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Bread of West-Sichuan cake type

A technology for pastry and bread, applied in baking, baked goods, food science and other directions, can solve the problems of single taste of bread, uncomfortable and sour, not easy to eat at one time, etc., and achieve the effect of comfortable taste

Inactive Publication Date: 2005-11-09
林和
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The current pastry has a single variety, the method is relatively simple, the taste is not ideal, and it lacks the function of bread that can help digestion due to fermentation
Nowadays, the bread is relatively large, and it is often difficult to eat it all at once, especially for children, who throw it away when they can’t finish it, causing a lot of waste of food
The taste of bread is also very simple, and it becomes sour after chewing for a while. With the improvement of people's living standards, this uncomfortable sourness has to be said to be a defect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Forming surface formula (weight g)

[0028] Baking flour 5000g, dry yeast 50g, sugar 1000g, water 2500g, edible oil 400g, flour improver 10g, salt 40g, add 10 duck eggs.

Embodiment 2

[0030] Forming surface formula (weight g)

[0031] Baking flour 4000g, dry yeast 30g, bee sugar 750g, water 2000g, edible oil 300g, flour improver 12.5g, salt 30g, add 8 goose eggs.

Embodiment 3

[0033] Forming surface formula (weight g)

[0034] Baking flour 6000g, dry yeast 70g, brown sugar 1000g, water 3000g, edible oil 500g, flour improver 15g, salt 50g, add 12 eggs.

[0035] The "flour improver" is a general name publicly sold on the market. Although there are several brands, it is not prepared from raw materials such as starch, calcium sulfate, potassium bromate, vitamin C, and r-starch.

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PUM

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Abstract

A cake-type bread with different shapes (geometric shapes, animal, flower, car, etc) is proportionally prepared from wheat flour, dry yeast, sugar, water, edible oil, flour improver, salt and egg through mixing, kneading, shaping and roasting.

Description

technical field [0001] The present invention relates to a kind of food, especially a kind of western Sichuan pastry type bread. Background technique [0002] The present pastry has a single variety, is relatively simple to make, tastes unsatisfactory, and lacks the function that bread can help digestion due to fermentation. Nowadays, the bread is relatively large, and it is often difficult to finish it at one time, especially for children, who throw it away when they can't finish it, causing a lot of waste of food. The taste of bread is also very simple, and it becomes sour after chewing for a while. With the improvement of people's living standards, this uncomfortable sourness has to be said to be a defect. Contents of the invention [0003] The purpose of the invention is to disclose a western Sichuan pastry-type bread which integrates the advantages of cakes and bread, is complete in variety, small in size, diverse in shape, delicious and refreshing, suitable for all a...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 林和
Owner 林和