CN106922781A - The preparation method of barley bread - Google Patents

The preparation method of barley bread Download PDF

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Publication number
CN106922781A
CN106922781A CN201710344670.9A CN201710344670A CN106922781A CN 106922781 A CN106922781 A CN 106922781A CN 201710344670 A CN201710344670 A CN 201710344670A CN 106922781 A CN106922781 A CN 106922781A
Authority
CN
China
Prior art keywords
parts
barley bread
egg
flour
preparation
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
Application number
CN201710344670.9A
Other languages
Chinese (zh)
Inventor
陈霞
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nantong Botai Art Graphic Design Co Ltd
Original Assignee
Nantong Botai Art Graphic Design Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nantong Botai Art Graphic Design Co Ltd filed Critical Nantong Botai Art Graphic Design Co Ltd
Priority to CN201710344670.9A priority Critical patent/CN106922781A/en
Publication of CN106922781A publication Critical patent/CN106922781A/en
Pending legal-status Critical Current

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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • A21D2/34—Animal material
    • 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
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

Abstract

The invention discloses a kind of preparation method of barley bread, it is characterised in that：Barley bread uses the raw material of following weight portion：16 35 parts of flour, 14 25 parts of red date powder, 12 28 parts of protein powder, 16 35 parts of egg, 16 35 parts of salt, 16 35 parts of pearling cone meal, 11 26 parts of Yoghourt, 16 35 parts of water, 16 35 parts of butter, 16 35 parts of fermentations of yeast are obtained.Not only natural nutrition enriches barley bread of the invention, soft sweet good to eat, with regulating the flow of vital energy Xie Yu, promoting blood circulation scattered silt, menstruction regulating and pain relieving and function of delaying senility.

Description

The preparation method of barley bread
Technical field
The present invention relates to food processing technology field, especially a kind of preparation method of barley bread.
Background technology
Barley bread is a kind of convenient food, and in Chinese more and more welcomed by the people, people are generally by Fructus Hordei Vulgaris powder Wrap as one of staple food of breakfast, the preparation method of existing barley bread is that flavoring essence, cream, strain etc. are added in flour It is well mixed, it is subsequently adding the water fermentation aftershaping high temperature that kneads and bakees and form.Existing barley bread-making methods are existed 1st, less varieties, local flavor are single and nutrition is unbalanced, lack the barley bread of a kind of health care of women and eating；2nd, it is high in baking process The lower essence poor heat resistance of temperature is easily decomposed, and fragrance is volatile；3rd, the additive in barley bread is mostly synthetic, often edible It is unfavorable for the healthy problem of people.
The content of the invention
The technical problems to be solved by the invention be to provide a kind of natural nutrition enrich, it is soft sweet good to eat, with regulating the flow of vital energy Xie Yu, The preparation method of promoting blood circulation scattered silt, menstruction regulating and pain relieving and the barley bread of function of delaying senility.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows：A kind of preparation method of barley bread, its It is characterised by：Comprise the following steps：
(1) barley bread uses the raw material of following weight portion：Flour 16-35 parts, red date powder 14-25 parts, protein powder 12- 28 parts, egg 16-35 parts, salt 16-35 parts, pearling cone meal 16-35 parts, Yoghourt 11-26 parts, water 16-35 parts, butter 16-35 parts, ferment It is female 16-35 parts；
(2) cream and butter are stirred 6 minutes, adds fresh milk, egg, salt to stir 3 minutes, obtain compound；
(3) flour, red date powder, protein powder and pearling cone meal are sieved, then is added in compound together with yeast, stirred Dough is made after 3 minutes；
(4) dough obtained by step (3) is put into proofing box, temperature is 12-33 DEG C, humidity is 50-90%, proofs 1-2 Hour, 2-3 times of volume to original volume, barley bread mass is shaped to by required shape segmentations；
(5) the barley bread mass obtained by step (4) is put into oven, to get angry 170 DEG C, lower fiery 190 DEG C are toasted temperature, when Between obtain final product for 15 minutes.
Beneficial effect：It is abundant the invention provides a kind of natural nutrition, it is soft sweet good to eat, with regulating the flow of vital energy Xie Yu, promoting blood circulation scattered silt, The preparation method of the barley bread of menstruction regulating and pain relieving and function of delaying senility.
Specific embodiment
With reference to specific embodiment the present invention will be further explained explanation, but the invention is not limited in these realities Apply example.
Embodiment 1：
A kind of preparation method of barley bread, it is characterised in that：Comprise the following steps：
(1) barley bread uses the raw material of following weight portion：14 parts of flour, 17 parts of red date powder, 16 parts of protein powder, egg 22 parts, 16 parts of salt, 16 parts of pearling cone meal, 12 parts of fresh milk, 22 parts of water, 23 parts of butter, 24 parts of yeast；
(2) cream and butter are stirred 6 minutes, adds fresh milk, egg, salt to stir 3 minutes, obtain compound；
(3) flour, red date powder, protein powder and pearling cone meal are sieved, then is added in compound together with yeast, stirred Dough is made after 3 minutes；
(4) dough obtained by step (3) is put into proofing box, temperature is 20 DEG C, humidity is 55%, proofs 1 hour, volume To 3 times of original volume, barley bread mass is shaped to by required shape segmentations；
(5) the barley bread mass obtained by step (4) is put into oven, to get angry 170 DEG C, lower fiery 190 DEG C are toasted temperature, when Between obtain final product for 15 minutes.
Embodiment 2：
A kind of preparation method of barley bread, it is characterised in that：Comprise the following steps：
(1) barley bread uses the raw material of following weight portion：16 parts of flour, 17 parts of red date powder, 16 parts of protein powder, egg 22 parts, 16 parts of salt, 16 parts of pearling cone meal, 12 parts of fresh milk, 22 parts of water, 23 parts of butter, 24 parts of yeast；
(2) cream and butter are stirred 6 minutes, adds fresh milk, egg, salt to stir 3 minutes, obtain compound；
(3) flour, red date powder, protein powder and pearling cone meal are sieved, then is added in compound together with yeast, stirred Dough is made after 3 minutes；
(4) dough obtained by step (3) is put into proofing box, temperature is 20 DEG C, humidity is 67%, proofs 1 hour, volume To 3 times of original volume, barley bread mass is shaped to by required shape segmentations；
(5) the barley bread mass obtained by step (4) is put into oven, to get angry 170 DEG C, lower fiery 190 DEG C are toasted temperature, when Between obtain final product for 15 minutes.

