CN105994484B - Tartary buckwheat and highland barley bread and making method thereof - Google Patents
Tartary buckwheat and highland barley bread and making method thereof Download PDFInfo
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Images
Classifications
-
- 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
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses tartary buckwheat highland barley bread which is prepared from the following raw materials in parts by weight: 70 parts of wheat flour, 10-15 parts of tartary buckwheat flour, 10-15 parts of highland barley flour, 58-61 parts of water, 10-12 parts of white granulated sugar, 10 parts of eggs, 8-10 parts of butter, 1.5-1.7 parts of yeast, 1.7-2.1 parts of bread improver and 1 part of salt. The tartary buckwheat and highland barley bread disclosed by the invention is nutritional and healthy, has good taste, simple production process and low cost, has a health-care effect, can meet the diversified requirements of people on food, and also provides a new choice for developing and utilizing functional foods of tartary buckwheat and highland barley.
Description
Technical Field
The invention relates to tartary buckwheat and highland barley bread and a making method thereof.
Background
The tartary buckwheat academic name of tartary buckwheat belongs to the Polygonaceae and is a dicotyledonous plant, the origin is a high and cold area in the southwest of China and various national areas, and meanwhile, the tartary buckwheat academic origin is also a centralized production area of tartary buckwheat in the world. For thousands of years, the tartary buckwheat plays a considerable role in flourishing in the southwest region of China. It has high nutritive value and medicinal value, and contains protein, fat, tannin, vitamins, rutin, minerals, trace elements, etc. higher than rice, wheat, corn, etc. The whole powder of tartary buckwheat contains a large amount of rutin (up to 2000mg/g, dry weight), which makes it a new functional food raw material. The flavonoid compounds have the effects of preventing cardiovascular diseases, regulating immunity, preventing and resisting cancers, resisting aging, stopping bleeding, relieving pain, resisting bacteria and viruses, and the like in organisms. After experimental analysis and verification, the tartary buckwheat has great medicinal value, and has the main functions of preventing diabetes, reducing blood sugar and blood fat, preventing rectal cancer and intestinal diseases, controlling weight, reducing the content of total cholesterol and triglyceride and the like.
The highland barley is called as the rice barley, the naked barley and the like, is a variety of barley, belongs to gramineae, annual or perennial herbaceous plants, has high starch and protein content, various amino acids and mineral elements are complete in types and rich in content, has a structural composition of three high and two low (high protein, high fiber, high vitamin, low fat and low sugar) and is a good product in cereal crops, β -glucan is a main component of endosperm and aleurone layer of the highland barley, the highland barley contains about 5.25 percent of β -glucan, and the 20 th century is 80 years later, American scientists firstly find that the β -glucan in the barley, particularly the highland barley, has the effects of reducing blood fat and cholesterol, regulating blood sugar, resisting tumors and preventing cardiovascular diseases, and arouses world attention.
Bread is one of the favorite foods of the masses, and is prepared by mixing wheat flour, yeast and other auxiliary materials such as oil, sugar, eggs, salt and the like into dough, and then performing processes such as fermentation, shaping, baking and the like. And with the improvement of living standard of people, the food has higher-level demand. By looking up and reading related data, the selenium-rich bread, the medlar and chrysanthemum health care corn bread, the leek bread and other bread which are rich in nutrition and healthy can be selected.
However, there is no report on the preparation of bread by simultaneously using highland barley and tartary buckwheat as raw materials.
Disclosure of Invention
In order to solve the problems, the invention provides tartary buckwheat highland barley bread and a preparation method thereof.
The tartary buckwheat highland barley bread is prepared from the following raw materials in parts by weight:
70 parts of wheat flour, 10-15 parts of tartary buckwheat flour, 10-15 parts of highland barley flour, 58-61 parts of water, 10-12 parts of white granulated sugar, 10 parts of eggs, 8-10 parts of butter, 1.5-1.7 parts of yeast, 1.7-2.1 parts of bread improver and 1 part of salt.
