CN114041556A - Production method and application of wheat flour special for brown sugar steamed buns - Google Patents
Production method and application of wheat flour special for brown sugar steamed buns Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a production method of special wheat flour for brown sugar steamed bread, and belongs to the field of flour processing. The special wheat flour comprises the following components in parts by weight: 70-40 parts of Yangmai 16 base powder, and 30-60 parts of Australian standard white wheat (ASW) base powder or 19 parts of tobacco grower base powder; in the production process, flour of parts 1M1, 1M1-1, 1M2, 1M3, 1M4, 2M1, 2M2, 2M3, 3M1 and 3M2 are respectively selected and processed to obtain the high-quality wheat flour special for the brown sugar steamed bread. The special wheat variety and the flour-taking part are selected, so that the brown sugar steamed bread prepared by the wheat flour special for the brown sugar steamed bread has good taste, good expansion and no tooth sticking; and under the condition of not adding any modifier, the specific volume of the brown sugar steamed bun is larger than that of the brown sugar steamed bun prepared by the prior art, and the brown sugar steamed bun reaches 3.09mL/g, and the texture quality is better. Accords with the current green and healthy consumption trend and has better application prospect.
Description
Technical Field
The invention belongs to the field of flour processing, and particularly relates to wheat flour special for brown sugar steamed bread, a production method of the wheat flour and a making process of the brown sugar steamed bread.
Background
The brown sugar steamed bread is a novel nutritional staple food, and is deeply loved by sweet food enthusiasts due to nutritional characteristics, unique taste and aroma. Based on the current situation of rapid development of the catering industry and the increasingly improved consumption appeal of consumers, the special wheat flour for various flour products is developed towards a more refined direction. At present, no special wheat flour for making brown sugar steamed bread exists in the market, the raw materials for making the brown sugar steamed bread are mainly commercially available steamed bread flour, steamed stuffed bun flour or universal steamed bun flour, and the made brown sugar steamed bread has the problems of more or less skin-core separation, easiness in collapse, sticky mouthfeel, insufficient biting strength and other unstable qualities.
Regarding the quality problem of brown sugar steamed bread series, the improvement method is mostly limited to the use of additives. However, for practical production of enterprises, the use of the additive not only increases the production cost, but also improves the effect of part of the additive, and even has adverse effects, such as the specific volume of the steamed bread becomes smaller, the mouthfeel becomes more sticky, and the like. Therefore, the proper wheat flour raw material is screened out, any modifier is reduced or not used, the processing and eating quality of the brown sugar steamed bread can be guaranteed, the special flour capable of meeting the specific processing quality and the consumer demand of the brown sugar steamed bread can be developed, and the special flour is urgently required by flour production enterprises and flour product processing enterprises.
Disclosure of Invention
In order to solve the problems, the invention provides a formula of wheat flour special for brown sugar steamed bread and a production method thereof. In the early-stage experiment, 9 kinds of raw wheat flour (Lumai 14, Australian standard white wheat ASW, Yangmai 16, Ninong 19, Australian hard wheat AH2, American red soft wheat, American white soft wheat, Ningmai 13 and Famai) are selected and analyzed for quality characteristics (physicochemical characteristics, gelatinization characteristics, powdery tensile characteristics, xylanase and the like) and application effects (specific volume, texture and the like) of brown sugar steamed bread, and wheat varieties suitable for processing the brown sugar steamed bread are screened. According to the invention, the optimized wheat flour of several varieties is matched in different proportions, and the flour discharged from the flour pipe is matched according to the flour flow characteristics in different flour pipes and the application test effect of the brown sugar steamed bread, so that the special wheat flour for the brown sugar steamed bread is obtained, the prepared brown sugar steamed bread has good taste, good expansion and no tooth sticking, the specific volume, the texture cohesiveness and the texture resilience of the steamed bread are improved, and the texture hardness and the texture chewiness of the steamed bread are reduced.
The invention aims to provide the special wheat flour for the brown sugar steamed bread, which consists of two wheat base powders and is not added with any modifier.
In one embodiment of the invention, the two wheat base flours are one yangmai 16 base flour and the other is an australian standard white wheat (ASW) base flour or a nicotiana 19 base flour.
In one embodiment of the present invention, the two wheat base powders are prepared from the following components in parts by weight: the mass ratio of the Yangmai 16 base powder to the ASW base powder is 7-4: 3-6; or the mass ratio of the Yangmai 16 base powder to the tobacco grower 19 base powder is 7-4: 3 to 6. Preferably, the mass ratio of the Yangmai 16 base powder to the ASW base powder is 7: 3; or the mass ratio of the Yangmai 16 base powder to the tobacco grower 19 base powder is 7: 3.
in one embodiment of the present invention, the wheat base flour has a crude protein content of 10 to 12%, a wet gluten content of 28 to 35.5%, an average particle size of 75 to 90 μm, a water absorption of 59 to 62%, a forming time of 5.0 to 7.5min, a stabilization time of 9.0 to 17.0min, and an extensibility of 120 to 135 mm.
The second purpose of the invention is to provide a production method of special wheat flour for brown sugar steamed bread, which specifically comprises the following steps:
(1) preparing base powder: respectively carrying out primary impurity cleaning, wheat wetting, secondary cleaning, grading milling, selectively taking and mixing flour according to the flour flow characteristics in different flour pipes and the application test effect of the brown sugar steamed buns to obtain single-variety wheat base flour;
(2) mixing the single wheat base powder according to the following weight part ratio to prepare the wheat flour special for the brown sugar steamed bread, wherein:
70-40 parts of Yangmai 16 base powder and 30-60 parts of ASW base powder;
or 70-40 parts of Yangmai 16 base powder and 30-60 parts of tobacco grower 19 base powder.
