CN100339010C - Refrigerated bread dough rich in soybean protein, and its making method - Google Patents
Refrigerated bread dough rich in soybean protein, and its making method Download PDFInfo
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- CN100339010C CN100339010C CNB200510040428XA CN200510040428A CN100339010C CN 100339010 C CN100339010 C CN 100339010C CN B200510040428X A CNB200510040428X A CN B200510040428XA CN 200510040428 A CN200510040428 A CN 200510040428A CN 100339010 C CN100339010 C CN 100339010C
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Abstract
The present invention relates to refrigerated bread dough rich in soybean protein and the making method of the bread dough. Particularly, the soybean protein is rich in the refrigerated bread dough. The present invention belongs to the technical field of processing food. Wheat flour, soybean flour or soybean protein isolate, water, carboxymethyl cellulose, guar gum, diacetyl tartaric acid monostearin, sugar, salt and milk powder are mainly taken to be mixed, stirred and kneaded. Then, transglutaminase liquid which is activated in advance and yeast liquid are added to the mixture to be stirred and kneaded. Thus, the dough is formed. Then, the dough is statically placed, relaxed, divided into blocks, kneaded into a circle shape, statically placed, relaxed and shaped. Then, the dough is stored by refrigeration. Thus, the dough can be taken for utilization and be baked. The present invention can utilize natural substance transglutaminase cross-linked with catalysis protein. Thus, a stable gluten network structure is formed, and the addition amount of the soybean flour and the soybean protein isolate in soyabean bread is increased. Thus, the made refrigerated bread dough rich in the soybean protein has good stability. Baked dough bread has high nutritive value and a good mouth feeling so that requirements of healthy diet and freshness for present consumers are met.
Description
Technical field
The present invention relates to a kind of refrigerated bread dough and manufacture method thereof that is rich in soybean protein, specifically be rich in soybean protein in the refrigerated bread dough, belong to food processing technology field.
Background technology
In today that the freezing and refrigeration technology is maked rapid progress, freezing flour-dough is just cured industry gradually with its convenience, large-scale production and is accepted.Freezing flour-dough is promptly used the freezing and refrigeration technology, and is after weighing, add water at supplementary material and stir forming dough, dough is freezing, stored refrigerated then; Only need thaw in use, go into stove and cure again and obtain fresh bakery product.Realized that so not only " now roasting cash sale " can be at any time for the consumer provides fresh products, and significantly reduced because of the short and aging economic loss that causes of the unstable shelf life of bakery quality.Before the present invention makes, in prior art, freezing flour-dough mainly with wheat flour for leading and be equipped with other auxiliary material.Owing to lack lysine in the wheat flour protein, and the lysine content in soy meal or the soybean protein isolate is higher, is confirmed to be the perfect means of intensified cereal food very early.China is the country that abounds with soybean, soybean and goods output thereof increase year by year, the most important thing is that most of consumer has generally accepted nutritious soybean and goods thereof, but do not give employing adding soy meal and soybean protein isolate goods thereof in the refrigerated bread dough so far.Although begun to have the appearance of soybean bread in the market, but this series products mainly shows as: the addition of soy meal or soybean protein isolate is very low in the soybean bread, nutritive value is lower, as improves its addition and can cause the product specific volume to reduce to improve its nutritive value, matter structure variation; And adopt traditional workshop-based production and operation mode more, and can not form the production of scale, also be unfavorable for sale in enormous quantities; Simultaneously, the shelf-life of product is short, thereby can't satisfy the demand of consumer to health diet and freshness to a great extent.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point, thereby provide a kind of can utilize between the natural materials transglutaminases catalyze protein crosslinked, form more stable gluten network structure, increased the addition of soy meal and soybean protein isolate in the soybean bread, the freezing flour-dough good stability that is rich in soybean protein that makes satisfies the refrigerated bread dough that be rich in soybean protein and the manufacture method thereof of current consumer to health diet and freshness demand better.
