CN111387251B - Bread with slow air drying speed after unpacking and making method thereof - Google Patents
Bread with slow air drying speed after unpacking and making method thereof Download PDFInfo
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- CN111387251B CN111387251B CN202010378193.XA CN202010378193A CN111387251B CN 111387251 B CN111387251 B CN 111387251B CN 202010378193 A CN202010378193 A CN 202010378193A CN 111387251 B CN111387251 B CN 111387251B
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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
- A21D13/40—Products characterised by the type, form or use
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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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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- Food Science & Technology (AREA)
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Abstract
The invention relates to the technical field of bread making, in particular to bread with slow air drying speed after unpacking and a making method thereof, wherein the making method comprises the following steps: proportioning raw materials; step two: preparing dough; step three: activating yeast; step four: standing and fermenting; step five: heating and standing; step six: pasting edible paper; step seven: baking in an oven; step eight: winding package, beneficial effect does: according to the invention, the lower die is arranged, so that the shape of the bread is limited, and the cut surface is positioned at the position of the groove as much as possible by arranging the groove, so that the outer diameter of the cut surface is greatly reduced, the area contacted with a control is reduced, and the aim of reducing the air drying speed is fulfilled; through the edible sticker and the sealed sticker that set up the folded form, realize the protection to the recess outer wall through edible sticker, the upset of the sealed sticker of cooperation is realized cutting the face and then is covered to further reduce air-dry speed.
Description
Technical Field
The invention relates to the technical field of bread making, in particular to bread with slow air drying speed after unpacking and a making method thereof.
Background
Bread is a food made by milling five cereals (generally wheat) and heating, and is a baked food made by using wheat flour as main raw material, using yeast, egg, oil, sugar, salt and the like as auxiliary materials, adding water to prepare dough, and carrying out the processes of cutting, forming, proofing, baking, cooling and the like.
The existing bread needs to be cut and eaten after being opened and packaged, the bread is exposed in the air due to the fact that the bread cannot be eaten at one time, particularly, the cut surface is directly communicated with the air, the baking outer wall of the bread is baked to be golden yellow by edible oil and has good air-drying resistance, however, the cut surface is directly communicated with the honeycomb inner cavity of the bread, the bread is air-dried, the storage time is shortened, and waste is caused.
Therefore, the bread with slow air drying speed after unpacking and the making method thereof are provided to solve the problems of bread forming and air drying of the cut bread.
Disclosure of Invention
The invention aims to provide bread with slow air drying speed after unpacking and a manufacturing method thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for making bread with slow air drying speed after unpacking comprises the following steps:
the method comprises the following steps: the raw material ratio is as follows: 10% of whole wheat flour, 55% of high gluten flour, 2% of modified starch, butter, unsalted butter, water and salt;
step two: preparing dough, namely adding the raw materials in the ratio in the step one into a dough mixer, slowly stirring until no dry flour exists, and then quickly stirring until the dry flour is completely expanded to obtain the formed dough;
step three: yeast activation, namely mixing yeast and water according to a certain proportion, fully and uniformly stirring the mixture under normal temperature water, and standing the mixture for 20 minutes to obtain activated yeast;
step four: standing for fermentation, adding the activated yeast into the formed dough, fully and uniformly kneading, and standing for 1-2 hours at normal temperature;
step five: heating and standing, putting the dough after fully mixing and standing into a leavening machine, and fermenting for 10 hours at the temperature of 40-50 ℃;
step six: pasting edible paper, brushing butter and edible oil on the inner wall of the upper end of the through groove and the inner wall of the baking inner cavity respectively, and brushing a layer of butter between the upper and lower pasted edible stickers;
step seven: baking in an oven, namely placing the proofed dough in a baking inner cavity, mutually inserting an upper baking cylinder and a lower die, connecting a power supply interface with an external power supply, and baking at the temperature of between 180 and 200 ℃ through a uniformly distributed heating resistor net;
step eight: winding and packaging, taking down the circular bread after baking, tearing off the folded right-angle adhesive strip of the edible sticker, reversely winding the right-angle adhesive strip at the upper end of the groove and adhering the right-angle adhesive strip into a circular shape, and finally packaging the wound bread into a finished product;
