Wheat germ steamed bun and production process thereof

A technology of wheat germ and wheat germ powder, which is applied in the direction of food ingredients as taste improvers, food science, and yeast-containing food ingredients, etc., can solve the problems of imperfect research and utilization, and achieve small recovery changes, increased brightness, and specific volume. The effect of small changes

Inactive Publication Date: 2017-07-14
ANHUI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Although our country has extremely rich wheat germ resource

Method used

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  • Wheat germ steamed bun and production process thereof
  • Wheat germ steamed bun and production process thereof
  • Wheat germ steamed bun and production process thereof

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Embodiment Construction

[0032] The technical solution of the present invention will be further analyzed and illustrated through specific examples below.

[0033] The wheat germ steamed bread, its raw materials are composed as follows according to parts by mass:

[0034] Main ingredients: 100-130 parts of wheat flour, 2-6 parts of wheat germ powder, 3-7 parts of soybean flour, 9-12 parts of corn flour;

[0035] Accessories: 2-5 parts of sugar, 0.8 parts of yeast, 1-3 parts of salt, 42-50 parts of water.

[0036] The fineness of the basic wheat flour is 80-120 mesh, and the fineness of the wheat germ powder is 80-120 mesh.

[0037] The manufacturing process of the wheat germ steamed bread comprises the following steps:

[0038] 1. Mixing: Pour the raw materials in the main ingredients into the container, and mix them evenly to get the mixed powder;

[0039] 2. Dissolving yeast: dissolving yeast in water at 20-30°C to obtain yeast liquid;

[0040] 3. Dissolving sugar and salt: Dissolve sugar and sal...

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Abstract

The invention discloses a wheat germ steamed bun and a production process thereof. The wheat germ steamed bun is produced from the following raw materials in parts by mass: main materials: 100-130 parts of wheat flour, 2-6 parts of wheat germ powder, 3-7 parts of soybean flour and 9-12 parts of corn flour; and auxiliary materials: 2-5 parts of white sugar, 0.8 part of yeast, 1-3 parts of table salt and 42-50 parts of water. By using the ratio, the flavor, taste and nutritional value of the steamed bun are improved, characteristics of dough are also improved, and the flavor of the steamed bun is enhanced.

Description

technical field [0001] The invention relates to a wheat germ steamed bun and a production process thereof, belonging to the field of pasta production. Background technique [0002] Wheat is one of the main food crops in the world. Mantou is a precious heritage of Chinese traditional food culture, with distinctive national characteristics. After thousands of years of evolution and development, mantou, as the dominant position among many noodle products, remains unchanged, and is a staple food deeply integrated into Chinese people's daily life. food. However, the germ extraction process in the wheat flour milling process will cause the loss of flour nutrients and flavor. Wheat germ only accounts for 1.5-3.9% of the whole wheat grain mass, but it contains wheat germ protein, vitamins (VB), lipids, minerals and some trace physiologically active substances, which are very beneficial to human nutrition and digestion and absorption. Nutritional ingredients are balanced, and nutr...

Claims

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Application Information

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IPC IPC(8): A23L7/104A23L7/25
CPCA23V2002/00A23V2200/14A23V2250/76
Inventor 杜先锋刘心悦郑华艳杨智慧吴迪
Owner ANHUI AGRICULTURAL UNIVERSITY
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