CN108566974A - How to make the dough - Google Patents

Abstract

A method of making a dough comprising providing a plurality of materials comprising a main ingredient composition and an aqueous yeast solution, mixing the materials into a food dough, agitating the food dough a plurality of times, and allowing the food dough to stand for a period of time between each agitation. The step of providing the plurality of materials may comprise mixing flour and edible oil into a main raw material composition, and mixing yeast and water into an aqueous yeast solution. The stirring time of each stirring step is 2 to 3 minutes, and the time for standing the food embryo is 12 to 15 minutes.

Description

How to make the dough

【Technical field】

The invention relates to a baking technology, in particular to a dough making method.

【Background technique】

In recent years, the problem of food safety has become increasingly serious. Issues such as understanding the nutritional content of ingredients, choosing appropriate ingredients, and paying attention to hygiene and safety in the food production process have gradually received more attention. Because the ingredients of baked goods are relatively simple, and most of the raw materials are easy to obtain. Therefore, many people have begun to invest in learning how to make baked products, so as to fully grasp the quality of baked products according to their own needs.

In the bread making process, stirring is a very important step in bread making. In terms of manual mixing, water and oil need to be added to the raw materials during the dough making process so that the raw materials can be evenly mixed into a paste-like mixture. The mixture is then kneaded and beaten for a long time to form a soft and elastic dough. The whole stirring process needs to spend quite a lot of time and manpower.

Now there is a small-scale machine commonly called a bread machine developed by a businessman, which can be used for mixing dough to improve the problem of manual mixing. However, machines are not suitable for all types of dough. For example, the mixing knife in the machine is not easy to stir and is used to make dough with less liquid content such as bagels and brezel, thereby reducing the efficiency of mixing. In addition, if the mixing time of the machine is too long, the temperature of the operating environment will rise, which will cause the temperature of the dough to be too high, thereby affecting the quality of the baked food produced.

【Content of invention】

In one embodiment, a method for making a dough, which includes providing a variety of materials including a main raw material composition and an aqueous yeast solution, mixing these materials into a food embryo, stirring the food embryo multiple times, and performing The food blank can be left to stand for a period of time between every two stirrings.

Wherein, the aforementioned step of providing multiple materials may include mixing flour and edible oil to form a main raw material composition, and mixing yeast and water to form an aqueous yeast solution. The stirring time of each stirring step is 2 minutes to 3 minutes, and the time for standing the food blank is 12 minutes to 15 minutes.

In summary, the dough making method of the embodiment of the present invention is suitable for manually kneading the dough, so that the gluten in the dough can be fully expanded without the assistance of other machinery and equipment during the making process, so not only can Significant labor savings also reduce manual mixing time and allow for easy control of environmental conditions, resulting in baked goods of consistent quality and great taste.

【Description of drawings】

Fig. 1 is a flowchart of a dough making method according to an embodiment of the present invention.

FIG. 2 is a flowchart of an embodiment of step S10.

Fig. 3 is a state diagram of the food base that has been stirred for the first time in the first embodiment.

Fig. 4 is a state diagram of the food embryo after standing in the first embodiment.

Fig. 5 is a state view of the food blank after repeated stirring and standing in the first embodiment.

Fig. 6 is a state diagram of a food base formed with an extensible gluten structure in the first embodiment.

Fig. 7 is a state diagram of the fermented food embryo in the first embodiment.

Fig. 8 is a state diagram of a butter meal bun made by baking the food base in the first embodiment.

Fig. 9 is a state diagram of white toast made by baking the food base in the second embodiment.

Fig. 10 is a state diagram of a bagel made by baking the food base in the third embodiment.

【Detailed ways】

Fig. 1 is a flowchart of a dough making method according to an embodiment of the present invention.

With reference to Fig. 1, in some embodiments, a kind of dough making method comprises providing multiple materials (step S10), mixing the multiple materials into a food blank (step S11), stirring the food blank multiple times and Between every two stirrings, the food base is left to stand for a predetermined time (step S12).

In some embodiments of step S12, after mixing (step S11), the food base is continuously stirred for a stirring time (step S121), and then the food base is left to stand for a predetermined time (step S122). Then, continue to stir the food blank again for a stirring time (step S123), and confirm whether the number of executions of the stirring step reaches a predetermined number of times (step S124). When the number of executions of the stirring step does not reach the predetermined number of times, return to step S122 to repeatedly execute steps S122 to S124. On the contrary, when the number of executions of the continuous stirring step reaches a predetermined number, it means that the dough stirring procedure is completed (ie step S12 is completed).

