阅读说明：本技术 一种杂粮面包预拌粉及杂粮面包的制作方法 (Coarse cereal bread premixed flour and making method of coarse cereal bread ) 是由 谢嘉源 于 2020-06-11 设计创作，主要内容包括：本发明公开了一种杂粮面包预拌粉,按质量份数包括以下组分：小麦粉5～10份、裸麦粉5～8份、燕麦粉5～8份、青稞粉5～8份、绿豆粉4～8份、脱脂奶粉3～6份、谷朊粉1～2份、食盐1～2份、麦芽糖醇0.5～1份、葵花籽油2～3份和面包粉改良剂0.05～1份。一种杂粮面包的制作方法,包括以下步骤：S1、向杂粮面包预拌粉中加入适量酵母,加水将杂粮面包预拌粉揉成面絮；S2、在面絮中加入黄油后继续揉搓；S3、在面团上盖上保鲜膜,置于温度适宜处,直至面团发酵至原先两倍大；S4、对发酵好的面团进行分切整形,将分切整形好的面团进行二次发酵；S5、将二次发酵完成的面团放入烤箱,烤制35～40分钟。本发明的优点在于：营养丰富、调味完备、使用方便、面包制备简单。(The invention discloses coarse cereal bread premixed flour which comprises the following components in parts by mass: 5-10 parts of wheat flour, 5-8 parts of rye flour, 5-8 parts of oat flour, 5-8 parts of highland barley flour, 4-8 parts of mung bean flour, 3-6 parts of skimmed milk powder, 1-2 parts of wheat gluten, 1-2 parts of salt, 0.5-1 part of maltitol, 2-3 parts of sunflower seed oil and 0.05-1 part of bread flour modifier. A method for making coarse cereal bread comprises the following steps: s1, adding a proper amount of yeast into the coarse cereal bread premixed flour, adding water to knead the coarse cereal bread premixed flour into dough wadding; s2, adding butter into the dough wadding, and continuously kneading; s3, covering a preservative film on the dough, and placing the dough at a proper temperature until the dough is fermented to twice as large as the original dough; s4, cutting and shaping the fermented dough, and carrying out secondary fermentation on the cut and shaped dough; and S5, putting the dough after the secondary fermentation into an oven, and baking for 35-40 minutes. The invention has the advantages that: rich nutrition, complete seasoning, convenient use and simple bread preparation.)

1. The coarse cereal bread premixed flour is characterized by comprising the following components in parts by mass: 5-10 parts of wheat flour, 5-8 parts of rye flour, 5-8 parts of oat flour, 5-8 parts of highland barley flour, 4-8 parts of mung bean flour, 3-6 parts of skimmed milk powder, 1-2 parts of wheat gluten, 1-2 parts of salt, 0.5-1 part of maltitol, 2-3 parts of sunflower seed oil and 0.05-1 part of bread flour modifier.

2. The minor cereal bread premixed flour according to claim 1 is characterized by comprising the following components in parts by weight: 6-9 parts of wheat flour, 6-8 parts of rye flour, 5-7 parts of oat flour, 5-7 parts of highland barley flour, 5-8 parts of mung bean flour, 4-6 parts of skimmed milk powder, 1-2 parts of wheat gluten, 1-2 parts of salt, 0.5-1 part of maltitol, 2.5-3 parts of sunflower seed oil and 0.05-1 part of bread flour modifier.

3. The minor cereal bread premixed flour according to claim 1 is characterized by comprising the following components in parts by weight: 8 parts of wheat flour, 7 parts of rye powder, 6 parts of oat powder, 6 parts of highland barley powder, 5 parts of mung bean powder, 5 parts of skimmed milk powder, 1 part of wheat gluten, 1 part of salt, 0.5 part of maltitol, 2 parts of sunflower seed oil and 0.2 part of bread flour improver.

4. The method for making the coarse cereal bread is characterized by comprising the following steps of:

s1, adding a proper amount of yeast into the coarse cereal bread premixed flour, adding water to knead the coarse cereal bread premixed flour into dough wadding;

s2, adding butter into the dough wadding, and continuing kneading until dough is formed;

s3, covering a preservative film on the dough, and placing the dough at a proper temperature until the dough is fermented to twice as large as the original dough;

s4, cutting and shaping the fermented dough, and carrying out secondary fermentation on the cut and shaped dough;

and S5, putting the dough after the secondary fermentation into an oven, heating to 160-170 ℃, heating to 155-165 ℃ and baking for 35-40 minutes.

