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Potato bread and making method thereof

A technology of potato and potato whole flour is applied in the direction of dough processing, baking, baked food, etc., which can solve the problems of large electric energy consumption, increase production cost, consumption time, etc., and achieves low production cost, long shelf life, and difficulty in effects of aging

Inactive Publication Date: 2013-11-20
GUILIN XINGAN ANMING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Along with people's continuous exploration, the technology that adopts potato to process bread appears on the market at present, as the Chinese invention patent that application number is 201210110213.0 discloses a kind of frozen dough of potato bread and preparation method thereof, the frozen dough of this kind of potato bread has higher nutrition , improve the texture and taste of the bread, but the dough consumes a lot of electric energy during the freezing process, which increases the production cost. At the same time, it needs to be thawed during production, which consumes time and is not suitable for the contemporary fast-paced life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of potato bread, uniformly mix whole potato flour, high-gluten flour and Chinese herbal medicine powder at a mass ratio of 8:100:0.5, and add 10% eggs, 3% milk powder, 10% butter, 2% Active dry yeast, 2% soybean protein powder, 10% sugar, 2% salt, 0.2% bread improver, 40% water; wherein, the Chinese herbal medicine powder is mixed with jujube powder and peppermint powder in a mass ratio of 1:1 , The bread improver is gluten.

[0034] The preparation method of described potato bread is made according to the following steps:

[0035] 1) Dough preparation: first dissolve sugar and salt in hot water at 50°C, and soak the yeast in hot water at 30°C to activate it; then add whole potato flour, high-gluten flour, Chinese herbal medicine powder, eggs, milk powder, and bread Put the improver, soybean protein powder and water into the blender and stir to mix, then add the dissolved yeast, sugar, and salt solution, stir at low speed for 3 minutes to form a dough, then add ...

Embodiment 2

[0042] A kind of potato bread, uniformly mix potato whole flour, high-gluten flour and Chinese herbal medicine powder in a mass ratio of 10:100:1, and add 12% eggs, 4% milk powder, 12% butter, 5% Active dry yeast, 3% soybean protein powder, 15% sugar, 4% salt, 0.4% bread improver, 50% water; wherein, the Chinese herbal medicine powder is mixed with jujube powder and peppermint powder in a mass ratio of 2:1 , The bread improver is gluten.

[0043] The preparation method of described potato bread is identical with embodiment 1.

Embodiment 3

[0045]A kind of potato bread, uniformly mix potato whole flour, high-gluten flour and Chinese herbal medicine powder in a mass ratio of 10:100:1, and add 12% eggs, 4% milk powder, 12% butter, 5% Active dry yeast, 3% soybean protein powder, 15% sugar, 4% salt, 0.4% bread improver, 50% water; wherein, the Chinese herbal medicine powder is mixed with jujube powder and peppermint powder in a mass ratio of 2:1 , The bread improver is gluten.

[0046] The preparation method of described potato bread is made according to the following steps:

[0047] 1) Dough preparation: first dissolve sugar and salt in hot water at 60°C, and soak the yeast in hot water at 35°C to activate it; then add whole potato flour, high-gluten flour, Chinese herbal medicine powder, eggs, milk powder, and bread Put the improver, soybean protein powder and water into the blender and stir to mix, then add the dissolved yeast, sugar and salt solution, stir at low speed for 5 minutes to form a dough, then add but...

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Abstract

The invention discloses potato bread and a making method thereof. The potato bread is made by adding whole potato flour and TCM powder, preparing dough, fermenting, shaping, re-fermenting, baking, cooling and the like, wherein the mass ratio of the whole potato flour, high gluten flour and the TCM powder is 8-15:100:0.1-2. The made potato bread is nutrient, healthy, soft, tasty, non-sticky, and rarely aged and has long shelf life. The making method of the potato bread is simple, the production cost is low, the products of the made bread are ready to eat, suitable for fast-paced life nowadays, and convenient to popularize.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a potato bread and a preparation method thereof. Background technique [0002] Bread is a kind of baked food that uses wheat as the main raw material, yeast, eggs, oil, nuts, etc. as auxiliary materials, and is made into dough by adding water. It has high value and is convenient to eat, and is loved by consumers. However, the nutrition of the grain protein contained in its production materials is not comprehensive, which reduces the nutritional value of bread. At the same time, the bread processed by traditional recipes is very easy to age, and the flavor deteriorates, which affects the quality and sales of bread. The noodles made by the traditional method contain high calories, and eating more is easy to become obese, which cannot satisfy people's pursuit of nutrition and health. [0003] Potatoes are rich in nutrients. In addition to high carbohydrates, th...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
Inventor 唐安明
Owner GUILIN XINGAN ANMING FOOD
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