CN114041482A - Highland barley whole grain bread and preparation method thereof - Google Patents
Highland barley whole grain bread and preparation method thereof Download PDFInfo
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- CN114041482A CN114041482A CN202111391650.XA CN202111391650A CN114041482A CN 114041482 A CN114041482 A CN 114041482A CN 202111391650 A CN202111391650 A CN 202111391650A CN 114041482 A CN114041482 A CN 114041482A
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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
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- 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
-
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
Abstract
The invention discloses highland barley whole grain bread and a preparation method thereof, and belongs to the technical field of foods. The method takes highland barley flour as a main raw material, water, salt, sodium bicarbonate, mono-diglycerol fatty acid ester, highland barley seed flour, yeast, glycerol, sorbitol, trehalose, isomaltulose and a bread modifier are added, and the highland barley whole grain bread can be prepared by secondary fermentation, shaping and steaming and baking, wherein the highland barley flour is obtained by soaking, steam explosion, drying and crushing, the bread modifier comprises defatted soybean flour, gluten powder and xanthan gum, and the prepared whole highland barley bread has the same texture parameters and specific volume as whole wheat bread, so that the highland barley can be used as the main raw material to prepare the bread, and the utilization value of the highland barley is greatly improved.
Description
Technical Field
The invention relates to highland barley whole grain bread and a preparation method thereof, belonging to the technical field of food.
Background
Highland barley is a cereal crop of the genus barley of the family Gramineae, and is also called naked barley, highland barley, and rice barley because its husk is separated from its inside and outside and its grains are naked. The highland barley is the crop with the highest beta-glucan content in wheat crops in the world, is 50 times of wheat, has the total dietary fiber amount of 20 times of the wheat, and contains an anticancer element, namely selenium.
The whole grain bread in the current market is mainly whole wheat bread, the selectivity is single, and the invention selects highland barley as the main raw material to make bread, thereby enriching consumption selection and nutrition and health. Although the content of the protein of the highland barley is higher, the highland barley powder does not have agglomeration, so that the highland barley is difficult to agglomerate in the bread making process and is difficult to form a normal bread tissue state.
The highland barley bread made by selecting the commercially available highland barley flour and the baking process has the problems of rough taste and small specific volume of the bread.
Disclosure of Invention
[ problem ] to
The highland barley flour is difficult to agglomerate in the bread making process, and highland barley bread made by the conventional formula and process has rough taste and small specific volume.
[ solution ]
In order to solve the problems, the invention provides a new processing and application method for the whole highland barley, improves the utilization of highland barley resources, adopts the steam explosion whole grain crushing technology to process highland barley flour, and improves the mouth feel tissue and specific volume of bread through secondary fermentation and steaming and baking processes; the highland barley whole grain bread with the same texture parameters and specific volume as whole grain bread is prepared by a novel highland barley flour process, a secondary fermentation process and a steaming and baking process, with or without addition of whole grain flour and with water, defatted soybean flour, wheat gluten, xanthan gum and the like as auxiliary materials.
The invention provides a preparation method of highland barley whole grain bread, which takes highland barley flour as a main raw material, and water, salt, sodium bicarbonate, mono-diglycerol fatty acid ester, highland barley seed flour, yeast, glycerol, sorbitol, trehalose, isomaltulose and bread improver are added into the highland barley flour, and the highland barley whole grain bread can be prepared by secondary fermentation, shaping and steaming baking, wherein the highland barley flour is obtained by soaking, steam explosion, drying and crushing, and the bread improver comprises defatted soybean flour, gluten powder and xanthan gum.
In one embodiment of the invention, the raw materials comprise, by weight, 800-1200 parts of highland barley flour, 400-600 parts of water, 5-20 parts of salt, 2-10 parts of sodium bicarbonate, 1-10 parts of mono-diglycerol fatty acid ester, 50-200 parts of highland barley flour, 4-36 parts of yeast, 5-40 parts of glycerol, 5-50 parts of sorbitol, 10-100 parts of trehalose, 10-100 parts of isomaltulose and 15-45 parts of bread improver.
In one embodiment of the invention, the addition amount of the bread improver is 1.5-4.5% of the weight of the highland barley flour, and is preferably 3.0%.
In one embodiment of the present invention, the bread improver comprises, in parts by weight, 80 to 120 parts of defatted soybean flour, 40 to 60 parts of wheat gluten and 0.5 to 1.5 parts of xanthan gum, preferably 100 parts of defatted soybean flour, 50 parts of wheat gluten and 1 part of xanthan gum.
