CN113994995A - Coarse cereal bread premixed flour, coarse cereal bread and making method thereof - Google Patents
Coarse cereal bread premixed flour, coarse cereal bread and making method thereof Download PDFInfo
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- CN113994995A CN113994995A CN202111234278.1A CN202111234278A CN113994995A CN 113994995 A CN113994995 A CN 113994995A CN 202111234278 A CN202111234278 A CN 202111234278A CN 113994995 A CN113994995 A CN 113994995A
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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
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
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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
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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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
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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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
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
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Abstract
The application discloses coarse cereal bread premixed flour, coarse cereal bread and a manufacturing method thereof, wherein the coarse cereal bread premixed flour comprises the following components in percentage by mass: 400-550 parts of vital gluten, 150-250 parts of naked oat flour or oat flour, 150-250 parts of flaxseed flour, 50-100 parts of xylitol or other sweetening agents, 2-10 parts of xanthan gum and 2-10 parts of hydroxypropyl distarch phosphate. The coarse cereal bread is prepared by adopting the coarse cereal bread premixed flour. The manufacturing method comprises the following steps: preparing dough; adding dried fruits; loosening the dough; dividing and rounding; finally, fermentation; baking; coating egg liquid and baking. The coarse cereal bread solves the problems of high heat, high fat, high sugar content, quick aging time, dry and hard bread body and the like commonly existing in similar products in the market. Meanwhile, the coarse cereal bread has a strong coarse cereal faint scent, the flavor and the taste accord with the eating habit of the public on the cereal bread, and the coarse cereal bread prepared by the method is soft in texture, moist in taste and rich in elasticity due to good water locking property.
Description
Technical Field
The application belongs to the technical field of food, and particularly relates to coarse cereal bread premixed flour, coarse cereal bread and a making method thereof.
Background
Health has always had a great impact on the baking industry, people have long required bread with a fine and smooth mouthfeel and a fine appearance, and while enjoying good sensory quality, numerous nutrients such as dietary fibers, vitamins, minerals and the like are ignored. Flour, sucrose and grease are main raw materials of baked products, have important functions on forming the unique tissue structure, mouthfeel and flavor of the baked products, and are indispensable raw materials for producing high-quality baked products. However, as the level of consumption increases and health awareness increases, such "high sugar, high fat, high calorie" products have not been able to meet the needs of consumers.
To meet the demands of more consumers, more and more baking raw material manufacturers begin to produce bread premixed flour by using a complete and innovative health concept, and the pursuit of customers for healthier products and lives is met in a way of multiple varieties, small quantity and more convenient nutrition intake. The baking industry is also moving towards nutritional, health, functionality, low calorie, etc., and low energy, sucrose-free bakery products are taking place in this trend. Therefore, substitutes such as dietary fiber, oligosaccharide, sugar alcohol, fat-like substances and the like are adopted, so that the functions of grease and cane sugar are simulated as much as possible while partial consumer demands are met, and the acceptability of the product is improved.
The baking premixed flour is also called premixed flour, and generally refers to a baking raw material which is prepared by premixing a part of raw and auxiliary materials used in the baking process according to a certain proportion and then selling the mixture to a manufacturer or a baking store for convenient use. It is essentially different from the single raw material in general. The baking premixed flour is prepared by mixing a plurality of baking technologies of bread and a plurality of complex food materials in a professional manner, and the baking premixed flour is in a simple and popular form and common in appearance, but has high technical content. The bread is prepared by compounding the flour, is used as a raw material with stable quality and simple preparation, not only integrates the core technology to avoid quality imbalance caused by the traditional open method, but also carefully prepares a plurality of raw materials in advance to reduce the number of hazard control points so as to achieve the degree of overall control danger, and greatly reduces the specialty, the technicality and the failure rate of bread preparation. The high-quality bread with the same quality can be produced by a user according to the required weight, the coarse cereal bread prepared by the bread contains high protein, high dietary fiber and multiple vitamins, reduces calorie and carbohydrates, has unique coarse cereal flavor, natural taste and natural and good mouthfeel, and becomes popular health food at present. A series of bread premixed flour continuously appearing on the market is combined with whole grains, nuts and other fresh and healthy food materials, and the coarse grains can be eaten finely and delicious in baked diet. Grain workers begin to pay attention to and study the development of whole grain food, people pay more attention to the intake of coarse cereals, the consequences caused by single staple food are recognized, and a good opportunity is provided for the development of coarse cereal premixed flour.
