CN105165958A - Nutritional bread and making method thereof - Google Patents
Nutritional bread and making method thereof Download PDFInfo
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- CN105165958A CN105165958A CN201510589267.3A CN201510589267A CN105165958A CN 105165958 A CN105165958 A CN 105165958A CN 201510589267 A CN201510589267 A CN 201510589267A CN 105165958 A CN105165958 A CN 105165958A
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Abstract
The invention discloses a making method for nutritional bread. The making method comprises the step of dough kneading and fermenting, wherein flour, white sugar, yeast, a bread modifying agent, salt and essence are mixed and stirred uniformly to form a first mixture for use; a soda water solution is poured into tartary buckwheat powder to be stirred uniformly, an alum water solution is added, the mixture is stirred uniformly, egg liquid is poured, and the mixture is stirred uniformly to form a second mixture; the second mixture is added into the first mixture to be mixed and stirred, edible oil is added, and the mixture continues to be stirred to be kneaded into dough; the step of forming, wherein after the dough is pressed into slices, the slices are rolled into long round dough, and the long round dough is placed into a fermentation box to be fermented; the step of fermenting, wherein the long round dough is fermented; the step of baking, wherein the fermented dough is placed into an oven to be baked, the dough is taken out of the oven when the surface of the dough is golden yellow, and the dough is cooled to obtain the finished nutritional bread. The invention further discloses the nutritional bread. According to the method, the problems that after tartary buckwheat is made into staple food, the taste is bitter, and the color is gray and black are solved, and the staple food made from the tartary buckwheat is high in nutritional value and sweet in taste.
Description
Technical field
The present invention relates to food processing field, particularly a kind of enriched bread and preparation method thereof.
Background technology
Why bitter buckwheat grieves buckwheat, just because its taste is special bitter, just not by most people is liked, from color and luster, color ash blanking bar is black, appetite is not promoted to people, but its nutritive value is very high, be the good health foods of the mankind, the content of its vitamin is high, have after edible and separate heat drop fire, cool blood, hypotensive effect, be easy in vivo participate in metabolism.
Therefore bitter buckwheat is made into the staple foods such as bread, there is realistic meaning, but the taste of bitter buckwheat is bitter and the grey blanking bar of color is black etc., and problem needs to solve in making staple food.
Summary of the invention
The present invention is intended at least solve one of problems of the prior art.
One of object that the present invention will reach is to provide a kind of enriched bread and preparation method thereof, solves bitter buckwheat and makes the problems such as taste after staple food is bitter, the grey blanking bar of color is black, reach bitter buckwheat and make the object that staple food is of high nutritive value, taste is sweet.
For solving the problems of the technologies described above, the invention provides a kind of preparation method of enriched bread, its step comprises:
(1) and face fermentation: by flour, white sugar, yeast, bread improver, salt, essence mixing and stirring, form the first mixture stand-by; Pour aqueous soda solution into buckwheat powder again to stir, then add alum solution and stir, pour egg liquid into and stir, form the second mixture; Described second mixture is added the first mixture mix and blend, then adds edible oil and continue to stir, and become dough;
(2) shaping: after described dough is pressed into thin slice, to be rolled into Long Circle dough, to be placed in fermenting case and to proof;
(3) ferment: temperature at 35-40 DEG C autumn and winter, spring and summer 25-28 DEG C, humidity, under 35 ~ 60%rh, is fermented to described Long Circle dough;
(4) toast: enter bake oven to the dough after fermentation and bake, furnace temperature gets angry 180 ~ 220 DEG C, lower fiery 25 ~ 35 DEG C, come out of the stove to golden yellow in question handler surface, cooling obtains the enriched bread of finished product.
Further, raw material each component weight portion is as follows:
Preferably, raw material each component weight portion is as follows:
Preferably, the temperature of described alum solution is 100 DEG C.
Preferably, in described baking procedure, furnace temperature gets angry 200 DEG C, lower fiery 30 DEG C.
Preferably, the weight ratio of flour and buckwheat powder is 11/1.
Present invention also offers a kind of enriched bread, adopt the preparation method of above-mentioned enriched bread to obtain.
Beneficial effect of the present invention there are provided a kind of preparation method of enriched bread, present invention also offers a kind of enriched bread simultaneously, enriched bread surface color of the present invention is golden yellow and glossy, inner in cellular-shaped, soft flexible, the fragrant and sweet soft bread series of products of taste, enhance the appetite of people greatly, solve bitter buckwheat and make the problems such as taste after staple food is bitter, the grey blanking bar of color is black, achieve bitter buckwheat and make that staple food is of high nutritive value, taste is sweet.
