CN101473863A

CN101473863A - Preliminary mixing powder of bread and preparation method thereof

Info

Publication number: CN101473863A
Application number: CNA2009100606203A
Authority: CN
Inventors: 丁文平; 周坚; 徐梁
Original assignee: Wuhan Polytechnic University
Current assignee: Wuhan Polytechnic University
Priority date: 2009-01-22
Filing date: 2009-01-22
Publication date: 2009-07-08

Abstract

The invention discloses a bread premixed flour and a preparation method thereof. The technical proposal of the invention is that raw materials used for preparing bread, including bread flour, yeast, common salt, powdered sugar, skim milk powder and powdered oil, bread modifying agents (xanthan gum, monoglyceride and alpha- amylase), yeast nutrient salt (NH4C1, MgSO4, CaSO4 and KH2PO4) and other main raw materials, are evenly and proportionally premixed to prepare the bread premixed flour from which an ideal bread can be made only by adding water. The invention has the advantages that the novel bread premixed flour is provided for the bread industry; the bread preparing process is simplified and the labor productivity is improved; and, the logistics cost is saved and the production cost is reduced.

Description

A kind of preliminary mixing powder of bread and preparation method thereof

Technical field

The invention belongs to food processing technology field, be specifically related to bread flour skilled worker technology, particularly a kind of preliminary mixing powder of bread and preparation method thereof.

Background technology

Bread flour is the tailored flour that bread is produced, and is characterized in gluten content height and quality better.Bread production process as prior art is to add the bread of the various tastes of additive preparation such as yeast powder, salt, sugar in bread flour.Its technical deficiency part is: also need to add other additive when making bread in bread, and additive component is carried out weighing, process such as mixing.Chinese patent application numbers 200310120014.9 has the bread premixed powder of health care, its summary of the invention is: it is a main component with hawthorn powder, pumpkin powder, yam flour, Gluten, bread improver, Strong flour, albumen sugar, high-activity yeast etc., reasonably combined by them, generate a kind of premixed powder with health care, bread with its making is not only nutritious, and have cardiac stimulant, reducing blood lipid, improve microcirculation, health care such as short digestion, overcome the defective that traditional premixed powder does not have health care.Though the more common bread flour of this patent application has had bigger improvement, its weak point is when making bread with this bread premixed powder, also need add several additives, and this bread premixed powder does not have to add additive and the yeast nutritire salt that delays the bread ageing.

Summary of the invention

The objective of the invention is in order to overcome above-mentioned deficiency, and a kind of need that provide add the preliminary mixing powder of bread that water just can be made desirable bread.Purpose of the present invention can realize by following technical proposals.

A kind of preliminary mixing powder of bread and preparation method thereof, the raw material of preliminary mixing powder of bread comprise bread flour, yeast, salt, Icing Sugar, skimmed milk power, powdered oil, bread improver (xanthans and monoglyceride and AMS), and yeast nutritire salt is: NH ₄Cl and MgSO ₄And CaSO ₄And KH ₂PO ₄, the water absorption rate of bread flour must more than 65% and its stabilization time more than 10 minutes, the oil content of powdered oil is more than 35%, yeast is a high activity dried yeast, bread improver is xanthans, monoglyceride, AMS, yeast nutritire salt is: H ₄Cl and MgSO ₄And CaSO ₄And KH ₂PO ₄The material component of preliminary mixing powder of bread is: bread flour and yeast and salt and Icing Sugar and skimmed milk power and powdered oil and xanthans and monoglyceride and AMS and NH ₄Cl and MgSO ₄And CaSO ₄And KH ₂PO ₄Weight ratio be: 100: 0.5～2.4: 1.5: 6: 4: 4.0～8.0: 0.3～0.9: 0.4～1.2: 0.0003～0.0009: 0.03～0.05: 0.07～0.10: 0.09～0.15: 0.08～0.12.The preparation method of preliminary mixing powder of bread, it may further comprise the steps: accurately take by weighing each component raw material earlier, mix then, after vacuum sealed package.

In bread flour, add 4.0～8.0 powdered oil, 0.3～0.9 xanthans, 0.4～1.2 monoglyceride, utilize brabender farinograph and tensilometer to carry out the test of dough rheologic behavio(u)r, improved water absorption rate, stabilization time and the stress strain curve area of bread flour after the interpolation, made the dough rheologic behavio(u)r better.Add the AMS of 0.0003-0.0009, the drop value that the drop value analyzer is measured shows this interpolation scope the best.Powdered oil can be applied to baking industry fully, because its Powdered character, good dispersion, can be dispersed in preferably in the dough, reduce grease amount, under the condition that oil content reduces in the bread, still can make all good bread of sense organ and matter structure, and grease has been prevented the oxidation of grease by embedding in the preliminary mixing powder of bread of preparation.Xanthans can greatly improve the water absorption rate of flour, can improve the bread quantum of output of unit bread flour, and can delay the bread ageing; Monoglyceride can strengthen the gluten of bread flour, increases loaf volume, and can delay the bread ageing; AMS can increase loaf volume for yeast provides sugared source, and can prevent the bread ageing.Under xanthans, monoglyceride and AMS three's synergy, carry out the bread test, the test of matter structure instrument can delay the ageing of bread preferably.

