CN109156495A - A kind of no seitan cereal bread and preparation method thereof - Google Patents
A kind of no seitan cereal bread and preparation method thereof Download PDFInfo
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- CN109156495A CN109156495A CN201811424785.XA CN201811424785A CN109156495A CN 109156495 A CN109156495 A CN 109156495A CN 201811424785 A CN201811424785 A CN 201811424785A CN 109156495 A CN109156495 A CN 109156495A
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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
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
-
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of no seitan cereal bread and preparation method thereof, belong to food technology field, the no seitan cereal bread, it is prepared by the raw material for including following parts by weight: without 0.95~1.25 part of seitan cereal, 0.05~0.25 part of soybean, 0.03~0.28 part of white granulated sugar, 0.005~0.10 part of yeast, 0.01~0.15 part of egg, 0.01~0.10 part of vegetable fat, 0.0005~0.10 part of glutamine transaminage, 0.005~0.10 part of Bacillus acidi lactici, 0.005~0.08 part of NaCl, 0.005~0.10 part of milk powder, 0.005~0.025 part and 0.5~0.9 part of water of bread improver.No seitan cereal bread provided by the invention improves the gas retaining of dough, increases the elasticity and small product size at the initial stage that bakes；Finally obtain the good no seitan cereal bread of flavor full of nutrition and in good taste.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of no seitan cereal bread and preparation method thereof.
Background technique
Traditional bread is that the wheat gluten using wheat flour as primary raw material, in wheat flour is certain viscoelastic with being formed
Gluten can retain the characteristic of the carbon dioxide gas generated during shortening, keep product soft and flexible.But due to the mankind
The difference of constitution, for the bread for the wheat flour production for being suitble to most people edible for specific crowd, it is unsuitable but to become
Edible food.Gliadin and glutenin in wheat gluten would generally cause occupational asthma disease, and consequent is
Fatal anaphylactic shock.Some people can cause intestines problem, modern medicine claims after the bread for having eaten wheat flour production
It calls " seitan is intolerant to disease ".Although existing medicine obtains seitan intolerant to understanding in depth for disease this pathology with new treatment method
Certain progress, however such effective treatment method of patient's secure unique is to avoid the edible food containing wheat gluten at present
Product.However, the bread of wheat gluten is free of, due to lacking viscoplasticity, so that the taste and flavor of bread is not good enough.
Summary of the invention
In view of this, the present invention mentions the purpose of the present invention is to provide a kind of no seitan cereal bread and preparation method thereof
The gas retaining that no seitan cereal dough not only can be improved without seitan cereal bread supplied, increase bake initial stage without seitan cereal face
The elasticity and small product size of packet；And it is full of nutrition, in good taste, flavor is good.
In order to achieve the above-mentioned object of the invention, the present invention the following technical schemes are provided:
The present invention provides a kind of no seitan cereal bread, are prepared by the raw material for including following parts by weight: without bran
0.95~1.25 part of matter cereal, 0.05~0.25 part of soybean, 0.03~0.28 part of white granulated sugar, 0.005~0.10 part of yeast, egg
0.01~0.15 part, 0.01~0.10 part of vegetable fat, 0.0005~0.10 part of glutamine transaminage, Bacillus acidi lactici 0.005
~0.10 part, 0.005~0.08 part of NaCl, 0.005~0.10 part of milk powder, 0.005~0.025 part of bread improver and water 0.5
~0.9 part.
Preferably, the no seitan cereal bread is prepared: without seitan cereal by the raw material for including following parts by weight
1.0~1.2 parts, 0.1~0.2 part of soybean, 0.05~0.25 part of white granulated sugar, 0.01~0.05 part of yeast, egg 0.05~0.1
Part, 0.02~0.05 part of vegetable fat, 0.001~0.05 part of glutamine transaminage, 0.01~0.05 part of Bacillus acidi lactici, NaCl
0.01~0.03 part, 0.01~0.05 part of milk powder, 0.01~0.02 part of bread improver and 0.6~0.8 part of water.
Preferably, the no seitan cereal includes one or more of corn, rice, brown rice, millet and sorghum.
Preferably, the vegetable fat includes soybean oil, rapeseed oil, peanut oil or corn oil.
Preferably, the milk powder is the milk powder being prepared using cow's milk.
