CN117179020A - 0-yeast microwave whole wheat/coarse cereal bread and preparation method thereof - Google Patents
0-yeast microwave whole wheat/coarse cereal bread and preparation method thereof Download PDFInfo
- Publication number
- CN117179020A CN117179020A CN202311210981.8A CN202311210981A CN117179020A CN 117179020 A CN117179020 A CN 117179020A CN 202311210981 A CN202311210981 A CN 202311210981A CN 117179020 A CN117179020 A CN 117179020A
- Authority
- CN
- China
- Prior art keywords
- bread
- flour
- whole wheat
- dough
- coarse cereal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 85
- 235000013339 cereals Nutrition 0.000 title claims abstract description 40
- 241000209140 Triticum Species 0.000 title claims abstract description 31
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title description 15
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 34
- 235000011844 whole wheat flour Nutrition 0.000 claims abstract description 34
- 235000013336 milk Nutrition 0.000 claims abstract description 32
- 239000008267 milk Substances 0.000 claims abstract description 32
- 210000004080 milk Anatomy 0.000 claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 238000010438 heat treatment Methods 0.000 claims abstract description 30
- 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 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 25
- 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 25
- 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 25
- 238000000034 method Methods 0.000 claims abstract description 25
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 24
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 24
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 17
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 13
- 235000010855 food raising agent Nutrition 0.000 claims description 12
- 238000007493 shaping process Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 7
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims description 3
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims description 3
- 239000001099 ammonium carbonate Substances 0.000 claims description 3
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 3
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 3
- 239000011736 potassium bicarbonate Substances 0.000 claims description 3
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 3
- 235000008939 whole milk Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 238000004898 kneading Methods 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 229910052573 porcelain Inorganic materials 0.000 abstract description 3
- 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 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 210000004211 gastric acid Anatomy 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 230000036186 satiety Effects 0.000 abstract description 2
- 235000019627 satiety Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 37
- 238000005520 cutting process Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000012180 bread and bread product Nutrition 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000011845 white flour Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides 0 yeast microwave whole wheat/coarse cereal bread. 100% whole wheat flour or the mixture of whole wheat flour and coarse cereal flour, milk, trehalose, edible baking soda, salt and alpha-amylase are added, and the bread is prepared by using a microwave heating technology to expand the gas production of the bread and pre-cure the bread, and then baking the bread in an oven. The process is simple to operate and takes short time, and bread making can be completed within 30 minutes. The formula is free from adding sucrose and oil, so that people with sugar control feel more comfortable; 100% whole wheat flour or whole wheat flour and coarse cereal flour are used for kneading dough, so that the flour has a feeling of satiety; edible baking soda is added to neutralize gastric acid and nourish stomach. The unique formula and the unique process enable the bread to have the taste of the porcelain with the external scorched texture and the rich wheat flavor.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to 0-yeast microwave whole wheat/coarse cereal bread and a preparation method thereof.
Background
In recent years, along with the change of the demands of people on bread, more and more bread products are created by the invention, and whole-wheat/coarse cereal bread is one of the bread products. Most of the existing whole wheat/coarse cereal bread in the market contains white flour, and cannot meet the requirements of specific people, but the pure whole wheat/coarse cereal bread has coarse, dry and hard taste and sour taste, and in addition, the conventional yeast fermentation technology adopted by the pure whole wheat/coarse cereal bread has high requirements on dough strength and consumes a long time.
Disclosure of Invention
In view of the above, the technical problem to be solved by the invention is to provide a 0 yeast microwave whole wheat/coarse cereal bread and a preparation method thereof.
The invention provides 0 yeast microwave whole wheat/coarse cereal bread which is prepared from the following raw materials in parts by mass through microwave heating and baking:
100 parts of flour, wherein the flour is whole wheat flour or coarse cereal powder and whole wheat flour with the mass ratio of 1:99-70:30;
50-60 parts of milk;
4-8 parts of trehalose;
0.8 to 1.2 parts of salt;
0.3 to 0.7 part of food inorganic alkaline leavening agent;
0.004-0.006 parts of alpha-amylase.
Preferably, the coarse cereal flour is selected from rye flour and/or buckwheat flour;
the milk is selected from skimmed milk, partially skimmed milk or whole milk.
Preferably, the food inorganic alkaline leavening agent is selected from one or more of edible sodium bicarbonate, potassium bicarbonate and ammonium bicarbonate, and preferably edible sodium bicarbonate.
