CN103329964A - Multi-grain bread and making method thereof - Google Patents

Abstract

The invention discloses multi-grain bread and a making method thereof. The formula of the bread comprises the following raw materials in parts by weight: 10 parts of special flour for the bread, 10 to 20 parts of multi-grain flour, 3 to 6 parts of eggs, 1 to 3 parts of active dry yeast, 4 to 6 parts of cream, 1 to 2 parts of salt, 3 to 5 parts of granulated sugar, and 4 to 8 part of water. The making process of the bread comprises the steps of pretreatment, primary flour mixing, primary fermentation, secondary flour mixing, secondary fermentation, partitioning, traying, dough standing, baking and cooling. Since the multi-grain flour is applied to the bread, the mouthfeel of the bread is improved, the varieties of the bread are enriched, the nutritional value of the bread is increased, the taste is unique, and the multi-grain bread is suitable for being eaten as a nutritional breakfast.

Description

A kind of coarse cereals bread and preparation method thereof

Technical field

The present invention relates to a kind of coarse cereals bread and preparation method thereof.

Background technology

Bread is a kind ofly to make and heating and the food made of the five cereals abrasive dust.Be primary raw material with the wheat flour, be auxiliary material with yeast, egg, grease, kernel etc., add water and be modulated into dough, by fermentation, integer, moulding, bake, bakery product that process such as cooling processes, but existing bread composition is single, generally all is to make with wheat, in order to regulate taste, what add often also is milk wet goods auxiliary material, and heat is big, and is healthy inadequately.

Nutrition thinks that best diet is balanced diet in fact.First principle of balanced diet just requires the food variation of will trying one's best.Only eat polished rice, fine flour is not inconsistent and the balanced diet principle, also will eat thick coarse cereals, some trace element of thick coarse cereals, for example the content of iron, magnesium, zinc, selenium is more more than flour and rice.These several trace elements are sizable to the value of health.The content of the potassium in the thick coarse cereals, calcium, vitamin e, folic acid, bioflavonoid is also abundant than flour and rice.

Summary of the invention

In order to overcome the single deficiency of bread composition of prior art, the invention provides a kind of coarse cereals bread and preparation method thereof.

The technical solution adopted for the present invention to solve the technical problems is:

A kind of coarse cereals bread is characterized in that, this prescription comprises following raw material by ratio of weight and the number of copies: 10 parts of tailored flour for bread, 10～20 parts in coarse cereals powder, 3～6 parts in egg, 1～3 part of active dry yeast, 4～6 parts in cream, 1～2 part of salt, 3～5 parts of granulated sugar, 4～8 parts in water.

The coarse cereals composition of described coarse cereals powder comprises one or more in Chinese sorghum, millet, buckwheat, oat, barley, broom corn millet, broomcorn millet, heart of a lotus seed benevolence, Grain Production of Amaranthus kidney bean, mung bean, red bean, broad bean, pea, cowpea, lens, the black soya bean.

A kind of preparation method of coarse cereals bread, its step comprises:

Preliminary treatment adds warm water with active dry yeast, when the yeast volumetric expansion, when a large amount of bubble occurring, carries out the dough modulation, and egg is stirred, and the cream fusing is stand-by, and granulated sugar, salt dissolution filter is standby;

Transfer powder first, after tailored flour for bread and coarse cereals powder were mixed, the yeast that activation is good was inserted in the lump to transfer in the powder machine and is carried out transferring the first time powder;

Fermentation first, it is 30 ℃ that the dough that modulates is placed temperature, relative humidity is under 80% the environment, fermentation time 50～60 minutes;

Secondary is transferred powder, egg, liquid cream, saline solution, granulated sugar water is added in the dough that ferments for the first time modulate 6～8 minutes time;

Secondary fermentation places 30 ℃ of temperature with the dough that mixes up for the second time, under the environment of relative humidity 80%, ferments 50～60 minutes;

Piecemeal is gone into dish, and the bulk dough that ferments is divided into fritter by the finished product requirement, more irregular dough is rubbed into the ball shape, makes it smooth surface, even structure, and gas does not overflow;

Proof, it is 40 ℃ that the bread base is placed temperature, and relative humidity is in 90% the room, to proof 20～30 minutes;

Baking treats that the bread base expands to proper volume, the bread base is sent in the baking box toasted, and regulating furnace temperature is 230 ℃, humidity 70%, and stoving time is 10～12 minutes;

Cooling.

The invention has the beneficial effects as follows: coarse cereals are applied on the bread, have improved the bread mouthfeel, enriched bread kind, improved the nutritive value of bread, special taste is suitable as nutrient breakfast and eats.

The specific embodiment

A kind of coarse cereals bread of the present invention is characterized in that this prescription comprises following raw material by ratio of weight and the number of copies: 10 parts of tailored flour for bread, 10～20 parts in coarse cereals powder, 3～6 parts in egg, 1～3 part of active dry yeast, 4～6 parts in cream, 1～2 part of salt, 3～5 parts of granulated sugar, 4～8 parts in water.

