CN107927062A - A kind of half bread of whole wheat taste and its production technology - Google Patents

A kind of half bread of whole wheat taste and its production technology Download PDF

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Publication number
CN107927062A
CN107927062A CN201711411385.0A CN201711411385A CN107927062A CN 107927062 A CN107927062 A CN 107927062A CN 201711411385 A CN201711411385 A CN 201711411385A CN 107927062 A CN107927062 A CN 107927062A
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CN
China
Prior art keywords
parts
bread
wheat
butter
whole wheat
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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
Application number
CN201711411385.0A
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Chinese (zh)
Inventor
林松
林清
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ANHUI QINGSONG FOOD Co Ltd
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ANHUI QINGSONG FOOD Co Ltd
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Priority to CN201711411385.0A priority Critical patent/CN107927062A/en
Publication of CN107927062A publication Critical patent/CN107927062A/en
Pending legal-status Critical Current

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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a kind of half bread of whole wheat taste, include each component of following parts by weight：46 51 parts of high gluten wheat flour, 19 23 parts of whole wheat wheat face powder, 3.2 3.8 parts of cream butter, 1.8 2.2 parts of liquid butter, 5.6 6.3 parts of white granulated sugar, 1.1 1.9 parts of milk powder, 4.3 5.2 parts of egg, 1.4 2.6 parts of fructose syrup, 2.2 2.9 parts of yeast cake, 0.34 0.58 parts of edible salt, 1.1 1.7 parts of D-sorbite, 0.96 1.23 parts of glycerine, 0.25 0.34 parts of bread improver, soft 0.47 0.56 parts of moisturizing cream, 15 19 parts of drinking water, 12 15 parts of sweet tea piece oil.The present invention adds bread improver and D-sorbite in half bread of whole wheat taste, going mouldy for bread can effectively be slowed down, make the fragrance for having fruit in the bread of preparation simultaneously added with fructose syrup, and cream butter is added in bread, so that contain a variety of amino acid and aliphatic acid in bread, also it is beneficial to health containing the very rare vitamin D of substantial amounts of vitamin A, E and nature at the same time.

