CN106538652A - A kind of aging resistance bread and preparation method thereof - Google Patents
A kind of aging resistance bread and preparation method thereof Download PDFInfo
- Publication number
- CN106538652A CN106538652A CN201610919435.5A CN201610919435A CN106538652A CN 106538652 A CN106538652 A CN 106538652A CN 201610919435 A CN201610919435 A CN 201610919435A CN 106538652 A CN106538652 A CN 106538652A
- Authority
- CN
- China
- Prior art keywords
- bread
- dough
- enzyrne
- baking
- room temperature
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- 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.)
- Withdrawn
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 44
- 230000032683 aging Effects 0.000 title claims abstract description 7
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 239000003651 drinking water Substances 0.000 claims abstract description 8
- 235000020188 drinking water Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 150000008163 sugars Chemical class 0.000 claims abstract description 3
- 235000014121 butter Nutrition 0.000 claims 1
- 238000004904 shortening Methods 0.000 abstract description 7
- 230000001934 delay Effects 0.000 abstract 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 5
- 235000011613 Pinus brutia Nutrition 0.000 description 5
- 241000018646 Pinus brutia Species 0.000 description 5
- 229920000856 Amylose Polymers 0.000 description 4
- 229920000945 Amylopectin Polymers 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 102000003925 1,4-alpha-Glucan Branching Enzyme Human genes 0.000 description 1
- 108090000344 1,4-alpha-Glucan Branching Enzyme Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 102000051366 Glycosyltransferases Human genes 0.000 description 1
- 108700023372 Glycosyltransferases Proteins 0.000 description 1
- -1 acyl sodium lactate Chemical compound 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 125000003473 lipid group Chemical group 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007363 ring formation reaction Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of aging resistance bread and preparation method thereof, mainly includes the following steps that：Weigh 300 800 g high-gluten flours, 0.5 2 mg Q-enzyrnes, 100 400 mL drinking waters, 5 15 g yeast, 18 g edible salts, 15 40 g white sugars, 10 20 g shortenings, pour in a mixing bowl, 15 min of low rate mixing, use 15 min of moderate-speed mixer again instead, take out dough and make its lax 15 min, dough is divided into into 70 g/, round enters in mould, lax 10 20 min, are placed in proofing box（38 DEG C of temperature, humidity 80%）In proof 50 90 min, taking-up proofs the dough that completes and proceeds to baking box（180 DEG C are got angry, 200 DEG C of reducing internal heat）10 20 min are toasted, the bread after the completion of baking is taken out and room temperature is cooled to.The present invention is effectively improved bread by adding Q-enzyrne in bread, delays bread staling, extends bread shelf life, meanwhile, expand the range of application of Q-enzyrne.Additionally, the invention is easy to operate, product quality is controllable, with preferable promotion potential.
Description
Technical field
The present invention relates to a kind of aging resistance bread and preparation method thereof, belongs to food technology field.
Background technology
Bread is liked by consumers in general because deep with soft mouthfeel, however, bread is usual in storage
The change of some interior qualities can occur, such as crumb is hardened and easily scaling-off, and crust crispiness declines, taste bad etc., and this is
Bread staling phenomenon.Bread staling can affect its quality, and then shorten its shelf life, therefore, it is necessary to suppression of adopting an effective measure
Bread staling processed, to reduce economic loss.
At present, both at home and abroad in terms of raw material, additive, processing mode, storage condition etc. control bread staling.Such as add hard
The emulsifying agents such as acyl sodium lactate, monoglyceride, improve gluten network structure, keep which soft and elasticity, improve bread, effectively
Suppress bread staling；And for example add the hydrophilic colloids such as carrageenan, xanthan gum, improve bread retentiveness and soft, make bread
It is not dry in storage, not scaling-off, so as to extend its shelf life.
The content of the invention
The present invention provides a kind of aging resistance bread and preparation method thereof：Weigh 300-800 g high-gluten flours, 0.5-2 mg starch
Branching enzyme, 100-400 mL drinking waters, 5-15 g yeast, 1-8 g edible salts, 15-40 g white sugars, 10-20 g shortenings,
Enter in a mixing bowl, low rate mixing 1-5 min, then use moderate-speed mixer 1-5 min instead, take out dough and make its lax 1-5 min, will
Dough is divided into 70 g/, and round enters in mould, and relax 10-20 min, is placed in proofing box（38 DEG C of temperature, humidity 80%）In proof
50-90 min, taking-up proof the dough that completes and proceed to baking box（180 DEG C are got angry, 200 DEG C of reducing internal heat）Baking 10-20 min, will dry
Bread after the completion of roasting takes out and is cooled to room temperature.
