CN103766432A - Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof - Google Patents
Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof Download PDFInfo
- Publication number
- CN103766432A CN103766432A CN201410027564.4A CN201410027564A CN103766432A CN 103766432 A CN103766432 A CN 103766432A CN 201410027564 A CN201410027564 A CN 201410027564A CN 103766432 A CN103766432 A CN 103766432A
- Authority
- CN
- China
- Prior art keywords
- bread
- premixed powder
- dough
- alcohol
- grams
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to an aging-resistant starch gelatinizing type bread mix. The mix consists of the following components in percentage by weight: 30% to 80% of rice powder, 10% to 50% of wheat powder, 1% to 10% of starch powder, 1% to 5% of calcium sulphate, 1% to 5% of glycerin fatty acid ester, 0.001% to 0.5% of ascorbic acid, 0.001% to 0.5% of alpha-amylase, and 0.001% to 0.5% of tricalcium phosphate. The mix has the advantages that the rice powder, the starch and the auxiliary wheat powder are scientifically used, so the anti-aging performance of the starch gelatinizing type bread is greatly improved, the manufactured bread has wet and soft mouth feel and elasticity, the freshness and softness can be maintained for 15 to 20 days at the room temperature, and the aging-retarding effect is very obvious.
Description
Technical field
The invention belongs to bread technical field, particularly the ripe bread premixed powder of a kind of alcohol of ageing resistace excellence, the ripe bread of alcohol and preparation method thereof.
Background technology
Premixed powder (have be also referred to as premix powder) refers to by formula and will cure part used, and supplementary material is pre-mixed, and is then sold to the baking material that producer is used.Baking premixed powder is to have one of essential distinction some are cured to the composite semi-finished product that technology content is included in the mode of composite powder with single raw material in general sense.It is a product that contains technology (being to contain FA physics sometimes, chemistry, biological contour sophisticated technology), but is presented in face of the personnel of curing with very common appearance and simple and popular form.It is not raw material in general sense.Premixed powder be producer by the food material of numerous complicated, allocate and form in professional mode, to reduce professional, the technical and mortality of making.Much cure at present enterprise and make bread, cake at use premixed powder series products.
The ripe bread of alcohol also can be described as soup kind bread, and soup kind bread is to originate from Japanese a kind of bread-making methods.Soup kind bread is in some bread formula, to add a certain proportion of soup kind dough to make this bread more soft and have more water-retaining property." soup kind " means warm face kind or rare face kind in Japanese.The meaning that the meaning of " soup " has boiling water, hot water, baths in hot spring." kind " is the meaning of seed, kind, material, face kind.Bread manufacturing enterprise is also mostly understood.Conventional soup kind is the way that adopts hot water dough made with boiling water, boiling hot material only only limits to flour, the bread of making like this has certain pliability, but the elasticity of bread is very poor, antiageing effect is also undesirable, bread freshness only can maintain about 3-4 days, can not meet the requirement of manufacturer to the shelf-life far away, so, although most producers all have gained some understanding to soup kind bread, but it is very few that appropriate adoption soup kind method is produced the enterprise of bread, although being exactly traditional soup kind breadmaking technique, reason has some effects, but also can not meet modern bread manufacturing enterprise far away to bread quality and produce adaptive requirement, most enterprises are expecting that again bread can be more soft, and can obviously delay bread ager process, thereby Shelf-life, improve Business Economic Benefit, so improvement soup kind bread technique just becomes one of effective way promoting bread quality.
Summary of the invention
Primary and foremost purpose of the present invention is that the shortcoming that overcomes prior art, with not enough, provides a kind of ripe bread premixed powder of alcohol of ageing resistace excellence.
Object of the present invention is achieved through the following technical solutions: the ripe bread premixed powder of a kind of aging-resistant alcohol, it is characterized in that, and described premixed powder is made up of the component of following mass percent:
Preferably, described rice meal is at least one in water mill rice meal, puffed rice powder.
Described wheat flour is at least one in high-strength flour, medium strength flour.
Described starch is at least one in cornstarch, wheaten starch, tapioca, farina.
Another object of the present invention is to provide a kind of ripe bread of alcohol that the ripe bread premixed powder of above-mentioned alcohol prepares and preparation method thereof that utilizes.
