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Tartarian buckwheat highland barley bread and making method thereof

A highland barley and tartary buckwheat technology, which is applied in the directions of dough processing, baked food, baking, etc., can solve unseen problems and achieve the effects of low cost, good taste and simple production process

Active Publication Date: 2016-10-12
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But, do not see and adopt highland barley, tartary buckwheat to be the report of raw material preparation bread at the same time

Method used

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  • Tartarian buckwheat highland barley bread and making method thereof
  • Tartarian buckwheat highland barley bread and making method thereof
  • Tartarian buckwheat highland barley bread and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 The preparation of tartary buckwheat bread of the present invention

[0029] 1. Preparation method

[0030] 1.1 Formula: 70g high-gluten wheat flour, 15g tartary buckwheat, 10g highland barley, 61g water, 12g white sugar, 10g egg, 8g butter, 1.7g yeast, 1.7g bread improver, 1g salt.

[0031] 1.2 Process flow and key points of operation

[0032] It is produced by one-time fermentation method, and the process diagram of the production process is as follows figure 1 shown.

[0033] Operation points:

[0034] ① Raw material preparation: grind highland barley and tartary buckwheat into flour respectively, and sieve it and high-gluten wheat flour (through a 100-mesh sieve) for subsequent use, and weigh various raw materials required at the same time;

[0035] ② Knead into a dough: first activate the yeast with water at about 40-44°C, the amount of water is about 10 times the volume of the yeast, the activation time is about 15 minutes in summer, and about 20 ...

Embodiment 2

[0062] Example 2 Screening of the preparation method of tartary buckwheat and highland barley bread of the present invention

[0063] 1. Preparation method

[0064] 1.1 Recipe: 70g of high-gluten wheat flour, 10g, 15g or 25g of tartary buckwheat, 10g, 15g or 25g of highland barley, 55g, 58g or 61g of water, 6g, 10g or 12g of white sugar, 10g of eggs, 6g, 8g or 10g of butter, 0.8 g of yeast , 1.5g or 1.7g, bread improver 0.8, 1g, 1.7g or 2.1g, salt 1g.

[0065] The specific groups are as follows in Table 4:

[0066]

[0067]

[0068] 1.2 Process flow and key points of operation

[0069] With embodiment 1.

[0070] 2. Detection method

[0071] 2.1 Sensory evaluation

[0072] Evaluation standards: GB / T 20981-2007 "Bread" and GB / T 14611-2008 "Grain and Oil Inspection, Wheat Flour, Bread Baking Quality Test, Direct Fermentation Method", using the scoring method of quantity estimation method, and the participants are senior students majoring in food in our college. There...

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Abstract

The invention discloses tartarian buckwheat highland barley bread. The tartarian buckwheat highland barley bread is made from the following raw materials in parts by weight: 70 parts of wheat flour, 10-15 parts of tartarian buckwheat flour, 10-15 parts of highland barley flour, 58-61 parts of water, 10-12 parts of white granulated sugar, 10 parts of eggs, 8-10 parts of butter, 1.5-1.7 parts of yeast, 1.7-2.1 parts of a bread modifier and 1 part of table salt. The tartarian buckwheat highland barley bread disclosed by the invention is nutritive, healthy, good in mouth feel, simple in production technology and low in cost, has health-care efficacies, can meet requirements of people for diversified foods, and provides a new selection for development and utilization of functional foods of tartarian buckwheat and highland barley.

Description

technical field [0001] The invention relates to tartary buckwheat and highland barley bread and a production method thereof. Background technique [0002] The scientific name of tartary buckwheat is tartary buckwheat. It belongs to Polygonaceae and is a dicotyledonous plant. For thousands of years, tartary buckwheat has played an important role in the prosperity of Southwest my country. It has high nutritional value and medicinal value, and its protein, fat, tannin, vitamins, rutin, minerals and trace elements are generally higher than those of rice, wheat and corn. The whole powder of tartary buckwheat contains a large amount of rutin (up to 2000mg / g, dry weight), which makes it an emerging functional food raw material. Flavonoids have the functions of preventing cardiovascular disease, regulating immunity, anti-cancer and anti-cancer, anti-aging, hemostasis and pain, antibacterial and antiviral effects in vivo. After experimental analysis and verification, it is believe...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/36A21D13/00
Inventor 赵勤张伟邬应龙胡滨胡欣洁
Owner SICHUAN AGRI UNIV
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