CN110663735A - Preparation method of coarse grain nutritional bread - Google Patents
Preparation method of coarse grain nutritional bread Download PDFInfo
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- CN110663735A CN110663735A CN201911049893.8A CN201911049893A CN110663735A CN 110663735 A CN110663735 A CN 110663735A CN 201911049893 A CN201911049893 A CN 201911049893A CN 110663735 A CN110663735 A CN 110663735A
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- dough
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- coarse grain
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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
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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
- A21D2/36—Vegetable material
Abstract
The invention discloses a preparation method of coarse grain nutritional bread, which comprises the following specific steps: mixing wheat flour, sorghum flour, milk powder and corn flour, taking out half of the mixture, adding fresh yeast and eggs, mixing butter uniformly, kneading and fermenting, adding water into the rest mixture powder, maltose and vegetable oil to mix with the fermented dough when the fermented dough is obviously expanded and fermented, kneading uniformly and fermenting again; then dividing the fermented large dough into small pieces, and rounding and proofing; and finally, baking, and naturally cooling to room temperature after the baking is finished and the furnace is taken out. The sorghum flour and the corn flour added in the preparation method of the coarse grain nutritional bread are both coarse grains, the dietary fiber is sufficient, and the coarse grain nutritional bread is particularly suitable for people who eat fine food for a long time and have poor physique and insufficient coarse grain intake. The addition of the oat leads the nutritional structure of the product to be more comprehensive. The invention has simple preparation process, rich nutrition and high production efficiency, and is particularly suitable for industrial mass production.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of coarse grain nutritional bread.
Background
At present, due to the development of economy, the pace of work and life is accelerated, and fast and convenient diet food is required, bread is increasingly popular with people in such a situation, biscuits are various at present, but the nutritional ingredients of the biscuits are single, and the requirements of people in daily life cannot be met. And the bread contains single nutrient components.
With the development of food industry and the improvement of the living standard of people and the continuous change of consumption concept, more and more people realize the great effect of coarse food grains on the health; the poor taste of the coarse food grain enables people to avoid eating the coarse food grain, but the bread which has comprehensive nutrition, can increase the intake of the coarse food grain and has good taste is urgently needed by people due to the health care and nutrition requirements.
Disclosure of Invention
The invention aims to provide a preparation method of coarse grain nutritional bread, which solves the problem that the coarse grain intake in bread is low in the prior art.
The first technical scheme adopted by the invention is that the preparation method of the coarse grain nutritional bread comprises the following steps:
the first step is as follows: washing and soaking sorghum to loosen and soften particles, then crushing, and continuously adding clear water during crushing to ensure that the solid content of the pulp is 20-25%; filter-pressing and dehydrating the slurry to form a filter cake, drying, and continuously sieving with a 80-100 mesh sieve to obtain sorghum powder;
the second step is that: weighing the following materials in percentage by mass: 4-8% of oat, 8-15% of sorghum flour, 40-50% of wheat flour, 10-20% of corn flour, 5-10% of eggs, 1-4% of vegetable oil, 2-6% of butter, 2-8% of milk powder, 3-8% of maltose and 1-6% of fresh yeast, wherein the sum of the mass percentages of the materials is 100%;
the third step: uniformly mixing wheat flour, sorghum flour, milk powder and corn flour, taking out half of the mixed flour, adding fresh yeast and beaten eggs, uniformly stirring and kneading, adding butter when dough is about to form, stirring at a medium speed for 4-5 min, and finally kneading the dough, and fermenting for 80-120 min at a temperature of 25-28 ℃;
the fourth step: when the dough fermented in the third step is obviously expanded and fermented, adding water into the remaining lower mixed flour, the oat, the maltose and the vegetable oil to mix with the fermented dough, kneading uniformly, and fermenting again until the dough is fermented to be mature;
the fifth step: dividing the fermented large dough into small pieces, and kneading and fermenting; and finally, baking, and naturally cooling to room temperature after the baking is finished and the furnace is taken out.
The present invention is also characterized in that,
the first step of slurry is required to pass through a 60-mesh sieve, and oversize materials are ground into slurry by repeated grinding,
and dissolving butter before adding.
Fourthly, the secondary fermentation temperature is 30-35 ℃, and the dough is fermented to be mature, namely the small pits in the center of the dough pressed by the forefinger do not rebound or fall;
and fifthly, the proofing temperature is 35-40 ℃, the relative humidity is 80-90%, and the time is 40-60 min.
And fifthly, baking at the temperature of 190-210 ℃ with a surface fire, 170-185 ℃ with a primer, and baking for 20-25 min.
