CN106560036A - Avena nuda bread formula and making technology - Google Patents
Avena nuda bread formula and making technology Download PDFInfo
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- CN106560036A CN106560036A CN201510633896.1A CN201510633896A CN106560036A CN 106560036 A CN106560036 A CN 106560036A CN 201510633896 A CN201510633896 A CN 201510633896A CN 106560036 A CN106560036 A CN 106560036A
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Abstract
The invention discloses an Avena nuda bread formula comprising the following ingredients: Avena nuda flour 12%, dried yeast 1%, sugar 8%, bread modifier 2%, and bread powder 77%. The bread prepared by the method and formula is simple in making process, and the method is easy to learn; the baked and fermented bread is good in smell, has coarse cereals fragrance specially owned by Avena nuda, and is tasty and refreshing in mouthfeel.
Description
Technical field
The present invention relates to naked oats bread makes field, specially a kind of naked oats bread formula and its processing technology.
Background technology
Herba bromi japonici is divided to two kinds of naked oats and Avena stivai, belongs to the cereal crops of dietotherapy.In naked oats, protein, fat, mineral element and unsaturated fatty acid content are occupied first of corn, and wherein linoleic acid content accounts for amount of total fat
38.1%～52%, Oleic acid accounts for the 30%～40% of unsaturated fatty acid, and phosphorus, ferrum, vitamin B2 are also relatively enriched.In naked oats, β-glucosan is to maintaining blood glucose balance and suppressing the absorption of cholesterol to have positive effect.In Herba bromi japonici, the content of 8 kinds of essential amino acids is higher than other cereal crops, it is necessary to which aminoacid constitutes essentially identical with the standard of human body intake needed for daily.Dietary fiber and antioxidants are rich in Herba bromi japonici, so that Herba bromi japonici has blood sugar lowering, blood fat reducing, improves immunocompetence, the physiological function for suppressing lipid oxidation and slow down aging etc. important.
The content of the invention
The present invention is directed to above weak point, there is provided a kind of naked oats bread formula and its processing technology, and processing technology is simple, easy to learn, the bread aroma after baking and fermentation, while having the distinctive miscellaneous grain crops fragrance of naked oats, sense of food is tasty and refreshing.
The technical solution adopted for the present invention to solve the technical problems is：A kind of naked oats bread formula, the formula is：Naked oats face 12%, dry yeast 1%, sugar 8%, bread improver 2%, bread flour 77%.
A kind of processing technology of naked oats bread, comprising having the following steps：
（1）Pretreatment of raw material bread improver, naked oats powder are mixed homogeneously with bread flour：Quantitative dry yeast, plus the warm water of appropriate 30 DEG C are weighed by above-mentioned formula, 6～7min is stood under the conditions of 28 DEG C, be modulated dough when yeast volumetric expansion, a large amount of bubbles of appearance；
（2）Water, sugar, salt, egg liquid are added and washbasin, low rate mixing by the modulation of dough, make sugar, salt fully dissolve mixing, till supplementary material is modulated into the suitable dough of soft or hard；
（3）The bulk dough become reconciled is divided into 150g doughballs by segmentation round, then irregular dough Jing round is kneaded into ball shape, is allowed to smooth surface, even structure, air tight；
（4）Shaping after 15min is placed in shaping, and the bread base of shaping is placed in baking tray；
（5）Proof and the bread base after round shaping is placed in proofing box, adjust proofing temperature and relative humidity (75%～85%)；33 DEG C of proofing temperature, proofing period 2.0h
Treat that bread base expands proper volume, just can be toasted；
（6）Bake during the bread base that will be proofed sends into the oven that furnace temperature is 200 DEG C and bake 20min, be advisable with bread jaundice.
The invention has the beneficial effects as follows：The bread epidermis that completes under this formula and process conditions is golden yellow, uniformity, the complete no cracking of quality, it is core HUANGBAI(sic), greyish white, it is smooth, fine and smooth, texture is fluffy, pore is fine and closely woven uniform flexible, bread aroma after baking and fermentation, while having the distinctive miscellaneous grain crops fragrance of naked oats, sense of food is tasty and refreshing.
