CN108566974A - The production method of dough - Google Patents
The production method of dough Download PDFInfo
- Publication number
- CN108566974A CN108566974A CN201710130908.8A CN201710130908A CN108566974A CN 108566974 A CN108566974 A CN 108566974A CN 201710130908 A CN201710130908 A CN 201710130908A CN 108566974 A CN108566974 A CN 108566974A
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- CN
- China
- Prior art keywords
- dough
- production method
- embryo material
- food
- minutes
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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.)
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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
- A21D10/00—Batters, dough or mixtures 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
- 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
-
- 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
- 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)
- Zoology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A kind of production method of dough comprising offer includes the multiple material of main material composition and aqueous yeast solution, these materials are mixed into food embryo material, repeatedly stirring is carried out to food embryo material and is carrying out that food embryo material can be stood for a period of time per between stirring twice.The step of offer multiple material, may include flour and edible oil and fat being mixed into main material composition and yeast and water is mixed into aqueous yeast solution.The mixing time of whipping step is 2 minutes to 3 minutes each time, and the time for standing food embryo material is 12 minutes to 15 minutes.
Description
【Technical field】
The present invention relates to a kind of baking technologies, more particularly to a kind of production method of dough.
【Background technology】
In recent years, getting worse the problem of food security.The nutritional ingredient of understanding food materials, selection food materials appropriate, concern
The subjects under discussion such as safe and healthy of food product making process are gradually taken seriously.Since the ingredient of bakery is more simple, and it is most of
Raw material is easy to obtain.Therefore, many people start input study baked product making, with profit according to the demand of itself fully
Grasp the quality of bakery.
In breadmaking flow, stir as the considerable step of breadmaking.For stirring by hand, in the face of making
It needs to add water during group with grease to raw material, makes raw material that can be uniformly mixed into the mixture of paste.Then again to mixed
It closes object and crumples and get rid of for a long time dozen raw material, to form soft and tool elasticity dough.Whole whipping process needs to spend phase
When more time and manpower.
There is dealer to develop a kind of small machines being commonly called as bread producing machine now, can be used to stir dough, be stirred by hand with improving
The problem of mixing.However, machine can not also be suitable for all types of doughs.It is used for for example, the stirring blade in machine is not easy stirring
The less doughs of content liquids such as shellfish fruit, Prey knot (brezel) are made, thus reduce the efficiency of stirring.In addition, if machine stirs
The overlong time mixed can make the temperature rise of operating environment, and cause the temperature of dough excessively high, and then influence obtained baking
The quality of food.
【Invention content】
In one embodiment, a kind of production method of dough comprising it includes main material composition and yeast to provide a variety of
These materials are mixed into food embryo material, repeatedly stirring are carried out to food embryo material and is being carried out per twice by the material of aqueous solution
Food embryo material can be stood between stirring for a period of time.
Wherein, the step of aforementioned offer multiple material may include by flour and edible oil and fat be mixed into main material composition,
And yeast and water are mixed into aqueous yeast solution.The mixing time of whipping step is 2 minutes to 3 minutes each time, and is stood
The time of food embryo material is 12 minutes to 15 minutes.
In conclusion the production method of the dough of the embodiment of the present invention is suitable for kneading dough manually, to
The gluten in dough is set equally fully to be extended without the auxiliary of other machines equipment in the production process, therefore not only
Manpower, which can substantially be saved, can also shorten the time stirred by hand and easily controllable environmental condition, so can be made stable quality and
The good bakery of mouthfeel.
【Description of the drawings】
Fig. 1 is the flow chart of the production method of the dough of one embodiment of the invention.
Fig. 2 is the flow chart of an embodiment of step S10.
Fig. 3 is in the first embodiment by the state diagram of the food embryo material of stirring for the first time.
Fig. 4 is the state diagram of the food embryo material after standing in the first embodiment.
Fig. 5 is the state diagram of the food embryo material after repeatedly stirring and standing in the first embodiment.
Fig. 6 is the state diagram for the food embryo material for forming malleable gluten structure in the first embodiment.
Fig. 7 is the state diagram of the food embryo material after everfermentation in the first embodiment.
