阅读说明：本技术 抗冷藏老化保湿面包及其制作方法 (Cold storage aging resistant moisture retention bread and making method thereof ) 是由 张玉翔 赵志伟 于 2020-05-25 设计创作，主要内容包括：本发明公开了一种抗冷藏老化保湿面包及其制作方法,具有如下原料配方：按重量百分含量计,液体中种面团15％～30％、米面种面团12％～35％、高筋面包粉A20％～35％、低筋小麦粉5％～10％、奶粉1％～3％、调味料4％～8％、面团改良剂0.2％～0.5％、黄油1％～3％、酵母A0.4％～0.7％和余量的水A；面包制作方法为：将高筋面包粉B、酵母B和水B按配方比混匀后发酵制成液体中种面团；将糯米粉、酒酿和水C按配方比混匀后制成米面种面团；将配方中所有物料混匀,制得面包面团；对面包面团依次进行分割、整形、发酵、烘烤处理,即得抗冷藏老化保湿面包。该制作方法科学合理、操作安全,所得面包具有锁水能力强、保湿性好、淀粉老化速度减弱等特点,提升了面包的食用口感和营养价值。(The invention discloses cold storage aging resistant moisturizing bread and a preparation method thereof, wherein the bread comprises the following raw material formula: according to the weight percentage, the liquid medium seed dough is 15-30 percent, the rice and flour dough is 12-35 percent, the high gluten bread flour A20-35 percent, the low gluten wheat flour is 5-10 percent, the milk powder is 1-3 percent, the seasoning is 4-8 percent, the dough improver is 0.2-0.5 percent, the butter is 1-3 percent, the yeast A is 0.4-0.7 percent and the balance is water A; the bread making method comprises the following steps: uniformly mixing the bread flour B, the yeast B and the water B according to a formula ratio, and fermenting to prepare liquid medium-seed dough; uniformly mixing the glutinous rice flour, the fermented glutinous rice and the water C according to the formula ratio to prepare rice flour dough; uniformly mixing all materials in the formula to prepare bread dough; and sequentially carrying out cutting, shaping, fermenting and baking treatment on the bread dough to obtain the cold storage aging resistant moisturizing bread. The preparation method is scientific and reasonable, and safe in operation, and the obtained bread has the characteristics of strong water locking capacity, good moisture retention, reduced starch aging speed and the like, and improves the edible taste and the nutritional value of the bread.)

1. The cold storage aging resistant moisturizing bread is characterized in that: the formula comprises the following raw materials in percentage by weight: 15-30% of liquid medium seed dough, 12-35% of rice and flour dough, 20-35% of high-gluten bread flour A, 5-10% of low-gluten wheat flour, 1-3% of milk powder, 4-8% of seasoning, 0.2-0.5% of dough improver, 1-3% of butter, 0.4-0.7% of yeast A and the balance of water A;

wherein the liquid medium-seed dough is prepared by uniformly mixing bread flour B, yeast B and water B according to a certain formula ratio and then fermenting; the rice and flour dough is prepared by uniformly mixing glutinous rice flour, fermented glutinous rice and water C according to a certain formula ratio.

2. The refrigeration aging resistant moisturizing bread as claimed in claim 1, wherein: based on the total weight of the cold storage aging resistant moisturizing bread, the weight percentage of the high gluten bread flour B is 10-15%, the weight percentage of the yeast B is 0.02-0.05%, and the weight percentage of the water B is 5-12%;

based on the total weight of the cold storage aging resistant moisture-keeping bread, the weight percentage of the glutinous rice flour is 3% -8%, the weight percentage of the fermented glutinous rice is 4% -10%, and the weight percentage of the water C is 5% -15%.

3. The refrigeration aging resistant moisturizing bread as claimed in claim 1, wherein: the high-gluten bread flour A and the high-gluten bread flour B are high-quality bread flour with ash content of less than or equal to 0.6%, wet gluten content of more than or equal to 30% and protein content of more than or equal to 12%;

the low gluten wheat flour is high-quality wheat flour with ash content of less than or equal to 0.45%, wet gluten content of less than or equal to 24% and protein content of less than or equal to 10%; the milk powder is whole milk powder.

4. The refrigeration aging resistant moisturizing bread as claimed in claim 1, wherein: based on the total weight of the cold storage aging resistant moisturizing bread, the seasoning is composed of 4% -7% of white granulated sugar and 0.5% -1% of edible salt.

5. A method of making a cold storage aging resistant moisturizing bread as claimed in any of claims 1-4, wherein: the method comprises the following manufacturing steps:

step 1) preparing liquid medium-seed dough: 1a) uniformly mixing the yeast B and the normal-temperature water B according to the formula amount, adding the high-gluten bread flour B according to the formula amount, and uniformly stirring to obtain dough A; 1b) placing the dough A in a room temperature environment for primary fermentation for 1-3 hours, and then transferring the dough A subjected to primary fermentation to a refrigeration environment for secondary fermentation for 20-30 hours to obtain the liquid medium seed dough for later use;

step 2) preparing rice and flour dough: 2a) weighing fermented glutinous rice and water C according to a formula ratio, uniformly mixing the two raw materials, processing the mixture into a liquid fermented glutinous rice solution through a crushing process, and heating the fermented glutinous rice solution to 80-95 ℃ for later use; 2b) putting the glutinous rice flour into a stirring container according to the formula ratio, then pouring the fermented glutinous rice solution with the temperature of 80-95 ℃ into the glutinous rice flour, stirring and mixing until the material is cooled to normal temperature to obtain the rice and flour dough, and refrigerating for later use;

step 3), making bread dough: firstly, sequentially adding high-gluten bread flour A, low-gluten wheat flour, milk powder, seasonings, a dough improver and yeast A into a stirrer according to the formula ratio, and uniformly stirring to obtain mixed powder; then sequentially adding the obtained liquid medium-seed dough, the obtained rice and flour dough and the water A with the formula amount into the mixed powder, and uniformly stirring again to obtain dough B; then adding butter with the formula amount into the dough B, and uniformly stirring again to obtain bread dough;

step 4), after the bread dough is loosened for a set time, dividing the bread dough into a plurality of dough blanks with set gram weight, and shaping the dough blanks;

step 5) placing the shaped dough blank body in an environment with the temperature of 0-5 ℃ and the humidity of 60-70% for fermentation for 12-16 h;

and 6) placing the fermented dough blank into an oven for baking, and taking out of the oven to obtain the cold storage aging resistant moisturizing bread.

6. The method for making the cold storage aging resistant moisturizing bread as claimed in claim 5, wherein: the high-gluten bread flour A and the high-gluten bread flour B are high-quality bread flour with ash content of less than or equal to 0.6%, wet gluten content of more than or equal to 30% and protein content of more than or equal to 12%; the low gluten wheat flour is high-quality wheat flour with ash content of less than or equal to 0.45%, wet gluten content of less than or equal to 24% and protein content of less than or equal to 10%; the milk powder is full cream milk powder; the flavoring agent comprises white sugar and edible salt.

7. The method for making the cold storage aging resistant moisturizing bread as claimed in claim 5, wherein: in the step 2), before the glutinous rice flour is mixed with the fermented glutinous rice solution, gelatinization is carried out.

8. The method for making the cold storage aging resistant moisturizing bread as claimed in claim 5, wherein: in the step 3), the stirring process adopted when the mixed powder is prepared is as follows: stirring at a speed of 45-50 r/min for 20-60 s;

when the liquid medium-seed dough, the rice and flour dough, the water A and the mixed powder are stirred and mixed, a processing mode of alternately stirring at a low speed and at a high speed is adopted, wherein the low-speed stirring process comprises the following steps: stirring at a speed of 45-50 r/min for 3-5 min; the high-speed stirring process comprises the following steps: stirring at the speed of 60-65 r/min for 4-6 min;

and when the butter and the dough B are stirred and mixed, a processing mode of alternately and sequentially stirring at a low speed and a high speed is also adopted, wherein the low-speed stirring process comprises the following steps: stirring at a speed of 45-50 r/min for 3-5 min; the high-speed stirring process comprises the following steps: the stirring speed is 60-65 r/min, and the stirring time is 3-4 min.

9. The method for making the cold storage aging resistant moisturizing bread as claimed in claim 5, wherein: in the step 6), the baking process comprises the following steps: the upper fire temperature is 200-210 ℃, the lower fire temperature is 220-240 ℃, and the baking time is 40-45 min; the temperature of the hot air furnace is 180-200 ℃, and the hot air baking time is 35-40 min.

Technical Field

The invention relates to the technical field of bread processing, and particularly provides cold storage aging resistant moisture-preserving bread and a making method thereof.

Background

The traditional toast bread or common bread has the following disadvantages in the industrialized production: firstly, in order to inhibit the aging of bread, an anti-aging additive is added into a formula, which can delay aging but can not meet the requirements of people on health. Secondly, the finished bread has poor softness and moisture retention, and cannot well meet the sensory requirements of people on the taste, flavor and the like of the bread.

In view of the above, the present invention is particularly proposed.

Disclosure of Invention

In order to overcome the defects, the invention provides the cold storage aging resistant moisture-preserving bread and the preparation method thereof, the preparation method is scientific and reasonable, the operation is safe, the continuous operation is high, the bread prepared by the preparation method has the characteristics of strong water locking capacity, good moisture preservation, greatly reduced starch aging speed and the like, the edible taste and the nutritional value of the bread are well improved, and the requirements of people on the taste and the health of the bread are met.

The technical scheme adopted by the invention for solving the technical problem is as follows: the cold storage aging resistant moisturizing bread comprises the following raw materials in percentage by weight: 15-30% of liquid medium seed dough, 12-35% of rice and flour dough, 20-35% of high-gluten bread flour A, 5-10% of low-gluten wheat flour, 1-3% of milk powder, 4-8% of seasoning, 0.2-0.5% of dough improver, 1-3% of butter, 0.4-0.7% of yeast A and the balance of water A;

wherein the liquid medium-seed dough is prepared by uniformly mixing bread flour B, yeast B and water B according to a certain formula ratio and then fermenting; the rice and flour dough is prepared by uniformly mixing glutinous rice flour, fermented glutinous rice and water C according to a certain formula ratio.

As a further improvement of the invention, based on the total weight of the cold storage aging resistant moisturizing bread, the high gluten bread flour B accounts for 10-15 wt%, the yeast B accounts for 0.02-0.05 wt%, and the water B accounts for 5-12 wt%;

based on the total weight of the cold storage aging resistant moisture-keeping bread, the weight percentage of the glutinous rice flour is 3% -8%, the weight percentage of the fermented glutinous rice is 4% -10%, and the weight percentage of the water C is 5% -15%.

As a further improvement of the invention, the high-gluten bread flour A and the high-gluten bread flour B both adopt high-quality bread flour with the ash content of less than or equal to 0.6 percent, the wet gluten content of more than or equal to 30 percent and the protein content of more than or equal to 12 percent; the low gluten wheat flour is high-quality wheat flour with ash content of less than or equal to 0.45%, wet gluten content of less than or equal to 24% and protein content of less than or equal to 10%; the milk powder is whole milk powder.

As a further improvement of the invention, the seasoning consists of 4-7% of white granulated sugar and 0.5-1% of edible salt based on the total weight of the cold storage aging resistant moisturizing bread.

The invention also provides a preparation method of the cold storage aging resistant moisturizing bread, which comprises the following preparation steps:

step 1) preparing liquid medium-seed dough: 1a) uniformly mixing the yeast B and the normal-temperature water B according to the formula amount, adding the high-gluten bread flour B according to the formula amount, and uniformly stirring to obtain dough A; 1b) placing the dough A in a room temperature environment for primary fermentation for 1-3 hours, and then transferring the dough A subjected to primary fermentation to a refrigeration environment for secondary fermentation for 20-30 hours to obtain the liquid medium seed dough for later use;

step 2) preparing rice and flour dough: 2a) weighing fermented glutinous rice and water C according to a formula ratio, uniformly mixing the two raw materials, processing the mixture into a liquid fermented glutinous rice solution through a crushing process, and heating the fermented glutinous rice solution to 80-95 ℃ for later use; 2b) putting the glutinous rice flour into a stirring container according to the formula ratio, then pouring the fermented glutinous rice solution with the temperature of 80-95 ℃ into the glutinous rice flour, stirring and mixing until the material is cooled to normal temperature to obtain the rice and flour dough, and refrigerating for later use;

step 3), making bread dough: firstly, sequentially adding high-gluten bread flour A, low-gluten wheat flour, milk powder, seasonings, a dough improver and yeast A into a stirrer according to the formula ratio, and uniformly stirring to obtain mixed powder; then sequentially adding the obtained liquid medium-seed dough, the obtained rice and flour dough and the water A with the formula amount into the mixed powder, and uniformly stirring again to obtain dough B; then adding butter with the formula amount into the dough B, and uniformly stirring again to obtain bread dough;

step 4), after the bread dough is loosened for a set time, dividing the bread dough into a plurality of dough blanks with set gram weight, and shaping the dough blanks;

step 5) placing the shaped dough blank body in an environment with the temperature of 0-5 ℃ and the humidity of 60-70% for fermentation for 12-16 h;

and 6) placing the fermented dough blank into an oven for baking, and taking out of the oven to obtain the cold storage aging resistant moisturizing bread.

As a further improvement of the invention, the high-gluten bread flour A and the high-gluten bread flour B both adopt high-quality bread flour with the ash content of less than or equal to 0.6 percent, the wet gluten content of more than or equal to 30 percent and the protein content of more than or equal to 12 percent; the low gluten wheat flour is high-quality wheat flour with ash content of less than or equal to 0.45%, wet gluten content of less than or equal to 24% and protein content of less than or equal to 10%; the milk powder is full cream milk powder; the flavoring agent comprises white sugar and edible salt.

As a further improvement of the present invention, in the step 2), the glutinous rice flour is gelatinized before being mixed with the fermented glutinous rice solution.

As a further improvement of the present invention, in the step 3), the stirring process adopted in the preparation of the mixed powder material comprises: stirring at a speed of 45-50 r/min for 20-60 s;

when the liquid medium-seed dough, the rice and flour dough, the water A and the mixed powder are stirred and mixed, a processing mode of alternately stirring at a low speed and at a high speed is adopted, wherein the low-speed stirring process comprises the following steps: stirring at a speed of 45-50 r/min for 3-5 min; the high-speed stirring process comprises the following steps: stirring at the speed of 60-65 r/min for 4-6 min;

and when the butter and the dough B are stirred and mixed, a processing mode of alternately and sequentially stirring at a low speed and a high speed is also adopted, wherein the low-speed stirring process comprises the following steps: stirring at a speed of 45-50 r/min for 3-5 min; the high-speed stirring process comprises the following steps: the stirring speed is 60-65 r/min, and the stirring time is 3-4 min.

As a further improvement of the present invention, in the step 6), the baking process comprises: the upper fire temperature is 200-210 ℃, the lower fire temperature is 220-240 ℃, and the baking time is 40-45 min; the temperature of the hot air furnace is 180-200 ℃, and the hot air baking time is 35-40 min.

The invention has the beneficial effects that: according to the invention, by optimizing the raw material formula and the preparation method, the prepared bread has the characteristics of strong water locking capacity, good moisture retention, greatly reduced starch aging speed and the like, the edible taste and the nutritional value of the bread are well improved, and the requirements of people on the taste and the health of the bread are met. Moreover, the bread making method adopted by the invention is more scientific and reasonable, is easy to process and implement by a production line, improves the yield, ensures the food quality and is beneficial to popularization and implementation.

Detailed Description

The present invention will be described in further detail with reference to specific examples, but the present invention is not limited to these examples.

The invention discloses cold storage aging resistant moisture retention bread and a preparation method thereof, the prepared bread has the characteristics of strong water locking capacity, good moisture retention, greatly reduced starch aging speed and the like, the edible taste and the nutritional value of the bread are well improved, and the requirements of people on the taste and the health of the bread are met. The realization reason is that the raw material formula and the making method of the anti-refrigeration aging moisture-retention bread are optimized and innovated, and the specific description is as follows:

first, prepare the anti-cold-storage aging moisture-keeping bread

1) Preparing liquid medium-seed dough:

in examples 1 to 4, the liquid medium-sized dough was prepared according to the weight percentage (based on the total weight of the cold storage aging resistant and moisture retention bread) of the raw materials in table 1 and the corresponding process parameters, and according to the following steps 1a) and 1 b):

