CN113383807B - Bread improver, whole wheat bread and preparation method thereof - Google Patents
Bread improver, whole wheat bread and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title abstract description 40
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- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims abstract description 14
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 14
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- 235000000069 L-ascorbic acid Nutrition 0.000 claims abstract description 14
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- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims abstract description 14
- 108010002430 hemicellulase Proteins 0.000 claims abstract description 14
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- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 14
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 14
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims abstract description 13
- 229940059442 hemicellulase Drugs 0.000 claims abstract description 13
- 240000007472 Leucaena leucocephala Species 0.000 claims abstract 3
- 235000013312 flour Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 20
- 239000004366 Glucose oxidase Substances 0.000 claims description 14
- 108010015776 Glucose oxidase Proteins 0.000 claims description 14
- 229920002752 Konjac Polymers 0.000 claims description 14
- 239000004367 Lipase Substances 0.000 claims description 14
- 102000004882 Lipase Human genes 0.000 claims description 14
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- 235000019420 glucose oxidase Nutrition 0.000 claims description 14
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- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000011844 whole wheat flour Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
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- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
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- 239000004382 Amylase Substances 0.000 abstract 1
- 108010065511 Amylases Proteins 0.000 abstract 1
- 102000013142 Amylases Human genes 0.000 abstract 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract 1
- 235000019418 amylase Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 20
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- 238000000855 fermentation Methods 0.000 description 9
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- 230000002195 synergetic effect Effects 0.000 description 7
- 210000001519 tissue Anatomy 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 3
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- 238000011056 performance test Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 208000008035 Back Pain Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 206010039509 Scab Diseases 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011549 displacement method Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
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- 239000000523 sample Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
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- 208000016255 tiredness Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The application relates to the field of bread processing, and particularly discloses a bread improver, whole wheat bread and a preparation method thereof. The bread improver comprises 0.4-1.0 part by weight of maltose amylase, 0.2-0.8 part by weight of hemicellulase, 0.44-0.48 part by weight of lecithin, 0.05-0.1 part by weight of diacetyl tartaric acid mono-diglyceride, 3-8 parts by weight of propylene glycol alginate, 5-10 parts by weight of calcium alginate, 1.01-2.01 parts by weight of acacia and 2-7 parts by weight of L-ascorbic acid. The bread improver can be used for making whole wheat bread, and has the effects of improving the gas yield and the gas holding capacity of dough, increasing the specific volume of the whole wheat bread, promoting the softness of the whole wheat bread, delaying the aging of the whole wheat bread, delaying the fresh-keeping period and improving the taste and the quality of the whole wheat bread.
Description
Technical Field
The application relates to the field of bread processing, in particular to a bread improver, whole wheat bread and a preparation method thereof.
Background
Whole wheat bread refers to bread made from whole wheat flour without the removal of the outer bran and germ. The whole wheat bread contains rich dietary fibers, vitamins, minerals and the like, can maintain long-time satiety, helps to keep the blood sugar concentration of a human body stable, can promote gastrointestinal peristalsis, is beneficial to normal excretion, and has certain prevention effects on skin diseases such as tiredness, waist soreness and back pain, inappetence, beriberi, scab and the like, so that the whole wheat bread is often favored by consumers. However, the whole wheat bread keeps bran and contains more dietary fibers, so that the gluten content of the whole wheat bread is relatively insufficient, and the whole wheat bread has poor air holding performance, poor Peng Fa performance, small specific volume, rough taste, dry and hard texture and lack of elasticity, and the quality of the whole wheat bread is greatly reduced.
Currently, in order to improve the processing and eating quality of whole wheat bread, bread improvers are often added to the dough. The bread improver is generally composed of an emulsifier, an oxidant, an enzyme preparation, inorganic salt, a filler and the like, and can improve the gas holding property of dough, improve specific volume, improve internal structure and prolong the fresh-keeping period. However, the improvement of the texture and sensory quality of whole wheat bread by the bread improver on the market is still not ideal.
