CN109169771A - A kind of soft bread and preparation method thereof - Google Patents
A kind of soft bread and preparation method thereof Download PDFInfo
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- CN109169771A CN109169771A CN201811164876.4A CN201811164876A CN109169771A CN 109169771 A CN109169771 A CN 109169771A CN 201811164876 A CN201811164876 A CN 201811164876A CN 109169771 A CN109169771 A CN 109169771A
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- 235000008429 bread Nutrition 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 61
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 59
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 59
- 230000000694 effects Effects 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims description 57
- 235000013336 milk Nutrition 0.000 claims description 33
- 239000008267 milk Substances 0.000 claims description 33
- 210000004080 milk Anatomy 0.000 claims description 33
- 239000000843 powder Substances 0.000 claims description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 17
- 239000001814 pectin Substances 0.000 claims description 17
- 235000010987 pectin Nutrition 0.000 claims description 17
- 229920001277 pectin Polymers 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 17
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 16
- 235000014121 butter Nutrition 0.000 claims description 16
- 235000021552 granulated sugar Nutrition 0.000 claims description 16
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 14
- 229960002920 sorbitol Drugs 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 15
- 239000004519 grease Substances 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 8
- 230000032683 aging Effects 0.000 abstract description 6
- 238000001879 gelation Methods 0.000 abstract description 4
- 210000000795 conjunctiva Anatomy 0.000 abstract description 3
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 238000004945 emulsification Methods 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 12
- 239000000243 solution Substances 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
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- 108090000623 proteins and genes Proteins 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 10
- 241000209140 Triticum Species 0.000 description 8
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- 235000013305 food Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 108060008539 Transglutaminase Proteins 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
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- 230000007812 deficiency Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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- 238000010998 test method Methods 0.000 description 2
- 102000003601 transglutaminase Human genes 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 description 1
- 239000004909 Moisturizer Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000001333 moisturizer Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000008961 swelling Effects 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a kind of soft bread and preparation method thereof, water activity is maintained at 0.7-0.8 in bread, the present invention uses gel-type soybean protein isolate, secondary leavening technical process is improved, in fermentation process after the water suction of gel-type soybean protein isolate, sufficiently packet oil is carried out to grease, emulsification enough, avoid moisture loss, increase moisture content, the water-retaining property of product is substantially increased simultaneously, retentiveness, the gelation of gel-type soybean protein isolate itself is utilized simultaneously, foaminess, conjunctiva, further increase the retentiveness of bread, extend a proofing period, gel-type soybean protein isolate carries out sufficiently packet oil to grease, enhance water-retaining property, bread hole is more evenly, the presence of gel-type soybean protein isolate avoids provocation from turning sour, to delay the hardening of bread, aging, bread is set to become soft, more hold Easily chewing, while protein content is high.
Description
Technical field
The present invention relates to a kind of soft bread and preparation method thereof, belong to food processing technology field.
Background technique
As the improvement of people's living standards, people not only have increasingly higher demands to the flavor and taste of food,
And nutrition to food and function become more to pay attention to.It is well known that the main component of bread is wheat flour, and wheat flour
Amino acid included in powder is less, and variety matching is unbalanced, containing protein more abundant and more in soybean protein
Balanced aminoacid ingredient, compensates for the deficiency of wheat flour.
The protein content of soyabean protein powder adds soy meal or soybean about 45% or so in bread preparation process
The protein content of bread can be improved in albumen, assigns the higher nutrition of bread, and the addition of soybean protein can improve bread simultaneously
Wilful and chewiness.
Such as, Chinese patent literature CN101406209A discloses " a kind of high protein bread and preparation method thereof ", this method
It is to replace a part of wheat flour with soyabean protein powder, by the way that Gluten, the auxiliary materials such as TG enzyme is added, to change because with albumen powder generation
For caused by wheat flour the problem of dilution wheat gluten protein.
