CN110050813A - Add the bread and preparation method thereof of active soybean flour - Google Patents
Add the bread and preparation method thereof of active soybean flour Download PDFInfo
- Publication number
- CN110050813A CN110050813A CN201910356025.8A CN201910356025A CN110050813A CN 110050813 A CN110050813 A CN 110050813A CN 201910356025 A CN201910356025 A CN 201910356025A CN 110050813 A CN110050813 A CN 110050813A
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- raw material
- dough
- bread
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- soybean flour
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention provides a kind of bread and preparation method thereof for adding active soybean flour, comprising the following steps: S1: the boiling in A group raw material is boiled to and is added active soybean flour and wheat flour in A group raw material, is cooled to room temperature after mixing evenly；S2: the A group raw material that will be cooled to room temperature, which is added to, to carry out stirring at low speed mixing in B group raw material, plants dough in acquisition；S3: enable the middle kind of dough for the first fermentation；S4: the middle kind of dough fermented being torn up and is put into blender, adds C group raw material, and first low speed is stirred, and is opened after stirring to Fusion Strain and is carried out at high speed stirring to dough into extension phase, D group raw material is added and continues to rub to dough to perfect state, carries out provocation；S5: the dough after provocation is put into oven and is toasted.The present invention is by planting method in combining using dough made with boiling water method, and the texture of loaf structure produced is more loose, gap is uniform and elasticity becomes more preferably.
Description
Technical field
The present invention relates to technical field of building construction, relate in particular to a kind of bread and its system for adding active soybean flour
Make method.
Background technique
Bread also Xie Zuo Noodles packet is that a kind of be milled with five cereals (usually wheat) makes and heat and manufactured food.With
Wheat flour is primary raw material, with yeast, egg, grease, sugar, salt etc. for auxiliary material, water is added to be modulated into dough, through over-segmentation, forming,
Provocation such as bakes, cools down at the bakery product that processes are process.Bread be although rise in foreign countries, but at present China
Become daily required food.In Chinese bread mainly using wheat flour as primary raw material, also has and do high microsteping using wholemeal
The whole-wheat bread of content.
The main component of wheat flour is carbohydrate, has less protein and fat, and traditional bread is a kind of
High-energy, the food of high sugar, long-term consumption or Excess free enthalpy can induce obesity, disease of cardiovascular system, to human health
It threatens；The primary raw material wheat flour of bread is commonly referred to as the source of bum protein simultaneously, because in wheat flour
Lack amino acid lysine needed by human.
It is well known that soybean is the source of good protein in our diets, it is not only that the content of protein is high, also has
It is suitble to the amino acid composition of absorption of human body, and the protein that cereal and beans combine will than any individual protein
It is good, the perfect means that soy meal is confirmed to be intensified cereal food very early are added in wheat flour.Lack methionine in soybean
And cystine, and lack lysine in wheat, according to adult to the model of amino acid requirement it can be found that if with 90%
Wheat flour, which adds 10% bean powder to mix, can obtain fabulous amino acid balance mode.
But since the raw meat hardship peculiar smell of soybean is difficult to remove, and the mellowness of bread and elasticity are not enough, lead to face obtained
Packet poor taste.
Summary of the invention
In view of the foregoing, the present invention provides a kind of bread and preparation method thereof for adding active soybean flour, solves existing
Addition bean powder bread in beany flavor be difficult to remove and bread degree obtained and the inadequate defect of elasticity.