In one embodiment of the invention, the raw materials preferably comprise, by weight, 1000 parts of highland barley flour, 600 parts of water, 15 parts of salt, 3 parts of sodium bicarbonate, 2 parts of mono-diglycerol fatty acid ester, 100 parts of highland barley flour, 20 parts of yeast, 15 parts of glycerol, 35 parts of sorbitol, 50 parts of trehalose, 50 parts of isomaltulose and 30 parts of bread improver.
In one embodiment of the invention, the highland barley seed flour is prepared by mixing highland barley powder and water in a mass ratio of 1: 0.8-1.2 percent of highland barley flour, and yeast is added, wherein the yeast accounts for 0.5-3 percent of the highland barley flour by mass, and the highland barley flour is prepared by low-temperature fermentation, wherein the fermentation time is 8-20 hours, and the fermentation temperature is 0-4 ℃.
In one embodiment of the present invention, the soaking conditions in the method are: soaking at 45 deg.C below for 4.0-8.0h, and allowing the semen Avenae Nudae to absorb water; the steam explosion conditions are as follows: the pressure is 0.3-1MPa, and the time is 2-5 min; drying conditions are as follows: drying at 50-60 deg.C for 16-24 hr until the weight loss is 8-12%; and (3) crushing conditions: pulverizing to 80-100 mesh.
In one embodiment of the present invention, the conditions of the secondary fermentation are: fermenting at 35-38 deg.C for 60-120min, preferably 90 min.
In one embodiment of the present invention, the steaming conditions are: steaming at 85-98 deg.C for 15-22min, and baking at 220 deg.C for 15-20min at 180 deg.C.
In one embodiment of the present invention, wheat flour may be added to the preparation method.
The invention provides highland barley whole grain bread prepared by the preparation method.
The invention provides a food containing the highland barley whole grain bread.
The invention provides application of the preparation method in the field of food.
The invention has the beneficial effects that:
(1) the invention selects the highland barley powder, contains or does not contain whole wheat flour, and is a whole grain food.
(2) The highland barley is selected, the highland barley powder is treated by a steam explosion whole grain crushing technology, and the taste tissue and specific volume of the bread are improved by the formula optimization, secondary fermentation and steaming and baking processes of a bread improver; the prepared highland barley whole grain bread has the same texture parameters and specific volume as whole grain bread, so that highland barley can be used as a main raw material for preparing bread, and the utilization value and the economic value of highland barley are greatly improved.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
1. Sensory evaluation:
the sensory evaluation table of the highland barley whole grain bread is established by taking the sensory evaluation standards (GB20981 and GB7099) of the bread as reference, and is shown in Table 1.
TABLE 1 organoleptic evaluation criteria of bread
The comprehensive evaluation is the weighted calculation of the indexes.
2. Shelf life: physicochemical and microbiological indicators were monitored according to GB 7099.
Table 2 shows the composition of the raw materials of the highland barley whole grain bread of examples 1 to 3. The bread improver disclosed by the invention is prepared from 100 parts of defatted soybean flour: 50 parts of wheat gluten: 1 part of xanthan gum is mixed, and the addition amount of the xanthan gum is 1.5-4.5% of the highland barley flour.
TABLE 2 EXAMPLES 1-3 compositions of raw materials for highland barley whole grain bread
Example 1:
highland barley whole grain bread was made according to the recipe of example 1 in table 2, following the following steps.
(1) Preparing highland barley powder: soaking whole highland barley for 6.0h (less than 45 ℃), fully absorbing water, and then performing steam explosion: the pressure is 0.8MPa, and the time is 3 min; drying conditions are as follows: 55 ℃ and 20 h. Finally, pulverizing to 80-100 meshes of highland barley powder;
(2) preparing highland barley seed flour: mixing highland barley powder: water is mixed according to the mass ratio of 1: 1, mixing, wherein the addition amount of yeast is 1% of the highland barley flour, and fermenting at a low temperature for 16 +/-2 hours at a fermentation temperature of 0-4 ℃ (to twice as large as the volume);
(3) preparing dough: sequentially adding highland barley seed flour, highland barley flour, bread improver, water and other auxiliary materials according to a formula, and stirring to form a film;
(4) and (3) dividing: dividing the dough stirred and formed in the step (3) into 50g +/-1 g, and rounding and forming;
(5) and (3) secondary fermentation: putting the dough obtained in the step (4) in a proofing box at 35-38 ℃, and fermenting for 90 min;
(6) steaming and baking: steaming at 93 deg.C for 20min, and baking at 200 deg.C for 18 min;
(7) packaging: and (3) putting a piece of 30-type deoxidizer into the cooled highland barley whole grain bread, wrapping the bread by using a KNY17/PE40 material, and sealing and packaging.