Object of the present invention is achieved through the following technical solutions: described preparation method comprises the following steps:
(1) rice meal, wheat flour, starch are sieved respectively, mix with calcium sulfate, mono-fatty acid glyceride, ascorbic acid, AMS, tricalcium phosphate, stir, obtain the ripe bread premixed powder of alcohol;
(2) in the ripe bread premixed powder of alcohol, add boiling water, stir agglomeratingly, premixed powder dough is put into refrigerating box, for subsequent use;
(3) adopt sponge dough method or half sponge process or rapid fermentation method to carry out bread fermentation, the premixed powder dough after fermentation making add step (2) in the time making dough in;
(4) bread fermenting is toasted, come out of the stove.
Wherein, the mass ratio of the boiling water addition in described step (1) and the ripe bread premixed powder of alcohol is 1:1, and the boiling water adding is not less than 97 ℃.
In described step (2), the cold preservation time of premixed powder dough is 12-18 hour, and refrigerated storage temperature is 2-4 ℃, need cover preservative film.
In described step (2), stirring the agglomerating time is 1min.
The premixed powder dough adding in described step (3) is the 3-10% of high-strength flour quality in step (3) bread formula.
The present invention is with respect to advantage and the effect of prior art:
The present invention uses rice meal, starch and auxiliary wheat flour by science, has greatly improved the lock water moisture-retaining capacity of soup kind part, has strengthened the moisture holding capacity of bread; The emulsifying agent simultaneously containing in premixed powder can increase profit in dough system and further merge, and also improves to a certain extent the performance of anti-aging aspect; In addition the amylase in premixed powder effectively degradable starch become the solable matter such as dextrin and compound sugar, also effective delaying aging; The effect that the Multiple components containing in last premixed powder plays makes needn't add in addition bread improver in bread production again, is enough to guarantee that the ripe bread of alcohol carries out smoothly in mechanization production, and the bread defect causing because of reasons such as flower characters can not occur.Utilize the ripe bread premixed powder of this alcohol according to the ratio of high-strength flour quality 3～10% is made to soup kind, then add in bread formula, the bread mouthfeel of producing according to certain production technology is moistening, soft, high resilience, the time that can keep at normal temperatures fresh softness is 15～20 days, and delaying aging effect is very obvious.
The specific embodiment
Embodiment 1: plant legal system in employing and make the ripe bread of alcohol
(1) 24 grams of 96 grams of water mill rice meals, 96 grams of medium strength flours, wheaten starch are sieved respectively, mix with 0.7 gram, 11.0 grams, calcium sulfate, 11.0 grams of mono-fatty acid glycerides, 0.6 gram, ascorbic acid, 0.7 gram of AMS, tricalcium phosphate, stir, obtain 240 grams of the ripe bread premixed powders of alcohol;
(2) ripe the alcohol of step 1 gained bread premixed powder is dropped in a mixing bowl, take 240 grams, the water of firm boiling, pour into rapidly in a mixing bowl, stirring at low speed approximately 1 minute, premixed powder stirs evenly substantially, and dough is agglomerating, hot premixed powder dough is put into basin, cover preservative film, put into 2～4 ℃ of refrigerating boxes, refrigeration is for subsequent use after one night.
(3) make and do middle kind of dough, take 1500 grams of high-strength flours, 90 grams of yeast cakes, drop in a mixing bowl, low rate mixing one minute, claim 900 grams, water, pour in a mixing bowl, low rate mixing 3 minutes, rapid stirring 1 minute, 25 ℃ of dough temperature, put into 25 ℃ of temperature, in the fermenting cellar of humidity 75%, ferment approximately 2.5 to 3 hours, approximately volume increases to original 3-4 doubly, dough top slightly subsides, when pull-up dough, there is very significantly stereo structure network structure, ductility is good, whole dough is dry and comfortable, soft, toughness is very little, illustrate that dough fermentation maturation puts in place, for subsequent use.
(4) make interarea group, take raw material as follows: 1500 grams of high-strength flours, 360 grams of granulated sugar, 120 grams of milk powder, 39 grams of salt, 6 grams of calcium propionates, 0.6 gram of sodium dehydroacetate, above-mentioned raw materials is poured in a mixing bowl, stirring at low speed 1 minute, mix, claim 900 grams, water, pour in a mixing bowl, the premixed powder dough that adds successively step (2) to make, the middle kind of dough that step (3) is made, stirring at low speed 3 minutes, high-speed stirred 3 minutes, gluten extends to about 6 one-tenth, add 300 grams of the margarine that weigh up in advance, stirring at low speed 3 minutes, high-speed stirred 4 minutes, during to gluten full extension, stir and finish.26 ℃ of dough temperature.
