CN115363074A - Low-sugar low-fat bread and preparation method thereof - Google Patents
Low-sugar low-fat bread and preparation method thereof Download PDFInfo
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- CN115363074A CN115363074A CN202211186181.2A CN202211186181A CN115363074A CN 115363074 A CN115363074 A CN 115363074A CN 202211186181 A CN202211186181 A CN 202211186181A CN 115363074 A CN115363074 A CN 115363074A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 40
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 239000003651 drinking water Substances 0.000 claims abstract description 14
- 235000020188 drinking water Nutrition 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 6
- 235000010037 flour treatment agent Nutrition 0.000 claims abstract description 6
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 6
- 239000003549 soybean oil Substances 0.000 claims abstract description 6
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 4
- 235000019713 millet Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 19
- 238000010009 beating Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 244000100170 Phaseolus lunatus Species 0.000 claims description 5
- 235000010617 Phaseolus lunatus Nutrition 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 3
- 241000894007 species Species 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 abstract description 19
- 230000008569 process Effects 0.000 abstract description 7
- 235000014121 butter Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 2
- 239000001569 carbon dioxide Substances 0.000 abstract description 2
- 230000002950 deficient Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 235000013305 food Nutrition 0.000 description 6
- 238000007599 discharging Methods 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Classifications
-
- 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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free 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
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free 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
- 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
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses low-sugar low-fat bread which is prepared from Poland seeds, first-day wheat flour, first drinking water, millet flour, trehalose, edible salt, butter, soybean oil, first dry yeast and a bread improver; the Polish seed is prepared from second Japanese wheat flour, second drinking water, white granulated sugar and second dry yeast. The invention also provides a preparation method of the low-sugar low-fat bread. The invention reduces the use amount of sugar and uses low-sugar yeast in a matching way, the low-sugar yeast can still have strong fermentation capacity under the condition of no sugar or extremely low sugar content, and the low-sugar yeast is fermented to generate carbon dioxide so that the flour is expanded to achieve the effect of increasing the volume of the bread; according to the invention, the Polish seeds are added into the dough, and the bread made by the processes of fermentation and the like can generate the original taste and the fermented fragrance of the flour, so that the flavor which is deficient in making by reducing the using amount of butter is compensated. The invention reduces sugar and grease, and makes the bread have the characteristics of soft taste, fine tissue and crisp skin.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to bread, in particular to low-sugar low-fat bread and a preparation method thereof.
Background
With the development of modern society and the improvement of income level, more and more people face the troubles of obesity, hypertension, hyperlipidemia and diabetes, so that low-sugar low-fat foods correspondingly appear on the market, and the appearance of the foods caters to the needs of many sick people and common people. The low-sugar and low-fat food is selected, and if the food is eaten for a long time, the diseases such as obesity, hypertension, hyperlipidemia, diabetes and the like can be avoided, the gastrointestinal burden can be relieved, and the body of people is in a light, non-burdened and full state.
The bread contains 3-6% of butter and 6-10% of white granulated sugar, which can not meet the edible requirements of people, so that the low-sugar and low-fat bread with soft taste and fine texture can be deeply met by the requirements of special people.
The sugar in the bread has important functions of providing energy for yeast, influencing the color of the epidermis, influencing the mouthfeel and the flavor of the bread and the like; the oil has the characteristics of enhancing the flavor and softness of bread in the bread, and the combination of the oil and the gluten can soften the gluten, so that the internal tissue of the product is uniform and soft, the mouthfeel is improved, and the flavor is provided.
Disclosure of Invention
Aiming at the technical problems in the prior art, the invention provides low-sugar low-fat bread and a preparation method thereof, and the low-sugar low-fat bread and the preparation method thereof aim to solve the technical problem that health is influenced by higher specific gravity of bread sugar and butter in the prior art.
The invention provides low-sugar low-fat bread which is prepared from the following raw materials in percentage by mass:
the Polish seed is prepared from the following raw materials in percentage by mass:
44-54% of second-day wheat flour,
45-55% of second drinking water,
0.6 to 1.0 percent of white granulated sugar,
0.3-0.6% of second dry yeast.
