CN111990432A - Dough improver, ox horn bun prepared from dough improver, preparation method and application - Google Patents
Dough improver, ox horn bun prepared from dough improver, preparation method and application Download PDFInfo
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- CN111990432A CN111990432A CN202010442096.2A CN202010442096A CN111990432A CN 111990432 A CN111990432 A CN 111990432A CN 202010442096 A CN202010442096 A CN 202010442096A CN 111990432 A CN111990432 A CN 111990432A
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- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
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Images
Classifications
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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
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic 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
-
- 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
- A21D2/22—Ascorbic acid
-
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—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
-
- 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)
- Microbiology (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a dough improver, a ox horn bag prepared from the dough improver, a preparation method and application. The dough conditioner comprises: corn starch, calcium sulfate, diacetyl tartaric acid ester of mono-and diglycerides, sucrose fatty acid esters, glycerol monostearate, lecithin, glucose oxidase, xylanase and ascorbic acid. In the formula of the dough improver, the emulsifier and the enzyme preparation are helpful for improving the emulsifying capacity of the dough, the combination of water and grease in the dough is promoted, and the diacetyl tartaric acid monoglyceride and diglyceride, the glucose oxidase, the xylanase and the ascorbic acid are matched with each other for use, so that the volume of the dough can be increased from different dimensions, the strength of the dough is increased, and the obtained dough improver has a good effect of strengthening the muscles and keeping the oil. The ox horn bag prepared by the dough improver has high oil content, better crisping effect, more fluffy ox horn bag and better taste.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a dough improver, a ox horn bag prepared from the dough improver, a preparation method and application of the ox horn bag.
Background
Croissants are a light, oily, textural crisp bread characterized by a unique baked honeycomb structure with large, irregular bubbles distributed. This structure results from alternating folding and shortening steps such that thin layers of fat and dough alternate, wherein the shortening effect caused by the fat layer is primarily dependent on the fat content of the dough and the number of shortening layers. The ox horn bag is characterized in that the ox horn bag is attractive in oil fragrance discharged from a baking store, but the complex process is very inconvenient to manufacture in the store, so that a central factory generally provides frozen dough for the store, and the production of the ox horn bag is standardized.
Frozen dough refers to a semi-finished product obtained by applying the freezing principle and technology in the production process of bread, cakes, pastries or midpoints, and is stored for a plurality of times at this stage, and is subjected to thawing treatment when needed, and then the rest production process is continued until the semi-finished product becomes a finished product. However, large ice crystals formed during the freezing process cause weakening of the gluten force of the dough, decrease in yeast activity, and poor in furnace expandability, and the addition of a large amount of fat can enhance the crunchy texture, but the gluten force of the dough is weakened by the fat.
The bread improver can effectively improve the stability of the dough in the production process, such as improving the stirring resistance of the dough, improving the stability of the dough in the fermentation process and the like; secondly, the bread improver can improve the furnace-entering expansibility of the dough, which is mainly expressed on the volume of the bread, and improve the internal tissue uniformity of the bread; thirdly, the bread improver can keep the bread soft for a long time, namely, the ageing and retrogradation effects of starch are delayed; meanwhile, the water binding capacity of the bread can be increased to a certain extent, the aging is delayed, the shelf life of the product can be properly prolonged, the cost is low, the process is simple, the increasing requirements of domestic and foreign multifunctional foods can be met, and the bread has a wide market prospect.
CN110200036A discloses a bread improver and a preparation method thereof, belonging to the technical field of bread preparation. The bread improver comprises the following components: 2-6 parts of vitamin C, 0.1-1 part of glucose oxidase, 0.1-1 part of lipoxygenase, 0.1-1 part of catalase, 2-12 parts of sodium polyacrylate, 4-10 parts of xanthan gum, 10-20 parts of sucrose ester, 5-8 parts of glucono-lactone and 50-60 parts of corn starch. The bread improver can greatly improve the water absorption of bread flour, delay bread aging and prolong the shelf life of bread. However, the bread improver does not reduce the loss of gluten in the frozen dough and does not maintain the proofing ability of the frozen dough during storage and transportation.
