CN107223677B

CN107223677B - Method for making coarse cereal bread by using bread maker

Info

Publication number: CN107223677B
Application number: CN201610172351.XA
Authority: CN
Inventors: 翁金星; 何柏锋
Original assignee: Midea Group Co Ltd; Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Midea Group Co Ltd; Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2016-03-23
Filing date: 2016-03-23
Publication date: 2020-09-29
Anticipated expiration: 2036-03-23
Also published as: CN107223677A

Abstract

The invention relates to a method for making coarse cereal bread by using a bread machine, wherein the bread machine comprises a bread barrel, a motor and a heating element, and a stirring mechanism connected with the motor is arranged in the bread barrel, and the making method is characterized by comprising the following steps: a mixing stage S1, a water absorption stage S2, a dough kneading stage S3, a fermentation stage S4 and a baking stage S5; and in the dough kneading stage S3, controlling the motor to drive the stirring mechanism to stir and knead the materials in the bread barrel, wherein the stirring time is 10-20min, the stirring temperature is 25-28 ℃, and the maximum stirring speed is 250-280rpm/min to obtain dough. The bread prepared by the method for preparing the coarse cereal bread by using the bread maker reserves the rich nutrition of coarse cereals and has good taste.

Description

Method for making coarse cereal bread by using bread maker

Technical Field

The invention relates to the field of bread making, in particular to a method for making coarse cereal bread by using a bread maker.

Background

The minor cereals are generally crops other than rice and wheat in a broad sense. For example, it includes: sorghum, millet, buckwheat (tartary buckwheat and tartary buckwheat), oat (hulless oat), barley, broom corn millet, broomcorn millet, coix seed, grain amaranth, kidney bean (kidney bean), mung bean, small bean (red bean and red bean), broad bean, pea, cowpea, lentil (lentil), black bean, highland barley, soybean, corn, millet, grain, potato and the like. Although the yield is low, the nutritional ingredients are abundant. But the application of the coarse cereals is limited at present. Taking highland barley as an example, the highland barley grows in a plateau area and is a main grain crop of Tibetan people. The highland barley is rich in nutrition, is the crop with the highest beta-glucan content in wheat crops in the world, has the effects of preventing colon cancer, cardiovascular and cerebrovascular diseases and diabetes, and simultaneously has the effects of improving the immunity of a human body and regulating the physiological rhythm; contains abundant dietary fiber, and has effects of clearing intestine, relaxing bowels, and removing toxin in vivo; and contains trace elements beneficial to human bodies: a calcium, a phosphonium, a mineral such as iron, copper, zinc, selenium, etc. Thiamine, riboflavin, nicotinic acid and vitamin E in the nutrient components can promote the healthy development of human bodies; the most main mode for eating highland barley in the current Tibetan area is to make highland barley fried flour 'Zanba'; but such a "tsamba" is not accepted outside of the zang zone.

At present, most of bread in the market is made of wheat, and no preparation method suitable for minor cereal bread is available. There are several main reasons:

1. the formula is unreasonable. Western-style snacks such as bread have a high demand for mouthfeel, for example: the bread has the advantages that the bread is elastic, flexible and firm, and the like, and the minor cereals do not have the characteristics of gluten, so that the bread made from the minor cereals serving as the raw materials according to the conventional formula is not high in quality, small in volume, poor in taste and the like due to insufficient gluten.

2. In addition, in the existing method for making bread by using a bread machine, the time and the temperature of the kneading stage and the rotating speed of the stirring mechanism can not fully knead gluten of dough in the minor cereal bread, and the prepared minor cereal bread is small in volume, poor in elasticity and poor in taste.

Disclosure of Invention

In view of the problems in the prior art, the invention provides the method for making the minor cereal bread by using the bread maker, the prepared bread not only retains rich nutrition of minor cereals, but also has good taste through reasonable formula and preparation process, and the preparation method is simple to operate, does not need to ferment for many times, and saves time.