The invention also provides a preparation method of the low-sugar low-fat bread, which comprises the following steps:
1) A step of weighing each bread preparation raw material
2) A step of preparing Polish species;
a) Weighing the raw materials according to the formula of the Polish seeds;
b) Adding second drinking water and second dry yeast in the Polish seed into a dough making machine at 45-55 rpm, and stirring for 2 +/-1 min until the dry yeast is completely melted;
c) Adding white granulated sugar and second Japanese wheat flour into the raw materials in the step b), and stirring for 2 +/-1 min at 250-350 r/min until the batter is fine;
d) Putting the dough beaten in the step c) into a container for proofing, wherein the temperature of a proofing chamber is 25 +/-2 ℃, the proofing humidity is 75-80%, and the proofing time is 90 +/-10 min; thus obtaining the Polish seeds;
3) Uniformly mixing the millet flour with first drinking water for later use, wherein the temperature of the first drinking water is controlled to be below 10 ℃;
4) Pouring the first-day wheat flour, edible salt, trehalose, first dry yeast and bread improver into a dough making jar, stirring at 45-55 rpm for 1 +/-1 min until all the raw materials are completely and uniformly mixed;
5) Adding Polish seed, beating at 45-55 rpm for 3 + -1 min, beating at 250-350 rpm for 1 + -1 min until the raw materials are mixed uniformly;
6) Adding butter and soybean oil, and whipping at 250-350 r/min for 4 +/-1 min until the dough is basically formed;
7) Adding the raw materials in the step 3), beating at 250-350 r/min for 2 +/-1 min until the dough is smooth, the film can be pulled, and the dough is taken out at the temperature of 24 +/-2 ℃;
8) Covering a preservative film on the surface of the dough blank, and then loosening for 15 +/-10 min between dough beating;
9) Dividing the loosened dough into dough with the weight of 73 +/-2 g/piece;
10 Rolling the dough in the step 9) into a round shape, and putting the round dough into a baking tray;
11 Then placed in a proofing chamber for proofing, the proofing chamber temperature: 30 ± 3 ℃, proof chamber humidity: 75-85%, and the fermentation time: 90 plus or minus 30min;
12 Baking the dough proofed in the step 11), wherein the baking temperature is 230-245 ℃, and the baking time is as follows: 12-17min, and the center temperature of the baked product is more than or equal to 85 ℃; the low-sugar and low-fat bread is obtained.
The formula and the process provided by the invention do not change the characteristics of the bread under the condition of reducing the using amount of white granulated sugar and butter, and the main reasons are as follows:
a. the formula is as follows: 1. the use amount of sugar is reduced, the low-sugar yeast is matched to use, the low-sugar yeast still has strong fermentation capacity under the condition of no sugar or extremely low sugar content, and the low-sugar yeast is fermented to generate carbon dioxide, so that the flour is expanded, and the effect of increasing the volume of the bread is achieved. 2. The millet flour is added in the formula, is a whole grain food, is rich in vitamins and minerals, and can improve the nutritional value of the product and increase the bread flavor.
b. The process is as follows: 1. the bread made by adding the Polish seeds into the dough through the processes of fermentation and the like can generate the original taste and the fermented fragrance of the flour, and the deficient flavor caused by the reduction of the using amount of butter is made up; the fermentation of the Polish seeds generates a large amount of bubbles which can increase the volume of the bread; the Polish seed is a slightly acidic yeast, the water content is extremely high, and the prepared bread is soft in taste. 2. And (3) adopting high-temperature rapid baking: the moisture in the bread can be locked to the maximum extent by high-temperature quick baking, so that the interior of the bread is soft; and the high temperature can color the surface of the bread.
Compared with the prior art, the invention has the advantages of positive and obvious technical effect. The invention provides a formula and a processing technology of low-sugar low-fat bread, which can reduce sugar and oil, and make the bread have the characteristics of soft taste, fine tissue and crisp skin.
