CN109793030A - Brown bread modifying agent, brown bread and preparation method thereof - Google Patents
Brown bread modifying agent, brown bread and preparation method thereof Download PDFInfo
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Abstract
This application discloses a kind of brown bread modifying agents, brown bread and preparation method thereof.The brown bread modifying agent, the raw material components including following parts by weight: 0.05-0.18 parts of fungal alpha-amylase, 0.40-0.75 parts of zytase, 0.08-0.20 parts of glucose oxidase, 10-40 parts of stearyl lactate-sodium, 0.8-2 parts of vitamin C and 100-400 parts of Gluten.Present invention also provides a kind of brown breads for having used above-mentioned brown bread modifying agent.Present application addresses bread improvers in the prior art not to have specific aim, for causing the inferior problems such as brown bread small volume, interior tissue are rougher, mouthfeel is stiff when brown bread preparation.
Description
Technical field
This application involves field of food, in particular to a kind of brown bread modifying agent, brown bread and its preparation side
Method.
Background technique
Wheat bran is the byproduct obtained after wheat processing flour, and there are many food therapy health effects for edible wheat bran fiber, can be done
The additive of food is widely used in the production of bread, biscuit etc., can not only increase wheat fragrance but also have food therapy effect, wheat bran can also
It is directly edible.
Nowadays, coarse food grain diet increasingly receives an acclaim, and compared to for fine flour, more consumer orientations are in edible whole wheat face
Food made of powder, seitan flour etc..Brown bread is also whole-wheat bread, is commonly called as black bread, is that wheat bran is mixed in refined flour
Manufactured bread, thus it is more nutritious than the bread that common refined flour is done.In the manufacturing process of brown bread, due to face
It is mixed with the substances such as wheat bran in powder, destroys the formation of gluten during bread baking, therefore needs to be added modifying agent to improve bran
The quality of surface packet.
Bread improver is usually to be eaten by the Compositional type that emulsifier, oxidant, enzyme preparation, inorganic salts and filler etc. form
Product additive can promote bread softness for breadmaking and increase bread baking elasticity, and effectively delays bread staling etc. and make
With.Bread improver specific aim in the prior art is not strong, and common bread improver is only applicable to improve the product of wheat bread
Matter.The brown bread small volume produced after existing bread improver, inside are added in the manufacturing process of brown bread
It organizes that rougher, mouthfeel is stiff, thus good quality cannot be reached.
Do not have specific aim for bread improver in the prior art, for causing brown bread when brown bread preparation
The inferior problems such as small volume, interior tissue are rougher, mouthfeel is stiff, currently no effective solution has been proposed.
Summary of the invention
The main purpose of the application is to provide a kind of modifying agent for being specially adapted for brown bread, to solve the prior art
In bread improver do not have specific aim, for brown bread preparation when cause brown bread small volume, interior tissue compared with
Coarse, the inferior problem such as mouthfeel is stiff.
To achieve the goals above, according to the first aspect of the application, a kind of brown bread modifying agent is provided, including
The raw material components of following parts by weight: 0.05-0.18 parts of fungal alpha-amylase, 0.40-0.75 parts of zytase, 0.08-
Glucose oxidase, 10-40 parts of stearyl lactate-sodium, 0.8-2 parts of vitamin C and 100-400 parts of 0.20 part
Gluten.
Further, the brown bread modifying agent includes the raw material components of following parts by weight: 0.10 part of fungi
Alpha-amylase, 0.55 part of zytase, 0.15 part of glucose oxidase, 30 parts of stearyl lactate-sodium, 2 parts of dimension
The Gluten of raw C and 200 part of element.
To achieve the goals above, according to a second aspect of the present application, a kind of above-mentioned brown bread modifying agent is provided
Preparation method, comprising the following steps: weigh in proportion fungal alpha-amylase, zytase, glucose oxidase, stearoyl cream
Sour calcium-sodium, vitamin C and Gluten obtain the brown bread modifying agent after mixing.
Further, using mixing machine by weighed raw material mixing 10-30 minutes.
According to the third aspect of the application, a kind of brown bread is provided, the raw material of the brown bread includes above-mentioned
Brown bread modifying agent.
Further, the brown bread includes the raw material components of following parts by weight: 25-40 parts of seitan flour,
65-75 parts of Strong flour, 0.01-0.012 parts of brown bread modifying agent, 2-3 parts of dry ferment, 7-10 parts of butter, 14-
20 parts of sugar, 0.8-1.5 parts of salt and 70-75 parts of water.