Q-enzyrne is a kind of glycosyl transferase, and it can cut the α-Isosorbide-5-Nitrae glycosidic bond in substrate molecule, then will cut
Segment be transferred on receptor chain by α -1,6 glycosidic bonds.During Q-enzyrne effect starch, it hydrolyzes amylose and side chain
Starch, reduces structural transformation of the amylose to amylopectin, amylose content, meanwhile, long-chain content in amylopectin
Also reduce.Additionally, can produce cyclodextrin during Q-enzyrne effect amylopectin, this cyclodextrin can be with bread
Amylose, lipid form complex, so as to suppress bread staling.To sum up, Q-enzyrne catalysis branch and cyclization, make
Starch molecule is intended to suppress aging structure, improves bread, extends its shelf life.
Specific embodiment
Technical scheme is described further below in conjunction with instantiation.
The analysis method of bread staling degree
Bread loading valve bag is stored into a period of time at room temperature, 20 mm is taken from the bread mid portion of storage different time
Thick thin slice, determines its hardness using property tester.Condition determination：Speed before surveying：1 mm/s, test speed：1 mm/s, surveys
Speed afterwards：1 mm/s, trigger force：5.0 g, compression degree：40%, probe：P/35.
Embodiment 1
Weigh 300 g high-gluten flours, 0.5 mg Q-enzyrnes, 100 mL drinking waters, 5 g yeast, 1 g edible salts, 15 g white sands
Sugar, 10 g shortenings, pours in a mixing bowl, 1 min of low rate mixing, then uses 1 min of moderate-speed mixer instead, takes out dough and makes its pine
Relax 1 min, and dough is divided into 70 g/, and round enters in mould, and relax 10 min, is placed in proofing box（38 DEG C of temperature, humidity 80%）
In proof 50 min, taking-up proofs the dough that completes and proceeds to baking box（180 DEG C are got angry, 200 DEG C of reducing internal heat）10 min are toasted, will be dried
Bread after the completion of roasting takes out and is cooled to room temperature.To be not added with the bread of Q-enzyrne as control, store 1 day at room temperature
After determine its hardness.The hardness of matched group is 17 N, and the bread hardness for adding Q-enzyrne is 9 N, is reduced than matched group
47.0%。
Embodiment 2
Weigh 800 g high-gluten flours, 2 mg Q-enzyrnes, 400 mL drinking waters, 15 g yeast, 8 g edible salts, 40 g white sands
Sugar, 20 g shortenings, pours in a mixing bowl, 5 min of low rate mixing, then uses 5 min of moderate-speed mixer instead, takes out dough and makes its pine
Relax 5 min, and dough is divided into 70 g/, and round enters in mould, and relax 20 min, is placed in proofing box（38 DEG C of temperature, humidity 80%）
In proof 90 min, taking-up proofs the dough that completes and proceeds to baking box（180 DEG C are got angry, 200 DEG C of reducing internal heat）20 min are toasted, will be dried
Bread after the completion of roasting takes out and is cooled to room temperature.To be not added with the bread of Q-enzyrne as control, store 2 days at room temperature
After determine its hardness.The hardness of matched group is 23 N, and the bread hardness for adding Q-enzyrne is 10 N, is reduced than matched group
56.5%。
Embodiment 3
Weigh 500 g high-gluten flours, 1 mg Q-enzyrnes, 250 mL drinking waters, 10 g yeast, 5 g edible salts, 25 g white sands
Sugar, 15 g shortenings, pours in a mixing bowl, 2 min of low rate mixing, then uses 2 min of moderate-speed mixer instead, takes out dough and makes its pine
Relax 3 min, and dough is divided into 70 g/, and round enters in mould, and relax 15 min, is placed in proofing box（38 DEG C of temperature, humidity 80%）
In proof 60 min, taking-up proofs the dough that completes and proceeds to baking box（180 DEG C are got angry, 200 DEG C of reducing internal heat）15 min are toasted, will be dried
Bread after the completion of roasting takes out and is cooled to room temperature.To be not added with the bread of Q-enzyrne as control, store 3 days at room temperature
After determine its hardness.The hardness of matched group is 25 N, and the bread hardness for adding Q-enzyrne is 14 N, is reduced than matched group
44.0%。
Embodiment 4
Weigh 600 g high-gluten flours, 1.5 mg Q-enzyrnes, 300 mL drinking waters, 12 g yeast, 6 g edible salts, 30 g white sands
Sugar, 18 g shortenings, pours in a mixing bowl, 3 min of low rate mixing, then uses 3 min of moderate-speed mixer instead, takes out dough and makes its pine
Relax 3 min, and dough is divided into 70 g/, and round enters in mould, and relax 18 min, is placed in proofing box（38 DEG C of temperature, humidity 80%）
In proof 70 min, taking-up proofs the dough that completes and proceeds to baking box（180 DEG C are got angry, 200 DEG C of reducing internal heat）17 min are toasted, will be dried
