Toast premixed powder containing amaranthus hypochondriacus whole flour and method for preparing toast by using same

Abstract

The invention discloses toast premixed powder containing amaranthus hypochondriacus whole flour and a method for preparing toast by using the same. The toast premixed powder comprises, by mass parts, 80-95 parts of strong flour, 5-20 parts of amaranthus hypochondriacus whole flour, 10-30 parts of soft sugar, 1-5 parts of milk powder, 0.5-3.5 parts of salt, 0.5-2.0 parts of yeast and 0.02-0.2 part of compound enzyme. The toast premixed powder is subject to fermentation and baking three times to prepare toast containing the amaranthus hypochondriacus whole flour. The toast prepared from the toast premixed powder formed by the amaranthus hypochondriacus whole flour and wheat flour makes amino acids complement each other, the toast contains unsaturated fatty acid, the dietary fiber is high, the shortcoming of insufficiency of conventional bread is overcome, and the toast is floppy in taste, and not only is suitable for people of all ages, but also is also suitable for diabetics. The toast premixed powder is special flour for manufacturing the toast and is formed by mixing bread flour and various auxiliary materials. The toast premixed powder has the advantages of convenience and rapidness in use, the fermentation time for the first time and the second time is short, and the preparation time is greatly saved.

Description

technical field

[0001] The invention belongs to the technical field of bread, and in particular relates to toast premix powder containing whole grain amaranth powder and a method for preparing toast. Background technique

[0002] Grain amaranth is a new type of grain and feed crop. The fresh stems and leaves of amaranth grains are high-quality green fodder for livestock and poultry, and the seeds are high-quality health food raw materials, and can also be eaten as vegetables at the seedling stage.

[0003] The content of amaranth leaf protein in grain is 21-28%, that in stem is 12-15%, that in seed is 14-18%, and that in mature straw is 6-9%. The lysine content in the seeds is 0.92-1.02%, equivalent to twice that of wheat and three times that of rice, corn and millet.

[0004] The amino acid composition in the seed protein of grain amaranth is balanced, especially the high content of lysine, which improves the quality of protein, and the protein quality of grain amaranth e...

Examples

Embodiment 1

[0029] Weigh the raw materials of toast bread premix powder by mass parts: the mass ratio of each raw material is: high-gluten flour: 95, whole grain amaranth powder: 5, white soft sugar: 10, milk powder: 2.85, salt: 1.24, Yeast: 1.0, compound enzyme: 0.08, after mixing evenly, seal and package, it is toast bread premix powder.

[0030] Pour 500g of the above-mentioned toast pre-mixed powder into the noodle bowl, mix the noodles for 1 minute, add water, start the mixer, set it to slow mixing for 3 minutes, fast mixing for 2 minutes, add butter with a mass percentage of 6%, and slow mixing for 3 minutes. Then beat for 1 minute and 40 seconds, beat the dough until the surface is smooth and soft, and can be pulled into a uniform film by hand. Take the kneaded dough out of the mixing bowl, knead it into a round shape with your hands, and place it on a lightly oiled operating table with the smooth side facing up. Ferment for the first time at room temperature for 5 minutes, divide ...

Embodiment 2

[0032] Weigh the raw materials of toast bread premix powder in parts by mass: high-gluten flour: 95, whole grain amaranth powder: 5, white cotton sugar: 13, milk powder: 2.00, salt: 1.24, yeast: 1.5, compound enzyme: 0.08, After being evenly mixed, it is sealed and packaged, which is the premixed powder for toast bread.

[0033]Pour 500g of the above-mentioned premixed powder into the noodle bowl, mix the noodles for 1 minute, add water, start the mixer, set it to be blended slowly for 3 minutes, beat fast for 2 minutes, add butter with a mass percentage of 6%, and beat slowly for 3 minutes, then Beat for 1 minute and 40 seconds, beat the dough until the surface is smooth and soft, and can be pulled into a uniform film by hand. Take the kneaded dough out of the mixing bowl, knead it into a round shape with your hands, and place it on a lightly oiled worktop with the smooth side up. Ferment for the first time at room temperature for 6 minutes. Divide it into 150g of dough and a...

Embodiment 3

[0035] Weigh the raw materials of toast bread premix powder in parts by mass: high-gluten flour: 90, whole grain amaranth powder: 10, white cotton sugar: 20, milk powder: 4.05, salt: 0.80, yeast: 1.0, compound enzyme: 0.08, After being evenly mixed, it is sealed and packaged, which is the premixed powder for toast bread.

