阅读说明：本技术 一种粗粮面包及其制作方法 (Coarse grain bread and making method thereof ) 是由 张有芳 于 2018-06-25 设计创作，主要内容包括：一种粗粮面包及其制作方法,成分按质量计：低筋面粉30-50份,荞麦5-10份,黑豆3-8份,黄豆3-6份,燕麦片2-5份,脱脂牛奶5-10份,鸡蛋清3-7份,蜂蜜1-3份,食盐0.2-0.5份,纯净水10-20份；本发明所用原料都是口感相对比较好的,且富含膳食纤维,同时研磨成细粉,使口感更细腻,加入脱脂牛奶,蛋清不仅能进一步的提高口感,还不会增加身体脂肪的摄入量,蜂蜜甜度不低于白砂糖。(A coarse grain bread and a preparation method thereof are disclosed, the coarse grain bread comprises the following components by mass: 30-50 parts of low-gluten flour, 5-10 parts of buckwheat, 3-8 parts of black beans, 3-6 parts of soybeans, 2-5 parts of oatmeal, 5-10 parts of skim milk, 3-7 parts of egg white, 1-3 parts of honey, 0.2-0.5 part of salt and 10-20 parts of purified water; the raw materials used in the invention are relatively good in taste, rich in dietary fiber, and ground into fine powder, so that the taste is more delicate, and the egg white can not only further improve the taste but also not increase the intake of body fat by adding the skimmed milk, and the sweetness of the honey is not lower than that of the white granulated sugar.)

1. A coarse grain bread and a making method thereof are characterized in that: the components are as follows by mass:

30-50 parts of low-gluten flour, 5-10 parts of buckwheat, 3-8 parts of black beans, 3-6 parts of soybeans, 2-5 parts of oatmeal, 5-10 parts of skim milk, 3-7 parts of egg white, 1-3 parts of honey, 0.2-0.5 part of salt and 10-20 parts of purified water.

2. A coarse grain bread and a making method thereof are characterized in that: the manufacturing method comprises the following steps:

1. adding the buckwheat, the black beans and the soybeans in the parts into a grinder, grinding the mixture into coarse particles with the granularity of 20-50 meshes, adding the prepared coarse particles into an ultrafine grinding machine, grinding the coarse particles to 150 meshes in a 100-mesh sand-adding manner, and filtering the coarse particles by a screen to obtain fine grinding powder for later use, wherein the screen is 150 meshes in the 100-mesh sand-adding manner;

2. putting the fine grinding powder prepared in the step one, oatmeal, skimmed milk, egg white, honey and purified water into a powder mixing jar, and stirring for 7-12min to mix uniformly; adding salt, and continuously stirring until the surface of the dough is dry and smooth and has good elasticity;

3. quickly cutting the prepared dough into single dough blanks, and then twisting the dough blanks into balls for proofing; the temperature of the fermentation is controlled to be 30-36 ℃, the relative humidity is 80-85%, and the time is 0.5-1 h;

5. baking: baking the proofed dough for 7-12min under the conditions of 170 ℃ for upper fire, 210 ℃ for lower fire and 65-75% relative humidity, discharging, and naturally cooling to room temperature after the bread is cooled naturally to obtain the finished product.

Technical Field

The invention relates to the field of food processing, in particular to coarse grain bread with good taste and a making method thereof.

Technical Field

Along with the improvement of living standard, the diet of people is more and more refined, so that the intake of dietary fiber required by human bodies is reduced, various cardiovascular diseases are easily caused, and how to supplement coarse food grains is an increasing problem considered by people. However, most of the existing coarse grain breads are relatively coarse in eating and poor in mouthfeel, a large amount of animal fat is usually used for processing the breads in order to improve the mouthfeel, so that the breads are crisp and sweet in mouthfeel, and the excessive fat offsets the original health benefits, so that the so-called coarse grain breads have the name and are contrary to the original intention of making the coarse grain breads.

Disclosure of Invention

In order to overcome the defects that the conventional coarse grain bread is poor in taste or excessive in oil and fat addition, the invention provides the coarse grain bread and the making method thereof.

The technical scheme adopted by the invention for solving the technical problems is as follows: the coarse grain bread comprises the following components in parts by mass:

30-50 parts of low-gluten flour, 5-10 parts of buckwheat, 3-8 parts of black beans, 3-6 parts of soybeans, 2-5 parts of oatmeal, 5-10 parts of skim milk, 3-7 parts of egg white, 1-3 parts of honey, 0.2-0.5 part of salt and 10-20 parts of purified water.