(5) dough being stirred relaxed after 30 minutes, cut apart 250 grams/piece of doughs, rubbed circle; Centre proofs 20 minutes, and use side's bag reshaper shaping twice, puts into 1400 grams of toast mold boxes with cover, and every box is put 6 doughs, puts into 38 ℃ of temperature, ferments approximately 50 minutes in the fermenting cellar of humidity 85%, and dough is sent to 8 one-tenth completely;
(6) dough fermenting, covers die cover, enters preheat oven and toasts, and gets angry 205 ℃, lower fiery 215 ℃, toasts and comes out of the stove for 45 minutes, the demoulding rapidly.Baked bread is placed on cooling cooling at the lower nature of normal temperature (25 ℃) on the net, then packs, and obtains the ripe bread finished product of alcohol.
Comparative example 1:
(1) weigh the materials for later use of 300 grams of high-strength flours as soup kind;
(2) high-strength flour step 1 prepared drops in a mixing bowl, takes 300 grams, the water of firm boiling, pours into rapidly in a mixing bowl, stirring at low speed approximately 3 minutes, dough stirring is smooth, and hot dough is put into basin, cover preservative film, put into 2～4 ℃ of refrigerating boxes, refrigeration is for subsequent use after one night.
(3) in making, plant dough, take 1500 grams of high-strength flours, 90 grams of yeast cakes, drop in a mixing bowl, low rate mixing one minute, claim 900 grams, water, pour in a mixing bowl, low rate mixing 3 minutes, rapid stirring 1 minute, 24 ℃ of dough temperature, put into 25 ℃ of temperature, in the fermenting cellar of humidity 75%, ferment approximately 2.5 to 3 hours, approximately volume increases to original 3-4 doubly, dough top slightly subsides, when pull-up dough, there is very significantly stereo structure network structure, ductility is good, whole dough is dry and comfortable, soft, toughness is very little, illustrate that dough fermentation maturation puts in place, for subsequent use.
(4) make interarea group, take raw material as follows: 1500 grams of high-strength flours, 360 grams of granulated sugar, 120 grams of milk powder, 39 grams of salt, 6 grams of calcium propionates, 0.6 gram of sodium dehydroacetate, above-mentioned raw materials is poured in a mixing bowl, stirring at low speed 1 minute, mix, claim 900 grams, water, pour in a mixing bowl, the boiling hot kind of dough that adds successively step (2) to make, the middle kind of dough that step (3) is made, stirring at low speed 3 minutes, high-speed stirred 3 minutes, gluten extends to about 6 one-tenth, add 300 grams of the margarine that weigh up in advance, stirring at low speed 3 minutes, high-speed stirred 4 minutes, during to gluten full extension, stir and finish, 27 ℃ of dough temperature.
(5) dough of having beaten relaxed after 30 minutes, cut apart 250 grams/piece of doughs, rubbed circle; Centre proofs 20 minutes, and side's bag reshaper shaping twice, puts into 1400 grams of toast mold boxes with cover, and every box is put 6 doughs, puts into 38 ℃ of temperature, ferments approximately 50 minutes in the fermenting cellar of humidity 85%, and dough is sent to 8 one-tenth completely;
(6) dough fermenting, closes the lid, and enters preheat oven and toasts, and gets angry 205 ℃, lower fiery 215 ℃, toasts and comes out of the stove for 45 minutes, the demoulding rapidly; Baked bread is placed on cooling cooling at the lower nature of normal temperature (25 ℃) on the net, then packs, and obtains the ripe bread finished product of alcohol.
The bread that embodiment 1 and comparative example 1 are produced contrasts, and result is as follows:
| Grouping | Mouthfeel and texture | Freshness date |
| Embodiment 1 | Good mouthfeel and fragrance, bread softness, tissue is fine and smooth | 15-20 days |
| Comparative example 1 | Pliability is better, organizes finer and smoothlyer, and the elasticity of bread is not good enough, | 4-5 days |
The ripe bread of alcohol that the embodiment of the present invention 1 makes has good mouthfeel and fragrance, bread softness, and tissue is fine and smooth, and the mouthfeel that can maintain at normal temperatures moistening softness reaches about 15-20 days.
The ripe softness of bread of alcohol that adopts conventional method comparative example 1 to make is better, organizes finer and smoothlyer, and the elasticity of bread is not good enough, and can maintain at normal temperatures soft moistening mouthfeel is about 4-5 days.
