CN114304223A - Application of highland barley cooked powder in improving highland barley bread quality, highland barley bread and preparation method thereof - Google Patents
Application of highland barley cooked powder in improving highland barley bread quality, highland barley bread and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the technical field of food, and particularly relates to application of highland barley cooked powder in improving highland barley bread quality, highland barley bread and a preparation method thereof. The invention provides application of highland barley cooked powder in improving highland barley bread quality, wherein the highland barley cooked powder is obtained by subjecting highland barley to pressure heat treatment or steaming treatment. The invention can change the organization component structure of the highland barley flour by the pressure heat treatment or the steaming treatment technology, improve the content of resistant starch and improve the quality of dough.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to application of highland barley cooked powder in improving highland barley bread quality, highland barley bread and a preparation method thereof.
Background
With the development of the economic society and the change of consumption habits, bread is more and more popular with young people, meanwhile, the requirements on the variety and the quality of the bread are changed, and modern people have the requirements on food that the nutrition is rich, the health care function is realized, and the food is purely natural; the highland barley can simultaneously meet the conditions, so that the development of the bread which is rich in nutrition and has a health-care function by taking the highland barley as a raw material has wide market prospect.
The highland barley, namely naked barley, is a variety of barley, is used as the most distinctive crop in the Tibet plateau, has the largest planting area in the Tibet, is applied with organic fertilizer and artificial weeding, does not need to be applied with pesticides, is irrigated by rainwater or snow water flowing on mountains, and has pure nature in the whole planting process. Earlier researches show that the highland barley is rich in nutrition, vitamins, cellulose, protein and mineral elements, functional active ingredients such as beta-glucan, flavone, resistant starch, gamma-aminobutyric acid and the like, and has a health-care function, so the highland barley is an ideal raw material for preparing various foods.
However, highland barley is not fully utilized at present because it does not contain gluten, has poor dough forming ability, and has poor taste.
Disclosure of Invention
The invention aims to provide application of highland barley cooked powder in improving highland barley bread quality, highland barley bread and a preparation method thereof. The cooked highland barley flour can improve the agglomerating capacity and the mouthfeel of bread in the bread making process, and finally achieves the effect of improving the quality of the bread containing highland barley.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides application of highland barley cooked powder in improving highland barley bread quality, wherein the highland barley cooked powder is obtained by subjecting highland barley to pressure heat treatment or steaming treatment.
Preferably, the autoclaving process comprises the following steps:
mixing highland barley powder with water, and sequentially performing water bath, gelatinization, refrigeration and drying to obtain cooked highland barley powder;
the steaming treatment comprises the following steps: steaming the highland barley flour.
Preferably, when the cooked highland barley powder is prepared by autoclaving, the temperature of the water bath is 55-65 ℃, and the time is 25-30 min; the gelatinization temperature is 121-130 ℃, the time is 30-40 min, and the pressure is 0.1-0.15 Mpa;
when the cooked highland barley flour is obtained by steaming, the steaming temperature is 110-150 ℃, and the time is 10-30 min.
Preferably, the temperature of the refrigeration treatment is 0-4 ℃, and the time is 18-32 h; the drying temperature is 65-80 ℃; drying until the weight of the material is constant; the mass volume ratio of the highland barley powder to the water is (2-3) g: (7-8) mL.
Preferably, after the drying, the method further comprises crushing; and sieving the crushed cooked highland barley powder with a sieve of 80-100 meshes.
The invention provides highland barley bread which comprises the following raw materials in parts by mass:
30-300 parts of cooked highland barley flour, 6-270 parts of wheat high gluten flour and/or wheat gluten flour, 3-4 parts of yeast, 10-25 parts of xylitol, 35-45 parts of butter, 45 parts of eggs, 1-2.5 parts of bread improver, 1.5-3.6 parts of aluminum-free leavening agent, 0.1-1 part of milk powder, 5-23 parts of milk powder, 1-1.5 parts of salt and 190-280 parts of water;
the cooked highland barley powder is the cooked highland barley powder applied in the technical scheme;
preferably, the mass part of the wheat high-gluten flour is 30-270 parts; the wheat gluten is 6-80 parts by weight.
The invention provides a preparation method of highland barley bread in the technical scheme, which comprises the following preparation steps:
when wheat gluten is included, wheat hard flour is excluded: mixing the cooked highland barley flour, wheat gluten, yeast, xylitol, eggs, a bread improver, an aluminum-free leavening agent, milk powder and water to obtain primary dough;
mixing the primary dough with salt and butter to obtain a middle-grade dough;
and (4) sequentially fermenting and baking the medium-grade dough to obtain the highland barley bread.
When wheat hard flour is included, gluten is not included: mixing the cooked highland barley flour, the high gluten wheat flour, the yeast, the xylitol, the eggs, the bread improver, the aluminum-free leavening agent, the milk powder and water to obtain primary dough;
mixing the primary dough with salt and butter to obtain a middle-grade dough;
sequentially fermenting and baking the medium-grade dough to obtain highland barley bread;
when wheat hard flour and vital wheat gluten are included: mixing the cooked highland barley flour, the high gluten wheat flour, the gluten flour, the yeast, the xylitol, the eggs, the bread improver, the aluminum-free leavening agent, the milk powder and water to obtain primary dough;
mixing the primary dough with salt and butter to obtain a middle-grade dough;
and (4) sequentially fermenting and baking the medium-grade dough to obtain the highland barley bread.
