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
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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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