CN115735970A - Whey powder bread and making method thereof - Google Patents
Whey powder bread and making method thereof Download PDFInfo
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- CN115735970A CN115735970A CN202211553598.8A CN202211553598A CN115735970A CN 115735970 A CN115735970 A CN 115735970A CN 202211553598 A CN202211553598 A CN 202211553598A CN 115735970 A CN115735970 A CN 115735970A
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Images
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
-
- 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
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to whey powder bread and a preparation method thereof, and discloses whey powder bread, which comprises the following raw materials of 100 parts by weight of high-gluten flour, 4 parts by weight of whey powder, 6-10 parts by weight of white granulated sugar, 6-10 parts by weight of butter, 0.4-1.2 parts by weight of salt and 1.2-2 parts by weight of yeast. The invention also discloses a method for making the whey powder bread, which comprises the following steps: the high-gluten flour, the whey powder and the ingredients are placed in a stirring container to be stirred to form dough, and then the whey powder bread is prepared through the processes of fermentation, shaping, proofing, baking and the like. The whey powder disclosed by the invention contains abundant lactose, whey protein, mineral substances and vitamins, can be applied to bread to strengthen nutrition, promote browning, improve the texture and flavor of the bread, endow the bread with attractive color and luster, and delay the aging of the bread.
Description
The application is a divisional application with the application date of 2016, 11/04, and the application number of 201621678.1, entitled "a whey powder bread and a preparation method thereof".
Technical Field
The invention relates to the technical field of food processing, in particular to whey powder bread and a making method thereof.
Background
Bread is popular food, is popular with consumers and becomes a main convenient staple food in people's life. In recent years, with the development of social economy and the improvement of living standard of people, the demand of consumers for bread products is rapidly increased, the requirements for bread quality are also continuously increased, the requirements are not limited to the taste and flavor of bread, the nutrition and functions are more emphasized, and the common trend is to add dairy products and byproducts thereof in bread making to improve the bread quality and increase the bread nutrition.
Whey (Whey) refers to the liquid fraction of milk that is separated after coagulation by acid or rennet, is in a green, translucent state, and is a by-product of cheese and casein production, typically yielding about 9kg Whey per lkg cheese produced and about 27kg Whey per lkg casein produced. Whey powder (Wheypowder) is a powdery product prepared from whey serving as a raw material through sterilization, concentration, spray drying and the like, contains abundant lactose and lactalbumin, has multiple functional characteristics, and can be widely applied to baked food. The whey powder applied to the bread can strengthen nutrition, promote browning, improve the texture and flavor of the bread, endow the bread with attractive color and luster, and delay the aging of the bread.
At present, the global whey yield is about 180X 106-190X 106t per year, but the utilization rate of whey is low, only about 50 percent of whey is fully processed and utilized, and a large amount of whey is still taken as industrial wastewater to be directly discharged, so that the huge waste of nutrient resources is caused, and the economic benefit of enterprises is reduced.
Currently, research is mainly focused on the separate application of lactose and whey protein in bakery products, while relatively few studies have been made on the direct application of whey powder in bakery products. The comprehensive utilization of whey in China is still in the initial stage, the recovery and the utilization of whey are less, and the large-scale production degree is lower, so that the research and development of novel whey powder bread can meet the demands of markets and consumers, can promote the comprehensive application of whey, and has important economic significance and wide development prospect.
Disclosure of Invention
The invention aims to provide whey powder bread and a preparation method thereof, and aims to prepare novel whey powder bread which is attractive in color and luster, excellent in flavor and rich in nutrition, so that the comprehensive application of whey powder is promoted.
The invention is realized by the following technical scheme:
the invention provides whey powder bread, which is prepared from the following raw materials: high gluten flour, whey powder, yeast and seasoning auxiliary materials.
Further, the seasoning auxiliary materials are selected from one or more of white granulated sugar, butter and salt.
