CN110973204A - Original flavor toast added with fructo-oligosaccharide and preparation method thereof - Google Patents
Original flavor toast added with fructo-oligosaccharide and preparation method thereof Download PDFInfo
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- CN110973204A CN110973204A CN201911350592.9A CN201911350592A CN110973204A CN 110973204 A CN110973204 A CN 110973204A CN 201911350592 A CN201911350592 A CN 201911350592A CN 110973204 A CN110973204 A CN 110973204A
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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
- A21D2/14—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
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- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
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Abstract
The invention relates to original flavor toast added with fructo-oligosaccharide and a preparation method thereof. The raw materials of the original toasted bread comprise a main surface, a seed scalding surface and a middle seed surface, wherein the main raw material of the main surface is special high-gluten flour for bread, and the original toasted bread comprises the following raw materials in percentage by mass: the special high gluten flour for bread on the main surface is used as a base number, the seed scalding surface is 20-40%, and the middle seed surface is 80-120%. The preparation method of the original toast combines the seed culture method and the seed scalding method, adopts a secondary fermentation mode, is completed through the steps of raw material stirring, dough forming, loosening, shaping, primary fermentation, air exhausting, shaping, secondary fermentation, mold filling, baking, cooling and the like, shortens the fermentation time, simultaneously makes the toast soft and elastic, uses fructo-oligosaccharide which has low sweetness and low heat, improves the intestinal microenvironment, promotes the absorption of various trace elements in wheat germ powder, can improve the moisture retention and prolong the shelf life.
Description
Technical Field
The invention relates to original toast with fructo-oligosaccharide and a preparation method thereof, belonging to the technical field of food processing.
Background
Fructo-oligosaccharide is also called sucrose oligosaccharide, and refers to a mixture of sucrose triose, sucrose tetrasaccharide, sucrose pentasaccharide and sucrose hexasaccharide formed by connecting 2-5 fructose groups to D-fructose group of sucrose by β -2, 1 bond, wherein the fructo-oligosaccharide takes sucrose as a raw material, is a non-reducing sugar, has many physical and chemical properties similar to those of sucrose, and provides physiological properties which sucrose does not have, namely low sweetness, and the sweetness of G and P is about 60% and 30% of that of the sucrose.
Bread is one of popular staple foods at present, and is a large-volume, soft-tissue and elastic food which is prepared by taking wheat flour as a main raw material, taking yeast, salt and water as basic raw materials, adding a proper amount of auxiliary materials such as sugar, oil, dairy products, eggs and additives and the like, and processing the raw materials through the processes of stirring, dough forming, shaping, fermentation, mold filling, baking, cooling and the like. The primary toast is generally eaten after being secondarily processed, and jam or cream is coated on bread, or the bread is made into a sandwich. Regarding the production of bread, the predecessors made a lot of studies, for example, chinese patent 201510240838.2 discloses a bread production method, comprising the following steps: 1) placing the bread raw material into a bread barrel, and forming bread blanks under the stirring action of a stirring piece, wherein the stirring time is 20-40 min; 2) controlling the temperature in the bread machine to be 28-35 ℃ to ferment the bread embryo for 50-90 min; 3) controlling the temperature in the bread machine to be 50-80 ℃ and the relative humidity to be 80-90%, and fermenting the fermented bread embryo for 20-30 min; 4) and controlling the temperature in the bread machine to be 110-140 ℃, and baking the proofed bread embryo at high temperature for 50-70 min to obtain the bread. The method is only suitable for making bread in a bread machine, and the brand and quality of the bread machine have great influence on the finished product of the final bread. Chinese patent 201711444371.9 discloses a super-soft toast and its preparation method, which mainly comprises the following steps: the invention discloses super-soft toast bread which comprises the following components: 30-35% of high gluten flour, 15-20% of yeast powder, 3-6% of egg liquid, 8-10% of sucrose, 0.5-0.8% of edible salt, 4-7% of butter, 5-8% of yoghourt, 1-2% of medlar, 2-2.5% of wild jujube, 1.5-2.5% of wild buckwheat rhizome, 1.2-1.8% of Chinese violet, 0.3-0.6% of succinic acid monoglyceride, 0.4-0.7% of food humectant and the balance of purified water; the invention also discloses a preparation method of the super-soft toast bread, which comprises the steps of mixing, stirring, kneading, fermenting, proofing, baking and packaging to obtain the super-soft toast bread, wherein Chinese medicinal materials such as medlar, wild jujube, wild buckwheat rhizome, Chinese violet and the like are added into the formula of the super-soft toast bread, so that the toast bread has diversified nutritional values, the nutritional values are greatly improved, the nutritional elements required by the human body are met, and the physique of people is enhanced. The toast has certain nutritive value, but has poor moisture retention and short shelf life.
