阅读说明：本技术 一种列巴面包的生产方法 (Production method of Liba bread ) 是由 张超 畅国峰 于 2019-10-15 设计创作，主要内容包括：本发明涉及一种列巴面包的生产方法,其中列巴面包包含以下组分：占比为55-60%的小麦粉、40-45%的黑麦粉、18-23%的白砂糖、10-12%的植物油、10-12%的面包柔软油、3-5%的乳粉、1-3%的鸡蛋、1-2%的盐以及1.3-1.7%的酵母；生产步骤包括：S1.原料混合：先将小麦粉与黑麦粉慢速混合；再将原辅料先慢速后快速混合；最后将小麦粉与黑麦粉加入原辅料中,先慢速搅拌再快速搅拌,制成表面光滑的面团；S2.一次醒发：将面团分割为430-460g/个的面块,自然醒发25-35min；S3.馅料添加：将面块擀成面饼,并在面饼上添加100-150g馅料,再将面饼卷成卷面；S4.二次醒发：对卷面进行二次醒发处理；S5.卷面烘烤：对卷面进行烘烤,烘烤温度为160-170℃,烘烤时间为40-60min,制得成品。本发明具有提高列巴面包品质的效果。(The invention relates to a production method of bread with pork chop, wherein the bread with pork chop comprises the following components: 55-60% of wheat flour, 40-45% of rye flour, 18-23% of white granulated sugar, 10-12% of vegetable oil, 10-12% of bread softening oil, 3-5% of milk powder, 1-3% of eggs, 1-2% of salt and 1.3-1.7% of yeast; the production steps comprise: s1, mixing raw materials: firstly, slowly mixing wheat flour and rye flour; then mixing the raw materials and the auxiliary materials at a low speed and then at a high speed; finally, adding the wheat flour and the rye flour into the raw and auxiliary materials, and stirring slowly and then quickly to prepare dough with smooth surface; s2, primary proofing: dividing the dough into flour blocks of 430-460 g/piece, and naturally fermenting for 25-35 min; s3, stuffing adding: rolling the dough blocks into flour cakes, adding 100 and 150g of stuffing into the flour cakes, and rolling the flour cakes into rolls; s4, secondary proofing: performing secondary fermentation treatment on the coiled surface; s5, baking the rolled noodles: baking the coiled surface at 160-170 ℃ for 40-60min to obtain the finished product. The invention has the effect of improving the quality of the Lianba bread.)

1. The Liba bread comprises the following components in percentage by mass: 55-60% of wheat flour, 40-45% of rye flour, 18-23% of white granulated sugar, 10-12% of vegetable oil, 10-12% of bread softening oil, 3-5% of milk powder, 1-3% of eggs, 1-2% of salt and 1.3-1.7% of yeast; the percentage is the percentage of each component in the total amount of the wheat flour and the rye flour.

2. The bread as set forth in claim 1, characterized in that: adding 3-5% of honey into the raw materials.

3. A production method of Liba bread comprises the following specific production steps:

s1, mixing raw materials: firstly, slowly mixing wheat flour and rye flour; then mixing the raw materials and the auxiliary materials at a low speed and then at a high speed; finally, adding the wheat flour and the rye flour into the raw and auxiliary materials, and stirring slowly and then quickly to prepare dough with smooth surface;

s2, primary proofing: dividing the dough into flour blocks of 430-460 g/piece, and naturally fermenting for 25-35 min;

s3, stuffing adding: rolling the dough blocks into flour cakes, adding 100 and 150g of stuffing into the flour cakes, and rolling the flour cakes into rolls;

s4, secondary proofing: performing secondary proofing treatment on the roll surface, and coating egg liquid on the outer layer of the roll surface;

s5, baking the rolled noodles: baking the coiled surface at 160-170 ℃ for 40-60min to obtain the finished product.

4. A method of producing a bread loaf according to claim 3, characterised in that: and the slow stirring time of the raw materials in the S1 is 2-3min, and the fast stirring time is 5-6 min.

5. A method of producing a bread loaf according to claim 3, characterised in that: the center temperature of the dough in the S1 is 24-28 ℃.

6. A method of producing a bread loaf according to claim 3, characterised in that: the stuffing in the S3 comprises the following components in parts by weight: 1800-2100g of raisin, 700-800g of walnut kernel, 100-120g of white granulated sugar and 70-80g of honey.

7. A method of producing a bread loaf according to claim 3, characterised in that: the secondary fermentation temperature in the S4 is 35-38 ℃, and the secondary fermentation time is 1.8-2.2 h.