For another example, Chinese patent literature CN100339010 disclose a kind of refrigerated bread dough rich in soybean protein and its
Manufacturing method is rich in soybean protein, mainly takes wheat flour, soy meal or soybean separation protein specifically in refrigerated bread dough
White, water, carboxymethyl cellulose, guar gum, diacetyltartaric acid monoglyceride, sugar, salt, milk powder are mixed, are rubbed up, and thing is added
First activated transglutamin-ase 9 enzyme solution and yeast juice stir, rub up to dough and formed, stood relaxation, piecemeal, rub circle with the hands, then
Stand relaxation forming, chilled storage, on-demand baking.The present invention can utilize natural materials transglutaminase catalytic proteins
Between be crosslinked, form more stable gluten network structure, increase adding for soy meal and soybean protein isolate in soybean bread
Dosage, the freezing flour-dough stability obtained rich in soybean protein are good；Dough bread nutritive value height is produced in baking, in good taste,
Meet demand of the current consumer to healthy diet and freshness.
Since technical level is limited, high protein bread there is a problem of various at present, e.g., Chinese patent literature
A kind of high protein bread disclosed in CN101406209A, after soybean protein is added, soybean protein water suction is not allowed simultaneously
It is easily mixed with oil substances, causes bread water activity made from the later period small, be easy to make bread staling, be hardened, although chewing
Property improve, but soft difference.
Chinese patent literature CN100339010 needs to carry out under refrigerated condition again, at high cost, limits development.
Soybean protein isolate (SPI) is a kind of full price protide food addition produced using low temperature desolventizing Soybean Meal as raw material
Agent, it is plant egg that wherein protein content is 90% or more, and contains nearly 20 kinds of essential amino acids, and cholesterol-free
The kind of alternative animal protein few in number in white.
If soybean protein isolate is added in bread, protein content is further improved, but, soybean protein isolate is same
Soy meal or soybean protein are the same, cause bread water activity made from the later period small, are easy to make bread staling, be hardened.
After soybean protein isolate is added, the characteristic of albumen how is utilized, the different mouthfeel of bread is assigned, becomes bread
Soft silk floss, is easily chewed upon, and more meets public mouthfeel, becomes present urgent problem to be solved.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of soft bread and preparation method thereof.The present invention uses gel-type
Soybean protein isolate improves secondary leavening technical process, in fermentation process after the water suction of gel-type soybean protein isolate, to grease
Sufficiently packet oil is carried out, is emulsified enough, substantially increases the moisture content of product, while utilizing gel-type soybean protein isolate itself
Gelation, foaminess, conjunctiva, further increase the retentiveness of bread, water activity variation less, further improve
Bread it is soft, while extending a proofing period, gel-type soybean protein isolate carries out sufficiently packet oil to grease, keeps moisture living
Degree variation less, avoids provocation from turning sour, to delay the hardening of bread, bread is made to become soft, be more easier to chew, while egg
Bai Hanliang high.
Term explanation:
Water activity: water activity refers to state existing for moisture in sample, the i.e. combination degree of moisture.Water activity is
Measurement to the energy of the water in sample, water activity value is higher, and combination degree is lower, and water-retaining property is poorer, and sample is hardened；Moisture
Activity value is lower, and combination degree is higher, and water-retaining property is better.
Technical scheme is as follows:
A kind of soft bread, it is parts by weight that water activity, which is maintained at 0.7-0.8, including the following raw material, in bread；
42-52 parts of flour, 8-15 parts of butter, 2.5-5.5 parts of gel-type soybean protein isolate, 8-15 parts of granulated sugar, sorbose
3-8 parts of alcohol liquid, 0.5-2.2 parts of milk powder, 0.3-1.0 parts of yeast, 0.1-0.7 parts of flour improver, 2-5.5 parts of shell egg, milk 3-
7.5 parts, 0.05-0.4 parts of pectin, 10-15 parts of water.