Preferably, the proofing comprises primary proofing and molding proofing; the primary fermentation time is 60-70 min, the temperature is 30-40 ℃, and the relative humidity is 70-80 wt%; the forming and proofing time is 60-70 min, the temperature is 30-40 ℃, and the relative humidity is 70-80 wt.%.
Preferably, the baking comprises a first stage baking, a second stage baking and a third stage baking; the first-stage baking time is 8-10 min, and the temperature of the upper fire and the lower fire is 100-120 ℃; the second stage baking time is 5-8 min, and the temperature of the upper fire and the lower fire is 140-160 ℃; the third stage baking time is 5-8 min, and the temperature of the upper fire and the lower fire is 170-180 ℃.
Has the advantages that:
the invention provides application of highland barley cooked powder in improving highland barley bread quality, wherein the highland barley cooked powder is obtained by subjecting highland barley to pressure heat treatment or steaming treatment. The invention can change the organization component structure of the highland barley flour by the pressure heat treatment or the steaming treatment technology, improve the content of resistant starch and improve the quality of dough.
Moreover, under the condition of not changing the content of other nutrient substances, the bread made by the highland barley cooked powder subjected to the autoclaving treatment does not have the taste of the highland barley raw powder, is rich in nutrition, soft and excellent in taste, has unique highland barley fragrance, and is a delicious product integrating nutrition and health. Therefore, the cooked highland barley powder subjected to the autoclaving treatment improves the positive effect of the highland barley in the processing.
In addition, the invention can change the organization and composition structure of the highland barley flour by the pressure heat treatment technology, improves the content of the resistant starch in the cooked highland barley flour, and the bread prepared by the cooked highland barley flour also has the advantages of strong satiety, low digestibility, low glycemic index, intestinal protection, blood sugar reduction, prevention of some chronic diseases and the like.
Detailed Description
If no special requirement exists, the raw materials used in the invention are all obtained by conventional purchase of the raw materials by the skilled in the art.
The invention provides application of highland barley cooked powder in improving highland barley bread quality, wherein the highland barley cooked powder comprises highland barley cooked powder subjected to pressure heat treatment or steaming treatment. In the present invention, the autoclave treatment preferably comprises the steps of: mixing highland barley powder with water, sequentially performing water bath, gelatinization, cold treatment and drying to obtain highland barley cooked powder.
In the invention, the mass volume ratio of the highland barley powder to water is preferably (2-3) g: (7-8) mL, namely mixing the highland barley powder with water to obtain 20-30% of starch milk by mass percentage, and further preferably (2.2-2.8) g: (7.2-7.9) mL, more preferably (2.4-2.6) g: (7.4-7.7) mL.
The source of the highland barley powder has no special requirement, and the highland barley powder can be obtained by conventional purchase of technicians in the field and can also be prepared by the technicians. When the highland barley flour is prepared by self, the preparation method of the highland barley flour preferably comprises the following steps: the highland barley is pretreated and crushed in sequence to obtain highland barley powder.
In the invention, the highland barley is preferably highland barley with bran, which can improve the dietary fiber and nutrition in the highland barley powder; the variety of the highland barley is preferably dark blue 2000. The content of amylose in the highland barley variety adopted by the invention is relatively high, and more resistant starch can be obtained after autoclaving. In the invention, the pretreatment comprises screening, impurity removal, cleaning and airing. The present invention does not limit the screening, impurity removing, washing and air drying methods, and the methods known to those skilled in the art can be adopted. The water content of the aired highland barley obtained after airing is preferably 12-14 wt.%. In the invention, the highland barley flour obtained after crushing is preferably sieved by a 80-mesh sieve, and the highland barley bread prepared by using the highland barley flour with the particle size has high nutritional value and fine taste.
In the invention, the temperature of the water bath is preferably 55-65 ℃, more preferably 60-65 ℃, and more preferably 65 ℃; the time of the water bath is preferably 25-30 min, more preferably 28-30 min, and even more preferably 30 min.
In the present invention, the gelatinization is preferably carried out in an autoclave; the gelatinization temperature is preferably 121-130 ℃, more preferably 121-118 ℃, and more preferably 121 ℃; the gelatinization time is preferably 30-40 min, more preferably 30-37 min, and even more preferably 30 min; the gelatinization pressure is preferably 0.1-0.15 MPa, and more preferably 0.12-0.14 MPa.
After the gelatinization and before the cold treatment, the invention preferably carries out the cooling treatment on the gelatinized material obtained by the gelatinization. The present invention preferably cools the material to room temperature, i.e., cools the material to ambient temperature.
In the invention, the temperature of the cold treatment is preferably 0-4 ℃, more preferably 2-4 ℃, and more preferably 4 ℃; the time of the cold treatment is preferably 18 to 32 hours, more preferably 20 to 30 hours, even more preferably 22 to 28 hours, and most preferably 24 hours. In the present invention, the cooling method is preferably refrigeration. The invention can regenerate the starch in the highland barley powder by utilizing the cold treatment under specific conditions to obtain the resistant starch.
