CN105325502A - Chia seed bread and preparation method thereof - Google Patents
Chia seed bread and preparation method thereof Download PDFInfo
- Publication number
- CN105325502A CN105325502A CN201510813768.5A CN201510813768A CN105325502A CN 105325502 A CN105325502 A CN 105325502A CN 201510813768 A CN201510813768 A CN 201510813768A CN 105325502 A CN105325502 A CN 105325502A
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- parts
- bread
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
Abstract
The invention provides chia seed bread and a preparation method thereof and belongs to the technical field of food processing. The chia seed bread is prepared from the following components in parts by mass: 5-30 parts of chia seed powder, 400-800 parts of high gluten flour, 300-400 parts of low gluten flour, 60-80 parts of fresh milk, 5-15 parts of soft sugar, 10-20 parts of table salt, 60-100 parts of egg liquid, 15-25 parts of yeast, 100-150 parts of grease, 5-10 parts of maltose and 400-500 parts of water. The preparation method comprises the following steps: pre-treating the raw materials; preparing dough, fermenting; making blanks; baking; cooling; and packaging to obtain finished products. According to the chia seed bread and the preparation method thereof, less sugar and grease are used, so that people with hyperglycemia, hyperlipidemia and obesity can eat the bread and the chia seed bread is a healthy food; the chia seed bread contains a natural antioxidant so that the bread is not easy to go bad; the bread has a very high nutritive value and abundant content of unsaturated fatty acids and also has the effects of beautifying, resisting fatigues and preventing and resisting cancers; and the bread is a novel full-nutrition health food integrating eating and health keeping, is convenient to carry and suitable for people of all ages, and is a novel food integrating the eating and the health keeping.
Description
Technical field
The present invention relates to food processing technology field, be specially a kind of strange sub-bread and preparation method.
Background technology
At present, the bread kind that market is sold is various, but for increasing its shelf life, and keep the moisture of bread and soft, use additive in a large number, this causes a hidden trouble to the edible safety of bread.Again because using sugar, grease etc. in a large number in bread, under the rich man's disease impacts such as hyperglycaemia, high fat of blood, obesity, people start to pursue health diet, the nutrition that dietary fiber, coarse food grain etc. are used for improving bread is added in bread, but after these materials add, affect taste and the mouthfeel of bread, be not easily esthetically acceptable to the consumers.
The present invention utilizes strange Asia to be rich in Omega-3, protein, dietary fiber, this characteristic of mineral matter, in conjunction with other raw material, is made into and is easy to carry, all-ages edible, health care novel bread product integrally.
Summary of the invention
The present invention is exactly for the problems referred to above, provide a kind of strange sub-bread and preparation method, a small amount of use sugar, grease, hyperglycaemia, high fat of blood, obesity also edible people are a kind of food of health, and self contain nature polyphenoils, be not easy to addle rotten, its nutritive value is very high, unsaturated fatty acid content enriches, also have effect of U.S. face, antifatigue, cancer-resisting, being a kind ofly novel integrate the edible full nutrient health food with keeping healthy, being easy to carry, all-ages, edible, health care novel foodstuff integrally.
For realizing above-mentioned purpose of the present invention, the present invention adopts following technical scheme: a kind of strange sub-bread, described strange sub-bread comprises the component of following mass fraction: strange sub-powder 5-30 part, high-strength flour 400-800 part, weak strength flour 300-400 part, fresh milk 60-80 part, soft white sugar 5-15 part, salt 10-20 part, egg liquid 60-100 part, yeast 15-25 part, grease 100-150 part, maltose 5-10 part, water 400-500 part.
Preferably, described strange sub-bread comprises the component of following mass fraction: strange 20 parts, Asia, high-strength flour 500 parts, weak strength flour 350 parts, fresh milk 70 parts, soft white sugar 10 parts, salt 15 parts, egg liquid 80 parts, 15 parts, yeast, grease 100 parts, maltose 8 parts, 450 parts, water.