The present invention provides the preparation methods without seitan cereal bread described in above-mentioned technical proposal, comprising the following steps:
(1) yeast described in above-mentioned technical proposal and Bacillus acidi lactici are activated, obtains fermentation liquid；
(2) by glutamine transaminage described in above-mentioned technical proposal, without seitan cereal, soybean, egg, white granulated sugar,
NaCl, milk powder and bread improver are mixed with the fermentation liquid that the step (1) obtains, are stirred, and obtain the first dough；
(3) vegetable fat described in above-mentioned technical proposal mixed with the first dough that the step (2) obtains, stirred, obtained
To the second dough；
(4) the second dough for obtaining the step (3) carries out the first fermentation, obtains the first fermentation material；First hair
The temperature of ferment is 26~32 DEG C, and the time of first fermentation is 1.0~2.5h；
(5) the first fermentation material for obtaining the step (4) carries out the second fermentation, obtains the second fermentation material；Described second
The temperature of fermentation is 36~42 DEG C, and the time of second fermentation is 35~65min；
(6) the second fermentation material for obtaining the step (5) carries out third fermentation, obtains third fermentation material；The third
The temperature of fermentation is 48~52 DEG C, and the time of the third fermentation is 18~32min；
(7) third fermentation material obtained in the step (6) is subjected to shaping, provocation, toasts 12 at 185~235 DEG C
~38min, obtains bread.
Preferably, the time activated in the step (1) is 12~22min.
Preferably, the temperature that the step (4) first is fermented is 28~30 DEG C, the time of first fermentation is 1.5~
2h。
Preferably, the temperature that the step (5) second is fermented is 38~40 DEG C, the time of second fermentation is 40~
60min。
Preferably, the temperature of step (6) third fermentation is 49~51 DEG C, the time of the third fermentation is 20~
30min。
It is added to soybean, Bacillus acidi lactici and glutamine transaminage in no seitan cereal bread provided by the invention, is increased
Viscoplasticity without seitan cereal dough, gas retaining, improve quality, the volume of no seitan cereal bread, make no seitan paddy
Object plane packet not only has a good mouthfeel of wheat bread, and it is full of nutrition, flavor is good.
Detailed description of the invention
Fig. 1 is the effect picture of completion fermentation and baking molding bread, and wherein A is that reference examples 1 enter baking after fermentation
Preceding dough, B are that embodiment 6 enters the dough before baking after fermentation；C is that reference examples 1 are baked molding bread, and D is real
It applies example 6 and is baked molding bread.
Specific embodiment
The present invention provides a kind of no seitan cereal bread, are prepared by the raw material for including following parts by weight: without bran
0.95~1.25 part of matter cereal, 0.05~0.25 part of soybean, 0.03~0.28 part of white granulated sugar, 0.005~0.10 part of yeast, egg
0.01~0.15 part, 0.01~0.10 part of vegetable fat, 0.0005~0.10 part of glutamine transaminage, Bacillus acidi lactici 0.005
~0.10 part, 0.005~0.08 part of NaCl, 0.005~0.10 part of milk powder, 0.005~0.025 part of bread improver and water 0.5
~0.9 part.
No seitan cereal bread provided by the invention includes that parts by weight are 0.95~1.25 part without seitan cereal, preferably
It is 1.0~1.2 parts, more preferably 1.1 parts.The present invention is not particularly limited the source of the no seitan cereal, using routine
Delicatessen food grade product.No seitan cereal used in the embodiment of the present invention is preferably without seitan grain dust, more preferably less than
150 μm without seitan grain dust；The present invention is not particularly limited the source of the no seitan grain dust, using the commercially available of routine
Product.
In the present invention, the no seitan cereal is preferably one of corn, rice, brown rice, millet and sorghum or several
Kind；The present invention is not particularly limited the corn, rice, brown rice, millet and the source of sorghum, using conventional commercial product
?.
In the present invention, the corn, rice, brown rice, millet and sorghum are arbitrarily matched with any kind according to quality hundred
Ratio is divided to be mixed.
It is 0.05~0.25 part of soybean that no seitan cereal bread provided by the invention, which includes parts by weight, preferably 0.1
~0.2 part, more preferably 0.15 part.The present invention is not particularly limited the source of the soybean, using conventional commercial product
?.Soybean used in the embodiment of the present invention is preferably soy meal, and the present invention is not particularly limited the source of the soy meal,
Using conventional commercial product.
