CN107788055A - A kind of tailored flour for bread and preparation method thereof - Google Patents
A kind of tailored flour for bread and preparation method thereof Download PDFInfo
- Publication number
- CN107788055A CN107788055A CN201711347823.1A CN201711347823A CN107788055A CN 107788055 A CN107788055 A CN 107788055A CN 201711347823 A CN201711347823 A CN 201711347823A CN 107788055 A CN107788055 A CN 107788055A
- Authority
- CN
- China
- Prior art keywords
- flour
- bread
- wheat
- preparation
- tailored
- 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.)
- Pending
Links
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
- 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
Abstract
The invention belongs to food technology field, and in particular to a kind of tailored flour for bread and preparation method thereof.Bread basis powder is prepared by the raw grain wheat of following percentage by weight in tailored flour provided by the present invention：Jinan 17：30%；5766：15%；02 1 wheats：25%；New wheat 26：20%；Add wheat 10%.The bread form that the present invention makes is complete, plentiful, uniform color, fine and smooth, the flexible, stomata of tissue uniformly, clean mark, it is not broken after section in spongy, it is aromatic flavour, soft agreeable to the taste.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of tailored flour for bread and preparation method thereof.
Background technology
Bakery is one in food industry main kind of, closely related with people's daily life.Bakery is main
Including bread, cake and cake three major types product, wherein, bread is a kind of bakery through everfermentation.As people live
Level improves constantly, and variation, personalized, functionalization are also presented to Flour product food demand for market, to develop tailored flour for bread
Provide the huge market space.The making of bread and the quality requirements of wheat flour are closely related.Tailored flour for bread gluten content
Height, toughness are big, and elasticity is good, while requires protein content height.At present on the market, the species of bread flour is more, but quality is unstable
It is fixed, also have a great impact to the quality of product, although appropriate additive can improve some characteristics of tailored flour for bread,
It is the collocation that its quality still depends on bread basis powder, the selection of raw material and its processing mode are the passes for determining breadcrumb quailty
Key.
The content of the invention
For the problems such as the bread poor taste of tailored flour for bread preparation, the invention provides a kind of face existing for prior art
Bag tailored flour.
Present invention also offers a kind of preparation method of tailored flour for bread.
The used to achieve these goals technical scheme of the present invention is：
The invention provides a kind of tailored flour for bread, the tailored flour is by bread basis powder 60%, high-strength flour 40%, and accounts for both
The bread flour compound additive of gross weight 2 ‰.
Further, bread basis powder is prepared by the raw grain wheat of following percentage by weight：Jinan 17：
30%；5766：15%；02-1 wheats：25%；New wheat 26：20%；Add wheat 10%.
Present invention also offers a kind of preparation method of above-mentioned tailored flour for bread, comprise the following steps：
（1）The wheat of different cultivars is arranged in pairs or groups by wheat measurer according to corresponding ratio, by magnetic separation, thresh wheat, screen, selection by winnowing removes stone
Cleaning process removes the large and small impurity and miscellaneous shoulder to shoulder in wheat；
（2）To be ground after the small Meccah water wheat wetting cleaned out by flour mill, high side multideck screen screen, wheat flour purifier purification, bran finisher
Bran is beaten, most wheat endosperm is shelled from wheat bran and scrapes clean formation semi-finished product flour at last, and semi-finished product flour is collected auger by flour and entered
Row collection, which is mixed to form bread basis powder and is transported to powder cabin, keeps in；
（3）Bread basis powder, additive are proportionally mixed by mixer, mixed flour is packaged into by metering
For final flour.
Further, step（2）In, after described plus water wheat wetting wheat flour milling into bread basis powder moisture be not more than 14%.
Further, the flour extraction rate of bread basis powder is 50%-70%.
Bread flour compound additive used in the present invention is purchased from Shandong four and bio tech ltd.
Beneficial effects of the present invention are：The bread form made is complete, plentiful, uniform color, and tissue is fine and smooth, has bullet
Property, stomata uniformly, clean mark, it is not broken after section in spongy, it is aromatic flavour, soft agreeable to the taste.
Embodiment
With specific embodiment, the present invention will be further explained below.
High-strength flour used in the present invention is common commercially available high-strength flour.
