CN105660765B - A kind of soft Europe bread - Google Patents
A kind of soft Europe bread Download PDFInfo
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- CN105660765B CN105660765B CN201610024424.0A CN201610024424A CN105660765B CN 105660765 B CN105660765 B CN 105660765B CN 201610024424 A CN201610024424 A CN 201610024424A CN 105660765 B CN105660765 B CN 105660765B
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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
- 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
- A21D2/36—Vegetable material
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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
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A kind of soft Europe bread, it is related to a kind of soft Europe bread and preparation method thereof.Present invention aim to address be difficult Controlled acidity and microorganism in the fermentation process of existing soft Europe bread.The soft Europe bread of the present invention includes bread flour, xylitol, D-sorbite, soft Europe bread premixed powder, scald kind, liquid kind, low sugar yeast and edible salt；Production method are as follows: weigh raw material by mass fraction, play face, provocation, segmentation, molding, then provocation again is toasted, that is, completed.It is soft still very well without sucrose, without egg, oil-free guarantor in bread produced by the present invention, original local flavor can be still kept after saving 5 days, the present invention ensure that the flexibility in the bread shelf-life using enzyme preparation；It ensure that the ferment local-flavor of bread using sour flour.It has been especially added with boiling hot kind and liquid kind in the production process, enzyme preparation and sour flour is cooperateed with to play a role in the soft ferment local-flavor of guarantor of bread jointly.The present invention is applied to baking field.
Description
Technical field
The present invention relates to a kind of soft Europe bread and preparation method thereof.
Background technique
Soft Europe bread is originated from Europe, while retaining the marrow of the low oil of European baked product low sugar, natural health, according to
The distinctive preferred diet of asian population makes soft Europe bread obtain soft wet mouthfeel, sends out to a greater extent by adjusting formula
It shoots unartificial yeast and many different cereal, dry fruit is naturally fragrant.
The method of the existing soft Europe bread of production, acidity is difficult to control during the fermentation, influences the mouthfeel of soft Europe bread, together
When fermentation process be affected by environmental change, microorganism is difficult to control, it is difficult to ensure that the quality stability of product and production
Process is complicated.
Summary of the invention
Present invention aim to address being difficult Controlled acidity and microorganism in the fermentation process of existing soft Europe bread,
A kind of soft Europe bread and preparation method thereof is provided.
A kind of soft Europe bread of the present invention includes 5~50 parts of bread flours, 1~10 part of D-sorbite, 1~10 part by mass fraction
Xylitol, 8~40 parts of soft Europe bread premixed powders, 2~20 parts boiling hot kind, 10~70 parts of liquid kinds, 1~2 part of low sugar yeast and 1~1.5
Part edible salt；Wherein the soft Europe bread premixed powder by mass fraction include 10~70 portions of cereal, 1~70 portion of wheat flour, 5~
30 portions of sour flours, 2~30 parts of Glutens and 0.001~0.02 part of maltogenic amylase.
A kind of production method of soft Europe bread of the present invention are as follows:
One, 5~50 parts of bread flours, 1~10 part of D-sorbite, 1~10 part of xylitol, 8~40 parts are weighed by mass fraction
Soft Europe bread premixed powder, 2~20 parts boiling hot kind, 10~70 parts of liquid kinds, 1~2 part of low sugar yeast and 1~1.5 portion of edible salt；Wherein institute
The soft Europe bread premixed powder stated by mass fraction include 10~70 portions of cereal, 1~70 portion of wheat flour, 5~30 portions of sour flours, 2~
30 parts of Glutens and 0.001~0.02 part of maltogenic amylase；
Two, the weighed bread flour of step 1, D-sorbite, xylitol, soft Europe bread premixed powder and low sugar yeast are mixed
Uniformly, mixed-powder is obtained；
Three, mixed-powder is poured into dough batch, then sequentially adds liquid kind, scalds kind, edible salt and water, dismiss 6~
20min, the dough accomplished fluently；
Four, the dough accomplished fluently is put into the 30~60min of indoor provocation that wakes up, obtains the good dough of provocation；
Five, the good dough of segmentation provocation, molding, 40~60min of provocation, is then toasted again, that is, is completed.
