CN113170807A - Soup seed and preparation method thereof, toast and preparation method thereof - Google Patents
Soup seed and preparation method thereof, toast and preparation method thereof Download PDFInfo
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- 235000014347 soups Nutrition 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 238000003756 stirring Methods 0.000 claims abstract description 120
- 235000008429 bread Nutrition 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 239000000843 powder Substances 0.000 claims abstract description 31
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 7
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 239000002609 medium Substances 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims description 19
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- 238000012360 testing method Methods 0.000 description 6
- 230000002035 prolonged effect Effects 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 229920000945 Amylopectin Polymers 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 2
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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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
-
- 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
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
-
- 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
Abstract
The application relates to a soup seed and a preparation method thereof, toast and a preparation method thereof, relating to the field of toast, wherein the preparation method of the soup seed comprises the following steps: mixing hot water and bread flour at a certain proportion, stirring, cooling, sealing, and refrigerating to obtain soup seed; the toast is prepared from the following raw materials: toast powder, fresh yeast, white granulated sugar, edible salt, skimmed milk powder, condensed milk, water, medium seeds, soup seeds and stirring oil; the preparation method of toast comprises the following steps: middle seed making, main surface making, dough dividing, fermenting and baking. The application has the effect of effectively increasing the softness and moisture retention of the bread.
Description
Technical Field
The application relates to the field of toast bread, in particular to soup and a preparation method thereof, and toast and a preparation method thereof.
Background
Toast is a bread made from a rectangular toast with or without a lid. Toast is a common food, and is popular among people due to its delicious taste and convenient eating. "soup" means warm or thin noodles in Japanese. The soup seed is added with other materials for bread, and the bread is called soup seed bread after stirring, fermentation, shaping and baking. The biggest difference between the soup bread and other breads is that the water absorption is increased due to starch gelatinization, so that the bread has soft tissue and elasticity, can delay aging and cater to the taste of modern people.
The toasted bread which is freshly taken out of the oven is soft and elastic, and the toasted bread is soft and has a soft mouthfeel when being eaten in a fresh period, however, the toasted bread loses the soft and elastic mouthfeel after being eaten for 3 days, and is difficult to eat.
Disclosure of Invention
In order to effectively increase the softness and moisture retention of bread, the application provides a soup and a preparation method thereof, and toast and a preparation method thereof.
In a first aspect, the present application provides a method for preparing a stock, which adopts the following technical scheme:
a preparation method of soup seeds comprises the following steps:
mixing 90-100 deg.C hot water and bread powder at a weight ratio of (0.5-2) to 1, stirring at 40-55r/min for 2-5min, stirring at 80-100r/min for 1-3min, cooling to 10-35 deg.C, and sealing at 6-10 deg.C for cold storage to obtain soup. More preferably, the weight ratio of the hot water with the temperature of 90-100 ℃ to the bread flour is (0.5-1): 1.
By adopting the technical scheme, when the soup is prepared, the bread flour is gelatinized by hot water, and in the gelatinization process, on one hand, protein in the bread flour is also denatured; on the other hand, the starch in the bread flour is gelatinized, and the gelatinization of the bread flour can increase the softness and elasticity of toast, so that the aim of effectively preventing bread from aging is fulfilled; the cold storage after starch gelatinization can increase amylopectin content, increase water absorption of toast, thereby enhancing toast moisture retention effect and prolonging toast shelf life.
Optionally, the temperature of the hot water is 98-100 ℃.
By adopting the technical scheme, the bread flour can reach a completely gelatinized state by adopting hot water at the temperature of 98-100 ℃, so that the water absorption of toast is increased, the mouthfeel is softer, the quality guarantee period of toast is prolonged, and the bread flour is not easy to be fully gelatinized when the temperature is lower than 98 ℃.
Optionally, stirring is stopped when the temperature reaches 65-68 ℃ before cooling.
