CN105660765A - Soft European bread and making method thereof - Google Patents
Soft European bread and making method thereof Download PDFInfo
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- CN105660765A CN105660765A CN201610024424.0A CN201610024424A CN105660765A CN 105660765 A CN105660765 A CN 105660765A CN 201610024424 A CN201610024424 A CN 201610024424A CN 105660765 A CN105660765 A CN 105660765A
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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
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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
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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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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Abstract
The invention provides soft European bread and a making method thereof, and relates to the soft European bread and the making method thereof. The invention aims to solve the problem that in the prior art, acidity and microorganisms are difficult to control in the fermentation process of the soft European bread. The soft European bread disclosed by the invention is prepared from bread flour, xylitol, sorbitol, European soft bread preblend powder, scalding leavening dough, liquid leavening dough, low-sugar yeast and edible salt. The making method comprises the following steps of weighing the raw materials in parts by mass, beating dough, performing fermentation, performing separation, performing shaping, fermenting the dough once again, and then performing baking so as to complete the preparation process. The made bread disclosed by the invention is free from cane sugar, eggs and oil, good in softness, and can maintain original flavor after being preserved for 5 days. According to the making method disclosed by the invention, an enzyme preparation is used, so that the flexibleness of the bread in the quality guarantee period is guaranteed; acid wheat flour is adopted, so that the fermentation flavor of the bread is guaranteed. In the making process, the scalding leavening dough and the liquid leavening dough are added, so that the softness and the fermentation flavor of the bread are guaranteed, and the enzyme preparation and the acid wheat flour are matched and jointly take effects. The making method disclosed by the invention is applied to the field of baking.
Description
Technical field
The present invention relates to a kind of soft Europe bread and preparation method thereof.
Background technology
Soft Europe bread is derived from Europe, while retaining the marrow of the Europe low oil of baked product low sugar, natural health, according to the distinctive preferred diet of asian population, make soft Europe bread obtain the mouthfeel that softness is moistening by adjusting formula, given play to unartificial yeast to a greater extent and many different corn, dry fruit are naturally fragrant.
The method of existing making soft Europe bread, acidity is difficult to control during the fermentation, affects the mouthfeel of soft Europe bread, and sweat is affected relatively big by environmental change simultaneously, and microorganism is difficult to control, it is difficult to ensure that the quality stability of product and complex manufacturing process.
Summary of the invention
Present invention aim to address the problem being difficult to Controlled acidity and microorganism in the sweat of existing soft Europe bread, it is provided that a kind of soft Europe bread and preparation method thereof.
A kind of soft Europe of present invention bread by mass fraction include 5～50 parts of bread flours, 1～10 part of Sorbitol, 1～10 part of xylitol, 8～40 parts of soft Europe bread premixed flour, 2～20 parts scald kind, 10～70 parts of liquid kinds, 1～2 part of low sugar yeast and 1～1.5 portion of edible salt; Wherein said soft Europe bread premixed flour includes 10～70 portions of corn, 1～70 portion of wheat flour, 5～30 portions of sour flours, 2～30 parts of gluten meals and 0.001～0.02 part of maltogenic amylase by mass fraction.
The manufacture method of a kind of soft Europe of present invention bread is:
One, by mass fraction weigh 5～50 parts of bread flours, 1～10 part of Sorbitol, 1～10 part of xylitol, 8～40 parts of soft Europe bread premixed flour, 2～20 parts scald kind, 10～70 parts of liquid kinds, 1～2 part of low sugar yeast and 1～1.5 portion of edible salt; Wherein said soft Europe bread premixed flour includes 10～70 portions of corn, 1～70 portion of wheat flour, 5～30 portions of sour flours, 2～30 parts of gluten meals and 0.001～0.02 part of maltogenic amylase by mass fraction;
Two, bread flour, Sorbitol, xylitol, soft Europe bread premixed flour and low sugar yeast mix homogeneously step one weighed, obtains mixed-powder;
Three, pour mixed-powder into dough batch, be then sequentially added into liquid kind, scald kind, edible salt and water, dismiss 6～20min, obtain the dough accomplished fluently;
Four, the dough accomplished fluently is put into awake indoor and proof 30～60min, obtain the dough proofed;
Five, split the dough proofed, molding, again proof 40～60min, then toast, namely complete.
