CN114847322A - Shortening bread and preparation method thereof - Google Patents
Shortening bread and preparation method thereof Download PDFInfo
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- CN114847322A CN114847322A CN202210662868.2A CN202210662868A CN114847322A CN 114847322 A CN114847322 A CN 114847322A CN 202210662868 A CN202210662868 A CN 202210662868A CN 114847322 A CN114847322 A CN 114847322A
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- bread
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- glutinous rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a crisp bread and a preparation method thereof; the shortening bread adopts protein-polysaccharide compound to replace butter or margarine in the shortening bread, and the composition of the compound comprises: whole egg liquid, soybean protein isolate powder, polydextrose and xanthan gum; the amount of the compound is 7.5-21.4 wt% of the total weight of the bread embryo. The invention adopts the protein-polysaccharide compound to replace butter or margarine in the crisp bread, so that the bread has a well-arranged structure, replaces a layered crisp bread structure brought by the traditional wrapping of grease, and reduces the situation of overhigh oil content in the crisp bread. Meanwhile, the formula of the invention can improve the fermentation temperature, shorten the fermentation time and effectively improve the product efficiency; solves the problems that the formula containing butter or margarine needs low-temperature long-time fermentation, the fermentation time is more than 90min, and the efficiency is lower; and the fermentation temperature is strictly higher than 35 ℃, so that the grease is easy to melt, and the appearance problems of poor surface cladding and the like are caused.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a crisp bread and a preparation method thereof.
Background
The crisp bread puffbread refers to bread with clear layers and loose mouthfeel, and the common method in the industry at present wraps grease (butter, shortening and the like) accounting for 15-30% of the mass ratio of dough by dough, repeatedly rolls, folds, ferments and bakes to form layered bread. Because the dough contains more than 15% of grease, in order to ensure that the surface cladding is clear, the dough needs to be fermented at low temperature for a long time, usually at 28-32 ℃ for 90-120min, and if the dough is fermented at more than 35 ℃, the grease layer is easy to melt, so that the appearance problems of poor surface cladding and the like are caused. In addition, the formula of the oil in the conventional crisp bread is mainly butter or margarine, and the crisp bread has high oil content and is difficult to meet the low-fat healthy diet requirements of consumers; butter or margarine contains a large amount of saturated fatty acids and even partial trans fatty acids, which are potential risks to human bodies.
Disclosure of Invention
The invention aims to provide a crisp bread and a preparation method thereof aiming at the defects of the prior art. The invention adopts the protein-polysaccharide compound to replace butter or margarine in the crisp bread, thereby reducing the situation of overhigh oil content in the crisp bread.
The purpose of the invention is realized by the following technical scheme:
in a first aspect, the present invention provides a shortening bread using a protein-polysaccharide complex in place of butter or margarine in the shortening bread, said complex composition comprising: whole egg liquid, soybean protein isolate powder, polydextrose and xanthan gum; the amount of the compound is 7.5-21.4 wt% of the total weight of the bread embryo.
As an embodiment, the mass ratio of the whole egg liquid, the isolated soy protein powder, the polydextrose and the xanthan gum is 500: 150-300: 100-300:1-3.
In a second aspect, the present invention also relates to a method of making a crisp bread, said method comprising the steps of:
s1, stirring the whole egg liquid, the soybean protein isolate powder, the polydextrose and the xanthan gum into a sauce to obtain a protein-polysaccharide compound sauce;
s2, rolling the bread blank into thin slices by using a biscuit machine, uniformly coating protein-polysaccharide compound sauce on the surface, cutting into sections and forming;
s3, fermenting at 35-38 deg.C for 30-45min (fermentation to 2 times of size), and baking.
According to the invention, the raw materials are selected, so that the conventional crisp bread is replaced by fermenting at 35-38 ℃ for 30-45min for 28-32 ℃ for 90-120min, the time is shortened, and the processing speed is increased.
