CN110122529A - A kind of fermentation Toast and preparation method thereof - Google Patents
A kind of fermentation Toast and preparation method thereof Download PDFInfo
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- CN110122529A CN110122529A CN201910446952.9A CN201910446952A CN110122529A CN 110122529 A CN110122529 A CN 110122529A CN 201910446952 A CN201910446952 A CN 201910446952A CN 110122529 A CN110122529 A CN 110122529A
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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
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Abstract
The invention discloses a kind of fermentation Toasts and preparation method thereof, belong to Toast technical field, solve stirring fever, are easy to cause fermentation is unstable so that the problem that bread is unstable.The preparation method of fermentation Toast includes S1: raw material mixing；S2: stirring: water and ice are added into mixture A, and stirring mixture A's and forms dough, and dough temperature is between 26-28 DEG C；S3: pressure surface；S4: fermentation；S5: baking；S6: cooling: cooling Toast；S7: detection；The raw material includes following components: 20-25 parts of 45-60 parts of Strong flour, 6-6.8 parts of white granulated sugar, 4-8 parts of egg and face agent, 0-0.6 parts of salt, 0.3-1 parts of whole-fat milk powder, 0.5-0.8 parts of yeast, 0.3-0.7 parts of bread improver.The present invention puts into ice in stirring to control the temperature of dough, to reduce the unstable factor for influencing fermentation, improves the quality of Toast.
Description
Technical field
The present invention relates to Toast technical field, in particular to a kind of fermentation Toast and preparation method thereof.
Background technique
Toast is a kind of French baguette, and the roasting bread for listening production usually with cover or not with cover with rectangle has made
It directly eats or is sliced at rear slice and is sandwich edible.
Notification number is CN102860341B, and the time of disclosure is that the Chinese invention on March 19th, 2014 discloses a kind of toast
The preparation method of piece, including stirring, forming, fermentation, baking, slice and coating and secondary baking, are made toast slice.
Raw material when stirring includes the following parts by weight: 50-60 parts of flour, 5-10 parts of egg, 8-12 parts of white sugar, vegetable oil 4-8
Part, 0.5-1.0 parts of leavening and 15-25 parts of water.
It is above-mentioned in the prior art, raw material stirring the step of in, due to the rotation of paddle, between raw material and paddle,
In raw material between each ingredient, it can generate heat between ingredient and barrel, and the frictional force as suffered by raw material various pieces
It is different not to the utmost, the heat condition of each part is different；On the one hand, fever has acceleration to fermentation, when raw material mixes
Time can accelerate to ferment, and on the other hand, the accelerated degree of raw material each section is different, so as to cause that can have product in the bread of formation
The unstable problem of matter.In addition, if raw material stirring of leaving generates heat and heat accumulates on dough, flour and other raw materials
Can be mutually viscous, it is barred between flour and water, flour is difficult adequately to be absorbed water, and obtained bread texture also can be very
Difference.
Summary of the invention
The purpose of the present invention is overcoming deficiency in the prior art, the first purpose of this invention is to provide a kind of fermentation
Toast has achieved the effect that increase bread flavor.
Second object of the present invention is to provide a kind of preparation method of Toast that ferments, and has reached raising bread product
The effect of matter and quality.
To realize above-mentioned first purpose, the present invention provides the following technical scheme that a kind of fermentation Toast, including face
Covering and sandwich of layers, bread crumb include the component of following parts by weight:
45-60 parts of Strong flour；
6-6.8 parts of white granulated sugar；
4-8 parts of egg；
With 20-25 parts of face agent；
0-0.6 parts of salt；
0.3-1 parts of whole-fat milk powder；
0.5-0.8 parts of yeast；
0.3-0.7 parts of bread improver；
Described and face agent includes that weight fraction ratio is (0.5-3): 1 water and ice.
By adopting the above technical scheme, main component of the Strong flour as dough, white granulated sugar and milk powder provide sweet tea for dough
Taste, in the scheme for not adding salt, obtained bread is based on sweet taste and is suitble to the client having a sweet tooth, after salinity is added,
The impact sense of sweet taste can be reduced, sweet taste is mitigated, is suitble to less receive the overweight client of sweet taste.Meanwhile milk powder uses
Whole-fat milk powder has the rational proportion of fat and protein, is conducive to absorption and the nutrient health of human body.Mould inhibitor increases envelope
Holding time, bread improver further promotes the mouthfeel and texture of bread.
