CN105961515A - High-healthcare-value highland barley bread and preparing method thereof - Google Patents
High-healthcare-value highland barley bread and preparing method thereof Download PDFInfo
- Publication number
- CN105961515A CN105961515A CN201610586747.9A CN201610586747A CN105961515A CN 105961515 A CN105961515 A CN 105961515A CN 201610586747 A CN201610586747 A CN 201610586747A CN 105961515 A CN105961515 A CN 105961515A
- Authority
- CN
- China
- Prior art keywords
- avenae nudae
- semen avenae
- bread
- dough
- beta glucan
- 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
Classifications
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses high-healthcare-value highland barley bread and a preparing method thereof. Common highland barley with the content of beta-glucan higher than 5% and a high-quality glutinous highland barley raw material with the content of beta-glucan higher than 8% are selected for processing the bread. The bread has the advantages that the glutinous highland barley material is used for preparing high-value whole-wheat bread which is high in nutrition content and good in mouthfeel and has thick highland barley fragrance, a consumption market and territory of highland barley is broadened, structural adjustment and optimized upgrade of the highland barley industry is promoted, and the positive role of highland barley in the Tibetan region is brought into play better.
Description
Technical field
Patent of the present invention relates to a kind of high health value Semen avenae nudae bread and preparation method thereof.
Background technology
Semen avenae nudae i.e. hull-less barley, is referred to as Semen avenae nudae in China Tibetan area, is the one of grass family Hordeum
Cereal crop, is the staple food crop of China's Tibetan people, is also the important of Tibetan culture
Carrier.As the cereal crops that Tibet region cultivated area is maximum, Semen avenae nudae is compared to Semen Tritici aestivi, water
Rice etc., its nutrition more equalizes, the most also rich in have high health value beta glucan,
The physiologically active compositions such as tocol, flavonoid, dietary fiber.Along with highland barley health care function value
Being widely recognized as, Semen avenae nudae converted products is no longer limited only to wine brewing and Zanba, and occurs in that many
The highland barley food of sample, but Semen avenae nudae processing at present is still in the junior stage, and could not fully demonstrate
The high health value of Semen avenae nudae.
Bread is the Main Foods kind that western countries people like, along with changing of consumption habit
Becoming, bread market in China resident especially population of adolescent extends the most rapidly.It addition,
The fast development of Tibetan Tourism, incorporates the high health-care function valency of international and domestic people's consumption habit
The Semen avenae nudae product of value will have the biggest market.
The key component of hullessbarley seed is special to the nutritive peculiarity of Semen avenae nudae product, function value, matter structure
Property and processing characteristics all have a major impact.The amylose content of glutinous Semen avenae nudae is low (0～15%),
And that its protein and beta glucan content are significantly higher than in common Semen avenae nudae (non-glutinous Semen avenae nudae) is corresponding
Constituent content, glutinous Semen avenae nudae contains higher nutritive value and special processing characteristics, but the most right
The application of glutinous Semen avenae nudae is less.
Current existing Semen avenae nudae bread has added the wheat flour (more than 50%) of high-load mostly, also
Without reference to the application of glutinous Semen avenae nudae material, this research will utilize glutinous Semen avenae nudae materials processing height nutrition,
In good taste, there is the high value bread of dense Semen avenae nudae fragrance, for expand the consumption market of Semen avenae nudae with
Region, promotes Semen avenae nudae industry restructuring and optimization and upgrading, preferably plays Semen avenae nudae and builds in Tibetan area
Positive role in if.
