CN107568292A - A kind of preliminary mixing powder of bread and preparation method thereof - Google Patents
A kind of preliminary mixing powder of bread and preparation method thereof Download PDFInfo
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- CN107568292A CN107568292A CN201711006113.2A CN201711006113A CN107568292A CN 107568292 A CN107568292 A CN 107568292A CN 201711006113 A CN201711006113 A CN 201711006113A CN 107568292 A CN107568292 A CN 107568292A
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Abstract
A kind of preliminary mixing powder of bread disclosed by the invention, in parts by weight including following components：100 parts of bread flour, 0.5~2.4 part of yeast, 1.5 parts of salt, 6 parts of Icing Sugar, 4 parts of skimmed milk power, 4.0~8.0 parts of powdered oil, 0.7~2.1 part of bread improver, 0.27~0.42 part of yeast nutritire salt.By increasing appropriate yeast nutritire salt, extension of the preliminary mixing powder of bread with standing time is prevented, its yeast activity declines；Texture of loaf structure can be improved, increases loaf volume, increases gluten biceps, improves the physical property of dough, and then delay bread staling.
Description
Technical field
The invention belongs to bread flour technical field, is related to a kind of preliminary mixing powder of bread, bread premixed the invention further relates to this
Close the preparation method of powder.
Background technology
Bread develops into today, the life to people is existing larger as a kind of consumer food that China is introduced from west
Influence, be even more a kind of common food particularly in the consumer field of young people.And be used as it is a kind of from scratch, increasingly by
The food paid attention to people, its kind are mainly made by some traditional fine flour, as people's pursuit is natural, strong
Health, the food of safety turn into a kind of trend in the whole nation, and the bread flour of existing market supply is essentially all best single one kind
Wheat flour, its natural nutrient component lack, and biceps is relatively low, small volume, and nutrition obviously can not meet the needs of people.
The content of the invention
It is an object of the invention to provide a kind of preliminary mixing powder of bread, and it is relatively low to solve existing preliminary mixing powder of bread biceps
Problem.
It is a further object of the present invention to provide a kind of preparation method of preliminary mixing powder of bread, solves existing preparation method and deposits
The complex operation the problem of.
The technical solution adopted in the present invention is a kind of preliminary mixing powder of bread, in parts by weight including following components：
100 parts of bread flour, 0.5~2.4 part of yeast, 1.5 parts of salt, 6 parts of Icing Sugar, 4 parts of skimmed milk power, powdered oil 4.0
~8.0 parts, 0.7~2.1 part of bread improver, 0.27~0.42 part of yeast nutritire salt.
The features of the present invention also resides in,
Bread flour includes：Wheat flour, corn flour, soy meal and sorghum flour, and wheat flour, corn flour, soy meal and
The mass ratio of sorghum flour is：80~100: 0~7: 0~10: 0~3.
Wheat flour includes Henan wheat 34, white hard winter and Jimai 20, and the mass ratio of Henan wheat 34, white hard winter and Jimai 20
For：40~45: 40~45: 10~20.
Bread improver is formed by the raw material of following mass percent：Ascorbic acid 0.4%~0.6%, stearoyl lactylates
Calcium 1%~2%, stearoyl lactate 1%~2%, glucose oxidase 200ppm~300ppm, lipase 100ppm~
200ppm, monoglyceride 0.5%~1%, transglutaminase 200ppm~300ppm, xanthans 1%~2%, Gluten 20%
~30%, wheat germ powder 10%~20%, pre-gelatinized starch 42.4%~66.9%.
Yeast is high activity dried yeast, and yeast nutritire salt is：NH4Cl, MgSO4, CaSO4 and KH2PO4.
Another technical scheme of the present invention is a kind of preparation method of preliminary mixing powder of bread, to specifically include following
Step：
First 100 parts of bread flour, 0.5~2.4 part of yeast, 1.5 parts of salt, 6 parts of Icing Sugar, 4 parts of skimmed milk power, powder are weighed successively
4.0~8.0 parts of powder oil, 0.7~2.1 part of bread improver, 0.27~0.42 part of yeast nutritire salt, then it is well mixed, most
By vacuum sealed package.
The features of the present invention also resides in,
Bread flour includes：Wheat flour, corn flour, soy meal and sorghum flour, and wheat flour, corn flour, soy meal and
The mass ratio of sorghum flour is：80~100: 0~7: 0~10: 0~3.
