CN104489025A - Buckwheat improved nutritional bread and preparation method thereof - Google Patents

Buckwheat improved nutritional bread and preparation method thereof Download PDF

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Publication number
CN104489025A
CN104489025A CN201410857803.9A CN201410857803A CN104489025A CN 104489025 A CN104489025 A CN 104489025A CN 201410857803 A CN201410857803 A CN 201410857803A CN 104489025 A CN104489025 A CN 104489025A
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China
Prior art keywords
parts
water
buckwheat
bread
yeast
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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
Application number
CN201410857803.9A
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Chinese (zh)
Inventor
王炜炜
周俊永
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Luohe Liantai Food Co Ltd
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Luohe Liantai Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
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Priority to CN201410857803.9A priority Critical patent/CN104489025A/en
Publication of CN104489025A publication Critical patent/CN104489025A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts

Abstract

The invention discloses a buckwheat improved nutritional bread and a preparation method thereof. The buckwheat improved nutritional bread is prepared from (1) fermented dough, (2) main dough and (3) natural grape yeast, wherein the (1) fermented dough is prepared from the following raw materials in parts by weight: 52 parts of strong flour, 26 to 29 parts of water, 0.5 to 0.8 part of salt, 4.4 to 5.2 parts of sugar, 17 to 21 parts of butter, and 0.15 to 0.26 part of dried yeast; the (2) main dough is prepared from the following raw materials in parts by weight: 24 parts of strong flour, 6 parts of buckwheat, 6 to 8 parts of water, 0.2 to 0.4 part of salt, 17 to 20 parts of sugar, 10 to 12 parts of butter, 26 to 30 parts of egg yolk, 0.3 to 0.6 part of bread improver, 8.4 to 10 parts of dried peeled lemon, and 0.09 to 0.15 part of natural grape yeast; (3) the natural grape yeast is prepared from the following raw materials in parts by weight: 54 parts of water, 13.5 parts of granulated sugar, 27 parts of raisin, 5.4 parts of maltose, and 0.1 part of dried yeast. The preparation method comprises the steps of preparing the fermented dough; preparing the main dough; forming; fermenting; shearing and shaping; applying sugar; baking; reversely hanging and cooling. According to the buckwheat improved nutritional bread, the buckwheat is added to the bread, so that the nutritional value of the bread is increased, the demand of people on the bread can be met, and the vitamin and mineral substances which are necessary for a human body can be supplemented.

