A kind of preparation technology of antioxidant compound grain fermented bread

A compound grain and preparation technology, which is applied in dough processing, food science, baking, etc., can solve the problems affecting the bread sales market, bread taste and flavor reduction, etc., so as to retain fresh taste, improve antioxidant performance, and improve taste effect

Active Publication Date: 2022-04-29
ANHUI PANPAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Bread is usually eaten as a meal replacement or staple food. In addition to the necessary carbohydrate and protein supply, a richer nutritional structure is also a major goal of expanding the bread sales market. At this stage, people are pursuing a healthy diet, and anti-oxidation and anti-aging are becoming more and more popular. Therefore, a large amount of antioxidant raw materials are added during bread processing, such as various fruits and grains. However, such fruits and grains usually have obvious flavors. Mixing and preparing bread will reduce the taste and flavor of bread, affecting The market for bread

Method used

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  • A kind of preparation technology of antioxidant compound grain fermented bread

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Comparison scheme
Effect test

Embodiment 1

[0029] A preparation process of antioxidant compound grain fermented bread, the preparation process of said antioxidant compound grain fermented bread comprises the following steps:

[0030] (1) Preparation of raw bread: mix wheat flour and wheat germ powder, add water and yeast powder, put it in a kneading machine and knead it into a dough, then add shortening and continue kneading for 5 minutes, then take it out and put it in a temperature environment of 30°C for fermentation After 2 hours, it is divided into small pieces and placed in an oven to be baked to make raw bread for later use, wherein the mass ratio of wheat flour, wheat germ powder, clear water, baking powder, and shortening is: 60:10:35:1:3;

[0031] (2) Preparation of original bread flour: put the above-mentioned original bread in a grinder and grind it into powder and pass through a 100-mesh sieve to obtain the original bread flour for subsequent use;

[0032] (3) Preparation of liquid material: Mix tomatoes, ...

Embodiment 2

[0038] A preparation process of antioxidant compound grain fermented bread, the preparation process of said antioxidant compound grain fermented bread comprises the following steps:

[0039] (1) Preparation of raw bread: mix wheat flour and wheat germ powder, add water and yeast powder, put it in a kneader and knead it into dough, then add shortening and continue kneading for 8 minutes, then take it out and put it in a temperature environment of 35°C for fermentation After 3 hours, it is divided into small pieces and baked in an oven to make raw bread for later use, wherein the mass ratio of wheat flour, wheat germ powder, clear water, baking powder, and shortening is: 80:15:45:2:4;

[0040] (2) Preparation of original bread flour: put the above-mentioned original bread in a grinder and grind it into powder and pass through a 100-mesh sieve to obtain the original bread flour for subsequent use;

[0041] (3) Preparation of liquid material: Mix tomatoes, grapes, and green tea le...

Embodiment 3

[0047] A preparation process of antioxidant compound grain fermented bread, the preparation process of said antioxidant compound grain fermented bread comprises the following steps:

[0048] (1) Preparation of raw bread: mix wheat flour and wheat germ powder, add water and yeast powder, put it in a kneader and knead it into a dough, then add shortening and continue kneading for 6 minutes, then take it out and put it in a temperature environment of 33°C for fermentation After 2.5 hours, it is divided into small pieces and baked in an oven to make raw bread for later use, wherein the mass ratio of wheat flour, wheat germ powder, clear water, baking powder and shortening is: 70:13:40:1.5:3.5;

[0049] (2) Preparation of original bread flour: put the above-mentioned original bread in a grinder and grind it into powder and pass through a 100-mesh sieve to obtain the original bread flour for subsequent use;

[0050] (3) Preparation of liquid material: Mix tomatoes, grapes, and green...

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Abstract

The invention provides a preparation process of antioxidant compound grain fermented bread, which relates to the technical field of bread processing. The preparation process of the antioxidant compound grain fermented bread mainly includes: raw bread preparation, raw bread flour preparation, liquid material preparation, raw material processing, raw material mixing, dough fermentation, bread baking and other steps. The invention overcomes the deficiencies of the prior art, and improves the comprehensiveness of the nutritional structure of the bread through the addition of ingredients such as tomatoes, grapes, and green tea leaves, and at the same time improves the taste and flavor of the bread, making it more suitable for the tastes of various groups of people.

Description

technical field [0001] The invention relates to the technical field of bread processing, in particular to a preparation process of antioxidant compound grain fermented bread. Background technique [0002] Fermented bread is a food that uses beneficial microorganisms to change the original nutritional components and produce a unique flavor. During fermentation, the enzymes secreted by the microorganisms can crack the cell wall, improve the utilization of nutrients, and decompose the original starch and protein parts, making it easy to digest It is especially suitable for people with stomach problems and indigestion, and it is also a good nutritional product for children and the elderly. [0003] Bread is usually eaten as a meal replacement or staple food. In addition to the necessary carbohydrate and protein supply, a richer nutritional structure is also a major goal of expanding the bread sales market. At this stage, people are pursuing a healthy diet, and anti-oxidation and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A21D2/34A21D2/38A21D13/06
CPCA21D2/36A21D2/34A21D2/38A21D13/06
Inventor 蔡镕骏蔡丕鹏蔡金钗步显勇蔡金垵谢艳
Owner ANHUI PANPAN FOOD CO LTD
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