Method for making anti-oxidation bread

A production method and anti-oxidation technology, applied in the direction of dough processing, baking, baked food with modified ingredients, etc., to achieve the effects of promoting intestinal peristalsis, enhancing immunity, and preventing constipation

Inactive Publication Date: 2017-02-22
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although my country's bakery food industry is still in the development stage at this stage, consumers have strong purchasing power, which

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Seed dough production:

[0029] (1a) Feeding preparation: Weigh 375 parts of high-gluten flour, 13 parts of active dry yeast, 5 parts of bread improver, 105 parts of eggs and 170 parts of milk, and pour them into the dough mixer;

[0030] (2a) Stirring of the seed dough: Stir the ingredients evenly at a low speed and then beat the dough at a high speed until the gluten in the dough is completely formed. At this time, the dough is moderately soft and hard, smooth and non-sticky;

[0031] (3a) Fermentation: take out the whipped seed dough from the dough mixer, place it in a proofer with a relative humidity of 70% at 30°C and ferment for 45 minutes, and complete the production process of the seed dough;

[0032] (2) Main dough production:

[0033] (1b) Main dough mixing: Weigh 545 parts of high-gluten flour, 20 parts of black garlic powder, 7 parts of grape seed powder, 9 parts of black sesame powder, 8 parts of purple sweet potato powder, 7 parts of burdock powder, 8...

Embodiment 2

[0044] (1) Seed dough production:

[0045] (1a) Feeding preparation: Weigh 350 parts of high-gluten flour, 10 parts of active dry yeast, 3 parts of bread improver, 70 parts of eggs and 150 parts of milk, and pour them into the dough mixer;

[0046] (2a) Stirring of the seed dough: Stir the ingredients evenly at a low speed and then beat the dough at a high speed until the gluten in the dough is completely formed. At this time, the dough is moderately soft and hard, smooth and non-sticky;

[0047] (3a) Fermentation: take out the whipped seed dough from the dough mixer, place it in a proofer at 35° C. and a relative humidity of 75% to ferment for 45 minutes, and complete the production process of the seed dough;

[0048] (2) Main dough production:

[0049] (1b) Main dough mixing: Weigh 495 parts of high-gluten flour, 15 parts of black garlic powder, 5 parts of grape seed powder, 5 parts of black sesame powder, 4 parts of purple sweet potato powder, 5 parts of burdock powder, 4 ...

Embodiment 3

[0060] (1) Seed dough production:

[0061] (1a) Feeding preparation: Weigh 400 parts of high-gluten flour, 16 parts of active dry yeast, 7 parts of bread improver, 150 parts of eggs and 200 parts of milk, and pour them into the dough mixer;

[0062] (2a) Stirring of the seed dough: Stir the ingredients evenly at a low speed and then beat the dough at a high speed until the gluten in the dough is completely formed. At this time, the dough is moderately soft and hard, smooth and non-sticky;

[0063] (3a) Fermentation: take out the whipped seed dough from the dough mixer, place it in a proofing box with a relative humidity of 72% at 33°C and ferment for 50 minutes, and complete the production process of the seed dough;

[0064] (3) Main dough production:

[0065] (1b) Main dough mixing: Weigh 595 parts of high-gluten flour, 25 parts of black garlic powder, 9 parts of grape seed powder, 13 parts of black sesame powder, 12 parts of purple sweet potato powder, 9 parts of burdock po...

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PUM

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Abstract

The invention discloses a method for making anti-oxidation bread. The method includes the steps that seed dough and main dough are made and fermented after being made, and air discharging, dividing, rounding, resting, shaping, dish feeding, baking, cooling and packaging are carried out. Functional auxiliary materials are added into the bread made with the method, black garlic, grape pips, black sesame, purple sweet potatoes, Chinese yams, black rice and black soya beans have the health caring effects of resisting oxidation, enhancing physical strength, resisting fatigue, enhancing immunity and the like, and the bread belongs to functional food; burdock powder and helianthus tuberosus powder contain a large amount of synanthrin, the synanthrin is sweet but cannot be digested and absorbed by the human body, the sweetness eating requirement of special persons with diabetes, adiposis and the like is met, and the synanthrin serves as dietary fibers, can promote intestinal tract movement and prevent astriction, and can also serve as the multiplication factor of probiotic bacteria in the human body.

Description

technical field [0001] The invention relates to a method for making anti-oxidation bread, which belongs to the technical field of food processing. Background technique [0002] Bread is a baked food made by fermentation, with good chewiness, high nutritional value, delicate taste, soft tissue, easy digestion and unique flavor. It has the advantages of convenient transportation, strong preservation and applicability, and can be matched with various dishes. It has become the first choice for people to go out for travel, leisure, and work. Since bread was developed, it has been loved by people all over the world. Not high enough. With the rapid development of China's economy and the improvement of people's consumption power, baked food has become an emerging industry with great potential for the fusion of Chinese and Western food cultures. Although my country's bakery food industry is still in the development stage at this stage, consumers have strong purchasing power, which ...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/00A21D2/36A21D2/366
Inventor 孙月娥王卫东朱辉郑义唐丽
Owner XUZHOU UNIV OF TECH
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