Saccharomycete is using white granulated sugar as food source, and after white sugar is added in fermentation, such saccharomycete can be bred
Faster, the speed of carbon dioxide gas is accelerated, and the volume of gas can also increased, and shortens the time of fermentation, simultaneously
White granulated sugar can keep mouthfeel more preferable, moreover it is possible to increase sweetness with flavor adjustment.
Further preferably are as follows: the fermentation Toast further includes 2-3.5 parts of corn syrup, 5-8 parts of anhydrous butter oil.
By adopting the above technical scheme, the fraction of corn sweet taste of corn syrup Toast offer, pure in mouth feel, low sugariness,
And the low resistive connection of freezing point is brilliant, the preparation method for stirring and freezing suitable for dough low temperature, while can prevent white granulated sugar low temperature from analysing
Out；There is certain humidification to gluten containing a large amount of lactoproteins in dairy products, improve the intensity of dough strength and dough,
It will not lead to excessive whipping because mixing time extends, protein and lactose, minerals etc. have anti-aging effect in cream, are simultaneously
Bread provides milk Flavor.
Further preferably are as follows: further include 0.05-0.11 parts of mould inhibitor, the mould inhibitor is by 0.02-0.04 parts of dehydrogenation second
Sour sodium, 0.03-0.07 parts of calcium propionate composition.
By adopting the above technical scheme, dehydroactic acid sodium and calcium propionate are all common food preservative and antistaling agent, can be with
Extend the holding time of bread.
To realize above-mentioned second purpose, the present invention provides the following technical scheme that a kind of preparation for the Toast that ferments
Method, which comprises the following steps:
S1: Strong flour, white granulated sugar, egg, salt, whole-fat milk powder, yeast, bread improver raw material mixing: are subjected to mixing shape
Resulting mixture A；
S2: stirring: water and ice are added into mixture A, and stirring mixture A's and forms dough, and dough temperature is in 26-28
Between DEG C；
S3: pressure surface: the epidermis of dough is depressed into smooth；
S4: fermentation: dough obtained in S3 is put into mold and is fermented；
S5: baking: the dough after fermentation is placed in the environment that temperature is 155-175 DEG C and toasts 35-50min, obtains toast
Bread；S6: cooling: cooling Toast；
S7: it detection: examines, gold is visited, slice.
Water and ice are added in mixture A, then carry out when stirring the mixture A that raw material is formed with above-mentioned technical proposal
The stirring of mixture A, during stirring, each ingredient in mixture A is gradually dispersed to uniformly, and Strong flour starts
Moisture is absorbed, white granulated sugar and salt are gradually dissolved in the water.The temperature of dough can fall the shakiness of fermentation between 26-28 DEG C
It is fixed, while may insure the stability for being formed by gluten and toughness, so that the bread mouthfeel made is more preferable.
In the present solution, the moisture Cheng Shui and ice two major parts that script is needed all to be added in dough.Firstly, water only account for and
A part of all waters needed for the agent of face, secondly, remaining water interactions are added in mixture A at ice, ice is realizing mixing
After the cooling of object A, it can be converted into liquid water, dough is absorbed and gradually formed for Strong flour, is stirred at low temperatures
It mixes, unstable phenomenon of fermenting is reduced, while ensuring that Strong flour adequately absorbs moisture, to improve the quality and mouth of bread
Sense.By adjusting the temperature of dough, very economical material benefit with ice amount, and it is not necessarily to add other substances, it is very useful.
Further preferably are as follows: in the S2 whipping step, water is added before mixture A is stirred, and ice is stirred in mixture A
Period is added.