Advantages of the present invention: providing ferment local-flavor and acidity using sour flour, shorten Production Time, reduces artificial
Cost, while environment contact is decreased, it is effectively controlled micro organism quantity.
It is soft still very well without sucrose, without egg, oil-free guarantor in bread produced by the present invention, it can still keep original after saving 5 days
Flavor, the present invention ensure that the flexibility in the bread shelf-life using enzyme preparation；It ensure that the fermentation wind of bread using sour flour
Taste.It has been especially added with boiling hot kind and liquid kind in the production process, enzyme preparation and sour wheat are cooperateed in the soft ferment local-flavor of guarantor of bread
Powder plays a role jointly.By controlling the ratio scalded kind with liquid kind, make bread that there is preferable flavor during long-term preservation
And mouthfeel, especially specified conditions preparation liquid kind, the bread later period save in, the reservation of flavor plays decisive role.
Specific embodiment
Specific embodiment 1: a kind of soft Europe bread of present embodiment by mass fraction include 5~50 parts of bread flours, 1~
10 parts of D-sorbites, 1~10 part of xylitol, 8~40 parts of soft Europe bread premixed powders, 2~20 parts scald kind, 10~70 parts of liquid kinds, 1~
2 parts of low sugar yeast and 1~1.5 portion of edible salt；Wherein the soft Europe bread premixed powder includes 10~70 portions of paddy by mass fraction
Object, 1~70 portion of wheat flour, 5~30 portions of sour flours, 2~30 parts of Glutens and 0.001~0.02 part of maltogenic amylase.
Described in present embodiment scald kind the preparation method comprises the following steps: the ratio of bread flour and 95~100 DEG C of water 1:1 in mass ratio
Example is uniformly mixed, and is sealed after being cooled to room temperature, and a night is refrigerated, spare,
It is soft still very well without sucrose, without egg, oil-free guarantor in the bread of present embodiment manufacture, it can still be kept after saving 5 days
Original local flavor, the present invention ensure that the flexibility in the bread shelf-life using enzyme preparation；It ensure that the hair of bread using sour flour
Ferment flavor.Be especially added in the production process scald kind and liquid kind, in the soft ferment local-flavor of guarantor of bread cooperate with enzyme preparation and
Sour flour plays a role jointly.By controlling the ratio scalded kind with liquid kind, there is bread during long-term preservation preferable
The liquid kind of flavor and taste, especially specified conditions preparation, in the bread later period saves, the reservation of flavor plays decisive role.
Specific embodiment 2: the present embodiment is different from the first embodiment in that: the soft Europe bread presses mass parts
Number includes 7.2 parts of bread flours, 2.5 parts of xylitols, 2 parts of D-sorbites, 20 parts of soft Europe bread premixed powders, 9 parts boiling hot kind, 60 parts of liquid
Kind, 1.2 parts of low sugar yeast and 1.2 portions of edible salts；Wherein the soft Europe bread premixed powder by mass fraction include 50 portions of cereal,
10 portions of wheat flours, 20 portions of sour flours, 10 parts of Glutens and 0.008 part of maltogenic amylase.It is other with one phase of specific embodiment
Together.
Specific embodiment 3: the present embodiment is different from the first and the second embodiment in that: the cereal is certain herbaceous plants with big flowers
Flower seed benevolence, oatmeal, linseed, millet, Provence draft match glove, rice flour, sesame, shortening beans, wheat malt, honey
Powder, oatmeal, wholemeal, wheat piece, two or more in rye meal press any combination.Other and specific embodiment one
Or two is identical.