To achieve the above object, the technical solution adopted by the present invention is that: a kind of bread adding active soybean flour is provided
Production method defines raw material and is divided into tetra- groups of A, B, C, D according to raw material using sequence, A group raw material include: active soybean flour,
Wheat flour, water；B group raw material includes: wheat flour, white granulated sugar, dry ferment, water；C group raw material include: egg white, white granulated sugar, milk powder,
Dry ferment；D group raw material includes: butter, salt；The production method the following steps are included:
S1: the boiling in A group raw material is boiled and active soybean flour and wheat flour in A group raw material is added, after mixing evenly
It is cooled to room temperature；
S2: the A group raw material that will be cooled to room temperature, which is added in B group raw material, stir at low speed uniformly mixed, plants in acquisition
Dough；
S3: enable the middle kind of dough for the first fermentation under the conditions of 4~28 DEG C of temperature；
S4: the middle kind of dough fermented being torn up and is put into blender, adds C group raw material, and first low speed is stirred,
It is opened after stirring into Fusion Strain and is carried out at high speed stirring to dough into extension phase, D group raw material is added and continues to rub to dough to complete
The full stage carries out provocation under conditions of relative humidity 70~80%；
S5: the dough after provocation in step S4 is put into and carries out the face that baking obtains the addition active soybean flour in oven
Packet.
In the embodiment of the present invention, the percentage that A group raw material accounts for raw material total amount is respectively as follows: active soybean flour 2~5%, wheat
Powder 3~8%, water 16%；The percentage that B group raw material accounts for raw material total amount is respectively as follows: wheat flour 42%, white granulated sugar 1%, dry ferment
0.3%, water 14~17%；The percentage that C group raw material accounts for raw material total amount be respectively as follows: egg white 3%, white granulated sugar 9%, milk powder 3%,
Dry ferment 0.3%；The percentage that D group raw material accounts for raw material total amount is respectively as follows: butter 1%, salt 0.5%.
In the embodiment of the present invention, the percentage of raw material total amount shared by the composition and each component of A group raw material are as follows: active soybean flour
2.55%, wheat flour 5.55%, water 16.15%；
The percentage of raw material total amount shared by the composition and each component of B group raw material are as follows: wheat flour 42%, white granulated sugar 1.01%,
Dry ferment 0.3%, water 15.14%；
The percentage of raw material total amount shared by the composition and each component of C group raw material are as follows: egg white 3%, white granulated sugar 9.08%, milk
Powder 3.03%, dry ferment 0.3%；
The percentage of raw material total amount shared by the composition and each component of D group raw material are as follows: butter 1.01%, 0.3%.
In the embodiment of the present invention, in step S1, the temperature of the water boiled is 85~100 DEG C.
In the embodiment of the present invention, in step S3, the temperature of the middle kind of dough is measured, the temperature of the middle kind of dough is higher than
At 28 DEG C, the middle kind of dough is put into 1~5 DEG C of refrigerating chamber for the first fermentation again after refrigerating 15min.
In the embodiment of the present invention, the average grain diameter of the active soybean flour is less than 30 μm.
In the embodiment of the present invention, in step S5, the excessive internal heat temperature of the oven is 160~200 DEG C, and lower fire temperature is 180
~210 DEG C, baking time is 12~15min.
In the embodiment of the present invention, the active soybean flour is obtained by drying, decortication, degerming, crushing process, wherein
Temperature in drying steps is 40~100 DEG C.
The present invention separately provides a kind of bread for adding active soybean flour, and the bread is to utilize the addition activity soybean
The production method of the bread of powder obtains.
The present invention due to use above technical scheme, make it have it is following the utility model has the advantages that
(1) present invention is substantially improved the nutritive value of bread, improves albumen by adding natural active soybean flour
The content of matter and dietary fiber, while solving the defect that common bread lacks essential amino acid lysine, make the amino of bread
Sour ratio reaches the perfect condition of adult demand；The present invention is active soybean flour due to addition, and active soybean flour is in addition to can be with
The content of protein and dietary fiber is improved, due also to the presence of lipoxidase, obtains the gluten of bread further strong
Change, the bread made more has chewiness.
(2) present invention is by utilizing the active soybean for carrying out decortication degerming and airflow pulverization production to soybean
The processing temperature strict control low temperature of powder, active soybean flour carries out, and the physiological activity of soybean is retained, and makes the mouthfeel of bread without hardship
Puckery peculiar smell, while not having to become coarse because of addition soy meal in mouthfeel, bread delicate mouthfeel obtained has beany flavour.