Wheat flour includes Henan wheat 34, white hard winter and Jimai 20, and the mass ratio of Henan wheat 34, white hard winter and Jimai 20
For：40~45: 40~45: 10~20.
Bread improver is formed by the raw material of following mass percent：Ascorbic acid 0.4%~0.6%, stearoyl lactylates
Calcium 1%~2%, stearoyl lactate 1%~2%, glucose oxidase 200ppm~300ppm, lipase 100ppm~
200ppm, monoglyceride 0.5%~1%, transglutaminase 200ppm~300ppm, xanthans 1%~2%, Gluten 20%
~30%, wheat germ powder 10%~20%, pre-gelatinized starch 42.4%~66.9%.
Yeast is high activity dried yeast, and yeast nutritire salt is：NH4Cl, MgSO4, CaSO4 and KH2PO4.
The beneficial effects of the present invention are：
(1) bread premixed powder of the invention, by increasing appropriate yeast nutritire salt, prevents preliminary mixing powder of bread with placement
The extension of time, its yeast activity decline；
(2) bread premixed powder of the invention, texture of loaf structure can be improved, increases loaf volume, increased gluten biceps, change
The physical property of kind dough, and then delay bread staling；
(3) operating method of the invention, it is simple to operate, logistics cost can be saved, reduces production cost.
Embodiment
With reference to embodiment, the present invention is described in detail.
A kind of preliminary mixing powder of bread of the present invention, in parts by weight including following components：
100 parts of bread flour, 0.5~2.4 part of yeast, 1.5 parts of salt, 6 parts of Icing Sugar, 4 parts of skimmed milk power, powdered oil 4.0
~8.0 parts, 0.7~2.1 part of bread improver, 0.27~0.42 part of yeast nutritire salt.
Bread flour includes：Wheat flour, corn flour, soy meal and sorghum flour, and wheat flour, corn flour, soy meal and
The mass ratio of sorghum flour is：80~100: 0~7: 0~10: 0~3.
Wheat flour includes Henan wheat 34, white hard winter and Jimai 20, and the mass ratio of Henan wheat 34, white hard winter and Jimai 20
For：40~45: 40~45: 10~20.
Bread improver is formed by the raw material of following mass percent：Ascorbic acid 0.4%~0.6%, stearoyl lactylates
Calcium 1%~2%, stearoyl lactate 1%~2%, glucose oxidase 200ppm~300ppm, lipase 100ppm~
200ppm, monoglyceride 0.5%~1%, transglutaminase 200ppm~300ppm, xanthans 1%~2%, Gluten 20%
~30%, wheat germ powder 10%~20%, pre-gelatinized starch 42.4%~66.9%.
Yeast is high activity dried yeast, and yeast nutritire salt is：NH4Cl, MgSO4, CaSO4 and KH2PO4, and above-mentioned group
Point mass ratio be：1:2:3:2.6.
A kind of preparation method of preliminary mixing powder of bread, specifically includes following steps：
First 100 parts of bread flour, 0.5~2.4 part of yeast, 1.5 parts of salt, 6 parts of Icing Sugar, 4 parts of skimmed milk power, powder are weighed successively
4.0~8.0 parts of powder oil, 0.7~2.1 part of bread improver, 0.27~0.42 part of yeast nutritire salt, then it is well mixed, most
By vacuum sealed package.
Bread flour includes：Wheat flour, corn flour, soy meal and sorghum flour, and the mass ratio of said components is：80~
100: 0~7: 0~10: 0~3.
Wheat flour includes Henan wheat 34, white hard winter and Jimai 20, and the mass ratio of three is：40~45: 40~45: 10
~20.
Bread improver is formed by the raw material of following mass percent：Ascorbic acid 0.4%~0.6%, stearoyl lactylates
Calcium 1%~2%, stearoyl lactate 1%~2%, glucose oxidase 200ppm~300ppm, lipase 100ppm~
200ppm, monoglyceride 0.5%~1%, transglutaminase 200ppm~300ppm, xanthans 1%~2%, Gluten 20%
~30%, wheat germ powder 10%~20%, pre-gelatinized starch 42.4%~66.9%.
