CN112493280A - Grease composition for increasing dough proofing height and application thereof - Google Patents
Grease composition for increasing dough proofing height and application thereof Download PDFInfo
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- CN112493280A CN112493280A CN201910870653.8A CN201910870653A CN112493280A CN 112493280 A CN112493280 A CN 112493280A CN 201910870653 A CN201910870653 A CN 201910870653A CN 112493280 A CN112493280 A CN 112493280A
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Classifications
-
- 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
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- A21D2/24—Organic nitrogen compounds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
The present application relates to a fat composition for increasing dough proofness, comprising a first fat and a second fat, wherein the weight of the second fat is 0.5 to 3% of the weight of the first fat, and the second fat is a granulated fat. The present application also relates to the use of the fat composition for increasing the proofness of the dough, and for improving the mouthfeel of dough products. The application also provides a dough prepared from the grease composition and a flour product prepared from the dough.
Description
Technical Field
The application relates to the field of food industry, in particular to an oil composition for increasing the proofing height of dough. The present application also relates to the use of the fat composition for increasing the proofness of the dough, and for improving the mouthfeel of dough products. The application also provides a dough prepared from the grease composition and a flour product prepared from the dough.
Background
Proofing of dough has a major impact on the product quality of the products (bread, steamed bread, etc.) (Huangsong Wei, Liu Chang hong, mou Dong Qing, grain processing, 2011(36)6: 38-40; S.Verd. u.u.R.E.Ivorra, Antonio J.S a nc z, Journal of Food Engineering,2015(146) 227-. The proofing height of the dough directly influences the volume of the finished flour product, the distribution of air holes in the dough during proofing of the dough also directly influences the texture of the finished flour product, the proofing degree of the dough greatly influences the softness, the adhesiveness, the viscoelasticity, the chewiness and the like of the finished flour product, and meanwhile, the proofing of the dough also seriously influences the flavor and the taste of the flour product.
At present, the main methods for improving dough proofing (such as proofing volume, air retention capacity and the like) without changing dough proofing conditions (such as basic formula, proofing temperature, proofing humidity and the like) are as follows: first, dough proofing is optimized and developed with yeast. For example, patent CN 103037698B discloses a proofed and leavened bread dough comprising schroemeria sp and/or saccharomyces cerevisiae var boulardii, which has higher leavening height, gas production rate and gas production stability than a dough containing ordinary yeast; patent CN 100540651C discloses a new baker's yeast and dough containing the yeast, which is very tolerant to high osmotic pressure and freezing in the direct dough method and/or the sponge dough method. Second, the use of food additives (leavening agents, emulsifiers, antioxidants, enzyme preparations, etc.). The improver in the flour product is added into the flour mostly in the form of flour improver, thereby improving the proofing state of the dough and finally improving the quality of the flour product. Of course, researchers have also transferred these agents in emulsified form to fats and oils and added to doughs. For example, patent CN 102763697B discloses a flour improver containing hypophosphite, and the use of the improver can significantly improve the gluten network strength of dough, improve the air holding capacity of dough, and obtain bread with large volume, high stiffness, fine texture and soft mouthfeel. Patent CN 101766233 a discloses a method for preparing a fat composition by emulsifying, quenching and kneading monoglyceride, amylase and fat, which can be applied to bread dough to obtain bread with long-term softness and good taste. However, these methods, such as screening and breeding of yeast and use of additives, can improve the texture of the flour product and inhibit retrogradation and aging of the flour product, but all affect the flavor and taste of the flour product.
The oil has less content (< 10%) in flour products such as bread, steamed bread and the like, but has great effect on the preparation of the flour products, the taste and the flavor of the products and the quality of the products. Fats and oils can act to weaken gluten, lubricate dough, accelerate plasticization, etc. during dough development (K.L. Mehta, M.G. Scanlon and H.D. Sapirstein, etc., Journal of Food Science, 2009(74): 455-. Grease is capable of forming a dense grease-protein interfacial film with mucedin during dough development and proofing to increase dough elasticity (H.Goesart, K.Brijs, and W.S.Veraverberge et al, Trends in Food Science & Technology, 2005(16): 12-30; N.L.Chin, R.A.Rahman and D.M.Hashim et al, Journal of Food Process Engineering2010(33): 413-433). Meanwhile, the grease can also affect the quality structure of flour products such as bread and steamed bread, delay the aging of the flour products and prolong the shelf life of the products (P.Crowley, H.Grau, E.K.Aredt, Cereal Chemistry, 2000(77): 370-375; J.A.Delcour, R.C.Hoseney, 2010.Principles of Cereal Science and Technology, third. And relatively few researches are carried out on the proofing process of the grease on flour products such as bread, steamed bread and the like.
Summary of The Invention
The application aims to develop the grease composition which does not need additives, can obviously increase the dough proofing height of flour products and improve the product quality of the flour products such as bread and steamed bread.
In a first aspect, the present application provides a fat composition for increasing dough proofness comprising a first fat and a second fat, wherein the weight of the second fat is from 0.5 to 3% of the weight of the first fat, and the second fat is a granulated fat.
In some embodiments of the grease composition, the melting point of the second grease is not less than 55 ℃.
In some embodiments of the grease composition, the average particle size of the second grease is not more than 150 μm, preferably not more than 125 μm, more preferably not more than 100 μm.