The preparation method comprises the following steps:

1. adding the buckwheat, the black beans and the soybeans in the parts into a grinder, grinding the mixture into coarse particles with the granularity of 20-50 meshes, adding the prepared coarse particles into an ultrafine grinding machine, grinding the coarse particles to 150 meshes in a 100-mesh sand-adding manner, and filtering the coarse particles by a screen to obtain fine grinding powder for later use, wherein the screen is 150 meshes in the 100-mesh sand-adding manner;

2. putting the fine grinding powder prepared in the step one, oatmeal, skimmed milk, egg white, honey and purified water into a powder mixing jar, and stirring for 7-12min to mix uniformly; adding salt, and continuously stirring until the surface of the dough is dry and smooth and has good elasticity;

3. quickly cutting the prepared dough into single dough blanks, and then twisting the dough blanks into balls for proofing; the temperature of the fermentation is controlled to be 30-36 ℃, the relative humidity is 80-85%, and the time is 0.5-1 h;

5. baking: baking the proofed dough for 7-12min under the conditions of 170 ℃ for upper fire, 210 ℃ for lower fire and 65-75% relative humidity, discharging, and naturally cooling to room temperature after the bread is cooled naturally to obtain the finished product.

The invention has the beneficial effects that: the raw materials are relatively good in taste and rich in dietary fibers, the raw materials are ground into fine powder, so that the taste is fine, and the egg white can further improve the taste and does not increase the intake of body fat by adding the skimmed milk.

Detailed Description

Example 1.

The components are as follows by mass:

40 parts of low-gluten flour, 8 parts of buckwheat, 5 parts of black beans, 5 parts of soybeans, 3 parts of oatmeal, 6 parts of skimmed milk, 5 parts of egg white, 2 parts of honey, 0.3 part of salt and 15 parts of purified water.

The preparation method comprises the following steps:

1. adding the buckwheat, the black beans and the soybeans in parts to a grinder, grinding into coarse grains of 30 meshes, adding the prepared coarse grains into an ultrafine grinding machine, grinding to 120 meshes, and filtering by using a screen to obtain fine ground powder for later use, wherein the screen is 120 meshes;

2. putting the fine grinding powder prepared in the step one, oatmeal, skimmed milk, egg white, honey and purified water into a powder mixing jar, and stirring for 10min to uniformly mix; adding salt, and continuously stirring until the surface of the dough is dry and smooth and has good elasticity;

3. quickly cutting the prepared dough into single dough blanks, and then twisting the dough blanks into balls for proofing; the temperature for fermentation is controlled to be 35 ℃, the relative humidity is 80 percent, and the time is 0.5 h;

5. baking: baking the proofed dough for 10min under the conditions of 160 ℃ of upper fire, 200 ℃ of lower fire and 70% of relative humidity, discharging, naturally cooling the bread to room temperature, and packaging to obtain the finished product.

Example 2.

The components are as follows by mass:

50 parts of low-gluten flour, 10 parts of buckwheat, 3 parts of black beans, 3 parts of soybeans, 5 parts of oatmeal, 10 parts of skimmed milk, 7 parts of egg white, 2.5 parts of honey, 0.4 part of salt and 20 parts of purified water.

The preparation method comprises the following steps:

1. adding the buckwheat, the black beans and the soybeans in parts to a grinder, grinding into coarse grains of 40 meshes, adding the prepared coarse grains into an ultrafine grinding machine, grinding to 140 meshes, and filtering by using a screen to obtain fine ground powder for later use, wherein the screen is 140 meshes;

2. putting the fine grinding powder prepared in the step one, oatmeal, skimmed milk, egg white, honey and purified water into a powder mixing jar, and stirring for 12min to uniformly mix; adding salt, and continuously stirring until the surface of the dough is dry and smooth and has good elasticity;

3. quickly cutting the prepared dough into single dough blanks, and then twisting the dough blanks into balls for proofing; the temperature for fermentation is controlled to be 36 ℃, the relative humidity is 85 percent, and the time is 1 h;

5. baking: baking the proofed dough for 8min under the conditions of the upper fire of 165 ℃, the lower fire of 195 ℃ and the relative humidity of 75%, discharging, naturally cooling the bread to room temperature, and packaging to obtain the finished product.