CN103947713B - A kind of bread containing synanthrin and preparation method thereof - Google Patents
A kind of bread containing synanthrin and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of bread containing synanthrin and preparation method thereof, in this bread synanthrin addition be equivalent to flour and synanthrin weight and 3% ~ 5%, by adding water, yeast, shortening, sugared, salt and milk powder obtain synanthrin bread.The preparation method technique of synanthrin bread of the present invention is simple, and do not need special installation, be convenient to suitability for industrialized production, obtained bread is nutritious, and organoleptic quality is good, also has various health care functions, for the public provides a kind of not only nutrition but also good to eat food.
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), also known as 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 is often containing 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.Research in recent years finds that synanthrin also has non-carious tooth, mainly utilize because it can not be deformed streptococcus thus form acid and glucan, and the main cause forming carious tooth is exactly these acid and glucans.Therefore, synanthrin, as a kind of emerging food ingredient, has safety non-toxic and the feature that 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 functional new sugared source mainly, the 3rd class sugar source produced as sugar industry is developed.
Bread flavor is unique, 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, are also day by day increasing the quality of bread and the requirement of nutritive value.If added to by synanthrin in bread, not only can increase the nutritive value of bread, the flavor quality of bread can also be improved.But synanthrin adds the hardness that too much can increase bread, reduce the specific volume of bread, thus affect the organoleptic quality of bread, addition is crossed and is not had the due effect of synanthrin at least.Therefore, probing into the impact of synanthrin addition on bread is the key obtaining the good synanthrin bread of a kind of organoleptic quality.
Summary of the invention
An 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 the preparation method providing 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: Strong flour 95 ~ 97 parts, synanthrin 3 ~ 5 parts, 54 ~ 56 parts, water, 1.7 ~ 1.9 parts, yeast, shortening 2.8 ~ 3.2 parts, sugar 5 ~ 7 parts, salt 1.4 ~ 1.6 parts and milk powder 3 ~ 5 parts.
Preferred, described bread is made up of the raw material of following parts by weight: Strong flour 96 parts, synanthrin 4 parts, 55 parts, water, 1.8 parts, yeast, shortening 3 parts, sugar 6 parts, salt 1.5 parts and milk powder 4 parts.
2, the preparation method of described bread, comprises the steps:
(1) activated yeast: by the water soaking 15 ~ 20min of yeast with 30 DEG C ~ 32 DEG C, the weight of activated yeast water is equivalent to 3 ~ 4 times of yeast weight;
(2) powder is adjusted: by proportioning, Strong flour, salt, sugar, milk powder are fully mixed into dryness mixture, and are dissolved by the synanthrin of proportional quantity;
(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 when dough is formed, continue kneading, to dough is transparent, smooth, tack-free;
(4) ferment: temperature be 28 ~ 30 DEG C, relative humidity is 90% ~ 95% condition bottom fermentation 1 ~ 1.5h;
(5) piecemeal shaping: by dough stripping and slicing, rubs circle with the hands, swings in baking tray;
(6) proof: be 36 ~ 38 DEG C in temperature, humidity is proof 1.1 ~ 1.5h under 90% ~ 95% condition;
(7) toast: first face fire temperature be 160 DEG C, fire in a stove before fuel is added temperature be 180 ~ 185 DEG C of conditions under baking 8 ~ 9min, then face fire temperature be 210 ~ 220 DEG C, fire in a stove before fuel is added temperature be 180 ~ 185 DEG C of conditions under baking 6 ~ 7min, finally at bread surface brush one deck salad oil.
Preferably, in step (4), ferment to dough apparent volume and increase to original 2 ~ 3 times, press...with one's finger dough, and recess neither gos up and also do not sink.
Preferably, in step (6), proof to amass to bread base substrate and increase to 80% of bread maximum volume.
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 adding the synanthrin of appropriate amount in bread, obtain specific volume, the bread that water content and hardness are all suitable, and the bread change that the bread moisture and the firmness change in storage process that obtain do not add synanthrin is slow, the aging of bread can be delayed, the increase along with synanthrin addition is found through sensory evaluation, the organoleptic quality of synanthrin declines gradually, when synanthrin addition is less than 4%, the impact of synanthrin on bread organoleptic quality is less, best through considering the addition determining synanthrin in 3% ~ 5% scope, both the nutritive value of bread had been improve under this addition, in turn ensure that the organoleptic quality that bread is good, be well received by consumers.
