413 results about "Bread making" patented technology

The invention relates to a bread improver and application thereof in bread making. The bread improver comprise the following ingredients in terms of the total weight of the improver: 0.9-2.3% of complex enzyme preparation, 0.5-4% of antioxidant, 10-30% of emulsifier, 15-40% of inactivated dried yeast and the balance of starch. The complex enzyme preparation comprises the following ingredients in terms of the total weight of the improver: 0.05-0.3% of alpha-amylase, 0.5-1% of hemicellulase, 0.3-0.7% of maltose amylase, and 0.05-0.3% of lipase. The improver provided by the invention is a composite additive for improving bread quality and can be used for improving the rheological properties and the processability of dough, effectively inhibiting dough aging and improving bread flavor.

The invention provides a bread improver and a preparation method and application thereof. The bread improver of the invention comprises the following components in percentage by mass: 0.011 to 0.55 percent of flour gluten fortifier, 0.001 to 0.1 percent of enzyme preparation, 0.5 to 4 percent of emulsifier, 0.5 to 1 percent of calcium sulfate, 15 to 25 percent of wheat gluten and 70 to 83.5 percent of pregelatinized starch. The bread improver of the invention which is 3 to 5 percent of the total mass of the flour can prepare the bread with taste, flavor and shelf life equal to those of recipe bread through a conventional bread preparation process.

The invention discloses a preparation method of buckwheat bread ready-mixed powder containing buckwheat bran dietary fiber and rutin, comprising the following steps: a. bran defatting; b. smashing; c. dietary fiber extracting; d. dry packing; e. rutin extracting; f. separating and purifying; g. vacuum-concentrating; h. quick-freezing; i. vacuum freeze-drying; j. packaging; and k. ready-mixed powder preparing. Compared with other ready-mixed powders, the ready-mixed powder prepared by the invention is added with the active nutrient extract of buckwheat, and the bread made thereof is safe to consume and has buckwheat dietary fiber and rutin; the long-term consumption of the bread can help to improve body immunity and enhance human health.

The invention provides a bread making method. A bread machine is used for making bread, the bread machine consists of a bread bucket and an oven bucket, a steam device is arranged between the bread bucket and the oven bucket, and the steam device is used for generating steam under the heating action of a heating element arranged on the inner side wall of the oven bucket. The making method comprises the following steps: firstly, putting bread raw materials in the bread bucket, and forming a bread dough under the stirring action of a stirring piece, wherein the stirring time is 20 to 40 min; secondly, controlling the temperature inside the bread machine to be 28 to 35 DEG C, and fermenting the bread blanks for 50 to 90 min; thirdly, controlling the temperature inside the bread machine to be 50 to 80 DEG C and the relative humidity to be 80% to 90%, and finally fermenting the fermented bread dough for 20 to 30 min; fourthly, controlling the temperature inside the bread machine to be 110 to 140 DEG C, and carrying out high-temperature baking on the bread dough after final fermentation to make the bread. The bread making method provided by the invention solves the technical problem that bread skins of the bread made by an existing bread making method are relatively thick as well as brown and crisp.

The storable bread has in bread flour in 1000 weight portions water keeping agent 10-200 weight portions, acidity regulator 1-10 weight portions and preservative 0.5-2.5 weight portions other than conventional bread material, and is packed in a sealed bag together with deoxidant. By means of improving the bread making and storing process with modern biotechnology, modern food making technology, and modern packing technology, the present invention raises the storing performance of bread greatly. The storable bread may be stored at normal temperature for as long as three years, and is suitable for serving in tour, field operation, military field, etc.

A dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low substituted cellulose ether having a molar substitution of 0.05-1.0 is provided. The bread made from the dough composition has a good mouthfeel and a satisfactory volume, retains softness over time, and are eatable by those patients of food allergy to wheat or the like.

The invention relates to bread produced by rice flour and its making method, specific method of producing bread without glutens for anaphylaxis patient (Celiac Disease). Mainly selecting and mixing rice flour, pre-gelatinized starch, single glyceride, stearyl sodium lactate, refined granulated sugar, common salt, salad oil, shortening, water, and then mixing them continuously after adding yeast solution, adding hydroxyl-propyl-methyl-cellulose solution and making them into flour dough to get completed product after softening, baking and cooling. The invention is characterized on: good adaptability of manufacturing technique, easy and simple to handle, good product quality, not only provides good news to anaphylaxis patient, but also opens new channel to the comprehensive utilization and the lift of added value of rice flour; said product is without gluten, more and more applied on the foodstuff for anaphylaxis patient, and its external appearance, inner structure, taste is very near to those of traditional flour after subjective assessment.

