CN103385275B - Baked crumby bread preparation method - Google Patents
Baked crumby bread preparation method Download PDFInfo
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- CN103385275B CN103385275B CN201310362361.6A CN201310362361A CN103385275B CN 103385275 B CN103385275 B CN 103385275B CN 201310362361 A CN201310362361 A CN 201310362361A CN 103385275 B CN103385275 B CN 103385275B
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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 baking soft bread.
Technical background
Bread to be loved by the people instant food as one.At present the people of nearly 2/3 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 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, there is hypotensive, blood sugar, blood fat; Improve intestinal environment, promote that beneficial bacterium breeds; Promote the physiological function 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 baking soft bread.The bread that the method is produced can improve enteric microorganism environment, and promote growth of probiotics, have good non-oxidizability, 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 baking soft bread comprises the following steps:
(1) preparation of dough: by mass parts, with 10-20 part warm water by 2.2 parts of activated yeasts, by 200 parts of bread flours, 25-33 part sucrose, 4-20 part inulin, 10 parts of skimmed milk power mixings, add 35 parts of egg white, the yeast water adding activation stirs, and adds 2 portions of salt and stirs 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: to be covered by dough preservative film, room temperature relaxes 8min;
(3) first time proofs: the dough that step (2) is lax is put into proofing box and proofs;
(4) split round as a ball: the dough proofed is drained air, segmentation, rub circle, at covering 18-25 DEG C with preservative film leave standstill 10min;
(5) second time proofs: the dough after justifying of rubbing of step (4) is put into proofing box, proofs;
(6) toast: the dough baking after second time is proofed, when dough body is long-pending do not increase and fast ripe time, at its surface brush one deck edible vegetable oil, namely cool rear encapsulation of drying in the air obtains baking soft bread.
Preferably, what the first time described in step (3) proofed proofs the temperature inside the box is 35 DEG C, relative humidity 75%, and proofing period is 60min.
Preferably, what the second time described in step (5) proofed proofs the temperature inside the box is 35 DEG C, relative humidity 80%, and proofing period is 90min.
Preferably, the condition of the baking described in step (6) is the temperature 170 DEG C of getting angry, the temperature of lower fire 180 DEG C.
Bake the preparation method be more preferably of soft bread, comprise the following steps:
(1) preparation of dough: by mass parts, with 10 parts of warm water by 2.2 parts of activated yeasts, by 200 parts of bread flours, 29 portions of sucrose, 12 parts of inulin, 10 parts of skimmed milk power mixings, add 35 parts of egg white, the yeast water adding activation stirs, and adds 2 portions of salt and stirs 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 preservative film to be covered, 18-25 DEG C of lax 8min;
(3) first time proofs: the dough that step (2) is lax is put into proofing box and proofs;
(4) split round as a ball: the dough proofed is drained air, segmentation, rub circle, cover 18-25 DEG C of standing 10min with preservative film
(5) second time proofs: the dough after justifying of rubbing of step (4) is put into proofing box, proofs;
(6) toast: the dough baking after second time is proofed, when dough body is long-pending do not increase and fast ripe time, at its surface brush one deck edible vegetable oil, cool rear encapsulation of drying in the air, namely obtains baking soft bread.
The prebiotics bread of interpolation inulin of the present invention is by quality proportioning optimization formula:
Table 1 bread 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, tool of the present invention has the following advantages: what prepare by the inventive method bakes soft bread, and this bread epidermis is golden yellow, and interior tissue uniform and smooth is fluffy full, has distinctively to bake fragrance, and shelf life is long.Reach splendid technique effect.
Accompanying drawing explanation
The present invention has accompanying drawing 1 width, is entirety and the rip cutting outside drawing of bread obtained according to the method described in the present invention.
Detailed description of the invention
Embodiment 1
The bread of the present embodiment, the raw material primarily of following mass fraction forms: bread flour 200 parts, 2.2 parts, dry ferment, sucrose 35 parts, 90 parts, water, salt 2.0 parts, egg 35 parts, skimmed milk power 10 parts, 20 parts, butter.
