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Method for processing multi-grain bread

A processing method and bread technology, which are applied in the processing of dough, baking, and baked goods with modified ingredients, etc., can solve the problems of affecting the taste, complicated procedures, and inability to achieve.

Inactive Publication Date: 2019-12-20
湖南艾伦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the process of making multigrain bread in the market is complicated, and when making more beautiful multigrain bread, more pigments are added to the multigrain bread, which will affect the taste of eating and fail to achieve the desired effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for processing multigrain bread, comprising the following steps:

[0028] Step 1: Take materials, 50 parts of wheat flour, 50 parts of corn flour, 10 parts of corn kernels, 10 parts of red beans, 10 parts of mung beans, 4 parts of milk powder, 1 part of bread improver, 8 parts of egg liquid, 20 parts of water, 1 part of dry yeast 2 parts of white sugar, 2 parts of olive oil, 1 part of milk, the bread improver is composed of calcium stearate lactate, whey protein, rosemary extract and ebony extract;

[0029] Step 2: ingredients, clean the mung beans and red beans, put the mung beans and red beans into two containers for heating and cooking, the cooking time is 30 minutes, remove the mung beans and red beans from the water and dry them;

[0030] Step 3: Make popcorn, import olive oil into the container for heating, put the prepared corn kernels into the heated olive oil for popping;

[0031] Step 4: Adjust the flour, adjust the wheat flour, corn flour and milk p...

Embodiment 2

[0039] A method for processing multigrain bread, comprising the following steps:

[0040] Step 1: Take materials, 50 parts of wheat flour, 50 parts of corn flour, 10 parts of corn kernels, 10 parts of red beans, 10 parts of mung beans, 4 parts of milk powder, 1 part of bread improver, 8 parts of egg liquid, 20 parts of water, 1 part of dry yeast 2 parts of white sugar, 2 parts of olive oil, 1 part of milk, the bread improver is composed of calcium stearate lactate, whey protein, rosemary extract and ebony extract;

[0041] Step 2: ingredients, clean the mung beans and red beans, put the mung beans and red beans into two containers for heating and cooking, the cooking time is 30 minutes, remove the mung beans and red beans from the water and dry them;

[0042] Step 3: Make popcorn, import olive oil into the container for heating, put the prepared corn kernels into the heated olive oil for popping;

[0043] Step 4: Adjust the flour, adjust the wheat flour, corn flour and milk p...

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Abstract

The invention relates to the technical field of food, in particular to a method for processing multi-grain bread. The technical problem to be solved by the invention is that the amount of pigment added into multi-grain bread is large. In order to solve the technical problem, the invention provides a method for processing multi-grain bread. The method comprises the following steps: respectively putting mung beans and red beans into two containers for steaming by heating for 30 minutes, taking out the mung beans and the red beans in water, drying the mung beans and the red beans in the air, wrapping minced edible amaranth and the dried mung beans into dough obtained in the step 4, kneading the dough again, carrying out standing for 20 minutes for fermentation, adding the dried red beans intothe fermented dough obtained in the step 5, kneading the dough again, carrying out standing for 10 minutes for fermentation, uniformly embedding popcorn in the dough obtained in the step 7, spreadingthe dough obtained in the step 8, and wrapping the spread dough into the dough embedded with the popcorn.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for processing multigrain bread. Background technique [0002] If people eat fine foods with less cellulose for a long time, and eat too much animal protein, fat and sugar, they will often induce modern "civilized diseases" such as cardiovascular disease, cancer, obesity, and high blood pressure. The cellulose bran, miscellaneous grains and other ingredients can make the nutritional content of bread tend to be comprehensive and reasonable. Regular consumption of miscellaneous grain bread is beneficial to intestinal peristalsis and promotes health, such as whole wheat bread, bran bread, oat bread, whole grain bread, etc. . [0003] At present, the process of making multigrain bread in the market is complicated, and when making more beautiful multigrain bread, more pigments are added to the multigrain bread, which will affect the taste of eating and fail to achieve the desir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36A21D2/362
Inventor 黄佳丽
Owner 湖南艾伦食品有限公司
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