CN107853359A - A kind of time bread and its preparation technology - Google Patents
A kind of time bread and its preparation technology Download PDFInfo
- Publication number
- CN107853359A CN107853359A CN201711411362.XA CN201711411362A CN107853359A CN 107853359 A CN107853359 A CN 107853359A CN 201711411362 A CN201711411362 A CN 201711411362A CN 107853359 A CN107853359 A CN 107853359A
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- Prior art keywords
- parts
- bread
- wheat flour
- butter
- dough
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of time bread, include each component of following parts by weight：43 47 parts of high gluten wheat flour, 4.6 5.2 parts of low-gluten wheat flour, 3.1 3.7 parts of butter, 1.2 1.6 parts of oil emulsion, 6.5 7.2 parts of white granulated sugar, 4.6 5.4 parts of milk powder, 4.7 5.2 parts of egg, 2.3 2.8 parts of yeast cake, 0.43 0.56 parts of edible salt, 1.2 1.7 parts of D-sorbite, 0.37 0.46 parts of glycerine, 0.26 0.32 parts of bread improver, 0.47 0.53 parts of moisturizing cream, 0.083 0.092 parts of sour milk powder, 18 19 parts of drinking water.The present invention can improve the flexibility and elasticity of bread in the bread of preparation added with bread improver, the bread is entrained into the flour cake after prolonging pressure by the way that butter is added after softening in process of production simultaneously, the bread of preparation contains that butter is sandwich, can lift the mouthfeel of bread.
Description
Technical field
The invention belongs to food processing field, is related to a kind of time bread and its preparation technology.
Background technology
Bread, it is exactly using cereal crops such as rye, wheats as base stock, first grinds, adds water, salt, yeast etc.
With face and dough blank is made, then heat manufactured food, the addition raw material and system of bread in a manner of drying, bake, steam, decoct etc. again
Standby technique is different, and obtained bread mouthfeel and nutritive value differ, as the improvement of people's living standards, people are for bread
Mouthfeel requirement also more and more higher.
The content of the invention
It is an object of the invention to provide a kind of time bread and its preparation technology, bread improver is added with the bread
The flexibility and elasticity of bread can be improved, while the bread prolongs pressure by adding after softening to entrain into butter in process of production
In flour cake afterwards, the bread of preparation contains that butter is sandwich, can lift the mouthfeel of bread.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of time bread, include each component of following parts by weight：
High gluten wheat flour 43-47 parts, low-gluten wheat flour 4.6-5.2 parts, butter 3.1-3.7 parts, oil emulsion 1.2-1.6 parts,
White granulated sugar 6.5-7.2 parts, milk powder 4.6-5.4 parts, egg 4.7-5.2 parts, yeast cake 2.3-2.8 parts, edible salt 0.43-0.56
Part, D-sorbite 1.2-1.7 parts, glycerine 0.37-0.46 parts, bread improver 0.26-0.32 parts, moisturizing cream 0.47-0.53 parts,
Sour milk powder 0.083-0.092 parts, drinking water 18-19 parts.
Further, each component of following parts by weight is included：45 parts of high gluten wheat flour, 5 parts of low-gluten wheat flour, butter 3.5
Part, 1.5 parts of oil emulsion, 7 parts of white granulated sugar, 5 parts of milk powder, 5 parts of egg, 2.5 parts of yeast cake, 0.5 part of edible salt, D-sorbite 1.5
Part, 0.4 part of glycerine, 0.3 part of bread improver, 0.5 part of moisturizing cream, 0.09 part of sour milk powder, 18.75 parts of drinking water.
