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Whole-wheat toast and preparation method of same

A technology of wheat toast and whole wheat bread, which is applied in the field of whole wheat toast and its preparation, can solve the problems of single ingredients, unfavorable digestion and absorption, and insufficient nutrition of whole wheat toast, and achieve simple process and wide application of people , Facilitate digestion and absorption

Inactive Publication Date: 2017-07-04
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology makes sure we have all our food stuffed up before cooking them because they don't get mixed together easily during production or storage. They can be stored without losing their freshness while still having good flavorings like sweet potatoes. Additionally, this combination helps keep other ingredients inside even when there aren’t enough water needed due to lack of space on top. Overall, these technical benefits help preserve both raw materials such as rice and vegetables, which may contain valuable minerals.

Problems solved by technology

This patented technical problem addressed by this patent is how to create an effective way to make good quality rice products easier to chew while still containing enough calorie from added sugar content.

Method used

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  • Whole-wheat toast and preparation method of same
  • Whole-wheat toast and preparation method of same
  • Whole-wheat toast and preparation method of same

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preparation example Construction

[0043] The present invention also provides a preparation method of the above-mentioned whole wheat toast, comprising the following steps:

[0044] Mix the raw materials of the whole-wheat bread according to the above ratio, then proof and form, and then bake at 200-220°C for 35-45 minutes to make whole-wheat bread;

[0045] Mix the raw materials of banana fruity Q peel according to the above ratio, then bake at 150-170°C for 6-8 minutes, take it out and cool it, and make banana fruity Q peel;

[0046] Mix yogurt and yellow peach according to the above ratio to prepare yogurt and yellow peach mixture;

[0047] Cut the whole-wheat bread into whole-wheat bread slices, spread 25-30 parts by weight of the banana fruity Q peel and 16-20 parts by weight of the yogurt-yellow peach mixture between every 40-60 parts by weight of the whole-wheat bread slices , get whole wheat toast.

[0048] It can be seen from the above description that the beneficial effect of the present invention i...

Embodiment 1

[0064] A preparation method of whole wheat toast, comprising the following steps:

[0065] Preparation of whole wheat bread: including steps A to C,

[0066] Step A: Put 75g of high-gluten flour, 15g of whole-wheat flour, 10.4g of white sugar, 1.0g of trehalose, 1.0g of dry yeast, 3.8g of milk powder and 1.3g of salt in a mixing tank at a speed of 120r / min for 30s , mixed uniformly to obtain a mixed powder; 7g egg liquid, 1.8g honey and 48% water were mixed uniformly to obtain a mixed solution; the mixed solution was slowly added to the mixed powder, and stirred at a speed of 120r / min until no Dry powder granules (about 2 minutes), and then stir at 120r / min for 4 minutes (at this time, the dough is almost not sticky, and you can pull out a jagged film); then add 7g of softened butter, and stir at 120r / min Stir at low speed for 3 minutes (there is no obvious butter on the surface of the dough), then stir at 220r / min for 1min, then stir at 120r / min for 30s, then stir at 220r / mi...

Embodiment 2

[0075] Preparation of whole wheat bread: including steps A to C,

[0076] Step A: Put 85g of high-gluten flour, 25g of whole wheat flour, 11.2g of white sugar, 1.4g of trehalose, 1.4g of dry yeast, 4.2g of milk powder and 1.7g of salt in a mixing tank at a speed of 120r / min for 45s , mixed uniformly to obtain a mixed powder; 9g egg liquid, 2.2g honey and 52g of water were mixed uniformly to obtain a mixed solution; the mixed solution was slowly added to the mixed powder, and stirred at a speed of 120r / min until no Dry powder granules (about 2 minutes), and then stir at a speed of 220r / min for 5 minutes (at this time, the dough is almost not sticky, and a jagged film can be pulled out); then add 9g of softened butter, and stir at a speed of 120r / min Stir at high speed for 4 minutes (there is no obvious butter on the surface of the dough), then stir at 220r / min for 1min, then stir at 220r / min for 30s, and then stir at 220r / min until the mixing cylinder emits the sound of being b...

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Abstract

The invention provides a whole-wheat toast and a preparation method of the same. The whole-wheat toast comprises the following components according to weight by parts: 40 to 60 parts of whole-wheat breads, 25 to 30 parts of banana fruity Q-skin and 16 to 20 parts of yoghourt and yellow-peach mixtures. The preparation method is that raw material of the whole-wheat breads are evenly mixed and then proofed and formed, and baked for 35 to 45 minutes at the temperature of 200 to 220 DEGC and the whole-wheat bread can be achieved; the banana fruity Q skin raw material is evenly mixed and baked for 6 to 8 minutes at the temperature of 150 to 170 DEG C and banana fruity Q skin can be achieved; the yoghurt is mixed with the yellow peaches to achieve the yoghurt and yellow-peach mixtures; the whole-wheat bread is sliced; and 25 to 30 parts of banana fruity Q skin and 16 to 20 parts of yoghurt yellow peach mixtures are painted between the whole-wheat breads of each 40 to 60 parts according to weight by parts. The whole-wheat toast has rich nutrients, and can be easily digested and absorbed by human bodies; and the preparation technology is simple and the product prepared by the technology has stable quality.

Description

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Claims

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Application Information

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Owner FUJIAN AGRI & FORESTRY UNIV
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