Disclosure of Invention
In order to solve the problems, the application provides a bread improver, whole wheat bread and a preparation method thereof.
In a first aspect, the application provides a bread improver, which adopts the following technical scheme:
the bread improver comprises the following raw materials:
0.4-1.0 parts by weight of maltogenic amylase;
0.2-0.8 parts by weight of hemicellulase;
0.44-0.48 part by weight of lecithin;
0.05-0.1 part by weight of diacetyl tartaric acid mono-diglyceride;
3-8 parts by weight of propylene glycol alginate;
5-10 parts by weight of calcium alginate;
1.01 to 2.01 parts by weight of acacia;
2-7 parts of L-ascorbic acid.
By adopting the technical scheme, the maltogenic amylase, the hemicellulase and the lecithin can accelerate fermentation and improve the gas yield of dough, so that the volume of the whole wheat bread is increased, the fermentation time is shortened, and the color of the whole wheat bread is improved. Diacetyl tartaric acid mono-diglyceride, propylene glycol alginate, calcium alginate and acacia can promote the formation of gluten-starch-fat network structure, improve the stretching resistance and air-holding capacity of dough, make the dough stably ferment, increase the volume of whole wheat bread, improve the internal tissue structure, promote the softness and baking elasticity of whole wheat bread, keep moisture, effectively delay the aging of whole wheat bread and prolong the fresh-keeping period. L-ascorbic acid, commonly referred to as vitamin C, can allow the yeast to ferment uniformly, improve the gas yield and gas holding properties of the dough, improve the internal tissue structure, increase the specific volume of the whole wheat bread, and improve the softness of the whole wheat bread.
Therefore, the components in the bread improver can be matched with each other, the synergistic effect of the components can be fully exerted, the gas yield and the gas holding capacity of dough can be improved, the specific volume of whole wheat bread can be increased, the internal tissue structure can be improved, the softness of the whole wheat bread can be promoted, the aging of the whole wheat bread can be inhibited, the taste of the whole wheat bread can be improved, the product quality can be improved, and the fresh-keeping period of the whole wheat bread can be properly prolonged.
Preferably, the raw materials comprise the following components:
0.7 parts by weight of maltogenic amylase;
0.5 parts by weight of hemicellulase;
0.46 parts by weight of lecithin;
diacetyl tartaric acid mono-diglyceride 0.075 parts by weight;
5.5 parts by weight of propylene glycol alginate;
7.5 parts by weight of calcium alginate;
1.51 parts by weight of acacia;
4.5 parts by weight of L-ascorbic acid.
By adopting the technical scheme, the components in the bread improver are further controlled under the preferable use amount, so that the air holding capacity and the air yield of the dough can be further improved, the specific volume of the whole wheat bread is increased, and the internal tissue structure is improved, thereby further promoting the softness of the whole wheat bread, inhibiting the aging of the whole wheat bread, improving the taste of the whole wheat bread and improving the product quality.
Preferably, the raw material further comprises 0.1-0.3 weight part of glucose oxidase, 0.05-0.08 weight part of konjaku flour and 0.2-0.4 weight part of lipase.
By adopting the technical scheme, the addition of glucose oxidase, konjaku flour and lipase can play a synergistic effect with each component in the bread improver, so that the stability of dough fermentation is further improved, the volume of bread is increased, the internal tissue structure is improved, the softness of whole wheat bread is promoted, and the processing performance of dough and the product quality of whole wheat bread are improved.
Preferably, the weight ratio of the glucose oxidase to the konjaku flour to the lipase is 0.2:0.65:0.3.
By adopting the technical scheme, the application further controls the weight ratio of glucose oxidase to konjaku flour to lipase, and can further improve the synergistic effect of the components, thereby further improving the taste of the whole wheat bread and improving the quality of the whole wheat bread.
