CN101822280A - Method for manufacturing bread added with rice flour and barley flour - Google Patents
Method for manufacturing bread added with rice flour and barley flour Download PDFInfo
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- CN101822280A CN101822280A CN200910143397A CN200910143397A CN101822280A CN 101822280 A CN101822280 A CN 101822280A CN 200910143397 A CN200910143397 A CN 200910143397A CN 200910143397 A CN200910143397 A CN 200910143397A CN 101822280 A CN101822280 A CN 101822280A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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Abstract
The invention provides a method for manufacturing bread added with rice flour and barley flour. The method comprises the following steps: starter curing process: including a water/salt heating step, a farina adding, pasting and stirring step, and a low-temperature curing step; a dough preparing process: adding wheat flour, dried yeast, fine white sugar, purified salt, whole milk powder, modifier, processed cream, milk, whole eggs and water in a dough formed in the starter curing process, mixing and stirring the mixture; a cutting and forming process: cutting the dough formed in the dough preparing process into specified size for forming; and a dough fermenting process: and placing the doughs cut in the cutting and forming process side by side in a bread ovenware, and fermenting for 50 to 60 minutes at the temperature of between 36 and 38 DEG C and humidity of between 75 and 85 percent.
Description
Technical field
The present invention relates to the preparation method of bread, in more detail, after relating to the dough that will comprise ground rice and pearling cone meal and carrying out gelatinization, make it ripening at low temperature, thus with wheat flour (flour) be bread that main material is made compare can improve mouthfeel and local flavor, allow the people is easy to accept, the interpolation of retarding ageing the preparation method of bread of ground rice and pearling cone meal.
Background technology
Generally, bread is meant that with wheat flour (flour), yeast, salt, water etc. be main material, make dough fermentation of according to circumstances being furnished with auxiliary materials such as carbohydrate, dairy products, egg, edible oil and fat and the food that carries out baking, because the transformation of modern's busy daily life and europeanized westwards dietetic life pattern, eat with various ways such as bread itself and toast, sandwiches.
Recently, pursuing health and happiness (well-being) culture of quality of life when living along with keeping fit propagates, compared with being the bread of main material simply with the wheat flour just, from like, nutrition aspect or suppress function aspects such as prolongation aging, the pot-life and consider, many-side attempting exploitation use have coarse cereals, multiple functional auxiliary material such as the seed of seaweeds, nut fruits, drupe, flower or various extracts, have the unique organoleptic attribute and the bread of nutrition feature.
But, the functional auxiliary material that in wheat flour, adds, because its characteristic is brought bad influence, is caused quality to reduce the variation of the characteristic value of the volume of bread, fragrance, tissue (chip, bread flour), sense organ, aging speed etc., therefore need be directed to the research of suitable allotment ratio and new processing method conscientiously.
Therefore, inventors of the present invention are in view of the above-mentioned various origins of an incident, in order to develop adding ground rice and pearling cone meal to come further enriched nutritive and functional while, can make mouthfeel and local flavor is good, the bread-making methods of retarding ageing, research has repeatedly been finished the present invention as its result for many years.
Summary of the invention
Thereby, the purpose of this invention is to provide and can improve trophism and acceptable, as to have added the bread of ground rice and pearling cone meal preparation method.
Other purposes of the present invention have provided can preparation method retarding ageing, that added the bread of ground rice and pearling cone meal.
In order to achieve the above object, the preparation method of the bread of interpolation ground rice provided by the invention and pearling cone meal, it is characterized in that, has following operation: soup kind curing step, comprise water/salt heating period, add flour and gelatinization agitation phases, and the ripening at low temperature stage, wherein, in described water/salt heating period the mixture of the salt of the water of 85～100 weight portions and 1～2 weight portion is heated to 100 ℃, add the wheat flour of 78～82 weight portions in the mixture that passes through described water/salt heating period heating at 50 weight portions at described interpolation flour and gelatinization agitation phases, the ground rice of 10～15 weight portions, and the pearling cone meal of 10～15 weight portions, while its gelatinization is stirred, the dough that forms by described interpolation flour and gelatinization agitation phases is carried out 14～16 hours slaking at low temperatures in the described ripening at low temperature stage; Dough allotment operation adds wheat flour, dry ferment, pure white sugar, purified salt, whole milk powder, modifying agent, processing cream, milk, full egg and water in the dough that forms by described soup kind curing step, and mixes and stir; Cut apart forming process, will be divided into the size and the shaping of regulation by the dough that described dough allotment operation forms; And the dough fermentation operation, will be by cutting apart the dough that forming process cuts apart and be discharged into after the bread baking tray, be 75%～85% condition bottom fermentation 50～60 minutes at 36 ℃ to 38 ℃, humidity.
