CN106922773A - A kind of whole wheat brown bread premixed powder and apply its obtained whole wheat brown bread - Google Patents
A kind of whole wheat brown bread premixed powder and apply its obtained whole wheat brown bread Download PDFInfo
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- CN106922773A CN106922773A CN201710334325.7A CN201710334325A CN106922773A CN 106922773 A CN106922773 A CN 106922773A CN 201710334325 A CN201710334325 A CN 201710334325A CN 106922773 A CN106922773 A CN 106922773A
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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
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
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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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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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
- A21D2/14—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
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
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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
- 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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Abstract
The present invention relates to premixed powder technical field, and in particular to a kind of whole wheat brown bread premixed powder and apply its obtained whole wheat brown bread, the raw material of the whole wheat brown bread premixed powder including following weight portion：High gluten wheat flour, converted starch, wheat bran, white granulated sugar, Gluten, DEXTROSE ANHYDROUS, salt, soyabean protein powder, ascorbic acid, emulsifying agent, enzyme preparation.The present invention can improve mellowness degree and the coarse cereals sense of bread by using wheat bran；The protein content of flour is increased by using Gluten, so as to increase the toughness of bread；By the way that the elastic texture and water holding capacity of bread can be increased using converted starch, bread is set to keep satiety；By using enzyme preparation the tissue of bread can be made finer and smoother, more soft, so as to improve the raising ageing resistace of bread.
Description
Technical field
The present invention relates to premixed powder technical field, and in particular to a kind of whole wheat brown bread premixed powder and application its obtained in
Whole wheat brown bread.
Background technology
Whole wheat brown bread premixed powder is to bakee one kind application raw material in food, and current whole wheat brown bread premixed powder is former
Material formula is simple, is not added with the bread improvers such as Gluten, converted starch, enzyme preparation, makes obtained bread water imbibition slightly poor, face
It is not enough that package knits coarse, flexibility, and ageing resistace is not enough.
Meanwhile, the existing method for making whole wheat brown bread is most of using simple fermentation, and then makes obtained whole wheat bran
Skin texture of loaf shows slightly coarse, and taste and flavor sense is not strong.
The content of the invention
In order to overcome shortcoming and defect present in prior art, it is an object of the invention to provide a kind of whole wheat wheat bran face
Bag premixed powder, the whole wheat brown bread premixed powder is by using wheat bran, Gluten, converted starch and enzyme preparation, improve
The toughness of bread, water holding capacity, elastic texture, plumpness, fine and smooth flexibility and ageing resistace.
Another object of the present invention is to provide a kind of preparation method of whole wheat brown bread premixed powder, preparation method behaviour
Make simple, convenient, obtained whole wheat brown bread premixed powder uniform and smooth, it is easy to processing and fabricating.
Whole wheat wheat bran face is prepared it is still another object of the present invention to provide one kind application whole wheat brown bread premixed powder
The method of bag, the preparation method is simple, convenient, with dough mechanically actuated performance higher, is waken up by using third time
The mode of hair, improves the mouthfeel of whole wheat brown bread, whole wheat brown bread is had preferably flexibility and local flavor sense.
Further object of the invention is to provide a kind of whole wheat brown bread, and the whole wheat brown bread is rich in nutrient health
Wheat bran, it is fine and smooth soft, with preferably water retention property, toughness, elastic texture, plumpness and ageing resistace, sugariness
Suitably, storage still keeps preferably moisturizing to protect soft effect for 10-25 days.
The purpose of the present invention is achieved through the following technical solutions：A kind of whole wheat brown bread premixed powder, the whole wheat wheat bran face
Bag premixed powder includes the raw material of following weight portion：
High gluten wheat flour 50-70 parts
Converted starch 10-20 parts
Wheat bran 5-15 parts
White granulated sugar 5-10 parts
Gluten 2-10 parts
DEXTROSE ANHYDROUS 2-5 parts
Salt 1-3 parts
Soyabean protein powder 0.1-3 parts
Ascorbic acid 0.01-0.03 parts
Emulsifying agent 0.1-3 parts
Enzyme preparation 0.001-0.5 parts.