In one embodiment of the present invention, the first impurity cleaning in step (1) sequentially includes the following steps: drum magnetic separator, vibrating screen, stone separator, wheat thresher, circular air separator and color separator.
In one embodiment of the present invention, the step (1) of wetting the wheat comprises: the moisture content of the wheat after moistening is 16.5-17.5 wt%.
In one embodiment of the present invention, the second cleaning step in step (1) sequentially comprises: vibration impurity removal, air suction impurity removal, stone removal, color sorting cleaning, magnetic sorting cleaning, peeling and wheat threshing.
In one embodiment of the present invention, the selective powder extraction in step (1) is performed by selecting powder tubes from 1M1 top-bottom crossing, 1M1-1 top-middle crossing, 1M2 top-middle-bottom crossing, 1M3 top-middle-bottom crossing, 1M4 top-crossing, 2M1 top-middle-bottom crossing, 2M2 top-middle crossing, 2M3 top-middle crossing, 3M1 top-crossing, and 3M2 top-crossing. The single variety wheat base powder is prepared by mixing the flour discharged from the flour pipe. Wherein M represents the core mill, 1M1 represents the first powder tube of the first core mill, and so on; 1M1-1 is distinguished from 1M1 and represents the removal of meal from another high cube.
In one embodiment of the invention, the production method of the special wheat flour for the brown sugar steamed bread specifically comprises the following steps:
(1) preparing base powder: respectively carrying out magnetic separation, stone removal, air separation and other processes on Yangmai 16, ASW or Yannong 19 wheat to remove impurities; after finishing, watering and wheat wetting are carried out; then, removing impurities again through vibration impurity removal, air suction impurity removal and the like; and then grading and milling the cleaned wheat into powder, selectively taking the powder according to the powder flow characteristics in different powder pipes and the application test effect of the brown sugar steamed buns, and mixing the powder to obtain the single-variety wheat base powder. The physical and chemical indexes are shown in Table 1.
(2) Powder preparation: and (3) mixing the single wheat base powder obtained in the step (1) according to a certain proportion to obtain the brown sugar steamed bread special wheat flour.
In one embodiment of the invention, the moisture of the wheat after wetting is 16.5-17.5 wt.
In one embodiment of the present invention, the mixing in step (2) according to a certain ratio is based on the following parts by weight: 70-40 parts of Yangmai 16 base powder and 30-60 parts of ASW or tobacco grower 19 base powder; preferably, 70 parts of Yangmai 16 base powder and 30 parts of ASW or tobacco grower 19 base powder.
In one embodiment of the invention, the special wheat flour in the step (2) has a crude protein content of 10.5-11.5%, a wet gluten content of 31.0-33.5%, a water absorption of 60.5-62.0%, a forming time of 4.5-6.5 min, a stabilization time of 8.0-9.0 min and a retrogradation value of 1.0-1.3 Nm.
The third purpose of the invention is to provide a formula and a preparation method of the brown sugar steamed bun, wherein the formula of the brown sugar steamed bun comprises the wheat flour special for the brown sugar steamed bun.
In one embodiment of the invention, the preparation method of the brown sugar steamed bread comprises the following steps: mixing the wheat flour special for the brown sugar steamed bread, the dry yeast, the baking powder, the water and the brown sugar, and kneading to obtain smooth and non-sticky dough; rolling, cutting and shaping the dough to obtain raw steamed bun blanks; and then fermenting and steaming to obtain the brown sugar steamed bread.
In one embodiment of the invention, the wheat flour, the dry yeast, the baking powder, the water and the brown sugar are prepared from the following components in parts by weight: 100 parts of: (0.5-2) parts: (0.5-2) parts: (44-47) parts of: (20-25). Preferably, 100 parts of brown sugar special wheat flour for steamed bread, 1 part of dry yeast, 1 part of baking powder, 44 parts of water and 24 parts of brown sugar can be selected.
In an embodiment of the present invention, the specific parameters of the dough mixing surface are: kneading dough time is 8min, and kneading dough speed is low.
In one embodiment of the present invention, the rolling means that the dough is rolled 8-10 times in a crisscross manner, and the rolling thickness is 50 ± 1 mm.
In one embodiment of the present invention, the rolling, cutting and shaping are performed by rolling the rolled dough sheet, rolling the rolled dough sheet into a cylindrical strip with a diameter of 4cm, and cutting the rolled dough sheet into steamed bread blanks (weighing about 65g) with a length of 4.5cm by a cutter.
In an embodiment of the present invention, the wake-up parameters are: 40-50 ℃ and 60-65% RH for 37-45 min. Preferably, the steamed bread blank is placed in a proofing box with the temperature of 45 ℃ and the RH of 60 percent for proofing for 40 min.
In one embodiment of the invention, the steaming is to place the steamed bread blank which is completely proofed in a universal steaming oven, and steam the steamed bread blank at 100 ℃ for 20min to obtain the brown sugar steamed bread.
The fourth purpose of the invention is to prepare the brown sugar steamed bread by using the wheat flour special for the brown sugar steamed bread.
In one embodiment of the invention, the brown sugar steamed bun has the characteristics of good standing, fluffy and sweet taste, good resilience, non-sticking to teeth and the like.
