CN111631246A - Toast bread and preparation method thereof - Google Patents
Toast bread and preparation method thereof Download PDFInfo
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- CN111631246A CN111631246A CN202010512504.7A CN202010512504A CN111631246A CN 111631246 A CN111631246 A CN 111631246A CN 202010512504 A CN202010512504 A CN 202010512504A CN 111631246 A CN111631246 A CN 111631246A
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- powder
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- 235000008429 bread Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 76
- 235000019698 starch Nutrition 0.000 claims abstract description 73
- 239000008107 starch Substances 0.000 claims abstract description 73
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 25
- 241000209140 Triticum Species 0.000 claims abstract description 22
- 235000021307 Triticum Nutrition 0.000 claims abstract description 22
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 108010068370 Glutens Proteins 0.000 claims abstract description 12
- 235000021312 gluten Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000004904 shortening Methods 0.000 claims abstract description 9
- 229940100486 rice starch Drugs 0.000 claims description 19
- 238000004898 kneading Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 8
- 229920001592 potato starch Polymers 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 4
- 239000004519 grease Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 235000018102 proteins Nutrition 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- -1 rice starch Polymers 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- 239000003607 modifier Substances 0.000 claims description 2
- 230000008961 swelling Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 238000010923 batch production Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000019197 fats Nutrition 0.000 description 8
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/362—Leguminous plants
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses toast bread and a preparation method thereof, wherein the toast bread is prepared from the following raw materials in parts by weight: 60 to 85 parts of wheat flour, 10 to 30 parts of soybean flour, 1 to 15 parts of starch batter, 1 to 10 parts of yeast, 30 to 70 parts of milk and 10 to 55 parts of oil and fat product, wherein the starch batter comprises wheat flour, starch, gluten powder and water, and the oil and fat product comprises shortening, salt and granulated sugar. The toast has soft, glutinous and milk-flavored taste, soft, smooth and elastic mouthfeel, long shelf life without reducing the mouthfeel, and is suitable for being packaged in small packaging bags for batch production and sale.
Description
Technical Field
The invention relates to the technical field of bread processing, in particular to toast bread and a preparation method thereof.
Background
Toast bread is a kind of western bread, which is a transliteration of English toast, and is a tin-type bread made of a rectangular tin with or without a cover, the bread baked with the tin with the cover is sliced into squares, and the squares are sandwiched with ham or vegetables to form a sandwich. The baked bread without lid is in the shape of a rectangular dome, similar to a rectangular big bread. Toasted bread is cut into slices and baked to make a toast, so strictly speaking, toast is the product of the bread after reprocessing. With the improvement of economic conditions and the increase of consumption capacity, people are more and more aware of healthy diet, bread is selected to have soft mouthfeel, fresh toasted bread which is taken out of a stove is soft and elastic, and the mouthfeel is soft when the toasted bread is eaten in a fresh period or under a heating condition, however, the soft and elastic mouthfeel is lost when the toasted bread is kept for a period of time or is eaten in a cooling state, and the toasted bread is not suitable for batch production and packaging in food packaging bags for batch sale.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide toast which has soft, glutinous and milk-flavor, soft, smooth and elastic mouthfeel, does not reduce the mouthfeel after long-term placement and is suitable for being packaged in small packaging bags for batch production and sale. Meanwhile, a preparation method of the toast bread is also provided.
The invention solves the technical problems through the following technical scheme.
The toast bread is prepared from the following raw materials in parts by weight: 60 to 85 parts of wheat flour, 10 to 30 parts of soybean flour, 1 to 15 parts of starch batter, 1 to 10 parts of yeast, 30 to 70 parts of milk and 10 to 55 parts of oil and fat product, wherein the starch batter comprises wheat flour, starch, gluten powder and water, and the oil and fat product comprises shortening, salt and granulated sugar.
Preferably, the weight parts of the powder raw materials in the starch paste are 35-70 parts of wheat flour, 30-65 parts of starch and 1-10 parts of gluten flour, and the weight parts of the powder raw materials and water are 100 parts of the powder raw materials and 35-65 parts of water.
