Diced triticale bread and production process thereof

Abstract

The invention provides diced triticale bread and a production process thereof. The diced triticale bread comprises the following raw materials in parts by weight: 50-60 parts of wheat flour, 40-50 parts of triticale, 10-15 parts of refined vegetable oil, 10-15 parts of white granulated sugar, 2-5 parts of yeast and 5-20 parts of spices. According to the diced triticale bread and the production process thereof in the invention, directed at the common conditions of poor palatability, extremely low gluten content, poor digestibility, cumbersome processing, low functional component content and thelike of the current coarse cereal food, the triticale and the wheat flour adopt used in the invention are treated by using superfine grinding technology and used as coarse cereal raw materials, so broken starch in coarse cereal powder is increased, starch particles are reduced in size, a plurality of nutritional ingredients of the raw materials are changed while the material state is changed, andthe corresponding physicochemical properties of the coarse cereal powder are well improved when the coarse cereal powder is made into dough; meanwhile, through fermentation twice and fermentation ina gravity state, gluten structures are more compact, and taste is effectively improved.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to triticale croutons and a production process thereof. Background technique [0002] With people's in-depth understanding of the health functions of cereals and further attention to health, the demand for "diversified, nutritious, healthy, safe and convenient" cereal health food in the international and domestic markets is increasing. The research and in-depth development of cereals aroused great interest of scholars. Along with the strengthening of people's health care awareness, industrialized production of miscellaneous grain baked food is the trend of the times, and it is the inevitable result of people's urgent demand for its special efficacy. Therefore, vigorously developing and researching miscellaneous grain baked food has broad market prospect and higher economic value and social value. However, the gluten protein content in miscellaneous grain flour is very low, and it is...

AI Technical Summary

Problems solved by technology

However, the gluten protein content in miscellaneous grain flour is very low, and it is difficult to form gluten structure. Therefore, pure miscellaneous grain flour is difficult to form dough with good elasticity and extensibility, and its ordinary fermentation performance is poor. It is difficult to make baked products with good taste when eaten alone. Not easily accepted by consumers

In market consumption, the utilization situation of miscellaneous grains is not optimistic, mainly due to its rough texture and lack of gluten protein, so that the finished product has loose texture, poor appearance and poor palatability, making it difficult to form market competitiveness