Oat and wheat premixed steamed bread flour and a production method thereof

Abstract

The present invention provides oat and wheat premixed steamed bread flour and a production method thereof. The steamed bread flour is prepared by mixing oat flour, wheat flour and additives according to a weight ratio of 30:100:4-5, and the additives are prepared by mixing yeast, sucrose fatty acid ester, sodium alginate, 2,3-Dihydroxypropyl octadecanoate, sodium bicarbonate and sugar according to a weight ratio of 1:0.6:0.2-0.5:0.1-0.4:0.2:2.0. The production method includes the following steps: evenly mixing yeast, sucrose fatty acid ester, sodium alginate, 2,3-Dihydroxypropyl octadecanoate, sodium bicarbonate and sugar according to a weight ratio of 1:0.6:0.2-0.5:0.1-0.4:0.2:2.0 to prepare the additives; evenly mixing and stirring the additives with 1/3 of the total amount of the oat flour; evenly mixing and stirring the mixture with the addition of the remaining 2/3 of the total amount of the oat flour; and evenly mixing and stirring the mixture with the addition of the wheat flour with a weight ratio of 30:100:4-5 for the oat flour, the wheat flour and the additives. The production method simplifies the production process of steamed bread, saves hours of labour, reduces the cost, and meets the needs of industrial production of steamed bread and homemade steamed bread.

Description

technical field [0001] The invention relates to a production method of premixed steamed bread flour, in particular to oat wheat premixed steamed bread flour and a production method thereof. Background technique [0002] Oats have extremely high nutritional value. Oats contain about 15% protein. The content of various essential amino acids in the protein is higher than or close to the amino acid standard model value issued by FAO / WHO. The human body has a high utilization rate and its nutritional value is comparable to that of eggs; The fat content in oats exceeds 6.0%, fatty acids are high-quality fatty acids, and its unsaturated fatty acids account for more than 80%; the total cellulose content of oats is 17% to 21%, of which soluble dietary fiber accounts for about 1 / 3 of the total dietary fiber content; It is also rich in vitamins, including B vitamins, folic acid, vitamin H, pantothenic acid, etc., especially vitamin E, which contains 15 mg per 100 grams; the content of ...

AI Technical Summary

Problems solved by technology

[0007] The industrial production of oatmeal and wheat premixed steamed bread powder can not only improve the quality of oatmeal steamed bread, but also ensure the stable quality of steamed bread, which solves the problems of less oat flour added and unstable product quality when making oatmeal steamed bread by hand.

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