CN107047683A - A kind of soft Europe bread premixed powder and application its obtained soft Europe bread - Google Patents
A kind of soft Europe bread premixed powder and application its obtained soft Europe bread Download PDFInfo
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- CN107047683A CN107047683A CN201710334331.2A CN201710334331A CN107047683A CN 107047683 A CN107047683 A CN 107047683A CN 201710334331 A CN201710334331 A CN 201710334331A CN 107047683 A CN107047683 A CN 107047683A
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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
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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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
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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
-
- 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
- A21D8/06—Baking processes
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to premixed powder technical field, and in particular to a kind of soft Europe bread premixed powder and application its obtained soft Europe bread, the soft Europe bread premixed powder include the raw material of following parts by weight：High gluten wheat flour, converted starch, white granulated sugar, Gluten, salt, soyabean protein powder, vitamin C, calcium carbonate, emulsifying agent, preservative, enzyme preparation.The present invention adds the protein content of flour by using Gluten, so as to increase the toughness of bread；The elastic texture and water holding capacity of bread can be increased by using converted starch, bread is kept satiety；By using enzyme preparation the tissue of bread can be made finer and smoother, more soft, so as to improve the ageing resistace of bread；The preservative produced using microcapsule embedded technology influences smaller to dough leavening, and can extend the shelf life of bread.
Description
Technical field
The present invention relates to premixed powder technical field, and in particular to a kind of soft Europe bread premixed powder and its obtained soft Europe of application
Bread.
Background technology
Soft Europe bread premixed powder is to bakee one kind application raw material in food, current soft Europe bread premixed powder water imbibition and soft
Softness is weaker, is not added with the bread improvers such as Gluten, converted starch, enzyme preparation, makes obtained soft Europe bread water holding capacity, tough
Property and elastic texture it is not good, texture of loaf is coarse, not fine and smooth soft enough, and ageing resistace is not enough.
Meanwhile, the existing method for making soft Europe bread makes obtained soft Europe face package largely using simple fermentation
Knit and show slightly coarse, 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 soft Europe bread is pre-
Breading, the soft Europe bread premixed powder adds the protein content of flour by using Gluten, so as to increase the toughness of bread；
The elastic texture and water holding capacity of bread can be increased by using converted starch, bread is kept satiety；By using enzyme system
The tissue that agent can increase bread is finer and smoother, more soft, so as to improve ageing resistace；Produced using microcapsule embedded technology
Preservative smaller is influenceed on dough leavening, and the shelf life of bread can be extended.
Another object of the present invention is to provide a kind of preparation method of soft Europe bread premixed powder, preparation method operation letter
Singly, conveniently, obtained soft Europe bread premixed powder uniform and smooth, it is easy to processing and fabricating.
It is still another object of the present invention to provide a kind of method for applying the soft Europe bread premixed powder to prepare soft Europe bread,
The preparation method is simple, convenient, with higher dough mechanically actuated performance, the mode proofed by using third time,
The mouthfeel of soft Europe bread is improved, makes soft Europe bread that there is preferably flexibility and local flavor sense.
The further object of the present invention is to provide a kind of soft Europe bread, the soft Europe bread nutrient health, fine and smooth softness, tool
There are preferably water retention property, toughness, elastic texture, plumpness and ageing resistace, sugariness is suitable, and storage is still kept for 10-25 days
Preferably soft effect is protected in moisturizing.
The purpose of the present invention is achieved through the following technical solutions：A kind of soft Europe bread premixed powder, the soft Europe bread premixed powder
Include the raw material of following parts by weight：
60-80 parts of high gluten wheat flour
10-20 parts of converted starch
5-15 parts of white granulated sugar
2-10 parts of Gluten
1-3 parts of salt
0.1-5 parts of soyabean protein powder
0.01-0.5 parts of vitamin C
0.01-0.5 parts of calcium carbonate
0.01-2.5 parts of emulsifying agent
0.05-0.15 parts of preservative
0.01-0.5 parts of enzyme preparation.
It is preferred that, the soft Europe bread premixed powder includes the raw material of following parts by weight：
60-70 parts of high gluten wheat flour
10-15 parts of converted starch
5-10 parts of white granulated sugar
2-7 parts of Gluten
1-2 parts of salt
0.1-3 parts of soyabean protein powder
0.01-0.3 parts of vitamin C
0.01-0.3 parts of calcium carbonate
0.01-1.5 parts of emulsifying agent
0.05-0.08 parts of preservative
0.01-0.3 parts of enzyme preparation.
