CN107691578A - A kind of enriched bread for adding glutenin - Google Patents
A kind of enriched bread for adding glutenin Download PDFInfo
- Publication number
- CN107691578A CN107691578A CN201711141191.3A CN201711141191A CN107691578A CN 107691578 A CN107691578 A CN 107691578A CN 201711141191 A CN201711141191 A CN 201711141191A CN 107691578 A CN107691578 A CN 107691578A
- Authority
- CN
- China
- Prior art keywords
- parts
- glutenin
- bread
- dough
- gluten
- 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
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein 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
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of enriched bread for adding glutenin, it is prepared by glutenin, high gluten wheat flour, Gluten, yeast, pure water, egg, white granulated sugar, butter, salt, raisins, maltodextrin.Using high gluten wheat flour as base stock, add glutenin, Gluten etc., pass through the special formulation and technique of enriched bread, mutually synergy, the enriched bread for making to produce is significantly improving the nutritive value and healthcare function of product, in the composition of glutenin, most importantly gliadin and gliadin, both albumen increase the biceps of bread, gliadin improves the ductility of bread, what gliadin improved bread eats gas, gained enriched bread maintains good mouthfeel, flavor and structural state, delaying aging, its preparation method is simply unique, with wide market prospects.
Description
Technical field
The present invention relates to a kind of enriched bread, more particularly, to a kind of enriched bread for adding glutenin.
Background technology
Glutenin refers to the glutelin in wheat class.Wheat class is mainly wheat, barley, highland barley and naked oats etc..Glutelin is
The protein that finger diluted acid or diluted alkaline are extracted from wheat class or other cereals.Glutenin is dissolved in diluted acid or diluted alkaline, but does not dissolve in
Water, salt and alcoholic solution.Glutenin includes low relative molecular weight glutelin (LMW-GS), high relative molecular weight glutelin (HMW-
) and wheat prolamin GS.In gluten network, a variety of glutelin play different, high relative molecular weight paddy egg
It is the main component of gluten network in vain, is the skeleton of gluten network, low relative molecular mass glutenin and high relative molecular weight
Glutelin is connected to form the chain structure of tiny branch.Quality Characters of Wheat and glutenin/wheat prolamin value are notable
It is related.With the increase of glutenin content, gluten content, sedimentation value, stabilization time significantly increase；Wheat prolamine
During higher than glutenin content, its dough muscle is weak, stabilization time is short.HMW-GS ratios improve, and can improve dry, wet gluten contain
Amount, improve dough rheological characteristics, so that dough baking properties is improved.Quality after macaroni is cooked, also with Mai Gu
The value of albumen/wheat prolamin is relevant, and ratio is less than 1.5 and is advisable.Noodle quality, also with low relative molecular mass with it is relative
Molecular mass glutenin ratio is in extremely notable positive correlation.When HMW-GS and LMW-GS press 2：1 ratio is added to matrix face
In powder, the toughness of dough significantly rises；But work as and HMW-GS and LMW-GS is pressed 1：2 ratio is added in flour, dough extension
Property be noticeably greater than compare.Increase with HMW-GS and LMW-GS ratio, dough elasticity becomes big, and extensibility significantly reduces.Largely
Result of study confirms that HMW-GS relative amounts have notable positive correlation with dough resistance, meanwhile, LMW-GS contents and dough extensibility
There is notable positive correlation.Research shows that, as the increase of HMW-GS contents, LMW-GS contents reduce, loaf volume becomes larger.
As what global instant food and nutritional health food produced develops rapidly, the development and utilization of glutenin by
The extensive concern of domestic and international food expert, turn into a kind of focus of novel foodstuff exploitation.In numerous instant food, bread be through
Stir dough, fermentation, shaping, the soft porous food made of technique such as baking, it with multiple tastes, it is easy to carry the features such as
More and more welcomed by the people.Gliadin and gliadin in glutenin can increase the biceps of bread, wheat alcohol
Molten albumen improves the ductility of bread, and gliadin improves the gas of eating of bread, and gained enriched bread maintains good
Mouthfeel, flavor and structural state, delaying aging, therefore be adapted to promote.