(3) by making active soybean flour sufficiently absorb water using method is planted in the combination of dough made with boiling water method, fiber sufficiently expands the present invention,
The bread produced is more soft, and gap is uniform, simultaneously because the presence of fiber improves the water-retaining property of bread, it can be effective
Extend the shelf life of product.
Specific embodiment
For the benefit of to understanding of the invention, it is illustrated with reference to embodiments.
The present invention provides a kind of production method of bread for adding active soybean flour, uses sequence, definition according to raw material
Raw material is divided into tetra- groups of A, B, C, D, and A group raw material includes: active soybean flour, wheat flour, water；B group raw material includes: wheat flour, white sand
Sugar, dry ferment, water；C group raw material includes: egg white, white granulated sugar, milk powder, dry ferment；D group raw material includes: butter, salt；The system
Make method the following steps are included:
S1: the boiling in A group raw material is boiled and active soybean flour and wheat flour in A group raw material is added, after mixing evenly
It is cooled to room temperature；Preferably, the temperature of the water boiled is 85~100 DEG C；The standard stirred evenly is bright to be invisible to the naked eye
Aobvious particle；
In the embodiment of the present invention, the percentage that A group raw material accounts for raw material total amount is respectively as follows: active soybean flour 2~5%, wheat
Powder 3~8%, water 16%；The percentage that B group raw material accounts for raw material total amount is respectively as follows: wheat flour 42%, white granulated sugar 1%, dry ferment
0.3%, water 14~17%；The percentage that C group raw material accounts for raw material total amount be respectively as follows: egg white 3%, white granulated sugar 9%, milk powder 3%,
Dry ferment 0.3%；The percentage that D group raw material accounts for raw material total amount is respectively as follows: butter 1%, salt 0.5%；
In the embodiment of the present invention, the active soybean flour is through past stone, drying, decortication, degerming, crushing process system
, wherein the temperature in drying steps is 40~100 DEG C；The crushing, which refers to, is ground into soybean greatly using airflow pulverization
Bean powder, by the average grain diameter (D50) < 30 μm of the smashed active soybean flour, so that being added to after active soybean flour
Bread delicate mouthfeel and free from beany flavor.
S2: the A group raw material that will be cooled to room temperature, which is added in B group raw material, stir at low speed uniformly mixed, plants in acquisition
Dough；It is stirred for can't see apparent yeast particles in step S2.
S3: enable the middle kind of dough for the first fermentation under the conditions of 4~28 DEG C of temperature；More preferably, described middle kind
Dough fermentation to volume increases to 2~2.5 times before fermenting for the first time；
More preferably, before the middle kind of dough is for the first fermentation, it is also necessary to measure the temperature of the middle kind of dough, such as
When the temperature of kind of dough is higher than 28 DEG C in described in fruit, then the middle kind of dough is put into after refrigerating 15min in 1~5 DEG C of refrigerating chamber
It is for the first fermentation again.
