CN110477077A - A kind of thousand layers of shortcake of wheat embryo and preparation method thereof - Google Patents

A kind of thousand layers of shortcake of wheat embryo and preparation method thereof Download PDF

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Publication number
CN110477077A
CN110477077A CN201910708420.8A CN201910708420A CN110477077A CN 110477077 A CN110477077 A CN 110477077A CN 201910708420 A CN201910708420 A CN 201910708420A CN 110477077 A CN110477077 A CN 110477077A
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China
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parts
dough
wheat
butter
thousand layers
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王玉
汪名春
夏传礼
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Anhui Agricultural University AHAU
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Anhui Agricultural University AHAU
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Priority to CN201910708420.8A priority Critical patent/CN110477077A/en
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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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses a kind of thousand layers of shortcakes of wheat embryo, including 3-5 parts of 100-110 parts of medium-strength wheat flour, 15-20 parts of wheat germ powder, 10-15 parts of salted duck egg yolk, 40-45 parts of sheet grease, 15-20 parts of Icing Sugar, butter or shortening, vegetable oil 1-2,2-4 parts of maltose, 55-65 parts of water.The product preparation method using the wholefoods such as wheat flour, butter or shortening, wheat germ powder and salted duck egg yolk as primary raw material, by mixing, refrigeration, compacting, folding and baking and etc. be made.The product wheat embryo powder content can be up to 10% or more, and mouthfeel has wheat germ powder and salted duck egg yolk double tastes, with fragrance striking the nose, and after low-temperature treatment after first high temperature, moisture content is low, crispy in taste.

Description

A kind of thousand layers of shortcake of wheat embryo and preparation method thereof
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of thousand layers of shortcake of wheat embryo and preparation method thereof.
Background technique
Wheat embryo is the by-product of flour finishing, and nutritive value is often ignored by people.Wheat plantule protein matter Rich content, containing 8 kinds of amino acid needed by human, wherein lysine content is 6-7 times of rice.Have 60% in wheat embryo Linoleic acid, it have the function of reduce Blood Cholesterol, prevention of arterial atherosis.It is given birth in wheat embryo containing a variety of dimensions Element, wherein vitamin B1 content is 57 times of egg, and the content of vitamin E is also very abundant.In addition, wheat embryo contain it is more Kind minerals and microelement, wheat flavones and glutathione are also good health factor.
Thousand layers of shortcake are a kind of baking class dessert, are gained the name by the visible multi-segment in its side.Its golden yellow color, crispy in taste, Fragrant and sweet deliciousness is firmly got masses and is liked.Thousand layers of shortcake are to roll backfin repeatedly by wrapping up shortening oils and fold, and multilayer is isolated with musculus cutaneus in oil, Moisture Quick-gasifying at high temperature, to generate layering.
The existing patent for turning down wheat germ is mostly wheat embryo addition in shortbread type biscuit, to promote the nutrition of product Value, but the requirement to shortbread type biscuit to mouthfeel and moulding is not very high, therefore this kind of invention is in the additive amount to wheat embryo On do not limit too much.But requirement of the thousand layers of crisp production to dough is very high, it, cannot be well if the soft or hard discomfort of dough Package is used as the grease of shortening.105994538 A of patent CN proposes a kind of method, is exactly by high Self- raising flour according to certain ratio Example is mixed and made into dough, but this method is comparatively laborious, it would be desirable to which a kind of common Plain flour can reach this The method of effect.In addition, thousand layers of shortcake about wheat embryo have not been reported, it is relatively rough to be primarily due to wheat embryo, can shadow Ring thousand layers of crisp crisp effect of opening influences thousand layers of crisp moulding in turn, but wheat embryo bud nutrient value is very high, and as flour The by-product of finishing, it is cheap and easy to get, it should to be fully used.Therefore we need a kind of method, are guaranteeing wheat embryo On the basis of certain additive amount, so that dough foldable and being not easily broken, guarantees that thousand layers of shortcake are good and open crisp effect.
Summary of the invention
The purpose of the present invention is to solve the above problems, and propose a kind of wheat embryo thousand layers of shortcake and its preparation side Method, which can be up to 10% or more, and mouthfeel has wheat embryo and salted duck egg yolk double tastes, fragrant Gas assails the nostrils, and after low-temperature treatment after first high temperature, moisture content is low, crispy in taste.