Embodiment 2: adopt express method to make the ripe bread of alcohol
(1) 10 grams, 100 grams, puffed rice powder, 80 grams of medium strength flours, wheaten starch sieved respectively, mix with 0.4 gram, 4.4 grams, calcium sulfate, 4.4 grams of mono-fatty acid glycerides, 0.4 gram, ascorbic acid, 0.4 gram of AMS, tricalcium phosphate, stir, obtain 200 grams of the ripe bread premixed powders of alcohol;
(2) ripe the alcohol of step 1 gained bread premixed powder is dropped in a mixing bowl, take 200 grams, the water of firm boiling, pour into rapidly in a mixing bowl, stirring at low speed approximately 1 minute, premixed powder stirs evenly substantially, and dough is agglomerating, hot premixed powder dough is put into basin, cover preservative film, put into 2～4 ℃ of refrigerating boxes, refrigeration is for subsequent use after one night.
(3) beat dough, take raw material as follows: 3000 grams of high-strength flours, 240 grams of granulated sugar, 180 grams of milk powder, 54 grams of salt, 36 grams, dry ferment, 15 grams of modifying agents, 6 grams of calcium propionates, 0.6 gram of sodium dehydroacetate, above-mentioned raw materials is poured in a mixing bowl, stirring at low speed 1 minute, mix, claim 1800 grams, water, pour in a mixing bowl, the premixed powder dough that adds subsequently step (2) to prepare, stirring at low speed 3 minutes, high-speed stirred 3 minutes, gluten extends to about 6 one-tenth, add 240 grams of the margarine that weigh up in advance, stirring at low speed 3 minutes, high-speed stirred 4 minutes, during to gluten full extension, stir and finish, 26 ℃ of dough temperature.
(4) dough being stirred relaxed after 30 minutes, cut apart 150 grams/piece of doughs, rubbed circle; Centre proofs 20 minutes, and use side's bag reshaper shaping twice, puts into 1000 grams of toast mold boxes with cover, and every box is put 6 doughs, puts into 38 ℃ of temperature, ferments approximately 60 minutes in the fermenting cellar of humidity 85%, and dough is sent to 8 one-tenth completely;
(5) dough fermenting, covers die cover, enters preheat oven and toasts, and gets angry 190 ℃, lower fiery 200 ℃, toasts and comes out of the stove for 40 minutes, the demoulding rapidly.
Baked bread is placed on cooling cooling at the lower nature of normal temperature (25 ℃) on the net, then packs, and obtains the ripe bread finished product of alcohol.
Comparative example 2:
(1) weigh the materials for later use of 250 grams of high-strength flours as soup kind;
(2) high-strength flour of step 1 gained is dropped in a mixing bowl, take 250 grams, the water of firm boiling, pour into rapidly in a mixing bowl, stirring at low speed approximately 1 minute, premixed powder stirs evenly substantially, and dough is agglomerating, hot premixed powder is put into basin, cover preservative film, put into 2～4 ℃ of refrigerating boxes, refrigeration is for subsequent use after one night.
(3) beat dough, take raw material as follows: 3000 grams of high-strength flours, 240 grams of granulated sugar, 180 grams of milk powder, 54 grams of salt, 36 grams, dry ferment, 15 grams of modifying agents, 6 grams of calcium propionates, 0.6 gram of sodium dehydroacetate, above-mentioned raw materials is poured in a mixing bowl, stirring at low speed 1 minute, mix, claim 1800 grams, water, pour in a mixing bowl, the boiling hot kind of dough that adds subsequently step (2) to prepare, stirring at low speed 3 minutes, high-speed stirred 3 minutes, gluten extends to about 6 one-tenth, add 240 grams of the margarine that weigh up in advance, stirring at low speed 3 minutes, high-speed stirred 4 minutes, during to gluten full extension, stir and finish, 26 ℃ of dough temperature.
(4) dough being stirred relaxed after 30 minutes, cut apart 150 grams/piece of doughs, rubbed circle; Centre proofs 20 minutes, and use side's bag reshaper shaping twice, puts into 1000 grams of toast mold boxes with cover, and every box is put 6 doughs, puts into 38 ℃ of temperature, ferments approximately 60 minutes in the fermenting cellar of humidity 85%, and dough is sent to 8 one-tenth completely;
(6) dough fermenting, covers die cover, enters preheat oven and toasts, and gets angry 190 ℃, lower fiery 200 ℃, toasts and comes out of the stove for 40 minutes, the demoulding rapidly.
