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Process for preparing bread by using sprouted grains as fillings

A technology for sprouting grains and fillings, which is applied in the fields of food science, baking, and baked goods. It can solve the problems of high energy consumption, bad taste of dry powder of young wheat leaves, and non-recyclability, and achieve good taste.

Pending Publication Date: 2020-03-31
合肥尝芗思餐饮服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] 2. Although food drying and milling are easy to preserve, it is a process that consumes a lot of energy and is not environmentally friendly, and requires a lot of non-recyclable packaging
[0009] 3. The dry powder of young wheat leaves only uses the young leaves, and does not eat the seeds, the nutrition of the seeds cannot be absorbed by the human body
[0010] 4. The dry powder of young wheat leaves tastes bad and is not accepted by the majority of users

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1. The process steps of making bread with germinated brown rice grains as fillings are as follows: Step 1. Firstly, the fillings are made, and brown rice grains are germinated and cultivated; the specific method is: control the temperature at 7°C, Add 2 times the amount of water to the washed brown rice, put it in a closed container, shake it every 24 hours until it bubbles, open the air for 2 minutes, and continue to seal it. After 72 hours, the brown rice will grow germs;

[0019] Step 2, steaming brown rice and wheat sprouts with water in a mass ratio of 1:2, and then wrapping the steamed grains into the dough to make bread.

Embodiment 2

[0020] Embodiment 2. The process steps of making bread with germinated wheat-barley-like grains as fillings are as follows: Step 1. Firstly, the stuffing is made, and the wheat-barley-like grains are germinated and cultivated; the specific method is: the temperature is controlled at 25°C , put the wheat and barley seeds on the bottom of the open window, spread a layer evenly, cover the gauze, spray the gauze with water to moisten it, uncover the gauze every 24 hours, rinse it with water, continue to cover the gauze and spray water , until the tender leaves of wheat wheat species grow to 15 cm long, rinse with water;

[0021] Step 2, steaming the germinated seeds of wheat and barley grains mixed with water according to the mass ratio of 1:2, and then wrapping the steamed grains into the dough to make bread.

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PUM

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Abstract

The invention discloses a process for preparing bread by using sprouted grains as fillings, and particularly belongs to the technical field of food preparation. The process specifically comprises thefollowing steps: step 1, firstly preparing the fillings: performing sprouting cultivation on brown rice grains or wheat and barley cereals; and step 2, adding water according to the mass ratio of thesprouted brown rice and wheat and barley cereals to water of 1:2, performing steaming, and wrapping the steamed grains in a dough to prepare the bread. The process of preparing the bread retains all the nutrients of the cereal ingredients; and the bread has a better taste and can be eaten as a staple food, and the process is more energy-saving and environmentally friendly.

Description

technical field [0001] The invention relates to a process for making bread with germinated grains as stuffing, in particular to the technical field of food preparation. Background technique [0002] Whole grains: Whole grains are whole, milled, broken, or flaked grains whose basic components include starchy endosperm, germ, and cortex in the same relative proportions as the whole caryopsis. [0003] Whole grains are not only rich in B vitamins, magnesium, iron, and dietary fiber, but also contain common antioxidant components such as polyphenols, vitamin E, tannins, carotenoids, phytic acid, lignin, and lignans. Antioxidant ingredients that are rare in some fruit and vegetable foods but have high nutritional value, such as γ-oryzanol, alkyl resorcinol, oat anthracenamide, etc. It is more beneficial to human health than polished rice flour. [0004] About 85% of the nutrients in whole grains such as wheat, barley, and brown rice are concentrated in the germ. If you keep the...

Claims

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Application Information

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IPC IPC(8): A21D13/38
CPCA21D13/38
Inventor 王小丽
Owner 合肥尝芗思餐饮服务有限公司
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