Preferably, the whole wheat brown bread premixed powder includes the raw material of following weight portion：
High gluten wheat flour 50-60 parts
Converted starch 10-15 parts
Wheat bran 5-10 parts
White granulated sugar 5-8 parts
Gluten 2-8 parts
DEXTROSE ANHYDROUS 2-4 parts
Salt 1-2 parts
Soyabean protein powder 0.1-1.5 parts
Ascorbic acid 0.01-0.025 parts
Emulsifying agent 0.1-2 parts
Enzyme preparation 0.001-0.2 parts.
Preferably, the whole wheat brown bread premixed powder includes the raw material of following weight portion：
High gluten wheat flour 55-65 parts
Converted starch 12-18 parts
Wheat bran 8-12 parts
White granulated sugar 7-10 parts
Gluten 5-10 parts
DEXTROSE ANHYDROUS 3-5 parts
Salt 2-3 parts
Soyabean protein powder 1-2.5 parts
Ascorbic acid 0.015-0.03 parts
Emulsifying agent 1.5-3 parts
Enzyme preparation 0.3-0.5 parts.
Preferably, the emulsifying agent is glycerin monostearate；The enzyme preparation includes the raw material of following weight portion：
Maltogenic amylase 0.001-0.5 parts
Zytase 0.001-0.5 parts
AMS 0.001-0.03 parts.
Preferably, the enzyme preparation includes the raw material of following weight portion：
Maltogenic amylase 0.1-0.3 parts
Zytase 0.1-0.3 parts
AMS 0.01-0.02 parts.
Whole wheat brown bread premixed powder of the invention contains wheat bran, nutrient health, and need not again add other bread
Powder is that can be used to prepare whole wheat brown bread, and alternative bread flour is directly used；And by using wheat bran, improve bread
Mellowness degree and coarse cereals sense；The Gluten of use has strong absorptive, viscoplasticity and extensibility, and the protein that increased flour contains
Amount, can increase the water imbibition of dough, so as to increase the toughness of bread；By the elastic mouth that can increase bread using converted starch
Sense, water holding capacity and ageing resistance, make bread keep satiety；By using enzyme preparation can make the tissue of bread it is finer and smoother,
More soft, so as to improve ageing resistace, still there is preferable moisturizing to protect soft effect for 10-25 days to deposit bread.
Wherein, maltogenic amylase can improve the pliability of bread, delay the aging of whole wheat brown bread premixed powder, enter
And extend the shelf life of premixed powder and bread；Zytase can improve water-retaining property and the mechanically actuated of dough, improve dough
Excessive agitation tolerance, increases bread and enters stove dilatancy so as to increase loaf volume, improves bread core institutional framework, improves bread
Elasticity and pliability；AMS can be improved to whole wheat wheat bran dough, increase loaf volume, make texture of loaf structure equal
One, accelerate to proof.
In addition, the present invention improves the nutrient content of whole wheat brown bread premixed powder also by using soyabean protein powder；Pass through
The moisture absorption of dough can be improved using ascorbic acid, increases loaf volume, and make texture of loaf fine and smooth, quality is partially white；It is logical
Cross using glycerin monostearate as emulsifying agent, the exquisiteness of whole wheat brown bread premixed powder and softness, increase can be improved
The volume of bread, high resilience prevents bread staling, extends storage life.
The present invention can make whole wheat wheat bran by the mutual concerted reaction of above-mentioned raw materials, whole whole wheat brown bread premixed powder system
Bread has pliability higher, elasticity, and tissue is fine and smooth soft, and ageing resistace is good, preserves still to have for 10-25 days and preferably protects
It is wet to protect soft effect.
Another object of the present invention is achieved through the following technical solutions：A kind of system of above-mentioned whole wheat brown bread premixed powder
Preparation Method：Above-mentioned raw materials being weighed by weight, being well mixed, whole wheat brown bread premixed powder is obtained.