In some embodiments of the grease composition, the second grease may be selected from any one or combination of a plurality of greases. For example, the second grease may be selected from one or more of the following: palm stearin, fully or extremely hydrogenated rice oil, fully or extremely hydrogenated sunflower oil, fully or extremely hydrogenated palm kernel oil, fully or extremely hydrogenated peanut oil, fully or extremely hydrogenated rapeseed oil, fully or extremely hydrogenated soybean oil, fully or extremely hydrogenated cottonseed oil, fully or extremely hydrogenated safflower oil, fully or extremely hydrogenated tea seed oil, fully or extremely hydrogenated olive oil, fully or extremely hydrogenated almond oil, fully or extremely hydrogenated tung oil, fully or extremely hydrogenated corn oil, fully or extremely hydrogenated wheat germ oil, fully or extremely hydrogenated sesame seed oil, fully or extremely hydrogenated castor seed oil, fully or extremely hydrogenated grape seed oil, fully or extremely hydrogenated coconut oil, fully or extremely hydrogenated cocoa butter, fully or extremely hydrogenated tallow, hydrogenated palm stearin, fully or extremely hydrogenated palm oil, or, Fully or extremely hydrogenated lard, fully or extremely hydrogenated fish oil.
In some embodiments of the grease composition, the first grease contains 20-40 wt% of C16:0 fatty acid.
In some embodiments, the first fat or oil has a Solid Fat Content (SFC) of 18 to 35% by weight at 20 ℃.
In some embodiments, in the first grease, the SFC at 40 ℃ is no more than 2%.
In some embodiments of the grease composition, the first grease may be selected from any one or combination of a plurality of greases. For example, the first grease is selected from one or more of the following: palm oil, palm kernel oil, palm fruit oil, rice oil, sunflower seed oil are preferably high-oleic sunflower seed oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa butter, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil, cocoa butter, beef tallow, lard and fish oil.
In a second aspect, the present application provides a dough for making dough products comprising the fat composition of the first aspect.
In a third aspect, the present application provides a dough for making dough products comprising a first fat and a second fat, wherein the weight of the second fat is 0.5-3% of the weight of the first fat, and the second fat is a granulated fat.
In some embodiments, the melting point of the second grease is not less than 55 ℃.
In some embodiments, the average particle size of the second grease is no more than 150 μm, preferably no more than 125 μm, more preferably no more than 100 μm.
In some embodiments, the second grease may be selected from any one or combination of a plurality of greases. For example, the second grease may be selected from one or more of the following: palm stearin, fully or extremely hydrogenated rice oil, fully or extremely hydrogenated sunflower oil, fully or extremely hydrogenated palm kernel oil, fully or extremely hydrogenated peanut oil, fully or extremely hydrogenated rapeseed oil, fully or extremely hydrogenated soybean oil, fully or extremely hydrogenated cottonseed oil, fully or extremely hydrogenated safflower oil, fully or extremely hydrogenated tea seed oil, fully or extremely hydrogenated olive oil, fully or extremely hydrogenated almond oil, fully or extremely hydrogenated tung oil, fully or extremely hydrogenated corn oil, fully or extremely hydrogenated wheat germ oil, fully or extremely hydrogenated sesame seed oil, fully or extremely hydrogenated castor seed oil, fully or extremely hydrogenated grape seed oil, fully or extremely hydrogenated coconut oil, fully or extremely hydrogenated cocoa butter, fully or extremely hydrogenated tallow, hydrogenated palm stearin, fully or extremely hydrogenated palm oil, or, Fully or extremely hydrogenated lard, fully or extremely hydrogenated fish oil.
In some embodiments, the first oil contains 20-40 wt% C16:0 fatty acids.
In some embodiments, the first fat or oil has a Solid Fat Content (SFC) of 18 to 35% by weight at 20 ℃.
In some embodiments, in the first grease, the SFC at 40 ℃ is no more than 2%.
In some embodiments, the first grease may be selected from any one or combination of a plurality of greases. For example, the first grease is selected from one or more of the following: palm oil, palm kernel oil, palm fruit oil, rice oil, sunflower seed oil are preferably high-oleic sunflower seed oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa butter, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil, cocoa butter, beef tallow, lard and fish oil.
In a fourth aspect, the present application provides a dough product comprising the fat composition of the first aspect or made from the dough of the second or third aspect.
In a fifth aspect, the present application provides the use of the fat composition of the first aspect for increasing the proofness of a dough.
In a sixth aspect, the present application provides the use of the fat composition of the first aspect for improving the mouthfeel of a dough product.
In some embodiments of the second to sixth aspects, the dough product is selected from one or more of the following: bread, steamed stuffed bun, cake, steamed twisted roll, steamed sponge cake, hamburger, twisted dough sticks, noodles, fried dough twists, wonton, dumplings, cake, biscuits, pizza or egg tarts.
Detailed description of the invention
In most of the current patents and practical applications, the improvement of the product quality such as volume, texture, flavor and the like of flour products is mainly realized by adding food additives (such as leavening agents, antioxidants, emulsifiers and enzyme preparations) into flour. There are also some patented techniques for improving the quality of dough products by transferring emulsifiers, enzyme preparations, etc. in emulsified form to the fat and oil, which is then added to the dough. However, these methods are not independent of the function of food additives, and the modern food industry has a development trend of adding little or no additives. The application has the advantages that a series of common oils are selected, the C16:0 (palmitic acid) fatty acid content and the solid fat content at a specific temperature of the oils are in a certain range through conventional physical mixing, quenching, kneading and refrigerating, then a certain amount of hard fat with a specific melting point and a specific particle size is added into the oils, and finally the mixture of the oils and the hard fat is added into dough. The oil composition can effectively increase dough proofing height and delay dough air leakage time. The flour products such as bread, steamed bread and the like prepared from the dough containing the grease composition have the effects of remarkably improving the volume and volume-mass ratio of the flour products, improving the quality, texture and taste of the flour products and the like.
In addition, the grease composition of the application only adopts the conventional physical means such as mixing, quenching, kneading, refrigeration and the like, does not use any chemical solvent or chemical reaction, and is a safe and healthy processing mode.