Baked bread is placed on cooling cooling at the lower nature of normal temperature (25 ℃) on the net, then packs, and obtains the ripe bread finished product of alcohol.
The bread that embodiment 2 and comparative example 2 are produced contrasts, and result is as follows:
| Grouping | Mouthfeel and texture | Freshness date |
| Embodiment 2 | Good mouthfeel and fragrance, bread softness, tissue is fine and smooth | 8-10 days |
| Comparative example 2 | Pliability is better, organizes finer and smoothlyer, and the elasticity of bread is not good enough | 3 days |
The ripe bread of alcohol that the embodiment of the present invention 2 makes has good mouthfeel and fragrance, bread softness, and tissue is fine and smooth, and the mouthfeel that can maintain at normal temperatures moistening softness reaches about 8-10 days.
The ripe bread quality of alcohol that adopts conventional method comparative example 2 to make is more soft, organizes finer and smoothlyer, and bread elasticity is poor, can maintain at normal temperatures the mouthfeel of moistening softness only about 3 days.
Above preferred embodiment of the present invention is had been described in detail, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variation and improvement etc. of doing according to the present patent application scope, within all should still belonging to patent covering scope of the present invention.
Claims (10)
1. the ripe bread premixed powder of aging-resistant alcohol, is characterized in that, described premixed powder is made up of the component of following mass percent:
2. bread premixed powder according to claim 1, is characterized in that: described rice meal is at least one in water mill rice meal, puffed rice powder.
3. bread premixed powder according to claim 1, is characterized in that: described wheat flour is at least one in high-strength flour, medium strength flour.
4. bread premixed powder according to claim 1, is characterized in that: described starch is at least one in cornstarch, wheaten starch, tapioca, farina.
5. the ripe bread of alcohol, utilizes the bread premixed powder described in claim 1-4 any one to make.
6. prepare a method for the ripe bread of alcohol as claimed in claim 5, it is characterized in that, comprise the steps:
(1) rice meal, wheat flour, starch are sieved respectively, mix with calcium sulfate, mono-fatty acid glyceride, ascorbic acid, AMS, tricalcium phosphate, stir, obtain the ripe bread premixed powder of alcohol;
(2) in the ripe bread premixed powder of alcohol, add boiling water, stir agglomeratingly, premixed powder dough is put into refrigerating box, for subsequent use;
(3) take the bread formula that contains high-strength flour, adopt sponge dough method or half sponge process or rapid fermentation method to carry out bread fermentation, the premixed powder dough after fermentation making add step (2) in the time making dough in;
(4) bread fermenting is toasted, come out of the stove.
7. preparation method according to claim 6, is characterized in that: the mass ratio of the boiling water addition in described step (1) and the ripe bread premixed powder of alcohol is 1:1, and the boiling water adding is not less than 97 ℃.
8. preparation method according to claim 6, is characterized in that: in described step (2), the cold preservation time of premixed powder dough is 12-18 hour, and refrigerated storage temperature is 2-4 ℃, need cover preservative film.
9. preparation method according to claim 6, is characterized in that: in described step (2), stirring the agglomerating time is 1min.
10. preparation method according to claim 6, is characterized in that: the premixed powder dough adding in described step (3) is the 3-10% of high-strength flour quality in step (3) bread formula.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410027564.4A CN103766432A (en) | 2014-01-21 | 2014-01-21 | Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410027564.4A CN103766432A (en) | 2014-01-21 | 2014-01-21 | Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766432A true CN103766432A (en) | 2014-05-07 |
Family
ID=50559563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410027564.4A Pending CN103766432A (en) | 2014-01-21 | 2014-01-21 | Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766432A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660764A (en) * | 2016-01-28 | 2016-06-15 | 新乡良润全谷物食品有限公司 | Pizza crust pre-mixing powder and preparation method thereof |
| WO2017045325A1 (en) * | 2015-09-15 | 2017-03-23 | 上海金禾实业发展有限公司 | Crust premix and method for preparing crust |
| CN108094478A (en) * | 2017-12-15 | 2018-06-01 | 天津南侨食品有限公司 | Shortening class dough made with boiling water freezing cake and preparation method thereof |
