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Complete nutrient bread

A full-nutrition, bread technology, applied in the processing of dough, baking, baked goods, etc., can solve the problems of single taste and nutritional components, and achieve the effects of good taste, high nutritional value and simple production process

Inactive Publication Date: 2004-06-09
朱立
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing bread is made of wheat flour, yeast, granulated sugar, salt, oil, and its taste and nutritional components are single

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0022] 1. Preparation of raw materials: wheat flour, soybean flour, oat flour, calcium powder, vitamins (A, B, C, D, E), ferrous sulfate, zinc sulfate and other auxiliary materials. The weight ratio of various ingredients is as follows:

[0023] Wheat Flour 50-80%

[0024] Soy flour 20-30%

[0025] Oat Flour 20-35%

[0026] Calcium powder 3-8%

[0027] Vitamin 0.5-1%

[0028] Appropriate amount of ferrous sulfate

[0029] Zinc Sulfate Appropriate amount

[0030] Other excipients Appropriate amount

[0031] The sum of the above components is 100%.

[0032] The vitamins include vitamin A, vitamin B, vitamin C, vitamin D and vitamin E.

[0033] The auxiliary materials include baking powder, sugar, salt and water.

[0034] Two, the preparation method of full-nutrition bread of the present invention is:

[0035] 1. Mix wheat flour, peeled and crushed soybean flour (full fat or skimmed) and oat flour and stir evenly, add water to make a sticky, thin and soft dough, add vita...

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PUM

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Abstract

The present invention relates to a complete nutrient bread with high nutritional value and good taste. It is made of 50-80% of wheat flour, 20-30% of soy bean meal, 20-35% of oat flour, 3-8% of calcium powder, 0.5-1% of vitamins (A, B, C, D and E), ferrous sulfate, zinc sulfate and other auxiliary materials. Said invention also provides its production method and concrete steps, and the content of the crude protein in said invented bread is above 10-20% of bread weight.

Description

Technical field: [0001] The invention relates to a kind of bread, in particular to a kind of whole nutrition bread. Background technique: [0002] Existing bread is to be made by wheat flour, yeast, granulated sugar, salt, grease, and its taste and nutritional labeling are single. Invention content: [0003] The object of the present invention is to provide a kind of full-nutrition bread, in which various nutrients are added during the bread-making process to improve the mouthfeel and nutritional value of the bread. [0004] The whole nutritional bread provided by the invention comprises the following ingredients: [0005] Wheat flour, soybean flour, oat flour, calcium powder, vitamins (A, B, C, D, E), ferrous sulfate, zinc sulfate and other auxiliary materials, the weight ratio of various ingredients is: [0006] Wheat Flour 50-80% [0007] Soy flour 20-30% [0008] Oat Flour 20-35% [0009] Calcium powder 3-8% [0010] Vitamin 0.5-1% [0011] Appropriate amount of...

Claims

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Application Information

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IPC IPC(8): A21D2/02A21D13/00
Inventor 朱立
Owner 朱立
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