, obtained whole wheat brown bread premixed powder uniform and smooth simple, convenient by above-mentioned preparation method of the invention,
With exquisiteness higher and softness, it is easy to processing and fabricating.
Another object of the present invention is achieved through the following technical solutions：The above-mentioned whole wheat brown bread premixed powder system of one kind application
The method of standby whole wheat brown bread：
（1）Mixing and face：By 0.8-1.2 parts of dry ferment, 60-65 parts of water and the whole wheat brown bread premixed powder described in 95-105 parts
A mixing bowl is added to, stirring at low speed is subsequently adding 4-8 parts of yellow cream low speed to uniformly smooth to dough without quick stirring after dry powder
Stirring is dispersed to yellow cream, then quick stirring can pull out filminess to dough, obtain premixing dough；
（2）Proof：By step（1）The premixing dough for obtaining stands at 25-30 DEG C, proof for the first time；After certain hour
Dough after being proofed to first time is split, and then the dough after segmentation is stood at 25-30 DEG C, carries out second and wakes up
Hair；After certain hour to proofing for the second time after dough carry out integer, third time is then carried out under the conditions of 25-30 DEG C again and is proofed,
Obtain proofing of dough；
（3）Baking：By step（2）The proofing of dough for obtaining is toasted, and whole wheat brown bread is obtained.
Preferably, the step（2）In, the proofing period for proofing for the first time is 55-65min, and what is proofed for the second time proofs
Time is 25-35min, and the proofing period for proofing for the third time is 50-60min；The segmentation specification of the dough is 200-250g/
It is individual.
Preferably, the step（3）In, the excessive internal heat temperature of baking is 195-205 DEG C, and lower fiery temperature is 185-195 DEG C, is dried
The roasting time is 18-20min.
Whole wheat brown bread preparation method of the invention is simple, convenient, with dough mechanically actuated performance higher,
By way of being proofed using three times, the mouthfeel of whole wheat brown bread is improve, there is whole wheat brown bread preferably soft
Property and local flavor sense, make the bread for preparing that still there is preferably moisturizing to protect soft effect in 10-25 days.
Further object of the invention is achieved through the following technical solutions：A kind of whole wheat brown bread, the whole wheat wheat bran face
Bag is obtained according to above-mentioned whole wheat brown bread preparation method.
Whole wheat brown bread of the invention rich in nutrient health wheat bran, and with other raw material phases of whole wheat brown bread
Mutually coordinate, concerted reaction is obtained, with preferably water retention property, toughness, elastic texture, plumpness and ageing resistace, storage
Preferably moisturizing is still kept within 10-25 days to protect soft effect.
The beneficial effects of the present invention are：Whole wheat brown bread premixed powder of the invention contains wheat bran, nutrient health,
And can be used to prepare whole wheat brown bread without adding other bread flours again, alternative bread flour is directly used；And by adopting
With wheat bran, mellowness degree and the coarse cereals sense of bread are improve；The Gluten of use has strong absorptive, viscoplasticity and extension
Property, the protein content of flour is increased, the water imbibition of dough can be increased, so as to increase the toughness of bread；By using denaturation
Starch can increase elastic texture, water holding capacity and the ageing resistance of bread, bread is kept satiety；By using enzyme preparation energy
Make the tissue of bread finer and smoother, more soft, so as to improve ageing resistace, bread is deposited 10-25 days still has preferably
Moisturizing protect soft effect.
In addition, the present invention improves the nutrient content of whole wheat brown bread premixed powder also by using soyabean protein powder；Pass through
The moisture absorption of dough can be improved using ascorbic acid, increases loaf volume, and make texture of loaf fine and smooth, quality is partially white；It is logical
Cross using glycerin monostearate as emulsifying agent, the exquisiteness of whole wheat brown bread premixed powder, smoothness and soft can be improved
Property, increasing the volume of bread, high resilience prevents bread staling, extends storage life.
