Nutritional bread premixing flour containing tartary buckwheat germ flour, processing method and application

Abstract

The invention discloses nutritional bread premixing flour containing tartary buckwheat germ flour, a processing method and application. The nutritional bread premixing flour containing the tartary buckwheat germ flour consists of the following materials in part by weight: 12-14 parts of tartary buckwheat flour, 4-5 parts of tartary buckwheat germ flour, 50-55 parts of high gluten wheat flour, 0.5-1.5 parts of refined salt, 6-8 parts of powdered oil, 12-14 parts of compound sugar, 3-4 parts of compound bread improvers, 4-5 parts of vital gluten and 0.1-0.5 part of baking powder. Nutritional bread which is processed by the nutritional bread premixing flour containing the tartary buckwheat germ flour has characteristics of low oil content, low sugar content, low glycemic indexes, high flavonoid content and the like, has a function of balancing nutrition of food, and meets demands of current people on nutrition of the food.

Description

technical field [0001] The invention relates to a premixed powder, in particular to a nutritious bread premixed powder containing tartary buckwheat germ powder and its preparation method and application. Background technique [0002] With the continuous improvement of people's living standards and the acceleration of the pace of life, my country's baked food industry has maintained an average growth rate of 14% in recent years. However, most of the baked foods in our country are still high-sugar and high-oil formulas. For example, the traditional bread making technology usually uses 15%~20% sugar and 16%~40% fat, so the bread made has high sugar content. , high fat content and other shortcomings, and because most of the raw materials are wheat, the nutrients are not comprehensive enough, the bread made can not meet people's new needs such as bread nutrition balance, production standard safety. [0003] At the same time, most of the currently commercially available baked bre...

AI Technical Summary

Problems solved by technology

This is mainly due to almost no gluten in tartary buckwheat, it is difficult to form the baking characteristics of wheat flour dough, and the cellulose content is high, the taste of the product is rough, the appearance of the structure is poor, and key technologies such as being difficult to be accepted by consumers have not yet been well developed. solve the reason