[0036] Pour 500g of the above-mentioned premixed powder into the noodle bowl, mix the noodles for 1 minute, add water, start the mixer, set it to be slow for 3 minutes, fast for 2 minutes, add butter with a mass percentage of 8%, and slow for 3 minutes, then Beat for 1 minute and 40 seconds, beat the dough until the surface is smooth and soft, and can be pulled into a uniform film by hand. Take the kneaded dough out of the noodle bowl, knead it into a round shape with your hands, and place it on a lightly oiled worktop with the smooth side up. Ferment for the first time at room temperature for 7 minutes, divide it into 150g dough, and arrange Gas, the secon...

technical field

[0001] The invention belongs to the technical field of bread, and in particular relates to toast premix powder containing whole grain amaranth powder and a method for preparing toast. Background technique

[0002] Grain amaranth is a new type of grain and feed crop. The fresh stems and leaves of amaranth grains are high-quality green fodder for livestock and poultry, and the seeds are high-quality health food raw materials, and can also be eaten as vegetables at the seedling stage.

[0003] The content of amaranth leaf protein in grain is 21-28%, that in stem is 12-15%, that in seed is 14-18%, and that in mature straw is 6-9%. The lysine content in the seeds is 0.92-1.02%, equivalent to twice that of wheat and three times that of rice, corn and millet.

[0004] The amino acid composition in the seed protein of grain amaranth is balanced, especially the high content of lysine, which improves the quality of protein, and the protein quality of grain amaranth e...

Examples

Embodiment 1

[0029] Weigh the raw materials of toast bread premix powder by mass parts: the mass ratio of each raw material is: high-gluten flour: 95, whole grain amaranth powder: 5, white soft sugar: 10, milk powder: 2.85, salt: 1.24, Yeast: 1.0, compound enzyme: 0.08, after mixing evenly, seal and package, it is toast bread premix powder.

[0030] Pour 500g of the above-mentioned toast pre-mixed powder into the noodle bowl, mix the noodles for 1 minute, add water, start the mixer, set it to slow mixing for 3 minutes, fast mixing for 2 minutes, add butter with a mass percentage of 6%, and slow mixing for 3 minutes. Then beat for 1 minute and 40 seconds, beat the dough until the surface is smooth and soft, and can be pulled into a uniform film by hand. Take the kneaded dough out of the mixing bowl, knead it into a round shape with your hands, and place it on a lightly oiled operating table with the smooth side facing up. Ferment for the first time at room temperature for 5 minutes, divide ...

Embodiment 2

[0032] Weigh the raw materials of toast bread premix powder in parts by mass: high-gluten flour: 95, whole grain amaranth powder: 5, white cotton sugar: 13, milk powder: 2.00, salt: 1.24, yeast: 1.5, compound enzyme: 0.08, After being evenly mixed, it is sealed and packaged, which is the premixed powder for toast bread.

[0033]Pour 500g of the above-mentioned premixed powder into the noodle bowl, mix the noodles for 1 minute, add water, start the mixer, set it to be blended slowly for 3 minutes, beat fast for 2 minutes, add butter with a mass percentage of 6%, and beat slowly for 3 minutes, then Beat for 1 minute and 40 seconds, beat the dough until the surface is smooth and soft, and can be pulled into a uniform film by hand. Take the kneaded dough out of the mixing bowl, knead it into a round shape with your hands, and place it on a lightly oiled worktop with the smooth side up. Ferment for the first time at room temperature for 6 minutes. Divide it into 150g of dough and a...

Embodiment 3

[0035] Weigh the raw materials of toast bread premix powder in parts by mass: high-gluten flour: 90, whole grain amaranth powder: 10, white cotton sugar: 20, milk powder: 4.05, salt: 0.80, yeast: 1.0, compound enzyme: 0.08, After being evenly mixed, it is sealed and packaged, which is the premixed powder for toast bread.

[0036] Pour 500g of the above-mentioned premixed powder into the noodle bowl, mix the noodles for 1 minute, add water, start the mixer, set it to be slow for 3 minutes, fast for 2 minutes, add butter with a mass percentage of 8%, and slow for 3 minutes, then Beat for 1 minute and 40 seconds, beat the dough until the surface is smooth and soft, and can be pulled into a uniform film by hand. Take the kneaded dough out of the noodle bowl, knead it into a round shape with your hands, and place it on a lightly oiled worktop with the smooth side up. Ferment for the first time at room temperature for 7 minutes, divide it into 150g dough, and arrange Gas, the secon...

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