Disclosure of Invention
Aiming at the defects of single raw material, insufficient nutrition, irregular bread collapse shape, poor water content and moisture retention and the like of the traditional toast bread in the prior art, the invention provides the original toast bread added with fructo-oligosaccharide and the preparation method thereof.
Description of terms:
room temperature: having a meaning well known in the art, typically 25. + -. 2 ℃.
The technical scheme of the invention is as follows:
the raw materials of the original toasted bread added with fructo-oligosaccharide comprise a main surface, a seed scalding surface and a middle seed surface, wherein the main raw material of the main surface is special high-gluten flour for bread, and the raw materials of the original toasted bread comprise the following components in percentage by mass: taking the special high gluten flour for bread on the main surface as a base number, the seed scalding flour is 20-40%, and the middle seed flour is 80-120%;
the main surface comprises the following raw materials in percentage by mass: taking the special high-gluten flour for bread of the main flour as a base number, and further comprising 0-8% of white granulated sugar, 6-15% of fructo-oligosaccharide, 0.5-1% of modifying agent, 5-10% of milk powder, 5-15% of wheat germ flour, 1-3% of yeast, 1-4% of salt, 15-20% of eggs, 8-10% of butter and 35-50% of water;
the main raw materials of the seed-scalding noodles are special high-gluten flour for bread, and the seed-scalding noodles comprise the following raw materials in percentage by mass: the bread flour is made from special high gluten flour for dough boiling, and also comprises 1-2% of salt and 80-100% of boiling water;
the main raw materials of the medium-quality flour are special high-gluten flour for bread, and the medium-quality flour comprises the following components in percentage by mass: the bread flour is prepared from high gluten flour as basic material, yeast 0.1-1%, and water 50-70%.
According to the invention, the raw materials of the original toasted bread are as follows by mass percent: the high gluten flour special for the bread on the main surface is used as a base number, the seed scalding surface is 33.33 percent, and the middle seed surface is 105 percent.
According to the invention, the main surface preferably comprises the following raw materials in percentage by mass: the bread special high gluten flour is taken as a base number, and the bread special high gluten flour also comprises 14.84% of fructo-oligosaccharide, 0.83% of modifying agent, 6% of milk powder, 8.30% of wheat germ flour, 1.95% of yeast, 2.50% of salt, 18.50% of eggs, 9.20% of butter and 43.33% of water.
According to the invention, the raw materials of the seed-scalding noodles comprise the following components in percentage by mass: the special high-gluten flour for the bread of the seed scalding flour is taken as a base number, and the special high-gluten flour also comprises 1.4% of salt and 90% of boiling water.
According to the invention, the raw materials of the medium-sized noodles comprise the following components in percentage by mass: the bread flour is prepared from high gluten flour (0.5 wt%) of medium-sized flour, yeast, and water 60%.
The preparation method of the original flavor toast added with fructo-oligosaccharide comprises the following steps:
(1) preparing the medium-sized noodles: weighing high-gluten flour and yeast special for bread according to a proportion, uniformly stirring, adding water according to a corresponding proportion, slowly uniformly stirring, agglomerating, taking out the dough, wrapping with a preservative film, putting into a refrigerator for refrigeration for 12-14h, and pulling the finished product to be in a fishing net shape to obtain middle-grade flour;
(2) making the seed-scalding noodles: weighing high-gluten flour and salt specially used for bread according to a proportion, uniformly stirring at a slow speed, adding boiling water, and uniformly stirring; when the temperature is reduced to below 60 ℃, taking out, wrapping with a preservative film, and putting into a refrigerator for refrigeration for 12-14h to obtain a seed scalding surface;
(3) weighing high gluten flour, white granulated sugar, fructo-oligosaccharide, modifying agent, milk powder, wheat germ powder and yeast special for bread required by a main face according to a proportion, stirring uniformly at a low speed, adding the medium seed flour in the step (1), the seed scalding flour in the step (2), water and eggs according to a proportion, continuously stirring at a low speed, changing into stirring at a high speed after the mixture is uniform, adding butter and salt according to a proportion when a layer of thick film can be pulled out of a dough and the dough cannot be broken in the pulling process, continuously stirring at a low speed, stopping stirring when the butter and the salt are fully mixed and the dough can be pulled out of a smooth film, and controlling the dough temperature to be 24-26 ℃;
(4) taking out the dough, covering a preservative film, and relaxing for 10 minutes in a natural state;
(5) cutting the dough, rounding, putting into a fermentation box for primary fermentation at 35-38 ℃ and 70-75% RH for 40-60 minutes until the dough is fermented to 2-2.5 times of large volume;
(6) lightly beating the dough to discharge gas, then shaping the dough into a shuttle shape, covering a preservative film, and relaxing the dough for 10 minutes in a natural state;
(7) slightly rolling the dough into a long shape by a hand-held rolling pin, folding the four fingers together, making the dough into a rod shape in a half-roll and half-extrusion mode, putting the rod shape into a mold, putting the mold into a proofing chamber for secondary fermentation, controlling the temperature to be 35-38 ℃, the humidity to be 70-75% RH, and the secondary fermentation time to be 40-50 minutes;
(8) when the dough is fermented for the second time until the mold is full, putting the dough into an oven preheated in advance, and baking according to the size of the dough and a conventional baking process;
(9) and demolding in time, cooling to room temperature, and packaging to obtain the original flavor toast added with fructo-oligosaccharide.