Fig. 8 is the state diagram of food embryo material manufactured butter meal packet through overbaking in the first embodiment.
Fig. 9 is the state diagram of food embryo material manufactured white toast through overbaking in a second embodiment.
Figure 10 is the state diagram of food embryo material manufactured shellfish fruit through overbaking in the third embodiment.
【Specific implementation mode】
Fig. 1 is the flow chart of the production method of the dough of one embodiment of the invention.
Referring to Fig.1, in some embodiments, a kind of production method of dough includes providing multiple material (step S10), inciting somebody to action
The multiple material is mixed into food embryo material (step S11), repeatedly stirring is carried out to food embryo material and often stir twice
Between, stand one given time (step S12) of food embryo material.
In some embodiments of step S12, after mixing (step S11), when first persistently stirring food embryo material one stirs
Between (step S121), then stand one given time (step S122) of food embryo material.Then, food embryo material one is persistently stirred again
Mixing time (step S123), and confirm whether the execution number of whipping step reaches predetermined number of times (step S124).Work as stirring
When the execution number of step is not up to predetermined number of times, then return to step S122, to repeat step S122 to step S124.Instead
It indicates that the whipping procedure for completing dough (completes step when the execution number of lasting whipping step reaches predetermined number of times
S12)。
In some embodiments, the mixing time (i.e. mixing time) of whipping step can be 2 minutes to 3 minutes each time,
It may preferably be 2 minutes.In some embodiments, persistently the mixing time of whipping step can be identical each time, also can be different.
In some embodiments, the number (the execution number for continuing whipping step) of whipping step can be 2 times to 3 times, preferably may be used
It is 2 times.
In some embodiments, the given time for standing food embryo material can be 12 minutes to 15 minutes, more preferably can be
12 minutes.
In this, multiple material may include main material composition and aqueous yeast solution.With reference to Fig. 2, in some realities of step S10
Apply in example, step S10 may include flour and edible oil and fat being mixed into main material composition (step S101) and by yeast and
Water is mixed into aqueous yeast solution (step S102).
In some embodiments, the weight ratio of the yeast in aqueous yeast solution and water is 1：6~8.
In some embodiments, edible oil and fat above-mentioned can be solid grease, such as：Anhydrous butter oil, natural cream, coconut
Oil, palm oil, lard, butter, sheep oil, snowflake oil, margarine, other alternative greases used or it is above-mentioned wantonly two kinds with
On combination.
In some embodiments, multiple material may also include auxiliary material composition.In other embodiments of step S10
In, step S10 may also include is mixed into auxiliary material composition (step S103) by accessory ingredient and water.Here, accessory ingredient can be sugar,
The combination of salt, milk powder, fresh milk, other workable food materials or additive or above-mentioned wantonly two kinds or more.
With reference to Fig. 3, in some embodiments, after whipping step (step S12), food embryo material can be carried out once with
On fermentation and other down-streams.For example, after whipping step (step S12), fermented substantially to food embryo material
(step S14).Then, food embryo material can be divided at least one side agglomerate (step S15), each dough pieces are post-processed
(step S16) and each dough pieces are carried out finally to ferment (step S17).
In an embodiment of step S16, to each dough pieces carry out post-processing step may include round as a ball, loose, integer,
Or its arbitrary combination.For example, can be round as a ball to the progress of each dough pieces, so that its surface is presented smooth.Also, it can be to each face after round as a ball
Agglomerate relaxes, to restore itself due to through over-segmentation by the gluten structure destroyed.Also, it can be again to each after relaxation
Dough pieces carry out integer, make each dough pieces that required shape be presented.
In some embodiments, according to the demand in production, step S14 to step S17 can be carried out sequentially or only be selected it
In part steps carry out.
In some embodiments, further manufactured dough (e.g., each dough pieces after finally fermenting) can be placed in
Under hot environment (such as：Oven) in be baked into baked product.
