CN115336610A - Quinoa bread and making method thereof - Google Patents
Quinoa bread and making method thereof Download PDFInfo
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- CN115336610A CN115336610A CN202210986263.9A CN202210986263A CN115336610A CN 115336610 A CN115336610 A CN 115336610A CN 202210986263 A CN202210986263 A CN 202210986263A CN 115336610 A CN115336610 A CN 115336610A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- 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
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention is suitable for the technical field of food processing, and provides quinoa bread which comprises the following raw materials in parts by weight: 20 to 30 parts of quinoa wheat flour, 70 to 80 parts of high gluten flour, 12 to 18 parts of white granulated sugar, 0.5 to 1 part of composite vitamin powder, 0.5 to 1 part of salt, 0.5 to 1.5 parts of yeast, 8 to 10 parts of butter, 18 to 20 parts of milk, 16 to 22 parts of egg, 8 to 12 parts of 10 percent heat polymerization whey protein solution and 10 to 15 parts of water. The invention also provides a preparation method of the quinoa bread. The quinoa bread provided by the invention can improve the baking characteristics and quality, such as elasticity and hardness, of dough and the quinoa bread by adding the heat polymerization whey protein solution and utilizing the gel characteristics of whey protein, meanwhile, the nutritive value of the bread is also improved due to higher protein content and lower fat and cholesterol content of the whey protein, and the compound vitamin powder is added, so that abundant nutritive substances are provided for consumers, and the quinoa bread is beneficial to human bodies.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to quinoa bread and a making method thereof.
Background
Chenopodium quinoa can provide the most comprehensive basic nutritional requirements for human bodies, and is praised as 'total nutritional food' which best meets the requirements of human beings. Quinoa contains high contents of vitamins (VE, VB and VC) and minerals (such as calcium, iron, manganese, magnesium, copper and potassium), is also rich in antioxidants such as polyphenol, wherein the contents of elements such as calcium, magnesium and iron are far higher than those of other grains, and has the effects of preventing osteoporosis, promoting gastrointestinal function, preventing and treating iron deficiency anemia and the like. Due to the characteristics of unique taste, rich nutritive value and easiness in cooking and digestion, the chenopodium quinoa is widely favored by food enterprises and widely applied to the food industry.
However, in food prepared by mixing quinoa and other wheat products, due to the lack of glutenin and gliadin required by gluten formation, the quality of the food is reduced, and when quinoa bread is prepared, the hardness of the bread is gradually increased and the elasticity is gradually reduced along with the increase of the addition amount of quinoa powder, and the sensory evaluation is also reduced.
Disclosure of Invention
The embodiment of the invention aims to provide quinoa bread, and aims to solve the problems in the background art.
The embodiment of the invention is realized in such a way that the quinoa bread comprises the following raw materials in parts by weight:
20 to 30 parts of quinoa wheat flour, 70 to 80 parts of high gluten flour, 12 to 18 parts of white granulated sugar, 0.5 to 1 part of composite vitamin powder, 0.5 to 1 part of salt, 0.5 to 1.5 parts of yeast, 8 to 10 parts of butter, 18 to 20 parts of milk, 16 to 22 parts of egg, 8 to 12 parts of 10 percent heat polymerization whey protein solution and 10 to 15 parts of water.
Preferably, the feed comprises the following raw materials in parts by weight:
22 to 28 parts of quinoa wheat flour, 72 to 78 parts of high gluten flour, 14 to 16 parts of white granulated sugar, 0.6 to 0.8 part of composite vitamin powder, 0.6 to 0.8 part of salt, 0.8 to 1.0 part of yeast, 8.5 to 9.5 parts of butter, 18.5 to 19.5 parts of milk, 18 to 20 parts of egg, 9 to 11 parts of 10 percent heat polymerization whey protein solution and 12 to 14 parts of water.
Preferably, the feed comprises the following raw materials in parts by weight:
25 parts of quinoa wheat flour, 75 parts of high gluten flour, 15 parts of white granulated sugar, 0.7 part of composite vitamin powder, 0.7 part of salt, 0.9 part of yeast, 9 parts of butter, 19 parts of milk, 19 parts of eggs, 10 parts of 10% heat polymerization whey protein solution and 13 parts of water.
