CN111513113A - Okra bread and preparation method thereof - Google Patents
Okra bread and preparation method thereof Download PDFInfo
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- CN111513113A CN111513113A CN202010409705.4A CN202010409705A CN111513113A CN 111513113 A CN111513113 A CN 111513113A CN 202010409705 A CN202010409705 A CN 202010409705A CN 111513113 A CN111513113 A CN 111513113A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000004507 Abelmoschus esculentus Species 0.000 title 1
- 241001075517 Abelmoschus Species 0.000 claims abstract description 78
- 235000013601 eggs Nutrition 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 235000014121 butter Nutrition 0.000 claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 22
- 235000002639 sodium chloride Nutrition 0.000 claims description 19
- 108010068370 Glutens Proteins 0.000 claims description 16
- 235000021312 gluten Nutrition 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000013345 egg yolk Nutrition 0.000 claims description 5
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 230000000284 resting effect Effects 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 230000001680 brushing effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000011812 mixed powder Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses okra bread and a preparation method thereof, wherein the okra bread comprises the following components, by weight, 800-1200 of hard flour, 280-360 of okra flour, 40-80 of eggs, 20-50 of white granulated sugar, 10-30 of salt, 2-8 of Angel yeast, 10-50 of milk and 20-35 of Angel butter. The invention aims to overcome the defects in the prior art and provide the okra bread which is reasonable in components and proportion, comprehensive in nutrition and good in taste. Correspondingly, the invention also aims to provide a method for preparing the okra bread, which is simple in process, convenient and quick to prepare, and capable of effectively retaining the nutritional ingredients in all materials and enabling the product to have better taste.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to okra bread and a preparation method of the okra bread.
Background
In the west, bread is known as "the mother of food", can be divided into salty bread and sweet bread according to the taste, bread contains protein, fat, carbohydrate, a small amount of vitamin and mineral substances such as calcium, potassium, magnesium, zinc, etc., the taste is various, easy to digest, absorb, it is convenient to eat, very popular in daily life, accept by people gradually in our country.
Okra, also known as okra and coffee okra, commonly known as okra and radix gurglini, is called the "golden okra" plant by americans, and is a good medicine for reducing blood sugar. The seasoning is rich in vitamin A, vitamin B, vitamin C, trace elements such as iron, potassium, phosphorus, zinc, calcium and the like, the protein content is up to 15-26%, the carbohydrate content is up to 6.4%, the fat content is 2%, and the cellulose content is 1%, and 150 kilojoules of heat can be provided for every hundred grams of the seasoning. Has effects in improving physical endurance, relieving fatigue, strengthening kidney, and tonifying deficiency. The health-care tea is taken as a male yang-strengthening tonic, a 'medicine' for strengthening the kidney and tonifying deficiency of the old, an additive and a substitute of coffee in many countries, has outstanding dietary therapy effect and is good for the people.
The existing okra bread and the preparation process thereof are unreasonable, so that the nutrition and the taste cannot be considered simultaneously, and the existing okra bread and the preparation process thereof need to be optimized.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the okra bread which is reasonable in components and proportion, comprehensive in nutrition and good in taste.
Correspondingly, the invention also aims to provide a method for preparing the okra bread, which is simple in process, convenient and quick to prepare, and capable of effectively retaining the nutritional ingredients in all materials and enabling the product to have better taste.
For the okra bread, in order to achieve the above purpose, the invention adopts the following scheme:
the okra bread is characterized by comprising the following components in parts by weight:
800-1200 high gluten flour, 280-360 okra flour, 40-80 eggs, 20-50 white granulated sugar, 10-30 salt, 2-8 Angel yeast, 10-50 milk and 20-35 Angel butter.
As a further improvement of the okra bread, the okra bread comprises the following components in parts by weight:
800-1000 of high gluten flour, 280-320 of okra powder, 40-60 of eggs, 20-35 of white granulated sugar,
10-20 parts of salt, 2-5 parts of Angel yeast, 10-30 parts of milk and 20-25 parts of Anjia butter.
