CN110915860A - Rye toast without white granulated sugar and production process thereof - Google Patents

Rye toast without white granulated sugar and production process thereof Download PDF

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Publication number
CN110915860A
CN110915860A CN201911391772.1A CN201911391772A CN110915860A CN 110915860 A CN110915860 A CN 110915860A CN 201911391772 A CN201911391772 A CN 201911391772A CN 110915860 A CN110915860 A CN 110915860A
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China
Prior art keywords
parts
dough
rye
toast
flour
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CN201911391772.1A
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Chinese (zh)
Inventor
唐黎明
张波
崔鹏举
胡磊
廖灿杰
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Methuselah (shanghai) Medical Technology Co Ltd
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Methuselah (shanghai) Medical Technology Co Ltd
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • 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
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention provides rye toast without white granulated sugar, which is prepared by fermenting the following raw materials in parts by mass for one time: 30-50 parts of high gluten wheat flour, 15-25 parts of pure rye flour, 1-5 parts of wheat bran, 2-5 parts of eggs, 2-5 parts of cream, 1-4 parts of yeast, 20-28 parts of water, 5-9 parts of trehalose, 1-3 parts of high fructose corn syrup, 1-3 parts of sorbitol solution, 0.5-2 parts of cocoa powder, 0.2-1 part of whole milk powder, 0.1-1 part of edible salt and 1-2 parts of food additives. According to the invention, pure rye flour is taken as a main raw material, and high gluten wheat flour is matched, so that the addition amount of yeast is increased properly, and more sufficient fermentation can be ensured; under the condition of ensuring the fermentation temperature and time, the dough can be fully fermented and softened through primary fermentation, the taste and the texture of the bread obtained through secondary fermentation are not obviously different, and compared with a secondary fermentation process, the method is simpler and consumes less time.

Description

Rye toast without white granulated sugar and production process thereof
Technical Field
The invention belongs to the technical field of food, and particularly relates to rye toast without white granulated sugar and a production process thereof.
Background
Rye is also called rye, triticale, and is an annual herb of rye in the family of Gramineae, after the rye is matured, the contents of fat, ash, carbohydrate and protein in the wheat grains are respectively 2%, 80% and 6% -15%, in addition, the wheat grains also contain a large amount of dietary fibers, wherein the content of arabinoxylan is 7.6%, β -glucan is 2.3%, cellulose is 2.6%, fructan is 2% and lignin is 3.0%.
White granulated sugar is used as a most commonly used food raw material, and is commonly used as a sweetening agent, a flavoring agent, a thickening agent, a coloring agent, a color fixative and the like in food. However, white granulated sugar is a monosaccharide, is a high-calorie nutrient substance, has a rapid response to blood sugar, and is not suitable for weight-controlling people and diabetes risk people. The "Chinese resident dietary guidelines 2016" suggest that not more than 50g of sugar (glucose, sucrose, fructose) is added daily. Excessive intake of added sugar can increase the risk of caries and overweight and obesity.
Currently, toast bread in the market still mainly uses high gluten wheat flour and white granulated sugar as main carbohydrate sources. High gluten wheat flour is reduced, fermentation, gluten forming and forming are difficult, white granulated sugar is not added, and the taste is difficult to guarantee. The patent publication No. CN 109258742A is rye bread added with 40% of rye flour and no white granulated sugar, which gives the inspiration of developing toast bread, but the preparation process needs secondary fermentation, the process is complex and takes a long time.
Disclosure of Invention
In view of the above, the technical problem to be solved by the invention is to provide the rye toast without white granulated sugar and the production process thereof.
The invention provides rye toast without white granulated sugar, which is prepared by fermenting the following raw materials in parts by mass for one time:
30-50 parts of high gluten wheat flour, 15-25 parts of pure rye flour, 1-5 parts of wheat bran, 2-5 parts of eggs, 2-5 parts of cream, 1-4 parts of yeast, 20-28 parts of water, 5-9 parts of trehalose, 1-3 parts of high fructose corn syrup, 1-3 parts of sorbitol solution, 0.5-2 parts of cocoa powder, 0.2-1 part of whole milk powder, 0.1-1 part of edible salt and 1-2 parts of food additives.
