CN117016589A - Tricholoma matsutake whole wheat bread and making method thereof - Google Patents
Tricholoma matsutake whole wheat bread and making method thereof Download PDFInfo
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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
- A21D2/36—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
- 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
- A21D2/34—Animal 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a matsutake whole wheat bread and a making method thereof, wherein the matsutake whole wheat bread comprises the following raw materials: whole wheat flour, matsutake Mushroom powder, yeast powder, butter, egg, white granulated sugar, salt, purified water and bread improver. The manufacturing flow is as follows: pre-treating matsutake, preparing dough, cutting into blocks, shaping, proofing, baking, cooling and obtaining the finished product. The whole matsutake wheat bread under the process conditions provided by the invention is nutritional, delicious and healthy, the sensory score is averagely 93, the appearance of the bread is golden, fluffy and elastic, the taste is soft, fragrant and sweet, the special flavor and color of the matsutake wheat bread are achieved, and in addition, only one fermentation is needed in the manufacturing process, so that the time and the labor are saved.
Description
Technical Field
The invention relates to the technical field of edible fungi food, in particular to tricholoma matsutake whole wheat bread and a making method thereof.
Background
Tricholoma matsutake [ Tricholoma mastsutake (S.Ito et Imai) Sing ], also known as Tricholoma matsutake, contains abundant amino acids, vitamins and fats, abundant dietary fibers and various active enzymes, and contains 3 kinds of precious active substances, namely double-chain Tricholoma matsutake polysaccharide, tricholoma matsutake polypeptide and Tricholoma matsutake alcohol. The tricholoma matsutake has the characteristics of balanced nutrition, sufficient content of nutrient components, good absorption of nutrient substances in human bodies and high safety. It has many health promoting effects, such as immunity enhancing, anticancer, antitumor, diabetes and cardiovascular diseases treating, antiaging, skin caring, intestine and stomach promoting, and liver protecting effects. Most of the currently marketed tricholoma matsutake is fresh food, the variety of deep processed products is few, the comprehensive utilization degree is low, and development of tricholoma matsutake flavor food is needed to expand the market.
Whole wheat flour refers to flour that has been ground without removing wheat bran and wheat germ. The wheat bran is rich in dietary fiber, VC and mineral components, and has high nutritive value. Epidemiological studies have shown that increasing the proportion of whole grain foods in the diet is effective in preventing chronic diseases. Along with the improvement of the living standard of residents in China, the change of consumption concepts, the health awareness such as nutrition and health care and the like are continuously improved, and the demands of people on whole cereal foods are also increasing.
Bread is a common food which is suitable for both the young and the old and can be used as both a simple food and a staple food, can also be used as an auxiliary carrier of nutrient factors, and is a baked food with rich nutrition and convenient eating. The edible mushrooms such as pleurotus eryngii, lentinus edodes and flammulina velutipes are added to the making process of the bread or steamed bread, but research reports of adding tricholoma matsutake in the making process of whole wheat bread are not seen at home at present, and development is needed.
Therefore, in order to solve the above-mentioned problems, it is necessary to design a matsutake whole wheat bread and a method for making the same.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention aims to disclose the tricholoma matsutake whole wheat bread and a making method thereof.
The invention discloses tricholoma matsutake whole wheat bread, which comprises the following raw materials in parts by weight: 95-105 parts of whole wheat flour, 5-7 parts of tricholoma matsutake powder, 1.5-2.5 parts of yeast, 12.5-17.5 parts of butter, 22.5-27.5 parts of eggs, 13-15 parts of white granulated sugar, 1-2 parts of salt, 35-45 parts of purified water and 0.25-0.75 part of bread improver.
The preferable technical proposal is that the raw materials are calculated according to parts by weight and the proportion of the raw materials is as follows: 100 parts of whole wheat flour, 6 parts of matsutake powder, 2 parts of yeast, 15 parts of butter, 25 parts of eggs, 14 parts of white granulated sugar, 1-2 parts of salt, 35-45 parts of purified water and 0.25-0.75 part of bread improver.
The preferable technical proposal is that the raw materials are calculated according to parts by weight and the proportion of the raw materials is as follows: 100 parts of whole wheat flour, 6 parts of matsutake powder, 2 parts of yeast, 15 parts of butter, 25 parts of eggs, 14 parts of white granulated sugar, 1.5 parts of salt, 40 parts of purified water and 0.5 part of bread improver. The bread with the proportion has golden appearance, fluffiness, elasticity, soft and sweet taste and special flavor and color of matsutake.