The content of the invention
It is an object of the invention to provide a kind of enriched bread for adding glutenin, the functions of intestines and stomach of people can be improved,
The health of people is ensured.
A kind of enriched bread for adding glutenin, the parts of the high gluten wheat flour 250-550 based on its parts by weight, Gluten
70-80 parts, glutenin 50-80 parts, yeast 8-12 parts, pure water 450-700 parts, egg 80-150 parts, white granulated sugar 100-150
Part, butter 90-120 parts, salt 5-15 parts, raisins 35-45 parts, malt extract 6-10 parts.
As a preferred technical solution of the present invention, 400 parts of high gluten wheat flour, Gluten 80 based on its parts by weight
Part, 60 parts of glutenin, 10 parts of yeast, 650 parts of pure water, 100 parts of egg, 120 parts of white granulated sugar, 100 parts of butter, salt 10
Part, 40 parts of raisins, 8 parts of malt extract.
As a preferred technical solution of the present invention, comprise the following steps that：
(1) preprocessing raw material and auxiliary material：
A. glutenin is prepared：Container is sterilized first, 5kg wheat flours are added in container, then lysate is added into container,
Pour into centrifuge, centrifuge 10 minutes, then the glutenin extracted is dissolved in sodium bicarbonate water, it is standby；
B. soup kind is prepared：Boiling to 95-100 DEG C of temperature and high gluten wheat flour stirs together, after dough made with boiling water is agglomerating, dough temperature by
60-65 DEG C naturally cools to 10-15 DEG C, standby；
(2) dough preparing：By soup kind, yeast, high gluten wheat flour, Gluten, the sodium bicarbonate water dissolved with glutenin, white granulated sugar,
Water, egg, yeast add stirring, and first 2min, quick 3min stir at a slow speed, add butter, at a slow speed 2min, add salt,
1.5min is quickly stirred again；
(3) shaping：The dough become reconciled is taken out, stands 10-15 minutes, is cut into the small dough of required quality, shaping on request；
(4) proof：Under the conditions of 30 DEG C of temperature, humidity 70%, once proofed in proofing box to 2 times of original volume；Once wake up
Shaping again after hair, it is secondary to proof to 2 times of original volume under the conditions of 35 DEG C of temperature, humidity 75%；
(5) toast：The excessive internal heat for first setting baking oven is 200 DEG C, and the fire in a stove before fuel is added is 180 DEG C；Baking tray is put into baking oven and first toasts 12min,
Baking tray is taken out, the excessive internal heat for setting baking oven is 180 DEG C, and the fire in a stove before fuel is added is 200 DEG C, and baking tray is turned around, and prevents that oven temperature is irregular right
Adverse effect caused by bread, continue to toast 15min, can be come out of the stove when bread surface is in dark brown yellow, after natural cooling,
That is edible.
The beneficial effects of the invention are as follows：The present invention provides a kind of enriched bread for adding glutenin, with high gluten wheat flour
For base stock, addition glutenin, Gluten etc., by the special formulation and technique of enriched bread, mutually synergy, make
The enriched bread produced is significantly improving the nutritive value and healthcare function of product, meanwhile, it is most main in the composition of glutenin
What is wanted is gliadin and gliadin, and both albumen increase the biceps of bread, and gliadin improves bread
Ductility, gliadin improve the gas of eating of bread, and gained enriched bread maintains good mouthfeel, flavor and tissue shape
State, delaying aging；Its preparation method is simply unique, has wide market prospects.
Embodiment
The present invention is described further with reference to embodiment：
Embodiment 1
A kind of enriched bread for adding glutenin, the high gluten wheat flour 400kg based on its parts by weight, Gluten 80kg, Mai Gu
Protein 60 kg, yeast 10kg, pure water 650kg, egg 100kg, white granulated sugar 120kg, butter 100kg, salt 10kg, raisins
40kg, malt extract 8kg.
