CN103947713A - Inulin contained bread and making method thereof - Google Patents
Inulin contained bread and making method thereof Download PDFInfo
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- CN103947713A CN103947713A CN201410203090.4A CN201410203090A CN103947713A CN 103947713 A CN103947713 A CN 103947713A CN 201410203090 A CN201410203090 A CN 201410203090A CN 103947713 A CN103947713 A CN 103947713A
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Abstract
The invention discloses an inulin contained bread and a making method thereof. The adding quantity of inulin in the bread is equal to 3-5% of the weight sum of flour and the inulin, and the inulin contained bread is made through adding water, yeasts, shortening, sugar, salt and powdered milk. The bread making method is simple in technology, does not require special equipment and is convenient for industrial production. The made bread has rich nutrients, great sensory quality as well as various health-care functions, so that one kind of nutritive and palatable food is provided for the public.
Description
Technical field
The present invention relates to food and food processing field, be specifically related to a kind of containing the bread of synanthrin and the preparation method of this bread.
Background technology
Synanthrin (Inulin), claims again inulin, is that one is extensively present in natural levulan, be formed by connecting through β (2 → 1) glycosidic bond by D-fructofuranose molecule, end often contains a glucosyl group, and the degree of polymerization is generally 2～60, and average degree of polymerization is 10.Synanthrin, as a kind of functional dietary fiber, can promote the absorption of mineral matter, reduces the content of blood fat and serum cholesterol, Constipation, and treatment is fat.Studied in recent years and find that synanthrin also has non-carious tooth, thereby be mainly to utilize formation acid and glucan because it can not be deformed streptococcus, and the main cause of formation carious tooth is exactly these acid and glucan.Therefore, synanthrin, as a kind of emerging food ingredient, has the advantages that safety non-toxic also can significantly improve flavour of food products quality and promote health.In the country such as Japanese, American-European, synanthrin is applied in health food, candy, chocolate, dairy products ice cream series of products and baked goods as a kind of main functional new sugared source, develop in the 3rd class sugar source producing as sugar industry.
Bread flavor uniqueness, nutritious, and instant.Along with improving constantly of living standards of the people, people are also increasing gradually to the consumption figure of bread-type food products, and the quality to bread and the requirement of nutritive value are also being increased day by day.If synanthrin is added in bread, not only can increase the nutritive value of bread, can also improve the flavor quality of bread.But synanthrin adds the hardness that too much can increase bread, reduce the specific volume of bread, thereby affect the organoleptic quality of bread, addition is crossed and is not had at least the due effect of synanthrin.Therefore, probing into synanthrin addition is the key that obtains the good synanthrin bread of a kind of organoleptic quality on the impact of bread.
Summary of the invention
One of object of the present invention is to provide a kind of bread containing synanthrin, and this bread had both had good nutritive value, had again good organoleptic quality; Two of object of the present invention is to provide the preparation method of above-mentioned bread, and processing technology is simple, is convenient to suitability for industrialized production.
For achieving the above object, the invention provides following technical scheme:
1, containing the bread of synanthrin, in described bread synanthrin addition be equivalent to flour and synanthrin weight and 3%～5%.
Preferably, in described bread synanthrin addition be equivalent to flour and synanthrin weight and 4%.
Preferred, described bread is made up of the raw material of following parts by weight: 95～97 parts of Strong flours, 3～5 parts of synanthrin, 54～56 parts, water, 1.7～1.9 parts, yeast, 2.8～3.2 parts of shortenings, 5～7 parts of sugar, 3～5 parts of 1.4～1.6 parts of salt and milk powder.
Preferred, described bread is made up of the raw material of following parts by weight: 96 parts of Strong flours, 4 parts of synanthrin, 55 parts, water, 1.8 parts, yeast, 3 parts of shortenings, 6 parts of sugar, 4 parts of 1.5 parts of salt and milk powder.
