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Low-fat-content Xinjiang naan bread and preparation method thereof

A technology of naan cakes and dough, which is applied in the field of low-fat Xinjiang naan cakes and its preparation, to achieve the effects of shortening the baking time, increasing nutrition and variety, and prolonging the shelf life

Active Publication Date: 2016-10-26
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no relevant report on naan cakes with seafood mushroom ingredients added at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Kneading noodles: 500 grams of flour, 5 grams of seafood mushroom superfine powder, 1 active dry yeast

[0030] gram, 1 gram of salt, 6 grams of white granulated sugar and 200 grams of water are mixed and made into dough;

[0031] (2) Fermentation: ferment the dough for 25 minutes at a temperature of 32°C and a relative humidity of 50% to obtain

[0032] to yeast dough;

[0033] (3) Kneading: Knead the fermented dough manually for 5 minutes to get the kneaded dough;

[0034] (4) Prepare dough: Divide the kneaded dough into small doughs, roll and press the dough to form a round naan dough with a thin center and thick edges (average thickness is 0.5-1cm, diameter is about 18 cm). Make patterns on the dough with naan needles, and sprinkle with 4 grams of sesame seeds;

[0035] (5) Baking: dip the lower surface of the dough with water, put it into the preheated oven, and brush a layer of peanut oil on the surface of the dough;

[0036] Bake in the oven at 200°C for ...

Embodiment 2

[0038] (1) Kneading dough: Mix 500 grams of flour, 15 grams of seafood mushroom superfine powder, 2 grams of active dry yeast, 2 grams of salt, 4 grams of white sugar and 230 grams of water, and make a dough;

[0039] (2) Fermentation: ferment the dough for 35 minutes at a temperature of 35°C and a relative humidity of 70% to obtain

[0040] to yeast dough;

[0041] (3) Kneading: Knead the fermented dough manually for 10 minutes to get the kneaded dough;

[0042] (4) Prepare dough: Divide the kneaded dough into small doughs, roll and press the dough to form a round naan dough with a thin center and thick edges (average thickness is 0.5-1cm, diameter is about 18 cm). Make patterns on the dough with naan needles, and sprinkle with 4 grams of sesame seeds;

[0043] (5) Baking: dip the lower surface of the dough with water, put it into the preheated oven, and brush a layer of peanut oil on the surface of the naan;

[0044] Bake in the oven at 200°C for 4 minutes, lower the temp...

Embodiment 3

[0046] (1) Kneading dough: Mix 500 grams of flour, 10 grams of seafood mushroom superfine powder, 2 grams of active dry yeast, 3 grams of salt, 4 grams of white sugar and 250 grams of water, and make a dough;

[0047] (2) Put the dough in an environment with a temperature of 33°C and a relative humidity of 60% to ferment for 30 minutes to obtain fermented dough;

[0048] (3) Manually knead the fermented dough for 7 minutes to get the kneaded dough;

[0049] (4) Prepare dough: Divide the kneaded dough into small doughs, roll and press the dough to form a round naan dough with a thin center and thick edges (average thickness is 0.5-1cm, diameter is about 18 cm). Make patterns on the dough with naan needles, and sprinkle with 4 grams of sesame seeds;

[0050](5) Baking: dip the lower surface of the dough with water, put it into the preheated oven, and brush a layer of peanut oil on the surface of the naan;

[0051] Bake in the oven at 200°C for 4 minutes, lower the temperature ...

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PUM

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Abstract

The invention relates to low-fat-content Xinjiang naan bread and a preparation method thereof, and belongs to the field of food processing. The low-fat-content Xinjiang naan bread is mainly prepared from the following raw materials in parts by weight: 500 parts of flour, 5-15 parts of hypsizygus tessellates powder, 1-3 parts of active dry yeast, 1-4 parts of salt, 3-6 parts of sugar and 200-300 parts of water. Compared with conventional Xinjiang naan bread, the low-fat-content Xinjiang naan bread disclosed by the invention has the following advantages: the hypsizygus tessellates powder is added in the raw materials while grease is omitted, so that the prepared low-fat-content Xinjiang naan bread is rich in nutrition, and has health-care effects; moreover, the low-fat-content Xinjiang naan bread is low in fat content, healthy and prolonged in shelf life. Although the raw materials of the low-fat-content Xinjiang naan bread disclosed by the invention contain no grease, the crispness of the low-fat-content Xinjiang naan bread is comparable to the crispness of the Xinjiang naan bread added with grease, or the crispness of the low-fat-content Xinjiang naan bread is even better. In addition, the addition of the hypsizygus tessellates powder is capable of improving the coloring capacity of the Xinjiang naan bread, so that the baking time is thereby shortened. An oven is utilized to replace the pit as a baking device according to the preparation method; and during the baking processes, a technological means of using high heat first and using low heat later is utilized, so that the problems of excessive dryness and excessive hardness of the surface of the Xinjiang naan bread are effectively solved.

Description

technical field [0001] The invention relates to a low-fat Xinjiang naan cake and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Nang is a typical food in Xinjiang. It is one of the main daily foods of Uygur, Kazakh, Kirgiz and other ethnic groups. It is also deeply loved by other ethnic groups in Xinjiang. Nang has become a symbol of daily staple food in Xinjiang. Approved autonomous region-level intangible cultural heritage list. [0003] Naan is a kind of baked flour food. It is made of flour as the main material, supplemented with salt, yeast, oil, etc., and the dough is proofed and formed, and baked in a naan pit. Different types of naan use different ingredients, generally containing eggs, milk, onions, clear oil, sesame, green onion and other raw materials. Due to the differences in flour, auxiliary materials, shapes, and production techniques used in various places, coupled with the characteristics of folk cust...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 赵晓燕张晓伟刘红开陈玉婷汤卫东张立金
Owner UNIV OF JINAN
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