By adopting the technical scheme, when stirring is stopped before cooling, if the stirring stopping temperature is higher than 68 ℃, the gelatinization effect of bread flour is insufficient, and if the stirring stopping temperature is lower than 65 ℃, soup seeds are stirred excessively, so that the softness and the moisture retention of toast cannot be increased in the toast, and the shelf life of the toast is shortened.
Optionally, the refrigerating temperature is 0-5 deg.C, and refrigerating for 20-30 h.
By adopting the technical scheme, the refrigeration temperature is higher than the freezing point of water, so that the water in the soup is not easy to freeze and harden, thereby ensuring the normal fermentation of dough and making toast softer; the cold storage can reduce the breeding of bacteria on the soup seeds and keep the soup seeds clean, and the cold storage for 20-30h is beneficial to fully decomposing the starch in the soup seeds into amylopectin so as to enhance the moisture retention effect of the toast.
In a second aspect, the present application provides a seed soup, which adopts the following technical scheme:
a seed soup is prepared by the preparation method of the seed soup.
In a third aspect, the present application provides a toast, which adopts the following technical scheme:
a toast comprises the soup as described above.
By adopting the technical scheme, the flavor of the toast can be improved, the toast is prevented from aging, and the refrigerated soup seeds are favorable for storage and are convenient for industrial production of toast bread.
Optionally, the toast is prepared from the following raw materials in parts by weight:
600 parts of toast powder 400-portions, 20-30 parts of fresh yeast, 200 parts of white granulated sugar 150-portions, 10-15 parts of edible salt, 40-60 parts of skim milk powder, 50-70 parts of condensed milk, 300 parts of water 250-portions, 830 parts of medium seeds 790-portions, 67-203 parts of soup seeds and 50-70 parts of stirring oil;
the medium seeds are prepared from the following raw materials in parts by weight based on the total amount of the medium seeds: 400 portions of toast powder, 8 to 12 portions of bread premixed powder, 1.5 to 2.0 portions of fresh yeast and 250 portions of water.
By adopting the technical scheme, the toast prepared by adopting the raw materials and the proportion has long quality guarantee period and higher mouthfeel softness, and the skim milk powder and condensed milk can improve the milk flavor of the toast and make the toast have better mouthfeel.
Optionally, the total weight of each component in the soup seed accounts for 9.5% -13% of the total weight of toast powder in the toast and toast powder in the medium seed. Further preferably, the total weight of each component in the soup is 9.5-10% of the total weight of toast powder in the toast and toast powder in the medium.
By adopting the technical scheme, the expansion force of the toast is too low due to the use amount of the soup seeds being higher than 13%, the exerted effect is limited, and the softness and the elasticity of the toast are insufficient due to the use amount of the soup seeds being lower than 9.5%, so that the edible taste of the toast is influenced.
In a fourth aspect, the present application provides a toast making method, which adopts the following technical scheme:
a method for making toast comprises the following steps:
s1, preparation: stirring toast powder, bread premixed flour, fresh yeast and water at a stirring speed of 40-55r/min for 2-5min, then stirring at a stirring speed of 80-100r/min for 1-3min, cooling to 22-26 ℃ after stirring, taking out, and performing cold storage fermentation at 5-15 ℃ for 14-18h to obtain a medium seed;
s2, main surface preparation:
(a) stirring fresh yeast, white granulated sugar, edible salt, skimmed milk powder, condensed milk, water seeds and soup seeds for 2-5min at a stirring speed of 40-55 r/min;
(b) adding toast powder into the mixture obtained in the step (a), stirring for 2-5min at a stirring speed of 40-55r/min, and then stirring for 2-5min at a stirring speed of 80-100 r/min;
(c) adding stirring oil into the mixture obtained in the step (b), stirring at the rotating speed of 40-55r/min for 2-5min, cooling to 25-30 ℃ after stirring is finished, and taking out to obtain main dough;
s3, dough division: dividing the main dough in the step S2, and merging the main dough into a die for molding to obtain molded dough;
s4, fermentation: fermenting the formed dough in the step S3 for 40-73min at the temperature of 33-40 ℃ and the humidity of 70-90% to obtain fermented dough;
s5, baking: and (4) dividing the fermented dough in the step S4, and baking for 30-40min at the temperature of 170-190 ℃ to obtain the toasted bread.