Detailed description of the invention
Hereafter will describe the present invention in detail in conjunction with specific embodiments.It should be noted that the combination of technical characteristic or the technical characteristic described in following embodiment should not be considered to isolated, they can mutually be combined thus be reached better technique effect.
Embodiment one
The present embodiment provides a kind of preparation method of enriched bread, and its step comprises:
(1) and face fermentation: by 660 weight portion flour, 120 weight portion white sugar, 6 weight portion yeast, 2.4 weight portion bread improvers, 4 weight portion salt, 2.4 weight portion essence mixing and stirring, form the first mixture stand-by; Pour the formation aqueous solution soluble in water of 6 weight portion soda into 60 weight portion buckwheat powders again to stir, then the aqueous solution added containing 3.6 weight portion alum stirs, pour 24 weight portion egg liquid into and stir, form the second mixture; Described second mixture is added the first mixture mix and blend, then adds 84 weight portion edible oils and continue to stir, and become dough;
(2) shaping: after described dough is pressed into thin slice, to be rolled into Long Circle dough, to be placed in fermenting case and to proof;
(3) ferment: temperature at 35-40 DEG C autumn and winter, spring and summer 25-28 DEG C, humidity, under 35 ~ 60%rh, is fermented to described Long Circle dough;
(4) toast: enter bake oven to the dough after fermentation and bake, furnace temperature gets angry 180 ~ 220 DEG C, lower fiery 25 ~ 35 DEG C, come out of the stove to golden yellow in question handler surface, cooling obtains the enriched bread of finished product.
In the present embodiment, above-mentioned steps water used is 208 ~ 312 weight portions; The temperature of described alum solution is 100 DEG C.
Embodiment two
There is provided a kind of preparation method of enriched bread at the present embodiment, its step comprises:
(1) and face fermentation: by 440 weight portion flour, 180 weight portion white sugar, 4 weight portion yeast, 1.6 weight portion bread improvers, 6 weight portion salt, 1.6 weight portion essence mixing and stirring, form the first mixture stand-by; Pour the formation aqueous solution soluble in water of 4 weight portion soda into 40 weight portion buckwheat powders again to stir, then the aqueous solution added containing 2.4 weight portion alum stirs, pour 16 weight portion egg liquid into and stir, form the second mixture; Described second mixture is added the first mixture mix and blend, then adds 56 weight portion edible oils and continue to stir, and become dough;
(2) shaping: after described dough is pressed into thin slice, to be rolled into Long Circle dough, to be placed in fermenting case and to proof;
(3) ferment: temperature at 35-40 DEG C autumn and winter, spring and summer 25-28 DEG C, humidity, under 35 ~ 60%rh, is fermented to described Long Circle dough;
(4) toast: enter bake oven to the dough after fermentation and bake, furnace temperature gets angry 180 ~ 220 DEG C, lower fiery 25 ~ 35 DEG C, come out of the stove to golden yellow in question handler surface, cooling obtains the enriched bread of finished product.
In the present embodiment, above-mentioned steps water used is 208 ~ 312 weight portions; The temperature of described alum solution is 100 DEG C.
Embodiment three
There is provided a kind of preparation method of enriched bread at the present embodiment, its step comprises:
(1) and face fermentation: by 550 weight portion flour, 150 weight portion white sugar, 5 weight portion yeast, 2 weight portion bread improvers, 5 weight portion salt, 2 weight portion essence mixing and stirring, form the first mixture stand-by; Pour the formation aqueous solution soluble in water of 5 weight portion soda into 50 weight portion buckwheat powders again to stir, then the aqueous solution added containing 3 weight portion alum stirs, pour 20 weight portion egg liquid into and stir, form the second mixture; Described second mixture is added the first mixture mix and blend, then adds 70 weight portion edible oils and continue to stir, and become dough;
(2) shaping: after described dough is pressed into thin slice, to be rolled into Long Circle dough, to be placed in fermenting case and to proof;
(3) ferment: temperature at 35-40 DEG C autumn and winter, spring and summer 25-28 DEG C, humidity, under 35 ~ 60%rh, is fermented to described Long Circle dough;
(4) toast: enter bake oven to the dough after fermentation and bake, furnace temperature gets angry 200 DEG C, lower fiery 30 DEG C, come out of the stove to golden yellow in question handler surface, cooling obtains the enriched bread of finished product.
In the present embodiment, above-mentioned steps water used is 260 weight portions; The temperature of described alum solution is 100 DEG C.
The invention provides a kind of preparation method of enriched bread, present invention also offers a kind of enriched bread simultaneously, enriched bread surface color of the present invention is golden yellow and glossy, inner in cellular-shaped, soft flexible, the fragrant and sweet soft bread series of products of taste, enhance the appetite of people greatly, solve bitter buckwheat and make the problems such as taste after staple food is bitter, the grey blanking bar of color is black, achieve bitter buckwheat and make that staple food is of high nutritive value, taste is sweet.