In general, the dough conditioner which can improve the volume of bread and the emulsifying oil retention performance of dough is provided aiming at the problem that the volume of a high-fat frozen dough ox horn bag is small due to insufficient strength, and the dough conditioner is a feasible solution.
Disclosure of Invention
In view of the problems in the prior art, the invention aims to provide a dough improver, a ox horn bag prepared from the dough improver, a preparation method and application. The dough improver provided by the invention can improve the volume of bread, so that the bread has larger specific volume and larger volume, can improve the emulsification oil retention performance of the dough, and has better effect of strengthening the muscles and retaining the oil.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a dough conditioner for frozen dough, the dough conditioner comprising: corn starch, calcium sulfate, diacetyl tartaric acid esters of mono-and Diglycerides (DATEM), sucrose fatty acid esters, glycerol monostearate, lecithin, glucose oxidase, xylanase and ascorbic acid.
According to the invention, diacetyl tartaric acid monoglyceride and diglyceride, glucose oxidase, xylanase and ascorbic acid in the dough improver are matched with each other for use, so that the volume of the dough can be increased from different dimensions, wherein the diacetyl tartaric acid monoglyceride and diglyceride can increase the transverse volume of the dough, the glucose oxidase can increase the longitudinal volume of the dough, the xylanase can enhance the water absorption of the whole dough, and the ascorbic acid can prevent oxidation of mucedin and increase the elasticity and extensibility of the dough.
Meanwhile, the emulsifier in the formula of the invention, such as diacetyl tartaric acid ester of mono-di-glyceride, sucrose fatty acid ester, glyceryl monostearate and the like, and the enzyme preparation, such as glucose oxidase, xylanase and the like, are helpful for improving the emulsifying capacity of the dough and promoting the combination of water and grease in the dough, so that the dough can contain more grease, and the high-grease-content crispy horn package expands at high baking temperature and promotes the increase of specific volume.
The dough improver provided by the invention can also promote the formation of fine ice crystals in the dough, and prevent the dough from being damaged by large ice crystals in the freezing process, so that the loss of mucedin is prevented, and the proofing capability of the dough is influenced. Therefore, the dough improver provided by the invention has the effects of strengthening the tendons and keeping the oil, namely strengthening the tendon force of the dough, has large oil capacity, can ensure the proofing capacity of the frozen dough, is beneficial to increasing the specific volume of bread and improving the mouthfeel of the bread.
As a preferable technical scheme of the invention, the formula of the dough improver comprises the following components in percentage by mass of 100 percent:
in the invention, the mass percentage of the corn starch is 7-45%, for example, 7%, 8%, 10%, 15%, 20%, 25%, 30%, 35%, 40% or 45% and the like; the calcium sulfate may be 10 to 55% by mass, for example, 10%, 12%, 14%, 15%, 16%, 18%, 20%, 21%, 22%, 24%, 25%, 30%, 35%, 40%, 45%, 50%, or 55%; the diacetyl tartaric acid ester of mono-and diglycerides accounts for 1-10% by mass, and may be, for example, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or 10%; the sucrose fatty acid ester may be 1 to 10% by mass, for example, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or 10%; the content of the glyceryl monostearate is 10-30% by mass, for example, 10%, 12%, 14%, 15%, 16%, 18%, 20%, 22%, 24%, 25%, 26%, 28%, 29% or 30%, preferably 10-15%; the lecithin is 1-10% by mass, and may be, for example, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or the like; the glucose oxidase may be 0.5 to 1.5% by mass, for example, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, or the like; the xylanase is 0.5-1.5% by mass, for example, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, etc.; the ascorbic acid may be 1 to 5% by mass, for example, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, or 5%.
Preferably, the dough conditioner further comprises: any one or a combination of at least two of maltogenic amylase, alpha-amylase, lipase or glutamine transaminase.
The enzyme preparation in the dough improver is helpful for promoting the decomposition of substances such as fat, starch and the like in the dough, so that the mouthfeel of the bread is better.
Preferably, the dough conditioner may contain 0.1 to 1% by mass of the alpha-amylase, for example, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, or 0.9%.
Preferably, the mass percentage of maltogenic amylase in the dough improver is 0.5-5%, for example, 0.8%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, or 4.8%.
