CN103461416A - Highland barley enriched bread and preparation method thereof - Google Patents
Highland barley enriched bread and preparation method thereof Download PDFInfo
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- CN103461416A CN103461416A CN2013102703967A CN201310270396A CN103461416A CN 103461416 A CN103461416 A CN 103461416A CN 2013102703967 A CN2013102703967 A CN 2013102703967A CN 201310270396 A CN201310270396 A CN 201310270396A CN 103461416 A CN103461416 A CN 103461416A
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Abstract
The invention relates to a highland barley enriched bread and a preparation method thereof. The highland barley bread recipe comprises the following raw materials 105-150 parts of highland barley powder, 150-195 parts of wheat flour, 18-24 parts of soy protein powder, 15-21 parts of vital gluten, 0.15-0.21 parts of glutamyl aminotransferase, 2.4-3.0 parts of yeast, 24-30 parts of xylitol, 24-30 parts of butter, 0.9-1.5 parts of salt, 90-120 parts of fresh egg liquid, 2.4-3.0 parts of baking powder, 6-9 parts of artemisia seed powder and 150-165 parts of water according to parts by weight. Physiological functional elements such as beta-glucosan, flavone and tocol contained in highland barley endow the highland barley with particular nutrition health care functions; the highland barley enriched bread has the important physiological functions such as purging guts, adjusting blood fat, reducing cholesterol, resisting tumors, enhancing immunity and the like; and the highland barley enriched breed is good in taste, as well as has the effects of reducing blood fat and blood pressure and controlling and reducing blood sugar.
Description
Technical field
The present invention relates to a kind of barley nutritional bread and preparation method thereof, belong to field of food.
Background technology
Along with the raising of people's living standard and the transformation of life idea, following food development should be safety, health, nutrition, health care, back to nature, be applicable to the pursuit of people to nutrition.Just proposing " three low height " as far back as 20th century nutrition nineties bound pair people is low fat, low sugar, less salt, high protein, and this is also the trend of baked product exploitation.
Highland barley is the most characteristic crops in Qinghai-Tibet Platean, the nutritional labeling that highland barley possesses " three high two is low " (high protein, high in soluble fiber element, homovitamin and low fat, low sugar) forms, particularly 8 seed amino acid content of needed by human are all higher than wheat, paddy rice, corn, and wherein lysine, tryptophane are apparently higher than these 3 kinds of cereal; In addition, in hullessbarley seed, the physiological function element such as contained β～glucan, flavones, tocol is given highland barley with unique alimentary health-care function.The modern scientific research data shows, is grown in the highland barley in the high and cold areas such as Qinghai-Tibet Platean, the mineral matter, the V that contain rich in protein, carbohydrate, dietary fiber, multiple human body needs and absorb
a, V
d, V
c, V
bwith nutrients such as calcium, iron.Therefore, highland barley is a kind of desirable feedstock for preparing various food.
Highland barley is added in bread, can increase protein in bread, dietary fiber, the content of vitamin and minerals, and promote greatly nutritive value and the mouthfeel of bread, also make bread there is certain health care simultaneously and be worth.Yet because highland barley does not have gluten, can not form dough, and mouthfeel is poor, thereby causes making highland barley can not as wheat, possess the potentiality of exploitation popular food.Can not keep the carbon dioxide produced in sweat, therefore, the exploitation of highland barley bread is absorbed in bottleneck.
The powder technology is joined in utilization, develops barley nutritional bread, has made up the shortcoming of the dietary fiber deficiency of existing product, and at heart, market prospects are boundless in the consumption of catered to consumers in general's back to natures, recovering one's original simplicity.
Summary of the invention
The main technical problem to be solved in the present invention is the viscoplasticity that increases the highland barley dough, increase quality and volume that its gas retaining improves highland barley bread, make highland barley bread there is equally the mouthfeel that wheat bread is good, retain the barley nutritional composition simultaneously, make a kind of full-natural nutritive bread.
The object of the present invention is to provide a kind of high protein that has, high dietary-fiber, homovitamin, low-carb, and have reduce blood pressure, blood fat, control blood sugar, there is various health-care, balanced in nutrition, the rational barley nutritional bread of diet structure, to meet the specific demand of special population to bread.
