Toast of tartary buckwheat taste

Abstract

The invention discloses toast of tartary buckwheat taste, and belongs to the technical field of food processing. High gluten wheat flour, whole milk powder, tartary buckwheat powder, butter, saccharose, salt, eggs, tartary buckwheat enzyme liquid and anthocyanin clear liquid are adopted for preparing the toast, and yeast and water are not used directly. In the dough leavening process, the processis divided into two stages, the back stage adopts sealing fermentation, therefore the fermentation effect of yeast powder can be achieved, and the enzyme liquid can replace water to make a dough fermented uniformly and fully; the tartary buckwheat powder is directly adopted as part of raw materials for dough kneading so that the toast can have the tartary buckwheat taste, the color of the toast combines a lilac color of the purple perilla anthocyanin clear liquid with a palevioletred color of the tartary buckwheat enzyme liquid, and when the anthocyanin clear liquid and the enzyme liquid are combined as an adhesive for dough kneading, the amaranthine effect can be achieved on the dough from inside to outside; rich anthocyanin is contained, therefore the prepared toast has a palevioletred color, has the tartary buckwheat aroma and the tartary buckwheat taste, and achieves the healthcare effect, and the quality of the toast can be greatly improved.

Description

technical field [0001] The invention belongs to food processing technology, in particular to tartary buckwheat-flavored toast bread. Background technique [0002] Bread is convenient to eat and is favored by consumers. Because of its rich nutrition and unique flavor, it has become a kind of breakfast food. With the continuous improvement of people's living standards, it has become a fashion to pursue comprehensive nutrition, natural health and taste characteristics, and a diet structure with low sugar, low fat and high dietary fiber has become a scientific way of life. [0003] Thus, the patent document CN106490091A discloses a purple sweet potato toast bread made based on purple sweet potato concentrated juice and a preparation method thereof. 40 parts of milk, 60 parts of purple potato juice, 30 parts of butter, 5 parts of sugar-tolerant yeast powder, 50 parts of sucrose, 3 parts of salt, and 5 parts of egg liquid. It is based on the fact that purple sweet potato contai...

AI Technical Summary

Problems solved by technology

But the feeling of dyeing is obvious, the taste of purple sweet potato is also very light, and the content of anthocyanin is not high, so the requirements for quality and nutrition need to be further improved

Especially the direct use of yeast powder, because the proportion of yeast powder in the whole raw material is very small, it is difficult to mix evenly, and it is easy to affect the quality of dough and the quality of toast bread; although it uses sugar-tolerant yeast powder, due to the sucrose Exist, still unavoidably affected