CN108703183A - A kind of low fat coconut butter biscuit bread and preparation method thereof - Google Patents
A kind of low fat coconut butter biscuit bread and preparation method thereof Download PDFInfo
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- CN108703183A CN108703183A CN201810945096.7A CN201810945096A CN108703183A CN 108703183 A CN108703183 A CN 108703183A CN 201810945096 A CN201810945096 A CN 201810945096A CN 108703183 A CN108703183 A CN 108703183A
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- parts
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- bread
- butter biscuit
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Classifications
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/366—Tubers, roots
Abstract
The present invention relates to food processing technology field, especially a kind of low fat coconut butter biscuit bread and preparation method thereof, including middle kind of dough material：120-150 parts of Strong flour, 100-120 parts of wholewheat flour, 180-210 parts of water, 4-6 parts of yeast powder；Main dough material：30-50 parts of Strong flour, 30-50 parts of wholewheat flour, 20-30 parts of maltitol, 4-6 parts of salt, 1-1.5 parts of curdlan, 45-50 parts of egg pulp, 25-35 parts of shredded coconut stuffing, 30-40 parts of carrot, 32-38 parts of olive oil；Butter biscuit material：It is 60-70 parts of skimmed milk powder, 13-15 parts of egg pulp, 35-40 parts of maltitol, 3-5 parts of salt, butter 20-30 parts salt-free.A large amount of wholewheat flour is added in butter biscuit bread raw materials in the present invention, reduces the content of traditional Strong flour, white sugar is substituted for maltitol, not only reduce the practicality of sugar, and ensure that the edible mouthfeel of bread, and the edible health of bread is improved, it is edible convenient for more people；The carrot of addition has the effect of strengthening the spleen and stomach, pre- anti-cancer, further improves the edible health of bread.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of low fat coconut butter biscuit bread and preparation method thereof.
Background technology
Also Xie Zuo Noodles packets, a kind of be milled with five cereals (usually wheat) make and heat and manufactured food bread.With small
Flour is primary raw material, with yeast, egg, grease, sugar, salt etc. for auxiliary material, water is added to be modulated into dough, through over-segmentation, forming, is waken up
The bakery product that processes are process such as send out, bake, cooling down.
Bread is otherwise known as artificial fruit, various in style, respectively has flavor.Existing bread greatly high heat carbohydrate
Food is eaten more and is easy obesity.And high heat carbohydrate absorption ratio is excessively high, can increase hyperlipidemia, the hardening of artery congee, coronary disease
The risk of the diseases such as disease, diabetes.
Therefore, it is necessary to develop a kind of low fat coconut butter biscuit bread, meets the needs of modern consumer is to health.
Invention content
The purpose of the present invention is to solve bread in the prior art to eat the risk that easy to be fat and increase suffers from the disease more
Disadvantage, and a kind of low fat coconut butter biscuit bread and preparation method thereof proposed.
To achieve the goals above, present invention employs following technical solutions：
Design a kind of low fat coconut butter biscuit bread and preparation method thereof, the component of the making raw material of the low fat coconut butter biscuit bread and
Weight difference is as follows：
Middle kind of dough material：120-150 parts of Strong flour, 100-120 parts of wholewheat flour, 180-210 parts of g of water, yeast powder 4-6
Part.
Main dough material：30-50 parts of Strong flour, 30-50 parts of wholewheat flour, 20-30 parts of maltitol, 4-6 parts of salt, can
Right glue 1-1.5 parts, 45-50 parts of egg pulp, 25-35 parts of shredded coconut stuffing, 30-40 parts of carrot, 32-38 parts of olive oil.
Butter biscuit material：60-70 parts of skimmed milk powder, 13-15 parts of egg pulp, 35-40 parts of maltitol, 3-5 parts of salt, salt-free Huang
It is 20-30 parts oily.
Preferably, the egg pulp is to squeeze into the egg of completion in container, then stirred evenly and be made by eggbeater.
Preferably, the middle kind of dough is to mix middle kind of material to be kneaded into smooth dough, and room temperature fermentation is twice big or close
Envelope placement one night of refrigerator cold-storage uses every other day.
Preferably, the preparation method of the butter biscuit is：
Step 1：Room temperature softening butter to finger can stab, and stirring into cream using egg pumping fills；
Step 2：Maltitol is added and salt continues to dismiss 5min, dismisses to bulk lighter；
Step 3：Egg pulp is added to stir to abundant fusion, skimmed milk powder is added and is uniformly mixed；
Step 4：The dough being stirred in step 3 is poured into freshness protection package, is put into refrigerator freezing sizing 1h after being made into bar shaped, then fixed
The good butter biscuit of type is sliced with knife, is made into round spare.