Preferably, the traditional Chinese medicine is prepared from the following raw material medicines in parts by weight: 70 parts of wheat flour, 15 parts of tartary buckwheat powder, 10 parts of highland barley powder, 61 parts of water, 12 parts of white granulated sugar, 10 parts of eggs, 8 parts of butter, 1.7 parts of yeast, 1.7 parts of bread improver and 1 part of salt.
Preferably, the wheat flour is high gluten wheat flour.
Preferably, the tartary buckwheat powder is tartary buckwheat powder sieved by a 100-mesh sieve.
Preferably, the highland barley powder is highland barley powder which is sieved by a 100-mesh sieve.
Preferably, the oil is butter.
Preferably, the bread improver is master 300 compound bread improver yeast.
Preferably, the preparation method comprises the following steps: taking the raw materials according to the proportion, mixing uniformly, fermenting, rolling, baking, cooling and packaging.
The invention also discloses a method for preparing the tartary buckwheat and highland barley bread, which comprises the following steps: taking the raw materials according to the proportion, mixing uniformly, fermenting and baking.
The tartary buckwheat and highland barley bread disclosed by the invention is nutritional and healthy, has good taste, simple production process and low cost, has a health-care effect, can meet the diversified requirements of people on food, and also provides a new choice for developing and utilizing functional foods of tartary buckwheat and highland barley.
Obviously, many modifications, substitutions, and variations are possible in light of the above teachings of the invention, without departing from the basic technical spirit of the invention, as defined by the following claims.
The present invention will be described in further detail with reference to the following examples. This should not be understood as limiting the scope of the above-described subject matter of the present invention to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.
Drawings
FIG. 1 is a process diagram of the manufacturing process
FIG. 2 bread texture determination Curve
Detailed Description
Food material
Beijing high gluten flour (Beijing ancient boat food Co., Ltd.), tartary buckwheat (Shenzhen city Rayleigh industry Co., Ltd.), highland barley (Shenzhen city Rayleigh industry Co., Ltd.), millet (Yaanji selection supermarket, cargo number 210001106908), eggs (Sichuan famous mountain Huangjia farm), white granulated sugar (Chengdu Taigu sugar Co., Ltd.), bread improver (Lesifu Mingguang Co., Ltd., Master 300 complex bread improver), butter (Shanghai Gaofu food Co., Ltd.), salt (Sichuan Leshan Liangshan Lianfeng salt Duty company large homology division), yeast (Angel Yeast GmbH, Angel high activity dry yeast), and all the materials are food grade.
Chemical reagent
The reagent kit comprises aluminum trichloride, potassium acetate, methanol, rutin standard substance, copper sulfate, sodium potassium tartrate, sodium hydroxide, hydrochloric acid, β -glucan standard solution, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, congo red, methylene blue and phenolphthalein reagent, wherein the reagents are all analytical pure reagents.
Instrumentation and equipment
The food physical property tester comprises a food oven (XYF-2E far infrared ray), a fermentation box (Wenfeng luxury 12-15), a food physical property tester (TA. XTplus), an electric heating constant temperature blast drying box (DHG-9070A), a multifunctional grinder (MJ-02), a water bath oscillator (HZS-H), an analytical balance (0.0001g), an electronic balance (0.01g), an ultraviolet-visible spectrophotometer (UV-1200), a universal electric furnace (D L-1), a screen mesh (100 meshes), an operating platform, a brush, a stirrer, a stainless steel basin, a beaker, a measuring cylinder, a volumetric flask, a glass rod and the like.
Example 1 preparation of Tartary buckwheat highland barley bread of the invention
1. Preparation method
1.1 formula: 70g of high gluten wheat flour, 15g of tartary buckwheat, 10g of highland barley, 61g of water, 12g of white granulated sugar, 10g of eggs, 8g of butter, 1.7g of yeast, 1.7g of bread improver and 1g of salt.
