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Lactic acid-flavor pocket bread and preparation method thereof

A flavor and lactic acid technology, applied in baked food, baking, food science and other directions, can solve the problems of unstable formability, affect production efficiency, increase the difficulty of preparation process, etc., to maintain soft taste, improve manufacturability, and taste rich various effects

Pending Publication Date: 2020-05-29
福建省小白心里软食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the soft taste, the moisture content of the dough is too high during the preparation process, which will easily lead to poor viscoelasticity of the dough, unstable formability, increase the difficulty of the preparation process, and affect production efficiency.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 100 parts of wheat flour, 1 part of yeast, 14 parts of white sugar, 1 part of salt, 45 parts of water, 10 parts of oil and 100 parts of lactic acid flavor filling.

Embodiment 2

[0025] 100 parts of wheat flour, 1 part of yeast, 13 parts of white sugar, 1 part of salt, 45 parts of water, 11 parts of fat and 80 parts of lactic acid flavor filling.

[0026] The ingredients of the lactic acid-flavored pocket bread include noodles and lactic-acid-flavored stuffing, wherein, 50 parts of noodles and 50 parts of lactic-acid-flavored stuffing.

[0027] A method for preparing lactic acid-flavored pocket bread, comprising the steps of:

[0028] Step 1: Raw materials are prepared in proportion by weight.

[0029] Step 2: Stir the sugar and water until the sugar dissolves to obtain sugar water. Stirring and dissolving the sugar water in advance can shorten the mixing time of the dough and make the temperature control of the dough more stable.

[0030] Step 3: Stir the wheat flour, sugar water, salt, and yeast until the gluten is 60% to 80% gluten, then put in the oil and beat together for one kneading to obtain a dough.

[0031] Step 4: The dough obtained from ...

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PUM

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Abstract

The invention discloses a lactic acid-flavor pocket bread and a preparation method thereof. The lactic acid-flavor pocket bread is prepared from the following raw materials in parts by weight: 100 parts of wheat flour, 1-1.5 parts of yeast, 13-16 parts of sugar, 1-1.5 part of salt, 40-50 parts of water, 10-15 parts of oil and fat, and 80-120 parts of a lactic acid-flavor filling, wherein ingredients of the lactic acid-flavor filling comprise at least four raw materials of vegetable oil, starch, salt, granulated sugar and food flavors. The pocket bread has soft taste and rich flavor, and has healthy nutrients, the bread dough has better viscoelasticity and formability, and thereby the manufacturing process is easy to improve.

Description

technical field [0001] The invention relates to the technical field of bread processing, in particular to a lactic acid-flavored pocket bread and a preparation method thereof. Background technique [0002] The compact pocket bread came into being to meet the needs of consumers that "the bread is too big to eat, and it is inconvenient to break apart". The size in one hand allows people to take it away with them, and it is also convenient to put it in the bag for work. , Eat whatever you want on the way to work. Pocket bread is soft, moist, mellow, and full of milk flavor. There are various fillings inside the bread, mostly condensed milk flavor, chocolate flavor, cheese flavor and butter flavor, etc. It has become a popular bread product in recent years. In order to improve the soft and soft taste, the moisture content of the dough is added too high during the preparation process, which will easily lead to poor viscoelasticity of the dough, unstable formability, increase the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/32A21D13/38A21D13/37
CPCA21D13/32A21D13/38A21D13/37
Inventor 蔡艺勇蔡艺红蔡坚艺毛伟平肖丽辉
Owner 福建省小白心里软食品有限公司