A currently preferred scheme, protein content is more than or equal to 90% in gel-type soybean protein isolate, gel
Intensity is 250-350g.
A currently preferred scheme, the flour are Strong flour.
A currently preferred scheme, the viscosity of the D-sorbitol solution are 1300-3600cp.
A currently preferred embodiment, a kind of soft bread, including the following raw material, are parts by weight；
45-50 parts of flour, 10-12 parts of butter, 3.5-4.0 parts of gel-type soybean protein isolate, 10-12 parts of granulated sugar, sorb
4-6 parts of sugar alcohol liquid, 0.8-1.2 parts of milk powder, 0.5-0.8 parts of yeast, 0.1-0.4 parts of flour improver, 2-3.5 parts of shell egg, milk
3-4.5 parts, 0.08-0.15 parts of pectin, 12-15 parts of water.
A currently preferred embodiment, a kind of soft bread, including the following raw material, are parts by weight；
42 parts of flour, 8 parts of butter, 2.5 parts of gel-type soybean protein isolate, 8 parts of granulated sugar, 3 parts of D-sorbitol solution, milk powder
0.5 part, 0.3 part of yeast, 0.1 part of flour improver, 2 parts of shell egg, 3 parts of milk, 0.08 part of pectin, 10 parts of water.
A currently preferred embodiment, a kind of soft bread, including the following raw material, are parts by weight；
47 parts of flour, 11 parts of butter, 3.5 parts of gel-type soybean protein isolate, 11 parts of granulated sugar, 5 parts of D-sorbitol solution, milk powder
0.5 part, 0.5 part of yeast, 0.3 part of flour improver, 3.5 parts of shell egg, 5 parts of milk, 0.06 part of pectin, 12 parts of water.
A second object of the present invention is to provide a kind of preparation methods of soft bread.
A kind of preparation method of soft bread, comprises the following steps that
(1) a part of flour, yeast, flour improver, gel-type soybean protein isolate, pectin, milk powder is taken to be stirred
Uniformly, D-sorbitol solution, shell egg, milk, the stirring of a part of water is added, is kneaded into dough；
(2) dough is placed under 25-30 DEG C of temperature, humidity 70-80%, carries out a provocation 200-260min；
Remaining flour, granulated sugar, remaining water is added in dough after (3) provocations, and butter is added in stirring, and stirring is rubbed again
At dough；
(4) step (3) dough is continued to ferment, 25-30 DEG C of fermentation temperature, humidity 70-80%, time 20-50min；
(5) dough after fermenting is split, shaping；
(6) secondary provocation is carried out after shaping；
(7) it is toasted after secondary provocation, is cooling to get soft bread.
A currently preferred scheme, a part of flour is the 1/2 of flour total weight in step (1), and a part of water is
The 1/2 of water total weight.
A currently preferred scheme, the stirring in step (1) is carried out in blender, speed of agitator 800-
1500r/min, mixing time 25-35s.
A currently preferred scheme, a proofing period is 240-260min in step (2).
A currently preferred scheme, the middle stirring of step (3) is carried out in blender, speed of agitator 2500-
4500r/min, mixing time 25-35s.
A currently preferred scheme, in step (6), secondary provocation condition is as follows: 35-40 DEG C of temperature, humidity 80-
88%, provocation 50-65min.
A currently preferred scheme, in step (7), baking condition is as follows: 220-260 DEG C of baking temperature, time 8-
15min。
The present invention uses gel-type soybean protein isolate, improves to secondary leavening technical process, gel-type in fermentation process
After soybean protein isolate water suction, sufficiently packet oil is carried out to grease, is emulsified enough, is avoided moisture loss, increase moisture content,
Water-retaining property, the retentiveness of product are substantially increased simultaneously, while utilizing the gelation of gel-type soybean protein isolate itself, foaming
Property, conjunctiva, further increase the retentiveness of bread, extend a proofing period, gel-type soybean protein isolate is to grease
Sufficiently packet oil is carried out, enhances water-retaining property, more evenly, the presence of gel-type soybean protein isolate avoids provocation from sending out to bread hole
Acid makes bread become soft to delay the hardening of bread, aging, is more easier to chew, while protein content is high, and albumen contains
Amount is 4% or more.