A kind of barley nutritional bread of the present invention, it is characterized in that: the barley nutritional bread formula is: by mass parts, highland barley flour 105-150 part, wheat flour 150-195 part, soyabean protein powder 18-24 part, Gluten 15-21 part, glutamy transaminase 0.15-0.21 part, yeast 2.4-3.0 part, xylitol 24-30 part, butter 24-30 part, salt 0.9-1.5 part, fresh hen egg liquid 90-120 part, baking powder 2.4-3.0 part, sand sagebrush (Artemisia filifolia) seed powder 6-9 part, water 150-165 part.
Described a kind of barley nutritional bread, it is characterized in that: the barley nutritional bread formula is: respectively account for by mass the % of gross weight, highland barley flour 50%, wheat flour 50%, and appropriate yeast.
Described a kind of barley nutritional bread, it is characterized in that: the percentage that in described highland barley flour, various nutrient composition contents account for the highland barley flour quality is respectively: moisture: 12.0-13.0%, ash content: 1.2%, protein: 10.82%, fat: 1.8%, total starch: 70.6%, amylopectin: 80.6%, beta glucan: 3.27%.
The preparation method of described a kind of barley nutritional bread is characterized in that: this preparation method's step is as follows:
(1) modulation of dough: wheat flour is mixed in dough mixing machine with highland barley flour, soyabean protein powder, Gluten, sand sagebrush (Artemisia filifolia) seed powder, yeast, baking powder, then dissolve white granulated sugar with the warm water of 40 ℃, together with egg liquid, add in the dough mixing machine alms bowl, stir, form dough, then high-speed stirred 5min;
(2) feeding sequence is: except butter and salt, other formula components all add with face the time simultaneously, after completing steps (1), take out dough and are pressed into sheet, coating butter, and then stir 5min at dough mixing machine, be pressed into sheet after taking-up, and add salt, tumbling 5min in dough mixing machine again, the taking-up dough is placed in and proofs temperature 28-30 ℃, in the proofing box that relative humidity is 70%-75%, proofs for the first time 10-15min;
(3) cut apart and rub circle with the hands: the bulk dough that will proof for the first time is divided into doughball, then doughball is kneaded into to the ball shape through rubbing circle with the hands;
(4) sabot: rub irregular dough with the hands circle, then the bread base of shaping is placed in baking tray;
(5) proof: the bread base in baking tray in step (4) is placed in proofing box, proofs temperature 28-30 ℃ and relative humidity 70%-75%, once proof, proof 60min;
(6) bake: the bread base that will once proof is sent in baking oven and is baked, and is toasted stage by stage, and initial stage, get angry and be no more than 120 ℃, lower fiery 180-185 ℃, time 5min; In the interstage, upper and lower fire can improve temperature simultaneously, and face fire and the fire in a stove before fuel is added are 200-210 ℃, time 4-5 min; Final stage, get angry and maintain 200 ℃ of left and right, lower fiery 140-160 ℃, and time 5min, be golden yellow with bread surface and be advisable;
(7) cooling packing: be cooled to room temperature, packing gets product.
Advantage of the present invention and beneficial effect are as follows:
1. in raw material of the present invention, the addition of highland barley flour has reached 50%, and the health care that the product of production can be brought into play highland barley to greatest extent is worth.
2. employing soyabean protein powder, Gluten replaces the interpolation of foreign protein in the highland barley bread making process, adds natural hydrophilic colloid simultaneously--sand sagebrush (Artemisia filifolia) seed powder.The viscoplasticity of giving the similar wheat dough of highland barley dough of gluten-free type on the one hand, simplified technique on the other hand, reduced production cost, improved the protein content of product.The barley nutritional bread that present technique is produced, both kept the traditional advantages of bread, gives again bread with new nutritional quality, makes the trophic component of bread more reasonable, and diet structure is more balanced, also has certain health-care effect simultaneously.
3. the preparation method of barley nutritional bread of the present invention is simple, and easy operating is applied the equipment of general bread production and just can be produced this product, small investment, instant effect.
Below in conjunction with the specific embodiment, the present invention is described in further detail.
The specific embodiment
A kind of barley nutritional bread of the present invention, the barley nutritional bread formula is: by mass parts,
Highland barley flour 105-150 part, wheat flour 150-195 part, soyabean protein powder 18-24 part, Gluten 15-21 part, glutamy transaminase 0.15-0.21 part, yeast 2.4-3.0 part, xylitol 24-30 part, butter 24-30 part, salt 0.9-1.5 part, fresh hen egg liquid 90-120 part, baking powder 2.4-3.0 part, sand sagebrush (Artemisia filifolia) seed powder 6-9 part, water 150-165 part.
