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Baked pancake prepared from whole potatoes and preparation method thereof

A technique for roasting naan and potatoes, which is applied in the field of roasting naan and its preparation, which can solve the problems that protein does not have a gluten network structure and is not suitable, and achieve the effects of prolonging the shelf life of products, improving powder properties, and increasing water absorption

Active Publication Date: 2015-02-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the protein in the whole potato flour does not have the ability to form a gluten network structure, the whole potato flour is not suitable for directly processing fermented staple food products such as baked pancakes.
[0004] At present, the report about whole potato baked naan and its preparation method is still blank

Method used

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  • Baked pancake prepared from whole potatoes and preparation method thereof
  • Baked pancake prepared from whole potatoes and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1, raw material and water of whole potato baked naan

[0042]

Embodiment 2

[0043] Embodiment 2, raw material and water of whole potato baked naan

[0044]

Embodiment 3

[0045] Embodiment 3, the preparation of a kind of whole potato roasted naan

[0046] 1) take each composition according to the proportioning ratio of embodiment 1, for subsequent use;

[0047] 2) Mix potato pectin, beet pectin, grapefruit pectin, and blueberry pectin with water 10 times the weight of the four pectins, heat to 60°C, dissolve the pectin, and obtain a pectin solution;

[0048] Heat the remaining 19g of water to 32°C to dissolve the yeast in the formula to obtain a yeast solution, place it in a constant temperature incubator for activation, the activation time is 10 minutes, and the activation temperature is 32°C;

[0049]3) Pour the whole potato powder, potato starch, potato modified starch, sweet potato stem and leaf polyphenols and soda powder weighed in step 1) into the dough mixer, add the peanut oil weighed in step 1) and step 2) Stir the pectin solution prepared in 100rpm for 8 minutes, and place it at 20°C for 8 hours to form a dough;

[0050] 4) Add the...

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Abstract

The invention provides a baked pancake prepared from whole potatoes and a preparation method of the baked pancake. Raw materials of the baked pancake comprise the following ingredients: whole potato flour, potato starch, modified potato starch, protein, pectin, plant-derived polyphenol, sugar, soda ash, yeast, edible oil and water. The baked pancake prepared from whole potatoes disclosed by the invention overcomes the shortcoming of a common wheat baked pancake that allergy of some people is caused due to existence of gluten protein, and the prepared baked pancake is suitable for people allergic to wheat or patients of celiac disease; moreover, the baked pancake has unique flavors of potato and sweet potato, is crisp in taste, contains rich ingredients such as protein, dietary fiber, vitamin and mineral elements, and has good nutrition and health efficacies.

Description

technical field [0001] The invention relates to roasted naan, in particular to a roasted naan prepared from whole potatoes and a preparation method thereof. Background technique [0002] Roasted Nang is the most important noodle food of Uighurs in Turpan, with a history of more than 2,000 years. The general method of baking naan is similar to that of the Han people. Add a little salt water and yeast to the flour, mix well, knead thoroughly, let it rise for a while, and then it can be baked. Due to the low water content, long-term storage, easy to carry, and crispy and delicious, baked naan is also loved by other ethnic groups. Traditional baked pancakes are generally made of wheat flour. Gliadin and glutenin are necessary for the fermentation of pancakes, which can form a unique network structure of gluten to obtain a dough with good strength, elasticity and air holding capacity. However, in the processing of wheat flour, many nutrients are lost due to excessive pursuit o...

Claims

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Application Information

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IPC IPC(8): A23L1/217A23L19/18
CPCA23L19/105A23L19/11A23L19/19A23L29/212A23L29/219A23L29/231A23L33/00A23V2002/00A23V2250/5034A23V2250/5112A23V2250/5114A23V2250/602A23V2250/606A23V2250/608A23V2250/61A23V2250/616A23V2250/636A23V2250/64A23V2250/54246A23V2250/542A23V2250/54252A23V2250/548A23V2250/5488A23V2250/5072
Inventor 木泰华孙红男刘兴丽张苗陈井旺戴小枫
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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