As an embodiment, the bread germ contains 9.0% -23.5% of fermented glutinous rice.
As an embodiment, the bread ingredient is: 1300 parts of high gluten powder 700-.
When the bread embryo is made, the high-gluten flour, the sugar, the salt, the yeast, the glutinous rice leavening and the water are sequentially added and stirred uniformly, and then the oil is added and stirred uniformly; rolling the bread blank into a sheet by adopting a biscuit machine; and uniformly coating a protein-polysaccharide compound on the surface.
According to the invention, the glutinous rice fermented mixture and the flour are mixed into a dough, and the two strains are subjected to secondary fermentation to improve the flavor and the tissue structure of the bread.
According to one embodiment, the glutinous rice fermented product is prepared by soaking glutinous rice and water in a mass ratio of 1:1-1.3, stirring and crushing at a high speed to prepare glutinous rice pulp, and adding distiller's yeast accounting for 5 per mill of the mass of the glutinous rice pulp for fermentation.
As an embodiment, the high-speed stirring and crushing is to crush for 8-15min by a high-speed stirrer at 5000-12000rpm and pass through a 60-120 mesh sieve to prepare glutinous rice pulp.
As an embodiment, the fermentation condition of the glutinous rice pulp is 15-28 ℃ for 30-36 h. Ambient temperature fermentation is selected in some embodiments.
As an embodiment, the viscosity of the protein-polysaccharide complex paste is 15000-18000Cp (rotational speed 20).
In one embodiment, in step S2, the bread dough is subjected to 3 passes of calendering into 3-5mm sheets.
In one embodiment, in step S2, each bread dough after molding weighs 45-55 g.
As one embodiment, in step S3, the dough leavening is at 35-38 deg.C for 30-45 min.
As an embodiment, in step S3, the baking is performed at 210 ℃ for 12-15min and 180-.
Compared with the prior art, the invention has the following beneficial effects:
1) the invention adopts the protein-polysaccharide compound to replace butter or margarine in the crisp bread, so that the bread has a well-arranged structure, replaces a layered crisp bread structure brought by the traditional wrapping of grease, and reduces the situation of overhigh oil content in the crisp bread;
2) glutinous rice pulp is fermented, and bread of a multi-fermentation system is adopted, so that the flavor and the taste of the crisp bread are improved, the problems of poor flavor, insufficient softness, starch aging and the like of bread with less oil content are effectively solved, and the hardness of the bread in the storage period is slowed down;
3) the formula of the invention can improve the fermentation temperature, shorten the fermentation time and effectively improve the product efficiency; solves the problems that the formula containing butter or margarine needs low-temperature long-time fermentation, the fermentation time is more than 90min, and the efficiency is lower; and the fermentation temperature is strictly higher than 35 ℃, so that the grease is easy to melt, and the appearance problems of poor surface cladding and the like are caused.
Detailed Description
The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
The formula of the shortening bread of this example is shown in Table 1. In this example, the butter or margarine in the shortening is replaced by a protein-polysaccharide complex, wherein the whole egg liquid of the composition of the protein-polysaccharide complex: isolated soy protein powder: polydextrose: xanthan gum 500:200:100: 2.
The preparation method comprises the following steps:
the method comprises the following steps: stirring the protein-polysaccharide mixture into paste, wherein the viscosity is about 16000Cp (viscosity test condition: No. 4 rotor, rotating speed 20 r/min);
step two: making bread embryo, sequentially adding high gluten flour, sugar, salt, yeast and water, stirring, and adding oil, and stirring;
step three: rolling the bread blanks into 4mm sheets by a biscuit machine for 3 times, uniformly coating a proteoglycan mixture on the surfaces of the bread blanks, wrapping, cutting into sections and forming, wherein each bread blank is about 50 g;
step four: fermenting at 36 deg.C for 40min to 2 times of the original volume;
step five: baking at 200 deg.C for 13 min.