Main solution of the present invention is achieved in that
Its composition proportioning (percentage by weight) of refrigerated bread dough that soybean protein is rich in the present invention is:
A, wheat flour: 33～59
B, soy meal or soybean protein isolate: 4～18
C, water: 27～36
D, TGase: 0.3～1.5
E, yeast: 0.8～1.5
F, carboxymethyl cellulose: 0.2～0.8
G, guar gum: 0.1～0.6
H,, diacetyltartaric acid monoglyceride: 0.1～0.5
I, sugar: 2.5～4
J, salt: 0.5～1.5
K, milk powder: 2.5～4
Get wheat flour, soy meal or soybean protein isolate, water, carboxymethyl cellulose, guar gum, diacetyltartaric acid monoglyceride, sugar, salt, milk powder through mixing stirring, rubbing up, add good TGase liquid and the yeast juice of fashionable activation earlier, stir, rub up to dough and form,, piecemeal lax, stranding circle through leaving standstill, leaving standstill again laxly be shaped, chilled storage.
Production craft step of the present invention is as follows: press proportion speed weighing each component:
1, get TGase and be dissolved in and be mixed with solution in the suitable quantity of water, solution concentration is: 3～5 weight % place 28～32 ℃ of constant incubators activation stand-by;
2, yeast is dissolved in and is mixed with solution in the suitable quantity of water, and solution concentration is: 2～3 weight % place 26～30 ℃ constant incubator activation stand-by;
3, with wheat flour, soy meal or soybean protein isolate, carboxymethyl cellulose, guar gum, diacetyltartaric acid monoglyceride, sugar, salt, milk powder mixing and stirring in a mixing bowl, add moisture content afterwards, at first under low speed 80～90 rev/mins be stirred to the abundant hydration of flour, about 3～5 minutes; Continuation 110～120 rev/mins of stirrings under middling speed rub up about 5～7 minutes;
4, in said mixture, add activation good TGase liquid and yeast juice;
5, continuation 110～120 rev/mins of stirrings under middling speed rub up 3～5 minutes, are stirred to dough with 180～190 rev/mins of high speeds again and form about 10～18 minutes;
6, dough is left standstill lax 5～10 minutes under 20～25 ℃, weighing piecemeal, stranding were justified, are left standstill lax 8～12 minutes, were configured as dough;
7, above-mentioned shaping dough is placed snap frozen to dough central temperature reaches-16 ℃～-20 ℃ under-24～-26 ℃ of conditions; Place-16 ℃～-20 ℃ following chilled storages afterwards, ready access upon use is cured.
Baking method:
8, take out the dough of chilled storage, thawed 30～45 minutes at 0～10 ℃ earlier, place and thawed under the room temperature 15～20 minutes, place 30～35 ℃ of proofing box, relative humidity 80～85% proofs 1.5～2 hours;
9, in getting angry 170～190 ℃, baking in the baking oven that following fire is 190～210 ℃, according to the difference of dough size, the baking time cured and makes the bread that is rich in soybean nutritional at 20～25 minute.