No seitan cereal bread provided by the invention includes the white granulated sugar that parts by weight are 0.03~0.28 part, preferably
0.05~0.25 part, more preferably 0.15 part.The present invention is not particularly limited the source of the white granulated sugar, using conventional city
Sell product.
No seitan cereal bread provided by the invention includes the yeast that parts by weight are 0.005~0.10 part, preferably
0.01~0.05 part, more preferably 0.03 part.The present invention is not particularly limited the source of the yeast, using the commercially available of routine
Product.The preferably i.e. dry yeast powder of yeast used in the embodiment of the present invention, the present invention is to the i.e. dry yeast powder
Source is not particularly limited, using conventional commercial product.
It is 0.01~0.15 part of egg that no seitan cereal bread provided by the invention, which includes parts by weight, preferably 0.05
~0.1 part, more preferably 0.075 part.The present invention is not particularly limited the source of the egg, using conventional commercial product
?.
No seitan cereal bread provided by the invention includes the vegetable fat that parts by weight are 0.01~0.10 part, preferably
0.02~0.05 part, more preferably 0.035 part.The present invention is not particularly limited the source of the vegetable fat, using routine
Commercial product.
In the present invention, the vegetable fat is preferably soybean oil, rapeseed oil, peanut oil or corn oil.
No seitan cereal bread provided by the invention includes that the glutamine that parts by weight are 0.0005~0.10 part turns ammonia
Enzyme, preferably 0.001~0.05 part, more preferably 0.0255 part.The present invention does not have the source of the glutamine transaminage
Particular determination, using conventional commercial product.
No seitan cereal bread provided by the invention includes the Bacillus acidi lactici that parts by weight are 0.005~0.10 part, preferably
It is 0.01~0.05 part, more preferably 0.03 part.The present invention is not particularly limited the source of the Bacillus acidi lactici, using routine
Commercial product.Bacillus acidi lactici used in the embodiment of the present invention is preferably lactobacillus plantarum powder, and the present invention is to the plant
The source of object Bacillus acidi lactici powder is not particularly limited, using conventional commercial product.
No seitan cereal bread provided by the invention includes the NaCl that parts by weight are 0.005~0.08 part, preferably
0.01~0.03 part, more preferably 0.02 part.The present invention is not particularly limited the source of the NaCl, using the commercially available of routine
Product.
In the present invention, the NaCl is preferably food-grade NaCl.
No seitan cereal bread provided by the invention includes the milk powder that parts by weight are 0.005~0.10 part, preferably
0.01~0.05 part, more preferably 0.03 part.The present invention is not particularly limited the source of the milk powder, using the commercially available of routine
Product.
In the present invention, the milk powder is preferably the milk powder that cow's milk is prepared.
No seitan cereal bread provided by the invention includes the bread improver that parts by weight are 0.005~0.025 part, excellent
It is selected as 0.01~0.02 part, more preferably 0.015 part.The present invention does not have special limit to the type of the bread improver and source
It is fixed, using the product for the bread improver that conventional commercially available baking bread uses.
It is 0.5~0.9 part of water that no seitan cereal bread provided by the invention, which includes parts by weight, preferably 0.6~0.8
Part, more preferably 0.7 part.The present invention is not particularly limited the source of the water, using conventional commercial product.
In the present invention, the water is preferably drinking water.
The present invention also provides the preparation methods without seitan cereal bread described in above-mentioned technical proposal, including following step
It is rapid:
(1) yeast described in above-mentioned technical proposal and Bacillus acidi lactici are activated, obtains fermentation liquid；
(2) by glutamine transaminage described in above-mentioned technical proposal, without seitan cereal, soybean, egg, white granulated sugar,
NaCl, milk powder and bread improver are mixed with the fermentation liquid that the step (1) obtains, are stirred, and obtain the first dough；
(3) vegetable fat described in above-mentioned technical proposal mixed with the first dough that the step (2) obtains, stirred, obtained
To the second dough；
(4) the second dough for obtaining the step (3) carries out the first fermentation, obtains the first fermentation material；First hair
The temperature of ferment is 26~32 DEG C, and the time of first fermentation is 1.0~2.5h；
(5) the first fermentation material for obtaining the step (4) carries out the second fermentation, obtains the second fermentation material；Described second
The temperature of fermentation is 36~42 DEG C, and the time of second fermentation is 35~65min；
(6) the second fermentation material for obtaining the step (5) carries out third fermentation, obtains third fermentation material；The third
The temperature of fermentation is 48~52 DEG C, and the time of the third fermentation is 18~32min；
(7) third fermentation material obtained in the step (6) is subjected to shaping, provocation, toasts 12 at 185~235 DEG C
~38min, obtains bread.