Preferably, the pure rye flour is a powdery raw material obtained by grinding whole rye.
Preferably, the food additive comprises 0.8-1.9 parts of bread improver, 0.01-0.1 part of calcium propionate and 0.01-0.1 part of sodium dehydroacetate.
The invention also provides a production process of the rye toast without white granulated sugar, which comprises the following steps:
A) mixing high gluten wheat flour, pure rye flour, wheat bran, trehalose, cocoa powder, whole milk powder, edible salt, food additive, egg, cream, water, high fructose corn syrup, sorbitol solution and yeast, and stirring until the dough becomes gluten to obtain a gluten dough;
B) sequentially carrying out rolling, rounding and cutting on the ribbed dough to obtain a dough blank;
C) fermenting the dough embryo to 2-2.5 times of the original volume to obtain fermented dough embryo; the proofing temperature is 37-38 ℃, the relative humidity is more than 90%, and the proofing time is controlled to be 70-90 min;
D) and (3) baking, cooling, dehydrating and slicing the proofed dough embryo in sequence to obtain the rye toast without white granulated sugar.
Preferably, in step a), the mixing is: mixing high gluten wheat flour, pure rye flour, wheat bran, trehalose, cocoa powder and whole milk powder uniformly, adding edible salt and food additive, mixing, adding liquid raw materials of egg, cream, water, high fructose syrup and sorbitol, mixing until no dry powder exists, and adding yeast.
Preferably, in the step A), the temperature of the water is 0-4 ℃.
Preferably, in the step A), the rotation speed of the stirring is 180-220 r/min.
Preferably, the baking temperature is 190-215 ℃, and the baking time is 30-37 min.
Preferably, the cooling and the dehydration are carried out under the normal temperature condition with the relative humidity of 5%, wherein the normal temperature is 25 +/-5 ℃, and the time is 4-5 hours.
Compared with the prior art, the invention provides rye toast without white granulated sugar, which is prepared by fermenting the following raw materials in parts by mass for one time: 30-50 parts of high gluten wheat flour, 15-25 parts of pure rye flour, 1-5 parts of wheat bran, 2-5 parts of eggs, 2-5 parts of cream, 1-4 parts of yeast, 20-28 parts of water, 5-9 parts of trehalose, 1-3 parts of high fructose corn syrup, 1-3 parts of sorbitol solution, 0.5-2 parts of cocoa powder, 0.2-1 part of whole milk powder, 0.1-1 part of edible salt and 1-2 parts of food additives. According to the invention, pure rye flour is taken as a main raw material, and high gluten wheat flour is matched, so that the addition amount of yeast is increased properly, and more sufficient fermentation can be ensured; under the condition of ensuring the fermentation temperature and time, the dough can be fully fermented and softened through primary fermentation, the taste and the texture of the bread obtained through secondary fermentation are not obviously different, and compared with a secondary fermentation process, the method is simpler and consumes less time.
Detailed Description
The invention provides rye toast without white granulated sugar, which is prepared by fermenting the following raw materials in parts by mass for one time:
30-50 parts of high gluten wheat flour, 15-25 parts of pure rye flour, 1-5 parts of wheat bran, 2-5 parts of eggs, 2-5 parts of cream, 1-4 parts of yeast, 20-28 parts of water, 5-9 parts of trehalose, 1-3 parts of high fructose corn syrup, 1-3 parts of sorbitol solution, 0.5-2 parts of cocoa powder, 0.2-1 part of whole milk powder, 0.1-1 part of edible salt and 1-2 parts of food additives.
The raw materials for preparing the rye toast without white granulated sugar comprise 30-50 parts by mass of high-gluten wheat flour, preferably 35-45 parts by mass, and further preferably 30-40 parts by mass. The average protein content of the high gluten wheat flour is more than 13%, and the high gluten wheat flour is easier to shred and lock air in the fermentation process, so that the fermented bread is softer.
The raw materials for preparing the rye toast without white granulated sugar also comprise 15-25 parts by mass of pure rye flour, preferably 17-23 parts by mass, and further preferably 19-21 parts by mass. In the present invention, the pure rye flour is a powdery raw material obtained by grinding whole rye, and the whole rye is non-bran-removed rye.