Disclosure of Invention
Aiming at the defects or shortcomings of the prior art, the application aims to solve the technical problem of providing the coarse cereal bread premixed flour, the coarse cereal bread and the making method thereof. The health-care food is rich in protein, dietary fiber and multiple vitamins, is beneficial to the health of hyperglycemia crowds, can reduce stronger blood sugar stress when normal crowds eat staple food, and has great market prospect.
In order to solve the technical problem, the application is realized by the following technical scheme:
the application provides a coarse cereal bread premixed flour on the one hand, which comprises the following components in parts by weight:
the application also provides a method for preparing the coarse cereal bread premixed flour,
weighing gluten powder, naked oat powder or oat powder, linseed powder and hydroxypropyl distarch phosphate according to the component proportion of the coarse cereal bread premixed flour;
uniformly mixing the components to prepare a premixed auxiliary material;
weighing xylitol or other sweeteners according to the component proportion of the coarse cereal bread premixed flour;
mixing the above premixed adjuvants, xylitol or other sweetener uniformly;
making into coarse cereal bread premixed flour.
The application further provides coarse cereal bread which is made of the coarse cereal bread premixed flour.
Optionally, the coarse cereal bread comprises the following components in parts by weight:
950-1050 parts by weight of water;
1000 parts of coarse cereal bread premixed flour;
25 parts of low-sugar yeast;
150 parts of whole egg liquid;
12 parts by weight of table salt;
0-100 parts of dried fruit.
Optionally, the coarse cereal bread further comprises matcha powder and/or barley leaf powder.
In yet another aspect, the present application further provides a method for making the coarse cereal bread, wherein,
dough preparation: weighing water, coarse cereal bread premixed flour, low-sugar yeast and whole egg liquid according to the proportion, and stirring until gluten is completely unfolded;
optionally, adding dried fruit: adding the dried fruits after stirring and stirring uniformly; preferably, stirring slowly for 1 minute until the fruit is dry and uniform;
dough relaxation: stirring and kneading dough, then repeatedly kneading the dough until the surface is smooth, pouring the stirred dough out of a chopping board and standing; preferably, the standing time may be about 10 minutes;
cutting and rounding: when the dough is divided, the dough is kneaded to be smooth surface when the dough is kneaded in a round way according to 35 parts by weight;
and (3) final proofing: putting the dough into a fermentation box for final proofing;
baking: and putting the coarse cereal bread into a preheated oven for baking.
Optionally, the above manufacturing method further includes: coating egg liquid and baking: coating a layer of egg liquid on the bread, and then putting the bread into an oven for 5 minutes to obtain the coarse cereal bread;
or, further comprising: slicing, taking out of the oven, pouring out of the toast box, cooling, and slicing on a slicer to obtain toast.
Optionally, the above method for preparing dough, wherein the preparing dough comprises: and (3) putting the water, the coarse cereal bread premixed flour, the low-sugar yeast and the whole egg liquid into a stirrer to be stirred, wherein the stirring is carried out at a slow speed for 2 minutes, and then the stirring is carried out at a fast speed for 5 minutes.
Alternatively, the above method, wherein the dough temperature after mixing is 30 ℃ in the dough preparation.
Optionally, in the manufacturing method, an upper firing temperature of the oven is 230 ℃, and a lower firing temperature of the oven is 200 ℃.