Specific embodiment 4: unlike one of present embodiment and specific embodiment one to three: the liquid kind
The preparation method comprises the following steps: bread flour and the warm water ratio of 1:1 in mass ratio be uniformly mixed, dough temperature be 28 DEG C, room temperature fermentation 3~
4h reenters one night of refrigeration, spare.It is other identical as one of specific embodiment one to three.
Specific embodiment 5: unlike one of present embodiment and specific embodiment one to four: the soft Europe
Bread also includes 10~30 portions of dried fruits by mass fraction, and wherein dried fruit is dry Cranberry, orange peel fourth, almond, walnut kernel or cashew nut.
It is other identical as one of specific embodiment one to four.
Specific embodiment 6: a kind of production method of soft Europe bread of present embodiment are as follows:
One, 5~50 parts of bread flours, 1~10 part of D-sorbite, 1~10 part of xylitol, 8~40 parts are weighed by mass fraction
Soft Europe bread premixed powder, 2~20 parts boiling hot kind, 10~70 parts of liquid kinds, 1~2 part of low sugar yeast and 1~1.5 portion of edible salt；Wherein institute
The soft Europe bread premixed powder stated by mass fraction include 10~70 portions of cereal, 1~70 portion of wheat flour, 5~30 portions of sour flours, 2~
30 parts of Glutens and 0.001~0.02 part of maltogenic amylase；
Two, the weighed bread flour of step 1, xylitol, D-sorbite, soft Europe bread premixed powder and low sugar yeast are mixed
Uniformly, mixed-powder is obtained；
Three, mixed-powder is poured into dough batch, then sequentially adds liquid kind, scalds kind, edible salt and water, dismiss 6~
20min, the dough accomplished fluently；
Four, the dough accomplished fluently is put into the 30~60min of indoor provocation that wakes up, obtains the good dough of provocation；
Five, the good dough of segmentation provocation, molding, 40~60min of provocation, is then toasted again, that is, is completed.
Described in present embodiment scald kind the preparation method comprises the following steps: the ratio of bread flour and 95~100 DEG C of water 1:1 in mass ratio
Example is uniformly mixed, and is sealed after being cooled to room temperature, and a night is refrigerated, spare,
The advantages of present embodiment: ferment local-flavor and acidity are provided using sour flour, Production Time is shortened, reduces
Cost of labor, while environment contact is decreased, it is effectively controlled micro organism quantity.
Specific embodiment 7: present embodiment is unlike specific embodiment six: the soft bread Europe premixed powder
The preparation method comprises the following steps: one, weigh by mass fraction 10~70 portions of cereal, 1~70 portion of wheat flour, 5~30 portions of sour flours, 2~30
Part Gluten and 0.001~0.02 part of maltogenic amylase；Two, by maltogenic amylase with the 30% of the step 1 amount of weighing it is small
Flour premix uniformly, obtains mixture A；Sour flour is added into remaining wheat flour, is uniformly mixed, obtains mixture B；It will mixing
Object A and mixture B is uniformly mixed, and adds Gluten, cereal is added after mixing, is uniformly mixed, that is, is completed.Other and specific reality
It is identical to apply mode six.
Specific embodiment 8: present embodiment is unlike specific embodiment six or seven: the cereal is certain herbaceous plants with big flowers
Flower seed benevolence, oatmeal, linseed, millet, Provence draft match glove, rice flour, sesame, shortening beans, wheat malt, honey
Powder, oatmeal, wholemeal, wheat piece, two or more in rye meal press any combination.Other and specific embodiment six
Or seven is identical.
Specific embodiment 9: unlike one of present embodiment and specific embodiment six to eight: the liquid kind
The preparation method comprises the following steps: bread flour and the warm water ratio of 1:1 in mass ratio are uniformly mixed, obtain dough, dough temperature is 28 DEG C, room
Temperature 3~4h of fermentation, reenters one night of refrigeration, spare.It is other identical as one of specific embodiment six to eight.