Compared with the prior art the present invention has the following advantages:
The present invention can utilize between the natural materials transglutaminases catalyze protein crosslinked, form more stable gluten network structure, increased the addition of soy meal and soybean protein isolate in the soybean bread, the freezing flour-dough good stability that is rich in soybean protein that makes; Can shorten the preparation of bread dough and Production Time, easy to use, can also reduce duplication of labour amount, reduce production costs, it is the inevitable means that realize bread scale, industrialized production; Cure and make that dough bread is of high nutritive value, mouthfeel is good, freshness is high, satisfied current consumer better the health diet demand.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Embodiment during following the present invention incites somebody to action in conjunction with the accompanying drawings is further described:
Embodiment one: in the embodiment of the invention its form and proportioning by (percetage by weight):
At first get 0.3 TGase in the embodiment of the invention and be dissolved in and be mixed with solution in the suitable quantity of water, solution concentration is: 3 weight % place 28 ℃ of constant incubators activation stand-by then;
Get 0.8 yeast and be dissolved in and be mixed with solution in the suitable quantity of water, solution concentration is: 2 weight % place 26 ℃ constant incubator activation stand-by then;
With load weighted major ingredient wheat flour 59, soybean protein isolate 4 and auxiliary material carboxymethyl cellulose (CMC) 0.2, guar gum 0.1, diacetyltartaric acid monoglyceride (DATEM) 0.1, sugar 2.5, salt 0.5, milk powder 2.5, be placed on mixing and stirring in a mixing bowl, add remaining moisture content in the total amount (the water inventory meter 27 of preparation transglutamin-ase 9 enzyme solutions and preparation yeast soln) afterwards, at first under low speed 90 rev/mins be stirred to the abundant water contract of flour 3 minutes; Continuation 120 rev/mins of stirrings under middling speed rub up about 5 minutes; Add above-mentioned activated in advance TGase liquid and yeast juice; Continuation 120 rev/mins of stirrings under middling speed rub up 5 minutes, are stirred to dough with 190 rev/mins of high speeds again and form about 10 minutes; Dough was left standstill under 20 ℃ lax 5 minutes, and weighing piecemeal (being divided into 100 gram sizes) is rubbed circle with the hands, leaves standstill lax 8 minutes, and dough is shaped; Shaping dough snap frozen to product center temperature under-24 ℃ of conditions is reached-16 ℃; Place-16 ℃ of following chilled storages afterwards, ready access upon use is cured.
Baking method:
Take out the chilled storage dough, thawed 30 minutes at 0～10 ℃ earlier, place and thawed under the room temperature 15 minutes, place 30 ℃ of proofing box, relative humidity 80% proofs 1.5 hours; In getting angry 170 ℃, baking in the baking oven that following fire is 190 ℃, the baking time cured and makes the bread that is rich in soybean nutritional at 20 minute.Cure and make dough bread and be of high nutritive value, mouthfeel is good, can satisfy the demand of current consumer to health diet and freshness better.
Embodiment two: in the embodiment of the invention its form and proportioning by (percetage by weight):
At first get TGase 1.5 in the embodiment of the invention and be dissolved in and be mixed with solution in the suitable quantity of water, solution concentration is: 5 weight % place 32 ℃ of constant incubators activation stand-by;
Get yeast 1.5 and be dissolved in and be mixed with solution in the suitable quantity of water, solution concentration is: 3 weight % place 30 ℃ constant incubator activation stand-by;
Load weighted major ingredient wheat flour 33, soy meal 18 and auxiliary material carboxymethyl cellulose (CMC) 0.8, guar gum 0.6, diacetyltartaric acid monoglyceride (DATEM) 0.5, sugar 4, salt 1.5, milk powder 4 are placed on mixing and stirring in a mixing bowl, add remaining moisture content (water of preparation transglutamin-ase 9 enzyme solutions and preparation yeast soln amounts to 36) afterwards, at first under low speed 80 rev/mins be stirred to the abundant hydration of flour, about 5 minutes; Continuation 110 rev/mins of stirrings under middling speed rub up about 7 minutes; Add above-mentioned activated in advance TGase liquid and yeast juice; Continuation 110 rev/mins of stirrings under middling speed rub up 5 minutes, are stirred to dough with 180 rev/mins of high speeds again and form about 18 minutes; Dough was left standstill under 25 ℃ lax 10 minutes, and weighing piecemeal (being divided into 450 gram sizes) is rubbed circle with the hands, leaves standstill lax 12 minutes, forms dough; Dough snap frozen to product center temperature under-26 ℃ of conditions is reached-20 ℃; Place-20 ℃ of following chilled storages afterwards, ready access upon use is cured.
Baking method:
Take out the chilled storage dough and thawed 45 minutes at 0～10 ℃ earlier, place and thawed under the room temperature 20 minutes, place 35 ℃ of proofing box, relative humidity 85% proofs 2 hours; In getting angry 190 ℃, baking in the baking oven that following fire is 210 ℃, the baking time cured and makes the bread that is rich in soybean nutritional at 25 minute.
