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Processing method of whole wheat bread with rich wheat flavor

A technology for whole-wheat bread and processing method, which is applied in the directions of dough processing, baking, and baked goods, etc., can solve the problems of weakening product aroma, and achieve the effect of strong wheat aroma and comprehensive sensory quality improvement.

Pending Publication Date: 2021-10-22
HEFEI CAREER TECHNICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although the whole wheat bread in the prior art exudes a strong wheat fragrance during processing, the fragrance of the products sold is obviously weakened.

Method used

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  • Processing method of whole wheat bread with rich wheat flavor
  • Processing method of whole wheat bread with rich wheat flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of processing method of whole-wheat bread with strong wheat fragrance proposed by the present invention comprises the following steps:

[0020] 1) Soak tartary buckwheat in water for beating, filter, take the filtrate, add ethyl maltol to it, and stir to obtain tartary buckwheat slurry; wherein, the ratio of solid to liquid for beating g / mL is 1:15, and the addition of ethyl maltol The amount is 0.24% of the filtrate weight;

[0021] 2) Put puffed oats in a pressure vessel, pressurize to 0.3MPa, keep for 2min, release the pressure to normal pressure, then add tartary buckwheat slurry, stir, evacuate to 0.02MPa, keep for 7min, dry, crush to obtain pretreatment Puffed oats; wherein, the weight ratio of puffed oats and tartary buckwheat slurry is 1:0.6;

[0022] 3) Add whole wheat flour, wheat flour, pretreated puffed oats, eggs, brown sugar, dry yeast, walnuts, and salt into the dough mixer in a weight ratio of 135:60:5:30:7:1.7:40:1.5, Add appropriate amount of ...

Embodiment 2

[0026] A kind of processing method of whole-wheat bread with strong wheat fragrance proposed by the present invention comprises the following steps:

[0027] 1) Soak tartary buckwheat in water for beating, filter, take the filtrate, add ethyl maltol to it, and stir to obtain tartary buckwheat slurry; wherein, the ratio of solid to liquid for beating g / mL is 1:16, and the addition of ethyl maltol The amount is 0.27% of the weight of the filtrate;

[0028] 2) Put puffed oats in a pressure vessel, pressurize to 0.35MPa, hold for 2.5min, release the pressure to normal pressure, then add tartary buckwheat slurry, stir, evacuate to 0.02MPa, hold for 8min, dry, crush to obtain pre- Processing puffed oats; wherein, the weight ratio of puffed oats and tartary buckwheat slurry is 1:0.7;

[0029] 3) Add whole wheat flour, wheat flour, pretreated puffed oats, eggs, brown sugar, dry yeast, dried fruit, and salt into the dough mixer in a weight ratio of 135:57:8:34:8:1.9:45:1.6, And add a...

Embodiment 3

[0033] A kind of processing method of whole-wheat bread with strong wheat fragrance proposed by the present invention comprises the following steps:

[0034] 1) Soak tartary buckwheat in water for beating, filter, take the filtrate, add ethyl maltol to it, and stir to obtain tartary buckwheat slurry; wherein, the ratio of solid to liquid for beating g / mL is 1:18, and the addition of ethyl maltol The amount is 0.3% of the filtrate weight;

[0035] 2) Put puffed oats in a pressure vessel, pressurize to 0.35MPa, keep for 3min, release the pressure to normal pressure, then add tartary buckwheat slurry, stir, evacuate to 0.03MPa, keep for 10min, dry, crush to obtain pretreatment Puffed oats; wherein, the weight ratio of puffed oats and tartary buckwheat slurry is 1:0.7;

[0036] 3) Add whole wheat flour, wheat flour, pretreated puffed oats, eggs, brown sugar, dry yeast, dried red grapes, and salt into the dough mixer according to the weight ratio of 135:55:10:36:8:2.0:50:1.8 , an...

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Abstract

The invention discloses a processing method of whole-wheat bread with rich wheat flavor, and relates to the technical field of food processing, and the processing method comprises the following steps: adding water into tartary buckwheat for soaking, pulping and filtering, taking filtrate, adding ethyl maltol into the filtrate, and stirring to obtain tartary buckwheat slurry; placing the puffed oats in a pressure container, pressurizing, maintaining, releasing pressure, then adding the tartary buckwheat slurry, vacuumizing, and drying to obtain pretreated puffed oats; adding whole wheat flour, wheat flour, pretreated puffed oats, eggs, brown sugar, dry yeast, dried fruits, table salt and a proper amount of water into a dough mixer, and kneading into dough; performing primary fermentation on the dough, taking out the dough after fermentation, kneading the dough to exhaust air, cutting the dough into small pieces, performing fermentation, and then performing secondary fermentation to obtain a green body; and shaping, baking, cooling and packaging the green body to obtain the product. The whole-wheat bread prepared by the method is rich in wheat flavor, the rich wheat flavor can be felt in the oral cavity when the whole-wheat bread is eaten, and the comprehensive sensory quality of the whole-wheat bread is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing whole wheat bread with strong wheat flavor. Background technique [0002] Whole-wheat bread refers to bread made with whole-wheat flour without removing the outer bran and wheat germ. common bread. Whole-wheat bread is characterized by a slightly brown color, and many small grains of wheat bran can be seen with the naked eye. The texture is rough, but it has an aroma. Its nutritional value is higher than that of white bread, and it is rich in crude fiber, vitamin E, zinc, potassium and other minerals , also rich in B vitamins. However, although the whole-wheat bread in the prior art exudes a strong wheat fragrance during processing, the fragrance of the sold product is obviously weakened. Contents of the invention [0003] Based on the technical problems in the background technology, the present invention proposes a method for processing whole...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/14A21D13/02
CPCA21D2/36A21D2/14A21D13/02
Inventor 郑学斌龚菊梅张菲王文宇肖瑀许睿刘艳萍
Owner HEFEI CAREER TECHNICAL COLLEGE
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