The present invention also provides a kind of preparation method of strange sub-bread, and it comprises the steps:
S1: Feedstock treating: will without going mouldy, without disease and pest, pure strange sub-young, moisture is below 8%, and cleanliness, more than 99%, cleans up, and pulverizes with pulverizer, crosses 150-200 mesh sieve, for subsequent use;
S2: dough making: the strange sub-powder 5-30 part after pulverizing in step S1, high-strength flour 400-800 part, weak strength flour 300-400 part, fresh milk 60-80 part, salt 10-20 part, soft white sugar 5-15 part, egg liquid 60-100 part, yeast 15-25 part, water 400-500 part put into barrel together, low rate mixing 10-15min, fatten 100-150 part again, low rate mixing 5-10min, then rapid stirring, until dough firmly stretches, Mian Jing road, not easily breaks and can stop stirring;
S3: fermentation: the musculus cutaneus dough of having lived in rapid S2 being rolled rectangularity, then build up three layers, put into freezing proofing box, after taking out dough, repeat this step 2-3 time;
S4: do embryo: dough in rapid S3 is divided into size be 10-20 part/face embryo, roll rectangularity or make other shape, put into proofing box leave standstill proof;
S5: cure: by proofing face embryo surface brush maltose 5-10 part in rapid S4, insert in baking box, golden yellow to surface;
S6: cooling: the bread cured in rapid S5 is put into chilling room and is cooled to room temperature;
S7: packaging: by the bread cooled in rapid S6, carry out packing and storing with food pack;
S8: finished product.
Preferably, the optimum configurations in described step S3 in freezing proofing box is: temperature I 25-30 DEG C, time I 20-30min; Temperature II-20--18 DEG C, time 10-30min.
Preferably, in described step S4, proofing box leaves standstill the optimum configurations proofed: temperature 20-35 DEG C, humidity 60-80%, time 0.5-2h.
Preferably, in described step S5, oven parameters is set to: temperature 180 DEG C-220 DEG C, time 10-20min.
The invention has the beneficial effects as follows: use sugar, grease on a small quantity, hyperglycaemia, high fat of blood, obesity also edible people are a kind of food of health, and self contain nature polyphenoils, be not easy to addle rotten, its nutritive value is very high, unsaturated fatty acid content enriches, also have effect of U.S. face, antifatigue, cancer-resisting, being a kind ofly novel integrate the edible full nutrient health food with keeping healthy, being easy to carry, all-ages, edible, health care novel foodstuff integrally.
Detailed description of the invention
Be further described with specific embodiment below, but the present invention is not limited to these embodiments.
Embodiment 1
A kind of strange sub-bread, described strange sub-bread comprises the component of following mass fraction: strange 20 parts, sub-powder, high-strength flour 500 parts, weak strength flour 350 parts, fresh milk 70 parts, soft white sugar 10 parts, salt 15 parts, egg liquid 80 parts, 15 parts, yeast, grease 100 parts, maltose 8 parts, 450 parts, water.
The present invention also provides a kind of strange sub-bread and preparation method, and it comprises the following steps:
S1: Feedstock treating: will without going mouldy, without disease and pest, pure strange sub-young, moisture is below 8%, and cleanliness, more than 99%, cleans up, and pulverizes with pulverizer, crosses 150-200 mesh sieve, for subsequent use.
S2: dough making: 20 parts, strange sub-powder, high-strength flour 500 parts, weak strength flour 350 parts, fresh milk 70 parts, salt 15 parts, soft white sugar 10 parts after pulverizing in step S1,80 parts, egg, 15 parts, yeast, 450 parts, water put into barrel together, low rate mixing 10-15min, fatten 100 parts again, low rate mixing 5-10min, then rapid stirring, until dough firmly stretches, Mian Jing road, not easily breaks and can stop stirring.
S3: fermentation: the musculus cutaneus dough of having lived being rolled rectangularity, then build up three layers, put into freezing proofing box, repeat this step 2-3 time after taking out dough, the optimum configurations in freezing proofing box is: temperature I 25-30 DEG C, time I 20-30min; Temperature II-20--18 DEG C, time 10-30min.
S4: do embryo: dough is divided into size be 10-20 part/face embryo, roll rectangularity or make other shape, put into proofing box leave standstill proof, proofing box leaves standstill the optimum configurations proofed: temperature 20-35 DEG C, humidity 60-80%, time 0.5-2h.
S5: cure: will proof face embryo surface brush maltose 5-10 part, and insert in baking box, golden yellow to surface, oven parameters is set to: temperature 180 DEG C-220 DEG C, time 10-20min.
S6: cooling: the bread cured is put into chilling room and is cooled to room temperature.
S7: packaging: by the bread cooled, carry out packing and storing with food pack.
S8: finished product.
Embodiment 2
A kind of strange sub-bread, described strange sub-bread comprises the component of following mass fraction: strange 25 parts, sub-powder, high-strength flour 520 parts, weak strength flour 360 parts, fresh milk 75 parts, soft white sugar 10 parts, salt 15 parts, egg liquid 80 parts, 15 parts, yeast, grease 100 parts, maltose 8 parts, 400 parts, water.
