CN103385275A - Baked crumby bread preparation method - Google Patents
Baked crumby bread preparation method Download PDFInfo
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- CN103385275A CN103385275A CN2013103623616A CN201310362361A CN103385275A CN 103385275 A CN103385275 A CN 103385275A CN 2013103623616 A CN2013103623616 A CN 2013103623616A CN 201310362361 A CN201310362361 A CN 201310362361A CN 103385275 A CN103385275 A CN 103385275A
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Abstract
The invention discloses a baking crumby bread preparation method, which comprises the following steps of activating 2.2 parts of yeast by using 10 parts of warm water; mixing 200 parts of bread flour, 25-35 parts of cane sugar, 4-20 parts of inulin, and 10 parts of skim milk powder; adding 35 parts of egg white; adding activated yeast water and stirring; adding 2 parts of salt and mixing; adding 80 parts of water and malaxating the mixture into paste; adding 20 parts of butter; malaxating until a smooth oil film is formed on the surface of the paste; covering the paste with a smooth surface by using a preservative film; loosing for 8 minutes at 18-25 DEG C; placing the loosed paste into a fermenting box for fermenting; exhausting air in the fermented paste, partitioning the paste, malaxating the partitioned paste to be circular, covering by using a preservative film at 18-25 DEG C, and standing for 10 minutes; placing the paste which is malaxated to be circular into the fermenting box for fermenting; baking the paste which is subjected to fermenting two times; when the size of the paste is no longer increased, brushing a layer of edible vegetable oil on the surface of the paste; airing and cooling, sterilizing and packaging to obtain the baked crumby bread.
Description
Technical field
The invention discloses a kind of food and processing method thereof, specifically disclose a kind of preparation method who bakes soft bread.
Technical background
Bread is as a kind of instant food that is loved by the people.At present nearly 2/3 people is take bread as staple food in the world, but common traditional bread has that fiber content is lower, the shelf-life is short, aging fast, the shortcoming such as health care is poor.Inulin is the mixture of a class natural fruit glycan, is called as the 21 century new resource food, is also a kind of functional food ingredient and modifying agent.Be rich in dietary fiber and the prebiotics factor, had hypotensive, blood sugar, blood fat; Improve intestinal environment, promote beneficial bacterium propagation; Promote the physiological functions such as mineral absorption, prevention of obesity disease.
Summary of the invention
In order to solve the deficiencies in the prior art, primary and foremost purpose of the present invention is to provide a kind of preparation method who bakes soft bread.The bread that the method is produced can improve the enteric microorganism environment, promotes the probio growth, and good non-oxidizability is arranged, and shelf life is longer, is conducive to storage.
To achieve these goals, technical scheme of the present invention is as follows:
A kind of preparation method who bakes soft bread comprises the following steps:
(1) preparation of dough: by mass parts, with 10-20 part warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 25-33 part sucrose, 4-20 part inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, add the yeast water of activation to stir, add 2 portions of salt to stir evenly, add 80 parts of water and knead, add 20 parts of butter, rub and form the smooth oil film of one deck to surface;
(2) lax: dough is covered the room temperature 8min that relaxes with preservative film;
(3) proof for the first time: the dough that step (2) is lax is put into proofing box and is proofed;
(4) cut apart round as a ball: the dough that will proof drains air, cuts apart, and rubs circle, with preservative film, covers standing 10min under 18-25 ℃;
(5) proof for the second time: the dough after rubbing of step (4) is round is put into proofing box, proofs;
(6) baking: the baking of dough after proofing for the second time, do not increase and fast ripe the time when dough body is long-pending, at its surface brush one deck edible vegetable oil, the cool rear encapsulation of drying in the air namely obtains baking soft bread.
Preferably, the described the temperature inside the box that proofs that proofs for the first time of step (3) is 35 ℃, relative humidity 75%, and proofing period is 60min.
Preferably, the described the temperature inside the box that proofs that proofs for the second time of step (5) is 35 ℃, relative humidity 80%, and proofing period is 90min.
Preferably, the condition of the described baking of step (6) is 170 ℃ of the temperature of getting angry, 180 ℃ of the temperature of lower fire.
