Method of manufacturing coarse cereal bread by using bread maker

Abstract

The present invention relates to a method of manufacturing coarse cereal bread by using a bread maker. The bread maker comprises a bread barrel, a motor and a heating element. A stirring mechanism connecting with the motor is arranged in the bread barrel. The manufacture method is characterized by comprising the following steps: S1, a mixing stage; S2, a water absorbing stage; S3, a dough kneading stage; S4, a fermenting stage; and S5, a baking stage. In the S3 dough kneading stage, the motor is controlled to drive the stirring mechanism to conduct the stirring and kneading of the materials in the bread barrel for a stirring time of 10-20 min and at a stirring temperature of 25-28 DEG C, a maximum speed of the stirring is 250-280 rpm / min and a dough is obtained. The bread manufactured by the method of manufacturing the coarse cereal bread by using the bread maker retains rich nutrition of the coarse cereals and at the same time has very good mouthfeel.

Description

technical field [0001] The invention relates to the field of bread making, in particular to a method for making multigrain bread by using a bread machine. Background technique [0002] In a broad sense, miscellaneous grains usually refer to crops other than rice and wheat. For example, including: sorghum, millet, buckwheat (sweet buckwheat, tartary buckwheat), oats (naked oats), barley, millet, millet, barley, amaranth grains, and kidney beans (kidney beans), mung beans, adzuki beans (red bean, red bean) , broad beans, peas, cowpeas, lentils (lentils), black beans, barley, soybeans, corn, millet, grains and potatoes. Although the yield is very low, it is rich in nutrients. However, the application of miscellaneous grains is still relatively limited. Take highland barley as an example. Highland barley grows in plateau areas and is the main food crop of the Tibetan people. Highland barley is very nutritious. It is the crop with the highest β-glucan content among wheat crop...

AI Technical Summary

Problems solved by technology

[0004] 1. The formula is unreasonable

Bread and other Western-style snacks have high requirements on taste, such as: elasticity, firmness, etc. Since miscellaneous grains generally do not have the characteristics of gluten, bread made from miscellaneous grains according to existing recipes usually results in poor quality of bread due to insufficient gluten , small bread volume, poor taste and other problems

[0005] 2. In addition, in the existing method of making bread with a bread machine, the time, temperature and rotating speed of the mixing mechanism in the kneading stage cannot fully knead the gluten in the dough in the multigrain bread, and the multigrain bread produced is small in size, poor in elasticity and bad taste

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