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
0 Cites 11 Cited by

AI-Extracted Technical Summary

Problems solved by technology

[0002] Existing bread is made of wheat flour, yeast, granulated su...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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.

Application Domain

Technology Topic

NutrientSoya flour +8

Examples

  • Experimental program(1)

Example Embodiment

[0022] 1. Preparation: wheat flour, soybean flour, oat flour, calcium powder, vitamins (A, B, C, D, E), ferrous sulfate, zinc sulfate and other auxiliary materials. The various ingredients are proportioned by weight as follows:
[0023] Wheat flour 50-80%
[0024] Soy flour 20-30%
[0025] Oatmeal 20-35%
[0026] Calcium powder 3-8%
[0027] Vitamin 0.5-1%
[0028] Ferrous sulfate
[0029] Zinc sulfate
[0030] Other auxiliary materials
[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] 2. The preparation method of the full nutritional bread of the present invention is:
[0035] 1. Mix wheat flour with soybean flour (full fat or defatted) and oat flour after peeling and mixing, add water to make a thick and soft dough, add vitamins, ferrous sulfate, zinc sulfate while stirring And baking powder, sugar, salt;
[0036] 2. Put the mixed dough into a baking mold, bake it until cooked, and package the finished product.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

no PUM

Description & Claims & Application Information

We can also present the details of the Description, Claims and Application information to help users get a comprehensive understanding of the technical details of the patent, such as background art, summary of invention, brief description of drawings, description of embodiments, and other original content. On the other hand, users can also determine the specific scope of protection of the technology through the list of claims; as well as understand the changes in the life cycle of the technology with the presentation of the patent timeline. Login to view more.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Similar technology patents

Probiotic feed additive

InactiveCN104472887AHigh nutritional valuePromote nutritional improvementAnimal feeding stuffLactobacillus acidophilusChaff
Owner:邳州市小河科技发展有限公司 +1

Instant coarse rice powder

ActiveCN102334647AHigh nutritional valueGood instant performanceFood preparationNutrientWater content
Owner:CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY

Classification and recommendation of technical efficacy words

  • Great taste
  • High nutritional value

Moistening preparation

InactiveUS6156293ALow salivationGreat tasteCosmetic preparationsSenses disorderActive agentMucous membrane
Owner:FINPHIDE

Pressure cooker

ActiveCN105982529AGreat tasteComply with hardnessPressure-cookersCookerEngineering
Owner:PANASONIC INTELLECTUAL PROPERTY MANAGEMENT CO LTD

Ganoderma spore wall breaking process

Owner:浙江中科宏寿医药科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products