Description

Buckwheat enriched nutritive bread and preparation method thereof
Technical field
The present invention relates to bread compositions formula and preparation method thereof, be specifically related to a kind of buckwheat enriched nutritive bread and preparation method thereof.
Background technology
Large about B.C. 6000, ancient Egyptian has grasped the technology making fermentation bread at first.Initial fermentation process may be serendipitous: eat remaining wheat congee, be subject to the intrusion of wild yeasts bacterium in air, cause fermentation, expansion, souring, baking on the stone being placed on heating again, people surprisingly obtain the new wheaten food of one more than " flapjack " soft delicious food, and this is bread the earliest in the world.The bread great majority of today are produced by the automatic production line of factory.Because the loss such as vitamin is more in the fine finishining process of lapping of flour, in the bread produced, lack vitamin, mineral matter etc.
Summary of the invention
The object of the invention is for above-mentioned the deficiencies in the prior art, a kind of buckwheat enriched nutritive bread and preparation method thereof is provided.
Technical scheme of the present invention realizes in the following manner:
Buckwheat enriched nutritive bread, raw material components (by weight) comprising:
(1) dough is planted: Strong flour 52 parts, water 26-29 part, salt 0.5-0.8 part, sugared 4.4-5.2 part, butter 17-21 part, dry ferment 0.15-0.26 part;
(2) interarea group: Strong flour 24 parts, buckwheat 6 parts, water 6-8 part, salt 0.2-0.4 part, sugared 17-20 part, butter 10-12 part, yolk 26-30 part, bread improver 0.3-0.6 part, peeling lemon does 8.4-10 part, natural grape yeast 0.09-0.15 part;
(3) natural grape yeast: 54 parts, water, granulated sugar 13.5 parts, raisins 27 parts, maltose 5.4 parts, 0.1 part, dry ferment.
Buckwheat enriched nutritive bread, raw material components (by weight) comprising:
(1) dough is planted: Strong flour 52 parts, 28 parts, water, salt 0.7 part, sugar 4.8 parts, 19 parts, butter, 0.2 part, dry ferment;
(2) interarea group: Strong flour 24 parts, buckwheat 6 parts, 7 parts, water, salt 0.3 part, sugar 19 parts, 11 parts, butter, 28 parts, yolk, bread improver 0.5 part, dry 9.2 parts of peeling lemon, 0.12 part, natural grape yeast;
(3) natural grape yeast: 54 parts, water, granulated sugar 13.5 parts, raisins 27 parts, maltose 5.4 parts, 0.1 part, dry ferment.
The preparation method of buckwheat enriched nutritive bread, comprises the following steps:
(1) plant dough to make:
1.1 Strong flour to be sieved, salt, sugar, yeast, water, weigh good for subsequent use respectively by formula;
Dry ferment is put into load weighted 30-35 DEG C water by 1.2;
The water adding dry ferment is poured in mixer by 1.3;
Strong flour, salt, sugar, yeast, water to add in mixer and stir 3min together with yeast waters by 1.4;
The temperature of 1.5 doughs controls at 26-28 DEG C;
1.6 proof 14 hours in the proofing box of 26 DEG C;
(2) interarea group makes:
2.1 natural grape barmses make: after water, granulated sugar, raisins, maltose, dry ferment are placed on and are mixed in container, and cover film on container also inserts duck eye, and every day stirs once, can use after seven days;
2.2 Strong flour, buckwheat to be sieved, water, salt, sugar, butter, yolk, bread improver, peeling lemon are dry, natural grape yeast and plant dough and weighed for subsequent use respectively by recipe requirements;
Strong flour, buckwheat, water, salt, yolk, bread improver, natural grape yeast and kind dough are added a mixing bowl by 2.3 stirs 2min with 1 grade, and slowly sugaring simultaneously, adds butter after 2min terminates, then 2 grades are stirred 2min;
2.4 stirring end add peeling lemon and do, and 1 grade is stirred 1min;
Dough to be placed in 25 DEG C of environment spontaneous fermentation 1 hour by 2.5;