By adopting the above technical scheme, during stirring, each ingredient in mixture A is gradually dispersed to uniformly,
Strong flour starts to absorb moisture, and white granulated sugar and salt are gradually dissolved in the water.In the water suction of agitating friction and Strong flour, mix
Conjunction object A is started to warm up and by dough is formed, and is put into ice in mixture A at this time, is on the one hand realized the cooling of dough；Another party
Face, ice-out provides water for mixture A after mixture A cooling, and the Strong flour in mixture A can continue to absorb moisture.
Compared with the prior art, when mixture A starts stirring, since the water of water is limited, Strong flour only has part to inhale
A large amount of heat production will not occur for water, reduce the heat that mixture A starts institute's output, reduce the temperature that mixture A is risen,
Mixture A is avoided to be in excessively high temperature.
Further preferably are as follows: in the S2 whipping step, ice is partial size in 0.02cm-5cm trash ice, and trash ice divides 2-5 times and adds
Enter in mixture A.
By adopting the above technical scheme, the contact area after trash ice is added into mixture A, with each ingredient in mixture A
Become larger, temperature fall time can be shortened, improves rate of temperature fall；And trash ice is compared to the ice cube of substantially volume, it is easier to equably plus
Enter in mixture A.Investment and can be stirred mixture A to guarantee that the temperature of mixture A will not be too low to trash ice by several times
The each period mixed in process carries out segmented cooling, improves mixture A each period temperature during forming dough
The uniformity, on the other hand ensure the abundant water suction of Strong flour.
Further preferably are as follows: when the S2 stirring mixture A, environment temperature is 20-22 DEG C, humidity 60-80RH%.
By adopting the above technical scheme, the temperature for lowering environment provides the appropriate mixture A environment of stirring, reduces mixed
Close object A a possibility that obtaining heat from environment, at the same the water in the environment reduction dough of high humility evaporate into environment can
Energy property, stability when mixture A stirring may be improved to the influence of mixture A by reducing environment.
Further preferably are as follows: in the S3 pressure surface step, after the completion of pressure surface, dough is placed in -20 DEG C to -15 DEG C of ring
Freezing 2.5-4h is carried out in border.
By adopting the above technical scheme, after forming dough, dough is placed in -20 DEG C to -15 DEG C of environment carry out it is cold
Freeze, then ferments.Dough is subjected to cryogenic freezing, the very low even azymic of the fermentation efficiency of yeast, dough in low temperature
In gluten in experience low temperature and after rising again, toughness can be promoted, to improve the mouthfeel of bread；Meanwhile low temperature can be with
Dough flavor is lockked, the conveying and preservation of dough can be carried out during this period.
Flour the inside protein rich in, fat, carbohydrate, dietary fiber, in the environment of low temperature, moisture
The hydrogen bond between hydrogen bond and hydrone and hydrone in son and Strong flour between starch-polysaccharides molecule can enhance, thus
The stability and toughness for improving gluten, improve the mouthfeel and quality of bread.Meanwhile low temperature to form vacuole between water and starch
Structure widens the distance between starch-polysaccharides molecule, provides space for the fermentation of yeast；Meanwhile water is uniform by Strong flour
Ground absorbs, then the vacuole structure in dough is also uniformly distributed in dough, when yeast uniform parts are in dough, can obtain
Highly uniform ferment effect is obtained, the Toast of high-quality is obtained.
Further preferably are as follows: in the S6 cooling step, purified air is contacted with bread, for reducing bread
Temperature.
By adopting the above technical scheme, the air as obtained by nature cools down bread after clarifier, closes
Reason is using natural resources and will not generate the pollution of air, at the same have passed through clarifier microorganism and graininess index it is up to standard,
Influence to bread is extremely low.
Further preferably are as follows: include sandwich of layers in fermentation Toast, be provided with before the S4 fermentation or after S7 slice
Sandwich step, the sandwich step before the S4 fermentation, sandwich of layers are wrapped in dough；Sandwich step after S7 slice, sandwich of layers
It is set between two panels Toast.
By adopting the above technical scheme, it can be arranged in Toast sandwich, sandwich can be different taste before S4 fermentation
Or the toast dough of different colours, it can so prepare goodlooking and changeable taste Toast；After S7 slice
It is sandwich to can be the sandwich of sauce class, increase taste and prepares sandwich slice toast.