By adopting the technical scheme, the seeds obtained by refrigerating and fermenting for 14-18h in the medium preparation are beneficial to maintaining the survival rate of fresh yeast, so that the sufficient fermentation of the fermented dough in the later fermentation is ensured, and the natural wheat flavor of toast is stronger; in the middle seed production, the slow stirring is firstly favorable for the full fusion of toast powder, bread premixed powder, fresh yeast and water, and then the fast stirring is favorable for the forming of middle seeds and the formation of gluten; in the main surface preparation, the toast powder and the mixture prepared in the step (a) can be fully mixed by stirring at the stirring speed of 40-55r/min in the step (b), then the stirring at the stirring speed of 80-100r/min is favorable for forming the gluten degree of the dough, and finally the stirring oil is added, so that the gluten degree of the dough prepared in the step (b) is quickly formed, the elasticity of the toast is improved, meanwhile, the dough prepared in the step (b) can wrap the stirring oil better, the moisture in the toast is favorably locked, and the moisture retention of the toast is improved.
Optionally, in step S3, the main dough is left to stand for 18-30min and then divided.
By adopting the technical scheme, the main dough is kept still for 18-30min, so that the main dough is favorable for proofing and primary fermentation, the main dough is fully oxidized, the extensibility of the main dough is enhanced, and the taste and the softness of the toast can be improved; the standing time is less than 18min, so that the fermentation time of the main dough is insufficient, and the softness of the toast is reduced; when the standing time exceeds 30min, the main dough is excessively fermented, so that the taste of the toast is changed into sour, and the eating taste of the toast is influenced.
In summary, the present application includes at least one of the following beneficial technical effects:
1. when the soup seeds are prepared, the bread flour is gelatinized by hot water, and in the gelatinization process, on one hand, protein in the bread flour is also denatured, and on the other hand, starch in the bread flour is gelatinized, so that the gelatinization of the bread flour can increase the softness and elasticity of toast, and the aim of effectively preventing bread from aging is fulfilled;
2. the soup seeds can not only increase the flavor of the toast and prevent the toast from aging, but also facilitate the industrial production of toast bread;
3. and (3) finally, the addition of the stirring oil is favorable for the rapid formation of the gluten degree of the dough prepared in the step (b), the elasticity of the toast is improved, meanwhile, the dough prepared in the step (b) is also convenient for better wrapping the stirring oil, the moisture in the toast is favorably locked, and the moisture retention of the toast is enhanced.
Detailed Description
The present application is further described in detail with reference to the following examples, which are intended to illustrate: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer, and all the starting materials in the following examples were obtained from the ordinary commercial sources except for the specific conditions.
Raw materials:
| raw materials | Manufacturer of the product |
| Fresh yeast | Angel Yeast Co.,Ltd. |
| Premixed flour for bread | Nanjing Chengdi food trade Co Ltd |
| Stirring oil | Shandong cow Baishi Dairy Co Ltd |
Soup example
Seed soup example 1
The embodiment of the application discloses a preparation method of soup seeds, which comprises the following steps:
pouring 100g of 90 ℃ hot water into 200g of bread flour, stirring and mixing uniformly, stirring at a stirring speed of 45r/min for 3min, stirring at a stirring speed of 90r/min for 2min until the temperature of the mixture is 80 ℃, stopping stirring, cooling to 24 ℃ after stirring, and performing sealed refrigeration at-2 ℃ for 10h to obtain soup seeds;
the embodiment of the application also discloses a soup seed prepared by the method.
Seed soup example 2
The embodiment of the application discloses a preparation method of soup seeds, which comprises the following steps:
pouring 200g of 90 ℃ hot water into 100g of bread flour, stirring and mixing uniformly, stirring at a stirring speed of 45r/min for 3min, stirring at a stirring speed of 90r/min for 2min until the temperature of the mixture is 80 ℃, stopping stirring, cooling to 24 ℃ after stirring, and performing sealed refrigeration at-2 ℃ for 10h to obtain soup seeds;
the embodiment of the application also discloses a soup seed prepared by the method.
