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Coarse cereal bread premixed flour, coarse cereal bread and making method of coarse cereal bread

A production method and technology of ready-mixed powder, which are applied in the directions of dough processing, pre-baked dough processing, baking, etc., can solve problems such as high-end technical content, and achieve the effects of delicate and soft taste, improved utilization rate, and soft finished product.

Pending Publication Date: 2022-02-01
上海吉羽食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Baking premixes are made by professionally blending some baking techniques of bread and many complex food materials. The form seems simple and popular, and the appearance is ordinary, but the technical content is high-end

Method used

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  • Coarse cereal bread premixed flour, coarse cereal bread and making method of coarse cereal bread
  • Coarse cereal bread premixed flour, coarse cereal bread and making method of coarse cereal bread
  • Coarse cereal bread premixed flour, coarse cereal bread and making method of coarse cereal bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] In this embodiment, the preparation method of the multigrain cereal bread made based on the multigrain cereal premix powder is as follows:

[0048] Step 1, dough preparation: 1050 parts by weight of water, 1000 parts by weight of multigrain cereal premix powder, 25 parts by weight of low-sugar yeast, 150 parts by weight of whole egg liquid and 12 parts by weight of table salt in the formula are stirred until the gluten is fully expanded;

[0049] Wherein, in this step, when the dough is prepared, after the mixer is turned on, stir for 2 minutes at a slow gear, and then stir for 5 minutes at a fast gear, and the temperature of the dough after mixing is 28°C.

[0050] Step 2, loosen the dough: Stir and knead the dough, then knead the dough repeatedly until the surface is smooth, pour out the kneaded dough on the chopping board, and let it stand for 10 minutes;

[0051] Step 3: Divide and knead the dough: when dividing the dough, each is calculated as 35 parts by weight, a...

Embodiment 2

[0059] In this embodiment, the preparation method of the multigrain bread made based on the multigrain bread premix is ​​as follows:

[0060] Step 1, dough preparation: 1050 parts by weight of water, 1000 parts by weight of miscellaneous grain bread premix, 25 parts by weight of low-sugar yeast, 150 parts by weight of whole egg liquid and 12 parts by weight of salt in the formula are stirred until the gluten is fully expanded;

[0061] Wherein, in this step, when the dough is prepared, after the mixer is turned on, stir for 2 minutes at a slow gear, and then stir for 5 minutes at a fast gear, and the temperature of the dough after mixing is 28°C.

[0062] Step 2, add dried fruit: after stirring, add 100 parts by weight of dried walnuts, and stir slowly for one minute until the dried fruit is uniform; among them, the above-mentioned dried fruit can be selected according to taste requirements, if it can be replaced with dried cranberries , dried mangoes, dried apricots, etc.

...

Embodiment 3

[0072] In this embodiment, the preparation method of the multigrain bread made based on the multigrain bread premix is ​​as follows:

[0073] Step 1, dough preparation: 1050 parts by weight of water, 1000 parts by weight of multigrain bread premix powder, 20 parts by weight of matcha powder, 10 parts by weight of barley grass powder, 25 parts by weight of low-sugar yeast, and 150 parts by weight of whole egg liquid in the formula , 12 parts by weight of table salt and stir until the gluten is fully expanded;

[0074] Adding matcha powder to the premix powder can increase the taste of the finished product, and it will have a faint tea aroma when eaten. Although matcha powder can adjust the color, it will fade during the baking process. Therefore, adding barley grass powder can make the color of the bread more beautiful.

[0075] Wherein, in this step, when the dough is prepared, after the mixer is turned on, stir for 2 minutes at a slow gear, and then stir for 5 minutes at a f...

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Abstract

The invention discloses coarse cereal bread premixed flour, coarse cereal bread and a making method of the coarse cereal bread. The coarse cereal bread premixed flour comprises the following components in parts by weight: 400-550 parts of vital gluten, 150-250 parts of naked oat flour or oat flour, 150-250 parts of flaxseed powder, 50-100 parts of xylitol or other sweetening agents, 2-10 parts of xanthan gum and 2-10 parts of hydroxy propyl distarch phosphate. The coarse cereal bread is prepared from the coarse cereal bread premixed flour. The making method comprises the following steps: preparing dough; adding dried fruits; loosening the dough; cutting and rounding; finally fermenting; performing baking; and coating with an egg liquid, and baking. According to the invention, the coarse cereal bread solves the ubiquitous problems of high calorie, high fat, high sugar, short aging time, dry and hard bread body and the like of similar products sold in the market; and the coarse cereal bread has a strong coarse cereal faint scent, the flavor and the taste conform to the eating habit of the public for the coarse cereal bread, and due to the fact that the water locking performance is good, the made coarse cereal bread is soft in texture, moist in taste and rich in elasticity.

Description

technical field [0001] The application belongs to the field of food technology, and in particular relates to a multigrain bread premix, multigrain bread and a preparation method thereof. Background technique [0002] Health has always had a major impact on the baking industry. For a long time, people have required bread to have a delicate taste and exquisite appearance. While enjoying good sensory quality, many nutrients such as dietary fiber, vitamins, and minerals have been ignored. Flour, sucrose, and oil are the main raw materials of baked products, which play an important role in forming the unique structure, taste and flavor of baked foods, and are indispensable raw materials for the production of high-quality baked foods. However, with the improvement of consumption level and the enhancement of health awareness, this kind of "high sugar, high fat and high calorie" products can no longer meet the needs of consumers. [0003] Nowadays, in order to meet the needs of mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/18A21D8/02A21D8/04A21D13/06A21D13/22
CPCA21D2/36A21D2/18A21D2/181A21D2/186A21D8/02A21D8/04A21D13/06A21D13/22
Inventor 林一民
Owner 上海吉羽食品科技有限公司
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