The technical scheme for solving the technical problems is as follows:

the invention provides a method for making coarse cereal bread by using a bread machine, wherein the bread machine comprises a bread barrel, a motor and a heating element, a stirring mechanism connected with the motor is arranged in the bread barrel, and the making method comprises the following steps:

mixing stage S1: placing the materials in a bread barrel, controlling a motor to drive a stirring mechanism to mix the materials in the bread barrel for a first time at a first temperature, and uniformly mixing the materials, wherein the materials at least comprise water, high-gluten flour, coarse cereal flour and auxiliary materials;

water absorption stage S2: stopping stirring by the stirring mechanism, and continuously absorbing water for a second time by the mixed material under a second temperature condition;

dough kneading stage S3: controlling a motor to drive a stirring mechanism to stir and knead the materials in the bread barrel for a third time at a third temperature condition to obtain dough; the third time range is 10-20min, the third temperature range is 25-28 ℃, and the stirring rotating speed range of the kneading stage is 250-280 rpm/min;

fermentation stage S4: standing the dough obtained by kneading for a fourth time at a fourth temperature; yeast for fermentation is added as an auxiliary material in the mixing stage or is added separately in the water absorption stage;

baking stage S5: and controlling the heating element to bake the fermented dough at a fourth temperature for a fourth time till the fermented dough is well cooked.

The invention has the beneficial effects that:

firstly, the high gluten flour is added into the coarse cereal flour, the high gluten flour is different from common flour, the protein content of the high gluten flour is at least more than 12%, and the defect of insufficient gluten in the coarse cereal flour can be effectively overcome.

Secondly, the method for making the minor cereal bread by the bread machine provided by the invention is favorable for completely kneading the gluten by controlling the proper kneading time, kneading temperature and stirring rotating speed in the kneading stage, and the finished bread product is normal in volume, fluffy and soft only by completely kneading the gluten.

Further, the coarse cereal powder accounts for 15% -30% of the mass sum of the coarse cereal powder and the high gluten powder, and the high gluten powder accounts for 70% -85% of the mass sum of the coarse cereal powder and the high gluten powder.

The beneficial effect of adopting the further scheme is that: by adopting the formula of the minor cereal bread, the high-gluten flour with a proper proportion is added, so that the flavor of minor cereals in the minor cereal bread can be retained, and the texture framework of the bread is formed by gluten in the high-gluten flour, so that the minor cereal bread has good elasticity and extensibility and good taste.

Further, the method also comprises the following operations: fruit material is added when the dough kneading stage S3 progresses to 50% -70% of the way.

The fruit material is also called dried fruit, and the dried fruit in the invention is to be understood in a broad sense and can be dried fruit, dried vegetable, nut and the like. Different dried fruits are matched with the raw materials, so that the prepared coarse cereal bread is rich in fragrance and nutrition and is popular with more people.

The beneficial effect of adopting the further scheme is that: the step of adding fruit materials when 50-70% of dough kneading process is completed ensures that the fruit materials do not cause obstruction to the formation of gluten. The coarse cereals are made into food in the form of bread, so that more people who are accustomed to eating the bread can be favored, the application range of the coarse cereals is expanded, and the prepared bread is richer in nutrition.

Further, a proofing stage comprising resting the dough at a sixth temperature for a sixth time is included between the kneading stage S3 and the proofing stage S4.

The beneficial effect of adopting the further scheme is that: the dough is leavened after being kneaded, and the dough gluten has great stress, so that the bread is easy to crack if being directly fermented and baked. And the stress of gluten is greatly reduced by dough standing, so that the dough is not easy to crack in the subsequent baking process. And because yeast is added before the dough standing stage, the dough can be fermented while standing, so that the subsequent fermentation time can be shortened, and finally, the baked bread has a fine and smooth structure and is firm in overall image.

Further, in the waking phase, the sixth time range is 20-40min, and the sixth temperature range is 28-32 ℃.

The beneficial effect of adopting the further scheme is that: the reasonable dough standing time and dough standing temperature can well avoid bread cracking, and if the dough standing time is too short and the temperature is too low, the expansion force of dough is insufficient, and the stress of gluten cannot be effectively removed; if the dough is too long and the temperature is too high during the dough rising period, the dough is easy to be over fermented in the dough rising period.

