CN112616880A - High-dietary fiber and low-carbohydrate fiber package and preparation method thereof - Google Patents
High-dietary fiber and low-carbohydrate fiber package and preparation method thereof Download PDFInfo
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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
- A21D13/04—Products made from materials other than rye or wheat flour
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- 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
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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
- 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
- A21D2/364—Nuts, e.g. cocoa
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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
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
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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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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Abstract
The embodiment of the invention discloses a high-dietary fiber and low-carbohydrate fiber package and a manufacturing method thereof. 315 parts of almond powder 285-315, 58-62 parts of Plantago ovata shell powder, 8-12 parts of baking powder, 470 parts of boiling water 430-470, 130 parts of egg white liquid 100-130 and 8-12 parts of white wine vinegar, wherein the almond powder is used for replacing the traditional wheat flour, so that the content of carbohydrate in the finished product is greatly reduced, and besides, the addition of the Plantago ovata shell powder enables the fiber package to be rich in dietary fiber. According to the preparation method of the high dietary fiber and low carbohydrate fiber bag, provided by the invention, the fiber bag is different from other bread products by adding the psyllium husk powder and the white wine vinegar, the bread can be formed without a fermentation process, the internal honeycomb tissue structure is good, the taste texture is soft, the taste is basically consistent with that of common bread, the improvement of high dietary fiber and low carbohydrate is realized, and the taste of the bread is ensured.
Description
Technical Field
The invention relates to the technical field of instant food, in particular to a high dietary fiber and low carbohydrate fiber bag and a preparation method thereof.
Background
With the improvement of the living standard of people and the enhancement of the nutritional health consciousness, consumers consciously need to take some special functional components, such as dietary fibers, while changing the dietary requirements, because the addition of the dietary fibers can well improve the gastrointestinal tract function of human bodies. In addition, it is also known that ingestion of high carbohydrate containing foods results in higher blood glucose and high blood insulin levels.
Baked bread products are foods which are consumed by the public, the existing baked bread usually contains high content of carbohydrate, the important raw material source is wheat flour which contains about 12% of protein, 70% of digestible carbohydrate, 2.5% of edible cellulose and about 1.5% of fat, the content of dietary fiber is low, the content of carbohydrate is high, and the bread is not good for health after being eaten for a long time, so that the high-dietary fiber and low-carbohydrate fiber bag and the preparation method thereof are needed to solve the problems.
Disclosure of Invention
The invention provides a high-dietary fiber and low-carbohydrate fiber bag and a preparation method thereof, and aims to solve the problems of low dietary fiber content and high carbohydrate content of the conventional baked bread.
In a first aspect, the present invention provides a high dietary fiber, low carbohydrate fiber package comprising the following components in parts by weight;
315 parts of almond powder 285-shaped, 58-62 parts of plantain seed shell powder 58-12 parts of baking powder, 470 parts of boiling water 430-shaped, 130 parts of egg white liquid 100-shaped and 8-12 parts of white wine vinegar.
With reference to the first aspect, in a first implementable manner of the first aspect, the high dietary fiber, low carbohydrate fiber package further comprises the following components in parts by weight:
5 parts of edible salt, 10 parts of chia seeds and 5 parts of flaxseed.
With reference to the first aspect, in a second implementable manner of the first aspect, the high dietary fiber, low carbohydrate fiber package further comprises the following components in parts by weight:
60 parts of erythritol and 30 parts of black sesame powder.
With reference to the first aspect, in a third implementable manner of the first aspect, the high dietary fiber, low carbohydrate fiber package further comprises the following components in parts by weight:
5 parts of edible salt and 40 parts of fried shallot crisp.
In a second aspect, the present invention provides a method of making a high dietary fiber, low carbohydrate fiber package, the method comprising the steps of:
filtering the almond powder by using a filter screen, and collecting the filtered almond powder for later use;
weighing the following components in parts by weight: 315g of almond powder 285, 58-62g of plantain seed shell powder 58-62g, 8-12g of baking powder, 470g of boiling water 430, 130g of egg white liquid 100, 8-12g of white wine vinegar and powder raw materials to be prepared into flavor;
315g of almond powder 285-;
adding 430-470g of boiling water at 100 ℃ into the mixed raw materials, uniformly stirring, then adding 130g of egg white liquid 100 and 8-12g of white wine vinegar, and stirring to obtain dough;
putting the dough into a stuffing machine to extrude 55-65g of dough;
putting the dough well, and baking in a preheated oven to obtain the high dietary fiber and low carbohydrate fiber bag;
and fully cooling the high dietary fiber and low carbohydrate fiber bag, and packaging to obtain a finished product.