Traditional bread needs to be gelatinized flour, and gel-type is added in gelatinization process length and bad control, the present invention
Soybean protein isolate greatly increases the water imbibition of the starch in flour, to effectively improve the pliability and bullet of texture of loaf
Property, it is non-aging, mouthfeel is promoted, therefore, latter gel-type soybean protein isolate water suction is that packet oil is carried out to grease, carries out cream
Change, while interacting between pectin and albumen, the water solubility and stability of protein can be greatly improved, avoid albumen
Grain aggregation, makes system maintain the state of a stable homogeneous, avoids grease uneven, avoids loss of moist excessive, avoid face
Packet aging, gel-type soybean protein isolate second is that increase starch water imbibition, avoid gelatinization process, further increase moisture
Content.
The relationship of bread staling and moisture content: Bread rate and bread moisture content are closely related.After baking
In storage, hardening linearly increases bread.Moisture is few, and hardening rate is fast；Washiness, hardening rate is slow, bread water activity
Be maintained at 0.9-1.5, hardening can be made slowly to keep soft for a long time, and this water content to the organoleptic indicator of Bread Quality and
For physical and chemical index without influence, water activity variation is small, illustrates that bread keeps soft ability bigger.
The good effect that the present invention generates is as follows:
1, bread of the invention replaces traditional wheat flour using soybean protein isolate, contains protein more abundant
More balanced aminoacid ingredient.
2, in the present invention, soybean protein isolate as natural material, be pure natural substance as moisturizer in bread
Using making bread become more soft, fine and smooth using the characteristic of the high water holding of albumen.
3, the soybean protein isolate that the present invention uses not only has gelation but also has good for gel-type soybean protein isolate
Emulsifiability can be very good to interact with the grease in flour, play the effect for delaying bread staling.
4, soybean separation protein is added in the manufacturing process of Seed Dough using the processing technology of secondary provocation in the present invention
Technique that is white, eliminating flour gelatinization reduces the influence of the viscosity and swelling feature opposite pack arrangement due to flour gelatinization.
Specific embodiment
Further specific descriptions are done to the present invention below by embodiment, but protection scope of the present invention is not merely limited to
In following embodiment, this hair is can be achieved according to the above present disclosure in the those of ordinary skill of the technical field
Bright purpose.
Soybean protein isolate comes from Shandong YuWang Industry Co., Ltd in embodiment, other raw materials are that regular market purchase produces
Product.
Embodiment 1
A kind of soft bread, including the following raw material, are parts by weight；
42 parts of flour, 8 parts of butter,
2.5 parts of gel-type soybean protein isolate, 8 parts of granulated sugar,
3 parts of D-sorbitol solution, 0.5 part of milk powder,
0.3 part of yeast, 0.1 part of flour improver,
2 parts of shell egg, 3 parts of milk,
0.08 part of pectin, 10 parts of water.
Preparation method comprises the following steps that
(1) by 21 parts of flour, yeast, flour improver, soybean protein isolate, pectin, milk powder, it is in speed of agitator
Under 1500r/min, 35s is stirred,
(2) D-sorbitol solution, shell egg, milk, 5 parts of water is added, in the case where speed of agitator is 1500r/min, stirs 35s, stirs
Mix dough；Enter proofing box fermentation, 25 DEG C of proofing temperature, humidity 70%, time 240min；
(3) remaining flour, granulated sugar, remaining water and face is added in the dough for taking out provocation, is 2500r/min in speed of agitator
Under, butter is added in mixing time 20s, and pull open film at 8 one-tenth, be stirred for film more it is thin it is brighter after take out；
(4) step (3) and good dough are continued to ferment, 25 DEG C of fermentation temperature, humidity 70%, time 20min；
(5) dough after step (4) fermentation is split 20g/, rubs ellipse with the hands, just rolled primary by integer；
(6) secondary provocation, 35 DEG C of temperature, humidity 80%, provocation 50min；
(7) toast, 240 DEG C of temperature, time 10min, toast taking-up cool down to get.