The invention also provides a preparation method of the bread, which comprises the following steps:
a) Mixing flour, trehalose, salt, food inorganic alkaline leavening agent and alpha-amylase, adding milk, mixing and stirring to form dough;
b) And (3) shaping the dough, and then sequentially carrying out microwave heating and baking to obtain the 0 yeast microwave whole wheat/coarse cereal bread.
Preferably, the temperature of the dough is 25-35 ℃.
Preferably, the shaping is: the dough was divided into small dough pieces of 80.+ -.5 g/piece, kneaded into a round shape and scored at the top with a cutter.
Preferably, the microwave frequency of the microwave heating is 915MHz or 2450MHz, and the time is 4-7 min.
Preferably, the baking temperature is 180-210 ℃ and the baking time is 10-15 min.
Compared with the prior art, the invention provides 0 yeast microwave whole wheat/coarse cereal bread which is prepared from the following raw materials in parts by mass through microwave heating and baking: 100 parts of flour, wherein the flour is whole wheat flour or coarse cereal powder and whole wheat flour with the mass ratio of 1:99-70:30; 50-60 parts of milk; 4-8 parts of trehalose; 0.8 to 1.2 parts of salt; 0.3 to 0.7 part of food inorganic alkaline leavening agent; 0.004-0.006 parts of alpha-amylase. 100% whole wheat flour or the mixture of whole wheat flour and coarse cereal flour, milk, trehalose, edible baking soda, salt and alpha-amylase are added, and the bread is prepared by using a microwave heating technology to expand the gas production of the bread and pre-cure the bread, and then baking the bread in an oven. The process is simple to operate and takes short time, and bread making can be completed within 30 minutes. The formula is free from adding sucrose and oil, so that people with sugar control feel more comfortable; 100% whole wheat flour or whole wheat flour and coarse cereal flour are used for kneading dough, so that the flour has a feeling of satiety; edible baking soda is added to neutralize gastric acid and nourish stomach. The unique formula and the unique process enable the bread to have the taste of the porcelain with the external scorched texture and the rich wheat flavor.
Drawings
FIG. 1 is a dough of example 3 after microwave heating and comparative example 4 without microwave heating;
FIG. 2 is a photograph of baked bread of example 3 and comparative example 4;
fig. 3 is a photograph showing the internal structure of baked bread of example 3 and comparative example 4.
Detailed Description
The invention provides 0 yeast microwave whole wheat/coarse cereal bread which is prepared from the following raw materials in parts by mass through microwave heating and baking:
100 parts of flour, wherein the flour is whole wheat flour or coarse cereal powder and whole wheat flour with the mass ratio of 1:99-70:30;
50-60 parts of milk;
4-8 parts of trehalose;
0.8 to 1.2 parts of salt;
0.3 to 0.7 part of food inorganic alkaline leavening agent;
0.004-0.006 parts of alpha-amylase.
The preparation raw materials of the 0 yeast microwave whole wheat/coarse cereal bread provided by the invention comprise 100 parts of flour, wherein the flour is whole wheat flour or coarse cereal powder and whole wheat flour with the mass ratio of 1:99-70:30.
Wherein the coarse cereal powder is selected from rye flour and/or buckwheat flour.
The preparation raw materials of the 0 yeast microwave whole wheat/coarse cereal bread provided by the invention also comprise 50-60 parts of milk, preferably 50, 52, 54, 56, 58, 60 or any value between 50-60 parts. The milk is selected from skimmed milk, partially skimmed milk or whole milk.
The preparation raw material of the 0 yeast microwave whole wheat/coarse cereal bread provided by the invention also comprises 4-8 parts of trehalose, preferably 4, 5, 6, 7, 8 or 4-8 parts of trehalose.
The preparation raw materials of the 0 yeast microwave whole wheat/coarse cereal bread provided by the invention also comprise 0.8 to 1.2 parts of salt, and preferably any value between 0.8, 0.9, 1.0, 1.1 and 1.2 parts or between 0.8 and 1.2 parts.
The preparation raw material of the 0 yeast microwave whole wheat/coarse cereal bread provided by the invention also comprises 0.3 to 0.7 part of food inorganic alkaline leavening agent, preferably 0.3, 0.4, 0.5, 0.6, 0.7 or any value between 0.3 and 0.7 part. The inorganic alkaline food leavening agent is selected from one or more of edible sodium bicarbonate, potassium bicarbonate and ammonium bicarbonate, and is preferably edible sodium bicarbonate.