Preferably, 10-15 parts/is made in the round butter biscuit.
The present invention also provides a kind of low fat coconut butter biscuit bread preparation methods, specifically comprise the following steps：
1）, carrot blended with blender it is spare to paste；
2）, will prepare in kind of a dough be torn into fritter, Strong flour, wholewheat flour, maltose in main dough material is added
Carrot mixing in alcohol, salt, curdlan, egg pulp and step 1, is kneaded into smooth dough；
3）, the dough in step 2 rubbed to slightly muscle to the when spent olive oil is added, continue to beat membranaceous to transparent gloves are gone out, cover
Preservative film room temperature fermentation 30min；
4）, after provocation, it is round as a ball that dough is divided into small dough, preservative film relaxation 15min is covered, a small dough is taken to roll into edge
The dough sheet of thin thick middle, is packed in a butter biscuit, and tightening closes up, rinses upper egg liquid in dough surface or water is stained with shredded coconut stuffing again；
5）, wrap be put into baking tray successively, be put into oven fermentation, be put into one bowl of hot water below, room temperature is fermented 60min, is fermented
Bread is put into preheated oven middle level 180 degree and bakes 20min.
Preferably, it needs to be capped tinfoil after bread colouring in the step 5.
Preferably, described when room temperature is higher, the fermentation in step 5 can omit.
A kind of low fat coconut butter biscuit bread proposed by the present invention and preparation method thereof, advantageous effect is：1, in the present invention
Butter biscuit bread raw materials in add a large amount of wholewheat flour, reduce the content of traditional Strong flour, white sugar be substituted for
Maltitol, not only reduces the practicality of sugar, and ensure that the edible mouthfeel of bread, improves the edible health of bread,
It is edible convenient for more people；
2, the curdlan being added improves the mouthfeel of bread, and butter biscuit is made of skimmed milk powder, reduces the fat content of bread,
The carrot of addition has the effect of strengthening the spleen and stomach, pre- anti-cancer, further improves the edible health of bread.
Specific implementation mode
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.
Embodiment 1
A kind of low fat coconut butter biscuit bread and preparation method thereof, component and the weight difference for making raw material are as follows：
Middle kind of dough material：120 parts of Strong flour, 100 parts of wholewheat flour, 180 parts of water, 4 parts of yeast powder.
Main dough material：30 parts of Strong flour, 30 parts of wholewheat flour, 20 parts of maltitol, 4 parts of salt, 1 part of curdlan,
45 parts of egg pulp, 25 parts of shredded coconut stuffing, 30 parts of carrot, 32 parts of olive oil.
Butter biscuit material：60 parts of skimmed milk powder, 13 parts of egg pulp, 35 parts of maltitol, 3 parts of salt, 20 parts of salt-free butter.
Specifically comprise the following steps：
1）, carrot blended with blender it is spare to paste；
2）, will prepare in kind of a dough be torn into fritter, Strong flour, wholewheat flour, maltose in main dough material is added
Carrot mixing in alcohol, salt, curdlan, egg pulp and step 1, is kneaded into smooth dough；
3）, the dough in step 2 rubbed to slightly muscle to the when spent olive oil is added, continue to beat membranaceous to transparent gloves are gone out, cover
Preservative film room temperature fermentation 30min；
4）, after provocation, it is round as a ball that dough is divided into small dough, preservative film relaxation 15min is covered, a small dough is taken to roll into edge
The dough sheet of thin thick middle, is packed in a butter biscuit, and tightening closes up, rinses upper egg liquid in dough surface or water is stained with shredded coconut stuffing again；
5）, wrap be put into baking tray successively, be put into oven fermentation, be put into one bowl of hot water below, room temperature is fermented 60min, is fermented
Bread is put into preheated oven middle level 180 degree and bakes 20min.
Not only low fat is healthy for manufactured bread, and mouthfeel is all good.
Embodiment 2
A kind of low fat coconut butter biscuit bread and preparation method thereof, component and the weight difference for making raw material are as follows：
Middle kind of dough material：135 parts of Strong flour, 110 parts of wholewheat flour, 200 parts of water, 5 parts of yeast powder.