Advantages of the present invention: utilize acid flour to provide ferment local-flavor and acidity, shorten Production Time, reduce cost of labor, decrease environmental exposure simultaneously, be effectively controlled micro organism quantity.
Without sucrose in the bread that the present invention manufactures, protecting soft still fine without egg, oil-free, still can keep original local flavor after preserving 5 days, the present invention utilizes enzyme preparation to ensure that the flexibility in the bread shelf-life; Acid flour is adopted to ensure that the ferment local-flavor of bread. Being especially added with boiling hot kind and liquid kind in manufacturing process, in the soft ferment local-flavor of guarantor of bread, coordinated enzyme preparation and acid flour play a role jointly. By controlling the ratio of boiling hot kind and liquid kind, making bread have preferably local flavor and mouthfeel, the liquid kind that especially prepared by specified conditions in long-term preservation process, in the bread later stage preserves, the reservation of local flavor plays decisive role.
Detailed description of the invention
Detailed description of the invention one: a kind of soft Europe of present embodiment bread by mass fraction include 5～50 parts of bread flours, 1～10 part of Sorbitol, 1～10 part of xylitol, 8～40 parts of soft Europe bread premixed flour, 2～20 parts scald kind, 10～70 parts of liquid kinds, 1～2 part of low sugar yeast and 1～1.5 portion of edible salt; Wherein said soft Europe bread premixed flour includes 10～70 portions of corn, 1～70 portion of wheat flour, 5～30 portions of sour flours, 2～30 parts of gluten meals and 0.001～0.02 part of maltogenic amylase by mass fraction.
The preparation method of the boiling hot kind described in present embodiment is: the ratio mix homogeneously of the water 1:1 in mass ratio of bread flour and 95～100 DEG C, seals after being cooled to room temperature, cold preservation one night, standby,
Without sucrose in the bread that present embodiment manufactures, protecting soft still fine without egg, oil-free, still can keep original local flavor after preserving 5 days, the present invention utilizes enzyme preparation to ensure that the flexibility in the bread shelf-life; Acid flour is adopted to ensure that the ferment local-flavor of bread. Being especially added with boiling hot kind and liquid kind in manufacturing process, in the soft ferment local-flavor of guarantor of bread, coordinated enzyme preparation and acid flour play a role jointly. By controlling the ratio of boiling hot kind and liquid kind, making bread have preferably local flavor and mouthfeel, the liquid kind that especially prepared by specified conditions in long-term preservation process, in the bread later stage preserves, the reservation of local flavor plays decisive role.
Detailed description of the invention two: present embodiment and detailed description of the invention one the difference is that: this soft Europe bread by mass fraction include 7.2 parts of bread flours, 2.5 parts of xylitol, 2 parts of Sorbitols, 20 parts of soft Europe bread premixed flour, 9 parts scald kind, 60 parts of liquid kinds, 1.2 parts of low sugar yeasts and 1.2 portions of edible salts; Wherein said soft Europe bread premixed flour includes 50 portions of corn, 10 portions of wheat flours, 20 portions of sour flours, 10 parts of gluten meals and 0.008 part of maltogenic amylase by mass fraction. Other is identical with detailed description of the invention one.
Detailed description of the invention three: present embodiment and detailed description of the invention one or two the difference is that: described corn be in Semen Helianthi, oatmeal, Semen Lini, Semen setariae, Provence draft configuration thing, rice flour, Semen Sesami, processed beans, wheat malt, Mel powder, oatmeal, whole wheat flour, wheat germ sheet, rye meal two or more by any combination. Other is identical with detailed description of the invention one or two.
Detailed description of the invention four: present embodiment and one of detailed description of the invention one to three the difference is that: the preparation method of described liquid kind is: the ratio of bread flour and warm water 1:1 in mass ratio is mixed homogeneously, dough temperature is 28 DEG C, room temperature fermentation 3～4h, reenters cold preservation one night, standby. Other is identical with one of detailed description of the invention one to three.
