CN107279216A - The preparation method of dough/pasta and preparation method thereof and baked product - Google Patents
The preparation method of dough/pasta and preparation method thereof and baked product Download PDFInfo
- Publication number
- CN107279216A CN107279216A CN201610190017.7A CN201610190017A CN107279216A CN 107279216 A CN107279216 A CN 107279216A CN 201610190017 A CN201610190017 A CN 201610190017A CN 107279216 A CN107279216 A CN 107279216A
- Authority
- CN
- China
- Prior art keywords
- dough
- pasta
- flour
- baked product
- calcium oxide
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
Abstract
The present invention provides a kind of dough/pasta, comprising：Flour；Water；And calcium oxide, its content is the 0.001 10% of the flour gross weight.The present invention also provides a kind of preparation method of dough/pasta, and its step is included：(a) 0.001 10% calcium oxide of the flour gross weight is added in flour；And (b) adds water the flour of the obtained addition calcium oxide of step (a) kneading, forms dough/pasta.The present invention also provides a kind of preparation method of baked product, and its step is included：(a) in the manufacturing process of baked product, when adding flour, while 0.0001 1% calcium oxide of the formula gross weight of the baked product is added, and the kneading that adds water, form dough/pasta；And dough/pasta made from step (a) is processed further and bakeed by (b), baked product is made.The preparation method of the baked product of the present invention is suitably applied the Western-style baked product of making or Chinese style wheaten food.
Description
Technical field
The present invention relates to a kind of dough/pasta, more particularly to a kind of dough/pasta for including calcium oxide.The present invention
It is related to a kind of preparation method of dough/pasta, more particularly to a kind of making side for the dough/pasta for adding calcium oxide
Method.The present invention also relates to a kind of preparation method of baked product, more particularly to a kind of baking for adding calcium oxide
The preparation method for roasting product.
Background technology
Now, in baking industry, person skilled is invariably energetically from the regulation and control (example of process parameter
Such as：Stoving temperature, time) and formula adjustment in terms of, seek the improvement of baked product property.
Wherein, the additive of proper proportion can as improve baked product property means.In pertinent literature
" Kohajdov á, Z.,J. , ＆Schmidt,(2009)Significance of emulsifiers
and hydrocolloids in bakery industry.Acta Chimica Slovaca.2(1)：In 46-61. ", take off
The additive commonly used in baking industry is now shown.The document refers to emulsifying agent (emulsifiers) and hydrocolloid
(hydrocolloids) additive such as.Emulsifying agent, for example：The diacetyl wine of lecithin and monoglycceride
Stone acid fat, monoacylglycerol, can be used as the modifying agent of dough/pasta or as antistaling agent or softening agent.
Hydrocolloid, for example：Mosanom, kappa carrageenan and xanthans, can be used to improve wheat dough awake
Stability during face.Carboxymethyl cellulose, hydroxypropyl methyl cellulose and sodium alginate, can be used to
It is used as the antistaling agent for postponing crumbs hardening.
However, above-mentioned food additives still have it in terms of improvement effect, security and use cost
Improve space.Therefore, it is necessary to provide the system of dough/pasta of novelty and preparation method thereof and baked product
Make method, for answering the demand on current industry.
The content of the invention
To solve traditionally, food additives are in terms of improvement effect, security and use cost, still not
The problem of preferable to the greatest extent, the present invention provides the making of novel dough/pasta and preparation method thereof and baked product
Method, thus lifts the characteristic of dough/pasta and baked product.
For up to above-mentioned purpose and other purposes, the first aspect of the present invention provides a kind of dough/pasta, comprising：
Flour；
Water；And
Calcium oxide, its content is the 0.001-10% of the flour gross weight.
Above-mentioned dough/pasta, the wherein calcium oxide content can be the 0.01-2% of the flour gross weight.
For up to above-mentioned purpose and other purposes, the second aspect of the present invention provides a kind of making side of dough/pasta
Method, its step is included：
(a) 0.001-10% of flour gross weight calcium oxide is added in flour；And
(b) the obtained flour added with calcium oxide of step (a) is added water kneading, forms dough/pasta.
Above-mentioned preparation method, wherein step (a) can add the 0.01-2%'s of the flour gross weight in flour
Calcium oxide.
Above-mentioned preparation method, the wherein dough/pasta can be further processed and bakee, and baked product is made.
For up to above-mentioned purpose and other purposes, the third aspect of the present invention provides a kind of making of baked product
Method, its step is included：
(a) in the manufacturing process of baked product, when adding flour, while adding the baked product
The 0.0001-1% of gross weight calcium oxide, and the kneading that adds water are formulated, dough/pasta is formed；And
(b) dough/pasta made from step (a) is processed further and bakeed, baked product is made.