Optionally, the above preparation method, wherein the final proofing temperature is 35 ℃ and the relative humidity is adjusted to 85%.
Compared with the prior art, the method has the following technical effects:
the gluten powder in the coarse cereal bread premixed flour can effectively solve the problem that bread is easy to dry, and the suspension property and the natural viscoelasticity of the premixed flour after water absorption are improved. When the vital gluten is thoroughly mixed with the other ingredients in the ready mix, it adheres strongly. The premixed flour absorbs water after being put into water, and the premixed flour particles are fully enveloped in the wet gluten network structure and can suspend in the water, so that the nutrition of the premixed flour is not lost, the utilization rate of the vital gluten is greatly improved, the aging period of the product is delayed, and the water locking property is increased.
The application of the coarse cereal bread premixed flour can prolong the aging of the coarse cereal bread premixed flour without adding wheat flour.
The coarse cereal bread premixed flour does not need to be added with oil in the making process, does not need to be additionally prepared with oil, simplifies the operation process, and does not have the problem of health and safety.
The accurate scientific proportion of the raw materials of the coarse cereal bread enables the finished product to be soft and moist, and the taste and the quality can be kept unchanged for one week.
According to the minor cereal bread, most of water, minor cereal bread premixed flour, eggs, xanthan gum and low-sugar yeast in a formula are added into a stirrer to be stirred until gluten is completely unfolded, then dried fruits are added and stirring is continued, the prepared bread achieves the effect of balanced nutrition, contains a large amount of grain components, contains rich dietary fibers, can absorb a large amount of cholesterol in a human body and discharge the cholesterol out of the human body, can relieve gastric emptying, increase satiety, control appetite and relieve constipation.
Compared with the existing common bread on the market, the coarse cereal bread prepared by the application has balanced nutritional ingredients, fine and soft mouthfeel, strong water retention, strong elasticity and strong aging resistance; and also has the characteristics of high protein, high dietary fiber, multiple vitamins, low calorie and low carbohydrate.
Detailed Description
The technical solutions in the embodiments of the present application will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present application, and not all 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 application.
Example one
In this embodiment, the method for making the coarse cereal bread based on the coarse cereal premixed flour comprises the following steps:
step one, dough preparation: 1050 parts by weight of water, 1000 parts by weight of coarse cereal grain premixed flour, 25 parts by weight of low-sugar yeast, 150 parts by weight of whole egg liquid and 12 parts by weight of salt in the formula are stirred until gluten is completely unfolded;
in the step, when dough is prepared, after the stirrer is started, stirring is carried out for 2 minutes at a slow speed, then stirring is carried out for 5 minutes at a fast speed, and the temperature of the dough after stirring is 28 ℃.
Step two, dough relaxation: stirring and kneading dough, then repeatedly kneading the dough until the surface is smooth, pouring the stirred dough on a chopping board, and standing for 10 minutes;
step three, dividing and rounding: when the dough is divided, the dough is kneaded to be smooth surface when the dough is kneaded in a round way according to 35 parts by weight;
step four: finally fermenting, namely putting the dough into a fermentation box for fermenting for the last time;
wherein the final proofing temperature is 35 ℃ and the relative humidity is adjusted to 85%; the final proofing time was 50 minutes.
Step five: baking, namely putting the coarse cereal grain bread into a preheated oven and baking for 10 minutes;
wherein the upper fire temperature of the oven is 230 ℃, and the lower fire temperature is 200 ℃.
Step six: coating egg liquid on the bread, baking, coating a layer of egg liquid on the bread, and then putting the bread into an oven for 5 minutes to obtain the finished product of the coarse cereal bread.
The raw materials of the coarse cereal grain bread are accurately and scientifically proportioned, so that the finished product is soft and moist, and the taste and quality can be kept unchanged for one week. According to the coarse cereal grain bread, most of water, coarse cereal grain premixed flour, eggs, xanthan gum and low-sugar yeast in the formula are added into a stirrer and stirred until gluten is completely spread, so that the prepared bread achieves the effect of balanced nutrition.