The enriched bread of above-mentioned addition glutenin, is comprised the following steps that：
(1) preprocessing raw material and auxiliary material：
A. glutenin is prepared：Container is sterilized first, 10kg wheat flours are added in container, then cracking is added into container
Liquid, pour into centrifuge, centrifuge 15 minutes, then the glutenin extracted is dissolved in sodium bicarbonate water, it is standby；
B. soup kind is prepared：Boiling to 100 DEG C of temperature and high gluten wheat flour stirs together, and after dough made with boiling water is agglomerating, dough temperature is by 60-65
DEG C naturally cool to 10-15 DEG C, it is standby；
(2) dough preparing：By soup kind, yeast, high gluten wheat flour, Gluten, the sodium bicarbonate water dissolved with glutenin, white granulated sugar,
Water, egg, yeast add stirring, and first 3min, quick 5min stir at a slow speed, add butter, at a slow speed 4min, add salt,
2min is quickly stirred again；
(3) shaping：The dough become reconciled is taken out, stands 15-20 minutes, is cut into the small dough of required quality, shaping on request；
(4) proof：Under the conditions of 35 DEG C of temperature, humidity 80%, once proofed in proofing box to 2 times of original volume；Once wake up
Shaping again after hair, it is secondary to proof to 2 times of original volume under the conditions of 35 DEG C of temperature, humidity 75%；
(5) toast：The excessive internal heat for first setting baking oven is 170 DEG C, and the fire in a stove before fuel is added is 190 DEG C；Baking tray is put into baking oven and first toasts 12min,
Baking tray is taken out, the excessive internal heat for setting baking oven is 180 DEG C, and the fire in a stove before fuel is added is 200 DEG C, and baking tray is turned around, and prevents that oven temperature is irregular right
Adverse effect caused by bread, continue to toast 15min, can be come out of the stove when bread surface is in dark brown yellow, after natural cooling,
That is edible.
Embodiment 2
A kind of enriched bread for adding glutenin, the high gluten wheat flour 25kg based on its parts by weight, Gluten 80kg, wheat paddy egg
White 50kg, yeast 12kg, pure water 450kg, egg 150kg, white granulated sugar 100kg, butter 120kg, salt 5kg, raisins
45kg, malt extract 6kg.
The enriched bread of above-mentioned addition glutenin, is comprised the following steps that：
(1) preprocessing raw material and auxiliary material：
A. glutenin is prepared：Container is sterilized first, 5kg wheat flours are added in container, then lysate is added into container,
Pour into centrifuge, centrifuge 10 minutes, then the glutenin extracted is dissolved in sodium bicarbonate water, it is standby；
B. soup kind is prepared：Boiling to 95 DEG C of temperature and high gluten wheat flour stirs together, and after dough made with boiling water is agglomerating, dough temperature is by 60-65
DEG C naturally cool to 10-15 DEG C, it is standby；
(2) dough preparing：By soup kind, yeast, high gluten wheat flour, Gluten, the sodium bicarbonate water dissolved with glutenin, white granulated sugar,
Water, egg, yeast add stirring, and first 2min, quick 3min stir at a slow speed, add butter, at a slow speed 2min, add salt,
1.5min is quickly stirred again；
(3) shaping：The dough become reconciled is taken out, stands 10-15 minutes, is cut into the small dough of required quality, shaping on request；
(4) proof：Under the conditions of 30 DEG C of temperature, humidity 70%, once proofed in proofing box to 2 times of original volume；Once wake up
Shaping again after hair, it is secondary to proof to 2 times of original volume under the conditions of 35 DEG C of temperature, humidity 75%；
(5) toast：The excessive internal heat for first setting baking oven is 200 DEG C, and the fire in a stove before fuel is added is 180 DEG C；Baking tray is put into baking oven and first toasts 12min,
Baking tray is taken out, the excessive internal heat for setting baking oven is 180 DEG C, and the fire in a stove before fuel is added is 200 DEG C, and baking tray is turned around, and prevents that oven temperature is irregular right
Adverse effect caused by bread, continue to toast 15min, can be come out of the stove when bread surface is in dark brown yellow, after natural cooling,
That is edible.
Embodiment 3
A kind of enriched bread for adding glutenin, the high gluten wheat flour 550kg based on its parts by weight, Gluten 70kg, Mai Gu
Albumen 80kg, yeast 8kg, pure water 700kg, egg 80kg, white granulated sugar 150kg, butter 90-120kg, salt 15kg, grape
Dry 35kg, malt extract 10kg.
