Preparation method of whole wheat bread

A production method and technology for whole wheat bread, which are applied in the directions of dough processing, dough preparation, pre-baked dough processing, etc., can solve the problems of low nutrient content, rough taste of whole wheat flour, etc., and achieve the effect of fine taste and strong fruity taste.

Inactive Publication Date: 2018-07-06
HARBIN WEIPING TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The wheat flour used to make bread is mostly high-gluten flour. The bread made from this kind of flour tastes sweet, soft and elastic. Compared with high-gluten flour, whole-wheat flour is more beneficial to the body, but whole-wheat flour has a rough taste because it is rich in cellulose, which is the biggest shortcoming of whole-wheat flour. So whole wheat flour is rarely used to make bread or only a small amount of whole wheat flour can be added when making bread

Method used

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Embodiment Construction

[0013] Peel the bananas and use a fruit and vegetable beater to make banana puree. Peel and remove the core from the mangoes and use a fruit and vegetable beater to make mango puree. Mix the banana puree and mango puree in a mass ratio of 1:2 Mix the puree evenly.

[0014] Weigh a certain quality of whole wheat flour, weigh cellulase at a ratio of 8 units per gram of whole wheat flour, then weigh 20% of whole wheat flour in water, 20% of whole wheat flour in whole milk, and 20% of whole wheat flour Mixed fruit puree, salt with 1% of whole wheat flour, white sugar with 5% of whole wheat flour and olive oil with 10% of whole wheat flour, the weighed whole wheat flour, cellulase, clear water, whole milk, mixed fruit Pour the mud, salt, white sugar and olive oil into the basin, knead it into a smooth dough, then enzymolyze it at 50°C for 2.5 hours, then cool it down to 30°C to get the enzymolysis dough.

[0015] Weigh bread active dry yeast with 0.2% mass of whole wheat flour, ad...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and specifically relates to a preparation method of whole wheat bread. The preparation method of the whole wheat bread comprises the following steps of containing whole wheat flour, cellulase, clean water, whole milk, mixed fruit paste, edible salt, white granulated sugar and olive oil in a basin; carrying out kneading so as to obtain smooth dough; carrying out enzymatic hydrolysis so as to obtain enzyme-hydrolyzed raw dough; dissolving active dry yeast for bread with the clean water, adding the solution into the enzyme-hydrolyzed raw dough, carrying out thorough rolling, and carrying out fermentation at 30 DEG C in a thermostat box so as to obtain fermented dough; and then, dividing the fermented dough into small dough pieces, putting the small dough pieces on a baking tray, and carrying out baking in an oven for 18-20 minutes so as to obtain final products. The whole wheat bread disclosed by the invention is fine and smooth in taste, mellow in fruit aroma, and rich in genin-type flavone; and thus, the whole wheat bread is soft, glutinous, delicious and sweet in taste, and has nourishing and health-caring functions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making whole wheat bread. Background technique [0002] Bread is a baked food made of wheat flour as the main raw material, yeast, oil, sugar, salt, etc. , carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium, zinc, etc., have various tastes, are easy to digest and absorb, and are convenient to eat. They are quite popular in daily life. The wheat flour used to make bread is mostly high-gluten flour. The bread made from this kind of flour tastes sweet, soft and elastic. Compared with high-gluten flour, whole-wheat flour is more beneficial to the body, but whole-wheat flour has a rough taste because it is rich in cellulose, which is the biggest shortcoming of whole-wheat flour. So whole wheat flour is rarely used to make bread or only a small amount of whole wheat flour can be added when making bread. Cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D13/02A21D2/36A21D8/04
CPCA21D2/36A21D8/042A21D13/02A21D13/06
Inventor 吕庆茂
Owner HARBIN WEIPING TECH DEV
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