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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, the application rate of cassava powder in food processing is low, and the application of cassava powder in bread processing has not yet been reported.

Method used

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  • Making method of cassava bread

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Embodiment

[0033] This embodiment discloses a kind of preparation method of cassava bread, and the steps are as follows:

[0034] (1) Raw material preparation:

[0035] Flour: including whole cassava flour and high-gluten flour, the mass ratio of whole cassava flour to high-gluten flour is 2:8, the whole cassava flour is made of edible cassava variety Huanan No. 9, the particle size is ≥120 mesh, and the water content is ≤14%;

[0036] White granulated sugar, add 200g white granulated sugar for every 1kg of flour;

[0037] Yeast, add 10g of yeast per 1kg of flour;

[0038] Bread improver, add 3g bread improver per 1kg flour;

[0039] Eggs, add 3 eggs per 1kg of flour;

[0040] For milk, add 450g of milk per 1kg of flour;

[0041] Butter, add 100g of butter for every 1kg of flour;

[0042] Salt, add 10g of salt for every 1kg of flour;

[0043] (2) Stirring: Pour the flour, sugar, yeast, and bread improver into the dough maker according to the proportion by weight, then add eggs and ...

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Abstract

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.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing cassava bread. Background technique [0002] Cassava is one of the world's three major potatoes (cassava, sweet potato, potato). It is estimated that 800 million people in the world eat cassava, and more than 60% of cassava is used as food. Huanan No. 9 (egg yolk cassava) is the most widely used sweet cassava variety in my country. This cassava has a high starch content and is comparable to flour and glutinous rice flour in terms of nutrients and stickiness. Cassava whole powder is the primary product in cassava processing. It is rich in dietary fiber and has the advantages of low sugar and high energy. It conforms to the current concept of health preservation and can play a role in improving dietary structure and enriching food culture. At present, the application rate of whole cassava flour in food processing is low, and the application of whole cassava fl...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
CPCA21D2/366A21D13/06
Inventor 周迎春刘光华刘倩李月仙严玮姜太玲宋记明熊贤坤张林辉易怀锋段春芳沈绍斌娄予强
Owner 保山全心农业科技有限公司
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