S4: the middle kind of dough fermented being torn up and is put into blender, adds C group raw material, and first low speed is stirred,
It is opened after stirring into Fusion Strain and is carried out at high speed stirring to dough into extension phase, D group raw material is added and continues to rub to dough to complete
The full stage carries out provocation under conditions of relative humidity 70~80%；Further, before dough to extension phase and provocation,
It also needs to carry out relaxation, piecemeal, rubbing round, shaping to the dough；Volume after the dough leavening is about that twice before provocation is big；
S5: the dough after provocation in step S4 is put into and carries out the face that baking obtains the addition active soybean flour in oven
Packet；Preferably, the excessive internal heat temperature of the oven be 160~200 DEG C, it is lower fire temperature be 180~210 DEG C, baking time be 12~
15min。
The bread that the production method that the present invention separately provides a kind of bread using the addition active soybean flour obtains, institute
State addition active soybean flour bread specific step is as follows:
S1: the mass percent meter composition of the sequencing and each group raw material used according to raw material in an amount, by raw material point
At tetra- groups of A, B, C, D, the face of the addition active soybean flour in the embodiment of the present invention 1, embodiment 2, embodiment 3 and comparative example 1
Packet each group raw material composition is as shown in table 1 below:
S2: by the A group raw material in embodiment 1 to embodiment 3 and comparative example 1 active soybean flour and wheat flour be added 95
DEG C hydro-thermal scald, be evenly stirred until without apparent particle, be cooled to 20 DEG C；
S3: will be cooled to 20 DEG C of A group raw material be added in B group raw material stir at low speed mix to surface can't see it is bright
Aobvious yeast particles plant dough in acquisition；
S4: carrying out one time fermentation under conditions of the middle kind of dough is put into 22~25 DEG C, fermentation 4h to volume is increased to
2.5 times or so；
S5: kind of a dough, which is torn up, in fermenting is put into blender, adds C group raw material, and first low speed is stirred, and stirs
At stirring is carried out at high speed to dough into extension phase to opening after Fusion Strain, D group raw material is added and continues to rub to dough to complete rank
Section, dough is divided into the small dough of 45g after relaxation 10min, carries out rubbing round, shaping, in relative humidity 75%, temperature is 35 DEG C
Under conditions of, provocation is carried out, 2 times of provocation 1h to original volume are big；
S6: the dough after provocation in step S5 is put into oven and is toasted；The excessive internal heat temperature of the oven is 170
DEG C, lower fire temperature is 180 DEG C, and baking time is 12~15min, obtains the bread of addition active soybean flour.
Using the bread made from the embodiment of the present invention 1 to embodiment 3 and comparative example 1 as by test product, through study subject
It scores according to sensory evaluation criteria.
In the embodiment of the present invention, study subject: 10, men and women is fifty-fifty, the age: 24~35 years old；Allow subject with reference to the following table 2
Sensory evaluation criteria to embodiment 1 to the bread of embodiment 3 and comparative example 1 carry out sensory evaluation scores.
The scoring event that study subject scores according to bread of the standards of grading to Examples 1 to 3 and comparative example 1
It is as shown in table 3 below:
The results are shown in Table 3, and the bread of active soybean flour is added made by the embodiment of the present invention 1 to 3 compared to comparison
The texture of loaf state for not adding active soybean flour made by example 1 does not reduce not only, instead in elasticity and mellowness
It improves.
Using the bread made from the embodiment of the present invention 1 to embodiment 3 and comparative example 1 as by test product, by with millet
The mode of replacement tests the volume and quality of bread, and the specific volume of each bread is calculated by specific volume=volume/mass.
The results are shown in Table 4, obtained by the embodiment of the present invention add active soybean flour bread relative to comparative example not
The bread of addition active soybean flour increases significantly on bread specific volume, further illustrates that addition active soybean flour makes product group
It is more loose to knit structure, elasticity becomes more preferably, to be consistent with sensory score result.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
Specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs, exist
Under the premise of not departing from present inventive concept, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to of the invention
Protection scope.
Claims (9)
1. a kind of production method for the bread for adding active soybean flour, which is characterized in that according to raw material using sequence, definition is former
Material is divided into tetra- groups of A, B, C, D, and A group raw material includes: active soybean flour, wheat flour, water；B group raw material include: wheat flour, white granulated sugar,
Dry ferment, water；C group raw material includes: egg white, white granulated sugar, milk powder, dry ferment；D group raw material includes: butter, salt；The production
Method the following steps are included:
S1: the boiling in A group raw material is boiled to and is added active soybean flour and wheat flour in A group raw material, is cooled down after mixing evenly
To room temperature；
S2: the A group raw material that will be cooled to room temperature, which is added in B group raw material, stir at low speed uniformly mixed, and dough is planted in acquisition；
S3: enable the middle kind of dough for the first fermentation under the conditions of 4~28 DEG C of temperature；
S4: the middle kind of dough fermented being torn up and is put into blender, adds C group raw material, and first low speed is stirred, and is stirred
At stirring is carried out at high speed to dough into extension phase to opening after Fusion Strain, D group raw material is added and continues to rub to dough to complete rank
Section, carries out provocation under conditions of relative humidity 70~80%；
S5: the dough after provocation in step S4 is put into and carries out the bread that baking obtains the addition active soybean flour in oven.