1.2 Process flow and operating points
The preparation method adopts a one-time fermentation method, and the process flow diagram of the preparation method is shown in figure 1.
The operation key points are as follows:
① preparing raw materials, grinding semen Avenae Nudae and radix Et rhizoma Fagopyri Tatarici into powder, sieving with high gluten wheat flour (100 mesh sieve), and weighing the required raw materials;
② kneading into dough, activating yeast with water at 40-44 deg.C, the water amount is about 10 times of the volume of yeast, activating for about 15min in summer and 20min in winter, stirring continuously during activation to form uniform dispersion solution, adding high gluten wheat flour, radix Et rhizoma Fagopyri Tatarici powder, semen Avenae Nudae powder, sugar and salt (dissolved in water in advance), bread improver, activated yeast solution and water (less the prepared solution and activated water amount) into a stainless steel basin, stirring, mixing at low speed, forming dough, adding butter, and stirring at low speed.
③ fermenting, namely putting the dough into a stainless steel basin, and fermenting for 80min in a fermenting box with 28 ℃ and 75% relative humidity;
④ shaping, dividing the dough into about 60g small dough, and kneading into spherical shape with smooth surface;
⑤ proofing, putting the dough into a bread tin, and proofing for 40min at 38 deg.C and 85% relative humidity;
⑥ baking, coating a layer of whole egg liquid on the surface of the dough, and baking in three stages, including heating to 120 deg.C, heating to 150 deg.C for 4min, heating to 210 deg.C for 5min, and heating to 190 deg.C for 150 deg.C for 5min until the surface is golden yellow.
2. Measurement of physical, chemical and texture indexes
2.1 determination of texture
The processed sample was directly measured, and the average of 3 measurements was taken as the texture value of the cone. TPA assay mode: and the measuring probe P50 directly measures the processed sample, wherein the speed before measurement is 1.0mm/s, the measuring speed is 0.50mm/s, the speed after measurement is 0.50mm/s, the compression degree is 90%, and the data acquisition rate is 200P/s. The average of 3 measurements was taken as a measure of the texture of the cone.
The measurement criteria include Hardness (Hardness), brittleness (Franginess), elasticity (Springiness), Cohesiveness (Cohesiveness), tackiness (Gumminess), Chewiness (Chewiness), and recoverability (Resilience).
2.2 physical and chemical examination
2.2.1 physicochemical and nutritional indices
The final product is measured according to relevant standards in GB/T20981-2007 bread, GBT 20977-2007 general guidelines on cakes, GB/T14611-2008 direct fermentation method for testing baking quality of wheat flour and bread by testing grain and oil, NY/T2006-2011 β -glucan content in grains and products thereof, NY/T1295-2007 total flavone content in buckwheat and products thereof, and the contents are as follows:
TABLE 1 physicochemical and nutritional standards
2.2.2 texture determination
The elasticity and hardness of texture instrument TPA test can well reflect the softness, the texture and the skin texture of the bread, and can be used for evaluating the quality of the bread. And the quality of the bread is evaluated by combining sensory evaluation (color, smell and appearance shape), volume measurement and texture instrument test elasticity and hardness, so that the effect is better. The hardness and elasticity of the product are measured. The mode TPA is determined by selecting a P/36R probe, the speed before measurement is 2mm/s, the speed after measurement is 1mm/s, the speed after measurement is 2mm/s, and the compression degree is 50%.
