CN103004933A - Whole-wheat soda biscuit and manufacture method thereof - Google Patents
Whole-wheat soda biscuit and manufacture method thereof Download PDFInfo
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Abstract
The invention discloses a whole-wheat soda biscuit and a manufacture method thereof. The biscuit, in terms of baking, comprises 100% of whole-wheat biscuit flour, 3-5% of sourdough, 0.2-0.4% of instant dry yeast, 0.02-0.05% of mineral yeast food, 12-16% of shortening, 0.5-1.0% of salt, 0.8-1.5% of baking soda and 28-35% of water, wherein the whole-wheat biscuit flour comprises 75-100% of whole-wheat flour and the balance flour. The manufacture method includes the process steps of preparation of medium doughs, primary fermentation, preparation of main doughs, secondary fermentation, shaping, rolling, segmenting, punching, baking, cooling and packaging so that finished products are prepared. The whole-wheat soda biscuit is high in whole-wheat content, unique in flavor, crisp and loose in taste, excellent in quality, simple in formula, natural and healthy in raw materials, simple and convenient in manufacture process, low in production cost and suitable for industrial production.
Description
Technical field
The invention belongs to cereal bakery manufacture field, be specifically related to whole wheat soda cracker and preparation method thereof.
Background technology
The bakery industry is the important component part of whole food service industry, and biscuit then is the mainstream product in the bakery.Biscuit is broadly divided into three classes by production method: chemical fermentation method biscuit, enzyme process biscuit and soda cracker.The fermentation system of chemistry fermentation method biscuit production is comprised of one or more chemical substances, the production of enzyme process biscuit then realizes by adding a certain amount of enzyme, the exemplary production process of soda cracker is in utilizing and the secondary fermentation of dough and interarea group, reaching nearly 24 hours sweat not only makes the dough generation be conducive in a large number the fluffy gas of biscuit matter structure, and produced a large amount of organic acid (mainly being lactic acid) and flavor precursors (such as amino acid), so that the more front two kinds biscuit of soda cracker has more local flavor and crisp fluffy characteristic.
Contain the phytoestrogens such as a large amount of dietary fibers, resistant starch, compound sugar, vitamin, mineral matter, phenolic compound, phytic acid, lignan and phytosterol and phytosterol in the wholemeal.These functional nutrient compositions can effectively reduce the incidence of the chronic diseases such as obesity, cardiovascular and cerebrovascular disease and diabetes and cancer, simultaneously, wholemeal or a kind of extraordinary low fat origin of heat, therefore, the whole wheat based food comprises that Graham cracker, whole-wheat bread, whole wheat noodles and other whole wheat leisure food are subject to consumers in general's favor, and the whole wheat soda cracker is also come into people's the visual field gradually.
Present commercially available whole wheat soda cracker quality and quality are uneven, mainly have following problem:
(1) whole wheat content is generally lower, and home products whole wheat content average out to 10 ~ 20%(cures ratio,
Take flour weight as 100%), far below international standard (whole wheat content 〉=51%);
(2) mouthfeel and quality still have much room for improvement, and wholemeal adds local flavor and the quality (such as stack weight, piling height, specific volume, disruptive force etc.) that too much can affect product, and mouthfeel is more coarse, and palatability is relatively poor, have therefore also limited the addition of wholemeal;
(3) the prescription kind is more, relates to the liquid fermentation of the bacterial classifications such as lactic acid bacteria more, and technique is loaded down with trivial details, and production cost is high.
Summary of the invention
For the defects of commercially available whole wheat soda cracker and manufacture craft existence thereof, the applicant provides a kind of whole wheat soda cracker and preparation method thereof through Improvement.Biscuit whole wheat content height of the present invention, unique flavor, mouthfeel crisp loose, best in quality, prescription is simple, raw material natural health, easy, the low production cost of manufacture craft, suitability for industrialized production.