The mutual concerted reaction of each raw material that the present invention passes through above-mentioned whole wheat brown bread premixed powder, whole whole wheat brown bread
Premixed powder system can make whole wheat brown bread with pliability higher, elasticity, and tissue is fine and smooth soft, and ageing resistace is good, protects
Still there is preferably moisturizing to protect soft effect for 10-25 days.
The preparation method of whole wheat brown bread premixed powder of the present invention is simple, convenient, and obtained whole wheat brown bread is pre-
Breading uniform and smooth, it is easy to processing and fabricating.
The method that the present invention application whole wheat brown bread premixed powder prepares whole wheat brown bread is simple, convenient,
With dough mechanically actuated performance higher, by way of being proofed using three times, the mouthfeel of whole wheat brown bread is improve, made
Whole wheat brown bread has preferably flexibility and local flavor sense, the bread for preparing still was had preferably in 10-25 days
Soft effect is protected in moisturizing.
Wheat bran of the whole wheat brown bread of the invention rich in nutrient health, it is fine and smooth soft, with preferably water-retaining property
Energy, toughness, elastic texture, plumpness and ageing resistace, sugariness are suitable, and it is soft that storage still keeps preferably moisturizing to protect for 10-25 days
Effect.
Specific embodiment
For the ease of the understanding of those skilled in the art, with reference to embodiment, the present invention is further illustrated, real
The content that the mode of applying is referred to not limitation of the invention.
Embodiment 1
A kind of whole wheat brown bread premixed powder, the whole wheat brown bread premixed powder includes the raw material of following weight portion：
50 parts of high gluten wheat flour
10 parts of converted starch
5 parts of wheat bran
5 parts of white granulated sugar
2 parts of Gluten
2 parts of DEXTROSE ANHYDROUS
1 part of salt
0.1 part of soyabean protein powder
0.01 part of ascorbic acid
0.1 part of emulsifying agent
0.003 part of enzyme preparation.
The emulsifying agent is glycerin monostearate；The enzyme preparation includes the raw material of following weight portion：
0.001 part of maltogenic amylase
0.001 part of zytase
0.001 part of AMS.
A kind of preparation method of whole wheat brown bread premixed powder, weighs above-mentioned raw materials by weight, is well mixed, and is obtained complete
Wheat brown bread premixed powder.
A kind of method for applying whole wheat brown bread premixed powder described above to prepare whole wheat brown bread：
（1）Mixing and face：0.8 part of dry ferment, 60 parts of water and the whole wheat brown bread premixed powder described in 95 parts are added to stirring
Cylinder, stirring at low speed is subsequently adding 4 parts of yellow cream stirring at low speed to uniform point to uniformly smooth to dough without quick stirring after dry powder
Dissipate, then quick stirring can pull out filminess to dough, obtain premixing dough；
（2）Proof：By step（1）The premixing dough for obtaining stands at 25 DEG C, proof for the first time, and proofing period is
65min；Dough after being proofed to first time after certain hour is split, and segmentation specification is 200g/, then by after segmentation
Dough stands at 25 DEG C, is proofed for the second time, and proofing period is 35min；After certain hour to proofing for the second time after face
Group carries out integer, third time is then carried out at 25 DEG C and is proofed, and proofing period is 60min, obtains proofing of dough；
（3）Baking：By step（2）The proofing of dough for obtaining is toasted, and excessive internal heat temperature is 195 DEG C, and lower fiery temperature is 185 DEG C,
20min is dried, whole wheat brown bread is obtained.
A kind of whole wheat brown bread, the whole wheat brown bread is obtained according to above-mentioned method.
Embodiment 2
A kind of whole wheat brown bread premixed powder, the whole wheat brown bread premixed powder includes the raw material of following weight portion：
55 parts of high gluten wheat flour
12 parts of converted starch
8 parts of wheat bran
6 parts of white granulated sugar
4 parts of Gluten
3 parts of DEXTROSE ANHYDROUS
1.5 parts of salt
1.5 parts of soyabean protein powder
0.015 part of ascorbic acid
0.8 part of emulsifying agent
0.1 part of enzyme preparation.