In the invention, the drying temperature is preferably constant at 65-80 ℃, more preferably constant at 65-75 ℃, more preferably 65-70 ℃ and most preferably 65 ℃; the invention preferably dries the cold-treated highland barley powder obtained by cold treatment until the weight of the material is constant. In an embodiment of the invention, the drying is carried out in a constant temperature drying oven.
After said drying, the present invention also preferably includes pulverizing; the crushed cooked highland barley powder is preferably sieved by a sieve of 80-100 meshes, and more preferably sieved by a sieve of 85-95 meshes.
In the present invention, the steaming treatment preferably includes the steps of: steaming the highland barley powder to obtain highland barley cooked powder.
The source of the highland barley powder has no special requirement, and the highland barley powder can be obtained by conventional purchase of technicians in the field and can also be prepared by the technicians. When the highland barley flour is prepared by self, the preparation method of the highland barley flour is described in detail in the foregoing, and is not described in detail herein.
In the invention, the steaming temperature is preferably 110-150 ℃, and more preferably 150 ℃; the steaming time is preferably 10-30 min, more preferably 15-25 min, and even more preferably 20 min.
The viscosity of the starch paste is reduced by the pressure heat treatment or steaming treatment mode, hydrogen bonds among amylose molecules are damaged, a large number of amylose molecules are dissolved out, the amylose molecules are further automatically re-polymerized and arranged into a compact crystal structure to increase the yield of the resistant starch, the property and the tissue composition structure of the highland barley powder can be changed (specifically, the water holding capacity, the transparency and the viscosity of the starch in the highland barley powder are reduced, the particle size of the starch is increased, and the shape is changed), and the content of the resistant starch is increased. The highland barley bread can be applied to preparing highland barley bread, the quality of the highland barley bread can be obviously improved, and the highland barley bread is accepted by more people.
The invention provides highland barley bread which comprises the following raw materials in parts by mass: 30-300 parts of cooked highland barley flour, 6-270 parts of wheat high gluten flour and/or wheat gluten flour, 3-4 parts of yeast, 10-25 parts of xylitol, 35-45 parts of butter, 45 parts of eggs, 1-2.5 parts of bread improver, 1.5-3.6 parts of aluminum-free leavening agent, 0.1-1 part of milk powder, 5-23 parts of milk powder, 1-1.5 parts of salt and 190-280 parts of water.
The highland barley bread comprises 30-300 parts by mass of highland barley cooked powder, preferably 40-280 parts by mass, preferably 50-260 parts by mass, and more preferably 60-240 parts by mass. In the specific embodiment of the invention, the cooked highland barley powder is preferably 30 parts, 115 parts or 240 parts by mass. In the invention, the cooked highland barley powder preferably comprises cooked highland barley powder subjected to autoclave treatment. The present invention has been described in detail above for autoclave treatment, and will not be described herein again. The cooked highland barley flour can improve the quality of dough, improve the content of resistant starch in the dough, does not change the content of other nutrient substances, has no taste of raw highland barley flour, has soft taste and improves the positive effect of highland barley in processing.
Based on the mass parts of the cooked highland barley flour, when the highland barley bread comprises wheat gluten but does not comprise wheat gluten, the mass parts of the wheat gluten are preferably 6-80, more preferably 20-70, still more preferably 30-60, and even more preferably 40-50. In the embodiment of the present invention, the vital wheat gluten is preferably 6 parts or 60 parts by mass. When the highland barley bread comprises the wheat high gluten flour but not wheat gluten, the wheat high gluten flour is preferably 30-270 parts, more preferably 50-190 parts, still more preferably 70-170 parts, and more preferably 90-150 parts. In the embodiment of the invention, the parts by mass of the wheat high-gluten flour are preferably 185 parts and 270 parts. When the highland barley bread comprises wheat high-gluten flour and wheat gluten, the wheat flour preferably comprises 6-80 parts of wheat gluten and 30-270 parts of wheat high-gluten flour, further preferably comprises 20-70 parts of wheat gluten and 50-190 parts of wheat high-gluten flour, further preferably comprises 30-60 parts of wheat gluten and 70-170 parts of wheat high-gluten flour, and more preferably comprises 40-50 parts of wheat gluten and 90-150 parts of wheat high-gluten flour. In a specific embodiment of the present invention, the wheat flour preferably comprises 185 parts wheat gluten and 6 parts vital wheat gluten.
The highland barley bread comprises 3-4 parts of yeast, more preferably 3.2-3.8 parts of yeast, and even more preferably 3.4-3.6 parts of cooked highland barley flour by mass. In the embodiment of the present invention, the yeast is preferably 3 parts or 4 parts by mass.
The highland barley bread comprises 10-25 parts of xylitol, preferably 12-23 parts of xylitol, preferably 14-21 parts of xylitol, and more preferably 16-18 parts of cooked highland barley flour. In the embodiment of the present invention, the mass part of xylitol is preferably 12 parts, 23 parts or 25 parts. In the invention, the xylitol can enable the highland barley bread to have sweet taste but not be absorbed by human body, so that the highland barley bread is healthier.
The highland barley bread comprises 35-45 parts of butter, preferably 37-43 parts of butter, and more preferably 39-41 parts of cooked highland barley flour by mass. In the embodiment of the invention, the mass part of the butter is preferably 35 parts or 45 parts.