Example 2
The formula of the shortening bread of this example is shown in table 1; on the basis of the embodiment 1, the core formula is adjusted according to the formula powder, the water-like raw materials and the oil proportion basically unchanged: the sticky rice leavening and the proteoglycan compound are different mainly in that the sticky rice leavening is added into the bread embryo.
Preparing a glutinous rice fermented product: mixing glutinous rice: 1 part of water: 1.1 soaking in high speed stirrer at 8000rpm for 10min, sieving with 80 mesh sieve to obtain glutinous rice slurry, adding 5 per thousand of distiller's yeast, and fermenting at 22 deg.C for 32 h.
When the bread embryo is made, the high gluten flour, the sugar, the salt, the yeast, the glutinous rice leavening and the water are sequentially added and stirred uniformly, and then the oil is added and stirred uniformly.
Example 3
The formula of the shortening bread of this example is shown in Table 1. The procedure is essentially the same as in example 2, except that:
composition of protein-polysaccharide mixture, whole egg: isolated soy protein powder: polydextrose: xanthan gum 500:300:200: 1;
sticky rice fermented product: mixing glutinous rice: 1 part of water: 1.3 soaking in water, stirring with high speed stirrer at 5000rpm for 8min, sieving with 120 mesh sieve to obtain glutinous rice pulp, adding 5 per mill of distiller's yeast, and fermenting at 15 deg.C for 30 h.
The method comprises the following steps: preparing a protein-polysaccharide mixture and stirring the mixture into paste, wherein the viscosity of the paste is about 15000Cp (viscosity test condition: No. 4 rotor, rotating speed 20 r/min);
step two: making bread embryo, sequentially adding high gluten flour, sugar, salt, yeast, glutinous rice fermented product and water, stirring, and adding oil, and stirring;
step three: rolling the bread blanks into 3mm sheets by a biscuit machine for 3 times, uniformly coating a proteoglycan mixture on the surfaces of the bread blanks, wrapping, cutting into sections and forming, wherein each bread blank is about 45 g;
step four: fermenting at 35 deg.C for 45min to 2 times of the original volume;
step five: baking in an oven at 180 deg.C for 15 min.
Example 4
The shortening bread formulations of this example are shown in table 1. The procedure is essentially the same as in example 2, except that:
composition of protein-polysaccharide mixture, whole egg: isolated soy protein powder: polydextrose: xanthan gum 500:150:300: 3;
sticky rice fermented product: mixing glutinous rice: 1 part of water: 1 soaking in water, pulverizing at 12000rpm for 15min, sieving with 60 mesh sieve to obtain glutinous rice slurry, adding 5 per thousand of distiller's yeast, and fermenting at 28 deg.C for 30 hr.
The method comprises the following steps: preparing a protein-polysaccharide mixture and stirring the mixture into paste, wherein the viscosity of the paste is about 18000Cp (viscosity test condition: No. 4 rotor, rotating speed of 20 r/min);
step two: making bread embryo, sequentially adding high gluten flour, sugar, salt, yeast, glutinous rice fermented product and water, stirring, and adding oil, and stirring;
step three: rolling the bread blanks into 5mm slices by a biscuit machine for 3 times, uniformly coating a proteoglycan mixture on the surfaces of the bread blanks, wrapping, cutting into sections and forming, wherein each bread blank is about 55 g;
step four: fermenting at 38 deg.C for 30min to 2 times of the original volume;
step five: baking in an oven at 210 deg.C for 12 min.
TABLE 1
Note: the fermented glutinous rice product contains water to make the dough soft, and 450 parts of water in example 1 is added to make the dough soft and hard, and the water content is equivalent to that in example 2.
Comparative example 1
The comparative example 1 is a formula of butter bread commonly used in the current market, the formula of the dough is that high gluten meal 1000, sugar 120, salt 10, yeast 10, water 560 and oil 100 are made into dough, and then bread making is carried out according to the following operation steps: rolling the bread body into 4mm slices by 3 times, wrapping butter accounting for 20% of the weight of the dough, cutting into sections, and forming, wherein each bread blank is about 50 g; fermenting at 28-32 deg.C for 100min to 2 times the size of the product; baking in 200 deg.C oven for 13 min.
