Corn bread flour

A bread flour and corn flour technology, applied in the field of flour, can solve the problems of steamed buns or bread not being soft enough, losing the golden color of corn, and unsatisfactory fermentation effect, etc., to achieve the effect of delicate taste, compensating for scatteredness, and easy forming

Inactive Publication Date: 2011-10-26
铁岭市千水农产品加工有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to improve the characteristics of cornmeal, this corn steamed bread powder has added expanded corn flour, gluten powder, high-gluten flour, etc., so that the steamed buns steamed by this corn steamed bread flour are whitish in color and lose the unique golden color of corn. color, and the taste of corn is not strong, and its fermentation effect is not ideal, and the steamed buns or bread produced are not soft enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A corn bread flour, the corn bread flour is composed of pure corn flour, corn frozen flour, corn puffed flour, raw soybean flour, gluten powder, sodium carboxymethyl cellulose, sodium pyrophosphate, and yeast mixture, according to the preceding sequence The mass ratio of each component is: 25:25:15:5:25:0.08:0.02:0.01, and the particle size of pure corn flour, corn frozen flour, corn puffed flour, raw soybean flour, and gluten flour in the corn bread flour is 80-90 mesh, the sodium carboxymethyl cellulose is medium viscosity sodium carboxymethyl cellulose.

[0021] The production method of the above corn bread flour:

[0022] 1) Dehulled corn is crushed into 80-90 mesh flour to obtain pure corn flour for later use;

[0023] 2) Peel the corn to the navel and crush it into 4 mesh corn , The corn Put the cooked corn into the pot and steam until cooked Put the frozen corn in the freezer Dry it with hot air and pulverize it into 80-90 mesh flour when the moisture drops to ≤12%...

Embodiment 2

[0028] A corn bread flour, the corn bread flour is composed of pure corn flour, corn frozen flour, corn puffed flour, raw soybean flour, gluten powder, sodium carboxymethyl cellulose, sodium pyrophosphate, and yeast mixture, according to the preceding sequence The mass ratio of each component is: 35: 15: 5: 15: 35: 0.12: 0.03: 0.03

[0029] Other technical features and production methods are exactly the same as in Example 1.

Embodiment 3

[0031] A corn bread flour, the corn bread flour is composed of pure corn flour, corn frozen flour, corn puffed flour, raw soybean flour, gluten powder, sodium carboxymethyl cellulose, sodium pyrophosphate, and yeast mixture, according to the preceding sequence The mass ratio of each component is: 30:20:10:10:30:0.1:0.025:0.02.

[0032] Other technical features and production methods are exactly the same as in Example 1.

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PUM

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Abstract

The invention discloses corn bread flour which is prepared by mixing pure corn flour, frozen corn flour, puffed corn flour, raw soybean flour, glutelin flour, sodium carboxymethylcellulose, sodium pyrophosphate and yeast at a mass ratio of (25-35): (15-25): (5-15): (5-15): (25-35): (0.08-0.12): (0.02-0.03): (0.01-0.03). The bread prepared from the bread flour has soft and delicate mouthfeel, golden color and rich corn flavor; and in the processing, the bread can be steamed or baked after short time of fermentation.

Description

Technical field [0001] The invention relates to a flour, especially a flour for processing bread or steamed bread. Background technique [0002] Corn is rich in nutrients and has extremely high nutritional and health value. It contains lower carbohydrates than rice, but higher protein and fat content than rice. Linoleic acid and vitamin E are 10 times higher than rice. However, because The protein in corn flour does not have the ability to form gluten elasticity. Therefore, corn flour is not suitable for processing bread or steamed bread directly. Chinese invention patent CN1079645C discloses a kind of corn steamed bread flour for making steamed bread, steamed cakes and bread. The main ingredients are refined corn flour and puffed corn flour, and the auxiliary materials are gluten flour, high-gluten flour and edible starch. The corn steamed bread flour is suitable for It is used to make corn buns, corn cakes or corn bread with better toughness and taste. However, in order to im...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/38A21D13/04A23L1/164A21D2/02A21D2/18A21D2/36A21D10/00
Inventor 孙鹏关海峰
Owner 铁岭市千水农产品加工有限责任公司
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