Further, an air and oxygen exhausting stage is included between the dough standing stage and the fermentation stage S4, and the air and oxygen exhausting stage includes controlling a motor to drive a stirring mechanism to stir the dough for a seventh time under a seventh temperature condition, so that the dough is exhausted by carbon dioxide generated by fermentation in the dough standing stage and absorbs oxygen.

The beneficial effect of adopting the further scheme is that: and an air exhaust and oxygen absorption link is carried out after the dough standing stage, so that carbon dioxide generated in the fermentation process in the dough standing stage is exhausted, oxygen is replenished again, and meanwhile, the subsequent fermentation process is facilitated, so that dough acidification is prevented.

Further, in the exhaust oxygen absorption stage, the seventh time range is 1-5min, the seventh temperature range is 28-32 ℃, and the stirring rotating speed range is 15-19 rpm/min.

The beneficial effect of adopting the further scheme is that: the stirring rotating speed is too low to be beneficial to quickly removing carbon dioxide and absorbing oxygen, and the stirring rotating speed is too high, so that the gluten stress can be increased and even gluten is cracked. Too low a temperature of the mixing allows the gluten to be easily broken and too high a temperature of the mixing allows the dough to produce a large amount of carbon dioxide again at this stage.

Further, in the mixing stage S1, the first time range is 10-20min, the stirring rotation speed range is 250-280rpm/min, and the first temperature range is 20-25 ℃.

The beneficial effect of adopting the further scheme is that: too long a mixing time or too high a mixing temperature during mixing will result in over-mixing, too short a mixing time or too low a mixing temperature will result in under-mixing; if the mixing is insufficient or excessive, gluten breakage cannot be supported.

Further, the mixing stage S1 comprises a starting stage, the stirring time range of the starting stage is 1-3min, and the stirring rotating speed range of the starting stage is 15-19 rpm/min.

The beneficial effect of adopting the further scheme is that:

in the initial stage of the mixing stage, because the high gluten flour and the coarse cereal flour are not fully mixed with water, the low stirring speed is adopted to be beneficial to avoiding the flour flying phenomenon (namely the high gluten flour and the coarse cereal flour fly to the barrel cover of the bread barrel or the opening end of the bread barrel), and the high stirring speed is adopted to be beneficial to fully mixing in the later stage.

Further, in the water absorption stage S2, the second time range is 10-30min, and the second temperature range is 20-25 ℃.

The beneficial effect of adopting the further scheme is that: the coarse cereal flour and the high gluten flour can absorb water to form dough in a proper water absorption time and at a proper water absorption temperature; if the water absorption time is too long, the making time of the whole bread is prolonged, the making efficiency is low, and the time is long; if the water absorption time is too short, the starch absorbs insufficient water, the starch is not sufficiently combined with gluten, the expansion is insufficient, the volume of the prepared bread is smaller, and the texture is harder; if the temperature is too low, the yeast fermentation in the later period is slow, the fermentation effect is poor, and the prepared bread has insufficient flavor, smaller volume and harder texture.

Further, in the fermentation stage S4, the fourth time range is 45-65min, and the fourth temperature range is 33-38 ℃.

The beneficial effect of adopting the further scheme is that: reasonable fermentation time and temperature are beneficial to the yeast to release enough carbon dioxide to fill the whole dough, so that the bread has fluffy holes. If the fermentation time is too long and the temperature is too high, the yeast is subsequently powerless; if the temperature and time in the fermentation are too low, poor fermentation will result.

Further, in the baking stage S5, the fifth temperature range is 130 ℃ to 175 ℃, and the fifth time range is 45 min to 75 min.

The beneficial effect of adopting the further scheme is that: if the time is too long or the temperature is too high, the bread is easy to turn black and zoom; if the time is too short or the temperature is too low, the bread is not cooked and cannot be eaten. The effect is better when the baking time range is 45-65min and the baking temperature range is 130-155 ℃.

The coarse cereals provided by the invention are generalized coarse cereals, comprising: sorghum, millet, buckwheat (tartary buckwheat ), oat (naked oats), barley, broom corn millet, coix seed, grain amaranth, kidney bean (kidney bean), mung bean, small bean (red bean ), broad bean, pea, cowpea, lentil (lentil), black bean, highland barley, soybean, corn, millet, grain, potato and the like. Preferably, the coarse cereal powder comprises any one or a mixture of any two of broom corn millet powder, highland barley powder, sorghum powder and corn flour.