The highland barley bread comprises 45 parts of eggs by taking the mass parts of the cooked highland barley flour as a reference.
The highland barley bread comprises 1-2.5 parts of bread improver, preferably 1.3-2.2 parts of bread improver, and more preferably 1.5-2 parts of cooked highland barley flour. In the embodiment of the invention, the bread improver is preferably 2 parts or 2.5 parts by mass.
Based on the mass parts of the cooked highland barley flour, the highland barley bread comprises 1.5-3.6 parts of aluminum-free leavening agent, preferably 1.8-3.2 parts, preferably 2-3 parts, and more preferably 2.2-2.8 parts. In the embodiment of the present invention, the aluminum-free leavening agent is preferably 1.5 parts or 3 parts by mass.
The highland barley bread comprises 0.1-1 part of milk powder, preferably 0.3-0.8 part of milk powder, and more preferably 0.5-0.6 part of cooked highland barley powder. In the embodiment of the invention, the milk powder is preferably 0.1 part, 0.4 part or 1 part by mass.
The highland barley bread comprises 5-23 parts of milk powder, preferably 8-20 parts of milk powder, preferably 12-18 parts of milk powder, and more preferably 14-1 parts of cooked highland barley powder. In the embodiment of the invention, the milk powder is preferably 12 parts or 23 parts by mass.
The highland barley bread comprises 1-1.5 parts of table salt, preferably 1.2-1.4 parts of table salt, and more preferably 1.25-1.35 parts of cooked highland barley flour by mass. In the present embodiment, the common salt is preferably 1 part by mass or 1.5 parts by mass.
Based on the mass parts of the cooked highland barley flour, the highland barley bread comprises 190-280 parts of water, preferably 200-260 parts, preferably 210-250 parts, and more preferably 220-240 parts. In the embodiment of the present invention, the water is preferably 200 parts, 210 parts and 280 parts by mass.
With the bread formula provided by the invention, the leavening capability of dough is the best, so that the bread has better volume, sense and flavor.
The invention provides a preparation method of highland barley bread in the technical scheme, which comprises the following preparation steps:
when wheat gluten is included, wheat hard flour is excluded: mixing the cooked highland barley flour, wheat gluten, yeast, xylitol, eggs, a bread improver, an aluminum-free leavening agent, milk powder and water to obtain primary dough;
mixing the primary dough with salt and butter to obtain a middle-grade dough;
sequentially fermenting and baking the medium-grade dough to obtain highland barley bread;
when wheat hard flour is included, gluten is not included: mixing the cooked highland barley flour, the high gluten wheat flour, the yeast, the xylitol, the eggs, the bread improver, the aluminum-free leavening agent, the milk powder and water to obtain primary dough;
mixing the primary dough with salt and butter to obtain a middle-grade dough;
sequentially fermenting and baking the medium-grade dough to obtain highland barley bread;
when wheat hard flour and vital wheat gluten are included: mixing the cooked highland barley flour, the high gluten wheat flour, the gluten flour, the yeast, the xylitol, the eggs, the bread improver, the aluminum-free leavening agent, the milk powder and water to obtain primary dough;
mixing the primary dough with salt and butter to obtain a middle-grade dough;
and (4) sequentially fermenting and baking the medium-grade dough to obtain the highland barley bread.
When the highland barley bread comprises wheat gluten and does not comprise high gluten wheat flour: mixing the cooked highland barley flour, wheat gluten, yeast, xylitol, eggs, bread improver, aluminum-free leavening agent, milk powder and water to obtain primary dough. In the present invention, the specific manner of mixing is preferably: mixing water and xylitol to obtain a xylitol solution; mixing cooked highland barley flour, wheat gluten, yeast, bread improver, aluminum-free leavening agent, milk powder and milk powder to obtain a mixed material; mixing the xylitol solution and the egg with the mixture to obtain primary dough. The mixing method is not limited in any way, and can be a method known to those skilled in the art.
When the highland barley bread comprises the high gluten wheat flour and no wheat gluten, the highland barley bread comprises the following components in percentage by weight: mixing the cooked highland barley flour, the high gluten wheat flour, the yeast, the xylitol, the eggs, the bread improver, the aluminum-free leavening agent, the milk powder and water to obtain primary dough; mixing the primary dough with salt and butter to obtain a middle-grade dough; and (4) sequentially fermenting and baking the medium-grade dough to obtain the highland barley bread. In the present invention, the specific manner of mixing is preferably: mixing water and xylitol to obtain a xylitol solution; mixing cooked highland barley flour, high gluten wheat flour, yeast, bread modifier, aluminum-free leavening agent, milk powder and milk powder to obtain a mixed material; mixing the xylitol solution and the egg with the mixture to obtain primary dough. The mixing method is not limited in any way, and can be a method known to those skilled in the art.
When the highland barley bread comprises high gluten wheat flour and wheat gluten: mixing the cooked highland barley flour, the high gluten wheat flour, the gluten flour, the yeast, the xylitol, the eggs, the bread improver, the aluminum-free leavening agent, the milk powder and the water to obtain primary dough. In the present invention, the specific manner of mixing is preferably: mixing water and xylitol to obtain a xylitol solution; mixing cooked highland barley flour, high gluten wheat flour, wheat gluten, yeast, bread improver, aluminum-free leavening agent, milk powder and milk powder to obtain a mixed material; mixing the xylitol solution, the eggs and the mixed materials, and stirring to obtain primary dough. The mixing method is not limited in any way, and can be a method known to those skilled in the art.