Further, the preparation method of the seitan flour is the following steps are included: prepare wheat bran: with stiffness 60-85,
The wheat of gross protein value 12%-17% is raw material, and the wheat is obtained wheat bran after grinding, screen；Prepare seitan
Flour: the moisture content for controlling the wheat bran is 12%-16%, carries out scraping stripping processing by cutting bran machine, obtain after screen described
Seitan flour.
Further, in described the step of preparing wheat bran, after choosing Road shelling or the grinding of way of escape shelling and screen
Wheat bran material, using obtained after screen partial size be 3-10mm wheat bran.
According to the fourth aspect of the application, a kind of preparation method of above-mentioned brown bread is provided, comprising the following steps:
Mixing: seitan flour, Strong flour, brown bread modifying agent and dry ferment are uniformly mixed, mixed powder is obtained；The face and: to
Water and sugar are added in the mixed powder, mixes slowly, salt is added, quickly stirs, butter is added, mixes slowly abundant to gluten
Extension, obtains dough；Production molding: the temperature for controlling the dough is 27-30 DEG C, makes described dough relaxes 15-20 minutes, makes
It is made bread embryo；Provocation: by the bread embryo provocation 110-125 minutes under 36-39 DEG C of temperature, the humidity of 85%-90%；
Baking: the bread embryo after provocation is put into oven cooking cycle, 165 DEG C -180 DEG C of control excessive internal heat, fiery 170 DEG C -180 DEG C lower, baking 32-
It comes out of the stove after 38 minutes placement, obtains the brown bread.
Further, in the described and face the step of, when 6-8 minute a length of, the addition mixed slowly after water and sugar is added
Quickly stirred after salt when it is 3-4 minutes a length of, be added butter after mix slowly when it is 7-9 minutes a length of.
In the embodiment of the present application, it by the way of a variety of modifying agents compounding, by a large amount of creative work, filters out
Fungal alpha-amylase, zytase, glucose oxidase, stearyl lactate-sodium, vitamin C and Gluten compound
To a kind of improvement agent prescription for being specially adapted for brown bread, reaches with strong points, improved the purpose of bran bread quality, from
And realizing improves brown bread volume, interior tissue and mouthfeel, realizes the technical effect of better quality, and then solve existing
Bread improver in technology does not have specific aim, for causing brown bread small volume, internal group when brown bread preparation
Knit the inferior problems such as rougher, mouthfeel is stiff.In addition, present invention also provides a kind of formula of brown bread and preparation sides
Method, the seitan flour for making brown bread is the quality that the wheat of flour is produced by strict control, by Flour production mistake
Wheat bran obtained in journey directly carries out next step damping degree, scrape stripping, screen processing after obtain, reached in this way even
The purpose that continuous metaplasia produces is stablized to reduce seitan Flour production cost, high production efficiency, product quality and nutritive value, is made
With this seitan flour prepare bran bread quality more preferably.
Specific embodiment
It is right below in conjunction with the embodiment of the present application in order to make those skilled in the art more fully understand application scheme
The technical solution of the application is clearly and completely described, it is clear that described embodiment is only the reality of the application a part
Example is applied, instead of all the embodiments.Based on the embodiment in the application, those of ordinary skill in the art are not making creation
Property labour under the premise of every other embodiment obtained, shall fall within the protection scope of the present application.
It should be noted that the term " includes " in the description and claims of this application, it is intended that covering is not
Exclusive includes, for example, the method for containing series of steps those of is not necessarily limited to be clearly listed step, but may include
Other steps being not clearly listed or intrinsic for these methods.In the absence of conflict, the implementation in the application
Feature in example and embodiment can be combined with each other.The application is described in detail below with reference to embodiment.
Embodiment 1
A kind of brown bread modifying agent, the raw material components including following parts by weight: 0.05 part of fungal alpha-amylase,
0.40 part of zytase, 0.08 part of glucose oxidase, 10 parts of stearyl lactate-sodium, 0.8 part of vitamin C with
And 100 parts of Gluten.
The preparation method of above-mentioned brown bread modifying agent, which comprises the following steps: weigh fungi α-in proportion
Amylase, zytase, glucose oxidase, stearyl lactate-sodium, vitamin C and Gluten are mixed 10 minutes, are obtained
The brown bread modifying agent.
Embodiment 2
A kind of brown bread modifying agent, the raw material components including following parts by weight: 0.18 part of fungal alpha-amylase,
0.75 part of zytase, 0.20 part of glucose oxidase, 40 parts of stearyl lactate-sodium, 2 parts of vitamin C and
400 parts of Gluten.
