CN105265513A - Buckwheat bread and making method thereof - Google Patents
Buckwheat bread and making method thereof Download PDFInfo
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- CN105265513A CN105265513A CN201410238381.7A CN201410238381A CN105265513A CN 105265513 A CN105265513 A CN 105265513A CN 201410238381 A CN201410238381 A CN 201410238381A CN 105265513 A CN105265513 A CN 105265513A
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Abstract
The invention discloses buckwheat bread and a making method thereof, and relates to a coarse cereal finish machining technology, and belongs to the field of bread making. The buckwheat bread is made of the raw materials in the following parts by weight: bitter buckwheat flour 30-60%, high gluten flour 30-60%, konjaku flour 1-5%, jerusalem artichoke flour 1-2%, modified starch 1-2%, and yeast 0.5-1%. Beneficial effects of the bread are that the taste of the bread is good, the bread is rich in nutrients, eating the bitter buckwheat bread can obviously reduce cholesterol in blood of a human body, reduce blood glucose, and the bread has supportive therapeutic efficacy on hypertension, coronary heart disease, and apoplexy patients. The invention provides the bread which solves a practical problem of a special crowd. The bread can obviously improve economic benefits of a manufacturing enterprise, and the bread is suitable for large-scale production operation of enterprises.
Description
Technical field
The present invention relates to coarse cereals fine-processing technique, belong to breadmaking field, specifically a kind of buckwheat bread and preparation method.
Background technology
Bitter buckwheat has another name called triangle wheat, Wu Mai, it is a kind of short season polygonaceae crop of resistance to freezing, barren environment, botany mainly contains duck wheat and sweet cherry roots two cultivars, be more satisfactoryly in cereal crops fill out not busy catch crop, there is growth period short (60 ~ 80d just can be ripe), feature that adaptability is stronger.Fagopyrum medicine food dual purpose plant, as food, buckwheat not only protein content is higher, and the amino acid of its protein composition extremely balances, and is applicable to the nutrition of the mankind; As medicine, can prevention and therapy cardiovascula arteriosclerosis disease effectively, hypertension, antalgic and inflammation relieving, excites lymphocyte immunologic function, increases health to the immunity function of disease.The exploitation of bridge to the growth of child and intelligence is also helpful simultaneously.Because buckwheat has very high healthy nutritive value, therefore more need comprehensive utilization exploitation.
Containing abundant protein, fat, vitamin and the various trace elements useful to human body in buckwheat.Scientific analysis shows, the content of buckwheat Middle nutrition material higher than rice, large grain such as wheat and maize, and containing the unexistent chlorophyll of other Cereal grain and Lu Ding.
Modern scientific research shows, buckwheat is nutritious, and wherein the content of protein and vitamin B1, B2 is higher, and containing the rutin of the 65mg/kg that has an appointment in dry powder, and rutin can affect the function of beta Cell of islet, promotes the secretion of insulin, thus reduces blood sugar; Meanwhile, can blood pressure be regulated, strengthening blood vessel, have certain prevention, therapeutic action to cerebral hemorrhage, nethike embrane are hemorrhage etc.; Contained soluble dietary fiber accounts for 20 ~ 30% of total dietary fiber, has the effect reducing serum total cholesterol and LDL-C content.Therefore, buckwheat is called as " three fall " food is a kind of healthy food material of dietotherapeutic.At present, be deep into processing mode, processing characteristics, Influencing Mechanism and process technology, enzymology in the qualitative effects of processed goods etc. to the application study of buckwheat in food, these study the application greatly promoting this high-quality grain crop of buckwheat.In China's conventional culinary makes, after buckwheat shells, meal congee can be made and eat; Also can grinds, make noodles, He irons, cake, dumpling, steamed bun, buckwheat cake, Ble Noir etc.; Or wheaten food various with flour mixing manufacture, as Korean noodle.Along with deep all the more to the research of functional components in buckwheat, the range of application of buckwheat in health food and food processing also constantly expands.
