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Highland barley and triticale bread and making method thereof

A production method and wheat technology, which are applied in the processing of dough, baking, and baked goods with modified ingredients, etc., can solve the problems of poor quality and taste of highland barley bread, flat bread shape, and poor quality of highland barley bread, etc. Excellent, improve quality, excellent appearance effect

Inactive Publication Date: 2020-12-22
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The currently developed highland barley bread often adds gluten-enhancing agents to promote the formation of dough containing highland-barley flour, but even with the addition of gluten-increasing agents, the quality and taste of highland barley bread are still poor, and the shape of the bread is relatively flat
The texture of highland barley bread without gluten enhancers is worse

Method used

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  • Highland barley and triticale bread and making method thereof
  • Highland barley and triticale bread and making method thereof
  • Highland barley and triticale bread and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The present embodiment provides a kind of highland barley triticale bread, is made up of the component of following raw material:

[0047] 1000 parts of compound flour (200 parts of highland barley, 200 parts of black wheat, 600 parts of high-gluten flour), 8 parts of gluten powder, 10 parts of yeast, 5 parts of improver, 500 parts of water, 100 parts of eggs, 10 parts of salt, white 100 parts sugar, 100 parts butter, 200 parts milk powder.

[0048] The highland barley and triticale bread is prepared by the following production method:

[0049]1. After mixing the raw materials evenly, under the conditions of a vacuum of 0.06Mpa and a temperature of 4°C (the temperature of the noodle bowl), knead the dough in the order of 60rpm for 2min, 80rpm for 8min, and 120rpm for 12min to obtain a shaped dough;

[0050] 2. Divide the shaped flour into groups and round to obtain a dough of about 300g;

[0051] 3. Then place the dough at a temperature of 27°C and a humidity of 85%, ...

Embodiment 2

[0054] This embodiment provides a kind of highland barley triticale bread, and the only difference from Embodiment 1 is that in the production method, the degree of vacuum in step 1) is different; the degree of vacuum is replaced by "0.04Mpa".

Embodiment 3

[0056] This embodiment provides a kind of highland barley triticale bread, and the only difference from Embodiment 1 is that in the manufacturing method, the degree of vacuum in step 1) is different; the degree of vacuum is replaced by "0.08Mpa".

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Abstract

The invention relates to highland barley and triticale bread and a making method thereof. The highland barley and triticale bread is prepared from components of raw materials as follows: 1000 parts ofcompound powder, 5-10 parts of vital gluten, 7-12 parts of yeast and 4-6 parts of an improver, wherein the compound powder is a combination of highland barley, triticale and flour in a weight ratio of (1-2):(1-4):(4-8). According to the highland barley and triticale bread provided by the invention, the raw material ratio of the highland barley and triticale bread is optimized, so that the bread which is proper in taste and has a good blood sugar regulating and controlling effect is obtained. On the basis, the dough is prepared by adopting a vacuum dough mixer, and the gluten power, the elasticity, the extensibility and the like of the dough are superior to those of dough prepared by adopting a common dough mixer; and the taste of the highland barley and triticale bread is further improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to highland barley and triticale bread and a production method thereof. Background technique [0002] With the development of society and the improvement of people's living standards, the number of patients with diabetes and obesity has increased sharply. It is very important to actively prevent and improve the disease through dietary intervention. Dietary intervention is mainly by encouraging the intake of staple foods with low starch content or slow sugar rise. Therefore, there is an urgent need to develop a staple food that raises blood sugar slowly and has the effect of regulating blood sugar. [0003] Highland barley, a special type of barley, has the characteristics of high protein, high fiber, high vitamin, low fat and low sugar. The content of β-glucan in highland barley is 50 times the average content of wheat, ranking first in the world of barley. Studies have...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/06
CPCA21D2/36A21D13/06
Inventor 倪元颖王坤立刘子琦李景明宋弋
Owner CHINA AGRI UNIV
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