Preferably, the mass percentage of the lipase in the dough conditioner is 0.1-1%, for example, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, or 0.9%.
Preferably, the mass percentage of transglutaminase in the dough conditioner is 0.15 to 2%, and may be, for example, 0.2%, 0.3%, 0.5%, 0.8%, 1%, 1.2%, 1.5%, 1.6%, 1.7%, or 1.8%.
Preferably, the dough conditioner further comprises vital gluten and/or xanthan gum.
As a preferable technical scheme of the invention, the dough improver comprises the following components in percentage by mass of 100 percent:
8-64% of corn starch, 10-15% of calcium sulfate, 1-10% of diacetyl tartaric acid monoglyceride and diglyceride, 1-10% of sucrose fatty acid ester, 10-15% of glyceryl monostearate, 1-10% of lecithin, 8-15% of wheat gluten, 0.5-1.5% of glucose oxidase, 0.5-1.5% of xylanase, 0.1-1% of alpha-amylase, 0.5-5% of maltogenic amylase, 0.1-1% of lipase, 0.15-2% of glutamine transaminase, 1-5% of ascorbic acid and 0.15-2% of xanthan gum.
In a second aspect, the present invention also provides a croissant prepared using the dough conditioner of the first aspect.
As a preferable technical scheme of the invention, the formula of the ox horn bag comprises the following components in parts by weight: 800-1000 parts of wheat flour, 20-50 parts of the dough improver, 100-150 parts of whole egg liquid, 1.5-2 parts of yeast, 10-25 parts of glycerol, 20-30 parts of sorbitol and 240-330 parts of butter.
In the present invention, the oil content of the ox horn bread is high, the butter can be divided into butter for stirring dough and butter for opening crisp, and only in the case of using the dough improver, such a large amount of butter can be absorbed in the dough. Under the condition that the butter is used in a large amount, the ox horn bread tastes good and is softer.
The wheat flour is 800-1000 parts by weight, such as 800 parts, 850 parts, 860 parts, 880 parts, 900 parts, 920 parts, 940 parts, 950 parts, 960 parts, 980 parts or 1000 parts; the dough modifier is 20-50 parts by weight, for example, 20 parts, 25 parts, 28 parts, 30 parts, 32 parts, 35 parts, 38 parts, 40 parts, 45 parts, 48 parts or 50 parts; the whole egg liquid is 100-150 parts by weight, for example, 100 parts, 105 parts, 110 parts, 115 parts, 120 parts, 125 parts, 130 parts, 135 parts, 140 parts, 145 parts or 150 parts; the yeast is 1.5-2 parts by weight, such as 1.5 parts, 1.6 parts, 1.7 parts, 1.8 parts, 1.9 parts or 2 parts; the glycerol is 10-25 parts by weight, for example, 10 parts, 12 parts, 15 parts, 16 parts, 18 parts, 20 parts, 22 parts, 23 parts or 25 parts; the sorbitol accounts for 20-30 parts by weight, and can be 20 parts, 22 parts, 25 parts, 26 parts, 28 parts, 29 parts or 30 parts and the like; the butter is 240-330 parts by weight, and can be 240 parts, 250 parts, 260 parts, 270 parts, 280 parts, 290 parts, 300 parts, 310 parts, 320 parts or 330 parts and the like.
Preferably, the recipe of the ox horn bag also comprises a flavoring agent.
Preferably, the flavouring comprises table salt and/or white granulated sugar. The recommended addition amount in the invention is 100-120 parts (for example, 100 parts, 102 parts, 105 parts, 110 parts, 112 parts, 115 parts, 118 parts or 120 parts) of white granulated sugar and 1.5-2 parts (for example, 1.5 parts, 1.6 parts, 1.7 parts, 1.8 parts, 1.9 parts or 2 parts) of salt. The amount of flavoring agent can be adjusted according to different tastes.
In a third aspect, the invention provides a preparation method of the steamed bun stuffed with ox horn according to the second aspect, which comprises the following steps:
(1) mixing and stirring wheat flour, the dough improver, the whole egg liquid, the yeast, the glycerol and the sorbitol according to the formula amount, adding 60-110 parts of butter, continuously mixing, and stirring to obtain dough;
(2) standing and freezing the dough obtained in the step (1), and then using 180-220 parts of butter to crisp the dough, standing and forming;
(3) and (3) proofing the dough obtained in the step (2), and baking to obtain the ox horn bread.