Summary of the invention
The purpose of patent of the present invention is to provide a kind of high health value Semen avenae nudae bread and making thereof
Method, the present invention adopts the following technical scheme that
The manufacture method of a kind of high health value Semen avenae nudae bread, it is characterised in that the method includes
Following steps:
Step one, the screening of high beta glucan Semen avenae nudae raw material
Hullessbarley seed is the corn that beta glucan content enriches the most, and beta glucan has important
Blood sugar lowering, blood fat reducing, the plurality of health care functions such as antitumor, but generally β in Semen avenae nudae kind-
Beta-dextran content is about 4～8%, and the β-Portugal of the glutinous Semen avenae nudae of new material occurred in recent years gathers
Sugar content distribution is in 5～11%.Use the K-BGLU series-parallel connection key of Ireland Megazyme company
Beta glucan content in Semen avenae nudae raw material is detected by beta glucan detection kit, and selection β-
Beta-dextran content is higher than common Semen avenae nudae and the beta glucan content glutinous Semen avenae nudae of high-quality higher than 8% of 5%
Raw material is for processing the Semen avenae nudae bread of high health value；
Step 2, the making of Semen avenae nudae whole wheat flour
The hullessbarley seed clear water of the high beta glucan Semen avenae nudae raw material selected by step one is carried out
Clean, filter, remove the foreign material such as the clever shell in seed and the grains of sand, through being dried and pulverizing, system
Obtaining Semen avenae nudae whole wheat flour, described dry employing air dry oven is dried 36h under the conditions of 35-40 DEG C,
Described pulverizing, for dried Semen avenae nudae raw material is carried out pulverizing, does not removes wheat bran, and at least crosses 80
Mesh sieve；
Step 3, the making of Semen avenae nudae bread
Bread raw materials formula: weigh glutinous Semen avenae nudae whole wheat flour 40-80g obtained by step 2, common
Semen avenae nudae whole wheat flour 0-40g, wheat flour 20g, water 70-90mL, egg 35g, gluten meal 20-30g,
Dryness yeast 2-4g, white sugar 10-16g, salt 0.2-0.4g, butter 5-10g；
The modulation of dough: according to aforementioned base materials proportioning, first by glutinous Semen avenae nudae whole wheat flour, common Semen avenae nudae
Whole wheat flour, wheat flour, gluten meal, dryness yeast, white sugar and salt mix homogeneously, add afterwards
Enter egg, water, carry out the modulation of dough, add butter after rubbing about 20min, continue to rub
About 10min, is modulated rubbing after complete dough stands 10-20min at room temperature
Dough；
Molding: sprinkle a little flour on chopping board, rolls dough by aforesaid dough rolling pin,
Folding, rolling repeatedly, makes the gas in dough fully discharge, then round molding is (firmly
Uniformly)；
Fermentation: molding dough is placed in the baking tray coating edible blend oil, puts into temperature
28-32 DEG C, in the fermenting case of humidity 75-85%, carry out the 1-2.5h that ferments；
Baking: before entering baking box, the dough surface fermented is coated with last layer egg pulp, first
Carrying out first stage baking, the face fire arranging baking box is 100-110 DEG C, and the fire in a stove before fuel is added is 150-180 DEG C,
Baking time is of about 20-25min, then carries out second stage baking, by fire in a stove before fuel is added dough-making powder fire temperature
All rise to 180-200 DEG C, after toasting about 5min, at one layer of edible blend oil of surface brush, then
Baking 5-10min comes out of the stove；
Cooling and packaging: after bread baking, use natural cooling to cool down, then
Packaging.
Step one is determined screening to the beta glucan content in raw material, for producing height
Health care Semen avenae nudae bread provides premise.
It is characterized in that, pulverizing described in step 2 is by dried Semen avenae nudae material pulverizing, no
Remove wheat bran, and at least cross 80 mesh sieves, so make the Semen avenae nudae whole-wheat bread nutritive value produced
Height and delicate mouthfeel are the most coarse.
It is characterized in that, containing Semen avenae nudae powder (accounting for the 80% of raw material) at high proportion in bread, and
Containing glutinous Semen avenae nudae, glutinous Semen avenae nudae contains higher beta glucan, protein, extremely low amylose,
Have and improve the mouthfeel of bread, matter structure, nutritive value and processing characteristics, thus moisture in formula
Mass fraction is higher, and in baking, temperature is low, and baking time is long.
It is characterized in that this bread uses the method as described in claim 1-4 to prepare.