Accompanying drawing explanation
In order to make object of the present invention, technical scheme and beneficial effect clearly, the invention provides following accompanying drawing:
Fig. 1 synanthrin is on the impact of bread specific volume;
Fig. 2 synanthrin opposite comprises the impact of the water yield;
Fig. 3 synanthrin is on the impact of bread hardness;
Fig. 4 synanthrin is on the impact of moisture in bread storage process;
Fig. 5 synanthrin is on the impact of 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 Strong flour 95 parts by weight respectively, synanthrin 2 parts, 54 parts, water, 1.7 parts, yeast, shortening 2.8 parts, sugar 5 parts, salt 1.4 parts and milk powder 3 parts, then following steps for manufacturing bread:
(1) activated yeast: by the water soaking 15min of yeast with 30 DEG C, the weight of activated yeast water is 3 times of yeast weight;
(2) powder is adjusted: flour, salt, sugar, milk powder are fully mixed into dryness mixture, are dissolved by synanthrin;
(3) knead dough: yeast step (1) activated, the dryness mixture of step (2) and synanthrin solution and water are in harmonious proportion, kneading repeatedly, add shortening when dough is formed, continue kneading, to dough is transparent, smooth, tack-free;
(4) ferment: temperature be 28 DEG C, relative humidity is 90% condition bottom fermentation 1h, during fermenting-ripening, apparent volume increases to original 2 times, and with finger flicking dough, recess neither gos up and also do not sink;
(5) piecemeal shaping: dough is cut into the every block of 50g, rubs circle with the hands, swings in baking tray;
(6) proof: be 36 DEG C in temperature, relative humidity is proof 1.1h under 90% condition, proofs to amass to bread base substrate to increase to 80% of bread maximum volume, and proofing baking tray in process will exchange up and down;
(7) toast: first face fire temperature be 160 DEG C, fire in a stove before fuel is added temperature toasts 9min under being 180 DEG C of conditions, then face fire temperature be 210 DEG C, fire in a stove before fuel is added temperature toasts 6min under being 180 DEG C of conditions, then at bread surface brush one deck salad oil.
Last as required after bread is come out of the stove, naturally cool to room temperature, then pack immediately.
According to method same as described above, add the synanthrin (percentage in synanthrin and flour weight and) of 4%, 6%, 8% and 10% respectively, simultaneously not add the bread of synanthrin for contrast (100 parts of flour).After making bread, the bread specific volume of different inulin concentration, water content, hardness are measured, the change of moisture and hardness in bread storage process is measured, and subjective appreciation is carried out to it.
1, the mensuration of bread specific volume: after at room temperature being cooled by baked shaping bread, 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 residue 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, synanthrin are on the impact of 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 |
As can be seen from 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 because synanthrin be on the impact of water activity, synanthrin has the very strong ability in conjunction with Free water, and the absorptivity of synanthrin to water is 5 times of protein, therefore synanthrin can reduce the water activity value of bread, thus reducing the specific volume of bread, the face base of causing is difficult to proof.
2, the mensuration of bread water content: after longitudinally cutting bread, the thick rusk of about 20mm is cut from position, intermediate portion, get the bread core of the about 50mm of rusk centre diameter, take bread core, weigh after bread core being placed in the 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 water content thus.
Measurement result is as shown in table 2 and Fig. 2.
Table 2, synanthrin opposite comprise the impact of 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 |
As can be seen from 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 radical, has very strong water imbibition and retentiveness, thus improves the water content of bread.
(hardness is sample necessary power when reaching certain distortion to the mensuration of 3, bread hardness, hardness number refers to pressure peak during the 1st second compression sample): after longitudinally cutting bread, the thick rusk of about 20mm is cut from position, intermediate portion, get the bread core of the about 50mm of rusk centre diameter, being compressed to the power (g) required for 15mm 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, synanthrin are on the impact of 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, when synanthrin addition is 0 ~ 4%, the hardness of bread core reduces gradually, but when synanthrin addition is 6%, the hardness of bread core then 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 package storage after the cooling period, at ambient temperature, totally 4 days, every day measured water content and the hardness thereof of bread core in same time sampling in storage.In storage process, moisture content change the results are shown in Table shown in 4 and Fig. 4.
Table 4, synanthrin are on the impact of 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 the bread group of synanthrin apparently higher than blank group, and increasing gradually along with synanthrin addition, the percentage of water loss of bread reduces gradually, and 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, synanthrin are on the impact of 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 of bread is minimum, and the speedup of hardness is the slowest.Above-mentioned result of the test shows that in bread, add a small amount of synanthrin can delay the aging of bread.
