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Rye toast and preparation method thereof

A technology of rye and rye flour, which is applied in the direction of baking method, radiation preservation, pre-baked dough treatment, etc., can solve the problems such as difficult to guarantee the taste, achieve the effect of improving the shelf life, increasing the content of rye flour, and meeting the food demand

Pending Publication Date: 2022-07-29
鲨鱼菲特健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Reduce high-gluten wheat flour and add white sugar, which is not suitable for weight control people and people at risk of diabetes. Without adding white sugar, the taste is difficult to guarantee, so it needs to be optimized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A rye toast, comprising the following raw materials: rye flour 5500g, wheat flour 500g, water 1000g, yeast 100g, salt 80g, compound modifier 100g, sucrose-free syrup 800g, trehalose 200g, sorbitol liquid 50g, 10g calcium propionate, 5g calcium dehydroacetate, 120g essence.

[0027] A preparation method of whole wheat toast, comprising the following steps:

[0028] Ingredients: Weigh the above raw materials according to the proportions;

[0029] Kneading: Mix whole wheat flour and wheat flour into the dough mixer, adjust the mixer to slow speed for 3 minutes, fast speed for 10.5 minutes, and add water, yeast, salt, compound improver, no Sucrose syrup, trehalose, sorbitol liquid, calcium propionate, calcium dehydroacetate, and essence are mixed until the dough is stirred until the hands are smooth, the pot is smooth and the surface is smooth;

[0030] Forming: send the dough into the pressing machine to form a dough cake with a thickness of 0.8-1.2cm and a width of 31-3...

Embodiment 2

[0036] A rye toast, comprising the following raw materials: rye flour 5750g, wheat flour 750g, water 1100g, yeast 110g, salt 90g, compound improver 110g, sucrose-free syrup 850g, trehalose 250g, sorbitol liquid 80g, 15g calcium propionate, 7.5g calcium dehydroacetate, 130g essence.

[0037] A preparation method of whole wheat toast, comprising the following steps:

[0038] Ingredients: Weigh the above raw materials according to the proportions;

[0039] Kneading: Mix whole wheat flour and wheat flour into the dough mixer, adjust the mixer to slow speed for 3 minutes, fast speed for 10.5 minutes, and add water, yeast, salt, compound improver, no Sucrose syrup, trehalose, sorbitol liquid, calcium propionate, calcium dehydroacetate, and essence are mixed until the dough is stirred until the hands are smooth, the pot is smooth and the surface is smooth;

[0040] Forming: send the dough into the pressing machine to form a dough cake with a thickness of 0.8-1.2cm and a width of 31...

Embodiment 3

[0046] A rye toast, comprising the following raw materials: 6000g of rye flour, 1000g of wheat flour, 1200g of water, 120g of yeast, 100g of salt, 120g of compound modifier, 900g of sucrose-free syrup, 300g of trehalose, 100g of sorbitol liquid, 18g calcium propionate, 10g calcium dehydroacetate, 132g essence.

[0047] A preparation method of whole wheat toast, comprising the following steps:

[0048] Ingredients: Weigh the above raw materials according to the proportions;

[0049] Kneading: Mix whole wheat flour and wheat flour into the dough mixer, adjust the mixer to slow speed for 3 minutes, fast speed for 10.5 minutes, and add water, yeast, salt, compound improver, no Sucrose syrup, trehalose, sorbitol liquid, calcium propionate, calcium dehydroacetate, and essence are mixed until the dough is stirred until the hands are smooth, the pot is smooth and the surface is smooth;

[0050] Forming: send the dough into the pressing machine to form a dough cake with a thickness o...

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Abstract

The invention discloses rye toast and a preparation method thereof, and belongs to the technical field of food. The rye toast comprises the following raw materials in parts by weight: 550 to 650 parts of rye flour, 50 to 150 parts of wheat flour, 100 to 150 parts of water, 10 to 14 parts of yeast, 8 to 12 parts of salt, 10 to 15 parts of a compound improver, 80 to 100 parts of sucrose-free syrup, 20 to 40 parts of trehalose, 5 to 15 parts of a sorbitol solution, 1 to 3 parts of calcium propionate, 0.5 to 1.5 parts of calcium dehydroacetate and 12 to 14 parts of essence. At least one of flavor, taste, structural state and shelf life of the prepared rye toast is remarkably improved, the content of the rye flour is remarkably increased, the overall performance is remarkably improved, and the eating requirements of different users are better met.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a rye toast and a preparation method thereof. Background technique [0002] Rye toast is a delicacy made from high flour, concentrated rye flour, sugar, etc. [0003] At present, rye toast mainly uses rye flour and white sugar as the main raw materials. Reducing high-gluten wheat flour and adding white sugar is not suitable for people with weight control and people at risk of diabetes. Without white sugar, the taste is difficult to guarantee, so it needs to be optimized. SUMMARY OF THE INVENTION [0004] The purpose of the present invention is to provide a kind of rye toast and preparation method thereof, to solve the problems raised in the above-mentioned background technology. [0005] To achieve the above object, the present invention provides the following technical solutions: [0006] A rye toast, comprising the following raw materials by weight: 550-650 parts of rye flour...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/40A21D2/18A21D8/04A21D8/06A21D15/06A21D15/00A21D13/062
CPCA21D13/40A21D2/181A21D8/045A21D8/06A21D15/06A21D15/00A21D13/062
Inventor 强小明
Owner 鲨鱼菲特健康科技有限公司
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