Detailed description of the invention five: one of present embodiment and detailed description of the invention one to four also comprise 10～30 portions of dried fruitss the difference is that: described soft Europe bread by mass fraction, wherein dried fruits be that cranberry is dry, Pericarpium Citri junoris fourth, Semen Armeniacae Amarum, Semen Juglandis or Fructus anacardii. Other is identical with one of detailed description of the invention one to four.
Detailed description of the invention six: the manufacture method of a kind of soft Europe of present embodiment bread is:
One, by mass fraction weigh 5～50 parts of bread flours, 1～10 part of Sorbitol, 1～10 part of xylitol, 8～40 parts of soft Europe bread premixed flour, 2～20 parts scald kind, 10～70 parts of liquid kinds, 1～2 part of low sugar yeast and 1～1.5 portion of edible salt; Wherein said soft Europe bread premixed flour includes 10～70 portions of corn, 1～70 portion of wheat flour, 5～30 portions of sour flours, 2～30 parts of gluten meals and 0.001～0.02 part of maltogenic amylase by mass fraction;
Two, bread flour, xylitol, Sorbitol, soft Europe bread premixed flour and low sugar yeast mix homogeneously step one weighed, obtains mixed-powder;
Three, pour mixed-powder into dough batch, be then sequentially added into liquid kind, scald kind, edible salt and water, dismiss 6～20min, obtain the dough accomplished fluently;
Four, the dough accomplished fluently is put into awake indoor and proof 30～60min, obtain the dough proofed;
Five, split the dough proofed, molding, again proof 40～60min, then toast, namely complete.
The preparation method of the boiling hot kind described in present embodiment is: the ratio mix homogeneously of the water 1:1 in mass ratio of bread flour and 95～100 DEG C, seals after being cooled to room temperature, cold preservation one night, standby,
The advantage of present embodiment: utilize acid flour to provide ferment local-flavor and acidity, shorten Production Time, reduce cost of labor, decrease environmental exposure simultaneously, be effectively controlled micro organism quantity.
Detailed description of the invention seven: present embodiment and detailed description of the invention six the difference is that: the preparation method of described crumby bread Europe premixed flour is: one, weigh 10～70 portions of corn, 1～70 portion of wheat flour, 5～30 portions of sour flours, 2～30 parts of gluten meals and 0.001～0.02 part of maltogenic amylase by mass fraction; Two, maltogenic amylase is uniform with the wheat flour premix of the 30% of step one amount of weighing, obtain mixture A; In residue wheat flour, add acid flour, mix homogeneously, obtain mixture B; By mixture A and mixture B mix homogeneously, add gluten meal, add corn, mix homogeneously after mixing, namely complete. Other is identical with detailed description of the invention six.
Detailed description of the invention eight: present embodiment and detailed description of the invention six or seven the difference is that: described corn is Semen Helianthi, oatmeal, Semen Lini, Semen setariae, Provence draft configuration thing, rice flour, Semen Sesami, processed beans, wheat malt, Mel powder, and in oatmeal, whole wheat flour, wheat germ sheet, rye meal, two or more press any combination. Other is identical with detailed description of the invention six or seven.
Detailed description of the invention nine: present embodiment and one of detailed description of the invention six to eight the difference is that: the preparation method of described liquid kind is: the ratio of bread flour and warm water 1:1 in mass ratio is mixed homogeneously, obtain dough, dough temperature is 28 DEG C, room temperature fermentation 3～4h, reenter cold preservation one night, standby.Other is identical with one of detailed description of the invention six to eight.
Detailed description of the invention ten: one of present embodiment and detailed description of the invention six to nine the difference is that: 10～30 portions of dried fruitss can also be added by mass fraction after step 3 is dismissed 6～20min, wherein dried fruits be that cranberry is dry, Pericarpium Citri junoris fourth, Semen Armeniacae Amarum, Semen Juglandis or Fructus anacardii. Other is identical with one of detailed description of the invention six to nine.