Embodiment 2
A kind of soft bread, by weight, including following raw material:
47 parts of flour, 11 parts of butter,
3.5 parts of gel-type soybean protein isolate, 11 parts of granulated sugar,
5 parts of D-sorbitol solution, 0.7 part of milk powder,
0.5 part of yeast, 0.3 part of flour improver,
3.5 parts of shell egg, 5 parts of milk,
0.08 part of pectin, 12 parts of water；
Preparation method comprises the following steps that
(1) by 23.5 parts of flour, yeast, flour improver, soybean protein isolate, pectin, milk powder, it is in speed of agitator
Under 1200r/min, 35s is stirred,
(2) D-sorbitol solution, shell egg, milk, 6 parts of water is added, in the case where speed of agitator is 1200r/min, stirs 35s, stirs
Mix dough；Enter proofing box to ferment, 27 DEG C of proofing temperature, humidity 75%, time 250min,
(3) remaining flour, granulated sugar, remaining water and face is added in the dough for taking out provocation, is 3000r/min in speed of agitator
Under, butter is added in mixing time 20s, and pull open film at 8 one-tenth, be stirred for film more it is thin it is brighter after take out；
(4) step (3) and good dough are continued to ferment, 27 DEG C of fermentation temperature, humidity 75%, time 30min；
(5) dough after step (4) fermentation is split 20g/, rubs ellipse with the hands, just rolled primary by integer；
(6) secondary provocation, 38 DEG C of temperature, humidity 85%, provocation 60min；
(7) toast, 240 DEG C of temperature, time 10min, toast taking-up cool down to get.
Embodiment 3
A kind of soft bread, by weight, including following raw material:
52 parts of flour, 15 parts of butter,
5.5 parts of gel-type soybean protein isolate, 15 parts of granulated sugar,
8 parts of D-sorbitol solution, 2.2 parts of milk powder,
1.0 parts of yeast, 0.7 part of flour improver,
5.5 parts of shell egg, 7.5 parts of milk,
0.08 part of pectin, 15 parts of water；
Preparation method comprises the following steps that
(1) by 26 parts of flour, yeast, flour improver, soybean protein isolate, pectin, milk powder, it is in speed of agitator
Under 1000r/min, 35s is stirred,
(2) D-sorbitol solution, shell egg, milk, 7.5 parts of water is added, in the case where speed of agitator is 1000r/min, stirs 35s,
Stir into dough；Enter proofing box to ferment, 30 DEG C of proofing temperature, humidity 80%, time 260min,
(3) remaining flour, granulated sugar, remaining water and face is added in the dough for taking out provocation, is 3200r/min in speed of agitator
Under, butter is added in mixing time 20s, and pull open film at 8 one-tenth, be stirred for film more it is thin it is brighter after take out；
(4) step (3) and good dough are continued to ferment, 30 DEG C of fermentation temperature, humidity 80%, time 50min.
(5) dough after step (4) fermentation is split 20g/, rubs ellipse with the hands, just rolled primary by integer；
(6) secondary provocation, 40 DEG C of temperature, humidity 88%, provocation 65min；
(7) toast, 240 DEG C of temperature, time 10min, toast taking-up cool down to get.
Comparative example 1
A kind of soft bread, component and ratio with embodiment 1, the difference is that, replaced with distributed soybean protein isolate
Gel-type soybean protein isolate.