Preferably, the bread improver is prepared by the following method:
mixing all the raw materials uniformly at a rotating speed of 10-15r/min, and stirring for 20-30min to obtain the bread improver.
By adopting the technical scheme, all the raw materials are fully stirred and uniformly mixed, so that all the components are uniformly dispersed, and the bread improver can better improve the taste of the whole wheat bread and improve the quality of the whole wheat bread. And the preparation method is simple, easy to operate and suitable for large-scale industrial production.
In a second aspect, the present application provides whole wheat bread, the material comprising the following components:
0.15-0.20 parts by weight of bread improver;
15.5-17.5 parts by weight of whole wheat flour;
35-38 parts of bread flour;
2.5-2.7 parts by weight of white granulated sugar;
24-28 parts of water;
0.7-0.9 parts by weight of salt;
0.3-0.5 parts by weight of yeast;
2-4 parts of milk;
3-3.5 parts of cream.
By adopting the technical scheme, the bread improver is added into the whole wheat bread, so that the dough fermentation can be promoted, the stability of the dough fermentation can be improved, the gas yield and the gas holding capacity of the dough can be improved, the volume of the whole wheat bread can be increased, the internal tissue structure can be improved, the softness of the whole wheat bread can be promoted, the baking elasticity can be increased, the moisture can be kept, the aging of the whole wheat bread can be effectively delayed, the taste of the whole wheat bread can be improved, the product quality can be improved, and the fresh-keeping period of the whole wheat bread can be properly prolonged.
In addition, the addition amount of the bread improver of the application only accounts for 0.18-0.21% of the rest components in the whole wheat bread, and the whole wheat bread of the application can achieve better taste and quality under the smaller use amount, thereby reducing the addition amount of food additives in the whole wheat bread and being safer. However, if the amount of the additive is too small, the effect of improving the taste of whole wheat bread and improving the quality of the product cannot be sufficiently achieved.
Preferably, the bread improver in the material is 0.175 parts by weight.
By adopting the technical scheme, the bread improver can further improve the taste of the whole wheat bread and improve the product quality under the use amount.
In a third aspect, the present application provides a method for preparing whole wheat bread, comprising the steps of:
mixing all materials, stirring for 10-15min to form dough, fermenting at-18 to-15deg.C for 3-3.5 hr, shaping, proofing, baking, and cooling to room temperature to obtain whole wheat bread.
By adopting the technical scheme, after all materials are stirred and flour is kneaded to form dough, the temperature of the dough reaches about 28-30 ℃, and the fermentation speed is accelerated to be too high due to the higher temperature, so that sour taste is generated. Therefore, the application controls the fermentation temperature within the range of minus 18 to minus 15 ℃, can reduce the possibility of sourness of the dough, ensures that the yeast is slowly fermented in a low-temperature environment, and can ensure that the moisture slowly infiltrates into the flour, so that the dough can be increased by about 10 percent more than the moisture in normal-temperature fermentation, the softness and elasticity of the whole wheat bread are improved, and the taste is better.
Preferably, the proofing temperature is 35-37 ℃, the humidity is 80-84% and the time is 2-2.5h.
By adopting the technical scheme, the proofing is carried out under the condition, so that the gas yield of the dough can be improved, the dough is stably fermented, the volume of the whole wheat bread is increased, and the baking quality of the whole wheat bread is improved.
Preferably, an oven is adopted during baking, the upper fire temperature of the oven is 170-180 ℃, the lower fire temperature of the oven is 160-165 ℃, and the baking time is 15-20min.
By adopting the technical scheme, the whole wheat bread is baked under the condition, the color and luster of the whole wheat bread can be improved through Maillard reaction and caramelization reaction, the aroma of the whole wheat bread is increased, the sensory quality of the whole wheat bread is improved, and the possibility of influencing the sensory quality of the whole wheat bread due to over-baking or under-baking is reduced.