Example two
In this embodiment, the method for making the minor cereal bread based on the minor cereal bread premixed flour is as follows:
step one, dough preparation: 1050 parts by weight of water, 1000 parts by weight of coarse cereal bread premixed flour, 25 parts by weight of low-sugar yeast, 150 parts by weight of whole egg liquid and 12 parts by weight of salt in the formula are stirred until gluten is completely unfolded;
in the step, when dough is prepared, after the stirrer is started, stirring is carried out for 2 minutes at a slow speed, then stirring is carried out for 5 minutes at a fast speed, and the temperature of the dough after stirring is 28 ℃.
Step two, adding dried fruits: after stirring, adding 100 parts by weight of dried walnuts, and slowly stirring for one minute until the dried walnuts are uniform; wherein, the dried fruit can be selected according to the taste requirement, such as cranberry, dried mango, dried apricot and the like can be replaced.
Step three, dough relaxation: stirring and kneading dough, then repeatedly kneading the dough until the surface is smooth, pouring the stirred dough on a chopping board, and standing for 10 minutes;
step four, dividing and rounding: when the dough is divided, the dough is kneaded to be smooth surface when the dough is kneaded in a round way according to 35 parts by weight;
step five: finally fermenting, namely putting the dough into a fermentation box for fermenting for the last time;
wherein the final proofing temperature is 35 ℃ and the relative humidity is adjusted to 85%; the final proofing time was 50 minutes.
Step six: baking, namely putting the coarse cereal bread into a preheated oven and baking for 10 minutes;
wherein the upper fire temperature of the oven is 230 ℃, and the lower fire temperature is 200 ℃.
Step seven: coating egg liquid on the bread, baking, coating a layer of egg liquid on the bread, and then putting the bread into an oven for 5 minutes to obtain the finished product of the coarse cereal bread.
The walnut kernels are added in the embodiment, so that the fragrance of the kernels can be improved in the baking process, the heavy aroma of the baked kernels can be increased, and the walnut kernels have good crisp feeling. The present example contains a large amount of cereal components, is rich in dietary fiber, can absorb a large amount of cholesterol in the human body and discharge it out of the body, and can relieve gastric emptying, increase satiety, control appetite, and relieve constipation.
EXAMPLE III
In this embodiment, the method for making the minor cereal bread based on the minor cereal bread premixed flour is as follows:
step one, dough preparation: 1050 parts by weight of water, 1000 parts by weight of coarse cereal bread premixed flour, 20 parts by weight of matcha powder, 10 parts by weight of barley young leaf powder, 25 parts by weight of low-sugar yeast, 150 parts by weight of whole egg liquid and 12 parts by weight of salt in the formula are stirred until gluten is completely spread;
the addition of green tea powder in the premixed powder can increase the taste of the finished product, and the premixed powder has light tea fragrance when being eaten. Although the color of the green tea powder can be adjusted, the green tea powder fades in the baking process, so the color of the bread is better seen by adding the barley young leaf powder.
In the step, when dough is prepared, after the stirrer is started, stirring is carried out for 2 minutes at a slow speed, then stirring is carried out for 5 minutes at a fast speed, and the temperature of the dough after stirring is 28 ℃.
Step two: adding dried fruits, adding 100 parts by weight of dried cranberries after stirring, and slowly stirring for one minute until the dried fruits are uniform;
step three, loosening the dough, stirring and kneading the dough, then repeatedly kneading the dough until the surface is smooth, pouring the stirred dough out of a chopping board, and standing for 10 minutes;
dividing the dough into circles, wherein the dough is kneaded to the surface of a smooth surface when the dough is divided into the circles according to 35 parts by weight;
step five: finally fermenting, namely putting the dough into a fermentation box for fermenting for the last time;
wherein the final proofing temperature is 35 ℃ and the relative humidity is adjusted to 85%; the final proofing time was 50 minutes.