Hullessbarley seed is the corn that beta glucan content enriches the most, and beta glucan has important
The plurality of health care functions such as blood sugar lowering, blood fat reducing, antitumor, but in usual Semen avenae nudae kind, β-Portugal gathers
Sugar content about 4～8%, and patent select the beta glucan content of glutinous Semen avenae nudae about 5～
The hullessbarley seed of 11%, the K-BGLU series-parallel connection key β of employing Ireland Megazyme company-
Beta glucan content in raw material is detected by glucosan detection kit, selects β-Portugal to gather
Sugar content higher than 5% common Semen avenae nudae and beta glucan content higher than 8% the glutinous Semen avenae nudae of high-quality former
Material is processed for bread；
High beta glucan Semen avenae nudae raw material described in this patent is that beta glucan content is higher than 5%
Semen avenae nudae raw material；
Beneficial effect:
Current existing Semen avenae nudae bread has added the wheat flour (more than 50%) of high-load mostly, with
Time for this index of beta glucan content, Semen avenae nudae raw material is not screened, also without reference to
The application of glutinous Semen avenae nudae material.This patent utilizes the beta glucan glutinous Semen avenae nudae material containing high-load,
Process high nutrition, in good taste, there is the high value bread of dense Semen avenae nudae fragrance.
1. the beta glucan content of pair raw material detects, and screens the green grass or young crops of high beta glucan content
Highland barley raw material carries out producing bread, and the health value of bread is higher.Hullessbarley seed is that beta glucan contains
The corn that amount is the abundantest, beta glucan has important blood sugar lowering, blood fat reducing, antitumor etc.
Plurality of health care functions, but in usual Semen avenae nudae kind, beta glucan content is about 4～8%, and
The beta glucan content distribution of the glutinous Semen avenae nudae of new material occurred in recent years in 5～11%, use β-
The beta glucan content of raw material is detected by beta-dextran content test kit, selects beta glucan
Content is higher than common Semen avenae nudae and the beta glucan content high-quality glutinous Semen avenae nudae raw material higher than 8% of 5%
Process for bread, make the Semen avenae nudae bread produced have higher nutritive value.
2., along with the development of society, people are more likely to the diet of nutrient health.Semen avenae nudae
Containing function ingredients such as abundant dietary fiber, beta glucans in wheat bran, simultaneously in order to reduce bran
The products taste that skin is brought is coarse, the Semen avenae nudae whole wheat flour that the present invention uses, and can make the guarantor of bread
More preferably, whole wheat flour at least crosses 80 mesh sieves to strong value simultaneously, and whole powder body can be conducive to uniform,
Converted products can be made slightly and not rough.Obtaining employing above-mentioned steps through applicant's great many of experiments can
Make the Semen avenae nudae whole-wheat bread delicate mouthfeel produced the most coarse；
3. in Semen avenae nudae bread formula moisture higher than current Semen avenae nudae bread formula, be high β-
The needs of glucosan Semen avenae nudae whole-wheat bread processing because high beta glucan and whole wheat flour than low β-
The Semen avenae nudae powder of glucosan and go the water absorption of Semen avenae nudae powder of wheat bran many.General Semen avenae nudae bread water consumption
For 45%-55% (in terms of Semen avenae nudae powder, wheat flour gross weight), Semen avenae nudae bread water of the present invention
Amount is 70%-90%.Very little, bread products mouthfeel is stiff, and amount of water is the highest, face for amount of water
Group is the most viscous and molding bread easily subsides, and the bread after toasting is flat.Test through applicant
Find, containing Semen avenae nudae powder (accounting for the 80% of raw material), water in formula at high proportion in the application bread
Dividing mass fraction higher, in baking, temperature is low, and baking time is long, and the bread mouthfeel obtained is more preferable；
Owing to containing glutinous Semen avenae nudae in raw material, glutinous Semen avenae nudae contains higher beta glucan, protein, extremely low
Amylose, have and improve the mouthfeel of bread, matter structure, nutritive value and processing characteristics；
4. the low temperature roasting key being this bread and producing slowly: the generally stoving temperature of wheat bread
210 DEG C-230 DEG C, toasting 15min-25min, current Semen avenae nudae bread baking parameter is the first rank
Section face fire 110 DEG C, the fire in a stove before fuel is added 180 DEG C, toasts 5min, second stage fire in a stove before fuel is added face fire
It is 200 DEG C, toasts 5min, the final stage fire in a stove before fuel is added 140 DEG C, face fire 200 DEG C, toast 10min.
