Toast premixed powder containing amaranthus hypochondriacus whole flour and method for preparing toast by using same

Abstract

The invention discloses toast premixed powder containing amaranthus hypochondriacus whole flour and a method for preparing toast by using the same. The toast premixed powder comprises, by mass parts, 80-95 parts of strong flour, 5-20 parts of amaranthus hypochondriacus whole flour, 10-30 parts of soft sugar, 1-5 parts of milk powder, 0.5-3.5 parts of salt, 0.5-2.0 parts of yeast and 0.02-0.2 part of compound enzyme. The toast premixed powder is subject to fermentation and baking three times to prepare toast containing the amaranthus hypochondriacus whole flour. The toast prepared from the toast premixed powder formed by the amaranthus hypochondriacus whole flour and wheat flour makes amino acids complement each other, the toast contains unsaturated fatty acid, the dietary fiber is high, the shortcoming of insufficiency of conventional bread is overcome, and the toast is floppy in taste, and not only is suitable for people of all ages, but also is also suitable for diabetics. The toast premixed powder is special flour for manufacturing the toast and is formed by mixing bread flour and various auxiliary materials. The toast premixed powder has the advantages of convenience and rapidness in use, the fermentation time for the first time and the second time is short, and the preparation time is greatly saved.

Description

technical field [0001] The invention belongs to the technical field of bread, and in particular relates to toast premix powder containing whole grain amaranth powder and a method for preparing toast. Background technique [0002] Grain amaranth is a new type of grain and feed crop. The fresh stems and leaves of amaranth grains are high-quality green fodder for livestock and poultry, and the seeds are high-quality health food raw materials, and can also be eaten as vegetables at the seedling stage. [0003] The content of amaranth leaf protein in grain is 21-28%, that in stem is 12-15%, that in seed is 14-18%, and that in mature straw is 6-9%. The lysine content in the seeds is 0.92-1.02%, equivalent to twice that of wheat and three times that of rice, corn and millet. [0004] The amino acid composition in the seed protein of grain amaranth is balanced, especially the high content of lysine, which improves the quality of protein, and the protein quality of grain amaranth e...

AI Technical Summary

Problems solved by technology

The study added natural additives such as amaranth, corn, soybeans, carrots and other whole grains and vegetables, and processed through special technology to make fiber-rich and nutritious bread. The bread made by this process has relatively high nutritional content, but the taste is not good. very good

[0008] Conventional ordinary bread flour needs to add salt, sugar, yeast, butter and other auxiliary materials at various stages of bread making. The quality of the addition of auxiliary materials often determines the flavor and taste of bread. The addition of auxiliary materials is difficult to control, time-consuming and laborious, which affects bread making. efficiency, the fermentation time in the conventional toast bread preparation process is longer, as Chinese patent application number 201510499396.3 discloses a kind of purple sweet potato mud toast bread and its production method, wherein the time of the first fermentation and the second fermentation are all long 1 hour longer, which greatly prolongs the preparation time and increases the production cost

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