The present invention provides a kind of thousand layers of shortcakes of wheat embryo, according to parts by weight, including following parts by weight medium-strength wheat flour 100-110 parts, 15-20 parts of wheat germ powder, 10-15 parts of salted duck egg yolk, 40-45 parts of sheet grease, 15-20 parts of white sugar powder, Butter or 3-5 parts of shortening, 1-2 parts of vegetable oil, 2-4 parts of maltose, 55-65 parts of water.
As preferred means, the sheet grease is that butter or shortening are mixed in a certain ratio with wheat germ powder, is passed through Kneading presses manufactured sheet grease.
As further preferred means, the vegetable oil is one in peanut oil, sesame oil, olive oil or corn oil Kind.
A kind of thousand layers of crisp preparation method of wheat embryo, it is characterised in that: specific step is as follows:
1) pre-treatment of raw material: ratio weighs butter by weight or shortening thaws at room temperature, spare；Weigh salted duck egg yolk 3 parts, 2-4 parts of maltose and 5 parts of water, are ground into fine particle shape for salted duck egg yolk, graininess salted duck egg yolk and water are put together Enter into maltose and carry out heating stirring and forms brush liquid；
2) prepared by dough: weighing middle gluten wheat according to weight ratio part 100:15-20:7-12:10-15:50-60:3-5 Powder, wheat germ powder, salted duck egg yolk, Icing Sugar, water, butter or shortening and successively pouring into dough mixing machine is stirred, until shape At dough it is smooth, stop stirring；
3) preparation of sheet grease: butter or shortening are mixed with the wheat germ powder of its weight 15%, stirred, then Refrigeration, by being compressed into tablet form grease；
4) it refrigerates: sheet grease in dough in step 2) and step 3) being wrapped up into preservative film respectively and is put into 4 DEG C of refrigerating chamber 30- 40min, until the two hardness is substantially close to stopping refrigeration；
5) thousand layers of crisp interlayer are prepared: the dough after refrigerating in step 4) and sheet grease being rolled into square, wherein sheet Grease is sized to be slightly smaller than dough size, and the two interfolded is formed flour cake, then four sides is clutched, flour cake is rolled into length-width ratio The about rectangle of 3:1, carries out multilayer folding for flour cake, is then wrapped with preservative film and is put into refrigerating chamber placement 30- 35min；
6) cutting, brush brushing liquid: the flour cake after step 5) refrigeration is put into mold and carries out cutting, baking tray is packed into, with brush Son dips the surface that brush liquid in step 1) is applied to cake after cutting, changes another brush and dips a small amount of vegetable oil, is applied to the side of cake Face；
7) toast: the cake after step 6) is brushed is put into oven and toasts；
8) it packs: the cake after step 7) baking being placed at room temperature for cooling, is dispensed.
As preferred means, wheat germ powder additive amount accounts for entire total dough weight in step 2) the dough preparation 15%-20%
As further preferred means, in step 3) the sheet oil and fat preparation wheat germ powder additive amount account for butter or The 15% of shortening weight
As further preferred means, the dough and sheet grease in the step 5) before interfolded, dough with The thickness ratio of sheet grease is 1-2:1.
As further preferred means, the baking condition in the step 7) is 175-180 DEG C of temperature of face fire, fire in a stove before fuel is added temperature 180-185 DEG C of degree toasts 25-35min, is then cooled to 145-150 DEG C, toasts 10-12 minutes.
Thousand layers of crisp size are cut into about 4cm × 4cm size by the present invention, this size meets most of consumer's nozzle type Size facilitates trial test.