In conclusion the invention has the following advantages:
1, it by putting into ice in the whipping process of mixture A, realizes the control of mixture A temperature in whipping process, subtracts
The unstability fermented less, while Strong flour being allowed to fully absorb moisture in low temperature environment, it is ensured that it is formed by the steady of gluten
Solidity and toughness, so that the bread mouthfeel made is more preferable；
2, it by needing with the moisture of mixture A stirring to be water and ice script, and puts into mixture A by several times, ice is being realized
Water can be provided for mixture A while cooling, by adjusting the temperature of dough, very economical material benefit with ice amount, and be not necessarily to
Other substances are added, it is very useful；
3, by freezing the dough before fermentation in -20 DEG C to -15 DEG C of environment, gluten is in experience low temperature and rises again
Afterwards, toughness can be promoted, so that the mouthfeel of bread is improved, meanwhile, it will form vacuole structure inside dough, provided for fermentation
Space, to obtain the Toast of high-quality.
Detailed description of the invention
Fig. 1 is the flow diagram of fermentation Toast preparation method in the present invention.
Specific embodiment
Embodiment 1-4: a kind of fermentation Toast, including component and corresponding quality it is as shown in table 1, and by Fig. 1
The step of prepare:
S1: Strong flour, white granulated sugar, egg, salt, whole-fat milk powder, yeast, bread improver raw material mixing: are subjected to mixing shape
Resulting mixture A；
S2: stirring: temperature is 21 ± 1 DEG C between face, and humidity is 75 ± 2RH%, adds water into mixture A, is stirred；
Trash ice is added in mixture A in 1min after stirring starts, continues to stir, dough is controlled in 26-28 DEG C；
S3: pressure surface: dough is carried out pressure surface 13-17 times using noodle press, it is smooth to be depressed into surface；
S4: fermentation: dough obtained in S3 is put into mold, in 36 ± 1 DEG C of environment temperatures and the ring of 80 ± 2 RH%
Ferment 150min in the humidity of border；
S5: baking: by after fermentation dough be sent into oven, 165 ± 1 DEG C at a temperature of toast 40min, obtain Toast；
S6: cooling: Toast is placed in draught cupboard, the purification air by purification system is passed through into draught cupboard, it will
Bread is cooled to 20-30 DEG C；
S7: detection: visual detection, metal detection are carried out, substandard product is scrapped, qualified products are sliced；
S8: packaging.
1 embodiment 1-4 component of table and corresponding quality (kg)
In above-described embodiment, water is made of water and trash ice, and the partial size of trash ice is 0.02-5cm；Strong flour passes through 60 meshes
Mesh screen takes；White granulated sugar is taken after crushing by 80 mesh mesh screens；Yeast and bread improver are purchased from the limited public affairs of Angel Yeast share
Department.
The weight fraction ratio of water and trash ice is 0.5:1 in embodiment 1 and in the agent of face.
The weight fraction ratio of water and trash ice is 1:1 in embodiment 2 and in the agent of face.
The weight fraction ratio of water and trash ice is 2:1 in embodiment 3 and in the agent of face.
The weight fraction ratio of water and trash ice is 3:1 in embodiment 4 and in the agent of face.
Embodiment 5, a kind of preparation method for the Toast that ferments, comprising the following steps:
S1: Strong flour, white granulated sugar, egg, salt, whole-fat milk powder, yeast, bread improver raw material mixing: are subjected to mixing shape
Resulting mixture A；
S2: stirring: temperature is 21 ± 1 DEG C between face, and humidity is 75 ± 2RH%, adds water into mixture A, is stirred；
Trash ice is equally divided into 2 parts, 2 parts of trash ices are added in mixture A 1min before 1min and stirring terminate after stirring starts, after
Continuous stirring, is controlled in 26-28 DEG C for dough；
S3: pressure surface: dough is carried out pressure surface 13-17 times using noodle press, it is smooth to be depressed into surface；
S4: fermentation: dough obtained in S3 is put into mold, in 36 ± 1 DEG C of environment temperatures and the ring of 80 ± 2 RH%
Ferment 150min in the humidity of border；
S5: baking: by after fermentation dough be sent into oven, 165 ± 1 DEG C at a temperature of toast 40min, obtain Toast；
S6: cooling: Toast is placed in draught cupboard, the purification air by purification system is passed through into draught cupboard, it will
Bread is cooled to 20-30 DEG C；
S7: detection: visual detection, metal detection are carried out, substandard product is scrapped, qualified products are sliced；
S8: packaging.