For example, in the first embodiment, to use the production method institute according to the dough of any embodiment of the present invention
Dough come for preparing butter meal packet.First, on the basis of weight percent, by 51.02% flour, 0.92%
Salt, 5.10% granulated sugar, 0.61% yeast, 1.53% milk powder, 5.10% egg, 9.18% cream and 26.53%
Water be mixed into food embryo material 10.Then, stirring food embryo material 10 about 2 to 3 minutes make what its presentation was substantially evenly distributed to consolidate
Body shape.With reference to Fig. 3, the food embryo material 10 by first time stirring has coarse surface.Later, (that is, relaxation) food is stood
After embryo material 10 about 12 to 15 minutes.With reference to Fig. 4, food embryo material 10 that the surface of the food embryo material 10 after standing is not stood
Surface is more smooth.Food embryo material 10 after standing is carried out second standing once again after stirring.Time stirred in whole flow process
Number is 2 times to 3 times, and per standing food embryo material 10 between stirring twice.With reference to Fig. 5 and Fig. 6, the food embryo material by stirring
The surface of 10 (that is, doughs), which is formed, has malleable gluten structure.Then, to food embryo material 10 carry out substantially ferment, divide,
Round as a ball, integer and finally fermentation and etc..Food embryo material 10 after fermenting substantially, as shown in Figure 7.It finally, will be manufactured
Dough (that is, food embryo material 10 after finally fermenting) obtained creamed bread 20 after overbaking is as shown in Figure 8.
In a second embodiment, with use the dough obtained by the production method according to the dough of any embodiment of the present invention come
For preparing white toast.First, on the basis of weight percent, by 52.58% bread flour, 1.05% salt, 3.15%
Granulated sugar, 0.63% yeast, 1.05% milk powder, 2.63% snow-white oil and 38.91% water are mixed into food embryo material 10.
Then, using process above-mentioned, to obtain, surface is smooth and formation has the food embryo material 10 of malleable gluten structure (that is, face
Group).Then, then to food embryo material 10 ferment substantially, divide, round as a ball, integer and last fermentation.Finally, it will make
At dough (that is, food embryo material 10 after finally fermenting) after overbaking obtained white toast 30 it is as shown in Figure 9.
In the third embodiment, with use the dough obtained by the production method according to the dough of any embodiment of the present invention come
For preparation shellfish fruit.First, on the basis of weight percent, by 60.83% bread flour, 0.85% salt, 3.04% sand
Sugar, 3.04% egg, 0.61% yeast, 3.68% cream and 27.98% water are mixed into food embryo material.Then, sharp
It is smooth and form the food embryo material 10 (that is, dough) for having malleable gluten structure to obtain surface with process above-mentioned.So
Afterwards, then to food embryo material 10 ferment substantially, divide, round as a ball, integer and last fermentation.Finally, by manufactured face
Group's (that is, food embryo material 10 after finally fermenting) obtained shellfish fruit 40 after overbaking is as shown in Figure 10.
Here, by Fig. 7, Fig. 8 and Fig. 9 it is found that dough made by the production method of dough according to the ... of the embodiment of the present invention
It can be applied to prepare multiple types baked product, and do not influence the matter of bakery because shortening the time of stirring on processing procedure
Amount.
In sum, the production method of the dough of the embodiment of the present invention is suitable for making makes dough manually, from
And the gluten in dough is made equally fully to be extended without the auxiliary of other machines or equipment in the production process, therefore
Not only can substantially save manpower can also shorten the time stirred by hand and easily controllable environmental condition, and then can be used for preparing each
The bakery of type and stable quality and the good bakery of mouthfeel can be obtained.
Although the technology contents of the present invention are disclosed above with preferred embodiment, however, it is not to limit the invention,
Those skilled in the art should all be covered by scope of the invention in the spiritual improvements introduced for not departing from the present invention and retouching,
Therefore protection scope of the present invention is subject to range defined in the appended claims.
