CN109303100A - A kind of super soft bread and its processing method - Google Patents
A kind of super soft bread and its processing method Download PDFInfo
- Publication number
- CN109303100A CN109303100A CN201710926756.2A CN201710926756A CN109303100A CN 109303100 A CN109303100 A CN 109303100A CN 201710926756 A CN201710926756 A CN 201710926756A CN 109303100 A CN109303100 A CN 109303100A
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- Prior art keywords
- face
- parts
- dough
- bread
- interarea
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of super soft bread and its processing methods, it is characterized in that the raw material of bread is made of kind of face and interarea；The raw material in kind face has Strong flour, yeast, bread improver and water；The raw material of interarea has Strong flour, butter face powder, yeast, white granulated sugar, salt, milk powder, egg, water, anhydrous butter.The present invention, which passes through, is gelatinized the face of planting, and increases its water absorption, improves the moisture content of finished product bread, keeps texture of loaf more soft, more flexible, while delaying bread staling.Operation of the present invention is convenient, and mouthfeel greatly improves.
Description
Technical field
The present invention relates to a kind of super soft breads, belong to field of food.
Background technique
For the bread baked in the market domestic at present mainly with kind of method, direct method production in traditional, texture of loaf is relatively crude
Rough, mouthfeel mellowness is relatively poor, elasticity is poor, occurs that epidermis tarnishes, fragrance disappears, moisture subtracts in storage
Less, the bread stalings situation such as starch retrogradation, scaling-off, the soluble starch reduction of hardening in flesh.
Summary of the invention
The present invention is to provide a kind of super soft bread and its processing side in order to avoid above-mentioned the shortcomings of the prior art
Method is prepared a kind of with tender mouth feel and non-aging according to mouthfeel collocation optimal principle by specific Product Process
Bread.
The present invention solves technical problem and adopts the following technical scheme that
The characteristics of super soft bread of the present invention is: the raw material of the bread is made of kind of face and interarea；
The material proportional quantity of described kind of face by weight are as follows: 240~260 parts of Strong flour, 2.9~3.1 parts of yeast, bread
0.9~1.1 part of modifying agent, 160~170 parts of water；
The material proportional quantity of the interarea by weight are as follows: 95~105 parts of Strong flour, 1.4~1.6 parts of butter face powder,
0.5~0.7 part of yeast, 48~52 parts of white granulated sugar, 2.8~3.2 parts of salt, 9~11 parts of milk powder, 24~26 parts of egg, water 35~
40 parts, 19~21 parts of anhydrous butter.
The characteristics of processing method of ultra-soft bread of the present invention, is: operating as follows.
A, preparation kind face dough:
Boiling is boiled, is added and Strong flour and stirs evenly into boiling water, scald Strong flour for gelatinization ripe face；
Other all materials are mixed thoroughly, the ripe face that the gelatinization is added, which is stirred to dough, to be started to extend；The dough is put
Setting in humidity is 65-80%, ferments 60-120 minutes in the environment that temperature is 26-28 DEG C, obtains kind of a face dough；
B, interarea dough is prepared:
Kind will be added in interarea raw material in addition to other each raw materials in place of anhydrous butter are stirred together for starting to extend to dough
Face dough is again stirring for extending again to dough, and anhydrous butter is added and continues to stir, until being kept stirring when dough sufficiently extends
Obtain interarea dough within 1 minute；
C, by the interarea dough after placing and relaxing 10-15 minutes, circle is rubbed in segmentation with the hands, and surface covering film, simultaneously room temperature is put
Set provocation 15-20 minutes, mold entered after shaping, by mold be placed in temperature be 35-37 DEG C, provocation under the conditions of humidity is 75-80%
60-90 minutes；It completes after provocation with cooling finished product after 180 DEG C, lower fiery 180 DEG C of bakings 17-19 minutes of getting angry.
Starch gelatinization:
The starch in starch or thickening soup, starching in food is heated in the cooking and water swelling causes starch
Gelatinization.Starch will complete entire gelatinization process, it is necessary to pass through three phases: i.e. reversible water suction stage, irreversible water suction stage
With particle disintegration stage.
A, the reversible water suction stage.Starch is under room temperature, and any property will not occur being immersed in cold water
Variation.Be present in the starch in cold water it is agitated after then become suspension, if stop stirring starch granules again can slowly again
Sink.During cold water soak, although starch granules expands volume slightly due to absorbing a small amount of moisture, not
The crystalline portion in particle is influenced, so the fundamental property of starch does not change.The starch granules of place in this stage, enters
Intragranular hydrone the hydrone of sucking can be discharged with the again dry of starch, still be completely recovered to original after dry
The state come, therefore this stage is known as the reversible water suction stage of starch.
