CN105767076A - Making method of coarse food grain bread - Google Patents
Making method of coarse food grain bread Download PDFInfo
- Publication number
- CN105767076A CN105767076A CN201410826632.3A CN201410826632A CN105767076A CN 105767076 A CN105767076 A CN 105767076A CN 201410826632 A CN201410826632 A CN 201410826632A CN 105767076 A CN105767076 A CN 105767076A
- Authority
- CN
- China
- Prior art keywords
- dough
- powder
- time
- parts
- molding
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention creatively provides a making method of coarse food grain bread. The coarse food grain bread is made from the following main components (in parts by weight): 90-95 parts of high-gluten flour, 15-20 parts of corn flour, 15-20 parts of sweet potato powder, 12-15 parts of haw powder, 2-3 parts of smoked plum powder, 1-2 parts of salt, 3-5 parts of white granulated sugar and 1-1.2 parts of yeast powder; the making method comprises the following steps of performing fermentation twice and then performing baking. The bread made by the making method disclosed by the invention is rich in dietary fibers, besides, contains health-care ingredients of the haw powder, the smoked plum powder and the like, and has the efficacy of promoting digestion and stimulating the appetite.
Description
Technical field
The invention relates to the manufacture method of a kind of food, particularly relates to the making side of a kind of coarse grain bread
Method.
Background technology
Along with the raising of people's living standard, the food having in people's daily life mostly is meter dough-making powder so
Flour and rice, and coarse grain living in retirement in the life of people the most gradually, but containing substantial amounts of meals in coarse grain
Fiber, it is possible to helping people's digestion, coarse grain has abundant nutrition simultaneously, the appropriate coarse grain that supplements is to health
Having the biggest benefit, but coarse grain is poor due to its mouthfeel, people are always unwilling to attempt coarse grain.
Summary of the invention
The problem that the invention is to be solved is to provide the manufacture method of a kind of coarse grain bread, it may be difficult to swallow
Coarse grain be fabricated to good to eat bread.
For solving above-mentioned technical problem, the invention the technical scheme is that a kind of coarse grain bread
Manufacture method, this coarse grain bread comprises following several main component (part than): high-gluten flour 90-95, beautiful
Rice flour 15-20, sweet potato powder 15-20, Fructus Crataegi powder 12-15, Fructus Mume powder 2-3, salt 1-2, white sugar 3-5,
Yeast powder 1-1.2；Its manufacture method comprises the steps of
(1) formula has weighed various needed raw material as described above, pours in a mixing bowl, adds
The warm water of 30-40 DEG C so that water content reaches 25-30%, a mixing bowl starts stirring until gluten obtains
Fully expansion, when becoming soft and there is good ductility with become dough；
(2) above-mentioned dough being placed in temperature and be 30-40 DEG C, relative humidity is in the environment of 80-90%
Carrying out fermenting for the first time, fermentation time is 2-3h, forms fermented dough；
(3) carrying out second time after above-mentioned fermented dough being carried out stripping and slicing round molding to ferment, fermentation condition is same
Fermentation, obtains the ferment in second time dough of molding for the first time；
(4) being placed in proofing box by above-mentioned ferment in second time dough and proof, proofing box temperature is set as
35-40 DEG C, the time is 20-30min, obtains molding proofing of dough；
(5) above-mentioned molding proofing of dough is placed in baking oven baking, toasts under the conditions of 190-220 DEG C
10-20 minute, then under room temperature, cool down finished product.
The invention has the advantage that with good effect:
1, the bread made by the present invention adds coarse grain composition than common bread so that coarse grain becomes can
Mouthful, also make noodles this flour and rice food adds dietary fiber, promote human consumption；
2, the bread with present invention making is also added into the compositions such as hawthorn and smoked plum, facilitating digestion absorption,
Appetite stimulator.
