CN115530210A - Preparation method of bread with high oat content - Google Patents
Preparation method of bread with high oat content Download PDFInfo
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- CN115530210A CN115530210A CN202211253977.5A CN202211253977A CN115530210A CN 115530210 A CN115530210 A CN 115530210A CN 202211253977 A CN202211253977 A CN 202211253977A CN 115530210 A CN115530210 A CN 115530210A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims description 12
- 238000000034 method Methods 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims description 57
- 108010068370 Glutens Proteins 0.000 claims description 56
- 235000021312 gluten Nutrition 0.000 claims description 56
- 235000013312 flour Nutrition 0.000 claims description 44
- 241000209140 Triticum Species 0.000 claims description 33
- 235000021307 Triticum Nutrition 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 238000002156 mixing Methods 0.000 claims description 29
- 235000013601 eggs Nutrition 0.000 claims description 26
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- 238000003756 stirring Methods 0.000 claims description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 21
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- 235000013336 milk Nutrition 0.000 claims description 18
- 239000008267 milk Substances 0.000 claims description 18
- 210000004080 milk Anatomy 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000007493 shaping process Methods 0.000 claims description 10
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- 230000015572 biosynthetic process Effects 0.000 claims description 5
- 241000272525 Anas platyrhynchos Species 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
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- 240000005979 Hordeum vulgare Species 0.000 claims description 2
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 235000011844 whole wheat flour Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000008520 organization Effects 0.000 abstract description 2
- 208000010125 myocardial infarction Diseases 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 24
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 5
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- 238000005516 engineering process Methods 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 235000012180 bread and bread product Nutrition 0.000 description 3
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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
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a method for making high-content oat bread. The method provided by the invention solves the problems of poor operation myocardial infarction, poor bread organization structure and small bread specific volume of high-content oat dough, and has the effect of remarkably improving the softness of the oat bread.
Description
Technical Field
The invention belongs to the technical field of food production, and particularly relates to a preparation method of bread with high oat content.
Background
Oat has low gluten content, poor quality, high beta-glucan content, high viscosity and strong water absorption, and seriously influences the formation of dough network. When the addition amount of the oat flour exceeds 30%, the oat flour dough seriously deteriorates, the bread organization structure is compact, the honeycomb pores are small, and the bread specific volume is small. Patent application No. 202110109412.9 bread with high oat flour content and preparation method thereof, oat flour is added in 40-60 parts, optimization of bread texture is realized by adding 0.00015-0.00045 part of beta-glucanase, but improvement of dough proofing volume is not mentioned, beta-glucan content in oat is reduced by using beta-glucan enzymolysis, and health efficacy is greatly reduced. Patent application No. 201410087197.7 oat flour addition amount of 'a high fiber oat bread' exceeds 50%, but the bread specific volume is 1.5-2.5 mL/g, and the problem of small volume of the oat bread is still not solved. Patent application No. 201711426742.0 & ltbread with sweet potato and oat & gt, the addition amount of oat is not less than 10%.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and title of the application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.
Therefore, the object of the present invention is to overcome the disadvantages of the prior art and to provide a method for preparing bread with high oat content, which comprises the following steps:
preparing raw materials: preparing oat flour, plant powder, wheat gluten, milk powder, egg liquid, sugar, butter, edible salt, yeast and water according to corresponding mass;
s1: mixing sugar, edible salt, yeast, egg liquid and water to obtain feed liquid for later use;
s2: uniformly mixing the plant powder and the milk powder, adding the S1 material liquid, stirring to form dough, and standing to promote the formation of the dough;
s3: stirring the S2 dough at a high speed and standing to prepare dough;
s4: adding butter into the dough obtained in the step S3, and stirring at a high speed until gluten is completely formed to obtain dough;
s5: proofing the dough prepared in the step S4, and carrying out cutting, loosening, shaping and dishing;
s6: and (3) performing secondary proofing on the dough prepared in the step (S5) to obtain proofed dough:
s7: and baking the proofed dough to obtain the finished product of the oat bread.
As a preferable embodiment of the method for preparing the bread with high oat content, the method comprises the following steps: in the preparation method, the egg liquid is one or more of whole egg liquid, egg yolk liquid, whole duck egg liquid and duck egg yolk liquid.
As a preferable embodiment of the method for preparing the bread with high oat content, the method comprises the following steps: in the preparation method, the plant powder is one or more of high gluten wheat flour, wheat gluten, whole wheat flour, buckwheat flour, highland barley flour and bean flour.