the middle of bread is provided with the through-hole, and the ring outer wall of bread is provided with the recess of circumference array distribution, and the equipment of preparation method includes the baking mould, the baking mould comprises lower mould and last section of thick bamboo of grafting each other from top to bottom, vertical welding has thermal-insulated section of thick bamboo in the middle of the up end of lower mould, the outside of thermal-insulated section of thick bamboo is provided with the annular sealing slot of circle, and the inner chamber of thermal-insulated section of thick bamboo sets up to be baked the inner chamber, vertical welding has the center pillar in the middle of the inner chamber of baking the inner chamber, and the fixed four spacing die blocks that are provided with circumference array distribution of the inner chamber lower extreme of baking the inner chamber, be provided with the through groove in the middle of the up end of spacing die block, the lower extreme of going up the section of thick bamboo is pegged graft in sealing slot, and the lower extreme inner chamber inner wall of going up the baking section of thick bamboo is provided with the heating resistor net of circle array evenly distributed, and the vertical welding of the corresponding position of spacing die block has spacing top die block in the lower extreme inner chamber of going up, the lower extreme inner chamber of spacing top die sets up to be connected ring groove with the clearance between the through groove, the lower extreme inner chamber of connecting ring groove, the lower extreme inner chamber of connecting ring groove is provided with the edible sticker, the edible sticker is for the sticker, edible interlude of ring section of adhesive, edible sticker is turned over the lower extreme outer wall, and turns over the lower extreme outer wall of edible sticker is turned over downwards, and is glued down, and has the lower extreme outer wall of edible sticker has the adhesive.
Preferably, the outer contour of the through hole is matched with the outer contour of the middle upright post, and the outer contour of the groove is attached to the inner wall of the connecting circular groove.
Preferably, the lower end of the lower die is provided with a bottom plate, the bottom plate is provided with fixed mounting holes distributed in a circumferential array manner, and the heat insulation cylinder and the sealing slot are fixedly welded on the upper end face of the bottom plate.
Preferably, the inner wall of the heat insulation cylinder and the outer wall of the middle upright post are respectively provided with four groups of limiting bulges which are symmetrically distributed in a circumferential array manner inside and outside, and the limiting bulges are symmetrically distributed on the inner side and the outer side of the limiting bottom die.
Preferably, the upper end face of the upper roasting barrel is provided with a top plate, a connecting rod is vertically welded in the middle of the upper end face of the top plate, a power supply interface is vertically arranged on the right side of the upper end face of the top plate, the lower end of the power supply interface is electrically connected with a heating resistor net, and the upper end of the power supply interface is externally connected with a power supply.
Preferably, right-angle adhesive strips are arranged at the end parts of the openings of the lower end of the edible paster in the bilateral symmetry mode, a reinforcing rod is fixedly inserted into an inner cavity formed by folding the outer wall of the middle of the edible paster, the reinforcing rod is fixedly adhered to the outer wall of the edible paster, and the right-angle adhesive strips are mutually adhered in the bilateral symmetry mode.
Preferably, the lower extreme outer wall laminating of edible sticker is at the upper end inner wall that runs through the groove, and has filled the one deck butter between edible sticker and the running through groove, sealed sticker is circular sticker, and sealed sticker passes through the butter and bonds at the lower extreme of edible sticker, and the external diameter of sealed sticker is greater than the internal diameter of connecting the ring groove.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the lower die is arranged, so that the shape of the bread is limited, and the cut surface is positioned at the position of the groove as much as possible by arranging the groove, so that the outer diameter of the cut surface is greatly reduced, the area in contact with a control is reduced, and the aim of reducing the air drying speed is fulfilled;
2. according to the invention, the foldable edible paster and the sealing paster are arranged, the edible paster is used for protecting the outer wall of the groove, and the sealing paster is turned over to cover the cut surface, so that the air drying speed is further reduced.
Drawings
FIG. 1 is a schematic view of the structure of the present invention;
FIG. 2 is a schematic perspective view of a lower mold according to the present invention;
FIG. 3 is a schematic perspective view of the upper roasting barrel of the present invention;
FIG. 4 is a three-dimensional structural assembly of the present invention;
FIG. 5 is a schematic view of the edible sticker of the present invention;
FIG. 6 is a schematic view of the bread structure of the present invention;
FIG. 7 is a flow chart of the preparation of the present invention.
