阅读说明：本技术 一种低糖有碱香风味的面包及其生产方法 (Low-sugar bread with alkali flavor and production method thereof ) 是由 王小勇 付立娟 于 2021-07-15 设计创作，主要内容包括：本发明公开了一种低糖有碱香风味的面包及其生产方法,按重量份计,该低糖有碱香风味的面包包括以下组分：高筋面粉700份、低筋面粉300份、食用盐20份、面包改良剂25份、老面150份、酵母10份、水650份、黄油40份。本发明的低糖有碱香风味的面包的产品配料不添加白砂糖,面包表面使用浓度2.5%的烘焙碱水处理,带有碱香味,能够满足特殊人群的饮食需求,增强市场竞争力；本发明通过调整配方、工艺制作出口味被消费者接受认可的、带有碱香味的产品,使得制备出的面包具有独特的风味及造型,为消费者提供了更多的选择空间。(The invention discloses low-sugar bread with alkali flavor and a production method thereof, wherein the low-sugar bread with alkali flavor comprises the following components in parts by weight: 700 parts of high-gluten flour, 300 parts of low-gluten flour, 20 parts of edible salt, 25 parts of bread improver, 150 parts of old noodles, 10 parts of yeast, 650 parts of water and 40 parts of butter. The bread with low sugar and alkali flavor is prepared without adding white granulated sugar, the surface of the bread is treated by baking alkali water with the concentration of 2.5%, and the bread has alkali flavor, can meet the dietary requirements of special crowds, and enhances the market competitiveness; the invention prepares the product with alkaline fragrance, the taste of which is accepted by consumers by adjusting the formula and the process, so that the prepared bread has unique flavor and shape and provides more selection space for the consumers.)

1. The bread with the low sugar and the alkali flavor is characterized by comprising the following components in parts by weight: 700 parts of high-gluten flour, 300 parts of low-gluten flour, 20 parts of edible salt, 25 parts of bread improver, 150 parts of old noodles, 10 parts of yeast, 650 parts of water and 40 parts of butter.

2. The low sugar and alkaline flavored bread of claim 1 wherein the bread surface is treated with 2.5% strength baking soda.

3. A method of producing a low sugar and alkaline flavored bread as claimed in claim 1 or 2, comprising the steps of:

(1) batching procedure

Weighing 700 parts of high gluten flour, 300 parts of low gluten flour, 20 parts of edible salt, 25 parts of bread improver, 150 parts of old flour, 10 parts of yeast, 650 parts of water and 40 parts of butter according to parts by weight, and activating the yeast for dough fermentation by using water with the use temperature of 25 ℃ for later use;

(2) stirring step

Adding the high gluten flour, the low gluten flour, the edible salt, the old flour, the bread improver, the yeast and the water weighed in the step (1) into a stirring cylinder, stirring at a low speed for 4min, properly reversing and scraping the wall in the process of stirring at a low speed to fully mix the high gluten flour, the low gluten flour, the edible salt, the old flour, the bread improver, the yeast and the water, adding the butter weighed in the step (1), stirring at a high speed for 12-16min, uniformly stirring all materials until the surface of the dough is smooth, stirring at a low speed for 40s to loosen the dough, scattering the hand powder in the loosening process, conveniently taking out of the cylinder, and controlling the temperature of the dough outlet center to be 23 +/-1 ℃;

(3) dividing and rounding process

The prepared dough is directly divided into dough with standard size without basic fermentation, and the divided dough is refrigerated and relaxed;

(4) shaping process

After the dough is cut, performing primary rounding, loosening, performing rounding closing, freezing for 1 hour, and putting into a refrigerator for use next day;

(5) fermentation step

Taking out the refrigerated dough in advance, unfreezing, putting the dough into a proofing box when the dough softening center temperature reaches 16-20 ℃, and proofing for 45 minutes;

(6) decoration process

Taking out the proofed dough individually, soaking in baking alkaline water for several seconds, and draining; putting the dough on a baking tray, and marking a knife edge on the top of the dough along the central position by using a blade;

(7) baking process

Putting the well decorated dough into an oven for baking; the baking temperature is as follows: the surface fire is 200 ℃, and the primer is 170 ℃; steam spraying for 3 seconds; baking for 15 minutes.

4. The method of claim 3, wherein the water in step (2) is at a temperature of 15 ℃ or less.

5. The method of claim 3, wherein the standard size dough in step (3) weighs 45g, and the dough weight is checked after the dough is divided, with a tolerance of ± 2 g.

