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A kind of bread added with fresh potato pulp and its making method

A production method and potato technology, applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of destroying the network structure of wheat flour, reducing the air holding capacity of dough, and high hardness of bread, and achieve the effect of strengthening nutrition and health care , less nutrient loss, and less raw material loss

Active Publication Date: 2021-12-10
CHINESE ACAD OF AGRI MECHANIZATION SCI
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

Adding other auxiliary materials or nutritional and health substances, such as potatoes, can strengthen the nutrition of the finished product, but the added auxiliary materials will dilute and destroy the network structure of wheat flour, and limit the expansion of air bubbles in the dough system, resulting in a decrease in the air holding capacity of the dough and a higher bread hardness. High and inelastic, poor sensory quality

Method used

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  • A kind of bread added with fresh potato pulp and its making method
  • A kind of bread added with fresh potato pulp and its making method
  • A kind of bread added with fresh potato pulp and its making method

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Embodiment Construction

[0044] In order to enable those skilled in the art to better understand the technical solutions of the present invention, the working process and technical principles of the present invention are described in detail below with reference to the accompanying drawings, but the specific embodiments listed are for illustrative purposes and should not be construed as Limitations of the present invention.

[0045] See figure 1 , figure 1 It is a flow chart of the method of an embodiment of the present invention. An embodiment of the present invention provides a method for making health-care bread with fresh potato puree added, including the following steps:

[0046] Step 101, the raw material premixing step, further includes:

[0047] 1) The raw material preparation step, the raw materials include fresh potatoes (variety: Sharpie), high-gluten flour (brand: Guchuan), buckwheat flour (brand: Mengqing), commercially available eggs, butter (brand: President), Commercially available s...

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Abstract

The invention discloses a health-care bread added with fresh potato pulp and a production method thereof, comprising the following steps: taking fresh potato pulp, high-gluten flour, buckwheat flour, and yeast and mixing it for initial kneading; adding butter for machine kneading; once Fermentation; flattening and degassing; secondary fermentation; after baking and cooling, a health-care bread with fresh potato pulp is obtained. The method of the invention can use fresh potato pulp as a raw material to produce nutritious staple food bread.

Description

technical field [0001] The invention relates to a manufacturing process of health-care bread, in particular to a health-care bread making method which is added by using fresh potato pulp and buckwheat flour. Background technique [0002] Potato is the fourth most important food crop in the world. my country is a big country of potato production and consumption, and potatoes occupy an indispensable position in the daily food consumption of residents. However, in the past, Chinese consumers' consumption of potatoes was mainly for vegetable use, and only a few consumed them in the form of vermicelli and vermicelli as staple food. [0003] In 2015, my country launched the potato staple food strategy, and promoted the potato to become the fourth major strategic staple food besides rice, wheat and corn. At present, staple food products such as traditional steamed bread, noodles, and rice noodles have been added to the processing of potato staple food. Although it is no longer li...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/366
Inventor 杨炳南张小燕赵庆亮曹有福杨延辰兴丽王梅刘威韩亚芬李少萍郭亚琳李昕
Owner CHINESE ACAD OF AGRI MECHANIZATION SCI
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