(3) shaping:
The interarea group prepared in (2) is divided into 100g a by 3.1;
Circle is beaten with little Xu oil by 3.2 by the interarea split group;
Interarea group is put into papery mould by 3.3;
(4) proof: make main dough fermentation 3 hours at 35 DEG C of environment;
(5) the rear scissors that fermented cuts " ten " font at interarea group top;
(6) interarea group top is spread with raw sugar;
(7) toast: with 180 DEG C of bakings 1 hour;
(8) reversal of the natural order of things cooling.
Beneficial effect of the present invention:
1, buckwheat adds in bread by the present invention, and containing abundant lysine composition in buckwheat protein, the trace element such as iron, manganese, zinc enriches than general cereal, and containing abundant dietary fiber, has good nutrition health-care functions; In addition also containing abundant vitamin E and soluble dietary fiber, simultaneously also containing nicotinic acid and rutin (rutin), rutin has the effect reducing human body blood fat and cholesterol, softening blood vessel, vision protection and prevention cerebrovascular hemorrhage; The interpolation of buckwheat enhances the nutritive value of bread, can meet the demand of people to bread, can supplement again vitamin and the mineral matter of needed by human body.
2, the present invention is except with the addition of dry ferment, also added homemade natural grape yeast, the use that can extend shelf life of products, improve product special flavour, keep product freshness, increase product nutritive value, reduce additive, has than yeast cake and the more excellent market value of dry ferment.
3, Strong flour is rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, iron, phosphorus, potassium, magnesium, has effect that relieving mental strain and strengthening the kidney, the thick intestines of invigorating the spleen, heat extraction quench the thirst.
Detailed description of the invention
The substantive distinguishing features that the present invention gives prominence to and remarkable result can be further illustrated from instantiation below.
Embodiment 1: buckwheat enriched nutritive bread, raw material components (by weight) comprising:
(1) dough is planted: Strong flour 52 parts, 26 parts, water, salt 0.5 part, sugar 4.4 parts, 17 parts, butter, 0.15 part, dry ferment;
(2) interarea group: Strong flour 24 parts, buckwheat 6 parts, 6 parts, water, salt 0.2 part, sugar 17 parts, 10 parts, butter, 26 parts, yolk, bread improver 0.3 part, dry 8.4 parts of peeling lemon, 0.09 part, natural grape yeast; Buckwheat adds in bread by the present invention, and containing abundant lysine composition in buckwheat protein, the trace element such as iron, manganese, zinc enriches than general cereal, and containing abundant dietary fiber, has good nutrition health-care functions; In addition also containing abundant vitamin E and soluble dietary fiber, simultaneously also containing nicotinic acid and rutin (rutin), rutin has the effect reducing human body blood fat and cholesterol, softening blood vessel, vision protection and prevention cerebrovascular hemorrhage; The interpolation of buckwheat enhances the nutritive value of bread, can meet the demand of people to bread, can supplement again vitamin and the mineral matter of needed by human body;
(3) natural grape yeast: 54 parts, water, granulated sugar 13.5 parts, raisins 27 parts, maltose 5.4 parts, 0.1 part, dry ferment;
The preparation method of buckwheat enriched nutritive bread, comprises the following steps:
(1) plant dough to make:
1.1 Strong flour to be sieved, salt, sugar, yeast, water, weigh good for subsequent use respectively by formula;
Dry ferment is put into load weighted 30-35 DEG C water by 1.2;
The water adding dry ferment is poured in mixer by 1.3;
Strong flour, salt, sugar, yeast, water to add in mixer and stir 3min together with yeast waters by 1.4;