The present invention activates yeast described in above-mentioned technical proposal and Bacillus acidi lactici, obtains fermentation liquid.
In the present invention, it needs to be dissolved before the yeast and Bacillus acidi lactici activation, the dissolution preferably uses 35~40
DEG C water, more preferably use 36~38 DEG C of water, most preferably use 37 DEG C of water.
In the present invention, the time of the activation is preferably 12~22min, more preferably 15~20min, most preferably
18min。
The present invention by glutamine transaminage described in above-mentioned technical proposal, without seitan cereal, soybean, egg, white granulated sugar,
NaCl, milk powder and bread improver are mixed with the obtained fermentation liquid, are stirred, and obtain the first dough.
In the present invention, the process of the first dough of the preparation preferably first mixes glutamine transaminage with fermentation liquid
It is mixed again with other raw materials afterwards.
In the present invention, the preparation process of first dough to no seitan cereal, soybean, egg, white granulated sugar, NaCl,
The order of addition of milk powder and bread improver does not have particular/special requirement.
Vegetable fat described in above-mentioned technical proposal is mixed with the first obtained dough, is stirred by the present invention, obtains
Two doughs.
In the present invention, the time that the vegetable fat and the first dough are mixed is preferably 3~8min, more preferably
4~6min, most preferably 5min.
The second obtained dough is carried out the first fermentation by the present invention, obtains the first fermentation material；First fermentation
Temperature is 26~32 DEG C, and the time of first fermentation is 1.0~2.5h.
In the present invention, the temperature of first fermentation is 26~32 DEG C, and preferably 28~30 DEG C, more excellent is preferably 29
℃；The time of first fermentation is 1.0~2.5h, preferably 1.5~2.0h, more preferably 1.8h.
The first obtained fermentation material is carried out the second fermentation by the present invention, obtains the second fermentation material；Second fermentation
Temperature be 36~42 DEG C, it is described second fermentation time be 35~65min.
In the present invention, the temperature of second fermentation is 36~42 DEG C, preferably 38~40 DEG C, more preferably 39 DEG C；
The time of second fermentation is 35~65min, preferably 40~60min, more preferably 50min.
The second obtained fermentation material is carried out third fermentation by the present invention, obtains third fermentation material；The third fermentation
Temperature be 40~52 DEG C, the time of third fermentation is 18~32min.
In the present invention, the temperature of the third fermentation is 48~52 DEG C, preferably 49~51 DEG C, more preferably 50 DEG C；
The time of the third fermentation is 18~32min, preferably 20~30min, more preferably 25min.
The obtained third fermentation material is carried out shaping, provocation by the present invention, toast 12 at 185~235 DEG C~
38min obtains bread.
In the present invention, the baking temperature is 185~235 DEG C, preferably 190~230 DEG C, more preferably 210 DEG C；Institute
State baking time be 12~38min, preferably 15~35min, more preferably 25 DEG C.
Below in conjunction with the embodiment in the present invention, technical solution provided by the invention is clearly and completely retouched
It states.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment 1
It makes the raw material and dosage of bread: sieving with 100 mesh sieve corn flour 10kg, drinking water 6kg, soy meal 1kg, white granulated sugar
0.5kg, i.e., dry yeast powder 0.1kg, egg 0.5kg, vegetable fat 0.2kg, glutamine transaminage 0.01kg, plant lactic acid
Bacillus powder 0.1kg, salt 0.1kg, milk powder 0.1kg and bread improver 0.1kg.
Production method:
First hair shaft yeast powder, lactobacillus plantarum powder it will be dissolved with 40 DEG C of water temperatures and activate 15min and obtain fermentation liquid, so
After add glutamine transaminage, then corn flour, soy meal, egg, sugar, salt and modifying agent is added by formula and is stirred, make
Dough stirring obtains the first dough in smooth shape to surface, soybean oil mixing is added, stirring 5min obtains the second dough；
The second dough after stirring will be rubbed in 28 DEG C of fermentation 2h, obtain the first fermentation material；Temperature is risen into 40 DEG C of fermentations again
40min obtains the second fermentation material；Then temperature is improved again to 50 DEG C of fermentation 20min, obtains third fermentation material；It will ferment
Third fermentation material routinely bread production method, carry out shaping, provocation, 15min, as bread toasted at 230 DEG C；It puts
It sets after cooling down, weighs, packaging is finished product.Obtained and the high resilience, full of nutrition, mouth soft without seitan cereal bread of preparation
Sense is good and flavor is good.