Unless otherwise indicated, terms used in the present application have meanings commonly understood by those skilled in the art.
The term "flour product" as used herein means a food product made from wheat flour as a main raw material, which is largely classified into two major types of baked goods and steamed goods according to the processing manner.
The term "dough" as used herein means a dough with viscoelasticity formed by adding water to flour, mechanically stirring or manually kneading, wherein glutenin absorbs water to swell, gliadin, acid soluble protein and a small amount of soluble protein are absorbed during swelling to form a network structure, and starch, inorganic salt, low molecular sugar and other ingredients are filled in the network structure and are bonded together.
The term "strong flour" as used herein is also called bread flour, which has a protein content of 12% or more and is used for making bread, dumplings, pizza, puff, fried bread, puff pastry, etc. by wrapping air bubbles and oil layer with strong elasticity and ductility so as to form a loose structure snack. As used herein, the term "low gluten meal", also known as gravy, has a protein content of 6.5 to 9.5% and is suitable for making loose, crispy, non-tough snacks such as cakes, biscuits, egg tarts, and the like. The classification of high gluten flour and low gluten flour is related to the amount of protein contained in the flour.
The term "hydrogenated fats and oils", also known as hydrogenated oils, as used herein refers to fats and oils that have been modified in melting point or melting characteristics by a hydrogenation process. The hydrogenated oil can be vegetable oil and animal oil. Are commonly used as raw materials in the food and chemical industries. Hydrogenated fats and oils commonly used in the food industry are mostly hydrogenated vegetable oils.
The term "Solid Fat Content" or "Solid Fat Content (SFC)" as used herein refers to the Fat Content that appears Solid at a certain temperature. For example, SFC20 refers to the fat content in solid state at 20 ℃ and SFC40 refers to the fat content in solid state at 40 ℃. Natural fats and oils are generally a mixture of solid fats and oils and liquid fats and oils at normal temperature. SFC is a conventional measurement index of grease, and is an index of melting and hardness performance of fat at different temperatures. Melting and hardness properties have a great influence on mouthfeel, aroma and spreadability.
The term "about" as used herein refers to ± 10% of the number recited, for example about 1% refers to a range of 0.9% to 1.1%.
In the description of the present application and the following examples, "%" represents weight percent and "parts" represents parts by weight unless otherwise specified.
In a first aspect, the present application provides a fat composition for increasing dough proofness comprising a first fat and a second fat, wherein the weight of the second fat is from 0.5 to 3% of the weight of the first fat, and the second fat is a granulated fat,
in some preferred embodiments of the grease composition, the weight of the second grease is 1-2% of the weight of the first grease.
In some embodiments of the grease composition, the melting point of the second grease is not less than 55 ℃, preferably 56-65 ℃, more preferably 57-62 ℃.
In some embodiments of the grease composition, the average particle size of the second grease is not more than 150 μm, preferably not more than 125 μm, more preferably not more than 100 μm.
In some embodiments of the grease composition, the second grease may be selected from any one or combination of a plurality of greases. For example, the second grease may be selected from one or more of the following: palm stearin, fully or extremely hydrogenated rice oil, fully or extremely hydrogenated sunflower oil, fully or extremely hydrogenated palm kernel oil, fully or extremely hydrogenated peanut oil, fully or extremely hydrogenated rapeseed oil, fully or extremely hydrogenated soybean oil, fully or extremely hydrogenated cottonseed oil, fully or extremely hydrogenated safflower oil, fully or extremely hydrogenated tea seed oil, fully or extremely hydrogenated olive oil, fully or extremely hydrogenated almond oil, fully or extremely hydrogenated tung oil, fully or extremely hydrogenated corn oil, fully or extremely hydrogenated wheat germ oil, fully or extremely hydrogenated sesame seed oil, fully or extremely hydrogenated castor seed oil, fully or extremely hydrogenated grape seed oil, fully or extremely hydrogenated coconut oil, fully or extremely hydrogenated cocoa butter, fully or extremely hydrogenated tallow, hydrogenated palm stearin, fully or extremely hydrogenated palm oil, or, Fully or extremely hydrogenated lard, fully or extremely hydrogenated fish oil.
The second fat in the fat composition of the present application is a granulated fat, and a person skilled in the art can prepare fat particles having a desired particle size by various methods. For example, one skilled in the art may subject the second fat to liquid nitrogen treatment and then to comminution by a comminutor into fat particles of a desired size.
In some embodiments of the grease composition, the first grease contains 20 to 40 wt%, preferably 25 to 37 wt%, more preferably 30 to 35 wt% of C16:0 fatty acid.
In some embodiments, the Solid Fat Content (SFC) at 20 ℃ in the first fat or oil is 18 to 35% by weight, preferably 20 to 28%.
In some embodiments, the SFC at 40 ℃ in the first grease is no more than 2%, preferably no more than 1%.
The methods for determining the C16:0 fatty acid content and the solid fat content in the fat and oil composition are conventional in the art. The method for measuring the content of fatty acid in the oil is mainly gas chromatography. For example, the content of fatty acid can be determined 535 by the boron trifluoride method, the trimethylthiohydroxide method, the transesterification method, etc. (Korea chrysanthemum, Vonto, He Chun, etc., research on fatty acid components in low-phenol cotton seeds [ J ]. analytical test bulletins, 1997,16 (2): 31-32; Yang de Chong, gas chromatography for the determination of adulterated substances in oils [ J ]. China public health, 1993 (1): 20-22; and Kongyou, Wudafang, unsaturated fatty acid gas chromatography for the simultaneous determination of [ J ]. China J. J.J.hygience, 2005,15 (5): 528-charge).
The latest national standard GB/T31743-2015 selects the direct nuclear magnetic resonance method as a test standard for solid fat content, and the test uses the free induction decay sequence (FID).
