CN103004933B - 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 is the mainstream product in 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 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, the sweat that reaches nearly 24 hours 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 (being mainly lactic acid) and flavor precursors (as amino acid), make soda cracker have more local flavor and crisp fluffy characteristic than the biscuit of first two.
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 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.
Current 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 (as stack weight, piling height, specific volume, disruptive force etc.) that too much can affect product, and mouthfeel is more coarse, and palatability is poor, have therefore also limited the addition of wholemeal;
(3) the formula 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 above-mentioned defect of commercially available whole wheat soda cracker and manufacture craft existence thereof, the applicant, through Improvement, provides a kind of whole wheat soda cracker and preparation method thereof.Biscuit whole wheat content of the present invention is high, unique flavor, mouthfeel crisp loose, best in quality, formula is simple, raw material natural health, manufacture craft are easy, low production cost, suitability for industrialized production.
Technical scheme of the present invention is as follows:
A kind of whole wheat soda cracker, by the raw material of following consumption, made:
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%, and surplus is flour;
Described sour flour barm is to take wholemeal, high-strength flour and distilled water to make according to a conventional method and feed gained 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) plant 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 the fermentation: by the made middle kind of dough of step (1) in 28 ~ 30 ℃ the fermentation 15 ~ 20h;
(3) preparation of interarea group: by above-mentioned fermentation complete middle kind of dough and preparation should in plant remaining wholemeal after dough, flour, water, fully mix and stir with shortening, salt, sodium bicarbonate, make interarea group;
(4) fermentation for the second time: 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) by above-mentioned fermentation, complete interarea group 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 by raw materials such as wholemeal, flour, sour flour barm, shortening, salt, sodium bicarbonate, and plant in screening that dough ferments for the first time, interarea is rolled into a ball fermentation for the second time 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 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%, whole wheat level through conversion far above domestic commercially available similar Graham cracker, meet the real definition of international standard and " whole-wheat food ", is of high nutritive value.
2. unique flavor, mouthfeel is crisp loose, fragrant and sweet, best in quality.In raw material, added 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 the biscuit uniqueness and abundant local flavor, in addition, the interpolation of sodium bicarbonate not only can regulate and control biscuit pH value, but also aerogenesis makes biscuit more crisp fluffy, made up the raise decline of the mouthfeel, local flavor and the quality that cause of wholemeal content.
3. manufacture craft is easy, and formula 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 without loaded down with trivial details bacterial classification liquid fermentation procedure, has saved production cost.
The accompanying drawing explanation
The fabrication processing figure that Fig. 1 is whole wheat soda cracker in the embodiment of the present 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 to dough, are placed in clean airtight container, in 28 ℃ of standing 24h; Add 50g high-strength flour and 50g distilled water in having placed the above-mentioned dough of 24h, stir, add a cover, in 28 ℃, continue to place 24h; Repeatedly carry out aforesaid operations, until the dough volume reaches 2 ~ 3 times that primary face group amasss, obtain 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 at room temperature is placed in to a closed container, until its volume is increased to 3 times that primary face group amasss, can uses.
All the other each raw materials are commercial goods.
In cure than, in embodiment 1 ~ embodiment 3, contained each component of whole wheat soda cracker and proportioning are referring to table 1.
Table 1
Annotate: % means 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: % means percetage by weight.
Wherein, the concrete consumption of sodium bicarbonate is determined according to middle total Titrable acid of planting dough after fermentation for the first time, the consumption of sodium bicarbonate determines the pH value of final products, according to business soda cracker pH value, be 7.0 ~ 8.0 these principles, can determine the relation between sodium bicarbonate consumption and total Titrable acid through preliminary experiment, in Table 3.
Table 3
Concrete manufacturing process steps is as follows:
(1) plant the preparation of dough in: according to proportioning shown in table 1 and table 2, take in making and plant the dough needed raw material, it is stand-by to be that dry yeast, mineral yeast food and salt should first be dissolved in the water, adding other raw materials mixes again, stir 5min under a speed (107 turn/min) with agitator, after agitator stops, with scraper plate, the dough sticked together on agitator and a mixing bowl being scraped, the adjustment agitator speed is two-speed (198 turn/min), continue to stir 1min, make middle kind of dough.
(2) fermentation for the first time: the made middle kind of dough of step (1) is placed in to 29 ℃, fermentation 18h in the proofing box of relative humidity 85%, after 18h, the flexibility of middle kind of dough strengthens.
(3) preparation of interarea group: take and make interarea group needed raw material according to proportioning shown in table 1 and table 2,
By above-mentioned fermentation complete middle kind of dough and preparation should in plant remaining soft white wholemeal after dough, water, and soft red winter wheat powder, shortening, salt, sodium bicarbonate mix (sodium bicarbonate should be added in flour to avoid caking), stir 5min under a speed (107 turn/min) with agitator, after agitator stops, with scraper plate, the dough sticked together on agitator and a mixing bowl is scraped, the adjustment agitator speed is two-speed (198 turn/min), continues to stir 1min, makes interarea group.
(4) fermentation for the second time: the made interarea of step (3) group is placed in to 29 ℃, and fermentation 2h in the proofing box of relative humidity 85%, until the pH value of dough is down to 4.0.