Description

A kind of half bread of whole wheat taste and its production technology
Technical field
The invention belongs to food processing field, is related to a kind of half bread of whole wheat taste and its production technology.
Background technology
Bread, is exactly using cereal crops such as rye, wheats as base stock, first grinds, add water, salt, yeast etc. Simultaneously dough blank is made in knead dough, then heats 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 require it is also higher and higher.
Whole-wheat bread refers to the bread made of the wholewheat flour for not removing outside wheat bran and wheat germ, it is different from essence The general bread that powder makes, whole-wheat bread feature is that color is micro- brown, can visually see the granule of many wheat bran, quality is thicker It is rough but aromatic.Since its nutritive value is higher than white bread, contain the mineral such as abundant crude fibre, vitamin E and zinc, potassium Matter, popular abroad, B family vitamin is enriched, and microorganism misses potter it, so it is rotten to be easier to mildew than common bread, Whole-wheat bread, which is tasted, at the same time harsh feeling.
The content of the invention
It is an object of the invention to provide a kind of half bread of whole wheat taste and its production technology, added in half bread of whole wheat taste Bread improver and D-sorbite, can effectively slow down going mouldy for bread, and the bread of preparation is made simultaneously added with fructose syrup In have the fragrance of fruit, and cream butter is added in bread so that contain a variety of amino acid and aliphatic acid in bread, at the same time Also containing the very rare vitamin D of substantial amounts of vitamin A, E and nature, it is beneficial to health.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of half bread of whole wheat taste, includes each component of following parts by weight：
46-51 parts of high gluten wheat flour, 19-23 parts of whole wheat wheat face powder, 3.2-3.8 parts of cream butter, liquid butter 1.8-2.2 Part, 5.6-6.3 parts of white granulated sugar, 1.1-1.9 parts of milk powder, 4.3-5.2 parts of egg, 1.4-2.6 parts of fructose syrup, yeast cake 2.2- 2.9 parts, 0.34-0.58 parts of edible salt, 1.1-1.7 parts of D-sorbite, 0.96-1.23 parts of glycerine, bread improver 0.25-0.34 Part, soft 0.47-0.56 parts of moisturizing cream, 15-19 parts of drinking water, 12-15 parts of sweet tea piece oil.
Further, each component of following parts by weight is included：47.5 parts of high gluten wheat flour, 25 parts of whole wheat wheat face powder, butterfat 3.5 parts of butter, 2 parts of liquid butter, 6 parts of white granulated sugar, 1.5 parts of milk powder, 5 parts of egg, 2 parts of fructose syrup, 2.5 parts of yeast cake, food With 0.5 part of salt, 1.5 parts of D-sorbite, 1 part of glycerine, 0.3 part of bread improver, soft 0.5 part of moisturizing cream, 17 parts of drinking water, sweet tea 13.34 parts of piece oil.
A kind of preparation process of half bread of whole wheat taste, concrete technology flow process are as follows：
(1) yeast cake is brewed in 40-43 DEG C of warm water, stirring and dissolving obtains yeast cake liquid；
(2) high gluten wheat flour, whole wheat wheat face powder, white granulated sugar, milk powder, bread improver are mixed into sieving, it is dry obtains mixing Material；
(3) glycerine, edible salt, soft moisturizing cream and D-sorbite are added in drinking water, is stirred to obtain mixing and adds Add agent, at the same cream butter added in 40 DEG C of warm water melt after obtain liquid butter；
(4) and then add in yeast cake liquid, liquid butter, egg, sweet tea piece oil and drinking water addition mixed dry material, side stirring Side adds additive package and liquid butter, until face is agglomerating, obtains and dough；
(5) will with carry out provocation after dough calendering formation, then the dough of provocation is toasted in an oven, is obtained complete Half bread of wheat taste.
Beneficial effects of the present invention：
The present invention uses whole wheat wheat face powder as raw material in bread preparation process, the bread of preparation contain abundant crude fibre, The mineral matter such as vitamin E and zinc, potassium, has very high nutritive value.
The present invention adds bread improver and D-sorbite in bread preparation process, can effectively slow down the mould of bread Become.
Prepared by the present invention make the fragrance that has fruit in the bread of preparation during bread added with fructose syrup, and Cream butter is added in bread so that contain a variety of amino acid and aliphatic acid in bread, while also containing substantial amounts of vitamin A, E Very rare vitamin D, is beneficial to health with nature.
Embodiment
Embodiment 1：
A kind of half bread of whole wheat taste, includes each component of following parts by weight：
High gluten wheat flour 46kg, whole wheat wheat face powder 19kg, cream butter 3.2kg, liquid butter 1.8kg, white granulated sugar 5.6kg, milk powder 1.1kg, egg 4.3kg, fructose syrup 1.4kg, yeast cake 2.2kg, edible salt 0.34kg, D-sorbite 1.1kg, glycerine 0.96kg, bread improver 0.25kg, soft moisturizing cream 0.47kg, drinking water 15kg, sweet tea piece oil 12kg.
A kind of preparation process of half bread of whole wheat taste, concrete technology flow process are as follows：
(1) yeast cake is brewed in 40-43 DEG C of warm water, stirring and dissolving obtains yeast cake liquid；
(2) high gluten wheat flour, whole wheat wheat face powder, white granulated sugar, milk powder, bread improver are mixed into sieving, it is dry obtains mixing Material；
(3) glycerine, edible salt, soft moisturizing cream and D-sorbite are added in drinking water, is stirred to obtain mixing and adds Add agent, at the same cream butter added in 40 DEG C of warm water melt after obtain liquid butter；
