Sorghum and quinoa multi-grain bread and processing method thereof

A technology of sorghum quinoa and miscellaneous grains, applied in dough preparation, dough processing, pre-baked dough processing, etc., can solve the problems of weakening the gluten protein quality in the mixed flour, time-consuming and labor-intensive fermentation of miscellaneous grain bread, and failure to achieve nutritional balance. Increase antioxidant effect, increase health value, prevent aging effect

Inactive Publication Date: 2016-02-10
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the direct method (primary fermentation method) has the advantages of quickness and convenience, it also has the disadvantages of slow fermentation and small volume; the middle seed method (secondary fermentation method) is cumbersome to operate and takes a long time.
Especially the gluten protein content in miscellaneous grains is less, adding to flour will correspondingly weaken the quality of gluten protein in the mixed flour, making the fermentation of miscellaneous grain bread more time-consuming and laborious
[0004] At present, the miscellaneous grain bread on the market mainly adopts a single variety of miscellaneous grains, and the proportion of miscellaneous grains is small, which cannot achieve the effect of nutritional balance

Method used

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  • Sorghum and quinoa multi-grain bread and processing method thereof
  • Sorghum and quinoa multi-grain bread and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A sorghum quinoa multigrain bread, the preparation process is as follows:

[0031] 20 parts of whole sorghum flour, 10 parts of whole quinoa flour, 50 parts of high-gluten wheat flour, 0.8 parts of dry yeast, 2 parts of butter, 3 parts of skimmed milk powder, 0.3 parts of bread improver, 6 parts of egg liquid, 10 parts of milk, 0.6 parts of salt 2 parts of white sugar, 28 parts of water, 2 parts of beer;

[0032] (1) Preparation of whole sorghum flour: Sorghum is selected, screened, impurity-removed, cleaned, dried in a constant temperature drying oven at 60°C, and then crushed through a 100-mesh sieve to obtain whole sorghum flour; rough sorghum Add water to the whole powder to adjust the water content to 26%, then use a twin-screw extruder to extrude in four stages. min, the screw speed is set to 200r / min to produce extruded material, which is ultrafinely pulverized to 400 mesh to obtain whole sorghum flour;

[0033] (2) Preparation of whole quinoa powder: select, s...

Embodiment 2

[0042] A sorghum quinoa multigrain bread, the preparation process is as follows:

[0043] 26 parts of whole sorghum flour, 20 parts of whole quinoa flour, 60 parts of high-gluten wheat flour, 0.9 parts of dry yeast, 3 parts of butter, 4 parts of skimmed milk powder, 0.4 parts of bread improver, 8 parts of egg liquid, 14 parts of milk, 0.7 parts of salt 3 parts of white sugar, 30 parts of water, 2 parts of beer;

[0044] (1) Preparation of whole sorghum flour: Sorghum is selected, screened, impurity-removed, cleaned, dried in a constant temperature drying oven at 60°C, and then crushed through a 100-mesh sieve to obtain whole sorghum flour; rough sorghum Add water to the whole powder to adjust the water content to 30%, and then use a twin-screw extruder to extrude in four stages. The extrusion temperatures of the four stages are 60°C, 90°C, 110°C, and 150°C respectively, and the feeding speed is 400g / min, the screw speed is set to 300r / min to obtain puffed material, and the p...

Embodiment 3

[0051] A sorghum quinoa multigrain bread, the preparation process is as follows:

[0052] 30 parts of whole sorghum flour, 17 parts of whole quinoa flour, 70 parts of high-gluten wheat flour, 1.2 parts of dry yeast, 4 parts of butter, 2 parts of skimmed milk powder, 0.5 parts of bread improver, 4 parts of egg liquid, 20 parts of milk, 0.8 parts of salt 4 parts of white sugar, 25 parts of water, 3 parts of beer;

[0053] (1) Preparation of whole sorghum flour: same as Example 2;

[0054] (2) Preparation of quinoa whole powder: same as Example 2;

[0055] (3) Preparation of liquid seed: Dissolve 1.2 parts of dry yeast in 1% kojic acid aqueous solution at 30°C to prepare a yeast solution, place it in a constant temperature incubator for activation, and activate it for 20 minutes at a temperature of 30°C; Take 50 parts of high-gluten wheat flour and 4 parts of white sugar, stir and mix evenly, then add 15 parts of water and activated yeast solution, mix well and make it into a l...

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Abstract

The invention relates to sorghum and quinoa multi-grain bread made through a liquid fermentation method, and a processing method thereof, and belongs to the field of agriculture product processing. The bread is made from 20-30 parts of whole sorghum flour, 10-20 parts of whole quinoa flour, 50-70 parts of high gluten wheat flour, 0.8-1.2 parts of dry yeast, 2-4 parts of butter, 2-4 parts of skim milk powder, 0.3-0.5 part of bread improver, 4-8 parts of egg liquid, 10-20 parts of milk, 0.6-0.8 part of table salt, 2-4 parts of white granulated sugar, 25-30 parts of water and 2-3 parts of beer. The made bread is good in quality, reasonable in raw material matching, comprehensive in nutrition, mellow in taste and long in refreshing time, and fragrance is stronger due to the addition of beer.

Description

technical field [0001] The invention relates to a sorghum quinoa miscellaneous grain bread prepared by a liquid seed fermentation method and a processing method thereof, belonging to the field of agricultural product processing. Background technique [0002] Sorghum【 Sorghumbicolor (L.) Moench 】Also known as sorghum, it is a kind of medicinal and edible resource that is rich in nutrition and has health care functions. Modern studies have proved that sorghum is rich in resistant starch, polyphenols, dietary fiber and other active ingredients, which have the effects of lowering blood sugar, lowering blood lipids, and protecting cardiovascular and cerebrovascular diseases. There are adjuvant treatments. However, sorghum starch has a large molecular weight and poor palatability; moreover, the sorghum tannin content is high, the astringency is heavy, the protein quality is not good, the lack of lysine and tryptophan, and the protein digestion and utilization rate are low. It i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D8/04
CPCA21D2/36A21D8/045A21D13/00
Inventor 杜方岭寇兴凯徐同成宗爱珍陶海腾邱斌刘玮贾敏刘丽娜刘振华
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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