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Regulating raw material for improving aging rate of baked steamed bread and strengthening nutrition and application thereof, and method for improving aging rate of baked steamed bread

A technology for raw materials and baked buns, which is applied in the application, baking, dough processing and other directions, and can solve the problems of hard texture, single nutrition, and long baking and curing time.

Active Publication Date: 2019-10-15
甘肃省农业科学院农产品贮藏加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutrition of traditional baked buns is relatively simple, the texture is hard, and the baking time is longer and slower, which affects the quality and taste of baked buns.

Method used

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  • Regulating raw material for improving aging rate of baked steamed bread and strengthening nutrition and application thereof, and method for improving aging rate of baked steamed bread
  • Regulating raw material for improving aging rate of baked steamed bread and strengthening nutrition and application thereof, and method for improving aging rate of baked steamed bread
  • Regulating raw material for improving aging rate of baked steamed bread and strengthening nutrition and application thereof, and method for improving aging rate of baked steamed bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 1. Grind the whole potato powder in a high-speed mill to form an adjusted raw material with a particle size of 100 μm, uniform dispersion, and unchanged physical properties;

[0039] 2. Fully mix the adjusted raw material prepared in step 1 with pure wheat flour according to the mass ratio of 15:100 to obtain the raw material for baked bun;

[0040] 3. Add water and flour to the baked bun ingredients, and ferment, add oil, sugar, eggs, yeast, salt and alkali to the fermented dough, and then steam; after steaming, send it to the oven and bake at 150°C until fully cooked. Pack it after cooling to get the baked bun.

Embodiment 2

[0042] 1. Grind the lily powder in a high-speed mill to form an adjusted raw material with a particle size of 200 μm, uniform dispersion, and unchanged physical properties;

[0043] 2. Fully mix the adjusted raw material prepared in step 1 with pure wheat flour according to the mass ratio of 15:100 to obtain the raw material for baked bun;

[0044] 3. Add water and flour to the baked bun ingredients, and ferment, add oil, sugar, eggs, yeast, salt and alkali to the fermented dough, and then steam; after steaming, send it to the oven and bake at 150°C until fully cooked. Pack it after cooling to get the baked bun.

Embodiment 3

[0046] 1. After mixing the whole potato powder and lily powder according to the mass ratio of 65:35, grind it in a high-speed mill to form an adjusted raw material with a particle size of 100 μm, uniform dispersion, and no change in physical properties;

[0047] 2. Fully mix the adjusted raw material prepared in step 1 with pure wheat flour according to the mass ratio of 15:100 to obtain the raw material for baked bun;

[0048] 3. Add water and flour to the baked bun ingredients, and ferment, add oil, sugar, eggs, yeast, salt and alkali to the fermented dough and steam it; after steaming, send it to the oven and bake it at 150°C until it is fully cooked. Pack it after cooling to get the baked bun.

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Abstract

The invention provides a regulating raw material for improving the aging rate of baked steamed bread and strengthening nutrition and an application thereof, and a method for improving the aging rate of the baked steamed bread, and relates to the technical field of food processing. The regulating raw material for improving the aging rate of the baked steamed bread and strengthening the nutrition includes one or two of whole potato flour and lily flour. The regulating raw material can be applied to improve the aging rate of the baked steamed bread, accelerate the coloring rate of the baked steamed bread and improve the appearance and taste quality of the baked steamed bread, and solves the problems of traditional baked steamed bread, such as single nutrition, hard texture, slow baking speedand the like, so as to provide a novel idea and method for the baked steamed bread processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an adjusting raw material for increasing the curing rate of baked buns and strengthening their nutrition, an application thereof, and a method for increasing the curing rate of baked buns. Background technique [0002] Roasted buns are one of the traditional staple foods with the most regional characteristics in China. The flour is mixed with warm water to form a dough. After the dough is fermented, salt, sugar, eggs and other auxiliary materials can be added to it, steamed to cool, and then baked. Roasted buns are rich in nutrition, crispy in taste, attractive in color and unique in flavor, and are a popular leisure food for all ages. However, the nutrition of traditional baked buns is relatively single, the texture is relatively hard, and the time for baking and curing is relatively long and slow, which affects the quality and taste of baked buns. Contents of the inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36A21D2/366
Inventor 李梅田世龙李守强葛霞程建新田甲春马小军
Owner 甘肃省农业科学院农产品贮藏加工研究所
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