Coarse grain bread flour and production method thereof
A production method and technology of bread flour, applied in the field of food processing, can solve the problems of insufficient nutritional components, unfavorable by consumers, bitter taste of multigrain flour, etc., and achieve the effects of improving immunity of the body, making up for scatterability, and fine eating taste.
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Embodiment l
[0024] A miscellaneous grain bread flour, which is compounded by the following raw materials in parts by weight: 25 parts of sorghum flour, 35 parts of buckwheat flour, 5 parts of black rice, 5 parts of corn flour, 15 parts of puffed sorghum flour, 10 parts of soybean flour, walnut kernels 1 part, 1 part of wolfberry, 1 part of pine nut kernel, 0.8 part of gluten powder, 0.05 part of sodium carboxymethyl cellulose, 0.02 part of sodium pyrophosphate, 0.01 part of yeast, 0.5 part of Artemisia annua.
[0025] The miscellaneous grain bread flour is made by mixing the fine powders which are ground and passed through a 70-90 mesh sieve.
[0026] The sodium carboxymethyl cellulose is medium viscosity sodium carboxymethyl cellulose.
[0027] The production method of multigrain bread flour of the present invention comprises the following steps
[0028] 1) Crush 5-15 parts of corn, 40-60 parts of sorghum, 35-50 parts of buckwheat, 5-15 parts of black rice, and 10-15 parts of soybeans, ...
Embodiment 2
[0033] A miscellaneous grain bread flour, compounded by the following raw materials in parts by weight: 30 parts of sorghum flour, 40 parts of buckwheat flour, 8 parts of black rice, 10 parts of corn flour, 20 parts of puffed sorghum flour, 12 parts of soybean flour, walnut kernels 2.5 parts, 1.8 parts of wolfberry, 1.2 parts of pine nuts, 0.8 parts of gluten, 0.07 parts of sodium carboxymethyl cellulose, 0.02 parts of sodium pyrophosphate, 0.01 parts of yeast, 0.7 parts of Artemisia annua.
[0034] Other technical characteristics and production method are identical with embodiment 1.
Embodiment 3
[0036] A miscellaneous grain bread flour, compounded by the following raw materials in parts by weight: 35 parts of sorghum flour, 50 parts of buckwheat flour, 15 parts of black rice, 15 parts of corn flour, 25 parts of puffed sorghum flour, 15 parts of soybean flour, walnut kernels 3 parts, 2 parts of wolfberry, 3 parts of pine nuts, 1.2 parts of gluten powder, 0.08 parts of sodium carboxymethyl cellulose, 0.03 parts of sodium pyrophosphate, 0.02 parts of yeast, 0.8 parts of Artemisia annua.
[0037] Other technical characteristics and production method are identical with embodiment 1.
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