In some embodiments, the stirring time (ie stirring time) of each stirring step may be 2 minutes to 3 minutes, preferably 2 minutes. In some embodiments, the stirring time of each continuous stirring step can be the same or different. In some embodiments, the number of stirring steps (ie, the number of execution times of the continuous stirring step) may be 2 to 3 times, preferably 2 times.

In some embodiments, the predetermined time for standing the food base may be 12 minutes to 15 minutes, more preferably 12 minutes.

Here, various materials may include a main raw material composition and an aqueous yeast solution. Referring to FIG. 2, in some embodiments of step S10, step S10 may include mixing flour and edible oil into a main raw material composition (step S101) and mixing yeast and water into an aqueous yeast solution (step S102).

In some embodiments, the weight ratio of yeast to water in the yeast aqueous solution is 1:6-8.

In some embodiments, the aforementioned edible oils can be solid oils, such as: anhydrous butter, natural butter, coconut oil, palm oil, lard, tallow, sheep oil, snowflake oil, margarine, other alternatives Grease, or a combination of any two or more of the above.

In some embodiments, the plurality of materials may also include side material compositions. In some other embodiments of the step S10, the step S10 may further include mixing the auxiliary ingredients with water to form an auxiliary raw material composition (step S103). Here, the subcomponents can be sugar, salt, milk powder, fresh milk, other available ingredients or additives, or a combination of any two or more of the above.

Referring to FIG. 3 , in some embodiments, after the stirring step (step S12 ), the food embryo can be subjected to more than one fermentation and other subsequent procedures. For example, after the stirring step (step S12), basic fermentation is carried out on the food embryo (step S14). Next, the food base can be divided into at least one dough piece (step S15), each dough piece is subjected to post-processing (step S16), and each dough piece is subjected to final fermentation (step S17).

In an embodiment of step S16, the post-processing steps performed on each dough piece may include rounding, relaxing, shaping, or any combination thereof. For example, each piece of dough can be rounded to give it a smooth surface. In addition, each dough piece after rounding can be relaxed to restore its own gluten structure damaged by division. In addition, each dough piece after relaxation can be shaped to make each dough piece present a desired shape.

In some embodiments, according to production requirements, steps S14 to S17 may be performed sequentially or only some of them may be selected.

In some embodiments, the finished dough (eg, dough pieces after final fermentation) may be further baked in a high-temperature environment (eg, an oven) to form a baked product.

For example, in the first embodiment, a butter meal bun is prepared by using the dough obtained by the dough making method according to any embodiment of the present invention as an example. First, based on the percentage by weight, 51.02% of flour, 0.92% of salt, 5.10% of sugar, 0.61% of yeast, 1.53% of milk powder, 5.10% of eggs, 9.18% of cream and 26.53% of water are mixed into Food embryo material10. Next, stir the food base material 10 for about 2 to 3 minutes to make it appear as a substantially evenly distributed solid state. Referring to FIG. 3 , the food base 10 after the first stirring has a rough surface. Thereafter, the food base 10 is allowed to rest (ie, relax) for about 12 to 15 minutes. Referring to FIG. 4 , the surface of the food base material 10 after standing still is smoother than that of the food base material 10 that has not been standing still. The food blank 10 after standing still is stirred for the second time and then left standstill again. The number of times of stirring in the whole process is 2 to 3 times, and the food base material 10 is allowed to stand between each two times of stirring. Referring to Fig. 5 and Fig. 6, the surface of the stirred food base 10 (ie, dough) forms a malleable gluten structure. Next, basic fermentation, segmentation, rounding, shaping and final fermentation are carried out on the food embryo material 10 . The food embryo material 10 after basic fermentation is shown in FIG. 7 . Finally, the butter bread 20 obtained after baking the dough (that is, the food base 10 after the final fermentation) is shown in FIG. 8 .

In the second embodiment, white toast is prepared by using the dough obtained by the method for making dough according to any embodiment of the present invention as an example. First, based on the percentage by weight, 52.58% of bread flour, 1.05% of salt, 3.15% of granulated sugar, 0.63% of yeast, 1.05% of milk powder, 2.63% of snow white oil and 38.91% of water are mixed into a food base 10. Next, the aforementioned process is used to obtain the food base material 10 (ie, dough) with a smooth surface and an extensible gluten structure. Then, the food embryo material 10 is basically fermented, divided, rounded, shaped and finally fermented. Finally, the white toast 30 obtained after baking the finished dough (that is, the food base 10 after the final fermentation) is shown in FIG. 9 .

