CN103583617A - Production method for white sesame seed bread - Google Patents

Production method for white sesame seed bread Download PDF

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Publication number
CN103583617A
CN103583617A CN201210291796.1A CN201210291796A CN103583617A CN 103583617 A CN103583617 A CN 103583617A CN 201210291796 A CN201210291796 A CN 201210291796A CN 103583617 A CN103583617 A CN 103583617A
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China
Prior art keywords
bread
time
hour
producing machine
dough
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Pending
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CN201210291796.1A
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Chinese (zh)
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不公告发明人
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XINYI SUXINGYUAN FOOD Co Ltd
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XINYI SUXINGYUAN FOOD Co Ltd
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Priority to CN201210291796.1A priority Critical patent/CN103583617A/en
Publication of CN103583617A publication Critical patent/CN103583617A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a production method for white sesame seed bread and belongs to the food field. The white sesame seed bread is made of raw materials which comprise common flour, low-gluten flour, white sesame seeds, yeast, sugar, milk, yoghourt and vegetable oil and a finished product is obtained through procedures such as batching, dough kneading, fermenting, bread forming, fermenting again and baking. The production method for the white sesame seed bread has the advantages of being simple in process, convenient to obtain the raw materials and low in price of the raw materials. The produced bread has the advantages of being attractive in appearance, rich in nutrient, delicious in taste, rich in nutrient element such as fat, protein, saccharides, vitamin A, vitamin E, lecithin, linoleic acid, calcium, iron, magnesium, high in edible value and neglected in dietary therapy function.