A kind of preparation method who is more preferably who bakes soft bread comprises the following steps:
(1) preparation of dough: by mass parts, with 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 29 portions of sucrose, 12 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, add the yeast water of activation to stir, add 2 portions of salt to stir evenly, add 80 parts of water and knead, add 20 parts of butter, rub and form smooth oil film to surface;
(2) lax: smooth dough is covered 18-25 ℃ of lax 8min with preservative film;
(3) proof for the first time: the dough that step (2) is lax is put into proofing box and is proofed;
(4) cut apart round as a ball: the dough that will proof drains air, cuts apart, and rubs circle, with preservative film, covers 18-25 ℃ of standing 10min
(5) proof for the second time: the dough after rubbing of step (4) is round is put into proofing box, proofs;
(6) baking: the baking of dough after proofing for the second time, do not increase and fast ripe the time when dough body is long-pending, at its surface brush one deck edible vegetable oil, the cool rear encapsulation of drying in the air, namely obtain baking soft bread.
The prebiotics bread of interpolation inulin of the present invention is pressed quality proportioning optimization formula:
Table 1 bread quality grade form
This grade form of * is the mean value of 30 experienced subjective appreciation personnel marking
As shown in table 1: compared with prior art, the present invention has following advantage: bake soft bread with what the inventive method prepared, this bread epidermis is golden yellow, and the interior tissue uniform and smooth is fluffy full, has the distinctive fragrance that bakes, and shelf life is long.Reached splendid technique effect.
Description of drawings
The present invention has accompanying drawing 1 width, is integral body and the rip cutting outside drawing of the bread that makes according to the method described in the present invention.
The specific embodiment
Embodiment 1
The bread of the present embodiment, mainly the raw material by following mass fraction forms: 200 parts of bread flours, 2.2 parts, dry ferment, 35 parts of sucrose, 90 parts, water, 2.0 parts of salt, 35 parts of eggs, 10 parts of skimmed milk powers, 20 parts, butter.
During preparation:
1. use 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 35 portions of sucrose, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, pouring the yeast water that has activated into stirs again, add 2.0 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, add finally 20 parts of butter, continue to rub and form smooth oil film to surface;
2. lax: as to cover dough with preservative film, lax 8min under 18-25 ℃;
3. proof for the first time: the dough that will relax is put into proofing box and is proofed, 35 ℃ of temperature, and relative humidity 75%, proof 60min;
4. cut apart round as a ball: the dough that proofs is drained air, dough is divided into 40g/, rub rounding shape;
5. standing: as with preservative film, to cover dough in 18-25 ℃ of standing 10min;
6. proof for the second time: will rub round dough and put into proofing box, 35 ℃ of temperature, relative humidity 80%, proof 90min;
7. baking: the dough that will proof is for the second time put into and is got angry 170 ℃, advances baking in the baking box of lower fiery 180 ℃,, when its volume no longer increases and fast when ripe,, at bread surface brush one deck edible vegetable oil, makes it colouring, namely obtains baking soft bread;
8. cooling: cooling 30min under 18-25 ℃;
9. refrigeration: put into freshness protection package after cooling and be placed in 5 ℃ of lower preservations.
Embodiment 2
The bread of the present embodiment, mainly the raw material by following mass fraction forms: 200 parts of bread flours, 4 parts of inulin, 2.2 parts, dry ferment, 33 parts of sucrose, 90 parts, water, 2 parts of salt, 35 parts of eggs, 10 parts of skimmed milk powers, 20 parts, butter.
During preparation:
1. use 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 33 portions of sucrose, 4 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, pouring the yeast water that has activated into stirs again, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, add finally 20 parts of butter, continue to rub and form smooth oil film to surface;
2. lax: as to cover oil film with preservative film, lax 8min under 18-25 ℃;
3. proof for the first time: the dough that will relax is put into proofing box and is proofed, and 35 ℃ of relative humidity 75% of temperature, proof 60min;
4. cut apart round as a ball: the dough that proofs is drained air, dough is divided into 40g/, rub rounding shape;
5. standing: as with preservative film, to cover dough in 18-25 ℃ of standing 10min;
6. proof for the second time: will rub round dough and put into proofing box, 35 ℃ of temperature, relative humidity 80%, proof 90min;
7. baking: the dough that will proof is for the second time put into and is got angry 170 ℃, advances baking in the baking box of lower fiery 180 ℃,, when its volume no longer increases and fast when ripe,, at bread surface brush one deck edible vegetable oil, makes it colouring, namely obtains baking soft bread;
8. cooling: cooling 30min under 18-25 ℃;
9. refrigeration: put into freshness protection package after cooling and be placed in 5 ℃ of lower preservations.
