CN102669216A - Production process of wheat germ steamed bread - Google Patents

Abstract

The invention provides a production process of wheat germ steamed bread, which is characterized in that the wheat germ steamed bread is prepared from the following formula: 80% of high-gluten wheat flour, 20-25% of germ, 1% of baking powder, 5-10% of egg, 2-5% of white sugar, 1% of yeast, 40-42% of flour modifier, 8-10 ppm of Vc, 10-15 ppm of lipase, 3-5 ppm of amylase, 0.6-0.8 ppm of glucose oxidase, 6-8 ppm of hemicellulase and 0.8-1 ppm of xylanase. According to the invention, the wheat germ is combined with staple food steamed bread, the nutritive value of the steamed bread is enriched, the mouthfeel of the steamed bread is improved, the fermenting degree of the steamed bread is not changed, and the steamed bread also has the characteristics of dense wheat germ flavor and exquisite mouthfeel.

Description

The manufacture craft of wheat germ steamed bun

Technical field

The present invention relates to food processing field, relate in particular to a kind of manufacture craft of wheat germ steamed bun.

Background technology

Wheat is one of staple food crop in the world; The wheat total output of China accounts for the No. 1 in the world; The gross annual output amount is about 1.10 hundred million tons, and the hiding amount of the wheat embryo that can develop is up to 2,800,000 tons-4,200,000 tons, and wheat embryo output can reach 30,000 tons ~ 50,000 tons at present; Wheat embryo is the source of life of wheat seed; The protein, fat, multivitamin, mineral matter and some the micro-physiologically active ingredients that contain extremely abundant and high-quality, be described as by nutritionists " nutrition treasure-house ", " mankind's that the mankind are natural Source of life ".Because of high ash content, the color and luster of wheat embryo, be rich in the quality that fat and enzyme influence the flour finished product.But; Plumule often is removed when processing flour at present; Throw away in vain as leftover bits and pieces or as feed, the abundant nutrition and health care composition of wheat embryo enriches the outstanding physiological function of active material with it, more and more receives domestic and international research and development person's attention.Because wheat embryo is the highest part of whole wheat nutritive value, contains protein 27.0% ~ 30.5%, fat 10.5% ~ 13.0%, solubility does not have nitrogen thing 40.0% ~ 47.0%, crude fibre 2.0% ~ 2.2%, ash content 4.0% ~ 5.0%, moisture 9.5% ~ 11.5%.Except several kinds of main nutrients, also contain many vitamin and the mineral matters very useful to health, wherein the most interesting, also be present research and development focus be tocopherol abundant in the wheat embryo.

Yet though China has extremely abundant wheat embryo resource, research and development in this regard are very slow with utilization.For example, steamed bun mouthfeel, fragrance common on the market are not strong, and nutritive value is not high or the like.

Summary of the invention

The present invention provides a kind of preparation method of wheat germ steamed bun, has improved the nutritive value of steamed bun, the mouthfeel of steamed bun, and the degree of sending out that rises of steamed bun is remained unchanged, and also has the wheat germ aromatic flavour, the characteristics of delicate mouthfeel.

For solving the problems of the technologies described above, adopt following technical scheme:

A kind of manufacture craft of wheat germ steamed bun is characterized in that, this wheat germ steamed bun is to be processed by following prescription:

High gluten wheat flour: 80%; Plumule: 20-25%; Baking powder: 1%; Egg: 5-10%;

White sugar: 2-5%; Yeast: 1%; Water: 40-42%; Flour improver: Vc 8-10ppm;

Lipase: 10-15ppm; Amylase: 3-5ppm; Glucose oxidase: 0.6-0.8ppm;

Hemicellulase: 6-8ppm; Zytase: 0.8-1ppm.