Technical scheme of the present invention is as follows:
A kind of whole wheat soda cracker, made by the raw material of following consumption:
Graham cracker powder 100%
Acid flour barm 3 ~ 5%
It is dry yeast 0.2 ~ 0.4%
Mineral yeast food 0.02 ~ 0.05%
Shortening 12 ~ 16%
Salt 0.5 ~ 1.0%
Sodium bicarbonate 0.8 ~ 1.5%
Water 28 ~ 35%
Wherein, described Graham cracker powder comprises: wholemeal 75 ~ 100%, surplus are flour;
Described sour flour barm is to make according to a conventional method and feed gained take wholemeal, high-strength flour and distilled water as raw material;
Above percentage is to cure the percetage by weight than counting.
Its further technical scheme is:
Described flour comprises soft red winter wheat powder and/or hard red winter wheat powder.
The present invention also provides a kind of preparation method of above-mentioned whole wheat soda cracker, and the concrete technology step is as follows:
(1) plants the preparation of dough in: get wholemeal 50 ~ 70%, flour 0 ~ 15%, water 27 ~ 34%, with sour flour barm, be that dry yeast and mineral yeast food fully mix and stirs, make middle kind of dough;
(2) for the first time fermentation: with the made middle kind of dough of step (1) in 28 ~ 30 ℃ of fermentation 15 ~ 20h;
(3) preparation of interarea group: middle kind of dough that above-mentioned fermentation is complete and preparation should in plant remaining wholemeal behind the dough, flour, water, fully mix with shortening, salt, sodium bicarbonate and stir, make interarea group;
(4) for the second time fermentation: the made interarea of step (3) is rolled into a ball in 28 ~ 30 ℃ of fermentation 2 ~ 2.5h, dropped to 3.8 ~ 4.2 to its pH value;
(5) the interarea group that above-mentioned fermentation is complete carries out integer, rolls, cuts apart punching, bakes, is cooled to room temperature, packing, makes finished product;
Above percentage is to cure the percetage by weight than counting.
Its further technical scheme is:
The relative humidity of step (2) and the described yeasting of step (4) is 80 ~ 90%.
Described the baking in baking box of step (5) carried out, and the baking box temperature of getting angry is that 215 ~ 225 ℃, fire in a stove before fuel is added temperature are 210 ~ 220 ℃, bakes time 6 ~ 7min.
Useful technique effect of the present invention is as follows:
It is composite that the present invention presses preferred proportion with raw materials such as wholemeal, flour, sour flour barm, shortening, salt, sodium bicarbonate, and plant in the screening that dough ferments for the first time, interarea group for the second time fermentation and integer, roll, cut apart punching, bake, the optimal processing parameter of the procedure of processing such as cooling, a kind of whole wheat soda cracker of nutrition delicious food and preparation method conveniently thereof are provided.
With the commercial like product, the present invention has the following advantages:
1. whole wheat content is high.To cure than (take Graham cracker grain weight amount as 100%), soda cracker wholemeal content of the present invention can reach 100%, through the whole wheat level of conversion far above domestic commercially available similar Graham cracker, meet the real definition of international standard and " whole-wheat food ", be of high nutritive value.
2. unique flavor, mouthfeel is crisp loose, and is fragrant and sweet, best in quality.Added in the raw material rational proportion sour flour barm and be dry yeast, the two combining with fermentation more is conducive to dough and produces organic acid and flavor precursor matter, therefore give biscuit unique and abundant local flavor, in addition, the interpolation of sodium bicarbonate not only can be regulated and control biscuit pH value, also but aerogenesis makes biscuit more crisp fluffy, has remedied the raise decline of the mouthfeel, local flavor and the quality that cause of wholemeal content.
3. manufacture craft is easy, and prescription is simple, and the raw material natural health is with low cost, suitability for industrialized production.The sour flour barm of filling a prescription is easy to preparation and feeds, and can be used as raw material and directly uses, and need not loaded down with trivial details bacterial classification liquid fermentation procedure, has saved production cost.
Description of drawings
Fig. 1 is the fabrication processing figure of whole wheat soda cracker in the embodiment of the invention 1.
The specific embodiment
By the following examples the present invention is specifically described.