It is preferred that, the soft Europe bread premixed powder includes the raw material of following parts by weight：
65-75 parts of high gluten wheat flour
12-18 parts of converted starch
8-15 parts of white granulated sugar
5-10 parts of Gluten
2-3 parts of salt
2-5 parts of soyabean protein powder
0.2-0.5 parts of vitamin C
0.2-0.5 parts of calcium carbonate
1-2.5 parts of emulsifying agent
0.07-0.1 parts of preservative
0.2-0.5 parts of enzyme preparation.
It is preferred that, the emulsifying agent is with weight to compare 0.01-2 by glycerin monostearate and stearoyl lactate:0.01-
The mixture of 0.5 composition；The preservative is through microcapsule embedded dehydroactic acid.
It is preferred that, the enzyme preparation includes the raw material of following parts by weight：
0-0.5 parts of zytase
0-0.25 parts of lipase
0-0.1 parts of glucose oxidase
0-0.1 parts of alpha-amylase.
The soft Europe bread premixed powder nutrient health of the present invention, can be used to prepare soft Europe face without adding other bread flours again
Alternative bread flour is wrapped directly to use；And the Gluten used has strong absorptive, viscoplasticity and extensibility, adds flour
Protein content, can increase the water imbibition of dough, so as to increase the toughness of bread；It can increase bread by using converted starch
Elastic texture, water holding capacity and ageing resistance, make bread keep satiety；It can make the tissue of bread more by using enzyme preparation
Fine and smooth, more soft, so as to improve ageing resistace, bread is deposited 10-25 days still there is preferable moisturizing to protect soft effect；Adopt
Influence of the bread preservative produced with microcapsule embedded technology to dough leavening process is smaller, and can extend the shelf of bread
Phase.
Wherein, zytase can improve water-retaining property and the mechanically actuated of dough, improve dough excessive agitation tolerance,
Increase bread enters stove dilatancy to increase loaf volume, improves bread core institutional framework, improves the elasticity and pliability of bread；
Lipase can strengthen the gluten biceps performance of dough, and the resistance to power of proofing of this dough improves the volume and mellowness of bread, and prolongs
The holding time of loaf；Glucose oxidase can promote yeast to increase, and accelerate the colouring of bread epidermis, increase bread color and luster, and energy
Increase the volume of bread；Alpha-amylase can be improved to soft Europe dough, increased loaf volume, made texture of loaf structure homogeneous,
Acceleration is proofed.
In addition, the present invention increases the performance of gluten also by using soyabean protein powder；By using calcium carbonate, ferment can be given
Mother provides nutriment, improves the nutrient content of soft Europe bread premixed powder；The moisture that can improve dough by using vitamin C is inhaled
Receive, increase loaf volume, and make texture of loaf fine and smooth, quality is partially white；By using glycerin monostearate and stearoyl breast
Sour sodium is as emulsifying agent, and its compounding use can effectively improve the exquisiteness and pliability of soft Europe bread premixed powder, increase bread
Volume, high resilience prevents bread staling, extends storage life.
The present invention is by the mutual concerted reaction of above-mentioned raw materials, and whole soft Europe bread premixed powder system can have soft Europe bread
Higher pliability, elasticity, tissue are fine and smooth soft, and ageing resistace is good, and preserving still has the soft effect of preferably moisturizing guarantor for 10-25 days
Really.
Another object of the present invention is achieved through the following technical solutions：A kind of preparation side of above-mentioned soft Europe bread premixed powder
Method：Above-mentioned raw materials are weighed by weight, are well mixed, and soft Europe bread premixed powder is made.
, obtained soft Europe bread premixed powder uniform and smooth simple, convenient by above-mentioned preparation method of the invention, has
Higher exquisiteness and softness, it is easy to processing and fabricating.