Technical Field

The invention relates to the technical field of bread production and processing, in particular to a method for producing Liba bread.

Background

The Liba bread is transmitted from Russia and is now a distinctive product in Harbin regions. The bread is round and has traditional European flavor. The name of Dazhuba embodies the fusion of Chinese and western culture, and because the volume is large and the diameter can reach 1 ruler when being maximum, the Chinese character 'big' is covered in the front. The dry weight of the Liba bread is 0.5-2 kg, which is thicker than that of the common bread. The Liiba bread is taken as a food with northern characteristics, and gradually becomes a popular characteristic product with unique sweet and sour mouthfeel. Because the bread of the sparrow has unique flavor, butter, soda soup and the like are usually matched to increase the mouthfeel when the bread is eaten.

In the prior art, the bread has certain influence on the volume, the surface state and the taste of the bread due to different proportions of various raw materials, and the quality of the bread is influenced due to the raw materials with inappropriate proportions.

Disclosure of Invention

The invention aims to provide a method for producing bread with a crispy crust, which has the effect of improving the quality of the bread with the crispy crust.

The technical purpose of the invention is realized by the following technical scheme: a bread for rice crust, comprising the following components: 55-60% of wheat flour, 40-45% of rye flour, 18-23% of white granulated sugar, 10-12% of vegetable oil, 10-12% of bread softening oil, 3-5% of milk powder, 1-3% of eggs, 1-2% of salt and 1.3-1.7% of yeast; the percentage is the percentage of each component in the total amount of the wheat flour and the rye flour.

By adopting the technical scheme, the wheat flour and the rye flour are selected as main materials, the wheat flour has rich nutrient elements and dietary fibers, the wheat flour has higher gluten content than the wheat flour, the wheat flour and the rye flour are mixed to improve the toughness and the taste of the bread for the Roba, the wheat flour with smaller rye flour contains more trace elements, and the nutrient elements in the bread for the Roba are increased, so that the high-quality rye flour and the wheat flour are selected to be beneficial to improving the quality of the Roba bread; white granulated sugar is added into the raw materials, so that on one hand, the white granulated sugar is used for adjusting sweetness of the bread with the pork chop to improve the taste of the bread with the pork chop, on the other hand, the white granulated sugar with a proper proportion enters starch molecules of wheat flour and rye flour and has a certain dilution effect on molecular chains to delay the mobility of the molecular chains in the starch regeneration process, so that the aging speed of the starch is delayed, the storage period of the bread with the pork chop is prolonged, and the quality of the bread with the pork chop is improved; the principle of starch retrogradation is that hydrogen bonds on molecular chains of the starch are broken, and hydroxyl groups in the vegetable oil and the bread softening oil are combined with hydroxyl groups on the molecular chains of the starch and water molecules around the starch to form a large number of hydrogen bonds, so that the retrogradation speed of the starch is delayed; the milk powder and the eggs are added into the raw materials, the milk powder and the eggs have higher protein content, the proteins are combined with the wheat flour and the rye flour, the gluten degree of the milk powder and the eggs is favorably improved, and the higher gluten degree means that the internal groups of the wheat flour and the rye flour are tightly arranged, so that the dehydration speed of the wheat flour and the rye flour is reduced, the aging and retrogradation speed of starch in the wheat flour and the rye flour is delayed, and the quality of the Lianba bread is improved; the addition amount of yeast is too low to meet the fermentation requirement, and the addition amount of yeast is too high, which not only wastes the yeast but also causes over-fermentation to destroy the tissue structure of dough, so that the addition amount of yeast is controlled to be 1.3-1.7%, and the quality of the bread for loaves is ensured.

The invention is further configured to: adding 3-5% of honey into the raw materials.

By adopting the technical scheme, the main components of the honey are glucose and fructose which are both monosaccharides and are beneficial to being absorbed by yeast, so that energy is supplied to the yeast, and the fermentation effect of the yeast is improved; the selection of a proper proportion of honey is helpful for increasing the activity of yeast, but the content of honey exceeding the limit can inhibit the propagation of yeast cells due to osmotic pressure, thereby having negative influence on yeast fermentation, and therefore, the content of honey needs to be controlled between 3 and 5 percent.