Comparative example 2
A kind of soft bread, component and ratio with embodiment 1, the difference is that, replaced with beverage type soybean protein isolate
Gel-type soybean protein isolate.
Comparative example 3
A kind of soft bread, component and ratio with embodiment 1, the difference is that, replace gel-type soybean point with soy meal
From albumen.
Experimental example 1
Influence of the different albumen to finished product bread water activity,
The test method of water activity: being detected using admeasuring apparatus for measuring moisture content of substance, and admeasuring apparatus for measuring moisture content of substance is conventional equipment, side
Method: being placed in a closed container for tested sample, and hydrone is carried out between tested sample and the environment in confined space and is exchanged
It balances, the pressure or relative humidity in container is measured after balance to be achieved, to obtain the water activity value in sample.
The test method of hardness number: hardness number reaches tester using TA.XT Plus type matter and is detected, using cylinder
Flat probe is tested, and test mode selection starts to return to test pattern, and the type facilities that set out are " Auto ", trigger force setting
For 5g, data acquisition rate 200pps.Speed is 60mm/min before the survey popped one's head in when test, and speed is 120mm/min after survey,
The standard setting of compression speed and compression degree that bread matter enough measures is respectively 100mm/min and 50%.
The bread of embodiment 1-3 and comparative example 1-3 are carried out hardness number, water activity, moisture content to test, as a result
It see the table below 1, table 2, table 3:
1 water activity of table
Table 2
| Project | Moisture content |
| Embodiment 1 | 32% |
| Embodiment 2 | 33% |
| Embodiment 3 | 35% |
| Comparative example 1 | 26% |
| Comparative example 2 | 25.5% |
| Comparative example 3 | 24% |
3 hardness number of table
It can be seen that the extension with storage time by table 1, table 2, table 3, be added to gel-type soybean protein isolate
Bread water activity changes less, keeps flexibility performance than preferable, and does not allow easy to aging, comparison moisture content, and gel-type is big
Beans protein isolate compares other albumen, moreover it is possible to increase the water content of bread, and distributed soybean protein isolate, beverage type soybean are divided
Low from the product moisture content that albumen, soy meal obtain, retentiveness is poor, is easy aging.
Comparative example 4
A kind of soft bread, component and ratio with embodiment 1, the difference is that, preparation method,
Proofing period of this method is 60min, and other conditions are the same as embodiment 1.
Comparative example 5
A kind of soft bread, component and ratio with embodiment 1, the difference is that, preparation method,
Proofing period of this method is 60min, and secondary proofing period is 240min, and other conditions are the same as embodiment 1.
Experimental example 2
Influence of the leavening technical process to finished product bread water activity,
The bread of embodiment 1-3 and comparative example 4-5 progress water activity are tested, as a result see the table below 4:
4 water activity of table
It can be seen from Table 4 that different leavening technical process influence also very big, of the invention leavening technical process extension on water activity
Proofing period can be such that the retention ability of material increases, and traditional primary, secondary provocation (time is 60min or so) is held
Easily increase water activity, keeps a proofing period, extend secondary proofing period, keep retention ability worse.
Experimental example 3:
The sensory testing of soft bread:
It respectively prepared by above-described embodiment 1-3, comparative example 1-3 by 10 sensory testing persons A, B, C, D, E, F, G, K, L, M
Soft bread carry out sensory testing, sensory testing's standard of soft bread is shown in Table 1, to its form, surface color, institutional framework, taste
Interest sense etc. is tested and assessed, and test result is shown in Table 6:
Sensory testing's standard of the soft bread of table 5
The soft bread integration test result of table 6
The form of soft bread (embodiment 1-3), surface color, institutional framework, flavour mouthfeel etc. made from the method for the present invention
Integrated sensory evaluates the soft bread for being substantially better than comparative example 1-3, and bread is more soft, is easily chewed upon.