In summary, the present application includes at least one of the following beneficial technical effects:
the bread improver disclosed by the application utilizes the synergistic effect of the components, so that a small amount of the bread improver is added into whole wheat bread, and the effects of improving the taste of the whole wheat bread and improving the product quality can be fully achieved;
the whole wheat bread disclosed by the application has the advantages of larger specific volume, soft texture, better aroma and higher sensory quality;
the preparation method of the whole wheat bread ensures that the whole wheat bread has more water, improves the elasticity of the whole wheat bread, keeps the water in the whole wheat bread well, effectively delays the aging of the whole wheat bread and prolongs the fresh-keeping period.
Detailed Description
The present application will be described in further detail with reference to examples.
Material source
Maltogenic amylase, available from Jiangxi Baiying biotechnology Co., ltd, enzyme activity 10w;
hemicellulases, available from Shandong Zhenghong Biotech Co., ltd;
lecithin, available from Jiajia asia food systems (Beijing) Inc.;
diacetyltartaric acid mono-diglycerides available from zhengzhou yu food additives limited;
propylene glycol alginate, available from Jiangsu Miao biosciences, inc.;
calcium alginate, available from zhengzhou Yu and food additives limited;
acacia gum, available from Shijia Chun Xin biotechnology Co., ltd;
l-ascorbic acid, available from Seiran bioengineering Inc.;
glucose oxidase, available from Shenzhen Lefu Biotechnology Co., ltd;
konjak flour available from Henan Hiragana food additives Co., ltd;
lipase, available from Toyowa Biotechnology Co.
Preparation example
Preparation example 1
The bread improver is prepared by the following steps:
at a rotation speed of 10r/min, 0.4kg of maltogenic amylase, 0.8kg of hemicellulase, 0.44kg of lecithin, 0.1kg of diacetyl tartaric acid mono-diglyceride, 3kg of propylene glycol alginate, 10kg of calcium alginate, 1.01kg of acacia and 7kg of L-ascorbic acid were uniformly mixed and stirred for 20min to obtain the bread improver.
Preparation example 2
The bread improver is prepared by the following steps:
at a rotation speed of 12.5r/min, 0.7kg of maltogenic amylase, 0.5kg of hemicellulase, 0.46kg of lecithin, 0.075kg of diacetyl tartaric acid mono-diglyceride, 5.5kg of propylene glycol alginate, 7.5kg of calcium alginate, 1.51kg of acacia and 4.5kg of L-ascorbic acid are uniformly mixed and stirred for 25min to obtain the bread improver.
Preparation example 3
The bread improver is prepared by the following steps:
at a rotation speed of 15r/min, 1kg of maltogenic amylase, 0.2kg of hemicellulase, 0.48kg of lecithin, 0.05kg of diacetyl tartaric acid mono-diglyceride, 8kg of propylene glycol alginate, 5kg of calcium alginate, 2.01kg of acacia and 2kg of L-ascorbic acid were uniformly mixed and stirred for 30min to obtain the bread improver.
Preparation example 4
Bread improver was prepared in the same manner as in preparation example 2, except that 1kg of maltogenic amylase, 0.2kg of hemicellulase, 0.48kg of lecithin, 0.05kg of diacetyl tartaric acid mono-diglyceride, 8kg of propylene glycol alginate, 5kg of calcium alginate, 2.01kg of acacia and 2kg of L-ascorbic acid were used.
Preparation example 5
A bread improver was produced in the same manner as in production example 2, except that 0.4kg of maltogenic amylase, 0.8kg of hemicellulase, 0.44kg of lecithin, 0.1kg of diacetyl tartaric acid mono-diglyceride, 3kg of propylene glycol alginate, 10kg of calcium alginate, 1.01kg of acacia and 7kg of L-ascorbic acid were used.
Preparation example 6
A bread improver was prepared in the same manner as in preparation example 2, except that 0.1kg of glucose oxidase, 0.08kg of konjak flour and 0.2kg of lipase were further added.