The present invention also provides a kind of strange sub-bread and preparation method, and it comprises the following steps:
S1: Feedstock treating: will without going mouldy, without disease and pest, pure strange sub-young, moisture is below 8%, and cleanliness, more than 99%, cleans up, and pulverizes with pulverizer, crosses 150-200 mesh sieve, for subsequent use.
S2: dough making: 25 parts, strange sub-powder, high-strength flour 520 parts, weak strength flour 360 parts, fresh milk 75 parts, salt 15 parts, soft white sugar 10 parts after pulverizing in step S1, egg liquid 80 parts, 15 parts, yeast, 400 parts, water put into barrel together, low rate mixing 10-15min, fatten 100 parts again, low rate mixing 5-10min, then rapid stirring, until dough firmly stretches, Mian Jing road, not easily breaks and can stop stirring.
S3: fermentation: the musculus cutaneus dough of having lived being rolled rectangularity, then build up three layers, put into freezing proofing box, repeat this step 2-3 time after taking out dough, the optimum configurations in freezing proofing box is: temperature I 25-30 DEG C, time I 20-30min; Temperature II-20--18 DEG C, time 10-30min.
S4: do embryo: dough is divided into size be 10-20 part/face embryo, roll rectangularity or make other shape, put into proofing box leave standstill proof, proofing box leaves standstill the optimum configurations proofed: temperature 20-35 DEG C, humidity 60-80%, time 0.5-2h.
S5: cure: will proof face embryo surface brush maltose 5-10 part, and insert in baking box, golden yellow to surface, oven parameters is set to: temperature 180 DEG C-220 DEG C, time 10-20min.
S6: cooling: the bread cured is put into chilling room and is cooled to room temperature.
S7: packaging: by the bread cooled, carry out packing and storing with food pack.
S8: finished product.
Embodiment 3
A kind of strange sub-bread, described strange sub-bread comprises the component of following mass fraction: strange 25 parts, sub-powder, high-strength flour 530 parts, weak strength flour 380 parts, fresh milk 85 parts, soft white sugar 10 parts, salt 15 parts, egg liquid 80 parts, 15 parts, yeast, grease 100 parts, maltose 8 parts, 420 parts, water.
The present invention also provides a kind of strange sub-bread and preparation method, and it comprises the following steps:
S1: Feedstock treating: will without going mouldy, without disease and pest, pure strange sub-young, moisture is below 8%, and cleanliness, more than 99%, cleans up, and pulverizes with pulverizer, crosses 150-200 mesh sieve, for subsequent use.
S2: dough making: 25 parts, strange sub-powder, high-strength flour 530 parts, weak strength flour 380 parts, fresh milk 85 parts, salt 15 parts, soft white sugar 10 parts after pulverizing in step S1, egg liquid 80 parts, 15 parts, yeast, 420 parts, water put into barrel together, low rate mixing 10-15min, fatten 100 parts again, low rate mixing 5-10min, then rapid stirring, until dough firmly stretches, Mian Jing road, not easily breaks and can stop stirring.
S3: fermentation: the musculus cutaneus dough of having lived being rolled rectangularity, then build up three layers, put into freezing proofing box, repeat this step 2-3 time after taking out dough, the optimum configurations in freezing proofing box is: temperature I 25-30 DEG C, time I 20-30min; Temperature II-20--18 DEG C, time 10-30min.
S4: do embryo: dough is divided into size be 10-20 part/face embryo, roll rectangularity or make other shape, put into proofing box leave standstill proof, proofing box leaves standstill the optimum configurations proofed: temperature 20-35 DEG C, humidity 60-80%, time 0.5-2h.
S5: cure: will proof face embryo surface brush maltose 5-10 part, and insert in baking box, golden yellow to surface, oven parameters is set to: temperature 180 DEG C-220 DEG C, time 10-20min.
S6: cooling: the bread cured is put into chilling room and is cooled to room temperature.
S7: packaging: by the bread cooled, carry out packing and storing with food pack.
S8: finished product.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and when not deviating from spirit of the present invention or essential characteristic, the present invention can be realized in other specific forms.Therefore, no matter from which point, all should embodiment be regarded as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, and all changes be therefore intended in the implication of the equivalency by dropping on claim and scope are included in the present invention.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (6)
1. a strange sub-bread, it is characterized in that: described strange sub-bread comprises the component of following mass fraction: strange sub-powder 5-30 part, high-strength flour 400-800 part, weak strength flour 300-400 part, fresh milk 60-80 part, soft white sugar 5-15 part, salt 10-20 part, egg liquid 60-100 part, yeast 15-25 part, grease 100-150 part, maltose 5-10 part, water 400-500 part.