The raw materials for preparing the rye toast without white granulated sugar also comprise 1-5 parts by mass of wheat bran, preferably 2-4 parts by mass, and further preferably 2.5-3.5 parts by mass.
The raw materials for preparing the rye toast without white granulated sugar also comprise 2-5 parts by mass of eggs, preferably 3-4 parts by mass, and further preferably 3.3-3.7 parts by mass.
The preparation raw materials of the rye toast without white granulated sugar also comprise 2-5 parts by mass of cream, preferably 3-4 parts by mass, and further preferably 3.3-3.7 parts by mass. The cream is pure natural cream of animal origin.
The raw materials for preparing the rye toast without white granulated sugar also comprise 1-4 parts by mass of yeast, preferably 2-3 parts by mass, and further preferably 2.3-2.7 parts by mass. The yeast is high-activity dry yeast. The addition of yeast is increased, so that more sufficient fermentation can be ensured.
The raw materials for preparing the rye toast without white granulated sugar also comprise 20-28 parts by mass of water, preferably 22-26 parts by mass, and further preferably 23-25 parts by mass.
The raw materials for preparing the rye toast without white granulated sugar also comprise 5-9 parts by mass of trehalose, preferably 6-8 parts by mass, and further preferably 6.5-7.5 parts by mass.
The raw materials for preparing the rye toast without white granulated sugar also comprise 1-3 parts by mass of high fructose corn syrup, preferably 1.5-2.5 parts by mass, and more preferably 1.8-2.2 parts by mass.
The raw materials for preparing the rye toast without white granulated sugar also comprise 1-3 parts by mass of sorbitol solution, preferably 1.5-2.5 parts by mass, and more preferably 1.8-2.2 parts by mass.
The raw materials for preparing the rye toast without white granulated sugar also comprise 0.5-2 parts by mass of whole milk powder, preferably 0.8-1.5 parts by mass, and more preferably 1.0-1.2 parts by mass.
The raw materials for preparing the rye toast without white granulated sugar also comprise 0.1-1 part by mass of edible salt, preferably 0.3-0.8 part by mass, and further preferably 0.5-0.6 part by mass.
The raw materials for preparing the rye toast without white granulated sugar also comprise 1-2 parts by mass of food additives, preferably 1.2-1.8 parts by mass, and more preferably 1.4-1.6 parts by mass. Wherein the food additive comprises 0.8-1.9 parts of bread improver, 0.01-0.1 part of calcium propionate and 0.01-0.1 part of sodium dehydroacetate. In some embodiments of the invention, the food additive comprises 1.1-1.6 parts of bread improver, 0.04-0.07 part of calcium propionate and 0.04-0.07 part of sodium dehydroacetate. The bread improver is selected from master 300 bread improver.
The invention also provides a production process of the rye toast without white granulated sugar, which comprises the following steps:
A) mixing high gluten wheat flour, pure rye flour, wheat bran, trehalose, cocoa powder, whole milk powder, edible salt, food additive, egg, cream, water, high fructose corn syrup, sorbitol solution and yeast, and stirring until the dough becomes gluten to obtain a gluten dough;
B) sequentially carrying out rolling, rounding and cutting on the ribbed dough to obtain a dough blank;
C) fermenting the dough embryo to 2-2.5 times of the original volume to obtain fermented dough embryo; the proofing temperature is 37-38 ℃, the relative humidity is more than 90%, and the proofing time is controlled to be 70-90 min;
D) and (3) baking, cooling, dehydrating and slicing the proofed dough embryo in sequence to obtain the rye toast without white granulated sugar.
The production method comprises the steps of firstly mixing raw materials, specifically, uniformly mixing high gluten wheat flour, pure rye flour, wheat bran, trehalose, cocoa powder and whole milk powder, then adding edible salt and food additives, continuously mixing, continuously adding liquid raw materials of eggs, cream, water, high fructose corn syrup and sorbitol, mixing until no dry powder exists, and then adding yeast. In the present invention, the mixing is preferably carried out in a dough mixer. Wherein the temperature of the water is 0-4 ℃. The water temperature is 0-4 ℃ to ensure that the temperature of the mixture is not too high during mixing, and the temperature of the materials is not required to exceed 25 ℃ in the mixing process.