1a) uniformly mixing the yeast B and water B at the temperature of 20 ℃ according to the formula amount, then adding the bread flour B according to the formula amount, and uniformly stirring to obtain dough A; wherein, the high gluten bread flour B adopts high-quality bread flour with ash content (calculated by dry basis) being less than or equal to 0.6%, wet gluten content being greater than or equal to 30% and protein content (calculated by dry basis) being greater than or equal to 12%; 1b) placing the dough A in a room temperature environment (namely 25-28 ℃) for primary fermentation for 1-3 hours, and then transferring the dough A subjected to primary fermentation to a refrigeration environment (namely 0-5 ℃) for secondary fermentation for 20-30 hours to obtain the liquid medium seed dough for later use;

table 1: unit: percentage by weight (%)

2) Preparing rice and flour dough:

in examples 5 to 7, rice and flour dough was prepared according to the weight percentage (based on the total weight of the cold storage aging resistant and moisture retention bread) of the raw materials and corresponding process parameters in table 2, and according to the following steps 2a) and 2 b):

2a) weighing fermented glutinous rice and water C according to a formula ratio, uniformly mixing the two raw materials, processing the mixture into a liquid fermented glutinous rice solution through a crushing process, and heating the fermented glutinous rice solution to 80-95 ℃ for later use; 2b) the formulated amount of glutinous rice flour was put into a stirring vessel (description: the glutinous rice flour is subjected to gelatinization treatment, namely the glutinous rice flour is pasty), then the fermented glutinous rice solution with the temperature of 80-95 ℃ is poured into the glutinous rice flour, stirred and mixed at the stirring speed of 45-50 r/min until the material is cooled to normal temperature, and then the rice and flour dough is obtained and is refrigerated for later use;

table 2: unit: percentage by weight (%)

3) Making the anti-refrigeration aging moisture-keeping bread

In examples 8 to 11, the refrigeration aging resistant moisturizing bread was prepared according to the weight percentage (based on the total weight of the refrigeration aging resistant moisturizing bread) and the corresponding process parameters of the raw materials in table 3, and according to the following steps 3) to 6):

step 3), making bread dough: firstly, sequentially putting high-gluten bread flour A, low-gluten wheat flour, milk powder, seasonings, a dough modifier and yeast A into a stirrer according to a formula ratio, and uniformly stirring and mixing the six raw materials according to a stirring process with a stirring speed of 45-50 r/min and a stirring time of 20-60 s to obtain mixed powder, wherein the high-gluten bread flour A is high-quality bread flour with an ash content (calculated on a dry basis) of less than or equal to 0.6%, a wet gluten content of more than or equal to 30% and a protein content (calculated on a dry basis) of more than or equal to 12%; the low gluten wheat flour is high-quality wheat flour with ash content (calculated by a wet basis) of less than or equal to 0.45 percent, wet gluten content (calculated by a wet basis) of less than or equal to 24 percent and protein content (calculated by a dry basis) of less than or equal to 10 percent; the milk powder is full cream milk powder; the flavoring comprises white granulated sugar and edible salt; the dough modifier is a master 300 modifier compound bread modifier produced by France Lesfu; then sequentially adding the obtained liquid medium-sized dough, the obtained rice and flour medium-sized dough and water A with the formula amount into the mixed powder, and uniformly stirring and mixing the three materials by adopting a stirring mode of sequentially and alternately carrying out low-speed stirring and high-speed stirring (called as first variable-speed stirring processing), so as to obtain dough B, wherein in the first variable-speed stirring processing process, the low-speed stirring process is as follows: stirring at a speed of 45-50 r/min for 3-5 min; the high-speed stirring process comprises the following steps: stirring at the speed of 60-65 r/min for 4-6 min; and then adding butter with a formula amount into the dough B, and uniformly stirring the two materials by adopting a stirring mode of alternately performing low-speed stirring and high-speed stirring in sequence (called as second variable-speed stirring processing), so as to obtain the bread dough, wherein in the second variable-speed stirring processing process, the low-speed stirring process is as follows: stirring at a speed of 45-50 r/min for 3-5 min; the high-speed stirring process comprises the following steps: stirring at the speed of 60-65 r/min for 3-4 min;

and 4) loosening the bread dough for 5min, then dividing the bread dough into a plurality of dough blanks with set gram weights (such as 200-205 g), and shaping the dough blanks, wherein the method specifically comprises the following steps: primarily shaping a plurality of dough blanks into a cylinder, then relaxing for 5min, secondarily shaping into a cylinder, and putting into a mold;

step 5) placing the shaped dough blank body in an environment with the temperature of 0-5 ℃ and the humidity of 60-70% for fermentation for 12-16 h;

and 6) placing the fermented dough blank into an oven for baking, wherein the baking process comprises the following steps: the upper fire temperature is 200-210 ℃, the lower fire temperature is 220-240 ℃, and the baking time is 40-45 min; the temperature of the hot air furnace is 180-200 ℃, and the hot air baking time is 35-40 min; and discharging the bread out of the oven to obtain the cold storage aging resistant moisture-preserving bread.

Table 3: unit: percentage by weight (%)

Second, product sensory evaluation

The cold storage aging resistant and moisture retention bread prepared in the embodiments 8 to 11 of the invention is subjected to sensory evaluation, evaluation items of the sensory evaluation mainly include aroma, chewing feeling and consumer acceptability of the bread to aging, specific sensory evaluation criteria are shown in the following table 4, and sensory evaluation results are shown in the following tables 5-1 and 5-2:

table 4 bread sensory evaluation standard (five divisions)

TABLE 5-1 organoleptic evaluation results of the cold storage aging resistant moisturizing bread obtained in examples 8 to 11 of the present invention

Note: a refrigeration environment of 0-5 ℃.

TABLE 5-2 sensory evaluation results of the cold storage aging resistant moisturizing bread obtained in examples 8 to 11 of the present invention

Note: a refrigeration environment of 0-5 ℃.

As can be seen by combining Table 4, Table 5-1 and Table-2: the cold storage aging resistant and moisture retention bread prepared in the embodiments 8-11 of the invention has the advantages of aromatic flavor, strong water locking capability, good moisture retention (which can be reflected by the softness of the product), slow starch aging speed (which can be reflected by the acceptability of consumers on bread aging), and good satisfaction of people on the requirements of bread taste and health.

The cold storage aging resistant moisturizing bread prepared by the invention has the advantages, and the improvement and innovation on the raw material formula and the preparation process of the bread are realized by the following steps: 1) according to the invention, rice flour dough prepared by uniformly mixing glutinous rice flour, fermented glutinous rice and water C according to a certain formula ratio is added in the formula, on one hand, rice fragrance and wine fragrance can be added to a bread finished product by using the rice flour dough, so that the fragrance and fragrance of bread are well improved, and on the other hand, by utilizing the characteristics of large viscosity, easiness in gelatinization, good temperature stability of starch glue, difficulty in aging, high water absorption rate, high swelling capacity and the like of rice flour, the effects of wrapping water molecules and delaying water loss can be realized, so that the water locking capacity and the moisture retention of the bread finished product are effectively improved, and the aging speed of starch is effectively slowed down. 2) When the bread dough is prepared, no matter the 'mixing procedure of the liquid medium dough, the rice and flour dough, the water A and the mixed powder material' or the 'mixing procedure of the dough B and the butter' adopts a variable speed stirring processing mode of alternately and sequentially stirring at a low speed and a high speed, and the variable speed stirring processing mode can produce the following advantages: the material mixing uniformity can be improved, so that a whole with uniform quality is formed; secondly, the speed of forming gluten by the flour after water absorption and swelling can be accelerated, the dough forming time is greatly shortened, and the industrialized production is facilitated; the gluten can be expanded, so that the dough has good elasticity and extensibility, the processing performance of the dough is improved, and the taste of the finished bread is improved; and so on.

In a word, by optimizing the raw material formula and the preparation method, the prepared bread has the characteristics of strong water locking capacity, good moisture retention, greatly reduced starch aging speed and the like, the edible taste and the nutritional value of the bread are well improved, and the requirements of people on the taste and the health of the bread are met.

The above-mentioned embodiments are only for illustrating the composition and efficacy of the invention, and are not to be construed as limiting the scope of the invention, therefore, all changes in equivalent structure and similar modifications which do not depart from the invention are deemed to be within the scope of the invention.