According to the present invention, the water in step (3) is preferably ice water.
Preferably, according to the present invention, the dough size after the division in step (5) is 40 g.
Preferably according to the invention, the baking conditions in step (8) are: the temperature of the upper fire is 190 ℃, and the temperature of the lower fire is 180 ℃ for 25 minutes.
The raw materials involved in the invention are all common commercial products.
The invention has the beneficial effects that:
(1) according to the invention, fructo-oligosaccharide is added into the original toast, so that the fermentation performance of the toast can be ensured, and the low sweetness characteristic of the toast can not cover the taste and flavor of other foods added in the secondary processing process. The bread added with fructo-oligosaccharide has remarkably enhanced moisture retention and aging resistance, and is not easy to decay in the preservation process, and the shelf life is prolonged.
(2) According to the invention, the wheat germ flour is added into the original toast, and the wheat germ flour not only contains abundant proteins and various vitamins, but also contains various mineral substances and trace elements such as potassium, calcium, magnesium, zinc, iron, selenium and the like, and also contains wheat flavone with a good treatment effect on cardiovascular diseases. The wheat germ powder contains an anticancer factor glutathione and a large amount of dietary fibers, and is a precious nutrient substance. The fructo-oligosaccharide has effect in promoting absorption of minerals and microelements, and is complementary with wheat germ powder.
(3) The original flavor toast bread of the invention simultaneously contains the medium-seed flour and the seed scalding flour, and the mode of combining the medium-seed method and the seed scalding method is adopted in the preparation process of the original flavor toast bread. The medium method shortens the fermentation time of dough, and avoids the fermentation sourness of the bread after long-time fermentation. The seed scalding method greatly improves the water content of the bread, so that the bread tastes soft and palatable.
(4) The original toast prepared by the method has the advantages of good coloring property, difficult collapse and deformation of the toast, good elasticity and restorability, low water activity, high water content, strong moisture retention and ageing resistance, and can reduce the sweetness of the toast, improve the intestinal microenvironment and improve the nutritive value of the toast while replacing white granulated sugar.
Drawings
FIG. 1 is a plot of water loss for an original flavor toast;
FIG. 2 is a bar graph of specific volume of the original flavor toast.
Detailed Description
The technical solutions in the embodiments of the present invention will be fully described below, and the described embodiments of the present invention are only a part of the embodiments, and not all of the embodiments, so the scope of the present invention is not limited thereto.
The yeast in the examples is Angel high-sugar-resistant high-activity dry yeast.
Example 1
The original-taste toast bread added with fructo-oligosaccharide comprises the following components and raw materials by mass:
the raw materials of the medium-sized flour comprise: 300g of special bread high-gluten flour, 1.5g of yeast and 180g of water;
the raw material composition of the seed-scalding noodles is as follows: 250g of bread special high-gluten flour, 3.5g of salt and 225g of boiling water;
raw material composition of the main face: 360g of special bread high gluten flour, 26.71g of white granulated sugar, 26.71g of fructo-oligosaccharide, 3g of modifying agent, 21.6g of milk powder, 30g of wheat germ powder, 7g of yeast, 9g of edible salt, 66.5g of eggs, 33.12g of butter and 156g of water (ice water); 120g of permanent wave flour and 380g of medium seed flour are added to the main surface.
