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Corn bread flour

A technology for bread flour and corn flour, applied in the field of flour, can solve problems such as insufficient softness of steamed bread or bread, unsatisfactory fermentation effect, loss of golden color of corn, etc., and achieves the effects of fine taste, compensating for scatter, and long shelf life

Inactive Publication Date: 2013-01-02
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 kind of corn bread flour, said corn bread flour is made up of pure corn flour, frozen corn flour, corn puffed flour, raw soybean flour, gluten powder, sodium carboxymethylcellulose, sodium pyrophosphate, and yeast, according to the preceding order The mass ratio of each component is: 25: 25: 15: 5: 25: 0.08: 0.02: 0.01, and the granularity of pure corn flour, corn frozen flour, corn puffed flour, raw soybean flour and gluten powder in the corn bread flour is 80-90 mesh, the sodium carboxymethyl cellulose is medium viscosity sodium carboxymethyl cellulose.

[0021] The production method of above-mentioned cornbread flour:

[0022] 1) Dehulling and removing the umbilical cord of corn and pulverizing them into 80-90 mesh flour to obtain pure corn flour for subsequent use;

[0023] 2) Peel the corn and remove the navel, and crush it into 4-mesh corn , the corn Put it in a pot and cook until cooked, and put the cooked corn Put it into the freezer for quick freezing,...

Embodiment 2

[0028] A kind of corn bread flour, said corn bread flour is made up of pure corn flour, frozen corn flour, corn puffed flour, raw soybean flour, gluten powder, sodium carboxymethylcellulose, sodium pyrophosphate, and yeast, according to the preceding order The mass ratio of each component is: 35:15:5:15:35:0.12:0.03:0.03

[0029] Other technical characteristics and production method are identical with embodiment 1.

Embodiment 3

[0031] A kind of corn bread flour, said corn bread flour is made up of pure corn flour, frozen corn flour, corn puffed flour, raw soybean flour, gluten powder, sodium carboxymethylcellulose, sodium pyrophosphate, and yeast, according to the preceding order The mass ratio of each component is: 30:20:10:10:30:0.1:0.025:0.02.

[0032] Other technical characteristics and production method are identical with embodiment 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 kind of flour, especially a kind of flour used for processing bread or steamed buns. Background technique [0002] Corn is rich in nutrients and has extremely high nutritional and health value. Its carbohydrate content is lower than that of rice, but its protein and fat content is higher than that of rice, and its linoleic acid and vitamin E are 10 times higher than rice. However, due to The protein in cornmeal does not have the ability to form gluten elasticity, therefore, cornmeal is not suitable for directly processing bread or steamed bread. Chinese invention patent CN1079645C discloses a corn steamed bread flour for making steamed buns, steamed cakes and bread. It is used to make corn buns, corn cakes or corn bread with better toughness and taste. 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 th...

Claims

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Application Information

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Patent Type & Authority Patents(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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