Embodiment 1 ~ embodiment 3 sour flour barm preparation method that uses is as follows: the soft white wholemeal of 50g and 70g distilled water are mixed into dough, are placed in the clean airtight container, leave standstill 24h in 28 ℃; In having placed the above-mentioned dough of 24h, add 50g high-strength flour and 50g distilled water, stir, add a cover, continue to place 24h in 28 ℃; Repeatedly carry out aforesaid operations, until the dough volume reaches 2 ~ 3 times that primary face group amasss, namely get sour flour barm.
The feeding method of acid flour barm is as follows:
Get sour flour barm 50g, hard red winter wheat powder (HRW) 100g and distilled water 50g, with agitator stirring at low speed 5 ~ 8min, until stir; Sour flour barm after stirring is at room temperature placed a closed container, until its volume is increased to 3 times that primary face group amasss, can use.
All the other each raw materials are the commercial goods.
In cure than, contained each component of whole wheat soda cracker and proportioning are referring to table 1 among embodiment 1 ~ embodiment 3.
Table 1
Annotate: % represents percetage by weight.
Embodiment 1
In cure than, in and dough and interarea group required each raw material of preparation and proportioning referring to table 2.
Table 2
Annotate: % represents percetage by weight.
Wherein, planting total Titrable acid of dough during the concrete consumption of sodium bicarbonate is rear according to for the first time fermentation determines, the consumption of sodium bicarbonate determines the pH value of final products, be 7.0 ~ 8.0 these principles according to commercial soda cracker pH value, the process preliminary experiment can be determined the relation between sodium bicarbonate consumption and the total Titrable acid, sees Table 3.
Table 3
Concrete manufacturing process steps is as follows:
(1) plants the preparation of dough in: take by weighing according to proportioning shown in table 1 and the table 2 and plant the dough needed raw material in the making, it is stand-by to be that dry yeast, mineral yeast food and salt should be dissolved in the water first, adding other raw materials mixes again, (107 turn/min) stir down 5min in a speed with agitator, after agitator stops, with scraper plate the dough that sticks together on agitator and a mixing bowl being scraped, the adjustment agitator speed be two-speed (198 turn/min), continue to stir 1min, make middle kind of dough.
(2) for the first time fermentation: the made middle kind of dough of step (1) placed 29 ℃, fermentation 18h in the proofing box of relative humidity 85%, behind the 18h, the flexibility of middle kind of dough strengthens.
(3) preparation of interarea group: take by weighing making interarea group needed raw material according to proportioning shown in table 1 and the table 2,
Middle kind of dough that above-mentioned fermentation is complete and preparation should in plant remaining soft white wholemeal behind the dough, water, and soft red winter wheat powder, shortening, salt, sodium bicarbonate mix (sodium bicarbonate should be added in the flour to avoid caking), (107 turn/min) stir down 5min in a speed with agitator, after agitator stops, with scraper plate the dough that sticks together on agitator and a mixing bowl is scraped, the adjustment agitator speed is that two-speed (198 turns/min), continue to stir 1min, makes interarea group.
(4) for the second time fermentation: the made interarea of step (3) group is placed 29 ℃, and fermentation 2h in the proofing box of relative humidity 85% is until the pH value of dough is down to 4.0.
(5) integer and calendering: take by weighing the complete 500g of interarea group of above-mentioned fermentation and place the interior integer of a rectangle square box (specification 15 * 13.5 * 2.5 cm), carry out repeatedly repeatedly lamination with the rectangular surfaces piece of calender after to integer, until be rolled into the dough sheet that specification is 40.0 * 22.5 * 1.4 cm;
The spacing of stack and calendering flow process are as follows: the 12 mm → 9 mm → 6 mm → dough sheet two ends are rotated 90 after middle doubling
o→ 12 mm → 10 mm → 8 mm → 6 mm → 4 mm → dough sheet is folded into three folding → 10 mm → 8 mm → 6 mm → rotations 90
o→ 4 mm → 3mm → dough sheet is folded into three folding → 10 mm → 8 mm → 6 mm → rotations 90
oIt is 1.4 mm that → 4 mm → 3 mm → 2 mm → 1.4 mm → adjustment stack spacing makes the dough sheet thickness of final calendering.
