CN110754496A - Ox horn bread and making method thereof - Google Patents
Ox horn bread and making method thereof Download PDFInfo
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- CN110754496A CN110754496A CN201910971953.5A CN201910971953A CN110754496A CN 110754496 A CN110754496 A CN 110754496A CN 201910971953 A CN201910971953 A CN 201910971953A CN 110754496 A CN110754496 A CN 110754496A
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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
- 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
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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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
- A21D13/40—Products characterised by the type, form or use
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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
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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
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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
- A21D2/34—Animal material
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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
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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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
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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Abstract
The invention discloses croissant, which comprises raw materials such as flour and compound yeast powder, wherein the compound yeast powder comprises the following components in percentage by weight: lactobacillus plantarum powder: lactobacillus acidophilus powder: leuconostoc powder 80: 15: 2.5: 2.5, compared with the traditional croissant, the invention adopts unique compound yeast fermentation to increase the flavor and taste of the product and improve the bread texture, the proportion of the flexible raw materials and the tough raw materials in the bread raw materials is proper, the optimized formula ensures that the bread can better keep the bending angle during proofing and baking, and the product appearance standard can still be kept during industrial production. The invention also discloses a preparation method of the croissant, which comprises the steps of dough preparation, cutting, fermentation, baking and the like, and the unique compound yeast fermentation is adopted to increase the flavor and taste of the product and improve the texture of the bread.
Description
Technical Field
The invention belongs to the field of baked food processing, and particularly relates to a ox horn bread and a making method thereof.
Background
The traditional croissants are suitable for industrial production, the flavor of the bread is single, the texture of the bread is unstable, and the croissants can not keep the croissant curvature after mechanical forming.
Disclosure of Invention
In view of the above, the present invention aims to provide a croissant which improves the flavor and taste of bread and can better keep the original curved shape in the proofing and baking processes.
The invention aims to provide a method for making croissants, which improves the flavor and the mouthfeel of bread and can better keep the original bent shape in the processes of proofing and baking.
In order to achieve the purpose, the technical scheme of the invention is as follows:
croissants, which comprise the following raw materials: 95-105 parts of flour, 2.5-3.5 parts of compound yeast powder, 9-11 parts of whole egg liquid, 0.3-0.4 part of compound enzyme preparation, 0.2-0.5 part of bread emulsifier, 4-6 parts of milk powder, 1-1.2 parts of salt, 2.5-3 parts of high fructose corn syrup, 10-12 parts of white granulated sugar, 9-11 parts of ghee, 0.03 part of sodium dehydroacetate, 0.1 part of baking powder, 39-41 parts of water and 15 parts of flaky oil;
the compound yeast powder comprises yeast powder, lactobacillus plantarum powder, lactobacillus acidophilus powder and leuconostoc powder, and the yeast powder comprises: lactobacillus plantarum powder: lactobacillus acidophilus powder: leuconostoc powder 80: 15: 2.5: 2.5.
after the technical scheme is adopted, the croissant provided by the invention has the following beneficial effects: compared with the common croissants, the invention adopts unique compound yeast fermentation, utilizes mixed strains (saccharomycetes, lactobacillus and moniliforme) to prepare the croissants to optimize the fermentation process of the croissants, so that good and rich fermentation flavor is generated in the fermentation process, the mouth feel of the bread is improved, the nutritional value of the bread is increased, and the texture of the bread is improved. And (II) the complex mixed strain fermentation can produce a certain amount of phenyllactic acid and 4-hydroxyphenyllactic acid, so that the bread is favorably stored, the addition of industrial preservatives is favorably reduced, and the bread is healthier and safer. In addition, the bread raw materials are appropriate in proportion of the flexible raw materials and the toughness raw materials, and the optimized formula enables the bread to better keep a certain bovine horn-shaped bending angle during proofing and baking, and can still keep the product appearance standard during industrial production. Specifically, sugar, compound enzyme preparation, egg yolk, bread emulsifier, yeast and grease belong to flexible materials; flour, milk powder, protein and salt belong to toughness material, and whole egg liquid, compound enzyme preparation and emulsifier can improve bread expansibility and organizational structure, and toughness material strengthens product holding power, and toughness material and flexible material's proportion is suitable can adjust dough gluten intensity and operating property for the bread shaping is convenient for more operate and product shaping back non-deformable, the curved angle of keeping ox horn shape that can be better.
