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
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the application rate of cassava powder in food processing is low, and

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Making method of cassava bread

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0032] Example

[0033] This embodiment discloses a method for preparing cassava bread, the steps are as follows:

[0034] (1) Raw material preparation:

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

[0036] White sugar, add 200g white sugar per 1kg flour;

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

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

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

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

[0041] Butter, add 100g butter per 1kg flour;

[0042] Table salt, add 10g table salt per 1kg flour;

[0043] (2) Stirring: According to the proportion by weight, pour flour, sugar, yeast, and bread improver into the noodle maker, then add eggs and milk and stir until the gluten is 80%, then add butter and salt and stir aga...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Granularityaaaaaaaaaa
Login to view more

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap