CN104397092A - Bread premixed flour and preparation method thereof - Google Patents
Bread premixed flour and preparation method thereof Download PDFInfo
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- CN104397092A CN104397092A CN201410804264.2A CN201410804264A CN104397092A CN 104397092 A CN104397092 A CN 104397092A CN 201410804264 A CN201410804264 A CN 201410804264A CN 104397092 A CN104397092 A CN 104397092A
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- bread
- premixed powder
- bread premixed
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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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
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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
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to bread premixed flour comprising the following components in percentage by mass: 70-80% of high gluten wheat flour, 15-25% of white granulated sugar, 1-3% of milk powder, 1-3% of pre-gelatinized starch, 0.5-1.5% of table salt and 0.5-1.5% of a bread improver. A method for preparing breads by adopting the bread premixed flour disclosed by the invention is simple, convenient and safe and has a high success rate.
Description
Technical field
The application relates to food technology field, particularly bread premixed powder and preparation method thereof.
Background technology
Bread is with high gluten wheat flour for primary raw material, add egg, milk, salad oil, water, shortening wet goods auxiliary material and through stirring, after shaping, baking a kind of baking-type food of making.
The kind of bread is a lot, and according to the difference of way, more common can be divided into following a few class: fermentation bread, fast bread peace bread.Bread is delicious healthy, is subject to liking of consumers in general.Increasing consumer likes being in and oneself makes bread, but bread needs to add a lot of batching in manufacturing process, complicated operation and being not easy successfully.
Therefore, expect to provide a kind of simple, safety, convenience and make the high bread premixed powder of bread success rate, namely according to the mixture that the part material auxiliary material of making bread is pre-mixed by formula, it can directly use as baking material.
Summary of the invention
According to the one side of the application, provide a kind of bread premixed powder, it comprises following component by percentage to the quality or is made up of following component by percentage to the quality:
According to the another aspect of the application, provide a kind of preparation method of bread premixed powder, it comprises:
1) each component is taken according to the formula of above-mentioned bread premixed powder,
2) alternatively, each component in step 1 is crushed to below 30 orders, and
3) each component is mixed.
According to the another aspect of the application, provide a kind of bread, it uses above-mentioned bread premixed powder to be prepared from.
According to the another aspect of the application, provide a kind of method preparing bread, it comprises:
1) above-mentioned bread premixed powder is mixed with water and egg pulp, mix under 10-20rpm;
2) speed with 5-10ml/s under the mixing speed of 10-20rpm adds vegetable oil, obtains bread slurry;
3) by step 2) in gained bread slurry be placed in baking box and toast.
According to the another aspect of the application, provide above-mentioned bread premixed powder and preparing the purposes in bread.
Adopt the bread premixed powder of the application to make bread, simple, convenient, safety and also success rate high.
Specific embodiments
In the following description, some concrete details is comprised to provide comprehensive understanding to each disclosed embodiment.But those skilled in the relevant art will appreciate that, do not adopt these concrete details one or more, and adopt when other method, parts, material etc. and can realize embodiment.
Unless other requirement in the application, in whole description and claims, word " comprises " and " comprising " should be interpreted as meaning that is open, that include formula, namely " includes but not limited to ".
" embodiment " mentioned in whole description or " embodiment " or " in another embodiment " or " in certain embodiments " mean to comprise and relevant concrete reference feature, structure or the feature described in this embodiment at least one embodiment.Therefore, the phrase " in one embodiment " that diverse location occurs in whole description or " in embodiments " or " in another embodiment " or " in certain embodiments " need not all refer to same embodiment.In addition, concrete key element, structure or feature can combine in any suitable manner in one or more embodiment.
Should be appreciated that term "or" usually comprises the implication of "and/or" with it and uses, unless specified clearly in addition in literary composition.