With reference to the second aspect, in a first mode of realisation of the second aspect, the almond powder is filtered with a sieve, and in the step of collecting the filtered raw material almond powder for later use, the almond powder is filtered with a sieve of 50-60 mesh.
With reference to the first implementable manner of the second aspect, in a second implementable manner of the second aspect, the following components are weighed by weight: 315g of almond powder 285, 58-62g of plantain seed shell powder 58-12 g of baking powder, 470g of boiling water 430, 130g of egg white liquid 100, 8-12g of white wine vinegar and the steps of preparing powder raw materials with the taste,
the powder raw materials to be prepared are original powder raw materials with the taste of chia seeds, sweet and fragrant powder raw materials with the taste of black sesame seeds, or salty and fragrant powder raw materials with the taste of red shallot;
the spicy black sesame-flavored fried flour comprises raw materials of powder with the original taste of chia seeds, wherein the raw materials of the powder with the original taste of chia seeds comprise 5g of edible salt, 10g of chia seeds and 5g of flaxseed, the raw materials of the powder with the sweet taste of black sesame comprise 60g of erythritol and 30g of black sesame powder, and the raw materials of the powder with the salty taste of red shallot comprise 5g of edible salt and 40g of fried shallot crisp.
With reference to the second implementable manner of the second aspect, in a third implementable manner of the second aspect, 430-470g of boiling water at 100 ℃ is added to the mixed raw materials and stirred uniformly, and then 130g of egg white liquid 100-and 8-12g of white wine vinegar are added and stirred to obtain dough, wherein the stirring time is 8-10 minutes in the step of obtaining the dough.
With reference to the third implementable manner of the second aspect, in the fourth implementable manner of the second aspect, the dough is placed and placed into a preheated oven for baking, and in the step of preparing the high dietary fiber and low carbohydrate fiber package, the baking is performed at the temperature of 200-.
With reference to the fourth implementable manner of the second aspect, in a fifth implementable manner of the second aspect, the step of preparing the high dietary fiber, low carbohydrate fiber package is performed by laying the dough in a pre-heated oven for 45-50 minutes
The invention has the following beneficial effects:
the invention provides a high dietary fiber and low carbohydrate fiber bag, which adopts 315 weight parts of almond powder, 58-62 weight parts of Plantago ovata forsk shell powder, 8-12 weight parts of baking powder, 470 weight parts of boiling water, 130 weight parts of egg white liquid and 8-12 weight parts of white wine vinegar, and according to different tastes, 5 weight parts of edible salt, 10 weight parts of chia seed and 5 weight parts of flaxseed are added to prepare the taste of original chia seed, or 60 weight parts of erythritol and 30 weight parts of black sesame powder are added to prepare the taste of sweet and fragrant black sesame, or 5 weight parts of edible salt and 40 weight parts of crisp fried onion are added to prepare the taste of salty and fragrant red onion, the almond powder is used for replacing the traditional wheat flour, so that the content of finished carbohydrate is greatly reduced, besides, the addition of the Plantago ovata forsk shell powder enables the fiber bag to be rich in dietary fiber, according to different tastes, the corresponding carbohydrate content is 2.5g to 6.6g per 100g, and the dietary fiber content is 15.9 g to 17.4g per 100 g. According to the preparation method of the high dietary fiber and low carbohydrate fiber bag, the psyllium husk powder and the white wine vinegar are added, so that the fiber bag is different from other bread products, the bread can be formed without a fermentation process, the internal honeycomb tissue structure is good, the taste texture is soft, the taste is basically consistent with that of common bread, the improvement of high dietary fiber and low carbohydrate is realized, and the taste of the bread is ensured.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
Fig. 1 is a flowchart of a method for making a high dietary fiber, low carbohydrate fiber package according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below with reference to the specific embodiments of the present invention and the accompanying drawings. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. 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 technical solutions provided by the embodiments of the present invention are described in detail below with reference to the accompanying drawings.
