CN100403911C - Featured bread and it making process - Google Patents

Abstract

The present invention discloses featured bread and a making process thereof. The present invention belongs to the technical field of processing food and is characterized in that the dose of used ingredients and the dose of weight portions are respectively as following: 14 to 17 portions of flour containing 11% of proteins, 6.3 to 11 portions of water, 0.7 to 1.4 portions of white sugar, 1.6 to 2.8 portions of powdered sugar (fine sugar), 0.8 to 2 portions of vegetable oil, 0.08 to 0.3 portions of dry yeast, 0.06 to 0.14 portions of table salt and 0.06 to 0.16 portions of an agent for improving bread. Technology for processing cake type bread is adopted so that the processed bread is tasty and has a good mouth feeling.

Description

A kind of characteristic gem and processing technology thereof

One, technical field

The invention discloses a kind of characteristic gem and processing technology thereof, belong to food processing technology field.

Two, background technology

What have in the bread that people eat at present contains margarine, oil emulsion, sweetener or even smells powder etc. to the disadvantageous composition of health, the use that has compositions such as milk powder, maltose, cost is higher; And existing bread all is to use solid oil mostly, and the long-term edible suspicion that increases blood fat, causes artery sclerosis that has works the mischief to health; Its color of the bread that existing processes goes out is not good enough, and nutritive value is not high yet.

Three, summary of the invention

Purpose of the present invention is intended to overcome the deficiency of above-mentioned prior art, and discloses the processing technology of a kind of health-nutrition, fragrant and sweet good to eat characteristic gem.

For achieving the above object, the technical solution used in the present invention is, a kind of processing technology of characteristic gem, and its special character is:

(1), will be by weight load weightedly contain protein flour 14-17 part, water 6.3-11 part, white granulated sugar 0.7-1.4 part, salt 0.06-0.14 part, bread improver 0.06-0.16 part, dry ferment 0.08-0.3 part 11% or more to pour in the mixer stirring respectively into agglomerating, again to wherein adding 0.1-0.3 part vegetable oil, continue to stir, when dough forms the film of glassine paper shape, take out dough;

(2), above-mentioned dough is positioned over to place relative temperature in the washbasin be that 25 ℃-40 ℃, humidity are the environment of 65%-85%, fermented for the first time 30-110 minute;

(3), moulding: the vegetable oil with 1.6-2.8 part Icing Sugar and 0.7-1.7 part is mixed into filling mud earlier, again the above-mentioned dough that ferments is divided into the little dough that weight is 70-120g, little dough is processed into cylindrical shape, with rolling pin with its roll make rectangular, add on rectangular and smear filling mud 5-15g, make face volume from end volume to the other end with rectangular then, the face volume is divided into two from the centre, tangent plane places baking tray downwards;

(4), above-mentioned baking tray is placed temperature is that 28 ℃-40 ℃, humidity are fermenting case fermentation 30-120 minute of 65-95%, curing came out of the stove after 6-25 minute is finished product.

The good effect that compared with the prior art the present invention has is that owing to having cancelled the disadvantageous margarine of health, oil emulsion, sweetener and having smelt powder, shortening agent, leavening agent etc., frequent being suitable for can not work the mischief to health; Owing to replaced solid oil with vegetable oil, avoid because of too much edible solid oil to the harm that human body produced, bread health-nutrition, fragrant sliding agreeable to the taste; Add compositions such as the milk powder cancelled in the existing bread, maltose, egg, when guaranteeing nutritive value, reduced cost; Its processing technology has adopted the preparation method of Bread and Cakesization, makes its color various, and mouthfeel is good, is a kind of desirable bread food of nutrient health.

Four, the specific embodiment

For understanding the present invention better, it is done further detailed elaboration below in conjunction with specific embodiment.

Embodiment 1: at first take by weighing 14Kg flour, 7.7Kg water, 0.8Kg white granulated sugar, 0.08Kg salt, 0.08Kg bread improver, 0.08Kg dry ferment pour into respectively stir in the mixer agglomerating, again to wherein adding the 0.1Kg vegetable oil, continue to stir, when dough forms the film of glassine paper shape, take out dough; Above-mentioned dough being positioned over again and placing relative temperature in the face box is that 25 ℃, humidity are 65% environment, ferments for the first time 40 minutes; During moulding, first vegetable oil with 2Kg Icing Sugar and 0.85Kg mixes and stirs into filling mud, again the above-mentioned dough that ferments is divided into the little dough that weight is 70-1 20g, with rolling pin with each little dough roll make rectangular, add on rectangular and smear filling mud 5-15g, make face volume from end volume to the other end with rectangular then, the face volume is divided into two from the centre, tangent plane places baking tray downwards; Be that 28 ℃, humidity are fermentation 50 minutes in 65% the fermenting case with above-mentioned baking tray in temperature at last, curing came out of the stove after 8 minutes is the bread finished product.