【Symbol description】
S10 provides multiple material
Flour and edible oil and fat are mixed into main material composition by S101
Yeast and water are mixed into aqueous yeast solution by S102
Accessory ingredient and water are mixed into auxiliary material composition by S103
This multiple material is mixed into food embryo material by S11
S12 carries out repeatedly stirring to food embryo material and between carrying out per stirring twice, stands food
One given time of product embryo material
S121 persistently stirs one mixing time of food embryo material
S122 stands one given time of food embryo material after stirring
S123 persistently stirs one mixing time of food embryo material again
Whether S124 reaches stirring number
S14 ferments substantially to food embryo material
Food embryo material is divided into dough pieces by S15
S16 post-processes dough pieces
S17 finally ferments to dough pieces
10 food embryo material, 20 butter meal packet
30 white toast, 40 shellfish fruit
Claims (14)
1. a kind of production method of dough, including：
Multiple material is provided, the wherein multiple material includes main material composition and aqueous yeast solution, and this of the multiple material carries
Include for step：
Flour and edible oil and fat are mixed into the main material composition；And
Yeast and water are mixed into the aqueous yeast solution；
The multiple material is mixed into food embryo material；
The food embryo material is repeatedly stirred, wherein the mixing time of the whipping step is 2 minutes to 3 minutes each time；With
And
Carrying out per one given time of food embryo material between the stirring twice, is stood, wherein the given time be 12 minutes extremely
15 minutes.
2. the production method of dough as described in claim 1, which is characterized in that the number of the multiple whipping step is 2 times to 3
It is secondary.
3. the production method of dough as claimed in claim 2, which is characterized in that the number of the multiple whipping step is 2 times.
4. the production method of dough as described in claim 1, which is characterized in that the given time of the standing step is 12 points
Clock.
5. the production method of dough as described in claim 1, which is characterized in that in the aqueous yeast solution, the yeast with should
The weight ratio of water is 1：6~8.
6. the production method of dough as described in claim 1, which is characterized in that the edible oil and fat are solid grease.
7. the production method of dough as described in claim 1, which is characterized in that the edible oil and fat are anhydrous butter oil, natural milk
At least one of oil, coconut oil, palm oil, lard, butter, sheep oil, snowflake oil and margarine.
8. the production method of dough as described in claim 1, which is characterized in that the multiple material further includes auxiliary material combination
Object, and the offer step of the multiple material further includes：An at least accessory ingredient and water are mixed into the auxiliary material composition.
9. the production method of dough as described in claim 1, which is characterized in that an at least accessory ingredient be sugar, salt, milk powder and
At least one of fresh milk.
10. the production method of dough as described in claim 1, further includes：After these whipping steps, to the food embryo material
Substantially it is fermented.
11. the production method of dough as claimed in claim 10, which is characterized in that in the carry out step fermented substantially
In, the fermentation time of the food embryo material is 40 minutes.
12. the production method of dough as described in claim 1, further includes：
Divide the food embryo material at least one side agglomerate.
13. the production method of dough as claimed in claim 12, further includes：
Round as a ball, relaxation and each dough pieces of integer.
14. the production method of the dough as described in any one of claim 1 to 13, further includes：
It is finally fermented to the respectively dough pieces.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710130908.8A CN108566974A (en) | 2017-03-07 | 2017-03-07 | The production method of dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710130908.8A CN108566974A (en) | 2017-03-07 | 2017-03-07 | The production method of dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108566974A true CN108566974A (en) | 2018-09-25 |
Family
ID=63577200
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710130908.8A Withdrawn CN108566974A (en) | 2017-03-07 | 2017-03-07 | The production method of dough |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108566974A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB993751A (en) * | 1961-11-14 | 1965-06-02 | Patentausvertung Vogelbusch Ge | Process of carrying out continuous dough fermenting operations |
| CN101304661A (en) * | 2005-04-25 | 2008-11-12 | 伊诺弗斯公司 | Self-rising dough-containing food product and related manufacturing methods |
-
2017
- 2017-03-07 CN CN201710130908.8A patent/CN108566974A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB993751A (en) * | 1961-11-14 | 1965-06-02 | Patentausvertung Vogelbusch Ge | Process of carrying out continuous dough fermenting operations |
| CN101304661A (en) * | 2005-04-25 | 2008-11-12 | 伊诺弗斯公司 | Self-rising dough-containing food product and related manufacturing methods |
Non-Patent Citations (1)
| Title |
|---|
| 张守文等: ""两次搅拌面团一次发酵生产面包新工艺"", 《粮油食品》 * |
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Application publication date: 20180925 |