Seed soup example 3
The embodiment of the application discloses a preparation method of soup seeds, which comprises the following steps:
pouring 150g of 90 ℃ hot water into 150g of bread flour, stirring and mixing uniformly, stirring at a stirring speed of 45r/min for 3min, stirring at a stirring speed of 90r/min for 2min until the temperature of the mixture is 80 ℃, stopping stirring, cooling to 24 ℃ after stirring, and performing sealed refrigeration at-2 ℃ for 10h to obtain soup seeds;
the embodiment of the application also discloses a soup seed prepared by the method.
Seed soup example 4
The source example 4 differs from the source example 3 in that: the temperature of the hot water was 95 ℃.
Seed soup example 5
The soup seed example 5 differs from the soup seed example 3 in that: the temperature of the hot water was 99 ℃.
Seed soup example 6
The soup seed example 6 differs from the soup seed example 5 in that: stirring at 90r/min for 2min until the temperature of the mixture is 65 deg.C, and stopping stirring.
Seed soup example 7
The stock seed example 7 differs from the stock seed example 6 in that: the refrigerating temperature is-2 deg.C, and the refrigerating time is 20 h.
Seed soup example 8
The stock seed example 8 differs from the stock seed example 7 in that: the temperature of the cold storage was 3 ℃.
Seed soup example 9
The stock example 9 differs from the stock example 8 in that: the refrigeration time is 30 h.
Seed soup example 10
The stock seed example 10 differs from the stock seed example 8 in that: the refrigeration time is 24 h.
Toast examples
Toast example 1
The embodiment of the application discloses a toast making method, which comprises the following steps:
s1, preparation: stirring 600g of toast powder, 8g of bread premixed flour, 1.5g of fresh yeast and 250g of water at a stirring speed of 40r/min for 5min, then stirring at a stirring speed of 80r/min for 3min, cooling to 24 ℃ after stirring, then taking out, and carrying out cold storage fermentation at 8 ℃ for 14h to obtain a medium seed;
s2, main surface preparation:
(a) stirring 20g of fresh yeast, 150g of white granulated sugar, 10g of edible salt, 40g of skimmed milk powder, 50g of condensed milk, 250g of water, 790g of medium seeds and 142.7g of soup seeds (adopting the soup seeds in example 1) at the stirring speed of 40r/min for 5 min;
(b) adding 400g of toast powder into the mixture obtained in the step (a), stirring for 5min at a stirring speed of 40r/min, and then stirring for 5min at a stirring speed of 80 r/min;
(c) adding 50g of stirring oil into the mixture obtained in the step (b), stirring at the rotating speed of 40r/min for 5min, cooling to 28 ℃ after stirring, and taking out to obtain main dough;
s3, dough division: standing the main dough in the step S2 for 10min, then dividing, and merging into a die for molding (1000 g/die) to obtain a molded dough;
s4, fermentation: fermenting the formed dough in the step S3 at the temperature of 40 ℃, the fermentation humidity of 65% and the fermentation time of 80min to obtain fermented dough;
s5, baking: and (4) cutting the fermented dough in the step S4, and baking for 33min at the temperature of 185 ℃ to obtain the toasted bread.
The embodiment of the application also discloses toast prepared by adopting the method.
Toast example 2
The difference between the embodiment of the application and the embodiment 1 of toast is that: the soup seeds in example 2 were used.
Toast example 3
The difference between the embodiment of the application and the embodiment 1 of toast is that: the soup seeds in example 3 were used.
Toast example 4
The difference between the embodiment of the application and the embodiment 1 of toast is that: the soup seeds in example 4 were used.
Toast example 5
The difference between the embodiment of the application and the embodiment 1 of toast is that: the soup seeds in example 5 were used.
Toast example 6
The difference between the embodiment of the application and the embodiment 1 of toast is that: the soup seeds in example 6 were used.
