CN103535405B - Whole-wheat bread and production method thereof - Google Patents
Whole-wheat bread and production method thereof Download PDFInfo
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- CN103535405B CN103535405B CN201210246095.6A CN201210246095A CN103535405B CN 103535405 B CN103535405 B CN 103535405B CN 201210246095 A CN201210246095 A CN 201210246095A CN 103535405 B CN103535405 B CN 103535405B
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- 235000008429 bread Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 30
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract description 30
- 235000012735 amaranth Nutrition 0.000 claims abstract description 30
- 239000004178 amaranth Substances 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 8
- 239000006071 cream Substances 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000015099 wheat brans Nutrition 0.000 claims description 18
- 235000019779 Rapeseed Meal Nutrition 0.000 claims description 15
- 239000004456 rapeseed meal Substances 0.000 claims description 15
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 8
- 239000011812 mixed powder Substances 0.000 claims description 7
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 4
- 239000000446 fuel Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000021152 breakfast Nutrition 0.000 abstract description 2
- 235000011844 whole wheat flour Nutrition 0.000 abstract 2
- 102000009127 Glutaminase Human genes 0.000 abstract 1
- 108010073324 Glutaminase Proteins 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 4
- 108060008539 Transglutaminase Proteins 0.000 description 3
- 102000003601 transglutaminase Human genes 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000004153 Potassium bromate Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229940094037 potassium bromate Drugs 0.000 description 1
- 235000019396 potassium bromate Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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
Technical field
The present invention relates to a kind of bread, particularly relate to a kind of whole-wheat bread and production method thereof.
Background technology
Three-coloured amaranth seed is Mexicans and the staple food of Aztecs in a kind of ancient times, be transferred to Asia afterwards, it has the pepper taste making people feel frank, and it contains more protein than other cereal, also containing the lysine lacked in much cereal, nutrition is more comprehensive.In prior art, three-coloured amaranth seed is joined in bread by entirety, 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 ground, by special technique, three-coloured amaranth seed and whole-wheat bread perfection are merged, the bread mouthfeel made are soft, without harsh feeling, appropriate fluffy, be a kind of good breakfast having mouthfeel and nutrition concurrently.
For achieving the above object, the present invention adopts following technical scheme:
A kind of whole-wheat bread, be made up of wholemeal, also adding in wholemeal has amaranth rapeseed meal.
Described wholemeal is made up of following method: by screening after wheat decortication, be separated by wheat bran, debranned wheat is processed into flour, wheat bran is carried out ultramicro grinding, then the wheat bran after flour and ultramicro grinding was mixed 100 mesh sieves and namely obtain wholemeal with debranned wheat.Described amaranth rapeseed meal obtains after being pulverized by micronizer after the drying of three-coloured amaranth seed.
A production method for whole-wheat bread, it comprises following step:
1) screening after wheat decortication, is separated wheat bran with debranned wheat, debranned wheat is processed into flour, wheat bran is carried out ultramicro grinding, then namely the wheat bran after flour and ultramicro grinding is obtained wholemeal by crossing 100 mesh sieves after the part by weight mixing of 6:1;
The ratio of flour and wheat bran is obvious to the mouthfeel effect that bread is last, 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 made is not soft, coarse mouthfeel, cannot entrance.Therefore appropriate flour and the ratio of wheat bran are the keys of producing whole-wheat bread, through applicant's test of many times, determine can have nutrition and mouthfeel concurrently when flour and wheat bran weight ratio are 6:1.
2) drying of three-coloured amaranth seed being passed through micronizer afterwards, after the three-coloured amaranth seed by pulverizing is crossed 100 mesh sieves, obtaining amaranth rapeseed meal;
Drying means is oven cooking cycle, and baking temperature is 85-90 DEG C, and drying time is 20-25 minute.