As a further improvement of the okra bread, the okra bread comprises the following components in parts by weight:
1000-1200 of high gluten flour, 300-360 of okra powder, 50-80 of eggs, 30-50 of white granulated sugar,
20-30 parts of table salt, 4-8 parts of Angel yeast, 20-50 parts of milk and 25-35 parts of Anjia butter.
As a further improvement of the okra bread, the okra bread comprises the following components in parts by weight:
900 portions of strong flour 1100, 300 portions of okra powder 320, 50 to 70 portions of egg, 30 to 40 portions of white granulated sugar,
15-25 parts of salt, 4-6 parts of Angel yeast, 25-35 parts of milk and 20-30 parts of Anjia butter.
As a further improvement of the okra bread, the okra bread comprises the following components in parts by weight:
1000 parts of high gluten flour, 320 parts of okra powder, 60 parts of eggs, 35 parts of white granulated sugar, 20 parts of salt, 5 parts of Angel yeast, 30 parts of milk and 25 parts of Angel butter.
In terms of the production method, in order to achieve the above object, the present invention adopts the following scheme,
the preparation method of the okra bread is characterized by comprising the following steps:
s1, dissolving salt and white granulated sugar in water, adding eggs and vegetable oil, and stirring uniformly to obtain mixed auxiliary materials;
s2, adding the mixed auxiliary materials into the mixed flour of the high gluten flour and the okra powder, stirring for 8-15min, adding Angel yeast, Anjia big butter and milk, continuously stirring for 6-10min, kneading into dough, and standing for 15-25 min; kneading dough for the second time, standing for 15-25min again, and finally kneading dough again;
s3, cutting the dough in the step S2 into blocks, kneading into circles and proofing;
and S4, shaping the proofed bread blanks, baking the bread blanks in an oven, taking out the bread blanks after baking, and cooling the bread blanks.
As another improvement of the preparation method of the okra bread, the okra bread is kneaded into dough in the step S2 for the first time and then stands at 25-35 ℃; standing at 30-40 deg.C after kneading for the second time.
As another improvement of the preparation method of the okra bread, the temperature of the upper fire of the oven in the step S4 is 110-.
As another improvement of the preparation method of the okra bread, the invention further comprises the step S5: and (5) finishing the cooled finished product and packaging.
As another improvement of the preparation method of the okra bread, a thin layer of egg liquid is brushed on the surface of the proofed dough in step S3, wherein the egg liquid is formed by mixing two egg yolks and 20-30g of white granulated sugar.
In summary, compared with the prior art, the invention has the beneficial effects that:
the okra bread is reasonable in components and proportion, comprehensive in nutrition and good in taste; the method has simple process and convenient and quick preparation, effectively retains the nutrient components in the materials and ensures that the product has better taste.
Detailed Description
The invention will be further described with reference to the following embodiments:
example 1
The okra bread comprises the following components in parts by weight:
800 parts of high gluten flour, 280 parts of okra powder, 40 parts of eggs, 20 parts of white granulated sugar, 10 parts of salt, 2 parts of Angel yeast, 10 parts of milk and 20 parts of Anjia big butter.
Example 2
The okra bread comprises the following components in parts by weight:
1200 parts of high gluten flour, 360 parts of okra powder, 80 parts of eggs, 50 parts of white granulated sugar, 30 parts of salt, 8 parts of Angel yeast, 50 parts of milk and 35 parts of Anjia big butter.
Example 3
The okra bread comprises the following components in parts by weight:
900 parts of strong flour, 340 parts of okra powder, 70 parts of eggs, 30 parts of white granulated sugar, 25 parts of salt, 3 parts of Angel yeast, 40 parts of milk and 30 parts of Anjia big butter.
Example 4
The okra bread comprises the following components in parts by weight:
1000 parts of high gluten flour, 320 parts of okra powder, 60 parts of eggs, 35 parts of white granulated sugar, 20 parts of salt, 5 parts of Angel yeast, 30 parts of milk and 25 parts of Anjia big butter.