As a preferable technical scheme of the invention, the mixing and stirring in the step (1) are both carried out in a dough mixer;
preferably, table salt is added when 60-110 parts of butter is added in the step (1).
Preferably, the temperature of the freezing in the step (2) is-40 to-18 ℃, and may be, for example, -40 ℃, -35 ℃, -30 ℃, -25 ℃, -22 ℃, -20 ℃ or-18 ℃.
Preferably, the freezing time in step (2) is 100-150 min, such as 100min, 105min, 110min, 115min, 120min, 130min, 135min, 140min or 150 min.
Preferably, the specific operations of the forming in the step (2) are as follows: rolling the crisp dough into a plane, cutting into isosceles triangles, and rolling up the isosceles triangles along the bottom edge.
Preferably, the temperature for the fermentation in the step (3) is 32-38 ℃, for example, 32 ℃, 33 ℃, 34 ℃, 35 ℃, 36 ℃, 37 ℃ or 38 ℃ and the like; the time is 1 to 2.5 hours, for example, 1 hour, 1.2 hours, 1.4 hours, 1.5 hours, 1.6 hours, 1.8 hours, 2 hours, 2.1 hours, 2.2 hours, 2.4 hours or 2.5 hours.
Preferably, the volume of the dough after the proofing is 1.5 to 2 times of the volume of the original dough, for example, 1.5 times, 1.6 times, 1.7 times, 1.8 times, 1.9 times or 2 times.
Preferably, the firing temperature of the baking in the step (3) is 200 to 210 ℃, for example, 200 ℃, 202 ℃, 203 ℃, 204 ℃, 205 ℃, 206 ℃, 207 ℃, 208 ℃, 209 ℃ or 210 ℃ and the like.
Preferably, the firing temperature of the baking in the step (3) is 175 to 190 ℃, and may be 175 ℃, 176 ℃, 178 ℃, 180 ℃, 182 ℃, 185 ℃, 186 ℃, 187 ℃, 188 ℃ or 190 ℃, for example.
Preferably, the baking time in step (3) is 16-20 min, such as 16min, 16.5min, 17min, 17.5min, 18min, 18.5min, 19min, 19.5min or 20 min.
As a preferred technical scheme of the invention, the preparation method comprises the following steps:
(1) mixing and stirring wheat flour, the dough improver, the whole egg liquid, the yeast, the glycerol and the sorbitol in a flour mixer according to the formula amount, adding salt and 60-110 parts of butter, continuously mixing, and stirring to obtain dough;
(2) standing the dough obtained in the step (1), freezing for 100-150 min at-40 to-18 ℃, then using 180-220 parts of butter to crisp the dough, standing, rolling the crisp dough into a plane, cutting into isosceles triangles, rolling up the isosceles triangles along the bottom edges, and forming;
(3) and (3) proofing the dough obtained in the step (2) at 32-38 ℃ for 1-2.5 h, wherein the volume of the proofed dough is 1.5-2 times of that of the original dough, baking at the upper fire temperature of 200-210 ℃ and the lower fire temperature of 175-190 ℃ for 16-20 min to obtain the ox horn bag.
In the invention, the ox horn bag can be prepared by the following method:
(1) mixing wheat flour, white granulated sugar, whole egg liquid, a dough modifier, yeast, glycerol and sorbitol at a low speed for 2-5 minutes by using a dough mixer, and stirring at a high speed for 2-3 minutes. Then, adding salt and butter for stirring dough, slowly mixing for 1-3 minutes, and quickly stirring for 1-2 minutes, wherein the slow speed and the quick speed refer to mixing and stirring gears commonly used in food preparation, and the rotating speed of the mixing and stirring gears is not specifically limited;
(2) placing the dough in a freezing refrigerator at the temperature of about-18 ℃ and standing for 100-150 min; then, dough crisping is carried out, butter coating materials for crisping are placed on the dough, the dough is formed into a square shape after standing, and the dough is partially wrapped by the extruded dough;
(3) and folding the dough with the butter for 3 layers to open the pastry, repeating the process for three times, and then placing the pastry in a freezing refrigerator at the temperature of 18 ℃ below zero for 20-50 min. And rolling the dough into a plane after the dough is taken out of the freezing refrigerator, cutting the dough into isosceles triangles with each dough being about 30-50 g, and rolling each triangle into three circles.