The invention is further configured to: a production method of Liba bread comprises the following specific production steps:

s1, mixing raw materials: firstly, slowly mixing wheat flour and rye flour; then mixing the raw materials and the auxiliary materials at a low speed and then at a high speed; finally, adding the wheat flour and the rye flour into the raw and auxiliary materials, and stirring slowly and then quickly to prepare dough with smooth surface;

s2, primary proofing: dividing the dough into flour blocks of 430-460 g/piece, and naturally fermenting for 25-35 min;

s3, stuffing adding: rolling the dough blocks into flour cakes, adding 100 and 150g of stuffing into the flour cakes, and rolling the flour cakes into rolls;

s4, secondary proofing: performing secondary proofing treatment on the roll surface, and coating egg liquid on the outer layer of the roll surface;

s5, baking the rolled noodles: baking the coiled surface at 160-170 ℃ for 40-60min to obtain the finished product.

By adopting the technical scheme, the raw and auxiliary materials in the S1 need to be mixed slowly and quickly, and because the raw and auxiliary materials comprise the vegetable oil and the bread softening oil, the mixing mode is favorable for improving the mixing uniformity of the raw and auxiliary materials, and the mixing principle of the wheat flour, the rye flour and the raw and auxiliary materials is the same as the above; since the dough proofing time is too short or too long, which affects the quality of the Lioba bread, the dough proofing time in S2 is controlled to be 25-35 min; the secondary fermentation in the S4 has the function of discharging carbon dioxide formed in the dough due to the primary fermentation, so that the dough contacts with fresh oxygen, thereby improving the activity of yeast, and the secondary fermentation also has the effect of improving the toughness of the dough, thereby improving the toughness of the bread, improving the mouthfeel of the bread and ensuring the quality of the bread.

The invention is further configured to: and the slow stirring time of the raw materials in the S1 is 2-3min, and the fast stirring time is 5-6 min.

By adopting the technical scheme, the slow stirring time is not required to be overlong, and only the wheat flour, the rye flour and the raw and auxiliary materials are mixed; the time of rapid stirring is prolonged, so that the mixing uniformity of the wheat flour, the rye flour and the raw auxiliary materials is improved, and the slow and rapid mixing mode is favorable for improving the gluten degree of dough, thereby ensuring the quality of the bread for the Roba.

The invention is further configured to: the center temperature of the dough in the S1 is 24-28 ℃.

By adopting the technical scheme, the central temperature is the key point of dough forming, the central temperature is too high, the wet viscosity of the dough in the stirring process is too high, the taste of the prepared bread is rough and soft, the central temperature is too low, the dough is not easy to oxidize, the activity of enzyme in the dough is lower, and the fermentation of the dough is easy to influence, so that the effect of ensuring the quality of the bread is achieved by controlling the central temperature to be 24-28 ℃.

The invention is further configured to: the stuffing in the S3 comprises the following components in parts by weight: 1800-2100g of raisin, 700-800g of walnut kernel, 100-120g of white granulated sugar and 70-80g of honey.

By adopting the technical scheme, as the taste of the bread is light, raisin, dried strawberry, walnut kernel, almond and honey are added in the preparation process of the stuffing, so that the edible taste of the bread is improved, and the nutritional ingredients of the bread are improved.

The invention is further configured to: the secondary fermentation temperature in the S4 is 35-38 ℃, and the secondary fermentation time is 1.8-2.2 h.

By adopting the technical scheme, the temperature is controlled in the process of performing secondary proofing on the dough, so that the yeast is ensured to have higher activity, and the dough is favorably fermented fully; too short fermentation time easily causes insufficient fermentation and too strong elasticity of the dough, and too long fermentation time easily causes the dough to lose elasticity and atrophy and deform; therefore, the secondary proofing temperature is controlled to be 35-38 ℃, the secondary proofing time is controlled to be 1.8-2.2h, and the effect of ensuring the bread quality is achieved.

In conclusion, the beneficial technical effects of the invention are as follows:

1. the proportion among the components and the control of the addition amount of the yeast have the effect of ensuring the quality of the bread for the pork loaves;

2. the vegetable oil and the bread softening oil have good film forming property, and are attached to the surface of the dough, so that the water in the dough is prevented from being lost, the taste of the bread at the crispy bar is kept, and the quality of the bread at the crispy bar is ensured;

3. the milk powder and the eggs have the effect of delaying the aging and retrogradation speed of starch in the milk powder and the eggs, so that the quality of the Lianba bread is improved.

Drawings

FIG. 1 is a flow chart of the production process of this example.

Detailed Description

The present invention will be described in further detail with reference to the accompanying drawings.