Above-mentioned preparation method, wherein step (a) can be when adding flour, while adding the baked product
It is formulated the 0.001-0.2% of gross weight calcium oxide.
Above-mentioned preparation method, the wherein baked product can be Western-style baked product or Chinese style wheaten food.
Above-mentioned preparation method, the wherein Western-style baked product can be bread, biscuit or send skin etc..
Through experiment test, compared to conventional method, dough/pasta of the invention and preparation method thereof and baking
The preparation method of product can be effectively improved the characteristic of dough/pasta and baked product.
Embodiment
It is right now by following specific embodiments to be fully understood by the purpose of the present invention, feature and effect
The present invention is described in detail, and is illustrated as after：
It is of the invention main by the production process of dough/pasta and baked product, adding appropriate oxidation
Calcium, thus improves the characteristic of obtained dough/pasta and baked product.
The first aspect of the present invention provides a kind of dough/pasta, comprising：
Flour；
Water；And
Calcium oxide, its content is the 0.001-10% of the flour gross weight.
The dough/pasta of the present invention, should to improve the dough/pasta and application by the calcium oxide comprising special ratios
The characteristic of the baking goodses of dough/pasta.Wherein, the addition opportunity of calcium oxide and it is not particularly limited, for example：
Calcium oxide can be mixed with flour in advance, further add water kneading, also can be during the kneading that adds water
Calcium oxide is added, as long as making the calcium oxide that the dough/pasta includes certain content, you can be effectively improved the dough
The characteristic of group.The content of the calcium oxide is the 0.001-10% of the flour gross weight, for example, if the life
100 grams of flour is included in dough, then the content range of calcium oxide is 0.001 gram -10 in the dough/pasta
Gram.In the dough/pasta, the ratio of flour and water can be for for example：1: 0.2-0.9, for example, if the life
100 grams of flour is included in dough, then the content range of the dough/pasta reclaimed water is 20 grams -90 grams, but this
Invention is not limited to this, and persond having ordinary knowledge in the technical field of the present invention can optionally be adjusted
It is whole.The dough/pasta of the present invention also can further include other this hairs in addition to flour, water and calcium oxide
Existing dough ingredients and additive in bright art.Preferably, the content of the calcium oxide is
The 0.01-2% of the flour gross weight.
The second aspect of the present invention provides a kind of preparation method of dough/pasta, and its step is included：
(a) 0.001-10% of flour gross weight calcium oxide is added in flour；And
(b) the obtained flour added with calcium oxide of step (a) is added water kneading, forms dough/pasta.
The step of the preparation method of above-mentioned dough/pasta in (a), as long as adding the flour gross weight in flour
0.001-10% calcium oxide, you can be effectively improved the characteristic of obtained dough/pasta, for example, if
100 grams of flour is taken, then should add 0.001 gram -10 grams of calcium oxide.In step (b), flour and water
Ratio can be for for example：1: 0.2-0.9, for example, if taking 100 grams of flour in step (a), walk
Suddenly the addition scope of (b) reclaimed water should be 20 grams -90 grams, but the present invention is not limited thereto, institute of the present invention
Tool usually intellectual can optionally be adjusted in category technical field.After the kneading that adds water, it can be formed such as
Dough/pasta described in the first aspect of the present invention, makes calcium oxide account for the 0.0001-1% of the dough/pasta gross weight.
The visual baked product species finally to be obtained of persond having ordinary knowledge in the technical field of the present invention
And process conditions, suitably adjust the addition of calcium oxide.Up to more preferably improvement, to tie up to face
The 0.01-2% of flour gross weight calcium oxide is added in powder, after the kneading that adds water, calcium oxide can be accounted for
The 0.001-0.2% of the dough/pasta gross weight.
The third aspect of the present invention provides a kind of preparation method of baked product, and its step is included：
(a) in the manufacturing process of baked product, when adding flour, while adding the baked product
The 0.0001-1% of gross weight calcium oxide, and the kneading that adds water are formulated, dough/pasta is formed；And
(b) dough/pasta made from step (a) is processed further and bakeed, baked product is made.
The step of the preparation method of above-mentioned baked product in (a), as long as the addition of calcium oxide exists
Within the scope of 0.0001-1%, you can be effectively improved the characteristic of obtained baked product.Wherein, match somebody with somebody
Square gross weight means in the formula of existing baked product that repertoire is (for example：Flour, water, salt,
Sugar, cream, egg and yeast) gross weight, but the formula gross weight and not comprising calcium oxide weight,
For example, if in the formula of an existing baked product, comprising：Flour, water, salt, sugar, cream,
The constituent such as egg and yeast, and this etc. constituent gross weight be 100 grams, then should additionally add
0.0001-1 grams of calcium oxide.After step (a), the dough/pasta as described in above-mentioned first aspect can be formed.