Embodiment 2
It makes the raw material and dosage of bread: sieving with 100 mesh sieve corn flour 12kg, drinking water 8kg, soy meal 2kg, white granulated sugar
2.5kg, i.e., dry yeast powder 0.5kg, egg 1.0kg, vegetable fat 0.5kg, glutamine transaminage 0.5kg, plant lactic acid
Bacillus powder 0.5kg, salt 0.3kg, milk powder 0.5kg and bread improver 0.2kg.
Production method:
First hair shaft yeast powder, lactobacillus plantarum powder it will be dissolved with 35 DEG C of water temperatures and activate 20min and obtain fermentation liquid, so
After add glutamine transaminage, then corn flour, soy meal, egg, sugar, salt and modifying agent is added by formula and is stirred, make
Dough stirring obtains the first dough in smooth shape to surface, rapeseed oil mixing is added, stirring 5min obtains the second dough；
The second dough after stirring will be rubbed in 30 DEG C of fermentation 1.5h, obtain the first fermentation material；Temperature is risen into 28 DEG C of fermentations again
60min obtains the second fermentation material；Then temperature is improved again to 50 DEG C of fermentation 30min, obtains third fermentation material；It will ferment
Third fermentation material routinely bread production method, carry out shaping, provocation, 35min, as bread toasted at 190 DEG C；It puts
It sets after cooling down, weighs, packaging is finished product.Obtained and the high resilience, full of nutrition, mouth soft without seitan cereal bread of preparation
Sense is good and flavor is good.
Embodiment 3
It makes the raw material and dosage of bread: sieving with 100 mesh sieve corn flour 1kg, rice meal 9kg, drinking water 6kg, soybean respectively
Powder 1kg, white granulated sugar 0.5kg, i.e., dry yeast powder 0.1kg, egg 0.5kg, vegetable fat 0.2kg, glutamine transaminage
0.01kg, lactobacillus plantarum powder 0.1kg, salt 0.1kg, milk powder 0.1kg and bread improver 0.1kg.
Production method:
First hair shaft yeast powder, lactobacillus plantarum powder it will be dissolved with 40 DEG C of water temperatures and activate 15min and obtain fermentation liquid, so
After add glutamine transaminage, then corn flour, rice meal, soy meal, egg, sugar, salt and modifying agent is added by formula and carries out
Stirring makes dough stirring obtain the first dough in smooth shape to surface, soybean oil mixing is added, stirring 5min obtains the second face
Group；
The second dough after stirring will be rubbed in 28 DEG C of fermentation 2h, obtain the first fermentation material；Temperature is risen into 40 DEG C of fermentations again
40min obtains the second fermentation material；Then temperature is improved again to 50 DEG C of fermentation 20min, obtains third fermentation material；It will ferment
Third fermentation material routinely bread production method, carry out shaping, provocation, 15min, as bread toasted at 230 DEG C；It puts
It sets after cooling down, weighs, packaging is finished product.Obtained and the high resilience, full of nutrition, mouth soft without seitan cereal bread of preparation
Sense is good and flavor is good.
Embodiment 4
Make bread raw material and dosage: sieve with 100 mesh sieve respectively corn flour 1.2kg, rice meal 6kg, millet flour 4.8kg,
Drinking water 8kg, soy meal 2kg, white granulated sugar 2.5kg, i.e., dry yeast powder 0.5kg, egg 1.0kg, vegetable fat 0.5kg, paddy
Glutamine transaminase 0.5kg, lactobacillus plantarum powder 0.5kg, salt 0.3kg, milk powder 0.5kg and bread improver 0.2kg.
Production method:
First hair shaft yeast powder, lactobacillus plantarum powder it will be dissolved with 35 DEG C of water temperatures and activate 20min and obtain fermentation liquid, so
After add glutamine transaminage, then corn flour, rice meal, millet flour, soy meal, egg, sugar, salt and improvement is added by formula
Agent is stirred, and dough stirring is made to obtain the first dough in smooth shape to surface, rapeseed oil mixing is added, stirring 5min obtains the
Two doughs；
The second dough after stirring will be rubbed in 30 DEG C of fermentation 1.5h, obtain the first fermentation material；Temperature is risen into 28 DEG C of fermentations again
60min obtains the second fermentation material；Then temperature is improved again to 50 DEG C of fermentation 30min, obtains third fermentation material；It will ferment
Third fermentation material routinely bread production method, carry out shaping, provocation, 35min, as bread toasted at 190 DEG C；It puts
It sets after cooling down, weighs, packaging is finished product.Obtained and the high resilience, full of nutrition, mouth soft without seitan cereal bread of preparation
Sense is good and flavor is good.