2, the preparation method of described bread, comprises the steps:
(1) activation yeast: the water soaking 15～20min by yeast with 30 DEG C～32 DEG C, the weight of activation yeast water is equivalent to 3～4 times of yeast weight;
(2) adjust powder: by proportioning, Strong flour, salt, sugar, milk powder are fully mixed into dryness mixture, and the synanthrin of proportional quantity is dissolved;
(3) knead dough: by the yeast of activation in step (1), dryness mixture in step (2) and synanthrin solution and water are in harmonious proportion, and kneading repeatedly adds the shortening of proportional quantity in the time that dough forms, continue kneading, transparent, smooth, tack-free to dough till;
(4) fermentation: be that 28～30 DEG C, relative humidity are 90%～95% condition bottom fermentation 1～1.5h in temperature;
(5) piecemeal shaping: by dough stripping and slicing, rub circle with the hands, swing in baking tray;
(6) proof: be 36～38 DEG C in temperature, humidity is to proof 1.1～1.5h under 90%～95% condition;
(7) baking: be first that 160 DEG C, fire in a stove before fuel is added temperature are to toast 8～9min under 180～185 DEG C of conditions in face fire temperature, then be that 210～220 DEG C, fire in a stove before fuel is added temperature are to toast 6～7min under 180～185 DEG C of conditions in face fire temperature, finally at bread surface brush one deck salad oil.
Preferably, in step (4), ferment to dough outward appearance volume and increase to original 2～3 times, the dough that press...withes one's finger, recess neither gos up and does not also sink.
Preferably, in step (6), proof to long-pending 80% of the bread maximum volume that increases to of bread base substrate.
Beneficial effect of the present invention is, the invention discloses a kind of containing the bread of synanthrin and the preparation method of this bread, by add the synanthrin of appropriate amount in bread, obtain specific volume, all suitable bread of water content and hardness, and the bread that the bread obtaining moisture and firmness change in storage process are not added synanthrin changes slow, can delay the aging of bread, find the increase along with synanthrin addition through sensory evaluation, the organoleptic quality of synanthrin declines gradually, in the time that synanthrin addition is less than 4%, synanthrin is less on the impact of bread organoleptic quality, through considering addition the best of determining synanthrin in 3%～5% scope, under this addition, both improved the nutritive value of bread, ensure again the organoleptic quality that bread is good, be well received by consumers.
Brief description of the drawings
In order to make object of the present invention, technical scheme and beneficial effect clearer, the invention provides following accompanying drawing:
The impact of Fig. 1 synanthrin on bread specific volume;
The impact that Fig. 2 synanthrin opposite comprises the water yield;
The impact of Fig. 3 synanthrin on bread hardness;
The impact of Fig. 4 synanthrin on moisture in bread storage process;
The impact of Fig. 5 synanthrin on hardness in bread storage process.
Detailed description of the invention
Below in conjunction with accompanying drawing, embodiments of the invention are described in detail.
Embodiment 1
Take respectively by weight 95 parts of Strong flours, 2 parts of synanthrin, 54 parts, water, 1.7 parts, yeast, 2.8 parts of shortenings, 5 parts of sugar, 3 parts of 1.4 parts of salt and milk powder, then following steps for manufacturing bread:
(1) activation yeast: the water soaking 15min by yeast with 30 DEG C, the weight of activation yeast water is 3 times of yeast weight;
(2) adjust powder: flour, salt, sugar, milk powder are fully mixed into dryness mixture, synanthrin is dissolved;
(3) knead dough: by the dryness mixture of the yeast of step (1) activation, step (2) and synanthrin solution and water mediation, kneading repeatedly, in the time that dough forms, add shortening, continue kneading, transparent, smooth, tack-free to dough till;
(4) fermentation: be that 28 DEG C, relative humidity are 90% condition bottom fermentation 1h in temperature, when fermenting-ripening, outward appearance volume increases to original 2 times, with finger flicking dough, recess neither gos up and does not also sink;
(5) piecemeal shaping: dough is cut into every of 50g, rubs circle with the hands, swing in baking tray;
(6) proof: be 36 DEG C in temperature, relative humidity is to proof 1.1h under 90% condition, proof to bread base substrate is long-pending and increase to 80% of bread maximum volume, proofing baking tray in process will exchange up and down;
(7) baking: being first that 160 DEG C, fire in a stove before fuel is added temperature are to toast 9min under 180 DEG C of conditions in face fire temperature, is then that 210 DEG C, fire in a stove before fuel is added temperature are to toast 6min under 180 DEG C of conditions in face fire temperature, then at bread surface brush one deck salad oil.