The visual baked product species finally to be obtained of persond having ordinary knowledge in the technical field of the present invention
And process conditions, suitably adjust the addition of calcium oxide.For up to more preferably improvement, calcium oxide
Addition be preferably the baked product formula gross weight 0.001-0.2%.
After tested, the dough/pasta formed via the preparation method of above-mentioned dough/pasta, with following advantages：
(1) fermentation time is shortened
(2) ductility is lifted
(3) quality and color are improved
(4) conglobation property is lifted
(5) viscosity is lifted
After tested, via the baked product obtained by the preparation method of above-mentioned baked product, with following excellent
Point：
(1) product appearance is improved, it is to avoid rapidly collapse or waisting
(2) color of roasted rear outward appearance will not be changed
(3) lifting level and mouthfeel
(4) aging speed is slowed down
(5) moisture retention is lifted
(6) volume increase
(7) the hole uniformity is increased
(8) section property is improved
(9) antibacterial, extended shelf life
The preparation method of dough/pasta to further appreciate that the present invention and preparation method thereof and baked product
For the improvement effect of dough/pasta and baked product, now pass through specific examples below and comparative example progress pair
As directed：
The following example 1~4 is to be come using the dough/pasta of the invention described above and the preparation method of baked product
Make dough/pasta and baked product.Comparative example 1~4 is in addition to being not added with calcium oxide, remaining production process
And all corresponding embodiment 1~4 of formula is identical.
Embodiment 1 and comparative example 1 (dough/pasta)
Embodiment 1 is to make dough/pasta using the preparation method of the dough/pasta of the invention described above.Embodiment
1 ties up in flour 0.05% calcium oxide for adding the flour gross weight, and comparative example 1 is then not added with oxidation
Calcium, in addition, remaining production process and formula of comparative example 1 are same as Example 1.Embodiment 1
And the dough/pasta of comparative example 1, the test result such as following table 1 after being analyzed through TA.XT plus physical property instrument
It is shown：
Table 1
| Comparative example 1 | Embodiment 1 | |
| Hardness/g | 130.2 | 109.6 |
| Stickiness/g.sec | 98.8 | 119.6 |
As shown in table 1, compared to the dough/pasta of comparative example 1, the dough/pasta of embodiment 1 is aoxidized in addition
After calcium, hardness declines, stickiness lifting, makes that dough becomes relatively soft, stickiness is high, ductility is preferable, can
The operability of the dough/pasta is effectively lifted, with the follow-up processing of profit.
It is using known in the technical field of the invention in the following example 2~4 and comparative example 2~4
Technology, dough/pasta is processed further and bakeed, and baked product is made.Because this is processed further and dries
The program of roasting is the prior art of the technical field of the invention, and its detailed content is seldom gone to live in the household of one's in-laws on getting married herein
State.
Embodiment 2 and comparative example 2 (toast)
Embodiment 2 is to make toast using the preparation method of the baked product of the invention described above.Embodiment
2 tie up to addition flour when, while adding 0.02% calcium oxide of the formula gross weight of the toast, and compare
Example 2 is then not added with calcium oxide, in addition, remaining production process and formula and embodiment of comparative example 2
2 is identical.The toast of embodiment 2 and comparative example 2, the test after being analyzed through TA.XT plus physical property instrument
As a result as shown in following table 2, wherein further providing for the test result of commercially available prod as control：
Table 2
As shown in table 2, the toast of embodiment 2 adds calcium oxide in manufacturing process, when just baking
Flintiness, it is identical with commercially available toast, in elastic part then higher than commercially available and comparative example 2.By refrigeration
After 1 day, all there is the situation of aging in toast, but compared to the comparative example 2 for being not added with calcium oxide, has and add
Plus the aging of the embodiment 2 of calcium oxide more eases up.
Embodiment 3 and comparative example 3 (can praise)
Embodiment 3 is to make to praise using the preparation method of the baked product of the invention described above.Embodiment
3 tie up to addition flour when, while adding 0.01% calcium oxide of the formula gross weight that can be praised, and compare
Example 3 is then not added with calcium oxide, in addition, remaining production process and formula and embodiment of comparative example 3
3 is identical.Embodiment 3 and comparative example 3 are praised, test after being analyzed through TA.XT plus physical property instrument
As a result as shown in Listing 3：
Table 3
| Comparative example 3 | Embodiment 3 | |
| Crisp degree/g | 108.5 | 120.5 |
| Detail analysis/g.sec | 573.8 | 613.1 |
As shown in table 3, praising compared to comparative example 3, embodiment 3 praise addition calcium oxide after,
In terms of crisp degree and detail analysis, all with significantly being lifted.