A method for making croissants comprises the following steps:
(1) preparing dough: mixing the whole egg liquid, the bread emulsifier, the milk powder, the salt, the high fructose corn syrup, the white granulated sugar and the water according to the weight parts, firstly stirring at a low speed for 3min, continuously adding the flour, the compound yeast powder, the compound enzyme preparation and the baking powder, stirring at a low speed for 3min, then stirring at a high speed for 5-8min until dough gluten is expanded, then adding the ghee and the pre-dissolved sodium dehydroacetate, stirring at a low speed for 3min, then stirring at a high speed for 5-8min until the dough gluten is fully expanded, and thus forming a fascia which can be uniformly and transparently stretched by the dough;
(2) placing the stirred dough on an operation table for slitting;
(3) oil coating and laminating: the cut dough enters a noodle press to be pressed into a noodle belt, and the noodle belt enters a shortening forming machine to be wrapped with the flaky oil, thinned, laminated and thinned again and laminated;
(4) after lamination of the dough strips, the dough strips enter a freezing warehouse for freezing through a conveying belt, the temperature of the dough strips at the outlet end of the freezing warehouse is 4-6 ℃, then the dough strips are pressed to be thin to be 8mm in thickness, the dough strips are cut into dough blanks with the side lengths of 110mm, 110mm and 80mm respectively by a cutting machine, the dough blanks are in an isosceles triangle shape, the dough blanks are rolled up from the bottom edge into a bent ox horn shape, and the bent ox horn shape is placed into a special baking tray for ox horn bags;
(5) fermentation: placing the dough blanks subjected to the distribution into a proofing chamber for proofing, wherein the temperature of the proofing chamber is 36-38 ℃, the humidity of the proofing chamber is 75-85% RH, and the proofing time is 85-95 min;
(6) baking: after the leavening is finished, the bread is sent into an oven to be baked, the baking temperature is 180-;
(7) and (3) sending the baked bread into a cooling room sterilized by an ozone generator and ultraviolet rays for cooling until the central temperature of the bread is reduced to below 30 ℃ to obtain the croissant.
After the technical scheme is adopted, the croissant provided by the invention has the following beneficial effects: compared with the common croissants, the invention adopts unique compound yeast fermentation, utilizes mixed strains (saccharomycetes, lactobacillus and moniliforme) to prepare the croissants to optimize the fermentation process of the croissants, so that good and rich fermentation flavor is generated in the fermentation process, the mouth feel of the bread is improved, the nutritional value of the bread is increased, and the texture of the bread is improved. And (II) the complex mixed strain fermentation can produce a certain amount of phenyllactic acid and 4-hydroxyphenyllactic acid, so that the bread is favorably stored, the addition of industrial preservatives is favorably reduced, and the bread is healthier and safer. In addition, the bread raw material is appropriate in proportion of the flexible raw material and the toughness raw material, and the optimized formula enables the bread to better keep a certain bending angle during proofing and baking, and can still keep the appearance standard of the product during industrial production.
Preferably, the stirrer used in the stirring operation in step (1) is a spiral stirrer, the stirring speed of the slow stirring is 140r/min, and the stirring speed of the fast stirring is 350r/min and 120-.
Preferably, the strains in the compound yeast powder used in the fermentation in the step (5) are mixed strains, and the mixed strains comprise yeast and lactic acid bacteria which are screened from old noodles and serve as dominant floras.
Preferably, the croissant in step (7) has a croissant curvature.
Preferably, in the step (3), the oil entrainment rate after oil entrainment is 8%.
Preferably, in step (3), the total number of layers of the shortening stack is 36.
Preferably, after step (7) is completed and further cooling is completed, the croissants are sent to an aseptic packaging plant for nitrogen-filled packaging.
Preferably, before baking in step (6), a layer of egg liquid is brushed on the surface of the bread.