The emulsifying agent is glycerin monostearate；The enzyme preparation includes the raw material of following weight portion：
0.03 part of maltogenic amylase
0.04 part of zytase
0.03 part of AMS.
A kind of preparation method of whole wheat brown bread premixed powder, weighs above-mentioned raw materials by weight, is well mixed, and is obtained complete
Wheat brown bread premixed powder.
A kind of method for applying whole wheat brown bread premixed powder described above to prepare whole wheat brown bread：
（1）Mixing and face：0.9 part of dry ferment, 61 parts of water and the whole wheat brown bread premixed powder described in 98 parts are added to stirring
Cylinder, stirring at low speed is subsequently adding 5 parts of yellow cream stirring at low speed to uniform point to uniformly smooth to dough without quick stirring after dry powder
Dissipate, then quick stirring can pull out filminess to dough, obtain premixing dough；
（2）Proof：By step（1）The premixing dough for obtaining stands at 26 DEG C, proof for the first time, and proofing period is
60min；Dough after being proofed to first time after certain hour is split, and segmentation specification is 220g/, then by after segmentation
Dough stands at 26 DEG C, is proofed for the second time, and proofing period is 30min；After certain hour to proofing for the second time after face
Group carries out integer, third time is then carried out at 26 DEG C and is proofed, and proofing period is 55min, obtains proofing of dough；
（3）Baking：By step（2）The proofing of dough for obtaining is toasted, and excessive internal heat temperature is 200 DEG C, and lower fiery temperature is 190 DEG C,
Baking 20min, is obtained soft Europe bread.
A kind of whole wheat brown bread, the whole wheat brown bread is obtained according to above-mentioned method.
Embodiment 3
A kind of whole wheat brown bread premixed powder, the whole wheat brown bread premixed powder includes the raw material of following weight portion：
60 parts of high gluten wheat flour
15 parts of converted starch
10 parts of wheat bran
7 parts of white granulated sugar
6 parts of Gluten
4 parts of DEXTROSE ANHYDROUS
2 parts of salt
2 parts of soyabean protein powder
0.02 part of ascorbic acid
1.5 parts of emulsifying agent
0.25 part of enzyme preparation.
The emulsifying agent is glycerin monostearate；The enzyme preparation includes the raw material of following weight portion：
0.1 part of maltogenic amylase
0.1 part of zytase
0.05 part of AMS.
A kind of preparation method of whole wheat brown bread premixed powder, weighs above-mentioned raw materials by weight, is well mixed, and is obtained complete
Wheat brown bread premixed powder.
A kind of method for applying whole wheat brown bread premixed powder described above to prepare whole wheat brown bread：
（1）Mixing and face：1 part of dry ferment, 63 parts of water and the whole wheat brown bread premixed powder described in 100 parts are added to stirring
Cylinder, stirring at low speed is subsequently adding 6 parts of yellow cream stirring at low speed to uniform point to uniformly smooth to dough without quick stirring after dry powder
Dissipate, then quick stirring can pull out filminess to dough, obtain premixing dough；
（2）Proof：By step（1）The premixing dough for obtaining stands at 27 DEG C, proof for the first time, and proofing period is
60min；Dough after being proofed to first time after certain hour is split, and segmentation specification is 230g/, then by after segmentation
Dough stands at 27 DEG C, is proofed for the second time, and proofing period is 30min；After certain hour to proofing for the second time after face
Group carries out integer, third time is then carried out at 27 DEG C and is proofed, and proofing period is 55min, obtains proofing of dough；
（3）Baking：By step（2）The proofing of dough for obtaining is toasted, and excessive internal heat temperature is 200 DEG C, and lower fiery temperature is 190 DEG C,
Baking 19min, is obtained whole wheat brown bread.
A kind of whole wheat brown bread, the whole wheat brown bread is obtained according to above-mentioned method.