Toast example 7
The difference between the embodiment of the application and the embodiment 1 of toast is that: the soup seeds in example 7 were used.
Toast example 8
The difference between the embodiment of the application and the embodiment 1 of toast is that: the soup seeds in example 8 were used.
Toast example 9
The difference between the embodiment of the application and the embodiment 1 of toast is that: the soup seeds in example 9 were used.
Toast example 10
The difference between the embodiment of the application and the embodiment 1 of toast is that: the soup seeds in example 10 were used.
Toast example 11
Toast example 11 differs from toast example 10 in that: in step S1, stirring for 2min at a stirring speed of 55r/min, and then stirring for 1min at a stirring speed of 100 r/min; stirring for 2min at the stirring speed of 55r/min in the step (a); in the step (b), firstly stirring for 2min at a stirring speed of 55r/min, and then stirring for 2min at a stirring speed of 100 r/min; stirring for 2min at the stirring speed of 55r/min in the step (c);
and the dosage of each component in toast example 11 is different, and the dosage of each component in toast example 11 is specifically shown in table 1:
TABLE 1 toast examples 11-12 ingredients and their respective amounts
Toast example 12
Toast example 12 differs from toast example 10 in that: in step S1, stirring at a stirring speed of 45r/min for 3min, and then stirring at a stirring speed of 90r/min for 2 min; stirring for 3min at a stirring speed of 45r/min in the step (a); in the step (b), stirring for 3min at a stirring speed of 45r/min, and then stirring for 3min at a stirring speed of 90 r/min; stirring for 3min at a stirring speed of 45r/min in the step (c);
and the amounts of the components in toast example 12 were different, the amounts of the components in toast example 12 are specifically shown in table 1:
example 13
The difference between the embodiment of the application and the embodiment 12 of toast is that: the fermentation time in step S1 is 18 h.
Example 14
The difference between the embodiment of the application and the embodiment 12 of toast is that: the fermentation time in step S1 was 15 h.
Example 15
The difference between the embodiment of the application and the embodiment 14 of toast is that: in step S3, the main dough is left to stand for 20min and then divided.
Example 16
The difference between the embodiment of the application and the embodiment 15 of toast is that: the weight of the soup seed is 130.7 g.
Example 17
The difference between the embodiment of the application and the embodiment 15 of toast is that: the weight of the soup seed is 95.6 g.
Example 18
The difference between the embodiment of the application and the embodiment 15 of toast is that: the weight of the soup seed is 100.6 g.
Comparative example
Comparative soup stock
Comparative soup example 1
The present comparative example differs from the seed stock example 1 in that: the soup is prepared by using hot water of 80 deg.C.
Comparative soup example 2
The present comparative example differs from the seed stock example 1 in that: in step S1, the mixture was stirred at a stirring speed of 40r/min for 8 min.
Comparative toast example
Toast comparative example 1
The present comparative example used a commercially available toast.
Comparative toast example 2
This comparative example differs from toast example 1 in that: no soup seed is added.
Toast comparative example 3
This comparative example differs from toast example 1 in that: adding stirring oil in step (a).
Comparative toast example 4
This comparative example differs from toast example 1 in that: toast prepared using the soup seed prepared in soup seed comparative example 1.
Toast comparative example 5
This comparative example differs from toast example 1 in that: toast prepared using the soup seed prepared in soup seed comparative example 2.
Performance test
1. 900g of toast prepared at the same time from toast examples 1-18 and toast comparative examples 1-5 were taken as 23 groups of test samples, each group of test samples was divided into three groups on average, each of the three groups of test samples was placed under the same environmental conditions for 2h, 72h and 144h, the elasticity and hardness of each of the three groups of samples was measured by a texture analyzer (Shengtai instruments ST-Z16 texture analyzer, i.e., food texture analyzer), the water activity of each of the three groups of samples was measured by a moisture meter (Guanyin moisture meter SZ-GY660 type), and the results of each measurement were recorded as shown in Table 2.
