Preparation method for multi-nutrition bread

A multi-nutritional, bread-based technology, applied in dough processing, baking, baked food, etc., can solve the problems of full utilization, lack of nutrient absorption of purple sweet potato powder, rough taste of purple sweet potato powder, etc., and achieve the effect of enriching the dietary structure

Inactive Publication Date: 2015-11-25
江苏绿科生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the rough taste of purple sweet potato flour, many families do not make full use of it, or simply eat it directly, without fully absorbing the nutrition of purple sweet potato flour

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A multi-nutritional bread, comprising the following raw materials prepared in parts by weight: 20 parts of wheat flour, 5 parts of chestnuts, 15 parts of purple sweet potato flour, 10 parts of oat flour, 10 parts of cornmeal, 10 parts of eggs, and 5 parts of yeast , 5 parts of white granulated sugar.

[0019] The method for the above-mentioned multi-nutrition bread comprises the steps:

[0020] (1) Weigh each component raw material according to the component weight;

[0021] (2) Fry the chestnuts until they are cooked, and then grind them into powder;

[0022] (3) Add wheat flour, oat flour, cornmeal, eggs, yeast, white sugar, purple sweet potato flour and chestnut flour obtained in step (2) into the dough mixer and mix well to form a dough;

[0023] (4) Fermenting the dough obtained in step (3);

[0024] (5) Shaping, which includes the processes of cutting, weighing, intermediate proofing, pressing, and shaping;

[0025] (6) Baking, heat up 180~210℃, lower heat 190...

Embodiment 2

[0029] A multi-nutritional bread, comprising the following raw materials prepared in parts by weight: 40 parts of wheat flour, 10 parts of chestnuts, 25 parts of purple sweet potato flour, 15 parts of oat flour, 15 parts of cornmeal, 15 parts of eggs, and 10 parts of yeast , 10 parts of white granulated sugar.

[0030] The invention also discloses a method for multi-nutrition bread, comprising the following steps:

[0031] (1) Weigh each component raw material according to the component weight;

[0032] (2) Fry the chestnuts until they are cooked, and then grind them into powder;

[0033] (3) Add wheat flour, oat flour, cornmeal, eggs, yeast, white sugar, purple sweet potato flour and chestnut flour obtained in step (2) into the dough mixer and mix well to form a dough;

[0034] (4) Fermenting the dough obtained in step (3);

[0035] (5) Shaping, which includes the processes of cutting, weighing, intermediate proofing, pressing, and shaping;

[0036] (6) Baking, heat up 18...

Embodiment 3

[0040] A multi-nutritional bread, comprising the following raw materials prepared according to the ratio of parts by weight: 30 parts of wheat flour, 6 parts of chestnuts, 18 parts of purple sweet potato flour, 12 parts of oat flour, 13 parts of cornmeal, 14 parts of eggs, 6 parts of yeast , 6 parts of white granulated sugar.

[0041] The invention also discloses a method for multi-nutrition bread, comprising the following steps:

[0042] (1) Weigh each component raw material according to the component weight;

[0043] (2) Fry the chestnuts until they are cooked, and then grind them into powder;

[0044] (3) Add wheat flour, oat flour, cornmeal, eggs, yeast, white sugar, purple sweet potato flour and chestnut flour obtained in step (2) into the dough mixer and mix well to form a dough;

[0045] (4) Fermenting the dough obtained in step (3);

[0046] (5) Shaping, which includes the processes of cutting, weighing, intermediate proofing, pressing, and shaping;

[0047] (6) Ba...

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PUM

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Abstract

The invention discloses a preparation method for multi-nutrition bread. The multi-nutrition bread comprises wheat flour, purple sweet potato flour, oat flour, corn flour, eggs, yeast, white granulated sugar and chestnuts. The multi-nutrition bread has the advantages that the mouth feel of traditional bread is improved, absorption of purple sweet potato flour nutrition is facilitated, and the bread is suitable for various crowds to eat.

Description

technical field [0001] The invention relates to the technical field of bread, in particular to a preparation method of multi-nutrition bread. Background technique [0002] Purple potato flour is a by-product of the production of bean products such as tofu and soy milk, accounting for more than 30% of the raw materials. It is rich in nutrients, containing 23% to 30% of protein, 16% to 21% of fat, and 50% to 60% of fiber 100g of purple potato powder contains 100mg of calcium, which is almost equal to the calcium content of milk, and has the characteristics of being easily absorbed and utilized by the human body. A good product for calcium supplementation; purple potato flour contains 55.2% cellulose, which is a valuable source of dietary fiber and contains less calories. Therefore, for people with restricted diets, eating it can reduce the feeling of hunger. [0003] However, due to the rough taste of purple sweet potato flour, many families do not make full use of it, or sim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 金雪霞路怀灯尹安伟
Owner 江苏绿科生物技术有限公司
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