CN112841244B - Compound functional sugar substitute and application thereof in bread - Google Patents
Compound functional sugar substitute and application thereof in bread Download PDFInfo
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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
- A21D2/183—Natural gums
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
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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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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Abstract
The invention discloses a compound functional sugar substitute and application thereof in bread, belonging to the field of deep processing of grains. The invention provides a compound functional sugar substitute which comprises, by weight, 2-5 parts of inulin, 2-5 parts of maltitol, 2-5 parts of xylo-oligosaccharide and 1-4 parts of trehalose, wherein the total amount is 8-12 parts. According to the invention, the compound functional sugar replaces more than 60% of cane sugar to be used for baking bread, and the conversion ratio of bound water to free water in the storage period of the bread is increased, so that the texture of the bread in the storage period is improved, the aging of the bread is delayed, and the product preservation performance is improved. Compared with common bread, the bread core prepared by the method has the advantages that the hardness is reduced by 34%, the bread core has higher specific volume and good flavor, the use amount of cane sugar in bread making is greatly reduced, the health problem possibly caused by the ingestion of cane sugar can be reduced, the texture and the flavor of the bread can be improved, and the bread core has better health significance and practical application value.
Description
Technical Field
The invention relates to a compound functional sugar substitute and application thereof in bread, belonging to the technical field of deep processing of grains.
Background
Epidemiological studies have shown that chronic diseases associated with insulin resistance, such as diabetes, cardiovascular disease, obesity, etc., have become a major public health problem worldwide. Among these diseases, the incidence of diabetes is particularly increasing. Therefore, the invention of the popular food for replacing the sucrose has important significance for human health.
Generally, the role of sucrose in the production of bakery products is mainly expressed in sweetening, coloring, improving the preservation, and also affecting the rheological properties of the dough and other baking qualities. However, sucrose can induce insulin resistance, ectopic deposition of fat, and abnormal metabolism of blood sugar and uric acid, and some sugar-substitute functional sugars have the functional characteristics of low calorie, no causing severe rise of blood sugar, preventing dental caries and the like, and can be used as an excellent material for replacing sucrose.
Sugar substitutes generally refer to a means of replacing all sucrose, and three sweeteners are generally selected for sugar substitutes: natural sweeteners, sugar alcohols, artificial sweeteners; the combination of intense sweeteners with low-intensity bulk sweeteners (e.g., oligosaccharides, sugar alcohols, etc.) or bulking agents is mainly used. However, the excessive use of artificial sweeteners, especially some intense sweeteners (such as stevioside, fructose, dextran, etc.), is not good for human health. In addition, it is worth noting that the reduction of the sugar dosage is not enough, which is likely to cause poor sensory quality of the product, and is hardly acceptable to people suffering from diabetes, obesity and other people.
Disclosure of Invention
The technical problem is as follows:
the invention is provided in view of the problems that the strong sweetener is excessively used and the sugar is less than acceptable in the existing preparation method of the bread with compound function instead of sugar.
The technical scheme is as follows:
the invention aims to provide a compound functional sugar substitute and bread prepared by using the compound functional sugar substitute, which can delay the aging of the compound functional sugar substitute bread and improve the preservation property, and particularly provides a healthier low-sugar compound functional sugar substitute bread preparation method.
The invention firstly provides a compound functional sugar substitute which comprises, by weight, 2-5 parts of inulin, 2-5 parts of maltitol, 2-5 parts of xylo-oligosaccharide and 1-4 parts of trehalose, wherein the total amount is 8-12 parts.
In one embodiment of the invention, the maltitol content is greater than inulin and the trehalose content is the lowest.
