CN109997896A - A kind of fragrant and sweet type bread of high malt sugar content and preparation method thereof - Google Patents

Abstract

The invention provides a sweet type bread with high maltose content and a preparation method thereof, and the processing method belongs to the technical field of food bread processing. The production method adds hot water dough to raw materials in proportion to prepare sweet bread with high maltose content, which mainly includes the following steps: (1) knead hot water at 80-100 ^o C with wheat flour, cool down, refrigerate overnight, and serve as hot water Dough; (2) Wheat flour and other raw materials are mixed with hot water dough to make dough; (3) The dough undergoes primary fermentation and secondary fermentation in turn to obtain a dough; (4) The divided and formed dough is baked, cooled, to obtain the bread. The bread prepared by the method of the invention has a high content of maltose and is rich in the aroma of organic substances such as 2-furan methanol, and the prepared bread is more sweet and crisp; the pores of the bread are uniform and fine, the taste is good, and the flavor and nutrition of the bread are enriched.

Description

A kind of sweet bread with high maltose content and preparation method thereof

technical field

The invention belongs to the technical field of food bread processing, in particular to a sweet type bread with high maltose content and a preparation method thereof.

Background technique

Bread is a baked product made of wheat flour, water, yeast, salt, shortening, etc. as the main raw materials. Because of its rich nutrition, not only Europeans and Americans love to eat bread, but other parts of the world also eat bread in large quantities. Bread is rich in nutrients. In addition to the nutrients in the raw and auxiliary materials, the nutrients are mainly produced by yeast fermentation. The yeast produces gas to change the dough structure, making it soft and greatly improving the nutritional value. ; The processed bread is bulky, soft, delicate and porous, which is beneficial to the digestion and absorption of the human body.

In recent years, bread has gradually entered people's tables, but there are still many problems in the development of the bread baking industry, which we urgently need to solve. First, the supply of raw materials is insufficient. There are many varieties of wheat in my country, but there are not many high-quality wheat that can be used to make bread, which limits the development of the bread industry; secondly, the storage of bread. Its shelf life is usually about a week. Compared with other foods, the shelf life is short, and it is not easy to store, which will also lead to the inability of the bread industry to develop rapidly. Finally, there is a lack of self-developed bread. There are few kinds of bread in our country, and there is a big gap with Western countries in bread formula, health care function, color and taste. Therefore, it is very important to develop various new types of bread with new flavors and local characteristics of China.

Bread made with hot water is the addition of a certain percentage of overnight leavening to some bread recipes. The absorbent hot water dough makes the bread sweeter, softer and more water-retaining. Studies have shown that pre-mixing wheat flour and hot water can make a part of wheat starch generally considered to be gelatinized. Using this gelatinized dough to make bread can increase the texture and taste. The characteristics of good bread are the increase in the water absorption of the dough, and the β-amylase-based enzymes in the flour that make the gelatinized starch in the dough decompose the maltose and other sugars to produce a good taste sweetness, which is also delayed. A method of aging bread. Therefore, hot water to make sweet bread with high maltose content has broad market prospects.

SUMMARY OF THE INVENTION

The object of the present invention is to overcome the problems that the above-mentioned bread shelf life is short and the types of bread in my country are scarce, provide a kind of sweet bread with high maltose content and a preparation method thereof, achieve fully mobilizing various nutrient components, and enhance the nutritional value of bread products. Purpose.

In order to achieve the above object, the present invention adopts the following technical solutions:

A kind of preparation method of the sweet type bread of high maltose content, it comprises the following steps:

(1) Production of hot water dough:

Mix 580 - 620 parts of high-gluten wheat flour and 800 - 900 parts of hot water at 80 - 100 ^o C in a dough mixer; before the dough is mixed, keep the dough temperature above 58 ^o C. After mixing, cover Cover with a layer of plastic wrap, cool to room temperature, then refrigerate at 4 ^o C for 13.5 - 14.5 h;

(2) Making the dough:

Take 640-660 parts of wheat flour, 38-42 parts of sugar, 10-14 parts of salt, 15-17 parts of skim milk powder, 23-25 parts of yeast, 0.75-0.85 parts of yeast nutrition, 400 parts of drinking water, 200 parts of hot water dough - 300 parts, after mixing the above ingredients, first mix at 150 - 170 rpm for 4 minutes, then at 230 - 250 rpm for 7 minutes, then add 31-33 parts of shortening, mix at 150 - 170 rpm Stir for 2 min at the rotating speed, then at 230-250 rpm for 3 min, and then at 280-300 rpm for 2 min. During the entire mixing and stirring process, the dough temperature is kept at 27±0.5 ^o C to make a dough;

(3) Fermentation of dough:

The above-mentioned dough is placed in a proofing box, and fermentation is carried out once; then it is divided and rounded, and the weight of each small part of the dough is 220 parts, and the divided dough is allowed to stand at room temperature for 18-22 min, and secondary fermentation is carried out after molding;

(4) Baking:

The dough after the secondary fermentation is baked, and after the baking is completed, it is cooled to room temperature to obtain the sweet bread with high maltose content.

