CN1209275A - Steamed bun of fragrant wheat germ - Google Patents

Steamed bun of fragrant wheat germ Download PDF

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Publication number
CN1209275A
CN1209275A CN98118100A CN98118100A CN1209275A CN 1209275 A CN1209275 A CN 1209275A CN 98118100 A CN98118100 A CN 98118100A CN 98118100 A CN98118100 A CN 98118100A CN 1209275 A CN1209275 A CN 1209275A
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CN
China
Prior art keywords
steamed bun
wheat germ
powder
fragrant
bun
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Granted
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CN98118100A
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Chinese (zh)
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CN1067852C (en
Inventor
梁彪
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梁彪
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Priority to CN98118100A priority Critical patent/CN1067852C/en
Publication of CN1209275A publication Critical patent/CN1209275A/en
Application granted granted Critical
Publication of CN1067852C publication Critical patent/CN1067852C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Abstract

The luscious wheat-germ steamed bread is made up by using wheat flour as main raw material, adding a certain quantity of wheat-germ powder, dry living yeast, white granulated sugar, edible soda powder and water through dough kneading, forming dough fermentation, under a certain temp. and steaming. It features rich nutrient contents, delicious taste, no hardening and no souring, etc..

Description

Steamed bun of fragrant wheat germ
The invention belongs to a kind of pastries, particularly steamed bun of fragrant wheat germ.
Steamed bun is that northern China people's staple food is self-evident.Along with the development of society, growth in the living standard, the variation that people require staple food, nowadays the southerner also more and more likes eating pastries, particularly steamed bun, boiled dumpling and steamed stuffed bun.Existing steamed bun generally is to adopt flour to add old leaven ferment making or flour with the yeast powder ferment making.If it is improper that the steamed bun operation that preceding kind method is made is grasped, turn sour the astringent taste of having tasted easily; The steamed bun that back kind method is made hardens after doing, and mouthfeel is poor.Generally speaking, existing steamed bun, except above-mentioned being not enough to, the content of various nutritions is not high yet.
The purpose of this invention is to provide a kind of being difficult for turns sour, and does not have astringent taste, does not harden, edible fragrant and sweet good to eat, the high steamed bun of fragrant wheat germ of various nutrition content.
Steamed bun of fragrant wheat germ is to be added into wheat germ powder 0.1~50kg with every 100kg flour, yeast 0.2~3kg works, white sugar 0.1~15kg, edible baking powder 0.2~3kg, running water 17~25kg, putting above proportion raw material into dough kneading machine and get togather face, make steamed bun, is to cook with steam after proofing 20~60m under 15~36 ℃ the condition to manufacture in temperature.
The face that adopts the above-mentioned raw materials ratio to get togather can be used for wrapping boiled dumpling or cooking steamed stuffed bun.
Embodiments of the invention:
1.100kg flour adds wheat embryo 0.1kg, the yeast 0.2kg that works, and white sugar 0.1kg, edible baking powder 0.2kg, running water 17kg puts dough kneading machine into and gets togather face, makes steamed bun, in temperature is to cook with steam after proofing 20m under 36 ℃ the condition.
2.100kg flour is added into wheat germ powder 5kg, the yeast 0.6kg that works, and white sugar 2kg, edible baking powder 0.6kg, running water 19kg knocks down dough kneading machine and gets togather face, makes steamed bun, in temperature is to cook with steam after proofing 30m under 32 ℃ the condition.
3.100kg flour is added into wheat germ powder 10kg, the yeast 1kg that works, and white sugar 5kg, edible baking powder 1kg, running water 20kg knocks down dough kneading machine and gets togather face, makes steamed bun, in temperature is to cook with steam after proofing 40m under 28 ℃ the condition.
4.100kg flour is added into wheat germ powder 20kg, the yeast 1.5kg that works, and white sugar 8kg, edible baking powder 1.5kg, running water 21kg knocks down dough kneading machine and gets togather face, makes steamed bun, in temperature is to cook with steam after proofing 45m under 22 ℃ the condition.
5.100kg flour is added into wheat germ powder 30kg, the yeast 2kg that works, and white sugar 12kg, edible baking powder 2kg, running water 23kg knocks down dough kneading machine and gets togather face, makes steamed bun, in temperature is to cook with steam after proofing 50m under 18 ℃ the condition.
6.100kg flour is added into wheat germ powder 50kg, the yeast 3kg that works, and white sugar 15kg, edible baking powder 3kg, running water 25kg knocks down dough kneading machine and gets togather face, makes steamed bun, in temperature is to cook with steam after proofing 60m under 15 ℃ the condition.
More than the face that gets togather among 6 embodiment all can be used for wrapping boiled dumpling or cooking steamed stuffed bun.
Steamed bun of fragrant wheat germ and commercially available old face steamed bun, through the health food quality monitoring testing station check of Guangxi Zhuang Autonomous Region Bureau of Technical Supervision relatively, all than higher, it the results are shown in Table 1 to the content of each nutrition of steamed bun of fragrant wheat germ.
Table 1: steamed bun of fragrant wheat germ and commercially available old face steamed bun nutrition content contrast
Nutrition Commercially available old face steamed bun Steamed bun of fragrant wheat germ
Crude protein (g/100g is in butt) ????10.7 ????13.3
Plant fat (g/100g is in butt) ????0.6 ????2.4
Vitamin E (mg/100g butt) ????0.65 ????9.08
Vitamin B1 (mg/100g butt) ????0.02 ????0.09
Vitamin B2 (mg/100g butt) ????0.02 ????0.08
Niacin (mg/100g butt) ????5.51 ????20.13
Selenium (mg/100g butt) ????0.011 ????0.028
Iron (mg/100g butt) ????1.57 ????2.72
Phosphorus (mg/100g butt) ????0.096 ????0.36
Total amino acid content (g/100g butt) ????10.36 ????11.87
Steamed bun of fragrant wheat germ meets national food hygienic standard, its not only various nutrient composition content height, and do not harden, be difficult for turning sour, edible fragrant and sweet good to eat, there is not astringent taste.

