Buckwheat steamed bread with high flavone content and preparation method of buckwheat steamed bread
A high-flavonoid content, buckwheat technology, applied in food preparation, pre-baked dough processing, baking, etc., can solve the problems of buckwheat nutritional and health functions not being fully exerted, unacceptable flavor, and lack of appetite in appearance, etc., to achieve Enhanced surface adsorption and affinity, improved labor efficiency, and good fragrance-fixing effects
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Embodiment 1
[0026] (1) Send sweet buckwheat flour and tartary buckwheat flour to the quick-freezing warehouse for quick-freezing, until the temperature of the material reaches -20°C, vacuum freeze-dry the quick-frozen buckwheat flour until the moisture in the sweet buckwheat flour or tartary buckwheat flour The content reaches 5% (mass, the same reason below). Wherein the vacuum degree of vacuum freeze-drying is 100Pa;
[0027] (2) Send the sweet buckwheat flour or tartary buckwheat flour material obtained in (1) into an air-flow ultrafine pulverizer and pulverize it into buckwheat fine powder with a volume average particle size of 20 μm;
[0028] (3) In parts by mass: 50 parts of high-gluten wheat flour, 10 parts of tartary buckwheat flour, 40 parts of sweet buckwheat flour, 0.003 parts of α-amylase, 0.008 parts of pentosanase, and 0.8 parts of yeast;
[0029] (4) Mix the mixed material in (3) evenly in the dough mixer for 3 minutes, then add 45 parts of water and stir for 2 minutes to ...
Embodiment 2
[0041] (1) Send sweet buckwheat flour and tartary buckwheat flour to the quick-freezing warehouse for quick-freezing, until the temperature of the material reaches -30°C, vacuum freeze-dry the quick-frozen buckwheat flour until the moisture in the sweet buckwheat flour or tartary buckwheat flour The content reaches 7%. Wherein the vacuum degree of vacuum freeze-drying is 200Pa;
[0042] (2) Send the sweet buckwheat flour or tartary buckwheat flour material obtained in (1) into an air-flow ultrafine pulverizer and pulverize it into buckwheat fine powder with a volume average particle size of 20 μm;
[0043](3) In parts by mass: 10 parts of high-gluten wheat flour, 40 parts of tartary buckwheat flour, 50 parts of sweet buckwheat flour, 0.005 parts of α-amylase, 0.005 parts of pentosanase, and 0.5 parts of yeast;
[0044] (4) Mix the mixed material in (3) evenly in the dough mixer for 3 minutes, then add 35 parts of water and stir for 6 minutes to form a ball;
[0045] (5) Pres...
Embodiment 3
[0054] (1) Send sweet buckwheat flour and tartary buckwheat flour to the quick-freezing warehouse for quick-freezing, until the temperature of the material reaches -40°C, and vacuum freeze-dry the quick-frozen buckwheat flour until the moisture content of the buckwheat flour reaches 3%. Wherein the vacuum degree of vacuum freeze-drying is 10Pa;
[0055] (2) Send the sweet buckwheat flour or tartary buckwheat flour material obtained in (1) into an air-flow ultrafine pulverizer and pulverize it into buckwheat fine powder with a volume average particle size of 40 μm;
[0056] (3) In parts by mass: 50 parts of high-gluten wheat flour, 40 parts of tartary buckwheat flour, 10 parts of sweet buckwheat flour, 0.008 parts of α-amylase, 0.003 parts of pentosanase, and 0.3 parts of yeast;
[0057] (4) After mixing the mixed material in (3) in the dough mixer for 1 minute, add 45 parts of water and stir for 8 minutes to form a ball;
[0058] (5) Press the dough on the continuous tablet m...
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