(4) Putting the dough into a quick-freezing cabinet at the temperature of minus 40 ℃ for 30-100 min, then transferring the dough into a freezing refrigerator at the temperature of minus 18 ℃ for storage for 7-30 days, taking the dough out of the freezing refrigerator, putting the dough into a refrigerator at the temperature of 4 ℃ for thawing for 12-16 hours, and putting the thawed dough into an proofing box at the temperature of 32-38 ℃ for fermentation for 1-2.5 hours to make the dough ferment to 1.5-2 times as large as the original dough.
(5) And (3) putting the ox horn bread into an oven for baking at the upper fire temperature of 200-210 ℃ and the lower fire temperature of 175-190 ℃ for 16-20 minutes to obtain the ox horn bread.
In a fourth aspect, the present invention also provides the use of a dough conditioner as described in the first aspect in a bread product.
The recitation of numerical ranges herein includes not only the above-recited values, but also any values between any of the above-recited numerical ranges not recited, and for brevity and clarity, is not intended to be exhaustive of the specific values encompassed within the range.
Compared with the prior art, the invention has at least the following beneficial effects:
(1) in the formula of the dough improver provided by the invention, the emulsifier and the enzyme preparation are helpful for improving the emulsifying capacity of the dough and promoting the combination of water and grease in the dough, so that the dough can contain more grease; meanwhile, the diacetyl tartaric acid monoglyceride and diglyceride, the glucose oxidase, the xylanase and the ascorbic acid in the dough improver are used in a matched manner, so that the volume of the dough can be increased from different dimensions, and the strength of the dough is increased, namely the dough improver has the effect of strengthening the muscles and keeping the oil; the dough improver can also promote the formation of fine ice crystals, protect the mucedin from being damaged by large ice crystals in the freezing process, keep the dough proofing capability and also contribute to the increase of the specific volume of bread;
(2) the ox horn bread prepared by the dough improver has high oil content and better crisping effect, the dough improver enhances the strength of the dough, the volume of the baked ox horn bread is obviously increased, the bread is more fluffy, the specific volume of the obtained ox horn bread is 5.60-5.95 mL/g, and the taste is better; meanwhile, the modifying agent contains a biological enzyme preparation, so that the obtained bread is safer and healthier.
Drawings
Fig. 1 is a schematic view of a preparation process of the steamed bun stuffed with ox horn.
Detailed Description
The technical solutions of the present invention are further described in the following embodiments with reference to the drawings, but the following examples are only simple examples of the present invention and do not represent or limit the scope of the present invention, which is defined by the claims.
In the examples below, the diacetyl tartaric acid esters of mono-and diglycerides are available from danisc, inc under the model PANODAN 517 KOSHER; the sucrose fatty acid ester is purchased from Mitsubishi chemical food company, and has the model number of S1670; the glyceryl monostearate was purchased from danisc ltd and was model DIMODAN PH 200 VEG-C; the lecithin is purchased from danisc ltd, model E322; the remaining components not mentioned are commercially available from conventional suppliers.
Example 1
The embodiment provides a dough improver for frozen dough, which comprises the following components in percentage by mass:
example 2
The embodiment provides a dough improver for frozen dough, which comprises the following components in percentage by mass:
example 3
The embodiment provides a dough improver for frozen dough, which comprises the following components in percentage by mass:
example 4
The embodiment provides a dough improver for frozen dough, which comprises the following components in percentage by mass:
example 5
The embodiment provides a dough improver for frozen dough, which comprises the following components in percentage by mass:
example 6
The embodiment provides a dough improver for frozen dough, which comprises the following components in percentage by mass:
comparative example 1
The difference from example 1 is that the dough conditioner does not contain diacetyl tartaric acid esters of mono-and diglycerides, the mass percent of glucose oxidase is increased to 2.5%, the mass percent of xylanase is increased to 2.5%, the mass percent of ascorbic acid is increased to 12%, and the content of the rest components is the same as that of example 1.
