CN104604973A - Production method of composite multigrain bread - Google Patents
Production method of composite multigrain bread Download PDFInfo
- Publication number
- CN104604973A CN104604973A CN201510073244.7A CN201510073244A CN104604973A CN 104604973 A CN104604973 A CN 104604973A CN 201510073244 A CN201510073244 A CN 201510073244A CN 104604973 A CN104604973 A CN 104604973A
- Authority
- CN
- China
- Prior art keywords
- bread
- dough
- composite
- preparation
- fire
- 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
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- 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
- 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
- A21D2/362—Leguminous plants
Abstract
The invention relates to a production method of composite multigrain bread. The production method specifically includes: adding green bean powder, millet powder, rice flour, milk powder, sugar, salt and bread improver to high-gluten wheat flour according to a certain proportion and mixing evenly; adding beaten egg and activated yeast liquid as well as a proper amount of pure water into the mixture with sufficient mixing; when dough forms, adding shortening to the dough prior to mixing for 30-35 minutes; allowing the mixed dough to stand for 10 minutes; subjecting the dough to dividing, shaping, fermenting, baking, cooling and sealed packaging to produce the composite multigrain bread. Insufficiency of nutritional ingredients of mineral substances, dietary fibers, vitamins and the like in the wheat flour is made up, nutrition is balanced, the variety of bread is enriched, the application range of multigrain is enlarged, sensory quality, texture property, taste and flavor of the bread are obviously improved, the composite multigrain bread coming into market is loved and favored deeply by masses of consumers, and wide development prospects are achieved.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of preparation method of composite coarse grains bread.
Background technology
Coarse cereals are commonly called as five cereals, and they contain the nutriments such as rich in protein, vitamin, dietary fiber, mineral matter, and compared to polished rice fine flour, its healthy nutritive value is higher.The content of B family vitamin, tryptophan, methionine, unrighted acid and trace element in millet is higher, in mung bean except containing abundant B family vitamin and trace element, its abundant, rational amino acid forms especially not available for wheat, especially contains lysine that is a large amount of, that lack in wheat in mung bean.Coarse cereals are at home and abroad more and more paid attention in recent years, and the nutritional health food based on coarse cereals is also developed endlessly, and these food grains other than rice and wheats are welcomed by the general public.
What be worth coarse cereals nutrition along with people understands in depth, is added to by coarse cereals in diet and carries out edible becoming more and more general, is wherein added in wheat flour by coarse cereals to make coarse cereals bread and become a kind of approach that people eat coarse cereals gradually.Coarse cereals bread is primary raw material with wheat flour, warp and face after adding the auxiliary materials such as appropriate coarse cereal powder, water, sugar, salt, egg, shaping, the instant food that ferments and cure and make.The coarse cereals bread of existing market and research and development mainly adopts single coarse cereals kind, and coarse cereals accounting example is less, does not reach the effect improving its nutritive value.So, develop high coarse cereals ratio, trend and emphasis that mouthfeel is unique, coarse cereals are with rich flavor, balanced in nutrition coarse cereals bread is the exploitation of following bread industry, if this bread come out, must deeply by consumers in general like and favor that there is wide application and development prospect.
In view of the foregoing, creator of the present invention for primary raw material with high gluten wheat flour, adds the coarse cereal powders such as mung bean, millet and rice, have developed a kind of composite coarse grains bread new product.
Summary of the invention
The object of the present invention is to provide a kind of high coarse cereals ratio, the preparation method of coarse cereals bread that multiple coarse cereals are combined with each other.
For achieving the above object, technical scheme of the present invention is:
The preparation method of composite coarse grains bread comprises the following steps:
(1) Feedstock treating: the millet powder of newly grinding, mung bean flour and rice meal are crossed 80 mesh sieves for subsequent use; With 400g height gluten wheat flour for basic weight, take 6-8g dusty yeast, in about 35 DEG C warm water, activate several minutes, until yeast volumetric expansion, there is a large amount of bubble in yeast juice; 30-35g shortening is placed in glass container hot bath dissolve.
(2) and face: with 400g height gluten wheat flour for basic weight, take coarse cereal powder 100g (millet powder, ratio between mung bean flour and rice meal are 2:3:1), sugared 60-70g, salt 4-5g, milk powder 25-30g, modifying agent 2.5-4g join in high gluten wheat flour and stir, add the egg that 45-50g breaks up and the yeast juice activated and appropriate pure water, add the shortening dissolved when dough is soon formed, stir 30-35min.
(3) segmentation, shaping: before segmentation, first at clean stainless steel table top brush one deck edible oil, dough should be placed on table top and leave standstill 10min, gluten is relaxed, dough be divided into the little dough of 70 ± 1g and rub circle with the hands, and little dough neatly being put on the pallet of brush oil.
