Coarse cereal bread and production process thereof

Abstract

The invention discloses coarse cereal bread and a production process thereof. The coarse cereal bread is prepared from, by weight, 30-50 parts of wheat flour, 50-70 parts of millet, 20-30 parts of buckwheat, 25-35 parts of corn, 15-25 parts of oat, 20-30 parts of soybeans, 8-12 parts of mung beans, 17-22 parts of vegetable oil, 4-6 parts of milk powder, 8-12 parts of eggs, 1.5-4 parts of salt, 10-15 parts of sugar, 5-8 parts of sodium bicarbonate, 3-4 parts of lettuce stems, 4-5 parts of lettuce leaves, 1-2 parts of ginger, 8-10 parts of endive, 4-6 parts of orange peels and 3-5 parts of persimmon leaves. According to a preparation method, by means of an optimized superfine grinding technology and an optimized enzyme technology, nutrient components of coarse cereal can be maintained to thegreatest degree, and the mouthfeel of the coarse cereal is improved through a processing mode of baked products. Meanwhile, the unique flavor of the coarse cereal bread is maintained, and high-quality utilization of the coarse cereal is achieved.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a multigrain bread and a production process thereof. Background technique [0002] With people's in-depth understanding of the health functions of cereals and further attention to health, the demand for "diversified, nutritious, healthy, safe and convenient" cereal health food in the international and domestic markets is increasing. The research and in-depth development of cereals aroused great interest of scholars. Vigorously developing and researching miscellaneous grain baked food has a broad market prospect and high economic value and social value. However, the content of gluten protein in miscellaneous grain powder is very low, and it is difficult to form gluten structure. Therefore, pure miscellaneous grain flour is difficult to form a dough with good elasticity and extensibility, and its fermentation performance is poor alone. Not easily accepted by consumers. In market c...

AI Technical Summary

Problems solved by technology

However, the content of gluten protein in miscellaneous grain powder is very low, and it is difficult to form gluten structure. Therefore, pure miscellaneous grain flour is difficult to form a dough with good elasticity and extensibility, and its fermentation performance is poor alone. Not easily accepted by consumers

In market consumption, the utilization situation of miscellaneous grains is not optimistic, mainly due to its rough texture and lack of gluten protein, so that the finished product has loose texture, poor appearance and poor palatability, making it difficult to form market competitiveness