Preparation example 7
A bread improver was prepared in the same manner as in preparation example 2, except that 0.3kg of glucose oxidase, 0.05kg of konjak flour and 0.4kg of lipase were further added.
Preparation example 8
A bread improver was prepared in the same manner as in preparation example 7, except that 0.2kg of glucose oxidase, 0.65kg of konjak flour and 0.3kg of lipase were further added.
Preparation example 9
Bread improver was prepared in the same manner as in preparation example 7, except that glucose oxidase was not added.
Preparation example 10
Bread improver was prepared in the same manner as in preparation example 7, except that konjak flour was not added.
PREPARATION EXAMPLE 11
Bread improver was prepared in the same manner as in preparation example 7, except that lipase was not added.
Examples
Example 1
A method for preparing whole wheat bread, comprising the steps of:
putting 0.15kg of bread improver prepared in preparation example 1, 17.5kg of whole wheat flour, 35kg of bread flour, 2.7kg of white granulated sugar, 24kg of water, 0.9kg of salt, 0.3kg of yeast, 4kg of milk and 3kg of cream into a dough mixer, mixing and stirring for 10min to form dough, fermenting for 3h at the temperature of minus 18 ℃, shaping, fermenting for 2h in a fermenting box with the temperature of 35 ℃ and the humidity of 80%, putting into a baking oven, controlling the temperature of the upper fire to 170 ℃, baking for 15min at the lower fire temperature, and finally cooling to room temperature to obtain whole wheat bread.
Example 2
A method for preparing whole wheat bread, comprising the steps of:
the bread improver prepared in preparation example 2, 16.5kg of whole wheat flour, 36.5kg of bread flour, 2.6kg of white granulated sugar, 26kg of water, 0.8kg of salt, 0.4kg of yeast, 3kg of milk and 3.25kg of cream are put into a dough mixer to be mixed and stirred for 12.5min to form dough, then the dough is fermented for 3.25h at the temperature of minus 16.5 ℃, then shaped, then the dough is proofed for 2.25h in a proofing box with the temperature of 36 ℃ and the humidity of 82%, then the dough is put into an oven, the temperature of the upper fire is controlled to be 175 ℃, the lower fire temperature is controlled to be 162.5 ℃, the dough is baked for 17.5min, and finally the whole wheat bread is obtained after cooling to the room temperature.
Example 3
A method for preparing whole wheat bread, comprising the steps of:
putting 0.2kg of bread improver prepared in preparation example 3, 15.5kg of whole wheat flour, 38kg of bread flour, 2.5kg of white granulated sugar, 28kg of water, 0.7kg of salt, 0.5kg of yeast, 2kg of milk and 3.5kg of cream into a dough mixer, mixing and stirring for 15min to form dough, fermenting for 3.5h at the temperature of minus 15 ℃, shaping, fermenting for 2.5h in a fermentation box with the temperature of 37 ℃ and the humidity of 84%, putting into a baking oven, controlling the temperature of the upper fire to be 180 ℃, baking for 20min at the lower fire temperature, and finally cooling to room temperature to obtain whole wheat bread.
Example 4
A method for preparing whole wheat bread, which is different from example 2 in that: the bread improver was used in an amount of 0.175kg, and the balance was the same.
Example 5
A method for preparing whole wheat bread, which is different from example 2 in that: the bread improver prepared in preparation example 4 was used, and the rest were the same.
Example 6
A method for preparing whole wheat bread, which is different from example 2 in that: the bread improver prepared in preparation example 5 was used, and the rest were the same.
Example 7
A method for preparing whole wheat bread, which is different from example 2 in that: the bread improver prepared in preparation example 6 was used, and the rest were the same.
Example 8
A method for preparing whole wheat bread, which is different from example 2 in that: the bread improver prepared in preparation example 7 was used, and the rest were the same.
Example 9
A method for preparing whole wheat bread, which is different from example 8 in that: the bread improver prepared in preparation example 8 was used, and the rest were the same.