Comparative example 2
Bread making was carried out using the recipe of example 2 and following the following operating steps: 3-pass rolling the bread embryo into 4mm slices, coating protein-polysaccharide compound, cutting into segments, and forming, wherein each bread embryo weighs about 50 g; fermenting at 28-32 deg.C for 100min to 2 times the size of the product; baking in 200 deg.C oven for 13 min.
Comparative example 3
Bread making was carried out using the formulation of comparative example 1, the process of example 2.
Comparative example 4
Bread making was carried out by the process of example 2 using the recipe of example 2, but with the proteoglycan complex added at 5%.
Comparative example 5
Bread making was carried out using the recipe of example 2, but with the proteoglycan complex added at 30%.
The sensory evaluation table of the crunchy bread was established with reference to the sensory evaluation standards (GB20981, GB7099) of bread, as shown in table 2.
TABLE 2 organoleptic evaluation criteria of bread
The comprehensive evaluation is the weighted calculation of the indexes.
Table 3 results of comprehensive sensory evaluation of the shortening breads prepared in examples 1 to 4 and comparative examples 1 to 5
TABLE 4 results of specific volumes of the crunchy bread prepared in examples 1 to 4 and comparative examples 1 to 5
TABLE 5 average hardness results for the crunchy bread prepared in examples 1-4 and comparative examples 1-5
The crunchy bread prepared in examples 1 to 4 and comparative examples 1 to 5 was evaluated in terms of the sensory evaluation, specific volume and hardness as described above, and the results are shown in tables 3, 4 and 5. It can be found that the crunchy bread prepared in examples 2 to 4 is significantly better than the crunchy bread prepared in comparative examples 1 to 5 in appearance, taste and taste, and particularly the comprehensive evaluation of the crunchy bread prepared in example 2 can reach 8.7 points. In addition, after the prepared crispy bread is placed for 7 days, the same sensory evaluation is carried out, and the crispy bread prepared in examples 2-4 still has a good evaluation result, particularly the comprehensive evaluation of the crispy bread prepared in example 2 can reach 8.2 points. As can be seen from tables 4 and 5, the highland barley whole grain breads prepared in the embodiments 2 to 4 of the invention have high specific volume, large volume and lower hardness. The hardness of the material is about 281-399 g, and the material is softer than the material made by the common formula process in the industry. The bread prepared in comparative example 2 had a long fermentation time, an excessively fluffy texture, an insufficient uniformity, a severe shrinkage, a partial collapse, and an excessively fermented flavor. The highland barley whole grain bread products prepared in comparative examples 1-3 had significantly lower hardness and sensory evaluations than the examples. The shortening bread prepared in the comparative example 3 is too high in fermentation temperature and high in product hardness, and the butter is melted, so that the oil is seriously produced, the whole rising effect is poor, and the shortening bread is not fluffy enough. As can also be seen from Table 5, the crunchy bread prepared in examples 2 to 4 of the present invention had low hardness. For the comparative examples, the crunchy bread prepared in comparative examples 4 and 5 had a significantly lower mouth feel than the examples. The reason may be that too much protein-polysaccharide complex affects the bread fermentation and baking heating process to take place, and too little protein-polysaccharide complex does not effectively form a film to play a role in forming a crunchy layer.
The foregoing description of specific embodiments of the present invention has been presented. It is to be understood that the present invention is not limited to the specific embodiments described above, and that various changes and modifications may be made by one skilled in the art within the scope of the appended claims without departing from the spirit of the invention.
Claims (10)
1. A shortening bread using a protein-polysaccharide complex in place of butter or margarine in the shortening bread, said complex composition comprising: whole egg liquid, soybean protein isolate powder, polydextrose and xanthan gum; the amount of the compound is 7.5-21.4 wt% of the total weight of the bread embryo.