B, the irreversible water suction stage.Starch and water are under conditions of heated heating, and hydrone starts to progress into starch
, at this moment just there is the phenomenon that irreversible water suction in intragranular crystal region.This is because extraneous temperature increases, starch molecule
Interior some chemical bonds become very unstable, to be conducive to the fracture of these keys.With the fracture of these chemical bonds, starch
Intragranular crystal region then became rarefaction from arranging close state originally, so that the water absorption of starch increases sharply.Starch
Thus the volume of particle also sharply expands, volume may expand to 50~100 times of initial volume.The starch of place in this stage
If it is re-started drying, moisture will not be completely exhausted out and be restored to original structure, therefore referred to as irreversible water suction
Stage.
C, particle disintegration stage.Starch granules enters the phase III-after the irreversible water suction of second stage quickly
Grain disintegration stage.Because at this moment environment temperature locating for starch also is continuing to improve, thus starch granules still continue to absorb water it is swollen
It is swollen.After its volume expansion is to certain limit, just there is fracture phenomena in particle, and intragranular starch molecule is stretched to all directions to be expanded
It dissipates, dissolves out outside granule, spreading can mutually be linked, winds between the starch molecule come, form one and netted contain hydrocolloid.
The paste showed after gelatinization is completed here it is starch.
The ripe face being gelatinized in the present invention is that the starch in flour experienced three above process, makes the suction of the starch in flour
It is aqueous to greatly increase, so that the pliability and elasticity of texture of loaf are effectively improved, it is non-aging, promote mouthfeel.
The relationship of bread staling and moisture content:
Bread rate and bread moisture content are closely related.Bread after baking hardens linear increase in storage
Add.Moisture is few (22% and 26%), and hardening rate is fast；Washiness (35% and 37%), hardening rate is slow, and the water content of bread is answered
It is maintained at 35%-40% level higher in this way, hardening can be made slowly, keeps soft for a long time, and this water content is to bread
The organoleptic indicator of quality and physical and chemical index are without influence.
Moisture content in finished product bread is set to reach 35% by gelatinization in the present invention
- 40%, the moisture of finished product bread is substantially increased, hardening, aging speed obviously slow down, and starch gelatinization is passed through in the present invention
The moisture content and hardness number of bread and common bread obtain following result by comparative experiments:
Influence of the butter to bread staling
Anhydrous butter is added in the present invention in flour, can substantially reduce the hardening rate of bread；Grease in butter and flour
Interaction is to delay the hardening of bread, i.e., butter reduces the effect of Bread rate dependent on flour grease itself
In the presence of.
Specific embodiment
The raw material of super soft bread is made of kind of face and interarea in the present embodiment；Wherein:
The raw material group of kind face by weight are as follows: 240~260 parts of Strong flour, 2.9~3.1 parts of yeast, bread improver
0.9~1.1 part, 160~170 parts of water；
The raw material group of interarea by weight are as follows: 95~105 parts of Strong flour, 1.4~1.6 parts of butter face powder, yeast 0.5~
0.7 part, it is 48~52 parts of white granulated sugar, 2.8~3.2 parts of salt, 9~11 parts of milk powder, 24~26 parts of egg, 35~40 parts of water, anhydrous
19~21 parts of butter.
Specific processing in the present embodiment sequentially includes the following steps:
1, it stocks up
The raw material group of kind face by weight are as follows: 520 grams of Strong flour, 6.2 grams of yeast, 2.2 grams of bread improver, water 340
Gram；
The raw material group of interarea by weight are as follows: 210 grams of Strong flour, 3.2 grams of butter face powder, 1.4 grams of yeast, white granulated sugar
104 grams, 6.4 grams of salt, 22 grams of milk powder, 52 grams of egg, 80 grams of water, 42 grams of anhydrous butter.
2, preparation kind face kind group:
A, Strong flour is added after boiling boiling, scalds for ripe face and stirs evenly, dough temperature should be controlled in 24- in stirring
26℃；
The step can also operate as follows:
The Strong flour of one third amount in kind of face ingredient is first added to the water of half amount in kind of face ingredient boiled
In, stirring evenly expects that it in the pasty state；The Strong flour of remainder amount is added again in the water of remaining amount boiled, after mixing evenly
The uniform ripe face that must be gelatinized is stirred together for paste material.Gelatinization complete in two steps compared with one of step be more uniform.
B, other all raw materials are mixed thoroughly, ripe face is added and stirs to dough starts to extend；It is 65- that dough, which is placed on humidity,
80%, temperature obtains kind of a face dough to ferment 60-120 minutes in 26-28 DEG C of environment；
3, interarea dough is prepared:
Kind will be added in interarea raw material in addition to other each raw materials in place of anhydrous butter are stirred together for starting to extend to dough
Face dough is again stirring for extending again to dough, and anhydrous butter is added and continues to stir, until being kept stirring when dough sufficiently extends
Obtain interarea dough within 1 minute；
4, by interarea dough after placing relaxation 10-15 minutes, circle is rubbed in segmentation with the hands, and surface covers the provocation of film room temperature
15-20 minutes, non-sticky mold is entered after shaping, then mold is put into proofing apparatus, with 35-37 DEG C of temperature, humidity 75-80% provocation
60-90 minutes；
5, with cooling finished product after 180 DEG C, lower fiery 180 DEG C of bakings 17-19 minutes of getting angry.