The raw materials used in the preparation method of the coarse grain nutritional bread are all natural green plants, and the coarse grain nutritional bread is suitable for people of all ages, the added sorghum flour and the added corn flour are both coarse grains, the dietary fiber is sufficient, and the coarse grain nutritional bread is particularly suitable for people who eat fine food for a long time, have insufficient intake of the coarse grains, and have poor physique. The addition of the oat leads the nutritional structure of the product to be more comprehensive. The invention has simple preparation process, rich nutrition and high production efficiency, and is particularly suitable for industrial mass production.
Detailed Description
The present invention will be further illustrated with reference to the following examples.
Example 1
The first step is as follows: washing and soaking sorghum to promote particles to be loose and soft, then crushing, continuously adding clear water during crushing to ensure that the solid content of the pulp is 20%, wherein the pulp is required to pass through a 60-mesh sieve, and oversize materials are repeatedly ground and crushed into pulp; filter-pressing and dehydrating the slurry to form a filter cake, drying, and continuously sieving with a 80-mesh sieve to obtain sorghum powder;
the second step is that: weighing the following materials in percentage by mass: 4% of oat, 15% of sorghum flour, 40% of wheat flour, 20% of corn flour, 10% of eggs, 1% of vegetable oil, 2% of butter, 3% of milk powder, 3% of maltose and 1% of fresh yeast;
the third step: mixing wheat flour, jowar powder, milk powder, and corn flour, taking out half of the mixed powder, adding fresh yeast and beaten egg, stirring, kneading, adding butter when dough is about to form, stirring at medium speed for 45min, and dissolving butter before adding; finally, kneading the dough and putting the dough at 25 ℃ for fermenting for 80 minutes;
the fourth step: when the dough fermented in the third step is obviously expanded and fermented, adding water into the remaining lower mixed flour, the oat, the maltose and the vegetable oil to mix with the fermented dough, kneading uniformly, fermenting again, wherein the secondary fermentation temperature is 35 ℃ until the dough is fermented to be mature; the standard of dough fermentation maturity is that the small pit in the center of the dough pressed by the index finger does not rebound or fall;
the fifth step: dividing the fermented large dough into small pieces, kneading, and fermenting at 35 deg.C and 90% relative humidity for 40 min; finally, baking at the surface fire of 210 ℃ and the bottom fire of 170 ℃ for 25 min; and after the baking is finished, discharging the product out of the furnace, and naturally cooling the product to room temperature.
Example 2
The first step is as follows: washing and soaking sorghum to promote particles to be loose and soft, then crushing, continuously adding clear water during crushing to ensure that the solid content of the pulp is 25%, wherein the pulp is required to pass through a 60-mesh sieve, and oversize materials are repeatedly ground and crushed into pulp; filter-pressing and dehydrating the slurry to form a filter cake, drying, and continuously sieving with a 100-mesh sieve to obtain sorghum powder;
the second step is that: weighing the following materials in percentage by mass: 8% of oat, 8% of sorghum flour, 50% of wheat flour, 10% of corn flour, 5% of eggs, 2% of vegetable oil, 6% of butter, 2% of milk powder, 3% of maltose and 6% of fresh yeast;
the third step: mixing wheat flour, jowar powder, milk powder, and corn flour, taking out half of the mixed powder, adding fresh yeast and beaten egg, stirring, kneading, adding butter when dough is about to form, stirring at medium speed for 5min, and dissolving butter before adding; finally, the dough is kneaded and placed at 28 ℃ for fermentation for 120 minutes;
the fourth step: when the dough fermented in the third step is obviously expanded and fermented, adding water into the remaining lower mixed flour, the oat, the maltose and the vegetable oil to mix with the fermented dough, kneading uniformly, fermenting again, wherein the secondary fermentation temperature is 30 ℃ until the dough is fermented to be mature; the standard of dough fermentation maturity is that the small pit in the center of the dough pressed by the index finger does not rebound or fall;
the fifth step: dividing the fermented large dough into small pieces, kneading, and fermenting at 40 deg.C and 80% relative humidity for 60 min; finally, baking at the surface fire temperature of 190 ℃ and the primer fire temperature of 185 ℃ for 20 min; and after the baking is finished, discharging the product out of the furnace, and naturally cooling the product to room temperature.
