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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AI-Extracted Technical Summary

Problems solved by technology

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

Application Domain

Dough treatmentModified nutritive products

Technology Topic

FiberFood processing +9

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Examples

Experimental program(1)
Effect test(1)

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 again to form a glove Membrane state

[0044] (3) Basic fermentation: The stirred dough is rounded, and the basic fermentation is carried out at a temperature of 28-30°C and a humidity of 68%-70%. After 40 minutes of fermentation, the dough is taken out and punched, and the fermentation can be stopped without shrinking or collapse;

[0045] (4) Divide and relax: divide the dough into small doughs, round them, and extend the relaxation for 20 minutes;

[0046] (5) Spread butter: Roll out the dough in step (4), turn it over and spread butter on the surface, and then roll it up;

[0047] (6) Final fermentation: Put the dough in step (5) into a baking tray for final fermentation at a temperature of 35°C and a humidity of 75%, and then ferment to 1/2 of its size and take it out;

[0048] (7) Baking: Brush the surface of the dough in step (6) with egg liquid and put it in the oven for baking. The baking conditions are: time 28~32min, temperature up to 160℃, down to 200℃;

[0049] (8) Bake out and cool down: After baking, take out and keep it cold or sealed (the shelf life is 2 days).

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PUM

Property	Measurement	Unit
Granularity	>= 120.0	mesh
tensile		MPa
Particle size		Pa
strength	10

Description & Claims & Application Information

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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

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Classification and recommendation of technical efficacy words

Uniform color
Fine tissue

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

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Image

Examples

Example Embodiment

PUM

Description & Claims & Application Information

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