Another object of the present invention is achieved through the following technical solutions：It is a kind of to apply above-mentioned soft Europe bread premixed powder to prepare
The method of soft Europe bread：
（1）Mixing and face：Soft Europe bread premixed powder by 0.8-1.6 parts of dry ferments, 60-65 parts of water and described in 95-105 parts is added
To a mixing bowl, mix slowly to uniformly smooth to dough without quickly being stirred after dry powder, then mix slowly and add 4-8 portions of yellow milk
Oil stirring is dispersed to yellow cream, then quick stirring can pull out filminess to dough, obtain premixing dough；
（2）Proof：By step（1）Obtained premixing dough is stood at 25-30 DEG C, proof for the first time；After certain time
Dough after being proofed to first time is split, and then stands the dough after segmentation at 25-30 DEG C, carries out second and wakes up
Hair；After certain time to proofing for the second time after dough carry out integer, then under the conditions of 25-30 DEG C carry out third time proof,
Obtain proofing of dough；
（3）Baking：By step（2）Obtained proofing of dough is toasted, and soft Europe bread is made.
It is preferred that, the step（2）In, the proofing period proofed for the first time is 55-65min, and what is proofed for the second time proofs
Time is 25-35min, and the proofing period proofed for the third time is 50-60min；The segmentation specification of the dough is 100-150g/
It is individual.
It is preferred that, 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 16-18min.
The soft Europe face packet preparation method of the present invention is simple, convenient, with higher dough mechanically actuated performance, passes through
By the way of three times proof, soft Europe bread mouthfeel is improved, makes soft Europe bread that there is preferably flexibility and local flavor sense, and energy
Still there is preferably moisturizing to protect soft effect in 10-25 days.
The further object of the present invention is achieved through the following technical solutions：A kind of soft Europe bread, the soft Europe bread is according to upper
The soft Europe face packet preparation method stated is made.
The soft Europe bread nutrient health of the present invention, it is fine and smooth soft, with preferably water retention property, toughness, elastic texture, full
Full scale and ageing resistace, storage still keep preferably moisturizing to protect soft effect for 10-25 days.
The beneficial effects of the present invention are：The soft Europe bread premixed powder nutrient health of the present invention, without adding other faces again
Bag powder, which can be used to prepare the soft alternative bread flour of Europe bread, directly to be used；And the Gluten used has strong absorptive, viscoelastic
Property and extensibility, add the protein content of flour, can increase the water imbibition of dough, so as to increase the toughness of bread；Pass through
The elastic texture, water holding capacity and ageing resistance of bread can be increased using converted starch, bread is kept satiety；By using
The tissue that enzyme preparation can increase bread is finer and smoother, more soft, so as to improve ageing resistace, bread is deposited 10-25 days
Still there is preferable moisturizing to protect soft effect；The bread preservative produced using microcapsule embedded technology is to the shadow of dough leavening process
Sound is smaller, and can extend the shelf life of bread.
In addition, the present invention improves the nutrient content of soft Europe bread premixed powder also by using soyabean protein powder and calcium carbonate；
The moisture absorption of dough can be improved by using vitamin C, increases loaf volume, and makes texture of loaf fine and smooth, quality is partially white；
By using glycerin monostearate and stearoyl lactate as emulsifying agent, it is pre- that its compounding use can effectively improve soft Europe bread
The exquisiteness and pliability of breading, increase the volume of bread, and high resilience prevents bread staling, extends storage life.
The present invention is by the mutual concerted reaction of above-mentioned raw materials, and whole soft Europe bread premixed powder system can have soft Europe bread
Higher pliability, elasticity, tissue are fine and smooth soft, and ageing resistace is good, and preserving still has the soft effect of preferably moisturizing guarantor for 10-25 days
Really.
The preparation method of the soft Europe bread premixed powder of the present invention is simple, convenient, and obtained soft Europe bread premixed powder is equal
It is even and fine greasy, with higher exquisiteness and mellowness, it is easy to processing and fabricating.
The method that the present invention application soft Europe bread premixed powder prepares soft Europe bread is simple, convenient, with higher
Dough mechanically actuated performance, the mode proofed by using three times improves the mouthfeel of soft Europe bread, has soft Europe bread
Preferably flexibility and local flavor sense, make the bread prepared still there is preferably moisturizing to protect soft effect in 10-25 days.
The soft Europe bread nutrient health of the present invention, it is fine and smooth soft, with preferably water retention property, toughness, elastic texture, full
Full scale and ageing resistace, sugariness are suitable, and storage still keeps preferably moisturizing to protect soft effect for 10-25 days.
