Weight-reducing bread and making method thereof
A technology for losing weight and making methods, which is applied in the processing of dough, baking, baked food, etc., can solve the problem of being difficult to serve as a daily three-meal food, and achieve the effect of eliminating heat
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Embodiment 1
[0045] A slimming bread made from the following raw materials in terms of weight percentage:
[0046] High gluten flour 45%
[0047] Cornmeal 20%
[0048] Yeast 1.2%
[0049] Activated yeast active agent 0.1%
[0050] Emulsifier preparation 1.8%
[0051] Sweetener 1.2%
[0052] water 25%
[0053] Egg 1.5%
[0054] Milk powder 0.6%
[0055] Butter 1.0%
[0056] Guarana Extract 1.0%
[0057] L-Carnitine 1.6%
[0058] The emulsifier preparation is prepared by mixing glycerin fatty acid ester and sucrose fatty acid ester at a weight ratio of 1:1.
[0059] The sweetener is prepared by mixing fructose syrup and sucrose in a weight ratio of 1:1.
[0060] The slimming bread is made in the following way:
[0061]Step 1: Put all the ingredients into the bread machine and knead for 15 minutes to obtain a smooth, stretchable dough. Proceed to the first fermentation. After fermentation for 1 hour, put it back into the bread machine and knead again. After kneading for 10 minutes...
Embodiment 2
[0066] A slimming bread made from the following raw materials in terms of weight percentage:
[0067] High gluten flour 45%
[0068] Cornmeal 20%
[0069] Yeast 1.1%
[0070] Activated yeast active agent 0.1%
[0071] Emulsifier preparation 1.8%
[0072] Sweetener 2.0%
[0073] Water 24%
[0074] Egg 1.6%
[0075] Milk powder 0.7%
[0076] Butter 0.9%
[0077] Guarana Extract 1.4%
[0078] L-Carnitine 1.4%
[0079] The emulsifier preparation is prepared by mixing sorbitan fatty acid ester, propylene glycol fatty acid ester and lecithin in a weight ratio of 1:1:1.
[0080] The sweetener is prepared by mixing fructose, stevioside and sucralose in a weight ratio of 2:1:1.
[0081] The slimming bread is made in the following way:
[0082] Step 1: Put high-gluten flour, corn flour, and water into a twin-screw extruder, modify the screw at a speed of 32Hz and 130°C, put all the remaining ingredients into a bread machine and knead for 17 minutes to obtain a smooth 1. The...
Embodiment 3
[0087] To achieve the above object, the present invention takes the following technical solutions:
[0088] A slimming bread made from the following raw materials in terms of weight percentage:
[0089] High gluten flour 45%
[0090] Cornmeal 20%
[0091] Yeast 1.3%
[0092] Activated yeast active agent 0.1%
[0093] Emulsifier preparation 1.8%
[0094] Sweetener 1.3%
[0095] Water 24.3%
[0096] Egg 2.0%
[0097] Milk powder 1.0%
[0098] Butter 0.6%
[0099] Guarana Extract 1.6%
[0100] L-Carnitine 1.0%
[0101] The emulsifier preparation is prepared by mixing glycerin fatty acid ester, sucrose fatty acid ester, lecithin and hydrogenated lecithin in a weight ratio of 1:1:1:1.
[0102] The sweetener is prepared by mixing sucrose, fructose syrup, aspartame and isomaltulose in a weight ratio of 1:1:1:1.
[0103] The slimming bread is made in the following way:
[0104] Step 1: Put all the ingredients into the bread machine and knead for 20 minutes to obtain a smo...
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