The okra bread described in examples 1 to 4 of the present invention can be prepared by any one of the preparation methods of examples 5 to 7.
Example 5
A preparation method of okra bread comprises the following steps:
s1, dissolving salt and white granulated sugar in water, adding eggs and vegetable oil, and stirring uniformly to obtain mixed auxiliary materials;
s2, adding the mixed auxiliary materials into the mixed powder of the high gluten flour and the okra powder, stirring for 8min, adding Angel yeast, Anjia big butter and milk, continuously stirring for 6-10min, kneading into dough, and standing at 25 ℃ for 15 min; kneading dough for the second time, standing for 15min at 30 deg.C, and kneading dough again;
s3, cutting the dough in the step S2 into blocks, kneading into circles and proofing; brushing a thin layer of egg liquid on the surface of the proofed dough, wherein the egg liquid is formed by mixing two egg yolks and 20g of white granulated sugar.
S4, shaping the proofed bread blanks, and baking in an oven at the temperature of 110 ℃ on the upper fire and 140 ℃ on the lower fire for 10 min; after baking, taking out and cooling;
s5: and (5) finishing the cooled finished product and packaging.
Example 6
A preparation method of okra bread comprises the following steps:
s1, dissolving salt and white granulated sugar in water, adding eggs and vegetable oil, and stirring uniformly to obtain mixed auxiliary materials;
s2, adding the mixed auxiliary materials into the mixed powder of the high gluten flour and the okra powder, stirring for 15min, adding Angel yeast, Anjia big butter and milk, continuously stirring for 10min, kneading into dough, and standing at 35 ℃ for 25 min; kneading dough for the second time, standing at 40 deg.C for 25min, and kneading dough again;
s3, cutting the dough in the step S2 into blocks, kneading into circles and proofing; brushing a thin layer of egg liquid on the surface of the proofed dough, wherein the egg liquid is formed by mixing two egg yolks and 30g of white granulated sugar.
S4, shaping the proofed bread blanks, and baking in an oven at the temperature of 150 ℃ on the upper fire and 170 ℃ on the lower fire for 20 min; after baking, taking out and cooling;
s5: and (5) finishing the cooled finished product and packaging.
Example 7
A preparation method of okra bread comprises the following steps:
s1, dissolving salt and white granulated sugar in water, adding eggs and vegetable oil, and stirring uniformly to obtain mixed auxiliary materials;
s2, adding the mixed auxiliary materials into the mixed powder of the high gluten flour and the okra powder, stirring for 10min, adding Angel yeast, Anjia big butter and milk, continuously stirring for 8min, kneading into dough, and standing at 30 ℃ for 20 min; kneading dough for the second time, standing for 20min at 35 deg.C, and kneading dough again;
s3, cutting the dough in the step S2 into blocks, kneading into circles and proofing; brushing a thin layer of egg liquid on the surface of the proofed dough, wherein the egg liquid is formed by mixing two egg yolks and 25g of white granulated sugar.
S4, shaping the proofed bread blanks, and baking in an oven at the upper fire temperature of 130 ℃ and the lower fire temperature of 155 ℃ for 15 min; after baking, taking out and cooling;
s5: and (5) finishing the cooled finished product and packaging.
To further prove the advantages of the okra bread of the invention, the following tests were performed:
test one:
influence of addition amount of okra powder on bread sensory evaluation
Respectively adding okra 0% (blank control), 3%, 4%, 5%, 6%, and 7%, and performing sensory evaluation by using color, taste, flavor, morphology, tissue state and impurities as sensory evaluation standard. The assessment panel consisted of 10 food professionals, reference GB/T20981-2007: national standard for food safety: bread (bread)[65]The total score is carried out according to the scoring standard strictly, and the scores are deducted according to gaps. The scoring criteria are shown in table 1 below.