In addition, described dough allotment operation of the present invention adds the wheat flour of 85～90 weight portions to the dough that passes through described soup kind curing step formation of 45～50 weight portions, the dry ferment of 6～7 weight portions, the pure white sugar of 5～6 weight portions, the purified salt of 5～6 weight portions, the whole milk powder of 7～9 weight portions, the modifying agent of 2～3 weight portions, the processing cream of 6～7 weight portions, the milk of 20～25 weight portions, the full egg of 10～15 weight portions and the water of 18～20 weight portions, and carry out 4 minutes mixed on low speed, after 2 minutes the high-speed mixing, the processing cream that adds 6～7 weight portions carries out 4 minutes mixed on low speed, 1 minute high-speed mixing.
According to the present invention with above-mentioned method of dealing with problems, not only can produce with existing bread compare water reduction rate especially less, mouthfeel and delicious, the volume sense good and acceptable superior bread with high quality, and the effect with retarding ageing significantly, storage property significantly improves and the effect that is highly profitable that the trial test time limit of the commerce of bread can be prolonged significantly.
In addition, the bread of making by the present invention contains the various functional materials that almost do not have in the wheat bread because of rice and barley, therefore also has very favorable characteristics on nutrition.
Description of drawings
Fig. 1 be the expression embodiment of the invention interpolation the process chart of preparation method of bread of ground rice and pearling cone meal.
Fig. 2 is the chart of the moisture of the bread relatively made by the embodiment of the invention and the bread made by existent method.
Fig. 3 is the chart of the aging degree of the bread relatively made by the embodiment of the invention and the bread made by existent method.
The specific embodiment
Below based on accompanying drawing to the interpolation of the embodiment of the invention preparation method of bread of ground rice and pearling cone meal carry out more specific description.
Before this, term described later etc. consider that function in the present invention defines, and express these and are interpreted as the notion of technical conceive according to the invention and general implication in technical field.
In addition, specifying of known technology related to the present invention or formation be judged as make under the ambiguous situation of purport of the present invention, omit its detailed description.
Fig. 1 be roughly represent the embodiment of the invention interpolation the module map of production process of bread of ground rice and pearling cone meal, as shown in the figure, the interpolation of the embodiment of the invention preparation method of bread of ground rice and pearling cone meal, comprising: soup kind curing step, dough allotment operation, cut apart forming process and dough fermentation operation.
At first, soup kind curing step is as after Jiang Shui and the salt heating, add wheat flour, ground rice, pearling cone meal and carry out gelatinization, these ripening at low temperature formed the operation of soup kind, be at first make a part of gelatinization of dough and make it under refrigerated storage temperature as the fastest aging temperature aging after, these are mixed to come the process of retarding ageing once more with original dough, in order to make the once aging dough of generation, utilize the principle of beginning gelatinization under the high temperature about 120 ℃ once more by gelatinization.
Such soup kind curing step comprises: water/salt heating period will comprise that the mixture of salt of water, 1～2 weight portion of 85～100 weight portions is heated to 100 ℃; Add flour and gelatinization agitation phases, add the wheat flour of 78～82 weight portions, the ground rice of 10～15 weight portions, the pearling cone meal of 10～15 weight portions in the mixture of 100 weight portions by water/salt heating period heating, while its gelatinization is stirred; And the ripening at low temperature stage, with by adding the slaking 14～16 hours at low temperatures of dough that flour and gelatinization agitation phases form.
Here, the temperature of the dough that the gelatinization agitation phases is finished preferably remains on 60 ℃ to 65 ℃, and ground rice preferably uses the brown rice of pulverizing.