Comparative example 2
The difference from example 1 is that the dough conditioner does not contain glucose oxidase, the mass percentage of diacetyl tartaric acid esters of mono-and diglycerides is increased to 11%, and the content of the remaining components is the same as that of example 1.
Comparative example 3
The difference from example 1 is that the dough conditioner does not contain xylanase, the mass percentage of diacetyl tartaric acid esters of mono-and diglycerides is increased to 11%, and the content of the other components is the same as that of example 1.
Comparative example 4
The difference from example 1 is that the dough conditioner does not contain ascorbic acid, the mass percent of diacetyl tartaric acid esters of mono-and diglycerides is increased to 14%, the mass percent of glucose oxidase is increased to 1.5%, the mass percent of xylanase is increased to 1.5%, and the content of the rest components is the same as that in example 1.
Comparative example 5
The difference from example 1 is that the dough conditioner does not contain glucose oxidase, xylanase and ascorbic acid, the mass percentage of corn starch is increased to 42%, and the content of the rest components is the same as that of example 1.
Comparative example 6
The difference from example 1 is that the dough conditioner does not contain diacetyl tartaric acid esters of mono-and diglycerides, xylanase and ascorbic acid, the mass percentage of corn starch is increased to 51%, and the content of the remaining components is the same as that of example 1.
Comparative example 7
The difference from example 1 is that the dough conditioner does not contain diacetyl tartaric acid ester of mono-and diglycerides, glucose oxidase and ascorbic acid, the mass percentage of corn starch is increased to 51%, and the content of the remaining components is the same as that of example 1.
Comparative example 8
The difference from example 1 is that the dough conditioner does not contain diacetyl tartaric acid esters of mono-and diglycerides, glucose oxidase and xylanase, the mass percentage of corn starch is increased to 47%, and the content of the remaining components is the same as that of example 1.
Application example 1
The application example provides a ox horn bag, and the formula of the ox horn bag comprises the following components in parts by weight:
1000 parts of wheat flour, 50 parts of dough improver provided in example 1, 150 parts of whole egg liquid, 2 parts of yeast, 10 parts of glycerol, 20 parts of sorbitol, 300 parts of butter (100 parts of butter for stirring and 200 parts of butter for crisping), 100 parts of white granulated sugar and 2 parts of salt;
the preparation process is shown in figure 1, and comprises the following steps of stirring, crisping, standing, molding, freezing, unfreezing, proofing and baking, and specifically comprises the following steps:
(1) mixing wheat flour, dough improver, whole egg liquid, yeast, white granulated sugar, glycerol and sorbitol in a dough mixer, stirring, adding salt and butter for stirring dough, and mixing to obtain dough;
(2) placing the dough in a freezing refrigerator at-18 deg.C, and standing for 150 min; the dough is then crisped, the crisped butter spread is placed on the dough, left to stand and shaped in squares and partially wrapped with the extruded dough. Folding the dough with butter for 3 layers, repeatedly making crisp, and standing in a freezing refrigerator at-18 deg.C for 20 min; after the dough is taken out of the freezing refrigerator, rolling the dough into a plane, cutting the plane into isosceles triangles with each dough being about 30 g, and rolling each triangle along the bottom edge into three circles to obtain the dough with the ox horn bread embryonic form;
(3) freezing in a quick freezing cabinet at-40 deg.C for 30min, transferring to a freezing refrigerator at-18 deg.C, storing for 7 days, taking out from the freezing refrigerator, thawing in a refrigerator at 4 deg.C for 16 hr, fermenting in a proofing box at 35 deg.C for 2.5 hr to obtain dough with a volume 2 times of the original dough; and then placing the ox horn bag into an oven for baking, wherein the upper fire temperature is 200 ℃, the lower fire temperature is 180 ℃, and the time is 20 minutes, so that the ox horn bag is obtained.
Application examples 2 to 6
The ox horn buns using different dough conditioners were provided, and the dough conditioners provided in examples 2 to 6 were used in application examples 2 to 6, respectively. The other components and the preparation method are the same as the application example 1.