2. Respectively taking 500g of toast prepared at the same time from examples 1-18 and comparative examples 1-5 as 23 groups of test samples, averagely dividing the toast of each group into 5 parts, randomly selecting 115 volunteers with the ages of 20-50 and normal taste and smell for sensory test, averagely dividing the 115 volunteers into 23 groups according to the specification of 5 persons/group, respectively evaluating and grading the toast in the 23 groups by each group of volunteers, recording the grading value of each volunteer, calculating the average value of each group as the final test result, and recording the result as shown in Table 2;
the scoring standard refers to the scoring standard of bread baking quality of Chinese academy of agricultural sciences, the score is 100, the bread appearance is 25, the texture structure is 25, the core color is 25, the taste is 25, and the total score is obtained after the summary.
TABLE 2 record of the test results for toast examples 1-18, toast comparative examples 1-5
Combining soup example 1-3, toast example 1-3 and table 2, it can be seen that the proper weight ratio of hot water to bread flour in the soup can improve the elasticity of toast and further improve the taste of toast; when the weight ratio of the hot water to the bread flour is 1:1, the quality of toast is optimal;
in combination with the soup seed examples 4-5, 4-5 and table 2, it can be seen that the proper hot water temperature is adopted during the preparation of the soup seed, which is beneficial to the full gelatinization of bread flour, so that the water absorption of toast is increased, the mouthfeel is softer, and the shelf life of the toast is prolonged;
combining the soup example 6, the toast example 6 and table 2, it can be seen that the temperature when stirring is stopped in the soup preparation is 65 ℃, so that the bread flour is fully gelatinized, and the softness and moisture retention of the toast are increased, thereby increasing the shelf life of the toast;
combining the soup example 7-10, the toast example 7-10 and the table 2, it can be seen that after the bread flour in the soup is stirred with the hot water, the stirred mixture is placed at a proper temperature condition for fermentation for a period of time, so that the normal fermentation of the dough can be ensured, the toast is softer, the starch in the soup can be fully decomposed into amylopectin, the moisture loss and hardening and drying of the toast can be avoided when the toast is placed for a long time, the toast moisture retention effect can be enhanced, and the shelf life of the toast can be prolonged;
as can be seen by combining the toast examples 11-12 and Table 2, when the toast is prepared by proper toast raw material proportion and the neutral seed and main surface, proper stirring speed and time are beneficial to improving the elasticity of the toast, reducing the hardness of the toast, increasing the edible taste of the toast and enabling the taste score of the toast to be higher;
in combination with the toast examples 13-14 and the table 2, it can be seen that in the preparation of the medium seeds, the mixture after stirring is refrigerated and fermented for a proper time, so that the full fermentation of fresh yeast is facilitated, and the natural wheat flavor of the toast is improved;
as can be seen by combining toast examples 14-15 and table 2, standing fermentation of the main dough for a period of time is beneficial to the proofing of the main dough, so that the main dough is fully oxidized, the extensibility of the main dough is enhanced, the mouthfeel and the softness of toast can be improved, and the effect of standing for 20min is optimal;
as can be seen by combining the toast examples 16-18 and Table 2, the proper amount of soup can increase the water absorption of the toast, effectively prevent bread from aging, enhance the softness and elasticity of the toast, and prolong the shelf life of the toast;
as can be seen from comparison of the toast example 18 and the toast comparative examples 1-5, the toast prepared by the preparation method disclosed by the application has better taste and flavor than the toast sold on the market, the toast prepared by the preparation method disclosed by the application has higher water content than the toast sold on the market, and as the standing time of the toast is prolonged, the toast prepared by the preparation method disclosed by the application has better softness than the toast sold on the market, so that the quality guarantee period is longer; when the soup seeds are prepared, the bread flour can be fully gelatinized by adopting hot water at 98 ℃, so that the water absorption of toast is increased, the mouthfeel is softer, and the shelf life of the toast is prolonged; when the medium-seed main surface and the main surface are prepared, the toast prepared by adopting a proper stirring speed and time can improve the elasticity of the toast, reduce the hardness of the toast and enable the toast to have better taste; the soup preparation process can greatly increase water absorption of toast, thereby enhancing moisture retention effect of toast, prolonging shelf life of toast, preventing toast aging, and improving toast quality.