The first grease is prepared using conventional methods. For example, one or more suitable fats and oils are selected, a first fat and oil is produced by conventional physical mixing, quenching, kneading, and refrigerating processes, and then the C16:0 fatty acid content and the solid content of the first fat and oil are measured by the above-described conventional methods.
In some embodiments of the grease composition, the first grease may be selected from any one or combination of a plurality of greases. For example, the first grease is selected from one or more of the following: palm oil, palm kernel oil, palm fruit oil, rice oil, sunflower seed oil are preferably high-oleic sunflower seed oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa butter, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil, cocoa butter, beef tallow, lard and fish oil.
In a second aspect, the present application provides a dough for making dough products comprising the fat composition of the first aspect.
In some embodiments, the dough product is selected from one or more of the following: bread, steamed stuffed bun, cake, steamed twisted roll, steamed sponge cake, hamburger, twisted dough sticks, noodles, fried dough twists, wonton, dumplings, cake, biscuits, pizza or egg tarts.
In a third aspect, the present application provides a dough for making dough products comprising a first fat and a second fat, wherein the weight of the second fat is 0.5-3% of the weight of the first fat, and the second fat is a granulated fat.
The third aspect differs from the second aspect in that in the third aspect, the first oil and fat and the second oil and fat in the oil and fat composition are separately added to the dough at the time of dough kneading, and in the second aspect, the oil and fat composition is added to the dough after the first oil and fat and the second oil and fat are mixed into the oil and fat composition.
In some embodiments of the third aspect, the weight of the second grease is 1-2% of the weight of the first grease.
In some embodiments, the melting point of the second grease is not less than 55 ℃, preferably 56-65 ℃, more preferably 57-62 ℃.
In some embodiments, the average particle size of the second grease is no more than 150 μm, preferably no more than 125 μm, more preferably no more than 100 μm.
In some embodiments, the second grease may be selected from any one or combination of a plurality of greases. For example, the second grease may be selected from one or more of the following: palm stearin, fully or extremely hydrogenated rice oil, fully or extremely hydrogenated sunflower oil, fully or extremely hydrogenated palm kernel oil, fully or extremely hydrogenated peanut oil, fully or extremely hydrogenated rapeseed oil, fully or extremely hydrogenated soybean oil, fully or extremely hydrogenated cottonseed oil, fully or extremely hydrogenated safflower oil, fully or extremely hydrogenated tea seed oil, fully or extremely hydrogenated olive oil, fully or extremely hydrogenated almond oil, fully or extremely hydrogenated tung oil, fully or extremely hydrogenated corn oil, fully or extremely hydrogenated wheat germ oil, fully or extremely hydrogenated sesame seed oil, fully or extremely hydrogenated castor seed oil, fully or extremely hydrogenated grape seed oil, fully or extremely hydrogenated coconut oil, fully or extremely hydrogenated cocoa butter, fully or extremely hydrogenated tallow, hydrogenated palm stearin, fully or extremely hydrogenated palm oil, or, Fully or extremely hydrogenated lard, fully or extremely hydrogenated fish oil.
The second fat in the fat composition of the present application is a granulated fat, and a person skilled in the art can prepare fat particles having a desired particle size by various methods. For example, one skilled in the art may subject the second fat to liquid nitrogen treatment and then to comminution by a comminutor into fat particles of a desired size.
In some embodiments, the first oil or fat contains 20 to 40 wt%, preferably 25 to 37 wt%, more preferably 30 to 35 wt% of C16:0 fatty acids.
In some embodiments, the Solid Fat Content (SFC) at 20 ℃ in the first fat or oil is 18 to 35% by weight, preferably 20 to 28%.
In some embodiments, the SFC at 40 ℃ in the first grease is no more than 2%, preferably no more than 1%.
In some embodiments, the first grease may be selected from any one or combination of a plurality of greases. For example, the first grease is selected from one or more of the following: palm oil, palm kernel oil, palm fruit oil, rice oil, sunflower seed oil are preferably high-oleic sunflower seed oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa butter, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil, cocoa butter, beef tallow, lard and fish oil.
In a fourth aspect, the present application provides a dough product comprising the fat composition of the first aspect or made from the dough of the second or third aspect.
In some embodiments of the dough piece, the dough piece is selected from one or more of the following: bread, steamed stuffed bun, cake, steamed twisted roll, steamed sponge cake, hamburger, twisted dough sticks, noodles, fried dough twists, wonton, dumplings, cake, biscuits, pizza or egg tarts.
In a fifth aspect, the present application provides the use of the fat composition of the first aspect for increasing the proofness of a dough.
In some embodiments of the fifth aspect, the dough is used to prepare a dough product selected from one or more of the following: bread, steamed stuffed bun, cake, steamed twisted roll, steamed sponge cake, hamburger, twisted dough sticks, noodles, fried dough twists, wonton, dumplings, cake, biscuits, pizza or egg tarts.
In a sixth aspect, the present application provides the use of the fat composition of the first aspect for improving the mouthfeel of a dough product.
In some embodiments of the sixth aspect, the dough product is selected from one or more of the following: bread, steamed stuffed bun, cake, steamed twisted roll, steamed sponge cake, hamburger, twisted dough sticks, noodles, fried dough twists, wonton, dumplings, cake, biscuits, pizza or egg tarts.
In the process of preparing the bread and the steamed bread, the grease composition in the first aspect is added during dough kneading, so that the prepared bread and the prepared steamed bread are remarkably improved in volume and volume-to-quality ratio, are softer in texture and are remarkably improved in taste and overall preference.
Examples
The following examples are provided merely to illustrate some embodiments of the present application and are not intended to be limiting in any way. The scope of the present application is defined only by the appended claims, and any omissions, substitutions, and modifications made by those skilled in the art based on the embodiments of the present disclosure will fall within the scope of the present application.