3. Results of the experiment
3.1 physical, chemical and nutritional indicators
TABLE 2 table of results of physical, chemical and nutritional index measurements
According to the table 2, the sugar content of the final bread is far less than the national regulation, the final bread meets the national standard, the sugar content of the prepared bread is low, the prepared bread can meet the requirements of more people, but the sugar content is reduced, the taste of the bread has certain influence, the sweetness of the bread obtained in the test is low, the total taste of the bread is suitable and most people like through the evaluation of the final product of testers, the moisture content is judged according to the standard of soft bread and meets the national standard, when the moisture content is excessive, the microbial activity in the later storage process of the bread is influenced, if the moisture content is too low, the taste of the bread is reduced, the taste of the bread obtained in the test is soft and has no slag dropping phenomenon, wherein the specific volume is used as the reference basis of the quality of the bread, the larger the bulkiness of the bread is, the stronger palatability is obtained, when the specific volume is lower, the bulkiness of the bread is reduced, the mouthfeel is harder, the palatability and the elasticity are reduced, the specific volume obtained in the test is slightly lower than that of the common bread, the general properties of the tartary buckwheat are reduced, but the final bulkiness of the bread is higher than that of the highland barley, the highland barley and the flavone is added as the main nutrition index, and the highland barley nutrition of the highland barley test, the highland barley- β, and the highland barley nutrition of the highland barley dietary flavone, and the highland barley are.
3.2 texture index
The texture measurement results are shown in fig. 2 and table 3:
TABLE 3 texture measurement results Table
| Serial number | Hardness of | Elasticity |
| Mean value of | 2271.079 | 0.848 |
Hardness (Hardness) is the maximum peak value when being compressed for the first time, the peak value of most foods appears at the maximum deformation position, the stress peak does not appear when some foods are compressed to the maximum deformation position, the Hardness value is in negative correlation with the bread quality, the larger the index value is, the harder the bread is eaten, and the feeling of elasticity, softness and refreshing is lacked; elasticity (Springiness) is the height or volume ratio of a deformed sample which is compressed and then is recovered to the condition before deformation after the deformation force is removed, the elasticity value is in positive correlation with the bread quality, and the larger the value is, the softer and chewier the bread is eaten, and the bread is tasty and refreshing and is not sticky to teeth. As can be seen from FIG. 2 and Table 3, the tartary buckwheat highland barley bread of the invention has the advantages of small hardness, good elasticity and good taste.
The experimental result shows that the tartary buckwheat highland barley bread with qualified physicochemical properties is prepared by the method, has better functional health care performance, small hardness and good elasticity.
Example 2 screening of the preparation method of tartary buckwheat highland barley bread of the invention
1. Preparation method
1.1 formula: 70g of high gluten wheat flour, 10g, 15g or 25g of tartary buckwheat, 10g, 15g or 25g of highland barley, 55g, 58g or 61g of water, 6g, 10g or 12g of white granulated sugar, 10g of eggs, 6g, 8g or 10g of butter, 0.8 g, 1.5g or 1.7g of yeast, 0.8 g, 1g, 1.7g or 2.1g of bread improver and 1g of salt.
The specific groups are as follows in table 4:
1.2 Process flow and operating points
The same as in example 1.
2. Detection method
2.1 sensory evaluation
The evaluation was according to the standard: GB/T20981 and GB/T14611 and 2008 wheat flour and bread baking quality test direct fermentation method for grain and oil inspection adopt a grading method of a quantity value estimation method, and a participant consists of four students of the food industry of the college, wherein 10 participants are healthy, and the evaluation data are counted by taking the average value of the students. Placing the sample in a clean and dry white porcelain dish, and detecting the shape and color by visual inspection; then, dividing the tissue by a table knife according to a quartering method, observing the tissue and impurities, and taking a picture for storage; tasting the taste and mouthfeel and making evaluation. The evaluation indexes are as follows:
TABLE 1 sensory evaluation criteria
The form is as follows: the product is complete, has no defects, cracks and depressions, has a shape corresponding to the model of the product, and has a smooth, complete and spot-free surface;
color: the surface is golden yellow or light brown, is uniform and consistent, and has no scorching and whitening phenomena;
odor: the buckwheat cake has the flavor of baking and fermentation, has the fragrance of tartary buckwheat and highland barley, and has no peculiar smell;
the mouthfeel is as follows: the product is soft and palatable, does not stick to teeth, has no peculiar smell, and has no granular sugar, salt and impurities;
organizing: fine and elastic, the pores on the section are uniform in size, the texture is uniform and clear, the sponge-shaped structure is realized, and obvious large holes and local over-hardness are avoided; the chips are not cracked after being sliced, and no obvious slag is removed.