A kind of preparation technology of time bread, specific preparation process are：
(1) yeast cake is added in warm water after stirring fusing, obtains yeast juice, while butter is heated and melted；
(2) by high gluten wheat flour, low-gluten wheat flour, white granulated sugar, milk powder, edible salt, bread improver, D-sorbite and acid
Milk powder mixing sieving, then adds butter, egg, moisturizing cream, yeast juice, oil emulsion and the glycerine of fusing, using mixer and
Face machine mixes slowly, and adds drinking water while stirring, until face is agglomerating, obtains and dough；
(3) part and dough is taken to be placed in -18 DEG C and freezed, the dough after freezing carries out opening shortcake by hand at 18-20 DEG C,
Then by the dough for opening shortcake, calendering cuts into musculus cutaneus by hand at 18-20 DEG C；
(4) musculus cutaneus prepared by step 3 is proofed into 30-40mi n at 34-36 DEG C, is then placed in continuous tunnel furnace and is dried
It is roasting, obtain time bread；
(5) prepared by step 4 into a time bread to carry out after being automatically stripped freezing, using device of full automatic packaging nitrogen bag
Dress.
Beneficial effects of the present invention：
The present invention works in the preparation process of bread is fermented by yeast cake, can improve the fermentability of bread,
Sour milk powder is added in flour simultaneously, the speed of fermentation can be accelerated by the lactic acid bacteria in sour milk powder, make the bread of preparation more
Soft, mouthfeel is more preferable.
The present invention, by entraining into softening butter into the flour cake prolonged after pressing, then wraps up butter in bread preparation process
In flour cake, then flour cake is fermented, it is sandwich containing butter in the bread of preparation, lift the flavor of bread.
The present invention adds moisturizing cream, oil emulsion, bread improver and glycerine in the preparation process of bread, can not only protect
Hold the softness of bread, and the bread high resilience prepared, good mouthfeel.
Brief description of the drawings
For the ease of it will be appreciated by those skilled in the art that the present invention is further illustrated below in conjunction with the accompanying drawings.
Fig. 1 is the preparation technology flow chart of time bread of the invention；
Fig. 2 is mixer structural representation of the present invention；
Fig. 3 is mixer partial structural diagram of the present invention；
Fig. 4 is Fig. 3 structural blast schematic diagram.
Embodiment
The present invention is described in detail by following examples with reference to Fig. 1：
Embodiment 1：
A kind of time bread, include each component of following parts by weight：
High gluten wheat flour 43kg, low-gluten wheat flour 4.6kg, butter 3.1kg, oil emulsion 1.2kg, white granulated sugar 6.5kg, milk powder
4.6kg, egg 4.7kg, yeast cake 2.3kg, edible salt 0.43kg, D-sorbite 1.2kg, glycerine 0.37kg, bread improver
0.26kg, moisturizing cream 0.47kg, sour milk powder 0.083kg, drinking water 18kg.
A kind of preparation technology of time bread, specific preparation process are：
(1) yeast cake is added in warm water after stirring fusing, obtains yeast juice, while butter is heated and melted；
(2) by high gluten wheat flour, low-gluten wheat flour, white granulated sugar, milk powder, edible salt, bread improver, D-sorbite and acid
Milk powder mixing sieving, then adds butter, egg, moisturizing cream, yeast juice, oil emulsion and the glycerine of fusing, using mixer and
Face machine mixes slowly, and adds drinking water while stirring, until face is agglomerating, obtains and dough；
(3) part and dough is taken to be placed in -18 DEG C and freezed, the dough after freezing carries out opening shortcake by hand at 18 DEG C, so
By the dough for opening shortcake, calendering cuts into musculus cutaneus by hand at 18 DEG C afterwards；
(4) musculus cutaneus prepared by step 3 is proofed into 40mi n at 34 DEG C, is then placed in continuous tunnel furnace and is toasted, obtained
Time bread；
(5) prepared by step 4 into a time bread to carry out after being automatically stripped freezing, using device of full automatic packaging nitrogen bag
Dress.
Embodiment 2：
A kind of time bread, include each component of following parts by weight：
High gluten wheat flour 45kg, low-gluten wheat flour 5kg, butter 3.5kg, oil emulsion 1.5kg, white granulated sugar 7kg, milk powder 5kg,
Egg 5kg, yeast cake 2.5kg, edible salt 0.5kg, D-sorbite 1.5kg, glycerine 0.4kg, bread improver 0.3kg, moisturizing
Cream 0.5kg, sour milk powder 0.09kg, drinking water 18.75kg.