Embodiment 5
It makes the raw material and dosage of bread: sieving with 100 mesh sieve corn flour 2.4kg, rice meal 3.6kg, millet flour respectively
4.8kg, sorghum flour 1.2kg, drinking water 8kg, soy meal 2kg, white granulated sugar 2.5kg, i.e., dry yeast powder 0.5kg, egg
1.0kg, vegetable fat 0.5kg, glutamine transaminage 0.5kg, lactobacillus plantarum powder 0.5kg, salt 0.3kg, milk powder
0.5kg and bread improver 0.2kg.
Production method:
First hair shaft yeast powder, lactobacillus plantarum powder it will be dissolved with 35 DEG C of water temperatures and activate 20min and obtain fermentation liquid, so
After add glutamine transaminage, then by formula be added corn flour, rice meal, millet flour, sorghum flour, soy meal, egg, sugar,
Salt and modifying agent are stirred, and dough stirring is made to obtain the first dough in smooth shape to surface, and rapeseed oil mixing, stirring is added
5min obtains the second dough；
The second dough after stirring will be rubbed in 30 DEG C of fermentation 1.5h, obtain the first fermentation material；Temperature is risen into 28 DEG C of fermentations again
60min obtains the second fermentation material；Then temperature is improved again to 50 DEG C of fermentation 30min, obtains third fermentation material；It will ferment
Third fermentation material routinely bread production method, carry out shaping, provocation, 35min, as bread toasted at 190 DEG C；It puts
It sets after cooling down, weighs, packaging is finished product.Obtained and the high resilience, full of nutrition, mouth soft without seitan cereal bread of preparation
Sense is good and flavor is good.
Embodiment 6
It makes the raw material and dosage of bread: sieving with 100 mesh sieve corn flour 0.05kg, rice meal 0.45kg, drinking water respectively
0.3kg, soy meal 0.05kg, white granulated sugar 0.025kg, i.e., dry yeast powder 0.005kg, egg 0.025kg, vegetable fat
0.01kg, glutamine transaminage 0.0005kg, lactobacillus plantarum powder 0.005kg, salt 0.005kg, milk powder 0.005kg and
Bread improver 0.005kg.
Production method:
First hair shaft yeast powder, lactobacillus plantarum powder it will be dissolved with 40 DEG C of water temperatures and activate 15min and obtain fermentation liquid, so
After add glutamine transaminage, then corn flour, rice meal, egg, sugar, salt and modifying agent is added by formula and is stirred, make
Dough stirring obtains the first dough in smooth shape to surface, soybean oil mixing is added, stirring 5min obtains the second dough；
The second dough after stirring will be rubbed in 28 DEG C of fermentation 2h, obtain the first fermentation material；Temperature is risen into 40 DEG C of fermentations again
40min obtains the second fermentation material；Then temperature is improved again to 50 DEG C of fermentation 20min, obtains third fermentation material；It will ferment
Third fermentation material routinely bread production method, carry out shaping, provocation, 15min, as bread toasted at 230 DEG C；It puts
It sets after cooling down, weighs, packaging is finished product.Preparation use model MM-TSC2011 Midea bread producing machine, preparation obtain without bran
Matter cereal bread is soft and high resilience, full of nutrition, in good taste and flavor are good.
Reference examples
It makes the raw material and dosage of bread: sieving with 100 mesh sieve corn flour 0.05kg, rice meal 0.45kg, drinking water respectively
0.3kg, white granulated sugar 0.025kg, i.e., dry yeast powder 0.005kg, egg 0.025kg, vegetable fat 0.01kg, salt
0.005kg, milk powder 0.005kg and bread improver 0.005kg.
Production method uses the preparation method of embodiment 6.