Yeast is high activity dried yeast, and yeast nutritire salt is：NH4Cl, MgSO4, CaSO4 and KH2PO4, and above-mentioned group
Point mass ratio be：1:2:3:2.6.
By with upper type, bread premixed powder of the invention, by increasing appropriate yeast nutritire salt, preventing bread premixed conjunction
Powder declines with the extension of standing time, its yeast activity；The bread premixed powder of the present invention, can improve texture of loaf structure, increase
Loaf volume, increase gluten biceps, improve the physical property of dough, and then delay bread staling；The operating method of the present invention,
It is simple to operate, logistics cost can be saved, reduces production cost.
Embodiment 1
100 parts of bread flour, 1.6 parts of yeast, 1.5 parts of salt, 6 parts of Icing Sugar, 4 parts of skimmed milk power, powder oil are first weighed successively
6.5 parts of fat, 2 parts of bread improver, 0.4 part of yeast nutritire salt, then it is well mixed, most afterwards through vacuum sealed package.
Bread flour includes wheat flour, corn flour, soy meal and the sorghum flour that mass ratio is 80: 7: 10: 3；
Wheat flour includes the Henan wheat 34 that mass ratio is 8: 9: 3, white hard winter and Jimai 20.
Bread improver is formed by the raw material of following mass percent：Ascorbic acid 0.4%, CSL 1%, firmly
Acyl sodium lactate 1%, glucose oxidase 200ppm, lipase 100ppm, monoglyceride 0.5%, transglutaminase 200ppm,
Xanthans 1%, Gluten 20%, wheat germ powder 10%, pre-gelatinized starch 42.4%.
Yeast is high activity dried yeast, and yeast nutritire salt is：NH4Cl, MgSO4, CaSO4 and KH2PO4, and above-mentioned group
Point mass ratio be：1:2:3:2.6.
Embodiment 2
First 100 parts of wheat flour, 0.5~2.4 part of yeast, 1.5 parts of salt, 6 parts of Icing Sugar, 4 parts of skimmed milk power, powder are weighed successively
4.0~8.0 parts of powder oil, 0.7~2.1 part of bread improver, 0.27~0.42 part of yeast nutritire salt, then it is well mixed, most
By vacuum sealed package.
Wheat flour includes Henan wheat 34, white hard winter and Jimai 20, and the mass ratio of three is：40~45: 40~45: 10
~20.
Bread improver is formed by the raw material of following mass percent：Ascorbic acid 0.5%, CSL 1.2%,
Stearoyl lactate 2%, glucose oxidase 230ppm, lipase 120ppm, monoglyceride 0.8%, transglutaminase
240ppm, xanthans 1.3%, Gluten 21%, wheat germ powder 17%, pre-gelatinized starch 45%.
Yeast is high activity dried yeast, and yeast nutritire salt is：NH4Cl, MgSO4, CaSO4 and KH2PO4, and above-mentioned group
Point mass ratio be：1:2:3:2.6.
Embodiment 3
100 parts of bread flour, 0.5 part of yeast, 1.5 parts of salt, 6 parts of Icing Sugar, 4 parts of skimmed milk power, powder oil are first weighed successively
4.0 parts of fat, 0.7 part of bread improver, 0.27 part of yeast nutritire salt, then it is well mixed, most afterwards through vacuum sealed package.
It is 9 that bread flour, which includes mass ratio,:1 wheat flour and soy meal；
Wheat flour includes Henan wheat 34, white hard winter and Jimai 20, and the mass ratio of three is：2∶2∶1.
Bread improver is formed by the raw material of following mass percent：Ascorbic acid 0.5%, CSL 1.6%,
Stearoyl lactate 1.6%, glucose oxidase 2600ppm, lipase 150ppm, monoglyceride 0.6%, transglutaminase
280ppm, xanthans 1.1%, Gluten 27%, wheat germ powder 14%, pre-gelatinized starch 46.7%.
Yeast is high activity dried yeast, and yeast nutritire salt is：NH4Cl, MgSO4, CaSO4 and KH2PO4, and above-mentioned group
Point mass ratio be：1:2:3:2.6.
Embodiment 4
100 parts of bread flour, 1.5 parts of yeast, 1.5 parts of salt, 6 parts of Icing Sugar, 4 parts of skimmed milk power, powder oil are first weighed successively
6 parts of fat, 1 part of bread improver, 0.3 part of yeast nutritire salt, then it is well mixed, most afterwards through vacuum sealed package.