In one embodiment of the invention, the brown sugar steamed bun meets the requirements of specific volume of more than 2.95mL/g, hardness of less than 1400g, chewiness of less than 950g, cohesiveness of more than 0.72, recoverability of more than 0.32 and sensory score of more than 82 points.
The invention has the beneficial effects that:
1. according to the quality difference of different wheat varieties, the wheat raw materials and the matching are reasonably selected by taking the protein content, the wet gluten content, the average particle size and the flour quality characteristics of the wheat flour as indexes, and meanwhile, the proper flour pipe is selected to discharge the flour according to the flour flow characteristics in different flour pipes and the application test effect of the brown sugar steamed bread for matching, so that the wheat flour special for the brown sugar steamed bread is produced.
2. The special wheat flour for the brown sugar steamed bread prepared by the method disclosed by the invention is not added with any preservative or modifier, and accords with the current consumption trend of green, healthy and nutritional food.
3. The wheat flour special for the brown sugar steamed bread has strong processing adaptability, and is not only suitable for manually making the brown sugar steamed bread, but also suitable for producing the brown sugar steamed bread by an industrial production line.
4. The brown sugar steamed bread prepared by the method has the advantages of good stiffness, softness, fragrance and sweetness, good resilience, no sticking to teeth, good cooking characteristic and texture characteristic and high sensory score under the condition of not adding any additive.
5. The method for making the brown sugar steamed bread is easy to realize standardization and normalization, and can be used as a standard for making the brown sugar steamed bread.
Detailed Description
In view of the deficiencies in the prior art, the inventors of the present invention have made extensive studies and extensive practices to provide technical solutions of the present invention. The technical solution, its implementation and principles, etc. will be further explained as follows.
The technical solution of the present invention is further described in detail by the following examples. However, the examples are chosen only for the purpose of illustrating the invention and are not to be construed as limiting the scope of the invention.
The method for measuring the moisture content comprises the following steps: refer to GB/T5009.3-2016.
The method for measuring the ash content comprises the following steps: reference is made to GB/T5009.4-2016.
The whiteness measuring method comprises the following steps: reference is made to GB/T22427.6-2008.
The method for measuring the protein content comprises the following steps: refer to GB/T5009.5-2016-Kjeldahl method.
The method for measuring the wet gluten content comprises the following steps: refer to GB/T5506.1-2008-hand washing method.
Method for measuring mixing characteristics: the assay was performed using a Mixolab mixing tester. The water absorption refers to the water addition amount required by C1 reaching (1.1 +/-0.5) Nm interval; the formation time is the time required for the wheat flour to reach the maximum torque C1 from the start of adding water at 30 ℃; the stabilization time refers to the time that the torque produced by the dough remains at (C1 + -11%. times.C 1) Nm, where C1 refers to the maximum torque reached by the dough at 30 ℃.
The method for measuring the dough fermentation rheological property comprises the following steps: measured by using an F4 rheologic fermentation instrument, the instrument parameters are as follows: the mass of the dough is 300g, the mass of the weight on the dough is 2000g, the measuring temperature is 45 ℃, the testing time is 3h, and the gas release curve, the dough fermentation curve and related indexes are obtained after the experiment is finished.
The method for measuring the height-diameter ratio of the brown sugar steamed bun comprises the following steps: measuring the height and the diameter of the steamed bun by using a vernier caliper, wherein the height is the distance from the top end to the bottom, the diameter is the distance between the cutting surfaces of the knives on the two sides, and the ratio of the height to the diameter is the height-diameter ratio.
The method for measuring the specific volume of the brown sugar steamed bun comprises the following steps: and (3) cooling the steamed brown sugar steamed bun at room temperature for 20min, measuring the mass of the steamed brown sugar steamed bun by using an analytical balance, measuring the volume of the steamed brown sugar steamed bun by using a volume measuring instrument, wherein the ratio of the volume to the mass is the specific volume of the brown sugar steamed bun.
The method for measuring the texture and structure characteristics of the brown sugar steamed bun comprises the following steps: and (3) measuring the texture of the interior of the steamed bun by adopting a TA-XT Plus texture analyzer. And cutting the brown sugar steamed buns cooled for 1 hour at room temperature into uniform slices with the thickness of 12mm in the vertical direction by using a slicer, taking 2-3 slices from the middle of each steamed bun, and performing texture testing in a TPA (terephthalic acid) testing mode by using a P/36R cylindrical probe. The specific parameters are that the distance is 20mm, the speed before the test is 3.00mm/s, the test speed is 1.00mm/s, the speed after the test is 1.00mm/s, the pressing degree is 50%, the trigger force is 5.0g, and the time interval between two times of compression is 3.0 s.
Sensory evaluation total score measurement method: and (3) cooling the steamed bun at room temperature for 20min, and carrying out sensory scoring on the brown sugar steamed bun by 10 experienced sensory evaluators with experienced tissue. The sensory evaluation total score was calculated according to table 7.
Example 1:
the wheat flour special for the brown sugar steamed bread is composed of the following components in parts by mass: 50 parts of Yangmai 16 base powder and 50 parts of Australian standard white wheat (ASW) base powder.
