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Naan and preparation method thereof

A technology of naan bread and wheat flour, which is applied in the direction of baking, baked food with modified ingredients, dough treatment, etc., can solve the problems of low lysine content, loss of nutrients, and affecting the nutritional value of baked naan, and achieve rich nutrition , the effect of a reasonable structure

Inactive Publication Date: 2020-11-17
夏文韬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the processing of wheat flour, many nutrients are lost due to excessive pursuit of processing precision
In addition, the lysine content in wheat flour protein is low, which also affects the nutritional value of baked naan

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of naan cake, which is composed of the following raw materials: 15kg wheat flour, 5kg corn flour, 5kg buckwheat flour, 5kg carrot, 4kg yam, 4kg wax gourd, 4kg pumpkin, 6kg celery, 5kg onion, 2kg soybean, 2kg dandelion, and horse teeth Amaranth 2kg.

Embodiment 2

[0047] A kind of naan cake, which is composed of the following raw materials: 13kg wheat flour, 3kg corn flour, 4kg buckwheat flour, 4kg carrot, 3kg yam, 2kg wax gourd, 3kg pumpkin, 3kg celery, 3kg onion, 2kg soybean, 1kg dandelion, and horse teeth Amaranth 1kg.

Embodiment 3

[0049] A kind of naan cake, which is composed of the following raw materials: 17kg wheat flour, 6kg corn flour, 7kg buckwheat flour, 7kg carrot, 6kg yam, 5kg wax gourd, 6kg pumpkin, 7kg celery, 6kg onion, 4kg soybean, 3kg dandelion, and horse teeth Amaranth 3kg.

[0050] The present invention also provides a kind of preparation method for preparing above-mentioned naan bread, comprises the following steps:

[0051] S1. Weigh the raw materials according to the above weight ratio;

[0052] S2, sieve wheat flour, corn flour and buckwheat flour for later use;

[0053] S3, wash and peel the carrots and cut into pieces, squeeze the juice, and filter the squeezed juice for later use;

[0054] S4, wash and peel the yam, wax gourd and pumpkin and cut into pieces, pour the carrot juice squeezed in step S2 into the wall breaker to crush and squeeze the juice, after the juice is squeezed, filter for later use;

[0055] S5. Peel the onion, wash and cut into pieces, wash and cut the cele...

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PUM

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Abstract

The invention discloses a naan and a preparation method thereof. The naan comprises wheat flour, coarse cereal flour, vegetables, cereals and medicinal materials. The method has the beneficial effectsthat the vegetables and the medicinal materials are juiced and used for dough kneading, so that water consumption is reduced; nutrient substances and functional effects in the vegetables and the medicinal materials are utilized, so that the nutrient substance content of the naan is increased; and corn flour and buckwheat flour are added into the wheat flour, so that the naan contains dietary fibers, digestion and absorption are promoted, the flavor of the naan is improved, and the human body is benefited.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a naan cake and a preparation method thereof. Background technique [0002] Roasted Nang is the most important noodle food of Uighurs in Turpan, with a history of more than 2,000 years. The general method of baking naan is similar to that of the Han people. Add a little salt water and yeast to the flour, mix well, knead thoroughly, let it rise for a while, and then it can be baked. Due to the low water content, long-term storage, easy to carry, and crispy and delicious, baked naan is also loved by other ethnic groups. Traditional baked pancakes are generally made of wheat flour. Gliadin and glutenin are necessary for the fermentation of pancakes, which can form a unique network structure of gluten to obtain a dough with good strength, elasticity and air holding capacity. However, in the processing of wheat flour, many nutrients are lost due to excessive pursuit of processing prec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
CPCA21D13/06A21D2/36A21D2/362A21D2/366
Inventor 王妍慧夏文韬
Owner 夏文韬
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