And then stirring the mixture obtained after mixing until the dough becomes stringy to obtain the stringy dough. Specifically, the dough mixer is adjusted to be rapidly stirred, the stirring speed is 180-220 r/min, preferably 190-210 r/min, the dough is stirred until the noodles are chewed, and thin paper can be pulled out by hand.
And then, sequentially carrying out rolling, rounding and cutting on the ribbed dough to obtain a dough blank. Feeding the ribbed dough into an automatic noodle press, and pressing the dough into a flat strip with the width of 18-23 cm; then, the flat strip dough is placed on a separate cutting table, flattened, rounded and cut into strip dough blanks of a certain weight.
Fermenting the dough embryo to 2-2.5 times of the original volume to obtain fermented dough embryo; the temperature of the fermentation is 37-38 ℃, the relative humidity is more than 90%, and the fermentation time is controlled to be 70-90 min. The invention controls the fermentation temperature to be the optimum growth temperature of the yeast, ensures the rapid propagation of the yeast and ensures the full fermentation; the proper fermentation time is ensured, the yeast can be fully proliferated and generate gas, and the full fermentation and the dough softness are ensured.
After proofing, pushing the dough into a rotary oven, wherein the baking temperature is 190-215 ℃, preferably 195-210 ℃, and further preferably 200-205 ℃; the baking time is 30-37 min, preferably 32-35 min;
and (4) after baking and demolding, cooling and dehydrating. The cooling and the dehydration are carried out under the normal temperature condition of 5 percent of relative humidity, the normal temperature is 25 +/-5 ℃, and the time is 4-5 hours.
And cutting the cooled toast bread into toast slices with uniform thickness by using an automatic slicer, and packaging the toast slices by using a full-automatic pillow type packaging machine.
The toast without white granulated sugar is prepared by a series of processes of burdening, mixing, forming, proofing, baking, cooling, slicing and the like. The bread has novel formula, and is free of white granulated sugar, and rye powder rich in health elements. The rye toast bread without white granulated sugar is more healthy in nutrition and rich in dietary fiber; the production process is simple and easy to operate; the prepared product has stable quality.
According to the invention, pure rye flour is taken as a main raw material, and high gluten wheat flour is matched, so that the addition amount of yeast is increased, and more sufficient fermentation can be ensured; under the condition of ensuring the fermentation temperature and time, the bread can be fermented more fully and the dough is soft through one-time fermentation, has no obvious difference with the taste and texture of the bread obtained through the second-time fermentation, and is simpler in process and short in time consumption compared with the secondary fermentation process.
For further understanding of the present invention, the following examples are provided to illustrate the rye toast without white sugar and the production process thereof, and the scope of the present invention is not limited by the following examples.
In the following examples, the cream is a pure natural cream of animal origin. The yeast is high-activity dry yeast, and the bread modifier is master 300 bread modifier.
Example 1
The following raw materials by weight are weighed in sequence: 35kg of high gluten wheat flour, 25kg of pure rye flour, 2kg of wheat bran, 3kg of eggs, 2.5kg of cream, 2kg of yeast, 25kg of drinking water, 6kg of trehalose, 2kg of high fructose corn syrup, 2kg of sorbitol solution, 1kg of cocoa powder, 0.5kg of whole milk powder, 0.2kg of edible salt, 1.0kg of bread improver, 20g of calcium propionate and 20g of sodium dehydroacetate.
Pouring high gluten wheat flour, pure rye flour, wheat bran, trehalose, cocoa powder and whole milk powder into a dough mixer, uniformly mixing, adding edible salt and food additives, continuously mixing, continuously adding eggs, cream, drinking water, high fructose corn syrup and sorbitol liquid raw materials, mixing until no dry powder exists, and adding yeast; adjusting the dough mixer to rapidly stir for 180r/min until the noodles are chewed, and pulling out thin paper by hands; feeding the ribbed dough into an automatic dough press, and pressing the dough into a flat strip with the width of about 20 cm; putting the flat strip dough on a separate cutting table, flattening, rolling, and cutting into 130g strip dough; putting 6 dough strips of 130g into each mould, and pushing the dough strips into a proofing chamber, wherein the proofing temperature is 37 ℃, the proofing humidity is 95%, and the proofing time is controlled to be 75min until the dough strips are proofed to be about 2 times of the original volume; after the proofing, pushing the dough into a rotary oven, and baking at 205 ℃ for 31 min; after baking and demolding, putting the material into a room with the humidity of 5 percent, and cooling and dehydrating the material in a room temperature cooling room, wherein the cooling time is controlled to be 4-5 hours; cutting the cooled toast bread into toast slices with the thickness of 1.2mm by using an automatic slicer; the toast slices are packaged by a full-automatic pillow type packaging machine, 2 slices per bag.
