed bun flour modifier. The production method of the whole-wheat steamed buns is simple, the whole-wheat steamed buns produced by the method are smooth and good in appearance, soft and delicious, and the whole-wheat steamed buns added with the red date powder and the wheat germ flour are rich in nutrition and easy in nutrition absorption.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to whole-wheat steamed bun premix and a preparation method thereof, and whole-wheat steamed bun made by using the whole-wheat steamed bun premix and a preparation method thereof. Background technique [0002] Pre-mixed powder (some are also called pre-mixed powder) refers to the baking raw materials that are pre-mixed with some raw and auxiliary materials used in baking according to the formula, and then sold to manufacturers for use. [0003] Categories of mixes include: cake mixes, bread mixes, mochi mixes, tiramisu mixes, donut mixes, mochi bread mixes, muffin mixes powder, mochi premix and multigrain premix. [0004] Efficacy of main functional ingredients in whole wheat flour: [0005] 1) Dietary cellulose: It has the functions of laxative, blood fat lowering, and cholesterol lowering, and has a good effect on reducing the incidence of obesity, rectal cancer, diabete...

AI Technical Summary

Problems solved by technology

[0010] However, the selection and proportioning of raw materials for whole-wheat steamed buns is extremely important. When making whole-wheat steamed buns in company chain stores or at home, it is often necessary to search for raw materials everywhere. Or it is very troublesome to make whole-wheat steamed buns at home; and for inexperienced people, if they do not understand the ratio of various raw materials, the appearance, shape and taste of the whole-wheat steamed buns made are not good; in addition, the ratio of raw materials is unreasonable, and the nutrition Single, and unreasonable distribution of nutrients, which is not conducive to gastrointestinal absorption

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