In specific implementation, the ingredient of kind face and interarea can be any value in the present embodiment given range, such as:
First group:
The raw material group in kind face are as follows: 480 grams of Strong flour, 5.8 grams of yeast, 1.8 grams of bread improver, 320 grams of water；
The raw material group of interarea are as follows: Strong flour 190 without, 2.8 grams of butter face powder, 1 gram of yeast, 96 grams of white granulated sugar, salt 5.6
Gram, 18 grams of milk powder, 48 grams of egg, 70 grams of water, 38 grams of anhydrous butter.
Second group
The raw material group in kind face are as follows: 500 grams of Strong flour, 6 grams of yeast, 2 grams of bread improver, 320 grams of water；The raw material of interarea
Group are as follows: 200 grams of Strong flour, 3 grams of butter face powder, 1.2 grams of yeast, 100 grams of white granulated sugar, 6 grams of salt, 20 grams of milk powder, egg 50
Gram, 78 grams of water, 40 grams of anhydrous butter.
Claims (3)
1. a kind of super soft bread, it is characterized in that: the raw material of the bread is made of kind of face and interarea；Described kind of face is by weight
Material proportional quantity are as follows: 240~260 parts of Strong flour, 2.9~3.1 parts of yeast, 0.9~1.1 part of bread improver, water 160~
170 parts；
The material proportional quantity of the interarea by weight are as follows: 95~105 parts of Strong flour, 1.4~1.6 parts of butter face powder, yeast
0.5~0.7 part, 48~52 parts of white granulated sugar, 2.8~3.2 parts of salt, 9~11 parts of milk powder, 24~26 parts of egg, 35~40 parts of water,
19~21 parts of anhydrous butter.
2. the processing method of ultra-soft bread described in a kind of claim 1, it is characterized in that operating as follows:
A, preparation kind face dough:
Boiling is boiled, is added and Strong flour and stirs evenly into boiling water, scald Strong flour for gelatinization ripe face；By other institutes
There are materials to mix thoroughly, the ripe face that the gelatinization is added, which is stirred to dough, to be started to extend；It is 65- that the dough, which is placed on humidity,
80%, temperature obtains kind of a face dough to ferment 60-120 minutes in 26-28 DEG C of environment；
B, interarea dough is prepared:
, in addition to other each raw materials in place of anhydrous butter are stirred together for starting to extend to dough, kind of a face face will be added in interarea raw material
Group is again stirring for extending again to dough, and anhydrous butter is added and continues to stir, until being kept stirring 1 point when dough sufficiently extends
Clock obtains interarea dough；
C, by the interarea dough after placing relaxation 10-15 minutes, circle is rubbed in segmentation with the hands, and surface covers film and room temperature is waken up
Hair 15-20 minutes, enters mold after shaping, by mold be placed in temperature be 35-37 DEG C, provocation 60-90 under the conditions of humidity is 75-80%
Minute；It completes after provocation with cooling finished product after 180 DEG C, lower fiery 180 DEG C of bakings 17-19 minutes of getting angry.
3. the processing method of ultra-soft bread according to claim 2, it is characterized in that Strong flour gelatinization process in the step a
Are as follows: first the Strong flour of one third amount in kind of face ingredient is added in kind of face ingredient in the water of half amount boiled, is stirred
Mixing uniformly expects that it in the pasty state；The Strong flour of remainder amount is added again in the water of remaining amount boiled, after mixing evenly with paste
Shape material is stirred together for the uniform ripe face that must be gelatinized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710926756.2A CN109303100A (en) | 2017-10-08 | 2017-10-08 | A kind of super soft bread and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710926756.2A CN109303100A (en) | 2017-10-08 | 2017-10-08 | A kind of super soft bread and its processing method |
Publications (1)
| Publication Number | Publication Date |
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| CN109303100A true CN109303100A (en) | 2019-02-05 |
Family
ID=65205109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710926756.2A Withdrawn CN109303100A (en) | 2017-10-08 | 2017-10-08 | A kind of super soft bread and its processing method |
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| CN (1) | CN109303100A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868783A (en) * | 2022-04-25 | 2022-08-09 | 浙江麦王食品有限公司 | Preparation process of hamburger bread |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038016A (en) * | 2010-09-10 | 2011-05-04 | 安徽燕之坊食品有限公司 | Super-soft bread and processing method thereof |
-
2017
- 2017-10-08 CN CN201710926756.2A patent/CN109303100A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038016A (en) * | 2010-09-10 | 2011-05-04 | 安徽燕之坊食品有限公司 | Super-soft bread and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868783A (en) * | 2022-04-25 | 2022-08-09 | 浙江麦王食品有限公司 | Preparation process of hamburger bread |
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| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20190205 |