Claims (3)

1. a kind of preparation method of barley bread, it is characterised in that：Comprise the following steps：
(1) barley bread uses the raw material of following weight portion：Flour 16-35 parts, red date powder 14-25 parts, protein powder 12-28 Part, egg 16-35 parts, salt 16-35 parts, pearling cone meal 16-35 parts, Yoghourt 11-26 parts, water 16-35 parts, butter 16-35 parts, yeast 16-35 parts；
(2) cream and butter are stirred 6 minutes, adds fresh milk, egg, salt to stir 3 minutes, obtain compound；
(3) flour, red date powder, protein powder and pearling cone meal are sieved, then is added in compound together with yeast, stir 3 points Dough is made after clock；
(4) dough obtained by step (3) is put into proofing box, temperature is 12-33 DEG C, humidity is 50-90%, is proofed 1-2 hours, Volume is shaped to barley bread mass to 2-3 times of original volume by required shape segmentations；
(5) the barley bread mass obtained by step (4) is put into oven, temperature to get angry 170 DEG C, lower fiery 190 DEG C of bakings, the time is Obtain final product within 15 minutes.
2. the preparation method of a kind of barley bread according to claim 1, it is characterised in that barley bread is using following heavy Measure the raw material of part：Flour 16-35 parts, red date powder 14-25 parts, protein powder 12-28 parts, egg 16-35 parts, salt 16-35 parts, greatly Flour 16-35 parts, Yoghourt 11-22 parts, water 16-35 parts, butter 16-35 parts, yeast 16-35 parts.
3. the preparation method of a kind of barley bread according to claim 2, it is characterised in that the egg is hen egg.
CN201710344670.9A 2017-05-16 2017-05-16 The preparation method of barley bread Pending CN106922781A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710344670.9A CN106922781A (en) 2017-05-16 2017-05-16 The preparation method of barley bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710344670.9A CN106922781A (en) 2017-05-16 2017-05-16 The preparation method of barley bread

Publications (1)

Publication Number Publication Date
CN106922781A true CN106922781A (en) 2017-07-07

Family

ID=59429786

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710344670.9A Pending CN106922781A (en) 2017-05-16 2017-05-16 The preparation method of barley bread

Country Status (1)

Country Link
CN (1) CN106922781A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110896978A (en) * 2019-11-19 2020-03-24 上海匠造食品有限公司 Additive-free bread and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102907471A (en) * 2012-10-18 2013-02-06 沈阳创达技术交易市场有限公司 Preparation method of protein-rich bread
CN104642448A (en) * 2014-06-12 2015-05-27 卢想琼 Bread making method
CN106070445A (en) * 2016-08-26 2016-11-09 凌永留 Fructus Hordei Vulgaris bread
CN106417471A (en) * 2016-10-31 2017-02-22 广西兴业县至珍生态园农业科技有限公司 Bread and making method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102907471A (en) * 2012-10-18 2013-02-06 沈阳创达技术交易市场有限公司 Preparation method of protein-rich bread
CN104642448A (en) * 2014-06-12 2015-05-27 卢想琼 Bread making method
CN106070445A (en) * 2016-08-26 2016-11-09 凌永留 Fructus Hordei Vulgaris bread
CN106417471A (en) * 2016-10-31 2017-02-22 广西兴业县至珍生态园农业科技有限公司 Bread and making method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110896978A (en) * 2019-11-19 2020-03-24 上海匠造食品有限公司 Additive-free bread and preparation method thereof

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Application publication date: 20170707