The enriched bread of above-mentioned addition glutenin, is comprised the following steps that：
(1) preprocessing raw material and auxiliary material：
A. glutenin is prepared：Container is sterilized first, 3kg wheat flours are added in container, then lysate is added into container,
Pour into centrifuge, centrifuge 8 minutes, then the glutenin extracted is dissolved in sodium bicarbonate water, it is standby；
B. soup kind is prepared：Boiling to 85 DEG C of temperature and high gluten wheat flour stirs together, and after dough made with boiling water is agglomerating, dough temperature is by 60-65
DEG C naturally cool to 10-15 DEG C, it is standby；
(2) dough preparing：By soup kind, yeast, high gluten wheat flour, Gluten, the sodium bicarbonate water dissolved with glutenin, white granulated sugar,
Water, egg, yeast add stirring, and first 2min, quick 4min stir at a slow speed, add butter, at a slow speed 2min, add salt,
3min is quickly stirred again；
(3) shaping：The dough become reconciled is taken out, stands 10-15 minutes, is cut into the small dough of required quality, shaping on request；
(4) proof：Under the conditions of 30 DEG C of temperature, humidity 70%, once proofed in proofing box to 2 times of original volume；Once wake up
Shaping again after hair, it is secondary to proof to 2 times of original volume under the conditions of 35 DEG C of temperature, humidity 75%；
(5) toast：The excessive internal heat for first setting baking oven is 180 DEG C, and the fire in a stove before fuel is added is 200 DEG C；Baking tray is put into baking oven and first toasts 12min,
Baking tray is taken out, the excessive internal heat for setting baking oven is 170 DEG C, and the fire in a stove before fuel is added is 210 DEG C, and baking tray is turned around, and prevents that oven temperature is irregular right
Adverse effect caused by bread, continue to toast 15min, can be come out of the stove when bread surface is in dark brown yellow, after natural cooling,
That is edible.
Embodiment 4
A kind of enriched bread for adding glutenin, the high gluten wheat flour 300kg based on its parts by weight, Gluten 75kg, Mai Gu
Albumen 55kg, yeast 9kg, pure water 500kg, egg 100kg, white granulated sugar 120kg, butter 100kg, salt 7kg, raisins
39kg, malt extract 8kg.
The enriched bread of above-mentioned addition glutenin, is comprised the following steps that：
(1) preprocessing raw material and auxiliary material：
A. glutenin is prepared：Container is sterilized first, 8kg wheat flours are added in container, then lysate is added into container,
Pour into centrifuge, centrifuge 12 minutes, then the glutenin extracted is dissolved in sodium bicarbonate water, it is standby；
B. soup kind is prepared：Boiling to 90 DEG C of temperature and high gluten wheat flour stirs together, and after dough made with boiling water is agglomerating, dough temperature is by 60-65
DEG C naturally cool to 10-15 DEG C, it is standby；
(2) dough preparing：By soup kind, yeast, high gluten wheat flour, Gluten, the sodium bicarbonate water dissolved with glutenin, white granulated sugar,
Water, egg, yeast add stirring, and first 2min, quick 3min stir at a slow speed, add butter, at a slow speed 2min, add salt,
3min is quickly stirred again；
(3) shaping：The dough become reconciled is taken out, stands 10-15 minutes, is cut into the small dough of required quality, shaping on request；
(4) proof：Under the conditions of 30 DEG C of temperature, humidity 70%, once proofed in proofing box to 2 times of original volume；Once wake up
Shaping again after hair, it is secondary to proof to 2 times of original volume under the conditions of 35 DEG C of temperature, humidity 75%；
(5) toast：The excessive internal heat for first setting baking oven is 210 DEG C, and the fire in a stove before fuel is added is 190 DEG C；Baking tray is put into baking oven and first toasts 12min,
Baking tray is taken out, the excessive internal heat for setting baking oven is 180 DEG C, and the fire in a stove before fuel is added is 200 DEG C, and baking tray is turned around, and prevents that oven temperature is irregular right
Adverse effect caused by bread, continue to toast 12min, can be come out of the stove when bread surface is in dark brown yellow, after natural cooling,
That is edible.