(4) ferment: orthopedic dough is put into fermenting case, at relative humidity 70-80%, temperature 30-32 DEG C of condition bottom fermentation 2-2.5h; Fermenting case should be opened in advance, makes humiture reach predetermined condition before dough is put into.
(5) cure: at fermented dough surface rapid application one deck egg white solution, put baking box into and cure.Speed wants fast, prevents dough from meeting cold events.Open baking box in advance, make the condition that baking box reaches required.Cure and adopt segmented baking method, the stage 1: the fire in a stove before fuel is added 200 DEG C, face fire 0 DEG C, cures 10-12min; In the stage 2: the fire in a stove before fuel is added 200 DEG C, face fire 150 DEG C, cures 10-12min; In the stage 3: the fire in a stove before fuel is added 180 DEG C, face fire 0 DEG C, cures 8-10min.
(6) cool, pack: bread is taken out from baking box, at room temperature cools 0.5-1h, and then bread is separated with pallet, pack.
Beneficial outcomes of the present invention is: because with the addition of the coarse cereal powders such as mung bean, millet and rice in raw material, compensate for the deficiency of lysine in wheat flour, mineral matter, dietary fiber and vitamins and other nutritious components, accomplish nutrition complement, make bread balanced in nutrition, improve its nutritive value; Add kind and the ratio of coarse cereals in bread, enriched the kind of bread, widen the application of coarse cereals; The local flavor of coarse cereals bread, mouthfeel and organoleptic quality be improved significantly.
Detailed description of the invention
Processing technology mainly comprises: raw material arrange → and face → segmentation, shaping → ferment → cure → finished product
Be below concrete implementation step:
(1) Feedstock treating: the millet powder of newly grinding, mung bean flour and rice meal are crossed 80 mesh sieves for subsequent use; With 400g height gluten wheat flour for basic weight, 7g dusty yeast activates several minutes in 35 DEG C of warm water, until yeast volumetric expansion, a large amount of bubble appears in yeast juice; 30g shortening is placed in glass container hot bath dissolve.
(2) and face: with 400g height gluten wheat flour for basic weight, take coarse cereal powder 100g (millet powder, ratio between mung bean flour and rice meal are 2:3:1), sugared 60g, salt 5g, milk powder 30g, modifying agent 3g join in high gluten wheat flour and stir, add the egg that 50g breaks up and the yeast juice activated and appropriate pure water, add the shortening dissolved when dough is soon formed, stir 30min.
(3) segmentation, shaping: before segmentation, should first brush one deck salad oil on clean stainless steel table top, dough is placed on table top and leaves standstill 10min, gluten is relaxed, dough be divided into the little dough of 70 ± 1g and rub circle with the hands, and little dough neatly being put on the pallet brushing oil in advance.
(4) ferment: orthopedic dough is put into fermenting case, at relative humidity 70-80%, temperature 30-32 DEG C of condition bottom fermentation 2-2.5h; Fermenting case should be opened in advance, makes humiture reach predetermined condition before dough is put into.
(5) cure: at fermented dough surface rapid application one deck egg white solution, then put baking box into and cure.Speed wants fast, prevents dough from meeting cold events.Open baking box in advance, make the condition that baking box reaches required.Cure and adopt segmented baking method, the stage 1: the fire in a stove before fuel is added 200 DEG C, face fire 0 DEG C, cures 10-12min; In the stage 2: the fire in a stove before fuel is added 200 DEG C, face fire 150 DEG C, cures 10-12min; In the stage 3, the fire in a stove before fuel is added 180 DEG C, face fire 0 DEG C, cures 8-10min.
(6) cool, pack: bread is taken out from baking box, at room temperature cools 0.5-1h, and then bread is separated with pallet, pack.
The foregoing is only preferred embodiment of the present invention, is only illustrative for invention, and nonrestrictive.Those skilled in the art is understood, and can carry out many changes in the spirit and scope that invention claim limits to it, amendment, even equivalence, but all will fall within the scope of protection of the present invention.
Claims (7)
1. a preparation method for composite coarse grains bread, is characterized in that, this detailed process is:
(1) Feedstock treating: by millet powder, mung bean flour and the rice meal sieving for standby of newly grinding; With the warm water activated yeast number minute of about 35 DEG C; Shortening is placed in glass container hot bath to dissolve;
(2) and face: millet powder, mung bean flour, rice meal and other auxiliary materials are added in high gluten wheat flour by a certain percentage, adds appropriate pure water, at room temperature in mixer, stir 30-35min;
(3) segmentation, shaping: the little dough large dough being divided into about 70g, and carry out stranding circle;
(4) ferment: orthopedic dough is placed in fermenting case, at relative humidity 70-80%, temperature 30-32 DEG C of condition bottom fermentation 2-2.5h;
(5) cure: the dough fermented is put into baking box and cures 30-40min;
(6) cool, pack: bread is taken out from baking box, at room temperature cools 0.5-1h, pack.
