Method of producing mixed grain steamed bread

A production method and technology of steamed bread, which is applied in the field of production of miscellaneous grain steamed bread, can solve problems such as damage to the gluten network, cracking of steamed bread skin, easy aging and ballasting, etc., and achieve the goal of reducing the aging speed of starch, increasing water absorption, and increasing the volume of steamed bread Effect

Inactive Publication Date: 2008-07-23
河南兴泰科技实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although miscellaneous grain steamed bread is very popular among people, due to the particularity of miscellaneous grain protein, an excessively high proportion of miscellaneous grains will destroy the gluten network, which will greatly change the rheological properties of the dough during the production of steamed bread, which will bring inconvenience to production and make the production process difficult. Steamed buns have wrinkled skin, poor rise, flat shape, rough taste, easy to age and lose ballast, etc.
Therefore, the pro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1, Weight ratio of raw materials: 40 parts of medium-gluten wheat flour, 50 parts of buckwheat flour, 7.3 parts of soybean flour, 2 parts of konjac flour, 0.2 parts of sodium stearoyl lactate, 0.02 parts of calcium stearoyl lactate, 0.5 parts of yeast, the above raw materials After mixing uniformly in a dough mixer for 1 minute, add 45% water of the raw material weight and stir for 3 minutes to form a dough. The dough is continuously pressed on a tablet press for 12 times and then divided into pieces. Put the formed steamed bread blank in a proofing box with a temperature of 37°C and a supersaturated humidity for 40 minutes, then put it into a steamer and steam for 25 minutes to obtain a finished product.

Example Embodiment

[0022] Example 2: Weight ratio of raw materials: 45 parts of gluten wheat flour, 42.3 parts of sorghum flour, 10 parts of soybean flour, 2 parts of konjac flour, 0.01 part of sodium stearoyl lactate, 0.1 part of calcium stearoyl lactate, 0.3 part of yeast, the above raw materials After mixing uniformly in the dough mixer for 1 minute, add 50% water of the raw material weight and stir for 2 minutes to form a dough. The dough is continuously and repeatedly pressed 14 times on a tablet press, and then divided into pieces. Put the formed steamed bread blank in a proofing box with a temperature of 36°C and a saturated humidity for 50 minutes, then put it in a steamer and steam for 28 minutes to obtain a finished product.

Example Embodiment

[0023] Example 3, the weight ratio of raw materials: 50 parts of medium-gluten wheat flour, 47 parts of corn flour, 5 parts of soybean flour, 5 parts of konjac flour, 0.5 part of sodium stearoyl lactate, 0.5 part of calcium stearoyl lactate, and 0.6 part of yeast. After the raw materials are uniformly mixed in the dough mixer for 3 minutes, water with 48% of the raw material weight is added for 2 minutes to form a dough, and the dough is continuously and repeatedly pressed 16 times on the tablet press, and then divided into forming. Put the formed steamed bread blank in a proofing box with a temperature of 38°C and a saturated humidity for 42 minutes, then put it into a steamer and steam for 30 minutes to obtain a finished product.

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PUM

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Abstract

The invention discloses a production method of steamed bread made of coarse cereals, which is prepared by the following raw materials by weight proportion: 40-50 portions of medium-strength wheat flour, 40-50 portions of coarse cereals powder, 5-10 portions of soybean flour, 1-5 portions of konjak powder, 0.1-1 portion of the mixture of calcium stearyl lactylate and sodium stearyl lactate and 0.5 portion of yeast. The weight ratio of alcium stearyl lactylate to sodium stearyl lactate is 10:1-1:10.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a production method of miscellaneous grain steamed bread. Background technique [0002] With the change of eating habits and consumption concepts, more and more attention has been paid to reasonable diet and nutrition. People have gradually realized that steamed buns, which are the staple food in northern China, are processed more and more precisely because of its main raw material, wheat flour, and the large amount of nutrition in wheat. Elements such as hemicellulose, vitamin B complex, vitamin E, inorganic salts, etc. are stripped into the bran during processing and are not utilized by people. A large number of examples prove that long-term use of high-precision wheat flour as the staple food is not good for human health, and it is easy to cause indigestion, constipation, colon cancer, cardiovascular disease, etc. It is not uncommon for food and whitening agents to excee...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D13/08A21D13/02A21D8/02A21D2/36A23L1/29A23L33/00
Inventor 李惠娟罗彦超
Owner 河南兴泰科技实业有限公司
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