When making bread, the fineness degree of suitable three-coloured amaranth seed is conducive to rising of bread and sends out, ensure internal structure and the face shaping of bread, along with the order number of amaranth rapeseed meal increases, the quality of bread is also in increase, but along with the increase of order number, the flour extraction of amaranth rapeseed meal is also in decline, through considering, determine that the order number of 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 account for whole mixed powder quality 1% salt, 15% sucrose, the egg liquid of 20%, the yeast of 0.8% and 31% water stir, stir after 5 minutes and add milk powder, Gluten, Transglutaminases and cream continuation stirring 8-10 minute, the amount of the milk powder added, 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, determine above-mentioned optimum formula, because the amount along with amaranth rapeseed meal in wholemeal increases, can make bread hold gas be deteriorated, dough strength reduce, thus the loaf volume that baking is gone out little, organize coarse.In order to overcome the problems referred to above, also in basic recipe, add the modifying agents such as Gluten, so when the ratio of amaranth rapeseed meal and wholemeal is lower than with during higher than 1:5, modifying agent can not be made to 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, Gluten plays a role the bread appearance performance optimal of the best, generation;
TGase can with gluten protein bonding, strengthen the muscle degree of gluten protein, improve bread process the rheological properties of dough; Also can, as the substitute of the flour-dough improvers such as potassium bromate, loaf volume be increased, stable performance, improve the shape of bread.Along with the increase of TGase addition, the integrated quality of sprouted unpolished rice bread first increases rear reduction.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 send out in process at dough treacle to be easy to subside, thus make the volume of bread too small, bread internal porosity is uneven, and hole wall thickness differs.Through test of many times, can determine that the optimum addition of TGase is 0.12%.
4) dough stirred is put into fermenting case, at the environment bottom fermentation 2 hours of temperature 30 DEG C, humidity 85%;
5) dough fermented is split and is left standstill 25 minutes;
6) again dough is placed in fermenting case and proofs after leaving standstill, temperature remains on 25 DEG C, humidity remains on 85%, and proofing period is 1.5 hours;
7) immediately dough is put into baking box after proofing to toast, baking temperature is the fire in a stove before fuel is added 160 DEG C, face fire 180 DEG C, baking time 20 points;
Above-mentioned optimised process adopts direct fermentation technique to make whole-wheat bread by test, on the basis meeting every quality standard, with sensory evaluation with measure method that specific volume combines and product quality carried out to comprehensive grading obtains.
8) cool, treat that temperature is cooled to 35 DEG C and packs.
The invention has the beneficial effects as follows:
1, mouthfeel soft, without harsh feeling, appropriateness fluffy;
2, owing to adding amaranth rapeseed meal, more nutritious than general bread.
Detailed description of the invention
embodiment 1
Produce a method for whole-wheat bread, comprise the steps:
1) screening after wheat decortication, is separated wheat bran with debranned wheat, debranned wheat is processed into flour, wheat bran is carried out ultramicro grinding, then namely the wheat bran after flour and ultramicro grinding is obtained wholemeal in crossing 100 mesh sieves after the ratio mixing of 6:1;
2) drying of three-coloured amaranth seed being passed through micronizer afterwards, after the three-coloured amaranth seed by pulverizing is crossed 100 mesh sieves, obtaining amaranth rapeseed meal;
3) get wholemeal 500g, amaranth rapeseed meal 100g is mixed into mixed powder, the water adding the salt of 6g, the sucrose of 90g, the egg liquid of 120g, the yeast of 4.8g and 186g stirs, and stirs to add 13.2g milk powder, 84g Gluten, 0.72g Transglutaminases and 18g cream after 5 minutes and continue to stir 8-10 minute
4) dough stirred is put into fermenting case, at the environment bottom fermentation 2 hours of temperature 30 DEG C, humidity 85%;
5) dough fermented is split and is left standstill 25 minutes;
6) again dough is placed in fermenting case and proofs after leaving standstill, temperature remains on 25 DEG C, humidity remains on 85%, and proofing period is 1.5 hours;
7) immediately dough is put into baking box after proofing to toast, baking temperature is the fire in a stove before fuel is added 160 DEG C, face fire 180 DEG C, baking time 20 points;
8) cool, treat that temperature is cooled to 35 DEG C and packs.
It will be recognized by those skilled in the art, under the prerequisite not departing from protection scope of the present invention, various amendment, change and combination can be carried out to above-mentioned embodiment, and think that this amendment, change and combination are within the scope of originality thought.