The preparation method of above-mentioned brown bread modifying agent, which comprises the following steps: weigh fungi α-in proportion
Amylase, zytase, glucose oxidase, stearyl lactate-sodium, vitamin C and Gluten are mixed 20 minutes, are obtained
The brown bread modifying agent.
Embodiment 3
A kind of brown bread modifying agent, the raw material components including following parts by weight: 0.15 part of fungal alpha-amylase,
0.65 part of zytase, 0.14 part of glucose oxidase, 30 parts of stearyl lactate-sodium, 1.8 parts of vitamin C with
And 300 parts of Gluten.
The preparation method of above-mentioned brown bread modifying agent, which comprises the following steps: weigh fungi α-in proportion
Amylase, zytase, glucose oxidase, stearyl lactate-sodium, vitamin C and Gluten are mixed 15 minutes, are obtained
The brown bread modifying agent.
Embodiment 4
A kind of brown bread modifying agent, the raw material components including following parts by weight: 0.10 part of fungal alpha-amylase,
0.55 part of zytase, 0.15 part of glucose oxidase, 30 parts of stearyl lactate-sodium, 2 parts of vitamin C and
200 parts of Gluten.
The preparation method of above-mentioned brown bread modifying agent, which comprises the following steps: weigh fungi α-in proportion
Amylase, zytase, glucose oxidase, stearyl lactate-sodium, vitamin C and Gluten are mixed 30 minutes, are obtained
The brown bread modifying agent.
Embodiment 5
A kind of brown bread, the raw material components including following parts by weight: 40 parts of seitan flour, 65 parts of high muscle face
Powder, 0.012 part of brown bread modifying agent, 3 parts of dry ferment, 7 parts of butter, 14 parts of sugar, 1.5 parts of salt and 75 parts
Water.
The preparation method of above-mentioned brown bread the following steps are included:
Mixing: by seitan flour, Strong flour, brown bread modifying agent and dry ferment mixing 5min, mixed powder is obtained；
The face and: water and sugar being added into mixed powder, mixes slowly 8 minutes, salt are added, quickly stirring 4 minutes, are added
Butter mixes slowly 9 minutes and sufficiently extends to gluten, obtains dough；
Production molding: the temperature for controlling dough is 30 DEG C, makes dough relaxes 20 minutes, is fabricated to bread embryo；
Provocation: by bread embryo provocation 125 minutes under 39 DEG C of temperature, 90% humidity；
Baking: the bread embryo after provocation is put into oven cooking cycle, 165 DEG C of control excessive internal heat, fiery 170 DEG C lower, baking 38 minutes
After come out of the stove placement, obtain brown bread.
The preparation method of above-mentioned seitan flour, comprising the following steps:
Prepare wheat bran: using stiffness 85, gross protein value 17% wheat as raw material, choose Road shelling grinding simultaneously
Wheat bran material after screen, using obtained after screen average grain diameter be 3mm wheat bran；
Prepare seitan flour: the moisture content for controlling wheat bran is 12%, is carried out by cutting bran machine (revolving speed 3300r/min)
Stripping processing, screen are scraped, extracting screen underflow completes the preparation of seitan flour.
Embodiment 6
A kind of brown bread, the raw material components including following parts by weight: 35 parts of seitan flour, 65 parts of high muscle face
Powder, 0.012 part of brown bread modifying agent, 2.5 parts of dry ferment, 8 parts of butter, 16 parts of sugar, 1.2 parts of salt and 73 parts
Water.
The preparation method of above-mentioned brown bread the following steps are included:
Mixing: by seitan flour, Strong flour, brown bread modifying agent and dry ferment mixing 6min, mixed powder is obtained；
The face and: water and sugar being added into mixed powder, mixes slowly 7.5 minutes, salt are added, quickly stirring 3.5 minutes,
Butter is added, mixes slowly 8.5 minutes and is sufficiently extended to gluten, obtain dough；
Production molding: the temperature for controlling dough is 29 DEG C, makes dough relaxes 18 minutes, is fabricated to bread embryo；
Provocation: by bread embryo provocation 120 minutes under 38 DEG C of temperature, 87% humidity；
Baking: the bread embryo after provocation is put into oven cooking cycle, 170 DEG C of control excessive internal heat, fiery 175 DEG C lower, baking 36 minutes
After come out of the stove placement, obtain brown bread.