The invention discloses crispy-skin bread rich in dietary fiber. The crispy-skin bread is composed of crispy skin and a bread body. The crispy skin is composed of, by weight, 25 parts of white granulated sugar, 3 parts of butter, 1.5 parts of lard oil, 3 parts of eggs, 0.5 part of edible ammonium bicarbonate, 0.5 part of baking powder, 55 parts of flour, 2 parts of flaxseed powder, 1 part of wheat bran, 2 parts of oat bran, 2 parts of rice bran, 2.5 parts of milk powder and two parts of evaporated milk. The bread body is composed of, by weight, 50 parts of strong flour, 7 parts of inulin, 9 parts of white granulated sugar, 0.7 part of yeast, 1 part of table salt, 0.3 part of bread improver, 4 parts of milk powder, 20 parts of water, 4 parts of eggs and 4 parts of cream. The skin of the bread made according to the formula is crispy and tastes soft, and the bread is rich in dietary fiber, Vitamin B and Omega-3 fatty acid, delicious and nutrient.

The invention discloses a shredded bread improver, a method for preparing the same and application of the shredded bread improver. The shredded bread improver comprises, by weight, 10%-30% of food emulsifiers, 1%-3% of antioxidants, 0.3%-0.5% of enzyme preparations, 5%-10% of edible gum, 5%-10% of salt and the balance fillers. The method includes mixing the food emulsifiers, the antioxidants, the enzyme preparations, the edible gum, the salt and the fillers with one another to obtain mixtures; sieving the mixtures by CQ20 sieves to obtain the shredded bread improver. The shredded bread improver, the method and the application have the advantages that the shredded bread improver is reasonable in formula, bread with the improver can be hermetically stored for longer than 3 months without being kept in dark places under the condition that the water activity and the water content of the bread respectively are 0.80-0.85 and 20%-23%, and accordingly the shelf life can be greatly prolonged as compared with the shelf life, which is 3-7 days, of existing shredded bread made by bakers; the shredded bread is ready to eat after a bag is opened and is convenient to eat as compared with bread with shelf life prolonged by the aid of low water content and low water activity.

The invention discloses a high-temperature-resistant, high-sugar-resistant and freezing-resistant high-resistant yeast strain and a preparation method thereof. The preparation method comprises the following steps: over-expressing a complete sequence of H/ACA snoRNA (SNR84) by selecting and using a strong promoter PGK1 in a parent yeast strain to obtain the high-resistant yeast strain. The cell activity of the strain is remarkably improved in high-temperature, high-sugar and freezing environments in comparison with that of the parent strain. Saccharomyces cerevisiae are good in high-temperature resistance in heat shock treatment, high-sugar resistance in high-sugar dough and freezing resistance in frozen dough, the technical obstacle and the quality detect in a bread making process are overcome, and the application prospect is wide.

The invention discloses a making method of hand tear bread. The method comprises the following steps that 1, 100 parts of high gluten flour, 20-27 parts of low gluten flour, 60-70 parts of butter, 18-25 parts of granulated sugar, 1-2.5 parts of salt, 2-3 parts of yeast, 10-15 parts of eggs and 65-80 parts of milk are weighed and prepared; 2, all the food materials except the butter are poured into a stirrer for stirring, and dough is formed; 3, the dough is subjected to flattening and put into a refrigerator for refrigeration; 4, the butter is wrapped by the dough subjected to refrigeration, and the dough is folded multiple times; 5, the treated dough is put into the refrigerator for refrigeration; 6, the dough subjected to refrigeration is folded multiple times and then compacted; 7, shaping treatment is conducted on the dough; 8, the dough subjected to shaping is put at room temperature for fermentation; 9, natamycin is sprayed on the surface of the dough; 10, the dough is put into an oven finally. The hand tear bread made through the method is soft and delicious, making is easy and convenient, and the refreshing time of the hand tear bread is long.