Semen avenae nudae bread Flue curing parameter described in this patent is the first stage: face fire is 100-110 DEG C, the end
Fire is 150-180 DEG C, and the time is of about 20-25min；Second stage: by fire in a stove before fuel is added dough-making powder fire temperature
Degree all rises to 180-200 DEG C, and brush oil colouring after about 5min, rebake 5-10min comes out of the stove.
Temperature is high, and the surface of bread is the most burnt, and baking time shortens simultaneously, is difficult to bakee ripe inside bread.
5. containing Semen avenae nudae powder (accounting for the 80% of raw material) at high proportion in bread, and containing glutinous green grass or young crops
Highland barley, glutinous Semen avenae nudae contains higher beta glucan, protein, extremely low amylose, makes production
The mouthfeel of the bread gone out, matter structure, nutritive value are more preferable.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment one:
Semen avenae nudae bread formula: glutinous Semen avenae nudae whole wheat flour 40g, common Semen avenae nudae whole wheat flour 40g, Semen Tritici aestivi
Powder 20g, water 80mL, egg 35g, gluten meal 30g, dryness yeast 3g, white sugar 16g,
Salt 0.4g, butter 10g.
Concrete steps:
(1) first material is weighed by above-mentioned formula, by complete to glutinous Semen avenae nudae whole wheat flour, common Semen avenae nudae
Flour, wheat flour, gluten meal, dryness yeast, white sugar, salt mix homogeneously, be subsequently adding
Egg and water, stir, and finally stands 20min, allows flour fully absorb water.
(2) fully kneading dough, there is thin film and fragile in about 20min defensive position hand-pulled noodles group
Split, now the butter weighed uniformly is put on dough.Fully knead dough, about 10min
There is one layer of uniform thin film and is not easily broken, i.e. the brewed success of dough in defensive position hand-pulled noodles group.
(3), after the dough modulated stands 15min, roll on dough with rolling pin,
Fold, repeatedly, the gas in dough fully discharged, then dough is carried out shaping round,
It is placed in the baking tray coating oil in advance, puts into temperature 32 DEG C, in the fermenting case of humidity 80%,
Carry out the 1h that ferments.
(4) before entering baking box, the dough surface fermented is coated with last layer egg pulp, arranges
The face fire of baking box is 100 DEG C, and the fire in a stove before fuel is added is 150 DEG C, and baking tray is put into oven for baking 20min；
Then fire in a stove before fuel is added dough-making powder fire temperature is all risen to 180 DEG C (about 5min), treat that temperature rises to
After 180-200 DEG C, brush oil, rebake 5min, bread surface is golden yellow, has dense bread
Perfume (or spice) can be come out of the stove.
Embodiment two:
Semen avenae nudae bread formula: glutinous Semen avenae nudae whole wheat flour 80g, wheat flour 20g, water 90mL, chicken
Egg 35g, gluten meal 30g, dryness yeast 3g, white sugar 16g, salt 0.4g, butter 10g.
Concrete steps:
(5) first material is weighed by above-mentioned formula, by glutinous Semen avenae nudae whole wheat flour, wheat flour, paddy
Protein powder, dryness yeast, white sugar, salt mix homogeneously, be subsequently adding egg and water, and stirring is all
Even, finally stand 20min, allow flour fully absorb water.
(6) fully kneading dough, there is thin film and fragile in about 20min defensive position hand-pulled noodles group
Split, now the butter weighed uniformly is put on dough.Fully knead dough, about 10min
There is one layer of uniform thin film and is not easily broken, i.e. the brewed success of dough in defensive position hand-pulled noodles group.