As a preferable embodiment of the method for preparing the bread with high oat content, the method comprises the following steps: and in S2, adding the prepared feed liquid in S1 for a plurality of times according to a single time or in different times.
As a preferable embodiment of the method for preparing the bread with high oat content, the method comprises the following steps: in S2, the feed liquid prepared in S1 is added in 2-3 portions.
As a preferable embodiment of the method for preparing the bread with high oat content, the method comprises the following steps: and the standing time in the S2 is 5-20 min.
As a preferable embodiment of the method for preparing the bread with high oat content, the method comprises the following steps: high gluten wheat flour: gluten =0 to 1.5 to 9.
As a preferable embodiment of the method for preparing the bread with high oat content of the invention, the method comprises the following steps: and the standing time in the S3 is 5-20 min.
As a preferable embodiment of the method for preparing the bread with high oat content, the method comprises the following steps: in S5 and S6, the fermentation was carried out at 30 ℃ and RH 80%.
As a preferable embodiment of the method for preparing the bread with high oat content, the method comprises the following steps: in S5, the proofing time is 20min, in S6, the proofing time is 50min.
The invention has the beneficial effects that:
the invention provides a preparation method of bread with high oat content, which is simple in process preparation method and easy for industrial production. The technology is different from the traditional technology, and a standing technology is added in the dough kneading stage, so that the diffusion distribution of water in an oat-wheat mixed system is enhanced, and the problem that the dough structure is weakened due to insufficient formation of wheat gluten caused by strong competitive water absorption of oat is solved. Compared with the prior art, the method overcomes the defects of the prior art, adopts water adding and dough kneading for many times, can promote full water absorption and water retention of an oat dough gluten network, and increases the extensibility of the dough, thereby improving the operability of the high-content oat dough. Compared with the traditional process, the technology does not carry out pre-heat treatment on the oat and does not use a large amount of enzyme preparation, thereby not only greatly retaining the beta-glucan content of the oat, but also reducing the production cost.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
This example was prepared as follows:
40kg of oat flour, 45kg of high gluten wheat flour, 5kg of wheat gluten, 10kg of milk powder, 40kg of whole egg liquid, 5kg of sugar, 15kg of butter, 0.8kg of edible salt, 0.8kg of yeast and 37kg of water.
Weighing sugar, edible salt, yeast, egg liquid and water, and uniformly mixing to obtain feed liquid for later use;
s2: quantitatively weighing high gluten wheat flour, wheat gluten and milk powder, uniformly mixing, adding 80% and 20% of S1 feed liquid in sequence, mixing at 50rpm for 2min to form a dough, and standing at room temperature for 5min;
s3: stirring the S2 dough at 120rpm for 7min to obtain dough, and standing at room temperature for 5min;
s4: adding butter into the S3 dough, and stirring at 100rpm for 6min until gluten is completely stretched to obtain dough;
s5: and (3) first proofing: fermenting the S4 dough at 28 ℃ and RH80% for 20min, and performing cutting, relaxing, shaping and dishing;
s6: and (3) secondary fermentation: placing the S5 dough at 38 ℃ and RH85% for proofing for 50min to obtain proofed dough;
s7: and baking the dough proofed by the S6 for 30min at the conditions of an upper fire of 190 ℃ and a lower fire of 180 ℃ to obtain the finished product of the oat bread.
Example 2
This example was prepared as follows:
60kg of oat flour, 21kg of high gluten wheat flour, 14kg of vital gluten, 5kg of milk powder, 50kg of whole egg liquid, 10kg of sugar, 10kg of butter, 1.0kg of edible salt, 1.2kg of yeast and 40kg of added water.
S1: quantitatively weighing sugar, edible salt, yeast, egg liquid and water, and uniformly mixing to obtain feed liquid for later use;
s2: quantitatively weighing high gluten wheat flour, wheat gluten and milk powder, uniformly mixing, uniformly dividing for 2 times, adding S1 feed liquid, mixing at 50rpm for 3min to form a dough, and standing at room temperature for 5min;
s3: stirring the S2 dough at 120rpm for 7min to obtain dough, and standing at room temperature for 10min;
s4: adding butter into the S3 dough, stirring at 100rpm for 6min until gluten is completely stretched, and preparing dough;
s5: and (3) first proofing: fermenting the S4 dough at 30 ℃ and RH85% for 20min, and performing cutting, relaxing, shaping and dishing;
s6: and (3) secondary proofing: placing the S5 dough at 35 deg.C and RH85% for proofing for 50min to obtain proofed dough;
s7: and baking the dough proofed by the S6 for 24min at the conditions of 200 ℃ of the upper fire and 180 ℃ of the lower fire to obtain the finished product of the oat bread.
