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Quinoa bread and preparing method thereof

A technology of bread and quinoa, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc. It can solve the problems that it is difficult to become a common food, complex bread formula, and many ingredients, so as to maintain health care and improve quality. texture and taste, delay hardening effect

Inactive Publication Date: 2017-11-24
青海乾宝记食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bread prepared by this method has complex formula, many ingredients and high price, so it is difficult to become a common food

Method used

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  • Quinoa bread and preparing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0020] Bread formula: 100 parts of high-gluten flour, 300 parts of quinoa flour, 200 parts of water, 8 parts of salt, 10 parts of lemon juice, and 5 parts of natural yeast.

[0021] crafting process:

[0022] 1) First mix high-gluten flour, quinoa flour, water, salt, and lemon juice in parts by weight, then add natural yeast and stir until the surface of the dough is smooth and elastic, and the mask can be pulled off, then put it in the proofing room to proof for 3 Hours, facing once every 30-60 minutes, facing 3-5 times, folding in half according to the softness of the noodles, and fermenting to about 2.5 times the original.

[0023] 2) Divide the bread into 400g pieces, rest for 20 minutes, roll the dough into a cylindrical shape, press it with a rolling pin in the middle, roll the dough into a cylindrical shape, and wrap a circle of braided dough on the surface.

[0024] 3) Put the dough into the oven and bake until the surface of the wheat bran is yellow.

Embodiment 2

[0026] Bread formula: 200 parts of high-gluten flour, 200 parts of quinoa flour, 200 parts of water, 8 parts of salt, 10 parts of lemon juice, and 2 parts of natural yeast.

[0027] crafting process:

[0028] 1) First mix high-gluten flour, quinoa flour, water, salt, and lemon juice in parts by weight, then add natural yeast and stir until the surface of the dough is smooth and elastic, and the mask can be pulled off, then put it in the proofing room to proof for 3 Hours, facing once every 30-40 minutes, facing 3-5 times, folding in half according to the softness of the noodles, and fermenting to about 2.5 times the original;

[0029] 2) Divide the bread into 400g pieces, rest for 20 minutes, roll the dough into a cylindrical shape, press it with a rolling pin in the middle, roll the dough into a cylindrical shape, and wrap a circle of braided dough on the surface;

[0030] 3) Put the dough into the oven and bake until the surface of the wheat bran is yellow.

Embodiment 3

[0032] Bread formula: 200 parts of high-gluten flour, 300 parts of quinoa flour, 220 parts of water, 10 parts of salt, 1012 parts of lemon juice, and 3 parts of natural yeast.

[0033] crafting process:

[0034] 1) First mix high-gluten flour, quinoa flour, water, salt, and lemon juice in parts by weight, then add natural yeast and stir until the surface of the dough is smooth and elastic, and the mask can be pulled off, then put it in the proofing room to proof for 3 Hours, facing once every 50-60 minutes, facing 3-5 times, folding in half according to the softness of the noodles, and fermenting to about 2.5 times the original;

[0035] 2) Divide the bread into 400g pieces, rest for 20 minutes, roll the dough into a cylindrical shape, press it with a rolling pin in the middle, roll the dough into a cylindrical shape, and wrap a circle of braided dough on the surface;

[0036] 3) Put the dough into the oven and bake until the surface of the wheat bran is yellow.

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Abstract

The invention relates to quinoa bread and a preparing method thereof. The quinoa bread is mainly prepared from 300 g of quinoa flour, 100 g of high protein flour, 400g of bread flour, 200g of water, 8 g of edible salt and 10 g of lemon juice. The bread is fluffy, good in mouthfeel and suitable for being eaten as breakfast.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a quinoa bread and a preparation method thereof. Background technique [0002] Quinoa (scientific name: Chenopodiumquinoawilld) belongs to the Chenopodium family of plants, which are relatively rare edible plants (spinach and beets are Chenopodiaceae). Quinoa is called the lost ancient "nutrition gold", "super grain" and "future food" by international nutritionists. Quinoa has extremely high and comprehensive nutritional value. The content of trace elements such as protein, minerals, amino acids, cellulose, and vitamins is higher than that of ordinary food. It perfectly matches the basic material needs of human life activities and is the most potential food in the future. one of the crops. In particular, quinoa is rich in high-quality protein (complete protein). The protein content of quinoa is as high as 16%-22%. Appropriate ratio and easy to absorb, especially rich...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36
Inventor 贾宝军
Owner 青海乾宝记食品科技有限公司
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