Although vast researcher takes a large amount of manpowers, financial resources have carried out basic research widely and product development to buckwheat, but the buckwheat product category at present on China consumption market still lacks, in addition the impact of region consumption habit, the common people to the consumption figure of buckwheat goods except individual plants is as except bitter buckwheat tea, still lower.Therefore, researcher should be combined closely with the producer, achievement in research is converted into actual economic benefit, thus promotes the development of buckwheat plant husbandry, buckwheat process industry, and realizes the healthy final purpose of the guarantee common people.We have reason to believe, along with buckwheat basic research, the deepening continuously of research and development of products, buckwheat product kind commercially becomes increasingly abundant, what common people's own health was realized in addition improves constantly, and these ancient cereal crops of China are bound in daily life, shine the brilliance made new advances buckwheat.
Summary of the invention
The present invention proposes a kind of buckwheat bread and preparation method, makes full use of buckwheat resource, makes bread comprehensive nutrition.
For achieving the above object, a kind of buckwheat bread of the present invention and preparation method, be made up of following raw material: buckwheat powder 30 ~ 60%, high-strength flour 30 ~ 60%, konjaku flour 1 ~ 5%, jerusalem artichoke powder 1 ~ 2%, converted starch 1 ~ 2%, yeast 0.5 ~ 1.5%;
Making step is as follows:
(1) preparation of buckwheat powder, buckwheat powder is made up of the raw material of following weight proportion: bitter buckwheat flour 85 ~ 95%, bitter buckwheat husk powder 5 ~ 15%;
(2) dough molding: the buckwheat powder of above parts by weight, high-strength flour, konjaku flour, converted starch, jerusalem artichoke powder are mixed, adds suitable quantity of water in a reservoir and is stirred in together, be kneaded into uniform dough;
(3) activated yeast: be that 1:10 mixes by yeast and the parts by weight of water, water temperature is 30 DEG C, fully stirs evenly rear standing 20min, for subsequent use when yeast juice produces a large amount of foam;
(4) ferment: in above-mentioned shaping dough, add the yeast juice activated, rubbing pressure, to be evenly placed on temperature be 30 ~ 40 DEG C, and humidity is the 10h that ferments in the proofing box of 70%;
(5) secondary fermentation: be suitable little dough by the dough molding of step by fermentation, load baking tray, smear edible oil in baking tray, spray suitable quantity of water to control relative humidity for 70%, being placed in temperature is that 30 ~ 40 DEG C of proofing box carry out secondary fermentation 2h;
(6) baking box preheating, baking, packaging: adjusted by baking box baking to be adjusted to 180 DEG C, preheating 20min; The dough sent out is put into baking box, and the fire in a stove before fuel is added is adjusted to temperature 180 DEG C, and face thermal transfer, to temperature 200 DEG C, toasts 13 ~ 15min; Bread after coming out of the stove cool to room temperature time, according to user's request, by difference requirement vacuum packaging.
Described a kind of buckwheat bread and preparation method, be made up of following raw material: buckwheat powder 60%, high-strength flour 30%, konjaku flour 5%, jerusalem artichoke powder 2%, converted starch 2%, yeast 1%.
Being prepared as of described bitter buckwheat flour: ethanol 5 ~ 7 weight portion of 70 ~ 75% concentration is dispersed in the duck wheat of 100 weight portions, obtain duck wheat mixture, total water content≤20wt% of this mixture, be placed in aeration-drying 20 ~ 25h at the temperature of 20 ~ 50 DEG C, beat powder after dry and cross 80 ~ 200 mesh sieves.
Being prepared as of described bitter buckwheat husk powder: by bitter buckwheat husk through twin-roll drying machine drying, bake out temperature is 150 ~ 160 DEG C, and the moisture content of finished products content of major ingredient after making sheet is 3 ~ 4%, crosses 80 ~ 100 mesh sieves after then pulverizing.
Described yeast number of viable is 3,000,000,000/gram, is active dry yeast.
Described high-strength flour protein content is 10%.
Described jerusalem artichoke powder footpath is 0.18mm, and protein content is 7.8%, crosses 80 mesh sieves.
Described konjaku flour particle diameter is 0.075mm, crosses 200 mesh sieves.
Described converted starch particle diameter 0.106mm, crosses 140 mesh sieves.
A kind of buckwheat bread of the present invention and preparation method, its beneficial effect is: bread mouthfeel is good, nutritious; Edible tartary buckwheat noodle bag significantly can reduce the cholesterol in blood of human body, reduces blood sugar, has auxiliary therapeutic action to patients such as hypertension, coronary heart disease, apoplexy.The invention provides a kind of bread solving special population practical problems, can significantly improve manufacturing enterprise's economic benefit, applicable enterprise carries out large-scale production running.