A method for making health-care mung bean bread is characterized by comprising the following raw materials, by weight, 80-100 parts of wheatmeal, 4-5 parts of Chinese chestnut powder, 2-3 parts of walnut powder, 2-3 parts of nori powder, 20-25 parts of mung beans, 5-10 parts of mulberries, 4-5 parts of dried small shrimp powder, 1-2 parts of eucommia ulmoides, 1-2 parts of semen allii tuberosi, 2-3 parts of lotus leaves, 1-2 parts of roots of Woods Greenstar, 1-2 parts of stellaria yunnanensis, 1-3 parts of yeast powder, 2-4 parts of salt, 1-2 parts of chopped chive and appropriate water and palm oil. The Chinese chestnut powder, the walnut powder, the nori powder, the dried small shrimp powder and the like are added in the recipe, abundant nutrient substances such as the protein, the vitamin and the mineral substances are provided, and the bread has the functions of invigorating the stomach, tonifying the kidney, benefiting qi and nourishing blood and the heart. Meanwhile, the added eucommia ulmoides, the semen allii tuberosi, the roots of Woods Greenstar and the stellaria yunnanensis have the functions of tonifying the liver and the kidney and strengthening the essence. The bread made through the method is fragrant in chive, delicious and mellow in flavor, suitable for being eaten for a long term, is beneficial to human health and is suitable for being eaten by sub-health people.

The invention relates to a bread maker controller system, device and method. By means of variable-speed control over stirring rotation speed and duration and precise control over heating temperature and duration in different stage of bread making, combined dough kneading is conducted at different rotation speeds and durations, the manual dough kneading process is simulated, quick film output can be achieved, dough quality is high, time for fermentation and baking in later stages is greatly shortened, and bread making time is greatly shortened. After bread is cut, the bread is uniform in bread pore density, and the bread sends out strong wheat aroma, can be tore into slices and is better in taste.

The invention discloses bread refreshment-retaining enzyme preparations and the application thereof. The bread refreshment-retaining enzyme preparations comprises the components, by weight, of 5%-20% of maltogenic amylase, 0.3%-1.2% of fungus alpha-amylase, 0.2%-0.8% of xylanase and 1%-1.6% of lipase, and the balance starch. During bread making, the adding weight of the bread refreshment-retaining enzyme preparations is 0.08%-0.12% of the weight of flour. According to the bread refreshment-retaining enzyme preparations, during bread making, enzyme adding quantity is small, cost is low, through synergistic effect of various enzymes in the enzyme preparations, the aging speed of bread can be greatly lowered, the freshness of the prepared bread can be kept for a long time, and long-term storage of packaged bread processed in a large-scale mode can be well achieved.

The invention discloses hand-tearing bread and a making method thereof. The bread is made from, by weight, 1200-1600 parts of bread flour, 850-1000 parts of cake flour, 360-500 parts of granulated sugar, 100-200 parts of milk powder, 11-15 parts of modifier, 25-30 parts of salt, 170-300 parts of eggs, 950-1000 parts of water, 400-500 parts of sweet sour dough, 30-50 parts of yeast, 250-300 parts of butter, 1000-1500 parts of sweet pieces, 500-600 parts of salad oil, 250-300 parts of honey and 250-300 parts of chicken eggs. Compared with the prior art, the unique bread making process is provided, the bread is good in taste and high in tenacity, and dining tables of people are enriched.

The invention discloses a method for making anti-oxidation bread. The method includes the steps that seed dough and main dough are made and fermented after being made, and air discharging, dividing, rounding, resting, shaping, dish feeding, baking, cooling and packaging are carried out. Functional auxiliary materials are added into the bread made with the method, black garlic, grape pips, black sesame, purple sweet potatoes, Chinese yams, black rice and black soya beans have the health caring effects of resisting oxidation, enhancing physical strength, resisting fatigue, enhancing immunity and the like, and the bread belongs to functional food; burdock powder and helianthus tuberosus powder contain a large amount of synanthrin, the synanthrin is sweet but cannot be digested and absorbed by the human body, the sweetness eating requirement of special persons with diabetes, adiposis and the like is met, and the synanthrin serves as dietary fibers, can promote intestinal tract movement and prevent astriction, and can also serve as the multiplication factor of probiotic bacteria in the human body.

Provided is a method of making bread which has a satisfactory volume, provides a good texture, can be eaten by patients allergic to food such as wheat, and contains uniform bubbles. Specifically, provided is a dough composition comprising at least water-soluble hydroxypropyl methylcellulose having a hydroxypropoxyl molar substitution of from 0.05 to 0.3 and a degree of methoxyl substitution of from 1.4 to 1.9, wherein hydroxypropoxyl groups are divided into substituted hydroxypropoxyl groups having hydroxyl groups of the hydroxypropoxyl groups substituted further with methoxyl groups and unsubstituted hydroxypropoxyl groups having hydroxyl groups of the hydroxypropoxyl groups unsubstituted, and a ratio (A/B) of a molar fraction (A) of the substituted hydroxypropoxyl groups to a molar fraction (B) of the unsubstituted hydroxypropoxyl groups is 0.4 or greater; a gluten-free cereal flour; and water.