After the primary dough is obtained, the invention mixes the primary dough with salt and butter to obtain the intermediate dough. In the present invention, the mixing means is preferably stirring; the stirring preferably includes low-speed stirring, moderate-speed stirring and high-speed stirring. According to the invention, salt and butter are preferably added in sequence in the low-speed stirring process; more preferably, butter is added after adding common salt and stirring at low speed for 2 min. In the invention, the total stirring time is preferably 30-35 min, and more preferably 30 min; wherein the time of the low-speed stirring is preferably 18 min; the time for stirring at the medium speed is preferably 7 min; the high speed stirring time is preferably 5 min.
After the medium-grade dough is obtained, the invention sequentially performs proofing and baking on the medium-grade dough to obtain the highland barley bread. In the present invention, the proofing preferably comprises primary proofing and shaping proofing; the primary fermentation time is preferably 60-70 min, and more preferably 70 min; the primary fermentation temperature is preferably 30-40 ℃, more preferably 33-36 ℃, and more preferably 34-35 ℃; the relative humidity of the primary fermentation is preferably 70 wt.% to 80 wt.%, more preferably 72 wt.% to 78 wt.%, and even more preferably 74 wt.% to 76 wt.%; the molding and proofing time is 60-70 min, and more preferably 60 min; the molding and proofing temperature is 30-40 ℃, more preferably 33-36 ℃, and more preferably 34-35 ℃; the relative humidity of the molding and proofing is 70-80 wt.%, preferably 72-78 wt.%, and more preferably 74-76 wt.%.
After the primary proofing, the present invention preferably performs a rounding split of the primary proofed dough. In the present invention, the weight of the shaped dough obtained by the rounding-off is preferably 60. + -.2 g/piece. The invention does not limit the way of rounding and dividing at all, and can adopt a way known by persons skilled in the art.
In the present invention, the baking preferably includes a first-stage baking, a second-stage baking, and a third-stage baking. In the invention, the time for the first-stage baking is preferably 8-10 min; the temperature of the upper fire and the lower fire in the first stage of baking is preferably 100-120 ℃, more preferably 111-118 ℃, and more preferably 113-116 ℃. In the invention, the time for the second stage of baking is preferably 5-8 min, and more preferably 6-7 min; the temperature of the upper fire and the lower fire of the second-stage baking is preferably 140-160 ℃, more preferably 145-155 ℃, and even more preferably 147-152 ℃. In the present invention, water is preferably added during the first-stage baking and the second-stage baking; the water is preferably added by spraying on the surface of the baked dough obtained by baking; the timing of the addition of water is preferably at the beginning of the first stage and at the beginning of the second stage; the amount of the added water is preferably 5-10 mL. The water is added at the stage, so that the situation that the moisture on the surface of the dough is too fast to dissipate, the moisture in the dough cannot be dissipated, and the bread core is too sticky can be prevented.
In the invention, the time for the third-stage baking is preferably 5-8 min, and more preferably 6-7 min; the temperature of the upper fire and the lower fire of the third-stage baking is 170-180 ℃, more preferably 172-178 ℃, and still more preferably 174-176 ℃. The baking is carried out at the temperature and time set by the invention, so that the fermentation effect of the dough can be further ensured.
After the baking, the baked highland barley bread obtained by baking is preferably cooled by the method. In the invention, the temperature of the cooled highland barley bread is preferably room temperature, namely the finished product (highland barley bread). The cooling method is not limited in any way, and can be performed by methods known to those skilled in the art.
The highland barley bread is prepared by using highland barley flour which is subjected to autoclaving and has high content of resistant starch and high gluten wheat flour as main raw materials, pretreating the highland barley flour by using an autoclaving method, and performing secondary fermentation (primary fermentation and molding fermentation) and staged baking.
For further illustration of the present invention, the following will describe the application of the cooked highland barley flour provided by the present invention in improving the quality of highland barley bread, a highland barley bread and its preparation method in detail with reference to the examples, but they should not be construed as limiting the scope of the present invention.
Example 1
The formula of the highland barley bread comprises the following components: 30 parts (30g) of cooked highland barley flour, 270 parts (270g) of high gluten wheat flour, 3 parts (3g) of yeast, 23 parts (23g) of xylitol, 35 parts (35g) of butter, 45 parts (1, 45g) of eggs, 2 parts (2g) of bread improver, 1.5 parts (1.5g) of aluminum-free leavening agent, 0.1 part (0.1g) of milk powder, 12 parts (12g) of milk powder, 1 part (1g) of salt and 200 parts (200g) of water.