The following examples use instrumentation conventional in the art. The experimental procedures, in which specific conditions are not noted in the following examples, are generally carried out under conventional conditions or conditions recommended by the manufacturers. The various starting materials used in the following examples, unless otherwise specified, were conventional commercially available products. In the following examples, "%" and "parts" each represent a weight percentage and parts are by weight, unless otherwise specified.
Source of raw materials
High gluten flour, available from jaboticari (kunshan) food industry ltd; low gluten flour, available from yihaijiali (Yanzhou) grain and oil industry ltd; various oils and fats are purchased from special oils and fats in Jiali (Shanghai) Co., Ltd., Jiali grain and oil industry Co., Ltd; white granulated sugar, purchased from TS korea young granulated sugar; baking powder, Angel Yeast Inc.; yeast, Swallow brand instant high sugar tolerant dry yeast, was purchased from Lesfu France.
Detection method
Determination of fatty acid composition of oil phase composition: weighing 0.3g of the grease composition into a 15mL centrifuge tube, adding 5mL n-hexane, mixing and dissolving, adding 3mL 0.5M potassium hydroxide-methanol solution, carrying out water bath at 60 ℃ for 30min, centrifuging at 3000rpm for 2min, taking an upper organic phase, and measuring the fatty acid composition of the grease composition by using a gas chromatograph. The relevant parameters of the gas chromatography are as follows: the sample injector temperature is 230 ℃, the detector temperature is 250 ℃, the nitrogen flow rate is 1mL/min, the sample injection amount is 1 muL, and the split ratio is 1: 100.
Determination of solid fat content of oil phase composition: melting the grease composition at 60 ℃, transferring the grease composition into a grease fixing tube matched with an instrument, then respectively placing the grease fixing tube in water bath at 20 ℃ and 40 ℃ for heat preservation for 15min, and measuring the solid fat content of the grease composition by adopting a MiniSpec MQ20 solid fat analyzer of Bruk, which is respectively marked as SFC20 and SFC 40. Triplicates were performed and the results averaged. 1. Preparation of fat and oil composition
Selecting proper grease, preparing the grease A meeting the conditions by conventional physical mixing (melting the grease at 65 ℃), quenching, kneading (TAYLOR104 freezer, Taylor food machinery, cavity temperature of-4 ℃, outlet temperature of 20-24 ℃) and refrigeration (4 ℃) according to the formula shown in Table 1; and (3) treating the fully hydrogenated or extremely hydrogenated oil and fat by liquid nitrogen, and crushing to obtain the stearin B. The amounts added in Table 1 were added to the respective oils and fats A and mixed to obtain various oil and fat compositions.
TABLE 1 grease composition formula
Wherein, C16:0 refers to the mass percentage of palmitic acid in the total fatty acids in the grease A (fatty acid composition);
the solid fat content (SFC20) at 20 ℃ refers to the mass percentage of the solid fat in the grease A at 20 ℃;
the solid fat content at 40 ℃ (SFC40) refers to the mass percentage of solid fat in the grease A at 40 ℃.
2. Bread dough and bread preparation
(1) Weighing 100 parts by mass of high gluten flour, 20 parts by mass of sugar, 1 part by mass of salt and 1 part by mass of yeast according to the formula of the bread dough in the table 2, placing the materials in a dough beating cylinder, uniformly mixing the materials at a low speed, adding 60 parts by mass of water, and beating the materials;
(2) when the dough is stirred until gluten is basically formed (the dough can be pulled out of a dough sheet with the thickness of about 2mm and is not broken), 5 to 15 parts by mass of the grease composition shown in the table 1 is added according to the table 2;
(3) and continuously beating until the gluten is fully expanded, the dough is soft and has good ductility (the dough can be pulled out of a transparent film with the thickness of less than 0.2mm, the film is poked, and the edge of the hole is smooth and has no burrs). Taking out the dough, immediately measuring the proofing property of the bread dough by using an F4 rheometer, and using the rest part for preparing toast bread according to the following steps;
(4) shaping the dough, loosening for 10-15 min, cutting into 400g of each dough, shaping, and continuously loosening for 10-15 min;
(5) pressing, curling and forming, and then filling into a standard toast box of 400g for fermentation;
(6) fermenting in a fermenting box with temperature of 32 deg.C and humidity of 80% for 3 hr, and finishing fermenting;
(7) baking: baking at 170 deg.C for 35 min;
(8) and (4) demolding the bread, and measuring the quality of the bread after the bread is placed for 1h at room temperature.
TABLE 2 bread dough formulation
3. Steamed bread dough and preparation method of steamed bread
The steamed bread dough is prepared according to the following method:
(1) weighing 10 parts by mass of white granulated sugar according to the formula of the steamed bun dough in the table 3, and dissolving the white granulated sugar in 45 parts by mass of water for later use;
(2) according to the formula of the steamed bun dough shown in the table 3, 100 parts by mass of low-gluten flour, 0.8 part by mass of yeast and 0.8 part by mass of baking powder are poured into a dough making jar, and after being uniformly stirred, the sugar water in the step (1) is added, and the mixture is stirred at a low speed for 5.5 min;
(3) adding 2-6 parts by mass of the oil composition according to the formula of the steamed bread dough in the table 3, and continuously stirring at a low speed for 1.5 min. Taking out the dough, immediately measuring the proofing property of the steamed bun dough by using a F4 rheometer, and preparing the steamed bun by using the rest part according to the following steps;
(5) loosening the dough for 10 min;
(6) pressing for 18-20 times with a noodle press to obtain long noodle belt;
(7) rapidly rolling into cylinder (to make it uniform in thickness), and cutting into 4cm long dough;
(8) placing in a proofing box with the temperature of 35 ℃ and the humidity of 75% for proofing;
(9) when the volume of the dough is increased by 2 times and the dough can be quickly recovered by slightly pressing the dough with the forefinger, the proofing is finished;
(10) and (4) putting the proofed dough into a steamer for steaming for 20min, quickly uncovering, cooling at room temperature for 1h, and then measuring the quality of the steamed bread.