During preparation:
1. use 10 parts of warm water by 2.2 parts of activated yeasts, by 200 parts of bread flours, 35 portions of sucrose, 10 parts of skimmed milk power mixings, add 35 parts of egg white, pour the yeast water activated again into stir, add 2.0 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, finally add 20 parts of butter, continue to rub and form smooth oil film to surface;
2. relax: cover dough with preservative film, lax 8min at 18-25 DEG C;
3. first time proofs: lax dough is put into proofing box and proofs, temperature 35 DEG C, relative humidity 75%, proofs 60min;
4. split round as a ball: the dough proofed is drained air, dough is divided into 40g/, rubs rounding shape;
5. leave standstill: cover dough in 18-25 DEG C of standing 10min with preservative film;
6. second time proofs: put into proofing box by rubbing round dough, temperature 35 DEG C, relative humidity 80%, proofs 90min;
7. toast: the dough that proofs of second time is put into and gets angry 170 DEG C, in the baking box of lower fiery 180 DEG C, enter baking, when its volume no longer increase and fast ripe time, at bread surface brush one deck edible vegetable oil, make it colouring, namely obtain baking soft bread;
8. cool: at 18-25 DEG C, cool 30min;
9. refrigerate: put into after cooling freshness protection package be placed in 5 DEG C at preservation.
Embodiment 2
The bread of the present embodiment, the raw material primarily of following mass fraction forms: bread flour 200 parts, inulin 4 parts, 2.2 parts, dry ferment, sucrose 33 parts, 90 parts, water, salt 2 parts, egg 35 parts, skimmed milk power 10 parts, 20 parts, butter.
During preparation:
1. use 10 parts of warm water by 2.2 parts of activated yeasts, by 200 parts of bread flours, 33 portions of sucrose, 4 parts of inulin, 10 parts of skimmed milk power mixings, add 35 parts of egg white, pour the yeast water activated again into stir, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, finally add 20 parts of butter, continue to rub and form smooth oil film to surface;
2. relax: cover oil film with preservative film, lax 8min at 18-25 DEG C;
3. first time proofs: lax dough is put into proofing box and proofs, temperature 35 DEG C of relative humidity 75%, proof 60min;
4. split round as a ball: the dough proofed is drained air, dough is divided into 40g/, rubs rounding shape;
5. leave standstill: cover dough in 18-25 DEG C of standing 10min with preservative film;
6. second time proofs: put into proofing box by rubbing round dough, temperature 35 DEG C, relative humidity 80%, proofs 90min;
7. toast: the dough that proofs of second time is put into and gets angry 170 DEG C, in the baking box of lower fiery 180 DEG C, enter baking, when its volume no longer increase and fast ripe time, at bread surface brush one deck edible vegetable oil, make it colouring, namely obtain baking soft bread;
8. cool: at 18-25 DEG C, cool 30min;
9. refrigerate: put into after cooling freshness protection package be placed in 5 DEG C at preservation.
Embodiment 3
The bread of the present embodiment, the raw material primarily of following mass fraction forms: bread flour 200 parts, inulin 8 parts, 2.2 parts, dry ferment, sucrose 31 parts, 90 parts, water, salt 2 parts, egg 35 parts, skimmed milk power 10 parts, 20 parts, butter.
During preparation:
1. use 10 parts of warm water by 2.2 parts of activated yeasts, by 200 parts of bread flours, 31 portions of sucrose, 8 parts of inulin, 10 parts of skimmed milk power mixings, add 35 parts of egg white, pour the yeast water activated again into stir, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, finally add 20 parts of butter, continue to rub and form smooth oil film to surface;
2. relax: cover dough with preservative film, lax 8min at 18-25 DEG C;
3. first time proofs: lax dough is put into proofing box and proofs, temperature 35 DEG C of relative humidity 75%, proof 60min;
4. split round as a ball: the dough proofed is drained air, dough is divided into 40g/, rubs rounding shape;
5. leave standstill: cover dough in 18-25 DEG C of standing 10min with preservative film;
6. second time proofs: put into proofing box by rubbing round dough, temperature 35 DEG C, relative humidity 80%, proofs 90min;
7. toast: the dough that proofs of second time is put into and gets angry 170 DEG C, in the baking box of lower fiery 180 DEG C, enter baking, when its volume no longer increase and fast ripe time, at bread surface brush one deck edible vegetable oil, make it colouring, namely obtain baking soft bread;
8. cool: at 18-25 DEG C, cool 30min;
9. refrigerate: put into after cooling freshness protection package be placed in 5 DEG C at preservation.