Another object of the embodiment of the present invention is to provide a method for making quinoa bread, comprising the following steps:
s1, weighing quinoa flour, high-gluten flour, white granulated sugar, composite vitamin powder, salt and yeast, and uniformly mixing to obtain a powdery mixture;
s2, weighing water, eggs and milk, adding the water, the eggs and the milk into the powdery mixture obtained in the S1, stirring, adding 10% of heat polymerization whey protein solution, and stirring to form dough;
s3, adding butter into the dough and stirring until the dough stretches out to form a film;
s4, standing the dough for 5-8min, and then performing proofing;
s5, putting the proofed dough into a mold, and fermenting until the volume of the dough is nine times of the mold;
s6, placing the mold filled with the dough into an oven for baking to obtain bread;
and S7, taking the bread out of the mold, and cooling the bread at room temperature.
Preferably, in S2, the 10% thermally polymerized whey protein is 10% isolated whey protein, which is obtained by water-bathing at 80 ℃ for 20 min.
Preferably, in S5, the fermentation is performed at a temperature of 30-35 ℃.
Preferably, in S6, the baking conditions are that the upper fire temperature is 140-160 ℃, the lower fire temperature is 160-180 ℃ and the baking time is 8-12min.
According to the quinoa bread provided by the embodiment of the invention, the heat polymerization whey protein solution is added, the gel property of whey protein is utilized, the baking property and quality of dough and the quinoa bread, such as elasticity and hardness, can be improved, and simultaneously, the nutritional value of the bread is improved due to the fact that the whey protein content is high and the fat and cholesterol content are low. In addition, the composite vitamin powder is added, so that abundant nutrient substances are provided for consumers, the composite vitamin powder is beneficial to human bodies, the market consumption breadth is increased, a profit space is provided for enterprises, and the composite vitamin powder has a wide development prospect.
Drawings
Fig. 1 is a three-dimensional structure view of a quinoa bread according to an embodiment of the present invention;
FIG. 2 is a front view of a quinoa bread according to an embodiment of the present invention;
FIG. 3 is a front view of a quinoa bread according to an embodiment of the present invention;
fig. 4 is a front view of a quinoa bread according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Specific implementations of the present invention are described in detail below with reference to specific embodiments.
Example 1
The bread formula comprises: 20 parts of quinoa wheat flour, 80 parts of high gluten flour, 16 parts of white granulated sugar, 1 part of composite vitamin powder, 1 part of table salt, 1 part of yeast, 10 parts of butter, 20 parts of milk, 10 parts of 10% thermal polymerization whey protein solution and 13 parts of water;
a method for making quinoa bread comprises the following steps:
(1) Mixing quinoa wheat flour, high gluten flour, white sugar, compound vitamin powder, salt and yeast;
(2) Adding water, egg, milk and 10% heat polymerized lactalbumin solution, and stirring for a period of time;
(3) Adding butter and stirring until the dough is stretched to form a film;
(4) Standing for 5min for performing first proofing;
(5) Fermenting until the volume is nine times of the bread mold, and fermenting at 35 deg.C;
(6) Baking, namely putting the dough into an oven for baking, wherein the baking upper fire temperature is 150 ℃, the baking lower fire temperature is 170 ℃, and the baking time is 10min;
(7) Cooling the bread at room temperature.
Example 2
The bread formula comprises the following components: 25 parts of quinoa flour, 75 parts of high-gluten flour, 18 parts of white granulated sugar, 1 part of composite vitamin powder, 1 part of table salt, 1.5 parts of yeast, 10 parts of butter, 20 parts of milk, 20 parts of eggs, 10 parts of 10% heat polymerization whey protein solution and 13 parts of water;
a method for making quinoa bread comprises the following steps:
(1) Mixing quinoa flour, high gluten flour, white sugar, compound vitamin powder, salt and yeast;
(2) Adding water, egg, milk and 10% heat polymerized whey protein solution, and stirring for a period of time;
(3) Adding butter and stirring until the dough is stretched to form a film;
(4) Standing for 5min, and performing first proofing;
(5) Fermenting until the volume is nine times of the bread mold, and fermenting at 35 deg.C;
(6) Baking, namely putting the dough into an oven for baking, wherein the baking upper fire temperature is 150 ℃, the baking lower fire temperature is 170 ℃, and the baking time is 10min;
(7) Cooling the bread at room temperature.
