CN105557876A

CN105557876A - Method for making buckwheat bread

Info

Publication number: CN105557876A
Application number: CN201410518854.9A
Authority: CN
Inventors: 林光德
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-10-05
Filing date: 2014-10-05
Publication date: 2016-05-11

Abstract

The invention discloses a method for making a piece of buckwheat bread, and the method belongs to the field of food processing. The buckwheat is prepared by 29%-34% of buckwheat flour, 50%-55% of cake flour, 1.5% of yeast, 5% of eggs, 2% of vegetable oil, 2% of sugar, 1% of salt, 4.5% of milk powder and water as needed; a finished product is obtained through processes of mixing and fermentation of the buckwheat flour and the other row materials, molding, and baking. The method is simple in process, and is rich in raw material sources; and the obtained buckwheat bread is rich in nutritional ingredients including various amino acids, fats, vitamins and microelements, and has high edibleness and an excellent nutrition and health care effect.

Description

A kind of method making buckwheat bread

Technical field

The invention belongs to food processing field, particularly relate to a kind of method making buckwheat bread.

Background technology

Buckwheat is nutritious, and containing rich in protein, fat, starch, cellulose in its seed, the protein content of Buckwheat flour is apparently higher than rice, millet, wheat, Chinese sorghum, corn, and fat content is also higher than rice, wheat flour; Buckwheat fat is containing 9 kinds of aliphatic acid, and wherein oleic acid and linoleic acid content at most, account for 75% of fatty acid total amount, another containing organic acids such as palmitic acid 19%, leukotrienes 4.8% and citric acid, oxalic acid, malic acid; Buckwheat contains 18 seed amino acids, and amino acid whose component is similar to the component of legume crop gal4 amino acid; Buckwheat contains the calcium, phosphorus, iron, copper, zinc, selenium, boron, iodine, nickel, cobalt etc. of trace; Buckwheat contains multivitamin and chlorophyll.The medical value of buckwheat is higher, and contained flavone component has antibacterial, anti-inflammatory, cough-relieving, the effect of relievining asthma, eliminating the phlegm; Traditional Chinese medicine is thought, buckwheat nature and flavor are sweet flat, have strengthening the spleen and replenishing qi, whet the appetite wide intestines, relieving dyspepsia, has good nutrition health-care functions; Buckwheat contains abundant vitamin E, soluble dietary fiber, nicotinic acid, rutin, has the effect reducing human body blood fat and cholesterol, softening blood vessel, vision protection and prevention cerebrovascular hemorrhage; Containing abundant magnesium, human fiber's protein dissolution can be promoted, distend the blood vessels, suppress the formation of sludged blood, there is the effect of embolism resistance, also be conducive to reducing serum cholesterol.Along with the raising of people's living standard, require high quality and the variation of food, buckwheat will be subject to the favor of people as healthy food.Because buckwheat is nutritious, taste is authentic, good and cheap, the multiple nutrients composition again containing needed by human body, so liking extensively by modern consumption colony.Product of the present invention is for raw material with Buckwheat flour, Self-raising flour, sugar, salt, yeast, egg, vegetable oil, milk powder, water, by Buckwheat flour and other raw-material mixed culture fermentation, enter the technique such as mould, baking and carry out obtained finished product, this production method has that technique is simple, the advantage of abundant raw material source, product buckwheat bread is rich in the nutritional labelings such as several amino acids, fat, vitamin, trace element, not only there is high edibility, also there is good nutrition health-care functions.

Summary of the invention

The problem that the present invention mainly solves is to provide a kind of method making buckwheat bread, produces the raw material weight proportioning that this product uses to be: Buckwheat flour 29%-34%, Self-raising flour 50%-55%, yeast 1.5%, egg 5%, vegetable oil 2%, sugar 2%, salt 1%, milk powder 4.5%, water are appropriate.

The present invention can be achieved through the following technical solutions:

Make a method for buckwheat bread, it is characterized in that being made up of following steps:

1. first in a reservoir the yeast of formula ratio is added appropriate warm water to dissolve.

2. in washbasin, the Buckwheat flour of formula ratio, Self-raising flour blending is even, mix again after adding egg that formula ratio breaks up, vegetable oil, sugar, salt, milk powder, add the first stirring at low speed of warm water-soluble yeast 5 minutes, moderate-speed mixer becomes a pelvic surface of sacrum paste after 5 minutes again, batter is sent into thermal protection box, controlling the temperature inside the box is 27 DEG C-28 DEG C, and fermentation time is 2.2-2.6 hour.

3. be poured on by the batter after fermentation on the paving foot workbench of hand powder, by tangent plane plate and hand powder, by face mud from horizontal, vertical direction folding repeatedly three foldings, then send into greenhouse and proof, the time is 0.6-0.8 hour.

4. after proofing end, make bread by required size, send into baking oven, the temperature controlled in baking oven is 162 DEG C-168 DEG C, and baking time is obtain finished product after 0.62-0.68 hour.

Fermentation temperature in thermal protection box described in step (2) is 27.5 DEG C, ferments 2.4 hours.

Temperature in baking oven described in step (4) is 165 DEG C, and baking time is 0.65 hour.