The invention discloses a bread machine with steaming function; the bread machine comprises a cylindrical housing having a bottom, an upper cover for enclosing an upper opening of the housing, an oven barrel installed inside the housing, a bread making component which includes a stirring component and a bread barrel arranged inside the oven barrel; a drive component which is connected with the stirring component and used for driving the stirring component to rotate; a electric heating element which is arranged between the oven barrel and the bread barrel; and a steam generating component which is connected with the oven barrel, used for generating steam and supplying the steam into the oven barrel. The disclosed bread machine has a baking function, a steaming function, and a synchronous heating function by the electric heating element and the steam. Therefore, the function of the bread machine is extended; and the practical value of the bread machine is increased.

The invention provides a bread manufacturing method and a bread toaster. The bread manufacturing method comprises the following steps of feeding of main material: feeding the main material into a bread barrel of the bread toaster; feeding and stirring of auxiliary materials: feeding the auxiliary materials into the bread barrel, and stirring the main material and the auxiliary materials after feeding of the auxiliary materials or during feeding of the auxiliary materials. The bread manufacturing method has the advantages that the feeding of auxiliary materials is performed before stirring or during stirring, so the main material and the auxiliary materials can be sufficiently mixed in the stirring process, and the taste of the manufactured bread is guaranteed.

An automatic bread making machine that sequentially performs a mixing/kneading process, a leavening process, and a baking process includes: a bread container that is used to contain a bread making ingredient and that has a passive spindle that permits selective attachment of a mixing/kneading blade or a grinding blade in a bottom part of the bread container; a baking chamber that is provided inside a cabinet of the automatic bread making machine and that houses the bread container; a first driving spindle that is disposed in a bottom part of the baking chamber and that is so disposed that it can be coupled to the passive spindle to feed it with rotation for the mixing/kneading blade; and a second driving spindle that is disposed in the bottom part of the baking chamber in a position deviated from the first driving spindle and that is so disposed that it can be coupled to the passive spindle to feed it with rotation for the grinding blade.

The invention relates to sorghum and quinoa multi-grain bread made through a liquid fermentation method, and a processing method thereof, and belongs to the field of agriculture product processing. The bread is made from 20-30 parts of whole sorghum flour, 10-20 parts of whole quinoa flour, 50-70 parts of high gluten wheat flour, 0.8-1.2 parts of dry yeast, 2-4 parts of butter, 2-4 parts of skim milk powder, 0.3-0.5 part of bread improver, 4-8 parts of egg liquid, 10-20 parts of milk, 0.6-0.8 part of table salt, 2-4 parts of white granulated sugar, 25-30 parts of water and 2-3 parts of beer. The made bread is good in quality, reasonable in raw material matching, comprehensive in nutrition, mellow in taste and long in refreshing time, and fragrance is stronger due to the addition of beer.

A method of making a crustless sandwich from two slices of bread with outer crusts, the method comprising: placing a first slice of bread on a platen; forming a mass of a first food spread onto the central portion of the first slice of bread in a position spaced inwardly from a marginal area where the mass is formed with an inner lower layer with an outer rim extending upwardly from the lower layer to define a closed pocket or receptacle recess in the mass; placing a second food spread in the receptacle recess; closing the receptacle recess with a layer of the first food spread generally coextensive with the mass and supported on the outer rim of the mass to encapsulate the second food spread into a center composite food layer; placing a second slice of bread over the first slice to cover the center composite food layer; cutting the bread slices in unison in a cut pattern to remove the crusts of the slices; and, pressing the two bread slices together by force through the slices against a pressure surface on the platen to crimp the slices into a crustless sandwich.

The self-making bread method includes: weighing a certain amount of ingredients according to a bread recipe and placing them in a bread ingredient box; putting the bread ingredient box into the corresponding containing region of the top portion of the bread machine; using the jagged ring of the bottom portion of said containing region to open the thin film of the bottom portion of the bread ingredient box, so the ingredients will fall into the mixing container in the bread machine; controlling the water delivering mechanism inside the bread machine to deliver a certain amount of water into said mixing container; starting the mixing device inside the bread machine, which mixes the ingredients into an appropriate dough; turning off the mixing device; energizing the electric heating tube in the bread machine, to bake the dough inside the mixing container into bread.