2. the production method of the bread of addition active soybean flour according to claim 1, which is characterized in that A group raw material accounts for
The percentage of raw material total amount is respectively as follows: active soybean flour 2~5%, wheat flour 3~8%, water 16%；B group raw material accounts for raw material total amount
Percentage be respectively as follows: wheat flour 42%, white granulated sugar 1%, dry ferment 0.3%, water 14~17%；C group raw material accounts for raw material total amount
Percentage be respectively as follows: egg white 3%, white granulated sugar 9%, milk powder 3%, dry ferment 0.3%；D group raw material accounts for the hundred of raw material total amount
Ratio is divided to be respectively as follows: butter 1%, salt 0.5%.
3. the production method of the bread of addition active soybean flour according to claim 2, which is characterized in that
The percentage of raw material total amount shared by the composition and each component of A group raw material are as follows: active soybean flour 2.52%, wheat flour
5.55%, water 16.15%；
The percentage of raw material total amount shared by the composition and each component of B group raw material are as follows: wheat flour 42%, white granulated sugar 1.01%, dry ferment
Female 0.3%, water 15.14%；
The percentage of raw material total amount shared by the composition and each component of C group raw material are as follows: egg white 3%, white granulated sugar 9.08%, milk powder
3.03%, dry ferment 0.3%；
The percentage of raw material total amount shared by the composition and each component of D group raw material are as follows: butter 1.01%, 0.3%.
4. the production method of the bread of addition active soybean flour according to claim 1, which is characterized in that in step S1,
The temperature of the water boiled is 85~100 DEG C.
5. the bread of addition active soybean flour according to claim 1, which is characterized in that in step S3, measure in described
The middle kind of dough is put into cold in 1~5 DEG C of refrigerating chamber by the temperature of kind dough when the temperature of the middle kind of dough is higher than 28 DEG C
It is for the first fermentation again after hiding 15min.
6. the bread of addition active soybean flour according to claim 1, which is characterized in that the active soybean flour is averaged
Partial size is less than 30 μm.
7. the production method of the bread of addition active soybean flour according to claim 1, which is characterized in that in step S5,
The excessive internal heat temperature of the oven is 160~200 DEG C, and lower fire temperature is 180~210 DEG C, and baking time is 12~15min.
8. the production method of the bread of addition active soybean flour according to claim 1, which is characterized in that the activity is big
Bean powder is made by drying, decortication, degerming, crushing process, and wherein the temperature in drying steps is 40~100 DEG C.
9. a kind of bread for adding active soybean flour, which is characterized in that the bread is to utilize any power in claim 1 to 8
The production method that benefit requires the bread of the addition active soybean flour obtains.
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| CN201910356025.8A CN110050813A (en) | 2019-04-29 | 2019-04-29 | Add the bread and preparation method thereof of active soybean flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910356025.8A CN110050813A (en) | 2019-04-29 | 2019-04-29 | Add the bread and preparation method thereof of active soybean flour |
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| CN110050813A true CN110050813A (en) | 2019-07-26 |
Family
ID=67321726
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| RU2176452C1 (en) * | 2000-10-09 | 2001-12-10 | Государственное унитарное предприятие Г.Р. № 29609 Государственный научно-исследовательский институт хлебопекарной промышленности РАСХН | Food supplement for production of bread and baked-goods of prolonged storage |
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Inventor after: Huang Guohuang Inventor after: Zhang Chenli Inventor after: Huang Xunyi Inventor before: Huang Guohuang Inventor before: Zhang Chenli Inventor before: Huang Xunyi |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190726 |