Further, in step (1), the amount of the high-gluten flour is 600 parts, the amount of hot water is 850 parts, and the mixing is performed at 160 rpm for 3 minutes.

Further, in step (2), the parts by weight of the raw materials for making the dough are as follows: 650 parts of wheat flour, 40 parts of sugar, 12 parts of table salt, 16 parts of skim milk powder, 24 parts of yeast, 0.8 part of yeast nutrition, 400 parts of drinking water, 250 servings of hot water dough.

Further, in step (3), the temperature of the primary fermentation is 27 ^℃ , the humidity is 75%, and the time is 60 min, the temperature of the secondary fermentation is 27 ^℃ , the humidity is 75%, and the time is 40-40 ℃. 60 minutes.

Further, in step (4), the baking temperature is 225-235 ^° C, and the baking time is 35-45 min.

The characteristics of good bread are the increase in the water absorption of the dough, and the β-amylase-based enzymes in the flour that make the gelatinized starch in the dough decompose the maltose and other sugars to produce a good taste sweetness, which is also delayed. A method of aging bread. In the present invention, hot water is used to make bread, and a certain proportion of hot water overnight fermented hot water dough is added to the high-gluten wheat flour, so that the bread product is sweeter, softer and more water-retaining. By premixing wheat flour and hot water, a part of the wheat starch can be gelatinized, and the texture and flavor can be enhanced by using the gelatinized dough to make bread.

The present invention adopts the above technical scheme, utilizes the β-amylase in the wheat flour to decompose the damaged starch in the wheat flour, so that its only product maltose is accumulated in the dough, and reducing sugars such as maltose will be converted into aroma components through aminocarbonyl reaction during baking. Therefore, the bread prepared by the present invention contains a large amount of maltose and 2-furan methanol, so that the prepared bread has a natural and sweet taste, which is deeply loved by consumers and has broad market prospects.

Description of drawings

Figure 1 is a flow chart of the production process of bread.

Figure 2 compares the maltose content of hot water dough bread and ordinary bread.

Figure 3 compares the 2-furancarbinol content of hot water dough bread and ordinary bread.

Figure 4 shows the sensory evaluation of hot water dough bread and ordinary bread.

Detailed ways

A method for making sweet bread with high maltose content, comprising the following steps:

(1) Production of hot water dough: Mix 580-620 parts of high-gluten wheat flour and 800-900 parts of hot water at 80-100 ^o C in a dough mixer; the dough temperature is always kept at 58 ^o before the dough is mixed. Above C, after evenly stirring and mixing, cover with a layer of plastic wrap, cool to room temperature, and then refrigerate at 4 ^o C for 13.5 - 14.5 h to obtain hot water dough with high degree of gelatinization and high water absorption;

(2) Making the dough: Take 640-660 parts of wheat flour, 38-42 parts of sugar, 10-14 parts of salt, 15-17 parts of skim milk powder, 23-25 parts of yeast, 0.75-0.85 parts of yeast nutrition, drink 400 parts of water, 200 - 300 parts of hot water dough, after mixing the above ingredients, first mix at 150 - 170 rpm for 4 minutes, then at 230 - 250 rpm for 7 minutes, then add 31-33 parts of shortening , after mixing at 150 - 170 rpm for 2 min, then at 230 - 250 rpm for 3 min, then at 280 - 300 rpm for 2 min, the dough temperature was maintained at 27±0.5 ^o C, make the dough;

Preferably, the parts by weight of raw materials for making the dough are as follows: 650 parts of wheat flour, 40 parts of sugar, 12 parts of salt, 16 parts of skim milk powder, 24 parts of yeast, 0.8 parts of yeast nutrients, 400 parts of drinking water, and 250 parts of hot water dough ;

(3) Fermentation of dough: put the dough in a proofing box, and carry out a fermentation, the temperature of the first fermentation is 27 ^o C; the humidity is 75%, the time is 60 min, and then divided into rounds, each small portion The weight of the dough is 220 parts, and the divided dough is allowed to stand at room temperature for 18-22 minutes to form different shapes, and then an appropriate amount of vegetable oil is smeared in the baking pan and then placed in the baking pan for secondary fermentation. The secondary fermentation The temperature is 27 ^o C, the humidity is 75 %, and the time is 40 - 60 min;

(4) Baking: Bake the dough after the secondary fermentation, the baking temperature is 225 - 235 ^o C, and the baking time is 35 - 45min. After baking, take it out and cool it to room temperature to obtain the high maltose sugar Content sweet bread.