The preparation method of the original-taste toast added with fructo-oligosaccharide comprises the following steps:
(1) preparing the medium-sized noodles: weighing high-gluten flour and yeast special for bread, uniformly stirring in a flour mixer, adding water in a corresponding proportion, slowly uniformly stirring, agglomerating, taking out the dough, wrapping with a preservative film, putting into a refrigerator for refrigeration for 12-14h, and pulling the finished product to be in a fishing net shape to obtain medium-quality flour;
(2) making the seed-scalding noodles: weighing high-gluten flour and salt specially used for bread, stirring uniformly in a flour-mixing machine at a low speed, adding boiling water, and stirring uniformly; when the temperature is reduced to below 60 ℃, taking out, wrapping with a preservative film, and putting into a refrigerator for refrigeration for 12-14h to obtain a seed scalding surface;
(3) weighing high gluten flour, white granulated sugar, fructo-oligosaccharide, modifier, milk powder, wheat germ powder and yeast special for bread required by the main surface, uniformly stirring at a low speed, adding the medium-quality flour in the step (1), the blanched-quality flour in the step (2), ice water and eggs in proportion, continuously stirring at a low speed, and quickly stirring after uniform stirring; when the dough can be pulled out of a thicker film and cannot be broken in the pulling process, adding butter and salt, continuously stirring at a low speed, stopping stirring when the butter and the salt are fully mixed and the dough can be pulled out of a smooth film, and controlling the temperature of the dough to be 24-26 ℃;
(4) taking out the dough, covering a preservative film, and relaxing for 10 minutes in a natural state to fully stretch gluten;
(5) cutting dough into 40 g/piece, rounding, placing into a fermentation box, fermenting for 40-60 minutes at 38 deg.C and 75% RH for 2-2.5 times until the dough is fermented to 2-2.5 times of large volume;
(6) lightly beating the dough to discharge gas, then shaping the dough into a shuttle shape, covering a preservative film, and relaxing the dough for 10 minutes in a natural state;
(7) slightly rolling the dough into a long shape by a hand-held rolling pin, folding the four fingers together, making the dough into a rod shape in a half-roll and half-extrusion mode, putting the rod shape into a mold, putting the mold into a fermentation chamber for secondary fermentation, controlling the temperature to be 38 ℃, the humidity to be 75% RH and the secondary fermentation time to be 40-50 minutes;
(8) when the dough is fermented for the second time until the mold is full, putting the dough into an oven preheated in advance, and baking for 25 minutes at the temperature of 190 ℃ on the upper fire and 180 ℃ on the lower fire;
(9) and demolding in time, cooling to room temperature, and packaging to obtain the original flavor toast bread added with fructo-oligosaccharide.
Example 2
The original-taste toast bread added with fructo-oligosaccharide comprises the following components and raw materials by mass:
the raw materials of the medium-sized flour comprise: 300g of special bread high-gluten flour, 1.5g of yeast and 180g of water;
the raw material composition of the seed-scalding noodles is as follows: 250g of bread special high-gluten flour, 3.5g of salt and 225g of boiling water;
raw material composition of the main face: 360g of special high gluten flour for bread, 53.41g of fructo-oligosaccharide, 3g of modifying agent, 21.6g of milk powder, 30g of wheat germ powder, 7g of yeast, 9g of edible salt, 66.5g of eggs, 33.12g of butter and 156g of water (ice water); 120g of permanent wave flour and 380g of medium seed flour are added to the main surface.
The preparation method of the original-taste toast added with fructo-oligosaccharide comprises the following steps:
(1) preparing the medium-sized noodles: weighing high-gluten flour and yeast special for bread, uniformly stirring in a flour mixer, adding water in a corresponding proportion, slowly uniformly stirring, agglomerating, taking out the dough, wrapping with a preservative film, putting into a refrigerator for refrigeration for 12-14h, and pulling the finished product to be in a fishing net shape to obtain medium-quality flour;
(2) making the seed-scalding noodles: weighing high gluten flour and salt special for bread, stirring uniformly in a flour mixer at a low speed, adding boiling water, stirring uniformly, taking out, wrapping with preservative film, and refrigerating in a refrigerator for 12-14h to obtain seed scalding noodles when the temperature is reduced to below 60 ℃;
(3) weighing high gluten flour, fructo-oligosaccharide, a modifier, milk powder, wheat germ powder and yeast special for bread required by a main face, uniformly stirring at a low speed, adding the medium gluten in the step (1), the seed scalding flour in the step (2), ice water and eggs in proportion, continuously stirring at a low speed, quickly stirring after the dough is uniform, adding butter and salt when the dough can be pulled out of a thick film and cannot be broken in the pulling process, continuously stirring at a low speed, stopping stirring when the butter and the salt are fully mixed and the dough can be pulled out of a smooth film, and keeping the dough temperature at 24-26 ℃;
(4) taking out the dough, covering a preservative film, and relaxing for 10 minutes in a natural state to fully stretch gluten;
(5) cutting dough into 40 g/piece, rounding, placing into a fermentation box, fermenting for 40-60 minutes at 38 deg.C and 75% RH for 2-2.5 times until the dough is fermented to 2-2.5 times of large volume;
(6) lightly beating the dough to discharge gas, then shaping the dough into a shuttle shape, covering a preservative film, and relaxing the dough for 10 minutes in a natural state;
(7) slightly rolling the dough into a long shape by a hand-held rolling pin, folding the four fingers together, making the dough into a rod shape in a half-roll and half-extrusion mode, putting the rod shape into a mold, putting the mold into a fermentation chamber for secondary fermentation, controlling the temperature to be 38 ℃, the humidity to be 75% RH and the secondary fermentation time to be 40-50 minutes;
(8) when the dough is fermented for the second time until the mold is full, putting the dough into an oven preheated in advance, and baking for 25 minutes at the temperature of 190 ℃ on the upper fire and 180 ℃ on the lower fire;
(9) and demolding in time, cooling to room temperature, and packaging to obtain the original flavor toast bread added with fructo-oligosaccharide.
