Unlock instant, AI-driven research and patent intelligence for your innovation.

Breakfast bread and making method thereof

A bread and breakfast technology, used in dough processing, baking, baked goods, etc.

Inactive Publication Date: 2020-03-17
邵万均
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bread is one of the most widely accepted food types at home and abroad, and it has a wide variety of flavors, and is loved by consumers of different social ages; however, most of the bread products on the market are high in sugar and oil. With the continuous improvement of the overall material level, it is urgent to develop a nutritious bread with high fiber, high protein and low fat to meet people's needs for their own health

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of bread, the main raw material composition and the parts by weight of described bread are: 60 parts of flour, 15 parts of protein powder, 0.05 part of konjac flour, 2-12 parts of walnut kernel, 2 parts of millet, 1 part of soybean, 1 part of sesame, 1 part of persimmon, 1 part of lotus seed, 3 parts of red date, 1 part of glutinous rice, 0.5 part of salt, 0.05 part of sugar dietary fiber, 0.5 part of bread preservative, 0.001 part of quality improver, 0.1 part of yeast, 5 parts of edible oil.

Embodiment 2

[0018] A kind of bread, the main raw material composition and the parts by weight of described bread are: 70 parts of flour, 32 parts of protein powder, 5 parts of konjac flour, 6 parts of walnut kernel, 4 parts of millet, 2 parts of soybean, 2 parts of sesame, 1 part of persimmon 1.5 parts of lotus seeds, 3 parts of red dates, 2 parts of glutinous rice, 0.7 parts of salt, 5 parts of sugar dietary fiber, 5 parts of bread preservative, 0.05 parts of quality improver, 2 parts of yeast, 20 parts of edible oil.

Embodiment 3

[0020] A kind of bread, the main raw material composition and the parts by weight of described bread are: 80 parts of flour, 50 parts of protein powder, 10 parts of konjac flour, 12 parts of walnut kernel, 6 parts of millet, 2 parts of soybean, 3 parts of sesame, 2 parts of persimmon 2 parts of lotus seeds, 4 parts of red dates, 5 parts of glutinous rice, 1 part of salt, 10 parts of sugar dietary fiber, 10 parts of bread preservative, 0.1 part of quality improver, 3 parts of yeast, and 30 parts of edible oil.

[0021] A method for making bread, the steps are as follows:

[0022] (1) After the raw materials are proportioned according to the parts by weight, konjac powder, dietary fiber and sugar are mixed uniformly, heated with water and stirred until completely gelatinized, and left to cool for later use;

[0023] (2) Dry mix flour and protein powder, add yeast, bread preservative, salt and the remaining water, etc. to mix and prepare dough. After the dough is formed, add edib...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses breakfast bread and a making method thereof. The bread is prepared from the following main raw materials in parts by weight: 60-80 parts of flour, 15-50 parts of protein powder, 0.05 to 10 parts of konjaku flour, 2-12 parts of walnut kernels, 2-6 parts of corn, 1-2 parts of soybean, 1-3 parts of sesame, 1-2 parts of persimmon, 1-2 parts of lotus seed, 3-4 parts of red date,1-5 parts of glutinous rice, 0.5-1 part of salt, 0.05-10 parts of sugar dietary fiber, 0.5-10 parts of a bread preservative, 0.001-0.1 part of a quality improver, 0.1-3 parts of yeast, and 5-30 partsof edible oil. The preparation method comprises the following steps: (1) pretreatment of dietary fibers; (2) dough preparation; (3) block rolling; (4) forming; (5) dough fermentation; (6) baking; and(7) finished product obtaining.

Description

technical field [0001] The invention belongs to the field of food, in particular to a breakfast bread and a preparation method thereof. Background technique [0002] Bread is one of the most widely accepted food types at home and abroad, and it has a wide range of varieties and flavors, and is loved by consumers of different social ages; however, most of the bread products on the market are high in sugar and oil. With the continuous improvement of the overall material level, there is an urgent need to develop a nutritious bread with high fiber, high protein and low fat to meet people's needs for their own health. [0003] The main ingredient of konjac is glucomannan. Konjac not only contains more than 10 amino acids and various trace elements needed by the human body, but also has the characteristics of high fiber, strong water absorption, and high expansion rate. Blood pressure, weight loss, beauty, anti-cancer, calcium supplementation, stomach cleansing, detoxification an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/064A21D13/062A21D2/36A21D2/26A21D2/18
CPCA21D2/18A21D2/26A21D2/36A21D2/362A21D2/364A21D13/062A21D13/064
Inventor 邵万均
Owner 邵万均