The invention discloses a method for making matsutake whole wheat bread, which comprises the following steps:
(1) Pretreating tricholoma matsutake: cleaning Tricholoma matsutake with flowing water, drying at 55deg.C until the water content is below 13%, pulverizing, and storing in a dryer;
(2) Dough preparation: the raw materials with the following parts by weight are selected: 95-105 parts of whole wheat flour, 5-7 parts of matsutake powder, 1.5-2.5 parts of yeast, 13-15 parts of white granulated sugar and 0.25-0.75 part of bread improver, uniformly mixing the weighed raw materials, putting the raw materials into a chef machine, and adding the following raw materials in parts by weight: 22.5 to 27.5 parts of eggs, 12.5 to 17.5 parts of butter, 1 to 2 parts of salt and 35 to 45 parts of purified water, and the mixture is prepared into smooth dough;
(3) Cutting and shaping: cutting the prepared dough into blocks, shaping and arranging a tray;
(4) Proofing: putting the dough in a fermenting box, fermenting at 35deg.C under the condition of 80% relative humidity for 120min to expand the volume of the dough to 2.5 times of the original volume without excessive sour taste;
(5) Baking: preheating an oven at 160 ℃ for 10min in advance, putting dough into the oven after preheating, adjusting the temperature to 180 ℃, and baking for 20min. Taking out, cooling, and packaging.
Due to the application of the technical scheme, the invention has the following beneficial effects: the whole matsutake wheat bread prepared under the process conditions provided by the invention is nutritious, delicious and healthy, the sensory score is averagely 93, the appearance of the bread is golden, fluffy and elastic, the taste is soft and sweet, the special flavor, the color and the luster of the matsutake wheat bread are good, the health requirements of modern people are met, only one-time fermentation is needed in the preparation process, and the time and labor are saved, so that a new thought is provided for the application of the matsutake wheat in the food industry.
Drawings
FIG. 1 is a graph showing the effect of the amount of pine mushroom powder on the quality of bread.
FIG. 2 is a graph showing the effect of the amount of white granulated sugar on the quality of the bread.
FIG. 3 is a graph showing the effect of yeast addition on the quality of bread.
FIG. 4 is a graph showing the effect of butter addition on packet quality
Fig. 5 is a graph showing the effect of egg addition on the quality of the bread.
FIG. 6 is a graph showing the effect of fermentation time on the quality of Tricholoma matsutake bread
FIG. 7 is a graph showing the effect of baking time on the quality of Tricholoma matsutake bread
FIG. 8 is a graph showing the effect of baking temperature on the quality of Tricholoma matsutake bread
FIG. 9 is a response surface chart showing interaction between the amount of Tricholoma matsutake powder and the amount of yeast
FIG. 10 is a response surface chart showing interaction between the addition amount of Tricholoma matsutake powder and the addition amount of butter
FIG. 11 is a response surface view showing interaction between yeast addition and butter addition
Detailed Description
Further advantages and effects of the present invention will become apparent to those skilled in the art from the disclosure of the present invention, which is described by the following specific examples.
Table 1 criteria for organoleptic evaluation of bread
Example 1: making of pine mushroom whole wheat bread
1. Materials and reagents: tricholoma matsutake (seiulus yang); wholegrain flour (northern big waste farm land reclamation group limited); bread improvers (Angel Yeast Co., ltd.); active dry yeast (Angel Yeast Co., ltd.); butter (new zealand constant day group); soft white sugar; an egg; salts (middle salt Shanghai salt works Co., ltd.).
2. The main equipment comprises: CF-340C ferment case (Zhongshan Kashi electric Co., ltd.); PE4680 chef machine (Peking Zhongxing Cui electric Co., ltd.); k85Pro oven (beijing Zhongxing cypress electrical limited); JA1003B electronic balance (Shanghai plain scientific instruments limited); DGG-9240B electric heating constant temperature blast drying oven (Shanghai forest communication laboratory apparatus Co., ltd.); RS-FS553 pulverizer (Kagaku Rong Sanyo electric Co., ltd.).
3. The manufacturing process comprises the following steps: pre-treating matsutake, preparing dough, cutting into blocks, shaping, proofing, baking, cooling and obtaining the finished product.