In the figure: 1. a lower die; 2. an upper roasting cylinder; 3. a base plate; 4. fixing the mounting hole; 5. a top plate; 6. a connecting rod; 7. a power interface; 8. bread; 9. a groove; 10. a through hole; 11. sealing the slot; 12. a heat insulating cylinder; 13. baking the inner cavity; 14. limiting the bottom die; 15. a middle upright post; 16. a limiting bulge; 17. a through slot; 18. heating the resistive mesh; 19. eating a sticker; 20. a connecting circular groove; 21. limiting a top die; 22. sealing the paster; 23. a reinforcing bar; 24. and (6) bonding strips at right angles.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1 to 7, the present invention provides a technical solution: a method for making bread with slow air drying speed after unpacking comprises the following steps:
the method comprises the following steps: the raw materials are proportioned as follows: 10% of whole wheat flour, 55% of high gluten flour, 2% of modified starch, butter, unsalted butter, water and salt;
step two: preparing dough, namely adding the raw materials in the ratio in the step one into a dough mixer, slowly stirring until no dry flour exists, and then quickly stirring until the dry flour is completely expanded to obtain the formed dough;
step three: yeast activation, namely mixing yeast and water according to a certain proportion, fully and uniformly stirring the mixture under normal temperature water, and standing the mixture for 20 minutes to obtain activated yeast;
step four: standing for fermentation, adding the activated yeast into the formed dough, fully and uniformly kneading, and standing for 1-2 hours at normal temperature;
step five: heating and standing, putting the dough after fully mixing and standing into a leavening machine, and fermenting for 10 hours at the temperature of 40-50 ℃;
step six: pasting edible paper, respectively brushing butter and edible oil on the inner wall of the upper end of the through groove 17 and the inner wall of the baking inner cavity 13, and brushing a layer of butter between the upper and lower pasted edible stickers 19;
step seven: baking in an oven, namely placing proofed dough in a baking inner cavity 13, mutually inserting an upper baking cylinder 2 and a lower die 1, connecting a power interface 7 with an external power supply, and baking at 180-200 ℃ through a uniformly distributed heating resistor net 18;
step eight: and (4) winding and packaging, taking down the circular bread 8 after baking is finished, tearing off the right-angle bonding strip 24 of the folded edible sticker 19, reversely winding the right-angle bonding strip at the upper end of the groove 9 and bonding the right-angle bonding strip into a circular shape, and finally packaging the wound bread 8 into a finished product.
A bread with slow air drying speed after unpacking and a preparation method thereof comprise a bread 8 and a baking mould, wherein the baking mould consists of a lower mould 1 and an upper baking cylinder 2 which are mutually spliced up and down.
The middle of the upper end face of the lower die 1 is vertically welded with a heat insulation cylinder 12, the outer side of the heat insulation cylinder 12 is provided with a circular sealing slot 11, the lower end of the upper baking cylinder 2 is inserted into the sealing slot 11, and the sealing insertion between the lower die 1 and the upper baking cylinder 2 is realized by the sealing slot 11.
The lower end of the lower die 1 is provided with a bottom plate 3, the bottom plate 3 is provided with fixed mounting holes 4 distributed in a circumferential array mode, the heat insulation cylinder 12 and the sealing slot 11 are fixedly welded on the upper end face of the bottom plate 3, and the fixed mounting of the lower die 1 is achieved through the fixed mounting holes 4.
The inner cavity of the heat insulation cylinder 12 is a baking inner cavity 13, a middle upright post 15 is vertically welded in the middle of the inner cavity of the baking inner cavity 13, a through hole 10 matched with the outer contour of the middle upright post 15 is formed in the middle of the bread 8, and the through hole 10 is formed in the middle of the bread 8 through the middle upright post 15.
Four groups of limiting bulges 16 which are symmetrically distributed in a circumferential array inside and outside are arranged on the inner wall of the heat insulation cylinder 12 and the outer wall of the middle upright post 15, the limiting bulges 16 are symmetrically distributed on the inner side and the outer side of the limiting bottom die 14, and the limiting bulges 16 of the arc surfaces which are symmetrically distributed inside and outside are utilized to limit the contour size of the inner side and the outer side of the groove 9.