Example 3
This example was prepared as follows:
60kg of oat flour, 21kg of high gluten wheat flour, 14kg of vital gluten, 5kg of milk powder, 50kg of whole egg liquid, 10kg of sugar, 10kg of butter, 1.0kg of edible salt, 1.2kg of yeast and 40kg of added water.
S1: quantitatively weighing sugar, edible salt, yeast, egg liquid and water, and uniformly mixing to obtain feed liquid for later use;
s2: quantitatively weighing high gluten wheat flour, wheat gluten and milk powder, uniformly mixing, uniformly dividing for 3 times, adding S1 feed liquid, mixing at 50rpm for 4min to form a dough, and standing at room temperature for 10min;
s3: stirring the S2 dough at 120rpm for 7min to obtain dough, and standing at room temperature for 5min;
s4: adding butter into the S3 dough, stirring at 100rpm for 6min until gluten is completely stretched, and preparing dough;
s5: and (3) first proofing: fermenting the S4 dough for 20min at 30 ℃ and RH80%, and performing cutting, loosening, shaping and dishing;
s6: and (3) secondary proofing: placing the S5 dough at 35 deg.C and RH80% for proofing for 50min to obtain proofed dough;
s7: and baking the dough proofed by the S6 for 22min at the conditions of 210 ℃ of upper fire and 190 ℃ of lower fire to obtain the finished product of the oat bread.
Example 4
This example was prepared as follows:
70kg of oat flour, 10kg of high gluten wheat flour, 20kg of vital gluten, 70kg of whole egg liquid, 10kg of sugar, 15kg of butter, 1.2kg of edible salt, 2kg of yeast and 25kg of water.
S1: quantitatively weighing sugar, edible salt, yeast, egg liquid and water, and uniformly mixing to obtain feed liquid for later use;
s2: quantitatively weighing high gluten wheat flour, wheat gluten and milk powder, uniformly mixing, adding 50%, 30% and 20% of S1 feed liquid in sequence, mixing at 50rpm for 5min to form a dough, and standing at room temperature for 20min;
s3: stirring the S2 dough at 120rpm for 7min to obtain dough, and standing at room temperature for 20min;
s4: adding butter into the S3 dough, stirring at 100rpm for 6min until gluten is completely stretched, and preparing dough;
s5: and (3) first proofing: fermenting the S4 dough at 30 ℃ and RH90% for 20min, and performing cutting, relaxing, shaping and dishing;
s6: and (3) secondary proofing: fermenting the S5 dough for 50min at 40 ℃ and RH90% to obtain fermented dough;
s7: and baking the S6 proofed dough for 25min at the conditions of 200 ℃ of the upper fire and 190 ℃ of the lower fire to obtain the finished oat bread.
Comparative example 1
This example was prepared as follows:
80kg of oat flour, 20kg of wheat gluten, 80kg of whole egg liquid, 12kg of sugar, 12kg of butter, 1.5kg of edible salt, 2kg of yeast and 26kg of added water.
S1: quantitatively weighing sugar, edible salt, yeast, egg liquid and water, and uniformly mixing to obtain feed liquid for later use;
s2: quantitatively weighing high gluten wheat flour, wheat gluten and milk powder, uniformly mixing, uniformly dividing for 3 times, adding S1 feed liquid, mixing at 50rpm for 4min to form a dough, and standing at room temperature for 10min;
s3: stirring the S2 dough at 120rpm for 7min to obtain dough, and standing at room temperature for 5min;
s4: adding butter into the S3 dough, and stirring at 100rpm for 6min until gluten is completely stretched to obtain dough;
s5: and (3) first proofing: fermenting the S4 dough at 30 ℃ and RH80% for 20min, shaping, cutting, and dishing;
s6: and (3) secondary proofing: fermenting the S5 dough at 35 ℃ and RH80% for 50min to obtain fermented dough;
s7: and baking the S6 proofed dough for 22min at the conditions of 210 ℃ of upper fire and 190 ℃ of lower fire to obtain the finished oat bread.
