Highland barley enriched bread and preparation method thereof

A nutrition and bread technology, which is applied in dough processing, baking, baked food, etc., can solve the problems of highland barley bread development bottleneck, inability to maintain carbon dioxide, and inability to form dough, etc., to achieve a balanced diet structure, easy operation, and quick results Effect

Active Publication Date: 2013-12-25
QINGHAI UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because highland barley has no gluten, it cannot form dough, and its taste is poor, so that highland barley cannot possess the potential of developing popular food like wheat
Also cannot keep the carbon dioxide produced in the fermentation process, therefore, the development of highland barley bread falls into a bottleneck

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] The preparation method of the described highland barley nutritious bread, the steps of the preparation method are as follows:

[0030] (1) Dough preparation: mix wheat flour, highland barley flour, soybean protein powder, gluten powder, artemisia seed powder, yeast, and baking powder in a dough mixer, then dissolve white sugar with warm water at 40°C, together with eggs Add the liquid into the bowl of the dough mixer, stir evenly to form a dough, and then stir at high speed for 5 minutes;

[0031] (2) The order of feeding is: except for butter and salt, other formula ingredients are added at the same time when kneading the dough. After step (1) is completed, take out the dough and press it into a sheet, spread butter, and then stir in the kneading machine for 5 minutes , take it out, press it into pieces, add salt, roll and knead in the dough mixer for 5 minutes, take out the dough and place it in a proofing box with a proofing temperature of 28-30°C and a relative humi...

Embodiment 1

[0038] The bread consists of the following raw materials in parts by mass: 105-150 parts of highland barley flour, 150-195 parts of wheat flour, 18-24 parts of soybean protein powder, 15-21 parts of gluten powder, 0.15-0.21 parts of glutamyl transaminase, and 2.4 parts of yeast -3.0 parts, xylitol 24-30 parts, butter 24-30 parts, salt 0.9-1.5 parts, fresh egg liquid 90-120 parts, baking powder 2.4-3.0 parts, artemisia seed powder 6-9 parts, water 150 parts -165 copies.

[0039]Process flow: Dough preparation → first proofing → cutting into pieces, rounding → shaping → direct fermentation → baking → packaging. According to the mass ratio, first weigh 150 parts of wheat flour and 150 parts of highland barley powder, 24 parts of soybean protein powder, 19 parts of gluten powder, 7.5 parts of Artemisia annua seed powder, 0.18 parts of glutamyl transaminase, 3 parts of yeast, and 3 parts of baking powder. share. Mix wheat flour, highland barley flour, soybean protein powder, glut...

Embodiment 2

[0041] Bread consists of the following raw materials in parts by mass:

[0042] Highland barley powder 105-150 parts, wheat flour (special one powder) 150-195 parts, soybean protein powder 18-24 parts, gluten powder 15-21 parts, glutamyl transaminase 0.15-0.21 parts, yeast 2.4-3.0 parts, wood 24-30 parts of sugar alcohol, 24-30 parts of butter, 0.9-1.5 parts of table salt, 90-120 parts of fresh egg liquid, 2.4-3.0 parts of baking powder, 6-9 parts of Artemisia annua seed powder, 150-165 parts of water.

[0043] Process flow: Dough preparation → first proofing → cutting into pieces, rounding → shaping → direct fermentation → baking → packaging. In terms of mass percentage, first weigh 135 parts of wheat flour and 165 parts of highland barley powder, 20 parts of soybean protein powder, 17 parts of gluten powder, 6 parts of Artemisia annua seed powder, 0.21 part of glutamyl transaminase, 2.8 parts of yeast, and 2.4 parts of baking powder. share. Mix wheat flour, highland barley...

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PUM

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Abstract

The invention relates to a highland barley enriched bread and a preparation method thereof. The highland barley bread recipe comprises the following raw materials 105-150 parts of highland barley powder, 150-195 parts of wheat flour, 18-24 parts of soy protein powder, 15-21 parts of vital gluten, 0.15-0.21 parts of glutamyl aminotransferase, 2.4-3.0 parts of yeast, 24-30 parts of xylitol, 24-30 parts of butter, 0.9-1.5 parts of salt, 90-120 parts of fresh egg liquid, 2.4-3.0 parts of baking powder, 6-9 parts of artemisia seed powder and 150-165 parts of water according to parts by weight. Physiological functional elements such as beta-glucosan, flavone and tocol contained in highland barley endow the highland barley with particular nutrition health care functions; the highland barley enriched bread has the important physiological functions such as purging guts, adjusting blood fat, reducing cholesterol, resisting tumors, enhancing immunity and the like; and the highland barley enriched breed is good in taste, as well as has the effects of reducing blood fat and blood pressure and controlling and reducing blood sugar.

Description

[0001] technical field [0002] The invention relates to highland barley nutritious bread and a preparation method thereof, belonging to the field of food. Background technique [0003] With the improvement of people's living standards and the change of life philosophy, the development of food in the future should be safe, hygienic, nutritious, healthy, and return to nature, which should be suitable for people's pursuit of nutrition. As early as the 1990s, the nutrition industry proposed "three lows and one high" to people, that is, low fat, low sugar, low salt, and high protein. This is also the trend in the development of bakery products. [0004] Highland barley is the most distinctive crop on the Qinghai-Tibet Plateau. Highland barley has the nutritional composition of "three highs and two lows" (high protein, high soluble fiber elements, high vitamins, low fat, and low sugar), especially the eight essential amino acids. higher than wheat, rice, and corn, and the conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 党斌吴昆仑杨希娟迟德钊
Owner QINGHAI UNIVERSITY
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