Described a kind of barley nutritional bread, the barley nutritional bread formula is: respectively account for by mass the % of gross weight, highland barley flour 50%, wheat flour 50%, and appropriate yeast.
Described a kind of barley nutritional bread, it is characterized in that: the percentage that in described highland barley flour, various nutrient composition contents account for the highland barley flour quality is respectively: moisture: 12.0-13.0%, ash content: 1.2%, protein: 10.82%, fat: 1.8%, total starch: 70.6%, amylopectin: 80.6%, beta glucan: 3.27%.
The preparation method of described a kind of barley nutritional bread, this preparation method's step is as follows:
(1) modulation of dough: wheat flour is mixed in dough mixing machine with highland barley flour, soyabean protein powder, Gluten, sand sagebrush (Artemisia filifolia) seed powder, yeast, baking powder, then dissolve white granulated sugar with the warm water of 40 ℃, together with egg liquid, add in the dough mixing machine alms bowl, stir, form dough, then high-speed stirred 5min;
(2) feeding sequence is: except butter and salt, other formula components all add with face the time simultaneously, after completing steps (1), take out dough and are pressed into sheet, coating butter, and then stir 5min at dough mixing machine, be pressed into sheet after taking-up, and add salt, tumbling 5min in dough mixing machine again, the taking-up dough is placed in and proofs temperature 28-30 ℃, in the proofing box that relative humidity is 70%-75%, proofs for the first time 10-15min;
(3) cut apart and rub circle with the hands: the bulk dough that will proof for the first time is divided into doughball, then doughball is kneaded into to the ball shape through rubbing circle with the hands;
(4) sabot: rub irregular dough with the hands circle, then the bread base of shaping is placed in baking tray;
(5) proof: the bread base in baking tray in step (4) is placed in proofing box, proofs temperature 28-30 ℃ and relative humidity 70%-75%, once proof, proof 60min;
(6) bake: the bread base that will once proof is sent in baking oven and is baked, and is toasted stage by stage, and initial stage, get angry and be no more than 120 ℃, lower fiery 180-185 ℃, time 5min; In the interstage, upper and lower fire can improve temperature simultaneously, and face fire and the fire in a stove before fuel is added are 200-210 ℃, time 4-5 min; Final stage, get angry and maintain 200 ℃ of left and right, lower fiery 140-160 ℃, and time 5min, be golden yellow with bread surface and be advisable;
(7) cooling packing: be cooled to room temperature, packing gets product.
Embodiment 1
Bread is comprised of following raw material by mass parts: highland barley flour 105-150 part, wheat flour 150-195 part, soyabean protein powder 18-24 part, Gluten 15-21 part, glutamy transaminase 0.15-0.21 part, yeast 2.4-3.0 part, xylitol 24-30 part, butter 24-30 part, salt 0.9-1.5 part, fresh hen egg liquid 90-120 part, baking powder 2.4-3.0 part, sand sagebrush (Artemisia filifolia) seed powder 6-9 part, water 150-165 part.