3.1. The operation steps are implemented as follows:
(1) Pretreating tricholoma matsutake: cleaning Tricholoma matsutake with flowing water, drying at 55deg.C, pulverizing until the water content is below 13%, and storing in a dryer;
(2) Dough preparation: the following raw materials by weight are selected: 100g of whole wheat flour, 6g of tricholoma matsutake powder, 2g of yeast, 14g of white granulated sugar and 0.5g of bread improver, uniformly mixing the weighed raw materials, putting the mixture into a chef machine, and adding the following raw materials by weight: 25g of eggs, 15g of butter, 1.5g of salt and 40g of purified water, and preparing into smooth dough;
(3) Cutting and shaping: cutting the prepared dough into blocks, shaping and arranging a tray;
(4) Proofing: putting the dough in a fermenting box, fermenting at 35deg.C under the condition of 80% relative humidity for 120min to expand the volume of the dough to 2.5 times of the original volume without excessive sour taste;
(5) Baking: preheating oven at 160deg.C for 10min, placing dough into the oven, adjusting temperature to 180deg.C, baking for 20min, taking out, cooling, and packaging.
4. Sensory evaluation of bread: the baked bread was subjected to sensory evaluation after being left at room temperature for 2 hours, and the texture, color, smell, taste and internal texture thereof were scored by 10 trained professionals, with the scoring criteria shown in table 1.
The whole matsutake wheat bread prepared under the process conditions is nutritional, delicious and healthy, the sensory score is averagely 93, the appearance of the bread is golden, fluffy and elastic, the taste is soft, fragrant and sweet, the special flavor of matsutake is achieved, and the color and the taste are good.
Example 2: screening of influence factors of pine mushroom whole wheat bread making process
1. Materials and reagents: tricholoma matsutake (seiulus yang); wholegrain flour (northern big waste farm land reclamation group limited); bread improvers (Angel Yeast Co., ltd.); active dry yeast (Angel Yeast Co., ltd.); butter (new zealand constant day group); soft white sugar; an egg; salts (middle salt Shanghai salt works Co., ltd.).
2. The main equipment comprises: CF-340C ferment case (Zhongshan Kashi electric Co., ltd.); PE4680 chef machine (Peking Zhongxing Cui electric Co., ltd.); k85Pro oven (beijing Zhongxing cypress electrical limited); JA1003B electronic balance (Shanghai plain scientific instruments limited); DGG-9240B electric heating constant temperature blast drying oven (Shanghai forest communication laboratory apparatus Co., ltd.); RS-FS553 pulverizer (Kagaku Rong Sanyo electric Co., ltd.).
3. The manufacturing process comprises the following steps: pre-treating matsutake, preparing dough, cutting into blocks, shaping, proofing, baking, cooling and obtaining the finished product.
4. Specific volume of bread: the specific volume of the bread is calculated according to V/m and the unit is mL/g according to the measurement of GB/T20981-2007 bread;
5. single factor experimental design and results analysis
5.1 bread formulation: 100g of whole wheat flour, 5g of tricholoma matsutake powder, 2g of yeast, 20g of eggs, 14g of white granulated sugar, 1.5g of salt, 15g of butter, 40g of purified water and 0.5g of bread improver.
5.2 the processing conditions of the bread are: fermenting for 120min, baking for 16min, and baking at 180deg.C.
5.3 design of single factor experiment
5.3.1 the basic recipe is 5.1 the processing condition of 5.2, and under the condition of the same process condition and the same addition amount of other raw materials, the influence of the pine mushroom powder, the white granulated sugar, the yeast, the butter, the fermentation time, the baking time and the baking temperature on the bread quality is studied.
The addition amount of the tricholoma matsutake powder is 2g, 4g, 6g, 8g and 10g respectively;
the addition amount of the white granulated sugar is respectively 10g, 12g, 14g, 16g and 18g;
the addition amount of the yeast is 1g, 2g, 3g and 4g respectively;
the addition amount of butter is respectively 10g, 15g, 20g and 25g;
the addition amount of eggs is 10g, 15g, 20g, 25g and 30g;
fermentation time is 100min, 110min, 120min, 130min, 140min;
baking time is 12min, 16min, 20min, 24min;
baking temperature 160 ℃, 170 ℃, 180 ℃, 190 ℃ and 200 ℃.
5.3.2 operating points:
(1) Tricholoma matsutake pretreatment
Cleaning Tricholoma matsutake with flowing water, drying at 55deg.C until the water content is below 13%, pulverizing, and storing in a dryer.