The preparation method of the cooked highland barley powder comprises the following steps:
screening highland barley (dark green 2000), removing impurities, cleaning, airing (the water content is 12-14 wt.%), grinding, and sieving with a 80-mesh sieve to obtain highland barley powder;
weighing highland barley powder, water and thin batter with 25% of starch milk concentration, putting the highland barley powder, the water and the thin batter into a water bath, heating the highland barley powder in a water bath at 65 ℃ for 30min, then gelatinizing the highland barley powder in an autoclave at 121 ℃ and under the pressure of 0.1-0.15 Mpa for 30min, cooling the highland barley powder to room temperature, refrigerating the highland barley powder at 4 ℃ for 24h, putting the highland barley powder into a constant-temperature drying oven at 65 ℃ for drying to constant weight, grinding the highland barley powder and sieving the highland barley powder with a 80-mesh sieve to obtain pressure-heat highland barley cooked powder, and marking the pressure-heat highland barley cooked powder as highland barley cooked powder.
The highland barley bread is prepared by the following steps:
mixing 200g of water with xylitol to obtain a xylitol solution;
weighing materials according to the formula, mixing the materials (cooked highland barley flour, high gluten wheat flour, yeast, bread improver, aluminum-free leavening agent, milk powder and milk powder), adding 223g of xylitol solution water and eggs to obtain a mixed material;
mixing xylitol solution and the mixture uniformly, kneading, stirring at low speed for 6min to obtain dough, adding salt, stirring for 2min, adding butter, stirring at medium speed for 7min, stirring at high speed for 5min, stirring for 30min, and manually pulling the dough to obtain uniform film which is not easy to break.
Dough standing: the fermentation conditions are 30 ℃ and 75 wt.% of relative humidity for 60min, then rounding and dividing (60 +/-2 g/piece), making into round or strip shape, putting into a baking tray for shaping and fermentation, and the shaping and fermentation conditions are 30 ℃ and 75 wt.% of relative humidity for 60 min.
Baking: baking in three stages, the first stage is 5min, the first stage is heated with 100 deg.C, the second stage is 6min, the second stage is heated with 150 deg.C, the first and second stages are sprayed with appropriate amount of water, and the third stage is 8min, the third stage is heated with 175 deg.C until the bread is golden yellow and has bread fragrance.
And (3) cooling: cooling to room temperature to obtain the finished bread.
Example 2
The formula of the highland barley bread comprises the following components: 115 parts (115g) of cooked highland barley flour, 185 parts (185g) of wheat high gluten flour, 6 parts (6g) of wheat gluten, 4 parts (4g) of yeast, 25 parts (25g) of xylitol, 45 parts (45g) of butter, 45 parts (1, 45g) of eggs, 2.5 parts (2.5g) of bread improver, 3 parts (3.0g) of aluminum-free leavening agent, 0.4 part (0.4g) of milk powder, 23 parts (23g) of milk powder, 1.5 parts (1.5g) of salt and 210 parts (210g) of water.
The preparation method of the cooked highland barley flour and the preparation method of the highland barley bread are the same as the example 1, wherein the gluten is mixed with the cooked highland barley flour, the hard wheat flour, the yeast, the bread improver, the aluminum-free leavening agent, the milk powder and the milk powder.
Example 3
The formula of the highland barley bread comprises the following components: 240 parts of cooked highland barley flour (240g), 60 parts of wheat gluten (60g), 3 parts of yeast (3g), 12 parts of xylitol (12g), 45 parts of butter (45g), 45 parts of eggs (1, 45g), 2.5 parts of bread improver (2.5g), 3 parts of aluminum-free leavening agent (3.0g), 1 part of milk powder (1g), 23 parts of milk powder (23g), 1.5 parts of salt (1.5g) and 280 parts of water (280 g).
The preparation method of the cooked highland barley flour and the preparation method of the highland barley bread are the same as the example 1, wherein the gluten is mixed with the cooked highland barley flour, the yeast, the bread improver, the aluminum-free leavening agent, the milk powder and the milk powder.
Example 4
The formula of the highland barley bread comprises the following components: 240 parts of cooked highland barley flour (240g), 60 parts of wheat gluten (60g), 3 parts of yeast (3g), 12 parts of xylitol (12g), 45 parts of butter (45g), 45 parts of eggs (1, 45g), 2.5 parts of bread improver (2.5g), 3 parts of aluminum-free leavening agent (3.0g), 1 part of milk powder (1g), 23 parts of milk powder (23g), 1.5 parts of salt (1.5g) and 280 parts of water (280 g).
The preparation method of the cooked highland barley flour (cooked flour steamed by a steam box) comprises the following steps:
and (3) steaming the highland barley powder prepared in the example 1 for 20min in a steam box at 150 ℃ to obtain steamed highland barley powder, and marking as highland barley cooked powder.
The preparation method of the highland barley bread is the same as that of example 1, wherein the gluten powder is mixed with the cooked highland barley powder, the yeast, the bread improver, the aluminum-free leavening agent, the milk powder and the milk powder.
In the process of making bread, the bread has better fermentability, reduced viscosity, no tooth adhesion, no special taste of highland barley raw flour, and is more easily accepted.
Example 5
At present, highland barley mainly planted in the Tibet autonomous region is Tibetan blue 2000 and Hira 22, highland barley of Longzi black and Tibet highland barley are also partially planted, Tibetan blue 16 is a new variety and is also planted, a small amount of other varieties are also planted, and the yield is low, so that the production is almost not carried out. Therefore, in the present example, fats (the investigation method is shown in GB5009.6-2016), proteins (the investigation method is shown in GB5009.5-2016), dietary fibers (the investigation method is shown in GB5009.88-2014), starches (the investigation method is shown in GB5009.9-2016), amylose (the investigation method is shown in GB15683-2008) and beta-glucose (the investigation method is shown in NY/T2006-2011) of the Tibetan blue 2000, the Himala 22, the Longzi black barley and the Gombarus formosanus barley are investigated, and the results are shown in Table 1, wherein the data in Table 1 are obtained by detection of Senhua detection technology, Inc.