Comparative example 2
This example was prepared as follows:
60kg of oat flour, 21kg of high gluten wheat flour, 14kg of vital gluten, 5kg of milk powder, 50kg of whole egg liquid, 10kg of sugar, 10kg of butter, 1.0kg of edible salt, 1.2kg of yeast and 40kg of added water.
S1: quantitatively weighing sugar, edible salt, yeast, egg liquid and water, and uniformly mixing to obtain feed liquid for later use;
s2: quantitatively weighing high gluten wheat flour, wheat gluten and milk powder, uniformly mixing, completely adding S1 feed liquid, and mixing at 50rpm for 4min to form a dough;
s3: stirring the S2 dough at 120rpm for 7min to obtain dough;
s4: adding butter into the S3 dough, and stirring at 100rpm for 6min until gluten is completely stretched to obtain dough;
s5: and (3) first proofing: fermenting the S4 dough for 20min at 30 ℃ and RH80%, and performing cutting, loosening, shaping and dishing;
s6: and (3) secondary fermentation: fermenting the S0 dough at 35 ℃ and RH80% for 50min to obtain fermented dough;
s7: and baking the S6 proofed dough for 22min at the conditions of 210 ℃ of upper fire and 190 ℃ of lower fire to obtain the finished oat bread.
Comparative example 3
This example was prepared as follows:
60kg of oat flour, 21kg of high gluten wheat flour, 14kg of vital gluten, 5kg of milk powder, 50kg of whole egg liquid, 10kg of sugar, 10kg of butter, 1.0kg of edible salt, 1.2kg of yeast and 40kg of added water.
S1: quantitatively weighing sugar, edible salt, yeast, egg liquid and water, and uniformly mixing to obtain feed liquid for later use;
s2: quantitatively weighing high gluten wheat flour, wheat gluten and milk powder, uniformly mixing, uniformly dividing for 4 times, adding S1 feed liquid, mixing at 50rpm for 4min, agglomerating, and standing at room temperature for 10min;
s3: stirring the S2 dough at 120rpm for 7min to obtain dough, and standing at room temperature for 5min;
s4: adding butter into the S3 dough, stirring at 100rpm for 6min until gluten is completely stretched, and preparing dough;
s5: and (3) first proofing: fermenting the S4 dough for 20min at 30 ℃ and RH80%, and performing cutting, loosening, shaping and dishing;
s6: and (3) secondary proofing: placing the S5 dough at 35 deg.C and RH80% for proofing for 50min to obtain proofed dough;
s7: and baking the S6 proofed dough for 22min at the conditions of 210 ℃ of upper fire and 190 ℃ of lower fire to obtain the finished oat bread.
Comparative example 4
This example was prepared as follows:
60kg of oat flour, 21kg of high gluten wheat flour, 14kg of vital gluten, 5kg of milk powder, 50kg of whole egg liquid, 10kg of sugar, 10kg of butter, 1.0kg of edible salt, 1.2kg of yeast and 40kg of added water.
S1: quantitatively weighing sugar, edible salt, yeast, egg liquid and water, and uniformly mixing to obtain feed liquid for later use;
s2: quantitatively weighing high gluten wheat flour, wheat gluten and milk powder, uniformly mixing, uniformly dividing for 5 times, adding S1 feed liquid, mixing at 50rpm for 4min to form a dough, and standing at room temperature for 15min;
s3: stirring the S2 dough at 120rpm for 7min to obtain dough, and standing at room temperature for 25min;
s4: adding butter into the S3 dough, stirring at 100rpm for 6min until gluten is completely stretched, and preparing dough;
s5: and (3) first proofing: fermenting the S4 dough for 20min at 30 ℃ and RH80%, and performing cutting, loosening, shaping and dishing;
s6: and (3) secondary proofing: placing the S5 dough at 35 deg.C and RH80% for proofing for 50min to obtain proofed dough;
s7: and baking the S6 proofed dough for 22min at the conditions of 210 ℃ of upper fire and 190 ℃ of lower fire to obtain the finished oat bread.
Example 5
The volume of oat bread was measured according to the rapeseed isovolumetric displacement method in GB/T20981-2007 for the finished products obtained in examples 1 to 4 and comparative examples 1 to 4, and the specific volume (mL/g) = volume of bread (mL)/mass of bread (g) was measured, and the measured data are shown in table 1.