5, the subjective appreciation of bread: the evaluation group be made up of 10 people marks, and averages.Total score 100 points, 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 when synanthrin addition is less than 4%, the impact of synanthrin on bread organoleptic quality is less, but when synanthrin amount is more than 4%, significantly reduces synanthrin bread.In addition, along with the increase of synanthrin addition, the scoring of the outward appearance of bread, internal structure and specific volume reduces all gradually, and the thin out tarnish of the coat color of bread, internal structure also becomes uneven, and inner color and luster obfuscation, easily falls slag.But the specific targets of mouthfeel and bullet flexibility, when synanthrin addition is 4%, the mouthfeel and the bullet that improve bread are flexible, and this may be caused by the retention ability of synanthrin and its micro-sweet characteristic.
Table 7, synanthrin are on the impact of bread organoleptic quality
By the experiment of embodiment 1, multi-factor comprehensive is considered, optimizing suitable synanthrin addition is, 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, be made up of following raw material by weight: Strong flour 95 parts, synanthrin 3 parts, 54 parts, water, 1.7 parts, yeast, shortening 2.8 parts, sugar 5 parts, salt 1.4 parts and milk powder 3 parts.
The making of bread is carried out by following operating procedure:
(1) activated yeast: by the water soaking 15min of yeast with 31 DEG C, the weight of activated 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 proportional quantity dissolving;
(3) knead dough: yeast step (1) activated, the dryness mixture of step (2) and synanthrin solution and water are in harmonious proportion, kneading repeatedly, add the shortening of proportional quantity when dough is formed, continue kneading, to dough is transparent, smooth, tack-free;
(4) ferment: be 28 DEG C in temperature, relative humidity is 90% condition bottom fermentation 1h, and during fermenting-ripening, apparent volume increases to original 2 times, and press...with one's finger dough, and recess neither gos up and also do not sink;
(5) piecemeal shaping: dough is cut into the every block of 50g, rubs circle with the hands, swings in baking tray;
(6) proof: be 36 DEG C in temperature, humidity is proof 1.1h under 90% condition, proofs to amass to bread base substrate to increase to 80% of bread maximum volume, and proofing baking tray in process will exchange up and down;
(7) toast: first fiery temperature is 160 DEG C in face, and fire in a stove before fuel is added temperature is toast 9min under 180 DEG C of conditions, then in face fire temperature 210 DEG C, toast 6min under fire in a stove before fuel is added temperature 180 DEG C of conditions, 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 obtains 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, be made up of following raw material by weight: Strong flour 96 parts, synanthrin 4 parts, 55 parts, water, 1.8 parts, yeast, shortening 3 parts, sugar 6 parts, salt 1.5 parts, milk powder 4 parts.
The making of bread is carried out by following operating procedure:
(1) activated yeast: by the water soaking 18min of yeast with 32 DEG C, the weight of activated 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 proportional quantity dissolving;
(3) knead dough: the yeast of activation in step (1), the middle dryness mixture of step (2) and synanthrin solution and water are in harmonious proportion, kneading repeatedly, add the shortening of proportional quantity when dough is formed, continue kneading, to dough is transparent, smooth, tack-free;
(4) ferment: be 29 DEG C in temperature, relative humidity is 93% condition bottom fermentation 1.3h, and ferment to apparent volume and increase to original 3 times, press...with one's finger dough, and recess neither gos up and also do not sink;
(5) piecemeal shaping: dough is carried out stripping and slicing, every block 50g, rubs circle with the hands, is swung in uniformly in baking tray by dough orthopedic for piecemeal;
(6) proof: be 37 DEG C in temperature, humidity is proof 1.2h under 92% condition, and proofing baking tray in process will exchange up and down;
(7) toast: first in face, fiery temperature is 160 DEG C, and fire in a stove before fuel is added temperature is toast 8min under 183 DEG C of conditions, then in face, fiery temperature is 215 DEG C, and fire in a stove before fuel is added temperature is 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 obtains 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, be made up of following raw material by weight: Strong flour 97 parts, synanthrin 5 parts, 56 parts, water, 1.9 parts, yeast, shortening 3.2 parts, sugar 7 parts, salt 1.6 parts, milk powder 5 parts.
The making of bread is carried out by following operating procedure:
(1) activated yeast: by the water soaking 20min of yeast with 30 DEG C, the weight of activated 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 proportional quantity dissolving;
(3) knead dough: dryness mixture in the yeast of activation in step (1), step (2) and synanthrin solution, water are in harmonious proportion, kneading repeatedly, add the shortening of proportional quantity when dough is formed, continue kneading, to dough is transparent, smooth, tack-free;
(4) ferment: be 30 DEG C in temperature, relative humidity is 95% condition bottom fermentation 1.5h, and ferment to apparent volume and increase to original 3 times, press...with one's finger dough, and recess neither gos up and also do not sink;
(5) piecemeal shaping: dough is cut into the every block of 50g, rubs circle with the hands, swings in baking tray;
(6) proof: be 38 DEG C in temperature, humid control is proof 1.5h under 95% condition, and bread base substrate amasss and increases to 80% of bread maximum volume, and proofing baking tray in process will exchange up and down;
(7) toast: first in face, fiery temperature is 160 DEG C, and fire in a stove before fuel is added temperature is toast 8min under 185 DEG C of conditions, then in face, fiery temperature is 220 DEG C, and fire in a stove before fuel is added temperature is 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.