Dough allotment operation is as the dough that will be formed by soup kind curing step and wheat flour, dry ferment, pure white sugar, purified salt, whole milk powder, modifying agent, processing cream, milk, egg and Purified Water are mixed together and the operation of carrying out this stirring entirely, in the process of low speed and high-speed mixing that hockets, repeat low speed and high-speed mixing again after the interpolation processing cream.
Aforesaid dough allotment operation preferably adds the wheat flour of 85～90 weight portions in the dough to 45～50 weight portions that formed by soup kind fermentation procedure, the dry ferment of 6～7 weight portions, the pure white sugar of 5～6 weight portions, the purified salt of 5～6 weight portions, the whole milk powder of 7～9 weight portions, the modifying agent of 2～3 weight portions, the processing cream of 6～7 weight portions, the milk of 20～25 weight portions, the full egg of 10～15 weight portions, and the water of 18～20 weight portions, carry out 4 minutes mixed on low speed, the processing cream that adds 6～7 weight portions after 2 minutes the high-speed mixing carries out 4 minutes mixed on low speed afterwards, 1 minute high-speed mixing.
Thereby dough allotment operation will be passed through by the aging dough that soup kind curing step forms earlier and former dough mixes, so that dough is aging slack-off.
Cut apart forming process as allocating the operation that dough that operation forms is divided into prescribed level, dough is configured as circle, damage with the glutelin of avoiding in mixed process, producing (gluten) by dough.
The dough fermentation operation is as will be by cutting apart the dough that forming process cuts apart and being discharged into the operation of fermenting after the bread baking tray, preferably carries out 50 to 60 minutes under 36 ℃ to 37 ℃, relative humidity are 75% to 85% condition.
The activity, the dough that improve yeast by such dough fermentation operation can keep suitable elastic force, can realize glutelin slaking and expansion, obtain the profile and the mouthfeel of the satisfaction of bread.
Here, in the dough fermentation operation dough is put into mould (Molder), removing the gas postforming in the degree that does not disconnect with dough with roller is circle.
[embodiment 1]
Jiang Shui and salt are heated to 100 ℃, add the ground rice of 12 weight portions, the pearling cone meal of 10 weight portions, the wheat flour of 78 weight portions inside, on one side gelatinization stir on one side and make dough.At this moment, the temperature of dough has kept 60 to 65 ℃.Next, dough is carried out 14 to 16 hours ripening at low temperature at freezer.
Next, the wheat flour that adds 85 weight portions to the dough of 50 weight portions that pass through ripening at low temperature, the dry ferment of 6 weight portions, the pure white sugar of 5 weight portions, the purified salt of 5 weight portions, the whole milk powder of 7 weight portions, the modifying agent of 2 weight portions, the processing cream of 6 weight portions, the milk of 23 weight portions, the full egg of 12 weight portions, and the water of 18 weight portions, the low speed (30rpm) that carried out 4 minutes mixes, after 2 minutes high speed (60rpm) is mixed, the processing cream that adds 6 weight portions carries out 4 minutes mixed on low speed then, 1 minute high-speed mixing stirs former dough.This moment, the temperature of dough kept 22 ℃ to 23 ℃, took care of 10 minutes at normal temperatures.
After this, dough is divided into a certain size after, when the temperature of dough (blank) becomes 18 ℃, it is done circular, pass through the fermentation time of a little afterwards after, be shaped and also be discharged into the bread baking tray.
Next, with being placed on dough (blank) on the bread baking tray 37 ℃, the condition bottom fermentation of relative humidity 85% 50 to 60 minutes, putting into baking box then, is that 170 ℃, bottom are 210 ℃ of following bakings 35 minutes on top.
[embodiment 2]
Jiang Shui and salt are heated to 100 ℃, add the ground rice of 10 weight portions, the pearling cone meal of 10 weight portions, the wheat flour of 80 weight portions inside, on one side gelatinization stir on one side and make dough.At this moment, the temperature of dough remains on 60 to 65 ℃.Then, dough is carried out 14 to 16 hours ripening at low temperature at freezer.