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 soft Europe bread premixed powder, the soft Europe bread premixed powder includes the raw material of following parts by weight：
60 parts of high gluten wheat flour
10 parts of converted starch
5 parts of white granulated sugar
2 parts of Gluten
1 part of salt
0.1 part of soyabean protein powder
0.01 part of vitamin C
0.01 part of calcium carbonate
0.01 part of emulsifying agent
0.05 part of preservative
0.01 part of enzyme preparation.
The emulsifying agent is with weight ratio 0.5 by glycerin monostearate and stearoyl lactate:The mixing of 0.5 composition
Thing；The preservative is the dehydroactic acid of embedding.
The enzyme preparation includes the raw material of following parts by weight：
0.001 part of zytase
0.002 part of lipase
0.004 part of glucose oxidase
0.003 part of alpha-amylase.
A kind of preparation method of soft Europe bread premixed powder, weighs above-mentioned raw materials by weight, is well mixed, and soft Europe face is made
Bag premixed powder.
A kind of method for applying soft Europe bread premixed powder described above to prepare soft Europe bread：
（1）Mixing and face：0.8 part of dry ferment, 60 parts of water and the soft Europe bread premixed powder described in 95 parts are added to a mixing bowl, slowly
It is smooth to dough that speed is stirred until homogeneous after no dry powder quick stirring, then adds 4 portions of yellow cream and mixes slowly to dispersed, then
Quick stirring can pull out filminess to dough, obtain premixing dough；
（2）Proof：By step（1）Obtained premixing dough is stood at 25 DEG C, proof for the first time, proofing period is
65min；Dough after being proofed after certain time to first time is split, and segmentation specification is 100g/, then by after segmentation
Dough is stood at 25 DEG C, is proofed for the second time, and proofing period is 35min；After certain time to proofing for the second time after face
Group carries out integer, and third time is then carried out at 25 DEG C proofs, and proofing period is 60min, obtains proofing of dough；
（3）Baking：By step（2）Obtained proofing of dough is toasted, and excessive internal heat temperature is 195 DEG C, and lower fiery temperature is 185 DEG C,
18min is toasted, soft Europe bread is made.
A kind of soft Europe bread, the soft Europe bread is made according to above-mentioned method.
Embodiment 2
A kind of soft Europe bread premixed powder, the soft Europe bread premixed powder includes the raw material of following parts by weight：
65 parts of high gluten wheat flour
12 parts of converted starch
8 parts of white granulated sugar
4 parts of Gluten
1.5 parts of salt
1 part of soyabean protein powder
0.12 part of vitamin C
0.1 part of calcium carbonate
0.5 part of emulsifying agent
0.08 part of preservative
0.1 part of enzyme preparation.
The emulsifying agent is with weight ratio 0.8 by glycerin monostearate and stearoyl lactate:The mixing of 0.4 composition
Thing；The preservative is the dehydroactic acid of embedding.
The enzyme preparation includes the raw material of following parts by weight：
0.01 part of zytase
0.05 part of lipase
0.02 part of glucose oxidase
0.02 part of alpha-amylase.
A kind of preparation method of soft Europe bread premixed powder, weighs above-mentioned raw materials by weight, is well mixed, and soft Europe face is made
Bag premixed powder.
A kind of method for applying soft Europe bread premixed powder described above to prepare soft Europe bread：
（1）Mixing and face：1.0 parts of dry ferments, 61 parts of water and the soft Europe bread premixed powder described in 98 parts are added to a mixing bowl, slowly
It is smooth to dough that speed is stirred until homogeneous after no dry powder quick stirring, then adds 5 portions of yellow cream and mixes slowly to dispersed, then
Quick stirring can pull out filminess to dough, obtain premixing dough；
（2）Proof：By step（1）Obtained premixing dough is stood at 26 DEG C, proof for the first time, proofing period is
60min；Dough after being proofed after certain time to first time is split, and segmentation specification is 120g/, then by after segmentation
Dough is stood at 26 DEG C, is proofed for the second time, and proofing period is 30min；After certain time to proofing for the second time after face
Group carries out integer, and third time is then carried out at 26 DEG C proofs, and proofing period is 55min, obtains proofing of dough；
（3）Baking：By step（2）Obtained proofing of dough is toasted, and excessive internal heat temperature is 200 DEG C, and lower fiery temperature is 190 DEG C,
18min is toasted, soft Europe bread is made.