The present invention provides a kind of enriched bread for adding glutenin, using high gluten wheat flour as base stock, adds Mai Gu
Albumen, Gluten etc., by the special formulation and technique of enriched bread, mutually synergy, the enriched bread for making to produce exists
The nutritive value and healthcare function of product are significantly improved, meanwhile, in the composition of glutenin, most importantly gliadin and wheat
Alcohol soluble protein, both albumen increase the biceps of bread, and gliadin improves the ductility of bread, and gliadin improves
Bread eats gas, and gained enriched bread maintains good mouthfeel, flavor and structural state, delaying aging；Its preparation side
Method is simply unique, has wide market prospects.
One embodiment of the invention is the foregoing is only, is not intended to limit the present invention, it is all to use equivalent substitution or equivalent transformation
The technical scheme that is obtained of mode, all fall within protection scope of the present invention.
Claims (3)
- A kind of 1. enriched bread for adding glutenin, it is characterised in that the high gluten wheat flour 250-550 based on its parts by weight Part, Gluten 70-80 parts, glutenin 50-80 parts, yeast 8-12 parts, pure water 450-700 parts, egg 80-150 parts, white sand Sugared 100-150 parts, butter 90-120 parts, salt 5-15 parts, raisins 35-45 parts, malt extract 6-10 parts.
- 2. the enriched bread of a kind of addition glutenin according to claims 1, it is characterised in that by its parts by weight Count 400 parts of high gluten wheat flour, 80 parts of Gluten, 60 parts of glutenin, 10 parts of yeast, 650 parts of pure water, 100 parts of egg, white sand 120 parts of sugar, 100 parts of butter, 10 parts of salt, 40 parts of raisins, 8 parts of malt extract.
- 3. the enriched bread of a kind of addition glutenin according to claims 1, it is characterised in that specific steps are such as Under：(1) preprocessing raw material and auxiliary material：A. glutenin is prepared：Container is sterilized first, 5kg wheat flours are added in container, then lysate is added into container, Pour into centrifuge, centrifuge 10 minutes, then the glutenin extracted is dissolved in sodium bicarbonate water, it is standby；B. soup kind is prepared：Boiling to 95-100 DEG C of temperature and high gluten wheat flour stirs together, after dough made with boiling water is agglomerating, dough temperature by 60-65 DEG C naturally cools to 10-15 DEG C, standby；(2) dough preparing：By soup kind, yeast, high gluten wheat flour, Gluten, the sodium bicarbonate water dissolved with glutenin, white granulated sugar, Water, egg, yeast add stirring, and first 2min, quick 3min stir at a slow speed, add butter, at a slow speed 2min, add salt, 1.5min is quickly stirred again；(3) shaping：The dough become reconciled is taken out, stands 10-15 minutes, is cut into the small dough of required quality, shaping on request；(4) proof：Under the conditions of 30 DEG C of temperature, humidity 70%, once proofed in proofing box to 2 times of original volume；Once wake up Shaping again after hair, it is secondary to proof to 2 times of original volume under the conditions of 35 DEG C of temperature, humidity 75%；(5) toast：The excessive internal heat for first setting baking oven is 200 DEG C, and the fire in a stove before fuel is added is 180 DEG C；Baking tray is put into baking oven and first toasts 12min, Baking tray is taken out, the excessive internal heat for setting baking oven is 180 DEG C, and the fire in a stove before fuel is added is 200 DEG C, and baking tray is turned around, and prevents that oven temperature is irregular right Adverse effect caused by bread, continue to toast 15min, can be come out of the stove when bread surface is in dark brown yellow, after natural cooling, That is edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711141191.3A CN107691578A (en) | 2017-11-17 | 2017-11-17 | A kind of enriched bread for adding glutenin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711141191.3A CN107691578A (en) | 2017-11-17 | 2017-11-17 | A kind of enriched bread for adding glutenin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107691578A true CN107691578A (en) | 2018-02-16 |