Claims (2)

1. steamed bun of fragrant wheat germ, it is characterized in that every 100kg flour is added into wheat germ powder 0.1~50kg, yeast 0.2~3kg works, white sugar 0.1~15kg, edible baking powder 0.2~3kg, running water 17~25kg puts above proportion raw material into dough kneading machine and gets togather face, make steamed bun, after temperature is to proof 20~60m under 15~36 ℃ of conditions, cook with steam.
2. steamed bun of fragrant wheat germ according to claim 1 is characterized in that being used for the face that gets togather with the above-mentioned raw materials proportioning wrapping boiled dumpling or cooking steamed stuffed bun.
CN98118100A 1998-08-27 1998-08-27 Steamed bun of fragrant wheat germ Expired - Fee Related CN1067852C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN98118100A CN1067852C (en) 1998-08-27 1998-08-27 Steamed bun of fragrant wheat germ

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN98118100A CN1067852C (en) 1998-08-27 1998-08-27 Steamed bun of fragrant wheat germ

Publications (2)

Publication Number Publication Date
CN1209275A true CN1209275A (en) 1999-03-03
CN1067852C CN1067852C (en) 2001-07-04

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CN98118100A Expired - Fee Related CN1067852C (en) 1998-08-27 1998-08-27 Steamed bun of fragrant wheat germ

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CN (1) CN1067852C (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100366162C (en) * 2004-03-19 2008-02-06 深圳市海川实业股份有限公司 Bread premixing powder containing wheat germ powder
CN102613264A (en) * 2012-04-01 2012-08-01 范征 Leavening old dough juice, leavening composition and leavening process
CN103564309A (en) * 2012-07-30 2014-02-12 郭美朝 Method for preparing nutritional vital ground wheat steamed buns
CN104381845A (en) * 2014-10-31 2015-03-04 张鹏 Steamed bun with wheat germ and vegetables
CN104996884A (en) * 2015-07-17 2015-10-28 河南实佳面粉有限公司 Complete wheat germ flour production method
CN105661307A (en) * 2016-01-24 2016-06-15 山东农业大学 Malty steamed bread and making method thereof
CN107410868A (en) * 2017-08-09 2017-12-01 广东日可威食品原料有限公司 A kind of anti-aging steamed bun of Termitomyces albuminosus with black skin and preparation method thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100333660C (en) * 2005-07-02 2007-08-29 鉴玉民 Baked steamed bread sheet and its producing method

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3437789A1 (en) * 1984-10-16 1986-04-17 Batscheider Lieken Muehlen Process for producing a bread dough by enzymatic scalded dough treatment
CN1078856A (en) * 1992-05-19 1993-12-01 中江县城关粮油食品站 The production new technique of machine-made steamed bun
CN1050262C (en) * 1996-04-02 2000-03-15 陈志才 Dough proving method for making steamed bread

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100366162C (en) * 2004-03-19 2008-02-06 深圳市海川实业股份有限公司 Bread premixing powder containing wheat germ powder
CN102613264A (en) * 2012-04-01 2012-08-01 范征 Leavening old dough juice, leavening composition and leavening process
CN103564309A (en) * 2012-07-30 2014-02-12 郭美朝 Method for preparing nutritional vital ground wheat steamed buns
CN104381845A (en) * 2014-10-31 2015-03-04 张鹏 Steamed bun with wheat germ and vegetables
CN104996884A (en) * 2015-07-17 2015-10-28 河南实佳面粉有限公司 Complete wheat germ flour production method
CN105661307A (en) * 2016-01-24 2016-06-15 山东农业大学 Malty steamed bread and making method thereof
CN107410868A (en) * 2017-08-09 2017-12-01 广东日可威食品原料有限公司 A kind of anti-aging steamed bun of Termitomyces albuminosus with black skin and preparation method thereof
CN107410868B (en) * 2017-08-09 2020-12-01 乔磊 Black termitomyces albuminosus anti-aging steamed bread and preparation method thereof

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Publication number Publication date
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