Example 2:
highland barley whole grain bread was prepared by the method of reference example 1 except that the parameter conditions of the highland barley whole grain bread were adjusted according to the recipe of example 2 in table 2, and the other conditions were the same as example 1.
Example 3:
highland barley whole grain bread was prepared by the method of reference example 1 except that the parameter conditions of the highland barley whole grain bread were adjusted according to the recipe of example 3 in table 2, and the other conditions were the same as example 1.
Example 4:
highland barley whole grain bread was made according to the recipe of example 1 in table 2, following the following steps.
(1) Preparing highland barley powder: soaking whole highland barley for 6.0h (less than 45 ℃), fully absorbing water, and then performing steam explosion: the pressure is 1MPa, and the time is 2 min; and (5) air drying: 60 ℃ and 16 h. Finally, pulverizing to 80-100 meshes of highland barley powder;
(2) preparing highland barley seed flour: mixing highland barley powder: water according to a weight ratio of 1: 1, mixing, wherein the addition amount of yeast is 1% of the highland barley flour, and fermenting at a low temperature for 16 +/-2 hours at a fermentation temperature of 0-4 ℃ (to twice as large as the volume);
(3) preparing dough: sequentially adding highland barley seed flour, highland barley flour, a bread improver, water and other auxiliary materials according to the formula of the embodiment 1, and stirring to form a film;
(4) and (3) dividing: dividing the dough stirred and formed in the step (3) into 50g +/-1 g, and rounding and forming;
(5) and (3) secondary fermentation: placing the dough obtained in the step (4) in a proofing box at 35-38 ℃, and fermenting for 120 min;
(6) steaming and baking: steaming at 98 deg.C for 15min, and baking at 200 deg.C for 15 min;
(7) packaging: and (3) putting a piece of 30-type deoxidizer into the cooled highland barley whole grain bread, wrapping the bread by using a KNY17/PE40 material, and sealing and packaging.
Example 5:
(1) preparing highland barley powder: soaking whole highland barley for 6.0h (less than 45 ℃), fully absorbing water, and then performing steam explosion: the pressure is 0.3MPa, and the time is 5 min; and (5) air drying: 50 ℃ for 24 h. Finally, pulverizing to 80-100 meshes of highland barley powder;
(2) preparing highland barley seed flour: mixing highland barley powder: 1 part of water: 1, performing low-temperature fermentation for 16 +/-2 hours at the fermentation temperature of 0-4 ℃ (to twice as large as the volume) with the addition amount of yeast being 1% of the highland barley powder;
(3) preparing dough: sequentially adding highland barley seed flour, highland barley flour, a bread improver, water and other auxiliary materials according to the formula of the embodiment 1, and stirring to form a film;
(4) and (3) dividing: dividing the dough stirred and formed in the step (3) into 50g +/-1 g, and rounding and forming;
(5) and (3) secondary fermentation: putting the dough obtained in the step (4) in a proofing box at 35-38 ℃, and fermenting for 60 min;
(6) steaming and baking: steaming at 85 deg.C for 22min, and baking at 200 deg.C for 20 min;
(7) packaging: and (3) putting a piece of 30-type deoxidizer into the cooled highland barley whole grain bread, wrapping the bread by using a KNY17/PE40 material, and sealing and packaging.
Comparative example 1: (example + non-steam exploded + steam oven)
The highland barley whole grain bread was prepared by the method of example 1, with the difference that: the highland barley whole grain bread is prepared without steam explosion treatment in the preparation process of the highland barley flour under the same conditions as in the example 1.
Comparative example 2: (example + non-steam explosion + ordinary baking)
The highland barley whole grain bread was prepared by the method of example 1, with the difference that: the preparation process of the highland barley flour does not carry out steam explosion treatment, and the bread baking selects common baking (i.e. steaming is not carried out), wherein the common baking condition is that the bread is baked for 25min at 200 ℃, and other conditions are the same as the conditions in the example 1 to prepare the highland barley whole grain bread.
Comparative example 3: (example + steam explosion + ordinary baking)
The highland barley whole grain bread is prepared by the method of example 1, with the difference that: the bread baking is ordinary baking (i.e. no steaming), wherein the ordinary baking condition is baking at 200 ℃ for 25min, and other conditions are the same as those in example 1, so as to prepare the highland barley whole grain bread.