The preparation method of above-mentioned seitan flour, comprising the following steps:
Prepare wheat bran: using stiffness 75, gross protein value 15% wheat as raw material, choose the way of escape shelling grinding simultaneously
Wheat bran material after screen, using obtained after screen average grain diameter be 6mm wheat bran；
Prepare seitan flour: control wheat bran moisture content be 13.5%, by cut bran machine (revolving speed 3300r/min) into
Row scrapes stripping processing, screen, and extracting screen underflow completes the preparation of seitan flour.
Embodiment 7
A kind of brown bread, the raw material components including following parts by weight: 30 parts of seitan flour, 70 parts of high muscle face
Powder, 0.01 part of brown bread modifying agent, 2.2 parts of dry ferment, 9 parts of butter, 18 parts of sugar, 1 part of salt and 72 parts
Water.
The preparation method of above-mentioned brown bread the following steps are included:
Mixing: by seitan flour, Strong flour, brown bread modifying agent and dry ferment mixing 8min, mixed powder is obtained；
The face and: water and sugar being added into mixed powder, mixes slowly 7 minutes, salt are added, quickly stirring 3 minutes, are added
Butter mixes slowly 8 minutes and sufficiently extends to gluten, obtains dough；
Production molding: the temperature for controlling dough is 28 DEG C, makes dough relaxes 17 minutes, is fabricated to bread embryo；
Provocation: by bread embryo provocation 115 minutes under 37 DEG C of temperature, 86% humidity；
Baking: the bread embryo after provocation is put into oven cooking cycle, 175 DEG C of control excessive internal heat, fiery 180 DEG C lower, baking 34 minutes
After come out of the stove placement, obtain brown bread.
The preparation method of above-mentioned seitan flour, comprising the following steps:
Prepare wheat bran: using stiffness 70, gross protein value 13.5% wheat as raw material, choose Road shelling grinding
And the wheat bran material after screen, using obtained after screen average grain diameter be 8mm wheat bran；
Prepare seitan flour: control wheat bran moisture content be 14.5%, by cut bran machine (revolving speed 3000r/min) into
Row scrapes stripping processing, screen, and extracting screen underflow completes the preparation of seitan flour.
Embodiment 8
A kind of brown bread, the raw material components including following parts by weight: 25 parts of seitan flour, 75 parts of high muscle face
Powder, 0.010 part of brown bread modifying agent, 2 parts of dry ferment, 10 parts of butter, 20 parts of sugar, 0.8 part of salt and 70 parts
Water.
The preparation method of above-mentioned brown bread the following steps are included:
Mixing: by seitan flour, Strong flour, brown bread modifying agent and dry ferment mixing 10min, mixed powder is obtained
Material；
The face and: water and sugar being added into mixed powder, mixes slowly 6 minutes, salt are added, quickly stirring 3 minutes, are added
Butter mixes slowly 7 minutes and sufficiently extends to gluten, obtains dough；
Production molding: the temperature for controlling dough is 27 DEG C, makes dough relaxes 15 minutes, is fabricated to bread embryo；
Provocation: by bread embryo provocation 110 minutes under 36 DEG C of temperature, 85% humidity；
Baking: the bread embryo after provocation is put into oven cooking cycle, 180 DEG C of control excessive internal heat, fiery 180 DEG C lower, baking 32 minutes
After come out of the stove placement, obtain brown bread.
The preparation method of above-mentioned seitan flour, comprising the following steps:
Prepare wheat bran: using stiffness 60, gross protein value 12% wheat as raw material, choose Road shelling grinding simultaneously
Wheat bran material after screen, using obtained after screen average grain diameter be 10mm wheat bran；
Prepare seitan flour: the moisture content for controlling wheat bran is 16%, is carried out by cutting bran machine (revolving speed 2500r/min)
Stripping processing, screen are scraped, extracting screen underflow completes the preparation of seitan flour.
1 brown bread modifying agent of experimental example tests the improved effect of dough performance
One, experiment purpose
To dough water imbibition and gas is held by brown bread modifying agent in farinograph and baking test detection embodiment 1 to 4
The improved effect of property.
Two, raw material and instrument
Raw material: seitan flour, Strong flour, yeast, salt, sugar, butter, water, the brown bread improvement in embodiment 1 to 4
Agent, a kind of commercially available bread improver.
Instrument: Brabender farinograph, dough batch, proofing box, oven
Three, experimental method
1. being measured using water absorption rate of the Brabender farinograph to following three groups of samples to be tested；
(1) blank group is added into farinograph: 50 parts of seitan flour, 75 parts of Strong flour.