Embodiment 4
The bread of the present embodiment, the raw material primarily of following parts by weight forms: bread flour 200 parts, inulin 12 parts, 2.2 parts, dry ferment, sucrose 29 parts, 90 parts, water, salt 2 parts, egg 35 parts, skimmed milk power 10 parts, 20 parts, butter.
During preparation:
1. use 10 parts of warm water by 2.2 parts of activated yeasts, by 200 parts of bread flours, 29 portions of sucrose, 12 parts of inulin, 10 parts of skimmed milk power mixings, add 35 parts of egg white, pour the yeast water activated again into stir, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, finally add 20 parts of butter, continue to rub and form smooth oil film to surface;
2. relax: cover dough with preservative film, lax 8min at 18-25 DEG C;
3. first time proofs: lax dough is put into proofing box and proofs, temperature 35 DEG C of relative humidity 75%, proof 60min;
4. split round as a ball: the dough proofed is drained air, dough is divided into 40g/, rubs rounding shape;
5. leave standstill: cover dough in 18-25 DEG C of standing 10min with preservative film;
6. second time proofs: put into proofing box by rubbing round dough, temperature 35 DEG C, relative humidity 80%, proofs 90min;
7. toast: the dough that proofs of second time is put into and gets angry 170 DEG C, in the baking box of lower fiery 180 DEG C, enter baking, when its volume no longer increase and fast ripe time, at bread surface brush one deck edible vegetable oil, make it colouring, namely obtain baking soft bread;
8. cool: at 18-25 DEG C, cool 30min;
9. refrigerate: put into after cooling freshness protection package be placed in 5 DEG C at preservation.
Embodiment 5
The bread of the present embodiment, the raw material primarily of following parts by weight forms: bread flour 200 parts, inulin 16 parts, 2.2 parts, dry ferment, sucrose 27 parts, 90 parts, water, salt 2 parts, egg 35 parts, skimmed milk power 10 parts, 20 parts, butter.
During preparation:
1. use 10 parts of warm water by 2.2 parts of activated yeasts, by 200 parts of bread flours, 27 portions of sucrose, 16 parts of inulin, 10 parts of skimmed milk power mixings, add 35 parts of egg white, pour the yeast water activated again into stir, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, finally add 20 parts of butter, continue to rub and form smooth oil film to surface;
2. relax: cover dough with preservative film, lax 8min at 18-25 DEG C;
3. first time proofs: lax dough is put into proofing box and proofs, temperature 35 DEG C of relative humidity 75%, proof 60min;
4. split round as a ball: the dough proofed is drained air, dough is divided into 40g/, rubs rounding shape;
5. leave standstill: cover dough in 18-25 DEG C of standing 10min with preservative film;
6. second time proofs: put into proofing box by rubbing round dough, temperature 35 DEG C, relative humidity 80%, proofs 90min;
7. toast: the dough that proofs of second time is put into and gets angry 170 DEG C, in the baking box of lower fiery 180 DEG C, enter baking, when its volume no longer increase and fast ripe time, at bread surface brush one deck edible vegetable oil, make it colouring, namely obtain baking soft bread;
8. cool: at 18-25 DEG C, cool 30min;
9. refrigerate: put into after cooling freshness protection package be placed in 5 DEG C at preservation.
Embodiment 6
The bread of the present embodiment, the raw material primarily of following parts by weight forms: bread flour 200 parts, inulin 20 parts, 2.2 parts, dry ferment, sucrose 25 parts, 90 parts, water, salt 2 parts, egg 35 parts, skimmed milk power 10 parts, 20 parts, butter.