Next, the wheat flour that adds 87 weight portions to the dough of 50 weight portions that pass through ripening at low temperature, the dry ferment of 6 weight portions, the pure white sugar of 5 weight portions, the purified salt of 5 weight portions, the whole milk powder of 7 weight portions, the modifying agent of 2 weight portions, the processing cream of 6 weight portions, the milk of 21 weight portions, the full egg of 12 weight portions, and the water of 19 weight portions, the low speed (30rpm) that carried out 4 minutes mixes, after 2 minutes high speed (60rpm) is mixed, the processing cream that adds 6 weight portions carries out 4 minutes mixed on low speed then, 1 minute high-speed mixing and stir former dough.At this moment, the temperature of dough remains on 22 ℃ to 23 ℃, takes care of 10 minutes at normal temperatures.
After this, dough is divided into a certain size after, when the temperature of dough (blank) becomes 18 ℃, it is done circular, pass through the fermentation time of a little afterwards after, be shaped and also be discharged into the bread baking tray.
Next, with being placed on dough (blank) on the bread baking tray 37 ℃, the condition bottom fermentation of relative humidity 85% 50 to 60 minutes, putting into baking box then, is that 170 ℃, bottom are 210 ℃ of following bakings 35 minutes on top.
[comparative example 1]
Jiang Shui and salt are heated to 100 ℃, add wheat flour inside, while its gelatinization is stirred, and make dough.At this moment, the temperature of dough remains on 60 ℃ to 65 ℃.Next, dough is carried out 14 to 16 hours ripening at low temperature in freezer.
Next, in the dough of 50 weight portions that pass through ripening at low temperature, the wheat flour that adds 85 weight portions, the dry ferment of 6 weight portions, the pure white sugar of 5 weight portions, the purified salt of 5 weight portions, the whole milk powder of 7 weight portions, the modifying agent of 2 weight portions, the processing cream of 6 weight portions, the milk of 23 weight portions, the full egg of 12 weight portions, and the water of 18 weight portions, carry out the mixing of 4 minutes low speed (30rpm) then, after (60rpm) mixed at a high speed in 2 minutes, the processing cream that adds 6 weight portions carries out 4 minutes mixed on low speed then, 1 minute high-speed mixing and stir former dough.At this moment, the temperature of dough remains on 22 ℃ to 23 ℃, takes care of 10 minutes at normal temperatures.
After this, dough is divided into a certain size after, when the temperature of dough (blank) becomes 18 ℃, it is done circular, passed through the fermentation time of a little afterwards after, be shaped and also be discharged into the bread baking tray.
Next, with being placed on dough (blank) on the bread baking tray 37 ℃, the condition bottom fermentation of relative humidity 85% 50 to 60 minutes, putting into baking box then, is that 170 ℃, bottom are 210 ℃ of following bakings 35 minutes on top.
[comparative example 2]
Jiang Shui and salt are heated to 100 ℃, while add wheat flour inside and its gelatinization is stirred, make dough.At this moment, the temperature of dough remains on 60 ℃ to 65 ℃.Then, dough is carried out 14 to 16 hours ripening at low temperature at freezer.
Then, the wheat flour, the dry ferment of 6 weight portions, the pure white sugar of 5 weight portions, the purified salt of 5 weight portions, the whole milk powder of 7 weight portions, the modifying agent of 2 weight portions, the processing cream of 6 weight portions, the milk of 21 weight portions, the full egg of 12 weight portions and the water of 19 weight portions that in the dough of 50 weight portions that pass through ripening at low temperature, add 87 weight portions, after carrying out the mixing of 4 minutes low speed (30rpm), the mixing of 2 minutes high speeds (60rpm), the processing cream that adds 6 weight portions carries out 4 minutes mixed on low speed, 1 minute high-speed mixing then and stirs former dough.At this moment, the temperature of dough keeps 22 ℃ to 23 ℃, took care of 10 minutes at normal temperatures.
After this, dough is divided into a certain size after, when the temperature of dough (blank) becomes 18 ℃, it is done circular, pass through the fermentation time of a little afterwards after, be shaped and also be discharged into the bread baking tray.
