CN117814281A - Formula and process of bread with high protein and rich in vitamins and minerals - Google Patents
Formula and process of bread with high protein and rich in vitamins and minerals Download PDFInfo
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- CN117814281A CN117814281A CN202310300345.8A CN202310300345A CN117814281A CN 117814281 A CN117814281 A CN 117814281A CN 202310300345 A CN202310300345 A CN 202310300345A CN 117814281 A CN117814281 A CN 117814281A
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- 239000011782 vitamin Substances 0.000 title claims abstract description 29
- 229940088594 vitamin Drugs 0.000 title claims abstract description 29
- 229930003231 vitamin Natural products 0.000 title claims abstract description 29
- 235000013343 vitamin Nutrition 0.000 title claims abstract description 29
- 229910052500 inorganic mineral Inorganic materials 0.000 title claims abstract description 27
- 239000011707 mineral Substances 0.000 title claims abstract description 27
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 27
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 27
- 235000008429 bread Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 14
- 230000008569 process Effects 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 41
- 235000018102 proteins Nutrition 0.000 claims abstract description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 23
- 235000013339 cereals Nutrition 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 230000000694 effects Effects 0.000 claims abstract description 16
- 229940088598 enzyme Drugs 0.000 claims abstract description 16
- 108010068370 Glutens Proteins 0.000 claims abstract description 13
- 235000021312 gluten Nutrition 0.000 claims abstract description 13
- 108091005804 Peptidases Proteins 0.000 claims abstract description 12
- 239000004365 Protease Substances 0.000 claims abstract description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 12
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 8
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 8
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 230000002040 relaxant effect Effects 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 23
- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
- 235000021119 whey protein Nutrition 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 241000195493 Cryptophyta Species 0.000 claims description 3
- 102000014171 Milk Proteins Human genes 0.000 claims description 3
- 108010011756 Milk Proteins Proteins 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 235000020669 docosahexaenoic acid Nutrition 0.000 claims description 3
- 235000013310 margarine Nutrition 0.000 claims description 3
- 239000003264 margarine Substances 0.000 claims description 3
- 235000021239 milk protein Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000004904 shortening Methods 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 235000011844 whole wheat flour Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 6
- 239000004382 Amylase Substances 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 4
- 108010065511 Amylases Proteins 0.000 description 4
- 241000209094 Oryza Species 0.000 description 4
- 235000019418 amylase Nutrition 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 239000004375 Dextrin Substances 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- -1 compound vitamin Chemical class 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000018648 unbalanced nutrition Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- 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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- 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
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a bread formula and a process with high protein and rich vitamins and minerals. The invention aims to solve the technical problems, and provides a bread formula and a process with high protein and rich vitamins and minerals, wherein the bread formula comprises: cereal flour, water at 60-100 ℃, wheat gluten, protein powder, wheat bran, skimmed milk powder, white granulated sugar, edible salt, yeast, protease with 5 ten thousand enzyme activities, alpha amylase with 3 ten thousand enzyme activities, embedded compound vitamins and minerals, whole egg liquid, cold water and edible oil. The method comprises the following steps: adding water into cereal powder for pregelatinization; mixing ingredients except gelatinized dough and edible oil; adding the gelatinized dough, uniformly mixing, and then adding the edible oil, uniformly mixing; relaxing, cutting, shaping, fermenting, enzymolysis, baking, cooling, and packaging. The invention provides a bread formula and a process with high protein and rich vitamins and minerals.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a bread formula and a process with high protein and rich vitamins and minerals.
Background
Bread is a convenient food which is popular in China, people usually take the bread as one of main foods of breakfast, and the existing bread is prepared by adding edible essence, cream, strains and the like into flour, uniformly mixing, adding water, kneading into a dough, fermenting, molding and baking at high temperature.
The existing bread has a plurality of defects: 1. bread belongs to high-carbon low-protein food and has unbalanced nutrition; 2. because vitamins are not resistant to high temperature, vitamins cannot be added; 3. the dough is easy to collapse due to insufficient gluten content caused by adding a large amount of non-flour food materials such as whey protein, resistant dextrin and the like.
Disclosure of Invention
The invention aims to solve the technical problems and provides a bread formula and a process with high protein and rich vitamins and minerals.