Example 2
The following raw materials by weight are weighed in sequence: 40kg of high gluten wheat flour, 20kg of pure rye flour, 2.5kg of wheat bran, 3.5kg of eggs, 2.2kg of cream, 3kg of yeast, 23kg of drinking water, 7kg of trehalose, 2.2kg of high fructose corn syrup, 1.5kg of sorbitol solution, 1kg of cocoa powder, 0.7kg of whole milk powder, 0.3kg of edible salt, 1.3kg of bread improver, 30g of calcium propionate and 30g of sodium dehydroacetate.
Pouring high gluten wheat flour, pure rye flour, wheat bran, trehalose, cocoa powder and whole milk powder into a dough mixer, uniformly mixing, adding edible salt and food additives, continuously mixing, continuously adding eggs, cream, drinking water, high fructose corn syrup and sorbitol liquid raw materials, mixing until no dry powder exists, and adding yeast; adjusting the dough mixer to rapidly stir for 180r/min until the noodles are chewed, and pulling out thin paper by hands; feeding the ribbed dough into an automatic dough press, and pressing the dough into a flat strip with the width of about 20 cm; putting the flat strip dough on a separate cutting table, flattening, rolling, and cutting into 130g strip dough; putting 6 dough strips of 130g into each mould, and pushing the dough strips into a proofing chamber, wherein the proofing temperature is 37 ℃, the proofing humidity is 95%, and the proofing time is controlled to be 75min until the dough strips are proofed to be about 2 times of the original volume; after the proofing, pushing the dough into a rotary oven, and baking at 205 ℃ for 31 min; after baking and demolding, putting the material into a room with the humidity of 5 percent, and cooling and dehydrating the material in a room temperature cooling room, wherein the cooling time is controlled to be 4-5 hours; cutting the cooled toast bread into toast slices with the thickness of 1.2mm by using an automatic slicer; the toast slices are packaged by a full-automatic pillow type packaging machine, 2 slices per bag.
Example 3
The following raw materials by weight are weighed in sequence: 35kg of high gluten wheat flour, 25kg of pure rye flour, 2kg of wheat bran, 3kg of eggs, 2.5kg of cream, 2kg of yeast, 25kg of drinking water, 6kg of trehalose, 2kg of high fructose corn syrup, 2kg of sorbitol solution, 1kg of cocoa powder, 0.5kg of whole milk powder, 0.2kg of edible salt, 1.0kg of bread improver, 20g of calcium propionate and 20g of sodium dehydroacetate.
Pouring high gluten wheat flour, pure rye flour, wheat bran, trehalose, cocoa powder and whole milk powder into a dough mixer, uniformly mixing, adding edible salt and food additives, continuously mixing, continuously adding eggs, cream, drinking water, high fructose corn syrup and sorbitol liquid raw materials, mixing until no dry powder exists, and adding yeast; adjusting the dough mixer to rapidly stir for 180r/min until the noodles are chewed, and pulling out thin paper by hands; feeding the ribbed dough into an automatic dough press, and pressing the dough into a flat strip with the width of about 20 cm; putting the flat strip dough on a separate cutting table, flattening, rolling, and cutting into 130g strip dough; putting 6 dough strips of 130g into each mould, and pushing the dough strips into a proofing chamber, wherein the proofing temperature is 38 ℃, the proofing humidity is 98 percent, and the proofing time is controlled to be 85min until the dough strips are proofed to be about 2.2 times of the original volume; after the proofing is finished, pushing the dough into a rotary oven, and baking at the temperature of 195 ℃ for 36 min; after baking and demolding, putting the material into a room with the humidity of 5 percent, and cooling and dehydrating the material in a room temperature cooling room, wherein the cooling time is controlled to be 4-5 hours; cutting the cooled toast bread into toast slices with the thickness of 1.2mm by using an automatic slicer; the toast slices are packaged by a full-automatic pillow type packaging machine, 2 slices per bag.
