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Coarse cereal bread and production process thereof

A technology for bread and miscellaneous grains, which is applied in the direction of dough processing, baking, and baked foods with modified ingredients, etc. It can solve problems such as poor palatability, difficult to bake products, and difficulty in forming market competitiveness.

Pending Publication Date: 2019-05-21
石家庄市米莎贝尔饮食食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the content of gluten protein in miscellaneous grain powder is very low, and it is difficult to form gluten structure. Therefore, pure miscellaneous grain flour is difficult to form a dough with good elasticity and extensibility, and its fermentation performance is poor alone. Not easily accepted by consumers
In market consumption, the utilization situation of miscellaneous grains is not optimistic, mainly due to its rough texture and lack of gluten protein, so that the finished product has loose texture, poor appearance and poor palatability, making it difficult to form market competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present invention proposes a miscellaneous grain bread, which is composed of the following raw materials in parts by weight: 40 parts of wheat flour, 60 parts of millet, 25 parts of buckwheat, 30 parts of corn, 20 parts of oats, 25 parts of soybean, 10 parts of mung bean, 20 parts of vegetable oil, 5 parts of milk powder 10 parts of eggs, 1.5-4 parts of salt, 12 parts of sugar, 6 parts of baking soda, 3 parts of lettuce stems, 5 parts of lettuce leaves, 2 parts of ginger, 9 parts of bitter chrysanthemum, 6 parts of orange peel, and 4 parts of persimmon leaves. Described orange peel removes surface waxiness, dries.

[0029] The production technology of described miscellaneous grain bread, comprises following process step:

[0030] (1) Mix 60 parts of millet, 25 parts of buckwheat, 30 parts of corn, 20 parts of oats, 25 parts of soybeans, and 10 parts of mung beans, and then process them into miscellaneous grain powder with a diameter of less than 10 microns by low-te...

Embodiment 2

[0038] The present invention proposes a miscellaneous grain bread, which is composed of the following raw materials in parts by weight: 50 parts of wheat flour, 50 parts of millet, 20 parts of buckwheat, 25 parts of corn, 15 parts of oats, 20 parts of soybeans, 10 parts of mung beans, 20 parts of vegetable oil, 6 parts of milk powder 8 parts of eggs, 2 parts of salt, 15 parts of sugar, 8 parts of baking soda, 3 parts of lettuce stems, 4 parts of lettuce leaves, 2 parts of ginger, 10 parts of bitter chrysanthemum, 6 parts of orange peel, and 5 parts of persimmon leaves. The orange peel and lemon peel remove the surface wax and dry in the sun.

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PUM

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Abstract

The invention discloses coarse cereal bread and a production process thereof. The coarse cereal bread is prepared from, by weight, 30-50 parts of wheat flour, 50-70 parts of millet, 20-30 parts of buckwheat, 25-35 parts of corn, 15-25 parts of oat, 20-30 parts of soybeans, 8-12 parts of mung beans, 17-22 parts of vegetable oil, 4-6 parts of milk powder, 8-12 parts of eggs, 1.5-4 parts of salt, 10-15 parts of sugar, 5-8 parts of sodium bicarbonate, 3-4 parts of lettuce stems, 4-5 parts of lettuce leaves, 1-2 parts of ginger, 8-10 parts of endive, 4-6 parts of orange peels and 3-5 parts of persimmon leaves. According to a preparation method, by means of an optimized superfine grinding technology and an optimized enzyme technology, nutrient components of coarse cereal can be maintained to thegreatest degree, and the mouthfeel of the coarse cereal is improved through a processing mode of baked products. Meanwhile, the unique flavor of the coarse cereal bread is maintained, and high-quality utilization of the coarse cereal is achieved.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a multigrain bread and a production process thereof. Background technique [0002] With people's in-depth understanding of the health functions of cereals and further attention to health, the demand for "diversified, nutritious, healthy, safe and convenient" cereal health food in the international and domestic markets is increasing. The research and in-depth development of cereals aroused great interest of scholars. Vigorously developing and researching miscellaneous grain baked food has a broad market prospect and high economic value and social value. However, the content of gluten protein in miscellaneous grain powder is very low, and it is difficult to form gluten structure. Therefore, pure miscellaneous grain flour is difficult to form a dough with good elasticity and extensibility, and its fermentation performance is poor alone. Not easily accepted by consumers. In market c...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
Inventor 刘士进
Owner 石家庄市米莎贝尔饮食食品有限公司
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