Comparative example 1
The original-taste toast bread comprises the following raw materials in parts by mass:
the raw materials of the medium-sized flour comprise: 300g of special bread high-gluten flour, 1.5g of yeast and 180g of water;
the raw material composition of the seed-scalding noodles is as follows: 250g of bread special high-gluten flour, 3.5g of salt and 225g of boiling water;
raw material composition of the main face: 360g of bread-specific high gluten flour, 53.41g of white granulated sugar, 3g of modifying agent, 21.6g of milk powder, 7g of yeast, 9g of edible salt, 66.5g of eggs, 33.12g of butter and 146g of water (ice water); 120g of permanent wave flour and 380g of medium seed flour are added to the main surface.
The preparation method of the original-taste toast comprises the following steps:
(1) preparing the medium-sized noodles: weighing high-gluten flour and yeast special for bread, uniformly stirring in a flour mixer, adding water in a corresponding proportion, slowly uniformly stirring, agglomerating, taking out the dough, wrapping with a preservative film, putting into a refrigerator for refrigeration for 12-14h, and pulling the finished product to be in a fishing net shape to obtain medium-quality flour;
(2) making the seed-scalding noodles: weighing high gluten flour and salt special for bread, stirring uniformly in a flour mixer at a low speed, adding boiling water, stirring uniformly, taking out, wrapping with preservative film, and refrigerating in a refrigerator for 12-14h to obtain seed scalding noodles when the temperature is reduced to below 60 ℃;
(3) weighing high-gluten flour, white granulated sugar, modifier, milk powder and yeast special for bread, which are required by the main surface, uniformly stirring at a low speed, adding the medium-quality flour in the step (1), the seed scalding flour in the step (2), ice water and eggs in proportion, continuously stirring at a low speed, and quickly stirring after uniform stirring; when the dough can be pulled out to form a thicker film and cannot be broken in the pulling process, adding butter and salt, and continuously stirring at a low speed; stopping stirring when the butter and salt are fully mixed and the dough can be pulled out of the smooth film, wherein the dough temperature is 24-26 ℃;
(4) taking out the dough, covering a preservative film, and relaxing for 10 minutes in a natural state to fully stretch gluten;
(5) cutting dough into 40 g/piece, rounding, placing into a fermentation box, fermenting for 40-60 minutes at 38 deg.C and 75% RH for 2-2.5 times until the dough is fermented to 2-2.5 times of large volume;
(6) lightly beating the dough to discharge gas, then shaping the dough into a shuttle shape, covering a preservative film, and relaxing the dough for 10 minutes in a natural state;
(7) slightly rolling the dough into a long shape by a hand-held rolling pin, closing four fingers, making the dough into a rod shape in a half-roll and half-extrusion mode, putting the rod shape into a mold, putting the mold into a proofing chamber for secondary fermentation, controlling the temperature to be 38 ℃, the humidity to be 75RH and the secondary fermentation time to be 40-50 minutes;
(8) when the dough is fermented for the second time until the mold is full, putting the dough into an oven preheated in advance, and baking for 25 minutes at the temperature of 190 ℃ on the upper fire and 180 ℃ on the lower fire;
(9) and demolding in time, cooling to room temperature, and packaging to obtain the original flavor toast bread.
Comparative example 2
The original-taste toast bread comprises the following raw materials in parts by mass:
657g of bread special high gluten flour, 53.41g of white granulated sugar, 3g of modifying agent, 21.6g of milk powder, 8.18g of yeast, 9.84g of edible salt, 66.5g of eggs, 33.12g of butter and 352.16g of water (ice water).