Detailed Description
In order to further explain the technical solution of the present invention, the present invention is explained in detail by the following specific examples.
Example 1
The invention relates to croissant, which comprises the following raw materials: 95Kg of flour, 2.5Kg of compound yeast powder, 9Kg of whole egg liquid, 0.3Kg of compound enzyme preparation, 0.2Kg of bread emulsifier, 4Kg of milk powder, 1Kg of salt, 2Kg of fructose-glucose syrup, 10Kg of white granulated sugar, 9Kg of butter, 0.03Kg of sodium dehydroacetate, 0.1Kg of baking powder, 39Kg of water and 15Kg of flake oil.
The strains in the compound yeast powder are mixed strains, and comprise dominant floras screened from various old noodles, such as yeast, lactic acid bacteria and the like, namely the mixed strains comprise the yeast, the lactic acid bacteria and the like screened from the old noodles as the dominant floras.
Specifically, the compound yeast powder comprises yeast powder, lactobacillus plantarum powder, lactobacillus acidophilus powder and leuconostoc powder, and the yeast powder comprises: lactobacillus plantarum powder: lactobacillus acidophilus powder: leuconostoc powder 80: 15: 2.5: 2.5.
the above-mentioned dominant bacterial group is commonly referred to in the field of microorganisms, and judgment of the dominant bacterial group is common knowledge of those skilled in the art. In general, it is the dominant bacterial population that can keep growing itself dominant. This advantage can be a large proportion of the population, often over 70%;
it may be a fast self-growth and/or a secreted product capable of inhibiting other microorganisms, which needs to be followed up by an increased number of target bacteria, or stabilized at a high ratio, also above 60-70& amp, without a significant increase in the number of undesired bacteria. The most abundant bacteria can be regarded as the dominant bacteria in the same culture time.
The invention relates to a method for making croissants, which comprises the following steps:
(1) preparing dough
Mixing whole egg liquid, bread emulsifier, milk powder, salt, high fructose corn syrup, white granulated sugar and water according to the weight, firstly stirring at a low speed for 3min, continuously adding flour, compound yeast powder, compound enzyme preparation and baking powder, stirring at a low speed for 3min, then stirring at a high speed for 5-8min, stirring until dough gluten expands, forming a film preliminarily, then adding ghee and pre-dissolved sodium dehydroacetate, stirring at a low speed for 3min, stirring at a high speed for 5-8min, and stirring until the dough gluten is fully expanded, namely the dough forms a fascia capable of opening fine, uniform and transparent;
(2) placing the stirred dough on a clean operation table for slitting;
(3) oil coating and laminating: the cut dough enters a dough pressing machine to be pressed into a dough belt, the dough belt enters a crisping forming machine to be wrapped with the flaky oil, be pressed to be thin, be laminated to be pressed to be thin again and be laminated, preferably, the oil wrapping rate of the dough belt is 8%, the total number of laminated layers is 36, and the oil wrapping rate is the weight ratio of the flaky oil to the dough;
(4) after lamination of the dough strips, the dough strips enter a freezing warehouse for freezing through a conveying belt, the temperature of the dough strips at the outlet end of the freezing warehouse is 4-6 ℃, then the dough strips are pressed to be thin to be 8mm in thickness, the dough strips are cut into dough blanks with the side lengths of 110mm, 110mm and 80mm respectively by a cutting machine, the dough blanks are in an isosceles triangle shape, the dough blanks are rolled up from the bottom edge into a bent ox horn shape, and the bent ox horn shape is placed into a special baking tray for ox horn bags;
(5) placing the dough blank subjected to the distribution into a proofing chamber for proofing, wherein the temperature of the proofing chamber is 36 ℃, the humidity of the proofing chamber is 80% RH, and the proofing time is 90 min;
(6) after the leavening is finished, the bread is sent into an oven to be baked, the baking temperature is 180-;
(7) and (3) sending the baked bread into a cooling room sterilized by an ozone generator and ultraviolet rays for cooling until the central temperature of the bread is reduced to below 30 ℃.
The croissants in the step (7) have obvious croissants-shaped bending radian.