Comparative example 1
The following raw materials by weight are weighed in sequence: 35kg of high gluten wheat flour, 25kg of pure rye flour, 2kg of wheat bran, 3kg of eggs, 2.5kg of cream, 2kg of yeast, 25kg of drinking water, 6kg of trehalose, 2kg of high fructose corn syrup, 2kg of sorbitol solution, 1kg of cocoa powder, 0.5kg of whole milk powder, 0.2kg of edible salt, 1.0kg of bread improver, 20g of calcium propionate and 20g of sodium dehydroacetate.
Pouring high gluten wheat flour, pure rye flour, wheat bran, trehalose, cocoa powder and whole milk powder into a dough mixer, uniformly mixing, adding edible salt and food additives, continuously mixing, continuously adding eggs, cream, drinking water, high fructose corn syrup and sorbitol liquid raw materials, mixing until no dry powder exists, and adding yeast; adjusting the dough mixer to rapidly stir for 180r/min until the noodles are chewed, and pulling out thin paper by hands; standing the gluten dough at room temperature (about 25 ℃) for 4-5 hours, and performing primary proofing; after the first proofing is finished, putting the proofed dough into a dough mixer again, stirring for 10min, removing all air bubbles, sending the dough into an automatic dough pressing machine, and pressing the dough into a flat strip with the width of about 20 cm; putting the flat strip dough on a separate cutting table, flattening, rolling, and cutting into 130g strip dough; putting 6 dough strips of 130g into each mould, and pushing the dough strips into a proofing chamber, wherein the proofing temperature is 37 ℃, the proofing humidity is 95%, and the proofing time is controlled to be 60min until the dough strips are proofed to be about 2 times of the original volume; after the proofing, pushing the dough into a rotary oven, and baking at 205 ℃ for 31 min; after baking and demolding, putting the material into a room with the humidity of 5 percent, and cooling and dehydrating the material in a room temperature cooling room, wherein the cooling time is controlled to be 4-5 hours; cutting the cooled toast bread into toast slices with the thickness of 1.2mm by using an automatic slicer; the toast slices are packaged by a full-automatic pillow type packaging machine, 2 slices per bag.
Comparative example 2
The following raw materials by weight are weighed in sequence: 25kg of high gluten wheat flour, 35kg of pure rye flour, 2kg of wheat bran, 3kg of eggs, 2.5kg of cream, 0.8kg of yeast, 25kg of drinking water, 6kg of trehalose, 2kg of high fructose corn syrup, 2kg of sorbitol solution, 1kg of cocoa powder, 0.5kg of whole milk powder, 0.2kg of edible salt, 1.0kg of bread improver, 20g of calcium propionate and 20g of sodium dehydroacetate.
Pouring high gluten wheat flour, pure rye flour, wheat bran, trehalose, cocoa powder and whole milk powder into a dough mixer, uniformly mixing, adding edible salt and food additives, continuously mixing, continuously adding eggs, cream, drinking water, high fructose corn syrup and sorbitol liquid raw materials, mixing until no dry powder exists, and adding yeast; adjusting the dough mixer to rapidly stir for 180r/min until the noodles are chewed, and pulling out thin paper by hands; feeding the ribbed dough into an automatic dough press, and pressing the dough into a flat strip with the width of about 20 cm; putting the flat strip dough on a separate cutting table, flattening, rolling, and cutting into 130g strip dough; putting 6 dough strips of 130g into each mould, and pushing the dough strips into a proofing chamber, wherein the proofing temperature is 37 ℃, the proofing humidity is 95 percent, and the proofing time is controlled to be 100min until the dough strips are proofed to be about 2 times of the original volume; after the proofing, pushing the dough into a rotary oven, and baking at 205 ℃ for 31 min; after baking and demolding, putting the material into a room with the humidity of 5 percent, and cooling and dehydrating the material in a room temperature cooling room, wherein the cooling time is controlled to be 4-5 hours; cutting the cooled toast bread into toast slices with the thickness of 1.2mm by using an automatic slicer; the toast slices are packaged by a full-automatic pillow type packaging machine, 2 slices per bag.
