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Cake sandwiched coarse cereal bread and preparation method thereof

A technology for grains and cakes, applied in the processing of dough, baking, baked goods, etc., can solve the problems of poor taste, reduce the calorie, fat and sugar content of bread, and achieve the effect of changing the rough taste

Inactive Publication Date: 2019-02-05
安康市欧丰园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People try to add some healthy multigrain ingredients to bread to reduce the calorie, fat and sugar content of bread, but they cannot be promoted due to poor taste

Method used

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  • Cake sandwiched coarse cereal bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Dosage of raw materials: 5 parts of dough, 2 parts of cake, 1 part of miscellaneous grains, 2 parts of salad dressing;

[0042] The composition of miscellaneous grains by mass is: 2 parts of oats, 1 part of melon seeds, 2 parts of sesame, 2 parts of flaxseed, 2 parts of buckwheat, 1 part of red bean, 1 part of mung bean, 1 part of walnut, 2 parts of sorghum, and 1 part of pine nut 1 part, 1 part of wolfberry, 1 part of black soybean and 1 part of gorgon.

[0043] making process:

[0044] 1. Prepare the dough.

[0045] The dough is composed of seed noodles and main noodles. The raw materials of the seed noodles are composed of: 50 parts of flour, 28 parts of water, 3 parts of white sugar, 1 part of eggs and 0.2 parts of fresh yeast; the raw materials of the main noodles are composed of : 50 parts of flour, 17 parts of water, 10 parts of white sugar, 10 parts of cream, 10 parts of eggs, 8 parts of invert syrup, 2 parts of fresh yeast, 2 parts of milk and 1 part of salt. ...

Embodiment 2

[0053] Dosage of raw materials: 1 portion of dough, 1 portion of cake, 1 portion of miscellaneous grains, 1 portion of salad dressing;

[0054] The composition of miscellaneous grains by mass is as follows: 2 parts of oats, 2 parts of melon seeds, 1 part of sesame, 1 part of linseed, 3 parts of buckwheat, 2 parts of red beans, 2 parts of mung beans, 2 parts of walnuts, 1 part of sorghum, pine nuts 2 parts, 2 parts wolfberry, 2 parts black beans and 2 parts Gorgon;

[0055] The preparation process is the same as in Example 1.

[0056] In concrete implementation, raw material consumption can be shown in table 1, table 2 list

[0057] Table 1

[0058] group

dough

cake

Cereals

salad dressing

1

2

1

1

1

2

3

1

1

2

3

5

2

1

2

4

1

2

2

1

[0059] Table 2:

[0060]

[0061] 2. The preparation process is the same as in Example 1.

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PUM

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Abstract

The invention discloses cake sandwiched coarse cereal bread and a preparation method thereof. The cake sandwiched coarse cereal bread is characterized by being composed of, by mass, 1-5 parts of dough, 1-2 parts of cakes, 1-2 parts of coarse cereal particles and 1-2 parts of salad dressing. Based on a traditional Chinese medicine health-preserving theory and a human body dietary structure, a breadoften eaten by people is selected as a carrier, coarse cereals or coarse cereal powder is added into a bread body, meanwhile, a cake with a fine and smooth taste is used as a sandwich in the bread, the defect that the coarse cereals are rough in taste is overcome greatly, and therefore the coarse cereal bread which is nutritional, healthy and fine and smooth in taste is prepared.

Description

technical field [0001] The present invention relates to a kind of food, in particular to a kind of cake sandwich multigrain bread and its preparation method. Background technique [0002] At present, the bread on the domestic market is mainly Asian soft and sweet bread, which is a high-calorie, high-fat, high-sugar food, and long-term consumption is not conducive to human health. The per capita consumption of bread is increasing year by year. With the improvement of living standards, modern people pay more and more attention to their own health. People try to add some healthy multigrain ingredients in bread, and reduce the calorie, fat and sugar content of bread, but they cannot be promoted because of poor taste. Contents of the invention [0003] The purpose of the present invention is to avoid the disadvantages of the above-mentioned prior art, and to provide a cake-filled miscellaneous grain bread with balanced nutrition and delicate taste and a preparation method ther...

Claims

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Application Information

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IPC IPC(8): A21D13/31A21D13/38A21D13/22A21D13/28A21D2/36
CPCA21D2/36A21D2/364A21D13/22A21D13/28A21D13/31A21D13/38
Inventor 李振峰段选会陈全花
Owner 安康市欧丰园食品有限公司
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