(4) and then add in yeast cake liquid, liquid butter, egg, sweet tea piece oil and drinking water addition mixed dry material, side stirring Side adds additive package and liquid butter, until face is agglomerating, obtains and dough；
(5) will with carry out provocation after dough calendering formation, then the dough of provocation is toasted in an oven, is obtained complete Half bread of wheat taste.
Embodiment 2：
A kind of half bread of whole wheat taste, includes each component of following parts by weight：
High gluten wheat flour 47.5kg, whole wheat wheat face powder 25kg, cream butter 3.5kg, liquid butter 2kg, white granulated sugar 6kg, Milk powder 1.5kg, egg 5kg, fructose syrup 2kg, yeast cake 2.5kg, edible salt 0.5kg, D-sorbite 1.5kg, glycerine 1kg, Bread improver 0.3kg, soft moisturizing cream 0.5kg, drinking water 17kg, sweet tea piece oil 13.34kg
A kind of preparation process of half bread of whole wheat taste, concrete technology flow process are as follows：
(1) yeast cake is brewed in 40-43 DEG C of warm water, stirring and dissolving obtains yeast cake liquid；
(2) high gluten wheat flour, whole wheat wheat face powder, white granulated sugar, milk powder, bread improver are mixed into sieving, it is dry obtains mixing Material；
(3) glycerine, edible salt, soft moisturizing cream and D-sorbite are added in drinking water, is stirred to obtain mixing and adds Add agent, at the same cream butter added in 40 DEG C of warm water melt after obtain liquid butter；
(4) and then add in yeast cake liquid, liquid butter, egg, sweet tea piece oil and drinking water addition mixed dry material, side stirring Side adds additive package and liquid butter, until face is agglomerating, obtains and dough；
(5) will with carry out provocation after dough calendering formation, then the dough of provocation is toasted in an oven, is obtained complete Half bread of wheat taste.
Embodiment 3：
A kind of half bread of whole wheat taste, includes each component of following parts by weight：
High gluten wheat flour 51kg, whole wheat wheat face powder 23kg, cream butter 3.8kg, liquid butter 2.2kg, white granulated sugar 6.3kg, milk powder 1.9kg, egg 5.2kg, fructose syrup 2.6kg, yeast cake 2.2-2.9kg, edible salt 0.58kg, D-sorbite 1.7kg, glycerine 1.23kg, bread improver 0.34kg, soft moisturizing cream 0.56kg, drinking water 19kg, sweet tea piece oil 15kg.
A kind of preparation process of half bread of whole wheat taste, concrete technology flow process are as follows：
(1) yeast cake is brewed in 40-43 DEG C of warm water, stirring and dissolving obtains yeast cake liquid；
(2) high gluten wheat flour, whole wheat wheat face powder, white granulated sugar, milk powder, bread improver are mixed into sieving, it is dry obtains mixing Material；
(3) glycerine, edible salt, soft moisturizing cream and D-sorbite are added in drinking water, is stirred to obtain mixing and adds Add agent, at the same cream butter added in 40 DEG C of warm water melt after obtain liquid butter；
(4) and then add in yeast cake liquid, liquid butter, egg, sweet tea piece oil and drinking water addition mixed dry material, side stirring Side adds additive package and liquid butter, until face is agglomerating, obtains and dough；
(5) will with carry out provocation after dough calendering formation, then the dough of provocation is toasted in an oven, is obtained complete Half bread of wheat taste.
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, are not limited the invention to the specific embodiments described.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 in order 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 half bread of whole wheat taste, it is characterised in that include each component of following parts by weight：
46-51 parts of high gluten wheat flour, 19-23 parts of whole wheat wheat face powder, 3.2-3.8 parts of cream butter, 1.8-2.2 parts of liquid butter, 5.6-6.3 parts of white granulated sugar, 1.1-1.9 parts of milk powder, 4.3-5.2 parts of egg, 1.4-2.6 parts of fructose syrup, yeast cake 2.2-2.9 Part, 0.34-0.58 parts of edible salt, 1.1-1.7 parts of D-sorbite, 0.96-1.23 parts of glycerine, 0.25-0.34 parts of bread improver, Soft 0.47-0.56 parts of moisturizing cream, 15-19 parts of drinking water, 12-15 parts of sweet tea piece oil.
2. a kind of half bread of whole wheat taste according to claim 1, it is characterised in that include each component of following parts by weight： 47.5 parts of high gluten wheat flour, 25 parts of whole wheat wheat face powder, 3.5 parts of cream butter, 2 parts of liquid butter, 6 parts of white granulated sugar, milk powder 1.5 Part, 5 parts of egg, 2 parts of fructose syrup, 2.5 parts of yeast cake, 0.5 part of edible salt, 1.5 parts of D-sorbite, 1 part of glycerine, bread-improving 0.3 part of agent, soft 0.5 part of moisturizing cream, 17 parts of drinking water, 13.34 parts of sweet tea piece oil.
3. a kind of preparation process of half bread of whole wheat taste according to claim 1, it is characterised in that concrete technology flow process is such as Under：
(1) yeast cake is brewed in 40-43 DEG C of warm water, stirring and dissolving obtains yeast cake liquid；
(2) high gluten wheat flour, whole wheat wheat face powder, white granulated sugar, milk powder, bread improver are mixed into sieving, obtains mixed dry material；
(3) glycerine, edible salt, soft moisturizing cream and D-sorbite are added in drinking water, are stirred to obtain additive package, Cream butter is added at the same time in 40 DEG C of warm water after melting and obtain liquid butter；
(4) and then add in yeast cake liquid, liquid butter, egg, sweet tea piece oil and drinking water addition mixed dry material, add while stirring Enter additive package and liquid butter, until face is agglomerating, obtain and dough；
Will with carry out provocation after dough calendering formation, then the dough of provocation is toasted in an oven, obtains whole wheat taste half Bread.
CN201711411385.0A 2017-12-23 2017-12-23 A kind of half bread of whole wheat taste and its production technology Pending CN107927062A (en)