Beneficial effects of the present invention is verified by following example:
Embodiment 1: the manufacture method of a kind of soft Europe of the present embodiment experimental group bread is:
One, by mass fraction weigh 7.2 parts of flour, 2.5 parts of xylitol, 2 parts of Sorbitols, 20 parts of soft Europe bread premixed flour, 9 parts scald kind, 60 parts of liquid kinds, 30 parts of cranberry are dry, 1.2 parts of low sugar yeasts and 1.2 portions of edible salts; Wherein said soft Europe bread premixed flour includes 50 portions of corn, 10 portions of wheat flours, 20 portions of sour flours, 10 parts of gluten meals and 0.008 part of maltogenic amylase by mass fraction;
Two, bread flour, xylitol, Sorbitol, soft Europe bread premixed flour and low sugar yeast mix homogeneously step one weighed, obtains mixed-powder;
Three, pour mixed-powder into dough batch, be then sequentially added into liquid kind, scald kind, edible salt and water, dismiss 15min, be subsequently adding cranberry and do, arrange dough molding, obtain the dough accomplished fluently;
Four, the dough accomplished fluently is put into awake indoor and proof 60min, obtain the dough proofed;
Five, the dough that proofs is split, each 180g, round relaxes 30min; Then arranging flat aerofluxus, be organized into circle, the method for doubling doubling again rubs circle, closes up in bottom; Above fermentation basket, uniform compass screen surface powder, puts into fermentation basket, and closing in rushes to, it is possible to be organized into olive shape by hot dog dough process; Again proof 40min, then toast, first beat steam, 240/220 degree of 15min, namely complete.
The preparation method of described liquid kind is: the ratio mix homogeneously of bread flour and warm water 1:1 in mass ratio, obtains dough, and dough temperature is 28 DEG C, room temperature fermentation 3～4h, reenters cold preservation one night, standby.
The preparation method of described boiling hot kind is: the ratio mix homogeneously of the water 1:1 in mass ratio of bread flour and 95～100 DEG C, seals after being cooled to room temperature, cold preservation one night, standby,
The manufacture method of matched group 1 soft Europe bread is:
Prepared by liquid kind: the preparation method of described liquid kind is: the ratio mix homogeneously of bread flour and warm water 1:1 in mass ratio, and dough temperature is 28 DEG C, room temperature fermentation 3～4h, reenters cold preservation one night, standby.
Dough Making Process
The first step: by mass fraction weigh 7.2 parts of bread flours, 2.5 parts of xylitol, 2 parts of Sorbitols, 8 parts scald kind, 20 parts of liquid kinds, 30 parts of cranberry are dry, 1.2 parts of low sugar yeasts and 1.2 portions of edible salts. Then carry out face of beating, dismiss 15min, first put 7.2 parts of bread flours, 2.5 parts of xylitol, 2 parts of Sorbitols, 8 parts boiling hot kind and 1.2 parts of low sugar yeasts, then put 20 parts of liquid kinds, put salt after going out muscle, then it is dry to put cranberry. Lax 40 minutes of dough molding Final finishing squarely epiphragma;
Second step: facet 180g mono-, lax 30 minutes of round;
3rd step: taking dough and arrange flat aerofluxus, be organized into circle, the method for doubling doubling again rubs circle, closes up in bottom;
4th: uniform compass screen surface powder above fermentation basket, putting into fermentation basket, closing in rushes to, it is possible to be organized into olive shape by hot dog dough process;
5th step: proof 40～60min, spills flour, Hua Wen road;
6th step: baking, first beats steam, 240/220 degree of 15min.
The manufacture method of matched group 2 soft Europe bread is:
Dough Making Process
The first step: weigh that 7.2 parts of bread flours, 2.5 parts of xylitol, 2 parts of Sorbitols, 20 parts of soft Europe bread premixed flour, 20 parts of liquid kinds, 30 parts of cranberry be dry by mass fraction, 1.2 parts of low sugar yeasts and 1.2 portions of edible salts. Then carry out face of beating, dismiss 15min, first put 7.2 parts of bread flours, 2.5 parts of xylitol, 2 parts of Sorbitols, 20 parts of soft Europe bread premixed flour and 1.2 parts of low sugar yeasts, then put 20 parts of liquid kinds, put edible salt after going out muscle, then it is dry to put cranberry. Lax 40 minutes of dough molding Final finishing squarely epiphragma;
Second step: facet 180g mono-, lax 30 minutes of round;
3rd step: taking dough and arrange flat aerofluxus, be organized into circle, the method for doubling doubling again rubs circle, closes up in bottom;
4th: uniform compass screen surface powder above fermentation basket, putting into fermentation basket, closing in rushes to, it is possible to be organized into olive shape by hot dog dough process;
5th step: proof 40～60min, spills flour, Hua Wen road;
6th step: baking, first beats steam, 240/220 degree of 15min.