Embodiment 1
A kind of tailored flour for bread, the tailored flour are by bread basis powder 60%, high-strength flour 40%, bread flour compound additive 2 ‰；
Bread basis powder is prepared by the raw grain wheat of following percentage by weight：Jinan 17：30%；5766：15%；02-1
Wheat：25%；New wheat 26：20%；Add wheat 10%.
Preparation method is as follows：
（1）The wheat of different cultivars is arranged in pairs or groups by wheat measurer according to corresponding ratio, by magnetic separation, thresh wheat, screen, selection by winnowing is gone
Stone cleaning process removes the large and small impurity and miscellaneous shoulder to shoulder in wheat；
（2）To be ground after the small Meccah water wheat wetting cleaned out by flour mill, high side multideck screen screen, wheat flour purifier purification, bran finisher
Bran is beaten, most wheat endosperm is shelled from wheat bran and scrapes clean formation semi-finished product flour at last, and semi-finished product flour is collected auger by flour and entered
Row, which is collected, to be mixed to form bread basis powder of the moisture less than 14% and is transported to powder cabin and keeps in；
The flour extraction rate of bread basis powder is 70%；
（3）Bread basis powder, additive are proportionally mixed by mixer, mixed flour is packaged into by metering
For final flour.
Comparative example 1
A kind of tailored flour for bread, the tailored flour are by bread basis powder 60%, high-strength flour 40%, bread flour compound additive 2 ‰；
Bread basis powder is prepared by the raw grain wheat of following percentage by weight：Jinan 17：40%；5766：15%；02-1
Wheat：25%；New wheat 26：20%.
Preparation method is the same as embodiment 1.
Comparative example 2
A kind of tailored flour for bread, form same embodiment 1；
Bread basis powder is prepared by the raw grain wheat of following percentage by weight： 5766：15%；02-1 wheats：25%；Newly
Wheat 26：20%；Add wheat 40%.
Preparation method is the same as embodiment 1.
Comparative example 3
A kind of tailored flour for bread, the tailored flour are by bread basis powder 60%, high-strength flour 40%, bread flour compound additive 2 ‰；
Bread basis powder is prepared by the raw grain wheat of following percentage by weight： 5766：15%；02-1 wheats：55%；Newly
Wheat 26：20%；Add wheat 10%.
Preparation method is the same as embodiment 1.
Comparative example 4
A kind of tailored flour for bread, form same embodiment 1；
Bread basis powder is prepared by the raw grain wheat of following percentage by weight：Jinan 17：45%；02-1 wheats：25%；
New wheat 26：20%；Add wheat 10%.
Preparation method is the same as embodiment 1.
Comparative example 5
A kind of tailored flour for bread, form same embodiment 1；
Bread basis powder is prepared by the raw grain wheat of following percentage by weight：Jinan 17：30%；5766：15%；New wheat
26：45%；Add wheat 10%.
Preparation method is the same as embodiment 1.
Effect example
（One）Tailored flour for bread prepared by embodiment 1 and comparative example 1-5 is carried out to the measure of dough characters, tailored flour for bread quality
Parameter is measured, location parameter includes forming the time with reference to AACC 54-21 standards using Brabender farinographs（min）、
Stabilization time（min）, water absorption rate（%）And reduction degree（FU）, while detect the dough stretching resistance (BU) after being prepared into dough and prolong
Stretching property（mm）, specific testing result is shown in Table 1.
Table 1
（Two）According to GB/T 14611-2008 methods bread is carried out using embodiment 1 and comparative example the 1-5 tailored flour for bread provided
Making, be then measured using TA-XT plus Texture instruments, the parameter of measure includes hardness, chewiness, elasticity and reply
Property, concrete outcome is shown in Table 2.
Table 2
（Three）Sensory evaluation, breadmaking are carried out after tailored flour for bread using embodiment and comparative example preparation is prepared into bread
The all sames such as process, baking conditions, evaluation group are 10 people altogether by Majors of Food composition of personnel, and evaluation criterion is from bread
Form, surface color, tissue, flavour and mouthfeel are carried out, and specific evaluation criterion is as follows：
Form（25 points）：Bread is complete, plentiful, 20-25 points；Slightly shrink, it is basic complete plentiful, 15-19 points；Contraction distortion,
There is a wrinkle, less than 15 points；
Surface color（25 points）：Uniformly normal, no striped is glossy, 20-25 points；Glossiness is slightly worse, partly there is striped, 15-19
Point；Dull, there is a striped, less than 15 points；
Tissue（25 points）：Stomata is fine and smooth uniformly, no particle, elastic good, clean mark, into spongy, not broken after section, 20-
25 points；Slightly particle, clean mark, 15-19 points；Poor flexibility, stomata is uneven, has particle, is broken after section, less than 15 points；
Mouthfeel（25 points）：It is soft agreeable to the taste, do not glue, fragility etc. is agreeable to the taste, 20-25 points；Typically, 15-19 points；Hardness is too big or too soft,
Stick to one's teeth, less than 15 points.
