CN104663789A

CN104663789A - Buckwheat bread and preparation method thereof

Info

Publication number: CN104663789A
Application number: CN201310621854.7A
Authority: CN
Inventors: 王学香
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-11-30
Filing date: 2013-11-30
Publication date: 2015-06-03

Abstract

The invention relates to a bread and a preparation method thereof, and belongs to the technical field of foods and preparation method. A buckwheat bread is prepared from the following raw materials in parts by weight: 10 parts of special flour for bread, 10 to 20 parts of buckwheat powder, 3 to 6 parts of egg, 1 to 3 parts of active dry yeast, 4 to 6 parts of cream, 1 to 2 parts of table salt, 3 to 5 parts of granulated sugar, and 4 to 8 parts of water. The preparation method comprises the steps of preprocessing raw materials; mixing flour for the first time; fermenting for the first time; mixing the flour for the second time; fermenting for the second time; distributing in a pan by blocks; fermenting; baking. According to the buckwheat bread, the buckwheat is applied to the bread, the surface of the bread is golden yellow, the taste of the bread can be improved, the variety of the bread is enriched, the nutritional value of the bread is increased, and the taste is unique; the preparation method is simple and easy to operate.

Description

A kind of buckwheat bread and preparation method thereof

Technical field

The present invention relates to a kind of bread and preparation method thereof, belong to food and preparation method technical field.

Background technology

Bread is that a kind of five cereals abrasive dust makes and the food heating and make.Take wheat flour as primary raw material, with yeast, egg, grease, kernel etc. for auxiliary material, add water and be modulated into dough, by fermentation, shaping, shaping, bake, bakery product that the process such as cooling processes, but existing bread component is single, is all generally to make with wheat, in order to flavor adjustment, often add the auxiliary material such as cream, jam, heat is large, healthy not.

Buckwheat, carbohydrate content is high, and protein content is 16%-22% average 19%, fat 2%, and containing a small amount of vitamin B1 and B2.Because it is quite praised highly containing abundant nutrition and special health ingredients, be described as healthy main meal products, what people looked is desirable health food, especially has special health-care effect to hypertension, coronary heart disease, diabetes, cancer etc.

Summary of the invention

The object of the invention is to the deficiency solving the existence of above-mentioned prior art, a kind of nutritious buckwheat bread and preparation method thereof is provided.

A kind of buckwheat bread, its special character is: this formula number ratio comprises following raw material: tailored flour for bread 10 parts, buckwheat 10-20 part, egg 3-6 part, active dry yeast 1-3 part, cream 4-6 part, salt 1-2 part, granulated sugar 3-5 part, water 4-8 part.

A preparation method for buckwheat bread, its special character is to comprise the following steps:

One: pretreatment of raw material: active dry yeast is added warm water, when yeast volumetric expansion, when there is a large amount of bubble, carry out dough preparing, stirred by egg, cream fusing is stand-by, and for subsequent use with granulated sugar, salt dissolution filter;

Two: adjust powder first: after tailored flour for bread is mixed with buckwheat, the yeast activated is inserted in the lump adjust in powder machine and carry out first time and adjust powder or craft to adjust powder;

Three: ferment first: the dough modulated being placed in temperature is 30 DEG C, and relative humidity is under the environment of 80%, fermentation time 50-60 minute;

Four: secondary adjusts powder: egg, liquid cream, saline solution, granulated sugar water are added in the dough that first time ferments and modulate, time 5-9 minute;

Five: secondary fermentation: it is 30 DEG C that the dough that second time modulates is placed in temperature, and relative humidity is under the environment of 80%, fermentation time 50-60 minute;

Six: piecemeal sabot: the bulk dough fermented is divided into fritter on request, the doughball be divided into is kneaded into ball shape, square or rectangular, makes it smooth surface, even structure, do not overflow gas;

Seven: proof: bread base being placed in temperature is 40 DEG C, and relative humidity is in the room of 90%, proofs 20-30 minute, treats that bread base expands to proper volume, just can toast;

Eight: baking: sent in baking box by bread base and toast, adjusting furnace temperature is 230 DEG C, and humidity is 70%, and baking time is 10-12 minute.

Buckwheat bread of the present invention, is applied to buckwheat on bread, and surface, in golden yellow, improve the mouthfeel of bread, enriched bread kind, improve the nutritive value of bread, special taste; Preparation method is simple, be easy to operation.

Detailed description of the invention

Below provide the specific embodiment of the present invention, be used for being described further specific embodiment of the invention step.

Embodiment one

A kind of buckwheat bread, this formula number ratio comprises following raw material: tailored flour for bread 10 parts, buckwheat 10 parts, 3 parts, egg, active dry yeast 1 part, 4 parts, cream, salt 1 part, granulated sugar 3 parts, 4 parts, water.

A preparation method for buckwheat bread, comprises the following steps:

Three: ferment first: the dough modulated being placed in temperature is 30 DEG C, and relative humidity is under the environment of 80%, fermentation time 50 minutes;

Four: secondary adjusts powder: egg, liquid cream, saline solution, granulated sugar water are added in the dough that first time ferments and modulate, 5 minutes time;

Five: secondary fermentation: it is 30 DEG C that the dough that second time modulates is placed in temperature, and relative humidity is under the environment of 80%, fermentation time 50 minutes;

Seven: proof: bread base being placed in temperature is 40 DEG C, and relative humidity is in the room of 90%, proofs 20 minutes, treats that bread base expands to proper volume, just can toast;

Eight: baking: sent in baking box by bread base and toast, adjusting furnace temperature is 230 DEG C, and humidity is 70%, and baking time is 10 minutes.

Embodiment two

A kind of buckwheat bread, this formula number ratio comprises following raw material: tailored flour for bread 10 parts, buckwheat 20 parts, 6 parts, egg, active dry yeast 3 parts, 6 parts, cream, salt 2 parts, granulated sugar 5 parts, 8 parts, water.

A preparation method for buckwheat bread, comprises the following steps:

Three: ferment first: the dough modulated being placed in temperature is 30 DEG C, and relative humidity is under the environment of 80%, fermentation time 60 minutes;

Four: secondary adjusts powder: egg, liquid cream, saline solution, granulated sugar water are added in the dough that first time ferments and modulate, 9 minutes time;

Five: secondary fermentation: it is 30 DEG C that the dough that second time modulates is placed in temperature, and relative humidity is under the environment of 80%, fermentation time 60 minutes;

Seven: proof: bread base being placed in temperature is 40 DEG C, and relative humidity is in the room of 90%, proofs 30 minutes, treats that bread base expands to proper volume, just can toast;

Eight: baking: sent in baking box by bread base and toast, adjusting furnace temperature is 230 DEG C, and humidity is 70%, and baking time is 12 minutes.

Claims

1. a buckwheat bread, is characterized in that: this formula number ratio comprises following raw material: tailored flour for bread 10 parts, buckwheat 10-20 part, egg 3-6 part, active dry yeast 1-3 part, cream 4-6 part, salt 1-2 part, granulated sugar 3-5 part, water 4-8 part.

2. a preparation method for buckwheat bread, is characterized in that comprising the following steps: