Organic triticale bread preblend flour

A technology of triticale flour and ready-mixed flour, applied in the directions of dough/premix, dough processing, baking, etc., can solve the problems of poor elasticity of bread, not delicate taste, short storage period, etc., and achieve good elasticity and delicate taste. , the effect of long shelf life

Active Publication Date: 2018-07-06
山东喜迎人家食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problems existing in the existing bread premixes are that the processed bread has poor elasticity, low expansion rate, non-delicate taste, rough surface, short storage period, and easy to dry and hard problems.

Method used

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  • Organic triticale bread preblend flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of organic triticale bread pre-mixed powder, comprises the raw material processing of following parts by weight:

[0042] 70 parts of organic black wheat flour, 0.1 parts of sodium bicarbonate, 1 part of table salt, 0.0005 parts of glucono-δ-lactone, 6 parts of white sugar, 1.5 parts of sorbitol, 3 parts of gluten powder, 1.2 parts of lotus seed powder, mung bean fermentation culture 1 serving.

[0043] The preparation method of described mung bean fermented culture is as follows: (1) osmanthus fragrans is pulverized and crossed 20 mesh sieves, the osmanthus fragrans after pulverizing is mixed with water in mass ratio of 1:3, homogenate with the rotating speed of 15000 rev / min for 10 minutes, To obtain the sweet-scented osmanthus slurry, mix the sweet-scented osmanthus slurry, rhamnose, sodium glutamate, and strains according to the mass ratio of 8:5:0.5:0.005, shake the flask at 35°C at a speed of 150 rpm Cultivate for 12 hours to obtain a strain culture soluti...

Embodiment 2

[0046] Basically the same as Example 1, the only difference is that in this Example 2, the strain is a mixture of Lactobacillus plantarum and Lactobacillus acidophilus in a mass ratio of 1:1.

Embodiment 3

[0048] It is basically the same as in Example 1, except that in this Example 3, the strain is a mixture of Lactobacillus plantarum and Lactobacillus acidophilus in a mass ratio of 1:3.

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PUM

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Abstract

The invention discloses organic triticale bread preblend flour. The organic triticale bread preblend flour comprises the following raw materials in parts by weight of organic triticale flour, sodium bicarbonate, table salt, gluconic acid-delta-lactone, white granulated sugar, glucitol, vital wheat gluten, nelumbo nucifera powder and vigna radiata fermentation and culture substances. According to the organic triticale bread preblend flour disclosed by the invention, superior organic triticale flour is added and is rich in amino acids, protein, vitamins, minerals, dietary fibers, probiotics andbiologic active enzymes and high in nutrient value, so that processed bread is large in volume, smooth in surface, uniform in tissue structure, good in elasticity, fine and smooth in mouth feel, not dried, not hard, good in water binding capacity and long in quality guarantee period.

Description

technical field [0001] The invention relates to a kind of bread pre-mix powder, and triticale component is added in the bread pre-mix powder. Background technique [0002] Triticale is a special high-quality new wheat variety bred by different breeding methods. Triticale has high nutritional value, and its protein content is basically between 17-20%. Moreover, triticale has better protein quality, more complete types of amino acids, and its proportion pattern is obviously better than that of ordinary wheat. At the same time, its total amino acid content and essential amino acid content are both higher than Common wheat is higher. Among the eight essential amino acids needed by the human body, triticale is much higher than common wheat. The content of tryptophan, lysine and tyrosine far exceeds that of common wheat. In addition, the fat content in triticale is generally 1-3%, and the unsaturated fatty acid content is very high, which is far more than that of common wheat. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D2/36A21D2/26A21D2/18A21D2/14A21D2/02C08B31/00C08B31/04
CPCA21D2/02A21D2/14A21D2/181A21D2/186A21D2/265A21D2/36A21D2/364A21D2/368A21D10/005C08B31/003C08B31/04
Inventor 高莹
Owner 山东喜迎人家食品有限公司
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