A kind of preparation technology of time bread, specific preparation process are：
(1) yeast cake is added in warm water after stirring fusing, obtains yeast juice, while butter is heated and melted；
(2) by high gluten wheat flour, low-gluten wheat flour, white granulated sugar, milk powder, edible salt, bread improver, D-sorbite and acid
Milk powder mixing sieving, then adds butter, egg, moisturizing cream, yeast juice, oil emulsion and the glycerine of fusing, using mixer and
Face machine mixes slowly, and adds drinking water while stirring, until face is agglomerating, obtains and dough；
(3) part and dough is taken to be placed in -18 DEG C and freezed, the dough after freezing carries out opening shortcake by hand at 20 DEG C, so
By the dough for opening shortcake, calendering cuts into musculus cutaneus by hand at 20 DEG C afterwards；
(4) musculus cutaneus prepared by step 3 is proofed into 30mi n at 36 DEG C, is then placed in continuous tunnel furnace and is toasted, obtained
Time bread；
(5) prepared by step 4 into a time bread to carry out after being automatically stripped freezing, using device of full automatic packaging nitrogen bag
Dress.
Embodiment 3：
A kind of time bread, include each component of following parts by weight：
High gluten wheat flour 47kg, low-gluten wheat flour 5.2kg, butter 3.7kg, oil emulsion 1.6kg, white granulated sugar 7.2kg, milk powder
5.4kg, egg 5.2kg, yeast cake 2.8kg, edible salt 0.56kg, D-sorbite 1.7kg, glycerine 0.46kg, bread improver
0.32kg, moisturizing cream 0.53kg, sour milk powder 0.092kg, drinking water 19kg.
A kind of preparation technology of time bread, specific preparation process are：
(1) yeast cake is added in warm water after stirring fusing, obtains yeast juice, while butter is heated and melted；
(2) by high gluten wheat flour, low-gluten wheat flour, white granulated sugar, milk powder, edible salt, bread improver, D-sorbite and acid
Milk powder mixing sieving, then adds butter, egg, moisturizing cream, yeast juice, oil emulsion and the glycerine of fusing, using mixer and
Face machine mixes slowly, and adds drinking water while stirring, until face is agglomerating, obtains and dough；
(3) part and dough is taken to be placed in -18 DEG C and freezed, the dough after freezing carries out opening shortcake by hand at 20 DEG C, so
By the dough for opening shortcake, calendering cuts into musculus cutaneus by hand at 20 DEG C afterwards；
(4) musculus cutaneus prepared by step 3 is proofed into 30mi n at 36 DEG C, is then placed in continuous tunnel furnace and is toasted, obtained
Time bread；
(5) prepared by step 4 into a time bread to carry out after being automatically stripped freezing, using device of full automatic packaging nitrogen bag
Dress.
Embodiment 4：
A kind of equipment for making time bread, including comprehensive stirring dough mixing machine, as shown in Fig. 2 comprehensive stirring and face
Machine includes support base 1, and support base 1 includes location-plate 101, and the bottom surface of location-plate 101 is fixed with semicircle support tube 102, semicircle support
102 bottom surfaces of cylinder are fixed with fixed plate 103, and mixer is fixed by fixed plate 103, prevents from toppling in whipping process；
As shown in Figure 3 and Figure 4, the bottom of the support base 1 is fixed with first rotating shaft 2, the one end of first rotating shaft 2 and the electricity that slows down
The clutch end connection of machine, the other end are fixedly connected with driving wheel 3, and the bottom of driving wheel 3 is fixed with the second rotating shaft 4, and second
It is arranged in rotating shaft 4 and is fixed with rotation seat 5, the bottom of the second rotating shaft 4 is fixed with first gear 6, and the bottom surface of first gear 6 is fixed with
Center puddler 7；
One end of the rotation seat 5 is mounted with the 3rd rotating shaft 8, and the top of the 3rd rotating shaft 8 is fixed with nibbles with driving wheel 3
The second gear 9 of conjunction, bottom are mounted with the 3rd gear 10, and the bottom surface of the 3rd gear 10 is fixed with avris stirring straight down