The preparation method of the original-taste toast comprises the following steps:
(1) weighing the required special bread high-gluten flour, white granulated sugar, modifier, milk powder and yeast, uniformly stirring at a slow speed, adding ice water and eggs in proportion, continuously stirring at a slow speed, and quickly stirring after uniform stirring; when the dough can be pulled out to form a thicker film and cannot be broken in the pulling process, adding butter and salt, and continuously stirring at a low speed; stopping stirring when the butter and salt are fully mixed and the dough can be pulled out of the smooth film, wherein the dough temperature is 24-26 ℃;
(2) taking out the dough, covering a preservative film, and relaxing for 10 minutes in a natural state to fully stretch gluten;
(3) cutting dough into 40 g/piece, rounding, placing into a fermentation box, fermenting for 40-60 minutes at 38 deg.C and 75% RH for 2-2.5 times until the dough is fermented to 2-2.5 times of large volume;
(4) lightly beating the dough to discharge gas, then shaping the dough into a shuttle shape, covering a preservative film, and relaxing the dough for 10 minutes in a natural state;
(5) slightly rolling the dough into a long shape by a hand-held rolling pin, folding the four fingers together, making the dough into a rod shape in a half-roll and half-extrusion mode, putting the rod shape into a mold, putting the mold into a fermentation chamber for secondary fermentation, controlling the temperature to be 38 ℃, the humidity to be 75% RH and the secondary fermentation time to be 40-50 minutes;
(6) when the dough is fermented for the second time until the mold is full, putting the dough into an oven preheated in advance, and keeping the temperature at 190 ℃ for 25 minutes;
(7) and demolding in time, cooling to room temperature, and packaging to obtain the original flavor toast bread.
Experimental example:
the plain toasted bread prepared in example 1, example 2, comparative example 1 and comparative example 2 was examined for water activity, water content, moisture retention, hardness, elasticity and recovery and compared with the specific volume.
1. Water activity and moisture content of original flavor toast
TABLE 1 Water Activity and moisture content of plain toasted bread
| Water activity | Water content | |
| Example 1 | 0.9163 | 34.35％ |
| Example 2 | 0.9093 | 34.56％ |
| Comparative example 1 | 0.9321 | 33.21％ |
| Comparative example 2 | 0.9287 | 30.15％ |
Table 1 shows that the water activity of the original flavor toasted bread is example 2< example 1< comparative example 2< comparative example 1 in the order from low to high, and the water content is example 2> example 1> comparative example 2 in the order from high to low. It is understood that the water activity and the water content are not in a positive correlation. Water exists in two forms, free water and bound water, water activity refers to free water, and moisture content refers to the whole of free water and bound water. The fructooligosaccharide has low water activity, and can reduce free water content in toast with original taste. The seed scalding method gelatinizes starch, increases water absorption, and improves bound water content of original flavor toast. Therefore, the plain toasted bread of example 1 and example 2 has a high water content and a low water activity.
2. Moisture retention of toast
The moisture loss curves of the plain toasted bread prepared in example 1, example 2, comparative example 1 and comparative example 2 are shown in fig. 1, and fructooligosaccharide is very hygroscopic and exerts a significant effect on the moisture retention when used in toasted bread. As can be seen from fig. 1, the moisture loss rate of the plain toasted bread prepared in example 1 and example 2 was lower than that of the plain toasted bread prepared in comparative example 1 and comparative example 2, indicating that the advantage of the plain toasted bread of example 1 and example 2 in terms of moisture retention was significantly stronger than that of comparative example 1 and comparative example 2. It can be concluded from the water activity relationship in table 1 that the more fructooligosaccharides are added, the lower the bread water activity is, the lower the free water content is, the less free water is in the preservation process, the better the moisture retention is, and the microorganism is not easy to breed, so that the shelf life is prolonged.
3. Hardness, elasticity and recovery of toast
TABLE 2 hardness, elasticity and recovery of the original flavor toast bread
| Hardness of | Elasticity | Recovery property | |
| Example 1 | 336.970 | 0.811 | 0.205 |
| Example 2 | 324.160 | 0.836 | 0.218 |
| Comparative example 1 | 353.700 | 0.808 | 0.182 |
| Comparative example 2 | 395.071 | 0.793 | 0.173 |
The plain toasted bread prepared in example 1, example 2, comparative example 1 and comparative example 2 was sliced, and the hardness, elasticity and recovery were measured at the center point of the plain toasted bread using a texture analyzer for bread having a thickness of 2cm, and the measured data are shown in Table 2. As is clear from Table 2, the hardness of examples 1, 2 and 1 is significantly lower than that of comparative example 2, and the elasticity and recovery of examples 1 and 2 are significantly better than those of comparative example 1 and 2, on the one hand because the loaf bread not only absorbs more water but also has increased softness and elasticity after the neutral and perm methods are used; on the other hand, after fructo-oligosaccharide is used for replacing white granulated sugar, the softness of well-mixed dough is reduced, the water holding capacity is increased, and the finished toast bread has great advantages in hardness, elasticity and restorability.