The nuclear magnetic experiment result shows that the maltitol improves the proportion of free water (T2340-200 ms) by 1.4 times in 72 hours, and can obviously improve the proportion of the free water converted from the bound water compared with the other three sugars; the DSC results showed that maltitol reduced the enthalpy of aging by 10.2% compared to the control, improving the storability of the bread. Therefore, the proportion of maltitol is higher than that of the other three sugars; however, the proportion of the added maltitol and the trehalose is too high, which can cause the obvious reduction of the specific volume of the bread; compared with the sucrose bread, the bread specific volume can be respectively improved by 1.06 times and 1.04 times by adding 6% inulin and 6% xylo-oligosaccharide. Thus increasing the ratio of inulin to xylose can improve bread specific volume. In conclusion, the maltitol proportion of the invention is greater than that of inulin, and the trehalose proportion is the lowest.
In one embodiment of the present invention, the polymerization degree of the xylooligosaccharide is 3.2 to 3.6.
In one embodiment of the invention, inulin, maltitol, xylo-oligosaccharide and trehalose are all solid powder formulations.
In one embodiment of the invention, the compound functional sugar substitute preferably comprises 2.375 parts of inulin, 3.875 of maltitol, 2.375 parts of xylo-oligosaccharide and 1.375 parts of trehalose.
The invention further provides compound functional sugar-replacing bread, which takes the compound functional sugar-replacing as baking sugar and comprises, by weight, 900-1000 parts of high-gluten flour, 9-10 parts of yeast, 11-12 parts of edible salt, 3-4 parts of modifying agent, 8-12 parts of compound functional sugar-replacing and 4-6 parts of cane sugar.
In one embodiment of the invention, the improver is a commercial bread improver.
In one embodiment of the invention, the compound functional sugar-substituting bread is prepared by the following method:
(1) mixing powder: uniformly mixing the raw materials of the compound functional sugar-replacing bread without butter;
(2) kneading: adding water to start a dough kneading program, firstly stirring at a low speed to form dough, then switching to a high-speed stirring mode to fully expand gluten, then switching to the low-speed mode, adding butter to stir for 2-3 min, and then switching to the high-speed mode to stir for 1-2 min to finish dough kneading;
(3) making dough: the surface of the kneaded dough is finished to be smooth, the dough is loosened for 15-20 min at the temperature of 20-30 ℃, the dough is divided into 145-150 g of dough, and the dough is rounded and shaped;
(4) and (3) proofing: fermenting for 80-90 min in a fermentation box at the temperature of 35-37 ℃ and the relative humidity of 82-85%;
(5) baking: and (3) placing the proofed dough into an oven, and baking for 23-25 min at 185-190 ℃ on the upper fire and 195-200 ℃ on the lower fire to obtain the compound functional sugar-substituted bread.
In one embodiment of the invention, wherein: the preparation method adopts direct fermentation, the dough fermentation time is 2.3-3 h, wherein the dough fermentation time is 1-1.5 h at 20-30 ℃, and the dough fermentation time is 1.3-1.5 h in a fermentation box.
In one embodiment of the invention, wherein: the addition amount of the drinking water is 60-62% of the mass of the high gluten powder; the addition amount of the butter is 12-14% of the mass of the high-gluten flour.
In one embodiment of the invention, wherein: the total amount of the inulin, the maltitol, the xylo-oligosaccharide and the trehalose is 50-62.5% of the total amount of the compound functional sugar;
the invention has the advantages and effects that:
(1) the invention creatively replaces sucrose with the compound functional sugar, adds the compound functional sugar into the bread raw material, and can replace more than 60% of sucrose for baking bread; compared with the traditional bread, the compound functional sugar-replacing bread has better specific volume, flavor and preservation property, and particularly has much higher nutritive value than the traditional sucrose bread;
(2) the compound functional sugar bread reduces the hardness of the bread core by 34%, increases the conversion ratio of bound water to free water during the storage period of the bread by adding functional sugar, reduces the hardness during the storage period of the bread, and delays the aging of the bread, thereby improving the product preservation property;
(3) the invention provides a preparation method of compound functional sugar-substituted bread, which delays the aging of the bread, improves the storability, has good specific volume and flavor and lays a good foundation for industrial production.