Detailed Description
Example (b):
preparation process of example 1:
making Poland
a) Adding the second drinking water and the second dry yeast in the Polish blue seeds into a dough making machine, and slowly (45-55 rpm) stirring for 2 +/-1 min until the dry yeast is completely melted;
b) Adding second white granulated sugar and second Japanese wheat flour into the mixture obtained in the step (1), and quickly stirring (250-350 r/min) for 2 +/-1 min until the paste is fine;
c) Placing the dough into a container for proofing (proofing room temperature 25 + -2 deg.C, humidity 75-80%, proofing 90 + -10 min)
Example 2 Process for making Low sugar Low fat bread
1) Mixing semen Setariae powder with the first drinking water in the main dough (water temperature is controlled below 10 deg.C, and should be used in the present application)
2) Pouring the first-day wheat flour, edible salt, first white granulated sugar, trehalose, first dry yeast (salt and yeast need to be separated) and the bread improver into a dough making jar, and slowly (50 revolutions per minute) for 1 +/-1 min until all the raw materials are completely and uniformly mixed;
3) Adding Polish seed, slowly (45-55 rpm) stirring for 3 + -1 min, and rapidly (250-350 rpm) stirring for 1 + -1 min until the raw materials are uniformly mixed;
4) Adding butter and soybean oil, and quickly (250-350 rpm) whipping for 4 +/-1 min until the dough is basically formed;
5) Adding the raw materials in the step 1), quickly (250-350 r/min), stirring for 2 +/-1 min until the dough is smooth and can be filmed, and dough discharging (dough discharging temperature: 24 ± 2 ℃);
6) Covering a preservative film on the surface of the dough blank, and then loosening for 15 +/-10 min between dough beating;
7) Dividing the loosened dough into dough with the weight of 73 +/-2 g/piece;
8) Rolling the dough in the step 7) into a round shape, and putting the round dough into a baking tray;
9) The mixture was placed in a proofing chamber for proofing (proofing chamber temperature: 30 ± 3 ℃, proof chamber humidity: 75-85%, and proofing time: 90 +/-30 min);
10 Baking the dough proofed in the step 9), wherein the baking temperature is 230-245 ℃, and the baking time is as follows: 12-17min, and the center temperature of the baked product is more than or equal to 85 ℃;
comparative example 1, 2 process:
1. mixing semen Setariae powder and first drinking water (water temperature controlled below 10 deg.C) uniformly (to be used in situ);
2. adding first day type wheat flour, edible salt, first white sugar, trehalose, first dry yeast (salt and yeast need to be separated), and bread improver into a dough making jar, and slowly (45-55 rpm) for 2 + -1 min;
3. adding butter and soybean oil, rapidly (250-350 r/min) whipping for 4 + -1 min until basic molding, adding (1), rapidly (250-350 r/min) whipping for 2 + -1 min until dough is smooth, and then dough-forming (dough-forming temperature: 24 + -2 ℃), wherein the dough can be filmed;
4. covering a preservative film on the dough blank, loosening the dough for 15 +/-10 min, dividing and rounding by a dividing machine, adding 73 +/-2 g/dough, and putting into a baking tray;
5. temperature of proofing: 30 ± 3 ℃, humidity: 75-85%, and the fermentation time: 90 plus or minus 30min;
6. baking: baking temperature: 230-245 ℃, baking time: 12-17min; the central temperature of the baked product is more than or equal to 85 ℃.
Comparative example 3 process:
1) Adding first daily wheat flour, rye flour, whole wheat flour, trehalose, edible salt, first white sugar, first dry yeast (salt and yeast need to be separated), and bread improver into a dough-making machine, and slowly stirring at 45-55 rpm for 2 + -1 min;
2) Adding the first drinking water, and slowly (45-55 rpm) beating for 2 + -1 min and quickly (250-350 rpm) beating for 4 + -1 min;
3) Adding butter and soybean oil, quickly (250-350 r/min), beating for 6 + -1 min until the surface of dough is smooth, and then drawing, and dough-discharging (dough-discharging temperature: 24 +/-2 ℃);
4) Covering a preservative film on the dough blank, loosening the dough for 15 +/-10 min, then cutting and rounding by a cutting machine, and putting 73 +/-2 g/piece of dough into a baking tray;
5) Temperature of proofing: 30 ± 3 ℃, humidity: 75-85%, and the fermentation time: 90 plus or minus 30min;
6) Baking: baking temperature: 230-245 ℃ and baking time: 12-17min; the central temperature of the baked product is more than or equal to 85 ℃.
TABLE 2 sensory evaluation
Scoring according to 10 points, 9-10, good; 7-8, preferably; 5-6, typically; 3-4, difference; 1-2 are very poor, with 0 indicating no edible value. A = example 1, b = comparative example 1, c = comparative example 2, d = comparative example 3. The results after fractional accumulation are shown in the table below.