(2) control group is added into farinograph: 50 parts of seitan flour, 75 parts of Strong flour, 0.0125 part commercially available
Bread improver.
(3) experimental group is added into farinograph: 50 parts of seitan flour, 75 parts of Strong flour, 0.0125 part of implementation
Brown bread modifying agent in example 1 to 4.
2. measuring the loaf volume of three groups of samples to be tested using small rice grain isostere area method, bread product specific volume is calculated.
(1) blank group bread raw materials formula: 50 parts of seitan flour, 75 parts of Strong flour, 2 parts of dry ferment, 10 parts
Butter, 18 parts of sugar, 1 part of salt and 70 parts of water.
(2) control group bread raw materials formula: 50 parts of seitan flour, 75 parts of Strong flour, 0.0125 part of commercially available face
Packet modifying agent, 2 parts of dry ferment, 10 parts of butter, 18 parts of sugar, 1 part of salt and 70 parts of water.
(3) experimental group bread raw materials formula: 50 parts of seitan flour, 75 parts of Strong flour, 0.0125 part of embodiment 1
To brown bread modifying agent, 2 parts of dry ferment, 10 parts of butter, 18 parts of sugar, 1 part of salt and 70 parts of the water in 4.
Four, experimental result
The testing result of the specific volume of water absorption rate and brown bread to the dough of the above each group is as shown in table 1.
1 dough performance detection experimental result of table
| Sample | Water absorption rate (correction to 14.0%) | Specific volume (cm3/g) |
| Blank group | 68.9 | 4.06 |
| Control group | 70.6 | 4.58 |
| Experimental group 1 | 71.0 | 4.60 |
| Experimental group 2 | 73.2 | 4.94 |
| Experimental group 3 | 72.6 | 5.01 |
| Experimental group 4 | 71.8 | 4.73 |
Blank group is superior to by the dough performance that the experimental data in table 1 can be seen that control group and experimental group, it was demonstrated that
The brown bread modifying agent that commercially available bread improver and the application provide has a degree of change to dough water imbibition, persistence
Good action；The experimental data of comparison control group and experimental group can be seen that the brown bread that the application in general provides and change
Good dose is better than commercially available bread improver in terms of dough water imbibition and persistence, realizes good improved effect.
The brown bread baking test of 2 embodiment 5 to 8 of experimental example
One, experiment purpose
Bread in embodiment 5 to 8 is evaluated by bread baking experiment.
Two, raw material and instrument
Raw material: raw material components of brown bread in embodiment 5 to 8, the brown bread modifying agent in embodiment 3.
Instrument: dough batch, proofing box, oven.
Three, experimental method
Following group is respectively set:
(1) control group is using following commercially available brown bread composition of raw materials: 30 parts of commercially available wholewheat flour, 70 parts of high muscle face
Powder, 0.01 part of commercially available bread improver, 1 part of dry ferment, 6 parts of butter, 15 parts of sugar, 1 part of salt and 65 parts of water.
(2) 4 groups of samples are arranged in experimental group, and the formula of brown bread in embodiment 5 to 8 is respectively adopted.Above-mentioned brown bread
Modifying agent selects the brown bread modifying agent component in embodiment 3, and the preparation method of brown bread selects embodiment 5 to 8 respectively
The preparation method of middle brown bread.
Bread scoring is carried out to brown bread finished product obtained, standards of grading are referring to bread in GB/T14611-2008
Baking quality standards of grading.
Four, experimental result
Baking quality scoring to the brown bread of the above each group, appraisal result are shown in Table 2.
2 brown bread baking quality grade form of table
It is higher than the wheat bran of control group by the bran bread quality score that the experimental data in table 2 can be seen that experimental group
Bread, and using bran bread quality highest made from brown bread composition of raw materials in embodiment 8, illustrate to mention using the application
Seitan flour made from the preparation method of the seitan flour of confession and brown bread preparation method make brown bread, bake product
Matter is higher than the brown bread using the production of commercially available wholewheat flour.
The foregoing is merely preferred embodiment of the present application, are not intended to limit this application, for the skill of this field
For art personnel, various changes and changes are possible in this application.Within the spirit and principles of this application, made any to repair
Change, equivalent replacement, improvement etc., should be included within the scope of protection of this application.
