Double-protein nutritious bread, preparation method and device

Abstract

The invention relates to double-protein nutritious bread, a preparation method and a device. The method comprises the steps that soaked soybean is boiled in boiling water; the boiled soybean and milkare mixed in a certain proportion, and then fed into a colloid mill to be ground into soymilk paste; a certain proportion of bread powder, the soymilk, eggs, sugar and yeast are evenly mixed and prepared into dough, a certain proportion of shortening and salt are added when the dough is ready to form, and the dough is continuously stirred or kneaded evenly; the dough is statically placed for a predetermined time, after the dough goes slack, stirring and kneading are continuously conducted, the stirred or kneaded dough is placed in a mold for shaping, and then is placed in a wake-up oven for waking up for a predetermined time; and after the oven is preheated, the wake-up dough is placed in a baking tray and baked for a predetermined time at a set temperature, and is demolded and cooled to the room temperature. According to the preparation method, the double-protein bread with color, taste and nutrition balance can be obtained.

Description

technical field [0001] The application relates to the field of food production, in particular to a double-protein nutritious bread, a production method and equipment. Background technique [0002] Bread is a traditional breakfast in Western countries. With the continuous exchange and integration of Chinese and Western cultures, more and more Chinese people also use bread, a convenient and quick food, as a choice for breakfast or fast food. However, most of the flour used to make traditional bread is refined flour, and a large amount of B vitamins, minerals and dietary fiber will be lost during the refining process of wheat, reducing its nutritional value. [0003] Some commercially available bread increases the dietary fiber in the bread by adding a certain proportion of wheat bran, whole wheat flour, etc., but the taste of this bread is rough, and the acceptance rate of the public is relatively low. At the same time, wheat protein is not a high-quality protein due to the l...

AI Technical Summary

Problems solved by technology

In addition, with the continuous improvement of living standards, the incidence of chronic non-communicable diseases such as diabetes is also increasing year by year, and the glycemic index of refined flour is very high, which varies slightly depending on the processing form, but the index is all above 80 The above obviously does not meet the nutritional needs of contemporary people for food

[0004] In addition, bread factories or bakeries often use vacuum mixers to make bread fermented dough. Existing dough mixers often have powdered ingredients and liquids that adhere to the side walls or entrances of the equipment after contact, resulting in scabs that are difficult to clean , also easy to breed bacteria

In addition, the existing dough kneading machine is limited by its structure, its kneading effect is poor, and its kneading efficiency is low. Compared with the quality of dough obtained by manual kneading, there is a big gap, resulting in the final shape of the bread product. There is a certain gap between the surface and the manual kneading

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