2. The shortening bread as claimed in claim 1, wherein the mass ratio of whole egg liquid, soy protein isolate powder, polydextrose and xanthan gum is 500: 150-300: 100-300:1-3.
3. A method of preparing the shortening bread as claimed in claim 1 or 2, wherein the method comprises the steps of:
s1, stirring the whole egg liquid, the soybean protein isolate powder, the polydextrose and the xanthan gum into a sauce to obtain a protein-polysaccharide compound sauce;
s2, rolling the bread blank into thin slices by using a biscuit machine, uniformly coating protein-polysaccharide compound sauce on the surface, cutting into sections and forming;
s3, fermenting at 35-38 deg.C for 30-45min, and baking.
4. The method of making a crisp bread as claimed in claim 3, wherein the bread germ contains 9.0-23.5% of fermented glutinous rice.
5. The method of making a shortening bread as claimed in claim 3, wherein the bread ingredients are: 1300 parts of high gluten powder 700-.
6. The method of producing a shortening bread according to claim 4 or 5, wherein the fermented glutinous rice is produced by immersing glutinous rice in water at a mass ratio of 1:1 to 1.3, stirring and pulverizing at a high speed to produce glutinous rice slurry, and adding distiller's yeast 5% by mass of the glutinous rice slurry to ferment.
7. The preparation method of the shortening bread as claimed in claim 4 or 5, wherein the high speed stirring pulverization is for 8-15min by a high speed stirrer at 5000-12000rpm and passing through a 60-120 mesh sieve to obtain glutinous rice slurry; the fermentation is carried out for 30-36h at 15-28 ℃.
8. The preparation method of a shortening bread as claimed in claim 3 wherein the viscosity of said protein-polysaccharide complex sauce is 15000-18000 Cp.
9. The method of preparing a shortening bread as claimed in claim 3, wherein in step S2, the bread dough is subjected to 3 passes of calendering into 3-5mm sheets; each bread green body after molding weighs 45-55 g.
10. The method for preparing a shortening bread as claimed in claim 3, wherein in step S3, the baking is performed at 210 ℃ for 12-15min at 180-.
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| CN202210662868.2A CN114847322B (en) | 2022-06-13 | 2022-06-13 | Shortening bread and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3773521A (en) * | 1970-10-05 | 1973-11-20 | Univ Kansas State | Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby |
| EP0468552A2 (en) * | 1990-06-06 | 1992-01-29 | Merck & Co. Inc. | Shortening substitute for bakery products |
| CN103596442A (en) * | 2011-06-07 | 2014-02-19 | 不二制油株式会社 | Novel application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage |
| CN103960336A (en) * | 2014-04-22 | 2014-08-06 | 沈阳桃李面包股份有限公司 | Fermented crisp mooncake and preparing method thereof |
| CN113068731A (en) * | 2021-04-22 | 2021-07-06 | 良品铺子股份有限公司 | Novel cake with low calorie, no sucrose, no oil and no flour and preparation method thereof |
-
2022
- 2022-06-13 CN CN202210662868.2A patent/CN114847322B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3773521A (en) * | 1970-10-05 | 1973-11-20 | Univ Kansas State | Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby |
| EP0468552A2 (en) * | 1990-06-06 | 1992-01-29 | Merck & Co. Inc. | Shortening substitute for bakery products |
| CN103596442A (en) * | 2011-06-07 | 2014-02-19 | 不二制油株式会社 | Novel application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage |
| CN103960336A (en) * | 2014-04-22 | 2014-08-06 | 沈阳桃李面包股份有限公司 | Fermented crisp mooncake and preparing method thereof |
| CN113068731A (en) * | 2021-04-22 | 2021-07-06 | 良品铺子股份有限公司 | Novel cake with low calorie, no sucrose, no oil and no flour and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| "起酥起层面包", 现代营销, no. 03 * |
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