During preparation:
1. use 10 parts of warm water by 2.2 parts of activated yeasts, by 200 parts of bread flours, 25 portions of sucrose, 20 parts of inulin, 10 parts of skimmed milk power mixings, add 35 parts of egg white, pour the yeast water activated again into stir, add 2 portions of salt and stir evenly, add 80 parts of water and be kneaded into dough, finally add 20 parts of butter, continue to rub and form smooth oil film to surface;
2. relax: cover dough with preservative film, lax 8min at 18-25 DEG C;
3. first time proofs: lax dough is put into proofing box and proofs, temperature 35 DEG C of relative humidity 75%, proof 60min;
4. split round as a ball: the dough proofed is drained air, dough is divided into 40g/, rubs rounding shape;
5. leave standstill: cover dough in 18-25 DEG C of standing 10min with preservative film;
6. second time proofs: put into proofing box by rubbing round dough, temperature 35 DEG C, relative humidity 80%, proofs 90min;
7. toast: the dough that proofs of second time is put into and gets angry 170 DEG C, in the baking box of lower fiery 180 DEG C, enter baking, when its volume no longer increase and fast ripe time, at bread surface brush one deck edible vegetable oil, make it colouring, namely obtain baking soft bread;
8. cool: at 18-25 DEG C, cool 30min;
9. refrigerate: put into after cooling freshness protection package be placed in 5 DEG C at preservation.
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, interior tissue uniform and smooth is fluffy full, has and distinctively bakes fragrance, and shelf life is long nutritious, is applicable to all kinds of consumer groups.
Claims (2)
1. bake a preparation method for soft bread, it is characterized in that: comprise the following steps:
(1) preparation of dough: by mass parts, with 10-20 part warm water by 2.2 parts of activated yeasts, by 200 parts of bread flours, 25-33 part sucrose, 4-20 part inulin, 10 parts of skimmed milk power mixings, add 35 parts of egg white, the yeast water adding activation stirs, and adds 2 portions of salt and stirs 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: to be covered by dough preservative film, room temperature relaxes 8min;
(3) first time proofs: the dough that step (2) is lax is put into proofing box and proofs, and the temperature inside the box that proofs that first time proofs is 35 DEG C, relative humidity 75%, and proofing period is 60min;
(4) split round as a ball: the dough proofed is drained air, segmentation, rub circle, at covering 18-25 DEG C with preservative film leave standstill 10min;
(5) second time proofs: the dough after justifying of rubbing of step (4) is put into proofing box, and proof, what described second time proofed proofs the temperature inside the box is 35 DEG C, relative humidity 80%, and proofing period is 90min;
(6) toast: the dough baking after second time is proofed, when dough body is long-pending do not increase and fast ripe time, at its surface brush one deck edible vegetable oil, dry in the air cool after encapsulate, the temperature of getting angry of described baking is 170 DEG C, and the temperature of lower fire is 180 DEG C.
2. 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 by 2.2 parts of activated yeasts, by 200 parts of bread flours, 29 portions of sucrose, 12 parts of inulin, 10 parts of skimmed milk power mixings, add 35 parts of egg white, the yeast water adding activation stirs, and adds 2 portions of salt and stirs 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 preservative film to be covered, 18-25 DEG C of lax 8min;
(3) first time proofs: the dough that step (2) is lax is put into proofing box and proofs, and the temperature inside the box that proofs that first time proofs is 35 DEG C, relative humidity 75%, and proofing period is 60min;
(4) split round as a ball: the dough proofed is drained air, segmentation, rub circle, cover 18-25 DEG C of standing 10min with preservative film;
(5) second time proofs: the dough after justifying of rubbing of step (4) is put into proofing box, and proof, what described second time proofed proofs the temperature inside the box is 35 DEG C, relative humidity 80%, and proofing period is 90min;
(6) toast: the dough baking after second time is proofed, when dough body is long-pending do not increase and fast ripe time, at its surface brush one deck edible vegetable oil, cool rear encapsulation of drying in the air, the temperature of getting angry of described baking is 170 DEG C, and the temperature of lower fire is 180 DEG C.
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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 true CN103385275B (en) | 2015-03-11 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103947713B (en) * | 2014-05-14 | 2015-08-26 | 西南大学 | A kind of bread containing synanthrin and preparation 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| FR2673360A1 (en) * | 1991-03-01 | 1992-09-04 | Ard Sa | Composition based on dietary fibres, food containing this composition and preparation method |
| 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 |
| BRPI1002269A2 (en) * | 2010-07-22 | 2011-10-11 | Carla Barreto Manfrinato | food composition of french bread with white fiber |
| GB2482865B (en) * | 2010-08-16 | 2017-03-22 | Singh Lalvani Kartar | Method of chapati and naan manufacture |
| CN101946815A (en) * | 2010-09-04 | 2011-01-19 | 内蒙古科技大学 | Hulless oat enriched bread and preparation method thereof |
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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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