The processing technology of the wheat flour special for the brown sugar steamed bread comprises the following steps:
1) preparing wheat base powder:
selecting 16 Yangmai varieties and Australian standard white wheat (ASW) varieties with the crude protein content of 10-12%, the wet gluten content of 28-35.5%, the average particle size of 75-90 mu m, the water absorption of 59-62%, the forming time of 5.0-7.5 min, the stabilizing time of 9.0-17.0 min and the extensibility of 120-135 mm; respectively and sequentially cleaning and removing impurities from raw wheat by using a roller magnetic separator, a vibrating screen, a stoner, a wheat thresher, a circulating air separator and a color separator; then, wetting the wheat for 18-20 h by using a wetting controller-a powerful water applicator, and controlling the moisture after wetting to be 16.5-17.5 wt%; removing impurities in the wheat by the processes of vibration impurity removal, air suction impurity removal, stone removal, color sorting cleaning, magnetic separation cleaning, peeling, wheat threshing and the like again to reduce the ash content of the wheat after wheat grinding;
conveying the cleaned wheat to a flour room for processing, wherein the processing comprises grinding, screening, clearing and flour mixing, and the grinding adopts a process of five-skin eight-core two-residue two-tail three-bran-removing nine-clearing flour; and selecting powder tubes from which powder is processed between the flour, wherein the powder tubes are subjected to up-and-down crossing of 1M1, up-and-middle crossing of 1M1-1, up-and-middle crossing of 1M2, up-and-middle-and-down crossing of 1M3, up-and-middle-and-down crossing of 1M4, up-and-middle-and-down crossing of 2M1, up-and-middle crossing of 2M2, up-and-middle crossing of 2M3, up-and-middle crossing of 3M1 and up-and-middle-crossing of 3M2, and mixing the selected powder tubes to obtain the single-variety wheat base powder. Wherein, the physical and chemical properties of the single wheat basic flour are shown in the table 1.
2) Powder preparation:
and (3) conveying the obtained single-variety wheat base powder to a powder preparation workshop, and uniformly mixing 50 parts of Yangmai 16 base powder and 50 parts of ASW base powder according to the following weight part ratio to prepare the wheat flour special for the brown sugar steamed bread. The mixing characteristics and dough fermentation characteristics of the wheat flour special for the brown sugar steamed bread are shown in tables 3 and 4.
The brown sugar steamed bread is prepared by using the wheat flour special for the brown sugar steamed bread. The specific manufacturing method comprises the following steps: mixing 100g of wheat flour special for brown sugar steamed bread, 1g of dry yeast, 1g of baking powder, 44.9g of water and 24g of brown sugar in proportion, and kneading dough at low speed for 8min to obtain smooth and non-sticky dough; rolling the dough in a crisscross manner for 8-10 times to obtain dough sheets with the thickness of about 50 mm; then, the dough sheets are twisted and shaped into steamed bun blanks (about 65g in weight) of 4 multiplied by 4.5 cm; placing in a 60% RH proof box at 45 deg.C for 40 min; steaming at 100 deg.C for 20min to obtain brown sugar steamed bread.
After the brown sugar steamed bread is placed at room temperature for 20min, the height-diameter ratio, specific volume and sensory evaluation of the steamed bread are respectively measured, and the quality and structure characteristics of the steamed bread are measured after the brown sugar steamed bread is placed for 40min, wherein the quality indexes of the brown sugar steamed bread are shown in tables 5 and 6.
Example 2:
the wheat flour special for the brown sugar steamed bread is composed of the following components in parts by mass: 50 parts of Yangmai 16 base powder and 50 parts of tobacco grower 19 base powder.
The processing technology of the wheat flour special for the brown sugar steamed bread comprises the following steps:
1) preparing wheat base powder:
selecting 16 Yangmai varieties and 19 Yangmai varieties with the crude protein content of 10-12%, the wet gluten content of 28-35.5%, the average particle size of 75-90 mu m, the water absorption of 59-62%, the forming time of 5.0-7.5 min, the stabilizing time of 9.0-17.0 min and the extensibility of 120-135 mm; respectively and sequentially cleaning and removing impurities from raw wheat by using a roller magnetic separator, a vibrating screen, a stoner, a wheat thresher, a circulating air separator and a color separator; then, wetting the wheat in sequence by using a wetting controller, a powerful wetting device and spray wetting, and controlling the moisture content after wetting to be 16.5-17.5 wt%; removing impurities in the wheat by the processes of vibration impurity removal, air suction impurity removal, stone removal, color sorting cleaning, magnetic separation cleaning, peeling, wheat threshing and the like again to reduce the ash content of the wheat after wheat grinding;
conveying the cleaned wheat to a flour room for processing, wherein the processing comprises grinding, screening, clearing and flour mixing, and the grinding adopts a process of five-skin eight-core two-residue two-tail three-bran-removing nine-clearing flour; and selecting powder tubes from which powder is processed between the flour, wherein the powder tubes are subjected to up-and-down crossing of 1M1, up-and-middle crossing of 1M1-1, up-and-middle crossing of 1M2, up-and-middle-and-down crossing of 1M3, up-and-middle-and-down crossing of 1M4, up-and-middle-and-down crossing of 2M1, up-and-middle crossing of 2M2, up-and-middle crossing of 2M3, up-and-middle crossing of 3M1 and up-and-middle-crossing of 3M2, and mixing the selected powder tubes to obtain the single-variety wheat base powder. Wherein, the physical and chemical properties of the single wheat basic flour are shown in the table 1.
2) Powder preparation:
and (3) conveying the obtained single-variety wheat base powder to a powder preparation workshop, and uniformly mixing 50 parts of Yangmai 16 base powder and 50 parts of Niunger 19 base powder according to the following weight part ratio to prepare the wheat flour special for the brown sugar steamed bread. The mixing characteristics and dough fermentation characteristics of the wheat flour special for the brown sugar steamed bread are shown in tables 3 and 4.