Technological process: modulate → proof for the first time → stripping and slicing of dough, stranding circle → shaping → direct fermentation → baking → packing.Meter, at first take 24 parts of 150 portions of wheat flours and 150 parts of highland barley flours, soyabean protein powders, 19 parts of Glutens, 7.5 parts, sand sagebrush (Artemisia filifolia) seed powder, 0.18 part of glutamy transaminase, 3 parts, yeast, 3 parts of baking powders in mass ratio.Wheat flour is mixed in dough mixing machine with highland barley flour, soyabean protein powder, Gluten, sand sagebrush (Artemisia filifolia) seed powder, yeast, baking powder, then dissolve 30 parts of xylitols (remaining 5 parts of water for dissolving salt) with the warm water of 160 parts 40 ℃, together with 120 parts of egg liquids, add in the dough mixing machine alms bowl, stir, form dough, then high-speed stirred 5min.Take out dough and be pressed into sheet, 24 parts of coating butters, and then stir 5min at dough mixing machine.Be pressed into sheet after taking-up, and add 0.9 part of salt, then in dough mixing machine tumbling 5min.The taking-up dough is placed in and proofs temperature 28-30 ℃, in the proofing box that relative humidity is 70%-75%, proofs for the first time 10min.Then will proof for the first time the bulk dough be divided into doughball, then rub irregular dough with the hands circle; Bread base after shaping is placed in baking tray, the baking tray that the bread base is housed is placed in and proofs 30 ℃ of temperature, in the proofing box that relative humidity is 70%, proofed 60min; The bread base once proofed is sent in baking oven and baked, toasted stage by stage, initial stage, get angry 110 ℃, and lower fiery 180 ℃, time 5min; In the interstage, upper and lower fire can improve temperature simultaneously, and face fire and the fire in a stove before fuel is added are 200 ℃, time 4-5 min; Final stage, get angry and maintain 200 ℃ of left and right, and lower fiery 150 ℃, time 5min, be golden yellow with bread surface and be advisable.Be cooled to room temperature, packing gets product.The barley nutritional bread specific volume is 2.60ml/g after measured, and the epidermis color and luster is more even, the profile expansion, and volume is full, and interior tissue is more even, and mouthfeel is better, has the wheat fragrance of highland barley.Wherein protein content is 28.96%, starch 70.65%, fat 2.11%, beta glucan 2.35%.
Embodiment 2
Bread is comprised of following raw material by mass parts:
Highland barley flour 105-150 part, wheat flour (a special powder) 150-195 part, soyabean protein powder 18-24 part, Gluten 15-21 part, glutamy transaminase 0.15-0.21 part, yeast 2.4-3.0 part, xylitol 24-30 part, butter 24-30 part, salt 0.9-1.5 part, fresh hen egg liquid 90-120 part, baking powder 2.4-3.0 part, sand sagebrush (Artemisia filifolia) seed powder 6-9 part, water 150-165 part.
Technological process: modulate → proof for the first time → stripping and slicing of dough, stranding circle → shaping → direct fermentation → baking → packing.By mass percentage, at first take 20 parts of 135 portions of wheat flours and 165 parts of highland barley flours, soyabean protein powders, 17 parts of Glutens, 6 parts, sand sagebrush (Artemisia filifolia) seed powder, 0.21 part of glutamy transaminase, 2.8 parts, yeast, 2.4 parts of baking powders.Wheat flour is mixed in dough mixing machine with highland barley flour, soyabean protein powder, Gluten, sand sagebrush (Artemisia filifolia) seed powder, yeast, baking powder, then dissolve 28 parts of xylitols (residue 5ml water is for dissolving salt) with the warm water of 155ml40 ℃, together with 115 parts of egg liquids, add in the dough mixing machine alms bowl, stir, form dough, then high-speed stirred 5min.Take out dough and be pressed into sheet, 30 parts of coating butters, and then stir 5min at dough mixing machine.Be pressed into sheet after taking-up, and add 1.1 parts of salt, then in dough mixing machine tumbling 5min.The taking-up dough is placed in and proofs temperature 28-30 ℃, in the proofing box that relative humidity is 70%-75%, proofs for the first time 15min.Then will proof for the first time the bulk dough be divided into doughball, then rub irregular dough with the hands circle; Bread base after shaping is placed in baking tray, the baking tray that the bread base is housed is placed in and proofs 30 ℃ of temperature, in the proofing box that relative humidity is 70%, proofed 60min; The bread base once proofed is sent in baking oven and baked, toasted stage by stage, initial stage, get angry and be no more than 120 ℃, and lower fiery 185 ℃, time 5min; In the interstage, upper and lower fire can improve temperature simultaneously, and face fire and the fire in a stove before fuel is added are 205 ℃, times 5 min; Final stage, get angry and maintain 200 ℃ of left and right, and lower fiery 160 ℃, time 5min, be golden yellow with bread surface and be advisable.Be cooled to room temperature, packing gets product.The barley nutritional bread specific volume is 2.65ml/ part after measured, and the epidermis color and luster is more even, the profile expansion, and volume is full, and interior tissue is more even, and mouthfeel is better, has the wheat fragrance of highland barley.Wherein protein content is 30.05%, starch 71.80%, fat 2.56%, beta glucan 2.16%.