Description

A kind of preparation method of white sesameseed bread
Technical field
The invention belongs to field of food, relate in particular to a kind of preparation method of white sesameseed bread.
Background technology
White sesameseed is the seed of Pedaliaceae plant sesame, has that oil content is high, color and luster is pure white, a full seed, kind skin is thin, mouthfeel good, aftertaste is aromatic feature, and white sesameseed and goods thereof have abundant trophism and anti-ageing property.White sesameseed contains the nutritional labelings such as a large amount of fat, protein, carbohydrate, VitAVitE, lecithin, linoleic acid, calcium, iron, magnesium; Linoleic acid in sesame has the effect that regulates cholesterol; In sesame, contain abundant vitamin E, can prevent the harm of lipid peroxidation confrontation skin, offset or in and the gathering of harmful substance free radical in cell, can make whitening skin moist, and can prevent various scytitises; Sesame also has the effect nourishing blood, can treat xerosis cutis, coarse, make moist, the ruddy gloss of skin.The white sesameseed of high-quality also has dietary function, sesame taste is sweet, property flat, enter liver, kidney, lung, the spleen channel, enrich blood improving eyesight, the ease constipation of dispeling the wind, the logical breast that promotes the production of body fluid, beneficial liver hair care, keep fit body, anti-ageing effect, for in poor health, dizziness and tinnitus, hypertension, high fat of blood, cough, in poor health, graying of hair, anaemia is sallow, body fluid deficiency, dry feces, breast less, the disease such as hematuria has certain curative effect, and the equal edible white sesameseed of population, especially suitable following crowd: 1. women's agalactosis in postpartum person; 2. in poor health, anaemia, hyperlipidemia, high blood pressure, senile asthma, pulmonary tuberculosis, and nettle rash, habitual constipation person; 3. the purple miasma of diabetes, thrombocytopenic, chronic neuritis, peripheral nerve paralysis, hemorrhoid and hemorrhagic diathesis person.Product of the present invention is to take long patent flour, Self-raising flour, white sesameseed, yeast, sugar, milk, Yoghourt, vegetable oil to make white sesameseed bread as raw material, wherein Yoghourt has following effect: 1. the lactose in milk and protein can be decomposed, make human body more easy to digest and absorb; 2. Yoghourt has the effect that promotes gastric secretion, raising appetite, strengthens digestion; 3. lactic acid bacteria can reduce the generation of some carcinogen, thereby has protective effect on cancer risk; 4. are the breedings that can suppress spoilage organisms in enteron aisle; 5. be to have the effect that reduces cholesterol, the people of suitable especially high fat of blood is edible.The present invention by batching and face, fermentation, bread moulding, ferment again, the operation such as baking makes finished product, have advantages of that technique is simple, raw material sources facilitate price low, the bread made is aesthetic in appearance, nutritious, delicious flavour, bread is rich in the nutrients such as fat, protein, carbohydrate, VitAVitE, lecithin, linoleic acid, calcium, iron, magnesium, not only there is high edibility, also there is very important dietary function.
Summary of the invention
The problem that the present invention mainly solves is to provide a kind of method of batch making white sesameseed bread, the method is through updating, to sum up in practice the practical technique obtaining, have that technique is simple, equipment investment is few, raw material sources advantage easily, the bread made is aesthetic in appearance, nutritious, delicious flavour, and producing the raw material that this product uses has: long patent flour 40%, Self-raising flour 32%-34%, white sesameseed 6%-8%, yeast 1%, sugar 3%, milk 10%, Yoghourt 5%, vegetable oil 1%, water are appropriate.
The present invention can be achieved through the following technical solutions:
A preparation method for white sesameseed bread, is characterized in that consisting of following steps:
(1) white sesameseed that first color of the leather of formula ratio is bright-coloured, nothing is gone mouldy dries after cleaning, and sends into pulverizer and is ground into black sesame powder.
(2) by the long patent flour of black sesame powder and formula ratio, Self-raising flour, yeast, sugar dry mixing evenly in bread producing machine; the milk, Yoghourt and the appropriate water that add formula ratio; start for the first time bread producing machine and face; time is 15 minutes; with become dough after shut down; the vegetable oil that adds formula ratio; start for the second time smooth and flexible that bread producing machine and face to face group rubbed; then cut off bread producing machine; allow dough ferment for the first time, the 2-2.5 hour that at room temperature ferments, after fermentation ends; after starting for the third time bread producing machine and kneading dough 0.2 hour, shut down, allow dough wake up 0.2 hour.
(3) take out dough, weigh and be on average divided into facet jizi for making dumplings, after being made to steamed bun shape, each face jizi for making dumplings enters successively baking tray, under room temperature, do fermentation for the second time, time is to send into baking oven after 0.3 hour, adjusting the temperature in baking oven is 155 ℃-165 ℃, after 0.6-0.7 hour roasted, product is sent into and in air, is naturally cooled to normal temperature.
The described sugar of step (2) is white granulated sugar.
The described baking temperature of step (3) is 160 ℃, and baking time is 0.65 hour.
The invention has the beneficial effects as follows: the preparation method that a kind of white sesameseed bread is provided, the method technique is simple, raw material sources facilitate price low, the bread made is aesthetic in appearance, nutritious, delicious flavour, bread is rich in the nutrients such as fat, protein, carbohydrate, VitAVitE, lecithin, linoleic acid, calcium, iron, magnesium, not only there is high edibility, also there is very important dietary function.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
First by account for total amount be 6% color of the leather bright-coloured, dry after cleaning without the white sesameseed going mouldy, send into pulverizer and be ground into black sesame powder, by black sesame powder with to account for total amount be 40% long patent flour, account for total amount and be 34% Self-raising flour, account for total amount and be 1% yeast, account for total amount and be sugar dry mixing evenly in bread producing machine of 3%, add that to account for total amount be 10% milk, account for total amount and be 5% Yoghourt and appropriate water, start for the first time bread producing machine and face, time is 15 minutes, with become dough after shut down, add that to account for total amount be 1% vegetable oil, start for the second time smooth and flexible that bread producing machine and face to face group rubbed, then cut off bread producing machine, allow dough ferment for the first time, at room temperature ferment 2 hours, after fermentation ends, after starting for the third time bread producing machine and kneading dough 0.2 hour, shut down, allow dough wake up 0.2 hour, take out dough, weigh and be on average divided into facet jizi for making dumplings, after being made to steamed bun shape, each face jizi for making dumplings enters successively baking tray, under room temperature, do fermentation for the second time, time is to send into baking oven after 0.3 hour, adjusting the temperature in baking oven is 155 ℃, after 0.7 hour roasted, product is sent into and in air, is naturally cooled to normal temperature.
Embodiment 2
First by account for total amount be 7% color of the leather bright-coloured, dry after cleaning without the white sesameseed going mouldy, send into pulverizer and be ground into black sesame powder, by black sesame powder with to account for total amount be 40% long patent flour, account for total amount and be 33% Self-raising flour, account for total amount and be 1% yeast, account for total amount and be sugar dry mixing evenly in bread producing machine of 3%, add that to account for total amount be 10% milk, account for total amount and be 5% Yoghourt and appropriate water, start for the first time bread producing machine and face, time is 15 minutes, with become dough after shut down, add that to account for total amount be 1% vegetable oil, start for the second time smooth and flexible that bread producing machine and face to face group rubbed, then cut off bread producing machine, allow dough ferment for the first time, at room temperature ferment 2.25 hours, after fermentation ends, after starting for the third time bread producing machine and kneading dough 0.2 hour, shut down, allow dough wake up 0.2 hour, take out dough, weigh and be on average divided into facet jizi for making dumplings, after being made to steamed bun shape, each face jizi for making dumplings enters successively baking tray, under room temperature, do fermentation for the second time, time is to send into baking oven after 0.3 hour, adjusting the temperature in baking oven is 160 ℃, after 0.65 hour roasted, product is sent into and in air, is naturally cooled to normal temperature.
Embodiment 3
First by account for total amount be 8% color of the leather bright-coloured, dry after cleaning without the white sesameseed going mouldy, send into pulverizer and be ground into black sesame powder, by black sesame powder with to account for total amount be 40% long patent flour, account for total amount and be 32% Self-raising flour, account for total amount and be 1% yeast, account for total amount and be sugar dry mixing evenly in bread producing machine of 3%, add that to account for total amount be 10% milk, account for total amount and be 5% Yoghourt and appropriate water, start for the first time bread producing machine and face, time is 15 minutes, with become dough after shut down, add that to account for total amount be 1% vegetable oil, start for the second time smooth and flexible that bread producing machine and face to face group rubbed, then cut off bread producing machine, allow dough ferment for the first time, at room temperature ferment 2.5 hours, after fermentation ends, after starting for the third time bread producing machine and kneading dough 0.2 hour, shut down, allow dough wake up 0.2 hour, take out dough, weigh and be on average divided into facet jizi for making dumplings, after being made to steamed bun shape, each face jizi for making dumplings enters successively baking tray, under room temperature, do fermentation for the second time, time is to send into baking oven after 0.3 hour, adjusting the temperature in baking oven is 165 ℃, after 0.6 hour roasted, product is sent into and in air, is naturally cooled to normal temperature.