6. The method according to claim 3, wherein the proofing temperature in the step (5) is 32 ℃ and the humidity is 75%.

7. The production method according to claim 3, wherein the length of the knife edge in the step (6) is 3.5cm and the depth of the knife edge is 0.2 cm.

Technical Field

The invention relates to the technical field of bread production, in particular to low-sugar bread with alkali flavor and a production method thereof.

Background

Bread is a food made up by using five cereals through the processes of grinding, heating and making it, using wheat flour as main raw material, using yeast, egg, oil, sugar and salt as auxiliary material, adding water to make dough, cutting, forming, proofing, baking and cooling so as to obtain the invented product. Bread has been in history for nearly ten thousand years from birth to today, and during the period, the raw materials of bread, the quality of bread, the type of bread, baking equipment, technology and the like are changed and updated greatly. The result is: the quality of bread raw materials is higher and higher, the variety of bread is more and more, and the technology, process and equipment for making bread are more and more excellent. The bread as a staple food rich in nutrition has the function which cannot be replaced by other foods in daily life of people, and is often the first choice for many office workers who have no time to take breakfast.

However, with the improvement of living standard of people, people eat bread for no longer simply to be full, the people eat bread for the moment and eat the bread with the taste and shape, and the current bread types cannot meet the requirements of consumers.

Disclosure of Invention

In view of the technical problems in the related art, the invention provides a low-sugar bread with alkali flavor and a production method thereof, which can overcome the defects in the prior art.

In order to achieve the technical purpose, the technical scheme of the invention is realized as follows:

the low-sugar bread with the alkali flavor comprises the following components in parts by weight: 700 parts of high-gluten flour, 300 parts of low-gluten flour, 20 parts of edible salt, 25 parts of bread improver, 150 parts of old noodles, 10 parts of yeast, 650 parts of water and 40 parts of butter.

Further, the surface of the bread was treated with baking soda water at a concentration of 2.5%.

According to another aspect of the present invention, there is provided a method for producing the bread with low sugar and alkaline flavor, which comprises the steps of:

(1) batching procedure

Weighing 700 parts of high gluten flour, 300 parts of low gluten flour, 20 parts of edible salt, 25 parts of bread improver, 150 parts of old flour, 10 parts of yeast, 650 parts of water and 40 parts of butter according to parts by weight, and activating the yeast for dough fermentation by using water with the use temperature of 25 ℃ for later use;

(2) stirring step

Adding the high gluten flour, the low gluten flour, the edible salt, the old flour, the bread improver, the yeast and the water weighed in the step (1) into a stirring cylinder, stirring at a low speed for 4min, properly reversing and scraping the wall in the process of stirring at a low speed to fully mix the high gluten flour, the low gluten flour, the edible salt, the old flour, the bread improver, the yeast and the water, adding the butter weighed in the step (1), stirring at a high speed for 12-16min, uniformly stirring all materials until the surface of the dough is smooth, stirring at a low speed for 40s to loosen the dough, scattering the hand powder in the loosening process, conveniently taking out of the cylinder, and controlling the temperature of the dough outlet center to be 23 +/-1 ℃;

(3) dividing and rounding process

The prepared dough is directly divided into dough with standard size without basic fermentation, and the divided dough is refrigerated and relaxed;

(4) shaping process

After the dough is cut, performing primary rounding, loosening, performing rounding closing, freezing for 1 hour, and putting into a refrigerator for use next day;

(5) fermentation step

Taking out the refrigerated dough in advance, unfreezing, putting the dough into a proofing box when the dough softening center temperature reaches 16-20 ℃, and proofing for 45 minutes;

(6) decoration process

Taking out the proofed dough individually, soaking in baking alkaline water for several seconds, and draining; putting the dough on a baking tray, and marking a knife edge on the top of the dough along the central position by using a blade;

(7) baking process

Putting the well decorated dough into an oven for baking; the baking temperature is as follows: the surface fire is 200 ℃, and the primer is 170 ℃; steam spraying for 3 seconds; baking for 15 minutes.

Preferably, the temperature of the water in step (2) is below 15 ℃.

Preferably, the standard-sized dough in step (3) weighs 45g, and the dough weight needs to be checked after the dough is divided, with a tolerance of ± 2 g.

Preferably, the proofing temperature in the step (5) is 32 ℃ and the humidity is 75%.