Specific embodiment 10: unlike one of present embodiment and specific embodiment six to nine: being beaten in step 3
10~30 portions of dried fruits can also be added by mass fraction after sending out 6~20min, wherein dried fruit be Cranberry dry, orange peel fourth, almond,
Walnut kernel or cashew nut.It is other identical as one of specific embodiment six to nine.
Beneficial effects of the present invention are verified by following embodiment:
A kind of embodiment 1: production method of soft Europe bread of the present embodiment experimental group are as follows:
One, 7.2 parts of flour, 2.5 parts of xylitols, 2 parts of D-sorbites, 20 parts of soft Europe bread premixings are weighed by mass fraction
Powder, 9 parts scald kind, 60 parts of liquid kinds, 30 parts of Cranberries are dry, 1.2 parts of low sugar yeast and 1.2 portions of edible salts；The wherein soft Europe face
Packet premixed powder includes 50 portions of cereal, 10 portions of wheat flours, 20 portions of sour flours, 10 parts of Glutens and 0.008 part of malt by mass fraction
Saccharogenic amylase；
Two, the weighed bread flour of step 1, xylitol, D-sorbite, soft Europe bread premixed powder and low sugar yeast are mixed
Uniformly, mixed-powder is obtained；
Three, mixed-powder is poured into dough batch, then sequentially adds liquid kind, scalds kind, edible salt and water, dismisses 15min, so
It is dry that Cranberry is added afterwards, arranges dough molding, the dough accomplished fluently；
Four, the dough accomplished fluently is put into the indoor provocation 60min that wakes up, obtains the good dough of provocation；
Five, the good dough of segmentation provocation, each 180g rub circle relaxation 30min with the hands；Then flat exhaust is arranged, circle is organized into, it is right
The method rubbing round of doubling again is rolled over, bottom is closed up；Uniform compass screen surface powder, is put into fermentation basket, closing in rushes to, and can also press above fermentation basket
Hot dog dough process is organized into olive shape；Then provocation 40min again is toasted, first beat steam, and 240/220 degree of 15min is that is, complete
At.
The liquid kind the preparation method comprises the following steps: bread flour and the warm water ratio of 1:1 in mass ratio be uniformly mixed, obtain face
Group, dough temperature are 28 DEG C, and room temperature 3~4h of fermentation reenters one night of refrigeration, spare.
It is described scald kind the preparation method comprises the following steps: the mixing of the ratio of bread flour and 95~100 DEG C of water 1:1 in mass ratio is equal
It is even, it is sealed after being cooled to room temperature, refrigerates a night, it is spare,
The production method of the soft Europe bread of control group 1 are as follows:
It is prepared by liquid kind: the liquid kind the preparation method comprises the following steps: the ratio mixing of bread flour and warm water 1:1 in mass ratio are equal
Even, dough temperature is 28 DEG C, and room temperature 3~4h of fermentation reenters one night of refrigeration, spare.
Dough Making Process
Step 1: weighing 7.2 parts of bread flours, 2.5 parts of xylitols, 2 parts of D-sorbites, 8 parts boiling hot kind, 20 parts by mass fraction
Liquid kind, 30 parts of Cranberries are dry, 1.2 parts of low sugar yeast and 1.2 portions of edible salts.Then it carries out beating face, dismisses 15min, first put 7.2 parts
Bread flour, 2.5 parts of xylitols, 2 parts of D-sorbites, 8 parts boiling hot kind and 1.2 parts of low sugar yeast, then 20 parts of liquid kinds are put, it is put after muscle out
Salt, then put Cranberry and do.Dough molding final finishing squarely epiphragma relaxation 40 minutes；
Step 2: facet 180g mono-, rub circle relaxation 30 minutes with the hands；
Step 3: dough is taken to arrange flat exhaust, it is organized into circle, the method rubbing round of doubling doubling again, bottom is closed up；
4th: the uniform compass screen surface powder above fermentation basket is put into fermentation basket, closing in rushes to, can also be by hot dog dough process
It is organized into olive shape；
Step 5: 40~60min of provocation, spills flour, designated pattern road；
Step 6: baking, first beats steam, 240/220 degree of 15min.