The brown sugar steamed bread is prepared by using the wheat flour special for the brown sugar steamed bread. The specific manufacturing method comprises the following steps: mixing 100g of wheat flour special for brown sugar steamed bread, 1g of dry yeast, 1g of baking powder, 44.8g of water and 24g of brown sugar in proportion, and kneading dough at low speed for 8min to obtain smooth and non-sticky dough; rolling the dough in a crisscross manner for 8-10 times to obtain dough sheets with the thickness of about 50 mm; then, the dough sheets are twisted and shaped into steamed bun blanks (about 65g in weight) of 4 multiplied by 4.5 cm; placing in a 60% RH proof box at 45 deg.C for 40 min; steaming at 100 deg.C for 20min to obtain brown sugar steamed bread.
After the brown sugar steamed bread is placed at room temperature for 20min, the height-diameter ratio, specific volume and sensory evaluation of the steamed bread are respectively measured, and the quality and structure characteristics of the steamed bread are measured after the brown sugar steamed bread is placed for 40min, wherein the quality indexes of the brown sugar steamed bread are shown in tables 5 and 6.
Example 3:
referring to example 1, the mass ratio of Yangmai 16 to Australian standard white wheat (ASW) was replaced by 7:3, and the other conditions were not changed. The mixing characteristics and dough fermentation characteristics of the wheat flour special for the brown sugar steamed bread are shown in tables 3 and 4 respectively, and the quality indexes of the brown sugar steamed bread are shown in tables 5 and 6 respectively.
Example 4:
referring to example 1, the mass ratio of Yangmai 16 to Australian standard white wheat (ASW) was replaced by 4:6, and the other conditions were not changed. The mixing characteristics and dough fermentation characteristics of the wheat flour special for the brown sugar steamed bread are shown in tables 3 and 4 respectively, and the quality indexes of the brown sugar steamed bread are shown in tables 5 and 6 respectively.
Example 5:
referring to example 2, the mass ratio of Yangmai 16 to Nicotiana 19 was changed to 7:3, and the other conditions were not changed. The mixing characteristics and dough fermentation characteristics of the wheat flour special for the brown sugar steamed bread are shown in tables 3 and 4 respectively, and the quality indexes of the brown sugar steamed bread are shown in tables 5 and 6 respectively.
Example 6:
referring to example 2, the mass ratio of Yangmai 16 to Nicotiana 19 was replaced by 4:6, and other conditions were not changed. The mixing characteristics and dough fermentation characteristics of the wheat flour special for the brown sugar steamed bread are shown in tables 3 and 4 respectively, and the quality indexes of the brown sugar steamed bread are shown in tables 5 and 6 respectively.
Comparative example 1:
referring to example 2, the Yangmai 16 variety was replaced with red soft wheat in the United states in equal amount, and other conditions were not changed. The physicochemical properties of the corresponding single wheat base flour are shown in table 1, the mixing properties and dough fermentation properties of the wheat flour special for brown sugar steamed bread are shown in tables 3 and 4, respectively, and the quality indexes of the brown sugar steamed bread are shown in tables 5 and 6.
Comparative example 2:
referring to example 1, the mass ratio of Yangmai 16 to Australian standard white wheat (ASW) was replaced by 2:8, and the other conditions were not changed. The mixing characteristics and dough fermentation characteristics of the wheat flour special for the brown sugar steamed bread are shown in tables 3 and 4 respectively, and the quality indexes of the brown sugar steamed bread are shown in tables 5 and 6 respectively.
Comparative example 3:
referring to example 1, the mass ratio of Yangmai 16 to Australian standard white wheat (ASW) was replaced by 8:2, and the other conditions were not changed. The mixing characteristics of the wheat flour special for the brown sugar steamed bread are shown in table 3, and the quality indexes of the brown sugar steamed bread are shown in tables 5 and 6. Comparative example 4:
referring to example 1, the powder tube was replaced with 1M1 top-bottom crossing, 1M1-1 top-middle crossing, 1M2 top-middle-bottom crossing, 1M3 top-middle-bottom crossing, 1M4 top-crossing, 2M1 top-crossing, 2M2 top-middle crossing, 3M1 top-crossing, 3M2 top-crossing, 4M1 top-crossing to obtain corresponding wheat flour, and other conditions were not changed. The physicochemical properties of the corresponding single wheat base flour are shown in table 1, the mixing properties and dough fermentation properties of the wheat flour special for brown sugar steamed bread are shown in tables 3 and 4, respectively, and the quality indexes of the brown sugar steamed bread are shown in tables 5 and 6.
Comparative example 5:
the brown sugar steamed bread is prepared from wheat flour which is sold in the market, and the formula of the wheat flour contains modifiers such as calcium stearoyl lactylate, xylanase, glucose oxidase, vitamin C, lipase and the like. The specific manufacturing method comprises the following steps: mixing 100g of above commercially available wheat flour, 1g of dry yeast, 1g of baking powder, 43g of water and 24g of brown sugar at a certain ratio, kneading at low speed for 8min to obtain smooth and non-sticky dough; rolling the dough in a crisscross manner for 8-10 times to obtain dough sheets with the thickness of about 50 mm; then, the dough sheets are twisted and shaped into steamed bun blanks (about 65g in weight) of 4 multiplied by 4.5 cm; placing in a fermenting box at 38 deg.C and 75% RH for 40 min; steaming at 100 deg.C for 20min to obtain brown sugar steamed bread.
