Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Making method of nutritional healthy bread

A production method and healthy technology, which can be applied in the processing of dough, food preparation, baking, etc., can solve the problem of low quality of bread protein, and achieve the effects of reasonable nutritional ratio, good health care effect and simple process.

Inactive Publication Date: 2016-01-06
WUXI INST OF COMMERCE
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The protein content of wheat flour is low in lysine, making the bread protein quality of traditional recipes not high

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] The invention discloses a method for making nutritious and healthy bread. The raw material formula is composed of the following components by weight: 89 parts of special flour for bread, 5 parts of soybean flour, 6 parts of corn flour, 1 part of instant dry yeast, 5 parts of granulated sugar, 5 parts of butter, 2 parts of milk powder, 1 part of salt and 60 parts of water;

[0015] The preparation method comprises the following steps:

[0016] 1) The step of stirring, mixing the raw materials into a dough, and then stirring the dough until the gluten is completely expanded, and the temperature of the dough after stirring is 27°C;

[0017] 2), the step of fermentation, the fermentation time of the dough is: 120min, and the dough is turned over once after 90min; during fermentation, the indoor temperature is: 27°C, and the relative humidity is 75%;

[0018] 3), the step of dividing, fermented dough is divided into individual, each quality is 450g;

[0019] 4) The step of...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a making method of nutritional healthy bread. The nutritional healthy bread is made of, by weight, 89 parts of special bread powder, 5 parts of soybean meal, 6 parts of corn flour, 1 part of instant dry yeast, 5 parts of granulated sugar, 5 parts of butter, 2 parts of milk powder, 1 part of table salt and 60 parts of water. The making method includes the steps of stirring, fermenting, dividing, intermediate fermenting, shaping, final fermenting and baking. The nutritional healthy bread is simple in technology, more reasonable in nutrient proportion and excellent in healthcare effect.

Description

technical field [0001] The invention relates to a method for making nutritious and healthy bread. Background technique [0002] Bread is a soft and elastic product made of wheat flour, yeast, salt and water as basic raw materials, adding appropriate amount of sugar, oil, additives and other auxiliary materials, stirring, fermenting, forming, proofing and baking. The protein content of wheat flour is low in lysine, so that the bread protein produced by traditional recipes is not high in quality. Soybean contains about 40% protein, and contains eight essential amino acids needed by adults, especially the highest content of lysine. Therefore, soybean protein and wheat flour protein are nutritionally complementary, and the mixed consumption of the two not only increases the protein content of bread, but also improves the utilization rate of bread protein in vivo. Soybeans also contain biologically active substances such as dietary fiber, oligosaccharides, soybean lecithin, soy...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A23L1/29
CPCA21D13/00A21D2/36
Inventor 林玉桓
Owner WUXI INST OF COMMERCE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com