Definition
In this application, term " shortening " refers to the mixture through the animal and plant fat of refining, hydrogenated oil and fat or above-mentioned grease, through chilling, the solid grease mediated, or without chilling, the oil and fat product of solid-state or flowable state mediated.Shortening has the processing characteristics such as plasticity and emulsibility.It can be used for shortcakeization or softening bake and bank up with earth food, make that protein and carbohydrate are unlikely in process to be become hard and be linked to be bulk, and improves mouthfeel.
In this application, term " high gluten wheat flour " is also known as Strong flour, and be a flour kind of food service industry, finger protein matter content is the flour of more than 11.5%.High gluten wheat flour color is comparatively dark, and itself comparatively have active and smooth, hand is grabbed and not easily become bulk; Because protein content is high, so muscle degree is strong, be commonly used to make the bread, noodles etc. that there is elasticity Yu chew sense.Be used in Western-style pastry in muffin (thousand layers of shortcake) and cream hollow cake (bubble cottonrose hibiscus).Be only limitted to use in the Fruit cake of high composition in cake.
In this application, the compounded food additive that is made up of emulsifying agent, oxidant, enzyme preparation, inorganic salts and filler etc. of term " bread improver ".Bread improver effectively can improve dough stability in process of production, as improved the resistance to whipping performance of dough and improving dough stability etc. during the fermentation.Secondly, what bread improver can improve dough enters stove dilatancy (being mainly manifested on the volume of bread), and improves the interior tissue uniformity of bread.3rd, bread improver can also keep the long softness of bread, namely delays age of starch and brings back to life.
Conventional emulsifying agent for bread improver has ionic emulsifying agent stearoyl lactate (SSL), CSL (CSL), glycerin monostearate, soybean lecithin, CSL/sodium, diacetyltartaric acid monoglyceride, sorbitol ester etc.
Conventional oxidant for bread improver has Potassiumiodate, calper calcium peroxide, azodicarbonamide, ammonium persulfate, chlorine dioxide, phosphate etc.
Conventional enzyme preparation for bread improver has maltogenic alpha-amylase enzyme, fungal alpha-amylase, glucose oxidase, fungal xylanases, lipase, fungal lipase, hemicellulase etc.
Some natural materials also have bread-improving effect, as wild sand sagebrush (Artemisia filifolia) seed, active soybean flour, Gluten etc.
Above a few class material to increase loaf volume, improve internal structure, prolonging storage period all respectively has corresponding effect.In addition, in some modifying agent, also added inorganic salts, as ammonium chloride, calcium sulfate, ammonium phosphate, calcium dihydrogen phosphate etc., they mainly play a part yeast nutritional agents, regulate hardness of water and/or adjust ph.Also some modifying agent with the addition of vitamin B1, B2, iron, calcium, wheat germ powder, nicotinic acid etc., and they mainly play fortification effect.
According to first aspect of the application, provide a kind of bread premixed powder, it comprises following component by percentage to the quality or is made up of following component by percentage to the quality:
In certain embodiments, the mass percent of high gluten wheat flour can be 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80%.
In certain embodiments, the mass percent of white granulated sugar can be 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24% or 25%.
In certain embodiments, the mass percent of milk powder can be 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9% or 3.0%.
In certain embodiments, the mass percent of pre-gelatinized starch can be 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9% or 3.0%.
In certain embodiments, the mass percent of salt can be 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4% or 1.5%.
In certain embodiments, the mass percent of bread improver can be 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4% or 1.5%.
In certain embodiments, each component is all below 30 orders through being crushed to granularity.Crushing operation can adopt any machinery known in the art to carry out, the SF-400 stainless steel pulverizer etc. that the WFJ-15/30/60 type high-efficient micro-disintegrator that such as Jiangyin City Xin An powder equipment Co., Ltd produces, Guangzhou great Xiang electro mechanical devices Co., Ltd produce.By each component is crushed to below 30 orders, component can be made more easily to mix, the success rate making bread can also be improved, and make the bread of making more fluffy, thus improve mouthfeel.
