CN104115893A - Method for making corn flour bread - Google Patents
Method for making corn flour bread Download PDFInfo
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- CN104115893A CN104115893A CN201410352166.XA CN201410352166A CN104115893A CN 104115893 A CN104115893 A CN 104115893A CN 201410352166 A CN201410352166 A CN 201410352166A CN 104115893 A CN104115893 A CN 104115893A
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Abstract
The invention relates to a method for making corn flour bread. The method includes the following steps that firstly, yeast is put into a container, 1-2 spoons of warm water is added into the container, the yeast and the warm water are stirred evenly, fructo-oligose is added into the container, and standing is conducted for 8 h; secondly, components which comprise, by weight, 25-40 parts of corn flour, 15-35 parts of wheat flour, 15-30 parts of white sugar, 15-20 parts of bee honey, 0.5-3 parts of cream, 0-1.5 parts of milk powder and 15-30 parts of fresh peach flesh are added and stirred; thirdly, under the temperature of 30 DEG C, fermentation is conducted for 5 h, braking is conducted for 10-30 min under the temperature of 200 DEG C, and the bread is taken out from an oven to be cooled. The bread made through the method for making the corn flour bread is convenient to preserve, the original flavor and taste quality of corn powder are reserved, and the preserving time is long.
Description
Technical field
The preparation method that the present invention relates to a kind of corn flour bread, belongs to food processing field.
Background technology
Bread is one of food of liking of people, and many people like using bread as breakfast.How to make nutritious and to keep the bread of mouthfeel be the problem that breadmaking business explores always.At present bread on the market, the especially problem such as material technology, often mouthfeel is not good to cause bread finished product, can not meet the suit one's taste demand of diversification food of consumer.
Summary of the invention
The invention provides a kind of preparation method of the corn flour bread with peculiar flavour, the bread of making by this method is convenient to be preserved, and retains the original local flavor of corn flour and mouthfeel quality, and the holding time is long.
The preparation method of a kind of corn flour bread provided by the invention, comprises the following steps:
(1) yeast is put into container, add 1-2 soupspoon warm water to stir, add FOS, leave standstill 8 hours;
(2) add by weight:
Corn flour 25-40 part,
Wheat flour 15-35 part,
White sugar 15-30 part,
Honey 15-20 part,
Cream 0.5-3 part,
Milk powder 0-1.5 part,
Fresh peach meat 15-30 part, and stir;
(3) at 30 DEG C of bottom fermentation 5h, at 200 DEG C, toast 10-30min, come out of the stove cooling.
The advantage of the product that the inventive method is made is convenient preservation, retains the original local flavor of corn flour and mouthfeel quality, and the holding time is long.
Detailed description of the invention
Below the present invention is described in detail by specific embodiment, but the content of describing should not be considered as limitation of the present invention, any change and the modification made according to inventive concept, should be considered as belonging to protection scope of the present invention.
embodiment 1
A preparation method for corn flour bread, comprises the following steps:
(1) yeast is put into container, add 1-2 soupspoon warm water to stir, add FOS, leave standstill 8 hours;
(2) add by weight:
40 parts of corn flours,
35 parts of wheat flours,
30 parts of white sugar,
20 parts of honey,
3 parts, cream,
1.5 parts of milk powder,
30 parts of fresh peach meat, and stir;
(3) at 30 DEG C of bottom fermentation 5h, at 200 DEG C, toast 20min, come out of the stove cooling.
embodiment 2
A preparation method for corn flour bread, comprises the following steps:
(1) yeast is put into container, add 1-2 soupspoon warm water to stir, add FOS, leave standstill 8 hours;
(2) add by weight:
40 parts of corn flours,
35 parts of wheat flours,
30 parts of white sugar,
20 parts of honey,
3 parts, cream,
1.5 parts of milk powder,
30 parts of fresh peach meat, and stir;
(3) at 30 DEG C of bottom fermentation 5h, at 200 DEG C, toast 30min, come out of the stove cooling.
embodiment 3
A preparation method for corn flour bread, comprises the following steps:
(1) yeast is put into container, add 1-2 soupspoon warm water to stir, add FOS, leave standstill 8 hours;
(2) add by weight:
25 parts of corn flours,
15 parts of wheat flours,
15 parts of white sugar,
15 parts of honey,
0.5 part, cream,
1.5 parts of milk powder,
15 parts of fresh peach meat, and stir;
(3) at 30 DEG C of bottom fermentation 5h, at 200 DEG C, toast 10-30min, come out of the stove cooling.