The invention has the advantages that:
1, thousand layers of shortcake are more demanding to dough, if to will lead to dough really up to the mark for dough gluten content height, are not easy to next Folding.If dough gluten content is low, to will lead to dough softer, it has not been convenient to form, be also not susceptible to package sheet grease.In addition, The fat content of dough influences its ductility, and in the present invention, salted duck egg yolk, butter or shortening and wheat germ powder are codetermined The fat content of dough.If wheat germ powder adding too much, dough poor ductility, are easily broken；If wheat embryo Powder additive amount is very few, then will lead to product special flavour deficiency.The present invention is to reach best shortening effect, comprehensively considers Salted duck egg Influence of the grease to dough in yellow, butter or shortening and wheat germ powder accounts for the small of flour weight 15%-20% using addition Dough made of wheat germ powder has several advantages that the ratio for 1. not needing to seek Strong flour and Self- raising flour, uses Common Plain flour, simplifies process flow；2. can guarantee the elasticity and ductility of dough；3. improving dough Hardness, and under this hardness, dough can achieve the effect that foldable and be not easily broken, and next processing is facilitated to fold；④ Reduce the additive amount of butter or shortening in dough, economic heath.
2, in order to guarantee the optimal shortening effect of dough, wheat germ powder additive amount is there are the upper limit in dough, therefore this hair It is bright to be added to except dough wheat germ powder, also in sheet oil and fat preparation, it joined and account for butter or shortening weight 15% wheat germ powder.The mixing of wheat germ powder and grease can promote the additive amount and system of wheat germ powder At sheet grease stability, make its be not easy in the steps afterwards melt and overflow.In traditional handicraft, in order to preferably Stable grease makes it be not easy to melt exposed, and the flour cake for generally requiring will to wrap up shortening oils carries out multiple freezing processing, time-consuming consumption Power.And this product only needs to carry out chilling treatment, can reach same effect, be economically feasible, operationally simply.
3, the brush liquid that maltose and salted duck egg yolk are mixed with is applied to thousand layers of crisp surface, the Mei La that carbohydrate and amino acid occur Moral reaction can make finished product color more beautiful, and further abundant finished product flavor, enable the customer to for entrance it It is preceding just to smell fragrance；A small amount of vegetable oil is brushed thousand layers of crisp side before baking, when can make thousand layers of crisp shortening, color is more layer by layer It is good, it is unlikely to show slightly drying；Maltose has reproducibility, can also play the role of oxidation resistant.
4, wheat germ powder and salted duck egg yolk raw material crisp as thousand layers are selected, wheat germ powder has unique clear Perfume (or spice), and after baking, fragrance not anti-reflection increases, long times of aftertaste, and the salted duck egg yolk added in flour, its fragrance and wheat The fragrance of germ flour brings out the best in each other, and has dual fragrance.
5, when baking, a period of time is first baked at high temperature, is conducive to moisture in this way and gasifies rapidly, layered effect is more It is good, it then toasts at low temperature again, is conducive to that mouthfeel is more crisp, be not in that surface layer is burned but phenomenon that inner layer is underdone, And low-temperature bake can be such that finished product moisture content reduces, mouthfeel is more crisp.
Detailed description of the invention
A kind of Fig. 1 thousand layers of wheat embryo crisp product figure proposed by the present invention.
Influence of Fig. 2 wheat germ powder additive amount to dough hardness.
Influence of Fig. 3 wheat germ powder additive amount to dough elasticity.
Influence of Fig. 4 wheat germ powder additive amount to dough recovery.
Influence of Fig. 5 wheat germ powder additive amount to the sheet grease thawing time.
Specific embodiment
Present invention is further described in detail with reference to the accompanying drawing:
Product 1
Thousand layers of shortcake of a kind of wheat embryo of the invention, including 100 parts of medium-strength wheat flour, 15 parts of wheat germ powder, Salted duck egg Yellow 10 parts, 45 parts of sheet grease, 15 parts of Icing Sugar, 3 parts of butter, 5 parts of vegetable oil, 2 parts of maltose, 55 parts of water.The vegetable oil is Peanut oil.