Embodiment 6: a kind of preparation method for the Toast that ferments, the difference with embodiment 5 is, in S2 whipping step,
Trash ice is equally divided into 3 parts, and before 1min, stirring terminate after stirring stirring starts respectively 1min and stirring mid-term be added it is mixed
It closes in object A.
Embodiment 7: a kind of preparation method for the Toast that ferments, the difference with embodiment 5 is, in S2 whipping step,
Trash ice is equally divided into 5 parts, and before 1min, stirring terminate after stirring stirring starts respectively 1min and stirring mid-term be added it is mixed
It closes in object A.
Embodiment 8: a kind of preparation method for the Toast that ferments, the difference with embodiment 7 is, in S2 whipping step,
Humidity between face is 60 ± 2RH%；Yeasting temperature is 30 ± 1 DEG C in S4, and ambient humidity is 70 ± 2RH%, when fermentation
Between 130min；Baking temperature is 155 ± 1 DEG C in S5, baking time 35min.
Embodiment 9: a kind of preparation method for the Toast that ferments, the difference with embodiment 7 is, in S2 whipping step,
Humidity between face is 80 ± 2RH%；Yeasting temperature is 38 ± 1 DEG C in S4, and ambient humidity is 85 ± 2RH%, when fermentation
Between 160min；Baking temperature is 155 ± 1 DEG C in S5, baking time 35min.
Embodiment 10: a kind of preparation method for the Toast that ferments, the difference with embodiment 7 are, S3: pressure surface: utilize
Noodle press carries out dough pressure surface 13-17 times, and it is smooth to be depressed into surface；The dough after pressure surface is placed in -18 DEG C of environment again
Freeze 3h.
Embodiment 11: a kind of preparation method for the Toast that ferments, the difference with embodiment 10 is, S3 pressure surface step
In, the dough after pressure surface is placed in -20 DEG C of environment and freezes 2.5h.
Embodiment 12: a kind of preparation method for the Toast that ferments, the difference with embodiment 10 is, S3 pressure surface step
In, the dough after pressure surface is placed in -15 DEG C of environment and freezes 4h.
Embodiment 13: a kind of preparation method for the Toast that ferments, the difference with embodiment 13 is, sets after freezing in S4
It is equipped with sandwich step, sandwich of layers is wrapped in dough, and is fermented together with dough；In the present embodiment, sandwich of layers is not
Mayonnaise, the component and corresponding quality that mayonnaise includes are as shown in table 2, all components are weighed and are stirred, are formed husky
Draw sauce.
Embodiment 14: a kind of preparation method for the Toast that ferments, the difference with embodiment 13 is, S7 detecting step
In, it is provided with sandwich step after slice, sandwich of layers is set to two panels Toast；In the present embodiment, sandwich of layers is mayonnaise,
The component and corresponding quality that mayonnaise includes are as shown in table 2, and all components are weighed and are stirred, and form mayonnaise.
2 salad dressing ingredient of table and corresponding quality (kg)
| Component | Quality (kg) |
| Oil | 40 |
| Drinking water | 13 |
| Edible glucose | 11 |
| White granulated sugar | 10 |
| D-sorbite | 9 |
| Glycerol | 9 |
| The double starch hexanedioic acid esters of acetylation | 7 |
| Xanthan gum | 0.65 |
| Polyglyceryl fatty acid ester | 0.45 |
| Potassium sorbate | 0.005 |
| Lactic acid | 0.003 |
| Disodium ethylene diamine tetraacetate | 0.0008 |
| Vinegar | 0.0007 |
| PURE WHEY | 0.0005 |
| Salt | 0.0008 |
| Edible essence | 0.0002 |
Oil in table 2 is one of soybean oil, rapeseed oil, palm oil.