(7), after the dough modulated stands 15min, roll on dough with rolling pin,
Fold, repeatedly, the gas in dough fully discharged, then dough is carried out shaping round,
It is placed in the baking tray coating oil in advance, puts into temperature 32 DEG C, in the fermenting case of humidity 80%,
Carry out the 1h that ferments.
Before entering baking box, the dough surface fermented is coated with last layer egg pulp, baking box is set
Face fire is 100 DEG C, and the fire in a stove before fuel is added is 150 DEG C, and baking tray is put into oven for baking 20min；Then
Fire in a stove before fuel is added dough-making powder fire temperature is all risen to 180 DEG C (about 5min), treats that temperature rises to 180-200 DEG C
After, brush oil, rebake 5min, bread surface is golden yellow, has dense bread perfume (or spice) to go out
Stove.
Should be understood that these embodiments are merely to illustrate the present invention rather than limit the scope of the present invention.
In addition, it is to be understood that after having read the content that the present invention lectures, those skilled in the art are permissible
Making various changes or modifications the present invention, these equivalent form of values fall within right appended by the application equally
Claim limited range.
Claims (6)
1. the manufacture method of one kind high health value Semen avenae nudae bread, it is characterised in that the method comprises the following steps:
Step one, the screening of high beta glucan Semen avenae nudae raw material
Use beta glucan detection kit that the beta glucan content in Semen avenae nudae raw material is detected, select the beta glucan content common Semen avenae nudae higher than 5% and the beta glucan content glutinous Semen avenae nudae raw material higher than 8% for processing the Semen avenae nudae bread of high health value；
Step 2, the making of Semen avenae nudae whole wheat flour
The hullessbarley seed clear water of the high beta glucan Semen avenae nudae raw material selected by step one is carried out, filters, remove the foreign material such as the clever shell in seed and the grains of sand, through being dried and pulverizing, prepare Semen avenae nudae whole wheat flour, described dry employing air dry oven is dried 36h under the conditions of 35-40 DEG C, described pulverizing for carrying out pulverizing by dried Semen avenae nudae raw material, and at least crosses 80 mesh sieves；
Step 3, the making of Semen avenae nudae bread
Bread raw materials formula: weigh the glutinous Semen avenae nudae whole wheat flour 40-80g obtained by step 2 and common Semen avenae nudae whole wheat flour 0-40g, wheat flour 20g, water 70-90mL, egg 35g, gluten meal 20-30g, dryness yeast 2-4g, white sugar 10-16g, salt 0.2-0.4g, butter 5-10g；
The modulation of dough: according to aforementioned base materials proportioning, first by glutinous Semen avenae nudae whole wheat flour, common Semen avenae nudae whole wheat flour, wheat flour, gluten meal, dryness yeast, white sugar and salt mix homogeneously, add egg, water afterwards, carry out the modulation of dough, butter is added after rubbing about 20min, continue to rub about 10min, the dough obtaining modulating after complete dough stands 10-20min at room temperature will be rubbed；
Molding: sprinkle a little flour on chopping board, rolls dough by aforesaid dough rolling pin, folding, and rolling repeatedly, makes the gas in dough fully discharge, then round molding (the most uniform)；
Fermentation: be placed in the baking tray coating edible blend oil by molding dough, put into temperature 28-32 DEG C, in the fermenting case of humidity 75-85%, carries out the 1-2.5h that ferments,；
Baking: before entering baking box, the dough surface fermented is coated with last layer egg pulp, this egg pulp can cover the surface of this dough, first carrying out first stage baking, the face fire arranging baking box is 100-110 DEG C, and the fire in a stove before fuel is added is 150-180 DEG C, baking time is of about 20-25min, carry out second stage baking again, fire in a stove before fuel is added dough-making powder fire temperature is all risen to 180-200 DEG C, after toasting about 5min, at one layer of edible blend oil of surface brush, rebake 5-10min comes out of the stove；
Cooling and packaging: after bread baking, use natural cooling to cool down, then pack.