The above embodiments are preferred embodiments of the present application, and the protection scope of the present application is not limited by the above embodiments, so: all equivalent changes made according to the structure, shape and principle of the present application shall be covered by the protection scope of the present application.
Claims (10)
1. A preparation method of soup seeds is characterized by comprising the following steps: the method comprises the following steps:
mixing 90-100 deg.C hot water and bread powder at a weight ratio of (0.5-2) to 1, stirring at 40-55r/min for 2-5min, stirring at 80-100r/min for 1-3min, cooling, sealing, and refrigerating to obtain soup.
2. The method for preparing the stock according to claim 1, wherein: the temperature of the hot water is 98-100 ℃.
3. The method for preparing the stock according to claim 2, wherein: the stirring was stopped when the temperature reached 65-68 ℃ before cooling.
4. The method for preparing the stock according to claim 3, wherein: the refrigerating temperature is 0-5 deg.C, and refrigerating for 20-30 h.
5. A soup seed, which is characterized in that: is prepared by the method for preparing the soup seed of any one of claims 1-4.
6. A toast, comprising: comprises the soup of claim 5.
7. Toast according to claim 6, wherein: the feed is prepared from the following raw materials in parts by weight:
600 parts of toast powder 400-portions, 20-30 parts of fresh yeast, 200 parts of white granulated sugar 150-portions, 10-15 parts of edible salt, 40-60 parts of skim milk powder, 50-70 parts of condensed milk, 300 parts of water 250-portions, 830 parts of medium seeds 790-portions, 67-203 parts of soup seeds and 50-70 parts of stirring oil;
the medium seeds are prepared from the following raw materials in parts by weight based on the total amount of the medium seeds: 400 portions of toast powder, 8 to 12 portions of bread premixed powder, 1.5 to 2.0 portions of fresh yeast and 250 portions of water.
8. Toast according to claim 7, wherein: the total weight of all the components in the soup seed accounts for 9.5-13% of the total weight of toast powder in the toast and toast powder in the seed.
9. A method of producing toast as claimed in any one of claims 6 to 8 wherein: the method comprises the following steps:
s1, preparation: stirring toast powder, bread premixed flour, fresh yeast and water at a stirring speed of 40-55r/min for 2-5min, then stirring at a stirring speed of 80-100r/min for 1-3min, taking out after stirring, refrigerating and fermenting for 14-18h to obtain middle seeds;
s2, main surface preparation:
(a) stirring fresh yeast, white granulated sugar, edible salt, skimmed milk powder, condensed milk, water, medium seeds and soup seeds at a stirring speed of 40-55r/min for 2-5 min;
(b) adding toast powder into the mixture obtained in the step (a), stirring for 2-5min at a stirring speed of 40-55r/min, and then stirring for 2-5min at a stirring speed of 80-100 r/min;
(c) adding stirring oil into the mixture obtained in the step (b), stirring at the rotating speed of 40-55r/min for 2-5min, and taking out after stirring to obtain main dough;
s3, dough division: dividing the main dough in the step S2, and merging the main dough into a die for molding to obtain molded dough;
s4, fermentation: fermenting the formed dough in the step S3 to obtain fermented dough;
s5, baking: and (5) cutting the fermented dough in the step S4, and baking to obtain toast bread.
10. The method of producing toast according to claim 9 wherein: in step S3, the main dough is first kept still for 18-30min and then divided.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113693108A (en) * | 2021-08-09 | 2021-11-26 | 四川飘香居食品有限公司 | Yak meat floss toast bread and making process thereof |
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| CN101683084A (en) * | 2008-09-22 | 2010-03-31 | 株式会社巴黎克鲁瓦桑 | Method for producing staple bread |
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Application publication date: 20210727 |