Comparative example 1: a kind of preparation method for the Toast that ferments, the difference with embodiment 5 is, in S2 whipping step,
Trash ice is replaced with into water.
Comparative example 2: a kind of preparation method for the Toast that ferments, the difference with embodiment 5 is, in S2 whipping step,
Mixture A is placed in the environment that temperature is 5 ± 1 DEG C, and trash ice is replaced with into water.
Characterization experiment:
1, influence experimental subjects of the preparation method of fermentation Toast to bread aesthetic quality: embodiment 3 is to implement sample 3, reality
Apply pair that the formula for implementing sample 5-13, comparative example 1-2 cooperation embodiment 4 that a formula for 5-12 cooperation embodiment 4 obtains obtains
Than sample 1-2,12 laboratory sample altogether.
Experimental method: obstacle in terms of 10 Ageustias and smell is chosen, and is the student of Majors of Food, each student is successive
Embodiment 1-5 is successively tasted, each embodiment is required to dieting 30min, needs to be carried out with cold water after tasting before tasting
It gargles twice；And score from structural state, face shaping, mouthfeel, flavor, remove a best result and minimum point, takes it
Average value, then the score of projects is summed up, full marks are 50 points, and standards of grading are shown in Table 3.
Experimental result: the experimental result record such as table 4 that the preparation method for the Toast that ferments influences bread aesthetic quality
It is shown.
The fermentation Toast aesthetic quality evaluation criteria of table 3
The experimental result that the preparation method of the fermentation Toast of table 4 influences bread aesthetic quality
Data analysis: from above-mentioned data it is found that aesthetic quality implements 10 > of sample implementation sample 11-12 > from good be followed successively by difference
Implement sample 7-9 > and implements 6 > of sample implementation 5 > of sample implementation, 3 > comparative sample 1-2 of sample.
In implementation sample 3,5-7, the number that trash ice is added is carried out, and can be seen that from data, is implemented sample 3 and is implemented sample 5
When middle trash ice is divided into 1 part or 2 parts, gap does not occur for bread aesthetic quality, and when the part for implementing trash ice in sample 6-7
When counting to up to 3-5 part, bread aesthetic quality is significantly improved compared to sample 3 and implementation sample 5 is implemented.
Implement sample 7-9 and trash ice is divided into 5 parts on the basis of implementing sample 3-6, and be added during churning, it is ensured that mixing
Object A each period in stirring can guarantee low temperature, reduce unstable phenomenon of fermenting, while ensuring that Strong flour is abundant
Absorption moisture, to improve the quality and mouthfeel of bread；Meanwhile implementing the parameter in sample 7 and being suitble to the most.
Implement sample 10-12 and increase freezing step on the basis of implementing sample 7-9, the fermentation efficiency of yeast is very in low temperature
Low even azymic, the gluten in dough is in experience low temperature and after rising again, and toughness can be promoted, to improve bread
Mouthfeel；Meanwhile low temperature to form vacuole structure between water and starch, and the distance between starch-polysaccharides molecule is widened, and is ferment
Female fermentation provides space；Meanwhile water is equably absorbed by Strong flour, then the vacuole structure in dough is also uniformly distributed in
In dough, when yeast uniform parts are in dough, highly uniform ferment effect can be obtained, obtains the toast face of high-quality
Packet.The freezing parameter implemented in sample 10 is suitble to the most.
And comparative sample 1 has been taken out the step of on the rocks and freezing, environment temperature is down to 5 ± 1 DEG C for replacing by comparative sample 2
Step on the rocks there is no the preferable Toast of aesthetic quality from the point of view of bread aesthetic quality's result, meanwhile, low temperature ring
Border needs to consume a large amount of electric power, increases cost.
2, influence experimental subjects of the fermentation Toast formula to bread aesthetic quality: embodiment 1-4, altogether 4 groups of experiments
Sample.
Experimental method: obstacle in terms of 10 Ageustias and smell is chosen, and is the student of Majors of Food, each student is successive
Embodiment 1-5 is successively tasted, each embodiment is required to dieting 30min, needs to be carried out with cold water after tasting before tasting
It gargles twice；And score from taste and flavor, removing a best result and minimum point, takes its average value, full marks are 40 points,
Standards of grading are shown in Table 2.