Specific evaluation result is shown in Table 3.
Table 3
Inventor has found by many experiments, although plus in the case that wheat addition content is big, its processing quality is the same as present invention difference nothing
It is several, but add wheat cost high, greatly improve production cost.When the flour extraction rate of basic powder is higher than 70%, the bread mouthfeel of preparation
Bad, texture is unintelligible；When flour extraction rate is less than 50%, the rising property of bread of preparation is deteriorated.
Claims (5)
1. a kind of tailored flour for bread, it is characterised in that the tailored flour is by bread basis powder 60%, high-strength flour 40%, and accounts for two
The bread flour compound additive of person's gross weight 2 ‰.
2. tailored flour for bread according to claim 1, it is characterised in that bread basis powder is by following weight percent
The raw grain wheat of ratio is prepared：Jinan 17：30%；5766：15%；02-1 wheats：25%；New wheat 26：20%；Add wheat 10%.
3. the preparation method of a kind of tailored flour for bread as described in claim 1-3, it is characterised in that comprise the following steps：
（1）The wheat of different cultivars is arranged in pairs or groups by wheat measurer according to corresponding ratio, by magnetic separation, thresh wheat, screen, selection by winnowing removes stone
Cleaning process removes the large and small impurity and miscellaneous shoulder to shoulder in wheat；
（2）To be ground after the small Meccah water wheat wetting cleaned out by flour mill, high side multideck screen screen, wheat flour purifier purification, bran finisher
Bran is beaten, most wheat endosperm is shelled from wheat bran and scrapes clean formation semi-finished product flour at last, and semi-finished product flour is collected auger by flour and entered
Row collection, which is mixed to form bread basis powder and is transported to powder cabin, keeps in；
（3）Bread basis powder, additive are proportionally mixed by mixer, mixed flour is packaged into by metering
For final flour.
4. preparation method according to claim 3, it is characterised in that the bread basis powder moisture is not more than 14%.
5. the preparation method according to claim 3 or 4, it is characterised in that the flour extraction rate of bread basis powder is 50%-
70%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711347823.1A CN107788055A (en) | 2017-12-15 | 2017-12-15 | A kind of tailored flour for bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711347823.1A CN107788055A (en) | 2017-12-15 | 2017-12-15 | A kind of tailored flour for bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788055A true CN107788055A (en) | 2018-03-13 |
Family
ID=61538490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711347823.1A Pending CN107788055A (en) | 2017-12-15 | 2017-12-15 | A kind of tailored flour for bread and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107788055A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874968A (en) * | 2019-03-06 | 2019-06-14 | 德州职业技术学院（德州市技师学院） | Seitan flour, bread and preparation method thereof |
| CN110353011A (en) * | 2019-07-08 | 2019-10-22 | 德州职业技术学院（德州市技师学院） | Whole-wheat bread powder and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1669446A (en) * | 2004-03-19 | 2005-09-21 | 深圳市海川实业股份有限公司 | Bread premixing powder containing wheat germ powder |
| CN101204168A (en) * | 2006-12-19 | 2008-06-25 | 青岛白樱花实业有限公司 | Refined bread flour |
| CN101897401A (en) * | 2010-06-28 | 2010-12-01 | 河南金龙面业有限公司 | Preparation process of high-grade bread flour |
| WO2013014308A1 (en) * | 2011-07-28 | 2013-01-31 | Mark Licency Internacional S.L. | Bread having improved texture and taste and method for producing same |
| CN104381375A (en) * | 2014-12-11 | 2015-03-04 | 青岛德润电池材料有限公司 | Nutritional soft bread and preparation method thereof |
| CN104642431A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | European-style whole wheat grain bread flour |
| CN104705363A (en) * | 2013-12-12 | 2015-06-17 | 吴照亭 | Superfine health-care nutritious bread flour |
| CN107372723A (en) * | 2017-09-11 | 2017-11-24 | 青海乾宝记食品有限公司 | A kind of quinoa bread and preparation method thereof |