Comparative example 3
The following raw materials by weight are weighed in sequence: 35kg of high gluten wheat flour, 25kg of pure rye flour, 2kg of wheat bran, 3kg of eggs, 2.5kg of cream, 0.5kg of yeast, 25kg of drinking water, 6kg of trehalose, 2kg of high fructose corn syrup, 2kg of sorbitol solution, 1kg of cocoa powder, 0.5kg of whole milk powder, 0.2kg of edible salt, 1.0kg of bread improver, 20g of calcium propionate and 20g of sodium dehydroacetate.
Pouring high gluten wheat flour, pure rye flour, wheat bran, trehalose, cocoa powder and whole milk powder into a dough mixer, uniformly mixing, adding edible salt and food additives, continuously mixing, continuously adding eggs, cream, drinking water, high fructose corn syrup and sorbitol liquid raw materials, mixing until no dry powder exists, and adding yeast; adjusting the dough mixer to rapidly stir for 180r/min until the noodles are chewed, and pulling out thin paper by hands; feeding the ribbed dough into an automatic dough press, and pressing the dough into a flat strip with the width of about 20 cm; putting the flat strip dough on a separate cutting table, flattening, rolling, and cutting into 130g strip dough; putting 6 dough strips of 130g into each mould, and pushing the dough strips into a proofing chamber, wherein the proofing temperature is 37 ℃, the proofing humidity is 95%, and the proofing time is controlled to be 150min until the dough strips are proofed to be about 2 times of the original volume; after the proofing, pushing the dough into a rotary oven, and baking at 205 ℃ for 31 min; after baking and demolding, putting the material into a room with the humidity of 5 percent, and cooling and dehydrating the material in a room temperature cooling room, wherein the cooling time is controlled to be 4-5 hours; cutting the cooled toast bread into toast slices with the thickness of 1.2mm by using an automatic slicer; the toast slices are packaged by a full-automatic pillow type packaging machine, 2 slices per bag.
Example 4
The rye toast prepared by the formula and the production process of the examples 1-3 and the comparative examples 1-3 is subjected to sensory evaluation, and the specific operation steps are as follows:
selecting 11 trained panel judges to evaluate the appearance, flavor and taste, and adopting a percentage system grading method, wherein the grading standards are 0-20 points of difference, 21-40 points of difference, generally 41-60 points of difference, preferably 61-80 points of difference and 81-100 points of difference; and the sample is coded by 3-bit random numbers and sent randomly. The resulting scores for each sample were statistically analyzed and the results are detailed in table 1 below.
According to the sensory evaluation result analysis of the embodiment, the rye toast without white granulated sugar prepared in the range of the raw material proportion and the technical process parameters, which are disclosed by the invention, has no obvious difference in appearance, flavor and taste. The formula quality of the product is stable within the range of the raw material proportion of the product disclosed by the patent of the invention. Compared with a secondary proofing process (comparative example 1) with low processing time efficiency, the primary proofing process disclosed by the invention has the advantages that the processing time period is short, and the product sense has no obvious difference. Reducing the addition of high gluten wheat flour and/or yeast powder (comparative examples 2, 3) increases the time to a single proofing and significantly reduces the sensory score of rye toast.