Claims (3)

1. a preparation method for white sesameseed bread, the raw material weight proportioning of use is: comprise that long patent flour 40%, Self-raising flour 32%-34%, white sesameseed 6%-8%, yeast 1%, sugar 3%, milk 10%, Yoghourt 5%, vegetable oil 1%, water are appropriate, it is characterized in that: the white sesameseed that step (1)) first the color of the leather of formula ratio is bright-coloured, nothing is gone mouldy dries after cleaning, and sends into pulverizer and is ground into black sesame powder, step (2) is by the long patent flour of black sesame powder and formula ratio, Self-raising flour, yeast, sugar is dry mixing evenly in bread producing machine, the milk that adds formula ratio, Yoghourt and appropriate water, start for the first time bread producing machine and face, time is 15 minutes, with become dough after shut down, the vegetable oil that adds formula ratio, start for the second time smooth and flexible that bread producing machine and face to face group rubbed, then cut off bread producing machine, allow dough ferment for the first time, 2-2.5 hour at room temperature ferments, after fermentation ends, after starting for the third time bread producing machine and kneading dough 0.2 hour, shut down, allow dough wake up 0.2 hour, step (3) is taken out dough, weigh and be on average divided into facet jizi for making dumplings, after being made to steamed bun shape, each face jizi for making dumplings enters successively baking tray, under room temperature, do fermentation for the second time, time is to send into baking oven after 0.3 hour, adjusting the temperature in baking oven is 155 ℃-165 ℃, after 0.6-0.7 hour roasted, product is sent into and in air, is naturally cooled to normal temperature.
2. the preparation method of a kind of white sesameseed bread according to claim 1, the feature of its step (2) is: described sugar is white granulated sugar.
3. the preparation method of a kind of white sesameseed bread according to claim 1, the feature of its step (3) is: described baking temperature is 160 ℃, baking time is 0.65 hour.
CN201210291796.1A 2012-08-16 2012-08-16 Production method for white sesame seed bread Pending CN103583617A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210291796.1A CN103583617A (en) 2012-08-16 2012-08-16 Production method for white sesame seed bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210291796.1A CN103583617A (en) 2012-08-16 2012-08-16 Production method for white sesame seed bread

Publications (1)

Publication Number Publication Date
CN103583617A true CN103583617A (en) 2014-02-19

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107049080A (en) * 2017-06-08 2017-08-18 余姚欧羽电器科技有限公司 Bread producing machine control system and bread producing machine bread-making methods
CN110063346A (en) * 2019-04-26 2019-07-30 四川孔府唐人食品有限公司 A kind of bread-making methods and the bread using this method production

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107049080A (en) * 2017-06-08 2017-08-18 余姚欧羽电器科技有限公司 Bread producing machine control system and bread producing machine bread-making methods
CN107049080B (en) * 2017-06-08 2020-03-31 余姚欧羽电器科技有限公司 Bread maker control system and bread making method
CN110063346A (en) * 2019-04-26 2019-07-30 四川孔府唐人食品有限公司 A kind of bread-making methods and the bread using this method production

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Application publication date: 20140219