In the third embodiment, bagels are prepared using the dough obtained by the method for making dough according to any embodiment of the present invention as an example. First, based on weight percentage, 60.83% bread flour, 0.85% salt, 3.04% granulated sugar, 3.04% egg, 0.61% yeast, 3.68% cream and 27.98% water are mixed into food base. Next, the aforementioned process is used to obtain the food base material 10 (ie, dough) with a smooth surface and an extensible gluten structure. Then, the food embryo material 10 is basically fermented, divided, rounded, shaped and finally fermented. Finally, the bagel 40 obtained after baking the dough (that is, the food base 10 after the final fermentation) is shown in FIG. 10 .

Here, as can be seen from Fig. 7, Fig. 8 and Fig. 9, the dough made by the dough making method according to the embodiment of the present invention can be applied to prepare various types of baked products, and the mixing time is not shortened in the manufacturing process. Affects the quality of baked goods.

In a word, the dough making method of the embodiment of the present invention is suitable for making dough manually, so that the gluten in the dough can be fully expanded without the assistance of other machines or equipment in the making process, so not only can Significantly saving manpower can also shorten the time of manual mixing and easy to control the environmental conditions, which can be used to prepare various types of baked goods and can obtain baked goods with stable quality and good taste.

Although the technical content of the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Improvements and modifications made by those skilled in the art without departing from the spirit of the present invention should all be covered within the scope of the present invention. , so the scope of protection of the present invention is subject to the scope defined by the appended claims.

【Symbol Description】

The S10 is available in a variety of materials

S101 Mix flour and edible oil into a main raw material composition

S102 Mixing yeast and water into yeast aqueous solution

S103 Mixing auxiliary ingredients and water into an auxiliary raw material composition

S11 Mix these various materials into food raw material

S12 Stir the food base several times and keep the food

product blank - a given time

S121 Continuous stirring of food blanks-stirring time

S122 Food embryos after standing still for a certain period of time

S123 Continue to stir the food embryo again for a stirring time

S124 Whether the stirring times have been reached

S14 Basic fermentation of food germ material

S15 Divide the food base into dough pieces

S16 Post-processing of dough pieces

S17 Final fermentation of dough pieces

10 food embryos 20 cream meal packs

30 white toast 40 bagels

Claims (14)

1. A method for making dough, comprising: A variety of materials are provided, wherein the various materials include a main raw material composition and an aqueous yeast solution, and the step of providing the various materials includes: mixing flour and edible oil into the main ingredient composition; and mixing yeast and water into the yeast aqueous solution; Mixing the multiple materials into a food embryo; Stirring the food embryo multiple times, wherein the stirring time of each stirring step is 2 minutes to 3 minutes; and Between performing the stirring every two times, the food base material is left to stand for a predetermined time, wherein the predetermined time is 12 minutes to 15 minutes. 2. The method for making dough as claimed in claim 1, characterized in that, the number of times of the multiple stirring steps is 2 to 3 times. 3. The method for making dough as claimed in claim 2, characterized in that, the number of times of the multiple stirring steps is 2 times. 4. The method for making dough as claimed in claim 1, characterized in that, the predetermined time of the standing step is 12 minutes. 5. The method for making dough according to claim 1, characterized in that, in the yeast aqueous solution, the weight ratio of the yeast to the water is 1:6-8. 6. The preparation method of dough as claimed in claim 1, characterized in that, the edible oil is solid oil. 7. The preparation method of dough as claimed in claim 1, is characterized in that, the edible oil is anhydrous butter, natural cream, coconut oil, palm oil, lard, tallow, suet, snowflake oil and margarine at least one of . 8. The method for making dough as claimed in claim 1, wherein the plurality of materials further include a composition of auxiliary raw materials, and the step of providing the plurality of materials further comprises: mixing at least one auxiliary ingredient with water to form The by-material composition. 9. The method for making dough according to claim 1, wherein the at least one secondary component is at least one of sugar, salt, milk powder and fresh milk. 10. The method for making dough as claimed in claim 1, further comprising: after the stirring steps, basically fermenting the food embryo. 11. The method for making dough according to claim 10, characterized in that, in the step of carrying out the basic fermentation, the fermentation time of the food base material is 40 minutes. 12. The preparation method of dough as claimed in claim 1, further comprising: Dividing the food product into at least one dough piece. 13. The preparation method of dough as claimed in claim 12, further comprising: Round, relax and shape the dough pieces. 14. The method for making dough as claimed in any one of claims 1 to 13, further comprising: The final fermentation is performed on each of the dough pieces.