CN103535405A - Whole-wheat bread and production method thereof - Google Patents

Abstract

The invention provides whole-wheat bread and a production method thereof. The bread is made of whole wheat flour, amaranth seed flour is further added in the whole wheat flour, salt, cane sugar, egg liquid, yeast, milk powder, vital gluten, glutaminase, cream and water are added in the processing process, and the whole-wheat bread containing amaranth seeds is prepared through the steps of stirring, fermentation, standing, fermenting, baking and the like. According to the whole-wheat bread and the production method, a specially-made process is utilized to enable the amaranth seeds and the whole-wheat bread to be perfectly mixed, the prepared bread is soft in taste, roughness-free and fluffy appropriately, and is good breakfast integrating taste and nutrition.

Description

A kind of whole-wheat bread and production method thereof

Technical field

The present invention relates to a kind of bread, relate in particular to a kind of whole-wheat bread and production method thereof.

Background technology

Three-coloured amaranth seed is Mexicans and Aztecs's staple food in a kind of ancient times, be transferred to afterwards Asia, it has makes people feel frank pepper taste, and it contains more protein than other cereal, also contain the lysine lacking in much cereal, nutrition is more comprehensive.In prior art, three-coloured amaranth seed is joined in bread by integral body, but this bread has coarse mouthfeel, the not high defect of resident's acceptance.

Summary of the invention

The invention provides a kind of whole-wheat bread and processing method thereof, this whole-wheat bread adopts the three-coloured amaranth seed grinding, by special technique, merge three-coloured amaranth seed and whole-wheat bread are perfect, the bread mouthfeel made is soft, fluffy without harsh feeling, appropriateness, is a kind of good breakfast that has mouthfeel and nutrition concurrently.

For achieving the above object, the present invention adopts following technical scheme:

, by wholemeal, made, in wholemeal, also add and have amaranth rapeseed meal.

Described wholemeal is made by following method: by screening after wheat decortication, wheat bran is separated with debranned wheat, debranned wheat is processed into flour, and wheat bran is carried out to ultramicro grinding, then the wheat bran after flour and ultramicro grinding was mixed to 100 mesh sieves and obtained wholemeal.Described amaranth rapeseed meal is to obtain after pulverizing by micronizer after three-coloured amaranth seed is dried.

A production method for whole-wheat bread, it comprises following step:

1) screening after wheat decortication, separated with debranned wheat by wheat bran, and debranned wheat is processed into flour, and wheat bran is carried out to ultramicro grinding, crosses 100 mesh sieves and obtain wholemeal after then the wheat bran after flour and ultramicro grinding being mixed by the part by weight of 6:1;

The ratio of flour and wheat bran is obvious to the last mouthfeel effect of bread, if wheat bran content is very few, the nutriment in wheat bran is not fully utilized, and whole-wheat bread is not just known where to begin yet; Wheat bran content is too much, and the bread of making is not soft, and coarse mouthfeel cannot entrance.Therefore the ratio of appropriate flour and wheat bran is the key of producing whole-wheat bread, through applicant's test of many times, determines when flour and wheat bran weight ratio are 6:1 and can have nutrition and mouthfeel concurrently.

2) three-coloured amaranth seed is dry rear by micronizer, after crossing 100 mesh sieves by the three-coloured amaranth seed of pulverizing, obtain amaranth rapeseed meal;

Drying means is baking box baking, and baking temperature is 85-90 ℃, and be 20-25 minute drying time.

When making bread, the fineness degree of suitable three-coloured amaranth seed is conducive to rising of bread and sends out, guarantee internal structure and the face shaping of bread, order number increase along with amaranth rapeseed meal, the quality of bread is also increasing, but along with the increase of order number, the flour extraction of amaranth rapeseed meal is also declining, through considering, the order number of determining amaranth rapeseed meal is 100 orders.

3) wholemeal and amaranth rapeseed meal are mixed into mixed powder by the part by weight of 5:1, add salt, 15% sucrose, 20% the egg liquid, 0.8% yeast and 31% the water that account for whole mixed powder quality 1% to stir, stir after 5 minutes and add milk powder, Gluten, Transglutaminases and cream to continue to stir 8-10 minute, the amount of the milk powder adding, Gluten, Transglutaminases and cream is respectively 2.2%, 14%, 0.12% and 3% of mixed powder gross weight;

Through single factor experiment and orthogonal test, determined above-mentioned optimum formula, because the amount along with amaranth rapeseed meal in wholemeal increases, can make bread hold gas variation, dough strength reduces, thereby the loaf volume that baking is gone out little, organize coarse.In order to overcome the problems referred to above, also in basic recipe, added the modifying agents such as Gluten, so when the ratio of amaranth rapeseed meal and wholemeal is lower than when higher than 1:5, can not make modifying agent give full play to and work, make the volume of bread smaller, rough surface.When the mass ratio of amaranth rapeseed meal and wholemeal is just 1:5, the Gluten the best that plays a role, the bread exterior quality of generation is best;

Transglutamin-ase 9 endonuclease capable and gluten protein bonding, strengthen the muscle degree of gluten protein, improve bread process the rheological properties of dough; Also can be used as the substitute of the flour-dough improvers such as potassium bromate, loaf volume is increased, stable performance, has improved the shape of bread.Along with the increase of TGase addition, the integrated quality of sprouted unpolished rice bread first increases afterwards and reduces.Reason is when TGase mass fraction is 0.1%, and its effect is little, and loaf volume and internal structure are not all fully improved; And when its mass fraction is 0.4%, the stickiness of dough is excessive, excessively soft, make to be easy to subside in dough treacle is sent out process, thereby make the volume of bread too small, bread internal porosity is inhomogeneous, and hole wall thickness differs.Through test of many times, the optimum addition that can determine TGase is 0.12%.