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Application Number Priority Date Filing Date Title
CN201711411385.0A CN107927062A (en) 2017-12-23 2017-12-23 A kind of half bread of whole wheat taste and its production technology

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Application Number Priority Date Filing Date Title
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110915860A (en) * 2019-12-30 2020-03-27 玛士撒拉（上海）医疗科技有限公司 Rye toast without white granulated sugar and production process thereof
CN111109324A (en) * 2019-12-27 2020-05-08 淮北徽香昱原早餐工程有限责任公司 Sliced bread
CN111357794A (en) * 2020-04-28 2020-07-03 麦肯嘉顿(江苏)食品有限公司 Bread with Chinese zodiac signs and making method thereof
CN113383808A (en) * 2021-06-25 2021-09-14 多麦(福建)食品有限公司 Whole-wheat bread containing tea powder and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11313601A (en) * 1997-12-25 1999-11-16 Yamazaki Baking Co Ltd Production of bread
CN101961037A (en) * 2009-12-14 2011-02-02 洽洽食品股份有限公司 Method for processing soft bread
CN102972467A (en) * 2012-12-19 2013-03-20 滨州中裕食品有限公司 Shredded cabbage and making method thereof
CN105851137A (en) * 2016-06-07 2016-08-17 田东县浙缘农业科技有限公司 Bread and preparing method thereof
CN106212593A (en) * 2016-08-19 2016-12-14 南京红森林食品有限公司 A kind of Hokkaido bread and preparation method thereof
CN106550967A (en) * 2016-11-22 2017-04-05 胡顺贵 One kind tears cob loaf processing method

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11313601A (en) * 1997-12-25 1999-11-16 Yamazaki Baking Co Ltd Production of bread
CN101961037A (en) * 2009-12-14 2011-02-02 洽洽食品股份有限公司 Method for processing soft bread
CN102972467A (en) * 2012-12-19 2013-03-20 滨州中裕食品有限公司 Shredded cabbage and making method thereof
CN105851137A (en) * 2016-06-07 2016-08-17 田东县浙缘农业科技有限公司 Bread and preparing method thereof
CN106212593A (en) * 2016-08-19 2016-12-14 南京红森林食品有限公司 A kind of Hokkaido bread and preparation method thereof
CN106550967A (en) * 2016-11-22 2017-04-05 胡顺贵 One kind tears cob loaf processing method

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111109324A (en) * 2019-12-27 2020-05-08 淮北徽香昱原早餐工程有限责任公司 Sliced bread
CN110915860A (en) * 2019-12-30 2020-03-27 玛士撒拉（上海）医疗科技有限公司 Rye toast without white granulated sugar and production process thereof
CN111357794A (en) * 2020-04-28 2020-07-03 麦肯嘉顿(江苏)食品有限公司 Bread with Chinese zodiac signs and making method thereof
CN113383808A (en) * 2021-06-25 2021-09-14 多麦(福建)食品有限公司 Whole-wheat bread containing tea powder and preparation method thereof
CN113383808B (en) * 2021-06-25 2023-11-17 多麦(福建)食品有限公司 Whole wheat bread containing tea powder and preparation method thereof

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Application publication date: 20180420