After the brown sugar steamed bread is placed at room temperature for 20min, the height-diameter ratio, specific volume and sensory evaluation of the steamed bread are respectively measured, and the quality and structure characteristics of the steamed bread are measured after the brown sugar steamed bread is placed for 40min, wherein the quality indexes of the brown sugar steamed bread are shown in tables 5 and 6.
Comparative example 6:
referring to example 1, the proofing conditions of the steamed bread were changed to 38 ℃ at 75% RH for 40min, and the other conditions were not changed. The corresponding quality indexes of the brown sugar steamed bread are shown in tables 5 and 6.
TABLE 1 physicochemical indices of different basic wheat flours
TABLE 2 detailed description of the different embodiments
Test example 1:
TABLE 3 mixing characteristics of different protocols for specialized wheat flour
Test example 2:
TABLE 4 leavening characteristics of dough made with different protocols for specialized wheat flour
In table 4: v denotes CO produced during dough fermentation2The total volume, H'm is the maximum height of a gas release curve, the fermentation characteristic of the leavening agent is reflected to a certain extent, and the bigger values of V and H'm indicate that the gas production capability of the dough is stronger. T'1 is the time to reach maximum swell height, with smaller values indicating a faster fermentation rate. Hm is the sum of gas production capacity of yeast and gas holding capacity of doughAnd generally has a positive correlation with the specific volume of the product.
Test example 3:
TABLE 5 evaluation of Brown sugar steamed buns made from wheat flour for different purposes
In table 5: (1) the specific volume is the ratio of the volume of the steamed bread to the quality of the steamed bread, and is an important index for evaluating the quality of the steamed bread, and the larger the numerical value of the specific volume is, the better the expansion effect and the gas retention property of the steamed bread are. (2) The texture characteristic is the process of simulating tooth chewing, and the quality of the steamed bread is evaluated more objectively through texture parameters measured by an instrument. The hardness and chewiness values are too large, which indicates that the steamed bread is too hard and lacks the characteristics of softness, and has higher toughness and deviation in mouthfeel; cohesiveness refers to the adhesion force required to bring together food products, with higher values indicating less tendency to stick together, manifesting as non-stick teeth; the larger the resilience is, the better the elasticity of the steamed bread is.
Test example 4:
TABLE 6 sensory evaluation of Brown sugar steamed buns made from wheat flour for different protocols
TABLE 7 sensory evaluation chart for brown sugar steamed buns
The analysis shows that:
(1) referring to tables 5 to 6, in the examples of the present invention, the ratio of yangmai 16 to ASW wheat flour was in the range of 7 to 4: 3-6 (examples 1, 3 and 4), or 7-4 of Yangmai 16 and Niunger 19: 3-6, the brown sugar steamed bun-dedicated wheat flour (examples 2, 5, 6) prepared by mixing all exhibit better comprehensive properties than corresponding single-variety wheat flour (Yangmai 16, ASW or Niungo 19) in the aspect of preparing brown sugar steamed buns: the specific volume in the aspect of cooking characteristics is further improved while other quality characteristics are kept basically flat, the toughness and the viscosity of sensory evaluation are further improved, and the total score of the sensory evaluation is higher (Yangmai 16+ ASW); or the specific volume, hardness, cohesiveness and chewiness are obviously improved, the viscosity and taste of sensory evaluation are further improved, and the total score of the sensory evaluation is higher (Yangmai 16+ Niungin 19).
In conclusion, compared with the brown sugar steamed buns made of single wheat flour, the brown sugar steamed buns made of the wheat flour of the embodiments 1, 3 and 4 of the invention have the advantages that specific volume, toughness and viscosity are obviously improved, and higher comprehensive sensory score is obtained; compared with the brown sugar steamed buns made of single wheat flour, the brown sugar steamed buns made of the wheat flour in the examples 2, 4 and 5 have the advantages that the hardness, chewiness, viscosity and taste of the brown sugar steamed buns are obviously improved, and higher comprehensive sensory scores are obtained. The technical effect of the combination of the above-mentioned embodiments is superior to the addition of the effects of the individual species, resulting in a synergistic effect of 1+1 > 2.
(2) According to table 6, the total score of beauty soft and sensory evaluation of yangmai 16 is significantly higher than ASW and nicotiana 19 from the viewpoint of preparing brown sugar steamed bread from single wheat flour. Therefore, the combination property of the single wheat flour is considered to be equivalent to that of the single wheat flour which is made into the brown sugar steamed bread by the Yangmai 16.
The invention also researches the performance of the special wheat flour (comparative example 1) for the brown sugar steamed bread, which is prepared by mixing the Yannong 19 and the soft sweet according to the mass ratio of 5:5, in the aspect of preparing the brown sugar steamed bread.
Comparative example 1 was compared with example 2, except that yangmai 16 was replaced with soft meihong. From the comparison of dough fermentation characteristics (Table 4), it was found that the total volume of released gas, the maximum height of expansion of the gas release curve, the time taken to reach the maximum height of expansion, and the maximum height of expansion of the fermentation curve in comparative example 1 were inferior to those in example 2. As is clear from the comparison of the quality evaluation of the produced brown sugar steamed buns, the cooking characteristics represented by the aspect ratio and specific volume and the texture characteristics represented by the hardness, cohesiveness, chewiness and recovery of example 2 are all significantly better than those of comparative example 1. As can be seen from the comparison of the sensory evaluation data, comparative example 1 is far inferior in all of the external shape, smoothness of the skin, foaming of the skin, color of the skin, internal structure, toughness, stickiness and taste to example 2. The performance of the brown sugar steamed bread prepared by mixing two kinds of wheat flour of single variety can be greatly different.
Comparative analysis is carried out on comparative example 1 (Yannong 19: Meihong soft is 5: 5), Meihong soft and Yannong 19, see tables 5-6, the specific volume of comparative example 1 is reduced to 2.59mL/g, the height-diameter ratio is also reduced, and the hardness and chewiness of the steamed bread are also deteriorated, namely the combined technical effect is poorer than the effect of two single varieties, which shows that the powder mixing effect is not a simple accumulation rule, the influence mechanism of the powder mixing process is complex, and the powder mixing process has unpredictability.
(3) The comparative analysis of the examples 1, 3 and 4 and the comparative examples 2 to 3, Yangmai 16 and ASW shows that when the percentage of Yangmai 16 is lower than 40% or higher than 70%, the method refers to that of Yangmai 16: ASW 2:8 (comparative example 2) and Yangmai 16: ASW 8:2 (comparative example 3), the specific volumes of the prepared brown sugar steamed buns are only 2.83mL/g and 2.77 mL/g; the hardness and chewiness are significantly deteriorated, and the cohesiveness is also reduced. The method shows that the brown sugar steamed bread prepared from the special wheat flour for the brown sugar steamed bread obtained by Yangmai 16 and ASW, which meets the specific mass mixing ratio, has good taste, good expansion and no teeth sticking, improves the specific volume of the steamed bread, improves the texture cohesiveness and the texture resilience, and reduces the good comprehensive performance of the texture hardness and the texture chewiness of the steamed bread.
(4) Comparing example 1 with comparative example 4, it can be seen that the dough fermentation characteristics of comparative example 4, such as total volume of released gas, maximum expansion height of gas release curve, time to reach maximum expansion height, maximum expansion height of fermentation curve, etc., are inferior to example 1 after changing the powder tube process parameters. From the comparison of the quality evaluation of the produced brown sugar steamed bun, it is understood that the steaming characteristics represented by specific volume and the texture characteristics represented by hardness, cohesiveness, chewiness and recovery of example 1 are significantly superior to those of comparative example 4. From the comparison of sensory evaluation data, comparative example 4 was far inferior in all of external shape, skin smoothness, skin bubbling, internal structure, toughness, stickiness and taste to example 1; from the general view of sensory evaluation, the example 1 is much higher than the comparative example 4, which shows that the selection of the powder tube parameter is also a very important process parameter, and the improper selection of the powder tube may affect the texture and sensory properties of the brown sugar steamed bread prepared from the special wheat flour for the brown sugar steamed bread.
(5) Comparative example 5 is brown sugar steamed bread prepared from commercially available wheat flour (added with a modifier), and as can be seen from tables 5 to 6, the specific volume of comparative example 5 is only 2.86mL/g, while the specific volume of brown sugar steamed bread prepared from special wheat flour of the embodiment of the invention is 2.95 to 3.05mL/g, which is significantly improved in specific volume compared with the prior art; from the texture characteristic, the hardness, cohesiveness, chewiness and recoverability are also obviously improved; from the viewpoint of sensory properties, the examples of the present invention are also superior to comparative example 5 in terms of skin color, skin bubbling, stickiness, and taste, and the overall sensory score is higher than that of comparative example 5. Therefore, the modifier is not added in the process of preparing the brown sugar steamed bread, and the special brown sugar steamed bread flour with better comprehensive performance can be obtained only by selecting the raw materials of the wheat flour and a specific process.
(6) The brown sugar steamed bread of the comparative example 6 adopts the fermentation temperature and humidity conditions (38 ℃, 75% RH, 40min) of the common brown sugar steamed bread preparation. Compared with the example 1, the specific volume of the brown sugar steamed bun of the comparative example 6 is reduced to 2.32mL/g, and the hardness, chewiness, recoverability and cohesiveness are poor, which shows that the performance of the brown sugar steamed bun prepared by using the wheat flour special for the brown sugar steamed bun is reduced under the traditional proving temperature and humidity conditions.
According to the invention, according to the quality difference of different wheat varieties, the protein content, the wet gluten content, the average particle size and the flour quality characteristic of the wheat flour are taken as indexes, the wheat raw materials and the matching are reasonably selected, and meanwhile, the proper flour tube is selected to discharge the flour according to the flour flow characteristic in different flour tubes and the application test effect of the brown sugar steamed bread for matching, so that the special wheat flour for the brown sugar steamed bread is obtained, the prepared brown sugar steamed bread has good taste, good expansion and no tooth sticking, the specific volume, the texture cohesiveness and the texture resilience of the steamed bread are improved, and the texture hardness and the texture chewiness of the steamed bread are reduced.
The special wheat flour for the brown sugar steamed bread prepared by the method disclosed by the invention is not added with any preservative or modifier, and accords with the current consumption trend of green, healthy and nutritional food.
The brown sugar steamed bread prepared by the method has the advantages of good stiffness, softness, fragrance and sweetness, good resilience, no sticking to teeth, good cooking characteristic and texture characteristic and high sensory score under the condition of not adding any additive.
The wheat flour special for the brown sugar steamed bread has strong processing adaptability, and is not only suitable for manually making the brown sugar steamed bread, but also suitable for producing the brown sugar steamed bread by an industrial production line. The method for making the brown sugar steamed bread is easy to realize standardization and normalization, and can be used as a standard for making the brown sugar steamed bread.