Bar 11；Motor driven first rotating shaft 2 rotates, and first rotating shaft 2 drives driving wheel 3 to rotate, and driving wheel 3 drives the second rotating shaft 4 to rotate,
Second rotating shaft 4 drives rotation seat 5 and first gear 6 to rotate, and first gear 6 drives center puddler 7 to rotate, and rotation seat 5 drives
The gear 10 of second gear 9 and the 3rd rotates around driving wheel 3, simultaneously because driving wheel 3 and the mating reaction of second gear 9, main
Driving wheel 3 drives the rotation of second gear 9, and second gear 9 drives the rotation of the 3rd gear 10；Not only rotation surrounds 3rd gear 10 simultaneously
Driving wheel 3 is revolved round the sun, and then the 3rd gear 10 drive avris puddler 11 not only around driving wheel 3 revolve round the sun simultaneously by rotation, and realization is stirred
Mix the quick comprehensive stirring of machine；
The rotation seat 5 includes retainer ring 501 and is perpendicularly fixed at the limit that the wall outer surface of retainer ring 501 is in horizontal distribution
Position bar 502, retainer ring 501 are engaged with the second rotating shaft 4, and retainer ring 501, which is arranged, to be fixed in the second rotating shaft 4, while gag lever post
502 one end is provided with rotated through-hole 503, and the 3rd rotating shaft 8 is fixed in rotated through-hole 503, and the gear 10 of second gear 9 and the 3rd divides
The top and bottom of the 3rd rotating shaft 8 are not fixed on；The gear 10 of second gear 9 and the 3rd is separated by gag lever post 502, and second
Gear 9 is located at the surface of gag lever post 502.
The application method of the stirring dough mixing machine is：
Material to be mixed is put into agitator, agitator is put into the bottom of location-plate 101, while makes center puddler 7
With avris puddler 11 positioned at stirring bottom of the barrel；Motor is opened, motor driven first rotating shaft 2 rotates, and first rotating shaft 2 drives actively
Wheel 3 rotates, and driving wheel 3 drives the second rotating shaft 4 to rotate, and the second rotating shaft 4 drives rotation seat 5 and first gear 6 to rotate, first gear
6 drive center puddlers 7 rotate, and rotation seat 5 drives the gear 10 of second gear 9 and the 3rd to be rotated around driving wheel 3, simultaneously because
Driving wheel 3 and the mating reaction of second gear 9, driving wheel 3 drive the rotation of second gear 9, and second gear 9 drives the 3rd gear 10
Rotation；3rd gear 10 not only around driving wheel 3 revolve round the sun simultaneously by rotation, and then the 3rd gear 10 drives avris puddler 11 not only
Rotation is revolved round the sun around driving wheel 3 simultaneously, realizes the quick comprehensive stirring of mixer.
Present invention disclosed above preferred embodiment is only intended to help and illustrates the present invention.Preferred embodiment is not detailed
All details are described, it is only described embodiment also not limit the invention.Obviously, according to the content of this specification,
It can make many modifications and variations.This specification is chosen and specifically describes these embodiments, is to preferably explain the present invention
Principle and practical application so that skilled artisan can be best understood by and utilize the present invention.The present invention is only
Limited by claims and its four corner and equivalent.
Claims (3)
1. a kind of time bread, it is characterised in that include each component of following parts by weight：
High gluten wheat flour 43-47 parts, low-gluten wheat flour 4.6-5.2 parts, butter 3.1-3.7 parts, oil emulsion 1.2-1.6 parts, white sand
Sugared 6.5-7.2 parts, milk powder 4.6-5.4 parts, egg 4.7-5.2 parts, yeast cake 2.3-2.8 parts, edible salt 0.43-0.56 parts, mountain
Pears sugar alcohol 1.2-1.7 parts, glycerine 0.37-0.46 parts, bread improver 0.26-0.32 parts, moisturizing cream 0.47-0.53 parts, Yoghourt
Powder 0.083-0.092 parts, drinking water 18-19 parts.