The invention has the beneficial effects as follows: provide a kind of method making buckwheat bread, the method technique is simple, equipment investment is few, abundant raw material source, product buckwheat bread is rich in several amino acids, fat, vitamin, trace element, not only there is high edibility, also there is good nutrition health-care functions.

Detailed description of the invention

Below in conjunction with specific embodiment, the present invention is described in further detail.

Embodiment 1

First in a reservoir by account for total amount be 1.5% yeast add appropriate warm water and dissolve; In washbasin by account for total amount be 29% Buckwheat flour, 55% Self-raising flour blending even, add account for total amount be 5% the egg broken up, 2% vegetable oil, 2% sugar, 1% salt, 4.5% milk powder after mix again, add the first stirring at low speed of warm water-soluble yeast 5 minutes, moderate-speed mixer becomes a pelvic surface of sacrum paste after 5 minutes again, batter is sent into thermal protection box, controlling the temperature inside the box is 27 DEG C, and fermentation time is 2.6 hours; Be poured on by batter after fermentation on the paving foot workbench of hand powder, by tangent plane plate and hand powder, by face mud from horizontal, vertical direction folding repeatedly three foldings, then send into greenhouse and proof, the time is 0.6-0.8 hour; After proofing end, make bread by required size, send into baking oven, the temperature controlled in baking oven is 162 DEG C, and baking time is obtain finished product after 0.68 hour.

Embodiment 2

First in a reservoir by account for total amount be 1.5% yeast add appropriate warm water and dissolve; In washbasin by account for total amount be 31.5% Buckwheat flour, 52.5% Self-raising flour blending even, add account for total amount be 5% the egg broken up, 2% vegetable oil, 2% sugar, 1% salt, 4.5% milk powder after mix again, add the first stirring at low speed of warm water-soluble yeast 5 minutes, moderate-speed mixer becomes a pelvic surface of sacrum paste after 5 minutes again, batter is sent into thermal protection box, controlling the temperature inside the box is 27.5 DEG C, and fermentation time is 2.4 hours; Be poured on by batter after fermentation on the paving foot workbench of hand powder, by tangent plane plate and hand powder, by face mud from horizontal, vertical direction folding repeatedly three foldings, then send into greenhouse and proof, the time is 0.6-0.8 hour; After proofing end, make bread by required size, send into baking oven, the temperature controlled in baking oven is 165 DEG C, and baking time is obtain finished product after 0.65 hour.

Embodiment 3

First in a reservoir by account for total amount be 1.5% yeast add appropriate warm water and dissolve; In washbasin by account for total amount be 34% Buckwheat flour, 50% Self-raising flour blending even, add account for total amount be 5% the egg broken up, 2% vegetable oil, 2% sugar, 1% salt, 4.5% milk powder after mix again, add the first stirring at low speed of warm water-soluble yeast 5 minutes, moderate-speed mixer becomes a pelvic surface of sacrum paste after 5 minutes again, batter is sent into thermal protection box, controlling the temperature inside the box is 28 DEG C, and fermentation time is 2.2 hours; Be poured on by batter after fermentation on the paving foot workbench of hand powder, by tangent plane plate and hand powder, by face mud from horizontal, vertical direction folding repeatedly three foldings, then send into greenhouse and proof, the time is 0.6-0.8 hour; After proofing end, make bread by required size, send into baking oven, the temperature controlled in baking oven is 168 DEG C, and baking time is obtain finished product after 0.62 hour.

Claims

1. make a method for buckwheat bread, the raw material weight proportioning of use is: comprise Buckwheat flour 29%-34%, Self-raising flour 50%-55%, yeast 1.5%, egg 5%, vegetable oil 2%, sugar 2%, salt 1%, milk powder 4.5%, water are appropriate; It is characterized in that:

The yeast of formula ratio is first added appropriate warm water and dissolves by step (1) in a reservoir;

Step (2) is even by the Buckwheat flour of formula ratio, Self-raising flour blending in washbasin, mix again after adding egg that formula ratio breaks up, vegetable oil, sugar, salt, milk powder, add the first stirring at low speed of warm water-soluble yeast 5 minutes, moderate-speed mixer becomes a pelvic surface of sacrum paste after 5 minutes again, batter is sent into thermal protection box, controlling the temperature inside the box is 27 DEG C-28 DEG C, and fermentation time is 2.2-2.6 hour;

Batter after fermentation is poured on the paving foot workbench of hand powder by step (3), and by tangent plane plate and hand powder, by face mud from horizontal, vertical direction folding repeatedly three foldings, then send into greenhouse and proof, the time is 0.6-0.8 hour;

After step (4) proofs end, make bread by required size, send into baking oven, the temperature controlled in baking oven is 162 DEG C-168 DEG C, and baking time is obtain finished product after 0.62-0.68 hour.

2. a kind of method making buckwheat bread according to claim 1, is characterized in that: the fermentation temperature in the thermal protection box described in step (2) is 27.5 DEG C, ferments 2.4 hours.

3. a kind of method making buckwheat bread according to claim 1, it is characterized in that: the temperature in the baking oven described in step (4) is 165 DEG C, baking time is 0.65 hour.