TABLE 3 formula of steamed bread dough
4. Results of the experiment
4.1 dough leavening Properties
Bread dough and steamed bun dough were prepared according to the above method, and the fermentation characteristics of the bread dough and steamed bun dough were measured using a F4 rheometer from bang corporation. The instrument parameters were set as follows: the dough weight is 270g, the weight is 2.5kg, the proofing temperature (bread dough 32 ℃ and steamed bun dough 35 ℃) is high, and the monitoring time (bread dough 5h and steamed bun dough 3h) is long. The results are shown in tables 4 and 6.
TABLE 4 bread dough leavening characteristics (5h)
TABLE 5 correlation analysis of various indicators of bread dough fermentation characteristics
As can be seen from the results of the bread dough leavening characteristics curve in table 4, the maximum leavening height of the bread dough to which the fat and oil composition of the present application was added was 71 to 74mm (examples 1 to 7), which was significantly higher than that of the dough without the fat and oil composition (comparative example 1 to 1) and that of the fat and oil composition without hard fat (comparative example 1 to 2), and also significantly higher than that of the dough with other fat and oil compositions (comparative examples 1 to 3 to 1 to 11). Meanwhile, the addition of the oil and fat composition of the present application effectively extended the time required for the dough for bread to reach the maximum rise height (except for the dough without the oil and fat composition, i.e., comparative example 1-1), and significantly extended the time for the dough to start to leak, which indicates that the addition of the oil and fat composition of the present application to the bread dough can increase the maximum rise height of the bread dough by extending the time for the dough to start to leak and extending the time for reaching the maximum rise height. As can be seen from the results of the correlation analysis of the various indexes of the bread dough leavening characteristics shown in Table 5, there was a significant positive correlation (correlation coefficient R) between the maximum leavening height of the bread dough and the time to reach the maximum leavening height20.677) that is very positively correlated with the onset of dough leakage (correlation coefficient R)2Is 0.904). This indicates that the addition of the fat and oil composition of the present invention to bread dough is advantageous in improving the gas holding capacity of bread dough during the fermentation process, and thus, the maximum fermentation height of bread dough can be effectively increased.
Comparing the examples with the addition of fats and oils with comparative examples 1 to 1, it can be seen that the time required for the dough to reach the maximum rising height after the addition of the fat and oil composition is significantly shortened and the dough-starting time to leak is prolonged, which indicates that the addition of the fat and oil composition is advantageous in shortening the rising time of the dough and at the same time, the dough-starting time to leak can be prolonged. As is clear from comparison of examples 1-1 and comparative examples 1-2, the addition of both fats A and B was effective in increasing the maximum rise height of the bread dough, increasing the time to reach the maximum rise height and increasing the time for the dough to begin to leak. It is understood from comparative examples 1-1 to 1-7 and comparative examples 1-3 to 1-6 that the maximum rise of the bread dough, the time to reach the maximum rise and the time to start air leakage of the dough can be effectively increased only when the melting point, the particle diameter and the addition amount of the stearin B in the fat composition are within a certain range. As is clear from comparative examples 1-1 to 1-7 and comparative examples 1-7 to 1-11, the maximum rising height of the bread dough, the time to reach the maximum height, and the time to start air leakage of the dough were effectively increased only when the C16:0 fatty acid content of the fat A in the fat composition and the solid fat content at each temperature were within certain ranges. It is understood from comparative examples 1-1 to 1-7 and comparative examples 1-12 to 1-13 that the maximum rise of the bread dough, the time to reach the maximum rise and the time to start air leakage of the dough can be effectively increased only by adding an appropriate amount of the fat and oil composition of the present invention.
TABLE 6 fermentation characteristics of steamed bread dough (3h)
TABLE 7 correlation analysis of various indexes of dough fermentation characteristics of steamed bread
Dough leavening characteristics from table 6 steamed breadAs a result of the graph, the maximum rise height of the steamed bread dough added with the grease composition of the present application is 58-60mm (example 2-1 to example 2-7), which is significantly higher than that of the dough without the grease composition (comparative example 2-1) and that of the dough without stearin in the grease composition (comparative example 2-2), and is also significantly higher than that of the dough with other grease compositions (comparative example 2-3 to comparative example 2-11). Meanwhile, the addition of the grease composition can effectively prolong the time required by the steamed bread dough to reach the maximum fermentation height, and obviously prolong the air leakage starting time of the dough, which shows that the addition of the grease composition in the steamed bread dough can improve the maximum fermentation height of the steamed bread dough by prolonging the air leakage starting time of the dough and prolonging the time reaching the maximum fermentation height. As can be seen from the correlation analysis results of the indexes of the fermentation characteristics of the steamed bun dough in Table 7, the maximum fermentation height of the steamed bun dough has a positive correlation (correlation coefficient R) with the time to reach the maximum fermentation height20.955) is strongly positively correlated with the time at which dough begins to leak (correlation coefficient R)20.991), in addition, there was also a very significant positive correlation (correlation coefficient R) between the time to reach the maximum rise height of the steamed bun dough and the time to start air leakage of the dough20.965). The fact that the grease composition is added into the steamed bread dough is beneficial to improving the gas holding capacity of the steamed bread dough in the fermentation process, so that the maximum fermentation height of the steamed bread dough can be effectively improved.