The production method of the soft Europe bread of control group 2 are as follows:
Dough Making Process
Step 1: weighing 7.2 parts of bread flours, 2.5 parts of xylitols, 2 parts of D-sorbites, 20 portions of soft Europe bread by mass fraction
Premixed powder, 20 parts of liquid kinds, 30 parts of Cranberries are dry, 1.2 parts of low sugar yeast and 1.2 portions of edible salts.Then it carries out beating face, dismiss
15min first puts 7.2 parts of bread flours, 2.5 parts of xylitols, 2 parts of D-sorbites, 20 parts of soft Europe bread premixed powders and 1.2 parts of low sugar ferment
Mother, then 20 parts of liquid kinds are put, edible salt is put after muscle out, then put Cranberry and do.40 points of dough molding final finishing squarely epiphragma relaxation
Clock；
Step 2: facet 180g mono-, rub circle relaxation 30 minutes with the hands；
Step 3: dough is taken to arrange flat exhaust, it is organized into circle, the method rubbing round of doubling doubling again, bottom is closed up；
4th: the uniform compass screen surface powder above fermentation basket is put into fermentation basket, closing in rushes to, can also be by hot dog dough process
It is organized into olive shape；
Step 5: 40~60min of provocation, spills flour, designated pattern road；
Step 6: baking, first beats steam, 240/220 degree of 15min.
Soft bread Europe premixed powder described in experimental group and control group 2 the preparation method comprises the following steps: one, 50 portions of paddy are weighed by mass fraction
Object, 10 portions of wheat flours, 20 portions of sour flours, 10 parts of Glutens and 0.008 part of maltogenic amylase；Two, by maltogenic amylase with
The 30% wheat flour premix for the amount of weighing uniformly, obtains mixture A；Sour flour is added into remaining wheat flour, is uniformly mixed, obtains
To mixture B；Mixture A and mixture B are uniformly mixed, Gluten is added, cereal is added after mixing, is uniformly mixed, i.e.,
It completes.
Bread subjective appreciation criterion is shown in Table 1, and table 2 and table 3 are control group 1, the soft Europe of control group 2 and experimental group production
The bread subjective appreciation table of comparisons.
1 bread subjective appreciation criterion of table
2 experimental group of table and control group bread sensory evaluation
| Level index | Experimental group (is divided) | Control group 1 (point) | Control group 2 (point) |
| Form | 5 | 3 | 2 |
| Color | 5 | 3 | 3 |
| Smell | 5 | 2 | 4 |
| Mouthfeel | 5 | 3 | 3 |
3 experimental group of table and control group bread observation index
By embodiment it is found that the present invention ensure that the flexibility in the bread shelf-life using maltogenic amylase；Using acid
Flour ensure that the ferment local-flavor of bread.It is especially added with boiling hot kind and liquid kind in the production process, in the soft fermentation of the guarantor of bread
Maltogenic amylase and sour flour is cooperateed with to play a role in flavor jointly.The soft Europe bread of production is in good taste, long shelf-life.
