Baked waxy wheat food and making method thereof
A production method and technology of baked food, applied in baked food, baking, food science, etc., can solve problems such as poor rheological properties of waxy wheat dough, restrictions on the development and utilization of waxy wheat, and poor appearance of bread, so as to avoid dry skin , uniform internal pore structure and good plasticity
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Embodiment 1
[0025] (1) Weigh 1000g of glutinous wheat flour, add 500ml of water, knead the dough for 3 minutes with a dough mixer, and place the prepared dough in a constant temperature and humidity box with a temperature of 20°C and a humidity of 80% for 15 minutes.
[0026] (2) Press the dough obtained in (1) into a dough sheet with a thickness of 3.0mm using a tablet press, and shape it (60×13×3.0mm) with a clip cutter to make a rectangular billet.
[0027] (3) Put the billet prepared in (2) into the oven, bake, bake at 160°C for 30 minutes, and bake until the surface of the billet is golden brown;
[0028] (4) The billet prepared in (3) is lowered to room temperature and vacuum-packed to obtain a finished product.
Embodiment 2
[0030] (1) Weigh 8000g of glutinous wheat flour, 1700g of common wheat flour, 300g of white sugar, mix well, add 6L of water, knead the dough for 5 minutes in a dough mixer, and place the prepared dough at a constant temperature of 25°C and 60% humidity Let stand in a constant humidity box for 20 minutes.
[0031] (2) Manually press the dough obtained in (1) into a dough sheet with a thickness of 3.5mm with a pressing roller, and shape it (60×13×3.5mm) with a clip cutter to make a rectangular billet.
[0032] (3) Put the sliver prepared in (2) into the oven, bake, bake at 300°C for 5 minutes, and bake until the surface of the sliver is golden brown;
[0033] (4) The billet obtained in (3) is lowered to room temperature and vacuum-packed, which is the finished product.
Embodiment 3
[0035] (1) Weigh 3000g glutinous wheat flour, 1900g common wheat flour, 100g salt, mix well, add 3.5L of water, knead the dough for 4 minutes with a dough mixer, and place the prepared dough at a temperature of 30°C and a humidity of 70% Let stand for 10 minutes in a constant temperature and humidity box.
[0036] (2) Manually press the dough obtained in (1) into a dough sheet with a thickness of 2.0mm with a pressing roller, and shape it (60×13×2.0mm) with a clip cutter to make a rectangular billet.
[0037] (3) Put the billet prepared in (2) into the oven, bake, bake at 200°C for 20 minutes, and bake until the surface of the billet is golden yellow;
[0038] (4) The billet prepared in (3) is lowered to room temperature and vacuum-packed to obtain a finished product.
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