Comparative example 4: (example + steam explosion parameters deficiency + steam baking)
The highland barley whole grain bread is prepared by the method of example 1, with the difference that: the preparation process of the steam-exploded highland barley flour is different. The preparation method of the highland barley powder of the comparative example comprises the following steps: soaking whole highland barley for 6.0h (less than 45 ℃), fully absorbing water, and then performing steam explosion: the pressure is 0.2MPa, and the time is 8 min; and (5) air drying: 40 ℃ and 48 h. And pulverizing to 80-100 mesh. The highland barley whole grain bread obtained in the same manner as in example 1 was prepared under the other conditions.
Comparative example 5: (commercially available modifier + optimality Process)
The highland barley whole grain bread is prepared by the method of example 1, with the difference that: the barley whole grain bread obtained in example 1 was prepared by using a commercially available bread improver (Angel) instead of the bread improver of the present invention under the same conditions.
Comparative example 6: (modifier Change (ratio Change) + optimum Process)
The highland barley whole grain bread is prepared by the method of example 1, with the difference that: the bread improver adopts 50 parts of defatted soybean flour: 100 parts of wheat gluten: 1 part of xanthan gum, and the highland barley whole grain bread prepared in the same manner as in example 1 except for the above conditions.
The highland barley whole grain breads prepared in examples 1 to 5 and comparative examples 1 to 6 were evaluated according to the sensory evaluation and shelf life measurement methods described above, and the results are shown in tables 3, 4 and 5. It can be found that the highland barley whole grain bread prepared in the examples 1 to 5 is obviously superior to the comparative examples 1 to 6 in appearance, taste and taste, and particularly the comprehensive evaluation of the highland barley whole grain bread prepared in the example 1 can reach 8.4 points. In addition, after the prepared highland barley whole grain bread is placed for 60 days, the same sensory evaluation is carried out, and the highland barley whole grain bread prepared in the examples 1-5 still has a good evaluation result, particularly the comprehensive evaluation of the highland barley whole grain bread prepared in the example 1 can reach 7.5 points. As can be seen from Table 4, after the highland barley whole grain bread prepared in the embodiments 1-5 of the present invention is placed for 60 days, the hardness of the highland barley whole grain bread is about 650-710 g, and the highland barley whole grain bread is equivalent to whole wheat bread and can be accepted by consumers. For the comparative example, the mouth feel obtained in comparative example 1 was poor, and hardness and sense were significantly deteriorated after 30 days and 60 days, and the hardness reached 1998.6g after standing for 60 days. The highland barley whole grain bread products prepared in comparative examples 1-3 had significantly lower hardness and sensory evaluations than the examples. The highland barley whole grain bread prepared by the comparative examples 1 and 2 has compact sensory evaluation structure and highest hardness which is about 2 to 4 times of the hardness of the embodiment in the same period. As can also be seen from Table 5, the highland barley whole grain breads prepared in the embodiments 1-5 of the invention have higher specific volume. For the comparative examples, the highland barley whole grain breads prepared in comparative examples 1-2 were significantly lower in specific volume than the examples. The reason may be that the highland barley flour is not subjected to steam explosion, the protein of the highland barley flour is not fully dissolved out, the content of the soluble dietary fiber is less, and the dough cannot be fully combined to form a stable tissue structure.
Table 3 results of comprehensive sensory evaluation of highland barley whole grain breads prepared in examples 1 to 5 and comparative examples 1 to 6
TABLE 4 average hardness data for highland barley whole grain breads prepared in examples 1-5, comparative examples 1-6, and whole grain breads
TABLE 5 specific volume of highland barley whole grain bread prepared in examples 1 to 5, comparative examples 1 to 6, and whole grain bread
When the raw materials comprise 800-1200 parts of highland barley flour, 600 parts of water 400-600, 5-20 parts of salt, 2-10 parts of sodium bicarbonate, 1-10 parts of mono-diglycerol fatty acid ester, 50-200 parts of highland barley seed flour, 4-36 parts of yeast, 5-40 parts of glycerol, 5-50 parts of sorbitol, 10-100 parts of trehalose and 10-100 parts of isomaltulose, and the addition amount of the bread modifier is 1.5-4.5% of the mass of the highland barley flour, the whole highland barley bread with similar mouthfeel texture and specific volume to the whole wheat bread can be prepared.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The preparation method of the highland barley whole grain bread is characterized in that highland barley flour is used as a main raw material, water, salt, sodium bicarbonate, mono-diglycerol fatty acid ester, highland barley seed flour, yeast, glycerol, sorbitol, trehalose, isomaltulose and a bread improver are added, and the highland barley whole grain bread is prepared by secondary fermentation, shaping and steaming and baking, wherein the highland barley flour is obtained by soaking, steam explosion, drying and crushing, and the bread improver comprises defatted soybean flour, gluten powder and xanthan gum.