TABLE 1 specific volume of bread prepared in examples 1 to 3 and comparative examples 1 to 4
As can be seen from Table 1, the bread product prepared in example 1 has the largest specific volume, the addition of oat flour can adversely affect the network structure strength of the dough, and the specific volume of the bread gradually increases with the increase of the addition amount of the oat flour, and when the content of oat exceeds 70% (comparative example 1), the specific volume of the bread is lower than 3.0mL/g.
The oat contains a large amount of beta-glucan, and the oat absorbs water competitively with a gluten network to block the formation of gluten. The results of examples 1 to 4 demonstrate that oat bread has a good specific volume within the scope of the claims. Compared with the example 3, the comparative example 2 and the dough stage do not use the processes of adding water and standing for several times, and the specific volume is reduced from 3.61mL/g to 3.23mL/g. The bread specific volume increases with the increase of the water adding times (examples 2-3 and comparative examples 2-3), but the increase of the bread specific volume is no longer obvious after the water adding times exceed 3 times; too long a resting time (comparative example 4) would rather result in a decrease in the bread specific volume, probably due to yeast fermentation.
On the other hand, the increase of the number of times of adding water and the standing time leads to the increase of the production period and the reduction of the production efficiency, and finally leads to the increase of the production cost. Comprehensively, the times of adding the feed liquid in the dough kneading stage for several times are suitable for 2 to 3 times, and the secondary standing time is suitable for 5 to 10min.
The bread products prepared in examples 1 to 4 and comparative examples 1 to 4 were sliced after cooling for 2 hours, scanned with a resolution of 600dpi, and images of the center of the bread at 3cm × 3cm were selected, analyzed with image J software, and the Otsu threshold technique was selected as a threshold value, and a distinguishable radius range was set to 50 to 50000 μm, and the following parameters were obtained by analysis: number of pores (Count), average pore Area (AS), average pore radius AR, and pore consistency CD. The measured data are shown in table 2.
Table 2 bread core pore distribution obtained in examples 1 to 4 and comparative examples 1 to 4
As can be seen from Table 2, the distribution of the air holes of the bread core is closely related to the bread texture, the surface area of the air holes and the surface fraction of the air holes are too small, the consistency of the air holes is too high, the number of the air holes is too large, and the correspondingly prepared bread core has small and dense air holes, poor texture, low filling power and low softness. As shown in Table 2, when the amount of oat flour added was too high (control 1), the bread texture was not very porous. The pore distribution values of examples 1 to 4 are within reasonable ranges. Compared with example 3, comparative example 2 has a large number of pores, a small average area of pores, and a low surface fraction of pores, the indexes related to comparative example 3 are moderately improved, and comparative example 4 has a certain degree of reduction, which indicates that the times of adding water in several times and the standing time need to be in an appropriate range. This is consistent with the specific volume results in Table 1, which shows that the invention has outstanding effect of the fractional water addition and standing process in the dough kneading stage.
The bread products obtained in examples 1 to 4 and comparative examples 1 to 4 were cooled at room temperature for 2 hours, cut into uniform slices of 10mm with a slicer, and the two slices in the middle were selected for determination of the full texture of the bread core. Setting experimental parameters: the probe model P/25, the speed before the test is 1.0mm/s, the test speed is 3.0mm/s, the speed after the test is 3.0mm/s, the deformation amount is 50%, the induction force is 5g, and the time interval between two times of compression is 5s. The measured texture data are shown in table 3.