A kind of soft Europe bread, the soft Europe bread is made according to above-mentioned method.
Embodiment 3
A kind of soft Europe bread premixed powder, the soft Europe bread premixed powder includes the raw material of following parts by weight：
70 parts of high gluten wheat flour
15 parts of converted starch
10 parts of white granulated sugar
6 parts of Gluten
2 parts of salt
3 parts of soyabean protein powder
0.25 part of vitamin C
0.3 part of calcium carbonate
1.2 parts of emulsifying agent
0.1 part of preservative
0.25 part of enzyme preparation.
The emulsifying agent is with weight ratio 1.0 by glycerin monostearate and stearoyl lactate:The mixing of 0.3 composition
Thing；The preservative is the dehydroactic acid of embedding.
The enzyme preparation includes the raw material of following parts by weight：
0.1 part of zytase
0.05 part of lipase
0.05 part of glucose oxidase
0.05 part of alpha-amylase.
A kind of preparation method of soft Europe bread premixed powder, weighs above-mentioned raw materials by weight, is well mixed, and soft Europe face is made
Bag premixed powder.
A kind of method for applying soft Europe bread premixed powder described above to prepare soft Europe bread：
（1）Mixing and face：1.2 parts of dry ferments, 63 parts of water and the soft Europe bread premixed powder described in 100 parts are added to a mixing bowl,
Mix slowly to uniformly smooth to dough without quickly being stirred after dry powder, then add 6 portions of yellow cream and mix slowly to dispersed,
Quick stirring can pull out filminess to dough again, obtain premixing dough；
（2）Proof：By step（1）Obtained premixing dough is stood at 27 DEG C, proof for the first time, proofing period is
60min；Dough after being proofed after certain time to first time is split, and segmentation specification is 130g/, then by after segmentation
Dough is stood at 27 DEG C, is proofed for the second time, and proofing period is 30min；After certain time to proofing for the second time after face
Group carries out integer, and third time is then carried out at 27 DEG C proofs, and proofing period is 55min, obtains proofing of dough；
（3）Baking：By step（2）Obtained proofing of dough is toasted, and excessive internal heat temperature is 200 DEG C, and lower fiery temperature is 190 DEG C,
17min is toasted, soft Europe bread is made.
A kind of soft Europe bread, the soft Europe bread is made according to above-mentioned method.
Embodiment 4
A kind of soft Europe bread premixed powder, the soft Europe bread premixed powder includes the raw material of following parts by weight：
75 parts of high gluten wheat flour
18 parts of converted starch
13 parts of white granulated sugar
8 parts of Gluten
2.5 parts of salt
4 parts of soyabean protein powder
0.35 part of vitamin C
0.4 part of calcium carbonate
1.8 parts of emulsifying agent
0.12 part of preservative
0.35 part of enzyme preparation.
The emulsifying agent is with weight ratio 1.5 by glycerin monostearate and stearoyl lactate:The mixing of 0.2 composition
Thing；The preservative is the dehydroactic acid of embedding.
The enzyme preparation includes the raw material of following parts by weight：
0.2 part of zytase
0.04 part of lipase
0.06 part of glucose oxidase
0.05 part of alpha-amylase.
A kind of preparation method of soft Europe bread premixed powder, weighs above-mentioned raw materials by weight, is well mixed, and soft Europe face is made
Bag premixed powder.
A kind of method for applying soft Europe bread premixed powder described above to prepare soft Europe bread：
（1）Mixing and face：1.4 parts of dry ferments, 64 parts of water and the soft Europe bread premixed powder described in 103 parts are added to a mixing bowl,
Mix slowly to uniformly smooth to dough without quickly being stirred after dry powder, then add 7 portions of yellow cream and mix slowly to dispersed,
Quick stirring can pull out filminess to dough again, obtain premixing dough；
（2）Proof：By step（1）Obtained premixing dough is stood at 28 DEG C, proof for the first time, proofing period is
55min；Dough after being proofed after certain time to first time is split, and segmentation specification is 140g/, then by after segmentation
Dough is stood at 28 DEG C, is proofed for the second time, and proofing period is 25min；After certain time to proofing for the second time after face
Group carries out integer, and third time is then carried out at 28 DEG C proofs, and proofing period is 50min, obtains proofing of dough；
（3）Baking：By step（2）Obtained proofing of dough is toasted, and excessive internal heat temperature is 205 DEG C, and lower fiery temperature is 195 DEG C,
16min is toasted, soft Europe bread is made.