2. The preparation method of highland barley whole grain bread as claimed in claim 1, wherein the raw materials comprise, by weight, 800-1200 parts of highland barley flour, 400-600 parts of water, 5-20 parts of salt, 2-10 parts of sodium bicarbonate, 1-10 parts of mono-diglycerol fatty acid ester, 50-200 parts of highland barley flour, 4-36 parts of yeast, 5-40 parts of glycerol, 5-50 parts of sorbitol, 10-100 parts of trehalose, 10-100 parts of isomaltulose, and 15-45 parts of bread improver.
3. The preparation method of highland barley whole grain bread as claimed in claim 1, wherein the amount of the bread improver added is 1.5-4.5%, preferably 3.0% of the mass of highland barley flour.
4. The preparation method of highland barley whole grain bread as claimed in claim 3, wherein the bread improver comprises 80-120 parts by weight of defatted soybean flour, 40-60 parts by weight of wheat gluten and 0.5-1.5 parts by weight of xanthan gum, preferably 100 parts by weight of defatted soybean flour, 50 parts by weight of wheat gluten and 1 part by weight of xanthan gum.
5. The preparation method of highland barley whole grain bread as claimed in any one of claims 1 to 4, wherein the highland barley seed flour is prepared by mixing highland barley flour and water in a mass ratio of 1: 0.8-1.2 percent of yeast, and the addition amount of the yeast is 0.5-3 percent of the highland barley flour, and the highland barley flour is prepared by low-temperature fermentation, wherein the fermentation temperature is 0-4 ℃, and the fermentation time is 8-20 hours.
6. The preparation method of highland barley whole grain bread as claimed in any one of claims 1 to 5, wherein the soaking conditions in the method are as follows: soaking at 45 deg.C below for 4.0-8.0h, and allowing the semen Avenae Nudae to absorb water; the steam explosion conditions are as follows: the pressure is 0.3-1MPa, and the time is 2-5 min; drying conditions are as follows: drying at 50-60 deg.C for 16-24 hr until the weight loss is 8-12%; and (3) crushing conditions: pulverizing to 80-100 mesh.
7. The preparation method of highland barley whole grain bread as claimed in any one of claims 1 to 6, wherein the conditions of the secondary fermentation are as follows: fermenting at 35-38 deg.C for 60-120min, preferably 90 min.
8. The preparation method of highland barley whole grain bread as claimed in any one of claims 1 to 7, wherein the steaming and baking conditions are as follows: steaming at 85-98 deg.C for 15-22min, and baking at 220 deg.C for 15-20min at 180 deg.C.
9. The highland barley whole grain bread prepared by the method for preparing highland barley whole grain bread of claim 1.
10. A food product comprising the highland barley whole grain bread of claim 9.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461416A (en) * | 2013-07-01 | 2013-12-25 | 青海省农林科学院 | Highland barley enriched bread and preparation method thereof |
| CN105961515A (en) * | 2016-07-22 | 2016-09-28 | 中国科学院成都生物研究所 | High-healthcare-value highland barley bread and preparing method thereof |
| CN108669427A (en) * | 2018-04-28 | 2018-10-19 | 安徽工程大学 | A kind of preparation method of highland barley flour |
| CN111567598A (en) * | 2020-06-11 | 2020-08-25 | 谢嘉源 | Coarse cereal bread premixed flour and making method of coarse cereal bread |
-
2021
- 2021-11-19 CN CN202111391650.XA patent/CN114041482A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461416A (en) * | 2013-07-01 | 2013-12-25 | 青海省农林科学院 | Highland barley enriched bread and preparation method thereof |
| CN105961515A (en) * | 2016-07-22 | 2016-09-28 | 中国科学院成都生物研究所 | High-healthcare-value highland barley bread and preparing method thereof |
| CN108669427A (en) * | 2018-04-28 | 2018-10-19 | 安徽工程大学 | A kind of preparation method of highland barley flour |
| CN111567598A (en) * | 2020-06-11 | 2020-08-25 | 谢嘉源 | Coarse cereal bread premixed flour and making method of coarse cereal bread |
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