Although give some embodiments of the present invention, it will be understood by those of skill in the art that without departing from the spirit of the invention herein, can change embodiment herein.Above-described embodiment is exemplary, should using embodiment herein as the restriction of interest field of the present invention.
Claims (7)
1. a preparation method for enriched bread, is characterized in that, its step comprises:
(1) and face fermentation: by flour, white sugar, yeast, bread improver, salt, essence mixing and stirring, form the first mixture stand-by; Pour aqueous soda solution into buckwheat powder again to stir, then add alum solution and stir, pour egg liquid into and stir, form the second mixture; Described second mixture is added the first mixture mix and blend, then adds edible oil and continue to stir, and become dough;
(2) shaping: after described dough is pressed into thin slice, to be rolled into Long Circle dough, to be placed in fermenting case and to proof;
(3) ferment: temperature at 35-40 DEG C autumn and winter, spring and summer 25-28 DEG C, humidity, under 35 ~ 60%rh, is fermented to described Long Circle dough;
(4) toast: enter bake oven to the dough after fermentation and bake, furnace temperature gets angry 180 ~ 220 DEG C, lower fiery 25 ~ 35 DEG C, come out of the stove to golden yellow in question handler surface, cooling obtains the enriched bread of finished product.
2. the preparation method of enriched bread according to claim 1, is characterized in that, raw material each component weight portion is as follows:
。
3. the preparation method of enriched bread according to claim 2, is characterized in that, raw material each component weight portion is as follows:
。
4. the preparation method of enriched bread according to claim 1, is characterized in that, the temperature of described alum solution is 100 DEG C.
5. the preparation method of enriched bread according to claim 1, is characterized in that, in described baking procedure, furnace temperature gets angry 200 DEG C, lower fiery 30 DEG C.
6. the preparation method of enriched bread according to claim 1, is characterized in that, the weight ratio of flour and buckwheat powder is 11/1.
7. an enriched bread, is characterized in that, adopts and is obtained by the preparation method of the enriched bread described in any one of claim 1 ~ 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510589267.3A CN105165958A (en) | 2015-09-16 | 2015-09-16 | Nutritional bread and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510589267.3A CN105165958A (en) | 2015-09-16 | 2015-09-16 | Nutritional bread and making method thereof |
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| CN105165958A true CN105165958A (en) | 2015-12-23 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341097A (en) * | 2015-12-24 | 2016-02-24 | 福建农林大学 | Bitter buckwheat bread and preparation method thereof |
| CN105994484A (en) * | 2016-05-31 | 2016-10-12 | 四川农业大学 | Tartarian buckwheat highland barley bread and making method thereof |
| CN109845964A (en) * | 2019-03-15 | 2019-06-07 | 贵州工程应用技术学院 | A kind of processing method of health care hardship wheat cake |
| CN115399355A (en) * | 2022-09-16 | 2022-11-29 | 合肥工业大学 | Preparation method of sesame seed meal Maillard reactant and application of sesame seed meal Maillard reactant in bread |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102960393A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat bread and making method thereof |
| CN104489019A (en) * | 2014-12-23 | 2015-04-08 | 上海应用技术学院 | Nutritional bread premixing flour containing tartary buckwheat germ flour, processing method and application |
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2015
- 2015-09-16 CN CN201510589267.3A patent/CN105165958A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960393A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat bread and making method thereof |
| CN104489019A (en) * | 2014-12-23 | 2015-04-08 | 上海应用技术学院 | Nutritional bread premixing flour containing tartary buckwheat germ flour, processing method and application |
Non-Patent Citations (2)
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| 贾素贤等: "苦荞法式小面包制备工艺及配方的研究", 《河南工业大学学报》 * |
| 郝利平等: "《食品添加剂》", 31 August 2002, 中国农业大学出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341097A (en) * | 2015-12-24 | 2016-02-24 | 福建农林大学 | Bitter buckwheat bread and preparation method thereof |
| CN105994484A (en) * | 2016-05-31 | 2016-10-12 | 四川农业大学 | Tartarian buckwheat highland barley bread and making method thereof |
| CN105994484B (en) * | 2016-05-31 | 2020-07-17 | 四川农业大学 | Tartary buckwheat and highland barley bread and making method thereof |
| CN109845964A (en) * | 2019-03-15 | 2019-06-07 | 贵州工程应用技术学院 | A kind of processing method of health care hardship wheat cake |
| CN115399355A (en) * | 2022-09-16 | 2022-11-29 | 合肥工业大学 | Preparation method of sesame seed meal Maillard reactant and application of sesame seed meal Maillard reactant in bread |
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Application publication date: 20151223 |