Embodiment three: in the embodiment of the invention its form and proportioning by (percetage by weight):
At first get in the embodiment of the invention TGase 0.9 is dissolved in and be mixed with solution in the suitable quantity of water, solution concentration is: 4 weight % place 28～32 ℃ of constant incubators activation stand-by;
Get yeast 1.2 and be dissolved in and be mixed with solution in the suitable quantity of water, solution concentration is: 2.5 weight % place 26～30 ℃ constant incubator activation stand-by;
Load weighted major ingredient wheat flour 46, soy meal 11 and auxiliary material carboxymethyl cellulose (CMC) 0.5, guar gum 0.4, diacetyltartaric acid monoglyceride (DATEM) 0.3, sugar 3.2, salt 1.0, milk powder 3.2 are placed on mixing and stirring in a mixing bowl, add remaining moisture content (water of preparation transglutamin-ase 9 enzyme solutions and preparation yeast soln amounts to 32) afterwards, at first under low speed 85 rev/mins be stirred to the abundant hydration of flour, about 4 minutes; Continuation 115 rev/mins of stirrings under middling speed rub up about 6 minutes; Add above-mentioned prior activation good TGase liquid and yeast; Continuation 115 rev/mins of stirrings under middling speed rub up 4 minutes, are stirred to dough with 185 rev/mins of high speeds again and form about 14 minutes; Dough was left standstill under 22 ℃ lax 7 minutes, and weighing piecemeal (being divided into 120 gram sizes) is rubbed circle with the hands, leaves standstill lax 10 minutes, forms dough; Moulding dough snap frozen to product center temperature under-25 ℃ of conditions is reached-18 ℃; Place-18 ℃ of following chilled storages afterwards, ready access upon use is cured.
Baking method:
Take out the chilled storage dough, thawed 38 minutes at 0～10 ℃ earlier, place and thawed under the room temperature 18 minutes, place 33 ℃ of proofing box, relative humidity 83% proofs 1.5 hours; In getting angry 180 ℃, baking in the baking oven that following fire is 200 ℃, the baking time cured and makes the bread that is rich in soybean nutritional at 22 minute, and mouthfeel is good, and is nutritious, can satisfy the consumer to the health diet demand.
The raw material that adopt in the embodiment of the invention are purchased by market, and the equipment that uses is conventional equipment.
Claims (2)
1, a kind of refrigerated bread dough that is rich in soybean protein, it is characterized in that its form and proportioning by weight percentage be:
A, wheat flour: 33～59
B, soy meal or soybean protein isolate 4～18
C, water: 27～36
D, TGase: 0.3～1.5
E, yeast: 0.8～1.5
F, carboxymethyl cellulose: 0.2～0.8
G, guar gum: 0.1～0.6
H, diacetyltartaric acid monoglyceride: 0.1～0.5
I, sugar: 2.5～4
J, salt: 0.5～1.5
K, milk powder: 2.5～4
Above-mentioned prescription is through mix stirring, rubbing up, and adds TGase liquid and yeast juice and stirs, rubs up to dough and form,, piecemeal lax, stranding circle through leaving standstill, leaving standstill again laxly be shaped, chilled storage.