A kind of soft Europe bread, the soft Europe bread is made according to above-mentioned method.
Embodiment 5
A kind of soft Europe bread premixed powder, the soft Europe bread premixed powder includes the raw material of following parts by weight：
80 parts of high gluten wheat flour
20 parts of converted starch
15 parts of white granulated sugar
10 parts of Gluten
3 parts of salt
5 parts of soyabean protein powder
0.5 part of vitamin C
0.5 part of calcium carbonate
2.5 parts of emulsifying agent
0.15 part of preservative
0.5 part of enzyme preparation.
The emulsifying agent is with weight ratio 2 by glycerin monostearate and stearoyl lactate:The mixture of 0.1 composition；
The preservative is the dehydroactic acid of embedding.
The enzyme preparation includes the raw material of following parts by weight：
0.25 part of zytase
0.07 part of lipase
0.08 part of glucose oxidase
0.1 part of alpha-amylase.
A kind of preparation method of soft Europe bread premixed powder, weighs above-mentioned raw materials by weight, is well mixed, and soft Europe face is made
Bag premixed powder.
A kind of method for applying soft Europe bread premixed powder described above to prepare soft Europe bread：
（1）Mixing and face：1.6 parts of dry ferments, 65 parts of water and the soft Europe bread premixed powder described in 105 parts are added to a mixing bowl,
Mix slowly to uniformly smooth to dough without quickly being stirred after dry powder, then add 8 portions of yellow cream and mix slowly to dispersed,
Quick stirring can pull out filminess to dough again, obtain premixing dough；
（2）Proof：By step（1）Obtained premixing dough is stood at 30 DEG C, proof for the first time, proofing period is
55min；Dough after being proofed after certain time to first time is split, and segmentation specification is 150g/, then by after segmentation
Dough is stood at 30 DEG C, is proofed for the second time, and proofing period is 25min；After certain time to proofing for the second time after face
Group carries out integer, and third time is then carried out at 30 DEG C proofs, and proofing period is 50min, obtains proofing of dough；
（3）Baking：By step（2）Obtained proofing of dough is toasted, and excessive internal heat temperature is 205 DEG C, and lower fiery temperature is 195 DEG C,
16min is toasted, soft Europe bread is made.
A kind of soft Europe bread, the soft Europe bread is made 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 soft Europe bread premixed powder, it is characterised in that：The soft Europe bread premixed powder includes the raw material of following parts by weight：
60-80 parts of high gluten wheat flour
10-20 parts of converted starch
5-15 parts of white granulated sugar
2-10 parts of Gluten
1-3 parts of salt
0.1-5 parts of soyabean protein powder
0.01-0.5 parts of vitamin C
0.01-0.5 parts of calcium carbonate
0.01-2.5 parts of emulsifying agent
0.05-0.15 parts of preservative
0.01-0.5 parts of enzyme preparation.
2. a kind of soft Europe bread premixed powder according to claim 1, it is characterised in that：The soft Europe bread premixed powder is included such as
The raw material of lower parts by weight：
60-70 parts of high gluten wheat flour
10-15 parts of converted starch
5-10 parts of white granulated sugar
2-7 parts of Gluten
1-2 parts of salt
0.1-3 parts of soyabean protein powder
0.01-0.3 parts of vitamin C
0.01-0.3 parts of calcium carbonate
0.01-1.5 parts of emulsifying agent
0.05-0.08 parts of preservative
0.01-0.3 parts of enzyme preparation.
3. a kind of soft Europe bread premixed powder according to claim 1, it is characterised in that：The soft Europe bread premixed powder is included such as
The raw material of lower parts by weight：
65-75 parts of high gluten wheat flour
12-18 parts of converted starch
8-15 parts of white granulated sugar
5-10 parts of Gluten
2-3 parts of salt
2-5 parts of soyabean protein powder
0.2-0.5 parts of vitamin C
0.2-0.5 parts of calcium carbonate
1-2.5 parts of emulsifying agent
0.07-0.1 parts of preservative
0.2-0.5 parts of enzyme preparation.
