CN104304367A - Method for improving elastic modulus of waxy barley leavened bread by using lipase - Google Patents
Method for improving elastic modulus of waxy barley leavened bread by using lipase Download PDFInfo
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- CN104304367A CN104304367A CN201410485739.6A CN201410485739A CN104304367A CN 104304367 A CN104304367 A CN 104304367A CN 201410485739 A CN201410485739 A CN 201410485739A CN 104304367 A CN104304367 A CN 104304367A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a method for improving the elastic modulus of waxy barley leavened bread by using lipase, and belongs to the technical field of food processing. Waxy barley flour, high-gluten wheat flour, granulated sugar, yeast and lipase are added into a stirring cylinder and uniformly mixed; ice water is added into the stirring cylinder, and the mixture is continuously stirred until a gluten film of dough is formed; salt and shortening are added, the mixture is continuously stirred until an uniform and transparent thin film is formed; the dough is taken out and allowed to stand still, cut, rounded, leaved to rise and baked, and finally finished products of the bread can be produced. The waxy barley flour is used as the raw material to increase the nutrition of the products, the lipase is added into the waxy barley flour dough to increase the strength, the extensibility and the elasticity of the waxy barley flour dough, and increase the specific volume of the finished products. The lipase's emulsifying property and the complexing property with amylose are utilized to improve the elasticity and the leavening stability of the waxy barley flour dough and delay the aging of starch, so as to furthermore improve the texture and the taste of the finished products and obtain the waxy barley leavened bread with uniform and fine internal structure and stable shelf life.
Description
Technical field
The present invention relates to a kind of method utilizing lipase to improve glutinous wheat fermentation bread elastic modelling quantity, belong to food processing technology field.
Background technology
In glutinous flour because of dietary fiber and amylose content lower, make glutinous wheat dough bread have good nutritive peculiarity and shelf life stability.But glutinous wheat dough system still exists a lot of problem, as lower in gluten protein content in glutinous flour and amylopectin content is higher is causing that glutinous wheat dough gluten network structure is poor, the lower stickiness of dough elasticity is larger.
The surface hydrophilic characteristic that lipase produces surface-active compound reduction gluten protein by catalyzing endogenous property lipid plays raising dough strength effect, thus improves the elastic modelling quantity of glutinous wheat dough.Be applied to produce glutinous wheat dough, be conducive to increasing dough fermentation stability and holding gas, improve internal structure and the quality of product, there is stronger security and convenience.
Summary of the invention
The object of invention be to provide a kind of method utilizing lipase to improve glutinous wheat fermentation bread elastic modelling quantity with strengthen glutinous flour trophic function characteristic, improve glutinous wheat dough rheological properties, increase glutinous wheat dough fermentation stability, improve the quality of glutinous wheat fermentation bread and local flavor for consumer provides fresh, convenient, the glutinous rye bread that is of high nutritive value lies fallow bakery method.
According to technical scheme provided by the invention, a kind of method utilizing lipase to improve glutinous wheat fermentation bread elastic modelling quantity, adopts following processing step:
1. first get glutinous flour 10 ~ 25 % by weight; High-strength flour 30 ~ 45 % by weight; Granulated sugar 2 ~ 4 % by weight; Yeast 1.0 ~ 1.5 % by weight; Salt 1.5 ~ 2.8 % by weight; Lipase 0.1 ~ 0.4 % by weight; Add to stir in the machine of face and stir evenly at a slow speed;
2. low rate mixing limit in limit adds frozen water 36 ~ 38 % by weight, beats at a slow speed 2 ~ 4 minutes, and without dry powder to a mixing bowl, transfer middling speed to and beat, whipper time is: 5 ~ 7 minutes, beats to dough forming surface manadesma;
3. get salt 1.5 ~ 2.8 % by weight to add, beat at a slow speed 3 ~ 5 minutes, beat salt-free grain to cylinder, transfer middling speed to and beat 2 ~ 4 minutes;
4. add shortening 1.5 ~ 2.0 % by weight, beat at a slow speed 2 ~ 4 minutes, transfer middling speed to and beat 3 ~ 5 minutes, beating to forming uniform transparent membrane, transferring to and beating at a slow speed 1 ~ 3 minute;
5. dough is left standstill lax 8 ~ 12 minutes at 20 ~ 25 DEG C, weighings, piecemeal, stranding circle, leave standstill and relax 5 ~ 7 minutes, be shaped to glutinous wheat dough.