2. the preparation method of a kind of composite coarse grains bread according to claim 1, is characterized in that, the processing procedure of raw material is that the millet powder of newly grinding, mung bean flour and rice meal are crossed 80 mesh sieves; With 400g height gluten wheat flour for basic weight, 6-8g dusty yeast activates several minutes in the warm water of about 35 DEG C, until yeast volumetric expansion, a large amount of bubble appears in yeast juice; 30-35g shortening is placed in glass container hot bath dissolve.
3. the preparation method of a kind of composite coarse grains bread according to claim 1, it is characterized in that, with face process be, with 400g height gluten wheat flour for basic weight, take coarse cereal powder 100g (millet powder, ratio between mung bean flour and rice meal are 2:3:1), white sugar 60-70g, salt 4-5g, milk powder 25-30g, modifying agent 2.5-4g join in high muscle wheat flour and stir, add the egg that 45-50g breaks up and the yeast juice activated and appropriate pure water, add the shortening dissolved when dough is soon formed, stir 30-35min.
4. the preparation method of a kind of composite coarse grains bread according to claim 1, it is characterized in that, the process of segmentation, shaping is, before segmentation, should first at clean stainless steel table top brush one deck edible oil, dough is placed on table top and leaves standstill 10min, dough be divided into the little dough of 70 ± 1g and rub circle with the hands, and little dough is neatly put on the pallet of brush oil.
5. the preparation method of a kind of composite coarse grains bread according to claim 1, is characterized in that, the process of fermentation is, pallet is put into the fermenting case reaching pre-conditioned (relative humidity 70-80%, temperature 30-32 DEG C) in advance and to ferment 2-2.5h.
6. the preparation method of a kind of composite coarse grains bread according to claim 1, is characterized in that, at fermented dough surface rapid application one deck egg white solution, be put into baking box to cure, cure and adopt segmented baking method, the stage 1: the fire in a stove before fuel is added 200 DEG C, face fire 0 DEG C, cures 10-12min; In the stage 2: the fire in a stove before fuel is added 200 DEG C, face fire 150 DEG C, cures 10-12min; In the stage 3: the fire in a stove before fuel is added 180 DEG C, face fire 0 DEG C, cures 8-10min.
7. the preparation method of a kind of composite coarse grains bread according to claim 1, is characterized in that, the process of cooling packing is taken out from baking box by bread, at room temperature cool 0.5-1h, and then be separated with pallet by bread, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510073244.7A CN104604973A (en) | 2015-02-12 | 2015-02-12 | Production method of composite multigrain bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510073244.7A CN104604973A (en) | 2015-02-12 | 2015-02-12 | Production method of composite multigrain bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104604973A true CN104604973A (en) | 2015-05-13 |
Family
ID=53139846
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510073244.7A Pending CN104604973A (en) | 2015-02-12 | 2015-02-12 | Production method of composite multigrain bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104604973A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106550967A (en) * | 2016-11-22 | 2017-04-05 | 胡顺贵 | One kind tears cob loaf processing method |
| CN106614899A (en) * | 2016-11-22 | 2017-05-10 | 胡顺贵 | Breadstick processing method |
| CN107549253A (en) * | 2017-09-26 | 2018-01-09 | 安徽省华之慧生态农业发展有限公司 | The preparation method that a kind of healthy fat reducing is rich in dietary fiber coarse cereals bread |
| CN108633954A (en) * | 2018-04-08 | 2018-10-12 | 许昌学院 | A kind of zebra beans Ultramicro-powder bread and preparation method thereof |
| CN109769886A (en) * | 2018-12-28 | 2019-05-21 | 石家庄市米莎贝尔饮食食品有限公司 | A kind of coarse cereals bread and its production technology |
| CN110269077A (en) * | 2019-06-19 | 2019-09-24 | 嘉兴职业技术学院 | Mix bread |
| CN110583739A (en) * | 2019-10-11 | 2019-12-20 | 湖南艾伦食品有限公司 | Method for processing coarse cereal bread |
| CN113170808A (en) * | 2021-05-26 | 2021-07-27 | 北京农业职业学院 | Method for making coarse cereal sour dough bread and product thereof |
| CN113994995A (en) * | 2021-10-22 | 2022-02-01 | 上海吉羽食品科技有限公司 | Coarse cereal bread premixed flour, coarse cereal bread and making method thereof |