Described in experimental group and matched group 2, the preparation method of crumby bread Europe premixed flour is: one, weigh 50 portions of corn, 10 portions of wheat flours, 20 portions of sour flours, 10 parts of gluten meals and 0.008 part of maltogenic amylase by mass fraction; Two, maltogenic amylase is uniform with the wheat flour premix of the 30% of the amount of weighing, obtain mixture A; In residue wheat flour, add acid flour, mix homogeneously, obtain mixture B; By mixture A and mixture B mix homogeneously, add gluten meal, add corn, mix homogeneously after mixing, namely complete.
Bread subjective appreciation criterion is matched group 1 in Table 1, table 2 and table 3, the soft Europe bread subjective appreciation synopsis that matched group 2 makes with experimental group.
Table 1 bread subjective appreciation criterion
Table 2 experimental group and matched group bread sensory evaluation
| Level index | Experimental group (divides) | Matched group 1 (point) | Matched group 2 (point) |
| Form | 5 | 3 | 2 |
| Color and luster | 5 | 3 | 3 |
| Abnormal smells from the patient | 5 | 2 | 4 |
| Mouthfeel | 5 | 3 | 3 |
Table 3 experimental group and matched group bread observation index
By embodiment it can be seen that the present invention utilizes maltogenic amylase to ensure that the flexibility in the bread shelf-life; Acid flour is adopted to ensure that the ferment local-flavor of bread. Being especially added with boiling hot kind and liquid kind in manufacturing process, in the soft ferment local-flavor of guarantor of bread, collaborative maltogenic amylase and acid flour play a role jointly. The soft Europe bread mouthfeel made is good, long shelf-life.
Claims (10)
1. a soft Europe bread, it is characterised in that this soft Europe bread by mass fraction include 5～50 parts of bread flours, 1～10 part of Sorbitol, 1～10 part of xylitol, 8～40 parts of soft Europe bread premixed flour, 2～20 parts scald kind, 10～70 parts of liquid kinds, 1～2 part of low sugar yeast and 1～1.5 portion of edible salt; Wherein said soft Europe bread premixed flour includes 10～70 portions of corn, 1～70 portion of wheat flour, 5～30 portions of sour flours, 2～30 parts of gluten meals and 0.001～0.02 part of maltogenic amylase by mass fraction.
2. one according to claim 1 soft Europe bread, it is characterised in that this soft Europe bread by mass fraction include 7.2 parts of bread flours, 2.5 parts of xylitol, 2 parts of Sorbitols, 20 parts of soft Europe bread premixed flour, 9 parts scald kind, 60 parts of liquid kinds, 1.2 parts of low sugar yeasts and 1.2 portions of edible salts; Wherein said soft Europe bread premixed flour includes 50 portions of corn, 10 portions of wheat flours, 20 portions of sour flours, 10 parts of gluten meals and 0.008 part of maltogenic amylase by mass fraction.
3. one according to claim 1 soft Europe bread, it is characterized in that described corn is Semen Helianthi, oatmeal, Semen Lini, Semen setariae, Provence draft configuration thing, rice flour, Semen Sesami, processed beans, wheat malt, Mel powder, in oatmeal, whole wheat flour, wheat germ sheet, rye meal, two or more press any combination.
4. one according to claim 1 soft Europe bread, it is characterised in that the preparation method of described liquid kind is: the ratio mix homogeneously of bread flour and warm water 1:1 in mass ratio, and dough temperature is 28 DEG C, room temperature fermentation 3～4h, reenter cold preservation one night, standby.
5. one according to claim 1 soft Europe bread, it is characterised in that described soft Europe bread also comprises 10～30 portions of dried fruitss by mass fraction, wherein dried fruits be that cranberry is dry, Pericarpium Citri junoris fourth, Semen Armeniacae Amarum, Semen Juglandis or Fructus anacardii.