embodiment 4
A preparation method for corn flour bread, comprises the following steps:
(1) yeast is put into container, add 1-2 soupspoon warm water to stir, add FOS, leave standstill 8 hours;
(2) add by weight:
40 parts of corn flours,
35 parts of wheat flours,
30 parts of white sugar,
20 parts of honey,
3 parts, cream,
1.5 parts of milk powder,
30 parts of fresh peach meat, and stir;
(3) at 30 DEG C of bottom fermentation 5h, at 200 DEG C, toast 10min, come out of the stove cooling.
Claims (1)
1. a preparation method for corn flour bread, comprises the following steps:
(1) yeast is put into container, add 1-2 soupspoon warm water to stir, add FOS, leave standstill 8 hours;
(2) add by weight:
Corn flour 25-40 part,
Wheat flour 15-35 part,
White sugar 15-30 part,
Honey 15-20 part,
Cream 0.5-3 part,
Milk powder 0-1.5 part,
Fresh peach meat 15-30 part, and stir;
(3) at 30 DEG C of bottom fermentation 5h, at 200 DEG C, toast 10-30min, come out of the stove cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410352166.XA CN104115893A (en) | 2014-07-23 | 2014-07-23 | Method for making corn flour bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410352166.XA CN104115893A (en) | 2014-07-23 | 2014-07-23 | Method for making corn flour bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104115893A true CN104115893A (en) | 2014-10-29 |
Family
ID=51761703
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410352166.XA Pending CN104115893A (en) | 2014-07-23 | 2014-07-23 | Method for making corn flour bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104115893A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542797A (en) * | 2014-12-31 | 2015-04-29 | 发达面粉集团股份有限公司 | Household bread flour |
| CN104663783A (en) * | 2015-02-03 | 2015-06-03 | 陆炳昌 | Corn bread production method |
| CN104686615A (en) * | 2015-02-03 | 2015-06-10 | 陆炳昌 | Production method of novel corn bread |
| CN105994495A (en) * | 2016-08-04 | 2016-10-12 | 汪锐 | Juicy peach bread and making method thereof |
| CN106235232A (en) * | 2016-08-04 | 2016-12-21 | 汪锐 | A kind of honey peach taste Semen arachidis hypogaeae and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081042A (en) * | 2006-05-30 | 2007-12-05 | 宋欣华 | Method for making corn bread |
| CN102835438A (en) * | 2011-06-23 | 2012-12-26 | 李华鑫 | Organic oat bread |
| CN102986773A (en) * | 2012-11-27 | 2013-03-27 | 陈万荣 | Making method of small round bread |
| CN103548959A (en) * | 2013-10-28 | 2014-02-05 | 江南大学 | Low-sugar highly nutrient gluten-free bread production method |
-
2014
- 2014-07-23 CN CN201410352166.XA patent/CN104115893A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081042A (en) * | 2006-05-30 | 2007-12-05 | 宋欣华 | Method for making corn bread |
| CN102835438A (en) * | 2011-06-23 | 2012-12-26 | 李华鑫 | Organic oat bread |
| CN102986773A (en) * | 2012-11-27 | 2013-03-27 | 陈万荣 | Making method of small round bread |
| CN103548959A (en) * | 2013-10-28 | 2014-02-05 | 江南大学 | Low-sugar highly nutrient gluten-free bread production method |
Non-Patent Citations (1)
| Title |
|---|
| 马水全等: "《全麦食品加工技术》", 31 May 2012 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104542797A (en) * | 2014-12-31 | 2015-04-29 | 发达面粉集团股份有限公司 | Household bread flour |
| CN104663783A (en) * | 2015-02-03 | 2015-06-03 | 陆炳昌 | Corn bread production method |
| CN104686615A (en) * | 2015-02-03 | 2015-06-10 | 陆炳昌 | Production method of novel corn bread |
| CN105994495A (en) * | 2016-08-04 | 2016-10-12 | 汪锐 | Juicy peach bread and making method thereof |
| CN106235232A (en) * | 2016-08-04 | 2016-12-21 | 汪锐 | A kind of honey peach taste Semen arachidis hypogaeae and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141029 |