The technical scheme adopted by the invention is as follows: a high protein vitamin and mineral enriched bread recipe characterized by: the formula comprises the following raw materials in parts by weight: 500-1000 parts of cereal powder (added in the first step), 500-4000 parts of water with the temperature of 60-100 ℃, 0-500 parts of cereal powder (added in the second step), 200-1000 parts of wheat gluten, 200-1000 parts of protein powder, 200-1000 parts of wheat bran, 0-200 parts of skimmed milk powder, 0-400 parts of white granulated sugar, 0-50 parts of edible salt, 4-200 parts of yeast, 0-10 parts of protease with the activity of 5 ten thousand enzymes, 0-10 parts of alpha amylase with the activity of 3 ten thousand enzymes, 0-10 parts of embedded compound vitamins and minerals, 100-500 parts of whole egg liquid, 200-1000 parts of cold water and 100-1000 parts of edible oil.
As a further improvement of the invention, the protein powder is one or more of whey protein powder, milk protein powder, soybean protein powder and rice protein powder.
As a further improvement of the present invention, the cereal flour is one or more of high gluten flour, whole wheat flour and rice flour.
As a further improvement of the invention, the edible oil is one or more of butter, vegetable oil, DHA algae oil, shortening and margarine.
As a further improvement of the invention, the yeast is one of fresh yeast and dry yeast, and the fresh yeast accounts for 10-200 parts by weight and the dry yeast accounts for 4-80 parts by weight.
A bread process rich in vitamins and minerals is characterized in that: the method comprises the following steps:
step one: firstly, rapidly and uniformly mixing cereal powder and water at the temperature of 60-100 ℃, pregelatinizing to obtain gelatinized dough, and cooling to normal temperature;
step two: then adding cereal flour, wheat gluten, protein powder, wheat bran, skimmed milk powder, white granulated sugar, edible salt, yeast, protease with 5 ten thousand enzyme activities, alpha amylase with 3 ten thousand enzyme activities, embedded compound vitamins and minerals, whole egg liquid and cold water into a stirring tank, stirring at a rotating speed of 100-500r/min for 1-30min to form clusters;
step three: adding the gelatinized dough obtained in the first step into a stirring cylinder, stirring for 1-30min at a rotating speed of 100-500r/min, and uniformly mixing;
step four: adding edible oil into the stirring tank, stirring at 100-500r/min for 1-30min until the dough is beaten to 8-10 min;
step five: then relaxing at 10-40deg.C for 0-30min, dividing into small dough, shaping into round, strip, and toast;
step six: proofing for 0.5-12h at 10-40deg.C;
step seven: then placing into an oven at 150-250deg.C for baking for 5-45min;
step eight: and finally cooling for 10-60min at 0-60 ℃ and sealing and packaging.
The invention has the beneficial effects that: the bread prepared by the invention is subjected to nutrition fortification, whey protein is added to increase the protein content, wheat bran and resistant dextrin are added to increase the dietary fiber content, and vitamins and minerals which use an embedding technology are added; the pre-gelatinization technology of the cereal flour can enhance the forming capability of the dough, achieve better appearance and reduce or eliminate the use of thickening agents; by adopting enzymolysis technology, protease and amylase are fully hydrolyzed into peptide and saccharide, so that the protease and amylase are easier to be absorbed by human body.
Detailed Description
In order to make the technical problems, technical schemes and beneficial effects to be solved by the present application more clear, the present application is further described in detail below with reference to the embodiments. It should be understood that the embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.
The invention provides a bread formula with high protein and rich vitamins and minerals, which is characterized in that: the formula comprises the following raw materials in parts by weight: 500-1000 parts of cereal powder (added in the first step), 500-4000 parts of water with the temperature of 60-100 ℃, 0-500 parts of cereal powder (added in the second step), 200-1000 parts of wheat gluten, 200-1000 parts of protein powder, 200-1000 parts of wheat bran, 0-200 parts of skimmed milk powder, 0-400 parts of white granulated sugar, 0-50 parts of edible salt, 4-200 parts of yeast, 0-10 parts of protease with the activity of 5 ten thousand enzymes, 0-10 parts of alpha amylase with the activity of 3 ten thousand enzymes, 0-10 parts of embedded compound vitamins and minerals, 100-500 parts of whole egg liquid, 200-1000 parts of cold water and 100-1000 parts of edible oil.
The protein powder is one or more of whey protein powder, milk protein powder, soybean protein powder and rice protein powder.
