Bread dough making method using red yeast rice
A technology of bread dough and production method, which is applied in the direction of dough processing, dough preparation, pre-baked dough processing, etc. It can solve problems such as excessive toughness, difficulty in bread dough proofing, and insufficient gas production, so as to achieve strong product toughness and solve problems. The effect of thick bread skin and high nutritional value
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Embodiment 1
[0021] A kind of preparation method of the bread dough that adds red yeast rice, comprises the following steps:
[0022] a, preparation of red yeast rice powder: take the following raw materials in parts by weight: 5 parts of sucrose, 10 parts of corn steep liquor, 10 parts of soybean powder, 6 parts of oat flour, 10 parts of bovine bone peptone, 40 parts of water; Put it into water, mix well, add corn steep liquor, mix well and let it stand for 4 hours to obtain a mixed solution; then put the mixed solution in a steamer and cook for 20 minutes; then mix the cooked mixed solution with sucrose and bovine bone peptone, Obtain the Monascus culture medium; place the Monascus culture medium at 30°C to ferment for 6 days; finally place the fermented Monascus culture medium at 30°C to dry, then crush and sieve to 100 meshes to obtain the Monascus powder ;
[0023] b. Preparation of natural yeast liquid: take the following raw materials in parts by weight: 20 parts of pumpkin powder,...
Embodiment 2
[0028] A kind of preparation method of the bread dough that adds red yeast rice, comprises the following steps:
[0029] a, preparation of red yeast rice powder: take the following raw materials in parts by weight: 11 parts of sucrose, 22 parts of corn steep liquor, 15 parts of soybean powder, 15 parts of oat flour, 20 parts of bovine bone peptone, 60 parts of water; Put it into water, mix well, add corn steep liquor, mix well and let it stand for 6 hours to obtain a mixed solution; then put the mixed solution in a steamer and cook for 30 minutes; then mix the cooked mixed solution with sucrose and bovine bone peptone, Obtain the Monascus culture medium; place the Monascus culture medium at 35°C to ferment for 10 days; finally place the fermented Monascus culture medium at 45°C to dry, then crush and sieve to 200 meshes to obtain the Monascus powder ;
[0030] b. Preparation of natural yeast liquid: take the following raw materials in parts by weight: 30 parts of pumpkin powd...
Embodiment 3
[0035] A kind of preparation method of the bread dough that adds red yeast rice, comprises the following steps:
[0036]a, preparation of red yeast rice powder: take the following raw materials in parts by weight: 8 parts of sucrose, 18 parts of corn steep liquor, 12 parts of soybean powder, 9 parts of oat flour, 13 parts of bovine bone peptone, 50 parts of water; Put it into water, mix well, add corn steep liquor, mix well and let it stand for 5 hours to obtain a mixed solution; then put the mixed solution in a steamer and cook for 26 minutes; then mix the cooked mixed solution with sucrose and bovine bone peptone, Obtain the Monascus culture medium; ferment the Monascus culture medium at 32°C for 8 days; finally dry the fermented Monascus culture medium at 35°C, then crush and sieve 150 meshes to obtain the Monascus powder .
[0037] b. Preparation of natural yeast liquid: take the following raw materials in parts by weight: 24 parts of pumpkin powder, 13 parts of sorghum, ...
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