Example 3
The bread formula comprises: 30 parts of quinoa flour, 70 parts of high-gluten flour, 20 parts of white granulated sugar, 1 part of composite vitamin powder, 1.5 parts of salt, 1.5 parts of yeast, 10 parts of butter, 20 parts of milk, 20 parts of eggs, 15 parts of 10% heat polymerization whey protein solution and 8 parts of water;
a preparation method of quinoa bread comprises the following steps:
(1) Mixing quinoa wheat flour, high gluten flour, white sugar, compound vitamin powder, salt and yeast;
(2) Adding water, egg, milk and 10% heat polymerized lactalbumin solution, and stirring for a period of time;
(3) Adding butter and stirring until the dough is stretched to form a film;
(4) Standing for 5min for performing first proofing;
(5) Fermenting until the volume is nine times of the bread mold, and fermenting at 35 deg.C;
(6) Baking, namely baking the dough in an oven at the temperature of 150 ℃ at the upper fire and 170 ℃ at the lower fire for 10min;
(7) Cooling the bread at room temperature.
Example 4
The bread formula comprises: 22 parts of quinoa wheat flour, 78 parts of strong flour, 14 parts of white granulated sugar, 0.6 part of composite vitamin powder, 0.6 part of table salt, 0.8 part of yeast, 8.5 parts of butter, 18.5 parts of milk, 18 parts of eggs, 9 parts of 10% thermal polymerization whey protein solution and 12 parts of water.
A preparation method of quinoa bread comprises the following steps:
(1) Mixing quinoa wheat flour, high gluten flour, white sugar, compound vitamin powder, salt and yeast;
(2) Adding water, egg, milk and 10% heat polymerized lactalbumin solution, and stirring for a period of time;
(3) Adding butter and stirring until the dough is stretched to form a film;
(4) Standing for 6min, and performing first proofing;
(5) Fermenting until the bread mold is filled to nine times, and fermenting at 30 deg.C;
(6) Baking, namely putting the dough into an oven for baking, wherein the baking upper fire temperature is 140 ℃, the baking lower fire temperature is 160 ℃, and the baking time is 8min;
(7) Cooling the bread at room temperature.
Example 5
The bread formula comprises the following components: 28 parts of quinoa wheat flour, 72 parts of strong flour, 16 parts of white granulated sugar, 0.8 part of composite vitamin powder, 0.8 part of table salt, 1.0 part of yeast, 9.5 parts of butter, 19.5 parts of milk, 20 parts of eggs, 11 parts of 10% thermal polymerization whey protein solution and 14 parts of water.
A method for making quinoa bread comprises the following steps:
(1) Mixing quinoa flour, high gluten flour, white sugar, compound vitamin powder, salt and yeast;
(2) Adding water, egg, milk and 10% heat polymerized lactalbumin solution, and stirring for a period of time;
(3) Adding butter and stirring until the dough is stretched to form a film;
(4) Standing for 8min, and performing first proofing;
(5) Fermenting until the bread mold is filled to nine times, and fermenting at 35 deg.C;
(6) Baking, namely baking the dough in an oven at the temperature of 160 ℃ of the upper fire and 180 ℃ of the lower fire for 12min;
(7) Cooling the bread at room temperature.
Comparative example 1
This comparative example differs from example 1 only in that the 10% solution of heat polymerized whey protein was replaced with water, the remainder being the same as example 1.
Comparative example 2
This comparative example differs from example 2 only in that the 10% solution of thermally polymerized whey protein was replaced by water, as in example 2.
Comparative example 3
This comparative example differs from example 3 only in that the 10% solution of thermally polymerized whey protein was replaced by water, as in example 3.
Measuring and evaluating the dough and bread
1. The doughs of examples 1 to 3 and comparative examples 1 to 3 were each 25g, fermented, observed and measured for fermentation volume, and analyzed for five indices of hardness, elasticity, cohesion, stickiness and chewiness by TPA texture analysis:
examples 1-3 bread doughs are shown in FIG. 1, and comparative examples 1-3 bread doughs are shown in FIG. 2;
the texture analysis and volume of examples 1-3 and comparative examples 1-3 are shown in Table 1:
TABLE 1
As can be seen from Table 1, the hardness of the dough in the examples was greater than that of the comparative examples, and the dough was too soft due to the low content of disulfide bonds between quinoa proteins, but due to the addition of whey proteins, it was possible to substitute gluten and the protein particles could interact with each other to form ss bridges, so that the hardness of the dough could be improved even when the quinoa flour was increased, thereby facilitating the proofing (as seen in the dough leavening volume) and the subsequent baking of the dough.