Example 3
The first step is as follows: washing and soaking sorghum to promote particles to be loose and soft, then crushing, continuously adding clear water during crushing to ensure that the solid content of the pulp is 22%, wherein the pulp is required to pass through a 60-mesh sieve, and oversize materials are repeatedly ground and crushed into pulp; filter-pressing and dehydrating the slurry to form a filter cake, drying, and continuously sieving by a 90-mesh sieve to obtain sorghum powder;
the second step is that: weighing the following materials in percentage by mass: 5% of oat, 10% of sorghum flour, 43% of wheat flour, 12% of corn flour, 6% of eggs, 4% of vegetable oil, 3% of butter, 8% of milk powder, 8% of maltose and 1% of fresh yeast;
the third step: mixing wheat flour, jowar powder, milk powder, and corn flour, taking out half of the mixed powder, adding fresh yeast and beaten egg, stirring, kneading, adding butter when dough is about to form, stirring at medium speed for 5min, and dissolving butter before adding; finally, kneading the dough, and fermenting for 100 minutes at 25-28 ℃;
the fourth step: when the dough fermented in the third step is obviously expanded and fermented, adding water into the remaining lower mixed flour, the oat, the maltose and the vegetable oil to mix with the fermented dough, kneading uniformly, fermenting again, wherein the secondary fermentation temperature is 33 ℃ until the dough is fermented to be mature; the standard of dough fermentation maturity is that the small pit in the center of the dough pressed by the index finger does not rebound or fall;
the fifth step: dividing the fermented large dough into small pieces, kneading, and fermenting at 38 deg.C and 85% relative humidity for 50 min; finally, baking at the surface fire of 210 ℃ and the bottom fire of 170 ℃ for 20 min; and after the baking is finished, discharging the product out of the furnace, and naturally cooling the product to room temperature.
Example 4
The first step is as follows: washing and soaking sorghum to promote particles to be loose and soft, then crushing, continuously adding clear water during crushing to ensure that the solid content of the pulp is 22%, wherein the pulp is required to pass through a 60-mesh sieve, and oversize materials are repeatedly ground and crushed into pulp; filter-pressing and dehydrating the slurry to form a filter cake, drying, and continuously sieving by a 90-mesh sieve to obtain sorghum powder;
the second step is that: weighing the following materials in percentage by mass: 6% of oat, 10% of sorghum flour, 45% of wheat flour, 10% of corn flour, 6% of eggs, 3% of vegetable oil, 5% of butter, 5% of milk powder, 5% of maltose and 5% of fresh yeast;
the third step: mixing wheat flour, jowar powder, milk powder, and corn flour, taking out half of the mixed powder, adding fresh yeast and beaten egg, stirring, kneading, adding butter when dough is about to form, stirring at medium speed for 4min, and dissolving butter before adding; finally, kneading the dough and putting the dough at 26 ℃ for fermenting for 120 minutes;
the fourth step: when the dough fermented in the third step is obviously expanded and fermented, adding water into the remaining lower mixed flour, the oat, the maltose and the vegetable oil to mix with the fermented dough, kneading uniformly, fermenting again, wherein the secondary fermentation temperature is 30 ℃ until the dough is fermented to be mature; the standard of dough fermentation maturity is that the small pit in the center of the dough pressed by the index finger does not rebound or fall;
the fifth step: dividing the fermented large dough into small pieces, kneading, and fermenting at 40 deg.C and 80% relative humidity for 60 min; finally, baking at the surface fire of 200 ℃ and the primer of 180 ℃ for 25 min; and after the baking is finished, discharging the product out of the furnace, and naturally cooling the product to room temperature.
Example 5
The first step is as follows: washing and soaking sorghum to promote particles to be loose and soft, then crushing, continuously adding clear water during crushing to ensure that the solid content of the pulp is 23%, wherein the pulp is required to pass through a 60-mesh sieve, and oversize materials are repeatedly ground and crushed into pulp; filter-pressing and dehydrating the slurry to form a filter cake, drying, and continuously sieving with a 80-mesh sieve to obtain sorghum powder;
the second step is that: weighing the following materials in percentage by mass: 8% of oat, 8% of sorghum flour, 50% of wheat flour, 10% of corn flour, 5% of eggs, 2% of vegetable oil, 6% of butter, 2% of milk powder, 3% of maltose and 6% of fresh yeast;
the third step: mixing wheat flour, jowar powder, milk powder, and corn flour, taking out half of the mixed powder, adding fresh yeast and beaten egg, stirring, kneading, adding butter when dough is about to form, stirring at medium speed for 5min, and dissolving butter before adding; finally, the dough is kneaded and placed at 28 ℃ for fermentation for 120 minutes;
the fourth step: when the dough fermented in the third step is obviously expanded and fermented, adding water into the remaining lower mixed flour, the oat, the maltose and the vegetable oil to mix with the fermented dough, kneading uniformly, fermenting again, wherein the secondary fermentation temperature is 35 ℃ until the dough is fermented to be mature; the standard of dough fermentation maturity is that the small pit in the center of the dough pressed by the index finger does not rebound or fall;
the fifth step: dividing the fermented large dough into small pieces, kneading, and fermenting at 36 deg.C and 85% relative humidity for 50 min; finally, baking at the surface fire of 195 ℃ and the bottom fire of 170 ℃ for 22 min; and after the baking is finished, discharging the product out of the furnace, and naturally cooling the product to room temperature.