4. a kind of soft Europe bread premixed powder according to claim 1-3, it is characterised in that：The emulsifying agent is by single tristearin
Acid glyceride and stearoyl lactate compare 0.01-2 with weight:The mixture of 0.01-0.5 compositions；The preservative is through micro- glue
The dehydroactic acid of capsule embedding.
5. a kind of soft Europe bread premixed powder according to claim 1-3, it is characterised in that：The enzyme preparation includes following weight
Measure the raw material of part：
0-0.5 parts of zytase
0-0.25 parts of lipase
0-0.1 parts of glucose oxidase
0-0.1 parts of alpha-amylase.
6. a kind of preparation method of soft Europe bread premixed powder as described in claim any one of 1-5, it is characterised in that：By weight
Part weighs above-mentioned raw materials, is well mixed, and soft Europe bread premixed powder is made.
7. the method that the soft Europe bread premixed powder described in a kind of application claim any one of 1-5 prepares soft Europe bread, its feature
It is：
（1）Mixing and face：Soft Europe bread premixed powder by 0.8-1.6 parts of dry ferments, 60-65 parts of water and described in 95-105 parts is added
To a mixing bowl, be stirred until homogeneous after no dry powder and stir smooth to dough, then add 4-8 part Huang cream be stirred until homogeneous it is scattered,
It is stirred for that to dough filminess can be pulled out, obtains premixing dough；
（2）Proof：By step（1）Obtained premixing dough is stood 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, and third time is then carried out under the conditions of 25-30 DEG C proofs, and obtains proofing of dough；
（3）Baking：By step（2）Obtained proofing of dough is toasted, and soft Europe bread is made.
8. a kind of soft Europe face packet preparation method according to claim 7, it is characterised in that：The step（2）In, for the first time
The proofing period proofed is 55-65min, and the proofing period proofed for the second time is 25-35min, the proofing period proofed for the third time
For 50-60min；The segmentation specification of the dough is 100-150g/.
9. a kind of soft Europe face packet preparation method according to claim 7, it is characterised in that：The step（3）In, baking
Excessive internal heat temperature is 195-205 DEG C, and lower fiery temperature is 185-195 DEG C, and baking time is 16-18min.
10. a kind of soft Europe bread, it is characterised in that：The method of the soft Europe bread according to claim 7-9 is made.
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| CN107467148A (en) * | 2017-09-13 | 2017-12-15 | 回头客食品集团股份有限公司 | A kind of bread and preparation method thereof |
| CN107950617A (en) * | 2017-12-29 | 2018-04-24 | 广州合诚实业有限公司 | A kind of standing grain worm egg flavor bread and preparation method thereof |
| 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 |
| CN110604147A (en) * | 2019-10-15 | 2019-12-24 | 麦趣尔(北京)食品有限公司 | Premixed flour |
| 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 |
| CN111887279A (en) * | 2020-08-17 | 2020-11-06 | 湖北香园食品有限公司 | Formula of premixed flour for purple sweet potato soft europea |
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| CN105660765A (en) * | 2016-01-14 | 2016-06-15 | 哈尔滨顺达实业发展有限公司 | Soft European bread and making method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107467148A (en) * | 2017-09-13 | 2017-12-15 | 回头客食品集团股份有限公司 | A kind of bread and preparation method thereof |
| CN107950617A (en) * | 2017-12-29 | 2018-04-24 | 广州合诚实业有限公司 | A kind of standing grain worm egg flavor bread and preparation method thereof |
| CN107950617B (en) * | 2017-12-29 | 2021-05-04 | 广州合诚实业有限公司 | Bread with flavor of eggs of gramineous worms and preparation method thereof |
| 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 |
| CN110604147A (en) * | 2019-10-15 | 2019-12-24 | 麦趣尔(北京)食品有限公司 | Premixed flour |
| 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 |
| CN111887279A (en) * | 2020-08-17 | 2020-11-06 | 湖北香园食品有限公司 | Formula of premixed flour for purple sweet potato soft europea |
| 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 |
| CN115428818A (en) * | 2022-09-20 | 2022-12-06 | 广州昊道食品有限公司 | Mochi premixed flour and product and preparation method thereof |
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Application publication date: 20170818 |