Drawings

FIG. 1 is a flow chart of a process for making a coarse cereal bread according to the invention;

fig. 2 is a schematic structural view of a bread maker used in an embodiment of the present invention, including fig. 2A to 2C; fig. 2A is a sectional view, fig. 2B is a structural view of a bread barrel, and fig. 2C is a structural view of an automatic dispensing device.

In the drawings, the components represented by the respective reference numerals are listed below:

1. the bread maker comprises an upper cover, 2, an outer shell, 3, a control circuit board, 4, a motor, 5, a transmission mechanism, 6, a stirring mechanism, 7, a heating element, 8, an automatic feeding device, 9 and a bread barrel.

Detailed Description

The principles and features of this invention are described below in conjunction with the following drawings, which are set forth by way of illustration only and are not intended to limit the scope of the invention.

In each example, a bread maker was used to make the minor cereal bread. The bread maker is shown in fig. 2, and comprises an upper cover 1, an outer shell 2, a control circuit board 3, a motor 4, a transmission mechanism 5, a stirring mechanism 6, a heating element 7, an automatic feeding device 8 and a bread barrel 9. The heating element 7 is a heating pipe and is used for heating the bread barrel 9. On upper cover 1 lid closed shell body 2, shell body 2 was equipped with bread bucket 9 from inside to outside in proper order, was equipped with the rabbling mechanism 6 of being connected with motor 4 in the bread bucket, was equipped with two automatic input devices 8 between bread bucket 9 and the upper cover 1, automatic input device 8 is opened under the condition of setting for automatically, puts in the material that prepares in advance to place.

In the practice of the present invention, the following formulation may be used, but is not limited thereto.

The formula of the coarse cereal bread comprises the following components: including coarse cereal flour, high gluten flour, water, adjuvants (such as butter, sugar, salt, dried yeast and milk powder) and dried fruit; for convenience of description, the mixture of the coarse cereal powder and the high gluten powder is hereinafter referred to as the main material; in the formula, the coarse cereal powder accounts for 15-30% of the main material, and the high-gluten powder accounts for 70-85% of the main material; 0.8 to 1.5 percent of dry yeast and 55 to 65 percent of water; 8 to 15 percent of butter, 8 to 15 percent of sugar, 1.2 to 2.5 percent of salt, 3 to 5 percent of milk powder and 15 to 30 percent of dried fruit.

When in making, the making process flow chart of the minor cereal bread is shown in figure 1, and comprises the following steps:

1) mixing stage S1: putting the coarse cereal powder, the high-gluten flour, the butter, the milk powder, the salt and the sugar into a bread barrel according to the mixture ratio, and then adding water; stirring uniformly for 10-20min, controlling the temperature range of the heating element during stirring to be 20-25 ℃, controlling the stirring rotating speed range to be 250-280rpm/min, wherein the mixing stage S1 comprises a starting stage, the stirring time range of the starting stage is 1-3min, and the stirring rotating speed range of the starting stage is 15-19 rpm/min;

2) water absorption stage S2: standing to allow the components to absorb water for 10-30min, and controlling the temperature in the water absorption stage within 20-25 deg.C to obtain material with sufficient water absorption;

3) dough kneading stage S3: after the water absorption is finished, the dough kneading link is carried out, materials with sufficient water absorption are fully mixed under the stirring action of a stirring mechanism of the bread machine to form soft and elastic dough, the stirring time range is 10-20min, the temperature at the stage is controlled within the range of 25-28 ℃, and the stirring rotating speed range is 250-280 rpm/min; opening the automatic feeding device with the dried fruit placed when the time of the link reaches 50-70% to feed the dried fruit into the dough being kneaded to mix the dough with the dried fruit;

4) after kneading is finished, a dough standing stage is carried out, wherein the dough standing stage is to keep the dough standing for 20-40min at the temperature of 28-32 ℃;