Then, with being placed on dough (blank) on the bread baking tray 37 ℃, relative humidity 85% condition bottom fermentation 50 to 60 minutes, putting into baking box then, is that 170 ℃, bottom are 210 ℃ of following bakings 35 minutes on top.
[experimental example 1]
After will taking care of 1 day at normal temperatures according to various embodiments of the present invention and comparative example manufactured samples, with the thickness cut-out of about 15mm.Aging degree for each sample, use property tester (Texture analyser) (LLOYD company) to measure, for moisture, use infrared ray drimeter (Infrared moisture determination balance FD-240) (KETT company) to measure, and its result is represented in the following Table 1.
[table 1]
From the result of above-mentioned table 1, Fig. 2 and Fig. 3 as can be seen, compare with the comparative example 1,2 (having) that does not add ground rice and pearling cone meal, added the softnesses such as sample of the embodiment 1,2 (hot soups) of ground rice and pearling cone meal, the aging speed of carrying out is slow, hence one can see that has also postponed up to addling the needed time, and as can be known, with regard to the amount of moisture between 5 days, the sample of embodiment 1,2 (hot soup moisture) etc. has reduced 2.09%, in contrast to this, the sample of comparative example 1,2 (existing moisture) etc. has reduced 3.25%.
That is, the sample of the sample of embodiments of the invention 1,2 etc. and comparative example 1,2 etc. is compared moisture hold facility height, therefore has the effect of the mouthfeel that keeps moistening for a long time.
[experimental example 2]
After will taking care of 1 day at normal temperatures by various embodiments of the present invention and comparative example manufactured samples, after being cut into the size that is easy to eat, consider health, reliability, the care degree of testing is waited 30 housewives that selected for 20～40 generations, after experiment purpose and evaluation method implemented sufficient education, carried out examination by sensory organs.
The order of tasting is to eat a sample, write out evaluation to this sample after, next must gargle by water the next sample of trial test and estimating after several seconds.
The examination by sensory organs mark is to 6 key elements such as the acceptability of the integral body of each embodiment and comparative example and local flavor, taste, pliability, chewiness, moistures, with 5 fens point systems (5 minutes-very good, 4 minutes-good, 3 minutes-common, 2 minutes-bad, 1 minute-very bad) to estimate, calculating is illustrated in following table 2 about the result of the other mean value of project of this evaluation.
[table 2]
From above-mentioned table 2 as can be known, sum up this result and draw, embodiments of the invention 1,2 have occurred than comparative example 1,2 significant difference on all projects such as local flavor, taste, pliability, chewiness, moisture and whole acceptability.
That is, sample of sample of embodiments of the invention 1,2 etc. and comparative example 1,2 etc. compares that acceptability is higher, commodity is good as can be known.
On the other hand, the invention is not restricted to the embodiments described and accompanying drawing, in the scope that does not break away from technical conceive of the present invention, can replace and to the change of other embodiment that are equal to, this point should be very clear and definite for the people of the common knowledge of having of the technical field of the invention.
Claims (2)
1. a preparation method of adding the bread of ground rice and pearling cone meal is characterized in that, has following operation:
Soup kind curing step, comprise water/salt heating period, add flour and gelatinization agitation phases, and the ripening at low temperature stage, wherein, in described water/salt heating period the mixture of the salt of the water of 85～100 weight portions and 1～2 weight portion is heated to 100 ℃, in the mixture of 50 weight portions by described water/salt heating period heating, add the wheat flour of 78～82 weight portions in described interpolation flour and gelatinization agitation phases, the ground rice of 10～15 weight portions, and the pearling cone meal of 10～15 weight portions, while its gelatinization is stirred, the dough that forms by described interpolation flour and gelatinization agitation phases is carried out 14～16 hours slaking at low temperatures in the described ripening at low temperature stage;
Dough allotment operation adds wheat flour, dry ferment, pure white sugar, purified salt, whole milk powder, modifying agent, processing cream, milk, full egg and water in the dough that forms by described soup kind curing step, and mixes and stir;
Cut apart forming process, will be divided into the size and the shaping of regulation by the dough that described dough allotment operation forms; And
The dough fermentation operation will be cut apart the dough that forming process cuts apart and will be discharged into after the bread baking tray by described, be 75%～85% condition bottom fermentation 50～60 minutes at 36 ℃ to 38 ℃, humidity.
