Recipe for mushroom bread and the manufacturing process.

Abstract

OCR 09WP 27 / 07 / 2569 The recipe for mushroom bread includes wheat flour, mushroom powder, and granulated sugar. Rice bran oil, milk powder, salt, and bread yeast are used in the production of mushroom-infused bread. The mushroom powder is mixed in. Combine the wheat flour, sugar, rice bran oil, milk powder, salt, and bread yeast. Mix all the ingredients together. Knead the various ingredients and let them rest to allow the yeast to activate. Gently fold the dough to release air, then let it rest again before baking. After baking, let the bread cool down before slicing it.

Claims

OCR 09WP 27 / 07 / 2569 1. The recipe for mushroom bread includes: 65-70 percent wheat flour by weight. Mushroom powder 8-12 percent by weight. 7-10 percent granulated sugar by weight. Rice bran oil 3-6 percent by weight. 2-4 percent powdered milk by weight. 1-3 percent salt by weight Bread yeast 1-3 percent by weight 2. The manufacturing process for mushroom bread, as per claim 1, involves the following steps: A. Mix the mushroom powder with wheat flour, sugar, rice bran oil, milk powder, salt, and bread yeast. Mix all the ingredients together. B. Mix the ingredients by massaging the different parts of the body and let it rest for 5-7 minutes. Continue massaging for 16-24 minutes, then let it rest again. Allow the yeast to activate for 60-70 minutes. Gently fold the dough to remove air, then let it rest for another 60-70 minutes. Then bake in an oven preheated to 180-220 degrees Celsius for 53-65 minutes. After baking, let it rest. Let the bread cool down before slicing it.

3. The manufacturing process for mushroom bread under claim 2, where the mushroom powder has a specific procedure. Prepare the following: A. Steam the mushrooms over boiling water for 3-5 minutes, then squeeze and strain them into a container. Holes sized 10-50 microns are used to remove mushroom fragments, dirt, and large suspended particles. and remove impurities. B. Mix the mushroom extract from step A with maltodextrin using the following ratio: Option A involves a ratio of 100 to 8-12 by volume to weight of maltodextrin. Then, it is dried into a powder using spray drying or sublimation drying. (Lyophilization) or drum drying, using one of these methods, and then ground. It is a powder.