Drawings
FIG. 1 interaction index of the synergistic effect of maltitol and inulin in bread prepared in examples 2-6.
Figure 2 texture parameters of different breads during storage (control: sucrose bread, mix: inulin: maltitol: xylo-oligosaccharide: trehalose 2.375: 3.875: 2.375: 1.375).
Detailed Description
The present invention is further described below with reference to examples, but the embodiments of the present invention are not limited thereto.
Measuring the storage period matrix of the functional sugar-substitute bread:
the texture of the bread is measured after being stored for 0, 1, 3, 5 and 7 days respectively, and the texture measuring method comprises the following steps: the mixture was cooled at room temperature for 2 hours and the bread was sliced with a slicer to a thickness of 2.5 mm. The surface core-spun core is taken and placed under a probe for measurement each time, and each sample is subjected to six times of parallel averaging. The parameters are set as follows, the type of the probe is P/25, the speed before the test is 5.0mm/s, the test speed is 1.0mm/s, the speed after the test is 1.0mm/s, the compression degree is 50%, the induction force is 5g, and the time interval between two times of compression is 5 s.
GC-MS determination of volatile flavor compounds: in the control bread prepared in example 1 and the compound 4 bread prepared in example 4, the measurement parameters are gas chromatography conditions: a chromatographic column: DB-5MS capillary column (60m 0.32mm, 1 μm); temperature rising procedure: maintaining at 40 deg.C for 1min, heating to 160 deg.C at 6 deg.C/min, heating to 250 deg.C at 10 deg.C/min, and maintaining for 10 min; the carrier gas is high-purity nitrogen; after the first 2min is constant current of 1.2mL/min, the flow is divided, the flow rate is 10mL/min, and the flow dividing ratio is 12: 1. Mass spectrum conditions: an ionization mode EI is carried out, and the sample injection temperature is 250 ℃; the ion source temperature is 200 ℃, the electron energy is 70eV, the emission current is 200 muA, the collection mode is full scanning, and the mass scanning range is m/z 33-495.
Sensory evaluation of bread:
after the freshly baked bread had cooled naturally for 2h, the experimental samples were rated by 20 trained raters. The total score was 100 points, and the specific scoring criteria are shown below. The final results of sensory evaluation of the samples were averaged over 10 sets of data.
TABLE 1 sensory evaluation scoring criteria
Example 1 preparation of sucrose bread
1. Mixing powder: pouring 80g of sucrose, 500g of high gluten flour, 5g of yeast, 6g of edible salt and 2g of modifying agent (compound enzyme preparation S500 comprehensive bread modifying agent, Guangzhou baking Ledao food Co., Ltd.) into a powder mixer (WuSn-combined weft-knitting machine Co., Ltd., WTN-25) and mixing uniformly;
2. kneading: adding water to start a dough kneading program, firstly stirring the dough into a dough at a low speed (1 gear), then switching to a high-speed (2-gear) stirring mode to fully expand gluten, then switching to a low-speed (1-gear) mode, adding 60g of butter to stir for 3min, and then switching to a high-speed mode to stir for 2min to finish dough kneading;
3. making dough: the surface of the kneaded dough is finished smoothly, the dough is relaxed for 15min at the room temperature of 25 ℃, and the dough is divided into 150g of dough, rounded and shaped;
4. and (3) proofing: fermenting at 35 deg.C and relative humidity of 85% for 90 min;
5. baking: placing the proofed dough into an oven, and baking for 25min at 190 deg.C with slow fire and 200 deg.C with slow fire to obtain sucrose bread, i.e. control group bread;
example 2: 50g of compound functional sugar substitute (wherein the mass ratio of inulin to maltitol to xylo-oligosaccharide to trehalose is 2: 2: 5: 1, see the compound 1 in Table 2), 30g of sucrose, 500g of high-gluten flour, 5g of yeast, 6g of edible salt and 2g of modifier (compound enzyme preparation S500 comprehensive bread modifier, Guangzhou baking Ledao food Co., Ltd.) are poured into a powder mixer to be mixed uniformly; the rest steps are consistent with those of the embodiment 1, and the compound 1 bread is obtained.