3. Results and analysis
The results are shown in table 6 below:
TABLE 6 sensory evaluation results
As can be seen from the above table, when the raw material formula is within the range of the invention (the formula comprises 70g of high gluten wheat flour, 10 to 15g of tartary buckwheat, 10 to 15g of highland barley, 58 to 61g of water, 10 to 12g of white granulated sugar, 10g of eggs, 8 to 10g of butter, 1.5 to 1.7g of yeast, 1.7 to 2.1g of bread improver and 1g of salt), the prepared tartary buckwheat and highland barley bread is excellent in shape, color, smell and the like, and when the formula is outside the range of the invention, if the dosage of the highland barley flour, the tartary buckwheat flour and the oil slightly fluctuates, the sensory result is poor.
The preferred formula of the invention is as follows: 70g of high gluten wheat flour, 15g of tartary buckwheat, 10g of highland barley, 61g of water, 12g of white granulated sugar, 10g of eggs, 8g of butter, 1.7g of yeast, 1.7g of bread improver and 1g of salt.
In conclusion, the tartary buckwheat highland barley bread disclosed by the invention is excellent in taste, low in sugar, simple in production process, low in cost, nutritional and healthy, has the characteristics of nature, health care and functionalization, belongs to healthy food, and is excellent in application prospect, and the corresponding national standard is met.
Claims (5)
1. The tartary buckwheat highland barley bread is characterized in that: the composition is prepared from the following raw materials in parts by weight:
70 parts of wheat flour, 15 parts of tartary buckwheat powder, 10 parts of highland barley powder, 61 parts of water, 12 parts of white granulated sugar, 10 parts of eggs, 8 parts of butter, 1.7 parts of yeast, 1.7 parts of bread improver and 1 part of salt;
the tartary buckwheat highland barley bread is prepared by the following method: taking the raw materials according to the weight ratio, mixing uniformly, fermenting, rolling, baking, cooling and packaging;
the bread improver is a master 300 compound bread improver.
2. The tartary buckwheat highland barley bread as claimed in claim 1, which is characterized in that: the wheat flour is high gluten wheat flour.
3. The tartary buckwheat highland barley bread as claimed in claim 1, which is characterized in that: the tartary buckwheat powder is obtained by sieving a 100-mesh sieve.
4. The tartary buckwheat highland barley bread as claimed in claim 1, which is characterized in that: the highland barley powder is prepared by sieving highland barley powder with a 100-mesh sieve.
5. A method for preparing the tartary buckwheat highland barley bread as defined in any one of claims 1 to 4 is characterized in that: the method comprises the following steps: taking the raw materials according to the proportion of claim 1, uniformly mixing, fermenting and baking.
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| CN102960393A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat bread and making method thereof |
| CN103583632A (en) * | 2013-11-29 | 2014-02-19 | 迪庆香格里拉青稞资源开发有限公司 | Highland barley bread |
| CN105165958A (en) * | 2015-09-16 | 2015-12-23 | 耿立开 | Nutritional bread and making method thereof |
| CN105341097A (en) * | 2015-12-24 | 2016-02-24 | 福建农林大学 | Bitter buckwheat bread and preparation method thereof |
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| CN102960393A (en) * | 2012-12-04 | 2013-03-13 | 毕节永盛食品有限责任公司 | Buckwheat bread and making method thereof |
| CN103583632A (en) * | 2013-11-29 | 2014-02-19 | 迪庆香格里拉青稞资源开发有限公司 | Highland barley bread |
| CN105165958A (en) * | 2015-09-16 | 2015-12-23 | 耿立开 | Nutritional bread and making method thereof |
| CN105341097A (en) * | 2015-12-24 | 2016-02-24 | 福建农林大学 | Bitter buckwheat bread and preparation method thereof |
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