Embodiment 4
A kind of whole wheat brown bread premixed powder, the whole wheat brown bread premixed powder includes the raw material of following weight portion：
65 parts of high gluten wheat flour
18 parts of converted starch
13 parts of wheat bran
8 parts of white granulated sugar
8 parts of Gluten
4 parts of DEXTROSE ANHYDROUS
2.5 parts of salt
2.5 parts of soyabean protein powder
0.025 part of ascorbic acid
2.3 parts of emulsifying agent
0.35 part of enzyme preparation.
The emulsifying agent is glycerin monostearate；The enzyme preparation includes the raw material of following weight portion：
0.12 part of maltogenic amylase
0.1 part of zytase
0.13 part of AMS.
A kind of preparation method of whole wheat brown bread premixed powder, weighs above-mentioned raw materials by weight, is well mixed, and is obtained complete
Wheat brown bread premixed powder.
A kind of method for applying whole wheat brown bread premixed powder described above to prepare whole wheat brown bread：
（1）Mixing and face：1.1 parts of dry ferments, 64 parts of water and the whole wheat brown bread premixed powder described in 103 parts are added to stirring
Cylinder, stirring at low speed is subsequently adding 4-8 part Huang cream stirring at low speed to uniform to uniformly smooth to dough without quick stirring after dry powder
Dispersion, then quick stirring can pull out filminess to dough, obtain premixing dough；
（2）Proof：By step（1）The premixing dough for obtaining stands at 28 DEG C, proof for the first time, and proofing period is
55min；Dough after being proofed to first time after certain hour is split, and segmentation specification is 240g/, then by after segmentation
Dough stands at 28 DEG C, is proofed for the second time, and proofing period is 25min；After certain hour to proofing for the second time after face
Group carries out integer, third time is then carried out at 28 DEG C and is proofed, and proofing period is 50min, obtains proofing of dough；
（3）Baking：By step（2）The proofing of dough for obtaining is toasted, and excessive internal heat temperature is 200 DEG C, and lower fiery temperature is 190 DEG C,
Baking 18min, is obtained whole wheat brown bread.
A kind of whole wheat brown bread, the whole wheat brown bread is obtained according to above-mentioned method.
Embodiment 5
A kind of whole wheat brown bread premixed powder, the whole wheat brown bread premixed powder includes the raw material of following weight portion：
70 parts of high gluten wheat flour
20 parts of converted starch
15 parts of wheat bran
10 parts of white granulated sugar
10 parts of Gluten
5 parts of DEXTROSE ANHYDROUS
3 parts of salt
3 parts of soyabean protein powder
0.03 part of ascorbic acid
3 parts of emulsifying agent
0.5 part of enzyme preparation.
The emulsifying agent is glycerin monostearate；The enzyme preparation includes the raw material of following weight portion：
0.15 part of maltogenic amylase
0.2 part of zytase
0.15 part of AMS.
A kind of preparation method of whole wheat brown bread premixed powder, weighs above-mentioned raw materials by weight, is well mixed, and is obtained complete
Wheat brown bread premixed powder.
A kind of method for applying whole wheat brown bread premixed powder described above to prepare whole wheat brown bread：
（1）Mixing and face：1.2 parts of dry ferments, 65 parts of water and the whole wheat brown bread premixed powder described in 105 parts are added to stirring
Cylinder, stirring at low speed is subsequently adding 4-8 part Huang cream stirring at low speed to uniform to uniformly smooth to dough without quick stirring after dry powder
Dispersion, then quick stirring can pull out filminess to dough, obtain premixing dough；
（2）Proof：By step（1）The premixing dough for obtaining stands at 30 DEG C, proof for the first time, and proofing period is
55min；Dough after being proofed to first time after certain hour is split, and segmentation specification is 250g/, then by after segmentation
Dough stands at 30 DEG C, is proofed for the second time, and proofing period is 25min；After certain hour to proofing for the second time after face
Group carries out integer, third time is then carried out at 30 DEG C and is proofed, and proofing period is 50min, obtains proofing of dough；
（3）Baking：By step（2）The proofing of dough for obtaining is toasted, and excessive internal heat temperature is 205 DEG C, and lower fiery temperature is 195 DEG C,
Baking 18min, is obtained whole wheat brown bread.