The preparation raw materials of the 0 yeast microwave whole wheat/coarse cereal bread provided by the invention also comprise 0.004-0.006 parts of alpha-amylase, preferably 0.004, 0.0045, 0.005, 0.0055, 0.006 parts or any value between 0.004-0.006 parts.
The bread provided by the invention has high hardness, so that the bread skin has a crisp and burnt taste; the internal cohesiveness is larger, so that the bread is tasty and refreshing and does not adhere to teeth.
The invention also provides a preparation method of the bread, which comprises the following steps:
a) Mixing flour, trehalose, salt, food inorganic alkaline leavening agent and alpha-amylase, adding milk, mixing and stirring to form dough;
b) And (3) shaping the dough, and then sequentially carrying out microwave heating and baking to obtain the 0 yeast microwave whole wheat/coarse cereal bread.
The invention firstly mixes flour, trehalose, salt, food inorganic alkaline leavening agent and alpha-amylase, and then adds milk to mix and stir into dough. The mixing method and the specific method of stirring into dough are not particularly limited in the present invention, and may be any method known to those skilled in the art.
Wherein the temperature of the dough is 25-35 ℃, preferably 25, 30, 35, or any value between 25-35 ℃.
The dough is then shaped, wherein the shaping is: the dough was divided into small dough pieces of 80.+ -.5 g/piece, kneaded into a round shape and scored at the top with a cutter. In the invention, a cutter is used for drawing the length of a cross opening at the top from one end to the other end in the direction of the diameter of dough, and then drawing the cross opening from one end to the other end in the direction perpendicular to the upper opening; the depth of the cross port meets the following conditions: the depth is more than or equal to 8mm and less than the height of the dough.
In the invention, the function of the cutting knife for marking the cross mouth on the top is (1) beneficial to better expansion of the dough during microwave heating and (2) beneficial to better curing of the dough during microwave heating.
The shaped dough is subjected to microwave heating at a microwave frequency of 915MHz or 2450MHz for a period of 4 to 7 minutes, preferably 4, 5, 6, 7, or any value between 4 and 7 minutes.
The dough after microwave heating is then baked at a temperature of 180 to 210 ℃, preferably 180, 190, 200, 210, or any value between 180 and 210 ℃ for a time of 10 to 15 minutes, preferably 10, 11, 12, 13, 14, 15, or any value between 10 and 15 minutes.
The 0 yeast microwave whole wheat/minor cereal bread formula uses 100% whole wheat flour or whole wheat flour and minor cereal flour to mix flour, and edible baking soda is added to expand the dough by utilizing the rapid gas production characteristic of the flour. The invention has simple dough mixing process, and can achieve the aim of complex dough mixing process in the prior art by adding sodium bicarbonate and microwave process to be matched. The invention adopts the microwave heating technology to pregelatinize the dough starch before baking, reduce the baking time and increase the curing degree of the baked bread.
The invention pre-develops the whole wheat bread which is short in time consumption in the making process, has the taste of the porcelain in the outer coke and has rich wheat flavor. Conventional yeast fermentation techniques are time consuming and thus methods are contemplated that allow for rapid expansion of the bread dough. The edible baking soda is a substance which can quickly generate gas by heating, can achieve the fluffy effect by being added into the dough, and is matched with the stronger microwave penetrating capability of a microwave oven, so that the dough is quickly expanded from inside to outside to form a thin and slightly brittle surface skin in advance, the softness of the bread is increased, the starch of the dough is pregelatinized before baking, the baking time is shortened, and the curing degree of the baked bread is increased.
In order to further understand the present invention, the following examples are provided to illustrate the 0 yeast microwave whole wheat/coarse cereal bread and the preparation method thereof, and the scope of the present invention is not limited by the following examples.
Example 1
A0 yeast microwave whole wheat/coarse cereal bread is composed of whole wheat flour/coarse cereal powder, defatted pure milk, trehalose, salt, edible sodium bicarbonate, alpha-amylase and the like, and is prepared by the following components in percentage by weight: 100kg of whole wheat flour, 50kg of defatted pure milk, 4kg of trehalose, 0.8kg of salt, 0.3kg of edible baking soda and 4g of alpha-amylase.