5) after the dough standing stage is finished, the dough enters an air-exhausting and oxygen-absorbing stage, a stirring mechanism is used for stirring the dough, carbon dioxide generated in the dough standing stage is extruded, oxygen is replenished and absorbed again, the air-exhausting and oxygen-absorbing time range is 1-5min, the temperature range is 28-32 ℃, and the stirring rotating speed range is 15-19 rpm/min;

6) fermentation stage S4: after the air exhausting and oxygen absorbing stage is finished, entering a fermentation stage, wherein the time range of the fermentation stage is 45-65min, the temperature range is 33-38 ℃, and fluffy bread blanks are formed;

7) baking stage S5: and (4) entering a baking stage after the fermentation stage, and baking the fermented bread embryo in the bread barrel at a high temperature by using a heating element to obtain the bread, wherein the baking temperature range is 130-175 ℃, and the baking time range is 45-75 min.

The coarse cereals in the invention refer to coarse cereals in a broad sense, and the method for making the coarse cereal bread by using the bread maker is suitable for various coarse cereals, and is particularly suitable for making the coarse cereal bread by using broom corn millet, highland barley, sorghum, corn and other raw materials. In each embodiment, highland barley is used as a raw material for specific introduction.

In each embodiment, the highland barley powder is highland barley powder which is conventionally used in the field, and can be prepared or purchased by a conventional method without specific merchant or brand restrictions. The high gluten flour with protein content above 12% (mass percent) can be applicable, especially, the high gluten flour with protein content above 13.5% has better effect, and 14.5% (mass percent) high gluten flour is adopted in each embodiment of the invention. The dried fruit is nut. Dry yeast, water, butter, sugar, salt, milk powder, and the like are conventional raw materials in the art, and are not particularly limited.

Examples 1 to 8 are technical solutions within the scope of the technical solution of the present invention, and the operations are described with reference to the above description, including: 1) a mixing stage S1, 2) a water absorption stage S2, 3) a dough kneading stage S3, 4) a dough waking stage, 5) an exhaust and oxygen absorption stage, 6) a fermentation stage S4, 7) a baking stage S5. Example 1 in example 8, the formulation shown in table 1 was used, the time and rotational speed control conditions for each part were as shown in table 2, and the temperature control conditions were as shown in table 3.

TABLE 1 formulations of examples 1-8

The respective part time control conditions of examples 1 to 8 are shown in Table 2.

TABLE 2 control conditions of time and rotational speed of each part of examples 1 to 8

TABLE 2 continuation

In table 2, example 1 added dried fruit at the time kneading was carried out for 14 min; example 2 adding dried fruit when kneading dough is carried out for 11 min; example 3 adding dried fruit when kneading dough is carried out for 5 min; example 4 adding dried fruit when kneading dough is carried out for 13 min; example 5 adding dried fruit when kneading dough is carried out for 10 min; example 6 adding dried fruit when kneading dough is carried out for 9 min; example 7 dried fruit was added when kneading was carried out for 8 min; example 8 dried fruit was added when kneading was carried out for 12 min.

The temperature control conditions for each of examples 1 to 8 are shown in Table 3.

TABLE 3 temperature control conditions for each of examples 1-8

Comparative examples 1 to 4 were prepared by adjusting the ratio of high gluten powder based on example 1, and the remaining raw materials and operating conditions were the same as in example 1. In comparative example 1, the high gluten powder accounts for 65% of the main material, and the highland barley powder accounts for 35% of the main material; in comparative example 2, the high gluten powder accounts for 68% of the main material, and the highland barley powder accounts for 32% of the main material; in comparative example 3, the high gluten flour accounts for 88 percent of the main material, and the highland barley flour accounts for 12 percent of the main material; in comparative example 4, the high gluten powder accounts for 91% of the main material, and the highland barley powder accounts for 9% of the main material.

Comparative examples 5 to 8 were conducted in the same manner as in example 1 except that the kneading time was adjusted based on example 1. In example 1, the dough kneading time was 20 min; in comparative example 5, the kneading time was 5 min; in comparative example 6, kneading time was 7 min; in comparative example 7, kneading time was 30 min; in comparative example 8, kneading time was 40 min.