Embodiment 3
Bread is comprised of following raw material by mass parts:
Highland barley flour 105-150 part, wheat flour (a special powder) 150-195 part, soyabean protein powder 18-24 part, Gluten 15-21 part, glutamy transaminase 0.15-0.21 part, yeast 2.4-3.0 part, xylitol 24-30 part, butter 24-30 part, salt 0.9-1.5 part, fresh hen egg liquid 90-120 part, baking powder 2.4-3.0 part, sand sagebrush (Artemisia filifolia) seed powder 6-9 part, water 150-165 part.
Technological process: modulate → proof for the first time → stripping and slicing of dough, stranding circle → shaping → direct fermentation → baking → packing.By mass percentage, at first take 18 parts of 120 portions of wheat flours and 180 parts of highland barley flours, soyabean protein powders, 21 parts of Glutens, 9 parts, sand sagebrush (Artemisia filifolia) seed powder, 0.17 part of glutamy transaminase, 2.6 parts, yeast, 2.8 parts of baking powders.Wheat flour is mixed in dough mixing machine with highland barley flour, soyabean protein powder, Gluten, sand sagebrush (Artemisia filifolia) seed powder, yeast, baking powder, then dissolve 26 parts of xylitols (residue 5ml water is for dissolving salt) with the warm water of 150ml40 ℃, together with 105 parts of egg liquids, add in the dough mixing machine alms bowl, stir, form dough, then high-speed stirred 5min.Take out dough and be pressed into sheet, 26 parts of coating butters, and then stir 5min at dough mixing machine.Be pressed into sheet after taking-up, and add 1.3 parts of salt, then in dough mixing machine tumbling 5min.The taking-up dough is placed in and proofs temperature 28-30 ℃, in the proofing box that relative humidity is 70%-75%, proofs for the first time 12min.Then will proof for the first time the bulk dough be divided into doughball, then rub irregular dough with the hands circle; Bread base after shaping is placed in baking tray, the baking tray that the bread base is housed is placed in and proofs 30 ℃ of temperature, in the proofing box that relative humidity is 70%, proofed 60min; The bread base once proofed is sent in baking oven and baked, toasted stage by stage, initial stage, get angry and be no more than 120 ℃, and lower fiery 185 ℃, time 5min; In the interstage, upper and lower fire can improve temperature simultaneously, and face fire and the fire in a stove before fuel is added are 205 ℃, times 5 min; Final stage, get angry and maintain 200 ℃ of left and right, and lower fiery 160 ℃, time 5min, be golden yellow with bread surface and be advisable.Be cooled to room temperature, packing gets product.The barley nutritional bread specific volume is 2.65ml/ part after measured, and the epidermis color and luster is more even, the profile expansion, and volume is full, and interior tissue is more even, and mouthfeel is better, has the wheat fragrance of highland barley.Wherein protein content is 29.15%, starch 69.85%, fat 2.06%, beta glucan 2.12%.
Embodiment 4
Bread is comprised of following raw material by mass parts:
Highland barley flour 105-150 part, wheat flour (a special powder) 150-195 part, soyabean protein powder 18-24 part, Gluten 15-21 part, glutamy transaminase 0.15-0.21 part, yeast 2.4-3.0 part, xylitol 24-30 part, butter 24-30 part, salt 0.9-1.5 part, fresh hen egg liquid 90-120 part, baking powder 2.4-3.0 part, sand sagebrush (Artemisia filifolia) seed powder 6-9 part, water 150-165 part.