Experimental result: fermentation Toast formula records the experimental result that bread aesthetic quality influences as shown in table 5.
The experimental result that the fermentation Toast formula of table 5 influences bread aesthetic quality
| Group | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Score (is divided) | 30 | 36 | 37.5 | 35 |
Data analysis: it from giving an oral account it is found that in the formula of embodiment 1-4 for above-mentioned data combination student, can obtain
Preferable mouthfeel, flavor are the main reason for causing point difference.The embodiment 1 of corn syrup and anhydrous butter oil, sweet tea are not added
Taste and milk fragrance are thin, and flavor is all poor compared with other three groups；And embodiment 3 has obtained highest flavor score.
3, ferment Toast screen resilience experiments experiment object: embodiment 3 is to implement sample 3, embodiment 5-12 cooperation implementation
What the formula of example 4 obtained implements the comparative sample 1-2 that the formula of sample 5-13, comparative example 1-2 cooperation embodiment 4 obtains, and 12 is real altogether
Test sample.
Experimental method: fermentation is formed in equal dies, obtained toast block is cut, Toast outer layer is cut
It goes, each laboratory sample cuts out the experiment sample that three sizes are 10cm*10cm*10cm.Experiment sample is placed on platform, benefit
It is pressed downward 5cm from the upper surface of experiment sample with pressing plate (cross section of pressing plate is 12cm*12cm*12cm), and is recalled at once, 5s
Measurement experiment sample height afterwards, highly and 5 difference i.e. obtain difference in height, take three experiment sample difference in height average values as the experiment
The rebound degree (cm) of sample.
Experimental result: fermentation Toast screen resilience experimental result record is as shown in table 6.
The fermentation Toast screen resilience experimental result of table 6
Data analysis: elasticity is good for the big reflection laboratory sample of rebound degree, can indirect reaction go out mouthfeel number.By above-mentioned data
It is found that rebound degree implements 10 > of sample and implements sample 11-12 > to implement sample 7-9 > and implement 6 > of sample to implement sample 5 from good be followed successively by difference
> implements 3 > comparative sample 1-2 of sample, coincide substantially with the scoring experiment in experiment 1.
During stirring raw material formation dough, the temperature of dough is extremely important, directly causes shadow to the elastic force of bread
It rings；The rebound quality of bread, while trash ice and freezing step can be improved in the use of trash ice and freezing step in this programme
In conjunction with when, the bread of acquisition can achieve well rebound quality.
Above-mentioned specific embodiment is only explanation of the invention, is not limitation of the present invention, art technology
Personnel can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as
All by the protection of Patent Law in scope of the presently claimed invention.
Claims (10)
1. a kind of fermentation Toast, which is characterized in that including bread crumb, bread crumb includes the component of following parts by weight:
45-60 parts of Strong flour；
6-6.8 parts of white granulated sugar；
4-8 parts of egg；
With 20-25 parts of face agent；
0-0.6 parts of salt；
0.3-1 parts of whole-fat milk powder；
0.5-0.8 parts of yeast；
0.3-0.7 parts of bread improver；
Described and face agent includes that weight fraction ratio is (0.5-3): 1 water and ice.
2. a kind of fermentation Toast according to claim 1, which is characterized in that the fermentation Toast further includes 2-
3.5 parts of corn syrup, 5-8 parts of anhydrous butter oil.
3. a kind of fermentation Toast according to claim 1, which is characterized in that further include 0.05-0.11 parts mould proof
Agent, the mould inhibitor are made of 0.02-0.04 parts of dehydroactic acid sodiums, 0.03-0.07 parts of calcium propionate.
4. a kind of preparation method of fermentation Toast described in claim 1-3, which comprises the following steps:
S1: Strong flour, white granulated sugar, egg, salt, whole-fat milk powder, yeast, bread improver raw material mixing: are subjected to mixing shape
Resulting mixture A；
S2: stirring: water and ice are added into mixture A, and stirring mixture A's and forms dough, and dough temperature is in 26-28
Between DEG C；
S3: pressure surface: the epidermis of dough is depressed into smooth；
S4: fermentation: dough obtained in S3 is put into mold and is fermented；
S5: baking: the dough after fermentation is placed in the environment that temperature is 155-175 DEG C and toasts 35-50min, obtains toast
Bread；
S6: cooling: cooling Toast；
S7: it detection: examines, gold is visited, slice.