Comparative examples 9 to 13 the kneading temperature was adjusted based on example 1, and the remaining formulation and operating conditions were the same as in example 1. In example 1, the kneading temperature was 25 ℃; in comparative example 9, the kneading temperature was 10 ℃; in comparative example 10, the kneading temperature was 15 ℃; in comparative example 11, the kneading temperature was 20 ℃; in comparative example 12, the kneading temperature was 30 ℃; in comparative example 13, the kneading temperature was 35 ℃.

Comparative examples 14 to 19 the kneading rate was adjusted based on example 1, and the remaining formulation and operating conditions were the same as in example 1. In the embodiment 1, the kneading speed is 250 rpm/min; in comparative example 14, the kneading speed was 50 rpm/min; in comparative example 15, the kneading speed was 100 rpm/min; in comparative example 16, the kneading speed was 150 rpm/min; in comparative example 17, the kneading speed was 200 rpm/min; in comparative example 18, the kneading speed was 300 rpm/min; in comparative example 19, the kneading speed was 350 rpm/min.

The minor cereal bread produced in examples 1 to 8 and comparative examples 1 to 19 was subjected to firmness and elasticity tests, respectively.

Compressed mode determination

The test instrument is a TA.XTplus physical property tester, a P36R probe is selected, and the test is carried out according to the method of Cakecompression-CAK1_ P36R in Exponent software. The specific determination method comprises the following steps: the bread is sliced into 1.25mm slices by a slicing machine, 2 slices of bread are stacked on a test board, the center part of the bread is compressed by a P36R probe, and the research indexes are as follows: firmness and elasticity. The measurement parameters are shown in Table 5 below.

TABLE 5 parameters set at the time of examination

Parameter(s)	Set value	Parameter(s)	Set value
				Test mode	Compression	Residence time	60s
Velocity before measurement	1.00mm/sec	Type of trigger	Automatic (power)
				Speed of measurement	1.00mm/sec	Trigger force	5.0g
Measured velocity	10.00mm/sec	Advanced options	Off
				Test mode	Compression	Data acquisition speed	200
Compression ratio	50％

Firmness: the texture instrument is used for pressing the bread slices to the required force of the specified height, and reflects the soft degree of the mouthfeel of the bread.

Elasticity: the degree of recovery after bread deformation reflects the elastic flexibility of the bread.

Generally, the smaller the value representing firmness, the softer the bread mouthfeel, and the larger the value representing elasticity, the more elastic the bread mouthfeel Q, and the softer and tasty the bread.

The experimental results are as follows:

firstly, the firmness of the samples 1 to 8 is 320 to 373g and the elasticity is 61 to 62.5 percent by the detection of the method. Specific data of the test of the breads of examples 1 to 3 are shown in table 6.

Table 6 bread of examples 1 to 3 tested firmness and elasticity data

Results of comparative examples 1 to 4

Table 7 bread test firmness and elasticity data for comparative examples 1 to 4

Comparative examples 1 to 4 were made by adjusting the proportion of high gluten based on example 1, and as can be seen from the data in tables 6 and 7, comparative example 1 (462.184 g for firmness and 58.234% for elasticity) and comparative example 2 (427.818 g for firmness and 60.251% for elasticity) both had inferior firmness and elasticity compared to the data in example 1 (322.436 g for firmness and 62.086% for elasticity); although the firmness and elasticity of comparative examples 3 and 4 are better than those of example 1, the addition ratio of the coarse cereal powder is too low to meet the nutritional requirement. The high gluten flour accounts for 70-85% of the total nutrition and taste.

Third, the results of the tests of comparative examples 5 to 8

Table 8 bread test firmness and elasticity data for comparative examples 5 to 8

Comparative examples 5 to 8 the kneading time was adjusted based on example 1.

As shown in table 8, the minor cereal bread prepared in comparative examples 5 to 8 had inferior firmness and elasticity, compared to the data of example 1 (firmness of 322.436g and elasticity of 62.086%). If the kneading time is less than 10min, the firmness is increased and the elasticity is decreased. If the kneading time is more than 20min, the firmness is increased and the elasticity is decreased. Therefore, the dough kneading time is properly 10-20 min.

Fourth, the results of measurement in comparative example 9 to comparative example 13

Table 9 bread test firmness and elasticity data for comparative examples 9 to 13

Comparative examples 9 to 13 the kneading temperature was adjusted on the basis of example 1.