Embodiment 4 and comparative example 4 (steamed bun)
Embodiment 4 is to make steamed bun using the preparation method of the baked product of the invention described above.Embodiment
4 tie up to addition flour when, while adding 0.02% calcium oxide of the formula gross weight of the steamed bun, and compare
Example 4 is then not added with calcium oxide, in addition, remaining production process and formula and embodiment of comparative example 4
4 is identical.The steamed bun of embodiment 4 and comparative example 4, the test after being analyzed through TA.XT plus physical property instrument
As a result as shown in following table 4：
Table 4
As shown in table 4, compared to the steamed bun of comparative example 4, the steamed bun of embodiment 4 after addition calcium oxide,
Flintiness and increase elasticity can be reduced.After chilled defrosting once, all there is the situation of aging in steamed bun, but
Compared to the comparative example 4 for being not added with calcium oxide, the aging for having the embodiment 4 of addition calcium oxide more eases up.
Summary embodiment 1~4 and comparative example 1~4 can find, dough/pasta of the invention and its making side
The preparation method of method and baked product, by the addition of calcium oxide, can effectively lift dough/pasta or baking
Roast the characteristic of product.The present invention baked product preparation method, can be applied to Western-style baked product or in
Formula millet cake.Wherein, the Western-style baked product can be bread, biscuit or send skin etc..
The present invention hereinbefore described by preferred embodiment, so it should be understood by those skilled in the art that
It is that the embodiment is only used for describing the present invention, and is not construed as limiting the scope of the present invention.It should be noted that
, the change and displacement equivalent with the embodiment, all should fall into scope of the invention such as.Therefore,
Protection scope of the present invention is worked as to be defined by claims.
Claims (9)
1. a kind of dough/pasta, comprising：
Flour；
Water；And
Calcium oxide, its content is the 0.001-10% of the flour gross weight.
2. dough/pasta as claimed in claim 1, it is characterised in that the calcium oxide content is the flour
The 0.01-2% of gross weight.
3. a kind of preparation method of dough/pasta, its step is included：
(a) 0.001-10% of flour gross weight calcium oxide is added in flour；And
(b) the obtained flour added with calcium oxide of step (a) is added water kneading, forms dough/pasta.
4. method as claimed in claim 3, it is characterised in that step (a) ties up to addition in flour should
The 0.01-2% of flour gross weight calcium oxide.
5. the method as described in claim 3 or 4, it is characterised in that the dough/pasta is further added
Work and baking, are made baked product.
6. a kind of preparation method of baked product, its step is included：
(a) in the manufacturing process of baked product, when adding flour, while adding the baked product
The 0.0001-1% of gross weight calcium oxide, and the kneading that adds water are formulated, dough/pasta is formed；And
(b) dough/pasta made from step (a) is processed further and bakeed, baked product is made.
7. method as claimed in claim 6, it is characterised in that when step (a) ties up to addition flour,
The 0.001-0.2% of the formula gross weight of baked product calcium oxide is added simultaneously.
8. method as claimed in claims 6 or 7, it is characterised in that the baked product dries to be Western-style
Roast product or Chinese style wheaten food.
9. method as claimed in claim 8, it is characterised in that the Western-style baked product be bread,
Biscuit sends skin etc..
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610190017.7A CN107279216A (en) | 2016-03-30 | 2016-03-30 | The preparation method of dough/pasta and preparation method thereof and baked product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610190017.7A CN107279216A (en) | 2016-03-30 | 2016-03-30 | The preparation method of dough/pasta and preparation method thereof and baked product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279216A true CN107279216A (en) | 2017-10-24 |
Family
ID=60086567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610190017.7A Pending CN107279216A (en) | 2016-03-30 | 2016-03-30 | The preparation method of dough/pasta and preparation method thereof and baked product |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1386627A (en) * | 1971-06-21 | 1975-03-12 | Monsanto Co | Phosphate compositions |
| US5258190A (en) * | 1991-12-20 | 1993-11-02 | Kraft General Foods, Inc. | Calcium citrate-vegetable oil compositions |
| CN101142932A (en) * | 2006-06-30 | 2008-03-19 | 卡夫食品集团公司 | Production of whole grain-containing composite food products |
| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
-
2016
- 2016-03-30 CN CN201610190017.7A patent/CN107279216A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1386627A (en) * | 1971-06-21 | 1975-03-12 | Monsanto Co | Phosphate compositions |
| US5258190A (en) * | 1991-12-20 | 1993-11-02 | Kraft General Foods, Inc. | Calcium citrate-vegetable oil compositions |
| CN101142932A (en) * | 2006-06-30 | 2008-03-19 | 卡夫食品集团公司 | Production of whole grain-containing composite food products |
| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
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