(5) integer and calendering: take the complete 500g of interarea group of above-mentioned fermentation and be placed in the interior integer of a rectangle square box (specification 15 * 13.5 * 2.5 cm), rectangular surfaces piece with calender after to integer carries out repeatedly lamination repeatedly, 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 to 90 after middle doubling
o→ 12 mm → 10 mm → 8 mm → 6 mm → 4 mm → dough sheet is folded into to three foldings → 10 mm → 8 mm → 6 mm → rotate 90
o→ 4 mm → 3mm → dough sheet is folded into to three foldings → 10 mm → 8 mm → 6 mm → rotate 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: the dough sheet rolled is cut into to the consistent dough sheet of two block sizes from centre, respectively every dough sheet is transferred on perforated board, be placed with on the perforated board of dough sheet with rolling pin the punching of rolling, during rolling, dynamics is moderate, 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 punching, above perforated board is transferred to burlap, is cut to shaping with pocket knife along the dough sheet surrounding of punching, retained the protection edge of about 1cm left and right during cutting, to prevent biscuit dough sheet edge paint baking over, affected product quality; Finally, in punch-cuts, good biscuit dough sheet surface sprinkles after appropriate salt standing 1min and bakes waiting, when standing, with burlap, dough sheet is hidden, and to prevent that water from dividing, distributes.
(7) bake: the rectangle baking plates is placed in box baking oven to preheating 3h in advance, 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 baking plates and toasted, before baking in baking plates is put back to baking box, respectively spray water to the interior oven walls both sides with watering can twice (about 1 mL) fast, then baking plates is placed on to the middle baking of baking box 6min; After baking 1.5min, pull out the baking box air valve stem released vapour of half, after 2.5min, air valve stem is all pulled out, after 3.5min, open oven door until bake end; After baking, the biscuit baked is taken out and use the oil spout processing is carried out in its surface.
(8) cooling and packing: the biscuit after oil spout is placed in to cooling 30min on the metal filament plate and, to room temperature, the monoblock biscuit is divided into to independent biscuit fritter, and packs with sealed bag, store with mensuration to be analyzed under 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: % means 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) plant the preparation method of dough in embodiment 1.
(2) fermentation for the first time: the made middle kind of dough of step (1) is placed in to 28 ℃, fermentation 15h in the proofing box of relative humidity 90%, after 15h, the flexibility of middle kind of dough strengthens.
(3) preparation method of interarea group is with embodiment 1.
(4) fermentation for the second time: the made interarea of step (3) group is placed in to 28 ℃, and fermentation 2.5h in the proofing box of relative humidity 90%, 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) cooling and packing: the biscuit after oil spout is placed in to cooling 30min on the metal filament plate and, to room temperature, the monoblock biscuit is divided into to independent biscuit fritter, and packs with sealed bag, store with mensuration to be analyzed under 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: % means 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) plant the preparation method of dough in embodiment 1.
(2) fermentation for the first time: the made middle kind of dough of step (1) is placed in to 30 ℃, fermentation 20h in the proofing box of relative humidity 80%, after 20h, the flexibility of middle kind of dough strengthens.
(3) preparation of interarea group: take and make interarea group needed raw material according to proportioning shown in table 1 and table 2,
By above-mentioned fermentation complete middle kind of dough and preparation should in plant remaining soft white wholemeal after dough, distilled water, and shortening, salt, sodium bicarbonate mix (sodium bicarbonate should be added in flour to avoid caking), stir 5min under a speed (the same) with agitator, after agitator stops, with scraper plate, the dough sticked 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) fermentation for the second time: the made interarea of step (3) group is placed in to 30 ℃, and fermentation 2.5h in the proofing box of relative humidity 80%, 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) cooling and packing: the biscuit after oil spout is placed in to cooling 30min on the metal filament plate and, to room temperature, the monoblock biscuit is divided into to independent biscuit fritter, and packs with sealed bag, store with mensuration to be analyzed under room temperature.
Embodiment 4 whole wheat soda cracker subjective appreciation and quality estimatings
Get the made whole wheat soda cracker of embodiment 1 ~ embodiment 4 and carry out subjective appreciation and quality estimating, result is referring to table 6.
Table 6
awith 7 biscuits, calculate;
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, 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 is only the 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 without departing from the spirit and concept in the present invention or associate, within all should thinking and being included in protection scope of the present invention.
Claims (4)
1. a 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 consists of: wholemeal 75 ~ 100%, and surplus is flour;
Described sour flour barm is to take wholemeal, high-strength flour and distilled water to make according to a conventional method and feed gained as raw material;
Concrete manufacturing process steps is as follows:
(1) plant 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 the fermentation: by the made middle kind of dough of step (1) in 28 ~ 30 ℃ the fermentation 15 ~ 20h;
(3) preparation of interarea group: by above-mentioned fermentation complete middle kind of dough and preparation should in plant remaining wholemeal after dough, flour, water, fully mix and stir with shortening, salt, sodium bicarbonate, make interarea group;
(4) fermentation for the second time: 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) by above-mentioned fermentation, complete interarea group 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.
2. 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. whole wheat soda cracker according to claim 1, it is characterized in that: the relative humidity of step (2) and the described yeasting of step (4) is 80 ~ 90%.
4. whole wheat soda cracker according to claim 1, 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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| CN103431010B (en) * | 2013-08-26 | 2015-04-22 | 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 |
| CN106035483B (en) * | 2016-05-31 | 2020-07-17 | 四川农业大学 | Tartary buckwheat and pumpkin biscuits and making method thereof |
| 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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