The temperature of 1.5 doughs controls at 26-28 DEG C;
1.6 proof 14 hours in the proofing box of 26 DEG C;
(2) interarea group makes:
2.1 natural grape barmses make: after water, granulated sugar, raisins, maltose, dry ferment are placed on and are mixed in container, and cover film on container also inserts duck eye, and every day stirs once, can use after seven days;
2.2 Strong flour, buckwheat to be sieved, water, salt, sugar, butter, yolk, bread improver, peeling lemon are dry, natural grape yeast and plant dough and weighed for subsequent use respectively by recipe requirements;
Strong flour, buckwheat, water, salt, yolk, bread improver, natural grape yeast and kind dough are added a mixing bowl by 2.3 stirs 2min with 1 grade, and slowly sugaring simultaneously, adds butter after 2min terminates, then 2 grades are stirred 2min; Strong flour is rich in the mineral matter such as protein, carbohydrate, vitamin and calcium, iron, phosphorus, potassium, magnesium, has effect that relieving mental strain and strengthening the kidney, the thick intestines of invigorating the spleen, heat extraction quench the thirst; The present invention is except with the addition of dry ferment, also added homemade natural grape yeast, the use that can extend shelf life of products, improve product special flavour, keep product freshness, increase product nutritive value, reduce additive, has than yeast cake and the more excellent market value of dry ferment;
2.4 stirring end add peeling lemon and do, and 1 grade is stirred 1min;
Dough to be placed in 25 DEG C of environment spontaneous fermentation 1 hour by 2.5;
(3) shaping:
The interarea group prepared in (2) is divided into 100g a by 3.1;
Circle is beaten with little Xu oil by 3.2 by the interarea split group;
Interarea group is put into papery mould by 3.3;
(4) proof: make main dough fermentation 3 hours at 35 DEG C of environment;
(5) the rear scissors that fermented cuts " ten " font at interarea group top;
(6) interarea group top is spread with raw sugar;
(7) toast: with 180 DEG C of bakings 1 hour;
(8) reversal of the natural order of things cooling.
Embodiment 2: buckwheat enriched nutritive bread, raw material components (by weight) comprising:
(1) plant dough: Strong flour 52 parts, 28 parts, water, salt 0.7 part, sugar 4.8 parts, 19 parts, butter, in 0.2 part, yeast;
(2) interarea group: Strong flour 24 parts, buckwheat 6 parts, 7 parts, water, salt 0.3 part, sugar 19 parts, 11 parts, butter, 28 parts, yolk, bread improver 0.5 part, dry 9.2 parts of peeling lemon, 0.12 part, natural grape yeast;
(3) natural grape yeast: 54 parts, water, granulated sugar 13.5 parts, grape 27 parts, maltose 5.4 parts, 0.1 part, dry ferment.
The preparation method of buckwheat enriched nutritive bread is identical with embodiment 1.
Embodiment 3: buckwheat enriched nutritive bread, raw material components (by weight) comprising:
(1) dough is planted: Strong flour 52 parts, 29 parts, water, salt 0.8 part, sugar 5.2 parts, 21 parts, butter, 0.26 part, dry ferment;
(2) interarea group: Strong flour 24 parts, buckwheat 6 parts, 8 parts, water, salt 0.4 part, sugar 20 parts, 12 parts, butter, 30 parts, yolk, bread improver 0.6 part, dry 10 parts of peeling lemon, 0.15 part, natural grape yeast;
(3) natural grape yeast: 54 parts, water, granulated sugar 13.5 parts, raisins 27 parts, maltose 5.4 parts, 0.1 part, dry ferment.
The preparation method of buckwheat enriched nutritive bread is identical with embodiment 1.
More than by the detailed description of the invention of embodiment form, the present invention is described in detail, but this should be interpreted as that the above-mentioned subject area of the present invention is only limitted to above detailed description of the invention, all based on foregoing of the present invention thus realize technology all belong to scope of the present invention.