(6) cut apart punching: will roll good dough sheet and be cut into the consistent dough sheet of two block sizes from the centre, respectively every dough sheet is transferred on the perforated board, with rolling pin in the perforated board that the is placed with dough sheet punching of rolling, dynamics is moderate during rolling, the excessive dough sheet that causes of the dynamics of must guard against ruptures, and finally should make the surface of dough sheet present cellular and keep dough sheet continuous; Dough sheet after the punching above perforated board is transferred to burlap, is cut shaping with pocket knife around the dough sheet of punching, keep the protection edge about about 1cm during cutting, to prevent biscuit dough sheet edge paint baking over, affect product quality; At last, after the good biscuit dough sheet surface of punch-cuts sprinkles an amount of salt, leave standstill 1min and bake waiting, when leaving standstill, with burlap dough sheet is hidden, distribute to prevent that water from dividing.
(7) bake: the rectangle baking plates is placed in the box baking oven in advance preheating 3h, get angry 220 ℃ of temperature of baking box, 215 ℃ of fire in a stove before fuel is added temperature; Take out preheated baking plates, the biscuit dough sheet of punching is transferred on the baking plates and toasted, before in baking plates is put back to baking box, baking, respectively spray water to the interior oven walls both sides twice (about 1 mL) with watering can fast, then baking plates is placed on the middle baking of baking box 6min; Behind the baking 1.5min, pull out the baking box air valve stem released vapour of half, behind the 2.5min, air valve stem is all pulled out, behind the 3.5min, open oven door until bake end; Bake complete after, the biscuit that bakes taken out and uses and oil spout is carried out on its surface processed.
(8) cool off and packing: the biscuit after the oil spout is placed cool off 30min on the metal filament plate to room temperature, the monoblock biscuit is divided into independent biscuit fritter, and packs with sealed bag, store with mensuration to be analyzed under the room temperature.
Embodiment 2
In cure than, in and dough and interarea group required each raw material of preparation and proportioning referring to table 4.
Table 4
Annotate: % represents percetage by weight, and the concrete consumption of sodium bicarbonate is with reference to table 3 standard.
Concrete manufacturing process steps is as follows:
(1) plants the preparation method of dough in embodiment 1.
(2) for the first time fermentation: the made middle kind of dough of step (1) placed 28 ℃, fermentation 15h in the proofing box of relative humidity 90%, behind the 15h, the flexibility of middle kind of dough strengthens.
(3) preparation method of interarea group is with embodiment 1.
(4) for the second time fermentation: the made interarea of step (3) group is placed 28 ℃, and fermentation 2.5h in the proofing box of relative humidity 90% is until the pH value of dough is down to 4.0.
(5) integer, roll, cut apart the punching concrete operation method with embodiment 1.
(6) bake method with embodiment 1, different is, and baking box gets angry that temperature is 215 ℃, and fire in a stove before fuel is added temperature is 210 ℃.
(7) cool off and packing: the biscuit after the oil spout is placed cool off 30min on the metal filament plate to room temperature, the monoblock biscuit is divided into independent biscuit fritter, and packs with sealed bag, store with mensuration to be analyzed under the room temperature.
Embodiment 3
In cure than, in and dough and interarea group required each raw material of preparation and proportioning referring to table 5.
Table 5
Annotate: % represents percetage by weight, and the concrete consumption of sodium bicarbonate is with reference to table 3 standard.
Concrete manufacturing process steps is as follows:
(1) plants the preparation method of dough in embodiment 1.
(2) for the first time fermentation: the made middle kind of dough of step (1) placed 30 ℃, fermentation 20h in the proofing box of relative humidity 80%, behind the 20h, the flexibility of middle kind of dough strengthens.
(3) preparation of interarea group: take by weighing making interarea group needed raw material according to proportioning shown in table 1 and the table 2,
Middle kind of dough that above-mentioned fermentation is complete and preparation should in plant remaining soft white wholemeal behind the dough, distilled water, and shortening, salt, sodium bicarbonate mix (sodium bicarbonate should be added in the flour to avoid caking), under a speed (the same), stir 5min with agitator, after agitator stops, with scraper plate the dough that sticks together on agitator and a mixing bowl is scraped, the adjustment agitator speed is two-speed (the same), continues to stir 1min, makes interarea group.