-
2017
- 2017-12-15 CN CN201711347823.1A patent/CN107788055A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1669446A (en) * | 2004-03-19 | 2005-09-21 | 深圳市海川实业股份有限公司 | Bread premixing powder containing wheat germ powder |
| CN101204168A (en) * | 2006-12-19 | 2008-06-25 | 青岛白樱花实业有限公司 | Refined bread flour |
| CN101897401A (en) * | 2010-06-28 | 2010-12-01 | 河南金龙面业有限公司 | Preparation process of high-grade bread flour |
| WO2013014308A1 (en) * | 2011-07-28 | 2013-01-31 | Mark Licency Internacional S.L. | Bread having improved texture and taste and method for producing same |
| CN104642431A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | European-style whole wheat grain bread flour |
| CN104705363A (en) * | 2013-12-12 | 2015-06-17 | 吴照亭 | Superfine health-care nutritious bread flour |
| CN104381375A (en) * | 2014-12-11 | 2015-03-04 | 青岛德润电池材料有限公司 | Nutritional soft bread and preparation method thereof |
| CN107372723A (en) * | 2017-09-11 | 2017-11-24 | 青海乾宝记食品有限公司 | A kind of quinoa bread and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 冯春成等: "对29种强筋小麦品种品质性状的分析与评价", 《河南科技学院学报》 * |
| 朱国森等: "专用面粉对小麦品质的要求", 《面粉通讯》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874968A (en) * | 2019-03-06 | 2019-06-14 | 德州职业技术学院（德州市技师学院） | Seitan flour, bread and preparation method thereof |
| CN110353011A (en) * | 2019-07-08 | 2019-10-22 | 德州职业技术学院（德州市技师学院） | Whole-wheat bread powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Belderok et al. | Bread-making quality of wheat: a century of breeding in Europe | |
| Kamel et al. | Advances in baking technology | |
| He et al. | Pan bread and dry white Chinese noodle quality in Chinese winter wheats | |
| Mohammed et al. | Evaluation of Wheat Breads Supplemented with Teff ('Eragrostis tef (ZUCC.') Trotter) Grain Flour | |
| CN104381829B (en) | A kind of high-quality southern wheat steamed bun powder and its preparation method and application | |
| CN107788055A (en) | A kind of tailored flour for bread and preparation method thereof | |
| Tulse et al. | Studies on multigrain milling and its effects on physical, chemical and rheology characteristics of milled streams | |
| Horvat et al. | The influence of Fusarium infection on wheat (Triticum aestivum L.) proteins distribution and baking quality | |
| Sissons et al. | Effect of the introduction of D-genome related gluten proteins on durum wheat pasta and bread making quality | |
| JP4722152B2 (en) | Bread flour composition containing wheat bran and bread using the same | |
| JP2018027051A (en) | Wheat flour for confectionery and method for producing the same | |
| Ma et al. | Quality of Noodles Made from Colour-Grained Wheat. | |
| CN106722028B (en) | Dumpling flour and preparation method thereof | |
| Hooda et al. | Physicochemical, rheological, and organoleptic characteristics of wheat‐fenugreek supplemented blends | |
| CN108077725A (en) | A kind of boiled dumpling tailored flour and preparation method thereof | |
| KR20190044259A (en) | Process for preparing snap cookie using rice | |
| Pena | Improving or preserving bread making quality while enhancing grain yield in wheat | |
| Ashida et al. | Flour properties of milky-white rice mutants in relation to specific loaf volume of rice bread | |
| Lacko-Bartošová et al. | Indirect baking quality and rheological properties of spelt wheat (Triticum spelta L.). | |
| JP2018186793A (en) | Method for producing pasta | |
| Ahmed et al. | Impact of distinct compositional variations in flours of various milled streams on dough behavior and end quality of baked products | |
| JP7169066B2 (en) | Rice flour for noodle skins, flour composition for noodle skins, dough for noodle skins containing the flour composition for noodle skins, and method for producing noodle skins using the flour composition for noodle skins | |
| Naseem et al. | Suitability of some Pakistani wheat varieties for pizza baking | |
| JP2017006021A5 (en) | ||
| Sobolewska et al. | The influence of farming systems on the technological quality of grain and flour cultivars of winter wheat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180313 |