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Mushroom coarse flour bread without influence on fermentation volume and preparation process of mushroom coarse flour bread

A technology of mushroom and meal, which is applied in dough processing, baking, baked food with modified ingredients, etc., and can solve problems affecting gluten formation, fermentation volume, and bread flavor, etc.

Pending Publication Date: 2019-11-22
HEBEI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the bread has the flavor of Tricholoma, the above-mentioned bread is affected by the addition of mushroom powder, which affects the formation of gluten and the volume of fermentation, and the flavor of the bread is affected to some extent.

Method used

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  • Mushroom coarse flour bread without influence on fermentation volume and preparation process of mushroom coarse flour bread
  • Mushroom coarse flour bread without influence on fermentation volume and preparation process of mushroom coarse flour bread
  • Mushroom coarse flour bread without influence on fermentation volume and preparation process of mushroom coarse flour bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The screening of tremella coarse powder bread grain size is made up of following mass parts material: 90-100 parts of high-gluten flour, 1-5 parts of tremella coarse powder (particle size 20,40,60,100 mesh), 15-20 parts of sucrose, 1-3 parts of salt, 2-3 parts of yeast, 50-60 parts of water, 8-10 parts of butter; among them, the particle size of 20-mesh white fungus coarse powder is 830 μm.

[0025] The preparation method comprises the following steps:

[0026] (1) Prepare white fungus coarse powder: remove impurities from the white fungus and put it in a dryer for drying, and use a universal grinder to crush it into particle sizes of 20, 40, 60, and 100 meshes to obtain white fungus powder;

[0027] (2) Mix high-gluten flour, yeast, salt, white fungus powder (respectively 20, 40, 60, 100 mesh) and sucrose evenly, put the dry yeast into warm water at 35°C for 15 minutes at a ratio of 1:15, and then add Add an appropriate amount of water to the dry ingredients, mix the ...

Embodiment 2

[0031] A bread made of two kinds of mushroom compound semolina that does not affect the fermentation volume of bread, which is composed of the following materials in parts by mass: 90-100 parts of high-gluten flour, 1-5 parts of mushroom meal (830 μm-1cm), and 15-20 parts of sucrose , 1-3 parts of salt, 2-3 parts of yeast, 50-60 parts of water, and 8-10 parts of butter.

[0032] The preparation method comprises the following steps:

[0033] (1) Preparation of mushroom meal: remove impurities from fungus, white fungus, shiitake mushroom and Tricholoma edodes fruiting bodies and then put them into a dryer for drying, use a universal grinder to crush it into a particle size of 20 mesh-1 cm, and obtain meal;

[0034] (2) Mix any two of the above four kinds of mushroom powder with mixed powder, high-gluten flour, yeast, salt, sucrose and mix evenly. Put the dry yeast into warm water at 35°C for 15 minutes at a ratio of 1:15 and add Add an appropriate amount of water to the dry in...

Embodiment 3

[0042] A fungus semolina bread that does not affect the fermentation volume of the bread is composed of the following materials in parts by mass: 90-100 parts of high-gluten flour, 1-5 parts of fungus semolina (particle diameter 830 μm-1cm), 15-20 parts of sucrose, salt 1-3 parts, yeast 2-3 parts, water 50-60 parts, butter 8-10 parts.

[0043] The preparation method comprises the following steps:

[0044] (1) Prepare fungus coarse powder: put the fungus into a dryer after removing impurities, and use a universal grinder to crush it into a particle size of 20 mesh-1 cm to obtain coarse powder;

[0045] (2) Mix high-gluten flour, yeast, salt, fungus meal, and sucrose evenly. Put the dry yeast into warm water at 35°C for 15 minutes at a ratio of 1:15, then add it to the dry material, add appropriate amount of water, and mix the dry and wet materials. Knead evenly until the dough forms a film, add softened butter at room temperature, continue kneading until the film forms, divide...

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Abstract

The invention discloses mushroom coarse flour bread without the influence on the fermentation volume. The bread is prepared from the following raw materials in parts by weight: 90-100 parts of high gluten flour, 1-5 parts of mushroom coarse powder with grain sizes of 830[mu]m-1cm, 15-20 parts of sucrose, 1-3 parts of salt, 2-3 parts of yeast, 50-60 parts of water, and 8-10 parts of butter, whereinthe mushroom coarse powder is any one of tremella, agaric, a mushroom and tricholoma, or any combination of four mushrooms. A preparation process comprises the steps of mixing dry materials evenly, adding the water, stirring while the water is added, dough kneading until a film is formed, adding the butter into dough to continue to form the film, fermenting for 1.5 hours, placing into an oven at180 DEG C for 20 minutes, cooling down after being out of the oven, packing, and obtaining a final finished product of the mushroom coarse flour bread. According to the preparation process, a certainamount of the mushroom powder is added on the basis of ordinary bread, the finished bread has unique flavor, the mushrooms are added to make the bread be nutritionally balanced and crisp, the fermentation volume is not affected, and acceptance is easy by the public.

Description

technical field [0001] The invention relates to a semolina bread and a preparation process thereof, in particular to a mushroom semolina bread which does not affect the fermentation volume and a preparation process thereof, and belongs to the technical field of food processing and manufacture. Background technique [0002] Bread is a kind of food with puffiness, excellent flavor and rich nutrition, which is made from flour, yeast, salt and water through dough preparation, fermentation, molding, proofing, baking and other processes. With the development of the national economy, the daily life habits of our people are also changing. Bread has entered the family dining table and occupies an important position in enriching people's daily dietary life. With the continuous improvement of living standards, the public's requirements for food are not only limited to taste and flavor, but also pay more attention to nutritional value and health functions. Edible fungi are a new type o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/36A21D13/06
Inventor 王立安秦明张金秀赵立强
Owner HEBEI NORMAL UNIV
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