Firstly, the invention provides a high dietary fiber and low carbohydrate fiber package, which comprises the following components in parts by weight:
315 parts of almond powder 285-shaped, 58-62 parts of plantain seed shell powder 58-12 parts of baking powder, 470 parts of boiling water 430-shaped, 130 parts of egg white liquid 100-shaped and 8-12 parts of white wine vinegar. For example, 315g of almond powder 285-.
The almond has high nutritive value and medicinal value, is called as 'king of dried fruit' and 'treasure in western regions', and has the efficacies of nourishing yin and tonifying kidney, tonifying brain and soothing nerves, resisting and preventing cancers, enhancing immunity, reducing blood fat and the like. In addition, almond contains abundant fat, protein, vitamins, sugar, amino acids and other components, and also contains mineral elements such as calcium, copper, manganese, phosphorus, iron, magnesium, potassium, sodium and the like.
Plantago ovata forsk is the shell of artificially planted plantago ovata forsk seeds of Plantago of Plantaginaceae, and is widely used in medicines, health products and foods because of being rich in soluble dietary fibers. Plantago ovata forsk husk is rich in colloid, and comprises arabinose, xylose, galacturonic acid, semi-dried fatty oil and a small amount of coralline, wherein the Plantago ovata forsk husk is rich in dietary fiber, the ratio of soluble dietary fiber to insoluble dietary fiber is high, and other nutritional ingredients mainly comprise glucoside, protein, polysaccharide, vitamin B1 and choline.
The invention also provides three formulas with different flavors, namely original chia seed flavor, sweet black sesame flavor and salty red onion flavor. The original chia seed flavor fiber bag also comprises the following components in parts by weight: 5 parts of edible salt, 10 parts of chia seeds and 5 parts of flaxseed. For example: 5g of edible salt, 10g of chia seed and 5g of flaxseed.
The chia seed is rich in human body essential fatty acid alpha-linolenic acid, various antioxidant active components (chlorogenic acid, caffeic acid, myricetin, quercetin, kaempferol and the like), is a source of natural omega-3 fatty acid, and is rich in dietary fiber, protein, vitamins, minerals and the like. Flaxseed has a very strong nut flavor even in baked foods, is free of cholesterol, is rich in fiber and omega-3 fatty acids, the omega-3 fatty acids containing nutrients that help prevent heart disease and other chronic diseases.
The sweet and fragrant black sesame flavor fiber bag also comprises the following components in parts by weight: 60 parts of erythritol and 30 parts of black sesame powder. For example: 60g of erythritol and 30g of black sesame powder.
Among them, erythritol is a newly developed 4-carbon sugar alcohol, can be produced by fermentation of glucose, is a white crystalline powder, has a refreshing sweet taste, is not easily hygroscopic, is stable at high temperatures, is stable in a wide PH range, has a mild cool feeling when dissolved in the mouth, and is suitable for various foods. The semen Sesami Niger powder contains abundant fat and protein, and also contains saccharide, vitamin A, vitamin E, lecithin, calcium, ferrum, chromium, etc., and has effects of invigorating stomach, protecting liver, promoting erythrocyte growth, and increasing melanin in vivo.
The salty and fragrant red onion flavor fiber bag also comprises the following components in parts by weight: 5 parts of edible salt and 40 parts of fried shallot crisp, such as 5g of edible salt and 40g of fried shallot crisp. The fried shallot crisp is fried by onion, edible starch and edible oil, and can provide a delicious salty and fragrant red shallot taste.
The following are several specific examples of high dietary fiber, low carbohydrate fiber packages of the present invention:
the first embodiment is as follows: the high dietary fiber, low carbohydrate fiber package comprises the following components: 285g of almond powder, 58g of plantain seed shell powder, 8g of baking powder, 430g of boiling water, 100g of egg white liquid and 8g of white wine vinegar.
Example two: the high dietary fiber, low carbohydrate fiber package comprises the following components: 290g of almond powder, 59g of plantain seed shell powder, 11g of baking powder, 440g of boiling water, 125g of egg white liquid and 11g of white wine vinegar.