Preferably, the knife edge length in the step (6) is 3.5cm, and the knife edge depth is 0.2 cm.

The invention has the beneficial effects that: the bread with low sugar and alkali flavor has the advantages that the product ingredients are not added with white granulated sugar, insulin is not interfered, more flexible choices can be provided for diabetics, and weight control is facilitated; the surface of the bread is treated by baking alkaline water with the concentration of 2.5%, and the bread has alkaline fragrance, can meet the dietary requirements of special crowds, and enhances the market competitiveness; the production method of the bread with low sugar and alkaline flavor of the invention prepares the product with alkaline flavor, the taste of which is accepted by consumers by adjusting the formula and the process, and the prepared bread has unique flavor and shape by adding the decoration process, thereby providing more selection space for the consumers.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments that can be derived by one of ordinary skill in the art from the embodiments given herein are intended to be within the scope of the present invention.

Example 1

A low-sugar bread with alkali flavor has a formula shown in Table 1.

TABLE 1 dough formulation

Serial number	Name (R)	Dosage (gram)	Percent (%)
				1	High gluten flour	700	70.0%
2	Low-gluten flour	300	30.0%
				3	Edible salt	20	2%
4	Bread improver	25	2.5%
				5	Old noodle	150	15%
6	Yeast	10	1%
				7	Water (W)	650	65%
8	Butter oil	40	4.0%

The bread surface was treated with baking soda water at a concentration of 2.5%.

The production method of the low-sugar bread with the alkali flavor comprises the following steps:

1. batching procedure

Sieving flour to prevent foreign matters from mixing, accurately weighing each material according to the process formula, and activating with yeast at 25 deg.C.

2. Stirring step

Adding high-gluten flour, low-gluten flour, edible salt, old noodles, a bread improver, yeast and water with the temperature of below 15 ℃ into a stirring cylinder, stirring for 4min at a slow speed, properly reversing and scraping the walls in the process of stirring at the slow speed to fully mix the materials, then adding butter, stirring for 12-16min at a fast speed, and stirring all the materials uniformly until the surface of the dough is smooth;

secondly, after the surface of the dough is smooth, slowly stirring for 40s to loosen the dough, and preventing the dough from being broken when being cut; hand powder is spread during the relaxation process, the dough is conveniently taken out of the jar, and the central temperature of the dough is controlled to be 23 +/-1 ℃.

3. Dividing and rounding process

Firstly, basic fermentation is not needed, and direct segmentation is carried out;

secondly, dividing the well-beaten dough into dough with standard size (45 g/dough);

thirdly, the weight of the dough needs to be checked after the dough is cut, and the allowable error is +/-2 g;

fourthly, the materials are cooled and loosened after being cut.

4. Shaping process

After the dough is divided, the dough is rounded once, then the dough is loosened for several minutes, rounded and closed, and frozen for 1 hour and then placed in a refrigerator for use the next day.

5. Fermentation step

Taking out the refrigerated dough in advance, thawing at the dough softening center temperature of 16-20 deg.C, placing into a fermentation box at a fermentation temperature of 32 deg.C and humidity of 75%; and (5) fermenting for 45 minutes until the hair turns soft slightly.

6. Decoration process

Taking out the proofed dough individually, soaking in alkaline water for several seconds, and putting into a drying net or a punching baking tray to drain water; the dough is placed on a baking tray, and a knife edge with the length of 3.5cm and the depth of 0.2cm is cut at the top of the dough along the central position by a knife blade.

7. Baking process

Putting the well decorated dough into an oven for baking; baking at 200 ℃ with surface fire and 170 ℃ with primer, and spraying steam for 3 seconds; baking for 15 minutes, wherein the surface of the bread is preferably brownish black, and the position of the cut is white.

In conclusion, by means of the technical scheme, the bread with low sugar and alkali flavor has the advantages that the white granulated sugar is not added into the product ingredients, the insulin is not interfered, more flexible choices can be provided for the diabetic, and the weight control is facilitated; the surface of the bread is treated by baking alkaline water with the concentration of 2.5%, and the bread has alkaline fragrance, can meet the dietary requirements of special crowds, and enhances the market competitiveness; the production method of the bread with low sugar and alkaline flavor of the invention prepares the product with alkaline flavor, the taste of which is accepted by consumers by adjusting the formula and the process, and the prepared bread has unique flavor and shape by adding the decoration process, thereby providing more selection space for the consumers.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.