Finally as required after bread is come out of the stove, naturally cool to room temperature, then packaging immediately.
According to method same as described above, add respectively 4%, 6%, 8% and 10% synanthrin (percentage in synanthrin and flour weight and), simultaneously taking the bread that do not add synanthrin as contrast (100 parts of flour).Make after bread, the bread specific volume to different synanthrin content, water content, hardness are measured, and the variation of moisture and hardness in bread storage process is measured, and it is carried out to subjective appreciation.
1, the mensuration of bread specific volume: after the bread of baked moulding is at room temperature cooling, claim its mass M (g) with electronic balance.Get the beaker of suitable size, fill full whole beaker with millet, pour out millet, bread is put into beaker, then fill with millet.Measure and remain millet volume V (ml) with graduated cylinder, be the volume of bread.
Bread specific volume computing formula: P=V/M
In formula: P---bread specific volume (ml/g), V---loaf volume (ml), M---Bread Quality (g).
Measurement result is as table 1 and Fig. 1.
Table 1, the impact of synanthrin on bread specific volume
| Synanthrin addition (%) | 0 | 2 | 4 | 6 | 8 | 10 |
| Specific volume (ml/g) | 5.7 | 5.4 | 5.2 | 4.5 | 3.8 | 3.2 |
Can be found out by Fig. 1 and table 1, add the bread specific volume of synanthrin all low than blank group, and along with the increase of synanthrin addition, bulking value reduces gradually.May be due to the impact of synanthrin on water activity, synanthrin has the ability of very strong combination Free water, and synanthrin is 5 times of protein to the absorptivity of water, therefore synanthrin can reduce the water activity value of bread, thereby the specific volume that reduces bread, the face base of causing is difficult to proof.
2, the mensuration of bread water content: longitudinally cut after bread, cut from position, intermediate portion the rusk that about 20mm is thick, get the bread core of the about 50mm of rusk centre diameter, take bread core, bread core is placed in to rear weighing of baking oven baking of 105 DEG C, until bread core weight no longer changes, calculate the of poor quality of baking front and back, and calculate thus water content.
Measurement result is as shown in table 2 and Fig. 2.
The impact that table 2, synanthrin opposite comprise the water yield
| Synanthrin addition (%) | 0 | 2 | 4 | 6 | 8 | 10 |
| Water content (%) | 37.4 | 37.7 | 38.1 | 38.9 | 39.6 | 40.5 |
Can be found out by table 2 and Fig. 2, along with synanthrin addition constantly increases, the water content of bread is also in remarkable increase.Its reason is that synanthrin contains a lot of hydrophilic radicals, has very strong water imbibition and retentiveness, thereby has improved the water content of bread.
3, (hardness is sample necessary power while reaching certain distortion to the mensuration of bread hardness, pressure peak when hardness number refers to the 1st compression sample): longitudinally cut after bread, cut from position, intermediate portion the rusk that about 20mm is thick, get the bread core of the about 50mm of rusk centre diameter, being compressed to the needed power of 15mm (g) with instrumental test rusk, is exactly the hardness of bread core.Probe P/50, speed 2mm/s before test, speed 1mm/s after test, test speed is 1mm/s.
Result is as shown in table 3 and Fig. 3.
Table 3, the impact of synanthrin on bread hardness
| Synanthrin addition (%) | 0 | 2 | 4 | 6 | 8 | 10 |
| Bread hardness (g) | 612.82 | 553.48 | 514.76 | 654.65 | 814.24 | 943.67 |
From table 3 and Fig. 3, in the time that synanthrin addition is 0～4%, the hardness of bread core reduces gradually, but in the time that synanthrin addition is 6%, the hardness of bread core significantly raises, and this shows that excessive synanthrin can make the hardness of bread increase.
4, the mensuration of moisture and hardness in bread storage process: bread is at cooling rear package storage, and storage at ambient temperature, totally 4 days, is measured water content and the hardness thereof of bread core every day in same time sampling.In storage process moisture content change the results are shown in Table 4 and Fig. 4 shown in.