Detailed description of the invention
Embodiment 1
A kind of manufacture method of coarse grain bread, this coarse grain bread comprises following several main component (part than):
High-gluten flour 90, Semen Maydis powder 20, sweet potato powder 20, Fructus Crataegi powder 12, Fructus Mume powder 2, salt 1, white sugar 3,
Yeast powder 1；Its manufacture method comprises the steps of
(1) formula has weighed various needed raw material as described above, pours in a mixing bowl, adds 30 °
Warm water so that water content reaches 25%, a mixing bowl start stirring until gluten is fully expanded, become
Soft and time there is good ductility with become dough；
(2) above-mentioned dough being placed in temperature is 30 DEG C, relative humidity be 80% environment in carry out
One time fermentation, fermentation time is 3h, forms fermented dough；
(3) carrying out second time after above-mentioned fermented dough being carried out stripping and slicing round molding to ferment, fermentation condition is same
Fermentation, obtains the ferment in second time dough of molding for the first time；
(4) being placed in proofing box by above-mentioned ferment in second time dough and proof, proofing box temperature is set as 35
DEG C, the time is 30min, obtains molding proofing of dough；
(5) above-mentioned molding proofing of dough is placed in baking oven baking, toasts 20 minutes under the conditions of 190 DEG C,
Then finished product is cooled down under room temperature.
The bread that the present embodiment obtains is the loosest, and coarse grain component content is higher, good mouthfeel, digestion promoting
Effect is notable.
Embodiment 1
The manufacture method of a kind of coarse grain bread, this coarse grain bread comprises following several main component (quality
Proportioning): high-gluten flour 95, Semen Maydis powder 15, sweet potato powder 15, Fructus Crataegi powder 15, Fructus Mume powder 3, salt 2,
White sugar 5, yeast powder 1.2；Its manufacture method comprises the steps of
(1) formula has weighed various needed raw material as described above, pours in a mixing bowl, adds 40 DEG C
Warm water so that water content reaches 30%, a mixing bowl start stirring until gluten is fully expanded, become
Soft and time there is good ductility with become dough；
(2) above-mentioned dough being placed in temperature is 40 DEG C, relative humidity be 90% environment in carry out
One time fermentation, fermentation time is 2h, forms fermented dough；
(3) carrying out second time after above-mentioned fermented dough being carried out stripping and slicing round molding to ferment, fermentation condition is same
Fermentation, obtains the ferment in second time dough of molding for the first time；
(4) being placed in proofing box by above-mentioned ferment in second time dough and proof, proofing box temperature is set as 40
DEG C, the time is 20min, obtains molding proofing of dough；
(5) above-mentioned molding proofing of dough is placed in baking oven baking, toasts 10 minutes under the conditions of 220 DEG C,
Then finished product is cooled down under room temperature.
The bread that the present embodiment obtains is the softest, and coarse grain component content is less, good mouthfeel, and appetizing is made
With significantly.
Above the embodiment of the invention is described in detail, but described content has been only present invention wound
The preferred embodiment made, it is impossible to be considered the practical range for limiting the present invention.All according to the invention
Equalization change and the improvement etc. that scope is made, within all should still belonging to this patent covering scope.