Claims (6)
1. A preparation method of coarse grain nutritional bread is characterized by comprising the following steps:
the first step is as follows: washing and soaking sorghum to loosen and soften particles, then crushing, and continuously adding clear water during crushing to ensure that the solid content of the pulp is 20-25%; filter-pressing and dehydrating the slurry to form a filter cake, drying, and continuously sieving with a 80-100 mesh sieve to obtain sorghum powder;
the second step is that: weighing the following materials in percentage by mass: 4-8% of oat, 8-15% of sorghum flour, 40-50% of wheat flour, 10-20% of corn flour, 5-10% of eggs, 1-4% of vegetable oil, 2-6% of butter, 2-8% of milk powder, 3-8% of maltose and 1-6% of fresh yeast, wherein the sum of the mass percentages of the materials is 100%;
the third step: uniformly mixing wheat flour, sorghum flour, milk powder and corn flour, taking out half of the mixed flour, adding fresh yeast and beaten eggs, uniformly stirring and kneading, adding butter when dough is about to form, stirring at a medium speed for 4-5 min, and finally kneading the dough, and fermenting for 80-120 min at a temperature of 25-28 ℃;
the fourth step: when the dough fermented in the third step is obviously expanded and fermented, adding water into the remaining lower mixed flour, the oat, the maltose and the vegetable oil to mix with the fermented dough, kneading uniformly, and fermenting again until the dough is fermented to be mature;
the fifth step: dividing the fermented large dough into small pieces, and kneading and fermenting; and finally, baking, and naturally cooling to room temperature after the baking is finished and the furnace is taken out.
2. The method of claim 1, wherein the slurry is passed through a 60 mesh screen in the first step and the oversize is ground into slurry by repeated milling.
3. The method of claim 1, wherein the butter is melted prior to the third step of the method.
4. The method for preparing the coarse grain nutritional bread according to claim 1, wherein the secondary fermentation temperature in the fourth step is 30-35 ℃, and the standard of dough fermentation maturity is that a small pit in the center of the dough pressed by an index finger does not bounce or fall.
5. The method for preparing the coarse grain nutritional bread according to claim 1, wherein in the fifth step, the proofing temperature is 35-40 ℃, the relative humidity is 80-90%, and the time is 40-60 min.
6. The method for preparing the coarse grain nutritional bread according to claim 1, wherein in the fifth step, the baking temperature is 190-210 ℃, the primer is 170-185 ℃, and the baking time is 20-25 min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112889883A (en) * | 2021-02-26 | 2021-06-04 | 安徽盼盼食品有限公司 | Preparation process of polypeptide grain fermented bread |
| CN115720916A (en) * | 2022-11-30 | 2023-03-03 | 陕西科技大学 | Gynostemma pentaphylla bread rich in kiwi fruit dietary fiber and processing method thereof |
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| CN104322620A (en) * | 2014-10-10 | 2015-02-04 | 青岛嘉瑞生物技术有限公司 | Broomcorn-oat-buckwheat coarse cereal bread |
| CN104381373A (en) * | 2014-11-19 | 2015-03-04 | 黄存英 | Mushroom and Chinese yam buckwheat bread producing method |
| JP2016059321A (en) * | 2014-09-17 | 2016-04-25 | 善太郎 岩本 | Leavened bread |
| CN108208074A (en) * | 2016-12-14 | 2018-06-29 | 邱高明 | The method that secondary fermentation makes buckwheat bread |
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2019
- 2019-10-31 CN CN201911049893.8A patent/CN110663735A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016059321A (en) * | 2014-09-17 | 2016-04-25 | 善太郎 岩本 | Leavened bread |
| CN104322620A (en) * | 2014-10-10 | 2015-02-04 | 青岛嘉瑞生物技术有限公司 | Broomcorn-oat-buckwheat coarse cereal bread |
| CN104381373A (en) * | 2014-11-19 | 2015-03-04 | 黄存英 | Mushroom and Chinese yam buckwheat bread producing method |
| CN108208074A (en) * | 2016-12-14 | 2018-06-29 | 邱高明 | The method that secondary fermentation makes buckwheat bread |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112889883A (en) * | 2021-02-26 | 2021-06-04 | 安徽盼盼食品有限公司 | Preparation process of polypeptide grain fermented bread |
| CN112889883B (en) * | 2021-02-26 | 2022-04-29 | 安徽盼盼食品有限公司 | Preparation process of polypeptide grain fermented bread |
| CN115720916A (en) * | 2022-11-30 | 2023-03-03 | 陕西科技大学 | Gynostemma pentaphylla bread rich in kiwi fruit dietary fiber and processing method thereof |
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