As shown in table 9, the minor cereal bread prepared in comparative examples 9 to 13 had inferior firmness and elasticity, compared to the data of example 1 (firmness of 322.436g and elasticity of 62.086%). If the kneading temperature is lower than 25 ℃, the firmness is increased and the elasticity is decreased. If the kneading temperature is higher than 28 ℃, the firmness is increased and the elasticity is decreased. Therefore, the kneading temperature is suitably 25 to 28 ℃.

Fifthly, the detection results of comparative example 14 to comparative example 19

Table 10 bread test firmness and elasticity data for comparative examples 14 to 19

Comparative examples 14 to 19 the kneading rate was adjusted based on example 1.

As shown in table 10, the minor cereal bread prepared in comparative examples 14 to 19 had inferior firmness and elasticity, compared to the data of example 1 (firmness of 322.436g and elasticity of 62.086%). If the kneading speed is lower than 250rpm/min, the firmness is increased and the elasticity is decreased. If the kneading speed is higher than 280rpm/min, the firmness is increased and the elasticity is decreased. Therefore, the kneading speed is preferably from 250rpm/min to 280 rpm/min.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. A method for making coarse cereal bread by using a bread machine, wherein the bread machine comprises a bread barrel, a motor and a heating element, and a stirring mechanism connected with the motor is arranged in the bread barrel, and is characterized in that the making method comprises the following steps:

fermentation stage S4: standing the dough obtained by kneading for a fourth time at a fourth temperature; the yeast used in the fermentation stage S4 is added separately in the water absorption stage S2;

baking stage S5: controlling the heating element to bake the fermented dough for a fifth time at a fifth temperature until the dough is well cooked;

in the mixing stage S1, the first time range is 10-20min, the stirring rotating speed range is 250-280rpm/min, and the first temperature range is 20-25 ℃;

in the water absorption stage S2, the second time range is 10-30min, and the second temperature range is 20-25 ℃;

in the fermentation stage S4, the fourth time range is 45-65min, and the fourth temperature range is 33-38 ℃;

in the baking stage S5, the fifth temperature range is 130-175 ℃, and the fifth time range is 45-75 min.

2. The method for making the minor cereal bread by using the bread maker according to claim 1, wherein the minor cereal flour accounts for 15% -30% of the sum of the masses of the minor cereal flour and the high gluten flour, and the high gluten flour accounts for 70% -85% of the sum of the masses of the minor cereal flour and the high gluten flour in percentage by mass.

3. The method for making the minor cereal bread with the bread maker according to the claim 1, further comprising the following operations: fruit material is added when the dough kneading stage S3 progresses to 50% -70% of the way.

4. The method of any one of claims 1 to 3, wherein a proofing stage is further included between the kneading stage S3 and the fermenting stage S4, the proofing stage including standing the dough at a sixth temperature for a sixth time.

5. The method of claim 4, wherein in the proofing period, the sixth time range is 20-40min, and the sixth temperature range is 28-32 ℃.

6. The method of claim 4, wherein an oxygen and air exhausting stage is included between the dough standing stage and the fermenting stage S4, and the oxygen and air exhausting stage comprises controlling a motor to drive a stirring mechanism to stir the dough for a seventh time under seventh temperature conditions, so that the dough is exhausted by carbon dioxide generated in the dough standing stage and absorbs oxygen.

7. The method for making the bread with miscellaneous cereals by using the bread maker as claimed in claim 6, wherein in the stage of exhausting and oxygen absorbing, the seventh time is in the range of 1-5min, the seventh temperature is in the range of 28-32 ℃, and the stirring speed is in the range of 15-19 rpm/min.

8. The method for making bread with miscellaneous cereals by using a bread maker as claimed in claim 1, wherein the mixing stage S1 comprises a starting stage, the stirring time of the starting stage is in the range of 1-3min, and the stirring speed of the starting stage is in the range of 15-19 rpm/min.

9. The method for making the minor cereal bread by using the bread maker as claimed in any one of claims 1 to 3, wherein the minor cereal flour comprises any one or a mixture of any of broom corn millet flour, highland barley flour, sorghum flour and corn flour.