As a preferable embodiment, the stirrer used in the stirring operation in step (1) is a screw stirrer, the stirring speed of the slow stirring is 120-.
As a preferred embodiment, before the baking in the step (6), a layer of egg liquid is brushed on the surface of the bread to ensure that the product has bright color. It should be noted that the egg liquid may be specially prepared whole egg liquid, and usually, the egg liquid is used in an amount of 1 part by weight.
As a preferred embodiment, after the completion of step (7) and after the completion of further cooling, the bread is sent to an aseptic packaging plant for nitrogen-filled packaging.
After the technical scheme is adopted, the croissant provided by the invention has the following beneficial effects: compared with the common croissants, the invention adopts unique compound yeast fermentation, utilizes mixed strains (saccharomycetes, lactobacillus and moniliforme) to prepare the croissants to optimize the fermentation process of the croissants, so that good and rich fermentation flavor is generated in the fermentation process, the mouth feel of the bread is improved, the nutritional value of the bread is increased, and the texture of the bread is improved. And (II) the complex mixed strain fermentation can produce a certain amount of phenyllactic acid and 4-hydroxyphenyllactic acid, so that the bread is favorably stored, the addition of industrial preservatives is favorably reduced, and the bread is healthier and safer. In addition, the bread raw materials are appropriate in proportion of the flexible raw materials and the toughness raw materials, and the optimized formula enables the bread to better keep a certain bovine horn-shaped bending angle during proofing and baking, and can still keep the product appearance standard during industrial production.
Example 2
The invention relates to croissant, which comprises the following raw materials: 105Kg of flour, 3.5Kg of compound yeast powder, 11Kg of whole egg liquid, 0.4Kg of compound enzyme preparation, 0.5Kg of bread emulsifier, 6Kg of milk powder, 1.2Kg of salt, 3Kg of fructose-glucose syrup, 12Kg of white granulated sugar, 11Kg of butter, 0.03Kg of sodium dehydroacetate, 0.1Kg of baking powder, 41Kg of water and 15Kg of flake oil.
The invention relates to a method for making croissants, which comprises the following steps:
(1) preparing dough
Mixing whole egg liquid, bread emulsifier, milk powder, salt, high fructose corn syrup, white granulated sugar and water according to the weight, firstly stirring at a low speed for 3min, continuously adding flour, compound yeast powder, compound enzyme preparation and baking powder, stirring at a low speed for 3min, then stirring at a high speed for 5-8min, stirring until dough gluten expands, forming a film preliminarily, then adding ghee and pre-dissolved sodium dehydroacetate, stirring at a low speed for 3min, stirring at a high speed for 5-8min, and stirring until the dough gluten is fully expanded, namely the dough forms a fascia capable of opening fine, uniform and transparent;
(2) placing the stirred dough on a clean operation table for slitting;
(3) oil coating and laminating: the cut dough enters a noodle press to be pressed into a noodle belt, the noodle belt enters a shortening forming machine to be coated with oil (wrapping the flaky oil), thinned, laminated and thinned again, and the total laminated layers are 36;
(4) after lamination of the dough strips, the dough strips enter a freezing warehouse for freezing through a conveying belt, the temperature of the dough strips at the outlet end of the freezing warehouse is 4-6 ℃, then the dough strips are pressed to be thin to be 8mm in thickness, the dough strips are cut into dough blanks with the side lengths of 110mm, 110mm and 80mm respectively by a cutting machine, the dough blanks are in an isosceles triangle shape, the dough blanks are rolled up from the bottom edge into a bent ox horn shape, and the bent ox horn shape is placed into a special baking tray for ox horn bags;
(5) placing the dough blanks subjected to the distribution into a proofing chamber for proofing, wherein the temperature of the proofing chamber is 36-38 ℃, the humidity of the proofing chamber is 75-85% RH, and the proofing time is 85-95 min;
(6) after the leavening is finished, the bread is sent into an oven to be baked, the baking temperature is 180-;
(7) and (3) sending the baked bread into a cooling room sterilized by an ozone generator and ultraviolet rays for cooling until the central temperature of the bread is reduced to below 30 ℃.