Preferably, the fat and oil product component further comprises at least one component selected from protein powder, milk powder, leavening agent, sweetener, spice, vitamin, emulsifier, modifier and antistaling agent.
Preferably, the starch in the starch paste component is at least one of wheat starch, rice starch, corn starch, glutinous rice starch, potato starch, and sweet potato starch.
Preferably, the starch in the starch batter component is a mixed starch of glutinous rice starch and at least one other starch.
Preferably, the weight part ratio of the mixed starch to the glutinous rice starch is 100 parts of the mixed starch and 10 to 35 parts of the glutinous rice starch.
A preparation method of toasted bread comprises the following steps:
the method comprises the following steps: preparing raw materials according to a weight ratio;
step two: whipping the shortening for casein treatment, and then adding salt and granulated sugar for whipping together to obtain a grease product;
step three: stirring wheat flour, starch, gluten flour and water to obtain starch paste;
step four: mixing wheat flour, soybean flour, yeast, starch paste and milk, and kneading dough;
step five: adding an oil product after primary dough kneading is finished, and performing secondary dough kneading to obtain dough;
step six: and (3) performing at least two processing technologies of slitting, dough pressing, fermenting, crisping, forming, mold filling, proofing and baking on the dough obtained by the secondary dough kneading to prepare the bread.
Preferably, the starch batter is subjected to a heat treatment at a temperature of 80 to 120 ℃ in step three to reduce the water content of the starch batter.
Preferably, the starch paste is dried and crushed to form a powder in step three, and the powder is mixed with other ingredients to perform dough kneading once in step four.
Preferably, in the sixth step, the bread is prepared by sequentially performing fermentation treatment, standing treatment and proofing treatment on the dough and then baking the dough in an oven at the temperature of 210-230 ℃.
The invention has the beneficial effects that: the soybean flour and the starch paste are added in the raw materials in a matching way with the wheat flour, so that the soft, smooth, soft and elastic mouthfeel of the toasted bread is improved, the toasted bread is packaged in a packaging bag, the soft and elastic mouthfeel cannot be lost in the eating period, and the starch paste contains glutinous rice starch and milk components in a matching way, so that the toasted bread has soft, glutinous and milk-flavored taste, is suitable for the old and the young and is healthy and nutritional.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but 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.
The toast bread is prepared from the following raw materials in parts by weight: 60 to 85 parts of wheat flour, 10 to 30 parts of soybean flour, 1 to 15 parts of starch paste, 1 to 10 parts of yeast, 30 to 70 parts of milk and 10 to 55 parts of grease.
The starch batter comprises wheat flour, starch, gluten powder and water, preferably, the starch batter comprises 35-70 parts of wheat flour, 30-65 parts of starch and 1-10 parts of gluten powder by weight, and the starch batter comprises 100 parts of powder raw materials and 35-65 parts of water by weight. In order to realize soft waxy mouthfeel, the starch in the starch paste component is mixed starch of glutinous rice starch and at least one other starch, and preferably, the weight part ratio of the mixed starch to the glutinous rice starch is 100 parts of the mixed starch and 10-35 parts of the glutinous rice starch.
The oil and fat product components comprise shortening, salt and granulated sugar, and further comprise at least one of protein powder, milk powder, a swelling agent, a sweetening agent, spice, vitamins, an emulsifier, an improver and an antistaling agent, and can be added according to the application requirement and the conventional technology, and are not repeated herein.
Example 1
70 parts of wheat flour, 30 parts of soybean flour, 10 parts of starch paste, 3 parts of yeast, 70 parts of milk and 25 parts of oil and fat products, wherein the oil and fat products comprise 10 parts of shortening, 3 parts of salt, 7 parts of granulated sugar and 5 parts of protein powder. The starch paste comprises wheat flour, starch, gluten powder and water, wherein the starch component is glutinous rice starch and potato starch.
Example 2
60 parts of wheat flour, 30 parts of soybean meal, 10 parts of starch paste, 3 parts of yeast, 50 parts of milk and 20 parts of oil and fat products, wherein the oil and fat products comprise 8 parts of shortening, 3 parts of salt, 8 parts of granulated sugar and 1 part of modifying agent. The starch paste comprises wheat flour, starch, gluten powder and water, wherein the starch component is glutinous rice starch and rice starch.