Example 3: 50g of compound functional sugar substitute (wherein the mass ratio of inulin, maltitol, xylo-oligosaccharide and trehalose is 2: 2: 2: 4, see the compound 2 in the table 2), 30g of cane sugar, 500g of high-gluten flour, 5g of yeast, 6g of edible salt and 2g of modifier (compound enzyme preparation S500 comprehensive bread modifier, Guangzhou baking Ledao food Co., Ltd.) are poured into a powder mixer to be mixed uniformly; the rest steps are consistent with those of the embodiment 1, and the compound 2 bread is obtained.
Example 4: 50g of compound functional sugar substitute (wherein the mass ratio of inulin, maltitol, xylo-oligosaccharide and trehalose is 5: 2: 2: 1, see the compound 3 in the table 2), 30g of cane sugar, 500g of high-gluten flour, 5g of yeast, 6g of edible salt and 2g of modifier (compound enzyme preparation S500 comprehensive bread modifier, Guangzhou baking Ledao food Co., Ltd.) are poured into a powder mixer to be mixed uniformly; the rest steps are consistent with those of the embodiment 1, and the compound 3 bread is obtained.
Example 5: 50g of compound functional sugar substitute (wherein the mass ratio of inulin to maltitol to xylo-oligosaccharide to trehalose is 2.375: 3.875: 2.375: 1.375, see the compound 4 in Table 2), 30g of cane sugar, 500g of high-gluten flour, 5g of yeast, 6g of edible salt and 2g of modifier (compound enzyme preparation S500 comprehensive bread modifier, Guangzhou baked Ledao food Co., Ltd.) are poured into a powder mixer and mixed evenly; the rest steps are consistent with those of the embodiment 1, and the compound 4 bread is obtained.
Example 6: 50g of compound functional sugar substitute (wherein the mass ratio of inulin to maltitol to xylo-oligosaccharide to trehalose is 3.875: 2.375: 2.375: 1.375, see the compound 5 in Table 2), 30g of cane sugar, 500g of high-gluten flour, 5g of yeast, 6g of edible salt and 2g of modifier (compound enzyme preparation S500 comprehensive bread modifier, Guangzhou baked Ledao food Co., Ltd.) are poured into a powder mixer and mixed evenly; the rest steps are consistent with those of the embodiment 1, and the compound 5 bread is obtained.
TABLE 2 combination of sugar substitutes with different combination functions
The results of the measurements of the specific volume, the bread core hardness and the sensory score of the breads prepared in examples 1 to 6 are shown in Table 3. As can be seen from Table 3, different compounding ratios have an effect on the quality of the bread. The bread specific volume of the compound 3 and the compound 4 is larger, and the sensory score is higher; the hardness of the compound 3 is lower than that of the compound 4. Therefore, the compound 4 is the optimal proportion of the compound functional sugar substitute; the most suitable proportion is that the ratio of inulin, maltitol, xylo-oligosaccharide and trehalose is 2.375: 3.875: 2.375: 1.375, the compound proportion of the compound functional sugar-substituting bread is taken as the compound proportion; compared with the bread of a control group, the hardness of the optimum compound functional sugar-substituting bread is reduced by 34 percent, the specific volume is 0.12 percent higher than that of the control group, and the sensory score is 1.06 times that of the control group. The compound functional sugar-replacing bread has high nutritive value and good preservation.