Application comparative examples 1 to 8
The ox horn bag using different dough conditioners is provided, and the dough conditioners provided in comparative examples 1-8 are applied in comparative examples 1-8 respectively. The other components and the preparation method are the same as the application example 1.
Comparative application 9
The ox horn bag is different from the application example 1 in that no dough modifier is added, and the rest steps and the preparation method are the same as the application example 1.
However, since the amount of butter used in application example 1 was 300 parts (100 parts of butter for stirring and 200 parts of butter for shortening), the amount of butter used was large, and such a large amount of butter could not be absorbed during the dough preparation, the corresponding bovine horn buns could not be prepared in this application comparative example.
Comparative application example 10
The difference from application example 1 is that no dough improver is added to the ox horn bread, the using amount of butter is reduced to 180 parts (60 parts of butter for stirring and 120 parts of butter for crisping), and the rest steps and the preparation method are the same as application example 1.
Performance testing
Specific volume measurement: the specific volumes (mL/g) of the oxhorn buns provided in the application examples and the application comparative examples were measured according to the standard specified in GB/T209812007. The specific volume is the volume of the bread per unit weight, and the larger the specific volume, the better the dough holding capacity and the expansion property in the oven. The measurement results are shown in table 1:
TABLE 1
From the above table, the specific volume of the ox horn bag provided by the invention is larger than that of the ox horn bag in the comparative example. As can be seen from comparison between the application example 1 and the application examples 5 and 6, when all the components in the modifying agent are in the range of the components in the formula, the modifying effect of the modifying agent on the frozen dough is good, and the specific volume of the obtained ox horn bag is large; as can be seen from comparison between application example 1 and application comparative examples 5-8, when diacetyl tartaric acid ester of mono-and diglycerides, glucose oxidase, xylanase and ascorbic acid were used in combination, the bread specific volume was greater than that of any one of them used alone, and as can be seen from comparison between application example 1 and application comparative examples 1-4, the effect of the four components on the increase of bread specific volume was also greater than that of any three of them used in combination. Therefore, when the four components are added into the bread, the swelling degree of the bread can be improved from multiple dimensions, so that the bread is softer and has better mouthfeel.
In conclusion, the dough improver provided by the invention can improve the strength and the toughness of the dough, has a better oil holding effect, and simultaneously reduces the loss of gluten in the frozen dough in the storage process, so that the specific volume of the bread is obviously increased, the obtained ox horn packet is more fluffy, and the taste of the obtained ox horn packet is better due to high oil holding amount.
The applicant declares that the above description is only a specific embodiment of the present invention, but the scope of the present invention is not limited thereto, and it should be understood by those skilled in the art that any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are within the scope and disclosure of the present invention.
Claims (10)
1. A dough conditioner, characterized in that said dough conditioner comprises: corn starch, calcium sulfate, diacetyl tartaric acid ester of mono-and diglycerides, sucrose fatty acid esters, glycerol monostearate, lecithin, glucose oxidase, xylanase and ascorbic acid.
2. The dough conditioner of claim 1, wherein said dough conditioner comprises, in 100% by mass:
3. the dough conditioner of claim 1 or 2, further comprising any one or a combination of at least two of a maltogenic amylase, an alpha-amylase, a lipase, or a transglutaminase;
preferably, the dough improver contains alpha-amylase in an amount of 0.1 to 1% by mass;
preferably, the mass percent of the maltogenic amylase in the dough improver is 0.5-5%;
preferably, the mass percent of the lipase in the dough improver is 0.1-1%;
preferably, the mass percent of the transglutaminase in the dough improver is 0.15-2%;
preferably, the dough conditioner further comprises vital gluten and/or xanthan gum.
4. A dough conditioner according to any one of claims 1 to 3, wherein said dough conditioner comprises, based on 100% by mass of said dough conditioner:
7-45% of corn starch, 10-55% of calcium sulfate, 1-10% of diacetyl tartaric acid monoglyceride and diglyceride, 1-10% of sucrose fatty acid ester, 10-15% of glyceryl monostearate, 1-10% of lecithin, 8-15% of wheat gluten, 0.5-1.5% of glucose oxidase, 0.5-1.5% of xylanase, 0.1-1% of alpha-amylase, 0.5-5% of maltogenic amylase, 0.1-1% of lipase, 0.15-2% of glutamine transaminase, 1-5% of ascorbic acid and 0.15-2% of xanthan gum.