Main dough material：40 parts of Strong flour, 40 parts of wholewheat flour, 25 parts of maltitol, 5 parts of salt, curdlan 1.3
Part, 48 parts of egg pulp, 30 parts of shredded coconut stuffing, 35 parts of carrot, 35 parts of olive oil.
Butter biscuit material：65 parts of skimmed milk powder, 14 parts of egg pulp, 38 parts of maltitol, 4 parts of salt, 25 parts of salt-free butter.
Specifically comprise the following steps：
1）, carrot blended with blender it is spare to paste；
2）, will prepare in kind of a dough be torn into fritter, Strong flour, wholewheat flour, maltose in main dough material is added
Carrot mixing in alcohol, salt, curdlan, egg pulp and step 1, is kneaded into smooth dough；
3）, the dough in step 2 rubbed to slightly muscle to the when spent olive oil is added, continue to beat membranaceous to transparent gloves are gone out, cover
Preservative film room temperature fermentation 30min；
4）, after provocation, it is round as a ball that dough is divided into small dough, preservative film relaxation 15min is covered, a small dough is taken to roll into edge
The dough sheet of thin thick middle, is packed in a butter biscuit, and tightening closes up, rinses upper egg liquid in dough surface or water is stained with shredded coconut stuffing again；
5）, wrap be put into baking tray successively, be put into oven fermentation, be put into one bowl of hot water below, room temperature is fermented 60min, is fermented
Bread is put into preheated oven middle level 180 degree and bakes 20min.
Not only low fat is healthy for manufactured bread, and mouthfeel is all good.
Embodiment 3
A kind of low fat coconut butter biscuit bread and preparation method thereof, component and the weight difference for making raw material are as follows：
Middle kind of dough material：150 parts of Strong flour, 120 parts of wholewheat flour, 210 parts of water, 6 parts of yeast powder.
Main dough material：50 parts of Strong flour, 50 parts of wholewheat flour, 30 parts of maltitol, 6 parts of salt, curdlan 1.5
Part, 50 parts of egg pulp, 35 parts of shredded coconut stuffing, 40 parts of carrot, 38 parts of olive oil.
Butter biscuit material：70 parts of skimmed milk powder, 15 parts of egg pulp, 40 parts of maltitol, 5 parts of salt, 30 parts of salt-free butter.
Specifically comprise the following steps：
1）, carrot blended with blender it is spare to paste；
2）, will prepare in kind of a dough be torn into fritter, Strong flour, wholewheat flour, maltose in main dough material is added
Carrot mixing in alcohol, salt, curdlan, egg pulp and step 1, is kneaded into smooth dough；
3）, the dough in step 2 rubbed to slightly muscle to the when spent olive oil is added, continue to beat membranaceous to transparent gloves are gone out, cover
Preservative film room temperature fermentation 30min；
4）, after provocation, it is round as a ball that dough is divided into small dough, preservative film relaxation 15min is covered, a small dough is taken to roll into edge
The dough sheet of thin thick middle, is packed in a butter biscuit, and tightening closes up, rinses upper egg liquid in dough surface or water is stained with shredded coconut stuffing again；
5）, wrap be put into baking tray successively, be put into oven fermentation, be put into one bowl of hot water below, room temperature is fermented 60min, is fermented
Bread is put into preheated oven middle level 180 degree and bakes 20min.
Not only low fat is healthy for manufactured bread, and mouthfeel is all good.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of low fat coconut butter biscuit bread, which is characterized in that the component and again of the making raw material of the low fat coconut butter biscuit bread
Amount is as follows respectively：
Middle kind of dough material：120-150 parts of Strong flour, 100-120 parts of wholewheat flour, 180-210 parts of water, 4-6 parts of yeast powder；
Main dough material：30-50 portions of Strong flour, 20-30 parts of maltitol, 4-6 parts of salt, can obtain so 30-50 parts of wholewheat flour
1-1.5 parts of glue, 45-50 parts of egg pulp, 25-35 parts of shredded coconut stuffing, 30-40 parts of carrot, 32-38 parts of olive oil；
Butter biscuit material：60-70 parts of skimmed milk powder, 13-15 parts of egg pulp, 35-40 parts of maltitol, 3-5 parts of salt, salt-free butter
20-30 parts.
2. a kind of low fat coconut butter biscuit bread according to claim 1, which is characterized in that the egg pulp will be completed
Egg is squeezed into container, then is stirred evenly and be made by eggbeater.
