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Bread and method of making the same

A bread and raw material technology, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc., can solve the problems of poor flavor and taste of potato bread, unreasonable formula, and low promotion of potato staple food.

Active Publication Date: 2021-11-09
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The main purpose of this application is to provide a recipe and preparation method of potato bread with a high proportion, so as to solve the problem of poor promotion of potato staple food and poor taste of processed potato bread caused by unreasonable recipe of existing potato bread. The taste is not as good as the technical problem of wheat flour bread

Method used

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  • Bread and method of making the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of bread, comprises the raw material component of following parts by weight: the wheat flour of 40 parts, the potato flour of 2 parts, the purple sweet potato powder of 2 parts, the yam powder of 1 part, the pumpkin powder of 0.2 part, the cheese powder of 0.5 part, 5 parts of maltitol, 2 parts of inulin, 0.5 parts of yeast powder, 0.3 parts of salt, 5 parts of butter, 5 parts of coconut oil, 4 parts of egg liquid, 0.1 parts of compound improver, 30 parts of water.

[0039] The above compound improver includes the following raw material components in parts by weight: 20 parts of monoglyceride, 10 parts of diacetyl tartrate monoglyceride, 0.4 part of lipase, 0.12 part of pectinase, 0.06 part of ascorbic acid and 10 servings of gluten.

Embodiment 2

[0041] A kind of bread, comprises the raw material component of following parts by weight: the wheat flour of 50 parts, the potato flour of 10 parts, the purple sweet potato powder of 5 parts, the yam powder of 5 parts, the pumpkin powder of 5 parts, the cheese powder of 3 parts, 10 parts of maltitol, 8 parts of inulin, 4 parts of yeast powder, 1 part of table salt, 10 parts of butter, 12 parts of coconut oil, 20 parts of egg liquid, 4 parts of compound improver, 35 parts of water.

[0042] The above compound improver includes the following raw material components in parts by weight: 50 parts of monoglyceride, 3 parts of diacetyl tartrate monoglyceride, 0.8 part of lipase, 0.07 part of pectinase, 0.10 part of ascorbic acid and 25 servings of gluten.

Embodiment 3

[0044] A kind of bread, comprises the raw material component of following parts by weight: the wheat flour of 60 parts, the potato flour of 15 parts, the purple sweet potato powder of 6 parts, the yam powder of 4 parts, the pumpkin powder of 10 parts, the cheese powder of 10 parts, 5 parts of maltitol, 12 parts of inulin, 5 parts of yeast powder, 4 parts of salt, 15 parts of butter, 10 parts of coconut oil, 8 parts of egg liquid, 7 parts of compound improver, 40 parts of water.

[0045] The above compound improver includes the following raw material components in parts by weight: 35 parts of monoglyceride, 5 parts of diacetyl tartrate monoglyceride, 0.1 part of lipase, 0.03 part of pectinase, 0.02 part of ascorbic acid and 45 servings of gluten.

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Abstract

The application discloses a kind of bread, which comprises the following raw material components in parts by weight: 40-60 parts of wheat flour, 5-40 parts of whole potato flour, 0.2-10 parts of pumpkin powder, 0.5-10 parts of Cheese powder, 5-25 parts of maltitol, 2-15 parts of inulin, 0.5-5 parts of yeast powder, 0.3-4 parts of salt, 5-20 parts of butter, 5-15 parts of coconut oil, 4 ~20 parts of egg liquid, 0.1~10 parts of compound improver, 30~60 parts of water. The application also discloses a preparation method of the bread. This application solves the problem of unreasonable formula of potato bread in the prior art: the proportion of potato flour is not high, the nutritional advantages of potato cannot be highlighted, and the promotion of potato staple food is not high; the processed potato Bread flavor and texture are not as good as ordinary wheat flour bread.

Description

technical field [0001] The application relates to the field of food, in particular, to a bread and a preparation method thereof. Background technique [0002] With the growth of residents' income, people's dietary structure has undergone tremendous changes. At present, the staple food products are mainly polished rice and noodles, and many nutrients are lost in the process of fine grinding. The proportion is less and less, and more is used as animal feed. In the previous period of time, people regarded this lifestyle as a symbol of civilization, development and affluence, but the direct result was diabetes, high blood pressure, dyslipidemia, gout, coronary heart disease and other so-called "rich diseases" or The incidence of "disease of civilization" is rising rapidly. At present, after continuous reflection and research, nutritionists and some dietary guidelines at home and abroad suggest that cereals and potatoes should be used as the staple food, that is, the daily ener...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/36A21D2/18
CPCA21D2/181A21D2/36A21D2/366A21D13/06
Inventor 段盛林王玺文剑苑鹏刘士伟刘亚旭马芙俊韩晓峰柳嘉夏凯崔立柱
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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