2, the described production method that is rich in the refrigerated bread dough of soybean protein of a kind of production claim 1 is characterized in that adopting following processing step:
(1), by claim 1 proportion speed weighing each component:
(2), get the TGase solution that is mixed with soluble in water, solution concentration is: 3～5 weight % place the activation of 28～32 ℃ of constant incubators stand-by;
(3), the yeast solution that is mixed with soluble in water, solution concentration is: 2～3 weight % place 26～30 ℃ constant incubator activation stand-by;
(4), with wheat flour, soy meal or soybean protein isolate, carboxymethyl cellulose, guar gum, diacetyltartaric acid monoglyceride, sugar, salt, milk powder mixing and stirring in a mixing bowl, add moisture content afterwards, 80～90 rev/mins are stirred to the abundant hydration of flour under low speed, and the time is: 3～5 minutes; Continuation 110～120 rev/mins of stirrings under middling speed rub up 5～7 minutes;
(5), in said mixture, add TGase liquid and yeast juice;
(6), continue that 110～120 rev/mins of stirrings rub up 3～5 minutes under middling speed, again with at a high speed 180～190 rev/mins be stirred to dough formation, about 10～18 minutes;
(7), dough was left standstill under 20～25 ℃ lax 5～10 minutes, piecemeal, rub circle with the hands, left standstill lax 8～12 minutes, be shaped;
(8), above-mentioned shaping dough is placed snap frozen to dough central temperature reaches-16 ℃～-20 ℃ under-24～-26 ℃ of conditions; Place-16 ℃～-20 ℃ following chilled storages afterwards.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB200510040428XA CN100339010C (en) | 2005-06-06 | 2005-06-06 | Refrigerated bread dough rich in soybean protein, and its making method |
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| CNB200510040428XA CN100339010C (en) | 2005-06-06 | 2005-06-06 | Refrigerated bread dough rich in soybean protein, and its making method |
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| CN1692750A CN1692750A (en) | 2005-11-09 |
| CN100339010C true CN100339010C (en) | 2007-09-26 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007953A (en) * | 2010-12-19 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber bread and preparation method thereof |
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| CN101411343B (en) * | 2007-10-19 | 2012-06-27 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN101473864B (en) * | 2009-01-20 | 2011-01-26 | 江南大学 | Method for improving crisp property of freezing fermented deep-fried twisted dough sticks using transglutaminase |
| CN101558851B (en) * | 2009-05-26 | 2012-09-05 | 江南大学 | Method for improving viscous-elastic behaviour of frozen oat dough by transglutaminase |
| CN102511522A (en) * | 2011-12-16 | 2012-06-27 | 江南大学 | Method of using transglutaminase to improve viscoelastic property of frozen waxy wheat dough |
| CN103461424B (en) * | 2013-09-26 | 2014-12-17 | 李良 | Bread with Chinese yam, medlar and jujube and preparation method thereof |
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| CN108371276A (en) * | 2018-02-13 | 2018-08-07 | 江南大学 | A kind of quality-improving formula of freezing flour-made food |
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| CN108142489A (en) * | 2018-03-12 | 2018-06-12 | 武汉轻工大学 | The method that refrigerated bread dough of a kind of antifreeze protein containing composite plant and preparation method thereof and optimize technique make bread |
| CN108812771A (en) * | 2018-07-30 | 2018-11-16 | 武汉轻工大学 | A kind of anti-aging prebake bread and preparation method thereof containing composite modifying agent |
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| CN87103267A (en) * | 1987-05-05 | 1988-11-23 | 胡剑平 | A kind of method of sneaking into soy meal making high protein bread |
| CN1081571A (en) * | 1993-07-29 | 1994-02-09 | 西安市万家乐食品厂 | With soybean is the method that primary raw material is directly produced soybean bread |
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2005
- 2005-06-06 CN CNB200510040428XA patent/CN100339010C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87103267A (en) * | 1987-05-05 | 1988-11-23 | 胡剑平 | A kind of method of sneaking into soy meal making high protein bread |
| CN1081571A (en) * | 1993-07-29 | 1994-02-09 | 西安市万家乐食品厂 | With soybean is the method that primary raw material is directly produced soybean bread |
Non-Patent Citations (2)
| Title |
|---|
| 大豆分离蛋白交联聚合作用的研究 梁华民，田少君，周怡，冯志勇，刘锐，粮食与油脂，第2期 2004 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007953A (en) * | 2010-12-19 | 2011-04-13 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber bread and preparation method thereof |
| CN102007953B (en) * | 2010-12-19 | 2012-06-27 | 陕西天宝大豆食品技术研究所 | Soybean dietary fiber bread and preparation method thereof |
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| Publication number | Publication date |
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| CN1692750A (en) | 2005-11-09 |
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Assignee: Fujian Jinjiang Fuyuan Food Co. Ltd. Assignor: Jiangnan University Contract record no.: 2010350000181 Denomination of invention: Refrigerated bread dough rich in soybean protein, and its making method Granted publication date: 20070926 License type: Exclusive License Open date: 20051109 Record date: 20100722 |
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