2. The breads prepared in examples 1 to 3 and comparative examples 1 to 3 were subjected to a color measurement, a sensory evaluation standard for the breads was set with reference to GB/T35869-2018, and a texture analysis was performed on the breads:
the breads made in examples 1-3 are shown in FIG. 3, and the breads made in comparative examples 1-3 are shown in FIG. 4;
the bread chroma is measured by a colorimeter, 10 persons are randomly selected to form an evaluation group for sensory evaluation, the average value is taken as an evaluation result, the sensory evaluation standard is shown in a table 2, and the bread chroma and the sensory evaluation thereof are shown in a table 3:
TABLE 2
TABLE 3
Wherein L × =0 represents black, and L × =100 represents white; positive a indicates magenta, and negative a indicates green; negative b indicates blue, positive b indicates yellow; comparative example and example L max, b max, a max, which indicate yellow and white color tone of quinoa bread is better than red color tone, and b max is increased to some extent with the addition of quinoa flour, which is related to the addition of whey protein due to the presence of carotenoid in quinoa, as can be seen from table 3, the sensory score ratio after adding 10% heat polymerized whey protein solution into bread is higher, indicating that whey protein can improve the quality of quinoa bread;
the five indexes of hardness, elasticity, cohesiveness, adhesiveness and chewiness of the bread were analyzed by TPA texture analysis, and the results are shown in Table 4:
TABLE 4
As can be seen from table 4, the examples are superior to the comparative examples in hardness, chewiness and cohesiveness, and make the bread softer and chewy, thus it can be shown that the addition of the heat polymerized whey protein solution improves the texture characteristics of the bread and reduces the adverse effects caused by the addition of quinoa powder.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (7)
1. The quinoa bread is characterized by comprising the following raw materials in parts by weight:
20 to 30 parts of quinoa wheat flour, 70 to 80 parts of high gluten flour, 12 to 18 parts of white granulated sugar, 0.5 to 1 part of composite vitamin powder, 0.5 to 1 part of salt, 0.5 to 1.5 parts of yeast, 8 to 10 parts of butter, 18 to 20 parts of milk, 16 to 22 parts of egg, 8 to 12 parts of 10 percent heat polymerization whey protein solution and 10 to 15 parts of water.
2. The quinoa bread as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight:
22 to 28 parts of quinoa wheat flour, 72 to 78 parts of high gluten flour, 14 to 16 parts of white granulated sugar, 0.6 to 0.8 part of composite vitamin powder, 0.6 to 0.8 part of salt, 0.8 to 1.0 part of yeast, 8.5 to 9.5 parts of butter, 18.5 to 19.5 parts of milk, 18 to 20 parts of egg, 9 to 11 parts of 10 percent heat polymerization whey protein solution and 12 to 14 parts of water.
3. The quinoa bread as claimed in claim 2, which is characterized by comprising the following raw materials in parts by weight:
25 parts of quinoa wheat flour, 75 parts of high gluten flour, 15 parts of white granulated sugar, 0.7 part of composite vitamin powder, 0.7 part of salt, 0.9 part of yeast, 9 parts of butter, 19 parts of milk, 19 parts of eggs, 10 parts of 10% heat polymerization whey protein solution and 13 parts of water.
4. The method for making quinoa bread according to any one of claims 1 to 3, comprising the steps of:
s1, weighing quinoa meal, high gluten meal, white granulated sugar, composite vitamin powder, salt and yeast, and uniformly mixing to obtain a powdery mixture;
s2, weighing water, eggs and milk, adding the water, the eggs and the milk into the powdery mixture obtained in the S1, stirring, adding a 10% heat polymerization whey protein solution, and stirring to form dough;
s3, adding butter into the dough and stirring until the dough stretches out of the film;
s4, standing the dough for 5-8min, and then performing proofing;
s5, putting the proofed dough into a mold, and fermenting until the volume of the dough is nine times of the mold;
s6, placing the mold filled with the dough into an oven for baking to obtain bread;
and S7, taking the bread out of the mold, and cooling the bread at room temperature.
5. The method for producing quinoa bread as claimed in claim 4, wherein said 10% heat-polymerized whey protein in S2 is 10% isolated whey protein, and said isolated whey protein is obtained by bathing in water at 80 ℃ for 20 min.
6. The method for making quinoa bread as claimed in claim 4, wherein in S5, the fermentation is performed at a temperature of 30-35 ℃.
7. The method for making quinoa bread as claimed in claim 4, wherein in S6, the baking conditions are 140-160 ℃ for the upper fire temperature, 160-180 ℃ for the lower fire temperature, and 8-12min for the baking time.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210986263.9A CN115336610A (en) | 2022-08-17 | 2022-08-17 | Quinoa bread and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210986263.9A CN115336610A (en) | 2022-08-17 | 2022-08-17 | Quinoa bread and making method thereof |
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| CN115336610A true CN115336610A (en) | 2022-11-15 |
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Application publication date: 20221115 |