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A bean dregs and bread technology, which is applied in the processing of dough, baking, and baked goods with modified ingredients, etc., achieves the effects of simple formula, easy production, and preservation of health benefits.
Inactive Publication Date: 2018-06-05
RONGCHANG COUNTY PANLONG TOWN HEXIN FOOD FACTORY
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Summary
Abstract
Description
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Problems solved by technology
But there are few reports about the development process of bean dregs bread
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0017] Okara bread is prepared from the following ingredients by weight: 100 grams of flour, 80 grams of okara, 1 gram of yeast, 16 grams of sugar, 18 grams of eggs, 1 gram of salt, 6 grams of milk powder, 1.2 grams of bread improver and 60-70ml of water.
[0018] The preparation of okara bread comprises the steps carried out as follows:
[0019] (1) stirring
[0020] Weigh each raw material, mix it, add it to the mixer and mix it at a slow speed until it becomes a dough;
[0021] (2) Dough division, shaping and packing
[0022] Measure and divide into pieces, each piece is 40g, round it, and place it evenly on the baking tray;
[0023] (3) fermentation
[0024] 32°C, 85% relative humidity, ferment for 100 minutes;
[0025] (4) baking
[0026] Bake at 180-200°C for 12 minutes, then pack after cooling.
Embodiment 2
[0028] Okara bread is prepared from the following ingredients by weight: 100 grams of flour, 100 grams of okara, 1.2 grams of yeast, 18 grams of sugar, 18 grams of eggs, 0.8 grams of salt, 3 grams of milk powder, 1 gram of bread improver and 60-70ml of water.
[0029] The preparation of okara bread comprises the steps carried out as follows:
[0030] (1) stirring
[0031] Weigh each raw material, mix it, add it to the mixer and mix it at a slow speed until it becomes a dough;
[0032] (2) Dough division, shaping and packing
[0033] Measure and divide into pieces, each piece is 40g, round it, and place it evenly on the baking tray;
[0034] (3) fermentation
[0035] 32°C, 85% relative humidity, ferment for 90 minutes;
[0036] (4) baking
[0037] Bake at 180-200°C for 12 minutes, then pack after cooling.
[0038] The finished bread was placed in a cool place for 7 days for microbiological testing. The test results are as follows: the total number of colonies ≤ 1500cfu / ...
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Abstract
The invention belongs to the field of foods, and particularly relates to bean dreg bread. The bean dreg bread is made from the following raw materials in parts by weight of 100 parts of flour, 80-120parts of bean dregs, 0.8-1.4 parts of yeast, 15-20 parts of sugar, 15-20 parts of eggs, 0.5-1.5 parts of table salt, 2-8 parts of milk powder, 0.6-1.2 parts of a bread modifier and an appropriate amount of water. The raw materials of the bean dreg bread contain the bean dregs, the formula is simple, and the made bread is soft and loose, fine and smooth in internal structures, uniform in porosity and free from sour taste, has light bean dreg fragrance, and reserves nutrient components and health-care efficacy of the bean dregs. The making method of the bean dreg bread is simple to operate, andeasy to produce.
Description
technical field [0001] The invention belongs to the field of food, in particular to a bean dregs bread. Background technique [0002] Okara is a by-product in the process of producing soybean milk or tofu, and the global production of okara is large every year. China is the birthplace of tofu production and has a long history of tofu production. The production and sales of tofu are relatively large, and the corresponding output of bean dregs is also large. [0003] With the development of science and the improvement of human cultural quality, people have begun to re-understand bean dregs from the perspective of nutrition. Studies have proved that some nutrients in soybeans remain in bean dregs. Generally, bean dregs contain 85% moisture, 3.0% protein, 0.5% fat, and 8.0% carbohydrates (cellulose, polysaccharides, etc.). In addition, they also contain calcium and phosphorus. , iron and other minerals. [0004] Eating bean dregs can lower blood cholesterol levels and reduce ...
Claims
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Application Information
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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/362
Inventor 包宗春
Owner RONGCHANG COUNTY PANLONG TOWN HEXIN FOOD FACTORY
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