Furthermore, the whey powder bread comprises 100 parts by weight of high gluten flour, 2-4 parts by weight of whey powder, 6-10 parts by weight of white granulated sugar, 6-10 parts by weight of butter, 0.4-1.2 parts by weight of salt and 1.2-2 parts by weight of yeast.
Preferably, the whey powder bread comprises 100 parts by weight of high-gluten flour, 4 parts by weight of whey powder, 10 parts by weight of white granulated sugar, 8 parts by weight of butter, 0.8 part by weight of salt and 2 parts by weight of yeast.
Further, the whey powder is a sweet whey powder, such as a commercially available food-grade sweet whey powder.
Further, the yeast is active dry yeast.
The invention also provides a method for making whey powder bread, which comprises the following steps:
step 1, adding high-gluten flour, whey powder, salt, white granulated sugar and yeast in the raw materials into a stirring container such as a dough mixer according to a proportion, uniformly stirring, and adding water to stir until the dough is smooth and not sticky, wherein the yeast is prevented from directly contacting with the sugar, the salt and the like, so as to obtain a primary dough; adding butter and stirring to obtain gluten dough which is elastic and can be pulled into a semitransparent net-shaped structure to obtain final dough;
step 2, adding the final dough obtained in the step 1 into a fermentation box for fermentation until the volume of the final dough is increased to 1.5-2 times of the original volume (the time is about 80 min), taking out the final dough, rolling, pressing, and relaxing for 15-20min at room temperature;
step 3, dividing the dough obtained in the step 2 into proper sizes, such as about 300g, extruding gas in the dough, shaping into ellipsoidal dough with a smooth surface and a downward closing opening, and placing the ellipsoidal dough into a toast groove coated with oil;
step 4, placing the formed dough obtained in the step 3 into a proofing box for proofing to obtain a formed dough green body;
and 5, immediately putting the dough blank into a preheated oven (190 ℃ upper fire and 170 ℃ lower fire) for baking for 20-30min after the proofing is finished, so as to obtain the whey powder bread.
And cooling the baked whey powder bread for 2 hours, slicing, performing sensory evaluation, bagging and sealing.
Further, in the step 1, the weight ratio of the high gluten flour, the whey powder, the salt, the white granulated sugar, the yeast, the water and the butter is 100:2-4:0.4-1.2:6-10:1.2-2:46-50:6-10; the final dough stirring final temperature is 26-28 ℃ as the optimal temperature.
Further, in step 1, the hard flour must be sieved to remove impurities and form loose particles, and obtain a certain amount of air to help the formation of dough; the preliminary dough is smooth and elastic, but the dough is still easy to break by hand; the final dough has good extensibility and elasticity, and is smooth and filmy when pulled open by hand, and is a smooth round hole rather than a saw-toothed shape when broken, which is the best condition.
Further, in the step 2, the relative humidity of fermentation is 75-85%, and the temperature is 28-30 ℃; in step 4, the relative humidity of the fermentation is 85%, the temperature is 35 ℃, and the time is about 60min.
Furthermore, the preparation method of the whey powder bread adopts a direct fermentation method.
The invention has the advantages that: the whey powder disclosed by the invention is rich in lactose and whey protein, has multiple functional characteristics, and the prepared whey powder bread is attractive in color and luster, strong in fragrance, soft in texture, large in volume and excellent in taste, is a novel bread which is rich in nutrition, safe and suitable for being used as daily staple food.
The present invention will be further described with reference to the accompanying drawings to fully illustrate the objects, technical features and technical effects of the present invention.
Drawings
FIG. 1 is a graph showing a comparison of the outside of the bread of comparative example 1 and example 1 of the present invention, the bread made in comparative example 1 on the left and the bread made in example 1 on the right;
fig. 2 shows a comparative graph of the interior of the bread of comparative example 1 and example 1 according to the present invention, the left side being the bread made in comparative example 1 and the right side being the bread made in example 1.
