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Bread and preparing method thereof

A technology for bread and bread blanks, which is applied in the processing of dough, baking, and baked goods, etc., can solve the problems of poor taste of pastry, inferior to natural yeast seeds, etc., and achieve the effects of refreshing aroma, prolonging shelf life and prolonging shelf life.

Inactive Publication Date: 2016-09-07
赵飞翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the current breads are fermented with commercially available yeast powder, and more preservatives are added in order to prolong the shelf life. Meet consumer needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of bread, comprises dough and auxiliary material, and described dough is mainly made of following raw material by weight g:

[0038] 700g of flour, 190g of white sugar, 300g of hop flour, 200g of grape liquid, 150g of egg liquid, 40g of olive oil, 11g of salt, and 160g of butter; the auxiliary materials are preserved fruits and / or nuts. Divide the above dough into 600g each, which is the amount of a bread. The auxiliary materials used for each bread are: 140g of walnut kernels, 60g of dried black currant, and 60g of dried cranberries.

[0039] Wherein, the hop noodles are made from the following raw materials in grams by weight:

[0040] Hop natural yeast 30g, water 1200g, flour 1700g.

[0041] Wherein, the hop natural ferment is made of the following raw materials by weight in grams:

[0042] Hop extract granules 18g, water 400g, flour 200g, pure grain liquor 80g, corn grits 500g.

[0043] The preparation method of above-mentioned bread, comprises the follow...

Embodiment 2

[0059] A kind of bread, comprises dough and auxiliary material, and described dough is mainly made of following raw material by weight g:

[0060] 800g of flour, 190g of white sugar, 200g of hop flour, 300g of grape juice, 160g of eggs, 30g of olive oil, 14g of salt, and 170g of butter; the auxiliary materials are preserved fruits and / or nuts.

[0061] Divide the above dough into 650g each, which is the amount of a bread. The auxiliary materials used for each bread are: 130g of walnut kernels, 70g of dried black currant, and 50g of dried cranberries.

[0062] The hop natural yeast described therein is made of the following raw materials in grams by weight: 15g of hop extract granules, 450g of water, 220g of flour, 70g of pure grain white wine, and 600g of corn grits.

[0063] The hop flour is made of the following raw materials in grams by weight: 27g of hop natural yeast, 1500g of water, and 2300g of flour.

[0064] The preparation method of above-mentioned bread, comprises...

Embodiment 3

[0080] A kind of bread, comprises dough and auxiliary material, and described dough is mainly made of following raw material by weight g:

[0081] 600g of flour, 200g of white sugar, 400g of hop flour, 235g of water, 140g of eggs, 60g of olive oil, 8g of salt, and 150g of butter; the auxiliary materials are preserved fruits and / or nuts.

[0082] Divide the above dough into 620g each, which is the amount of a bread. The auxiliary materials used for each bread are: 150g of walnut kernels, 50g of dried black currant, and 70g of dried cranberries.

[0083] The hop natural yeast described therein is made of the following raw materials in grams by weight: 15g of hop extract granules, 450g of water, 220g of flour, 70g of pure grain white wine, and 600g of corn grits.

[0084] The hop flour is made of the following raw materials in grams by weight: 33g of hop natural yeast, 900g of water, and 2000g of flour.

[0085] The preparation method of above-mentioned bread, comprises the fol...

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Abstract

The invention relates to the technical field of food, in particular to bread and a preparing method thereof. The bread is prepared by dough and auxiliary materials, and the dough is prepared from the following raw materials of 600-800 parts of flour, 180-200 parts of white granulated sugar, 200-400 parts of flos lupuli yeast, 200-300 parts of water and / or grape juice, 140-160 parts of eggs, 30-60 parts of edible oil, 8-14 parts of table salt and 150-170 parts of butter. The preparing method of the bread comprises the steps of: 1, kneading to obtain the dough; 2, cutting and fermenting the dough, and shaping to obtain raw bread after adding preserved fruit and peaberry; 3, fermenting the raw bread; 4, baking to obtain the bread. The bread has a unique fragrance of flos lupuli and acescency generated by natural fermentation; the unique fragrance and the acesency are combined with the sweet of the bread to achieve a better taste. Meanwhile, the shelf life of the bread is effectively prolonged due to the fact that the flos lupuli yeast is added. The bread is simple and convenient in preparing method and suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to bread and a preparation method thereof. Background technique [0002] Bread is made from grain crops such as wheat, and is heated by baking, roasting, steaming or frying. Wheat flour is used as the main raw material, yeast, eggs, oil and nuts are mixed with water to form a dough, and it is a baked food made by forming, shaping, fermenting, baking, cooling and other procedures. [0003] According to raw materials, bread can be divided into three categories: white bread, whole wheat bread and miscellaneous grain bread; according to its use, it can be divided into staple food bread and snack bread; Four types of bread. Europeans regard bread as their staple food and prefer hard, chewy bread, while Asians prefer soft and soft bread. At the same time, bread is the most complete nutrient content in human food. It contains protein, fat, carbohydrates, a small amount of vitamins, calcium...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36A21D2/34
CPCA21D13/00A21D2/34A21D2/36A21D2/364A21D2/368
Inventor 赵飞翔
Owner 赵飞翔
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