TABLE 1 rye toast sensory score results
Appearance of the product Flavor (I) and flavor (II) Taste of the product
Example 1 product 85.26±8.33 88.48±7.70 89.22±6.79
EXAMPLE 2 product 87.33±5.28 90.32±6.48 86.49±7.74
EXAMPLE 3 product 80.78±10.59 85.81±9.34 85.72±8.50
Comparative example 1 89.29±4.81 88.97±5.42 90.54±6.77
Comparative example 2 69.38±12.34* 72.57±9.04* 63.53±10.42*
Comparative example 3 76.72±4.33* 79.84±5.27* 71.48±8.36*
Note: "" indicates that there was a significant difference in the scores of the same items relative to the product of example 1, i.e. P < 0.05.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (9)

1. The rye toast without white granulated sugar is characterized by being prepared by fermenting the following raw materials in parts by mass for one time:
30-50 parts of high gluten wheat flour, 15-25 parts of pure rye flour, 1-5 parts of wheat bran, 2-5 parts of eggs, 2-5 parts of cream, 1-4 parts of yeast, 20-28 parts of water, 5-9 parts of trehalose, 1-3 parts of high fructose corn syrup, 1-3 parts of sorbitol solution, 0.5-2 parts of cocoa powder, 0.2-1 part of whole milk powder, 0.1-1 part of edible salt and 1-2 parts of food additives.
2. The sugar-free rye toast as claimed in claim 1 wherein the pure rye flour is a powdered material milled from whole rye.
3. The rye toast without white granulated sugar according to claim 1, wherein the food additives comprise bread improver 0.8-1.9 parts, calcium propionate 0.01-0.1 parts, sodium dehydroacetate 0.01-0.1 parts.
4. A process for producing the rye toast without white granulated sugar according to claims 1-3, comprising the steps of:
A) mixing high gluten wheat flour, pure rye flour, wheat bran, trehalose, cocoa powder, whole milk powder, edible salt, food additive, egg, cream, water, high fructose corn syrup, sorbitol solution and yeast, and stirring until the dough becomes gluten to obtain a gluten dough;
B) sequentially carrying out rolling, rounding and cutting on the ribbed dough to obtain a dough blank;
C) fermenting the dough embryo to 2-2.5 times of the original volume to obtain fermented dough embryo; the proofing temperature is 37-38 ℃, the relative humidity is more than 90%, and the proofing time is controlled to be 70-90 min;
D) and (3) baking, cooling, dehydrating and slicing the proofed dough embryo in sequence to obtain the rye toast without white granulated sugar.
5. The process according to claim 4, wherein in step A), the mixing is: mixing high gluten wheat flour, pure rye flour, wheat bran, trehalose, cocoa powder and whole milk powder uniformly, adding edible salt and food additive, mixing, adding liquid raw materials of egg, cream, water, high fructose syrup and sorbitol, mixing until no dry powder exists, and adding yeast.
6. The production process according to claim 4, wherein the temperature of the water in the step A) is 0 to 4 ℃.
7. The production process according to claim 4, wherein in the step A), the rotation speed of the stirring is 180-220 r/min.
8. The production process according to claim 4, wherein the baking temperature is 190-215 ℃ and the baking time is 30-37 min.
9. The production process according to claim 4, wherein the cooling and the dehydration are carried out at a normal temperature with a relative humidity of 5%, wherein the normal temperature is 25 +/-5 ℃ and the time is 4-5 hours.
CN201911391772.1A 2019-12-30 2019-12-30 Rye toast without white granulated sugar and production process thereof Pending CN110915860A (en)

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CN112273417A (en) * 2020-10-23 2021-01-29 南通市润海生物科技有限公司 High-sugar-alcohol-content sugar-replacing bread and making method thereof
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CN112273417A (en) * 2020-10-23 2021-01-29 南通市润海生物科技有限公司 High-sugar-alcohol-content sugar-replacing bread and making method thereof
CN112273417B (en) * 2020-10-23 2023-04-25 南通市润海生物科技有限公司 Bread with high sugar alcohol content and sugar substitute and making method thereof
CN113040192A (en) * 2021-03-19 2021-06-29 山东星光首创生物科技有限公司 Bread added with functional baking syrup and preparation method thereof
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CN114097853A (en) * 2021-11-29 2022-03-01 南京晓庄学院 Barley, loe and rye bread and preparation process thereof
CN114747604A (en) * 2022-03-30 2022-07-15 鲨鱼菲特健康科技有限公司 Ougua steamed stuffed bun and preparation method thereof
CN114794196A (en) * 2022-03-30 2022-07-29 鲨鱼菲特健康科技有限公司 Rye toast and preparation method thereof
CN114794188A (en) * 2022-03-30 2022-07-29 鲨鱼菲特健康科技有限公司 Whole wheat toast and preparation method thereof

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