As can be seen from the above embodiments, no seitan cereal not only can be improved in no seitan cereal bread provided by the invention
The gas retaining of dough, increase bake elasticity and small product size of the initial stage without seitan cereal bread；And full of nutrition, in good taste,
Flavor is good；But also it is suitable for seitan intolerant to the crowd of disease constitution.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of no seitan cereal bread, which is characterized in that be prepared by the raw material for including following parts by weight:
Without 0.95~1.25 part of seitan cereal, 0.05~0.25 part of soybean, 0.03~0.28 part of white granulated sugar, yeast 0.005~
0.10 part, 0.01~0.15 part of egg, 0.01~0.10 part of vegetable fat, 0.0005~0.10 part of glutamine transaminage, cream
0.005~0.10 part of acidfast bacilli, 0.005~0.08 part of NaCl, 0.005~0.10 part of milk powder, bread improver 0.005~
0.025 part and 0.5~0.9 part of water.
2. no seitan cereal bread according to claim 1, which is characterized in that by the raw material system including following parts by weight
It is standby to form:
Without 1.0~1.2 parts of seitan cereal, 0.1~0.2 part of soybean, 0.05~0.25 part of white granulated sugar, 0.01~0.05 part of yeast,
0.05~0.1 part of egg, 0.02~0.05 part of vegetable fat, 0.001~0.05 part of glutamine transaminage, Bacillus acidi lactici 0.01
~0.05 part, 0.01~0.03 part of NaCl, 0.01~0.05 part of milk powder, 0.01~0.02 part of bread improver and water 0.6~
0.8 part.
3. no seitan cereal bread according to claim 1 or 2, which is characterized in that the no seitan cereal include corn,
One or more of rice, brown rice, millet and sorghum.
4. no seitan cereal bread according to claim 1 or 2, which is characterized in that the vegetable fat include soybean oil,
Rapeseed oil, peanut oil or corn oil.
5. no seitan cereal bread according to claim 1 or 2, which is characterized in that the milk powder is prepared using cow's milk
Obtained milk powder.
6. the preparation method without seitan cereal bread described in a kind of Claims 1 to 5 any one, comprising the following steps:
(1) yeast of any of claims 1 or 2 and Bacillus acidi lactici are activated, obtains fermentation liquid；
(2) by glutamine transaminage as claimed in claim 1 or 2, without seitan cereal, soybean, egg, white granulated sugar, NaCl, milk powder
It mixes, stir with the fermentation liquid that the step (1) obtains with bread improver, obtain the first dough；
(3) vegetable fat as claimed in claim 1 or 2 mixed with the first dough that the step (2) obtains, stirred, obtain
Two doughs；
(4) the second dough for obtaining the step (3) carries out the first fermentation, obtains the first fermentation material；First fermentation
Temperature is 26~32 DEG C, and the time of first fermentation is 1.0~2.5h；
(5) the first fermentation material for obtaining the step (4) carries out the second fermentation, obtains the second fermentation material；Second fermentation
Temperature be 36~42 DEG C, it is described second fermentation time be 35~65min；
(6) the second fermentation material for obtaining the step (5) carries out third fermentation, obtains third fermentation material；The third fermentation
Temperature be 48~52 DEG C, the time of third fermentation is 18~32min；
(7) by third fermentation material obtained in the step (6) carry out shaping, provocation, at 185~235 DEG C toast 12~
38min obtains bread.
7. preparation method according to claim 6, it is characterised in that: the time activated in the step (1) is 12~
22min。
8. preparation method according to claim 6, which is characterized in that the temperature that the step (4) first is fermented is 28~
30 DEG C, the time of first fermentation is 1.5~2h.
9. preparation method according to claim 6, which is characterized in that the temperature that the step (5) second is fermented is 38~
40 DEG C, the time of second fermentation is 40~60min.
10. preparation method according to claim 6, which is characterized in that the temperature of step (6) third fermentation is 49~
51 DEG C, the time of the third fermentation is 20~30min.
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| CN201811424785.XA CN109156495A (en) | 2018-11-27 | 2018-11-27 | A kind of no seitan cereal bread and preparation method thereof |
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| CN110892907A (en) * | 2019-11-19 | 2020-03-20 | 上海匠造食品有限公司 | Bread with high nutrition and long shelf life and preparation method thereof |
| CN111838249A (en) * | 2020-07-21 | 2020-10-30 | 徐州工程学院 | Preparation process of composite strain fermented bread |
| CN113207925A (en) * | 2021-03-15 | 2021-08-06 | 石家庄学院 | Formula and making method of gluten-free bread |
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