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Method for making corn flour bread

A production method and corn flour technology, which are applied in the directions of baking, baked food, food science, etc., can solve problems such as inability to satisfy consumers and poor taste of finished bread, and achieve the preservation of flavor and taste quality, long storage time, and convenience. saved effect

Inactive Publication Date: 2014-10-29
张坚胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the bread on the market, especially the material technology and other problems, leads to the poor taste of the finished bread, which cannot meet the needs of consumers for food with diversified tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of cornflour bread, comprises the following steps:

[0019] (1) Put the yeast into the container, add 1-2 tablespoons of warm water, stir evenly, add fructooligosaccharide, and let stand for 8 hours;

[0020] (2) Add in parts by weight:

[0021] 40 parts of corn flour,

[0022] 35 parts of wheat flour,

[0023] 30 parts white sugar,

[0024] 20 parts of honey,

[0025] 3 parts cream,

[0026] 1.5 servings of milk powder,

[0027] 30 parts of fresh peach meat, and stir;

[0028] (3) Ferment at 30°C for 5 hours, bake at 200°C for 20 minutes, and take out to cool.

Embodiment 2

[0030] A kind of preparation method of cornflour bread, comprises the following steps:

[0031] (1) Put the yeast into the container, add 1-2 tablespoons of warm water, stir evenly, add fructooligosaccharide, and let stand for 8 hours;

[0032] (2) Add in parts by weight:

[0033] 40 parts of corn flour,

[0034] 35 parts of wheat flour,

[0035] 30 parts white sugar,

[0036] 20 parts of honey,

[0037] 3 parts cream,

[0038] 1.5 servings of milk powder,

[0039] 30 parts of fresh peach meat, and stir;

[0040] (3) Ferment at 30°C for 5 hours, bake at 200°C for 30 minutes, and take out to cool.

Embodiment 3

[0042] A kind of preparation method of cornflour bread, comprises the following steps:

[0043] (1) Put the yeast into the container, add 1-2 tablespoons of warm water, stir evenly, add fructooligosaccharide, and let stand for 8 hours;

[0044] (2) Add in parts by weight:

[0045] 25 parts of corn flour,

[0046] 15 parts wheat flour,

[0047] 15 parts white sugar,

[0048] 15 parts of honey,

[0049] 0.5 parts cream,

[0050] 1.5 servings of milk powder,

[0051] 15 parts of fresh peach meat, and stir;

[0052] (3) Ferment at 30°C for 5 hours, bake at 200°C for 10-30 minutes, and take out to cool.

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Abstract

The invention relates to a method for making corn flour bread. The method includes the following steps that firstly, yeast is put into a container, 1-2 spoons of warm water is added into the container, the yeast and the warm water are stirred evenly, fructo-oligose is added into the container, and standing is conducted for 8 h; secondly, components which comprise, by weight, 25-40 parts of corn flour, 15-35 parts of wheat flour, 15-30 parts of white sugar, 15-20 parts of bee honey, 0.5-3 parts of cream, 0-1.5 parts of milk powder and 15-30 parts of fresh peach flesh are added and stirred; thirdly, under the temperature of 30 DEG C, fermentation is conducted for 5 h, braking is conducted for 10-30 min under the temperature of 200 DEG C, and the bread is taken out from an oven to be cooled. The bread made through the method for making the corn flour bread is convenient to preserve, the original flavor and taste quality of corn powder are reserved, and the preserving time is long.

Description

technical field [0001] The invention relates to a method for making cornmeal bread, which belongs to the field of food processing. Background technique [0002] Bread is one of people's favorite foods, and many people like to take bread as breakfast. How to make bread that is rich in nutrition and maintains the taste is a problem that breadmakers have been exploring. At present, the bread on the market, especially the material technology and other problems, leads to the poor taste of the finished bread, which cannot meet the needs of consumers for food with diversified tastes. Contents of the invention [0003] The invention provides a method for making cornmeal bread with unique flavor. The bread made by the method is convenient for preservation, retains the original flavor and taste quality of cornflour, and has a relatively long preservation time. [0004] A kind of preparation method of cornflour bread provided by the invention comprises the following steps: [0005...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 张坚胜
Owner 张坚胜
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