CN103766444A - Cassava flour bread and making method thereof - Google Patents

Abstract

The invention discloses cassava flour bread, which comprises the following components in part by weight: 260 to 450 parts of edible cassava flour, 300 to 390 parts of high protein flour, 20 to 45 parts of white granulated sugar, 10 to 25 parts of egg, 10 to 25 parts of edible salt, 20 to 60 parts of butter, 2 to 6 parts of bread improver, 20 to 35 parts of yeast and 700 to 840 parts of water. The invention also discloses a making method for the cassava flour bread. The cassava flour bread contains rich dietary fibers and a certain amount of microelements such as phosphorus, calcium and potassium, is puffy in mouthfeel and elastic, has satiety and a health-care function, is favorable for losing weight and has effects of relieving constipation and the like.

Description

A kind of tapioca starch bread and preparation method thereof

Technical field

The invention belongs to food processing technology field, particularly a kind of tapioca starch bread and preparation method thereof.

Background technology

Bread is conventionally take flour as major ingredient at present, make take granulated sugar, egg, salt, bread improver, yeast, oil, water etc. as auxiliary material, quality is soft fine and smooth, absorption easy to digest, be the daily food of baking and banking up with earth of a kind of convenience, delicious food and nutrition, be subject to liking very much of people.

In contained 30～40% dries of tapioca root, content of starch 32%～35%, protein 1%～2%, fat 0.3%～4.3%, cellulose 1%～2%, calcium potassium trace element 1%, the about 30mg/100g of vitamin C, contains the nutritional labelings such as amino acid, vitamin A, vitamin B1, vitamin B2 in addition.

Edible tapioca starch is removed food grade powder prepared by the operations such as exocuticle, pulverizing, detoxification, dehydration, dry, ultra-fine grinding with tapioca root, it is except saving the nutriments such as tapioca root starch, protein, vitamin, amino acid, trace element from damage, also containing and enrich edible fiber, is the quality sundry grain raw material of a kind of natural, safety, comprehensive nutrition.

Along with living standards of the people improve, the transformation of consumption idea, concept of health, food has started to change to high quality, nutrient laden, functionalization, high fiber, the trend such as low-yield, and the exploitation of tapioca starch bread just in time meets this development trend.

Summary of the invention

The problem existing for solving above-mentioned prior art, the present invention proposes a kind of bammie and preparation method thereof, and the tapioca starch bread that the present invention makes contains and enriches edible fiber and a certain amount of phosphorus, calcium, potassium, amino acid and multiple micro-raw element, nutritious, low-yield, mouthfeel is loose, high resilience, has satiety, can delay to digest and assimilate, can also help human body to sweep enteron aisle rubbish, the health-care efficacies such as favourable prevention of obesity and relief of constipation, are more conducive to healthy.

For achieving the above object, technical scheme of the present invention is:

A kind of tapioca starch bread, comprise the component of following weight parts: 260～450 parts of food grade tapioca starch, 300～390 parts of Strong flours, 20～45 parts of white granulated sugars, 10～25 parts, egg, 10～25 parts of edible salts, 20～60 parts, butter, 2～6 parts of bread improvers, 20～35 parts, yeast, 700～840 parts of moisture content.

The preparation method of said tapioca starch bread comprises the steps:

(1) add 550～650 parts of water at food grade tapioca starch, after mixing, heating is boiled to gained mixture formation gel structure, is cooled to 30 ℃.

(2) 5～10g white granulated sugar, yeast and remaining water are mixed, yeast is activated, obtain yeast activated liquid.

(3) will remain white granulated sugar, Strong flour, egg, edible salt, butter, bread improver, and the described cassava of step (1), (2) is stuck with paste and yeast activated liquid is poured in the agitator of dough mixing machine, first be stirred to mixture evenly after, and then 100～120r/min stirs 3min～10min.

(4) dough of becoming reconciled is left standstill to 15min～20min, then cut on request required heavy little dough, shaping.

(5) fermentation: dough is fermented, and temperature control is 35 ℃～38 ℃, relative humidity 75%～80%, fermentation time 20min～30min,

(6) baking: face piece is placed in drip pan, toast, getting angry 150 ℃～180 ℃, lower fiery 130 ℃～150 ℃ baking 35min～40min, then adjust that to get angry be 200 ℃～210 ℃, lower fiery 220 ℃～230 ℃, continue baking 5min～10min, the then naturally cooling tapioca starch bread that obtains.

With respect to current technology, the tapioca starch bread that the present invention makes, contain and enrich edible fiber and a certain amount of phosphorus, calcium, potassium, amino acid and multiple micro-raw element, nutritious, low-yield, mouthfeel is loose, high resilience, there is satiety, can delay to digest and assimilate, can also help human body to sweep enteron aisle rubbish, the health-care efficacies such as favourable prevention of obesity and relief of constipation, are more conducive to healthy.