Technological process: modulate → proof for the first time → stripping and slicing of dough, stranding circle → shaping → direct fermentation → baking → packing.By mass percentage, at first take 22 parts of 105 portions of wheat flours and 195 parts of highland barley flours, soyabean protein powders, 15 parts of Glutens, 8 parts, sand sagebrush (Artemisia filifolia) seed powder, 0.15 part of glutamy transaminase, 2.4 parts, yeast, 2.6 parts of baking powders.Wheat flour is mixed in dough mixing machine with highland barley flour, soyabean protein powder, Gluten, sand sagebrush (Artemisia filifolia) seed powder, yeast, baking powder, then dissolve 24 parts of xylitols (residue 5ml water is for dissolving salt) with the warm water of 145ml40 ℃, together with 90 parts of egg liquids, add in the dough mixing machine alms bowl, stir, form dough, then high-speed stirred 5min.Take out dough and be pressed into sheet, 28 parts of coating butters, and then stir 5min at dough mixing machine.Be pressed into sheet after taking-up, and add 1.5 parts of salt, then in dough mixing machine tumbling 5min.The taking-up dough is placed in and proofs temperature 28-30 ℃, in the proofing box that relative humidity is 70%-75%, proofs for the first time 14min.Then will proof for the first time the bulk dough be divided into doughball, then rub irregular dough with the hands circle; Bread base after shaping is placed in baking tray, the baking tray that the bread base is housed is placed in and proofs 30 ℃ of temperature, in the proofing box that relative humidity is 70%, proofed 60min; The bread base once proofed is sent in baking oven and baked, toasted stage by stage, initial stage, get angry and be no more than 120 ℃, and lower fiery 185 ℃, time 5min; In the interstage, upper and lower fire can improve temperature simultaneously, and face fire and the fire in a stove before fuel is added are 205 ℃, times 5 min; Final stage, get angry and maintain 200 ℃ of left and right, and lower fiery 160 ℃, time 5min, be golden yellow with bread surface and be advisable.Be cooled to room temperature, packing gets product.The barley nutritional bread specific volume is 2.70ml/ part after measured, and the epidermis color and luster is more even, the profile expansion, and volume is full, and interior tissue is more even, and mouthfeel is better, has the wheat fragrance of highland barley.Wherein protein content is 28.68%, starch 71.20%, fat 1.98%, beta glucan 2.08%.
Claims (4)
1. a barley nutritional bread, it is characterized in that: the barley nutritional bread formula is: by mass parts,
highland barley flour 105-150 part, wheat flour 150-195 part, soyabean protein powder 18-24 part, Gluten 15-21 part, glutamy transaminase 0.15-0.21 part, yeast 2.4-3.0 part, xylitol 24-30 part, butter 24-30 part, salt 0.9-1.5 part, fresh hen egg liquid 90-120 part, baking powder 2.4-3.0 part, sand sagebrush (Artemisia filifolia) seed powder 6-9 part, water 150-165 part.
2. a kind of barley nutritional bread according to claim 1, it is characterized in that: the barley nutritional bread formula is: respectively account for by mass the % of gross weight, highland barley flour 50%, wheat flour 50%, and appropriate yeast.
3. a kind of barley nutritional bread according to claim 1, it is characterized in that: the percentage that in described highland barley flour, various nutrient composition contents account for the highland barley flour quality is respectively: moisture: 12.0-13.0%, ash content: 1.2%, protein: 10.82%, fat: 1.8%, total starch: 70.6%, amylopectin: 80.6%, beta glucan: 3.27%.
4. the preparation method of a kind of barley nutritional bread according to claim 1, it is characterized in that: this preparation method's step is as follows:
(1) modulation of dough: wheat flour is mixed in dough mixing machine with highland barley flour, soyabean protein powder, Gluten, sand sagebrush (Artemisia filifolia) seed powder, yeast, baking powder, then dissolve white granulated sugar with the warm water of 40 ℃, together with egg liquid, add in the dough mixing machine alms bowl, stir, form dough, then high-speed stirred 5min;
(2) feeding sequence is: except butter and salt, other formula components all add with face the time simultaneously, after completing steps (1), take out dough and are pressed into sheet, coating butter, and then stir 5min at dough mixing machine, be pressed into sheet after taking-up, and add salt, tumbling 5min in dough mixing machine again, the taking-up dough is placed in and proofs temperature 28-30 ℃, in the proofing box that relative humidity is 70%-75%, proofs for the first time 10-15min;
(3) cut apart and rub circle with the hands: the bulk dough that will proof for the first time is divided into doughball, then doughball is kneaded into to the ball shape through rubbing circle with the hands;
(4) sabot: rub irregular dough with the hands circle, then the bread base of shaping is placed in baking tray;
(5) proof: the bread base in baking tray in step (4) is placed in proofing box, proofs temperature 28-30 ℃ and relative humidity 70%-75%, once proof, proof 60min;
(6) bake: the bread base that will once proof is sent in baking oven and is baked, and is toasted stage by stage, and initial stage, get angry and be no more than 120 ℃, lower fiery 180-185 ℃, time 5min; In the interstage, upper and lower fire can improve temperature simultaneously, and face fire and the fire in a stove before fuel is added are 200-210 ℃, time 4-5 min; Final stage, get angry and maintain 200 ℃ of left and right, lower fiery 140-160 ℃, and time 5min, be golden yellow with bread surface and be advisable;
(7) cooling packing: be cooled to room temperature, packing gets product.
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