As can be seen from the above table, example 1 is more excellent than comparative example 1: the bread made by adding the Polish seeds has softer taste and finer and smoother assembly state; example 1 versus comparative example 2: the mouthfeel and the texture state of the tea obtained in example 1 are slightly better; example 1 versus comparative example 3: the mouthfeel of example 1 was softer.
Table 3: detecting physical and chemical indexes
As can be seen from the above table, the bread made in example 1 has a fat and total sugar content meeting the low sugar and low fat standards (low sugar standard: 5g/100g, low fat standard: 3g/100 g); comparative example 1 both fat and total sugar content exceeded the standard range (low sugar standard: 5g/100g, low fat standard: 3g/100 g); comparative example 2 the fat and total sugar contents meet the low sugar and low fat criteria (low sugar criteria: 5g/100g, low fat criteria: 3g/100 g).
Claims (2)
1. The low-sugar low-fat bread is characterized by being prepared from the following raw materials in percentage by mass:
the Polish seed is prepared from the following raw materials in percentage by mass:
44-54% of second-day wheat flour,
45-55% of second drinking water,
0.6 to 1.0 percent of white granulated sugar,
0.3-0.6% of second dry yeast.
2. The method for preparing low-sugar low-fat bread according to claim 1, which comprises the steps of:
1) A step of weighing each bread preparation raw material
2) A step of preparing Polish species;
a) Weighing the raw materials according to the formula of the Polish seeds;
b) Adding second drinking water and second dry yeast in the Polish seed into a dough making machine at 45-55 rpm, and stirring for 2 +/-1 min until the dry yeast is completely melted;
c) Adding white granulated sugar and second Japanese wheat flour into the raw materials in the step b), and stirring for 2 +/-1 min at 250-350 r/min until the batter is fine;
d) Putting the dough beaten in the step c) into a container for proofing, wherein the temperature of a proofing chamber is 25 +/-2 ℃, the proofing humidity is 75-80%, and the proofing time is 90 +/-10 min; thus obtaining the Polish seeds;
3) Uniformly mixing the millet flour with first drinking water for later use, wherein the temperature of the first drinking water is controlled to be below 10 ℃;
4) Pouring the first-day wheat flour, the edible salt, the trehalose, the first dry yeast and the bread improver into a dough making jar, and stirring for 1 +/-1 min at a speed of 45-55 revolutions per minute until all the raw materials are completely and uniformly mixed;
5) Adding Polish seed, beating at 45-55 rpm for 3 + -1 min, and beating at 250-350 rpm for 1 + -1 min until the raw materials are mixed uniformly;
6) Adding butter and soybean oil, and whipping at 250-350 r/min for 4 +/-1 min until the dough is basically formed;
7) Adding the raw materials in the step 3), beating at 250-350 r/min for 2 +/-1 min until the dough is smooth, the film can be pulled, and the dough is taken out at the temperature of 24 +/-2 ℃;
8) Covering a preservative film on the surface of the dough blank, and then loosening for 15 +/-10 min between dough beating;
9) Dividing the loosened dough into dough with the weight of 73 +/-2 g/piece;
10 Rolling the dough in the step 9) into a round shape, and putting the round dough into a baking tray;
11 Then placed in a proofing chamber for proofing, the proofing chamber temperature: 30 ± 3 ℃, proof chamber humidity: 75-85%, and the fermentation time: 90 plus or minus 30min;
12 Baking the dough proofed in the step 11), wherein the baking temperature is 230-245 ℃, and the baking time is as follows: 12-17min, and the center temperature of the baked product is more than or equal to 85 ℃; the low-sugar and low-fat bread is obtained.
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| CN113632810A (en) * | 2021-07-15 | 2021-11-12 | 北京原麦山丘食品有限公司 | Low-sugar bread with alkali flavor and production method thereof |
| CN113632812A (en) * | 2021-07-15 | 2021-11-12 | 北京原麦山丘食品有限公司 | Low-fat sugar-replacing bread and production method thereof |
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2022
- 2022-09-27 CN CN202211186181.2A patent/CN115363074A/en active Pending
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