(2) Dough conditioning
Taking the mass of whole wheat flour as a reference, weighing raw materials and auxiliary materials (white sugar, matsutake powder and bread improver) according to a proportion, uniformly mixing the weighed raw materials and auxiliary materials, putting the mixture into a chef machine, and adding whole egg liquid, butter and salt to prepare smooth dough.
(3) Cutting and shaping
Cutting the prepared dough into blocks, shaping and arranging a tray.
(4) Proofing up
Putting the dough in a fermenting box, and fermenting at 35 ℃ under the condition of 80% relative humidity for a preset fermentation time.
(5) Baking
Preheating an oven for 10min at 160 ℃ in advance, putting dough into the oven after preheating, baking at a preset baking temperature, and after a preset baking time. Taking out, cooling, and packaging to obtain the final product
5.3.3 organoleptic evaluation of bread: the baked bread was subjected to sensory evaluation after 2 hours at room temperature, and the texture, color, smell, taste and internal texture were scored by 10 trained professionals. The scoring criteria are shown in table 1.
5.4 Single factor experiment results and analysis
(1) Influence of the amount of pine mushroom powder added on the quality of the bread: as can be seen from fig. 1, as the addition amount of the tricholoma matsutake powder increases, the sensory score and specific volume of the bread increase and decrease, and when the addition amount of the tricholoma matsutake powder is 6g, the sensory score and specific volume are both maximum, and the appearance volume and taste of the bread reach the optimal states. The tricholoma matsutake powder is deep in color, delicious in taste and delicious, and excessive addition of the tricholoma matsutake powder can generate some pungent smell, so that the palatability of the bread is reduced, and the sensory score is reduced. Meanwhile, the particle size of the matsutake powder is small, the adhesiveness is strong, excessive addition can prevent the formation of a wheat gluten structure, so that the dough fermentation force is insufficient, the internal pore structure is compact, the volume of bread is reduced, the water absorption capacity of the gluten is weakened due to matsutake fiber, enough gluten is difficult to form due to insufficient water in the dough, the dough is not fully proofed, and the dough tissue structure is poor.
(2) Effect of white granulated sugar addition on packet quality: as shown in fig. 2, white granulated sugar has a significant effect on both the organoleptic score and specific volume of the bread. When the addition amount of white granulated sugar is low, the bread has light color and luster, low taste, drier surface and slightly sticky inside, because the insufficient sugar amount can affect the fermentation of the dough; when the adding amount of the white granulated sugar is 14g, the bread is golden in color, soft and delicious and has burnt smell, and the whole bread has good expansion degree and uniformly distributed air holes; when the white granulated sugar content is increased too much, the Maillard reaction rate is increased, the gluten forming speed is reduced, and the bread is too sweet, becomes smaller and has a hard taste. Meanwhile, the adding amount of the white granulated sugar is increased, the reverse hydration is obvious, and the water absorption rate of the dough is reduced and the adhesiveness is weakened. Li Laiquan and other studies show that too high sugar can inhibit yeast growth, gluten cannot be fully expanded, the elasticity of dough is reduced, and the taste of the finished bread is poor.
(3) Effect of yeast addition on bread quality: as shown in FIG. 3, the yeast produces CO after aerobic and anaerobic fermentation 2 The proper amount of yeast is added to expand the dough, promote the formation of gluten, and endow food with special flavor and structure, and when the yeast addition amount is 1g, the specific volume of the bread is small, and the quality is different; when the yeast addition amount is 2g, the bread has uniform tissue, good elasticity, and is sweet and soft; when the yeast addition amount is higher than 2g, the volume of the bread is obviously increased, but the bread has strong fermented sour taste, so that the sensory score value is reduced;
(4) Effect of butter addition on packet quality: butter can increase the bulk of bread; on the other hand, the butter has strong emulsifying property, and can effectively keep the moisture of the dough, improve the wet viscosity and increase the extensibility by kneading the butter into the dough, and the sensory score and the specific volume are the highest when the butter adding amount is 15g as shown in figure 4. When the addition amount of butter is small, the bread skin can be quickly dried in the placing process; when the butter is excessively added, the fermentation capacity of the dough is insufficient in the specified fermentation time, and the air holding capacity of the dough is also influenced, so that the specific capacity of the finished bread is directly reduced;