Four limiting bottom dies 14 distributed in a circumferential array mode are fixedly arranged at the lower end of the inner cavity of the baking inner cavity 13, a through groove 17 is formed in the middle of the upper end face of each limiting bottom die 14, a limiting top die 21 is vertically welded to the position, corresponding to the limiting bottom dies 14, of the inner cavity of the lower end of the upper baking barrel 2, a gap between the lower end face of the limiting top die 21 and the through groove 17 is set to be a connecting circular groove 20, and the connecting circular groove 20 is formed by the limiting top die 21 and the limiting bottom dies 14.
The outer wall of the ring of the bread 8 is provided with a groove 9 which has the same contour as the inner contour of the connecting ring groove 20, the edible sticker 19 is adhered on the outer wall of the groove 9, and the upper side and the lower side of the groove 9 are limited by the connecting ring groove 20.
The inner wall of the inner cavity of the lower end of the upper baking barrel 2 is provided with a heating resistance net 18 which is uniformly distributed in a circular array mode, the upper end face of the upper baking barrel 2 is provided with a top plate 5, a connecting rod 6 is vertically welded in the middle of the upper end face of the top plate 5, a power supply interface 7 is vertically arranged on the right side of the upper end face of the top plate 5, the lower end of the power supply interface 7 is electrically connected with the heating resistance net 18, and the heating resistance net 18 is used for baking bread by the aid of the external power supply on the upper end of the power supply interface 7.
The lower extreme inner chamber of connecting ring groove 20 is provided with edible sticker 19, and edible sticker 19 is the sticker of ring cross-section, and the laminating of the lower extreme outer wall of edible sticker 19 is at the upper end inner wall that runs through groove 17, and is edible sticker 19 and runs through to be filled with the one deck butter between the groove 17, and sealed sticker 22 is circular sticker, and sealed sticker 22 passes through the butter to bond at the lower extreme of edible sticker 19, utilizes the butter to realize the pasting of edible sticker 19 in running through groove 17.
The middle section outer wall of the edible sticker 19 is turned over downwards, the opening end part of the lower end bilateral symmetry of the edible sticker 19 is provided with a right-angle bonding strip 24, a reinforcing rod 23 is fixedly inserted in an inner cavity formed by turning over the middle outer wall of the edible sticker 19, the reinforcing rod 23 is fixedly bonded on the outer wall of the edible sticker 19, a pair of right-angle bonding strips 24 of the bilateral symmetry are bonded with each other, the strength of the turning-over position is increased by the aid of the reinforcing rod 23, the edible sticker 19 is prevented from being folded with each other, and the connection of the opening end is achieved by the aid of the right-angle bonding strips 24.
The outer wall of the lower end of the edible sticker 19 is adhered with a sealing sticker 22, the outer diameter of the sealing sticker 22 is larger than the inner diameter of the connecting ring groove 20, and the cut surface is further covered by turning the sealing sticker 22. Thereby further reducing the air drying rate.
The working principle is as follows: and (3) preparing the bread 8, namely firstly, preparing the raw materials according to the raw material ratio in the first installation step, then putting the prepared raw materials into a dough mixer to be mixed with water, enabling the mixed raw materials to reach a state without dry flour under the slow stirring of a stirring shaft, and controlling the dough mixer to stir quickly until the mixed raw materials are fully expanded, so that the formed dough is obtained.
Mixing yeast and water according to a certain proportion, fully and uniformly stirring under normal temperature water, standing for 20 minutes to obtain activated yeast, adding the activated yeast into the formed dough, fully and uniformly kneading, standing for 1-2 hours at normal temperature, then putting the dough after fully mixing and standing into a proofing machine, and fermenting for 10 hours at the temperature of 40-50 ℃.
After dough is proofed, butter and edible oil are respectively brushed on the inner wall of the upper end of the through groove 17 and the inner wall of the baking inner cavity 13, a layer of butter is brushed between the upper edible paster 19 and the lower edible paster 19, proofed dough is placed in the baking inner cavity 13, the upper baking cylinder 2 and the lower die 1 are mutually spliced by utilizing the sealing slot 11, the power interface 7 is externally connected with a power supply, and the dough is baked at 180-200 ℃ through the uniformly distributed heating resistance net 18.