As a preferred embodiment, after the completion of step (7) and after the completion of further cooling, the bread is sent to an aseptic packaging plant for nitrogen-filled packaging.
After the technical scheme is adopted, the croissant provided by the invention has the following beneficial effects: compared with the common croissants, the invention adopts unique compound yeast fermentation, utilizes mixed strains (saccharomycetes, lactobacillus and moniliforme) to prepare the croissants to optimize the fermentation process of the croissants, so that good and rich fermentation flavor is generated in the fermentation process, the mouth feel of the bread is improved, the nutritional value of the bread is increased, and the texture of the bread is improved. And (II) the complex mixed strain fermentation can produce a certain amount of phenyllactic acid and 4-hydroxyphenyllactic acid, so that the bread is favorably stored, the addition of industrial preservatives is favorably reduced, and the bread is healthier and safer. In addition, the bread raw material has proper proportion of the flexible raw material and the toughness raw material, so that the bread can better keep a certain horn-shaped bending angle during proofing and baking, and can still keep the product appearance standard during industrial production.
Example 3
The invention relates to croissant, which comprises the following raw materials: 100Kg of flour, 3Kg of compound yeast powder, 10Kg of whole egg liquid, 0.5Kg of compound enzyme preparation, 0.4Kg of bread emulsifier, 5Kg of milk powder, 1.1Kg of salt, 2.8Kg of fructose syrup, 12Kg of white granulated sugar, 11Kg of butter, 0.03Kg of sodium dehydroacetate, 0.1Kg of baking powder, 41Kg of water, 15Kg of flake oil
(1) Preparing dough
Mixing the whole egg liquid, the bread emulsifier, the milk powder, the salt, the high fructose corn syrup, the white granulated sugar and the water according to the weight, firstly stirring at a low speed for 3min, continuously adding the flour, the yeast, the compound enzyme preparation and the baking powder, stirring at a high speed for 3min, then stirring at a high speed for 5-8min until dough gluten is expanded, forming a primary film, then adding the ghee and the pre-dissolved sodium dehydroacetate, stirring at a low speed for 3min, then stirring at a high speed for 5-8min, and stirring until the dough gluten is fully expanded, namely the dough forms a fascia capable of opening fine, uniform and transparent;
(2) placing the stirred dough on a clean operation table for slitting;
(3) oil coating and laminating: the cut dough enters a noodle press to be pressed into a noodle belt, the noodle belt enters a shortening forming machine to be coated with oil (wrapping the flaky oil), thinned, laminated and thinned again, and the total laminated layers are 36;
(4) after lamination of the dough strips, the dough strips enter a freezer for freezing through a conveying belt, the temperature of the outlet end dough strips is 4-6 ℃, then the dough strips are pressed to be thin to be 8mm in thickness, the dough strips are cut into dough blanks with the side lengths of 110mm, 110mm and 80mm respectively by a cutting machine, the dough blanks are in an isosceles triangle shape, the dough blanks are rolled from the bottom edge into a bent ox horn shape, and a special baking tray for ox horn bags is placed;
(5) placing the bread blanks subjected to the dish distribution into a proofing chamber for proofing, wherein the temperature of the proofing chamber is 36-38 ℃, the humidity is 75-85% RH, and the proofing time is 85-95 min;
(6) after the leavening is finished, the bread is sent into an oven to be baked, the baking temperature is 180-;
(7) sending the baked bread into a cooling room sterilized by an ozone generator and ultraviolet rays for cooling until the central temperature of the bread is reduced to below 30 ℃;
as a preferred embodiment, after the completion of step (7) and after the completion of further cooling, the bread is sent to an aseptic packaging plant for nitrogen-filled packaging.
After the technical scheme is adopted, the croissant provided by the invention has the following beneficial effects: compared with the common croissants, the invention adopts unique compound yeast fermentation, utilizes mixed strains (saccharomycetes, lactobacillus and moniliforme) to prepare the croissants to optimize the fermentation process of the croissants, so that good and rich fermentation flavor is generated in the fermentation process, the mouth feel of the bread is improved, the nutritional value of the bread is increased, and the texture of the bread is improved. And (II) the complex mixed strain fermentation can produce a certain amount of phenyllactic acid and 4-hydroxyphenyllactic acid, so that the bread is favorably stored, the addition of industrial preservatives is favorably reduced, and the bread is healthier and safer. In addition, the bread raw materials are appropriate in proportion of the flexible raw materials and the toughness raw materials, and the optimized formula enables the bread to better keep a certain bovine horn-shaped bending angle during proofing and baking, and can still keep the product appearance standard during industrial production.