4) dough stirring is put into fermenting case, the environment bottom fermentation of 30 ℃ of temperature, humidity 85% 2 hours;

5) dough having fermented is cut apart and standing 25 minutes;

6) after standing, again dough is placed in to fermenting case and proofs, temperature remains on 25 ℃, humidity and remains on 85%, and proofing period is 1.5 hours;

7) immediately dough is put into baking box after proofing and toast, baking temperature is 160 ℃ of the fires in a stove before fuel is added, 180 ℃ of face fire, baking time 20 minutes;

Above-mentioned optimised process is to adopt direct fermentation technique to make whole-wheat bread by test, is meeting on the basis of every quality standard, with sensory evaluation with measure method that specific volume combines and product quality is carried out to comprehensive grading obtains.

8) cooling, treat that temperature is cooled to 35 ℃ and packs.

The invention has the beneficial effects as follows:

1, mouthfeel soft, without harsh feeling, appropriateness fluffy;

2, owing to having added amaranth rapeseed meal, more nutritious than general bread.

The specific embodiment

embodiment 1

A method of producing whole-wheat bread, comprises the steps:

1) screening after wheat decortication, separated with debranned wheat by wheat bran, and debranned wheat is processed into flour, and wheat bran is carried out to ultramicro grinding, crosses 100 mesh sieves and obtain wholemeal after then the wheat bran after flour and ultramicro grinding being mixed in the ratio of 6:1;

2) three-coloured amaranth seed is dry rear by micronizer, after crossing 100 mesh sieves by the three-coloured amaranth seed of pulverizing, obtain amaranth rapeseed meal;

3) get wholemeal 500g, amaranth rapeseed meal 100g is mixed into mixed powder, add the salt of 6g, the egg liquid of the sucrose of 90g, 120g,, the water of the yeast of 4.8g and 186g stirs, stirs after 5 minutes and adds 13.2g milk powder, 84g Gluten, 0.72g Transglutaminases and 18g cream to continue to stir 8-10 minute

4) dough stirring is put into fermenting case, the environment bottom fermentation of 30 ℃ of temperature, humidity 85% 2 hours;

5) dough having fermented is cut apart and standing 25 minutes;

6) after standing, again dough is placed in to fermenting case and proofs, temperature remains on 25 ℃, humidity and remains on 85%, and proofing period is 1.5 hours;

7) immediately dough is put into baking box after proofing and toast, baking temperature is 160 ℃ of the fires in a stove before fuel is added, 180 ℃ of face fire, baking time 20 minutes;

8) cooling, treat that temperature is cooled to 35 ℃ and packs.

It will be recognized by those skilled in the art, do not departing under the prerequisite of protection scope of the present invention, can carry out various modifications, variation and combination to above-mentioned embodiment, and think that this modification, variation and combination are within the scope of originality thought.

Claims (4)

1. a whole-wheat bread, is made by wholemeal, it is characterized in that, also adds and have amaranth rapeseed meal in wholemeal.

2. whole-wheat bread as claimed in claim 1, is characterized in that described wholemeal made by following method:

By screening after wheat decortication, wheat bran is separated with debranned wheat, debranned wheat is processed into flour, wheat bran is carried out to ultramicro grinding, then the wheat bran after flour and ultramicro grinding was mixed to 100 mesh sieves and obtained wholemeal.

3. whole-wheat bread as claimed in claim 1, is characterized in that described amaranth rapeseed meal is to obtain after pulverizing by micronizer after three-coloured amaranth seed is dried.

4. a production method for whole-wheat bread described in claim 1, is characterized in that comprising the steps:

1) screening after wheat decortication, separated with debranned wheat by wheat bran, and debranned wheat is processed into flour, and wheat bran is carried out to ultramicro grinding, crosses 100 mesh sieves and obtain wholemeal after then the wheat bran after flour and ultramicro grinding being mixed by the part by weight of 6:1;

2) three-coloured amaranth seed is dry rear by micronizer, after crossing 100 mesh sieves by the three-coloured amaranth seed of pulverizing, obtain amaranth rapeseed meal;

3) wholemeal and amaranth rapeseed meal are mixed into mixed powder by the part by weight of 5:1, add salt, 15% sucrose, 20% the egg liquid, 0.8% yeast and 31% the water that account for whole mixed powder quality 1% to stir, stir after 5 minutes and add milk powder, Gluten, Transglutaminases and cream to continue to stir 8-10 minute, the amount of the milk powder adding, Gluten, Transglutaminases and cream is respectively 2.2%, 14%, 0.12% and 3% of mixed powder gross weight;

4) dough stirring is put into fermenting case, the environment bottom fermentation of 30 ℃ of temperature, humidity 85% 2 hours;

5) dough having fermented is cut apart and standing 25 minutes;

6) after standing, again dough is placed in to fermenting case and proofs, temperature remains on 25 ℃, humidity and remains on 85%, and proofing period is 1.5 hours;

7) immediately dough is put into baking box after proofing and toast, baking temperature is 160 ℃ of the fires in a stove before fuel is added, 180 ℃ of face fire, baking time 20 minutes;

8) cooling, treat that temperature is cooled to 35 ℃ and packs.