The cereal flour in the invention is one or more of high gluten flour, whole wheat flour and rice flour.
The edible oil in the invention is one or more of butter, vegetable oil, DHA algae oil, shortening and margarine.
The yeast is one of fresh yeast and dry yeast, and the fresh yeast accounts for 10-200 parts by weight and the dry yeast accounts for 4-80 parts by weight.
A bread process rich in vitamins and minerals is characterized in that: the method comprises the following steps:
step one: firstly, rapidly and uniformly mixing cereal powder and water at the temperature of 60-100 ℃, pregelatinizing to obtain gelatinized dough, and cooling to normal temperature;
step two: then adding cereal flour, wheat gluten, protein powder, wheat bran, skimmed milk powder, white granulated sugar, edible salt, yeast, protease with 5 ten thousand enzyme activities, alpha amylase with 3 ten thousand enzyme activities, embedded compound vitamins and minerals, whole egg liquid and cold water into a stirring tank, stirring at a rotating speed of 100-500r/min for 1-30min to form clusters;
step three: adding the gelatinized dough obtained in the first step into a stirring cylinder, stirring for 1-30min at a rotating speed of 100-500r/min, and uniformly mixing;
step four: adding edible oil into the stirring tank, stirring at 100-500r/min for 1-30min until the dough is beaten to 8-10 min;
step five: then relaxing at 10-40deg.C for 0-30min, dividing into small dough, shaping into round, strip, and toast;
step six: proofing for 0.5-12h at 10-40deg.C;
step seven: then placing into an oven at 150-250deg.C for baking for 5-45min;
step eight: and finally cooling for 10-60min at 0-60 ℃ and sealing and packaging.
Examples:
step one: firstly, 1000g of high-gluten flour and 3000g of water at 80 ℃ are quickly and uniformly mixed, pregelatinized to obtain gelatinized dough, and cooled to normal temperature;
step two: then 600g of high gluten flour, 800g of wheat gluten, 800g of whey protein powder, 800g of wheat bran, 120g of skim milk powder, 200g of white granulated sugar, 20g of edible salt, 80g of fresh yeast, 6g of 5 ten thousand enzyme activity protease, 6g of 3 ten thousand enzyme activity alpha amylase, 8g of embedded compound vitamin and mineral substances, 300g of whole egg liquid and 800g of cold water are added into a stirring tank, and the mixture is stirred for 20min to form a cluster by using a rotating speed of 300 r/min;
step three: adding the gelatinized dough obtained in the first step into a stirring tank, stirring for 15min at a rotating speed of 300r/min, and uniformly mixing;
step four: adding 300g of vegetable oil into the stirring tank, and stirring at a rotating speed of 300r/min for 10min until the dough is beaten to 8 minutes;
step five: then relaxing for 20min at 24 ℃, dividing the dough into 100g small dough, and shaping into round, long strip and toast shape;
step six: proofing for 10h at 24 ℃;
step seven: then placing the mixture into a baking oven at 200 ℃ for baking for 30min;
step eight: and finally cooling for 30min at 24 ℃ and sealing and packaging.
From the above examples, the bread prepared by the invention has the advantages of increasing protein content by adding whey protein, increasing dietary fiber content by adding wheat bran and resistant dextrin, and adding vitamins and minerals using embedding technology, thus being more nutritious; meanwhile, the forming capability of the dough can be enhanced through the pregelatinization technology of the cereal flour, so that better appearance is achieved, and thickening agents are reduced or not used; by adopting enzymolysis technology, protease and amylase are fully hydrolyzed into peptide and saccharide, so that the protease and amylase are easier to be absorbed by human body.
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (6)
1. A high protein vitamin and mineral enriched bread recipe characterized by: the formula comprises the following raw materials in parts by weight: 500-1000 parts of cereal powder (added in the first step), 500-4000 parts of water with the temperature of 60-100 ℃, 0-500 parts of cereal powder (added in the second step), 200-1000 parts of wheat gluten, 200-1000 parts of protein powder, 200-1000 parts of wheat bran, 0-200 parts of skimmed milk powder, 0-400 parts of white granulated sugar, 0-50 parts of edible salt, 4-200 parts of yeast, 0-10 parts of protease with the activity of 5 ten thousand enzymes, 0-10 parts of alpha amylase with the activity of 3 ten thousand enzymes, 0-10 parts of embedded compound vitamins and minerals, 100-500 parts of whole egg liquid, 200-1000 parts of cold water and 100-1000 parts of edible oil.
