Functional pulp-exploding bread with candied floss
A functional bread technology, applied in baking, baked food, food science, etc., can solve problems such as imperfect digestive system, low human immunity, obesity, etc.
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Embodiment 1
[0021] A method of popping beads by using "fish roe", which is characterized in that inulin, corn starch, quinoa, bifidobacterium, aloe polysaccharide and the like are used as raw materials. It includes the following steps: (1) Add water and inulin into the sugar melting pot, heat and boil after mixing, add the boiled syrup into the stirring pot, add 4% gelatin and stir and foam quickly; (2) Starch requirements before pouring Pre-dried, sieved by a powder sieving machine and laid on a wooden tray, then put the aerated sugar body into the pouring machine for pouring and molding, and then sent to the drying room for drying; (3) Pour the aerated sugar body into the cooling iron plate and cut it into shape; (4) Put 50% of quinoa, 10% of purple sweet potato, 10% of potato, 10% of yam, 10% of pumpkin, 2% of yeast, 3% of milk, 1 %, lecithin 2%, and α-amylase 2% are poured into it; (5) Start the program and start kneading the dough, after the dough expands, knead and arrange it into a...
Embodiment 2
[0023] A baking division method is characterized in that T65 flour, water, salt, fresh yeast and solid yeast are used as raw materials. It includes the following steps: (1) Pour the flour into the noodle tank, stir slightly until it is evenly mixed, and let it stand for hydrolysis; (2) Add salt and then continue to add yeast and solid yeast, and heat to 24°C; (3) Refrigerate overnight Fermentation; (4) Divide the dough into desired shapes and relax; (5) Form and proof, cut and bake. This method can reduce the loss of bread quality, but it does not have the mouthfeel of bursting pulp and drawing.
Embodiment 3
[0025] A method for fermenting with additives, characterized in that starch, salt, white granulated sugar, milk, whipped cream, yeast, malt powder and ascorbic acid are used as raw materials. It includes the following steps: (1) pour whipped cream, milk, salt, and white sugar into a basin, add flour and yeast and mix well; (2) start kneading until the film can be pulled out; (3) move the dough to After degassing on the chopping board, divide it into four equal parts, wake up the dough, and make the rod into an oval shape; (4) stack the upper and lower sides in the middle, and then wrap in the middle; (5) put it on a baking tray to ferment and bake in the oven; (6) Add malt powder and ascorbic acid to baked bread. This method can ensure that the bread has a bright color and a better taste, but it does not have a bursting taste, and there are too many additives, so it is not suitable to eat more.
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