4. Specific volume of bread
The specific volumes of the plain toasted bread prepared in example 1, example 2, comparative example 1 and comparative example 2 are shown in fig. 2, and the bread specific volumes reflect the degree of volume expansion and the holding power of the dough, and directly affect the shape, mouthfeel and texture of the bread. FIG. 2 shows that the original toasted bread of example 2 has the largest specific volume, followed by example 1, comparative example 1, and the lowest comparative example 2. The fructo-oligosaccharide can increase the fermentation capacity of dough, increase the volume of bread, and has strong retention capacity and prolonged collapse time. Through comparison, the inner wire drawing feeling of the original flavor toast of the example 2 is obviously stronger than that of the comparative example 1 and the comparative example 2, and the addition of the fructo-oligosaccharide increases the gluten content of dough, so that the bread has enhanced layering feeling when being pulled and has moderate softness. The specific volume of the bread influences the aging of the noodle bar to a certain extent, and the larger the specific volume is, the stronger the aging resistance of the bread is.
In conclusion, the original flavor toast prepared by the method has the advantages of high moisture content, small hardness, strong elasticity and restorability; the bread has a large specific volume, not only delays the aging of the bread, but also has good taste and internal organization; the bread has low water activity, good moisture retention, and can inhibit the growth of microorganism and prolong shelf life. The preparation method is easy to operate and low in cost.
Claims (9)
1. The original-flavor toast bread added with fructo-oligosaccharide is characterized in that the raw materials of the original-flavor toast bread comprise a main surface, a seed scalding surface and a middle seed surface, the main raw material of the main surface is special high-gluten flour for bread, and the raw materials of the original-flavor toast bread comprise the following components in percentage by mass: taking the special high gluten flour for bread on the main surface as a base number, the seed scalding flour is 20-40%, and the middle seed flour is 80-120%;
the main surface comprises the following raw materials in percentage by mass: taking the special high-gluten flour for bread of the main flour as a base number, and further comprising 0-8% of white granulated sugar, 6-15% of fructo-oligosaccharide, 0.5-1% of modifying agent, 5-10% of milk powder, 5-15% of wheat germ flour, 1-3% of yeast, 1-4% of salt, 15-20% of eggs, 8-10% of butter and 35-50% of water;
the main raw materials of the seed-scalding noodles are special high-gluten flour for bread, and the seed-scalding noodles comprise the following raw materials in percentage by mass: the bread flour is made from special high gluten flour for dough boiling, and also comprises 1-2% of salt and 80-100% of boiling water;
the main raw materials of the medium-quality flour are special high-gluten flour for bread, and the medium-quality flour comprises the following components in percentage by mass: the bread flour is prepared from high gluten flour as basic material, yeast 0.1-1%, and water 50-70%.
2. The plain toasted bread with added fructo-oligosaccharide according to claim 1, which is characterized in that the plain toasted bread comprises the following raw materials in percentage by mass: the high gluten flour special for the bread on the main surface is used as a base number, the seed scalding surface is 33.33 percent, and the middle seed surface is 105 percent.
3. The fructooligosaccharide-added original-flavor toasted bread as claimed in claim 1, wherein the main surface comprises the following raw materials in percentage by mass: the bread special high gluten flour is taken as a base number, and the bread special high gluten flour also comprises 14.84% of fructo-oligosaccharide, 0.83% of modifying agent, 6% of milk powder, 8.30% of wheat germ flour, 1.95% of yeast, 2.50% of salt, 18.50% of eggs, 9.20% of butter and 43.33% of water.
4. The fructooligosaccharide-added original-flavor toast bread as claimed in claim 1, wherein the raw materials of the seed-scalding flour comprise the following components by mass percent: the special high-gluten flour for the bread of the seed scalding flour is taken as a base number, and the special high-gluten flour also comprises 1.4% of salt and 90% of boiling water.
5. The fructooligosaccharide-added original-flavor toasted bread as claimed in claim 1, wherein the raw materials of the medium-flavor toasted bread comprise, by mass: the bread flour is prepared from high gluten flour (0.5 wt%) of medium-sized flour, yeast, and water 60%.
