Pumpkin self-raising flour and special fermenting agent thereof
A technology of self-rising powder and leavening agent, applied in the direction of application, microorganisms, fungi, etc., to achieve the effect of balancing human dietary structure, easy production, and soft taste
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Embodiment 1
[0035] Embodiment 1, the preparation of pumpkin powder and comparison of nutrient content
[0036] In this example, the nutritional components of pumpkin flour and wheat flour were compared.
[0037] The nutrient content of pumpkin powder is shown in Table 1, and the nutrient content of wheat flour is shown in Table 2.
[0038]Table 1 Nutrient composition list of pumpkin powder (contained in every 100g)
[0039] ingredient name
[0040] Table 2 Nutrient composition list of wheat flour (contained in every 100g)
[0041] ingredient name
[0042] Sodium (mg)
[0043] From the comparison table (Table 1 and Table 2), it can be seen that compared with wheat flour, pumpkin flour has the characteristics of low energy, high dietary fiber, high vitamin content, high carotene content, high potassium, high iron, high calcium and other characteristics (see The data in bold in Table 1), the characteristics of more balanced nutrients, is the first choice for a...
Embodiment 2
[0044] Embodiment 2, preparation and identification of pumpkin self-raising flour
[0045] 1. Preparation of pumpkin self-raising flour
[0046] The inventors of the present invention prepared several kinds of pumpkin self-rising flours containing different leavening agents, steamed them into steamed buns respectively, and evaluated the pumpkin self-rising flours containing different leavening agents from the perspectives of proofing amount, specific volume and sensory quality of the steamed buns.
[0047] Preparation of pumpkin powder: select fully mature pumpkins, wash, peel, remove the pulp, and cut into pretreated raw materials, vacuum freeze-dry, crush, and sieve (100 mesh or 120 mesh) to obtain a particle size of 100 mesh or 120 mesh pure natural pumpkin powder, water content ≦ 6% (mass percentage).
[0048] 1. Pumpkin self-raising flour with Angel active dry yeast as the starter
[0049] Take 170g of pumpkin powder (particle size 100 mesh), 810g of refined wheat core ...
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Abstract
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