3. a kind of low fat coconut butter biscuit bread according to claim 1, which is characterized in that the middle kind of dough is by middle kind
Material mixing is kneaded into smooth dough, and room temperature fermentation is twice big or sealing placement one night of refrigerator cold-storage uses every other day.
4. a kind of low fat coconut butter biscuit bread according to claim 1, which is characterized in that the preparation method of the butter biscuit
For：
Step 1：Room temperature softening butter to finger can stab, and stirring into cream using egg pumping fills；
Step 2：Maltitol is added and salt continues to dismiss 5min, dismisses to bulk lighter；
Step 3：Egg pulp is added to stir to abundant fusion, skimmed milk powder is added and is uniformly mixed；
Step 4：The dough being stirred in step 3 is poured into freshness protection package, is put into refrigerator freezing sizing 1h after being made into bar shaped, then fixed
The good butter biscuit of type is sliced with knife, is made into round spare.
5. a kind of low fat coconut butter biscuit bread according to claim 4, which is characterized in that 10- is made in the circle butter biscuit
15 parts/.
6. a kind of preparation method of low fat coconut butter biscuit bread according to claim 1, which is characterized in that including walking as follows
Suddenly：
1）, carrot blended with blender it is spare to paste；
2）, will prepare in kind of a dough be torn into fritter, Strong flour, wholewheat flour, maltose in main dough material is added
Carrot mixing in alcohol, salt, curdlan, egg pulp and step 1, is kneaded into smooth dough；
3）, the dough in step 2 rubbed to slightly muscle to the when spent olive oil is added, continue to beat membranaceous to transparent gloves are gone out, cover
Preservative film room temperature fermentation 30min；
4）, after provocation, it is round as a ball that dough is divided into small dough, preservative film relaxation 15min is covered, a small dough is taken to roll into edge
The dough sheet of thin thick middle, is packed in a butter biscuit, and tightening closes up, rinses upper egg liquid in dough surface or water is stained with shredded coconut stuffing again；
5）, wrap be put into baking tray successively, be put into oven fermentation, be put into one bowl of hot water below, room temperature is fermented 60min, is fermented
Bread is put into preheated oven middle level 180 degree and bakes 20min.
7. a kind of low fat coconut butter biscuit bread preparation method according to claim 6, it is characterised in that：In the step 5
It needs to be capped tinfoil after bread colouring.
8. a kind of low fat coconut butter biscuit bread preparation method according to claim 6, it is characterised in that：It is described room temperature compared with
Gao Shi, the fermentation in step 5 can omit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810945096.7A CN108703183A (en) | 2018-08-20 | 2018-08-20 | A kind of low fat coconut butter biscuit bread and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810945096.7A CN108703183A (en) | 2018-08-20 | 2018-08-20 | A kind of low fat coconut butter biscuit bread and preparation method thereof |
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| CN108703183A true CN108703183A (en) | 2018-10-26 |
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| CN201810945096.7A Withdrawn CN108703183A (en) | 2018-08-20 | 2018-08-20 | A kind of low fat coconut butter biscuit bread and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480184A (en) * | 2018-11-26 | 2019-03-19 | 河南创新研霖食品科技有限公司 | A kind of quick-frozen Pan-Fried Bun Stuffed with Pork and preparation method thereof |
| CN110810467A (en) * | 2019-11-19 | 2020-02-21 | 多麦(福建)食品有限公司 | Low-temperature medium-seed fermentation baking process for bread |
| CN115211451A (en) * | 2022-07-28 | 2022-10-21 | 河南省商业科学研究所有限责任公司 | Dogwood multi-layer crispy bread and preparation method thereof |
| CN115226740A (en) * | 2022-06-07 | 2022-10-25 | 合肥瑞和坊食品有限公司 | Preparation method of cream toast bread |
-
2018
- 2018-08-20 CN CN201810945096.7A patent/CN108703183A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480184A (en) * | 2018-11-26 | 2019-03-19 | 河南创新研霖食品科技有限公司 | A kind of quick-frozen Pan-Fried Bun Stuffed with Pork and preparation method thereof |
| CN110810467A (en) * | 2019-11-19 | 2020-02-21 | 多麦(福建)食品有限公司 | Low-temperature medium-seed fermentation baking process for bread |
| CN115226740A (en) * | 2022-06-07 | 2022-10-25 | 合肥瑞和坊食品有限公司 | Preparation method of cream toast bread |
| CN115211451A (en) * | 2022-07-28 | 2022-10-21 | 河南省商业科学研究所有限责任公司 | Dogwood multi-layer crispy bread and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181026 |
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