Bread flour includes wheat flour, corn flour, soy meal and the sorghum flour that mass ratio is 85: 5: 7: 3.
Wheat flour includes Henan wheat 34, white hard winter and Jimai 20, and the mass ratio of three is： 45∶45∶10.
Bread improver is formed by the raw material of following mass percent：Ascorbic acid 0.5%, CSL 1.8%,
Stearoyl lactate 1.7%, glucose oxidase 210ppm, lipase 210ppm, monoglyceride 0.6%, transglutaminase
251ppm, xanthans 1.5%, Gluten 23%, wheat germ powder 17%, pre-gelatinized starch 56%.
Yeast is high activity dried yeast, and yeast nutritire salt is：NH4Cl, MgSO4, CaSO4 and KH2PO4, and above-mentioned group
Point mass ratio be：1:2:3:2.6.
Embodiment 5
100 parts of bread flour, 2.4 parts of yeast, 1.5 parts of salt, 6 parts of Icing Sugar, 4 parts of skimmed milk power, powder oil are first weighed successively
4.0~8.0 parts of fat, 1.6 parts of bread improver, 0.42 part of yeast nutritire salt, then it is well mixed, most afterwards through vacuum sealing bag
Dress.
Bread flour includes：Wheat flour, corn flour, soy meal and sorghum flour, and the mass ratio of said components is：90∶5∶3
∶2。
Wheat flour includes Henan wheat 34, white hard winter and Jimai 20, and the mass ratio of three is： 45∶45∶10.
Bread improver is formed by the raw material of following mass percent：Ascorbic acid 0.56%, CSL 2%,
Stearoyl lactate 2%, glucose oxidase 300ppm, lipase 200ppm, monoglyceride 1%, transglutaminase 300ppm,
Xanthans 2%, Gluten 30%, wheat germ powder 20%, pre-gelatinized starch 66.9%.
Yeast is high activity dried yeast, and yeast nutritire salt is：NH4Cl, MgSO4, CaSO4 and KH2PO4, and above-mentioned group
Point mass ratio be：1:2:3:2.6.
Claims (10)
1. a kind of preliminary mixing powder of bread, it is characterised in that in parts by weight including following components：
100 parts of bread flour, 0.5~2.4 part of yeast, 1.5 parts of salt, 6 parts of Icing Sugar, 4 parts of skimmed milk power, powdered oil 4.0~8.0
Part, 0.7~2.1 part of bread improver, 0.27~0.42 part of yeast nutritire salt.
2. a kind of preliminary mixing powder of bread as claimed in claim 1, it is characterised in that the bread flour includes：Wheat flour, corn
Powder, soy meal and sorghum flour, and the wheat flour, corn flour, the mass ratio of soy meal and sorghum flour are：80~100: 0
~7: 0~10: 0~3.
3. a kind of preliminary mixing powder of bread as claimed in claim 2, it is characterised in that the wheat flour includes Henan wheat 34, white hard
Winter and Jimai 20, and the mass ratio of the Henan wheat 34, white hard winter and Jimai 20 is：40~45: 40~45: 10~20.
4. a kind of preliminary mixing powder of bread as claimed in claim 1, it is characterised in that the bread improver presses following quality hundred
Divide the raw material composition of ratio：Ascorbic acid 0.4%~0.6%, CSL 1%~2%, stearoyl lactate 1%~
2%, glucose oxidase 200ppm~300ppm, lipase 100ppm~200ppm, monoglyceride 0.5%~1%, turn glutamy
Amine enzyme 200ppm~300ppm, xanthans 1%~2%, Gluten 20%~30%, wheat germ powder 10%~20%, pre- paste
Change starch 42.4%~66.9%.
5. a kind of preliminary mixing powder of bread as claimed in claim 1, it is characterised in that the yeast is high activity dried yeast, institute
Stating yeast nutritire salt is：NH4Cl, MgSO4, CaSO4 and KH2PO4.
6. a kind of preparation method of preliminary mixing powder of bread, it is characterised in that specifically include following steps：
100 parts of bread flour, 0.5~2.4 part of yeast, 1.5 parts of salt, 6 parts of Icing Sugar, 4 parts of skimmed milk power, powder oil are first weighed successively
4.0~8.0 parts of fat, 0.7~2.1 part of bread improver, 0.27~0.42 part of yeast nutritire salt, then it is well mixed, most passes through afterwards
Vacuum sealed package.
