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Panicum miliaceum L. bread and preparation method thereof

A bread and dough technology, used in baking, baked goods with modified ingredients, baked goods, etc., can solve the problems of different product attributes, different processing techniques, added nutrients, and differences in product functional characteristics, etc., to achieve uniform pores, Simple formula, nutrient retention and health benefits

Pending Publication Date: 2019-04-09
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Compared with the above three patent publications, although milled rice flour is added to the raw materials, the product attributes are different, so the processing technology is completely different, and there are essential differences in the addition of nutrients and product functional properties

Method used

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  • Panicum miliaceum L. bread and preparation method thereof
  • Panicum miliaceum L. bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A milled rice bread, its composition and parts by weight are as follows:

[0035] 20-40 parts of rice flour, 60-80 parts of high-gluten wheat flour, 1-2 parts of dry yeast, 7-9 parts of white sugar, 0.5-1.5 parts of salt, 5-7 parts of shortening and 50-55 parts of water.

[0036] The preparation method of above-mentioned glutinous rice bread, steps are as follows:

[0037] (1) stirring

[0038] Weigh each raw material, mix, stir evenly, and stir into dough;

[0039] (2) Divide the dough

[0040] Divide the dough into about 60g dough, round it and put it into the mold;

[0041] (3) fermentation

[0042] Ferment for 45-75 minutes at 35-38°C;

[0043] (4) Baking

[0044] The heating temperature is 190°C, the lower heating temperature is 180°C, and the finished product is obtained after baking for 20 minutes.

Embodiment 2

[0046] A milled rice bread, its composition and parts by weight are as follows:

[0047] Milled rice flour 25-50 parts, high-gluten wheat flour 50-75 parts, dry yeast 1.5-2.5 parts, soft white sugar 8-10 parts, salt 0.5-1.5 parts, vegetable oil 5-7 parts and water 50-55 parts.

[0048] The preparation method of above-mentioned glutinous rice bread, steps are as follows:

[0049] (1) stirring

[0050] Weigh each raw material, mix, stir evenly, and stir into dough;

[0051] (2) Divide the dough

[0052] Divide the dough into about 60g of dough, knead it into a round shape and put it into a mold.

[0053] (3) fermentation

[0054] Ferment for 45-75 minutes at 35-38°C;

[0055] (4) Baking

[0056] The heating temperature is 190°C, the lower heating temperature is 180°C, and the finished product is obtained after baking for 20 minutes.

Embodiment 3

[0058] A milled rice bread, its composition and parts by weight are as follows:

[0059] Milled rice flour 15-50 parts, medium-gluten wheat flour 50-85 parts, dry yeast 1.0-2.5 parts, brown sugar 8-10 parts, salt 0.5-1.5 parts, butter 5-7 parts and water 50-55 parts.

[0060] The preparation method of above-mentioned glutinous rice bread, steps are as follows:

[0061] (1) stirring

[0062] Weigh each raw material, mix, stir evenly, and stir into dough;

[0063] (2) Divide the dough

[0064] Divide the dough into about 60g dough, round it and put it into the mold;

[0065] (3) fermentation

[0066] Ferment for 45-75 minutes at 35-38°C;

[0067] (4) Baking

[0068] The heating temperature is 190°C, the lower heating temperature is 180°C, and the finished product is obtained after baking for 20 minutes.

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Abstract

The invention relates to panicum miliaceum L. bread which comprises the following constituents in parts by weight: 15-50 parts of panicum miliaceum L. powder, 50-85 parts of wheatmeal, 1-3 parts of dried yeast, 7-10 parts of a sweetening agent, 0.5-1.5 parts of table salt, 5-7 parts of oil and 50-55 parts of water. Panicum miliaceum L. is added in the raw material of the panicum miliaceum L. bread, the formula is simple, the prepared bread is soft and tasty, fine and smooth in internal texture and uniform in pore, has light panicum miliaceum L flavor and retains the nutritional ingredient andhealth efficacy of panicum miliaceum L..

Description

technical field [0001] The invention belongs to the technical field of food, in particular to milled rice bread and a preparation method thereof. Background technique [0002] Milled rice, also known as millet and millet, has high protein content, balanced distribution of essential amino acids, rich fat, calcium, magnesium, phosphorus and iron content, and also contains a certain amount of selenium and phenolic compounds. In addition to its high nutritional value, it also has a certain medicinal value. It is sweet in taste and slightly cold in nature. In addition, it has a certain treatment for qi deficiency, fatigue, heat stroke, dizziness, thirst, frostbite, scabies, toxic heat, poisonous swelling, weak spleen and stomach, cough due to lung deficiency, hiccups, polydipsia, diarrhea, stomach pain, thrush in children, scalds and other symptoms. effect. [0003] By searching, the following patent publications related to the application of the present invention were found: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/047A21D13/06
CPCA21D13/06A21D13/047
Inventor 李文钊王强王芮曹壮冯艺飞张莎莎王兆燃肖滢
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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