5. a kind of preparation method of Toast that ferments according to claim 4, which is characterized in that the S2 whipping step
In, water is added before mixture A is stirred, and ice is added during mixture A is stirred.
6. a kind of preparation method of Toast that ferments according to claim 4, which is characterized in that the S2 whipping step
In, ice is partial size in 0.02cm-5cm trash ice, and trash ice divides in 2-5 addition mixture A.
7. a kind of preparation method of Toast that ferments according to claim 4, which is characterized in that the S2 is stirred
When object A, environment temperature is 20-22 DEG C, humidity 60-80RH%.
8. according to claim 4-6 it is one of any described in a kind of fermentation Toast preparation method, which is characterized in that it is described
In S3 pressure surface step, after the completion of pressure surface, dough is placed in -20 DEG C to -15 DEG C of environment and carries out freezing 2.5-4h.
9. a kind of preparation method of Toast that ferments according to claim 4, which is characterized in that the S6 cooling step
In, purified air is contacted with bread, for reducing the temperature of bread.
10. a kind of preparation method of Toast that ferments according to claim 4, which is characterized in that fermentation Toast
In include sandwich of layers, sandwich step, the sandwich step before the S4 fermentation, folder are provided with before S4 fermentation or after S7 slice
Central layer is wrapped in dough；Sandwich step after S7 slice, sandwich of layers are set between two panels Toast.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910446952.9A CN110122529A (en) | 2019-05-27 | 2019-05-27 | A kind of fermentation Toast and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113383808A (en) * | 2021-06-25 | 2021-09-14 | 多麦(福建)食品有限公司 | Whole-wheat bread containing tea powder and preparation method thereof |
| CN113383807A (en) * | 2021-06-25 | 2021-09-14 | 多麦(福建)食品有限公司 | Bread improver, whole wheat bread and preparation method thereof |
| CN114868784A (en) * | 2021-12-20 | 2022-08-09 | 东莞市广隆食品有限公司 | Toast and processing method thereof |
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| CN103651660A (en) * | 2013-12-31 | 2014-03-26 | 东莞市绰士食品有限公司 | Long-acting frozen sweet dough and preparation process thereof |
| CN107105677A (en) * | 2015-01-16 | 2017-08-29 | 诺维信公司 | For the method for the section property for improving baking product |
| CN109479920A (en) * | 2018-10-18 | 2019-03-19 | 蚌埠学院 | A kind of soft Ou Bao of leaf of Moringa and preparation method thereof |
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| CN103651660A (en) * | 2013-12-31 | 2014-03-26 | 东莞市绰士食品有限公司 | Long-acting frozen sweet dough and preparation process thereof |
| CN107105677A (en) * | 2015-01-16 | 2017-08-29 | 诺维信公司 | For the method for the section property for improving baking product |
| CN109479920A (en) * | 2018-10-18 | 2019-03-19 | 蚌埠学院 | A kind of soft Ou Bao of leaf of Moringa and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113383808A (en) * | 2021-06-25 | 2021-09-14 | 多麦(福建)食品有限公司 | Whole-wheat bread containing tea powder and preparation method thereof |
| CN113383807A (en) * | 2021-06-25 | 2021-09-14 | 多麦(福建)食品有限公司 | Bread improver, whole wheat bread and preparation method thereof |
| CN113383807B (en) * | 2021-06-25 | 2023-11-17 | 多麦(福建)食品有限公司 | Bread improver, whole wheat bread and preparation method thereof |
| CN113383808B (en) * | 2021-06-25 | 2023-11-17 | 多麦(福建)食品有限公司 | Whole wheat bread containing tea powder and preparation method thereof |
| CN114868784A (en) * | 2021-12-20 | 2022-08-09 | 东莞市广隆食品有限公司 | Toast and processing method thereof |
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