Detailed description of the invention
Be clearly and completely described below in conjunction with the technical scheme in the embodiment of the present invention, obviously, described embodiment is only one of them embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
(1) by buckwheat powder 30%, high-strength flour 60%, konjaku flour 5%, jerusalem artichoke powder 2%, converted starch 2% mixes, adding suitable quantity of water is in a reservoir stirred in together, be kneaded into uniform dough, being prepared as of described bitter buckwheat flour: ethanol 5 weight portion of 75% concentration is dispersed in the duck wheat of 100 weight portions, obtain duck wheat mixture, total water content≤20wt% of this mixture, be placed in aeration-drying 20h at the temperature of 30 DEG C, beat powder after dry and cross 140 mesh sieves, being prepared as of described bitter buckwheat husk powder: by bitter buckwheat husk through twin-roll drying machine drying, bake out temperature is 150 DEG C, the moisture content of finished products content of major ingredient after making sheet is 3%, then 80 mesh sieves are crossed after pulverizing,
(2) dough molding: by the buckwheat powder of above parts by weight; The high-strength flour of protein content 10%; Particle diameter is 0.18mm, and protein content is 7.8%, crosses the konjaku flour of 80 mesh sieves; Particle diameter 0.106mm, crosses 140 mesh sieve converted starches; Particle diameter is 0.18mm, and protein content is 7.8%, and the jerusalem artichoke powder crossing 80 mesh sieves mixes, and adds suitable quantity of water in a reservoir and is stirred in together, be kneaded into uniform dough;
(3) activated yeast: be that the active dry yeast 1% of 3,000,000,000/gram mixes with water 10% by number of viable, water temperature is 30 DEG C, fully stirs evenly rear standing 20min, for subsequent use when yeast juice produces a large amount of foam;
(4) ferment: in above-mentioned shaping dough, add the yeast juice activated, rubbing pressure, to be evenly placed on temperature be 30 ~ 40 DEG C, and humidity is the 10h that ferments in the proofing box of 70%;
(5) secondary fermentation: be suitable little dough by the dough molding of step by fermentation, load baking tray, smear edible oil in baking tray, spray suitable quantity of water to control relative humidity for 70%, being placed in temperature is that 30 ~ 40 DEG C of proofing box carry out secondary fermentation 2h;
(6) baking box preheating, baking, packaging: adjusted by baking box baking to be adjusted to 180 DEG C, preheating 20min; The dough sent out is put into baking box, and the fire in a stove before fuel is added is adjusted to temperature 180 DEG C, and face thermal transfer, to temperature 200 DEG C, toasts 13 ~ 15min; Bread after coming out of the stove cool to room temperature time, according to user's request, by difference requirement vacuum packaging.
Embodiment 2
1, raw material is taken: be made up of the raw material of following weight proportion: buckwheat powder 60%, high-strength flour 30%, konjaku flour 5%, jerusalem artichoke powder 2%, converted starch 2%, yeast 1%;
2, preparation method is with embodiment 1.
Embodiment 3
1, raw material is taken: be made up of the raw material of following weight proportion: buckwheat powder 55%, high-strength flour 35.5%, konjaku flour 5%, jerusalem artichoke powder 1%, converted starch 2%, yeast 1.5%.
2, preparation method is with embodiment 1.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. a buckwheat bread, is characterized in that: be made up of the raw material of following weight proportion: buckwheat powder 30 ~ 60%, high-strength flour 30 ~ 60%, konjaku flour 1 ~ 5%, jerusalem artichoke powder 1 ~ 2%, converted starch 1 ~ 2%, yeast 0.5 ~ 1.5%.
2. a kind of buckwheat bread as claimed in claim 1, is characterized in that: be made up of the raw material of following weight proportion: buckwheat powder 60%, high-strength flour 30%, konjaku flour 5%, jerusalem artichoke powder 2%, converted starch 2%, yeast 1%.