In certain embodiments, milk powder is skimmed milk power.Commercially available skimmed milk power can be used.
The pre-gelatinized starch that may be used for the application is also known in the art and commercially available, such as can purchased from Longan, Guangxi Yin Feng starch Co., Ltd etc.
The bread improver that may be used for the application is also known in the art and commercially available, such as can purchased from Shandong holy fine jade biological Co., Ltd, Le Sifu (Mingguang City) Co., Ltd etc.
In certain embodiments, bread premixed powder comprises following component by percentage to the quality or is made up of following component by percentage to the quality:
According to second aspect of the application, provide the preparation method of above-mentioned bread premixed powder, it comprises:
1) each component is taken according to the formula of above-mentioned bread premixed powder,
2) alternatively, each component in step 1 is crushed to below 30 orders, and
3) each component is mixed.
According to the 3rd aspect of the application, provide a kind of bread, it uses above-mentioned bread premixed powder to be prepared from.
According to the 4th aspect of the application, provide a kind of method preparing bread, it comprises:
1) above-mentioned bread premixed powder is mixed with water and egg pulp, mix under 10-20rpm;
2) speed with 5-10ml/s under the mixing speed of 10-20rpm adds vegetable oil, obtains bread slurry;
3) by step 2) in gained bread slurry be placed in baking box and toast.
In certain embodiments, step 1) in the addition of water be the 20-22% of bread premixed powder quality, the addition of egg pulp is the 140-150% of bread premixed powder quality.
In certain embodiments, step 2) in the addition of vegetable oil be 32% to 36% of bread premixed powder quality.
In certain embodiments, vegetable oil is corn salad oil or soybean salad oil.
In certain embodiments, step 3) in the condition of baking be the 150-170 DEG C that gets angry, lower fiery 130-150 DEG C, the time is 25-35min.
According to the 5th aspect of the application, provide above-mentioned bread premixed powder and preparing the purposes in bread.
The bread premixed powder that the application provides overcomes the low shortcoming of existing bread premixed powder success rate, consumer simply, easily and safely can make bread at oneself, producer or bakery also can save complicated weighing and blend step, thus simplify bread making process and reduce production cost.
Hereinafter, the application will be explained in detail by following embodiment to understand various aspects and the advantage thereof of the application better.But, should be appreciated that following embodiment is nonrestrictive and only for illustration of some embodiment of the application.
Embodiment 1
Claim high gluten wheat powder (the Shandong biological Co., Ltd of holy fine jade) 760g, white granulated sugar (superfine pure granulated sugar, Beijing Gusong Economic & Trade Co., Ltd) 180g, milk powder 20g, pre-gelatinized starch (Longan, Guangxi Yin Feng starch Co., Ltd) 20g, salt 10g, bread improver (holy fine jade HB1000 bread improver, the Shandong biological Co., Ltd of holy fine jade) 10g mixing, at mixing and blending machine (the horizontal paddle mixer of SYJW, Shen, Shanghai silver mechanical Group Co., Ltd) in stir, obtain bread premixed powder 1kg.Each component is all crushed to granularity through pulverizer (SF-400 stainless steel pulverizer, Guangzhou great Xiang electro mechanical devices Co., Ltd) before taking above is below 30 orders.
Gained bread premixed powder is dropped in a mixing bowl, then adds water 200g, egg pulp 1.4kg, stir 3min with 10rpm, note in whipping process scraping cylinder limit and cylinder bottom, prevent material from sinking to the bottom.
Be that 5ml/s adds soybean salad oil and stirs with flow velocity in gained bread slurry.
Poured into by bread slurry in 50cmX50cm baking tray, to get angry, 150 DEG C, lower fiery 130 DEG C are toasted 35min to ripe.
According to same operation in triplicate.
Each operation be obtained bread all successfully, and gained bread has certain volumetric expansion multiple, has phase in honeycomb, mouthfeel high resilience.
