Steamed total millet flour cone-shaped bread and producing method thereof

[0023] 1) After crushing the millet, pass it through a 80-mesh sieve, adjust the moisture content to 16%, and then add it to the feeding hopper of the twin-screw extrusion extruder for extrusion. The screw speed is 30r / min. 60°C, 90°C, 120°C, and 175°C respectively. After the puffed material is crushed again, it is passed through an 80-mesh sieve to obtain millet extruded powder with a puffing degree of 3.

[0024] Replace the four-zone temperature of 175°C in extrusion and puffing with 180°C and 190°C, and the measured puffing degrees of millet extruded powder are 2.6 and 3 in turn, but because the color of millet extruded powder is darker at 190°C, it is selected The optimum temperature in Zone 4 is 175°C.

[0025] 2) Mix the extruded millet powder obtained in step 1), raw millet flour with a particle size of 0.18 mm, water, baking powder, and instant dry yeast according to the mass ratio of 25:75:48:1:0.6, and then carry out and Flour, molding, proofing, steaming, obtain wh