As can be seen from comparison of examples 2-1 to 2-7 and comparative examples 2-1 to 2-2, the maximum rise of the dough for steamed bread was effectively increased, the time to reach the maximum rise was prolonged, and the time to start air leakage was prolonged only by adding the fat A and the stearin B at the same time. It is understood from comparative examples 2-1 to 2-7 and comparative examples 2-3 to 2-6 that the maximum rise height of the steamed bun dough, the time to reach the maximum height, and the time to start air leakage of the dough can be effectively increased only when the melting point, the particle diameter, and the addition amount of stearin B in the fat composition are within a certain range. As is clear from comparison of examples 2-1 to 2-7 and comparative examples 2-7 to 2-11, the maximum rise of the dough for steamed bread was effectively increased, the time to reach the maximum rise was prolonged, and the time to start air leakage of the dough was prolonged only when the C16:0 fatty acid content of the fat A in the fat composition and the solid fat content at each temperature were within certain ranges. As can be seen from comparative examples 2-1 to 2-7 and comparative examples 2-12 to 2-13, the maximum rise of the dough for steamed bread, the time to reach the maximum rise and the time to start air leakage of the dough can be effectively increased only by adding an appropriate amount of the fat composition of the present invention.
4.2 height to height ratio and volume to mass ratio of flour product
The volume, height, and width (diameter) of the bread and steamed bun were measured using a bread volume measuring instrument, the mass of the bread was measured using an analytical balance, and the height-to-diameter ratio and the volume-to-mass ratio were calculated, and the results are shown in table 8.
TABLE 8 height, height-to-diameter ratio and volume-to-mass ratio of bread or steamed bread
As can be seen from the data of the height, the height-to-diameter ratio and the volume-to-mass ratio of the bread or the steamed bread shown in Table 8, the bread or the steamed bread prepared from the oil composition of the present application (examples 1-1 to 1-7 and examples 2-1 to 2-7) has a height, a height-to-diameter ratio and a volume-to-mass ratio which are significantly greater than those of the bread or the steamed bread prepared from the oil composition of the comparative examples (comparative examples 1-1 to 1-13 and comparative examples 2-1 to 2-13). Therefore, the volume and volume-to-mass ratio of flour products (such as bread and steamed bread) can be remarkably improved by using the grease composition.
4.3 texture analysis of fresh pasta and steamed bun cores
The baked bread and steamed bun were left at room temperature for 1 hour, and the bread and bun were each cut into 20 mm-thick slices by a bread slicer, the slices at the left and right ends were discarded, and the middle 2 slices were taken for texture analysis (refer to maoku, dundlang, yangren, etc.. study of the method for measuring the texture characteristics of bread [ J ] grain chemistry and quality analysis, 2010(2): 33-37). Speed before measurement: 1.5mm/s, speed in the middle of measurement: 1.0mm/s, speed after measurement: 1.5mm/s, induced force: 5g, degree of compression set: 50%, detector: p-36. The results of the experiment are shown in Table 9.
TABLE 9 texture analysis of bread and steamed bread
Texture analysis results of fresh breads and steamed breads show that the breads or steamed breads prepared from the oil and fat composition of the present application (examples 1-1 to 1-7 and examples 2-1 to 2-7) have hardness, gum viscosity and chewiness which are significantly lower than those of breads or steamed breads prepared from the oil and fat composition of the comparative examples (comparative examples 1-1 to 1-13 and comparative examples 2-1 to 2-13). Thus, the bread or steamed bread prepared from the fat and oil composition of the present application exhibited a softer texture, which is consistent with the results of the previous examples in which the volume/mass ratio of the bread or steamed bread was higher than that of the comparative examples.
4.4 organoleptic evaluation of fresh bread and steamed bread
Placing the baked bread and steamed bread at room temperature for 1 hr, cutting into slices with thickness of 20mm by bread slicer, discarding slices at left and right ends, taking middle sample, and performing sensory evaluation. Randomly selecting 40 people (the proportion of male to female is 1:1), tasting at least two pieces of bread or steamed bread by each person, respectively evaluating the taste and the overall preference degree of the fresh bread and the fresh steamed bread, and grading (the score is 1-10 points, and the higher the score is, the more preferred the fresh bread and the steamed bread are). The results of the experiment are shown in Table 10.
TABLE 10 organoleptic evaluation results of bread and steamed bun
As is clear from the results of sensory evaluation of the mouthfeel and the overall taste of the breads and steamed breads in table 10, the breads and steamed breads containing the fat and oil compositions of the present application (examples 1-1 and 2-1) were rated significantly higher than the breads and steamed breads of the comparative examples (comparative examples 1-1, 2-1, 1-2, 2-2, 1-4, 2-4, 1-9, and 2-9) in terms of mouthfeel and overall taste. This is consistent with the results of texture analysis of bread or steamed bread.
While the technical solutions of the present application have been described in detail above with general description and specific embodiments, it will be apparent to those skilled in the art that some modifications or improvements may be made on the basis of the technical solutions. Accordingly, such modifications and improvements are intended to be within the scope of this invention as claimed.
Claims (10)
1. A fat composition for increasing dough proofness comprising a first fat and a second fat, wherein the weight of the second fat is from 0.5 to 3%, preferably from 1 to 2%, based on the weight of the first fat, and the second fat is a granulated fat.
