Fresh cassava bread and making method thereof

A production method, the technology of fresh cassava, applied in the direction of dough processing, baking, baked food, etc., can solve the problems of inconvenient transportation, difficult sales, perishable fresh cassava, etc., achieve convenient storage and transportation, increase farmers' income, extend The effect of shelf life

Active Publication Date: 2014-05-14
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, fresh sweet cassava is directly used as raw material to process and produce bread, which is convenient for storage and transportation, and prolongs the sh

Method used

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  • Fresh cassava bread and making method thereof

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Effect test

Embodiment 1

[0017] A fresh cassava bread, comprising the following components by weight: 500 parts of cassava grains, 500 parts of high-gluten flour, 45 parts of white granulated sugar, 35 parts of eggs, 35 parts of edible salt, 50 parts of butter, 15 parts of bread improver, 30 parts of yeast.

[0018] A method for making fresh cassava bread, comprising the steps of:

[0019] (1) Take fresh sweet cassava, remove the outer skin thoroughly, wash, cut into pieces, remove the core in the middle, and use a small vegetable trap to crush it to obtain fine cassava grains. Described fresh sweet cassava starch content is 28.08%. The moisture content is 63.1%.

[0020] (2) Weigh 500 parts of crushed cassava grains, 500 parts of high-gluten flour, 45 parts of white sugar, 35 parts of eggs, 40 parts of edible salt, 50 parts of butter, 15 parts of bread improver, and 30 parts of yeast.

[0021] (3) Pour cassava grains and other raw materials except butter into the mixing barrel of the dough mixer, ...

Embodiment 2

[0026] A fresh cassava bread, comprising the following components by weight: 550 parts of cassava grains, 450 parts of high-gluten flour, 50 parts of white granulated sugar, 40 parts of eggs, 42 parts of edible salt, 58 parts of butter, 25 parts of bread improver, Yeast 25 parts.

[0027] A method for making fresh cassava bread, comprising the steps of:

[0028] (1) Take fresh sweet cassava, remove the outer skin thoroughly, wash, cut into pieces, remove the core in the middle, and use a small vegetable trap to crush it to obtain fine cassava grains. Described fresh sweet tapioca starch content is 21.3%. The moisture content is 69.8%.

[0029] (2) Weigh 550 parts of crushed cassava grains, 450 parts of high-gluten flour, 50 parts of white sugar, 40 parts of eggs, 42 parts of edible salt, 55 parts of butter, 20 parts of bread improver, and 25 parts of yeast.

[0030] (3) Pour cassava grains and other raw materials except butter into the mixing barrel of the noodle mixer, fir...

Embodiment 3

[0035] A fresh cassava bread, comprising the following components by weight: 650 parts of cassava grains, 350 parts of high-gluten flour, 60 parts of white granulated sugar, 55 parts of eggs, 45 parts of edible salt, 70 parts of butter, 30 parts of bread improver, Yeast 15 parts.

[0036] A method for making fresh cassava bread, comprising the steps of:

[0037] (1) Take fresh sweet cassava, remove the outer skin thoroughly, wash, cut into pieces, remove the core in the middle, and use a small vegetable trap to crush it to obtain fine cassava grains. Described fresh sweet tapioca starch content is 26.7%. The moisture content is 66.3%.

[0038] (2) Weigh 650 parts of cassava grains, 350 parts of high-gluten flour, 60 parts of white sugar, 55 parts of eggs, 45 parts of edible salt, 70 parts of butter, 30 parts of bread improver, and 15 parts of yeast.

[0039] (3) Pour cassava grains and other raw materials except butter into the mixing barrel of the noodle mixer, first stir ...

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Abstract

The invention discloses fresh cassava bread and a making method of the fresh cassava bread. The fresh cassava bread comprises, by weight, 500-650 parts of cassava pellets, 350-500 parts of high-gluten flour, 45-60 parts of white granulated sugar, 35-55 parts of eggs, 35-45 parts of edible salt, 45-70 parts of butter, 15-30 parts of a bread improver and 18-30 parts of yeast. The invention further discloses the making method of the fresh cassava bread. The fresh cassava bread contains rich edible fiber, various vitamins, various amino acids, phosphorus, calcium, potassium and other microelements, tastes loose, provides people with satiety, can delay digestive absorption, can help the human body to remove waste in the intestinal tract, has the healthy functions of obesity prevention, constipation remission and the like, and well solves the problem that fresh cassava rots and deteriorates easily, is not convenient to transport, can be sold only in a production area, is difficult to sell and the like, namely the fresh cassava bread accords with the development tendency of nutrification, functionalization, low sugar and high fiber of food; the fresh cassava bread enriches the food variety for people.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a fresh cassava bread and a preparation method thereof. Background technique [0002] With the development of our country's economy and the increase of national income, great changes have taken place in people's consumption concepts and health concepts. Diet therapy and health preservation have become a hot topic. Traditional foods that are limited to flavor and fashion can no longer meet the needs of the public. Nutritious, functional, low-sugar, low-calorie, high-fiber foods have become the development trend of the food industry. At present, bread is usually made of flour, which has high energy and very low fiber content, which cannot meet the needs of food functional development. [0003] Cassava, together with potato and sweet potato, is known as the world's three largest potato crops. In my country, it is mainly distributed in subtropical regions such as Guangxi and...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
Inventor 谢彩锋古碧李凯
Owner GUANGXI UNIV
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