Table 4, the impact of synanthrin on moisture in bread storage process
From table 4 and Fig. 4, along with the prolongation of period of storage, the water content of bread reduces gradually.But when period of storage is identical, add the water content of bread group of synanthrin apparently higher than blank group, and along with the increasing gradually of synanthrin addition, the percentage of water loss of bread reduces gradually, this is mainly because synanthrin has stronger hygroscopicity and retentiveness.
In storage process, firmness change the results are shown in Table 5 and Fig. 5.
Table 5, the impact of synanthrin on hardness in bread storage process
From table 5 and Fig. 5, along with the prolongation of period of storage, the hardness number of bread constantly increases.When synanthrin addition is 2% and 4%, the hardness number of its bread is all less than blank group.When synanthrin addition is 4%, the hardness number minimum of bread, and also the speedup of hardness is the slowest.Above-mentioned result of the test shows to add a small amount of synanthrin in bread can delay the aging of bread.
5, the subjective appreciation of bread: the evaluation group being made up of 10 people marks, and averages.100 points of total scores, concrete standards of grading are in table 6.
Table 6, bread sensory evaluation standard
Experimental result is as shown in table 7.Along with the increase of synanthrin addition, the organoleptic quality of synanthrin declines gradually, and in the time that synanthrin addition is less than 4%, synanthrin is less on the impact of bread organoleptic quality, but in the time that synanthrin amount exceedes 4%, has significantly reduced synanthrin bread quality.In addition, along with the increase of synanthrin addition, the outward appearance of bread, internal structure and specific volume scoring all reduce gradually, and the thin out tarnish of epidermis color of bread, and it is inhomogeneous that internal structure also becomes, and inner color and luster obfuscation, easily falls slag.But the specific targets of mouthfeel and bullet flexibility, when synanthrin addition is 4%, improved mouthfeel and the bullet flexibility of bread, this may be by due to the retention ability and its micro-sweet characteristic of synanthrin.
Table 7, the impact of synanthrin on bread organoleptic quality
By the experiment of embodiment 1, multifactorly consider, optimize suitable synanthrin addition and be, synanthrin weight be flour and synanthrin weight and 3%～5%.It is below detailed description of preferred embodiment.
Embodiment 2
Containing the bread of synanthrin, formed by following raw material by weight: 95 parts of Strong flours, 3 parts of synanthrin, 54 parts, water, 1.7 parts, yeast, 2.8 parts of shortenings, 5 parts of sugar, 3 parts of 1.4 parts of salt and milk powder.
Carry out the making of bread by following operating procedure:
(1) activation yeast: the water soaking 15min by yeast with 31 DEG C, the weight of activation yeast water is 4 times of yeast weight;
(2) adjust powder: by proportional quantity, Strong flour, salt, sugar and milk powder are fully mixed into dryness mixture, and synanthrin is pressed to proportional quantity dissolving;
(3) knead dough: by the dryness mixture of the yeast of step (1) activation, step (2) and synanthrin solution and water mediation, kneading repeatedly, in the time that dough forms, add the shortening of proportional quantity, continue kneading, transparent, smooth, tack-free to dough till;
(4) fermentation: be 28 DEG C in temperature, relative humidity is 90% condition bottom fermentation 1h, and when fermenting-ripening, outward appearance volume increases to original 2 times, the dough that press...withes one's finger, recess neither gos up and does not also sink;
(5) piecemeal shaping: dough is cut into every of 50g, rubs circle with the hands, swing in baking tray;
(6) proof: be 36 DEG C in temperature, humidity is to proof 1.1h under 90% condition, proof to bread base substrate is long-pending and increase to 80% of bread maximum volume, proofing baking tray in process will exchange up and down;
(7) baking: be first 160 DEG C in face fire temperature, fire in a stove before fuel is added temperature is to toast 9min under 180 DEG C of conditions, then, 210 DEG C of face fire temperature, toasts 6min under 180 DEG C of conditions of fire in a stove before fuel is added temperature, after bread is baked, at bread surface brush one deck salad oil.
Finally, as required bread is packed, be specially: after bread is come out of the stove, naturally cool to room temperature, then pack immediately.