TABLE 1 investigation results of different highland barley
As can be seen from the data shown in Table 1, the starch amylose content of the Tibetan tea 2000 is the highest, and the highland barley can ensure that more resistant starch can be obtained.
Comparative example 1
The preparation method of the cooked highland barley powder comprises the following steps:
screening highland barley (dark green 2000), removing impurities, cleaning, airing (the water content is 12-14 wt.%), grinding, and sieving with a 80-mesh sieve to obtain highland barley powder;
weighing highland barley powder, water and a thin paste, enabling the starch milk concentration to be 25%, carrying out ultrasonic power of 500W, processing for 20min, centrifuging for 4000rmp, pouring out the upper water after 15min, refrigerating for 24h at 4 ℃, putting into a constant-temperature drying oven at 65 ℃ for drying to constant weight, grinding and sieving with a 80-mesh sieve, and marking as the highland barley powder subjected to ultrasonic treatment.
The amount and preparation method of each component in the highland barley bread formula are the same as example 1.
Comparative example 2
The preparation method of the cooked highland barley powder comprises the following steps:
screening highland barley (dark green 2000), removing impurities, cleaning, airing (the water content is 12-14 wt.%), grinding, and sieving with a 80-mesh sieve to obtain highland barley powder;
weighing highland barley powder, water and dilute flour paste to make starch milk concentration 25%, pullulanase addition 4U/g, enzymolysis temperature 55 deg.C, 6 hr, boiling water bath 10min (enzyme deactivation), cooling to room temperature, refrigerating at 4 deg.C for 24 hr, drying in 65 deg.C constant temperature drying oven to constant weight, grinding, sieving with 80 mesh sieve, and recording as enzyme treated highland barley powder.
The amount and preparation method of each component in the highland barley bread formula are the same as example 1.
Comparative example 3
The preparation method of the cooked highland barley powder comprises the following steps:
screening highland barley (dark green 2000), removing impurities, cleaning, airing (the water content is 12-14 wt.%), grinding, and sieving with a 80-mesh sieve to obtain highland barley powder;
weighing highland barley powder, water and dilute batter to make starch milk concentration 25%, adding citric acid, wherein the addition amount of the citric acid is 5% of the volume of the dilute batter, carrying out boiling water bath for 20min, cooling to room temperature, refrigerating at 4 ℃ for 24h, drying in a constant-temperature drying oven at 65 ℃ to constant weight, grinding, sieving with a 80-mesh sieve, and marking as the highland barley powder treated with the citric acid.
The amount and preparation method of each component in the highland barley bread formula are the same as example 1.
Comparative example 4
The highland barley (dark green 2000) is ground into powder and sieved by a 80-mesh sieve after being screened, decontaminated, cleaned and dried (the water content is 12wt percent to 14wt percent) to obtain the highland barley powder.
The cooked highland barley powders prepared in examples 1 and 4 and the highland barley powders prepared in comparative examples 1 to 4 were examined for the content of resistant starch by using a resistant starch analysis kit (AOAC method 2002.02, AACC method 32-40), and the results of the examination are shown in Table 2.
TABLE 2 resistant starch content in cooked highland barley flour treated by different methods
| Treatment of | Resistant starch g/100g | |
| Comparative example 4 | Unprocessed highland barley powder | 1.37 |
| Comparative example 1 | Ultrasonic treatment of highland barley powder | 1.03 |
| Comparative example 2 | Enzyme-treated highland barley flour | 2.80 |
| Comparative example 3 | Highland barley flour treated by citric acid | 3.35 |
| Example 1 | Cooked highland barley powder subjected to pressure heat treatment | 3.96 |
| Example 4 | Cooked highland barley flour steamed by steam box | 2.36 |
As can be seen from the experimental data recorded in Table 2, the content of resistant starch in the cooked highland barley powder prepared by the preparation method of the invention is the highest and can reach 3.96g/100 g.
Comparative example 5
The highland barley (dark green 2000) is ground into powder and sieved by a 80-mesh sieve after being screened, decontaminated, cleaned and dried (the water content is 12wt percent to 14wt percent) to obtain the highland barley whole powder.
The dosage and preparation method of each component in the highland barley bread formula are the same as example 1, and the dosage of the whole highland barley flour is the same as the cooked highland barley flour.
Comparative example 6
The bread formula comprises: 300 parts (300g) of wheat high-gluten flour, 3 parts (3g) of yeast, 23 parts (23g) of xylitol, 35 parts (35g) of butter, 45 parts (1, 45g) of eggs, 2 parts (2g) of bread improver, 1.5 parts (1.5g) of aluminum-free leavening agent, 0.1 part (0.1g) of milk powder, 12 parts (12g) of milk powder, 1 part (1g) of salt and 200 parts (200g) of water; the bread was prepared in the same manner as in example 1.