Example three: the high dietary fiber, low carbohydrate fiber package comprises the following components: 315g of almond powder, 62g of plantain seed shell powder, 12g of baking powder, 470g of boiling water, 130g of egg white liquid and 12g of white wine vinegar.
As can be seen from the above examples, the high dietary fiber, low carbohydrate fiber package of the present invention greatly reduces the carbohydrate content of the finished product by replacing traditional wheat flour with almond meal, and in addition, the addition of psyllium husk meal makes the fiber package rich in dietary fiber, corresponding to carbohydrate content of 2.5-6.6 g per 100g and dietary fiber content of 15.9-17.4g per 100g, depending on the taste.
Referring to fig. 1, an embodiment of the present invention further provides a method for making a high dietary fiber and low carbohydrate fiber package, wherein the method includes the following steps:
and step S101, filtering the almond powder by using a filter screen, and collecting the filtered almond powder for later use.
In this example, almond powder was filtered through a sieve and in the step of collecting the filtered almond powder material for use, the almond powder was filtered through a sieve of 50-60 mesh.
Step S102, weighing the following components by weight: 315g of almond powder 285, 58-62g of plantain seed shell powder 58-12 g of baking powder, 470g of boiling water 430, 130g of egg white liquid 100, 8-12g of white wine vinegar and powder raw materials to be prepared with flavor. The specific content of each raw material can be selected from the specific values of any one of the three examples of high dietary fiber and low carbohydrate fiber package.
In the embodiment, 315g of almond powder 285-315g, 58-62g of psyllium husk powder, 8-12g of baking powder, 470g of boiling water 430-470g, 100-130g of egg white liquid, 8-12g of white wine vinegar and the powder raw materials with the taste to be prepared are the powder raw materials with the taste of original chia seeds, the powder raw materials with the taste of sweet and fragrant black sesame or the powder raw materials with the taste of salty and fragrant red onion.
The spicy black sesame-flavored fried flour comprises raw materials of powder with the original taste of chia seeds, wherein the raw materials of the powder with the original taste of chia seeds comprise 5g of edible salt, 10g of chia seeds and 5g of flaxseed, the raw materials of the powder with the sweet taste of black sesame comprise 60g of erythritol and 30g of black sesame powder, and the raw materials of the powder with the salty taste of red shallot comprise 5g of edible salt and 40g of fried shallot crisp.
Step S103, uniformly mixing 315g of almond powder, 58-62g of psyllium husk powder, 8-12g of baking powder and the powder raw materials with the taste to be prepared.
Step S104, adding 430-470g of boiling water at 100 ℃ into the mixed raw materials, uniformly stirring, then adding 130g of egg white liquid 100 and 8-12g of white wine vinegar, and stirring to obtain dough.
And S105, putting the dough into a stuffing machine to extrude 55-65g of dough.
In this example, 430-470g of boiling water at 100 ℃ was added to the mixed raw materials and stirred uniformly, and then 130g of egg white liquid and 8-12g of white wine vinegar were added to the mixture and stirred to obtain a dough, wherein the stirring time was 8-10 minutes.
And S106, putting the dough well, and baking the dough in a preheated oven to obtain the high dietary fiber and low carbohydrate fiber bag.
In this embodiment, the dough is placed and placed into a preheated oven for baking, i.e., the step of preparing the high dietary fiber and low carbohydrate fiber package is performed at a temperature of 200-.
In this example, the dough was set and baked in a pre-heated oven for 45-50 minutes to produce the high dietary fiber, low carbohydrate fiber package.
And S107, fully cooling the high dietary fiber and low carbohydrate fiber packages, and packaging to obtain finished products.
According to the implementation, the high-dietary fiber and low-carbohydrate fiber bag provided by the invention is different from other bread products by adding the Plantago ovata forsk husk powder and the white wine vinegar, the fiber bag can be formed without a fermentation process, the internal honeycomb tissue structure is good, the taste texture is soft, the taste is basically consistent with that of common bread, the improvement of high-dietary fiber and low-carbohydrate is realized, and the taste of the bread is ensured.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A high dietary fiber, low carbohydrate fiber package, characterized in that, the high dietary fiber, low carbohydrate fiber package comprises the following components in parts by weight;
315 parts of almond powder 285-shaped, 58-62 parts of plantain seed shell powder 58-12 parts of baking powder, 470 parts of boiling water 430-shaped, 130 parts of egg white liquid 100-shaped and 8-12 parts of white wine vinegar.
2. The high dietary fiber, low carbohydrate fiber package of claim 1, further comprising the following components in parts by weight:
5 parts of edible salt, 10 parts of chia seeds and 5 parts of flaxseed.
3. The high dietary fiber, low carbohydrate fiber package of claim 1, further comprising the following components in parts by weight:
60 parts of erythritol and 30 parts of black sesame powder.
4. The high dietary fiber, low carbohydrate fiber package of claim 1, further comprising the following components in parts by weight:
5 parts of edible salt and 40 parts of fried shallot crisp.
5. A method of making a high dietary fiber, low carbohydrate fiber package, the method comprising the steps of:
filtering the almond powder by using a filter screen, and collecting the filtered almond powder for later use;
weighing the following components in parts by weight: 315g of almond powder 285, 58-62g of plantain seed shell powder 58-62g, 8-12g of baking powder, 470g of boiling water 430, 130g of egg white liquid 100, 8-12g of white wine vinegar and powder raw materials to be prepared into flavor;
315g of almond powder 285-;
adding 430-470g of boiling water at 100 ℃ into the mixed raw materials, uniformly stirring, then adding 130g of egg white liquid 100 and 8-12g of white wine vinegar, and stirring to obtain dough;
putting the dough into a stuffing machine to extrude 55-65g of dough;
putting the dough well, and baking in a preheated oven to obtain the high dietary fiber and low carbohydrate fiber bag;
and fully cooling the high dietary fiber and low carbohydrate fiber bag, and packaging to obtain a finished product.
6. The method of claim 5, wherein the almond meal is filtered through a screen, and wherein the step of collecting the filtered almond meal material is accomplished by filtering the almond meal through a 50-60 mesh screen.
7. The method for making a high dietary fiber, low carbohydrate fiber package of claim 6, wherein the following ingredients are weighed: 315g of almond powder 285, 58-62g of plantain seed shell powder 58-12 g of baking powder, 470g of boiling water 430, 130g of egg white liquid 100, 8-12g of white wine vinegar and the steps of preparing powder raw materials with the taste,
the powder raw materials to be prepared are original powder raw materials with the taste of chia seeds, sweet and fragrant powder raw materials with the taste of black sesame seeds, or salty and fragrant powder raw materials with the taste of red shallot;
the spicy black sesame-flavored fried flour comprises raw materials of powder with the original taste of chia seeds, wherein the raw materials of the powder with the original taste of chia seeds comprise 5g of edible salt, 10g of chia seeds and 5g of flaxseed, the raw materials of the powder with the sweet taste of black sesame comprise 60g of erythritol and 30g of black sesame powder, and the raw materials of the powder with the salty taste of red shallot comprise 5g of edible salt and 40g of fried shallot crisp.
8. The method for preparing a high dietary fiber low carbohydrate fiber packet according to claim 7, wherein the step of adding boiling water at 100 ℃ of 430-470g to the mixed raw materials and stirring them uniformly, and then adding egg white liquid of 100-13g and white wine vinegar of 8-12g to the mixture and stirring them to obtain the dough, wherein the stirring time is 8-10 minutes.
9. The method as claimed in claim 8, wherein the step of preparing the high dietary fiber and low carbohydrate fiber package comprises placing the dough in a pre-heated oven, and baking at a temperature of 200-.
10. The method of claim 9, wherein the step of preparing the high dietary fiber, low carbohydrate fiber bale is performed by laying the dough in a pre-heated oven for 45-50 minutes.
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| CN113973869A (en) * | 2021-10-28 | 2022-01-28 | 上海究本科技有限公司 | Premixed flour and bread of high-cereal dietary fiber staple food reconstituted bread and preparation method of premixed flour and bread |
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| CN106614891A (en) * | 2017-01-09 | 2017-05-10 | 济南大学 | Flour substitute used for cake preparation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113973869A (en) * | 2021-10-28 | 2022-01-28 | 上海究本科技有限公司 | Premixed flour and bread of high-cereal dietary fiber staple food reconstituted bread and preparation method of premixed flour and bread |
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