The bread specific volume that the present embodiment makes is 5.3, and moisture is 37.9%, and hardness is 533.77g, and organoleptic quality is 84.3 points.
Embodiment 3
Containing the bread of synanthrin, formed by following raw material by weight: 96 parts of Strong flours, 4 parts of synanthrin, 55 parts, water, 1.8 parts, yeast, 3 parts of shortenings, 6 parts of sugar, 1.5 parts of salt, 4 parts of milk powder.
Carry out the making of bread by following operating procedure:
(1) activation yeast: the water soaking 18min by yeast with 32 DEG C, the weight of activation yeast water is 3 times of yeast weight;
(2) adjust powder: by proportioning, Strong flour, salt, sugar and milk powder are fully mixed into dryness mixture, and synanthrin is pressed to proportional quantity dissolving;
(3) knead dough: dryness mixture and synanthrin solution and water in the yeast of activation in step (1), step (2) are in harmonious proportion, kneading repeatedly, in the time that dough forms, add the shortening of proportional quantity, continue kneading, transparent, smooth, tack-free to dough till;
(4) fermentation: be 29 DEG C in temperature, relative humidity is 93% condition bottom fermentation 1.3h, ferments to outward appearance volume and increases to original 3 times, the dough that press...withes one's finger, and recess neither gos up and does not also sink;
(5) piecemeal shaping: dough is carried out to stripping and slicing, and every 50g, rubs circle with the hands, and dough orthopedic piecemeal is swung in baking tray uniformly;
(6) proof: be 37 DEG C in temperature, humidity is to proof 1.2h under 92% condition, proofing baking tray in process will exchange up and down;
(7) baking: be first 160 DEG C in face fire temperature, fire in a stove before fuel is added temperature is to toast 8min under 183 DEG C of conditions, is then 215 DEG C in face fire temperature, and fire in a stove before fuel is added temperature is to toast 7min under 183 DEG C of conditions, finally at bread surface brush one deck salad oil.
Finally, as required bread is packed, be specially: after bread is come out of the stove, naturally cool to room temperature, then pack immediately.
The bread specific volume that the present embodiment makes is 5.2, and moisture is 38.1%, and hardness is 514.76g, and organoleptic quality is 84.1 points.
Embodiment 4
Containing the bread of synanthrin, formed by following raw material by weight: 97 parts of Strong flours, 5 parts of synanthrin, 56 parts, water, 1.9 parts, yeast, 3.2 parts of shortenings, 7 parts of sugar, 1.6 parts of salt, 5 parts of milk powder.
Carry out the making of bread by following operating procedure:
(1) activation yeast: the water soaking 20min by yeast with 30 DEG C, the weight of activation yeast water is 4 times of yeast weight;
(2) adjust powder: by proportioning, Strong flour, salt, sugar, milk powder are fully mixed into dryness mixture, and synanthrin is pressed to proportional quantity dissolving;
(3) knead dough: dryness mixture and synanthrin solution, water in the yeast of activation in step (1), step (2) are in harmonious proportion, kneading repeatedly, in the time that dough forms, add the shortening of proportional quantity, continue kneading, transparent, smooth, tack-free to dough till;
(4) fermentation: be 30 DEG C in temperature, relative humidity is 95% condition bottom fermentation 1.5h, ferments to outward appearance volume and increases to original 3 times, the dough that press...withes one's finger, and recess neither gos up and does not also sink;
(5) piecemeal shaping: dough is cut into every of 50g, rubs circle with the hands, swing in baking tray;
(6) proof: be 38 DEG C in temperature, humidity control is to proof 1.5h under 95% condition, bread base substrate is long-pending increases to 80% of bread maximum volume, and proofing baking tray in process will exchange up and down;
(7) baking: be first 160 DEG C in face fire temperature, fire in a stove before fuel is added temperature is to toast 8min under 185 DEG C of conditions, is then 220 DEG C in face fire temperature, and fire in a stove before fuel is added temperature is to toast 6min under 185 DEG C of conditions, finally at bread surface brush one deck salad oil.
Finally, as required bread is packed, be specially: after bread is come out of the stove, naturally cool to room temperature, then pack immediately.