A kind of whole wheat brown bread, the whole wheat brown bread is obtained according to above-mentioned method.
Above-described embodiment is the present invention preferably implementation, and in addition, the present invention can be realized with other manner,
Any obvious replacement is within protection scope of the present invention on the premise of not departing from present inventive concept.
Claims (10)
1. a kind of whole wheat brown bread premixed powder, it is characterised in that：The whole wheat brown bread premixed powder includes following weight portion
Raw material：
High gluten wheat flour 50-70 parts
Converted starch 10-20 parts
Wheat bran 5-15 parts
White granulated sugar 5-10 parts
Gluten 2-10 parts
DEXTROSE ANHYDROUS 2-5 parts
Salt 1-3 parts
Soyabean protein powder 0.1-3 parts
Ascorbic acid 0.01-0.03 parts
Emulsifying agent 0.1-3 parts
Enzyme preparation 0.001-0.5 parts.
2. a kind of whole wheat brown bread premixed powder according to claim 1, it is characterised in that：The whole wheat brown bread premixing
Powder includes the raw material of following weight portion：
High gluten wheat flour 50-60 parts
Converted starch 10-15 parts
Wheat bran 5-10 parts
White granulated sugar 5-8 parts
Gluten 2-8 parts
DEXTROSE ANHYDROUS 2-4 parts
Salt 1-2 parts
Soyabean protein powder 0.1-1.5 parts
Ascorbic acid 0.01-0.025 parts
Emulsifying agent 0.1-2 parts
Enzyme preparation 0.001-0.2 parts.
3. a kind of whole wheat brown bread premixed powder according to claim 1, it is characterised in that：The whole wheat brown bread premixing
Powder includes the raw material of following weight portion：
High gluten wheat flour 55-65 parts
Converted starch 12-18 parts
Wheat bran 8-12 parts
White granulated sugar 7-10 parts
Gluten 5-10 parts
DEXTROSE ANHYDROUS 3-5 parts
Salt 2-3 parts
Soyabean protein powder 1-2.5 parts
Ascorbic acid 0.015-0.03 parts
Emulsifying agent 1.5-3 parts
Enzyme preparation 0.3-0.5 parts.
4. a kind of whole wheat brown bread premixed powder according to claim 1-3, it is characterised in that：The emulsifying agent is single hard
Glycerol；The enzyme preparation includes the raw material of following weight portion：
Maltogenic amylase 0.001-0.5 parts
Zytase 0.001-0.5 parts
AMS 0.001-0.03 parts.
5. a kind of whole wheat brown bread premixed powder according to claim 4, it is characterised in that：The enzyme preparation includes as follows
The raw material of weight portion：
Maltogenic amylase 0.1-0.3 parts
Zytase 0.1-0.3 parts
AMS 0.01-0.02 parts.
6. the preparation method of a kind of whole wheat brown bread premixed powder as described in claim any one of 1-5, it is characterised in that：Press
Weight portion weighs above-mentioned raw materials, is well mixed, and whole wheat brown bread premixed powder is obtained.
7. the whole wheat brown bread premixed powder described in a kind of application claim any one of 1-5 prepares the side of whole wheat brown bread
Method, it is characterised in that：
（1）Mixing and face：By 0.8-1.2 parts of dry ferment, 60-65 parts of water and the whole wheat brown bread premixed powder described in 95-105 parts
A mixing bowl is added to, is stirred until homogeneous smooth to dough without being stirred after dry powder, be subsequently adding 4-8 portions of yellow cream and be stirred until homogeneous point
Dissipate, be stirred for that to dough filminess can be pulled out, obtain premixing dough；
（2）Proof：By step（1）The premixing dough for obtaining stands at 25-30 DEG C, proof for the first time；First time is waken up
Dough after hair is split, and then the dough after segmentation is stood at 25-30 DEG C, is proofed for the second time；To second
Dough after proofing carries out integer, third time is then carried out at 25-30 DEG C and is proofed, and obtains proofing of dough；
（3）Baking：By step（2）The proofing of dough for obtaining is toasted, and whole wheat brown bread is obtained.