In the baking process, the through hole 10 is formed in the middle of the bread 8 through the middle upright post 15, the limiting top die 21 and the limiting bottom die 14 form the connecting circular groove 20, the limiting of the sizes of the upper side and the lower side of the groove 9 is realized through the connecting circular groove 20, and the limiting protrusions 16 of the arc surfaces which are symmetrically distributed inside and outside are used for limiting the outline sizes of the inner side and the outer side of the groove 9.
After the baking is finished, the bread is taken out, the right-angle bonding strips 24 mutually bonded at the lower end of the edible sticker 19 are torn off, the bread is reversely wound on the outer wall of the upper end of the groove 9 and bonded into a circular ring shape again by the right-angle bonding strips, and finally the wound bread 8 is packaged into a finished product.
When edible, open the packing, along 19 position cutting bread of recess, reduced the external diameter of the face of cutting greatly, reduced with the area of control contact to reach the purpose that reduces air-dry speed, after the cutting, uneaten part will seal sticker 22 reverse upset and to the face of cutting and then cover, avoid 8 inner chambers of bread and external air contact, thereby further reduce air-dry speed.
The dough mixer and the heating resistance net 18 used in the preparation process are all common devices in the bread preparation process, and are not described in detail, and the edible sticker 19 and the sealing sticker 22 are all the existing edible packing paper, and belong to the mature technology of bread preparation.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. A method for making bread with slow air drying speed after unpacking is characterized in that: the equipment of the manufacturing method comprises a baking mould which consists of a lower mould (1) and an upper baking cylinder (2) which are mutually spliced up and down, a heat insulation cylinder (12) is vertically welded in the middle of the upper end surface of the lower die (1), the outer side of the heat insulation cylinder (12) is provided with a circular ring-shaped sealing slot (11), the inner cavity of the heat insulation cylinder (12) is set as a baking inner cavity (13), a middle upright post (15) is vertically welded in the middle of the inner cavity of the baking inner cavity (13), four limiting bottom dies (14) distributed in a circumferential array are fixedly arranged at the lower end of the inner cavity of the baking inner cavity (13), a through groove (17) is arranged in the middle of the upper end surface of the limit bottom die (14), the lower end of the upper roasting barrel (2) is inserted in the sealing slot (11), the inner wall of the inner cavity of the lower end of the upper roasting barrel (2) is provided with heating resistance nets (18) which are uniformly distributed in a circular array, a position of the inner cavity of the lower end of the upper roasting barrel (2) corresponding to the position of the position-limiting bottom die (14) is vertically welded with a position-limiting top die (21), a gap between the lower end surface of the limiting top die (21) and the through groove (17) is arranged to be a connecting circular groove (20), an edible paster (19) is arranged in the inner cavity at the lower end of the connecting circular groove (20), the edible paster (19) is a paster with a circular section, the outer wall of the middle section of the edible paster (19) is turned over downwards, and the outer wall of the lower end of the edible paster (19) is adhered with a sealing paster (22);
four groups of limiting bulges (16) which are symmetrically distributed in a circumferential array manner inside and outside are arranged on the inner wall of the heat insulation cylinder (12) and the outer wall of the middle upright post (15), the limiting bulges (16) are symmetrically distributed on the inner side and the outer side of the limiting bottom die (14), right-angle adhesive strips (24) are arranged at the opening end parts which are symmetrically arranged at the left and right sides of the lower end of the edible sticker (19), reinforcing rods (23) are fixedly inserted into inner cavities formed by folding the middle outer wall of the edible sticker (19), the reinforcing rods (23) are fixedly adhered to the outer wall of the edible sticker (19), and a pair of right-angle adhesive strips (24) which are symmetrically arranged at the left and right sides are mutually adhered; the outer wall of the lower end of the edible sticker (19) is attached to the inner wall of the upper end of the through groove (17), a layer of butter is filled between the edible sticker (19) and the through groove (17), the sealing sticker (22) is a round sticker, the sealing sticker (22) is adhered to the lower end of the edible sticker (19) through the butter, and the outer diameter of the sealing sticker (22) is larger than the inner diameter of the connecting ring groove (20);