Compared with the prior art the present invention has the following advantages:
The present invention selects glutinous flour to be primary raw material, adds nutritive value and the functional characteristic of product; Glutinous wheat dough viscous-elastic behaviour is improved by adding lipase, thus improve matter structure and the mouthfeel of glutinous wheat dough, the glutinous rye bread leisure bakery that the quality of the glutinous wheat fermentation bread that improves the rheological properties of glutinous wheat dough, increases glutinous wheat dough fermentation stability, improves and local flavor provide fresh, convenient for consumer, are of high nutritive value.
Accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Detailed description of the invention
Below in conjunction with accompanying drawing, embodiments of the present invention are described further:
Embodiment one:
In the embodiment of the present invention, glutinous flour is: 10.0 % by weight; High-strength flour is: 45.0 % by weight; Shortening is: 1.8 % by weight; Granulated sugar is: 2.5 % by weight; Yeast is: 1.2 % by weight; Water is: 37.85 % by weight; Salt is: 1.5 % by weight; ; Lipase is: 0.15 % by weight;
First get glutinous flour, high-strength flour, granulated sugar and yeast to add and stir mixing and stirring in the machine of face; Add frozen water, beat 2 minutes at a slow speed, without dry powder to cylinder, transfer middling speed to and beat 7 minutes, beat to dough forming surface manadesma; Add salt, continue low rate mixing 3 minutes, beat salt-free grain to cylinder, transfer middling speed to and beat 4 minutes; Add shortening, continue to beat 4 minutes at a slow speed, to beating evenly, transferring middling speed to and beating 3 minutes, beating to forming uniform transparent membrane, transfer to and beat 1 minute at a slow speed; Take out dough, leave standstill 8 minutes, split, rub circle with the hands, leave standstill 5 minutes again, integer, then at 38 DEG C, proofs 1.5 hours and cures under relative humidity 80% condition.Baking conditions is generally: get angry 170 DEG C, toasts 25 minutes, be finished product under lower fiery 210 DEG C of conditions.
Embodiment two:
In the embodiment of the present invention, glutinous flour is: 15.0 % by weight; High-strength flour is: 40.0 % by weight; Shortening is: 1.5 % by weight; Granulated sugar is: 3.2 % by weight; Yeast is: 1.4 % by weight; Water is: 36.45 % by weight; Salt is: 2.2 % by weight; ; Lipase is: 0.25 % by weight;
First get glutinous flour, high-strength flour, granulated sugar and yeast to add and stir mixing and stirring in the machine of face; Add frozen water, beat 3 minutes at a slow speed, without dry powder to cylinder, transfer middling speed to and beat 6 minutes, beat to dough forming surface manadesma; Add salt, continue low rate mixing 4 minutes, beat salt-free grain to cylinder, transfer middling speed to and beat 3 minutes; Add shortening, continue to beat 2 minutes at a slow speed, to beating evenly, transferring middling speed to and beating 4 minutes, beating to forming uniform transparent membrane, transfer to and beat 2 minutes at a slow speed; Take out dough, leave standstill 10 minutes, split, rub circle with the hands, leave standstill 7 minutes again, integer, then at 38 DEG C, proofs 1.5 hours and cures under relative humidity 80% condition.Baking conditions is generally: get angry 180 DEG C, toasts 23 minutes, be finished product under lower fiery 220 DEG C of conditions.