A preparation method of toasted bread comprises the following steps:
the method comprises the following steps: preparing raw materials according to a weight ratio;
step two: whipping the shortening for casein treatment, and then adding salt and granulated sugar for whipping together to obtain a grease product;
step three: stirring wheat flour, starch, gluten flour and water to obtain starch paste; and after stirring, heating the starch paste at the temperature of 80-120 ℃, and reducing the water content of the starch paste to be controlled within 5%. The starch paste may also be powdered beforehand, for example by drying and mashing the starch paste. The starch component can be at least one of wheat starch, rice starch, corn starch, glutinous rice starch, potato starch, and sweet potato starch as required.
Step four: mixing wheat flour, soybean flour, yeast, starch paste and milk, and kneading dough; the milk can be preheated before being kneaded once, and a certain amount of granulated sugar is added into the milk to be mixed and stirred, so that after the sugar is added into the milk, the softness of dough is improved, and the fermentation of dough raw materials is promoted. Or, the powder prepared by drying and crushing the starch paste in the third step can be mixed with other components for kneading once.
Step five: adding an oil product after primary dough kneading is finished, and performing secondary dough kneading to obtain dough;
step six: and (3) performing at least two processing technologies of slitting, dough pressing, fermenting, crisping, forming, mold filling, proofing and baking on the dough obtained by the secondary dough kneading to prepare the bread. Selecting corresponding processes according to the actual situation of the prepared bread, for example, fermenting, standing, fermenting the dough, and baking in an oven at 210-230 ℃ to prepare the bread. Conventional techniques may be employed and are not described in detail herein. After the bread is cooled, for example, the bread can be cut, and condensed milk, cheese, salad, chocolate, cheese, butter and other fillings are correspondingly added between two pieces of bread to prepare the sandwich toast with various tastes.
The above description is only for the specific embodiments of the present application, but the scope of the present application is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present application, and shall be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.
Claims (10)
1. Toast bread is characterized in that: the composition is prepared from the following raw materials in parts by weight: 60 to 85 parts of wheat flour, 10 to 30 parts of soybean flour, 1 to 15 parts of starch batter, 1 to 10 parts of yeast, 30 to 70 parts of milk and 10 to 55 parts of oil and fat product, wherein the starch batter comprises wheat flour, starch, gluten powder and water, and the oil and fat product comprises shortening, salt and granulated sugar.
2. Toasted bread according to claim 1, wherein: the starch batter comprises 35-70 parts of wheat flour, 30-65 parts of starch and 1-10 parts of gluten powder by weight, and comprises 100 parts of powder raw materials and 35-65 parts of water by weight.
3. Toasted bread according to claim 1, wherein: the oil and fat product also comprises at least one of protein powder, milk powder, swelling agent, sweetener, spice, vitamins, emulsifier, modifier and antistaling agent.
4. Toasted bread according to claim 1, wherein: the starch in the starch paste is at least one of wheat starch, rice starch, corn starch, glutinous rice starch, potato starch, and sweet potato starch.
5. Toasted bread according to claim 4, wherein: the starch in the starch paste component is mixed starch of glutinous rice starch and at least one other starch.
6. Toasted bread according to claim 5, wherein: the weight portion ratio of the mixed starch to the glutinous rice starch is 100 portions of the mixed starch and 10 to 35 portions of the glutinous rice starch.
7. A preparation method of toast bread is characterized in that: the method comprises the following steps:
the method comprises the following steps: preparing raw materials according to a weight ratio;
step two: whipping the shortening for casein treatment, and then adding salt and granulated sugar for whipping together to obtain a grease product;
step three: stirring wheat flour, starch, gluten flour and water to obtain starch paste;
step four: mixing wheat flour, soybean flour, yeast, starch paste and milk, and kneading dough;
step five: adding an oil product after primary dough kneading is finished, and performing secondary dough kneading to obtain dough;
step six: and (3) performing at least two processing technologies of slitting, dough pressing, fermenting, crisping, forming, mold filling, proofing and baking on the dough obtained by the secondary dough kneading to prepare the bread.