Detailed Description
Example 1:
the whey powder bread in the embodiment comprises 100 parts by weight of high-gluten flour, 4 parts by weight of whey powder, 10 parts by weight of white granulated sugar, 8 parts by weight of butter, 0.8 part by weight of salt and 2 parts by weight of yeast.
The manufacturing method comprises the following steps:
1. preparation of dough
Adding high-gluten flour (sieving), whey powder, salt, white granulated sugar and yeast into a flour mixer in proportion, uniformly stirring (the yeast cannot be in direct contact with sugar, salt and the like), adding 46 parts by weight of water, stirring until the dough is smooth and not sticky to the hands, obtaining preliminary dough, wherein the dough at the stage is smooth and elastic, but the dough is still easy to break by hand pulling, adding butter, and stirring until the dough becomes elastic and can be pulled into a gluten dough with a semitransparent net structure (the dough at the stage is fully expanded because gluten, has good extensibility and elasticity, is smooth and thin-film when being pulled by hands, and is smooth and round and not serrated when being broken, and the stage is the optimal degree), obtaining final dough, and finally stirring the final temperature of the dough is the optimal temperature of 26-28 ℃.
2. Fermentation of
And (2) putting the dough neutralized in the step 1) into a fermentation box for fermentation (the fermentation relative humidity is about 75 percent, the temperature is about 28 ℃), taking out the dough for rolling and pressing when the volume of the dough is increased to 1.5-2 times of the original volume (the time is about 80 min), and relaxing for about 20min at room temperature.
3. Shaping machine
Dividing the dough in the step 2) into about 300g, extruding gas in the dough, shaping into an ellipsoid shape with a smooth surface and a downward closing opening, and putting into an oil-coated toast groove.
4. Proofing
The formed dough was placed in a proofing cabinet for proofing (fermentation relative humidity about 85%, temperature about 35 ℃) for about 60min.
5. Baking
Immediately after proofing, the shaped dough blank is put into a preheated oven (190 ℃ of upper fire and 170 ℃ of lower fire) for baking for about 25min.
And cooling the baked whey powder bread for 2 hours, slicing the bread into slices, performing sensory evaluation, and bagging and sealing the slices.
Example 2:
the whey powder bread in the embodiment comprises 100 parts by weight of high-gluten flour, 2 parts by weight of whey powder, 10 parts by weight of white granulated sugar, 8 parts by weight of butter, 0.8 part by weight of salt and 2 parts by weight of yeast.
The manufacturing method comprises the following steps:
1. preparation of dough
Adding high-gluten flour (sieving), whey powder, salt, white granulated sugar and yeast into a flour mixer in proportion, uniformly stirring (the yeast cannot be in direct contact with sugar, salt and the like), adding 48 parts by weight of water, stirring until the dough is smooth and not sticky to the hands, obtaining preliminary dough, wherein the dough at the stage is smooth and elastic, but the dough is still easy to break by hand pulling, adding butter, and stirring until the dough becomes elastic and can be pulled into a gluten dough with a semitransparent net structure (the dough at the stage is fully expanded because gluten, has good extensibility and elasticity, is smooth and thin-film when being pulled by hands, and is smooth and round and not serrated when being broken, and the stage is the optimal degree), obtaining final dough, and finally stirring the final temperature of the dough is the optimal temperature of 26-28 ℃.
2. Fermentation of
And (2) putting the dough neutralized in the step 1) into a fermentation box for fermentation (the fermentation relative humidity is about 75 percent, the temperature is about 28 ℃), taking out the dough for rolling and pressing when the volume of the dough is increased to 1.5-2 times of the original volume (the time is about 80 min), and relaxing for about 20min at room temperature.
3. Shaping machine
Dividing the dough in the step 2) into about 300g, extruding gas in the dough, shaping into an ellipsoid shape with a smooth surface and a downward closing opening, and putting into an oil-coated toast groove.