Embodiment three:
In the embodiment of the present invention, glutinous flour is: 13.0 % by weight; High-strength flour is: 42.0 % by weight; Shortening is: 2.0 % by weight; Granulated sugar is: 2.2 % by weight; Yeast is: 2.0 % by weight; Water is: 36.75 % by weight; Salt is: 1.7 % by weight; ; Lipase is: 0.35 % by weight;
First get glutinous flour, high-strength flour, granulated sugar and yeast to add and stir mixing and stirring in the machine of face; Add frozen water, beat 4 minutes at a slow speed, without dry powder to cylinder, transfer middling speed to and beat 5 minutes, beat to dough forming surface manadesma; Add salt, continue low rate mixing 5 minutes, beat salt-free grain to cylinder, transfer middling speed to and beat 2 minutes; Add shortening, continue to beat 3 minutes at a slow speed, to beating evenly, transferring middling speed to and beating 5 minutes, beating to forming uniform transparent membrane, transfer to and beat 2 minutes at a slow speed; Take out dough, leave standstill 11 minutes, split, rub circle with the hands, leave standstill 6 minutes again, integer, then at 38 DEG C, proofs 1.5 hours and cures under relative humidity 80% condition.Baking conditions is generally: get angry 160 DEG C, toasts 28 minutes, be finished product under lower fiery 200 DEG C of conditions.
By the glutinous wheat dough that above-mentioned three Example formulations and production technology make, increase through curing the glutinous wheat fermentation bread specific volume made, bread cored structure uniform and smooth, unique flavor and good mouthfeel.
In the embodiment of the present invention, raw material are by being purchased in market, and equipment adopts conventional equipment.
Whipping speed in the present invention's three embodiments: be at a slow speed 60 ~ 80 revs/min, middling speed is 100 ~ 120 revs/min.
In the present invention's three examples, frozen water temperature is: 0 ~ 2 DEG C.
Claims (1)
1. utilize lipase to improve a method for glutinous wheat fermentation bread elastic modelling quantity, it is characterized in that adopting following processing step:
(1) glutinous flour 10 ~ 25 % by weight is first got; High-strength flour 30 ~ 45 % by weight; Granulated sugar 2 ~ 4 % by weight; Yeast 1.0 ~ 1.5 % by weight; Lipase 0.1 ~ 0.4 % by weight; Add to stir in the machine of face and stir evenly at a slow speed;
(2) low rate mixing limit in limit adds frozen water 36 ~ 38 % by weight, beats at a slow speed 2 ~ 4 minutes, and without dry powder to a mixing bowl, transfer middling speed to and beat, whipper time is: 5 ~ 7 minutes, beats to dough forming surface manadesma;
(3) get salt 1.5 ~ 2.8 % by weight to add, beat at a slow speed 3 ~ 5 minutes, beat salt-free grain to cylinder, transfer middling speed to and beat 2 ~ 4 minutes;
(4) add shortening 1.5 ~ 2.0 % by weight, beat at a slow speed 2 ~ 4 minutes, transfer middling speed to and beat 3 ~ 5 minutes, beating to forming uniform transparent membrane, transferring to and beating at a slow speed 1 ~ 3 minute;
(5) dough is left standstill lax 8 ~ 12 minutes at 20 ~ 25 DEG C, weighings, piecemeal, stranding circle, leave standstill and relax 5 ~ 7 minutes, be shaped to glutinous wheat dough.
The rotating speed of above-mentioned low rate mixing is 60 ~ 80 revs/min; The rotating speed of moderate-speed mixer is 100 ~ 120 revs/min.Above-mentioned frozen water temperature is: 0 ~ 2 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410485739.6A CN104304367A (en) | 2014-09-18 | 2014-09-18 | Method for improving elastic modulus of waxy barley leavened bread by using lipase |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410485739.6A CN104304367A (en) | 2014-09-18 | 2014-09-18 | Method for improving elastic modulus of waxy barley leavened bread by using lipase |
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| Publication Number | Publication Date |
|---|---|
| CN104304367A true CN104304367A (en) | 2015-01-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410485739.6A Pending CN104304367A (en) | 2014-09-18 | 2014-09-18 | Method for improving elastic modulus of waxy barley leavened bread by using lipase |
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| CN (1) | CN104304367A (en) |
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- 2014-09-18 CN CN201410485739.6A patent/CN104304367A/en active Pending
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Application publication date: 20150128 |