8. The toasted bread making process according to claim 7, wherein: and step three, heating the starch paste at the temperature of 80-120 ℃ to reduce the water content in the starch paste.
9. The toasted bread making process according to claim 7, wherein: and step three, drying the starch paste, crushing the starch paste into powder, and mixing the powder with other components in step four for kneading once.
10. The toasted bread making process according to claim 7, wherein: and step six, fermenting, standing and proofing the dough in sequence, and then baking the dough in an oven at the temperature of 210-230 ℃ to prepare the bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010512504.7A CN111631246A (en) | 2020-06-08 | 2020-06-08 | Toast bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010512504.7A CN111631246A (en) | 2020-06-08 | 2020-06-08 | Toast bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111631246A true CN111631246A (en) | 2020-09-08 |
Family
ID=72322769
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010512504.7A Pending CN111631246A (en) | 2020-06-08 | 2020-06-08 | Toast bread and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111631246A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868784A (en) * | 2021-12-20 | 2022-08-09 | 东莞市广隆食品有限公司 | Toast and processing method thereof |
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|---|---|---|---|---|
| CN1484975A (en) * | 2002-09-27 | 2004-03-31 | 王文华 | Method for preparing fermented food by synchronously fermenting soybean flour |
| JP2004248567A (en) * | 2003-02-19 | 2004-09-09 | Torigoe Flour Milling Co Ltd | Method for producing cake and cake premix |
| CN104082367A (en) * | 2014-07-07 | 2014-10-08 | 刘海华 | Bread with wheat fiber added |
| CN105211164A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of nutrient health bread |
| CN106889151A (en) * | 2017-04-28 | 2017-06-27 | 杭州原品餐饮管理有限公司 | One kind is without anhydrous cookies of egg and preparation method thereof |
| CN107183119A (en) * | 2017-06-27 | 2017-09-22 | 百色学院 | One kind smears tea bread and preparation method thereof |
| CN111134162A (en) * | 2020-02-21 | 2020-05-12 | 福建省慕兰卡食品有限公司 | Bread embryo and preparation method thereof |
| CN111202118A (en) * | 2020-02-21 | 2020-05-29 | 福建省慕兰卡食品有限公司 | Lactic acid flavored pocket bread and preparation method thereof |
-
2020
- 2020-06-08 CN CN202010512504.7A patent/CN111631246A/en active Pending
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| CN1484975A (en) * | 2002-09-27 | 2004-03-31 | 王文华 | Method for preparing fermented food by synchronously fermenting soybean flour |
| JP2004248567A (en) * | 2003-02-19 | 2004-09-09 | Torigoe Flour Milling Co Ltd | Method for producing cake and cake premix |
| CN104082367A (en) * | 2014-07-07 | 2014-10-08 | 刘海华 | Bread with wheat fiber added |
| CN105211164A (en) * | 2015-10-24 | 2016-01-06 | 无锡商业职业技术学院 | A kind of preparation method of nutrient health bread |
| CN106889151A (en) * | 2017-04-28 | 2017-06-27 | 杭州原品餐饮管理有限公司 | One kind is without anhydrous cookies of egg and preparation method thereof |
| CN107183119A (en) * | 2017-06-27 | 2017-09-22 | 百色学院 | One kind smears tea bread and preparation method thereof |
| CN111134162A (en) * | 2020-02-21 | 2020-05-12 | 福建省慕兰卡食品有限公司 | Bread embryo and preparation method thereof |
| CN111202118A (en) * | 2020-02-21 | 2020-05-29 | 福建省慕兰卡食品有限公司 | Lactic acid flavored pocket bread and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868784A (en) * | 2021-12-20 | 2022-08-09 | 东莞市广隆食品有限公司 | Toast and processing method thereof |
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: 363005 No. 8, Heming Road, Longwen District, Zhangzhou City, Fujian Province Applicant after: Fujian xiaobaixinxin soft food Co.,Ltd. Address before: 363005 No. 3, Wuqiao Middle Road, Lantian Development Zone, Zhangzhou City, Fujian Province Applicant before: Fujian mulanka Food Co.,Ltd. |
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| RJ01 | Rejection of invention patent application after publication |
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