Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sliced bread

A technology for slicing bread and salt, which is applied in the processing of dough, baking, and baked goods with modified ingredients, etc., and can solve the problems of inability to meet living needs, single taste, and lack of functions.

Pending Publication Date: 2020-05-08
HUAIBEI HUIXIANG YUYUAN BREAKFAST ENG
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sliced ​​bread on the market not only has a single taste but also lacks functions, which is far from meeting the needs of modern people.

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sliced bread
  • Sliced bread
  • Sliced bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The sliced ​​bread of the present embodiment comprises the following components by mass percentage: high-gluten flour 70%; white sugar 1.5%; fresh yeast 0.2%; Marley dry yeast 1.1%; salt 0.7%; milk powder 0.8%; sour papaya 0.1%; Bread Improver 0.1%; Moringa Seed Powder 0.01%; Egg 2.5%; Ghee 1%; water balance.

[0051] The sour papaya is washed with edible alkali, dried in the air, dried in a dryer, and then made into a powder state by a milling machine.

[0052] 0.55<the dried water activity of the sour papaya<0.8.

[0053] The table salt adopts low-sodium table salt, and the table salt is used after being ground and sieved.

[0054] The temperature of the cut bread and noodle is 27°C.

[0055] After removing the shell of the Moringa seed, soak it for 2 minutes, remove it and dry it, and make it into a powder state through a milling machine; put the Moringa seed shell into the above-mentioned water by mass percentage and soak it for 1 hour, then remove it, and Reser...

Embodiment 2

[0061] The sliced ​​bread of the present embodiment comprises the following components by mass percentage: high-gluten flour 80%; white sugar 2%; fresh yeast 0.4%; Marley dry yeast 1.6%; salt 1.8%; milk powder 5%; sour papaya 1%; Bread Improver 2%; Moringa Seed Powder 0.5%; Egg 9%; Ghee 8%; water balance.

[0062] The sour papaya is washed with edible alkali, dried in the air, dried in a dryer, and then made into a powder state by a milling machine.

[0063] 0.55<the dried water activity of the sour papaya<0.8.

[0064] The table salt adopts low-sodium table salt, and the table salt is used after being ground and sieved.

[0065] The temperature of the cut bread and noodle is 28°C.

[0066] After removing the shell of the Moringa seed, soak it for 5 minutes, remove it and dry it, and make it into a powder state through a milling machine; put the Moringa seed shell into the above-mentioned water by mass percentage and soak it for 2 hours, and remove it. Reserve the water af...

Embodiment 3

[0072] The sliced ​​bread of the present embodiment comprises the following components by mass percentage: high-gluten flour 72%; white sugar 1.52%; fresh yeast 0.2.4%; Marley dry yeast 1.12%; salt 0.8%; milk powder 0.85%; Sour Papaya 0.2%; Bread Improver 0.15%; Moringa Seed Powder 0.025%; Egg 3%; Ghee 2%; %; water balance.

[0073] The sour papaya is washed with edible alkali, dried in the air, dried in a dryer, and then made into a powder state by a milling machine.

[0074] 0.55<the dried water activity of the sour papaya<0.8.

[0075] The table salt adopts low-sodium table salt, and the table salt is used after being ground and sieved.

[0076] The temperature of the cut bread and noodle is 27°C.

[0077] After removing the shell of the Moringa seed, soak it for 3 minutes, take it out and dry it, and make it into a powder state through a milling machine; put the Moringa seed shell into the above-mentioned water by mass percentage and soak it for 1.2 hours, then pull it ...

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 a piece of sliced bread. The sliced bread comprises the following components in percent by mass: 70-80% of high gluten flour, 1.5-2% of white sugar, 0.2-0.4% of fresh yeast, 1.1-1.6% of mauripan dry yeast, 0.7-1.8% of salt, 0.8-5% of powdered milk, 0.1-1% of sour papaya, 0.1-2% of improver for bread, 0.01-0.5% of moringa seed powder, 2.5-9% of egg, 1-8% of shortening, 0.001-0.01% of perilla, 0.1-0.8% of milk flavor powder, 5-10% of red bean, 5-15% of sweet slice oil, 0.05-1% of olive oil, and the balance water. The sliced bread has a long shelf life and has a dietary therapeutic effect.

Description

technical field [0001] The present invention relates to sliced ​​bread. Background technique [0002] Bread is an expanded and soft product made of flour, yeast, water, and salt as the basic raw materials, and processed through dough preparation, fermentation, molding, fermentation, and baking. The fermentation principle of bread is mainly determined by the characteristics of the basic raw materials (flour, water, yeast, salt) that make up bread: 1. Flour function: flour is composed of protein, carbohydrates, ash and other components. Among them, the main roles are protein and carbohydrates. The protein in flour is mainly composed of gliadin, glutenin, wheat albumin and gliadin, among which glutenin and gliadin can absorb water and swell to form gluten. Gluten quality can expand with the expansion of carbon dioxide gas during dough fermentation, and can prevent the overflow of carbon dioxide gas and improve the gas holding capacity of dough, which is an important condition...

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
IPC IPC(8): A21D2/36A21D13/06
CPCA21D2/36A21D13/06
Inventor 李红飞陈秀梅南林林纵琼
Owner HUAIBEI HUIXIANG YUYUAN BREAKFAST ENG
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com