TABLE 3 influence of different compounding ratio on bread quality
The results of measuring the fermentation performance of the dough obtained in examples 1 to 6 by using a schottky fermentation rheometer are shown in table 4. As can be seen from Table 4, different ratios of the formulation have an effect on the fermentability of the bread. The fermentation height and gas production of the compound 4 groups (inulin: maltitol: xylo-oligosaccharide: trehalose: 2.375: 3.875: 2.375: 1.375) are improved, and the gas retention is stable. Therefore, the sugar can be used as a good sugar for bread fermentation instead of sucrose.
TABLE 4 fermentation Performance of different Complex functional sugar substitutes
The synergistic effect of the maltitol and the inulin is judged by utilizing an interaction index, and the interaction index is calculated as follows:
wherein, the CI value is an interaction index, and the (hardness, A) mix and the (hardness, B) mix are respectively corresponding dosages of A and B functional sugars in a corresponding compounding proportion of bread prepared by compounding the functional sugar substitutes under a certain hardness value; (hardness, A) and (hardness, A) are dosages of A, B two functional sugars individually corresponding to the same hardness value. The formula shows that the ratio of sugar A (B) in the compound bread is added with the ratio of sugar A (B) in the single-factor experiment when the same hardness value is achieved; when CI < I, the interaction is indicated as synergistic; when CI is 1, the interaction is additive; when CI >1, the interaction is indicated as antagonistic.
The dosages of inulin and maltitol in the compound 1-5 are shown in table 1, and a single-factor experiment of inulin or maltitol shows that single inulin or maltitol is used for replacing the sugar in the compound 1-5 in the compound 1.
Pouring 50g of any one of 1-5 compound sugar or single inulin or single maltitol, 30g of cane sugar, 500g of high-gluten flour, 5g of yeast, 6g of edible salt and 2g of modifier (compound enzyme preparation S500 comprehensive bread modifier, Guangzhou baking Ledao food Co., Ltd.) into a powder mixer for uniformly mixing; the other steps are the same as the example 1, and the corresponding bread is obtained.
Through a large number of experiments, when the dosage of the single inulin or the single maltitol is shown in the table 5, the hardness of the prepared bread is consistent with that of the compound bread.
TABLE 5 amounts of inulin or maltitol corresponding to the same core-spun hardness of the formulations
Wherein, a represents the dosage (percentage of flour mass) of both inulin and maltitol corresponding to the compounding ratio, and b represents the dosage (percentage of flour mass) of inulin (or maltitol) in the single-factor experiment under the hardness corresponding to the compounding ratio.
The interaction index was calculated according to the above formula and the results are shown in FIG. 1. It can be seen that, except for compound 2, under compound 1 and compound 3-5, the interaction value CI of the maltitol and the inulin on the surface covering hardness is less than 1, which shows that the synergistic effect exists between the maltitol and the inulin on the surface covering hardness under the mixture ratio. In particular, in inulin: maltitol: and (3) xylo-oligosaccharide: trehalose is 2.375: 3.875: 2.375: at the ratio of 1.375, the interaction value of maltitol with inulin for the hardness of the face cored wire is the lowest, which indicates that the synergistic effect exists between maltitol and inulin at the ratio and the synergistic effect is the strongest.
The types and contents of the volatile flavor compounds in the control bread prepared in example 1 and the bread of formula 4 prepared in example 4 were measured by GC-MS, and the results are shown in table 6.
TABLE 6 GC-MS analysis results of volatile flavor compounds in different breads
As can be seen from Table 6, the conventional flavors in bread include alcohols, acids, aldehydes, ketones, aromatic hydrocarbons, etc.
The proportion of the flour alcohol compounds in the natural fermented bread is the largest, wherein ethanol is the main substance in alcohol, is mainly produced by yeast fermentation, and has fragrance, plant fragrance, rancidity flavor and soil odor, but the general flavor is not strong due to the high threshold value; the threshold value of alkane substances is high, and the fragrance is weak or tasteless; the olefin substances generally have a low threshold value and mostly show flower fragrance and fruit fragrance; the ketone threshold is low, and milk fragrance is presented; the aldehyde compounds have low flavor threshold and are one of important flavor substances of bread.
