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Bread rich in soybean cellulose and preparation method thereof

A technology of soybean cellulose and a production method, which is applied in the directions of dough processing, baking, and baked food, can solve the problems of inconvenient nutrient absorption, unfavorable nutrient dissolution, poor particle quality of soybean flour, etc., so as to improve product added value, Improve gastrointestinal digestive function, the effect of simple production process

Inactive Publication Date: 2013-02-27
王春成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although bread rich in organic selenium and soybean flour bread have begun to be found on the market, these foods are added with additives or directly crushed and added. The additives have food quality and safety problems, and the denaturation of soybean flour particles is poor, which is not conducive to the dissolution of nutrients. It is convenient for the human body to absorb nutrients, so it cannot meet the needs of consumers for food health and nutrition

Method used

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  • Bread rich in soybean cellulose and preparation method thereof

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Effect test

Embodiment 1

[0025] A method for making bread rich in soybean cellulose, the method is as follows: 20kg of wheat flour, 8kg of bean curd residue, 8kg of water, 4kg of eggs, 3kg of milk powder, 1kg of edible oil, 1kg of white sugar, 0.3kg of salt and 0.15kg of yeast powder;

[0026] (1) First put the water in the mixing container, then put in the bean curd residue, and mix for 2 minutes at 60 rpm;

[0027] (2) Then add wheat flour, milk powder, eggs, salt, edible oil, sugar and yeast powder into the mixing container in turn, mix and stir at 60 rpm for 2 minutes, then stir at 100 rpm, and add yeast at the same time Stir the powder for 4 minutes, and finally knead at 150 rpm for 6 minutes to show the gluten state;

[0028] (3) Put the uniformly stirred mixture at a temperature of 15° C. for fermentation and cultivation for 3 hours;

[0029] (4) Divide the dough after fermentation, weigh 120 grams, shape and mold;

[0030] (5) Place the molded dough at a temperature of 18°C ​​for a second pr...

Embodiment 2

[0034] A method for making bread rich in soybean cellulose, the method is as follows:

[0035] Its formula is as follows according to weight ratio: 25kg of wheat flour, 10kg of bean curd dregs, 10kg of water, 4.21kg of eggs, 3.25kg of milk powder, 1.4kg of edible oil, 2kg of white sugar, 0.5kg of salt and 0.2kg of yeast powder;

[0036] (1) First put the water in the stirring container, then put in the bean curd residue, and mix for 3 minutes at 80 rpm;

[0037] (2) Then add wheat flour, milk powder, eggs, salt, edible oil, sugar and yeast powder into the mixing container in turn, mix and stir at 80 rpm for 4 minutes, then stir at 120 rpm, and add yeast at the same time Stir the flour for 6 minutes, and finally knead at 160 rpm for 8 minutes to show the gluten state;

[0038] (3) Put the uniformly stirred mixture at a temperature of 35°C for fermentation and cultivation for 2 hours;

[0039] (4) Divide the dough after fermentation, weigh 400 grams, shape and mold;

[0040] ...

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Abstract

The invention relates to bread rich in soybean cellulose and a preparation method thereof. The preparation method comprises the following steps of: adding water into a stirring container, putting soybean curb residues, and stirring and mixing for 2 to 3 minutes; adding wheat meal, milk powder, eggs, table salt, edible oil, white sugar and yeast powder into the stirring container sequentially, mixing and stirring for 2 to 4 minutes, stirring again, adding the yeast powder for stirring for 4 to 6 minutes simultaneously, and stirring and kneading for 6 to 8 minutes to form a wheat gluten state; performing fermentation culture on the uniformly-stirred mixture at the temperature of between 15 and 35 DEG C, and performing cutting, weighing, reshaping and filling on the fermented dough into a mold; performing secondary fermentation for 20 to 30 minutes on the dough in the mold; baking the dough subjected to the secondary fermentation in an oven for 15 to 20 minutes; taking the bread out of a die, cooling, packaging, and marking to be put in storage. The bread has low cost, high nutritive value, leavened texture, stable shapes and pure and delicious taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to bread rich in soybean fiber and a preparation method thereof. Background technique [0002] Prior to this, bread food was mainly made of wheat flour and water with a small amount of other auxiliary materials, which were fermented and baked. It is used for people's meals, and its nutritional value is low. [0003] In order to enable people to directly and conveniently ingest the dietary cellulose needed by the human body in the food of daily life and catering, the by-product bean curd dregs produced by soybeans to make traditional Chinese food products such as tofu, dried tofu, and soy milk, has been scientifically verified in the Tofu dregs are rich in high-quality soybean dietary cellulose and a certain amount of soybean protein. Soybean dietary cellulose is scientifically added to pasta to make delicious cellulose bread. After inquiry, there is no literature on bread ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 王春成方怀祥刘松敏
Owner 王春成
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