Claims (1)
1. a production method for whole-wheat bread, is characterized in that comprising the steps:
1) screening after wheat decortication, is separated wheat bran with debranned wheat, debranned wheat is processed into flour, wheat bran is carried out ultramicro grinding, then namely the wheat bran after flour and ultramicro grinding is obtained wholemeal by crossing 100 mesh sieves after the part by weight mixing of 6:1;
2) drying of three-coloured amaranth seed being passed through micronizer afterwards, after the three-coloured amaranth seed by pulverizing is crossed 100 mesh sieves, obtaining amaranth rapeseed meal;
3) wholemeal and amaranth rapeseed meal are mixed into mixed powder by the part by weight of 5:1, add account for whole mixed powder quality 1% salt, 15% sucrose, the egg liquid of 20%, the yeast of 0.8% and 31% water stir, stir after 5 minutes and add milk powder, Gluten, TGase and cream continuation stirring 8-10 minute, the amount of the milk powder added, Gluten, TGase and cream is respectively 2.2%, 14%, 0.12% and 3% of mixed powder gross weight;
4) dough stirred is put into fermenting case, at the environment bottom fermentation 2 hours of temperature 30 DEG C, humidity 85%;
5) dough fermented is split and is left standstill 25 minutes;
6) again dough is placed in fermenting case and proofs after leaving standstill, temperature remains on 25 DEG C, humidity remains on 85%, and proofing period is 1.5 hours;
7) immediately dough is put into baking box after proofing to toast, baking temperature is the fire in a stove before fuel is added 160 DEG C, face fire 180 DEG C, baking time 20 points;
8) cool, treat that temperature is cooled to 35 DEG C and packs.
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| CN201210246095.6A CN103535405B (en) | 2012-07-17 | 2012-07-17 | Whole-wheat bread and production method thereof |
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| CN201210246095.6A CN103535405B (en) | 2012-07-17 | 2012-07-17 | Whole-wheat bread and production method thereof |
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| CN103535405A CN103535405A (en) | 2014-01-29 |
| CN103535405B true CN103535405B (en) | 2015-03-25 |
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| IT201800010305A1 (en) * | 2018-11-13 | 2020-05-13 | Danilo Ciciulla | PROCEDURE FOR THE PREPARATION OF WHEAT-BASED FOODS INTENDED FOR CELIACS OR SUBJECTS WITH GLUTEN SENSITIVITY |
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| CN104757041A (en) * | 2015-04-03 | 2015-07-08 | 宁夏中航郑飞塞外香清真食品有限公司 | Dough sheet fermentation process and continuous fermentation device |
| CN104770428A (en) * | 2015-04-13 | 2015-07-15 | 张立升 | Preparation method of bran bread |
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| CN107019014A (en) * | 2016-07-21 | 2017-08-08 | 华中农业大学 | It is a kind of to improve the method for whole wheat dough processing characteristic |
| CN106472629A (en) * | 2016-10-13 | 2017-03-08 | 内蒙古天奇生物科技有限公司 | A kind of production method of green grass or young crops juice whole-wheat bread |
| CN107865023A (en) * | 2017-12-23 | 2018-04-03 | 安徽青松食品有限公司 | A kind of whole wheat health bread and its preparation technology |
| CN108782678B (en) * | 2018-06-22 | 2021-08-06 | 安徽盼盼食品有限公司 | Processing method of whole wheat bread |
| CN109329347B (en) * | 2018-12-03 | 2021-08-27 | 江西省农业科学院农产品质量安全与标准研究所 | Processing method of rapeseed kernel powder, flour cake containing rapeseed kernel powder and preparation method of flour cake |
| CN117099817A (en) * | 2023-08-08 | 2023-11-24 | 江苏田园主义健康科技有限公司 | Whole wheat shellfish bread and preparation method thereof |
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| IT201800010305A1 (en) * | 2018-11-13 | 2020-05-13 | Danilo Ciciulla | PROCEDURE FOR THE PREPARATION OF WHEAT-BASED FOODS INTENDED FOR CELIACS OR SUBJECTS WITH GLUTEN SENSITIVITY |
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