In order to prevent preliminary mixing powder of bread along with the prolongation of standing time, its yeast activity descends, and needs stablize yeast activity in the preliminary mixing powder of bread, and the yeast of interpolation 0.5～2.4 adds yeast nutritire salt 0.03～0.05 NH on this basis ₄Cl, 0.07～0.10 MgSO ₄, 0.09～0.15 CaSO ₄With 0.08～0.12 KH ₂PO ₄, measure according to the specific volume of bread test, and, draw at last and add yeast nutritire salt NH by F3 Chopin dough fermentation flow graph ₄Cl, MgSO ₄, CaSO ₄And KH ₂PO ₄Gas production and dough height to bread have improvement preferably.The result shows that by increasing an amount of yeast and adding yeast nutritire salt, 25 ℃ of air-proof condition storages still can be made desirable bread after 30 days, and bread specific volume can reach 4.85cm ³/ g, the bread epidermis is golden yellow, is preced with comparatively obviously, and the bread pore is more even, and particle is tiny and elasticity is better, and bread has burnt odor flavor and sweet saline taste.

The advantage that the present invention had:

1. provide a kind of novel preliminary mixing powder of bread for the bread manufacturing industry;

2. simplify the breadmaking flow process, raise labour productivity;

3. the saving logistics cost reduces production costs.

The specific embodiment

Embodiment 1:

Take by weighing bread raw materials by weight proportion, bread flour 100, yeast 1.0, salt 1.5, Icing Sugar 6.0, skimmed milk power 4.0, powdered oil 4.0, xanthans 0.3, monoglyceride 0.6, AMS 0.0003, yeast nutritire salt NH ₄Cl 0.03, MgSO ₄0.07, CaSO ₄0.09 and KH ₂PO ₄0.08.Add water 49 (per 100 parts of preliminary mixing powder of bread that mix) and face, proof 60～70 minutes then after the shaping, baked 15～20 minutes.Cool off subjective appreciation after 1 hour, bread specific volume reaches 5.05cm ³/ g, the bread epidermis is golden yellow, and hat is big and the neck utmost point is more obvious, and the bread pore is even, and particle is tiny flexible, and burnt odor flavor and sweet saline taste are preferably arranged.

Embodiment 2:

Take by weighing bread raw materials by weight proportion, bread flour 100, yeast 2.4, salt 1.5, Icing Sugar 6.0, skimmed milk power 4.0, powdered oil 8.0, xanthans 0.9, monoglyceride 0.9, AMS 0.0009, yeast nutritire salt NH ₄Cl 0.05, MgSO ₄0.10, CaSO ₄0.15 and KH ₂PO ₄0.12.Add water 49 and face, proof 60～70 minutes then after the shaping, baked 15～20 minutes.Cool off subjective appreciation after 1 hour, bread specific volume reaches 5.10cm ³/ g, the bread epidermis is golden yellow, and hat is big and neck is extremely obvious, and the bread pore is even, and particle is tiny flexible, and good burnt odor flavor and sweet saline taste are arranged.

After mixing by the foregoing description 1 or 2 prescriptions, carry out vacuum sealed package, its specific volume of bread that the preliminary mixing powder of bread of 25 ℃ of storages after 30 days done can reach 4.85cm ³/ g, the bread epidermis is golden yellow, is preced with comparatively obviously, and the bread pore is more even, and particle is tiny and elasticity is better, and bread has burnt odor flavor and sweet saline taste.

Claims

1. preliminary mixing powder of bread and preparation method thereof, the raw material of preliminary mixing powder of bread comprises bread flour, yeast, salt, Icing Sugar, skimmed milk power, powdered oil, bread improver yeast nutritire salt, the water absorption rate of bread flour must more than 65% and its stabilization time more than 10 minutes, the oil content of powdered oil is more than 35%, yeast is a high activity dried yeast, bread improver is: xanthans and monoglyceride and AMS, yeast nutritire salt is: NH ₄Cl and MgSO ₄And CaSO ₄And KH ₂PO ₄The material component of preliminary mixing powder of bread is: bread flour and yeast and salt and Icing Sugar and skimmed milk power and powdered oil and xanthans and monoglyceride and AMS and NH ₄Cl and MgSO ₄And CaSO ₄And KH ₂PO ₄Weight ratio be: 100: 0.5～2.4: 1.5: 6: 4: 4.0～8.0: 0.3～0.9: 0.4～1.2: 0.0003～0.0009: 0.03～0.05: 0.07～0.10: 0.09～0.15: 0.08～0.12.

2. the preparation method of a kind of preliminary mixing powder of bread according to claim 1, it is characterized in that: the preparation method may further comprise the steps: accurately take by weighing each component raw material earlier, mix then, after vacuum sealed package.