6. the method making soft Europe as claimed in claim 1 bread, it is characterised in that the method is:
One, by mass fraction weigh 5～50 parts of bread flours, 1～10 part of Sorbitol, 1～10 part of xylitol, 8～40 parts of soft Europe bread premixed flour, 2～20 parts scald kind, 10～70 parts of liquid kinds, 1～2 part of low sugar yeast and 1～1.5 portion of edible salt; Wherein said soft Europe bread premixed flour includes 10～70 portions of corn, 1～70 portion of wheat flour, 5～30 portions of sour flours, 2～30 parts of gluten meals and 0.001～0.02 part of maltogenic amylase by mass fraction;
Two, bread flour, xylitol, Sorbitol, soft Europe bread premixed flour and low sugar yeast mix homogeneously step one weighed, obtains mixed-powder;
Three, pour mixed-powder into dough batch, be then sequentially added into liquid kind, scald kind, edible salt and water, dismiss 6～20min, obtain the dough accomplished fluently;
Four, the dough accomplished fluently is put into awake indoor and proof 30～60min, obtain the dough proofed;
Five, split the dough proofed, molding, again proof 40～60min, then toast, namely complete.
7. the manufacture method of a kind of soft Europe according to claim 6 bread, it is characterised in that the preparation method of described soft Europe bread premixed flour is:, weigh 10～70 portions of corn, 1～70 portion of wheat flour, 5～30 portions of sour flours, 2～30 parts of gluten meals and 0.001～0.02 part of maltogenic amylase by mass fraction; Two, maltogenic amylase is uniform with the wheat flour premix of the 30% of step one amount of weighing, obtain mixture A; In residue wheat flour, add acid flour, mix homogeneously, obtain mixture B; By mixture A and mixture B mix homogeneously, add gluten meal, add corn, mix homogeneously after mixing, namely complete.
8. the manufacture method of a kind of soft Europe bread according to claim 6 or 7, it is characterized in that described corn is Semen Helianthi, oatmeal, Semen Lini, Semen setariae, Provence draft configuration thing, rice flour, Semen Sesami, processed beans, wheat malt, Mel powder, in oatmeal, whole wheat flour, wheat germ sheet, rye meal, two or more press any combination.
9. the manufacture method of a kind of soft Europe according to claim 6 bread, it is characterised in that the preparation method of described liquid kind is: the ratio mix homogeneously of bread flour and warm water 1:1 in mass ratio, obtains dough, dough temperature is 28 DEG C, room temperature fermentation 3～4h, reenters cold preservation one night, standby.
10. the manufacture method of a kind of soft Europe according to claim 6 bread, it is characterised in that 10～30 portions of dried fruitss can also be added by mass fraction after dismissing 6～20min in step 3, wherein dried fruits be that cranberry is dry, Pericarpium Citri junoris fourth, Semen Armeniacae Amarum, Semen Juglandis or Fructus anacardii.
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| CN109479920A (en) * | 2018-10-18 | 2019-03-19 | 蚌埠学院 | A kind of soft Ou Bao of leaf of Moringa and preparation method thereof |
| CN113519592A (en) * | 2021-07-07 | 2021-10-22 | 山东匠造烘焙食品有限公司 | Toast bread and preparation method thereof |
| CN113994995A (en) * | 2021-10-22 | 2022-02-01 | 上海吉羽食品科技有限公司 | Coarse cereal bread premixed flour, coarse cereal bread and making method thereof |
| CN115176828A (en) * | 2022-07-08 | 2022-10-14 | 青岛丹香投资管理有限公司 | Bread formula containing natural yeast glucose bacteria liquid and application method thereof |
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| CN107047683A (en) * | 2017-05-12 | 2017-08-18 | 广东广益科技实业有限公司 | A kind of soft Europe bread premixed powder and application its obtained soft Europe bread |
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| CN113994995A (en) * | 2021-10-22 | 2022-02-01 | 上海吉羽食品科技有限公司 | Coarse cereal bread premixed flour, coarse cereal bread and making method thereof |
| CN115176828A (en) * | 2022-07-08 | 2022-10-14 | 青岛丹香投资管理有限公司 | Bread formula containing natural yeast glucose bacteria liquid and application method thereof |
| CN116762842A (en) * | 2023-05-19 | 2023-09-19 | 福建锐隆生物科技有限公司 | Sucrose-free sweet potato bread premixed flour and application and preparation process thereof |
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