The manufacture method of a kind of high health value Semen avenae nudae bread the most as claimed in claim 1, it is characterised in that in step one, the beta glucan content in raw material is determined screening, provides premise for producing height health care Semen avenae nudae bread.
The manufacture method of a kind of high health value Semen avenae nudae bread the most as claimed in claim 1, described pulverizing for becoming whole wheat flour by dried Semen avenae nudae raw material grinding mill, do not remove wheat bran, and at least cross 80 mesh sieves, so make the Semen avenae nudae whole-wheat bread produced be of high nutritive value and delicate mouthfeel is the most coarse.
The manufacture method of a kind of high health value Semen avenae nudae bread the most as claimed in claim 1, it is characterized in that, containing Semen avenae nudae powder (accounting for the 80% of raw material) at high proportion in bread, and containing glutinous Semen avenae nudae, glutinous Semen avenae nudae contains higher beta glucan, protein, extremely low amylose, have and improve the mouthfeel of bread, matter structure, nutritive value and processing characteristics, thus moisture content is higher in formula, in baking, temperature is low, and baking time is long.
The manufacture method of a kind of high health value Semen avenae nudae bread the most as claimed in claim 1, it is characterised in that the test kit employed in step one is the K-BGLU series-parallel connection key beta glucan detection kit of Ireland Megazyme company.
6. one kind high health value Semen avenae nudae bread, it is characterised in that this bread uses the method as described in claim 1-4 to prepare.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610586747.9A CN105961515A (en) | 2016-07-22 | 2016-07-22 | High-healthcare-value highland barley bread and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610586747.9A CN105961515A (en) | 2016-07-22 | 2016-07-22 | High-healthcare-value highland barley bread and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105961515A true CN105961515A (en) | 2016-09-28 |
Family
ID=56951995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610586747.9A Pending CN105961515A (en) | 2016-07-22 | 2016-07-22 | High-healthcare-value highland barley bread and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105961515A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111213691A (en) * | 2020-01-19 | 2020-06-02 | 西藏达热瓦青稞酒业股份有限公司 | Highland barley green health food and preparation process thereof |
| CN111296523A (en) * | 2020-02-17 | 2020-06-19 | 武汉轻工大学 | Highland barley β -glucan extract, frozen sweet dough, preparation method of frozen sweet dough and sweet dough bread |
| CN112322617A (en) * | 2020-11-27 | 2021-02-05 | 中国科学院成都生物研究所 | KASP molecular marker capable of identifying waxy property of barley grains and application thereof |
| CN114041482A (en) * | 2021-11-19 | 2022-02-15 | 上海来伊份股份有限公司 | Highland barley whole grain bread and preparation method thereof |
| CN114947060A (en) * | 2022-06-17 | 2022-08-30 | 青海华实科技投资管理有限公司 | Glutinous highland barley fine dried noodles capable of improving intestinal microecology and preparation method and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461416A (en) * | 2013-07-01 | 2013-12-25 | 青海省农林科学院 | Highland barley enriched bread and preparation method thereof |
| CN103583632A (en) * | 2013-11-29 | 2014-02-19 | 迪庆香格里拉青稞资源开发有限公司 | Highland barley bread |
| CN104938913A (en) * | 2015-06-03 | 2015-09-30 | 山西省农业科学院农产品加工研究所 | Preparation method for highland barley dissolving powders |
| CN105104987A (en) * | 2015-09-10 | 2015-12-02 | 河南兴泰科技实业有限公司 | Highland barley whole flour steamed bread and making method thereof |
| CN105454359A (en) * | 2015-12-25 | 2016-04-06 | 西藏月王生物技术有限公司 | Highland barley stout highland barley bread making technology and product thereof |
-
2016
- 2016-07-22 CN CN201610586747.9A patent/CN105961515A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461416A (en) * | 2013-07-01 | 2013-12-25 | 青海省农林科学院 | Highland barley enriched bread and preparation method thereof |