Bread after the completion of roasting takes out and is cooled to room temperature.To be not added with the bread of Q-enzyrne as control, store 4 days at room temperature
After determine its hardness.The hardness of matched group is 30 N, and the bread hardness for adding Q-enzyrne is 11 N, is reduced than matched group
63.3%。
Embodiment 5
Weigh 400 g high-gluten flours, 1.2 mg Q-enzyrnes, 350 mL drinking waters, 8 g yeast, 5 g edible salts, 20 g white sands
Sugar, 15 g shortenings, pours in a mixing bowl, 4 min of low rate mixing, then uses 4 min of moderate-speed mixer instead, takes out dough and makes its pine
Relax 5 min, and dough is divided into 70 g/, and round enters in mould, and relax 13 min, is placed in proofing box（38 DEG C of temperature, humidity 80%）
In proof 80 min, taking-up proofs the dough that completes and proceeds to baking box（180 DEG C are got angry, 200 DEG C of reducing internal heat）17 min are toasted, will be dried
Bread after the completion of roasting takes out and is cooled to room temperature.To be not added with the bread of Q-enzyrne as control, store 5 days at room temperature
After determine its hardness.The hardness of matched group is 32 N, and the bread hardness for adding Q-enzyrne is 18 N, is reduced than matched group
43.8%。
Claims (1)
1. a kind of aging resistance bread and preparation method thereof, it is characterised in that following steps：Weigh 300-800 g high-gluten flours, 0.5-2
Mg Q-enzyrnes, 100-400 mL drinking waters, 5-15 g yeast, 1-8 g edible salts, 15-40 g white sugars, 10-20 g rise
Butter, pours in a mixing bowl, low rate mixing 1-5 min, then uses moderate-speed mixer 1-5 min instead, takes out dough and makes its lax 1-5
Dough is divided into 70 g/ by min, and round enters in mould, and relax 10-20 min, is placed in proofing box（38 DEG C of temperature, humidity 80%）In
Proof 50-90 min, taking-up proofs the dough that completes and proceeds to baking box（180 DEG C are got angry, 200 DEG C of reducing internal heat）Baking 10-20 min,
Bread after the completion of baking is taken out and room temperature is cooled to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610919435.5A CN106538652A (en) | 2016-10-21 | 2016-10-21 | A kind of aging resistance bread and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610919435.5A CN106538652A (en) | 2016-10-21 | 2016-10-21 | A kind of aging resistance bread and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106538652A true CN106538652A (en) | 2017-03-29 |
Family
ID=58392099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610919435.5A Withdrawn CN106538652A (en) | 2016-10-21 | 2016-10-21 | A kind of aging resistance bread and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106538652A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107646936A (en) * | 2017-10-19 | 2018-02-02 | 朱东洋 | A kind of food age resister and its application process |
| CN110760532A (en) * | 2019-11-18 | 2020-02-07 | 南京农业大学 | A starch branching enzyme and gene thereof, engineering bacteria containing the gene and application thereof |
| JP2020058318A (en) * | 2018-10-12 | 2020-04-16 | 物産フードサイエンス株式会社 | Novel uses of branching enzymes in dough or dough heated foods |
| CN117546896A (en) * | 2023-12-26 | 2024-02-13 | 丹东希悦鸭绿江食品有限公司 | Preparation method of chewy cheese breakfast bag |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1216902A (en) * | 1996-05-02 | 1999-05-19 | 诺沃挪第克公司 | Use of branching enzyme in baking |
| CN101184850A (en) * | 2005-04-08 | 2008-05-21 | 株式会社林原生物化学研究所 | Amylopectin and its method of manufacture and use |
| CN105341077A (en) * | 2015-12-04 | 2016-02-24 | 刘楚玲 | Potato bread and preparation method thereof |
-
2016
- 2016-10-21 CN CN201610919435.5A patent/CN106538652A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1216902A (en) * | 1996-05-02 | 1999-05-19 | 诺沃挪第克公司 | Use of branching enzyme in baking |
| CN101184850A (en) * | 2005-04-08 | 2008-05-21 | 株式会社林原生物化学研究所 | Amylopectin and its method of manufacture and use |
| CN105341077A (en) * | 2015-12-04 | 2016-02-24 | 刘楚玲 | Potato bread and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107646936A (en) * | 2017-10-19 | 2018-02-02 | 朱东洋 | A kind of food age resister and its application process |
| JP2020058318A (en) * | 2018-10-12 | 2020-04-16 | 物産フードサイエンス株式会社 | Novel uses of branching enzymes in dough or dough heated foods |
| CN110760532A (en) * | 2019-11-18 | 2020-02-07 | 南京农业大学 | A starch branching enzyme and gene thereof, engineering bacteria containing the gene and application thereof |
| CN110760532B (en) * | 2019-11-18 | 2022-08-12 | 南京农业大学 | A starch branching enzyme and gene thereof, engineering bacteria containing the gene and application thereof |
| CN117546896A (en) * | 2023-12-26 | 2024-02-13 | 丹东希悦鸭绿江食品有限公司 | Preparation method of chewy cheese breakfast bag |
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Application publication date: 20170329 |