Preparation method of fluffy aromatic bread

A production method and rich technology, applied in dough processing, baking, baked food, etc., can solve the problems of unbalanced nutrition, poor taste, easy retrogradation and aging, etc., to achieve good taste, not easy retrograding and aging, and convenient to eat Effect

Inactive Publication Date: 2015-06-24
QINGDAO XINRUNTU NURSERY STOCK SPECIALIZED COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the rice bread made by these methods has disadvantages such as unbalanced nutrition, easy retrogradation and aging, and poor mouthfeel.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for making fluffy and rich bread is characterized by comprising the following steps:

[0019] (1) Flour preparation: Take 30 parts of edible rice flour, 5 parts of glutinous rice flour, and 25 parts of wheat gluten powder that have been sieved over 100 mesh and mix well;

[0020] (2) Mixing solvent: After dissolving 3 parts of sugar water with soybean milk at room temperature, add 5 parts of eggs and stir well, add 0.8 parts of salt, 0.4 parts of emulsifier composed of fatty acid monoglyceride and propylene glycol monoester at a ratio of 2:1, equivalent to Add 1% baker's yeast to the weight of the mixed flour, mix well;

[0021] (3) Dough making: Mix the flour and solvent, add warm water at 34°C to knead the dough, stir the dough to 7 points of gluten, add lard and stir for 5 minutes;

[0022] (4) Puffing: Roll and cut the dough into certain shapes, put it into a twin-screw extrusion extruder, control the temperature at 50°C, maintain it for 5 minutes, and ra...

Embodiment 2

[0025] A method for making fluffy and rich bread is characterized by comprising the following steps:

[0026] (1) Flour preparation: take 35 parts of edible rice flour, 6 parts of glutinous rice flour, and 28 parts of wheat gluten powder that have been sieved over 100 mesh and mix well;

[0027] (2) Solvent preparation: dissolve 4 parts of sugar water with soybean milk at room temperature, add 5 parts of eggs and stir well, add 0.9 parts of salt, 0.4 parts of emulsifier composed of fatty acid monoglyceride and propylene glycol monoester at a ratio of 2:1, which is equivalent to Add 1.5% baker's yeast to the weight of the mixed flour, mix and stir evenly;

[0028] (3) Dough making: Mix the flour and solvent, add warm water at 33°C to knead the dough, stir the dough to 7 points of gluten, add lard and stir for 6 minutes;

[0029] (4) Puffing: Roll and cut the dough into certain shapes, put it into a twin-screw extrusion extruder, control the temperature at 55°C, maintain it fo...

Embodiment 3

[0032] A method for making fluffy and rich bread is characterized by comprising the following steps:

[0033] (1) Flour preparation: Take 40 parts of edible rice flour, 7 parts of glutinous rice flour, and 30 parts of wheat gluten powder that have been sieved over 100 mesh and mix well;

[0034] (2) Mixing solvent: After dissolving 4 parts of sugar water with soybean milk at room temperature, add 5 parts of eggs and stir well, add 1 part of salt, 0.5 part of emulsifier composed of fatty acid monoglyceride and propylene glycol monoester at a ratio of 2:1, equivalent to Add 2% baker's yeast to the weight of the mixed flour, mix and stir evenly;

[0035] (3) Dough making: mix flour and solvent, add warm water at 34°C to knead the dough, stir the dough until it has 7 points of gluten, add lard and stir for 7 minutes;

[0036] (4) Puffing: Roll and cut the dough into certain shapes, put it into a twin-screw extruder and control the temperature at 55°C, keep it for 5 minutes, and ...

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PUM

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Abstract

The invention discloses a preparation method of fluffy aromatic bread. The preparation method is characterized by including the steps of (1), flour preparation, (2), solution preparation, (3), paste making, (4), puffing and (5), baking. The preparation method has the advantages that premixing powder of the bread is prepared by mixing and grinding multiple kinds of flour, the obtained bread is high in nutritive value and convenient to eat, a new natural health concept is created, cost is reduced, and the bread is soft, not sticky, fresh, less prone to retrogradation and aging, fluffy and aromatic and tastes good.

Description

technical field [0001] The invention belongs to the technical field of pasta processing, and in particular relates to a method for making fluffy and rich bread. Background technique [0002] Gluten powder claims active gluten flour, wheat gluten protein again, is the natural protein that extracts from wheat (flour), is light yellow, and protein content is as high as 75%~85%, is the vegetable protein resource rich in nutrition. It has stickiness, Elasticity, extensibility, film-forming property and fat-absorbing property. Wheat gluten is an excellent dough improver, which is widely used in the production of bread, noodles and instant noodles, and can also be used as a water-retaining agent in meat products. Basic raw material for high-grade aquatic feed. At present, gluten is also used as a high-efficiency green flour gluten-enhancing agent in China, and it is used in the production of high-gluten flour and bread flour, and the addition amount is not limited. Gluten is also ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/16
Inventor 刘泽华
Owner QINGDAO XINRUNTU NURSERY STOCK SPECIALIZED COOP
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