Embodiment 3
The bread of the present embodiment, mainly the raw material by following mass fraction forms: 200 parts of bread flours, 8 parts of inulin, 2.2 parts, dry ferment, 31 parts of sucrose, 90 parts, water, 2 parts of salt, 35 parts of eggs, 10 parts of skimmed milk powers, 20 parts, butter.
During preparation:
1. use 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 31 portions of sucrose, 8 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, pouring the yeast water that has activated into stirs again, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, add finally 20 parts of butter, continue to rub and form smooth oil film to surface;
2. lax: as to cover dough with preservative film, lax 8min under 18-25 ℃;
3. proof for the first time: the dough that will relax is put into proofing box and is proofed, and 35 ℃ of relative humidity 75% of temperature, proof 60min;
4. cut apart round as a ball: the dough that proofs is drained air, dough is divided into 40g/, rub rounding shape;
5. standing: as with preservative film, to cover dough in 18-25 ℃ of standing 10min;
6. proof for the second time: will rub round dough and put into proofing box, 35 ℃ of temperature, relative humidity 80%, proof 90min;
7. baking: the dough that will proof is for the second time put into and is got angry 170 ℃, advances baking in the baking box of lower fiery 180 ℃,, when its volume no longer increases and fast when ripe,, at bread surface brush one deck edible vegetable oil, makes it colouring, namely obtains baking soft bread;
8. cooling: cooling 30min under 18-25 ℃;
9. refrigeration: put into freshness protection package after cooling and be placed in 5 ℃ of lower preservations.
Embodiment 4
The bread of the present embodiment, mainly the raw material by following parts by weight forms: 200 parts of bread flours, 12 parts of inulin, 2.2 parts, dry ferment, 29 parts of sucrose, 90 parts, water, 2 parts of salt, 35 parts of eggs, 10 parts of skimmed milk powers, 20 parts, butter.
During preparation:
1. use 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 29 portions of sucrose, 12 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, pouring the yeast water that has activated into stirs again, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, add finally 20 parts of butter, continue to rub and form smooth oil film to surface;
2. lax: as to cover dough with preservative film, lax 8min under 18-25 ℃;
3. proof for the first time: the dough that will relax is put into proofing box and is proofed, and 35 ℃ of relative humidity 75% of temperature, proof 60min;
4. cut apart round as a ball: the dough that proofs is drained air, dough is divided into 40g/, rub rounding shape;
5. standing: as with preservative film, to cover dough in 18-25 ℃ of standing 10min;
6. proof for the second time: will rub round dough and put into proofing box, 35 ℃ of temperature, relative humidity 80%, proof 90min;
7. baking: the dough that will proof is for the second time put into and is got angry 170 ℃, advances baking in the baking box of lower fiery 180 ℃,, when its volume no longer increases and fast when ripe,, at bread surface brush one deck edible vegetable oil, makes it colouring, namely obtains baking soft bread;
8. cooling: cooling 30min under 18-25 ℃;
9. refrigeration: put into freshness protection package after cooling and be placed in 5 ℃ of lower preservations.
Embodiment 5
The bread of the present embodiment, mainly the raw material by following parts by weight forms: 200 parts of bread flours, 16 parts of inulin, 2.2 parts, dry ferment, 27 parts of sucrose, 90 parts, water, 2 parts of salt, 35 parts of eggs, 10 parts of skimmed milk powers, 20 parts, butter.
