Whole-wheat bread and production method thereof

A production method and technology of whole-wheat bread, which can be used in dough processing, baking, baked food, etc., can solve the problems of rough taste and low acceptance by residents, and achieve the effect of soft taste and rich nutrition

Inactive Publication Date: 2015-03-25
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, amaranth seeds are added to the bread as a whole, but this kind of bread has defects such as rough taste and low acceptance by residents

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for producing wholemeal bread, comprising the steps of:

[0027] 1) After the wheat grains are peeled and screened, the bran and the debraned wheat grains are separated, the debranized wheat grains are processed into flour, the bran is ultrafinely pulverized, and then the flour and the ultrafinely pulverized bran are mixed at a ratio of 6:1. The ratio of the mixture is passed through a 100-mesh sieve to obtain whole wheat flour;

[0028] 2) Pass the amaranth seeds through an ultrafine pulverizer after drying, and pass the pulverized amaranth seeds through a 100-mesh sieve to obtain amaranth seed powder;

[0029] 3) Mix 500g of whole wheat flour and 100g of amaranth seed powder to form a mixed powder, add 6g of salt, 90g of sucrose, 120g of egg liquid, 4.8g of yeast and 186g of water for stirring, and after stirring for 5 minutes, add 13.2g of milk powder, 84g gluten, 0.72g transglutaminase and 18g cream continue to stir for 8-10 minutes

[0030] 4) Put the ev...

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PUM

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Abstract

The invention provides a whole-wheat bread and a production method thereof. The bread is made of whole-wheat flour, and amaranth seed powder is added to the whole-wheat flour. Salt, sucrose, egg liquid, yeast, milk powder, Wheat gluten, transglutaminase, butter and water are stirred, fermented, stood still, proofed, baked and other steps to make whole wheat bread containing amaranth seeds. The invention perfectly fuses amaranth seeds and whole-wheat bread through a special process, and the prepared bread has a soft mouthfeel, no roughness, and is moderately fluffy, and is a good breakfast with both mouthfeel and nutrition.

Description

technical field [0001] The invention relates to a kind of bread, in particular to a kind of whole wheat bread and a production method thereof. Background technique [0002] Amaranth seeds, an ancient Mexican and Aztec staple and later brought to Asia, have a refreshing, peppery flavor and contain more protein than other grains, which many lack. lysine, more comprehensive nutrition. In the prior art, amaranth seeds are added to bread as a whole, but this kind of bread has defects such as rough taste and low acceptance by residents. Contents of the invention [0003] The invention provides a whole-wheat bread and a processing method thereof. The whole-wheat bread uses ground amaranth seeds, and the amaranth seeds and whole-wheat bread are perfectly fused through a special process, so that the mouthfeel of the prepared bread is soft, without rough feeling, Moderately fluffy, it is a good breakfast with both taste and nutrition. [0004] To achieve the above object, the pre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36A21D13/02
Inventor 张丽琍祁斌吴雷张超
Owner ANHUI YANZHIFANG FOOD
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