GC-MS analysis and comparison show that the bread flavor change trend after the compound functional sugar is adopted to replace most of cane sugar is as follows: the content of alcohols and acids is reduced; some flavors with lower flavor threshold, with greatly increased content and variety, including aldehydes (nonanal, acetal, etc.); the rise in esters (4- (1, 1-dimethylethyl) methyl phenylacetate), ketones (6-pentyl-2H-pyran-2-one) and heteroaromatic (benzyl alcohol, phenethyl alcohol) indicates an enhanced odor associated with roses, honey, citrus, etc. The compound functional sugar-replacing bread has the advantages that the nutrition value and the storage property are improved, the flavor of the bread is improved, and the application value is good.
Hardness data of the control group bread prepared in example 1 and the compound group 4 bread prepared in example 4 during storage are shown in fig. 2, and it can be seen that the hardness of the control group bread was increased to 850g after 7 days of storage, whereas the hardness of the compound group bread was only 65.3% of that of the control group after 7 days of storage. The compound functional sugar-substituting bread has a better aging delaying effect.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (6)
1. The compound functional sugar substitute is characterized by comprising 2.375 parts of inulin, 3.875 parts of maltitol, 2.375 parts of xylo-oligosaccharide and 1.375 parts of trehalose in parts by weight.
2. The bread with the compound functional sugar substitute is characterized in that the bread with the compound functional sugar substitute disclosed by claim 1 is used as sugar for baking, and comprises 900-1000 parts of high-gluten flour, 9-10 parts of yeast, 11-12 parts of edible salt, 3-4 parts of modifying agent, 8-12 parts of compound functional sugar substitute and 4-6 parts of cane sugar in parts by weight.
3. The method for preparing the bread with compound functional sugar substitutes as claimed in claim 2 is characterized by comprising the following steps:
(1) mixing powder: uniformly mixing the raw materials of the compound functional sugar-replacing bread without butter;
(2) kneading: adding water to start a dough kneading program, firstly stirring at a low speed to form dough, then switching to a high-speed stirring mode to fully expand gluten, then switching to the low-speed mode, adding butter to stir for 2-3 min, and then switching to the high-speed mode to stir for 1-2 min to finish dough kneading;
(3) making dough: the surface of the kneaded dough is finished to be smooth, loosened, divided into dough and shaped;
(4) and (3) proofing: fermenting for 80-90 min in a fermentation box at the temperature of 35-37 ℃ and the relative humidity of 82-85%;
(5) baking: and placing the proofed dough into an oven, and baking to obtain the compound functional sugar-substituting bread.
4. The method according to claim 3, wherein the addition amount of the dough kneading water is 60-62% of the mass of the high gluten flour.
5. The method according to claim 3, wherein the butter is added in an amount of 12-14% by mass of the high gluten flour when kneading dough.
6. The method according to claim 3, wherein the compound functional sugar-substituting bread is prepared by the following method:
(1) mixing powder: uniformly mixing the raw materials of the compound functional sugar-replacing bread without butter;
(2) kneading: adding water to start a dough kneading program, firstly stirring at a low speed to form dough, then switching to a high-speed stirring mode to fully expand gluten, then switching to the low-speed mode, adding butter to stir for 2-3 min, and then switching to the high-speed mode to stir for 1-2 min to finish dough kneading;
(3) making dough: the surface of the kneaded dough is finished to be smooth, the dough is loosened for 15-20 min at the temperature of 20-30 ℃, the dough is divided into 145-150 g of dough, and the dough is rounded and shaped;
(4) and (3) proofing: fermenting for 80-90 min in a fermentation box at the temperature of 35-37 ℃ and the relative humidity of 82-85%;
(5) baking: and (3) placing the proofed dough into an oven, and baking for 23-25 min at 185-190 ℃ on the upper fire and 195-200 ℃ on the lower fire to obtain the compound functional sugar-substituted bread.
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