During preparation:
1. use 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 27 portions of sucrose, 16 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, pouring the yeast water that has activated into stirs again, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, add finally 20 parts of butter, continue to rub and form smooth oil film to surface;
2. lax: as to cover dough with preservative film, lax 8min under 18-25 ℃;
3. proof for the first time: the dough that will relax is put into proofing box and is proofed, and 35 ℃ of relative humidity 75% of temperature, proof 60min;
4. cut apart round as a ball: the dough that proofs is drained air, dough is divided into 40g/, rub rounding shape;
5. standing: as with preservative film, to cover dough in 18-25 ℃ of standing 10min;
6. proof for the second time: will rub round dough and put into proofing box, 35 ℃ of temperature, relative humidity 80%, proof 90min;
7. baking: the dough that will proof is for the second time put into and is got angry 170 ℃, advances baking in the baking box of lower fiery 180 ℃,, when its volume no longer increases and fast when ripe,, at bread surface brush one deck edible vegetable oil, makes it colouring, namely obtains baking soft bread;
8. cooling: cooling 30min under 18-25 ℃;
9. refrigeration: put into freshness protection package after cooling and be placed in 5 ℃ of lower preservations.
Embodiment 6
The bread of the present embodiment, mainly the raw material by following parts by weight forms: 200 parts of bread flours, 20 parts of inulin, 2.2 parts, dry ferment, 25 parts of sucrose, 90 parts, water, 2 parts of salt, 35 parts of eggs, 10 parts of skimmed milk powers, 20 parts, butter.
During preparation:
1. use 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 25 portions of sucrose, 20 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, pouring the yeast water that has activated into stirs again, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, add finally 20 parts of butter, continue to rub and form smooth oil film to surface;
2. lax: as to cover dough with preservative film, lax 8min under 18-25 ℃;
3. proof for the first time: the dough that will relax is put into proofing box and is proofed, and 35 ℃ of relative humidity 75% of temperature, proof 60min;
4. cut apart round as a ball: the dough that proofs is drained air, dough is divided into 40g/, rub rounding shape;
5. standing: as with preservative film, to cover dough in 18-25 ℃ of standing 10min;
6. proof for the second time: will rub round dough and put into proofing box, 35 ℃ of temperature, relative humidity 80%, proof 90min;
7. baking: the dough that will proof is for the second time put into and is got angry 170 ℃, advances baking in the baking box of lower fiery 180 ℃,, when its volume no longer increases and fast when ripe,, at bread surface brush one deck edible vegetable oil, makes it colouring, namely obtains baking soft bread;
8. cooling: cooling 30min under 18-25 ℃;
9. refrigeration: put into freshness protection package after cooling and be placed in 5 ℃ of lower preservations.
Table 2 inulin bread of the present invention water-retaining property (percentage of water loss %)
The texture testing result of table 3 inulin bread of the present invention
Compared with prior art, the invention has the advantages that: the bread epidermis of the method for the invention processing is golden yellow, and the interior tissue uniform and smooth is fluffy full, has the distinctive fragrance that bakes, and shelf life is long nutritious, is fit to all kinds of consumer groups.
Claims (5)
1. preparation method who bakes soft bread is characterized in that: comprise the following steps:
(1) preparation of dough: by mass parts, with 10-20 part warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 25-33 part sucrose, 4-20 part inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, add the yeast water of activation to stir, add 2 portions of salt to stir evenly, add 80 parts of water and knead, add 20 parts of butter, rub and form the smooth oil film of one deck to surface;
(2) lax: dough is covered the room temperature 8min that relaxes with preservative film;
(3) proof for the first time: the dough that step (2) is lax is put into proofing box and is proofed;
(4) cut apart round as a ball: the dough that will proof drains air, cuts apart, and rubs circle, with preservative film, covers standing 10min under 18-25 ℃;
(5) proof for the second time: the dough after rubbing of step (4) is round is put into proofing box, proofs;
(6) baking: the baking of dough after proofing for the second time, do not increase and fast ripe the time when dough body is long-pending, at its surface brush one deck edible vegetable oil, the cool rear encapsulation of drying in the air gets final product.
2. preparation method according to claim 1, it is characterized in that: the described the temperature inside the box that proofs that proofs for the first time of step (3) is 35 ℃, relative humidity 75%, proofing period is 60min.