What finally illustrate is, above preferred embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although by above preferred embodiment to invention has been detailed description, but those skilled in the art are to be understood that, various change can be made to it in the form and details, and not depart from claims of the present invention limited range.
Claims (4)
1. containing a bread for synanthrin, it is characterized in that, described bread is made up of the raw material of following parts by weight: Strong flour 96 parts, synanthrin 4 parts, 55 parts, water, 1.8 parts, yeast, shortening 3 parts, sugar 6 parts, salt 1.5 parts and milk powder 4 parts;
The preparation method of bread comprises the steps:
(1) activated yeast: by the water soaking 15 ~ 20min of yeast with 30 DEG C ~ 32 DEG C, activated yeast water weight is equivalent to 3 ~ 4 times of yeast weight;
(2) powder is adjusted: by proportioning, Strong flour, salt, sugar, milk powder are fully mixed into dryness mixture, and are dissolved by the synanthrin of proportional quantity;
(3) knead dough: the dryness mixture in the yeast of activation in step (1), step (2) and synanthrin solution are in harmonious proportion with water, kneading repeatedly, adds the shortening of proportional quantity when dough is formed, continuation kneading, to dough is transparent, smooth, tack-free;
(4) ferment: temperature be 28 ~ 30 DEG C, relative humidity is 90% ~ 95% condition bottom fermentation 1 ~ 1.5h;
(5) piecemeal shaping: by dough stripping and slicing, rubs circle with the hands, swings in baking tray;
(6) proof: temperature be 36 ~ 38 DEG C, humidity proofs 1.1 ~ 1.5h under being 90% ~ 95% condition;
(7) toast: first baking 8 ~ 9min under face fire temperature 160 DEG C, fire in a stove before fuel is added temperature 180 ~ 185 DEG C of conditions, then baking 6 ~ 7min under face fire temperature 210 ~ 220 DEG C, fire in a stove before fuel is added temperature 180 ~ 185 DEG C of conditions, finally at bread surface brush one deck salad oil.
2. the preparation method of bread described in claim 1, is characterized in that, comprises the steps:
(1) activated yeast: by the water soaking 15 ~ 20min of yeast with 30 DEG C ~ 32 DEG C, activated yeast water weight is equivalent to 3 ~ 4 times of yeast weight;
(2) powder is adjusted: by proportioning, Strong flour, salt, sugar, milk powder are fully mixed into dryness mixture, and are dissolved by the synanthrin of proportional quantity;
(3) knead dough: the dryness mixture in the yeast of activation in step (1), step (2) and synanthrin solution are in harmonious proportion with water, kneading repeatedly, adds the shortening of proportional quantity when dough is formed, continuation kneading, to dough is transparent, smooth, tack-free;
(4) ferment: temperature be 28 ~ 30 DEG C, relative humidity is 90% ~ 95% condition bottom fermentation 1 ~ 1.5h;
(5) piecemeal shaping: by dough stripping and slicing, rubs circle with the hands, swings in baking tray;
(6) proof: temperature be 36 ~ 38 DEG C, humidity proofs 1.1 ~ 1.5h under being 90% ~ 95% condition;
(7) toast: first baking 8 ~ 9min under face fire temperature 160 DEG C, fire in a stove before fuel is added temperature 180 ~ 185 DEG C of conditions, then baking 6 ~ 7min under face fire temperature 210 ~ 220 DEG C, fire in a stove before fuel is added temperature 180 ~ 185 DEG C of conditions, finally at bread surface brush one deck salad oil.
3. preparation method according to claim 2, is characterized in that, in step (4), ferment to dough apparent volume and increase to original 2 ~ 3 times, press...with one's finger dough, and recess neither gos up and also do not sink.
4. preparation method according to claim 3, is characterized in that, in step (6), proofs to amass to bread base substrate and increases to 80% of bread maximum volume.
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| 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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| JP2005278459A (en) * | 2004-03-29 | 2005-10-13 | Nippon Tonyo Shokken Kk | Method for producing food and jerusalem artichoke-containing food |
| CN103385275B (en) * | 2013-08-16 | 2015-03-11 | 大连民族学院 | Baked crumby bread preparation method |
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