| CN103583632A (en) * | 2013-11-29 | 2014-02-19 | 迪庆香格里拉青稞资源开发有限公司 | Highland barley bread |
| CN104938913A (en) * | 2015-06-03 | 2015-09-30 | 山西省农业科学院农产品加工研究所 | Preparation method for highland barley dissolving powders |
| CN105104987A (en) * | 2015-09-10 | 2015-12-02 | 河南兴泰科技实业有限公司 | Highland barley whole flour steamed bread and making method thereof |
| CN105454359A (en) * | 2015-12-25 | 2016-04-06 | 西藏月王生物技术有限公司 | Highland barley stout highland barley bread making technology and product thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111213691A (en) * | 2020-01-19 | 2020-06-02 | 西藏达热瓦青稞酒业股份有限公司 | Highland barley green health food and preparation process thereof |
| CN111296523A (en) * | 2020-02-17 | 2020-06-19 | 武汉轻工大学 | Highland barley β -glucan extract, frozen sweet dough, preparation method of frozen sweet dough and sweet dough bread |
| CN112322617A (en) * | 2020-11-27 | 2021-02-05 | 中国科学院成都生物研究所 | KASP molecular marker capable of identifying waxy property of barley grains and application thereof |
| CN114041482A (en) * | 2021-11-19 | 2022-02-15 | 上海来伊份股份有限公司 | Highland barley whole grain bread and preparation method thereof |
| CN114947060A (en) * | 2022-06-17 | 2022-08-30 | 青海华实科技投资管理有限公司 | Glutinous highland barley fine dried noodles capable of improving intestinal microecology and preparation method and application thereof |
| CN114947060B (en) * | 2022-06-17 | 2024-04-16 | 青海华实科技投资管理有限公司 | Waxy highland barley fine dried noodles capable of improving intestinal microecology and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102018011B (en) | Gluten protein substitute and application thereof | |
| CN105961515A (en) | High-healthcare-value highland barley bread and preparing method thereof | |
| CN105284983B (en) | A kind of miscellaneous grain crops bread flour and preparation method thereof | |
| CN103082191B (en) | Premixed powder for preparing whole coarse cereal steamed bun | |
| KR101317283B1 (en) | Method for preparing bread | |
| CN103814999B (en) | A kind of high beta glucan highland barley Graham cracker and preparation method thereof | |
| CN103125561A (en) | Preparation method for breakfast biscuits with plateau distinguished features | |
| KR100889880B1 (en) | Breads using grain powder and method of manufacturing thereof | |
| CN105212228A (en) | A kind of nutritious powder for hypoglycemia patient | |
| KR100960902B1 (en) | Preparation method of rice bread | |
| CN101919431B (en) | High-dietary-fiber biscuit containing bacterial cellulose and preparation method thereof | |
| CN103005286A (en) | Rice product self-rising flour, producing method thereof and application thereof | |
| CN108813332A (en) | A kind of high-content potato full-powder steamed bun and production method | |
| CN105660765A (en) | Soft European bread and making method thereof | |
| CN106305941A (en) | Making technology of rice flour sponge cake | |
| CN108887321A (en) | A kind of no seitan low-allergen biscuit and its processing method | |
| CN111772095A (en) | Low-GI steamed bread containing buckwheat flour and naked oat flour and preparation method thereof | |
| KR20110033341A (en) | Method for manufacturing walnet cake containing rice flour | |
| CN114868871A (en) | Low-GI (glycemic index) and low-GL (GL) fermented sugar-controlling highland barley noodles and preparation thereof | |
| CN103947710B (en) | A kind of preparation method of longan dietary fiber bread | |
| Gao et al. | The Types, Regional Distribution, and Consumption Trend of Chinese Traditional Wheat‐Based Foods | |
| CN103859290B (en) | Sea-tangle, green gram health care steamed bun and preparation method thereof | |
| CN105265513A (en) | Buckwheat bread and making method thereof | |
| CN109349293A (en) | A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame and preparation method thereof | |
| CN108967866A (en) | A kind of dietary fiber, preparation method and applications |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160928 |