Comparative example 1:
comparative example raw materials: 105Kg of flour, 2.0Kg of Angel high sugar yeast, 11Kg of whole egg liquid, 0.5Kg of bread emulsifier, 6Kg of milk powder, 1.2Kg of salt, 3Kg of high fructose corn syrup, 12Kg of white granulated sugar, 11Kg of butter, 0.03Kg of sodium dehydroacetate, 0.1Kg of baking powder, 41Kg of water and 15Kg of flake oil. (compared with the embodiment 2, the formula removes the compound yeast powder and the compound enzyme preparation, and adds Angel high-sugar yeast)
Method for making croissants
(1) Preparing dough
Mixing whole egg liquid, bread emulsifier, milk powder, salt, high fructose corn syrup, white granulated sugar and water according to the weight of the comparative example, firstly stirring at a low speed for 3min, continuously adding flour, Angel high sugar yeast and baking powder, stirring at a low speed for 3min, then stirring at a high speed for 5-8min, stirring until dough gluten expands, and forming a primary film, then adding ghee and pre-dissolved sodium dehydroacetate, stirring at a low speed for 3min, then stirring at a high speed for 5-8min, and stirring until the dough fully expands, namely the dough forms a fascia capable of opening fine, uniform and transparent;
(2) placing the stirred dough on a clean operation table for slitting;
(3) oil coating and laminating: the cut dough enters a noodle press to be pressed into a noodle belt, the noodle belt enters a shortening forming machine to be coated with oil, thinned, laminated and thinned again, and the total laminated layers are 36;
(4) after lamination of the dough strips, the dough strips enter a freezing warehouse for freezing through a conveying belt, the temperature of the dough strips at the outlet end of the freezing warehouse is 4-6 ℃, then the dough strips are pressed to be thin to be 8mm in thickness, the dough strips are cut into dough blanks with the side lengths of 110mm, 110mm and 80mm respectively by a cutting machine, the dough blanks are in an isosceles triangle shape, the dough blanks are rolled up from the bottom edge into a bent ox horn shape, and the bent ox horn shape is placed into a special baking tray for ox horn bags;
(5) placing the dough blanks subjected to the distribution into a proofing chamber for proofing, wherein the temperature of the proofing chamber is 36-38 ℃, the humidity of the proofing chamber is 75-85% RH, and the proofing time is 85-95 min;
(6) after the leavening is finished, the bread is sent into an oven to be baked, the baking temperature is 180-;
(7) and (3) sending the baked bread into a cooling room sterilized by an ozone generator and ultraviolet rays for cooling until the central temperature of the bread is reduced to below 30 ℃.
Sensory evaluation is performed on the samples 1-3 and the comparative sample 1, the sensory evaluation is performed on the test bread according to GT/T14611-2008 & ltwheat flour bread baking quality test method & appendix A & ltbread baking quality scoring standard & GT of Chinese academy of agricultural sciences & GT, wherein the volume is specially scored according to the product specificity, and the result is converted into 10 points (6 persons are evaluated, and the average value of the result is obtained);
TABLE 1 sensory evaluation of the analytical samples
As can be seen from Table 1, the croissants processed by the invention and the comparative example 1 which adopt the unique compound yeast fermentation and the compound enzyme preparation have the texture which is obviously superior to that of the comparative example 1 (adopting the common Angel high-sugar yeast).
The above examples are not intended to limit the products and methods of the present invention, and any suitable changes or modifications made by one of ordinary skill in the art should be considered without departing from the scope of the present invention.