3. preparation method according to claim 1, it is characterized in that: the described the temperature inside the box that proofs that proofs for the second time of step (5) is 35 ℃, relative humidity 80%, proofing period is 90min.
4. preparation method according to claim 1, it is characterized in that: the temperature of getting angry of the described baking of step (6) is 170 ℃, and the temperature of lower fire is 180 ℃.
5. preparation method according to claim 1 is characterized in that comprising the following steps:
(1) preparation of dough: by mass parts, with 10 parts of warm water with 2.2 parts of activated yeasts, 200 parts of bread flours, 29 portions of sucrose, 12 parts of inulin, 10 portions of skimmed milk powers are mixed, add 35 parts of egg white, add the yeast water of activation to stir, add 2 portions of salt to stir evenly, add 80 parts of water and knead, add 20 parts of butter, rub and form smooth oil film to surface;
(2) lax: smooth dough is covered 18-25 ℃ of lax 8min with preservative film;
(3) proof for the first time: the dough that step (2) is lax is put into proofing box and is proofed;
(4) cut apart round as a ball: the dough that will proof drains air, cuts apart, and rubs circle, with preservative film, covers 18-25 ℃ of standing 10min
(5) proof for the second time: the dough after rubbing of step (4) is round is put into proofing box, proofs;
(6) baking: the baking of dough after proofing for the second time, do not increase and fast ripe the time when dough body is long-pending, at its surface brush one deck edible vegetable oil, the cool rear encapsulation of drying in the air, get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310362361.6A CN103385275B (en) | 2013-08-16 | 2013-08-16 | Baked crumby bread preparation method |
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| CN201310362361.6A CN103385275B (en) | 2013-08-16 | 2013-08-16 | Baked crumby bread preparation method |
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| CN103385275B CN103385275B (en) | 2015-03-11 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947713A (en) * | 2014-05-14 | 2014-07-30 | 西南大学 | Inulin contained bread and making method thereof |
| CN110999934A (en) * | 2019-12-31 | 2020-04-14 | 福建省新麦食品有限公司 | Preparation method for accelerating bread fermentation |
| CN113632812A (en) * | 2021-07-15 | 2021-11-12 | 北京原麦山丘食品有限公司 | Low-fat sugar-replacing bread and production method thereof |
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| CN1784985A (en) * | 2004-12-06 | 2006-06-14 | 深圳市海川实业股份有限公司 | Bread and its making method |
| CN101946815A (en) * | 2010-09-04 | 2011-01-19 | 内蒙古科技大学 | Hulless oat enriched bread and preparation method thereof |
| BRPI1002269A2 (en) * | 2010-07-22 | 2011-10-11 | Carla Barreto Manfrinato | food composition of french bread with white fiber |
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| BRPI1002269A2 (en) * | 2010-07-22 | 2011-10-11 | Carla Barreto Manfrinato | food composition of french bread with white fiber |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947713A (en) * | 2014-05-14 | 2014-07-30 | 西南大学 | Inulin contained bread and making method thereof |
| CN110999934A (en) * | 2019-12-31 | 2020-04-14 | 福建省新麦食品有限公司 | Preparation method for accelerating bread fermentation |
| CN113632812A (en) * | 2021-07-15 | 2021-11-12 | 北京原麦山丘食品有限公司 | Low-fat sugar-replacing bread and production method thereof |
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| CN103385275B (en) | 2015-03-11 |
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Inventor after: Shang Linwen Inventor before: Fan Wenjing Inventor before: Yu Jicheng Inventor before: Wang Siyu Inventor before: Duan Junnan Inventor before: Gong Xiaorui |
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Effective date of registration: 20170621 Address after: 528437 No. 30 Jiuzhou Road, Torch Development Zone, Guangdong, Zhongshan Patentee after: GUANGDONG MANKATTAN FOOD CO.,LTD. Address before: 116600 Department of science and technology, Dalian Nationalities University, 18 West Liaohe Road, Dalian economic and Technological Development Zone, Liaoning Patentee before: DALIAN NATIONALITIES University |
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Granted publication date: 20150311 |