8. a kind of whole wheat brown bread preparation method according to claim 7, it is characterised in that：The step（2）In, the
The proofing period for once proofing is 55-65min, and the proofing period for proofing for the second time is 25-35min, and what is proofed for the third time proofs
Time is 50-60min；The segmentation specification of the dough is 200-250g/.
9. a kind of whole wheat brown bread preparation method according to claim 7, it is characterised in that：The step（3）In, dry
Roasting excessive internal heat temperature is 195-205 DEG C, and lower fiery temperature is 185-195 DEG C, and baking time is 18-20min.
10. a kind of whole wheat brown bread, it is characterised in that：The method system of the whole wheat brown bread according to claim 7-9
.
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| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
| CN108244183A (en) * | 2018-03-28 | 2018-07-06 | 高莹 | Organic Black wheat bread premixed powder |
| CN109793030A (en) * | 2019-03-06 | 2019-05-24 | 德州职业技术学院（德州市技师学院） | Brown bread modifying agent, brown bread and preparation method thereof |
| CN109874968A (en) * | 2019-03-06 | 2019-06-14 | 德州职业技术学院（德州市技师学院） | Seitan flour, bread and preparation method thereof |
| CN111296521A (en) * | 2020-03-17 | 2020-06-19 | 乐斯福(明光)有限公司 | Preparation method of multifunctional compound bread nutrition premixed flour |
| CN112471200A (en) * | 2020-11-26 | 2021-03-12 | 上海应用技术大学 | Hemerocallis fulva flower bread premixed flour and preparation method thereof |
| CN113519759A (en) * | 2021-07-02 | 2021-10-22 | 合肥职业技术学院 | Wheat bran powder and wheat bran bread |
| CN113519592A (en) * | 2021-07-07 | 2021-10-22 | 山东匠造烘焙食品有限公司 | Toast bread and preparation method thereof |
| CN114258932A (en) * | 2021-12-31 | 2022-04-01 | 江南大学 | Slow-production-sugar European-style bread premixed flour and product preparation method thereof |
| CN114304221A (en) * | 2022-01-08 | 2022-04-12 | 深圳市饴记饼家有限公司 | Bread suitable for diabetic patients to eat and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
| CN108244183A (en) * | 2018-03-28 | 2018-07-06 | 高莹 | Organic Black wheat bread premixed powder |
| CN108244183B (en) * | 2018-03-28 | 2021-06-08 | 山东喜迎人家食品有限公司 | Organic triticale bread premixed flour |
| CN109793030A (en) * | 2019-03-06 | 2019-05-24 | 德州职业技术学院（德州市技师学院） | Brown bread modifying agent, brown bread and preparation method thereof |
| CN109874968A (en) * | 2019-03-06 | 2019-06-14 | 德州职业技术学院（德州市技师学院） | Seitan flour, bread and preparation method thereof |
| CN111296521A (en) * | 2020-03-17 | 2020-06-19 | 乐斯福(明光)有限公司 | Preparation method of multifunctional compound bread nutrition premixed flour |
| CN112471200A (en) * | 2020-11-26 | 2021-03-12 | 上海应用技术大学 | Hemerocallis fulva flower bread premixed flour and preparation method thereof |
| CN113519759A (en) * | 2021-07-02 | 2021-10-22 | 合肥职业技术学院 | Wheat bran powder and wheat bran bread |
| CN113519592A (en) * | 2021-07-07 | 2021-10-22 | 山东匠造烘焙食品有限公司 | Toast bread 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 |
| CN114258932A (en) * | 2021-12-31 | 2022-04-01 | 江南大学 | Slow-production-sugar European-style bread premixed flour and product preparation method thereof |
| CN114304221A (en) * | 2022-01-08 | 2022-04-12 | 深圳市饴记饼家有限公司 | Bread suitable for diabetic patients to eat and preparation method thereof |
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