A kind of thousand layers of crisp preparation method of wheat embryo, the specific steps are as follows:
1) pre-treatment of raw material: weighing butter in proportion or shortening thaws at room temperature, spare；Wheat is weighed in proportion Bud is simultaneously milled, and places spare；Salted duck egg yolk, maltose and water are weighed by a certain percentage, and salted duck egg yolk is ground into fine particle Graininess salted duck egg yolk and water are put into togerther in maltose and carry out heating stirring formation brush liquid by shape；
2) prepared by dough: proportionally weighing medium-strength wheat flour, wheat germ powder, salted duck egg yolk, Icing Sugar and water and successively It pours into dough mixing machine and is stirred, until the smooth stopping stirring of the dough formed, it is total that wheat germ powder additive amount accounts for entire dough The 5% of weight；
3) sheet oil and fat preparation: butter or shortening are mixed with wheat germ powder in proportion, stirred, then integrates, press Grease is compressed into tablet form,；
4) it refrigerates: sheet butter in dough in step 2) and step 3) being wrapped up into preservative film respectively and is put into 4 DEG C of refrigerating chambers 30min, until the two hardness is substantially close to stopping refrigeration；
5) thousand layers of crisp interlayer are prepared: the dough after refrigerating in step 4) and sheet butter being rolled into square, wherein sheet Butter is sized to be slightly smaller than dough size, the two interfolded is formed flour cake, then four side coating butter of flour cake is pinched four sides Tightly, flour cake is rolled into the rectangle that length-width ratio is about 3:1, flour cake is subjected to multilayer folding, is then wrapped and is put into preservative film 30min is placed to refrigerating chamber, before interfolded, the thickness ratio of dough and sheet butter is 2:1 for dough and sheet butter；
6) cutting, brush brushing liquid: thousand layers of crisp interlayer after step 5) refrigeration are put into mold and carry out cutting, are packed into roasting Disk dips the surface that brush liquid in step 1) smears cake after cutting with brush, changes another brush and dip a small amount of vegetable oil, be applied to cake Side；
7) toast: the cake after step 6) is brushed is put into oven and toasts, 175 DEG C of face fire temperature, fire in a stove before fuel is added temperature 180 DEG C, 25min is toasted, is then cooled to 145 DEG C, is toasted 10 minutes；
8) it packs: the cake after step 7) baking being placed at room temperature for cooling, is dispensed.
Product 2
Thousand layers of shortcake of a kind of wheat embryo of the invention, including 110 parts of medium-strength wheat flour, 20 parts of wheat germ powder, Salted duck egg Yellow 15 parts, 50 parts of sheet butter, 20 parts of Icing Sugar, 5 parts of butter, 8 parts of vegetable oil, 4 parts of maltose, 65 parts of water.The vegetable oil is Sesame oil.
A kind of thousand layers of crisp preparation method of wheat embryo, the specific steps are as follows:
1) pre-treatment of raw material: weighing butter in proportion and thaw at room temperature, spare；Wheat embryo is weighed in proportion and is ground Powder is placed spare；Salted duck egg yolk, maltose and water are weighed by a certain percentage, and salted duck egg yolk is ground into fine particle shape, general Granular salted duck egg yolk and water, which are put into togerther in maltose and carry out heating stirring, forms brush liquid；
2) prepared by dough: proportionally weighing medium-strength wheat flour, wheat germ powder, salted duck egg yolk, Icing Sugar and water and successively It pours into dough mixing machine and is stirred, until the smooth stopping stirring of the dough formed, it is total that wheat germ powder additive amount accounts for entire dough The 10% of weight；
3) prepared by sheet butter: in proportion mixing butter with wheat germ powder, stirs, then integrates, by tabletted Shape butter；
4) it refrigerates: sheet butter in dough in step 2) and step 3) being wrapped up into preservative film respectively and is put into 4 DEG C of refrigerating chambers 40min, until the two hardness is substantially close to stopping refrigeration；
5) thousand layers of crisp interlayer are prepared: the dough after refrigerating in step 4) and sheet butter being rolled into square, wherein sheet Butter is sized to be slightly smaller than dough size, the two interfolded is formed flour cake, then four side coating butter of flour cake is pinched four sides Tightly, flour cake is rolled into the rectangle that length-width ratio is about 3:1, flour cake is subjected to multilayer folding, is then wrapped and is put into preservative film 35min is placed to refrigerating chamber, before interfolded, the thickness ratio of dough and sheet butter is 3:1 for dough and sheet butter；
6) cutting, brush brushing liquid: thousand layers of crisp interlayer after step 5) refrigeration are put into mold and carry out cutting, are packed into roasting Disk dips the surface that brush liquid in step 1) smears cake after cutting with brush, changes another brush and dip a small amount of vegetable oil, be applied to cake Side；
7) toast: the cake after step 6) is brushed is put into oven and toasts, 180 DEG C of face fire temperature, fire in a stove before fuel is added temperature 185 DEG C, 35min is toasted, is then cooled to 150 DEG C, is toasted 12 minutes；
8) it packs: the cake after step 7) baking being placed at room temperature for cooling, is dispensed.
