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Bread for reducing weight

A bread and slimming technology, applied in baking, baked food, food science, etc., can solve the problems of low minerals, low protein, high cholesterol, etc., and achieve the effect of eliminating fat and cholesterol, rich nutrition, and low calories

Inactive Publication Date: 2005-05-11
李松
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing bread products, due to the limitations of their materials, have the advantages of high calorie, high fat, high cholesterol, low protein, low fiber, Low minerals, low vitamins and other disadvantages

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0025] (1) Raw material ratio: 1000 grams of high-gluten flour (or whole wheat flour), 110 grams of konjac powder, 18 grams of dry yeast, 20 grams of salt, 1000 grams of water

[0026] Production Method:

[0027] a. Take 40 grams of warm water to activate the dry yeast, take 500 grams of water and stir the whole amount of konjac powder for 2 hours to form a paste;

[0028] b. Using the secondary fermentation method, take 800 grams of high-gluten flour (or whole wheat flour) and 350 grams of water and the whole amount of activated yeast liquid and mix together for 2 minutes at low speed and 2 minutes at medium speed. The temperature of the stirred dough is maintained at 24-25°C, ferment for 4 hours at a relative temperature of 75-80% and a humidity of 28°C;

[0029] c. Mix the remaining raw materials and konjac powder paste with the fermented dough, stir for 2 minutes at low speed, 3 minutes at medium speed, continue fermentation for 20 minutes, temperature 28°C, humidity 75-8...

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PUM

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Abstract

A bread able to lose the weight of human body by helping the absorption of protein and minerals and removing excessive fat and cholesterin is prepared from the high-gluten wheat flour, refined konjak starch, dry yeast, edible salt and water through stirring, fermenting, neutralizing, shaping and roasting.

Description

(1) Technical field [0001] The invention belongs to the technical field of food processing and production, and in particular relates to a method for making bread. (2) Background technology [0002] With the quickening pace of modern people's life, fast food has more and more consumers. Among a variety of fast food, pastry food has always been a variety that is easily accepted by the public. Bread, hamburgers, sandwiches, hot dogs and other baked foods used as pastry foods are not only convenient to carry and eat, but also easy to digest and absorb, and can also generate more calories than steamed buns and rice. [0003] Bread, hamburgers, sandwiches, hot dogs and other baked foods have similar materials and production of flour products. They basically consist of high-gluten flour, low-gluten flour or whole wheat flour, sugar, cream, milk powder, yeast, eggs, salt, emulsifier, Composed of water, spices, etc., after stirring→fermentation (separate into primary fermentation o...

Claims

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Application Information

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IPC IPC(8): A21D13/00
Inventor 李松
Owner 李松
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