7. a kind of preparation method of preliminary mixing powder of bread as claimed in claim 6, it is characterised in that the bread flour includes：
Wheat flour, corn flour, soy meal and sorghum flour, and the wheat flour, corn flour, the mass ratio of soy meal and sorghum flour
For：80~100: 0~7: 0~10: 0~3.
8. a kind of preparation method of preliminary mixing powder of bread as claimed in claim 6, it is characterised in that the wheat flour includes Henan
Wheat 34, white hard winter and Jimai 20, and the mass ratio of the Henan wheat 34, white hard winter and Jimai 20 is：40~45: 40~45:
10~20.
9. a kind of preparation method of preliminary mixing powder of bread as claimed in claim 6, it is characterised in that the bread improver is pressed
The raw material composition of following mass percent：Ascorbic acid 0.4%~0.6%, CSL 1%~2%, stearoyl lactylates
Sodium 1%~2%, glucose oxidase 200ppm~300ppm, lipase 100ppm~200ppm, monoglyceride 0.5%~1%,
Transglutaminase 200ppm~300ppm, xanthans 1%~2%, Gluten 20%~30%, wheat germ powder 10%~
20%, pre-gelatinized starch 42.4%~66.9%.
10. a kind of preparation method of preliminary mixing powder of bread as claimed in claim 6, it is characterised in that the yeast is high living
Property dry ferment, the yeast nutritire salt are：NH4Cl, MgSO4, CaSO4 and KH2PO4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711006113.2A CN107568292A (en) | 2017-10-25 | 2017-10-25 | A kind of preliminary mixing powder of bread and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711006113.2A CN107568292A (en) | 2017-10-25 | 2017-10-25 | A kind of preliminary mixing powder of bread and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107568292A true CN107568292A (en) | 2018-01-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711006113.2A Pending CN107568292A (en) | 2017-10-25 | 2017-10-25 | A kind of preliminary mixing powder of bread and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
| CN109006932A (en) * | 2018-08-20 | 2018-12-18 | 中国食品发酵工业研究院有限公司 | Bread improver, preparation method and the bread comprising it |
| CN114223686A (en) * | 2021-12-27 | 2022-03-25 | 广州合诚实业有限公司 | Bread crisp sauce premixed flour, crisp sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473863A (en) * | 2009-01-22 | 2009-07-08 | 武汉工业学院 | Preliminary mixing powder of bread and preparation method thereof |
| CN101637194A (en) * | 2008-07-31 | 2010-02-03 | 郑州天地人面粉实业有限公司 | Bread flour modifying agent, bread flour, and bread premixed flour and preparation method thereof |
| CN103636699A (en) * | 2013-11-26 | 2014-03-19 | 青岛嘉瑞生物技术有限公司 | Bread improver capable of postponing bread aging and prolonging bread shelf life apparently |
-
2017
- 2017-10-25 CN CN201711006113.2A patent/CN107568292A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637194A (en) * | 2008-07-31 | 2010-02-03 | 郑州天地人面粉实业有限公司 | Bread flour modifying agent, bread flour, and bread premixed flour and preparation method thereof |
| CN101473863A (en) * | 2009-01-22 | 2009-07-08 | 武汉工业学院 | Preliminary mixing powder of bread and preparation method thereof |
| CN103636699A (en) * | 2013-11-26 | 2014-03-19 | 青岛嘉瑞生物技术有限公司 | Bread improver capable of postponing bread aging and prolonging bread shelf life apparently |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142487A (en) * | 2018-02-07 | 2018-06-12 | 贝投资无锡有限公司 | A kind of rice flour bread premixed powder |
| CN109006932A (en) * | 2018-08-20 | 2018-12-18 | 中国食品发酵工业研究院有限公司 | Bread improver, preparation method and the bread comprising it |
| CN109006932B (en) * | 2018-08-20 | 2021-11-09 | 中国食品发酵工业研究院有限公司 | Bread improver, preparation method thereof and bread containing same |
| CN114223686A (en) * | 2021-12-27 | 2022-03-25 | 广州合诚实业有限公司 | Bread crisp sauce premixed flour, crisp sauce and preparation method thereof |
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