5. A croissant characterized in that the raw materials for the preparation of said croissant comprise a dough conditioner according to any one of claims 1 to 4.
6. The ox horn bag according to claim 5, wherein the formula of the ox horn bag comprises the following components in parts by weight:
800 portions of wheat flour, 20 to 50 portions of dough improver as defined in any one of claims 1 to 4, 100 to 150 portions of whole egg liquid, 1.5 to 2 portions of yeast, 10 to 25 portions of glycerin, 20 to 30 portions of sorbitol, and 240 to 330 portions of butter;
preferably, the recipe of the ox horn bag also comprises a flavoring agent;
preferably, the flavouring comprises table salt and/or white granulated sugar.
7. A method for preparing croissants according to claim 5 or 6, characterized in that it comprises the following steps:
(1) mixing wheat flour, the dough improver as claimed in any one of claims 1 to 4, whole egg liquid, yeast, glycerol and sorbitol, stirring, adding 60-110 parts of butter, continuously mixing, and stirring to obtain dough;
(2) standing and freezing the dough obtained in the step (1), and then using 180-220 parts of butter to crisp the dough, standing and forming;
(3) and (3) proofing the dough obtained in the step (2), and baking to obtain the ox horn bread.
8. The process according to claim 7, wherein the mixing and stirring in the step (1) are carried out in a dough mixer;
preferably, when 60-110 parts of butter is added in the step (1), salt is also added;
preferably, the temperature of the freezing in the step (2) is-40 to-18 ℃;
preferably, the freezing time in the step (2) is 100-150 min;
preferably, the specific operations of the forming in the step (2) are as follows: rolling the crisp dough into a plane, cutting the plane into isosceles triangles, and rolling up the isosceles triangles along the bottom edges;
preferably, the volume ratio of the butter used in the step (1) to the butter used in the step (2) is 1 (2-3);
preferably, the temperature for the fermentation in the step (3) is 32-38 ℃, and the time is 1-2.5 h;
preferably, the volume of the dough after the proofing is 1.5-2 times of the volume of the original dough;
preferably, the firing temperature of the baking in the step (3) is 200-210 ℃;
preferably, the firing temperature of the baking in the step (3) is 175-190 ℃;
preferably, the baking time in the step (3) is 16-20 min.
9. The method according to claim 7 or 8, characterized in that it comprises the steps of:
(1) mixing wheat flour, the dough improver of any one of claims 1 to 4, whole egg liquid, yeast, glycerol and sorbitol in a dough mixer, stirring, adding salt and 60 to 110 parts of butter, continuously mixing, and stirring to obtain dough;
(2) standing the dough obtained in the step (1), freezing for 100-150 min at-40 to-18 ℃, then using 180-220 parts of butter to crisp the dough, standing, rolling the crisp dough into a plane, cutting into isosceles triangles, rolling up the isosceles triangles along the bottom edges, and forming;
(3) and (3) proofing the dough obtained in the step (2) at 32-38 ℃ for 1-2.5 h, wherein the volume of the proofed dough is 1.5-2 times of that of the original dough, baking at the upper fire temperature of 200-210 ℃ and the lower fire temperature of 175-190 ℃ for 16-20 min to obtain the ox horn bag.
10. Use of a dough conditioner as claimed in any one of claims 1 to 4 in a bread product.
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| WO2023165193A1 (en) * | 2022-03-02 | 2023-09-07 | 江南大学 | Use of compound emulsifying enzyme formulation and preparation method therefor |
| CN115530200A (en) * | 2022-10-10 | 2022-12-30 | 上海早苗食品有限公司 | Bread improver and preparation method and application thereof |
| CN115530200B (en) * | 2022-10-10 | 2024-03-01 | 上海早苗食品有限公司 | Bread improver and preparation method and application thereof |
| CN115707385A (en) * | 2022-11-19 | 2023-02-21 | 山东匠溢生物科技有限责任公司 | Composite low-sugar bread sugar powder and application method thereof in low-sugar bread making |
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