4. Proofing
The formed dough was placed in a proofing box for proofing (fermentation relative humidity about 85%, temperature about 35 ℃) for about 60min.
5. Baking
Immediately after proofing, the shaped dough blank is put into a preheated oven (190 ℃ of upper fire and 170 ℃ of lower fire) for baking for about 25min.
And cooling the baked whey powder bread for 2 hours, slicing, performing sensory evaluation, bagging and sealing.
Comparative example 1
The bread raw material without whey powder in the comparative example comprises 100 parts by weight of high gluten flour, 10 parts by weight of white granulated sugar, 8 parts by weight of butter, 0.8 part by weight of salt and 2 parts by weight of yeast.
The manufacturing method comprises the following steps:
1. preparation of dough
Adding high gluten flour (sieving), salt, white granulated sugar and yeast into a dough mixer according to a certain proportion, uniformly stirring (the yeast can not be in direct contact with the sugar, the salt and the like), adding 50 parts by weight of water, stirring until the dough is smooth and not sticky, obtaining initial dough, wherein the dough at the stage is smooth and elastic, but the dough is still easy to break by hand pulling, adding butter, and stirring until the dough becomes gluten dough which is elastic and can be pulled into a semitransparent net structure (the dough at the stage is smooth and thin film due to the fact that gluten is fully expanded, has good extensibility and elasticity, and is smooth and round and non-serrated when the dough is pulled by hand, and the stage is the optimal degree), obtaining final dough, wherein the final stirring temperature of the dough is the optimal temperature of 26-28 ℃.
2. Fermentation of
And (3) putting the dough neutralized in the step 1) into a fermentation box for fermentation (the fermentation relative humidity is about 75 percent, the temperature is about 28 ℃), taking out the dough for rolling and pressing when the volume of the dough is increased to 1.5-2 times (the time is about 80 min), and relaxing for about 20min at room temperature.
3. Shaping machine
Dividing the dough in the step 2) into about 300g, extruding gas in the dough, shaping into an ellipsoid shape with a smooth surface and a downward closing opening, and putting into an oil-coated toast groove.
4. Proofing
The formed dough was placed in a proofing cabinet for proofing (fermentation relative humidity about 85%, temperature about 35 ℃) for about 60min.
5. Baking
Immediately after proofing, the shaped dough blank is put into a preheated oven (190 ℃ of upper fire and 170 ℃ of lower fire) for baking for about 25min.
Cooling the baked bread for 2h, slicing, performing sensory evaluation, bagging and sealing.
The bread with whey powder prepared in the above two examples and the bread slices without whey powder prepared in the comparative examples were subjected to sensory evaluation, and table 1 is a sensory evaluation standard of the present invention, in which the score of each item is an average value of scores of 20 professional panelists who tasted three kinds of bread, respectively; table 2 shows the results of sensory evaluation of examples 1 and 2 according to the present invention and comparative example 1, and fig. 1 and 2 are respectively photographs comparing the exterior and interior of the breads of comparative example 1 and example 1.
TABLE 1 organoleptic scoring criteria for whey powder bread
TABLE 2 organoleptic scoring results of bread
As can be seen from the above scoring results and the comparative bread pictures, the whey powder bread prepared by the method provided by the invention has higher score in each scoring item than the bread without whey powder, especially when the addition amount of the whey powder is 4 parts (example 1), the sensory score of the whey powder bread is highest, and the whey powder bread prepared by the formula and the process has the advantages of uniform color, soft texture, good ductility of internal tissues, and mellow bread fermentation aroma and milk aroma.
It should be understood that the formula of the whey powder bread provided by the invention can be freely combined in a certain range according to taste preference of each person, and the weight ratio of the high gluten flour, the whey powder, the salt, the white granulated sugar, the yeast, the water and the butter is 100:2-4:0.4-1.2:6-10:1.2-2:46-50:6-10.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions that can be obtained by a person skilled in the art through logical analysis, reasoning or limited experiments based on the prior art according to the concepts of the present invention should be within the scope of protection determined by the claims.