2. strange sub-bread according to claim 1, it is characterized in that: described strange sub-bread comprises the component of following mass fraction: strange 20 parts, sub-powder, high-strength flour 500 parts, weak strength flour 350 parts, fresh milk 70 parts, soft white sugar 10 parts, salt 15 parts, egg liquid 80 parts, 15 parts, yeast, grease 100 parts, maltose 8 parts, 450 parts, water.
3. a preparation method for strange sub-bread according to claim 1 and 2, is characterized in that, comprise following processing step:
S1: Feedstock treating: will without going mouldy, without disease and pest, pure strange sub-young, moisture is below 8%, and cleanliness, more than 99%, cleans up, and pulverizes with pulverizer, crosses 150-200 mesh sieve, for subsequent use;
S2: dough making: the strange sub-powder 5-30 part after pulverizing in step S1, high-strength flour 400-800 part, weak strength flour 300-400 part, fresh milk 60-80 part, salt 10-20 part, soft white sugar 5-15 part, egg liquid 60-100 part, yeast 15-25 part, water 400-500 part put into barrel together, low rate mixing 10-15min, fatten 100-150 part again, low rate mixing 5-10min, then rapid stirring, until dough firmly stretches, Mian Jing road, not easily breaks and can stop stirring;
S3: fermentation: the musculus cutaneus dough of having lived being rolled rectangularity, then build up three layers, put into freezing proofing box, after taking out dough, repeat this step 2-3 time;
S4: do embryo: dough is divided into size be 10-20 part/face embryo, roll rectangularity or make other shape, put into proofing box leave standstill proof;
S5: cure: face embryo surface brush maltose 5-10 part will be proofed, insert in baking box, golden yellow to surface;
S6: cooling: the bread cured is put into chilling room and is cooled to room temperature;
S7: packaging: by the bread cooled, carry out packing and storing with food pack;
S8: finished product.
4. the preparation method of a kind of strange sub-bread according to claim 3, is characterized in that: the optimum configurations in described step S3 in freezing proofing box is: temperature I 25-30 DEG C, time I 20-30min; Temperature II-20--18 DEG C, time 10-30min.
5. the preparation method of a kind of strange sub-bread according to claim 3, is characterized in that: in described step S4, proofing box leaves standstill the optimum configurations proofed: temperature 20-35 DEG C, humidity 60-80%, time 0.5-2h.
6. the preparation method of a kind of strange sub-bread according to claim 3, is characterized in that: in described step S5, oven parameters is set to: temperature 180 DEG C-220 DEG C, time 10-20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510813768.5A CN105325502A (en) | 2015-11-23 | 2015-11-23 | Chia seed bread and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510813768.5A CN105325502A (en) | 2015-11-23 | 2015-11-23 | Chia seed bread and preparation method thereof |
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| CN105325502A true CN105325502A (en) | 2016-02-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510813768.5A Pending CN105325502A (en) | 2015-11-23 | 2015-11-23 | Chia seed bread and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109006930A (en) * | 2018-10-29 | 2018-12-18 | 徐州工程学院 | Odd Asia seed shortbread type biscuit and its production technology |
| CN109349319A (en) * | 2018-12-26 | 2019-02-19 | 厦门理工学院 | A kind of low-calorie surprise Asia seed bread and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663782A (en) * | 2015-02-03 | 2015-06-03 | 陈亚芳 | Sansia croissant production method |
| CN104970060A (en) * | 2015-06-15 | 2015-10-14 | 广州市传道食品有限公司花都分公司 | Bagel bread containing raw material of chia seeds and preparation method of bagel bread |
-
2015
- 2015-11-23 CN CN201510813768.5A patent/CN105325502A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663782A (en) * | 2015-02-03 | 2015-06-03 | 陈亚芳 | Sansia croissant production method |
| CN104970060A (en) * | 2015-06-15 | 2015-10-14 | 广州市传道食品有限公司花都分公司 | Bagel bread containing raw material of chia seeds and preparation method of bagel bread |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109006930A (en) * | 2018-10-29 | 2018-12-18 | 徐州工程学院 | Odd Asia seed shortbread type biscuit and its production technology |
| CN109349319A (en) * | 2018-12-26 | 2019-02-19 | 厦门理工学院 | A kind of low-calorie surprise Asia seed bread and preparation method thereof |
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Application publication date: 20160217 |