Step six: baking, namely putting the coarse cereal bread into a preheated oven and baking for 10 minutes;
wherein the upper fire temperature of the oven is 230 ℃, and the lower fire temperature is 200 ℃.
Step seven: coating egg liquid on the bread, baking, coating a layer of egg liquid on the bread, and then putting the bread into an oven for 5 minutes to obtain the finished product of the coarse cereal matcha bread.
The matcha powder is superfine powder which is prepared by grinding tea made of sun-shading tea serving as a raw material by a matcha grinder. The barley young leaf powder is mainly added in the form of food additives in the bread making process, and the purposes of adjusting the nutritional structure and enriching the product flavor are achieved. Has good fragrance, unique taste, and good health promoting and dietetic effects. The bread with the full green tea taste is soft and not sweet and greasy in taste.
Example four
In this embodiment, the method for making the minor cereal bread based on the minor cereal bread premixed flour is as follows:
step one, dough preparation: stirring 950 parts by weight of water, 1000 parts by weight of coarse cereal bread premixed flour, 25 parts by weight of low-sugar yeast, 150 parts by weight of whole egg liquid and 12 parts by weight of salt in the formula until gluten is completely unfolded;
in the step, when dough is prepared, after the stirrer is started, stirring is carried out for 2 minutes at a slow speed, then stirring is carried out for 5 minutes at a fast speed, and the temperature of the dough after stirring is 28 ℃.
Step two, loosening the dough, stirring and kneading the dough, then repeatedly kneading the dough until the surface is smooth, pouring the stirred dough out of a chopping board, and standing for 10 minutes;
dividing the dough into round pieces, wherein the dough is divided into 150 parts by weight, and the dough is kneaded until the surface is smooth;
shaping, namely, passing the dough through the machine once, and feeding each 3 doughs into a die;
step five: finally, fermenting, namely putting the dough into a toast box, and putting the dough into a fermentation box for fermenting for the last time;
wherein the final proofing temperature is 35 deg.C, and relative humidity is adjusted to 85%.
Step six: baking, namely putting the toast box in a pre-preheated oven, baking for 40 minutes until 5 layers are full;
wherein the upper fire temperature of the oven is 230 ℃, and the lower fire temperature is 200 ℃.
Step seven: slicing, taking out of oven, pouring out toast from toast box, cooling, and slicing on slicer to obtain coarse cereal toast bread.
The embodiment is suitable for small strips of toast, and the toast bread can be cut into square bread, is soft, has good mouth melting property, can be directly eaten, can be smeared with jam and butter after being baked, and can also be thickly cut into sandwiches.
Table 1: comparison table of embodiment of application and common meal bag
| Test index | Common bread | Examples one to four |
| Nutrient composition | Single | Equalization |
| Taste of the product | Fine and soft | Fine and soft |
| Water retention property | In general | High strength |
| Elasticity | In general | High strength |
| Aging resistance | Weak (weak) | High strength |
Through the contrastive analysis of table 1, compare in the current ordinary bread on the market, this embodiment one to embodiment three, nutrient composition is balanced, and the taste is fine and smooth soft, and water retention is strong, and elasticity is strong and ageing resistance is strong, and these are that current ordinary bread does not have.
Table 2: comparison table of nutrient contents of the embodiment of the application and common meal bags
| Common bread | Example 1 to example four | |
| Energy/kilojoule | 1308 | 994 |
| Fat/gram | 5.1 | 5.2 |
| Protein/g | 8.3 | 28.1 |
| Carbohydrate per gram | 58.1 | 12.4 |
| Dietary fiber/gram | 0.5 | 7.87 |
All data from the above general meal package are from the "bread (mean) nutrient profile" of the "foodware" website.
As can be seen from the above Table 2, the bread or toast of the present embodiment has the characteristics of high protein, high dietary fiber, multiple vitamins, low calorie and low carbohydrate, and therefore, the present embodiment can meet the dietary requirements of the existing people, and has a broad market prospect.