Described this wheat germ steamed bun is to be made by following technology:

1), mixes powder: material is poured in the container of putting flour, and mixed;

2), dissolving Icing Sugar: Icing Sugar and water are melted in agitator;

3), dissolving yeast: directly be dissolved in yeast in the water;

4) and face: be poured into flour mixture in the yeast water solution, adopted low speed 5 minutes, middling speed was mixed 5 minutes;

5), roll face: the dough that will become reconciled is placed and is pressed the 8-12 road on the oodle maker, and wherein roll clearance reduces gradually, and is smooth until dough surface;

6), moulding: the face that the dough sheet that presses is rolled into 70cm is rolled up, and is cylindrical, is cut into the heavy small steamed bun of each about 25-35g;

7), proof: proof temperature 30-35 degree, humidity 75-85; Proofing period 30-40 minute;

8), steam 15-25 minute.

The invention has the beneficial effects as follows, can provide wheat embryo is combined with the staple food steamed bun, not only enriched the nutritive value of steamed bun, improve the mouthfeel of steamed bun, and the degree of sending out that rises of steamed bun is remained unchanged, also have the wheat germ aromatic flavour, the characteristics of delicate mouthfeel.

The specific embodiment

Below specify the manufacture craft of a kind of wheat germ steamed bun provided by the invention through embodiment:

At first, the wheat germ steamed bun is to be processed by following prescription: high gluten wheat flour: 80%; Plumule: 20-25%; Baking powder: 1%; Egg: 5-10%; White sugar: 2-5%; Yeast: 1%; Water: 40-42%; Flour improver: Vc 8-10ppm; Lipase: 10-15ppm; Amylase: 3-5ppm; Glucose oxidase: 0.6-0.8ppm; Hemicellulase: 6-8ppm; Zytase: 0.8-1ppm;

Secondly, this wheat germ steamed bun is to be made by following technology:

Next step mixes powder: material is poured in the container of putting flour, and mixed;

Next step, dissolving Icing Sugar: Icing Sugar and water are melted in agitator;

Next step, dissolving yeast: directly be dissolved in yeast in the water;

Next step, and face: be poured into flour mixture in the yeast water solution, adopted low speed 5 minutes, middling speed was mixed 5 minutes;

Next step, roll face: the dough that will become reconciled is placed and is pressed the 8-12 road on the oodle maker, and wherein roll clearance reduces gradually, and is smooth until dough surface;

Next step, moulding: the face that the dough sheet that presses is rolled into 70cm is rolled up, and is cylindrical, is cut into the heavy small steamed bun of each about 25-35g;

Next step proofs: proof temperature 30-35 degree, humidity 75-85; Proofing period 30-40 minute;

At last, steam 15-25 minute.

Claims (2)

1. the manufacture craft of a wheat germ steamed bun is characterized in that, this wheat germ steamed bun is to be processed by following prescription:

High gluten wheat flour: 80%; Plumule: 20-25%; Baking powder: 1%; Egg: 5-10%;

White sugar: 2-5%; Yeast: 1%; Water: 40-42%; Flour improver: Vc 8-10ppm;

Lipase: 10-15ppm; Amylase: 3-5ppm; Glucose oxidase: 0.6-0.8ppm;

Hemicellulase: 6-8ppm; Zytase: 0.8-1ppm.

2. the manufacture craft of a kind of wheat germ steamed bun according to claim 1 is characterized in that, described this wheat germ steamed bun is to be made by following technology:

1), mixes powder: material is poured in the container of putting flour, and mixed;

2), dissolving Icing Sugar: Icing Sugar and water are melted in agitator;

3), dissolving yeast: directly be dissolved in yeast in the water;

4) and face: be poured into flour mixture in the yeast water solution, adopted low speed 5 minutes, middling speed was mixed 5 minutes;

5), roll face: the dough that will become reconciled is placed and is pressed the 8-12 road on the oodle maker, and wherein roll clearance reduces gradually, and is smooth until dough surface;

6), moulding: the face that the dough sheet that presses is rolled into 70cm is rolled up, and is cylindrical, is cut into the heavy small steamed bun of each about 25-35g;

7), proof: proof temperature 30-35 degree, humidity 75-85; Proofing period 30-40 minute;

8), steam 15-25 minute.