The method for making the 0 yeast microwave whole wheat/coarse cereal bread comprises the following steps of:
(1) dough kneading: weighing the components according to the weight, mixing the dry materials, adding the defatted pure milk, and uniformly stirring to form clusters, wherein the temperature of the dough is 25-35 ℃;
(2) shaping: dividing the dough into 80g of small dough, kneading into a round shape, and cutting a cross opening on the top by a cutter;
(3) microwave heating: putting the shaped dough into a 2450MHz microwave oven and heating for 4min;
(4) baking: the oven is preheated to 190 ℃ and baked for 12min.
Example 2
This embodiment differs from embodiment 1 in that: microwave heating- -the shaped dough is placed into a 2450MHz microwave oven and heated for 7 minutes. The other steps are the same as in example 1.
Example 3
This embodiment differs from embodiment 1 in that: 100kg of whole wheat flour, 55kg of defatted pure milk, 6kg of trehalose, 1kg of salt, 0.5kg of edible baking soda and 5g of alpha-amylase. The other steps are the same as in example 1.
Referring to fig. 1-3, fig. 1 shows a dough of example 3 after microwave heating and comparative example 4 without microwave heating. In FIG. 1, the left side is not heated by microwaves (comparative example 4); the right is heated by microwaves (example 3);
FIG. 2 is a photograph of baked bread of example 3 and comparative example 4. In FIG. 2, the left side is not heated by microwaves (comparative example 4); the right is heated by microwaves (example 3);
fig. 3 is a photograph showing the internal structure of baked bread of example 3 and comparative example 4. In FIG. 3, the left side is not heated by microwaves (comparative example 4); on the right is microwave heated (example 3).
Example 4
This embodiment differs from embodiment 1 in that: 100kg of whole wheat flour, 60kg of defatted pure milk, 8kg of trehalose, 1.2kg of salt, 0.7kg of edible baking soda and 6g of alpha-amylase. The other steps are the same as in example 1.
Example 5
This embodiment differs from embodiment 1 in that: the formula comprises 100kg of whole wheat flour, 55kg of whole pure milk, 6kg of trehalose, 1kg of salt, 0.5kg of edible baking soda and 5g of alpha-amylase, and the whole pure milk is added for stirring and agglomerating uniformly during dough mixing in the preparation method. The other steps are the same as in example 1.
Comparative example 1
The bread of comparative example 1 is composed of whole wheat flour, defatted pure milk, trehalose, salt, yeast, alpha-amylase, etc., by weight: 100kg of whole wheat flour, 55kg of defatted pure milk, 6kg of trehalose, 1kg of salt, 0.8kg of yeast and 5g of alpha-amylase.
The bread making method comprises the following steps:
(1) dough kneading: weighing the components according to the weight, mixing the dry materials, adding the defatted pure milk, and uniformly stirring to form clusters, wherein the temperature of the dough is 25-35 ℃;
(2) shaping: dividing the dough into 80g of small dough pieces;
(3) proofing: placing the shaped dough into a proofing box (30 ℃ and 75% RH) for proofing for 50min, and then cutting a cross opening on the top by a cutter;
(4) baking: the oven is preheated to 170 ℃ and baked for 15min.
Comparative example 2
The bread of comparative example 2 is composed of whole wheat flour, defatted pure milk, trehalose, salt, yeast, alpha-amylase, etc., by weight: 100kg of whole wheat flour, 55kg of defatted pure milk, 6kg of trehalose, 1kg of salt, 0.8kg of yeast and 5g of alpha-amylase.
The bread making method comprises the following steps:
(1) dough kneading: weighing the components according to the weight, mixing the dry materials, adding the defatted pure milk, and uniformly stirring to form clusters, wherein the temperature of the dough is 25-35 ℃;
(2) shaping: dividing the dough into 80g of small dough, kneading into a round shape, and cutting a cross opening on the top by a cutter;
(3) microwave heating: putting the shaped dough into a 2450MHz microwave oven and heating for 4min;
(4) baking: the oven is preheated to 190 ℃ and baked for 12min.
Comparative example 3
The present comparative example is different from comparative example 2 in that: the manufacturing method does not comprise the step (3) of microwave heating. The other is the same as comparative example 2.
Comparative example 4
The present comparative example is different from comparative example 2 in that: the formula comprises 100kg of whole wheat flour, 55kg of defatted pure milk, 6kg of trehalose, 1kg of salt, 0.5kg of edible baking soda and 5g of alpha-amylase, and the preparation method does not comprise the step (3) of microwave heating. The other is the same as comparative example 2.
