Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

High-healthcare-value highland barley bread and preparing method thereof

A production method and highland barley technology are applied in the direction of baked food with modified ingredients, etc., can solve the problem of not involving glutinous highland barley materials, etc., and achieve the effects of high health care value, high nutritional value and good taste.

Inactive Publication Date: 2016-09-28
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S +1
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, most of the existing highland barley breads are added with high content of wheat flour (more than 50%), and the application of waxy highland barley materials is not involved. This research will use waxy highland barley materials to process high-value bread with high nutrition, good taste and strong highland barley aroma , in order to expand the consumption market and region of highland barley, promote the structural adjustment, optimization and upgrading of highland barley industry, and better play the positive role of highland barley in the construction of Tibetan areas

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Highland barley bread recipe: 40g glutinous highland barley whole wheat flour, 40g ordinary highland barley whole wheat flour, 20g wheat flour, 80mL water, 35g eggs, 30g gluten powder, 3g dry yeast, 16g white sugar, 0.4g salt, 10g butter.

[0035] Specific steps:

[0036] (1) First, weigh the materials according to the above formula, mix glutinous highland barley whole wheat flour, common highland barley whole wheat flour, wheat flour, gluten powder, dry yeast, white sugar, and salt, then add eggs and water, stir evenly, and finally let it stand Set aside for 20 minutes to allow the flour to fully absorb water.

[0037](2) Fully knead the dough. After about 20 minutes, a thin film appears on the hand-pulled dough and is easy to break. At this time, spread the weighed butter evenly on the dough. Knead the dough thoroughly, and after about 10 minutes, a layer of uniform film will appear in the hand-pulled dough, which is not easy to break, that is, the dough has been pre...

Embodiment 2

[0041] Highland barley bread recipe: 80g glutinous highland barley whole wheat flour, 20g wheat flour, 90mL water, 35g eggs, 30g gluten powder, 3g dry yeast, 16g white sugar, 0.4g salt, 10g butter.

[0042] Specific steps:

[0043] (5) Firstly weigh the materials according to the above formula, mix the glutinous highland barley whole wheat flour, wheat flour, gluten powder, dry yeast, white sugar, and salt evenly, then add eggs and water, stir evenly, and finally let the flour stand for 20 minutes. Fully absorbent.

[0044] (6) Fully knead the dough. After about 20 minutes, a thin film appears on the hand-pulled dough and is easy to break. At this time, spread the weighed butter evenly on the dough. Knead the dough thoroughly, and after about 10 minutes, a layer of uniform film will appear in the hand-pulled dough, which is not easy to break, that is, the dough has been prepared successfully.

[0045] (7) After the prepared dough is left to stand for 15 minutes, use a rollin...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses high-healthcare-value highland barley bread and a preparing method thereof. Common highland barley with the content of beta-glucan higher than 5% and a high-quality glutinous highland barley raw material with the content of beta-glucan higher than 8% are selected for processing the bread. The bread has the advantages that the glutinous highland barley material is used for preparing high-value whole-wheat bread which is high in nutrition content and good in mouthfeel and has thick highland barley fragrance, a consumption market and territory of highland barley is broadened, structural adjustment and optimized upgrade of the highland barley industry is promoted, and the positive role of highland barley in the Tibetan region is brought into play better.

Description

technical field [0001] The patent of the invention relates to a kind of high-health value highland barley bread and its preparation method. Background technique [0002] Highland barley is naked barley, which is called highland barley in Tibetan areas of my country. It is a cereal crop belonging to the genus Barley in the Poaceae family. It is the main food crop of the Tibetan people in my country and an important carrier of Tibetan culture. As the food crop with the largest planting area in Tibet, highland barley has more balanced nutritional components than wheat and rice, and is also rich in β-glucan, tocol, flavonoids, dietary fiber, etc. with high health value Physiologically active ingredients. As the health function value of highland barley is widely recognized, processed highland barley products are no longer limited to wine and tsampa, but a variety of highland barley foods have emerged. However, the processing of highland barley is still in its infancy and has not...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06
CPCA21D13/06
Inventor 潘志芬李俏刘娟尼玛扎西唐亚伟张玉红扎西罗布邓光兵龙海余懋群
Owner CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com