Claims (1)
1. the manufacture method of a coarse grain bread, it is characterised in that: this coarse grain bread comprises following several master
Want composition (part than): high-gluten flour 90-95, Semen Maydis powder 15-20, sweet potato powder 15-20, Fructus Crataegi powder 12-15,
Fructus Mume powder 2-3, salt 1-2, white sugar 3-5, yeast powder 1-1.2；Its manufacture method comprises the steps of
(1) formula has weighed various needed raw material as described above, pours in a mixing bowl, adds
The warm water of 30-40C ° so that water content reaches 25-30%, a mixing bowl starts stirring until gluten obtains
Fully expansion, when becoming soft and there is good ductility with become dough；
(2) above-mentioned dough being placed in temperature and be 30-40C °, relative humidity is in the environment of 80-90%
Carrying out fermenting for the first time, fermentation time is 2-3h, forms fermented dough；
(3) carrying out second time after above-mentioned fermented dough being carried out stripping and slicing round molding to ferment, fermentation condition is same
Fermentation, obtains the ferment in second time dough of molding for the first time；
(4) being placed in proofing box by above-mentioned ferment in second time dough and proof, proofing box temperature is set as
35-40C °, the time is 20-30min, obtains molding proofing of dough；
(5) above-mentioned molding proofing of dough is placed in baking oven baking, under the conditions of 190-220C °, toasts 10-20
Minute, then cool down finished product under room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410826632.3A CN105767076A (en) | 2014-12-26 | 2014-12-26 | Making method of coarse food grain bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410826632.3A CN105767076A (en) | 2014-12-26 | 2014-12-26 | Making method of coarse food grain bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105767076A true CN105767076A (en) | 2016-07-20 |
Family
ID=56388844
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410826632.3A Pending CN105767076A (en) | 2014-12-26 | 2014-12-26 | Making method of coarse food grain bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767076A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107646940A (en) * | 2017-11-07 | 2018-02-02 | 安徽鸿泰食品有限公司 | A kind of preparation method of nutrition and health care purple potato hawthorn bread |
| CN110771659A (en) * | 2019-10-14 | 2020-02-11 | 福建达利食品科技有限公司 | Method for making coarse grain crisp toast |
-
2014
- 2014-12-26 CN CN201410826632.3A patent/CN105767076A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107646940A (en) * | 2017-11-07 | 2018-02-02 | 安徽鸿泰食品有限公司 | A kind of preparation method of nutrition and health care purple potato hawthorn bread |
| CN110771659A (en) * | 2019-10-14 | 2020-02-11 | 福建达利食品科技有限公司 | Method for making coarse grain crisp toast |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461416B (en) | Highland barley enriched bread and preparation method thereof | |
| KR101317283B1 (en) | Method for preparing bread | |
| CN105248512A (en) | Potato wheat mixed powder and preparation method and purpose thereof | |
| CN102224836B (en) | Production of coarse cereals Guokui food | |
| CN103125552A (en) | Edible pawpaw and lycium bread and preparation method thereof | |
| CN101755870A (en) | Manufacturing method of henry steudnera tuber bread | |
| CN105660765A (en) | Soft European bread and making method thereof | |
| CN105454362A (en) | Production method of rye-cocoa bread | |
| CN103766432A (en) | Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof | |
| CN104770445A (en) | Coarse cereal biscuits with high dietary fibers and a preparation method thereof | |
| KR101724664B1 (en) | Bread containing mashed sweet potato and method for manufacturing the same | |
| CN103749616A (en) | Method for making cereal green tea bread | |
| KR101700508B1 (en) | Loaf bread manufacturing method using domestic wheat and oats | |
| CN105767076A (en) | Making method of coarse food grain bread | |
| KR101113601B1 (en) | Bread manufacturing method bread which adds barley flour and rice flour | |
| CN104012609A (en) | Soda biscuit and processing method of soda biscuit | |
| CN103621592B (en) | A kind of witloof sliced bread | |
| RU2414132C2 (en) | Dietary bread production method (versions) | |
| CN105851136A (en) | Moringa seed healthcare salty bread and preparation method thereof | |
| CN108669160A (en) | A kind of Chinese yam biscuit and preparation method thereof | |
| KR20160093449A (en) | Process of preparing food comprising components from a paper mulberry | |
| CN103783387A (en) | Preparation method of gold volume and coarse cereals gold volume | |
| CN103609641A (en) | Endive walnut cake and making technology thereof | |
| CN103564011A (en) | Production method for rye cocoa toast | |
| CN103392994A (en) | Chocolate vermicelli |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160720 |
|
| WD01 | Invention patent application deemed withdrawn after publication |