Example 10
A method for preparing whole wheat bread, which is different from example 8 in that: the bread improver prepared in preparation example 9 was used, and the rest were the same.
Example 11
A method for preparing whole wheat bread, which is different from example 8 in that: bread improver the bread improver prepared in preparation example 10 was used, and the rest were the same.
Example 12
A method for preparing whole wheat bread, which is different from example 8 in that: bread improver the bread improver prepared in preparation example 11 was used, and the rest were the same.
Comparative example
Comparative example 1
The difference from example 2 is that: the bread improver is not added, and the rest are the same.
Comparative example 2
The difference from example 2 is that: in the bread improver prepared in preparation example 2, 0.2kg of maltogenic amylase, 1kg of hemicellulase, 0.4kg of lecithin, 0.15kg of diacetyl tartaric acid mono-diglyceride, 1kg of propylene glycol alginate, 12kg of calcium alginate, 1kg of acacia, 10kg of L-ascorbic acid and the balance of the ingredients were the same.
Comparative example 3
The difference from example 2 is that: the bread improver prepared in preparation example 2 was used, wherein the amount of maltogenic amylase was 1.5kg, the amount of hemicellulase was 0.1kg, the amount of lecithin was 0.5kg, the amount of diacetyl tartaric acid mono-diglyceride was 0.02kg, the amount of propylene glycol alginate was 10kg, the amount of calcium alginate was 2kg, the amount of acacia was 3kg, the amount of L-ascorbic acid was 1kg, and the balance was the same.
Comparative example 4
The difference from example 2 is that: the bread improver was used in an amount of 0.1kg, and the balance was the same.
Comparative example 5
The difference from example 2 is that: the bread improver was used in an amount of 0.5kg, and the balance was the same.
Comparative example 6
The difference from example 2 is that: the dough was left to ferment at a temperature of 25℃with the remainder being the same.
Performance detection
1. The whole wheat breads prepared in examples 1-12 and comparative examples 1-6 were examined for firmness and elasticity by the xttpa.prj procedure using a texture analyzer using a type P/35 probe;
2. the whole wheat breads prepared in examples 1 to 12 and comparative examples 1 to 6 were evaluated with reference to GB/T14611-93 "bread baking quality score criteria", 100 minutes in total, wherein the volume was 35 minutes, the texture was 25 minutes, the smoothness of the center of the bag was 10 minutes, the color of the bag was 5 minutes, the color of the epidermis was 5 minutes, the shape of the surface and the bread was 5 minutes, the elastic flexibility was 10 minutes, and the mouthfeel was 5 minutes;
3. referring to the rapeseed removal method, the weights of the whole wheat breads prepared in examples 1 to 12 and comparative examples 1 to 6 were recorded at the time of 5 minutes of discharge, then the volume of the whole wheat bread was measured by a rapeseed displacement method, and the weight and the volume of each whole wheat bread were recorded as W and V, respectively, and the specific volume sv=v/W of the whole wheat bread;
the results of the above performance tests 1 to 3 are shown in Table 1.
