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Green wheat bread and preparation method thereof

A green wheat and bread technology, which is applied in the field of green wheat bread and its preparation, can solve problems such as the integration of green wheat, and achieve the effects of simple production process, high nutritional value, excellent sensory quality and texture properties

Pending Publication Date: 2016-09-28
HENAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no research on the application of green wheat in bread. How to integrate the nutrition and mouthfeel of green wheat with bread products is the problem to be solved by the present invention

Method used

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  • Green wheat bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Green wheat bread, raw materials are as follows:

[0042] Green wheat kernel powder 50g, bread flour 450g, sugar 70g, salt 4g, water 255g, egg 1, milk powder 20g, shortening 30g, yeast 10g.

[0043] The preparation method is as follows:

[0044] 1) Preparation of green wheat flour: thaw the finished green wheat kernels, remove impurities, drain, put them in a vacuum freeze-drying box, freeze at -30°C for 2 hours, remove moisture in a vacuum until the water content is 5%, take them out, and crush them until they are over 60°C. The purpose is to add 5% gluten powder of the green wheat kernel powder quality; the green wheat kernel powder and bread flour are fully mixed to obtain green wheat flour;

[0045]2) sugar-salt solution: take sugar and salt respectively, be placed in the 500ml beaker, add 200ml distilled water and constantly stir to make sugar and salt dissolve completely;

[0046] 3) Yeast pretreatment: put the yeast into the remaining water, fully stir, place i...

Embodiment 2

[0054] Green wheat bread, raw materials are as follows:

[0055] Green wheat kernel powder 100g, bread flour 400g, sugar 75g, salt 4g, water 260g, yeast 10g, egg 1, milk powder 15g, shortening 30g.

[0056] The preparation method is as follows:

[0057] Step 1)-4) with embodiment 1;

[0058] 5) Fermentation: Take out the dough, put it into a small pot, and place it in a proofing box; the proofing conditions are temperature 35°C, relative humidity 85%, and time 60 minutes;

[0059] 6) Shaping: Take out the dough, discharge the dough gas, use a tablet machine to form a piece three times, then roll up the dough piece, compact it as much as possible during the rolling process, with the interface facing down, put it into a bread tin coated with a little oil middle;

[0060] 7) Proofing: put the bread tin with dough into a proofing box with a temperature of 35°C and a relative humidity of 85%, and proof for 45 minutes;

[0061] 8) Baking: put the bread tin with the dough into th...

Embodiment 3

[0064] Green wheat bread, raw materials are as follows:

[0065] Green wheat kernel powder 150g, bread flour 350g, sugar 80g, salt 4g, water 265g, yeast 10g, egg 1, milk powder 10g, shortening 30g.

[0066] The preparation method is as follows: steps 1)-4) are the same as in Example 1;

[0067] 5) Fermentation: Take out the dough, put it into a small pot, and place it in a proofing box; the proofing conditions are temperature 34°C, relative humidity 83%, and time 55 minutes;

[0068] 6) Shaping: Take out the dough, discharge the dough gas, use a tablet machine to form a piece three times, then roll up the dough piece, compact it as much as possible during the rolling process, with the interface facing down, put it into a bread tin coated with a little oil middle;

[0069] 7) Proofing: put the bread tin with dough into a proofing box with a temperature of 34°C and a relative humidity of 84%, and proof for 40 minutes;

[0070] 8) Baking: put the bread tin with dough into the ...

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Abstract

The invention belongs to the technical field of food preparation, and particularly relates to a green wheat bread and a preparation method thereof. The green wheat bread is prepared from, by weight, 500 parts of green wheat flour, 70-80 parts of sugar, 3-5 parts of salt, 200-300 parts of water, 10 parts of yeast, 50-70 parts of eggs, 10-20 parts of milk powder and 25-35 parts of shortening, wherein the green wheat flour is obtained by mixing green wheatberry flour with flour, and the mass of the green wheatberry flour accounts for 5-30% of the mass of the green wheat flour. The green wheat bread is good in both organoleptic quality and texture property, the nutrient and taste are ensured, and the green wheat bread is simple in preparation process, suitable for industrial production and capable of being easily accepted by mass consumers.

Description

technical field [0001] The invention belongs to the technical field of food preparation, in particular to a green wheat bread and a preparation method thereof. Background technique [0002] Green wheat kernels are wheat grains that have grown full and are in the stage of milk maturity. They are green in color and unique in taste. They are rich in protein, chlorophyll, dietary fiber and two kinds of amylases, α and β. They can help the human body digest and lower blood sugar. A healthy food that is widely eaten and rich in nutrition. Green wheat kernels also contain collagen that can delay human aging, as well as trace iron in chlorophyll, a natural hematopoietic raw material. [0003] At present, there are many studies on functional bread at home and abroad, such as the rye bread developed by Wen Jiping of Henan University of Technology, the glucosyl-β-cyclodextrin bread developed by Wang Jinpeng of Jiangnan University, and the amaranth flour bread developed by M.Haros of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/36A21D2/368A21D13/00
Inventor 张康逸贺国亚康志敏盛威高玲玲
Owner HENAN ACAD OF AGRI SCI
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