Product 3
Thousand layers of shortcake of a kind of wheat embryo of the invention, including 105 parts of medium-strength wheat flour, 18 parts of wheat germ powder, Salted duck egg Yellow 12 parts, 48 parts of sheet butter, 17 parts of Icing Sugar, 4 parts of butter, 6 parts of vegetable oil, 3 parts of maltose, 60 parts of water.The vegetable oil is Olive oil.
A kind of thousand layers of crisp preparation method of wheat embryo, the specific steps are as follows:
1) pre-treatment of raw material: weighing butter in proportion and thaw at room temperature, spare；Wheat embryo is weighed in proportion and is ground Powder is placed spare；Salted duck egg yolk, maltose and water are weighed by a certain percentage, and salted duck egg yolk is ground into fine particle shape, general Granular salted duck egg yolk and water, which are put into togerther in maltose and carry out heating stirring, forms brush liquid；
2) prepared by dough: proportionally weighing medium-strength wheat flour, wheat germ powder, salted duck egg yolk, Icing Sugar and water and successively It pours into dough mixing machine and is stirred, until the smooth stopping stirring of the dough formed, it is total that wheat germ powder additive amount accounts for entire dough The 8% of weight；
3) prepared by sheet butter: in proportion mixing butter with wheat germ powder, stirs, then integrates, by tabletted Shape butter,
4) it refrigerates: sheet butter in dough in step 2) and step 3) being wrapped up into preservative film respectively and is put into 4 DEG C of refrigerating chambers 35min, until the two hardness is substantially close to stopping refrigeration；
5) thousand layers of crisp interlayer are prepared: the dough after refrigerating in step 4) and sheet butter being rolled into square, wherein sheet Butter is sized to be slightly smaller than dough size, the two interfolded is formed flour cake, then four side coating butter of flour cake is pinched four sides Tightly, flour cake is rolled into the rectangle that length-width ratio is about 3:1, flour cake is subjected to multilayer folding, is then wrapped and is put into preservative film 32min is placed to refrigerating chamber, before interfolded, the thickness ratio of dough and sheet butter is 2.5:1 for dough and sheet butter；
6) cutting, brush brushing liquid: thousand layers of crisp interlayer after step 5) refrigeration are put into mold and carry out cutting, are packed into roasting Disk dips the surface that brush liquid in step 1) smears cake after cutting with brush, changes another brush and dip a small amount of vegetable oil, be applied to cake Side；
7) toast: the cake after step 6) is brushed is put into oven and toasts, 178 DEG C of face fire temperature, fire in a stove before fuel is added temperature 182 DEG C, 30min is toasted, is then cooled to 148 DEG C, is toasted 11 minutes；
8) it packs: the cake after step 7) baking being placed at room temperature for cooling, is dispensed.
Product 4
Thousand layers of shortcake of a kind of wheat embryo of the invention, including 108 parts of medium-strength wheat flour, 16 parts of wheat germ powder, Salted duck egg Yellow 14 parts, 46 parts of sheet butter, 18 parts of Icing Sugar, 4 parts of butter, 6 parts of vegetable oil, 3 parts of maltose, 62 parts of water.
The vegetable oil is corn oil.
