Bread and preparation process thereof

A bread and dough technology, applied in baking, baked goods, food science and other directions, can solve problems such as unsanitary, unrealistic, human health effects, etc., and achieve the effects of easy storage, reduced deterioration and loss, and low production costs.

Inactive Publication Date: 2006-02-22
吴微
View PDF0 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, these breads become more and more empty as they are made. The quality scoring standard stipulates that the volume of bread made from 100 grams of flour must not be less than 350ML. For bread of the same weight, the larger the volume, the higher the score, and it is considered to be of be

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of bread, its finished product is made by main material, water, hop fermented liquid and auxiliary material after mixing, fermenting, baking; Said main material is made of wheat flour, barley flour, buckwheat flour, oatmeal, buckwheat flour, millet flour, cornmeal , soybean flour, and mung bean flour; the auxiliary materials are composed of sugar, fresh milk, fruit material, butter, eggs, edible salt, vitamin sodium and L-lysine hydrochloride; when preparing, take 10 parts of wheat flour as the main ingredient , 6 parts of barley flour, 2 parts of buckwheat flour, 1 part of oatmeal, 2 parts of buckwheat flour, 3 parts of millet flour, 6 parts of corn flour, 2 parts of soybean flour, 1 part of mung bean flour, 20 parts of water, 4 parts of hops fermentation liquid , take 1 part of sugar, 1.7 parts of fresh milk, 2 parts of fruit material, 1 part of cream, 0.6 part of egg, 0.2 part of edible salt, 0.06 part of vitamin sodium and 0.03 part of L-lysine hydrochloride, ...

Embodiment 2

[0040] A kind of bread, its finished product is made by main material, water, hop fermented liquid and auxiliary material after mixing, fermenting, baking; Said main material is made of wheat flour, barley flour, buckwheat flour, oatmeal, buckwheat flour, millet flour, cornmeal , soybean flour, and mung bean flour; the auxiliary materials are composed of sugar, fresh milk, fruit material, cream, eggs, edible salt, vitamin sodium and L-lysine hydrochloride; when preparing, take 30 parts of wheat flour as the main ingredient , 33 parts of barley flour, 3 parts of buckwheat flour, 2 parts of oatmeal, 11 parts of buckwheat flour, 5 parts of millet flour, 10 parts of corn flour, 5 parts of soybean flour, 2 parts of mung bean flour, 22 parts of water, 5 parts of hop fermentation liquid , take 4 parts of sugar, 4 parts of fresh milk, 2.5 parts of fruit material, 1.5 parts of cream, 1.1 parts of eggs, 0.4 parts of edible salt, 0.07 parts of vitamin sodium and 0.04 parts of L-lysine hyd...

Embodiment 3

[0053] A kind of bread, its finished product is made by main material, water, hop fermented liquid and auxiliary material after mixing, fermenting, baking; Said main material is made of wheat flour, barley flour, buckwheat flour, oatmeal, buckwheat flour, millet flour, cornmeal , soybean flour, and mung bean flour; the auxiliary materials are composed of sugar, fresh milk, fruit material, butter, eggs, edible salt, vitamin sodium and L-lysine hydrochloride; when preparing, take 20 parts of wheat flour, large 19 parts of wheat flour, 2.5 parts of buckwheat flour, 1.5 parts of oatmeal, 6.5 parts of buckwheat flour, 4 parts of millet flour, 8 parts of corn flour, 3.5 parts of soybean flour, 1.5 parts of mung bean flour, 21 parts of water, 4.5 parts of hop fermentation liquid, 2.5 parts of sugar, 2.8 parts of fresh milk, 2.25 parts of fruit material, 1.25 parts of cream, 0.8 parts of eggs, 0.3 parts of edible salt, 0.065 parts of vitamin sodium and 0.035 parts of L-lysine hydrochlo...

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 Login to view more

Abstract

The invention discloses a bread and its preparation process, wherein the end product is prepared from main ingredients, water, hop fermentation liquor and auxiliary materials through mixing, fermenting and baking, the main ingredients include whole wheat flour, naked oat flour and oat flakes, buckwheat flour, millet flour, maize flour, soybean flour and green bean flour, the auxiliary materials include sugar, fresh milk, fruit material, cream, hen's eggs, table salt, vitamin sodium and L-lysine hydrochlorates. The preparing process consists of batchingthe main ingredients and auxiliary materials by weight, mixing, charging hop fermentation liquor, fermenting five times, charging water and baking.

Description

technical field [0001] The invention relates to a flour food and a preparation method thereof, in particular to a bread and a preparation method thereof. technical background [0002] Bread is deeply loved by people as a daily food, but in the prior art, the recipe of bread has a single main raw material, generally only wheat flour or bread flour is used, the impurity content of refined flour is less, and the bread is soft and delicate, but compared with whole wheat flour, Lack of healthy ingredients such as vitamin B family in bran. Compared with coarse grains and miscellaneous cereals, they lack more nutrients. If people only eat a single fine powder for a long time, it is not good for health, and even a health crisis will occur. In the formula auxiliary materials of bread, spices, margarine, more sucrose and common chemical preservatives are used in general bread, and loosening agents such as yeast or baking powder are used. Commercially available general bread is divide...

Claims

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

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A21D13/02
Inventor 吴微
Owner 吴微
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

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap