CN104642431A - European-style whole wheat grain bread flour - Google Patents
European-style whole wheat grain bread flour Download PDFInfo
- Publication number
- CN104642431A CN104642431A CN201310584675.0A CN201310584675A CN104642431A CN 104642431 A CN104642431 A CN 104642431A CN 201310584675 A CN201310584675 A CN 201310584675A CN 104642431 A CN104642431 A CN 104642431A
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- Prior art keywords
- flour
- bread flour
- bread
- wheat
- oatmeal
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Classifications
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- 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
- A21D2/364—Nuts, e.g. cocoa
Abstract
The present invention discloses European-style whole wheat grain bread flour which comprises the following components: 75.5%-80% of high-gluten wheat flour, 7%-8% of cereal premix powder (including cocoa powder, flaxseed and polly seed), 3%-4% of oatmeal, 2%-3% of wheat gluten, 1.5%-2% of coarse bran, 0.75%-1% of buckwheat flour, 1.25%-1.5% of salt and 4.5%-5% of white granulated sugar. The invention has a reasonable formula, is rich in nutrition, effectively saves working time of blending bread flour, and largely reduces labor costs. Not only is "wheat golden factor" wheat dietary fiber added to the flour, but buckwheat flour, oatmeal, flaxseed, polly seed and other grains are added as well. At the same time, the bread flour is premixed bread flour with salt, sugar and separately packaged yeast added. Bread with balanced nutrition and delicious taste can be very easily made by adding water into the bread flour. The dietary nutrition balance is retained to the maximum at the same time of making a delicious food. Oatmeal and other grains are pre-treated by baking drying so as to prevent spoilage and extend shelf life.
Description
Technical field
What the present invention relates to is a kind of bread flour, especially a kind of European whole wheat grain bread flour.
Background technology
Along with the quickening of modern life rhythm and the raising of living standard, the consumption main flow quick, the food that becomes more meticulous becomes people.While eating no rice but is of finest quality, some " rich man's disease " ratios as high fat of blood, hyperglycaemia etc. also improve constantly.This and diet medium trace element intake are not enough, diet nutritional is uneven etc. obvious relation, therefore needs a kind of novel bread flour of development badly, to solve above-mentioned Problems existing.
Summary of the invention
The present invention proposes a kind of European whole wheat grain bread flour; overcome deficiency of the prior art and problem; develop a European whole wheat grain bread flour: it not only with the addition of my house journal's product-" Mai Jinsu " wheat edible fiber, also with the addition of the cereal such as buckwheat, oatmeal, linseed, sunflower seeds especially in good time; Simultaneously it or a premixing type bread flour that with the addition of salt, sugar and be furnished with independent packaging yeast, makes very convenient, need to add water to make balanced in nutrition, delicious bread.
Technical problem of the present invention is solved by technical scheme below, and provide a kind of European whole wheat grain bread flour, its component comprises following composition:
High gluten wheat flour (containing bread flour improver) 75.5%-80%
Cereal premixed powder (containing cocoa power, linseed, sunflower seeds) 7%-8%
Oatmeal 3%-4%
Gluten 2%-3%
Thick bran 1.5%-2%
Buckwheat 0.75%-1%
Edible salt 1.25%-1.5%
White granulated sugar 4.5%-5%.
Further improvement is: described cereal premixed powder (containing cocoa power, linseed, sunflower seeds) content is 8%.
Further improvement is: oatmeal content is 4%.
Further improvement is: Gluten content is 3%.
Further improvement is: buckwheat 1%.
The present invention fills a prescription rationally, nutritious, and effectively save the allotment bread flour working time, human cost significantly reduces; The present invention: it not only with the addition of " Mai Jinsu " wheat edible fiber, also with the addition of the cereal such as buckwheat, oatmeal, linseed, sunflower seeds especially; Simultaneously it or a premixing type bread flour that with the addition of salt, sugar and be furnished with independent packaging yeast, makes very convenient, need to add water to make balanced in nutrition, delicious bread; Accomplishing that products taste maintains diet nutritional equilibrium while nice to greatest extent; The cereal such as oatmeal carry out drying and processing, prevent from becoming sour, and extend the shelf-life; Independent packaging pouch yeast ensure that product normal rising within the shelf-life is sent out; The attached measuring glass given facilitates user's precise, guarantees to be successful; Pack online automatic exhaust device by powder, discharge air in plastics package, the breakage rate that product causes due to extruding in transportation is reduced to 1% by 30%.
Accompanying drawing explanation
Fig. 1 is the technological process of production of the present invention.
Detailed description of the invention
The preferred embodiments of the present invention are described in detail below in conjunction with accompanying drawing.
Below in conjunction with accompanying drawing, technical scheme of the present invention is described further, but should not be construed as limitation of the present invention:
Fig. 1 is product process flow schematic diagram of the present invention, and concrete technology is preferred high gluten wheat flour, afterwards high gluten wheat flour is carried out sieving operation, by flour by 80 mesh sieves, prevents foreign material to be mixed into final products; Enter afterwards and be uniformly mixed step, cereal and premixed powder supplementary material with sieve after high gluten wheat flour mix, the flour weighed up and batching are dropped into mixing 5 ~ 10min in three-dimensional mixer, mixed ratio comprises following composition:
High gluten wheat flour (containing bread flour improver) 75.5%-80%
Cereal premixed powder (containing cocoa power, linseed, sunflower seeds) 7%-8%
Oatmeal 3%-4%
Gluten 2%-3%
Thick bran 1.5%-2%
Buckwheat 0.75%-1%
Edible salt 1.25%-1.5%
White granulated sugar 4.5%-5%; Next be deairing step, by packing of product automatic exhaust device, get rid of the air be mixed in product, reduce packaging extruding damaged, also prevent wheat and be oxidized further; It is finally sealing packaging process.
Embodiment 1
Household bread toaster makes, and is poured in bread producing machine by 275g water, then pours in bread producing machine by European whole wheat grain bread flour, finally evenly spread on flour by yeast.Pattern in installation surface chartered plane program: common bread, weight 500g, color are middle look.Start bread producing machine to start working, about within 3 hours, just can make delicious food, bread balanced in nutrition.
Embodiment 2
Make by hand, European whole wheat grain bread flour and yeast are mixed, the 230g kneading that adds water becomes ganoid dough.After dough relaxes split, rub circle, shaping.About 90 minutes are proofed under control environment.Proofed dough, put into baking box roasting 20 minutes, according to dough size, oven power is different and adjust.
The present invention has following beneficial effect: the present invention fills a prescription rationally, nutritious, and effectively save the allotment bread flour working time, human cost significantly reduces; The present invention: it not only with the addition of " Mai Jinsu " wheat edible fiber, also with the addition of the cereal such as buckwheat, oatmeal, linseed, sunflower seeds especially; Simultaneously it or a premixing type bread flour that with the addition of salt, sugar and be furnished with independent packaging yeast, makes very convenient, need to add water to make balanced in nutrition, delicious bread; Accomplishing that products taste maintains diet nutritional equilibrium while nice to greatest extent; The cereal such as oatmeal carry out drying and processing, prevent from becoming sour, and extend the shelf-life; Independent packaging pouch yeast ensure that product normal rising within the shelf-life is sent out; The attached measuring glass given facilitates user's precise, guarantees to be successful; Pack online automatic exhaust device by powder, discharge air in plastics package, the breakage rate that product causes due to extruding in transportation is reduced to 1% by 30%.
By reference to the accompanying drawings embodiments of the present invention are described in detail above, but the invention is not restricted to above-mentioned embodiment, in the ken that art those of ordinary skill possesses, can also make a variety of changes under the prerequisite not departing from present inventive concept.
Claims (5)
1. an European whole wheat grain bread flour, is characterized in that, its component comprises following composition:
High gluten wheat flour (containing bread flour improver) 75.5%-80%
Cereal premixed powder (containing cocoa power, linseed, sunflower seeds) 7%-8%
Oatmeal 3%-4%
Gluten 2%-3%
Thick bran 1.5%-2%
Buckwheat 0.75%-1%
Edible salt 1.25%-1.5%
White granulated sugar 4.5%-5%.
2. the European whole wheat grain bread flour of one according to claim 1, is characterized in that: described cereal premixed powder (containing cocoa power, linseed, sunflower seeds) content is 8%.
3. the European whole wheat grain bread flour of one according to claim 1, is characterized in that: oatmeal content is 4%.
4. the European whole wheat grain bread flour of one according to claim 3, is characterized in that: Gluten content is 3%.
5., according to the arbitrary described European whole wheat grain bread flour of one of Claims 1-4, it is characterized in that: buckwheat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310584675.0A CN104642431A (en) | 2013-11-20 | 2013-11-20 | European-style whole wheat grain bread flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310584675.0A CN104642431A (en) | 2013-11-20 | 2013-11-20 | European-style whole wheat grain bread flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104642431A true CN104642431A (en) | 2015-05-27 |
Family
ID=53234487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310584675.0A Pending CN104642431A (en) | 2013-11-20 | 2013-11-20 | European-style whole wheat grain bread flour |
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| CN (1) | CN104642431A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028569A (en) * | 2015-07-23 | 2015-11-11 | 合肥维巧食品科技有限公司 | Dietary therapy healthcare bread |
| CN105028570A (en) * | 2015-07-23 | 2015-11-11 | 合肥维巧食品科技有限公司 | Whole-wheat bread |
| CN105432713A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Multi-grain bread premixed flour and making method of multi-grain bread |
| CN105794912A (en) * | 2016-05-20 | 2016-07-27 | 吉林省农业科学院 | Flaxseed bread preparation method |
| CN107788055A (en) * | 2017-12-15 | 2018-03-13 | 济南民天面粉有限责任公司 | A kind of tailored flour for bread and preparation method thereof |
| CN108244182A (en) * | 2018-03-27 | 2018-07-06 | 江苏江南上道科技股份有限公司 | A kind of secalonic acid bread premixed powder and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028569A (en) * | 2015-07-23 | 2015-11-11 | 合肥维巧食品科技有限公司 | Dietary therapy healthcare bread |
| CN105028570A (en) * | 2015-07-23 | 2015-11-11 | 合肥维巧食品科技有限公司 | Whole-wheat bread |
| CN105432713A (en) * | 2015-12-31 | 2016-03-30 | 东莞市绰士食品有限公司 | Multi-grain bread premixed flour and making method of multi-grain bread |
| CN105794912A (en) * | 2016-05-20 | 2016-07-27 | 吉林省农业科学院 | Flaxseed bread preparation method |
| CN107788055A (en) * | 2017-12-15 | 2018-03-13 | 济南民天面粉有限责任公司 | A kind of tailored flour for bread and preparation method thereof |
| CN108244182A (en) * | 2018-03-27 | 2018-07-06 | 江苏江南上道科技股份有限公司 | A kind of secalonic acid bread premixed powder and preparation method thereof |
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| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20151124 Address after: 212344 Industrial Zone, town, Danyang, Jiangsu (three bridges, Beizhen) Applicant after: JIANGSU JIANGNAN SHANGYIDAO TECHNOLOGY CO., LTD. Address before: 212362, Jiangnan Industrial Park, Zhenjiang, Jiangsu, Danyang Applicant before: Jiangsu Shangyidao Science and Technology Co., Ltd. |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150527 |