2. The high protein vitamin and mineral enriched bread recipe of claim 1, wherein: the protein powder is one or more of whey protein powder, milk protein powder, soybean protein powder and rice protein powder.
3. The high protein vitamin and mineral enriched bread recipe of claim 1, wherein: the cereal flour is one or more of high gluten flour, whole wheat flour and rice flour.
4. The high protein vitamin and mineral enriched bread recipe of claim 1, wherein: the edible oil is one or more of butter, vegetable oil, DHA algae oil, shortening and margarine.
5. The high protein vitamin and mineral enriched bread recipe of claim 1, wherein: the yeast is one of fresh yeast and dry yeast, and the fresh yeast accounts for 10-200 parts by weight and the dry yeast accounts for 4-80 parts by weight.
6. A bread process rich in vitamins and minerals is characterized in that: the method comprises the following steps:
step one: firstly, rapidly and uniformly mixing cereal powder and water at the temperature of 60-100 ℃, pregelatinizing to obtain gelatinized dough, and cooling to normal temperature;
step two: then adding cereal flour, wheat gluten, protein powder, wheat bran, skimmed milk powder, white granulated sugar, edible salt, yeast, protease with 5 ten thousand enzyme activities, alpha amylase with 3 ten thousand enzyme activities, embedded compound vitamins and minerals, whole egg liquid and cold water into a stirring tank, stirring at a rotating speed of 100-500r/min for 1-30min to form clusters;
step three: adding the gelatinized dough obtained in the first step into a stirring cylinder, stirring for 1-30min at a rotating speed of 100-500r/min, and uniformly mixing;
step four: adding edible oil into the stirring tank, stirring at 100-500r/min for 1-30min until the dough is beaten to 8-10 min;
step five: then relaxing at 10-40deg.C for 0-30min, dividing into small dough, shaping into round, strip, and toast;
step six: proofing for 0.5-12h at 10-40deg.C;
step seven: then placing into an oven at 150-250deg.C for baking for 5-45min;
step eight: and finally cooling for 10-60min at 0-60 ℃ and sealing and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310300345.8A CN117814281A (en) | 2023-03-27 | 2023-03-27 | Formula and process of bread with high protein and rich in vitamins and minerals |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310300345.8A CN117814281A (en) | 2023-03-27 | 2023-03-27 | Formula and process of bread with high protein and rich in vitamins and minerals |
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| Publication Number | Publication Date |
|---|---|
| CN117814281A true CN117814281A (en) | 2024-04-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310300345.8A Pending CN117814281A (en) | 2023-03-27 | 2023-03-27 | Formula and process of bread with high protein and rich in vitamins and minerals |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889598A (en) * | 2010-02-24 | 2010-11-24 | 天津科技大学 | Long shelf-life konjaku high-fiber high-protein fortified bread and making method thereof |
| WO2014000599A1 (en) * | 2012-06-25 | 2014-01-03 | 浙江康恩贝健康产品有限公司 | Dry preparation process of infant formula milk powder |
| CN104286071A (en) * | 2014-09-18 | 2015-01-21 | 江南大学 | High-dietary-fiber health bread containing high phospholipase active lipase and hemicellulase and making method thereof |
| CN115363071A (en) * | 2021-10-28 | 2022-11-22 | 温州医科大学附属第二医院（温州医科大学附属育英儿童医院） | Wheat germ and gardenia toast and preparation method thereof |
-
2023
- 2023-03-27 CN CN202310300345.8A patent/CN117814281A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889598A (en) * | 2010-02-24 | 2010-11-24 | 天津科技大学 | Long shelf-life konjaku high-fiber high-protein fortified bread and making method thereof |
| WO2014000599A1 (en) * | 2012-06-25 | 2014-01-03 | 浙江康恩贝健康产品有限公司 | Dry preparation process of infant formula milk powder |
| CN104286071A (en) * | 2014-09-18 | 2015-01-21 | 江南大学 | High-dietary-fiber health bread containing high phospholipase active lipase and hemicellulase and making method thereof |
| CN115363071A (en) * | 2021-10-28 | 2022-11-22 | 温州医科大学附属第二医院（温州医科大学附属育英儿童医院） | Wheat germ and gardenia toast and preparation method thereof |
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