Large Pullman bread and preparation method thereof

A kind of bread and generosity technology, applied in the direction of dough processing, baking, baked food, etc., can solve the problems of not strong aroma, bad entrance, poor taste and taste, etc., achieve simple production method, good taste and taste, improve The effect of nutritional health ingredients

Inactive Publication Date: 2016-12-07
LIUPANSHUI SHENGGU IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Flatbread is a kind of Chinese specialty snack, and it is a staple food in breakfast. The method of making it is to stir the egg and add it to the flour for fermentation and baking. The existing large flatbread is not strong in flavor and easy to eat. Not good, poor taste and texture

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: A kind of flat bread, it comprises following batching and weight ratio thereof: 8 jin of high-gluten flour, 10 native eggs, 0.18 jin of white sugar, 0.08 jin of yeast, 0.03 jin of milk, 0.04 jin of softening agent, improver 0.03 catties, 4 catties of water, 0.08 catties of salt, and 0.4 catties of ghee. The production method includes the following steps:

[0017] (1) Raw materials: Prepare the proportioned native eggs, high-gluten flour, sugar, yeast, milk, softener, improver, water, salt, ghee, and form a mixture of sugar, yeast, milk, softener and improver 1. Form a mixture of salt and ghee 2;

[0018] (2) Add native eggs, high-gluten flour, mixture 1 and water into the noodle maker, stir at a speed of 250r / min for 8 minutes, and then stir at a speed of 1000r / min for 2 minutes;

[0019] (3) Put the mixture 2 into the dough maker in step (2) for stirring, first use the speed of 250r / min to stir evenly, and then use the speed of 1000r / min to stir until the...

Embodiment 2

[0026] Embodiment 2: a kind of flat bread, it comprises following batching and weight ratio thereof: high-gluten flour: 9 jin, 11 local eggs, 0.19 jin of white sugar, 0.09 jin of yeast, 0.04 jin of milk, 0.045 jin of softening agent, improved 0.035 jin of medicine, 4.5 jin of water, 0.09 jin of salt, 0.45 jin of ghee, and its preparation method comprises the following steps:

[0027] (1) Raw materials: Prepare the proportioned native eggs, high-gluten flour, sugar, yeast, milk, softener, improver, water, salt, ghee, and form a mixture of sugar, yeast, milk, softener and improver 1. Form a mixture of salt and ghee 2;

[0028] (2) Add native eggs, high-gluten flour, mixture 1 and water into the noodle maker, stir at a speed of 250r / min for 8 minutes, and then stir at a speed of 1000r / min for 2 minutes;

[0029] (3) Put the mixture 2 into the dough maker in step (2) for stirring, first use the speed of 250r / min to stir evenly, and then use the speed of 1000r / min to stir until th...

Embodiment 3

[0036] Embodiment 3: A kind of flat bread, it comprises following batching and its weight ratio: 10 jin of high-gluten flour, 12 native eggs, 0.2 jin of white sugar, 0.1 jin of yeast, 0.04 jin of milk, 0.05 jin of softening agent, improver 0.04 catties, 5 catties of water, 0.1 catties of salt, and 0.5 catties of ghee. The production method includes the following steps:

[0037] (1) Raw materials: Prepare the proportioned native eggs, high-gluten flour, sugar, yeast, milk, softener, improver, water, salt, ghee, and form a mixture of sugar, yeast, milk, softener and improver 1. Form a mixture of salt and ghee 2;

[0038] (2) Add native eggs, high-gluten flour, mixture 1 and water into the noodle maker, stir at a speed of 250r / min for 8 minutes, and then stir at a speed of 1000r / min for 2 minutes;

[0039] (3) Put the mixture 2 into the dough maker in step (2) for stirring, first use the speed of 250r / min to stir evenly, and then use the speed of 1000r / min to stir until the dough...

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PUM

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Abstract

The invention discloses large Pullman bread and a preparation method thereof. The large Pullman bread is prepared from the following ingredients in parts by weight: 80-100 parts of high-gluten flour, 1 free-range egg for per 0.4 kilogram of the flour, 1.8-2 parts of white sugar, 0.8-1 part of yeast, 0.3-0.4 part of milk, 0.4-0.5 part of a softening agent, 0.3-0.4 part of a modifying agent, 40-50 parts of water, 0.8-1 part of salt and 4-4.5 parts of shortening. The large Pullman bread is prepared by the following steps: preparing ingredients, mixing the prepared ingredients, fermenting the mixture, and carrying out baking. According to the preparation method, the ingredients are added into the flour in a unique material proportioning way, so that the large Pullman bread is mellower in aroma, as well as refreshing and delicious in taste; the large Pullman bread is good in taste and flavor, and is aromatic and crispy in mouth feel. Moreover, the free-range eggs are high in nutritive values, so that the healthy nutritive components in the large Pullman bread are greatly increased. In addition, the preparation method is simple.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a flatbread, in particular to a method for making a flatbread. Background technique [0002] Flatbread is a kind of Chinese specialty snack, and it is a staple food in breakfast. The method of making it is to stir the egg and add it to the flour for fermentation and baking. The existing large flatbread is not strong in flavor and easy to eat. Not good, poor taste and texture. Contents of the invention [0003] The technical problem to be solved by the present invention is: to provide a kind of biscuit shortbread and its preparation method, the fragrance is thicker, the color and luster is delicious, the entrance is lubricated, the taste and mouthfeel are good, the nutritional health content is high, and the preparation method is simple, to overcome the disadvantages of the prior art insufficient. [0004] The technical solution adopted by the present invention is: a lar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 路元翠
Owner LIUPANSHUI SHENGGU IND CO LTD
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