(5) Influence of egg addition on the quality of tricholoma matsutake bread: as can be seen from fig. 5, the sensory score of the bread increased with increasing egg addition, and reached a maximum at an egg addition of 25g, and then decreased. An appropriate amount of eggs can improve the gluten properties of the dough and improve the flavor thereof. However, excessive addition can generate egg fishy smell, which affects the sensory score of the product;
(6) Influence of fermentation time on the quality of matsutake bread: fermentation is a process whereby the dough is filled with gas, thereby expanding its volume. As can be seen from FIG. 6, less gas is generated by the growth and propagation of yeast in the dough at fermentation time less than 120min, resulting in small air holes, hard texture, small bread volume and insufficient flavor. While too long a fermentation time can cause the bread to expand more in volume, but the sourness is heavier, which can also affect the organoleptic score of the bread. So the optimal fermentation time is 120min;
(7) Influence of baking time on the quality of matsutake bread: as can be seen from fig. 7, when the baking time is 12min, the inside of the bread is not baked, and the sticky feeling of the dough is obtained; when baked for 16min, the bread is baked, but the flavor is not strong and the color is light; when the bread is baked for 20min, the surface glossiness of the bread is good, jiao Xiangnong is depressed, the internal structure is complete, and the taste is soft; when baked for 24min, the bread has slightly burnt skin, slightly bitter taste and overall hardness. In summary, baking for 20min is preferable;
(8) Influence of baking temperature on the quality of matsutake bread: as can be seen from FIG. 8, the bread prepared under the condition of lower temperature has lighter outer surface color, lighter fragrance and more moist inner surface and is sticky. When the bread is baked at 180 ℃, the bread has attractive brown color on the outer surface, soft inside, uniform pores and strong bread aroma. After the temperature is increased again, the surface of the bread gradually becomes scorched and hard, and the temperature of 180 ℃ is selected as the baking temperature.
6. Response surface test
6.1, on the basis of a single factor experiment, performing a BOX-Behnken response surface experiment by taking the tricholoma matsutake powder addition amount A, the yeast addition amount B and the butter addition amount C as factors and taking sensory evaluation as an assessment index of a bread formula, wherein the experimental factor level is shown in Table 2;
TABLE 2 response surface test factor level Table
6.2 data processing: data processing and analysis were performed using Design-Expert 8.0.6Trial and SPSS software.
6.3 design and analysis of response surface experiments
And 6.3.1, according to the influence degree of the tricholoma matsutake powder addition amount, the white granulated sugar addition amount, the butter addition amount, the yeast addition amount, the egg addition amount, the baking temperature, the baking time and the fermentation time on the sensory score and the specific volume in the single-factor experimental result, finally determining to carry out response surface experimental design by using 3 factors of the tricholoma matsutake powder addition amount, the yeast addition amount and the butter addition amount, and taking the sensory score as a response value. Response surface test design and results are shown in Table 3 response surface test design and results
6.3.2 performing linear data regression analysis on table 3 to obtain a ternary quadratic regression equation of the sensory score Y: y= -153.01+58.12a+31.64b+8.61c-1.13AB-0.08ac+0.1bc-5.08A 2 -7.28B 2 -0.29C 2
6.3.3 regression model analysis of sensory scores see Table 4
TABLE 4 regression model analysis of variance of sensory scores
Note that: * The difference is obvious, and P is less than 0.05; * Indicating that the difference was very significant, P < 0.01.
6.3.4 as can be seen from the above table, the sensory score regression model P was 0.007 < 0.01, reaching very significant levels; the mismatch term P is 0.5213>0.05, indicating that the quench term is not significant. And R is 2 ＝0.9912，R 2 Adj = 0.9075. All the data prove that the model can better reflect the change of the response value, and the regression equation is effective. The F value of each factor indicates the degree of influence of each factor on the response value, and a larger F value indicates a larger influence of the factor on the response value. Analysis also shows that the influence sequence of 3 factors on sensory evaluation is the addition amount A of the tricholoma matsutake powder>Yeast addition amount B>Butter addition amount C.
6.3.5 interactions between factors are shown in figures 9, 10 and 11. The opening is downward, the response value increases along with the increase of the factors, and then decreases along with the increase of the factors after reaching the extreme value, which indicates that the model has a stable point, namely the highest point of the response surface, in the horizontal value range, and the response curved surface is smoother, so that the interaction between the two factors is obvious, and the steepness degree of the curved surface reflects the influence degree of the processing condition on the response value.