Claims (3)

1. buckwheat enriched nutritive bread, is characterized in that: raw material components (by weight) comprising:
(1) dough is planted: Strong flour 52 parts, water 26-29 part, salt 0.5-0.8 part, sugared 4.4-5.2 part, butter 17-21 part, dry ferment 0.15-0.26 part;
(2) interarea group: Strong flour 24 parts, buckwheat 6 parts, water 6-8 part, salt 0.2-0.4 part, sugared 17-20 part, butter 10-12 part, yolk 26-30 part, bread improver 0.3-0.6 part, peeling lemon does 8.4-10 part, natural grape yeast 0.09-0.15 part;
(3) natural grape yeast: 54 parts, water, granulated sugar 13.5 parts, raisins 27 parts, maltose 5.4 parts, 0.1 part, dry ferment.
2. buckwheat enriched nutritive bread as claimed in claim 1, is characterized in that: raw material components (by weight) comprising:
(1) dough is planted: Strong flour 52 parts, 28 parts, water, salt 0.7 part, sugar 4.8 parts, 19 parts, butter, 0.2 part, dry ferment;
(2) interarea group: Strong flour 24 parts, buckwheat 6 parts, 7 parts, water, salt 0.3 part, sugar 19 parts, 11 parts, butter, 28 parts, yolk, bread improver 0.5 part, dry 9.2 parts of peeling lemon, 0.12 part, natural grape yeast;
(3) natural grape yeast: 54 parts, water, granulated sugar 13.5 parts, raisins 27 parts, maltose 5.4 parts, 0.1 part, dry ferment.
3. the preparation method of the bread of buckwheat enriched nutritive as claimed in claim 1 or 2, is characterized in that: comprise the following steps:
(1) plant dough to make:
1.1 Strong flour to be sieved, salt, sugar, yeast, water, weigh good for subsequent use respectively by formula;
Dry ferment is put into load weighted 30-35 DEG C water by 1.2;
The water adding dry ferment is poured in mixer by 1.3;
Strong flour, salt, sugar, yeast, water to add in mixer and stir 3min together with yeast waters by 1.4;
The temperature of 1.5 doughs controls at 26-28 DEG C;
1.6 proof 14 hours in the proofing box of 26 DEG C;
(2) interarea group makes:
2.1 natural grape barmses make: after water, granulated sugar, raisins, maltose, dry ferment are placed on and are mixed in container, and cover film on container also inserts duck eye, and every day stirs once, can use after seven days;
2.2 Strong flour, buckwheat to be sieved, water, salt, sugar, butter, yolk, bread improver, peeling lemon are dry, natural grape yeast and plant dough and weighed for subsequent use respectively by recipe requirements;
Strong flour, buckwheat, water, salt, yolk, bread improver, natural grape yeast and kind dough are added a mixing bowl by 2.3 stirs 2min with 1 grade, and slowly sugaring simultaneously, adds butter after 2min terminates, then 2 grades are stirred 2min;
2.4 stirring end add peeling lemon and do, and 1 grade is stirred 1min;
Dough to be placed in 25 DEG C of environment spontaneous fermentation 1 hour by 2.5;
(3) shaping:
The interarea group prepared in (2) is divided into 100g a by 3.1;
Circle is beaten with little Xu oil by 3.2 by the interarea split group;
Interarea group is put into papery mould by 3.3;
(4) proof: make main dough fermentation 3 hours at 35 DEG C of environment;
(5) the rear scissors that fermented cuts " ten " font at interarea group top;
(6) interarea group top is spread with raw sugar;
(7) toast: with 180 DEG C of bakings 1 hour;
(8) reversal of the natural order of things cooling.
CN201410857803.9A 2014-12-31 2014-12-31 Buckwheat improved nutritional bread and preparation method thereof Pending CN104489025A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106912520A (en) * 2015-12-25 2017-07-04 麦趣尔集团股份有限公司 A kind of European bread-making methods of unartificial yeast fermentation
CN106942329A (en) * 2017-04-10 2017-07-14 洽洽食品股份有限公司 A kind of processing method for the cake that ferments
CN107509767A (en) * 2016-06-16 2017-12-26 李静 A kind of preparation technology of buckwheat bread
CN108651583A (en) * 2018-06-04 2018-10-16 福建品居生物科技有限公司 Compound bacteria-fermented diet bread and its manufacturing method three times are planted in one kind
CN108669171A (en) * 2018-06-01 2018-10-19 福建品居生物科技有限公司 Secondary composite fermentation aroma bread and its manufacturing method are planted in one kind
CN108835161A (en) * 2018-08-22 2018-11-20 东莞市华美食品有限公司 A kind of bread and preparation method thereof
CN110810467A (en) * 2019-11-19 2020-02-21 多麦(福建)食品有限公司 Low-temperature medium-seed fermentation baking process for bread

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CN102960393A (en) * 2012-12-04 2013-03-13 毕节永盛食品有限责任公司 Buckwheat bread and making method thereof

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CN101946815A (en) * 2010-09-04 2011-01-19 内蒙古科技大学 Hulless oat enriched bread and preparation method thereof
CN102487971A (en) * 2011-12-12 2012-06-13 石家庄市米莎贝尔饮食食品有限公司 Super soft bread and processing method thereof
CN102960393A (en) * 2012-12-04 2013-03-13 毕节永盛食品有限责任公司 Buckwheat bread and making method thereof

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106912520A (en) * 2015-12-25 2017-07-04 麦趣尔集团股份有限公司 A kind of European bread-making methods of unartificial yeast fermentation
CN107509767A (en) * 2016-06-16 2017-12-26 李静 A kind of preparation technology of buckwheat bread
CN106942329A (en) * 2017-04-10 2017-07-14 洽洽食品股份有限公司 A kind of processing method for the cake that ferments
CN108669171A (en) * 2018-06-01 2018-10-19 福建品居生物科技有限公司 Secondary composite fermentation aroma bread and its manufacturing method are planted in one kind
CN108651583A (en) * 2018-06-04 2018-10-16 福建品居生物科技有限公司 Compound bacteria-fermented diet bread and its manufacturing method three times are planted in one kind
CN108835161A (en) * 2018-08-22 2018-11-20 东莞市华美食品有限公司 A kind of bread and preparation method thereof
CN110810467A (en) * 2019-11-19 2020-02-21 多麦(福建)食品有限公司 Low-temperature medium-seed fermentation baking process for bread

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Application publication date: 20150408