Specific embodiment
A kind of 1 naked oats bread formula of embodiment, the formula is：Naked oats face 12%, dry yeast 1%, sugar 8%, bread improver 2%, bread flour 77%.
A kind of processing technology of naked oats bread, comprising having the following steps：
（1）Pretreatment of raw material bread improver, naked oats powder are mixed homogeneously with bread flour：Quantitative dry yeast, plus the warm water of appropriate 30 DEG C are weighed by above-mentioned formula, 6～7min is stood under the conditions of 28 DEG C, be modulated dough when yeast volumetric expansion, a large amount of bubbles of appearance；
（2）Water, sugar, salt, egg liquid are added and washbasin, low rate mixing by the modulation of dough, make sugar, salt fully dissolve mixing, till supplementary material is modulated into the suitable dough of soft or hard；
（3）The bulk dough become reconciled is divided into 150g doughballs by segmentation round, then irregular dough Jing round is kneaded into ball shape, is allowed to smooth surface, even structure, air tight；
（4）Shaping after 15min is placed in shaping, and the bread base of shaping is placed in baking tray；
（5）Proof and the bread base after round shaping is placed in proofing box, adjust proofing temperature and relative humidity (75%～85%)；33 DEG C of proofing temperature, proofing period 2.0h
Treat that bread base expands proper volume, just can be toasted；
（6）Bake during the bread base that will be proofed sends into the oven that furnace temperature is 200 DEG C and bake 20min, be advisable with bread jaundice.
Claims (2)
1. a kind of naked oats bread formula, it is characterised in that：The formula is：Naked oats face 12%, dry yeast 1%, sugar 8%, bread improver 2%, bread flour 77%.
2. a kind of processing technology of naked oats bread, it is characterised in that：Comprising having the following steps：
（1）Pretreatment of raw material bread improver, naked oats powder are mixed homogeneously with bread flour：Quantitative dry yeast, plus the warm water of appropriate 30 DEG C are weighed by above-mentioned formula, 6～7min is stood under the conditions of 28 DEG C, be modulated dough when yeast volumetric expansion, a large amount of bubbles of appearance；
（2）Water, sugar, salt, egg liquid are added and washbasin, low rate mixing by the modulation of dough, make sugar, salt fully dissolve mixing, till supplementary material is modulated into the suitable dough of soft or hard；
（3）The bulk dough become reconciled is divided into 150g doughballs by segmentation round, then irregular dough Jing round is kneaded into ball shape, is allowed to smooth surface, even structure, air tight；
（4）Shaping after 15min is placed in shaping, and the bread base of shaping is placed in baking tray；
（5）Proof and the bread base after round shaping is placed in proofing box, adjust proofing temperature and relative humidity (75%～85%)；33 DEG C of proofing temperature, proofing period 2.0h treat that bread base expands proper volume, just can be toasted；
（6）Bake during the bread base that will be proofed sends into the oven that furnace temperature is 200 DEG C and bake 20min, be advisable with bread jaundice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510633896.1A CN106560036A (en) | 2015-09-30 | 2015-09-30 | Avena nuda bread formula and making technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510633896.1A CN106560036A (en) | 2015-09-30 | 2015-09-30 | Avena nuda bread formula and making technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106560036A true CN106560036A (en) | 2017-04-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510633896.1A Pending CN106560036A (en) | 2015-09-30 | 2015-09-30 | Avena nuda bread formula and making technology |
Country Status (1)
| Country | Link |
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| CN (1) | CN106560036A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180078A (en) * | 2021-04-30 | 2021-07-30 | 上海蓝友力健康科技有限公司 | Preparation method and application of fermentable enzymolysis oat powder |
-
2015
- 2015-09-30 CN CN201510633896.1A patent/CN106560036A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180078A (en) * | 2021-04-30 | 2021-07-30 | 上海蓝友力健康科技有限公司 | Preparation method and application of fermentable enzymolysis oat powder |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170412 |