The specific embodiment

Below in conjunction with specific embodiment, the present invention is described in further details:

Embodiment 1

A kind of tapioca starch bread, is made up of following parts by weight of component: 385 parts of food grade tapioca starch, 315 parts of Strong flours, 35 parts of white granulated sugars, 15 parts, egg, 16 parts of edible salts, 40 parts, butter, 5 parts of bread improvers, 25 parts, yeast, 800 parts of moisture content.

A preparation method for tapioca starch bread, comprises the steps:

(1), add 650 parts of water at food grade tapioca starch,, after mixing, heating is boiled to gained mixture and is formed gel structure, is cooled to 30 ℃, stand-by.

(2), 7g white granulated sugar, yeast and remaining water are mixed, yeast is activated, obtain yeast activated liquid.

(3), will remain white granulated sugar, Strong flour, egg, edible salt, butter, bread improver, aforesaid cassava is stuck with paste and yeast activated liquid is poured in the agitator of dough mixing machine, be first stirred to mixture evenly after, and then 100r/min stirring 10min.

(4), the dough of becoming reconciled leave standstill 15min, cut into 45～50g little dough, shaping.

(5), dough is fermented, temperature control is 38 ℃, relative humidity 80%, and fermentation time 20min,

(6), face piece is placed in drip pan, toast, getting angry 150 ℃ ℃, lower fiery 150 ℃ of baking 40min, then adjust that to get angry be 200 ℃, lower fiery 220 ℃, continue baking 5min, the then naturally cooling tapioca starch bread that obtains.

Embodiment 2

A kind of tapioca starch bread, is made up of following parts by weight of component: take 300 parts of food grade tapioca starch, 450 parts of Strong flours, 45 parts of white granulated sugars, 15 parts, egg, 15 parts of edible salts, 45 parts, butter, 7.5 parts of bread improvers, 18 parts, yeast, 750 parts of moisture content.

A preparation method for tapioca starch bread, comprises the steps:

(1), add 600 parts of water at food grade tapioca starch,, after mixing, heating is boiled to gained mixture and is formed gel structure, is cooled to 30 ℃, stand-by.

(2), 5g white granulated sugar, yeast and remaining water are mixed, yeast is activated, obtain yeast activated liquid.

(3), will remain white granulated sugar, Strong flour, egg, edible salt, butter, bread improver, aforesaid cassava is stuck with paste and yeast activated liquid is poured in the agitator of dough mixing machine, be first stirred to mixture evenly after, and then 120r/min stirring 3min.

(4), the dough of becoming reconciled leave standstill 18min, cut into 45～50g little dough, shaping.

(5), dough is fermented, temperature control is 38 ℃, relative humidity 80%, and fermentation time 30min,

(6), face piece is placed in drip pan, toast, getting angry 180 ℃, lower fiery 220 ℃ of baking 35min, then adjust that to get angry be 220 ℃, lower fiery 220 ℃, continue baking 5min, the then naturally cooling tapioca starch bread that obtains.

The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited to this, and any variation of expecting without creative work or replacement, within all should being encompassed in protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain that claims were limited.

Claims (2)

1. a tapioca starch bread, take food grade tapioca starch and Strong flour as major ingredient, wherein edible tapioca starch accounts for 40%～60% of major ingredient, it is characterized in that, by weight, is made up of following component:

2. the preparation method of a kind of tapioca starch bread claimed in claim 1, is characterized in that, comprises the following steps:

(1) by said ratio, add 550～650 parts of water at food grade tapioca starch, after mixing, heating is boiled to gained mixture formation gel structure, is cooled to 30 ℃;

(2) 5～10 portions of white granulated sugars, yeast and remaining water are mixed, yeast is activated, obtain yeast activated liquid;

(3) will remain white granulated sugar, Strong flour, egg, edible salt, butter, bread improver, and the described cassava of step (1), (2) is stuck with paste and yeast activated liquid is poured in the agitator of dough mixing machine, first be stirred to mixture evenly after, and then 100～120r/min stirs 3min～10min;

(4) dough of becoming reconciled is left standstill to 15min～20min, then cut on request the little dough of required weight, shaping;

(5) fermentation: dough is fermented, and temperature control is 35 ℃～38 ℃, relative humidity 75%～80%, fermentation time 20min～30min;

(6) baking: face piece is placed in drip pan, toast, getting angry 150 ℃～180 ℃, lower fiery 130 ℃～150 ℃ baking 35min～40min, then adjust that to get angry be 200 ℃～210 ℃, lower fiery 220 ℃～230 ℃, continue baking 5min～10min, the then naturally cooling tapioca starch bread that obtains.