Claims (9)
1. The croissant is characterized by comprising the following raw materials: 95-105 parts of flour, 2.5-3.5 parts of compound yeast powder, 9-11 parts of whole egg liquid, 0.3-0.4 part of compound enzyme preparation, 0.2-0.5 part of bread emulsifier, 4-6 parts of milk powder, 1-1.2 parts of salt, 2.5-3 parts of high fructose corn syrup, 10-12 parts of white granulated sugar, 9-11 parts of ghee, 0.03 part of sodium dehydroacetate, 0.1 part of baking powder, 39-41 parts of water and 15 parts of flaky oil;
the compound yeast powder comprises yeast powder, lactobacillus plantarum powder, lactobacillus acidophilus powder and leuconostoc powder, and the yeast powder comprises: lactobacillus plantarum powder: lactobacillus acidophilus powder: leuconostoc powder 80: 15: 2.5: 2.5.
2. a method of making croissants according to claim 1, comprising the steps of:
(1) preparing dough: mixing the whole egg liquid, the bread emulsifier, the milk powder, the salt, the high fructose corn syrup, the white granulated sugar and the water according to the weight parts, firstly stirring at a low speed for 3min, continuously adding the flour, the compound yeast powder, the compound enzyme preparation and the baking powder, stirring at a low speed for 3min, then stirring at a high speed for 5-8min until dough gluten is expanded, then adding the ghee and the pre-dissolved sodium dehydroacetate, stirring at a low speed for 3min, then stirring at a high speed for 5-8min until the dough gluten is fully expanded, and thus forming a fascia which can be uniformly and transparently stretched by the dough;
(2) placing the stirred dough on an operation table for slitting;
(3) oil coating and laminating: the cut dough enters a noodle press to be pressed into a noodle belt, and the noodle belt enters a shortening forming machine to be wrapped with the flaky oil, thinned, laminated and thinned again and laminated;
(4) after lamination of the dough strips, the dough strips enter a freezing warehouse for freezing through a conveying belt, the temperature of the dough strips at the outlet end of the freezing warehouse is 4-6 ℃, then the dough strips are pressed to be thin to be 8mm in thickness, the dough strips are cut into dough blanks with the side lengths of 110mm, 110mm and 80mm respectively by a cutting machine, the dough blanks are in an isosceles triangle shape, the dough blanks are rolled up from the bottom edge into a bent ox horn shape, and the bent ox horn shape is placed into a special baking tray for ox horn bags;
(5) fermentation: placing the dough blanks subjected to the distribution into a proofing chamber for proofing, wherein the temperature of the proofing chamber is 36-38 ℃, the humidity of the proofing chamber is 75-85% RH, and the proofing time is 85-95 min;
(6) baking: after the leavening is finished, the bread is sent into an oven to be baked, the baking temperature is 180-;
(7) and (3) sending the baked bread into a cooling room sterilized by an ozone generator and ultraviolet rays for cooling until the central temperature of the bread is reduced to below 30 ℃ to obtain the croissant.
3. The method of making croissants according to claim 2, wherein: the stirrer used in the stirring operation in the step (1) is a spiral stirrer, the stirring speed of the slow stirring is 140r/min, and the stirring speed of the fast stirring is 350 r/min.
4. The method of making croissants according to claim 2, wherein: the strains in the compound yeast powder used in the fermentation in the step (5) are mixed strains, and comprise yeast and lactic acid bacteria which are screened from old noodles and are used as dominant floras.
5. The method of making croissants according to claim 2, wherein: the croissants in the step (7) have croissant-shaped curved arcs.
6. The method of making croissants according to claim 2, wherein: in the step (3), the oil entrainment rate after oil entrainment is 8%.
7. The method of making croissants according to claim 2, wherein: in the step (3), the total number of the shortening laminated layers is 36.
8. The method of making croissants according to claim 2, wherein: and (5) after the step (7) is finished and the further cooling is finished, sending the croissants into an aseptic packaging workshop for nitrogen-filled packaging.
9. The method of making croissants according to claim 2, wherein: and (6) brushing a layer of egg liquid on the surface of the bread before baking.
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Cited By (1)
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| CN115211448A (en) * | 2022-07-20 | 2022-10-21 | 惠州市佳田食品有限公司 | Bread making, producing and fermenting process with good fermenting effect |
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