Embodiment 2: take by weighing earlier 16Kg flour, 9.3Kg water, 1Kg white granulated sugar, 0.12Kg salt, 0.13Kg bread improver, 0.14Kg dry ferment pour into respectively stir in the mixer agglomerating, again to wherein adding the 0.2Kg vegetable oil, continue to stir, when dough forms the film of glassine paper shape, take out dough; Above-mentioned dough being positioned over again and placing relative temperature in the face box is that 30 ℃, humidity are 70% environment, ferments for the first time 80 minutes; During moulding, first vegetable oil with 2.4Kg Icing Sugar and 0.8Kg mixes and stirs into filling mud, again the above-mentioned dough that ferments is divided into the little dough that weight is 70-120g, with rolling pin with each little dough roll make rectangular, add on rectangular and smear filling mud 5-15g, make face volume from end volume to the other end with rectangular then, the face volume is divided into two from the centre, tangent plane places baking tray downwards; At last above-mentioned baking tray being placed temperature is that 30 ℃, humidity are 70% fermenting case fermentation 80 minutes, and curing came out of the stove after 15 minutes is the bread finished product.

Embodiment 3: at first take by weighing 17Kg flour, 10.2Kg water, 1.3Kg white granulated sugar, 0.11Kg salt, 0.14Kg bread improver, 0.24Kg dry ferment pour into respectively stir in the mixer agglomerating, again to wherein adding the 0.3Kg vegetable oil, continue to stir, when dough forms the film of glassine paper shape, take out dough; Above-mentioned dough being positioned over again and placing relative temperature in the face box is that 40 ℃, humidity are 85% environment, ferments for the first time 100 minutes; During moulding, first vegetable oil with 2.5Kg Icing Sugar and 0.8Kg mixes and stirs into filling mud, again the above-mentioned dough that ferments is divided into the little dough that weight is 70-120g, with rolling pin with each little dough roll make rectangular, add on rectangular and smear filling mud 5-15g, make face volume from end volume to the other end with rectangular then, the face volume is divided into two from the centre, tangent plane places baking tray downwards; At last above-mentioned baking tray being placed temperature is that 40 ℃, humidity are 95% fermenting case fermentation 120 minutes, and curing came out of the stove after 25 minutes is the bread finished product.

By the characteristic gem health-nutrition that above embodiment makes, mouthfeel is good, and cost is low, and fragrant and sweet Yi Kou has the cake type bread flavor, favored by the consumer.

Claims (1)

1. the processing technology of a characteristic gem is characterized in that:

(1), will be by weight load weightedly contain protein flour 14-17 part, water 6.3-11 part, white granulated sugar 0.7-1.4 part, salt 0.06-0.14 part, bread improver 0.06-0.16 part, dry ferment 0.08-0.3 part 11% or more to pour in the mixer stirring respectively into agglomerating, again to wherein adding 0.1-0.3 part vegetable oil, continue to stir, when dough forms the film of glassine paper shape, take out dough;

(2), above-mentioned dough is positioned over to place relative temperature in the washbasin be that 25 ℃-40 ℃, humidity are the environment of 65%-85%, fermented for the first time 30-110 minute;

(3), moulding: the vegetable oil with 1.6-2.8 part Icing Sugar and 0.7-1.7 part is mixed into filling mud earlier, again the above-mentioned dough that ferments is divided into the little dough that weight is 70-120g, little dough is processed into cylindrical shape, with rolling pin with its roll make rectangular, add on rectangular and smear filling mud 5-15g, make face volume from end volume to the other end with rectangular then, the face volume is divided into two from the centre, tangent plane places baking tray downwards;

(4), above-mentioned baking tray is placed temperature is that 28 ℃-40 ℃, humidity are fermenting case fermentation 30-120 minute of 65-95%, curing came out of the stove after 6-25 minute is finished product.