the manufacturing method comprises the following steps:
the method comprises the following steps: the raw materials are proportioned as follows: 10% of whole wheat flour, 55% of high gluten flour, 2% of modified starch, butter, unsalted butter, water and salt;
step two: preparing dough, namely adding the raw materials in the ratio in the step one into a dough mixer, slowly stirring until no dry flour exists, and then quickly stirring until the dry flour is completely expanded to obtain the formed dough;
step three: yeast activation, namely mixing yeast and water according to a certain proportion, fully and uniformly stirring the mixture under normal temperature water, and standing the mixture for 20 minutes to obtain activated yeast;
step four: standing for fermentation, adding the activated yeast into the formed dough, fully kneading and uniformly pressing, and standing for 1-2 hours at normal temperature;
step five: heating and standing, putting the dough after fully mixing and standing into a leavening machine, and fermenting for 10 hours at the temperature of 40-50 ℃;
step six: the edible paper is attached, butter and edible oil are respectively brushed on the inner wall of the upper end of the through groove (17) and the inner wall of the baking inner cavity (13), and a layer of butter is brushed between the upper and lower attached edible stickers (19);
step seven: baking in an oven, namely placing proofed dough in a baking inner cavity (13), mutually inserting an upper baking cylinder (2) and a lower die (1), connecting a power interface (7) with an external power supply, and baking at the temperature of 180-200 ℃ through a uniformly distributed heating resistor net (18);
step eight: winding and packaging, after baking is finished, taking down the circular bread (8), tearing off the right-angle adhesive strip (24) of the folded edible sticker (19), reversely winding the right-angle adhesive strip at the upper end of the groove (9) and adhering the right-angle adhesive strip into a circular shape, and finally packaging the wound bread (8) into a finished product;
the middle of the bread (8) is provided with a through hole (10), the outer wall of a circular ring of the bread (8) is provided with grooves (9) distributed in a circumferential array manner, the outline of the through hole (10) is matched with the outline of the middle upright post (15), and the outline of the groove (9) is attached to the inner wall of the connecting circular ring groove (20).
2. The method for making bread with slow air drying speed after unpacking according to claim 1, characterized in that: the lower end of the lower die (1) is provided with a bottom plate (3), the bottom plate (3) is provided with fixed mounting holes (4) distributed in a circumferential array mode, and the heat insulation cylinder (12) and the sealing slot (11) are fixedly welded on the upper end face of the bottom plate (3).
3. The method for making bread with slow air drying speed after unpacking according to claim 2, characterized in that: the upper end face of the upper roasting barrel (2) is provided with a top plate (5), a connecting rod (6) is vertically welded in the middle of the upper end face of the top plate (5), a power supply interface (7) is vertically arranged on the right side of the upper end face of the top plate (5), the lower end of the power supply interface (7) is electrically connected with a heating resistor net (18), and the upper end of the power supply interface (7) is externally connected with a power supply.
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| CN202010378193.XA CN111387251B (en) | 2020-05-07 | 2020-05-07 | Bread with slow air drying speed after unpacking and making method thereof |
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| CN202010378193.XA CN111387251B (en) | 2020-05-07 | 2020-05-07 | Bread with slow air drying speed after unpacking and making method thereof |
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| CN111387251B true CN111387251B (en) | 2022-10-25 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957215A (en) * | 2015-06-16 | 2015-10-07 | 郑州师范学院 | Bread and processing technology thereof |
| JP2019068787A (en) * | 2017-10-11 | 2019-05-09 | 進一 斉藤 | Food product raw material and decorate food |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030035857A1 (en) * | 2001-03-22 | 2003-02-20 | Sroka Pongpun Elisa | Process for preparing wheat bread and dough mix for same |
| JP3707058B1 (en) * | 2004-09-02 | 2005-10-19 | 進一 斉藤 | Coloring of flour processed foods with bilberry puree |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957215A (en) * | 2015-06-16 | 2015-10-07 | 郑州师范学院 | Bread and processing technology thereof |
| JP2019068787A (en) * | 2017-10-11 | 2019-05-09 | 進一 斉藤 | Food product raw material and decorate food |
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