Making process of potato big Russian bread

• Main Authors: SONG QIAN, WEI CHENGMAN, WEI HUIMIN, SHAO CHAO, SONG ZHAOJUN
• Format: Patent
• Language: Chinese; English
• Published: 05.01.2021
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention discloses a making process of potato big Russian bread. The process comprises: 1, weighing potato whole powder, low-gluten flour, eggs, sugar, honey, walnut kernels, raisin, edible salt,yeast and water, wherein the ingredients are prepared in parts by mass as follows: 12-15 parts of potato whole powder, 60-65 parts of low-gluten flour, 6-10 parts of eggs, 4-6 parts of sugar, 1-3 parts of honey, 1-5 parts of walnut kernels, 3-7 parts of raisin, 2-6 parts of edible salt, 2-5 parts of yeast and 200-300 parts of water. The potato whole powder is subjected to jet milling through a jet mill, the milling particle size reaches 300 meshes or above, preferably 500 meshes, the potato whole powder particle powder is obtained, the particle size difference between the potato whole powderand the low-gluten flour is reduced, the potato whole powder and the low-gluten flour are mixed more easily and evenly, the taste of the finished bread is improved, and the eating experience of an eater is better. 本发明公开了一种俄式马铃