The cooked highland barley flour prepared in examples 1, 4 and 1, the whole highland barley flour prepared in 5 and the bread prepared from the high gluten wheat flour in 6 are subjected to protein (GB 5009.5-2016), fat (GB 5009.6-2016), starch (GB 5009.9-2016), total dietary fiber (GB 5009.88-2014), beta-glucan (NY/T2006-2011), amylose (GB 15683-2008) and resistant starch (NY/T2638-.
TABLE 3 investigation results of bread making by treating barley flour in different ways
As can be seen from the experimental data reported in Table 3, the bread made from the cooked highland barley flour prepared by the method of the present invention has increased contents of protein, total dietary fiber and beta-glucan amylose, and the resistant starch content is opposite to that of wheat high gluten flour.
From the above description, under the condition of not changing the content of other nutrient substances, the bread made of the highland barley cooked powder subjected to the autoclaving does not have the taste of the highland barley raw powder, is rich in nutrition, soft and excellent in taste, has unique highland barley fragrance, and also has the advantages of strong satiety, low digestibility, low blood sugar generation index, intestinal tract protection, blood sugar reduction, capability of preventing the occurrence of some chronic diseases and the like.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (10)
1. The application of the cooked highland barley powder in improving the quality of highland barley bread is characterized in that the cooked highland barley powder is obtained by performing pressure heat treatment or steaming treatment on highland barley.
2. Use according to claim 1, characterized in that said autoclave treatment comprises the following steps:
mixing highland barley powder with water, sequentially performing water bath, gelatinization, cold treatment and drying to obtain cooked highland barley powder;
the steaming treatment comprises the following steps: steaming the highland barley flour.
3. The use of claim 2, wherein when the cooked highland barley flour is prepared by autoclaving, the temperature of the water bath is 55-65 ℃ and the time is 25-30 min; the gelatinization temperature is 121-130 ℃, the time is 30-40 min, and the pressure is 0.1-0.15 Mpa;
when the cooked highland barley flour is obtained by steaming, the steaming temperature is 110-150 ℃, and the time is 10-30 min.
4. The use according to claim 2, wherein the cold treatment is carried out at a temperature of 0 to 4 ℃ for a period of 18 to 32 hours; the drying temperature is 65-80 ℃; drying until the weight of the material is constant; the mass volume ratio of the highland barley powder to the water is (2-3) g: (7-8) mL.
5. The use of claim 2, further comprising, after said drying, pulverizing; and sieving the crushed cooked highland barley powder with a sieve of 80-100 meshes.
6. The highland barley bread is characterized by comprising the following raw materials in parts by mass:
30-300 parts of cooked highland barley flour, 6-270 parts of wheat high gluten flour and/or wheat gluten flour, 3-4 parts of yeast, 10-25 parts of xylitol, 35-45 parts of butter, 45 parts of eggs, 1-2.5 parts of bread improver, 1.5-3.6 parts of aluminum-free leavening agent, 0.1-1 part of milk powder, 5-23 parts of milk powder, 1-1.5 parts of salt and 190-280 parts of water;
the cooked highland barley powder is the cooked highland barley powder used in the application of any one of claims 1 to 5.
7. The highland barley bread as claimed in claim 6, wherein the wheat high gluten flour is 30-270 parts by mass;
the wheat gluten is 6-80 parts by weight.
8. The preparation method of highland barley bread as claimed in claim 6 or 7, characterized in that it comprises the following preparation steps:
when wheat gluten is included, wheat hard flour is excluded: mixing the cooked highland barley flour, wheat gluten, yeast, xylitol, eggs, a bread improver, an aluminum-free leavening agent, milk powder and water to obtain primary dough;
mixing the primary dough with salt and butter to obtain a middle-grade dough;
sequentially fermenting and baking the medium-grade dough to obtain highland barley bread;
when wheat hard flour is included, gluten is not included: mixing the cooked highland barley flour, the high gluten wheat flour, the yeast, the xylitol, the eggs, the bread improver, the aluminum-free leavening agent, the milk powder and water to obtain primary dough;
mixing the primary dough with salt and butter to obtain a middle-grade dough;
sequentially fermenting and baking the medium-grade dough to obtain highland barley bread;
when wheat hard flour and vital wheat gluten are included: mixing the cooked highland barley flour, the high gluten wheat flour, the yeast, the vital gluten, the xylitol, the eggs, the bread improver, the aluminum-free leavening agent, the milk powder and the water to obtain primary dough;
mixing the primary dough with salt and butter to obtain a middle-grade dough;
and (4) sequentially fermenting and baking the medium-grade dough to obtain the highland barley bread.
9. The method of claim 8, wherein the proofing comprises primary proofing and mold proofing; the primary fermentation time is 60-70 min, the temperature is 30-40 ℃, and the relative humidity is 70-80 wt%; the forming and proofing time is 60-70 min, the temperature is 30-40 ℃, and the relative humidity is 70-80 wt.%.
10. The production method according to claim 8, wherein the baking includes a first-stage baking, a second-stage baking, and a third-stage baking; the first-stage baking time is 8-10 min, and the temperature of the upper fire and the lower fire is 100-120 ℃; the second stage baking time is 5-8 min, and the temperature of the upper fire and the lower fire is 140-160 ℃; the third stage baking time is 5-8 min, and the temperature of the upper fire and the lower fire is 170-180 ℃.
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