http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103651678-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2d6caadbc395b3d6ec4ecb6783f1a50d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 |
| filingDate | 2013-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a129b65482669e3fe2dccfe195955de |
| publicationDate | 2015-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103651678-B |
| titleOfInvention | Sorghum bran health-care steamed bun and preparing method thereof |
| abstract | The invention relates to a sorghum bran health-care steamed bun and a preparing method thereof, and belongs to the field of food processing. 10%-15% of (a dry basis) exquisite brown sorghum bran is added into wheat flour, and then the mixed flour is obtained. 100% of mixed flour (14% of a wet basis ) including 1% of fermentation sugar resistance type dried yeast, 2% of vegetable shortening, 1.5% of baking powder, 2% of active gluten flour, 0.15% of stearoyl sodium calcium lactate (SSL-CSL), 18% of sugar and water accounting for 75% of the optimal water absorption rate determined by a dough kneading device, the optimal dough kneading time is that 0.5min is subtracted from optimal dough kneading time determined by the dough kneading device, and steamed bun dough is prepared. The dough is processed into a dough steam bun by being pressed and formed. The dough is fermented for 50 minutes under the conditions of the temperature being 35 DEG C and the relative humidity being 80% and is steamed by boiled water for 15 minutes, and then the finished steam bun is obtained. The finished steam bun keeps the edible quality of daily wheat flour steam buns, the appearance quality of the steam buns is improved, and especially the oxidation resistance ability of the steam buns is obviously improved. |
| priorityDate | 2013-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.