Claims (10)
1. a kind of soft bread, it is parts by weight that water activity, which is 0.8-1.0, including the following raw material, in bread；
42-52 parts of flour, 8-15 parts of butter, 2.5-5.5 parts of gel-type soybean protein isolate, 8-15 parts of granulated sugar, D-sorbitol solution
3-8 parts, 0.5-2.2 parts of milk powder, 0.3-1.0 parts of yeast, 0.1-0.7 parts of flour improver, 2-5.5 parts of shell egg, milk 3-7.5
Part, 0.05-0.4 parts of pectin, 10-15 parts of water.
2. soft bread according to claim 1, which is characterized in that protein content is greater than in gel-type soybean protein isolate
Equal to 90%, gel strength 250-350g.
3. soft bread according to claim 1, which is characterized in that the flour is Strong flour, the D-sorbite
The viscosity of liquid is 1300-3600cp.
4. soft bread according to claim 1, which is characterized in that be parts by weight including the following raw material；
45-50 parts of flour, 10-12 parts of butter, 3.5-4.0 parts of gel-type soybean protein isolate, 10-12 parts of granulated sugar, D-sorbite
4-6 parts of liquid, 0.8-1.2 parts of milk powder, 0.5-0.8 parts of yeast, 0.1-0.4 parts of flour improver, 2-3.5 parts of shell egg, milk 3-4.5
Part, 0.08-0.15 parts of pectin, 12-15 parts of water.
5. soft bread according to claim 1, which is characterized in that be parts by weight including the following raw material；
42 parts of flour, 8 parts of butter, 2.5 parts of gel-type soybean protein isolate, 8 parts of granulated sugar, 3 parts of D-sorbitol solution, 0.5 part of milk powder,
0.3 part of yeast, 0.1 part of flour improver, 2 parts of shell egg, 3 parts of milk, 0.08 part of pectin, 10 parts of water.
6. soft bread according to claim 1, which is characterized in that be parts by weight including the following raw material；
47 parts of flour, 11 parts of butter, 3.5 parts of gel-type soybean protein isolate, 11 parts of granulated sugar, 5 parts of D-sorbitol solution, milk powder 0.5
Part, 0.5 part of yeast, 0.3 part of flour improver, 3.5 parts of shell egg, 5 parts of milk, 0.06 part of pectin, 12 parts of water.
7. a kind of preparation method of soft bread, comprises the following steps that
(1) a part of flour, yeast, flour improver, gel-type soybean protein isolate, pectin, milk powder is taken to be uniformly mixed,
D-sorbitol solution, shell egg, milk, the stirring of a part of water is added, is kneaded into dough；
(2) dough is placed under 25-30 DEG C of temperature, humidity 70-80%, carries out a provocation 200-260min；
Remaining flour, granulated sugar, remaining water is added in dough after (3) provocations, and butter is added in stirring, and stirring is kneaded into face again
Group；
(4) step (3) dough is continued to ferment, 25-30 DEG C of fermentation temperature, humidity 70-80%, time 20-50min；
(5) dough after fermenting is split, shaping；
(6) secondary provocation is carried out after shaping；
(7) it is toasted after secondary provocation, is cooling to get soft bread.
8. preparation method according to claim 7, which is characterized in that a part of flour is flour total weight in step (1)
1/2, a part of water is the 1/2 of water total weight, and the stirring in step (1) is carried out in blender, speed of agitator 800-
1500r/min, mixing time 25-35s.
9. preparation method according to claim 7, which is characterized in that a proofing period is 240- in step (2)
260min。
10. preparation method according to claim 7, which is characterized in that stirring is carried out in blender in step (3),
Speed of agitator is 2500-4500r/min, mixing time 25-35s, and in step (6), secondary provocation condition is as follows: temperature 35-
40 DEG C, humidity 80-88%, provocation 50-65min, in step (7), baking condition is as follows: 220-260 DEG C of baking temperature, time 8-
15min。
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