2. the preparation method of the bread of interpolation ground rice as claimed in claim 1 and pearling cone meal is characterized in that,
Described dough allotment operation adds the wheat flour of 85～90 weight portions to the dough of 45～50 weight portions that form by described soup kind curing step, the dry ferment of 6～7 weight portions, the pure white sugar of 5～6 weight portions, the purified salt of 5～6 weight portions, the whole milk powder of 7～9 weight portions, the modifying agent of 2～3 weight portions, the processing cream of 6～7 weight portions, the milk of 20～25 weight portions, the full egg of 10～15 weight portions and the water of 18～20 weight portions, and carry out 4 minutes mixed on low speed, after 2 minutes the high-speed mixing, the processing cream that adds 6～7 weight portions carries out 4 minutes mixed on low speed, 1 minute high-speed mixing.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090018378A KR101113601B1 (en) | 2009-03-04 | 2009-03-04 | Bread manufacturing method bread which adds barley flour and rice flour |
| KR10-2009-0018378 | 2009-03-04 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101822280A true CN101822280A (en) | 2010-09-08 |
| CN101822280B CN101822280B (en) | 2012-09-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009101433979A Active CN101822280B (en) | 2009-03-04 | 2009-05-25 | Method for manufacturing bread added with rice flour and barley flour |
Country Status (3)
| Country | Link |
|---|---|
| KR (1) | KR101113601B1 (en) |
| CN (1) | CN101822280B (en) |
| HK (1) | HK1148178A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901061A (en) * | 2016-06-17 | 2016-08-31 | 中国农业大学 | Rice bread and making method thereof |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102657250A (en) * | 2012-05-22 | 2012-09-12 | 天津市月坛学生营养餐配送有限公司 | Steamed corn-bread flour foodstuff and method for producing same |
| CN103210973A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Papaw butter bread |
| KR101317283B1 (en) * | 2013-07-18 | 2013-10-14 | 김태훈 | Method for preparing bread |
| KR102015557B1 (en) * | 2018-02-27 | 2019-10-21 | 홍동수 | Manufacturing method for rice bread made of wet rice type |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR840002207A (en) * | 1982-11-04 | 1984-06-25 | 김옥자 | Recipe of Unsweetened Whole Grain Bread |
| KR100431495B1 (en) * | 2001-08-10 | 2004-05-14 | 주식회사 파리크라상 | Fabrication method of bread |
| KR100431496B1 (en) * | 2001-08-14 | 2004-05-14 | 주식회사 파리크라상 | Fabrication method of bread |
| US20040052916A1 (en) * | 2002-09-16 | 2004-03-18 | Ree Sook Hee | Bread utilizing vegetables for their nutritional value and method for making |
| KR100465284B1 (en) * | 2002-11-08 | 2005-01-13 | 이창우 | Steamed bread manufacture method |
| KR20060084079A (en) * | 2005-01-17 | 2006-07-24 | 신재필 | A composite and manufacturing method for steamed bread class |
| CN1943362A (en) * | 2006-06-07 | 2007-04-11 | 玛哈特·哈力塔依 | New series mixed flour food |
| KR100803336B1 (en) * | 2006-12-12 | 2008-02-13 | 주식회사 파리크라상 | Method for manufacturing bread using cereal flour |
| KR20090017731A (en) * | 2007-08-16 | 2009-02-19 | 강준구 | Breads using rice powder and method of manufacturing thereof |
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2009
- 2009-03-04 KR KR1020090018378A patent/KR101113601B1/en active IP Right Grant
- 2009-05-25 CN CN2009101433979A patent/CN101822280B/en active Active
-
2011
- 2011-03-08 HK HK11102368.7A patent/HK1148178A1/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901061A (en) * | 2016-06-17 | 2016-08-31 | 中国农业大学 | Rice bread and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| HK1148178A1 (en) | 2011-09-02 |
| KR101113601B1 (en) | 2012-02-22 |
| CN101822280B (en) | 2012-09-26 |
| KR20100099841A (en) | 2010-09-15 |
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