(4) for the second time fermentation: the made interarea of step (3) group is placed 30 ℃, and fermentation 2.5h in the proofing box of relative humidity 80% is until the pH value of dough is down to 4.0.
(5) integer, roll, cut apart the punching concrete operation method with embodiment 1.
(6) bake method with embodiment 1, different is, and baking box gets angry that temperature is 225 ℃, and fire in a stove before fuel is added temperature is 220 ℃.
(7) cool off and packing: the biscuit after the oil spout is placed cool off 30min on the metal filament plate to room temperature, the monoblock biscuit is divided into independent biscuit fritter, and packs with sealed bag, store with mensuration to be analyzed under the room temperature.
Embodiment 4 whole wheat soda cracker subjective appreciation and quality estimatings
Get embodiment 1 ~ embodiment 4 made whole wheat soda cracker and carry out subjective appreciation and quality estimating, the result is referring to table 6.
Table 6
aCalculate with 7 biscuits;
bWith the butt weighing scale.
In sum, the invention provides a kind of whole wheat soda cracker preparation method of convenient, fast, nutrition, technique is simple, and is with low cost, made soda cracker whole wheat content high (meeting international standard), and unique flavor,
Crisp loose, the excellent quality of mouthfeel, suitability for industrialized production.
Above-described only is preferred embodiment of the present invention, the invention is not restricted to above embodiment.Be appreciated that other improvement and variation that those skilled in the art directly derive or associate under the prerequisite that does not break away from spirit of the present invention and design, all should think to be included within protection scope of the present invention.
Claims (5)
1. whole wheat soda cracker is characterized in that being made by the raw material of following consumption:
Graham cracker powder 100%
Acid flour barm 3 ~ 5%
It is dry yeast 0.2 ~ 0.4%
Mineral yeast food 0.02 ~ 0.05%
Shortening 12 ~ 16%
Salt 0.5 ~ 1.0%
Sodium bicarbonate 0.8 ~ 1.5%
Water 28 ~ 35%
Wherein, described Graham cracker powder comprises: wholemeal 75 ~ 100%, surplus are flour;
Described sour flour barm is to make according to a conventional method and feed gained take wholemeal, high-strength flour and distilled water as raw material;
Above percentage is to cure the percetage by weight than counting.
2. described whole wheat soda cracker according to claim 1 is characterized in that described flour comprises soft red winter wheat powder and/or hard red winter wheat powder.
3. the preparation method of each described whole wheat soda cracker of claim 1 ~ 2 is characterized in that the concrete technology step is as follows:
(1) plants the preparation of dough in: get wholemeal 50 ~ 70%, flour 0 ~ 15%, water 27 ~ 34%, with sour flour barm, be that dry yeast and mineral yeast food fully mix and stirs, make middle kind of dough;
(2) for the first time fermentation: with the made middle kind of dough of step (1) in 28 ~ 30 ℃ of fermentation 15 ~ 20h;
(3) preparation of interarea group: middle kind of dough that above-mentioned fermentation is complete and preparation should in plant remaining wholemeal behind the dough, flour, water, fully mix with shortening, salt, sodium bicarbonate and stir, make interarea group;
(4) for the second time fermentation: the made interarea of step (3) is rolled into a ball in 28 ~ 30 ℃ of fermentation 2 ~ 2.5h, dropped to 3.8 ~ 4.2 to its pH value;
(5) the interarea group that above-mentioned fermentation is complete carries out integer, rolls, cuts apart punching, bakes, is cooled to room temperature, packing, makes finished product;
Above percentage is to cure the percetage by weight than counting.
4. the preparation method of described whole wheat soda cracker according to claim 3, it is characterized in that: the relative humidity of step (2) and the described yeasting of step (4) is 80 ~ 90%.