3. the preparation method of a kind of buckwheat bread as claimed in claim 1 or 2, is characterized in that:
(1) preparation of buckwheat powder, buckwheat powder is made up of the raw material of following weight proportion: bitter buckwheat flour 85 ~ 95%, bitter buckwheat husk powder 5 ~ 15%;
(2) dough molding: the buckwheat powder of above parts by weight, high-strength flour, konjaku flour, converted starch, jerusalem artichoke powder are mixed, adds suitable quantity of water in a reservoir and is stirred in together, be kneaded into uniform dough;
(3) activated yeast: be that 1:10 mixes by yeast and the parts by weight of water, water temperature is 30 DEG C, fully stirs evenly rear standing 20min, for subsequent use when yeast juice produces a large amount of foam;
(4) ferment: in above-mentioned shaping dough, add the yeast juice activated, rubbing pressure, to be evenly placed on temperature be 30 ~ 40 DEG C, and humidity is the 10h that ferments in the proofing box of 70%;
(5) secondary fermentation: be suitable little dough by the dough molding of step by fermentation, load baking tray, smear edible oil in baking tray, spray suitable quantity of water to control relative humidity for 70%, being placed in temperature is that 30 ~ 40 DEG C of proofing box carry out secondary fermentation 2h;
(6) baking box preheating, baking, packaging: adjusted by baking box baking to be adjusted to 180 DEG C, preheating 20min; The dough sent out is put into baking box, and the fire in a stove before fuel is added is adjusted to temperature 180 DEG C, and face thermal transfer, to temperature 200 DEG C, toasts 13 ~ 15min; Bread after coming out of the stove cool to room temperature time, according to user's request, by difference requirement vacuum packaging.
4. the preparation method of a kind of buckwheat bread as claimed in claim 3, it is characterized in that: being prepared as of described bitter buckwheat flour: ethanol 5 ~ 7 weight portion of 70 ~ 75% concentration is dispersed in the duck wheat of 100 weight portions, obtain duck wheat mixture, total water content≤20wt% of this mixture, be placed in aeration-drying 20 ~ 25h at the temperature of 20 ~ 50 DEG C, beat powder after dry and cross 80 ~ 200 mesh sieves; Being prepared as of described bitter buckwheat husk powder: by bitter buckwheat husk through twin-roll drying machine drying, bake out temperature is 150 ~ 160 DEG C, and the moisture content of finished products content of major ingredient after making sheet is 3 ~ 4%, crosses 80 ~ 100 mesh sieves after then pulverizing.
5. the preparation method of a kind of buckwheat bread as claimed in claim 3, it is characterized in that: described yeast is active dry yeast, number of viable is 3,000,000,000/gram.
6. the preparation method of a kind of buckwheat bread as claimed in claim 3, is characterized in that: described high-strength flour protein content is 10%.
7. the preparation method of a kind of buckwheat bread as claimed in claim 3, is characterized in that: described jerusalem artichoke powder footpath is 0.18mm, and protein content is 7.8%, crosses 80 mesh sieves.
8. the preparation method of a kind of buckwheat bread as claimed in claim 3, is characterized in that: described konjaku flour particle diameter is 0.075mm, crosses 200 mesh sieves.
9. the preparation method of a kind of buckwheat bread as claimed in claim 3, is characterized in that: described converted starch particle diameter 0.106mm, crosses 140 mesh sieves.
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| CN201410238381.7A CN105265513A (en) | 2014-05-30 | 2014-05-30 | Buckwheat bread and making method thereof |
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| CN201410238381.7A CN105265513A (en) | 2014-05-30 | 2014-05-30 | Buckwheat bread and making method thereof |
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| CN201410238381.7A Pending CN105265513A (en) | 2014-05-30 | 2014-05-30 | Buckwheat bread and making method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417468A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Method for making anti-oxidation bread |
| CN107348350A (en) * | 2017-08-22 | 2017-11-17 | 陈伟 | A kind of noodles for adjusting blood glucose and preparation method thereof |
| CN107509767A (en) * | 2016-06-16 | 2017-12-26 | 李静 | A kind of preparation technology of buckwheat bread |
| CN111264591A (en) * | 2020-03-13 | 2020-06-12 | 安徽盼盼食品有限公司 | Preparation process of coarse grain health care bread |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509767A (en) * | 2016-06-16 | 2017-12-26 | 李静 | A kind of preparation technology of buckwheat bread |
| CN106417468A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Method for making anti-oxidation bread |
| CN107348350A (en) * | 2017-08-22 | 2017-11-17 | 陈伟 | A kind of noodles for adjusting blood glucose and preparation method thereof |
| CN111264591A (en) * | 2020-03-13 | 2020-06-12 | 安徽盼盼食品有限公司 | Preparation process of coarse grain health care bread |
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