5. The method for making the minor cereal bread according to claim 4, wherein the method comprises the following steps: the upper fire temperature in the S5 is 170 ℃, the lower fire temperature is 160 ℃, and the baking time is 40 minutes.

6. The method for making the minor cereal bread according to claim 4, wherein the method comprises the following steps: in the baking process of the bread in the S5, tinfoil is covered on the bread.

7. The method for making the minor cereal bread according to claim 4, wherein the method comprises the following steps: and in the S4, standing for 15-20 minutes after the dough is cut and shaped.

Technical Field

The invention relates to the technical field of bread premixed flour, in particular to coarse cereal bread premixed flour and a making method of coarse cereal bread.

Background

The bread premixed flour is prepared by directly adding main raw materials required in bread making into flour according to a proper proportion, and then pre-processing, so that only water and other ingredients are added in proportion when making bread, the workload of bread processing is reduced, and errors of manual operation are avoided. Premixed flour is prepared by manufacturers from a plurality of complex food materials in a professional manner, so that the specialty, the technicality and the failure rate of the preparation are reduced. At present, a plurality of baking enterprises make bread and cakes by using premixed flour products. In addition, with the continuous development of domestic baking technology, baked food enters thousands of households, and the household baking premixed flour has huge market space for hidden people.

The existing bread premixed flour is mostly prepared from fine grains, so that the nutritional ingredients are not complete enough, and meanwhile, some additional seasonings still need to be added in the using process of the existing bread premixed flour, so that the preparation process of bread is still relatively complicated.

Disclosure of Invention

The invention aims to solve the technical problems and provides coarse cereal bread premixed flour which is rich in nutrition, complete in seasoning, convenient to use and simple in bread preparation and a method for making coarse cereal bread.

In order to solve the technical problems, the technical scheme provided by the invention is as follows: the coarse cereal bread premixed flour comprises the following components in parts by weight: 5-10 parts of wheat flour, 5-8 parts of rye flour, 5-8 parts of oat flour, 5-8 parts of highland barley flour, 4-8 parts of mung bean flour, 3-6 parts of skimmed milk powder, 1-2 parts of wheat gluten, 1-2 parts of salt, 0.5-1 part of maltitol, 2-3 parts of sunflower seed oil and 0.05-1 part of bread flour modifier.

Preferably, the composition comprises the following components in parts by weight: 6-9 parts of wheat flour, 6-8 parts of rye flour, 5-7 parts of oat flour, 5-7 parts of highland barley flour, 5-8 parts of mung bean flour, 4-6 parts of skimmed milk powder, 1-2 parts of wheat gluten, 1-2 parts of salt, 0.5-1 part of maltitol, 2.5-3 parts of sunflower seed oil and 0.05-1 part of bread flour modifier.

Preferably, the composition comprises the following components in parts by weight: 8 parts of wheat flour, 7 parts of rye powder, 6 parts of oat powder, 6 parts of highland barley powder, 5 parts of mung bean powder, 5 parts of skimmed milk powder, 1 part of wheat gluten, 1 part of salt, 0.5 part of maltitol, 2 parts of sunflower seed oil and 0.2 part of bread flour improver.

A method for making coarse cereal bread comprises the following steps:

s1, adding a proper amount of yeast into the coarse cereal bread premixed flour, adding water to knead the coarse cereal bread premixed flour into dough wadding;

s2, adding butter into the dough wadding, and continuing kneading until dough is formed;

s3, covering a preservative film on the dough, and placing the dough at a proper temperature until the dough is fermented to twice as large as the original dough;

s4, cutting and shaping the fermented dough, and carrying out secondary fermentation on the cut and shaped dough;

and S5, putting the dough after the secondary fermentation into an oven, heating to 160-170 ℃, heating to 155-165 ℃ and baking for 35-40 minutes.

Preferably, the upper fire temperature in the step S5 is 170 ℃, the lower fire temperature is 160 ℃, and the baking time is 40 minutes.

Preferably, in the baking process of the bread in S5, the bread is covered with tinfoil.

Preferably, the dough is cut and shaped in the step S4, and then is kept stand for 15-20 minutes.

Compared with the prior art, the invention has the advantages that: the coarse cereal flour containing rich nutrient substances such as naked oat flour, highland barley flour and mung bean flour ensures that the nutrition of the coarse cereal bread premixed flour is more balanced; the coarse cereal bread contains the seasonings of the skimmed milk powder, the salt, the maltitol and the sunflower seed oil, so that a large amount of seasonings are not required to be added in the preparation process of the coarse cereal bread, the taste of the coarse cereal bread is ensured, the making steps of the coarse cereal bread are reduced, and the making difficulty is reduced. .

Detailed Description