| CN110269077A (en) * | 2019-06-19 | 2019-09-24 | 嘉兴职业技术学院 | Mix bread |
| CN110810477A (en) * | 2019-11-19 | 2020-02-21 | 多麦(福建)食品有限公司 | High-fiber bread fermentation process |
| CN111758760A (en) * | 2020-07-04 | 2020-10-13 | 武汉市仟吉食品有限公司 | Double-cooked toast with improved biological enzyme and preparation process thereof |
| CN115176828A (en) * | 2022-07-08 | 2022-10-14 | 青岛丹香投资管理有限公司 | Bread formula containing natural yeast glucose bacteria liquid and application method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785491A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Bread improver and preparation method and application thereof |
| CN102763697A (en) * | 2011-05-03 | 2012-11-07 | 丰益(上海)生物技术研发中心有限公司 | Flour improver or flour product improver |
-
2014
- 2014-01-21 CN CN201410027564.4A patent/CN103766432A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785491A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Bread improver and preparation method and application thereof |
| CN102763697A (en) * | 2011-05-03 | 2012-11-07 | 丰益(上海)生物技术研发中心有限公司 | Flour improver or flour product improver |
Non-Patent Citations (1)
| Title |
|---|
| 路飞等: "大米面包的生产配方及工艺条件的优化", 《沈阳师范大学学报（自然科学版）》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017045325A1 (en) * | 2015-09-15 | 2017-03-23 | 上海金禾实业发展有限公司 | Crust premix and method for preparing crust |
| CN105660764A (en) * | 2016-01-28 | 2016-06-15 | 新乡良润全谷物食品有限公司 | Pizza crust pre-mixing powder and preparation method thereof |
| CN108094478A (en) * | 2017-12-15 | 2018-06-01 | 天津南侨食品有限公司 | Shortening class dough made with boiling water freezing cake and preparation method thereof |
| CN110269077A (en) * | 2019-06-19 | 2019-09-24 | 嘉兴职业技术学院 | Mix bread |
| CN110810477A (en) * | 2019-11-19 | 2020-02-21 | 多麦(福建)食品有限公司 | High-fiber bread fermentation process |
| CN111758760A (en) * | 2020-07-04 | 2020-10-13 | 武汉市仟吉食品有限公司 | Double-cooked toast with improved biological enzyme and preparation process thereof |
| CN111758760B (en) * | 2020-07-04 | 2023-05-02 | 武汉市仟吉食品有限公司 | Biological enzyme modified double-cooked toast and manufacturing process thereof |
| CN115176828A (en) * | 2022-07-08 | 2022-10-14 | 青岛丹香投资管理有限公司 | Bread formula containing natural yeast glucose bacteria liquid and application method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103766432A (en) | Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof | |
| KR101317283B1 (en) | Method for preparing bread | |
| KR100942611B1 (en) | Manufacturing method of bread and bread produced by using the same method | |
| CN103814999B (en) | A kind of high beta glucan highland barley Graham cracker and preparation method thereof | |
| CN109090185A (en) | A kind of quinoa soda cracker and preparation method thereof | |
| KR102202151B1 (en) | Manufacturing Method of Bread | |
| CN104012591A (en) | Mochi bread premix powder with good freeze thawing stability, mochi bread and production thereof | |
| CN105580867B (en) | One kind bread frozen dough containing corn plumule powder and preparation method thereof | |
| JP5426332B2 (en) | Bread production method, bread | |
| CN103211161A (en) | Steamed bread recipe and making method | |
| KR101531136B1 (en) | Method of manufacturing of quinoa bread | |
| KR20150117124A (en) | Fermenting Phellinus species and natural fermentation natural fermentation of bread produced using this method | |
| KR101859396B1 (en) | Manufacture method for bread contained a blueberry | |
| KR101113601B1 (en) | Bread manufacturing method bread which adds barley flour and rice flour | |
| JP2003235439A (en) | Hot water-kneaded dough consisting mainly of rice flour and method for producing fermented bread by using the dough | |
| CN103814986A (en) | Biscuits made of brown rice and eggs | |
| JP2014033646A (en) | Additive for rice flour bread, rice flour composition for rice flour bread, bread dough for rice flour bread, and production method of rice flour bread | |
| KR102495736B1 (en) | Method for manufacturing fig bagel and fig bagel prepared therefrom | |
| JP5210916B2 (en) | Bread production method | |
| KR101113604B1 (en) | Bread manufacturing method bread which adds barley flour and rice flour | |
| CN106942329A (en) | A kind of processing method for the cake that ferments | |
| CN105767076A (en) | Making method of coarse food grain bread | |
| KR20140114231A (en) | Preparation method of bread using the pre-gelatinized starch | |
| CN113712064B (en) | Cold storage aging resistant moisture retention bread and making method thereof | |
| JP2004041014A (en) | Fermented bread containing white rice bran and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140507 |