Black nutrient steamed bread

Abstract

The invention discloses a black nutrient steamed bread and a method for making the same. The raw materials of the steamed bread mainly include triticale flour, black soybean meal and bitter buckwheat flour. The method of making the black nutrient steamed bread comprises the following steps of: getting ready 500 g of triticale flour, 300 g of black soybean meal, 200 g of bitter buckwheat flour, 8 g of dry yeast, and 300 g of water at a temperature ranging from 35 to 40 DEG C in a component ratio; mixing all the materials to form smooth paste, sealing the smooth paste with a preservative film, and placing the sealed paste in a room temperature environment of 35 to 40 DEG C, thereby forming a steamed bead blank after the placement of 90 minutes, and then proofing the blank in the room temperature environment of 35 to 40 DEG C for 20 minutes, and finally, putting the blank in a food steamer for steaming for 20 minutes, thereby obtaining the black nutrient steamed bread. If the steamed bread made from triticale flour, black soybean meal and bitter buckwheat flour is eaten usually, the effects of supplying necessary nutrition for human body, improving human body fat-thin balance, caring skin and beautifying face, resisting aging, preventing arteriosclerosis, preventing cancer, and prolonging life, etc.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a black nutritional steamed bread and a processing method thereof. Background technique [0002] As the staple food of people, steamed bread is a living habit. However, most of the steamed buns sold in the market are white flour steamed buns made of wheat flour, which have low nutritional value. [0003] 1. Compared with common wheat, the protein content of triticale is as high as 20%, while the protein content of common wheat is only 12-13%; the calcium content of triticale is 3 times that of common wheat; the phosphorus content of triticale is higher than that of common wheat 70%; the selenium content of triticale is 3 times higher than that of common wheat, and the medical community has confirmed that selenium has anti-cancer effects; the amino acid content of triticale is 30% higher than that of common wheat. Therefore, triticale is praised by nutrition experts as "...

AI Technical Summary

Problems solved by technology

However, most of the steamed buns sold in the market are white flour steamed buns made of wheat flour, which have low nutritional value.