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Chinese zodiac bread and preparation method thereof

A production method and bread technology, which is applied in the fields of baking, baked food, food science, etc., can solve the problems of insufficient softness, single bread shape, and rough bread texture, etc., and achieve dense and uniform distribution of pores, high nutritional value, and uniform thickness Effect

Pending Publication Date: 2020-07-03
麦肯嘉顿(江苏)食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the bread has a single shape and the bread is very dry, which makes the water retention capacity, toughness and elasticity of the bread poor. The texture of the bread is rough, not delicate and soft enough, and the anti-aging performance is insufficient, and the taste and flavor are not strong.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A Chinese zodiac bread comprising the following raw materials in parts by weight: 20-40 parts by weight of wheat flour, 5-15 parts of egg liquid, 5-10 parts of ghee, 1-5 parts of white sugar, 1-2 parts of baking soda , 2-5 parts of yeast, 0.5-1 parts of bread improver, 0.5-1 parts of sorbitol liquid, 1-3 parts of edible salt, 0.2-0.5 parts of preservative additives, 2-4 parts of water.

[0026] A method for making zodiac bread is characterized in that it specifically includes the following steps:

[0027] (1) Mixing noodles: Weigh egg liquid, water, sorbitol liquid, white sugar, and edible salt according to the proportions, and stir them fully for 1 min, and then add the wheat flour and bread modified according to the proportions. Mix the ingredients, preservative additives, baking soda and yeast for 20 minutes, then add a certain amount of ghee and stir slowly for 5 minutes to form a dough;

[0028] (2) One-time proofing: the dough is placed in a constant temperature incubat...

Embodiment 2

[0036] A Chinese zodiac bread, which comprises the following raw materials in parts by weight: 25 parts of wheat flour, 5 parts of egg liquid, 8 parts of ghee, 3 parts of white sugar, 1.5 parts of baking soda, 3.8 parts of yeast, and 0.75 parts of bread improver , 1 part of sorbitol liquid, 2 parts of edible salt, 0.5 parts of preservative additives, 3 parts of water.

[0037] A method for making zodiac bread is characterized in that it specifically includes the following steps:

[0038] (1) Mixing noodles: Weigh egg liquid, water, sorbitol liquid, white sugar, and edible salt according to the proportions, and stir them fully for 1 min, and then add the wheat flour and bread modified according to the proportions. Mix the ingredients, preservative additives, baking soda and yeast for 20 minutes, then add a certain amount of ghee and stir slowly for 5 minutes to form a dough;

[0039] (2) One-time proofing: the dough is placed in a constant temperature incubator, and the proofing temp...

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PUM

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Abstract

The invention discloses Chinese zodiac bread and a preparation method thereof. The Chinese zodiac bread comprises the following raw materials in parts by weight: 20-40 parts of wheat flour, 5-15 partsof egg liquid, 5-10 parts of butter, 1-5 parts of white granulated sugar, 1-2 parts of sodium bicarbonate, 2-5 parts of yeast, 0.5-1 part of a bread modifier, 0.5-1 part of sorbitol liquid, 1-3 partsof edible salt, 0.2-0.5 part of a preservative additive and 2-4 parts of water. According to the Chinese zodiac bread and the preparation method thereof, various Chinese zodiac patterns are formed onthe prepared bread, air holes of the bread are uniformly distributed, and the bread has a high nutritional value, contains water, and has a fine taste.

Description

Technical field [0001] The invention relates to a zodiac bread and a preparation method thereof, and belongs to the technical field of food processing. Background technique [0002] Nowadays, many people take bread as their main staple food. In order to produce to meet the requirements of different regions, different ages and different tastes, bread manufacturers invest a lot of manpower and material resources to further research and develop new breads, so as to improve the quality of bread food. . At present, most breads have a single shape and are very dry, resulting in poor water retention, toughness and elastic mouthfeel, rough texture of the bread, insufficient fineness and softness, insufficient anti-aging properties, and weak mouthfeel and flavor. Therefore, there is an urgent need for those skilled in the art to develop a new bread. Summary of the invention [0003] The purpose of the present invention is to solve the above-mentioned shortcomings in the prior art, and pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/40
CPCA21D13/40
Inventor 魏加成
Owner 麦肯嘉顿(江苏)食品有限公司
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