Among the embodiment 1,10 parts of tailored flour for bread, 20 parts in coarse cereals powder, 3 parts in egg, 1 part of active dry yeast, 4 parts in cream, 2 parts of salt, 3 parts of granulated sugar, 4 parts in water.The coarse cereals taste is denseer in the present embodiment 1, and mouthfeel is hard partially, crisp, and taste is lighter, and is comparatively healthy.

Among the embodiment 2,10 parts of tailored flour for bread, 10 parts in coarse cereals powder, 6 parts in egg, 3 parts of active dry yeasts, 6 parts in cream, 1 part of salt, 5 parts of granulated sugar, 8 parts in water.The coarse cereals taste is a little less in the present embodiment 2, and bread is soft, and taste is sweet greasy, is fit to the sweet user of happiness.

The coarse cereals composition of described coarse cereals powder comprises one or more in Chinese sorghum, millet, buckwheat, oat, barley, broom corn millet, broomcorn millet, heart of a lotus seed benevolence, Grain Production of Amaranthus kidney bean, mung bean, red bean, broad bean, pea, cowpea, lens, the black soya bean.

The preparation method of a kind of coarse cereals bread of the present invention, its step comprises:

Preliminary treatment adds warm water with active dry yeast, when the yeast volumetric expansion, when a large amount of bubble occurring, carries out the dough modulation, and egg is stirred, and the cream fusing is stand-by, and granulated sugar, salt dissolution filter is standby;

Transfer powder first, after tailored flour for bread and coarse cereals powder were mixed, the yeast that activation is good was inserted in the lump to transfer in the powder machine and is carried out transferring the first time powder;

Fermentation first, it is 30 ℃ that the dough that modulates is placed temperature, relative humidity is under 80% the environment, fermentation time 50～60 minutes;

Secondary is transferred powder, egg, liquid cream, saline solution, granulated sugar water is added in the dough that ferments for the first time modulate 6～8 minutes time;

Secondary fermentation places 30 ℃ of temperature with the dough that mixes up for the second time, under the environment of relative humidity 80%, ferments 50～60 minutes;

Piecemeal is gone into dish, and the bulk dough that ferments is divided into fritter by the finished product requirement, more irregular dough is rubbed into the ball shape, makes it smooth surface, even structure, and gas does not overflow;

Proof, it is 40 ℃ that the bread base is placed temperature, and relative humidity is in 90% the room, to proof 20～30 minutes;

Baking treats that the bread base expands to proper volume, the bread base is sent in the baking box toasted, and regulating furnace temperature is 230 ℃, humidity 70%, and stoving time is 10～12 minutes;

Leave standstill cooling at last, namely can be used as finished product, pack.

Certainly, the present invention can also have other structural distortion except above-mentioned embodiment, and these equivalent technical solutions also should be within its protection domain.

Claims (3)

1. a coarse cereals bread is characterized in that, this prescription comprises following raw material by ratio of weight and the number of copies: 10 parts of tailored flour for bread, 10～20 parts in coarse cereals powder, 3～6 parts in egg, 1～3 part of active dry yeast, 4～6 parts in cream, 1～2 part of salt, 3～5 parts of granulated sugar, 4～8 parts in water.

2. a kind of coarse cereals bread according to claim 1, it is characterized in that: the coarse cereals composition of described coarse cereals powder comprises one or more in Chinese sorghum, millet, buckwheat, oat, barley, broom corn millet, broomcorn millet, heart of a lotus seed benevolence, Grain Production of Amaranthus kidney bean, mung bean, red bean, broad bean, pea, cowpea, lens, the black soya bean.

3. the preparation method of a kind of coarse cereals bread as claimed in claim 1 or 2 is characterized in that, its step comprises:

Preliminary treatment adds warm water with active dry yeast, when the yeast volumetric expansion, when a large amount of bubble occurring, carries out the dough modulation, and egg is stirred, and the cream fusing is stand-by, and granulated sugar, salt dissolution filter is standby;

Transfer powder first, after tailored flour for bread and coarse cereals powder were mixed, the yeast that activation is good was inserted in the lump to transfer in the powder machine and is carried out transferring the first time powder;

Fermentation first, it is 30 ℃ that the dough that modulates is placed temperature, relative humidity is under 80% the environment, fermentation time 50～60 minutes;

Secondary is transferred powder, egg, liquid cream, saline solution, granulated sugar water is added in the dough that ferments for the first time modulate 6～8 minutes time;

Secondary fermentation places 30 ℃ of temperature with the dough that mixes up for the second time, under the environment of relative humidity 80%, ferments 50～60 minutes;

Piecemeal is gone into dish, and the bulk dough that ferments is divided into fritter by the finished product requirement, more irregular dough is rubbed into the ball shape, makes it smooth surface, even structure, and gas does not overflow;

Proof, it is 40 ℃ that the bread base is placed temperature, and relative humidity is in 90% the room, to proof 20～30 minutes;

Baking treats that the bread base expands to proper volume, the bread base is sent in the baking box toasted, and regulating furnace temperature is 230 ℃, humidity 70%, and stoving time is 10～12 minutes;

Cooling.