| CN116114734A (en) * | 2022-12-12 | 2023-05-16 | 安徽燕之坊食品有限公司 | Production process of green baked food rich in miscellaneous beans |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102614960A (en) * | 2012-04-09 | 2012-08-01 | 高岚 | Making method of non-wheat bread flour |
| CN103329964A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Multi-grain bread and making method thereof |
-
2015
- 2015-02-12 CN CN201510073244.7A patent/CN104604973A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102614960A (en) * | 2012-04-09 | 2012-08-01 | 高岚 | Making method of non-wheat bread flour |
| CN103329964A (en) * | 2013-06-27 | 2013-10-02 | 冯耀荣 | Multi-grain bread and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 国明: "《低油、低脂、零添加烘焙 好吃不发胖》", 30 September 2014, 北京联合出版公司 * |
| 彭凌等: "不同杂粮对面粉品质特性的影响研究", 《粮油加工(电子版)》 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106550967A (en) * | 2016-11-22 | 2017-04-05 | 胡顺贵 | One kind tears cob loaf processing method |
| CN106614899A (en) * | 2016-11-22 | 2017-05-10 | 胡顺贵 | Breadstick processing method |
| CN107549253A (en) * | 2017-09-26 | 2018-01-09 | 安徽省华之慧生态农业发展有限公司 | The preparation method that a kind of healthy fat reducing is rich in dietary fiber coarse cereals bread |
| CN108633954A (en) * | 2018-04-08 | 2018-10-12 | 许昌学院 | A kind of zebra beans Ultramicro-powder bread and preparation method thereof |
| CN109769886A (en) * | 2018-12-28 | 2019-05-21 | 石家庄市米莎贝尔饮食食品有限公司 | A kind of coarse cereals bread and its production technology |
| CN110269077A (en) * | 2019-06-19 | 2019-09-24 | 嘉兴职业技术学院 | Mix bread |
| CN110583739A (en) * | 2019-10-11 | 2019-12-20 | 湖南艾伦食品有限公司 | Method for processing coarse cereal bread |
| CN113170808A (en) * | 2021-05-26 | 2021-07-27 | 北京农业职业学院 | Method for making coarse cereal sour dough bread and product thereof |
| CN113170808B (en) * | 2021-05-26 | 2022-04-19 | 北京农业职业学院 | Method for making coarse cereal sour dough bread and product thereof |
| CN113994995A (en) * | 2021-10-22 | 2022-02-01 | 上海吉羽食品科技有限公司 | Coarse cereal bread premixed flour, coarse cereal bread and making method thereof |
| CN116114734A (en) * | 2022-12-12 | 2023-05-16 | 安徽燕之坊食品有限公司 | Production process of green baked food rich in miscellaneous beans |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104604973A (en) | Production method of composite multigrain bread | |
| CN105053136B (en) | A kind of low-temperature bake cake and preparation method thereof | |
| CN103445237B (en) | Production method for Chinese chestnut full nutrition powder puffed food | |
| CN105211236A (en) | A kind of lamb's-quarters wheat food and preparation method thereof | |
| CN102524716B (en) | Manufacturing method of purple-potato steamed stuffed bun | |
| CN102334529A (en) | Yellow wine lees biscuits and preparation method thereof | |
| CN102742622A (en) | Health chestnut mooncake and preparation method thereof | |
| CN104322639B (en) | High fine low fat cookies that a kind of high-load coarse cereal powder makes and preparation method thereof | |
| CN104938567A (en) | Flavor walnut cookies | |
| CN106962445A (en) | A kind of jujube coarse grain biscuit and preparation method thereof | |
| CN105875780A (en) | Crispy biscuit and production process thereof | |
| CN105685171A (en) | Rice flour cookie made from potatoes and processing method thereof | |
| CN105494547A (en) | Preparation method of yam cake | |
| CN106722141A (en) | A kind of almond rice crust and preparation method thereof | |
| CN106942329A (en) | A kind of processing method for the cake that ferments | |
| CN106173926A (en) | A kind of Rhizoma Solani tuber osi fresh potato steamed bread and preparation method thereof | |
| CN105724535A (en) | Okra pie and making method thereof | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN105918409A (en) | Spicy crisp biscuit and production technique thereof | |
| CN105360224A (en) | Red-bean coarse-cereal bread and preparation method thereof | |
| CN105076299A (en) | Multi-nutrition bread | |
| CN105076300A (en) | Preparation method for multi-nutrition bread | |
| CN104095258A (en) | Preparation and production method of seaweed flavor coated walnut kernel | |
| CN104273188A (en) | Vegetable fried bread stick and preparation method thereof | |
| KR102489847B1 (en) | marron pancake and its manufacturing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150513 |
|
| WD01 | Invention patent application deemed withdrawn after publication |