Embodiment 2
Claim high gluten wheat powder (with embodiment 1) 734g, white granulated sugar (with embodiment 1) 220g, milk powder 16g, pre-gelatinized starch (with embodiment 1) 14g, salt 8g, bread improver (with embodiment 1) 8g mixes, stir in mixing and blending machine (with embodiment 1), obtain bread premixed powder 1kg.Each component is all crushed to granularity through pulverizer (with embodiment 1) before taking above is below 30 orders.
Gained bread premixed powder is dropped in a mixing bowl, then adds water 200g, egg pulp 1.5kg, stir 3min with the speed of 15rpm, note in whipping process scraping cylinder limit and cylinder bottom, prevent material from sinking to the bottom.
Maintenance mixing speed is 15rpm, is that 7ml/s adds corn salad oil and stirs with flow velocity.
Poured into by bread slurry in 50cm × 50cm baking tray, to get angry, 160 DEG C, lower fiery 140 DEG C are toasted 30min to ripe.
According to same operation in triplicate.
Each operation be obtained bread all successfully, and gained bread has certain volumetric expansion multiple, has phase in honeycomb, mouthfeel high resilience.
Embodiment 3
Claim high gluten wheat powder (with embodiment 1) 764g, white granulated sugar (with embodiment 1) 160g, milk powder 25g, pre-gelatinized starch (with embodiment 1) 25g, salt 13g, bread improver (with embodiment 1) 13g mixes, stir in mixing and blending machine (with embodiment 1), obtain bread premixed powder 1kg.Each component is all crushed to granularity through pulverizer (with embodiment 1) before taking above is below 30 orders.
Gained bread premixed powder is dropped in a mixing bowl, then adds water 200g, egg pulp 1.4kg, stir 3min with the speed of 20rpm, note in whipping process scraping cylinder limit and cylinder bottom, prevent material from sinking to the bottom.
Maintenance mixing speed is 20rpm, is that 10ml/s adds soybean salad oil and stirs with flow velocity.
Poured into by bread slurry in 50cm × 50cm baking tray, to get angry, 170 DEG C, lower fiery 150 DEG C are toasted 25min to ripe.
According to same operation in triplicate.
Each operation be obtained bread all successfully, and gained bread has certain volumetric expansion multiple, has phase in honeycomb, mouthfeel high resilience.
By adopting the texture characteristic parameter (hardness, elasticity, chewiness and recovery) of bread obtained in the CT3 type instrumental test of Brookfield company of U.S. embodiment 1-3.Result shows, each index of bread adopting the bread premixed powder of the application to produce all with the bread no significant difference obtained by common bread flour, and sensory evaluation composite score is high.
In addition, adopt the bread premixed powder formula described in the application, embodiment 1-3, through repeatedly repeating all successfully obtained bread, shows that the bread premixed powder formula of the application makes the success rate of bread up to 100%.
Although be appreciated that the object in order to exemplary illustration describes the specific embodiments of the application from the foregoing, under the condition of spirit and scope not departing from the application, technical staff described in this area can make various distortion or improvement.These distortion or amendment all should fall into the scope of the application's claims.
Claims (10)
1. bread premixed powder, it comprises following component by percentage to the quality:
2. bread premixed powder according to claim 1, wherein each component is all below 30 orders through being crushed to granularity.
3. the bread premixed powder described in claim 1 or 2, wherein said milk powder is skimmed milk power.
4. the bread premixed powder in claims 1 to 3 described in arbitrary claim, it comprises following component by percentage to the quality:
5. the preparation method of the bread premixed powder in Claims 1-4 described in arbitrary claim, it comprises:
1) each component is taken according to the formula of described bread premixed powder,
2) alternatively, each component in step 1 is crushed to below 30 orders, and
3) each component is mixed.
6. bread, it uses the bread premixed powder in claim 1 to 4 described in arbitrary claim to be prepared from.