Claims (5)
1. a kind of soft Europe bread, it is characterised in that the soft Europe bread includes 5~50 parts of bread flours, 1~10 part of mountain by mass fraction
Pears sugar alcohol, 1~10 part of xylitol, 8~40 parts of soft Europe bread premixed powders, 2~20 parts scald kind, 10~70 parts of liquid kinds, 1~2 part it is low
Sugar yeast and 1~1.5 portion of edible salt；Wherein the soft Europe bread premixed powder by mass fraction include 10~70 portions of cereal, 1~
70 portions of wheat flours, 5~30 portions of sour flours, 2~30 parts of Glutens and 0.001~0.02 part of maltogenic amylase；Preparation method
Are as follows:
One, 5~50 parts of bread flours, 1~10 part of D-sorbite, 1~10 part of xylitol, 8~40 parts of soft Europe are weighed by mass fraction
Bread premixed powder, 2~20 parts boiling hot kind, 10~70 parts of liquid kinds, 1~2 part of low sugar yeast and 1~1.5 portion of edible salt；Described in wherein
Soft Europe bread premixed powder includes 10~70 portions of cereal, 1~70 portion of wheat flour, 5~30 portions of sour flours, 2~30 parts by mass fraction
Gluten and 0.001~0.02 part of maltogenic amylase；
Two, the weighed bread flour of step 1, xylitol, D-sorbite, soft Europe bread premixed powder and low sugar yeast are uniformly mixed,
Obtain mixed-powder；
Three, mixed-powder is poured into dough batch, then sequentially adds liquid kind, scalds kind, edible salt and water, dismisses 6~20min, obtain
To the dough accomplished fluently；
Four, the dough accomplished fluently is put into the 30~60min of indoor provocation that wakes up, obtains the good dough of provocation；
Five, the good dough of segmentation provocation, molding, 40~60min of provocation, is then toasted again, that is, is completed.
2. a kind of soft Europe bread according to claim 1, it is characterised in that the soft Europe bread includes 7.2 parts by mass fraction
Bread flour, 2.5 parts of xylitols, 2 parts of D-sorbites, 20 parts of soft Europe bread premixed powders, 9 parts boiling hot kind, 60 parts of liquid kinds, 1.2 parts of low sugar
Yeast and 1.2 portions of edible salts；Wherein the soft Europe bread premixed powder by mass fraction include 50 portions of cereal, 10 portions of wheat flours,
20 portions of sour flours, 10 parts of Glutens and 0.008 part of maltogenic amylase.
3. a kind of soft Europe bread according to claim 1, it is characterised in that the cereal be polly seed nucleole, oatmeal,
Linseed, millet, Provence draft match glove, rice flour, sesame, shortening beans, wheat malt, honey powder, oatmeal, whole wheat
Powder, wheat piece, two or more in rye meal press any combination.
4. a kind of soft Europe bread according to claim 1, it is characterised in that the liquid kind the preparation method comprises the following steps: bread flour
It is uniformly mixed with the warm water ratio of 1:1 in mass ratio, dough temperature is 28 DEG C, and room temperature 3~4h of fermentation reenters one night of refrigeration, standby
With.
5. a kind of soft Europe bread according to claim 1, it is characterised in that the soft Europe bread is also wrapped by mass fraction
Containing 10~30 portions of dried fruits, wherein dried fruit is dry Cranberry, orange peel fourth, almond, walnut kernel or cashew nut.
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| 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 |
| CN109479920A (en) * | 2018-10-18 | 2019-03-19 | 蚌埠学院 | A kind of soft Ou Bao of leaf of Moringa and preparation method thereof |
| CN113519592B (en) * | 2021-07-07 | 2023-07-25 | 山东匠造烘焙食品有限公司 | Toast bread and preparation method thereof |
| CN113994995A (en) * | 2021-10-22 | 2022-02-01 | 上海吉羽食品科技有限公司 | Coarse cereal bread premixed flour, coarse cereal bread and making method thereof |
| CN115176828A (en) * | 2022-07-08 | 2022-10-14 | 青岛丹香投资管理有限公司 | Bread formula containing natural yeast glucose bacteria liquid and application method thereof |
| CN116762842A (en) * | 2023-05-19 | 2023-09-19 | 福建锐隆生物科技有限公司 | Sucrose-free sweet potato bread premixed flour and application and preparation process thereof |
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| CN100377651C (en) * | 2003-08-15 | 2008-04-02 | 深圳市海川实业股份有限公司 | Nutrient preblending powder for bread |
| CN101461392A (en) * | 2007-12-18 | 2009-06-24 | 天津金世制药有限公司 | Sugar-free bread and method for producing the same |
| TWI491361B (en) * | 2008-06-10 | 2015-07-11 | Oriental Yeast Co Ltd | Process for enhancing thermostabilization of retrogradation preventing agent for food |
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