Making method of cassava bread
A technology of bread and cassava, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problem of low application rate of cassava whole powder, and achieve the effect of fine texture and uniform color
Inactive Publication Date: 2018-03-06
保山全心农业科技有限公司 +1
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The invention discloses a making method of cassava bread and is intended to fully apply whole flour of cassava to food processing and extend the processing industrial chain of edible cassava. The cassava bread is made with whole flour of cassava, high-gluten flour, white granulated sugar, yeast, a flour modifier, beaten egg, milk, butter and edible salt by means of stirring, basic fermentation, cutting, loosening, buttering, final fermentation, baking and the like. The cassava bread of the invention has uniform color of golden yellow, has fine and elastic structure, is soft and palatable withno peculiar odor, has a safety cyanide range, has rich edible fibers and various vitamins, has certain health functionality and meets the requirements of modern people for food nitrification, functionalization, high fiber content and the like.
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Property | Measurement | Unit |
Granularity | >= 120.0 | mesh |
tensile | MPa | |
Particle size | Pa | |
strength | 10 |
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