Example 1

A method for making sweet bread with high maltose content, comprising the following steps:

(1) Production of hot water dough: Mix 580 parts of high-gluten wheat flour and 800 parts of hot water at 80 ^o C in a dough mixer. Before the dough is mixed, the temperature of the dough should always be kept above 58 ^o C, and the dough should be evenly mixed. After uniform, cover with a layer of plastic wrap, cool to room temperature, and then refrigerate at 4 ^o C for 13.5 h to obtain hot water dough with high degree of gelatinization and high water absorption;

(2) Making the dough: Take 640 parts of wheat flour, 38 parts of sugar, 10 parts of salt, 15 parts of skim milk powder, 23 parts of yeast, 0.75 parts of yeast nutrition, 400 parts of drinking water, and 200 parts of hot water dough. After the ingredients are mixed, first stir at 150 rpm for 4 min, then at 230 rpm for 7 min, then add 31 parts of shortening, mix and stir at 150 rpm for 2 min, then at 230 rpm for 3 min. min, and then stirred at 280 rpm for 2 min. During the entire mixing and stirring process, the dough temperature was kept at 27±0.5 ^o C to make a dough;

(3) Fermentation of dough: put the dough in a proofing box, and carry out a fermentation, the temperature of the first fermentation is 27 ^o C; the humidity is 75%, the time is 60 min, and then divided into rounds, each small portion The weight of the dough is 220 parts. The divided dough is allowed to stand at room temperature for 18 minutes to form different shapes, and then an appropriate amount of vegetable oil is smeared in the baking pan and placed in the baking pan for secondary fermentation. The temperature of the secondary fermentation 27 ^o C; humidity 75 %, time 40 min;

(4) Baking: Bake the dough after the secondary fermentation, the baking temperature is 225 ^o C, and the baking time is 45 min. After baking, take it out and cool it to room temperature, so as to obtain the high maltose content sweetness. type of bread.

Example 2

A method for making sweet bread with high maltose content, comprising the following steps:

(1) Production of hot water dough: Mix 620 parts of high-gluten wheat flour and 900 parts of hot water at 100 ^o C in a dough mixer; before the dough is mixed, the temperature of the dough should always be kept above 58 ^o C. After evenly stirring and mixing, cover with a layer of plastic wrap, cool to room temperature, and then refrigerate at 4 ^o C for 14.5 h to obtain hot water dough with high degree of gelatinization and high water absorption;

(2) Making the dough: Take 660 parts of wheat flour, 42 parts of sugar, 14 parts of salt, 17 parts of skim milk powder, 25 parts of yeast, 0.85 parts of yeast nutrition, 400 parts of drinking water, and 300 parts of hot water dough. After the raw materials are mixed, first stir at 170 rpm for 4 min, then at 250 rpm for 7 min, then add 33 parts of shortening, mix and stir at 170 rpm for 2 min, then at 250 rpm for 3 min. min, and then stirred at 300 rpm for 2 min. During the entire mixing and stirring process, the dough temperature was kept at 27±0.5 ^o C to make a dough;

(3) Fermentation of the dough: put the dough in the proofing box and ferment it once; then divide it into rounds, each small part of the dough weighs 220 parts, and let the divided dough stand at room temperature for 22 minutes, and carry out after forming. secondary fermentation;

(4) Baking: Bake the dough after the secondary fermentation, take it out after baking, and cool it to room temperature to obtain the sweet bread with high maltose content.

Example 3

A method for making sweet bread with high maltose content, comprising the following steps:

(1) Production of hot water dough: Mix 600 parts of high-gluten wheat flour and 850 parts of hot water at 90 ^o C in a dough mixer. Before the dough is mixed, the temperature of the dough should always be kept above 58 ^o C, and the dough should be evenly mixed. After homogenization, cover with a layer of plastic wrap, cool to room temperature, and then refrigerate at 4 ^o C for 14 hours to obtain hot water dough with high gelatinization degree and high water absorption;

(2) Making the dough: Take 650 parts of wheat flour, 40 parts of sugar, 112 parts of salt, 16 parts of skim milk powder, 24 parts of yeast, 0.85 parts of yeast nutrition, 400 parts of drinking water, and 250 parts of hot water dough. After the raw materials are mixed, first stir at 160 rpm for 4 min, then at 240 rpm for 7 min, then add 32 parts of shortening, after mixing, stir at 160 rpm for 2 min, then at 240 rpm for 3 min. min, and then stirred at 290 rpm for 2 min. During the entire mixing and stirring process, the dough temperature was kept at 27±0.5 ^o C to make a dough;

(3) Fermentation of dough: put the dough in a proofing box, and carry out a fermentation, the temperature of the first fermentation is 27 ^o C; the humidity is 75%, the time is 60 min, and then divided into rounds, each small portion The weight of the dough is 220 parts. The divided dough is allowed to stand at room temperature for 20 minutes to form different shapes. Then, an appropriate amount of vegetable oil is smeared in the baking pan and then placed in the baking pan for secondary fermentation. The temperature of the secondary fermentation 27 ^o C; humidity 75 %, time 50 min;

(4) Baking: Bake the dough after the secondary fermentation, the baking temperature is 230 ^o C, and the baking time is 340 min. After baking, take it out and cool it to room temperature to obtain the high maltose content sweetness. type of bread.