7. prepare the method for bread, it comprises:
1) the bread premixed powder described in claim arbitrary in Claims 1-4 is mixed with water and egg pulp, mix under 10-20rpm;
2) speed with 5-10ml/s under the mixing speed of 10-20rpm adds vegetable oil, obtains bread slurry;
3) by step 2) in gained bread slurry be placed in baking box and toast.
8. method according to claim 7, the addition of wherein said water is the 20-22% of described bread premixed powder quality, the addition of described egg pulp is the 140-150% of described bread premixed powder quality, and the addition of described vegetable oil is 32% to 36% of described bread premixed powder quality.
9. the method described in claim 7 or 8, wherein step 3) in baking condition be the 150-170 DEG C that gets angry, lower fiery 130-150 DEG C, the time is 25-35min.
10. the bread premixed powder in Claims 1-4 described in arbitrary claim is preparing the purposes in bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410804264.2A CN104397092A (en) | 2014-12-19 | 2014-12-19 | Bread premixed flour and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410804264.2A CN104397092A (en) | 2014-12-19 | 2014-12-19 | Bread premixed flour and preparation method thereof |
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| CN104397092A true CN104397092A (en) | 2015-03-11 |
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| CN201410804264.2A Pending CN104397092A (en) | 2014-12-19 | 2014-12-19 | Bread premixed flour and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410107A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | French bread pre-mixed flour and French bread making method |
| WO2017045325A1 (en) * | 2015-09-15 | 2017-03-23 | 上海金禾实业发展有限公司 | Crust premix and method for preparing crust |
| CN106665732A (en) * | 2015-11-09 | 2017-05-17 | 北京工商大学 | Waffle improver and making method thereof |
| CN107047683A (en) * | 2017-05-12 | 2017-08-18 | 广东广益科技实业有限公司 | A kind of soft Europe bread premixed powder and application its obtained soft Europe bread |
| CN110604147A (en) * | 2019-10-15 | 2019-12-24 | 麦趣尔(北京)食品有限公司 | Premixed flour |
| CN113229306A (en) * | 2021-04-29 | 2021-08-10 | 焙之道食品(福建)有限公司 | Preparation method of compound premixed powder |
| CN113907112A (en) * | 2021-09-23 | 2022-01-11 | 多麦(福建)食品有限公司 | Bread improver, whole wheat bread and preparation method of whole wheat bread |
-
2014
- 2014-12-19 CN CN201410804264.2A patent/CN104397092A/en active Pending
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017045325A1 (en) * | 2015-09-15 | 2017-03-23 | 上海金禾实业发展有限公司 | Crust premix and method for preparing crust |
| CN106665732A (en) * | 2015-11-09 | 2017-05-17 | 北京工商大学 | Waffle improver and making method thereof |
| CN105410107A (en) * | 2015-12-31 | 2016-03-23 | 东莞市绰士食品有限公司 | French bread pre-mixed flour and French bread making method |
| CN107047683A (en) * | 2017-05-12 | 2017-08-18 | 广东广益科技实业有限公司 | A kind of soft Europe bread premixed powder and application its obtained soft Europe bread |
| CN110604147A (en) * | 2019-10-15 | 2019-12-24 | 麦趣尔(北京)食品有限公司 | Premixed flour |
| CN113229306A (en) * | 2021-04-29 | 2021-08-10 | 焙之道食品(福建)有限公司 | Preparation method of compound premixed powder |
| CN113229306B (en) * | 2021-04-29 | 2024-02-27 | 焙之道食品(福建)有限公司 | Preparation method of compound premixed flour |
| CN113907112A (en) * | 2021-09-23 | 2022-01-11 | 多麦(福建)食品有限公司 | Bread improver, whole wheat bread and preparation method of whole wheat bread |
| CN113907112B (en) * | 2021-09-23 | 2023-11-17 | 多麦(福建)食品有限公司 | Bread improver, whole wheat bread and preparation method of whole wheat bread |
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Application publication date: 20150311 |