6. The method for preparing an original toasted bread with added fructo-oligosaccharide according to claim 1, which comprises the following steps:
(1) preparing the medium-sized noodles: weighing high-gluten flour and yeast special for bread according to a proportion, uniformly stirring, adding water according to a corresponding proportion, slowly uniformly stirring, agglomerating, taking out the dough, wrapping with a preservative film, putting into a refrigerator for refrigeration for 12-14h, and pulling the finished product to be in a fishing net shape to obtain middle-grade flour;
(2) making the seed-scalding noodles: weighing high-gluten flour and salt specially used for bread according to a proportion, uniformly stirring at a slow speed, adding boiling water, and uniformly stirring; when the temperature is reduced to below 60 ℃, taking out, wrapping with a preservative film, and putting into a refrigerator for refrigeration for 12-14h to obtain a seed scalding surface;
(3) weighing high gluten flour, white granulated sugar, fructo-oligosaccharide, modifying agent, milk powder, wheat germ powder and yeast special for bread required by a main face according to a proportion, stirring uniformly at a low speed, adding the medium seed flour in the step (1), the seed scalding flour in the step (2), water and eggs according to a proportion, continuously stirring at a low speed, changing into stirring at a high speed after the mixture is uniform, adding butter and salt according to a proportion when a layer of thick film can be pulled out of a dough and the dough cannot be broken in the pulling process, continuously stirring at a low speed, stopping stirring when the butter and the salt are fully mixed and the dough can be pulled out of a smooth film, and controlling the dough temperature to be 24-26 ℃;
(4) taking out the dough, covering a preservative film, and relaxing for 10 minutes in a natural state;
(5) cutting the dough, rounding, putting into a fermentation box for primary fermentation at 35-38 ℃ and 70-75% RH for 40-60 minutes until the dough is fermented to 2-2.5 times of large volume;
(6) lightly beating the dough to discharge gas, then shaping the dough into a shuttle shape, covering a preservative film, and relaxing the dough for 10 minutes in a natural state;
(7) slightly rolling the dough into a long shape by a hand-held rolling pin, folding the four fingers together, making the dough into a rod shape in a half-roll and half-extrusion mode, putting the rod shape into a mold, putting the mold into a proofing chamber for secondary fermentation, controlling the temperature to be 35-38 ℃, the humidity to be 70-75% RH, and the secondary fermentation time to be 40-50 minutes;
(8) when the dough is fermented for the second time until the mold is full, putting the dough into an oven preheated in advance, and baking according to the size of the dough and a conventional baking process;
(9) and demolding in time, cooling to room temperature, and packaging to obtain the original flavor toast added with fructo-oligosaccharide.
7. The method according to claim 6, wherein the water in the step (3) is ice water.
8. The method of claim 6, wherein the dough size after the dividing in step (5) is 40 g.
9. The method according to claim 6, wherein the baking conditions in the step (8) are: the temperature of the upper fire is 190 ℃, and the temperature of the lower fire is 180 ℃ for 25 minutes.
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| CN111758760A (en) * | 2020-07-04 | 2020-10-13 | 武汉市仟吉食品有限公司 | Double-cooked toast with improved biological enzyme and preparation process thereof |
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| 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 |
| CN113170807A (en) * | 2021-05-11 | 2021-07-27 | 武汉市玫隆皇冠食品有限公司 | Soup seed and preparation method thereof, toast and preparation method thereof |
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| CN115812755A (en) * | 2022-12-16 | 2023-03-21 | 江苏爸爸糖食品科技有限公司 | Ultra-soft toast and processing method thereof |
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| CN111758760A (en) * | 2020-07-04 | 2020-10-13 | 武汉市仟吉食品有限公司 | Double-cooked toast with improved biological enzyme and preparation process thereof |
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| CN112586534A (en) * | 2020-12-18 | 2021-04-02 | 中粮海嘉(厦门)面业有限公司 | Whole-wheat germ red yeast rice toast bread and preparation method thereof |
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| CN113170807A (en) * | 2021-05-11 | 2021-07-27 | 武汉市玫隆皇冠食品有限公司 | Soup seed and preparation method thereof, toast and preparation method thereof |
| CN113519592A (en) * | 2021-07-07 | 2021-10-22 | 山东匠造烘焙食品有限公司 | Toast bread and preparation method thereof |
| CN113519592B (en) * | 2021-07-07 | 2023-07-25 | 山东匠造烘焙食品有限公司 | Toast bread and preparation method thereof |
| CN115812755A (en) * | 2022-12-16 | 2023-03-21 | 江苏爸爸糖食品科技有限公司 | Ultra-soft toast and processing method thereof |
| CN115812755B (en) * | 2022-12-16 | 2023-09-05 | 江苏爸爸糖食品科技有限公司 | Ultra-soft toast and processing method thereof |
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