6.3.6 optimal conditions for data processing by Design Expert 8.0.6 are: the addition amount of the pine mushroom powder is 5.8g, the addition amount of the yeast is 2.1g, the addition amount of the butter is 15.3g, and the sensory score predicted by the response surface model is 94 minutes. The verification test is carried out by adopting the optimized conditions, the decimal point of the experimental conditions is subjected to rounding principle, and the measured sensory evaluation is 93 minutes and is slightly different from the theoretical predicted value 94 minutes, so that the mathematical model is reliable, and the method can be used for predicting the optimal technological parameters of the matsutake whole wheat bread.
7. Conclusion(s)
Through a single factor experiment, 3 factors which have major influence on the sensory score of the tricholoma matsutake whole wheat bread are determined: the addition amount of Tricholoma matsutake powder, yeast and butter. Based on a single factor experimental result, the optimal technological parameters of the whole wheat bread of the tricholoma matsutake are determined by combining a response surface test and a verification test, wherein 6g of the whole wheat flour, 14g of white granulated sugar, 2g of yeast, 15g of butter, 25g of eggs, 1.5g of salt, 40g of purified water and 0.5g of bread improver are added on the basis of 100g of whole wheat flour, the fermentation time is 120min, the baking time is 20min and the baking temperature is 180 ℃. The sensory score of the whole matsutake wheat bread manufactured under the process conditions disclosed by the invention is averagely 93, the appearance of the bread is golden, fluffy and elastic, the taste is soft and fragrant and sweet, the special flavor, the color and the luster of the matsutake wheat bread are provided, the taste is good, the health requirements of modern people are met, and a new thought is provided for the application of the matsutake wheat in the food industry.
The above embodiments are merely illustrative of the principles of the present invention and its effectiveness, and are not intended to limit the invention. Modifications and variations may be made to the above-described embodiments by those skilled in the art without departing from the spirit and scope of the invention. Accordingly, it is intended that all equivalent modifications and variations which can be accomplished by persons skilled in the art without departing from the spirit and technical spirit of the present invention shall be covered by the appended claims.
Claims (4)
1. The whole matsutake wheat bread is characterized by comprising the following raw materials in parts by weight: 95-105 parts of whole wheat flour, 5-7 parts of tricholoma matsutake powder, 1.5-2.5 parts of yeast, 12.5-17.5 parts of butter, 22.5-27.5 parts of eggs, 13-15 parts of white granulated sugar, 1-2 parts of salt, 35-45 parts of purified water and 0.25-0.75 part of bread improver.
2. The matsutake whole wheat bread of claim 1, wherein: the raw materials are prepared from the following raw materials in parts by weight: 100 parts of whole wheat flour, 6 parts of matsutake powder, 2 parts of yeast, 15 parts of butter, 25 parts of eggs, 14 parts of white granulated sugar, 1-2 parts of salt, 35-45 parts of purified water and 0.25-0.75 part of bread improver.
3. The matsutake whole wheat bread of claim 2, wherein: the raw materials are prepared from the following raw materials in parts by weight: 100 parts of whole wheat flour, 6 parts of matsutake powder, 2 parts of yeast, 15 parts of butter, 25 parts of eggs, 14 parts of white granulated sugar, 1.5 parts of salt, 40 parts of purified water and 0.5 part of bread improver.
4. A method for making matsutake whole wheat bread is characterized by comprising the following steps:
(1) Pretreating tricholoma matsutake: cleaning Tricholoma matsutake with flowing water, drying at 55deg.C, pulverizing until the water content is below 13%, and storing in a dryer;
(2) Dough preparation: the raw materials with the following parts by weight are selected: 95-105 parts of whole wheat flour, 5-7 parts of matsutake powder, 1.5-2.5 parts of yeast, 13-15 parts of white granulated sugar and 0.25-0.75 part of bread improver, uniformly mixing the weighed raw materials, putting the raw materials into a chef machine, and adding the following raw materials in parts by weight: 22.5 to 27.5 parts of eggs, 12.5 to 17.5 parts of butter, 1 to 2 parts of salt and 35 to 45 parts of purified water, and the mixture is prepared into smooth dough;
(3) Cutting and shaping: cutting the prepared dough into blocks, shaping and arranging a tray;
(4) Proofing: putting the dough in a fermenting box, fermenting at 35deg.C under 80% relative humidity for 120min;
(5) Baking: preheating oven at 160deg.C for 10min, placing dough into the oven, adjusting temperature to 180deg.C, baking for 20min, taking out, cooling, and packaging.
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