A kind of thousand layers of crisp preparation method of wheat embryo, the specific steps are as follows:
1) pre-treatment of raw material: weighing butter in proportion and thaw at room temperature, spare；Wheat embryo is weighed in proportion and is ground Powder is placed spare；Salted duck egg yolk, maltose and water are weighed by a certain percentage, and salted duck egg yolk is ground into fine particle shape, general Granular salted duck egg yolk and water, which are put into togerther in maltose and carry out heating stirring, forms brush liquid；
2) prepared by dough: proportionally weighing medium-strength wheat flour, wheat germ powder, salted duck egg yolk, Icing Sugar and water and successively It pours into dough mixing machine and is stirred, until the smooth stopping stirring of the dough formed, it is total that wheat germ powder additive amount accounts for entire dough The 6% of weight；
3) prepared by sheet butter: in proportion mixing butter with wheat germ powder, stirs, then integrates, by tabletted Shape butter,
4) it refrigerates: sheet butter in dough in step 2) and step 3) being wrapped up into preservative film respectively and is put into 4 DEG C of refrigerating chambers 38min, until the two hardness is substantially close to stopping refrigeration；
5) thousand layers of crisp interlayer are prepared: the dough after refrigerating in step 4) and sheet butter being rolled into square, wherein sheet Butter is sized to be slightly smaller than dough size, the two interfolded is formed flour cake, then four side coating butter of flour cake is pinched four sides Tightly, flour cake is rolled into the rectangle that length-width ratio is about 3:1, flour cake is subjected to multilayer folding, is then wrapped and is put into preservative film 32min is placed to refrigerating chamber, before interfolded, the thickness ratio of dough and sheet grease is 3:1 for dough and sheet butter；
6) cutting, brush brushing liquid: thousand layers of crisp interlayer after step 5) refrigeration are put into mold and carry out cutting, are packed into roasting Disk dips the surface that brush liquid in step 1) smears cake after cutting with brush, changes another brush and dip a small amount of vegetable oil, be applied to cake Side；
7) toast: the cake after step 6) is brushed is put into oven and toasts, 178 DEG C of face fire temperature, fire in a stove before fuel is added temperature 182 DEG C, 28min is toasted, is then cooled to 148 DEG C, is toasted 11 minutes；
8) it packs: the cake after step 7) baking being placed at room temperature for cooling, is dispensed.
The present invention is directed to fusing of the additive amount of wheat embryo to thousand layers of crisp hardness, dough elasticity, dough recovery, oil Following research has been made in influence:
One, influence of the different wheat germ powder additive amounts to dough hardness
Such as Fig. 2, from 10% additive amount to 20% additive amount, product hardness presentation first increases the trend subtracted afterwards, 15% additive amount Dough hardness it is maximum, the hardness of the hardness of 20% additive amount dough and 10% additive amount dough is not much different.The present invention uses Wheat germ powder account for the additive amount of flour 15% -20%, not only can guarantee the hardness of dough, but also can guarantee wheat germ powder Additive amount.
Two, influence of the different wheat germ powder additive amounts to dough elasticity, recovery
Such as Fig. 3, the dough for adding wheat germ powder is obviously improved in elasticity, and elasticity is hardly as additive amount becomes Change and changes.Such as Fig. 4, the dough of wheat germ powder and the dough not added are added, difference is little on recovery.Therefore this hair It is bright to guarantee its elasticity and recovery while increasing dough hardness, make it in next process, more hold It foldable and is not easily broken.
Three, the influence that different wheat germ powder additive amounts melt butter or shortening
In experiment, we will not add grease, the 10% wheat embryo powder flake grease, 20% wheat of wheat germ powder Bud powder flake grease, 30% wheat embryo powder flake grease four kinds of samples be put into identical container, be put into refrigerating chamber stablize One hour is subsequently placed in inside 35 DEG C of baking oven, the time that record grease melts completely.As shown in Figure 5, small compared to being not added with It is all elongated to add the time that the grease of wheat germ powder melts at 35 DEG C for the grease of wheat germ powder, and with wheat germ powder The increase of additive amount and increase, it is seen that the mixing of wheat embryo powder and grease is able to ascend the stability of grease, keeps sheet oily Rouge is not easy to melt and overflow in the steps afterwards.Therefore, this product does not need the processing repeatedly freezed, it is only necessary to carry out cold Hiding, is economically feasible, operationally simply.Although Oil stability is increased as wheat germ powder additive amount increases, It is that wheat germ powder is excessive, can be adhered with dough, be unfavorable for surface layer layering, and then causes thousand layers of crisp layered effect bad.Therefore The stability and shortening effect that the present invention comprehensively considers sheet grease are using the wheat germ powder additive amount for accounting for grease weight 15%.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art The other embodiments being understood that.
The present invention is not limited to above to the description of embodiment, the content that those skilled in the art disclose according to the present invention, In The improvement and modification that need not be carried out by creative work on the basis of the present invention, all should protection scope of the present invention it It is interior.