The made bread specific volume of the present embodiment is 4.8, and moisture is 38.6, and hardness is 584.31g, and organoleptic quality is 76.8 points.
Finally explanation is, above preferred embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is described in detail by above preferred embodiment, but those skilled in the art are to be understood that, can make various changes to it in the form and details, and not depart from the claims in the present invention book limited range.
Claims (7)
1. containing the bread of synanthrin, it is characterized in that: in described bread synanthrin addition be equivalent to flour and synanthrin weight and 3%～5%.
2. bread according to claim 1, is characterized in that: in described bread synanthrin addition be equivalent to flour and synanthrin weight and 4%.
3. bread according to claim 1, is characterized in that, described bread is made up of the raw material of following parts by weight: 95～97 parts of Strong flours, 3～5 parts of synanthrin, 54～56 parts, water, 1.7～1.9 parts, yeast, 2.8～3.2 parts of shortenings, 5～7 parts of sugar, 3～5 parts of 1.4～1.6 parts of salt and milk powder.
4. bread according to claim 1, is characterized in that, described bread is made up of the raw material of following parts by weight: 96 parts of Strong flours, 4 parts of synanthrin, 55 parts, water, 1.8 parts, yeast, 3 parts of shortenings, 6 parts of sugar, 4 parts of 1.5 parts of salt and milk powder.
5. the preparation method of bread described in claim 3 or 4, is characterized in that, comprises the steps:
(1) activation yeast: the water soaking 15～20min by yeast with 30 DEG C～32 DEG C, activation yeast water weight is equivalent to 3～4 times of yeast weight;
(2) adjust powder: by proportioning, Strong flour, salt, sugar, milk powder are fully mixed into dryness mixture, and the synanthrin of proportional quantity is dissolved;
(3) knead dough: by the dryness mixture in yeast, the step (2) of activation in step (1) and synanthrin solution and water mediation, kneading repeatedly, in the time that dough forms, add the shortening of proportional quantity, continue kneading, transparent, smooth, tack-free to dough till;
(4) fermentation: be that 28～30 DEG C, relative humidity are 90%～95% condition bottom fermentation 1～1.5h in temperature;
(5) piecemeal shaping: by dough stripping and slicing, rub circle with the hands, swing in baking tray;
(6) proof: be that 36～38 DEG C, humidity are to proof 1.1～1.5h under 90%～95% condition in temperature;
(7) baking: first toast 8～9min under 160 DEG C of face fire temperature, 180～185 DEG C of conditions of fire in a stove before fuel is added temperature, then under 210～220 DEG C of face fire temperature, 180～185 DEG C of conditions of fire in a stove before fuel is added temperature, toast 6～7min, finally at bread surface brush one deck salad oil.
6. preparation method according to claim 5, is characterized in that, in step (4), ferment to dough outward appearance volume and increase to original 2～3 times, and the dough that press...withes one's finger, recess neither gos up and does not also sink.
7. preparation method according to claim 5, is characterized in that, in step (6), proofs to long-pending 80% of the bread maximum volume that increases to of bread base substrate.
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| CN108633954A (en) * | 2018-04-08 | 2018-10-12 | 许昌学院 | A kind of zebra beans Ultramicro-powder bread and preparation method thereof |
| CN108669169A (en) * | 2018-05-28 | 2018-10-19 | 镇远八宝食品有限公司 | A kind of compound coarse food grain bread made by Jerusalem artichoke powder |
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| CN105231113A (en) * | 2015-09-30 | 2016-01-13 | 河南科技大学 | Inulin cake flour and preparation method thereof |
| CN108633954A (en) * | 2018-04-08 | 2018-10-12 | 许昌学院 | A kind of zebra beans Ultramicro-powder bread and preparation method thereof |
| CN108669169A (en) * | 2018-05-28 | 2018-10-19 | 镇远八宝食品有限公司 | A kind of compound coarse food grain bread made by Jerusalem artichoke powder |
| WO2024113342A1 (en) * | 2022-12-02 | 2024-06-06 | 黑龙江八一农垦大学 | Preparation method for low-auxiliary-material bread |
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