5. the preparation method of described whole wheat soda cracker according to claim 3, it is characterized in that: described the baking in baking box of step (5) carried out, and the baking box temperature of getting angry is that 215 ~ 225 ℃, fire in a stove before fuel is added temperature are 210 ~ 220 ℃, bakes time 6 ~ 7min.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431010A (en) * | 2013-08-26 | 2013-12-11 | 李先兰 | Green health care soda biscuit |
| CN104012609A (en) * | 2014-05-05 | 2014-09-03 | 娄志 | Soda biscuit and processing method of soda biscuit |
| CN104186622A (en) * | 2014-09-16 | 2014-12-10 | 广东新盟食品有限公司 | Wholewheat soda |
| CN105123851A (en) * | 2015-09-01 | 2015-12-09 | 广东石油化工学院 | Fermented crisp biscuits |
| CN105123866A (en) * | 2015-09-23 | 2015-12-09 | 湖北文理学院 | Chrysanthemum bud whole-flour hard sugar-free biscuit and making method |
| CN105532829A (en) * | 2016-02-23 | 2016-05-04 | 河南科技学院 | Cookie containing yellow serofluid fine powder and preparation method of cookie |
| CN106035483A (en) * | 2016-05-31 | 2016-10-26 | 四川农业大学 | Tartary buckwheat pumpkin biscuits and making method thereof |
| CN106417483A (en) * | 2016-11-29 | 2017-02-22 | 江南大学 | Processing method of lactobacillus fermented cereal red date cookies |
| CN107279218A (en) * | 2017-07-31 | 2017-10-24 | 黔东南森林王红豆杉发展有限责任公司 | A kind of few sugared Graham cracker and its processing method |
| CN109090185A (en) * | 2018-10-23 | 2018-12-28 | 中国农业科学院作物科学研究所 | A kind of quinoa soda cracker and preparation method thereof |
| CN111357789A (en) * | 2020-04-07 | 2020-07-03 | 上海应用技术大学 | Compound lactobacillus fermented soda biscuit and preparation method thereof |
| CN111657323A (en) * | 2020-06-28 | 2020-09-15 | 上海应用技术大学 | Quinoa sour dough fermented biscuit and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431010A (en) * | 2013-08-26 | 2013-12-11 | 李先兰 | Green health care soda biscuit |
| CN104012609A (en) * | 2014-05-05 | 2014-09-03 | 娄志 | Soda biscuit and processing method of soda biscuit |
| CN104186622A (en) * | 2014-09-16 | 2014-12-10 | 广东新盟食品有限公司 | Wholewheat soda |
| CN105123851A (en) * | 2015-09-01 | 2015-12-09 | 广东石油化工学院 | Fermented crisp biscuits |
| CN105123866A (en) * | 2015-09-23 | 2015-12-09 | 湖北文理学院 | Chrysanthemum bud whole-flour hard sugar-free biscuit and making method |
| CN105532829A (en) * | 2016-02-23 | 2016-05-04 | 河南科技学院 | Cookie containing yellow serofluid fine powder and preparation method of cookie |
| CN106035483A (en) * | 2016-05-31 | 2016-10-26 | 四川农业大学 | Tartary buckwheat pumpkin biscuits and making method thereof |
| CN106035483B (en) * | 2016-05-31 | 2020-07-17 | 四川农业大学 | Tartary buckwheat and pumpkin biscuits and making method thereof |
| CN106417483A (en) * | 2016-11-29 | 2017-02-22 | 江南大学 | Processing method of lactobacillus fermented cereal red date cookies |
| CN106417483B (en) * | 2016-11-29 | 2019-08-23 | 江南大学 | A kind of processing method of lactobacillus-fermented five cereals jujube biscuit |
| CN107279218A (en) * | 2017-07-31 | 2017-10-24 | 黔东南森林王红豆杉发展有限责任公司 | A kind of few sugared Graham cracker and its processing method |
| CN109090185A (en) * | 2018-10-23 | 2018-12-28 | 中国农业科学院作物科学研究所 | A kind of quinoa soda cracker and preparation method thereof |
| CN111357789A (en) * | 2020-04-07 | 2020-07-03 | 上海应用技术大学 | Compound lactobacillus fermented soda biscuit and preparation method thereof |
| CN111657323A (en) * | 2020-06-28 | 2020-09-15 | 上海应用技术大学 | Quinoa sour dough fermented biscuit and preparation method thereof |
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