2. a kind of time bread according to claim 1, it is characterised in that include each component of following parts by weight：High muscle
45 parts of wheat flour, 5 parts of low-gluten wheat flour, 3.5 parts of butter, 1.5 parts of oil emulsion, 7 parts of white granulated sugar, 5 parts of milk powder, 5 parts of egg, fresh ferment
Female 2.5 parts, 0.5 part of edible salt, 1.5 parts of D-sorbite, 0.4 part of glycerine, 0.3 part of bread improver, 0.5 part of moisturizing cream, Yoghourt
0.09 part of powder, 18.75 parts of drinking water.
3. a kind of preparation technology of time bread according to claim 1, it is characterised in that specifically preparation process is：
(1) yeast cake is added in warm water after stirring fusing, obtains yeast juice, while butter is heated and melted；
(2) by high gluten wheat flour, low-gluten wheat flour, white granulated sugar, milk powder, edible salt, bread improver, D-sorbite and sour milk powder
Mixing sieving, then adds butter, egg, moisturizing cream, yeast juice, oil emulsion and the glycerine of fusing, uses mixer dough mixing machine
Mix slowly, add drinking water while stirring, until face is agglomerating, obtain and dough；
(3) part and dough is taken to be placed in -18 DEG C and freezed, the dough after freezing carries out opening shortcake by hand at 18-20 DEG C, then
By the dough for opening shortcake, calendering cuts into musculus cutaneus by hand at 18-20 DEG C；
(4) musculus cutaneus prepared by step 3 is proofed into 30-40mi n at 34-36 DEG C, is then placed in continuous tunnel furnace and is toasted, obtained
To time bread；
(5) prepared by step 4 into a time bread to carry out after being automatically stripped freezing, it is nitrogen packed using device of full automatic packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711411362.XA CN107853359A (en) | 2017-12-23 | 2017-12-23 | A kind of time bread and its preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711411362.XA CN107853359A (en) | 2017-12-23 | 2017-12-23 | A kind of time bread and its preparation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107853359A true CN107853359A (en) | 2018-03-30 |
Family
ID=61707238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711411362.XA Pending CN107853359A (en) | 2017-12-23 | 2017-12-23 | A kind of time bread and its preparation technology |
Country Status (1)
| Country | Link |
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| CN (1) | CN107853359A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601850A (en) * | 2018-12-21 | 2019-04-12 | 安徽青松食品有限公司 | A kind of processing technology and its agitating device of high muscle steamed bun raw material |
| CN109699703A (en) * | 2019-03-08 | 2019-05-03 | 刘素美 | Freezing flour-dough and preparation method thereof |
| CN111328859A (en) * | 2020-02-20 | 2020-06-26 | 福建爱乡亲食品股份有限公司 | Natural yeast bread and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104604966A (en) * | 2014-12-29 | 2015-05-13 | 昆山利丘家用电器有限公司 | Small dough maker |
| CN106922779A (en) * | 2017-03-24 | 2017-07-07 | 湖南津之源食品科技股份有限公司 | A kind of yoghurt without sugar bread and preparation method thereof |
-
2017
- 2017-12-23 CN CN201711411362.XA patent/CN107853359A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104604966A (en) * | 2014-12-29 | 2015-05-13 | 昆山利丘家用电器有限公司 | Small dough maker |
| CN106922779A (en) * | 2017-03-24 | 2017-07-07 | 湖南津之源食品科技股份有限公司 | A kind of yoghurt without sugar bread and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈洪华等: "《西点制作教程》", 31 January 2012 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601850A (en) * | 2018-12-21 | 2019-04-12 | 安徽青松食品有限公司 | A kind of processing technology and its agitating device of high muscle steamed bun raw material |
| CN109699703A (en) * | 2019-03-08 | 2019-05-03 | 刘素美 | Freezing flour-dough and preparation method thereof |
| CN111328859A (en) * | 2020-02-20 | 2020-06-26 | 福建爱乡亲食品股份有限公司 | Natural yeast bread and making method thereof |
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Application publication date: 20180330 |
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