In the embodiment, the nutritional ingredients of the minor cereal bread premixed flour are shown in the following table:
TABLE 3 nutrient composition table of the cereal bread premixed flour of this example
From the table 3, the coarse cereal bread premixed flour has the advantages of accurate scientific proportioning, balanced nutritional ingredients, high protein and dietary fiber content, capability of absorbing a large amount of cholesterol in a human body and discharging the cholesterol out of the human body, capability of relieving gastric emptying, capability of increasing satiety, appetite control and constipation relief.
The gluten powder in the coarse cereal bread premixed flour can effectively solve the problem that bread is easy to dry, and the suspension property and the natural viscoelasticity of the premixed flour after water absorption are improved. When the vital gluten is thoroughly mixed with the other ingredients in the ready mix, it adheres strongly. The premixed flour absorbs water after being put into water, and the premixed flour particles are fully enveloped in the wet gluten network structure and can suspend in the water, so that the nutrition of the premixed flour is not lost, the utilization rate of the vital gluten is greatly improved, the aging period of the product is delayed, and the water locking property is increased. The application of the coarse cereal bread premixed flour can prolong the aging of the coarse cereal bread premixed flour without adding wheat flour. The coarse cereal bread premixed flour does not need to be added with oil in the making process, does not need to be additionally prepared with oil, simplifies the operation process, and does not have the problem of health and safety. The accurate scientific proportion of the raw materials of the coarse cereal bread enables the finished product to be soft and moist, and the taste and the quality can be kept unchanged for one week. According to the minor cereal bread, most of water, minor cereal bread premixed flour, eggs, xanthan gum and low-sugar yeast in a formula are added into a stirrer to be stirred until gluten is completely unfolded, then dried fruits are added and stirring is continued, the prepared bread achieves the effect of balanced nutrition, contains a large amount of grain components, contains rich dietary fibers, can absorb a large amount of cholesterol in a human body and discharge the cholesterol out of the human body, can relieve gastric emptying, increase satiety, control appetite and relieve constipation. Compared with the existing common bread on the market, the bread or toast prepared by the method has balanced nutritional ingredients, fine and soft mouthfeel, strong water retention, strong elasticity and strong aging resistance; and also has the characteristics of high protein, high dietary fiber, multiple vitamins, low calorie and low carbohydrate.
The above embodiments are merely to illustrate the technical solutions of the present application and are not limitative, and the present application is described in detail with reference to preferred embodiments. It will be understood by those skilled in the art that various modifications and equivalent arrangements may be made in the present invention without departing from the spirit and scope of the present invention and shall be covered by the appended claims.
Claims (10)
1. The coarse cereal bread premixed flour is characterized by comprising the following components in percentage by weight:
2. the method for making the minor cereal bread ready-mixed flour as claimed in claim, characterized in that,
weighing gluten powder, naked oat powder or oat powder, linseed powder and hydroxypropyl distarch phosphate according to the component proportion of the coarse cereal bread premixed flour;
uniformly mixing the components to prepare a premixed auxiliary material;
weighing xylitol or other sweeteners according to the component proportion of the coarse cereal bread premixed flour;
mixing the above premixed adjuvants, xylitol or other sweetener uniformly;
making into coarse cereal bread premixed flour.
3. The minor cereal bread is characterized by being prepared from the minor cereal bread premixed flour of claim 1.
4. The coarse cereal bread as claimed in claim 3, characterized by comprising the following components in parts by weight:
950-1050 parts by weight of water; 1000 parts of coarse cereal bread premixed flour; 25 parts of low-sugar yeast; 150 parts of whole egg liquid; 12 parts by weight of table salt; 0-100 parts of dried fruit.
5. The multi-grain bread according to claim 4, characterized by further comprising matcha powder and/or barley flabellum powder.