Claims (8)

1. a kind of thousand layers of shortcake of wheat embryo, it is characterised in that: according to parts by weight, including following parts by weight medium-strength wheat flour 100- 110 parts, 15-20 parts of wheat germ powder, 10-15 parts of salted duck egg yolk, 40-45 parts of sheet grease, 15-20 parts of white sugar powder, butter Or 3-5 parts of shortening, 1-2 parts of vegetable oil, 2-4 parts of maltose, 55-65 parts of water.
2. thousand layers of shortcake of a kind of wheat embryo according to claim 1, it is characterised in that: the sheet grease is butter or rises Butter is mixed in a certain ratio with wheat germ powder, is integrated, presses manufactured sheet grease.
3. thousand layers of shortcake of a kind of wheat embryo according to claim 1, it is characterised in that: the vegetable oil is peanut oil, sesame One of sesame oil, olive oil or corn oil.
4. a kind of thousand layers of crisp preparation method of wheat embryo, it is characterised in that: specific step is as follows:
1) pre-treatment of raw material: ratio weighs butter by weight or shortening thaws at room temperature, spare；Weigh 3 parts of salted duck egg yolk, 2-4 parts and 5 parts of water of maltose, salted duck egg yolk is ground into fine particle shape, graininess salted duck egg yolk and water are put into togerther In maltose and carry out heating stirring formation brush liquid；
2) prepared by dough: weighing medium-strength wheat flour, small according to weight ratio part 100:15-20:7-12:10-15:50-60:3-5 Wheat germ powder, salted duck egg yolk, Icing Sugar, water, butter or shortening and successively pouring into dough mixing machine is stirred, until the face formed Group is smooth, stops stirring；
3) preparation of sheet grease: butter or shortening being mixed with the wheat germ powder of its weight 15%, stirred, then cold Hiding, by being compressed into tablet form grease；
4) it refrigerates: sheet grease in dough in step 2) and step 3) being wrapped up into preservative film respectively and is put into 4 DEG C of refrigerating chamber 30- 40min, until the two hardness is substantially close to stopping refrigeration；
5) thousand layers of crisp interlayer are prepared: the dough after refrigerating in step 4) and sheet grease being rolled into square, wherein sheet grease It is sized to be slightly smaller than dough size, the two interfolded is formed into flour cake, then four sides are clutched, flour cake is rolled into length-width ratio about For the rectangle of 3:1, flour cake is subjected to multilayer folding, is then wrapped with preservative film and is put into refrigerating chamber placement 30-35min；
6) cutting, brush brushing liquid: the flour cake after step 5) refrigeration is put into mold and carries out cutting, baking tray is packed into, is dipped in brush It takes brush liquid in step 1) to be applied to the surface of cake after cutting, changes another brush and dip a small amount of vegetable oil, be applied to the side of cake；
7) toast: the cake after step 6) is brushed is put into oven and toasts；
8) it packs: the cake after step 7) baking being placed at room temperature for cooling, is dispensed.
5. thousand layers of crisp preparation method of a kind of wheat embryo according to claim 4, it is characterised in that: the step 2) face Wheat germ powder additive amount accounts for the 15%-20% of flour weight in group's preparation.
6. thousand layers of crisp preparation method of a kind of wheat embryo according to claim 4, it is characterised in that: the step 3) piece Wheat germ powder additive amount accounts for the 15% of butter or shortening weight in shape oil and fat preparation.
7. thousand layers of crisp preparation method of a kind of wheat embryo according to claim 4, it is characterised in that: in the step 5) For dough and sheet grease after being rolled before interfolded, the thickness ratio of dough and sheet grease is 1-2:1.
8. thousand layers of crisp preparation method of a kind of wheat embryo according to claim 4, it is characterised in that: in the step 7) Baking condition be 175-180 DEG C of temperature of face fire, 180-185 DEG C of fire in a stove before fuel is added temperature, toast 25-35min, be then cooled to 145- 150 DEG C, toast 10-12min.
CN201910708420.8A 2019-08-01 2019-08-01 A kind of thousand layers of shortcake of wheat embryo and preparation method thereof Pending CN110477077A (en)

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