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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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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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104970060B (en) * | 2015-06-15 | 2018-08-07 | 广州市传道食品有限公司花都分公司 | A kind of shellfish fruit bread and preparation method thereof containing strange sub- seed raw material |
| 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 |
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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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