Table 1 table of performance test results
| Project | Hardness (g) | Elasticity of | Specific volume (mL/g) | Sensory scoring |
| Example 1 | 843.7 | 1.158 | 3.55 | 88.6 |
| Example 2 | 837.1 | 1.172 | 3.62 | 91.5 |
| Examples3 | 842.6 | 1.162 | 3.58 | 89.1 |
| Example 4 | 836.2 | 1.174 | 3.65 | 92.0 |
| Example 5 | 842.5 | 1.162 | 3.57 | 89.0 |
| Example 6 | 843.1 | 1.160 | 3.55 | 88.8 |
| Example 7 | 831.6 | 1.185 | 3.71 | 93.5 |
| Example 8 | 830.9 | 1.188 | 3.75 | 94.0 |
| Example 9 | 828.4 | 1.191 | 3.78 | 95.5 |
| Example 10 | 835.2 | 1.175 | 3.68 | 92.5 |
| Example 11 | 834.7 | 1.180 | 3.70 | 93.0 |
| Example 12 | 835.0 | 1.178 | 3.68 | 92.8 |
| Comparative example 1 | 1815.2 | 0.933 | 2.77 | 60.0 |
| Comparative example 2 | 1266.7 | 1.055 | 2.91 | 71.2 |
| Comparative example 3 | 1265.5 | 1.062 | 2.97 | 71.8 |
| Comparative example 4 | 1022.4 | 1.093 | 3.11 | 72.6 |
| Comparative example 5 | 1021.8 | 1.095 | 3.15 | 73.0 |
| Comparative example 6 | 925.6 | 1.121 | 3.22 | 78.0 |
As can be seen from Table 1, the hardness of the whole wheat bread prepared in the embodiment 1-3 of the application is below 845g, the elasticity can reach more than 1.155, the specific volume can reach more than 3.5mL/g, the sensory score can reach 91.5 minutes at most, and the test can properly prolong the fresh-keeping period for 1-3 days, which shows that the whole wheat bread prepared in the application has larger specific volume, good softness and elasticity, slower aging hardening speed of the bread, higher taste and product quality and longer fresh-keeping period.
The hardness of the whole wheat bread prepared in example 4 is lower than that in example 2, and the elasticity, specific volume and sensory score are higher than those in example 2, which shows that the specific volume of the whole wheat bread can be further increased, the softness and elasticity can be improved, and the taste and quality of the product can be improved by further controlling the using amount of the bread improver.
The hardness, elasticity, specific volume and sensory scores of the whole wheat breads prepared in examples 5 to 6 are higher than those of example 2, and are lower than those of example 2, which shows that the specific volume of the whole wheat bread can be further increased, the softness and elasticity can be improved, and the taste and quality of the product can be improved by further controlling the use amount of each component in the bread improver.
The hardness, elasticity, specific volume and sensory scores of the whole wheat breads prepared in examples 7-8 are all higher than those of example 2, and it is demonstrated that the addition of glucose oxidase, konjak flour and lipase to the bread improver can cause the above components to have synergistic effects with other components in the bread improver, further increase the specific volume of the whole wheat bread, improve softness and elasticity, and improve the taste and quality of the product.
The hardness of the whole wheat bread prepared in example 9 is lower than that in example 8, and the elasticity, specific volume and sensory score are higher than those in example 8, which shows that the synergistic effect of the components and other components in the bread improver can be further exerted by further controlling the weight ratio of glucose oxidase, konjak flour and lipase, the specific volume of the whole wheat bread is further increased, the softness and elasticity are improved, and the taste and quality of the product are improved.
The hardness, elasticity, specific volume and sensory score of the whole wheat bread prepared in examples 10-12 are higher than those in example 8, but the hardness is lower than that in example 2, and the elasticity, specific volume and sensory score are higher than those in example 2, which means that only one component of glucose oxidase, konjak flour and lipase is added, the specific volume of the whole wheat bread can be properly increased, softness and elasticity are improved, taste and quality of the whole wheat bread are improved, but synergistic effect among the three components cannot be fully exerted.
The hardness of the whole wheat bread prepared in comparative example 1 was higher than that of example 2, and the elasticity, specific volume and sensory scores were all lower than those of example 2, indicating that the whole wheat bread prepared without the addition of the bread improver was smaller in specific volume, inferior in softness and elasticity, and general in taste and quality of the product.
The hardness of the whole wheat bread prepared in comparative examples 2-3 was higher than that in example 2, and the elasticity, specific volume and sensory scores were all lower than those in example 2, indicating that the amounts of the components used in the bread improver were outside the scope of the present application, the specific volume, softness and elasticity of the whole wheat bread were reduced, and the taste and quality of the product were reduced.