2. The grease composition according to claim 1, wherein the second grease has a melting point of not less than 55 ℃, preferably 56 to 65 ℃, more preferably 57 to 62 ℃, optionally the second grease has an average particle size of not more than 150 μm, preferably not more than 125 μm, more preferably not more than 100 μm, optionally the second grease is selected from one or more of the following: palm stearin, fully or extremely hydrogenated rice oil, fully or extremely hydrogenated sunflower oil, fully or extremely hydrogenated palm kernel oil, fully or extremely hydrogenated peanut oil, fully or extremely hydrogenated rapeseed oil, fully or extremely hydrogenated soybean oil, fully or extremely hydrogenated cottonseed oil, fully or extremely hydrogenated safflower oil, fully or extremely hydrogenated tea seed oil, fully or extremely hydrogenated olive oil, fully or extremely hydrogenated almond oil, fully or extremely hydrogenated tung oil, fully or extremely hydrogenated corn oil, fully or extremely hydrogenated wheat germ oil, fully or extremely hydrogenated sesame seed oil, fully or extremely hydrogenated castor seed oil, fully or extremely hydrogenated grape seed oil, fully or extremely hydrogenated coconut oil, fully or extremely hydrogenated cocoa butter, fully or extremely hydrogenated tallow, hydrogenated palm stearin, fully or extremely hydrogenated palm oil, or, Fully or extremely hydrogenated lard, fully or extremely hydrogenated fish oil.
3. The grease composition according to claim 1 or 2, wherein the first grease contains 20 to 40 wt%, preferably 25 to 37 wt%, more preferably 30 to 35 wt% of C16:0 fatty acids, optionally the first grease is selected from one or more of the following: palm oil, palm kernel oil, palm fruit oil, rice oil, sunflower seed oil, preferably high oleic sunflower seed oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa butter, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil, cocoa butter, beef tallow, lard and fish oil, optionally, in the first oil, the Solid Fat Content (SFC) at 20 ℃ is 18-35 wt.%, preferably 20-28%, optionally, in the first oil, the SFC at 40 ℃ is not more than 2%, preferably not more than 1%.
4. Dough for making a dough product comprising the fat composition of any one of claims 1 to 3, optionally the dough product is selected from one or more of the following: bread, steamed stuffed bun, cake, steamed twisted roll, steamed sponge cake, hamburger, twisted dough sticks, noodles, fried dough twists, wonton, dumplings, cake, biscuits, pizza or egg tarts.
5. Dough for making pasta comprising a first fat and a second fat, wherein the weight of the second fat is 0.5-3%, preferably 1-2% of the weight of the first fat and the second fat is a granulated fat.
6. The dough of claim 5 wherein the second fat has a melting point of not less than 55 ℃, preferably 56-65 ℃, more preferably 57-62 ℃, optionally the second fat has an average particle size of not more than 150 μm, preferably not more than 125 μm, more preferably not more than 100 μm, optionally the second fat is selected from one or more of the following: palm stearin, fully or extremely hydrogenated rice oil, fully or extremely hydrogenated sunflower oil, fully or extremely hydrogenated palm kernel oil, fully or extremely hydrogenated peanut oil, fully or extremely hydrogenated rapeseed oil, fully or extremely hydrogenated soybean oil, fully or extremely hydrogenated cottonseed oil, fully or extremely hydrogenated safflower oil, fully or extremely hydrogenated tea seed oil, fully or extremely hydrogenated olive oil, fully or extremely hydrogenated almond oil, fully or extremely hydrogenated tung oil, fully or extremely hydrogenated corn oil, fully or extremely hydrogenated wheat germ oil, fully or extremely hydrogenated sesame seed oil, fully or extremely hydrogenated castor seed oil, fully or extremely hydrogenated grape seed oil, fully or extremely hydrogenated coconut oil, fully or extremely hydrogenated cocoa butter, fully or extremely hydrogenated tallow, hydrogenated palm stearin, fully or extremely hydrogenated palm oil, or, Fully or extremely hydrogenated lard, fully or extremely hydrogenated fish oil.
7. The dough of claim 5 or 6, wherein the first oil comprises 20-40 wt%, preferably 25-37 wt%, more preferably 30-35 wt% C16:0 fatty acids, optionally the first oil is selected from one or more of: palm oil, palm kernel oil, palm fruit oil, rice oil, sunflower seed oil, preferably high oleic sunflower seed oil, peanut oil, rapeseed oil, soybean oil, cottonseed oil, safflower seed oil, perilla seed oil, tea seed oil, olive oil, cocoa butter, Chinese tallow tree seed oil, almond oil, tung seed oil, rubber seed oil, corn oil, wheat germ oil, sesame seed oil, castor bean oil, evening primrose seed oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, glass chicory seed oil, sea buckthorn seed oil, tomato seed oil, macadamia nut oil, coconut oil, cocoa butter, beef tallow, lard and fish oil, optionally, in the first oil, the Solid Fat Content (SFC) at 20 ℃ is 18-35 wt.%, preferably 20-28%, optionally, in the first oil, the SFC at 40 ℃ is not more than 2%, preferably not more than 1%.
8. A dough product comprising the fat composition of any one of claims 1 to 3 or made from the dough of any one of claims 4 to 7, optionally the dough product is selected from one or more of: bread, steamed stuffed bun, cake, steamed twisted roll, steamed sponge cake, hamburger, twisted dough sticks, noodles, fried dough twists, wonton, dumplings, cake, biscuits, pizza or egg tarts.
9. Use of the fat composition of any one of claims 1 to 3 to increase the proofness of a dough, optionally for the preparation of a dough product selected from one or more of: bread, steamed stuffed bun, cake, steamed twisted roll, steamed sponge cake, hamburger, twisted dough sticks, noodles, fried dough twists, wonton, dumplings, cake, biscuits, pizza or egg tarts.
10. Use of the fat composition of any one of claims 1 to 3 to improve the mouthfeel of a dough product, optionally the dough product is selected from one or more of: bread, steamed stuffed bun, cake, steamed twisted roll, steamed sponge cake, hamburger, twisted dough sticks, noodles, fried dough twists, wonton, dumplings, cake, biscuits, pizza or egg tarts.
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