Family
ID=61179771
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711141191.3A Pending CN107691578A (en) | 2017-11-17 | 2017-11-17 | A kind of enriched bread for adding glutenin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107691578A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567592A (en) * | 2020-06-16 | 2020-08-25 | 莱州宏源面粉有限公司 | Special flour and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1443848A (en) * | 2002-03-08 | 2003-09-24 | 北京农业生物技术研究中心 | Method for improving baked wheat quality |
| CN104365990A (en) * | 2014-11-20 | 2015-02-25 | 华中农业大学 | Wheat alcohol-soluble protein and glutelin as well as preparation method and application thereof |
| CN105124388A (en) * | 2015-09-21 | 2015-12-09 | 河南天冠企业集团有限公司 | Wheat flour for extracting vital wheat gluten and method for preparing vital wheat gluten |
| CN105994536A (en) * | 2016-07-28 | 2016-10-12 | 天津市汇禾食品有限公司 | High-dietary-fiber-content nutritional bread and production method thereof |
-
2017
- 2017-11-17 CN CN201711141191.3A patent/CN107691578A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1443848A (en) * | 2002-03-08 | 2003-09-24 | 北京农业生物技术研究中心 | Method for improving baked wheat quality |
| CN104365990A (en) * | 2014-11-20 | 2015-02-25 | 华中农业大学 | Wheat alcohol-soluble protein and glutelin as well as preparation method and application thereof |
| CN105124388A (en) * | 2015-09-21 | 2015-12-09 | 河南天冠企业集团有限公司 | Wheat flour for extracting vital wheat gluten and method for preparing vital wheat gluten |
| CN105994536A (en) * | 2016-07-28 | 2016-10-12 | 天津市汇禾食品有限公司 | High-dietary-fiber-content nutritional bread and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 司学芝等: "麦谷蛋白和醇溶蛋白对小麦粉面团流变学特性影响的研究", 《河南工业大学学报(自然科学版)》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567592A (en) * | 2020-06-16 | 2020-08-25 | 莱州宏源面粉有限公司 | Special flour and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103222494A (en) | Rice-made sponge cake and processing method thereof | |
| CN104137967A (en) | Oat premix powder | |
| CN105831592A (en) | Potato and oat flavored noodles and preparation method thereof | |
| CN102405952A (en) | Method for processing sandwich cakes | |
| CN108887321A (en) | A kind of no seitan low-allergen biscuit and its processing method | |
| CN104996909A (en) | Low protein sorghum noodles special for patients suffering diabetes or nephropathy and preparation method of low protein sorghum noodles | |
| CN102302043B (en) | Processing method for rice bread | |
| CN105661303A (en) | Wrappers of steamed stuffed buns, quick-frozen steamed stuffed buns and making method thereof | |
| CN107691578A (en) | A kind of enriched bread for adding glutenin | |
| KR100904629B1 (en) | Premix for baking and the bread made by using the same | |
| CN105580866B (en) | A kind of seafood potato nutritional bread and preparation method thereof | |
| CN106720027A (en) | Flour improver and its application and product | |
| CN105942176A (en) | Dendrobium officinale health care soft steamed bread and preparation method thereof | |
| KR100545557B1 (en) | The method of manufacturing of chinese stuffed pancake using corn and glutinous rice | |
| CN108576138A (en) | A kind of sea sedge crispbread and preparation method thereof | |
| CN105341052B (en) | A kind of production method of the fried sweet bun piece containing soybean dietary fiber | |
| CN107736552A (en) | A kind of steamed bun and preparation method thereof | |
| CN105962057A (en) | Jasmine flower-flavored healthcare soft steamed bread and preparation method thereof | |
| CN108935595B (en) | Pure vegetarian cake and preparation method thereof | |
| CN113303348A (en) | Bean sprout cookie and preparation method thereof | |
| CN111657319A (en) | Gluten-free tartary buckwheat and rice cookie and preparation method thereof | |
| CN109805269A (en) | A kind of turmeric steamed twisted roll and preparation method thereof | |
| KR101155579B1 (en) | Method for manufacture sweet potato bread | |
| CN108812767A (en) | A kind of high protein coarse cereals breakfast bread and preparation method thereof | |
| CN109757548A (en) | A kind of preserved red beancurd algae nutrient tough biscuit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180216 |