Claims (10)
1. The whey powder bread is characterized in that the raw materials of the whey powder bread comprise 100 parts by weight of high gluten flour, 4 parts by weight of whey powder, 6-10 parts by weight of white granulated sugar, 6-10 parts by weight of butter, 0.4-1.2 parts by weight of salt and 1.2-2 parts by weight of yeast.
2. The whey powder bread according to claim 1, wherein the raw materials of the whey powder bread comprise 100 parts by weight of high gluten flour, 4 parts by weight of whey powder, 10 parts by weight of white granulated sugar, 8 parts by weight of butter, 0.8 part by weight of salt, and 2 parts by weight of yeast.
3. Whey powder bread according to claim 1 or 2, characterized in that the whey powder is a sweet whey powder.
4. Whey powder bread according to claim 1 or 2, characterized in that the yeast is active dry yeast.
5. A method of making a whey powder bread as claimed in claims 1 to 4, characterized in that the method of making comprises the steps of:
step 1, adding high-gluten flour, whey powder, salt, white granulated sugar and yeast in the raw materials into a stirring container in proportion, uniformly stirring, adding water, and stirring to obtain a primary dough; adding butter and stirring to obtain final dough;
step 2, adding the final dough obtained in the step 1 into a proofing box for fermentation, taking out the final dough for rolling and pressing when the volume of the final dough is increased to 1.5-2 times of the original volume, and relaxing for 15-20min at room temperature;
step 3, dividing the dough obtained in the step 2 into proper sizes, extruding gas in the dough, shaping into an ellipsoidal dough with a smooth surface and a downward closing opening, and putting the ellipsoidal dough into a toast groove coated with oil;
step 4, placing the formed dough obtained in the step 3 into a proofing box for proofing to obtain a formed dough green body;
and 5, immediately putting the dough blank into a preheated oven for baking after the proofing is finished, wherein the baking time is 20-30min, and thus obtaining the whey powder bread.
6. The method for preparing a sweet potato cake as claimed in claim 5, wherein in the step 1, the weight ratio of the high gluten flour, the whey powder, the salt, the white granulated sugar, the yeast, the water and the butter is 100:2-4:0.4-1.2:6-10:1.2-2:46-50:6-10; the final dough stirring final temperature is 26-28 ℃ as the optimal temperature.
7. The method of claim 5, wherein in step 1, the high gluten flour must be sieved; the preliminary dough is smooth and elastic, but the hand-pulled dough is still easy to break; the final dough has good extensibility and elasticity, is in a smooth film shape when being pulled open by hands, and is in a smooth round hole instead of a saw-toothed shape when being broken; when the high gluten flour, the whey powder, the salt, the white granulated sugar and the yeast are added into a dough mixer in proportion and stirred, the yeast can not be in direct contact with the sugar and the salt.
8. The method of claim 5, wherein in step 2, the fermentation is carried out at a relative humidity of 75-85%, a temperature of 28-30 deg.C, and a time of 80min.
9. The method of claim 5, wherein in step 4, the proofing is carried out at a relative humidity of 85%, a temperature of 35 ℃ and a time of 60min.
10. The method of claim 5, wherein the baking temperature is selected from the group consisting of: the upper fire is 190 ℃, and the lower fire is 170 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211553598.8A CN115735970A (en) | 2016-04-11 | 2016-04-11 | Whey powder bread and making method thereof |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610221678.1A CN105707178A (en) | 2016-04-11 | 2016-04-11 | Whey powder bread and preparation method thereof |
| CN202211553598.8A CN115735970A (en) | 2016-04-11 | 2016-04-11 | Whey powder bread and making method thereof |
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| 刘敏;赵改梅;曹志军;杨树清;: "乳清粉对面包加工工艺的影响", 粮食加工, vol. 35, no. 02, pages 81 - 9 * |
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