The hot water dough bread made in the present embodiment is compared with ordinary bread, wherein, Fig. 2 is a comparison of the maltose content of hot water dough bread and ordinary bread. It is shown by high performance liquid chromatography that the sampling point is before and after the first fermentation → the second time. Before and after fermentation → after baking, the maltose content in the bread increased over time, and the maltose content of bread containing hot water dough was higher than that of ordinary bread.

Figure 3 shows the comparison of 2-furan methanol content between hot water dough bread and ordinary bread. The GC-MS experiment shows that the sampling points are before and after primary fermentation → before and after secondary fermentation → after baking. The methanol content first increased and then decreased, but in general, the content of 2-furan-methanol, which constitutes the aroma component of bread, was higher in bread containing hot water dough than in ordinary bread.

Figure 4 shows the sensory evaluation of hot-water dough bread and ordinary bread. The sensory test of professionally trained panelists shows that the results of various indicators from aroma to sweetness show that hot-water dough bread has stronger aroma and more obvious sweetness.

Although the specific embodiments of the present invention have been described above, those skilled in the art should understand that the specific embodiments we describe are only illustrative, rather than used to limit the scope of the present invention. Equivalent modifications and changes made by a skilled person in accordance with the spirit of the present invention should be included within the scope of protection of the claims of the present invention.

Claims (6)

1. a preparation method of the sweet type bread of high maltose content, is characterized in that: it may further comprise the steps: (1) Production of hot water dough: Mix 580 - 620 parts of high-gluten wheat flour and 800 - 900 parts of hot water at 80 - 100 ^o C in a dough mixer; before the dough is mixed, keep the dough temperature above 58 ^o C. After mixing, cover Cover with a layer of plastic wrap, cool to room temperature, then refrigerate at 4 ^o C for 13.5 - 14.5 h; (2) Making the dough: Take 640-660 parts of wheat flour, 38-42 parts of sugar, 10-14 parts of salt, 15-17 parts of skim milk powder, 23-25 parts of yeast, 0.75-0.85 parts of yeast nutrition, 400 parts of drinking water, 200 parts of hot water dough - 300 parts, after mixing the above ingredients, first mix at 150 - 170 rpm for 4 minutes, then at 230 - 250 rpm for 7 minutes, then add 31-33 parts of shortening, mix at 150 - 170 rpm Stir for 2 min at the rotating speed, then at 230-250 rpm for 3 min, and then at 280-300 rpm for 2 min. During the entire mixing and stirring process, the dough temperature is kept at 27±0.5 ^o C to make a dough; (3) Fermentation of dough: The above-mentioned dough is placed in a proofing box, and fermentation is carried out once; then it is divided and rounded, and the weight of each small part of the dough is 220 parts, and the divided dough is allowed to stand at room temperature for 18-22 min, and secondary fermentation is carried out after molding; (4) Baking: The dough after the secondary fermentation is baked, and after the baking is completed, it is cooled to room temperature to obtain the sweet bread with high maltose content. 2. the making method of a kind of sweet bread with high maltose content according to claim 1, is characterized in that: in step (1), the consumption of described high-gluten flour is 600 parts, and the consumption of hot water is 850 parts, The mixing was at 160 rpm for 3 min. 3. The preparation method of a kind of sweet bread with high maltose content according to claim 1, it is characterized in that: in step (2), the raw material weight parts of making dough are as follows: 650 parts of wheat flour, 40 parts of granulated sugar, salt 12 servings, 16 servings of skim milk powder, 24 servings of yeast, 0.8 servings of yeast nutrients, 400 servings of drinking water, and 250 servings of hot water dough. 4. the preparation method of the sweet type bread of a kind of high maltose content according to claim 1, is characterized in that: in step (3), the temperature of described primary fermentation is 27 ^℃ , and humidity is 75%, and the time is 60 min, the temperature of the secondary fermentation is 27 ^° C, the humidity is 75%, and the time is 40-60 min. 5. the preparation method of the sweet type bread of a kind of high maltose content according to claim 1, is characterized in that: in step (4), described baking temperature is ^225-235 ℃, and baking time is 35- 45 minutes. 6. the sweet type bread of the high maltose content that obtains according to the arbitrary preparation method of claim 1-5.