The hardness, elasticity, specific volume and sensory scores of the whole wheat bread prepared in comparative examples 4 to 5 were higher than those of example 2, and it was demonstrated that the use of the bread improver in whole wheat bread was not within the scope of the present application, and the whole wheat bread was reduced in specific volume, poor in softness and elasticity and reduced in taste and quality of the product.
The hardness of the whole wheat bread prepared in comparative example 6 is higher than that of example 2, and the elasticity, specific volume and sensory score are lower than those of example 2, which means that the whole wheat bread is fermented at normal temperature, the moisture in the whole wheat bread is less, the specific volume of the whole wheat bread is smaller, the softness and elasticity are poor, and the taste and quality of the product are reduced.
The embodiments of the present application are all preferred embodiments of the present application, and are not intended to limit the scope of the present application in this way, therefore: all equivalent changes in structure, shape and principle of the application should be covered in the scope of protection of the application.
Claims (8)
1. The bread improver is characterized by comprising the following raw materials:
0.4-1.0 parts by weight of maltogenic amylase;
0.2-0.8 parts by weight of hemicellulase;
0.44-0.48 part by weight of lecithin;
0.05-0.1 part by weight of diacetyl tartaric acid mono-diglyceride;
3-8 parts by weight of propylene glycol alginate;
5-10 parts by weight of calcium alginate;
1.01 to 2.01 parts by weight of acacia;
2-7 parts by weight of L-ascorbic acid;
0.1-0.3 parts by weight of glucose oxidase;
0.05-0.08 part by weight of konjaku flour;
0.2-0.4 parts by weight of lipase;
the weight ratio of the glucose oxidase to the konjaku flour to the lipase is 0.2:0.65:0.3.
2. The bread improver according to claim 1, wherein said raw materials comprise the following components:
0.7 parts by weight of maltogenic amylase;
0.5 parts by weight of hemicellulase;
0.46 parts by weight of lecithin;
diacetyl tartaric acid mono-diglyceride 0.075 parts by weight;
5.5 parts by weight of propylene glycol alginate;
7.5 parts by weight of calcium alginate;
1.51 parts by weight of acacia;
4.5 parts by weight of L-ascorbic acid.
3. A bread improver according to claim 1 or 2, wherein the bread improver is prepared by the following method:
mixing all the raw materials uniformly at a rotating speed of 10-15r/min, and stirring for 20-30min to obtain the bread improver.
4. Whole wheat bread, characterized in that the materials used comprise the following components:
the bread improver of claim 3, 0.15 to 0.20 parts by weight;
15.5-17.5 parts by weight of whole wheat flour;
35-38 parts of bread flour;
2.5-2.7 parts by weight of white granulated sugar;
24-28 parts of water;
0.7-0.9 parts by weight of salt;
0.3-0.5 parts by weight of yeast;
2-4 parts of milk;
3-3.5 parts of cream.
5. The whole wheat bread according to claim 4, wherein the bread improver in the material is 0.175 parts by weight.
6. A method of preparing whole wheat bread according to claim 4 or 5, comprising the steps of:
mixing all materials, stirring for 10-15min to form dough, fermenting at-18 to-15deg.C for 3-3.5 hr, shaping, proofing, baking, and cooling to room temperature to obtain whole wheat bread.
7. The method for preparing whole wheat bread according to claim 6, wherein the proofing temperature is 35-37 ℃, the humidity is 80-84% and the time is 2-2.5h.
8. The method for preparing whole wheat bread according to claim 6, wherein the baking is performed in an oven with an upper fire temperature of 170-180deg.C, a lower fire temperature of 160-165 deg.C, and a baking time of 15-20min.
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| CN114304226B (en) * | 2021-12-21 | 2023-11-17 | 多麦(福建)食品有限公司 | Low-fat bread and preparation method thereof |
| CN114304220B (en) * | 2021-12-30 | 2023-12-01 | 武汉吉之禾食品有限公司 | Double cooked whole wheat scalding noodles and preparation method and application thereof |
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