Comparative example 5
The bread of comparative example 5 is composed of whole wheat flour, defatted pure milk, trehalose, salt, alpha-amylase and the like, by weight: 100kg of whole wheat flour, 55kg of defatted pure milk, 6kg of trehalose, 1kg of salt and 5g of alpha-amylase.
The bread making method comprises the following steps:
(1) dough kneading: mixing 1/2 whole wheat flour and whole skimmed pure milk, stirring in a closed container for 6min, and introducing carbon dioxide; then mixing and stirring the liquid dough and the residual dry materials into a dough under the same pressure, wherein the temperature of the dough is 25-35 ℃;
(2) shaping: dividing the dough into 80g of small dough, kneading into a round shape, and cutting a cross opening on the top by a cutter;
(3) microwave heating and shaping: putting the shaped dough into a 2450MHz microwave oven and heating for 4min;
(4) baking: the oven is preheated to 190 ℃ and baked for 12min.
Comparative example 6
This comparative example differs from example 3 in that: 100kg of whole wheat flour, 55kg of defatted pure milk, 6kg of trehalose, 1kg of salt and 5g of alpha-amylase. The other steps are the same as in example 3.
Performance measurement
The method for measuring the specific volume of bread comprises the following steps: the measurement is carried out by referring to national standard GB/T20981-2007 bread. The bread was weighed after cooling and its volume was determined by rapeseed replacement. The calculation formula of the specific volume of the bread is as follows:
specific volume (mL/g) =volume (mL)/mass (g);
the sensory evaluation index criteria of the bread are shown in table 1.
Table 1 organoleptic criteria for bread
The method for measuring the bread flavor substance comprises the following steps: after baking the bread, it was cooled to room temperature and 5g samples were taken for testing in 20mL headspace vials. The testing instrument is a gas chromatograph-mass spectrometer.
Analysis of bread whole texture: the skin hardness and internal cohesiveness of the bread were measured using a TA.XTC texture machine TA/2 column head.
The breads obtained in examples 1 to 5 and comparative examples 1 to 6 were subjected to quality tests, and the results are shown in Table 2:
TABLE 2
| Index (I) | Specific volume (mL/g) | Mouthfeel (minutes) | Flavor (Branch) |
| Example 1 | 2.51 | 7 | 7 |
| Example 2 | 2.44 | 8 | 7 |
| Example 3 | 2.65 | 9 | 9 |
| Example 4 | 2.63 | 6 | 6 |
| Example 5 | 2.67 | 9 | 9 |
| Comparative example 1 | 3.23 | 5 | 4 |
| Comparative example 2 | 2.21 | 5 | 3 |
| Comparative example 3 | 2.1 | 2 | 3 |
| Comparative example 4 | 2.19 | 3 | 5 |
| Comparative example 5 | 2.68 | 9 | 6 |
| Comparative example 6 | 2.19 | 6 | 4 |
According to the embodiment, the bread is fully expanded and cooked by utilizing microwave heating; the flavor of the bread is enhanced by adding edible baking soda. In the process, the two ingredients are synergistic, and the prepared bread has unique taste and rich flavor.
The breads obtained in example 3 and comparative examples 1 to 2 were subjected to texture analysis, and the results are shown in Table 3:
TABLE 3 Table 3
| Index (I) | Comparative example 1 | Comparative example 2 | Example 3 |
| Hardness (g/cm) 2 ) | 106.3 | 282.3 | 244.7 |
| Cohesion of | 0.43 | 0.49 | 0.67 |
As is clear from Table 3, the bread of example 3 had a higher hardness, and the bread had a crispy texture, and had a higher internal cohesiveness, and the bread was tasty and non-sticky.
The breads obtained in example 3 and comparative examples 1-2 and 5-6 were subjected to flavor measurement, and the results are shown in Table 4:
TABLE 4 Table 4
As can be seen from table 4, the comparative example 1 bread had a relatively high content of alcohols and organic acids flavor substances, so that the bread exhibited a fermented sour taste; example 3 bread with relatively high levels of aldehydes, ketones and esters, wherein ethyl caproate has a fruity flavor, 3-hydroxy-2-butanone has a milky flavor, and n-hexanal has a green grass flavor, interacted to give example 3 whole wheat bread with a rich wheat flavor.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (8)
1. The 0 yeast microwave whole wheat/coarse cereal bread is characterized by being prepared from the following raw materials in parts by mass through microwave heating and baking:
100 parts of flour, wherein the flour is whole wheat flour or coarse cereal powder and whole wheat flour with the mass ratio of 1:99-70:30;
50-60 parts of milk;
4-8 parts of trehalose;
0.8 to 1.2 parts of salt;
0.3 to 0.7 part of food inorganic alkaline leavening agent;
0.004-0.006 parts of alpha-amylase.