6. A method for making a multi-grain bread as claimed in claim 3, 4 or 5,
dough preparation: weighing water, coarse cereal bread premixed flour, low-sugar yeast and whole egg liquid according to the proportion, and stirring until gluten is completely unfolded;
adding dried fruits: adding the dried fruits after stirring and stirring uniformly;
dough relaxation: stirring and kneading dough, then repeatedly kneading the dough until the surface is smooth, pouring the stirred dough out of a chopping board and standing;
cutting and rounding: when the dough is divided, the dough is kneaded to be smooth and clean when the dough is kneaded according to 30 parts by weight;
and (3) final proofing: putting the dough into a fermentation box for final proofing;
baking: and putting the coarse cereal bread into a preheated oven for baking.
7. The method of manufacturing according to claim 6, further comprising: coating egg liquid and baking: coating a layer of egg liquid on the bread, and then putting the bread into an oven for 5 minutes to obtain the coarse cereal bread;
or, further comprising: slicing, taking out of the oven, pouring out of the toast box, cooling, and slicing on a slicer to obtain toast.
8. The method of claim 6, wherein said dough conditioning comprises: placing the water, the coarse cereal bread premixed flour, the low-sugar yeast and the whole egg liquid into a stirrer to be stirred, wherein the stirring is carried out at a slow speed for 2 minutes, and then the stirring is carried out at a fast speed for 5 minutes;
and/or, in the dough preparation described above, the temperature of the dough after stirring is 30 ℃.
9. The method of claim 6, wherein the oven has a firing temperature of 230 ℃ and a firing temperature of 200 ℃.
10. The method of claim 6, wherein the final proofing temperature is 35 ℃ and the relative humidity is adjusted to 85%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111234278.1A CN113994995A (en) | 2021-10-22 | 2021-10-22 | Coarse cereal bread premixed flour, coarse cereal bread and making method thereof |
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| CN202111234278.1A CN113994995A (en) | 2021-10-22 | 2021-10-22 | Coarse cereal bread premixed flour, coarse cereal bread and making method thereof |
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Cited By (2)
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| CN115428953A (en) * | 2022-10-18 | 2022-12-06 | 深圳动态均衡健康科技有限公司 | Low-GI pastry premixed powder and preparation method of product thereof |
| CN116762842A (en) * | 2023-05-19 | 2023-09-19 | 福建锐隆生物科技有限公司 | Sucrose-free sweet potato bread premixed flour and application and preparation process thereof |
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| US20060003070A1 (en) * | 2004-06-30 | 2006-01-05 | Muller-Thym Harold T Jr | Low carbohydrate flour substitute |
| WO2016030805A1 (en) * | 2014-08-25 | 2016-03-03 | Fandy Maroc Farine | Flour substitute composition and method for producing bread using said composition |
| CN104604973A (en) * | 2015-02-12 | 2015-05-13 | 吉林大学 | Production method of composite multigrain bread |
| EP3138405A1 (en) * | 2015-08-31 | 2017-03-08 | Silcar Sp. z o.o. | Bakers' articles and a method for the preparation of bakers' articles |
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| CN109645073A (en) * | 2019-01-23 | 2019-04-19 | 合肥职业技术学院 | A kind of addition vitamin and the coarse cereals Toast of lysine and preparation method thereof |
| CN110089536A (en) * | 2019-05-13 | 2019-08-06 | 江南大学 | A kind of preparation method of the low GI naked oats premixed powder for not adding flour and products thereof |
| CN111567598A (en) * | 2020-06-11 | 2020-08-25 | 谢嘉源 | Coarse cereal bread premixed flour and making method of coarse cereal bread |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428953A (en) * | 2022-10-18 | 2022-12-06 | 深圳动态均衡健康科技有限公司 | Low-GI pastry premixed powder and preparation method of product thereof |
| CN116762842A (en) * | 2023-05-19 | 2023-09-19 | 福建锐隆生物科技有限公司 | Sucrose-free sweet potato bread premixed flour and application and preparation process thereof |
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