TABLE 1 influence of okra powder addition on bread quality
Table 1effect of addition of Okra powder on bread quality
And (2) test II: influence of addition amount of okra powder on color and taste of bread
TABLE 2 organoleptic scoring table of okra bread
Table 2sensory score of Okra bread
The bread made by adding the okra powder in a proper amount has the outstanding advantages of being soft, tasty, non-sticky and elastic, and the okra flavor and the bread flavor are coordinated and fresh and pleasant.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The okra bread is characterized by comprising the following components in parts by weight:
800-1200 high gluten flour, 280-360 okra flour, 40-80 eggs, 20-50 white granulated sugar,
10-30 parts of table salt, 2-8 parts of Angel yeast, 10-50 parts of milk and 20-35 parts of Anjia butter.
2. The okra bread as claimed in claim 1, is characterized by comprising the following components in parts by weight:
800-1000 of high gluten flour, 280-320 of okra powder, 40-60 of eggs, 20-35 of white granulated sugar,
10-20 parts of salt, 2-5 parts of Angel yeast, 10-30 parts of milk and 20-25 parts of Anjia butter.
3. The okra bread as claimed in claim 1, is characterized by comprising the following components in parts by weight:
1000-1200 of high gluten flour, 300-360 of okra powder, 50-80 of eggs, 30-50 of white granulated sugar,
20-30 parts of table salt, 4-8 parts of Angel yeast, 20-50 parts of milk and 25-35 parts of Anjia butter.
4. The okra bread as claimed in claim 1, is characterized by comprising the following components in parts by weight:
900 portions of strong flour 1100, 300 portions of okra powder 320, 50 to 70 portions of egg, 30 to 40 portions of white granulated sugar,
15-25 parts of salt, 4-6 parts of Angel yeast, 25-35 parts of milk and 20-30 parts of Anjia butter.
5. The okra bread as claimed in claim 1, is characterized by comprising the following components in parts by weight:
1000 parts of high gluten flour, 320 parts of okra powder, 60 parts of eggs, 35 parts of white granulated sugar, 20 parts of salt, 5 parts of Angel yeast, 30 parts of milk and 25 parts of Angel butter.
6. The preparation method of the okra bread is characterized by comprising the following steps:
s1, dissolving salt and white granulated sugar in water, adding eggs and vegetable oil, and stirring uniformly to obtain mixed auxiliary materials;
s2, adding the mixed auxiliary materials into the mixed flour of the high gluten flour and the okra powder, stirring for 8-15min, adding Angel yeast, Anjia big butter and milk, continuously stirring for 6-10min, kneading into dough, and standing for 15-25 min; kneading dough for the second time, standing for 15-25min again, and finally kneading dough again;
s3, cutting the dough in the step S2 into blocks, kneading into circles and proofing;
and S4, shaping the proofed bread blanks, baking the bread blanks in an oven, taking out the bread blanks after baking, and cooling the bread blanks.
7. The method of claim 6, wherein the first dough kneading in step S2 is followed by resting at 25-35 ℃; standing at 30-40 deg.C after kneading for the second time.
8. The method as claimed in claim 6, wherein the temperature of the oven in step S4 is 110-.
9. The method for preparing okra bread according to claim 6, further comprising step S5: and (5) finishing the cooled finished product and packaging.
10. The method of claim 6, wherein a thin layer of egg liquid is brushed on the proofed dough surface in step S3, wherein the egg liquid is prepared by mixing two egg yolks and 20-30g white granulated sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010409705.4A CN111513113A (en) | 2020-05-15 | 2020-05-15 | Okra bread and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010409705.4A CN111513113A (en) | 2020-05-15 | 2020-05-15 | Okra bread and preparation method thereof |
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| Publication Number | Publication Date |
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| CN111513113A true CN111513113A (en) | 2020-08-11 |
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| CN202010409705.4A Pending CN111513113A (en) | 2020-05-15 | 2020-05-15 | Okra bread and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868785A (en) * | 2022-04-11 | 2022-08-09 | 武汉轻工大学 | High-calcium vegetable bread and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868785A (en) * | 2022-04-11 | 2022-08-09 | 武汉轻工大学 | High-calcium vegetable bread and preparation method thereof |
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Application publication date: 20200811 |