TABLE 3 texture measurement data of the breads obtained in examples 1 to 4 and comparative examples 1 to 4
| Hardness of | Elasticity | Cohesiveness | Adhesiveness to glue | Chewiness of the product | Recovery property | |
| Example 1 | 418.57 | 0.546 | 0.820 | 371.19 | 180.08 | 0.368 |
| Example 2 | 471.25 | 0.553 | 0.728 | 353.88 | 190.16 | 0.342 |
| Example 3 | 447.59 | 0.541 | 0.771 | 357.19 | 188.73 | 0.359 |
| Example 4 | 529.95 | 0.699 | 0.699 | 333.58 | 208.88 | 0.339 |
| Comparative example 1 | 541.18 | 0.711 | 0.613 | 309.27 | 218.32 | 0.303 |
| Comparative example 2 | 501.27 | 0.673 | 0.655 | 324.68 | 197.32 | 0.314 |
| Comparative example 3 | 438.84 | 0.531 | 0.782 | 366.03 | 191.28 | 0.371 |
| Comparative example 4 | 458.77 | 0.540 | 0.769 | 341.21 | 190.07 | 0.362 |
As can be seen from Table 3, the eating quality of the bread was positively correlated with the cohesiveness, adhesiveness and restorability of the texture data, and negatively correlated with the hardness and elasticity. As seen from the data in Table 3, examples 1 to 4 all had good texture data values. Compared with the example 3, the bread hardness value of the comparative example 2 is high without using the divided water adding and standing process, but the values of cohesiveness, adhesiveness and recoverability are low; in the comparative example 3, the times of adding the liquid are increased, and the bread texture is improved to a certain extent; however, comparative example 4 was allowed to stand for too long to adversely affect the texture of bread. Comprehensively considering the production efficiency and the production cost, verifying that the times of adding the feed liquid in the flour mixing stage for multiple times are suitable for 2-3 times, and the time for standing for the second time is suitable for 5-10 min.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. A preparation method of bread with high oat content is characterized by comprising the following steps: the method comprises the following steps:
preparing raw materials: preparing oat flour, plant powder, gluten powder, milk powder, egg liquid, sugar, butter, edible salt, yeast and water according to corresponding mass;
s1: mixing sugar, edible salt, yeast, egg liquid and water to obtain feed liquid for later use;
s2: uniformly mixing the plant powder and the milk powder, adding the S1 material liquid, stirring to form dough, and standing to promote the formation of the dough;
s3: stirring the S2 dough at a high speed and standing to prepare dough;
s4: adding butter into the dough obtained in the step S3, and stirring at a high speed until gluten is completely formed to obtain dough;
s5: fermenting the dough prepared in the step (S4), and performing cutting, loosening, shaping and dishing;
s6: and (3) performing secondary proofing on the dough prepared in the step (S5) to obtain proofed dough:
s7: and baking the proofed dough to obtain the finished product of the oat bread.
2. The method of making high oat content bread as claimed in claim 1, wherein: in the preparation raw materials, the egg liquid is one or more of whole egg liquid, egg yolk liquid, whole duck egg liquid and duck egg yolk liquid.
3. The method of making high oat content bread as claimed in claim 1, wherein: in the preparation raw materials, the plant powder is one or more of high gluten wheat flour, wheat gluten, whole wheat flour, buckwheat flour, highland barley flour and bean flour.
4. The method of making high oat content bread as claimed in claim 1, wherein: in the S2, the prepared feed liquid in the S1 is added for a plurality of times according to a single time or divided into a plurality of times.
5. The method of making high oat content bread as claimed in claim 1 or 4, wherein: in the S2, the feed liquid in the S1 is added for 2-3 times.
6. The method of making high oat content bread as claimed in claim 1, wherein: and the standing time in the S2 is 5-20 min.
7. The method of making high oat content bread as claimed in claim 3, characterised in that: the high gluten wheat flour: gluten =0 to 1.5 to 9.
8. The method of making high oat bread as claimed in claim 1, wherein: and the standing time in the S3 is 5-20 min.
9. The method of making high oat content bread as claimed in claim 1, wherein: and in the S5 and the S6, the fermentation is carried out at 30 ℃ and RH 80%.
10. The method of making high oat bread as claimed in claim 1, wherein: in the S5, the fermentation time is 20min, and in the S6, the fermentation time is 50min.
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| GB191011247A (en) * | 1910-05-06 | 1911-05-08 | James Dennis Roots | An Improved Oat Bread, and a Process for the Manufacture thereof. |
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| CN112120054A (en) * | 2020-09-29 | 2020-12-25 | 江南大学 | Brown rice oat bread with low glycemic index and preparation method thereof |
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| GB191011247A (en) * | 1910-05-06 | 1911-05-08 | James Dennis Roots | An Improved Oat Bread, and a Process for the Manufacture thereof. |
| CN103798324A (en) * | 2014-03-11 | 2014-05-21 | 山西省农业科学院农产品加工研究所 | High-fiber oatmeal bread |
| CN111227006A (en) * | 2020-03-03 | 2020-06-05 | 武汉轻工大学 | Healthy frozen sweet bread containing composite β -glucan and preparation method thereof |
| CN112120054A (en) * | 2020-09-29 | 2020-12-25 | 江南大学 | Brown rice oat bread with low glycemic index and preparation method thereof |
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