It should be understood that the above-mentioned embodiments are merely illustrative of the technical concepts and features of the present invention, which are intended to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and therefore, the protection scope of the present invention is not limited thereby. All equivalent changes and modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (10)
1. The wheat flour special for the brown sugar steamed bread is characterized in that no modifier is added, and the wheat flour special for the brown sugar steamed bread is prepared by mixing two kinds of wheat base flour, wherein one kind of wheat raw material is Yangmai 16, and the other kind of wheat raw material is Australian standard white wheat or Ninong 19;
the mass ratio of the Yangmai 16 base powder to the Australian standard white wheat base powder is 7-4: 3-6; or the mass ratio of the Yangmai 16 base powder to the tobacco grower 19 base powder is 7-4: 3 to 6.
2. The brown sugar steamed bun special wheat flour as claimed in claim 1, wherein the brown sugar steamed bun special wheat flour has a crude protein content of 10.5-11.5%, a wet gluten content of 31.0-33.5%, a water absorption of 60.5-62.0%, a forming time of 4.5-6.5 min, a stabilization time of 8.0-9.0 min and a retrogradation value of 1.0-1.3 Nm.
3. The wheat flour special for the brown sugar steamed bun is characterized in that the wheat base flour has the crude protein content of 10-12%, the wet gluten content of 28-35.5%, the average particle size of 75-90 microns, the water absorption rate of 59-62%, the forming time of 5.0-7.5 min, the stabilizing time of 9.0-17.0 min and the extensibility of 120-135 mm.
4. A method for producing the wheat flour special for the brown sugar steamed bread as described in any one of claims 1 to 3, which is characterized by comprising the following steps:
(1) preparing base powder: respectively carrying out primary impurity cleaning, wheat wetting, secondary cleaning, grading milling, selectively taking and mixing flour according to the flour flow characteristics in different flour pipes and the application test effect of the brown sugar steamed buns to obtain single-variety wheat base flour;
(2) mixing the single wheat base powder according to the following weight part ratio to prepare the wheat flour special for the brown sugar steamed bread, wherein:
70-40 parts of Yangmai 16 base powder and 30-60 parts of Australian standard white wheat base powder;
or 70-40 parts of Yangmai 16 base powder and 30-60 parts of tobacco grower 19 base powder.
5. The method for preparing the wheat flour special for the brown sugar steamed bread as claimed in claim 4, wherein the first impurity cleaning in the step (1) comprises the following steps in sequence: drum magnetic separator, vibrating screen, stone separator, wheat thresher, circular air separator and color separator.
6. The method for preparing wheat flour special for brown sugar steamed buns according to claim 4, wherein the wheat wetting step in the step (1): controlling the moisture of the moistened wheat to be 16.5-17.5 wt%.
7. The method for preparing wheat flour special for brown sugar steamed bread as claimed in claim 4, wherein the selective extraction of flour in step (1) is achieved by selecting flour pipes from 1M1 top-bottom crossing, 1M1-1 top-middle crossing, 1M2 top-middle-bottom crossing, 1M3 top-middle-bottom crossing, 1M4 top-crossing, 2M1 top-middle-bottom crossing, 2M2 top-middle crossing, 2M3 top-middle crossing, 3M1 top-crossing and 3M2 top-crossing.
8. A brown sugar steamed bun, characterized in that the brown sugar steamed bun is prepared from the special wheat flour for brown sugar steamed buns as claimed in any one of claims 1 to 3 or the special wheat flour for brown sugar steamed buns prepared by the method as claimed in any one of claims 4 to 7.
9. A method for preparing the brown sugar steamed bread as claimed in claim 8, wherein the method comprises the steps of mixing wheat flour special for the brown sugar steamed bread with dry yeast, baking powder, water and brown sugar, and kneading to obtain smooth and non-sticky dough; rolling, cutting and shaping the dough to obtain raw steamed bun blanks; and then fermenting and steaming to obtain the brown sugar steamed bread.
10. The method according to claim 9, wherein the wake-up condition is: 40-50 ℃ and 60-65% RH for 37-45 min.
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| JP2007117002A (en) * | 2005-10-28 | 2007-05-17 | Nisshin Flour Milling Inc | Flour composition for steamed cakes, and method for producing the same |
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| CN101790998A (en) * | 2010-04-12 | 2010-08-04 | 青岛品品好制粉有限公司 | Special flour for spring rolls |
| CN104381829A (en) * | 2014-12-08 | 2015-03-04 | 扬州名佳食品有限公司 | High-quality southern wheat steamed bun meal as well as preparation method and application thereof |
| CN109043334A (en) * | 2018-08-15 | 2018-12-21 | 山东佳士博食品有限公司 | A kind of sweet and dilitious tearing brown sugar steamed bun and preparation method thereof |
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| JP2007125006A (en) * | 2005-10-04 | 2007-05-24 | Nisshin Flour Milling Inc | Wheat flour for breadmaking and method for producing the same |
| JP2007117002A (en) * | 2005-10-28 | 2007-05-17 | Nisshin Flour Milling Inc | Flour composition for steamed cakes, and method for producing the same |
| CN101790998A (en) * | 2010-04-12 | 2010-08-04 | 青岛品品好制粉有限公司 | Special flour for spring rolls |
| CN104381829A (en) * | 2014-12-08 | 2015-03-04 | 扬州名佳食品有限公司 | High-quality southern wheat steamed bun meal as well as preparation method and application thereof |
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