CN103766444B - A kind of tapioca starch bread and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of tapioca starch bread, comprise the component of following weight parts: food grade tapioca starch 260 ~ 450 parts, Strong flour 300 ~ 390 parts, white granulated sugar 20 ~ 45 parts, 10 ~ 25 parts, egg, edible salt 10 ~ 25 parts, 20 ~ 60 parts, butter, bread improver 2 ~ 6 parts, 20 ~ 35 parts, yeast, moisture content 700 ~ 840 parts.Also disclose the preparation method of tapioca starch bread simultaneously.Institute's invention tapioca starch bread contains and enriches the trace element such as edible fibers and a certain amount of phosphorus, calcium, potassium, and mouthfeel is loosened, and high resilience, has satiety and health care, utilizes fat-reducing, contributes to the effects such as relief of constipation.

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

Current bread is major ingredient usually with flour, with granulated sugar, egg, salt, bread improver, yeast, oil, water etc. for auxiliary material makes, quality is soft fine and smooth, absorption easy to digest, be a kind of convenience, delicious food and the daily of nutrition bake and bank up with earth food, liking very by people.

In 30 ~ 40% dries contained by tapioca root, content of starch 32% ~ 35%, protein 1% ~ 2%, fat 0.3% ~ 4.3%, cellulose 1% ~ 2%, calcium potassium trace element 1%, vitamin C is about 30mg/100g, in addition containing nutritional labelings such as amino acid, vitamin A, vitamin B1, vitamin B2s.

Edible tapioca starch tapioca root removes food grade powder prepared by the operations such as exocuticle, pulverizing, detoxification, dehydration, drying, ultra-fine grinding, it is except saving the nutriments such as tapioca root starch, protein, vitamin, amino acid, trace element from damage, also containing enriching edible fiber, it is a kind of quality sundry grain raw material 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 microsteping, the trend such as low-yield, and the exploitation of tapioca starch bread just in time meets this development trend.

Summary of the invention

For solving above-mentioned prior art Problems existing, the present invention proposes a kind of bammie and preparation method thereof, the tapioca starch bread that the present invention makes, containing enriching edible fibers and a certain amount of phosphorus, calcium, potassium, amino acid and multiple micro-element, nutritious, low-yield, mouthfeel is loose, high resilience, has satiety, can delay to digest and assimilate, human body can also be helped to sweep enteron aisle rubbish, and 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: food grade tapioca starch 260 ~ 450 parts, Strong flour 300 ~ 390 parts, white granulated sugar 20 ~ 45 parts, 10 ~ 25 parts, egg, edible salt 10 ~ 25 parts, 20 ~ 60 parts, butter, bread improver 2 ~ 6 parts, 20 ~ 35 parts, yeast, moisture content 700 ~ 840 parts.

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 and is formed gel structure to gained mixture, is cooled to 30 DEG C.

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

(3) white granulated sugar, Strong flour, egg, edible salt, butter, bread improver will be remained, and step (1), cassava described in (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 15min ~ 20min, then cut into required heavy little dough on request, shaping.

(5) ferment: fermented by dough, it is 35 DEG C ~ 38 DEG C that temperature controls, relative humidity 75% ~ 80%, fermentation time 20min ~ 30min,

(6) toast: face block is placed in drip pan, toast, getting angry 150 DEG C ~ 180 DEG C, lower fiery 130 DEG C ~ 150 DEG C baking 35min ~ 40min, then adjustment is got angry is 200 DEG C ~ 210 DEG C, lower fiery 220 DEG C ~ 230 DEG C, continue baking 5min ~ 10min, then naturally cool and obtain tapioca starch bread.

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

Detailed description of the invention

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: food grade tapioca starch 385 parts, Strong flour 315 parts, white granulated sugar 35 parts, 15 parts, egg, edible salt 16 parts, 40 parts, butter, bread improver 5 parts, 25 parts, yeast, moisture content 800 parts.

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

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

(2), by the water of 7g white granulated sugar, yeast and remainder mix, 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), by dough ferment, it is 38 DEG C that temperature controls, relative humidity 80%, fermentation time 20min,

(6), by face block place in drip pan, toast, getting angry 150 DEG C DEG C, lower fiery 150 DEG C of baking 40min, then adjustment is got angry is 200 DEG C, lower fiery 220 DEG C, continues baking 5min, then naturally cools and obtain tapioca starch bread.

Embodiment 2

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

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

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

(2), by the water of 5g white granulated sugar, yeast and remainder mix, 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), by dough ferment, it is 38 DEG C that temperature controls, relative humidity 80%, fermentation time 30min,

(6), by face block place in drip pan, toast, getting angry 180 DEG C, lower fiery 220 DEG C of baking 35min, then adjustment is got angry is 220 DEG C, lower fiery 220 DEG C, continues baking 5min, then naturally cools and obtain tapioca starch bread.

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

Claims (1)

1. a tapioca starch bread, with food grade tapioca starch and Strong flour for major ingredient, is characterized in that, by weight, be made up of following component:

The preparation method of described tapioca starch bread, comprises the following steps:

(1) by said ratio, add 550 ~ 650 parts of water in food grade tapioca starch, after mixing, heating is boiled and is formed gel structure to gained mixture, is cooled to 30 DEG C and obtains cassava paste;

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

(3) white granulated sugar, Strong flour, egg, edible salt, butter, bread improver will be remained, and step (1), cassava described in (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 stir 3min ~ 10min with 100 ~ 120r/min;

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

(5) ferment: fermented by dough, it is 35 DEG C ~ 38 DEG C that temperature controls, relative humidity 75% ~ 80%, fermentation time 20min ~ 30min;

(6) toast: face block is placed in drip pan, toast, getting angry 150 DEG C ~ 180 DEG C, lower fiery 130 DEG C ~ 150 DEG C baking 35min ~ 40min, then adjustment is got angry is 200 DEG C ~ 210 DEG C, lower fiery 220 DEG C ~ 230 DEG C, continue baking 5min ~ 10min, then naturally cool and obtain tapioca starch bread.