Claims (10)
1. a kind of brown bread modifying agent, which is characterized in that the raw material components including following parts by weight: 0.05-0.18 parts
Fungal alpha-amylase, 0.40-0.75 parts of zytase, 0.08-0.20 parts of glucose oxidase, 10-40 parts of stearoyl
Calcium lactate-sodium, 0.8-2 parts of vitamin C and 100-400 parts of Gluten.
2. brown bread modifying agent according to claim 1, which is characterized in that the raw material group including following parts by weight
Point: 0.10 part of fungal alpha-amylase, 0.55 part of zytase, 0.15 part of glucose oxidase, 30 parts of stearoyl cream
Sour calcium-sodium, 2 parts of vitamin C and 200 parts of Gluten.
3. a kind of preparation method of brown bread modifying agent of any of claims 1 or 2, which comprises the following steps:
Fungal alpha-amylase, zytase, glucose oxidase, stearyl lactate-sodium, vitamin C and Gluten are weighed in proportion,
The brown bread modifying agent is obtained after mixing.
4. the preparation method of brown bread modifying agent according to claim 3, which is characterized in that will be weighed using mixing machine
Raw material mixing 10-30 minutes.
5. a kind of brown bread, which is characterized in that the raw material of the brown bread includes wheat bran face of any of claims 1 or 2
Packet modifying agent.
6. brown bread according to claim 5, which is characterized in that the raw material components including following parts by weight: 25-40
Seitan flour, 65-75 parts of the Strong flour, 0.01-0.012 parts of brown bread modifying agent, 2-3 parts of dry ferment, 7- of part
10 parts of butter, 14-20 parts of sugar, 0.8-1.5 parts of salt and 70-75 parts of water.
7. brown bread according to claim 6, which is characterized in that the preparation method of the seitan flour includes following step
It is rapid:
Prepare wheat bran: using stiffness 60-85, gross protein value 12%-17% wheat as raw material, the wheat is passed through
Wheat bran is obtained after grinding, screen；
Prepare seitan flour: the moisture content for controlling the wheat bran is 12%-16%, carries out scraping stripping processing, sieve by cutting bran machine
The seitan flour is obtained after reason.
8. brown bread according to claim 7, which is characterized in that in described the step of preparing wheat bran, choose Road
Shelling or the way of escape shelling grinding and screen after wheat bran material, using obtained after screen partial size be 3-10mm wheat bran.
9. a kind of preparation method of the described in any item brown breads of claim 6 to 8, which comprises the following steps:
Mixing: seitan flour, Strong flour, brown bread modifying agent and dry ferment are uniformly mixed, mixed powder is obtained；
The face and: being added water and sugar, mix slowly in Xiang Suoshu mixed powder, salt is added, quickly stirs, butter is added, stirs at a slow speed
It mixes to gluten and sufficiently extends, obtain dough；
Production molding: the temperature for controlling the dough is 27-30 DEG C, makes described dough relaxes 15-20 minutes, is fabricated to bread
Embryo；
Provocation: by the bread embryo provocation 110-125 minutes under 36-39 DEG C of temperature, the humidity of 85%-90%；
Baking: the bread embryo after provocation is put into oven cooking cycle, 165 DEG C -180 DEG C of control excessive internal heat, fiery 170 DEG C -180 DEG C lower, baking
It comes out of the stove after roasting 32-38 minutes placement, obtains the brown bread.
10. the preparation method of brown bread according to claim 9, which is characterized in that in the described and face the step of, add
Enter water and sugar after mix slowly when it is 6-8 minute a length of, be added salt after quickly stir when it is 3-4 minutes a length of, addition butter after
Mix slowly when it is 7-9 minutes a length of.
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| CN110367315A (en) * | 2019-07-25 | 2019-10-25 | 王艳平 | A kind of old bread and preparation process |
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| CN107439633A (en) * | 2016-06-01 | 2017-12-08 | 中粮营养健康研究院有限公司 | A kind of whole-wheat bread composite modifying agent and whole-wheat bread composition and whole-wheat bread and preparation method thereof |
| CN106922773A (en) * | 2017-05-12 | 2017-07-07 | 广东广益科技实业有限公司 | A kind of whole wheat brown bread premixed powder and apply its obtained whole wheat brown bread |
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| CN110353011A (en) * | 2019-07-08 | 2019-10-22 | 德州职业技术学院（德州市技师学院） | Whole-wheat bread powder and preparation method thereof |
| CN110367315A (en) * | 2019-07-25 | 2019-10-25 | 王艳平 | A kind of old bread and preparation process |
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