2. Bread according to claim 1, characterized in that said coarse cereal flour is chosen from rye flour and/or buckwheat flour;
the milk is selected from skimmed milk, partially skimmed milk or whole milk.
3. Bread according to claim 1, characterized in that said food inorganic alkaline leavening agent is selected from one or more of edible baking soda, potassium bicarbonate, ammonium bicarbonate, preferably edible baking soda.
4. A method of preparing bread according to any one of claims 1 to 3, comprising the steps of:
a) Mixing flour, trehalose, salt, food inorganic alkaline leavening agent and alpha-amylase, adding milk, mixing and stirring to form dough;
b) And (3) shaping the dough, and then sequentially carrying out microwave heating and baking to obtain the 0 yeast microwave whole wheat/coarse cereal bread.
5. The method according to claim 4, wherein the temperature of the dough is 25 to 35 ℃.
6. The method according to claim 4, wherein the shaping is: the dough was divided into small dough pieces of 80.+ -.5 g/piece, kneaded into a round shape and scored at the top with a cutter.
7. The method according to claim 4, wherein the microwave frequency of the microwave heating is 915MHz or 2450MHz for 4-7 min.
8. The method according to claim 4, wherein the baking temperature is 180 to 210℃and the baking time is 10 to 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311210981.8A CN117179020A (en) | 2023-09-18 | 2023-09-18 | 0-yeast microwave whole wheat/coarse cereal bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311210981.8A CN117179020A (en) | 2023-09-18 | 2023-09-18 | 0-yeast microwave whole wheat/coarse cereal bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117179020A true CN117179020A (en) | 2023-12-08 |
Family
ID=88994028
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311210981.8A Pending CN117179020A (en) | 2023-09-18 | 2023-09-18 | 0-yeast microwave whole wheat/coarse cereal bread and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117179020A (en) |
-
2023
- 2023-09-18 CN CN202311210981.8A patent/CN117179020A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102202151B1 (en) | Manufacturing Method of Bread | |
| WO2004006681A1 (en) | Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same | |
| CN110999937A (en) | Original flavor toast added with galactooligosaccharide and preparation method thereof | |
| CN107927112A (en) | A kind of processing method of low sugar pumpkin bread | |
| CN105941527A (en) | Aluminum-free composite leavening agent for pizzas, preparation method thereof, pizzas and manufacturing method thereof | |
| CN106720027B (en) | Flour improver and application and product thereof | |
| CN114391558A (en) | Low-calorie toast and preparation method thereof | |
| CN113261580A (en) | Low-GI oat fructose bread and preparation method thereof | |
| JPS6196943A (en) | Method for making bread product | |
| JP4323875B2 (en) | Rice flour composition for bread and confectionery, rice flour bread and confectionery and method for producing the same | |
| CN117179020A (en) | 0-yeast microwave whole wheat/coarse cereal bread and preparation method thereof | |
| CN103621592B (en) | A kind of witloof sliced bread | |
| CN104663761A (en) | Food raising agent | |
| JP4324237B2 (en) | Rice flour for bread or confectionery | |
| CN103478196B (en) | Fried sesame slices and production method thereof | |
| CN110419553B (en) | Mashed potato baked steamed bun slice and preparation method thereof | |
| JP4636847B2 (en) | Whole wheat flour processing method, processed wheat flour obtained by the processing method, and food using the processed flour | |
| KR20160034641A (en) | Fermented bread manufacturing Method | |
| JP2008228743A (en) | Method of producing glutinous rice powder composition, fermented dough, and bread and confectionery | |
| JP2003274845A (en) | Method for producing fermented bread containing rice flour as main raw material | |
| CN108142500A (en) | Bitter buckwheat sugar-free biscuit and preparation method thereof | |
| CN101653161B (en) | Process for manufacturing steamed bun slice | |
| RU2316967C1 (en) | Method for obtaining of bakery products | |
| KR20170106700A (en) | Fermented barley bread and bread prepared by the method wheat bread, bread fermentation manufacturing and preparation method thereof | |
| CN116998521A (en) | Bread added with functional baking syrup and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |