CN114847322B - Shortening bread and preparation method thereof - Google Patents
Shortening bread and preparation method thereof Download PDFInfo
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- CN114847322B CN114847322B CN202210662868.2A CN202210662868A CN114847322B CN 114847322 B CN114847322 B CN 114847322B CN 202210662868 A CN202210662868 A CN 202210662868A CN 114847322 B CN114847322 B CN 114847322B
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- 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
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- 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
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
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- 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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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- 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
-
- 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
- A21D8/06—Baking processes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a crisp bread and a preparation method thereof; the crisp bread adopts a protein-polysaccharide compound to replace butter or margarine in the crisp bread, and the compound comprises the following components: whole egg liquid, soy protein isolate powder, polydextrose and xanthan gum; the amount of the compound is 7.5-21.4wt% relative to the total weight of bread embryo. The invention adopts the protein-polysaccharide compound to replace butter or margarine in the shortening bread, so that the bread has a well-defined structure, replaces the layered shortening bread structure brought by the traditional oil wrapping, and reduces the condition of overhigh oil content in the shortening bread. Meanwhile, the formula can raise the fermentation temperature, shorten the fermentation time and effectively improve the product efficiency; solves the problems that the formula containing butter or margarine needs low-temperature long-time fermentation, the fermentation time is more than 90min, and the efficiency is lower; moreover, the fermentation temperature is strictly higher than 35 ℃ so that the grease is easy to melt, and the appearance problems of bad bread level and the like are caused.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a crisp bread and a preparation method thereof.
Background
Shortening bread puffbreak refers to bread with clear layers and loose mouthfeel, and the conventional method in the industry comprises repeatedly calendaring, folding, fermenting and baking by using grease (butter, shortening oil, etc.) with dough wrapping dough mass ratio of 15-30% to form the bread with layers. Because the dough contains more than 15% of grease, the dough needs to be fermented for a long time at a low temperature in order to ensure clear bread layers, and is usually fermented for 90-120min at 28-32 ℃, for example, the fermentation is easy to melt the grease layer at the temperature of more than 35 ℃, so that the appearance problems of bad bread layers and the like are caused. In addition, the grease formula in the existing shortening bread is mainly butter or margarine, and the shortening bread has high oil content and is difficult to meet the low-fat healthy diet requirement of consumers; while butter or margarine, the presence of large amounts of saturated fatty acids and even of partial trans fatty acids, presents a potential risk to the human body.
Disclosure of Invention
The invention aims to provide a crisp bread and a preparation method thereof, aiming at the defects of the prior art. The invention adopts the protein-polysaccharide compound to replace butter or margarine in the shortening bread, and reduces the condition of overhigh oil content in the shortening bread.
The aim of the invention is realized by the following technical scheme:
in a first aspect, the present invention provides a shortening, using a protein-polysaccharide complex in place of butter or margarine in the shortening, the complex comprising: whole egg liquid, soy protein isolate powder, polydextrose and xanthan gum; the amount of the compound is 7.5-21.4wt% relative to the total weight of bread embryo.
As one embodiment, the mass ratio of the whole egg liquid to the soybean protein isolate powder to the polydextrose to the xanthan gum is 500:150-300:100-300:1-3.
In a second aspect, the present invention also relates to a method for preparing a shortening bread, said method comprising the steps of:
s1, stirring whole egg liquid, soy isolated protein powder, polydextrose and xanthan gum into paste to obtain protein-polysaccharide compound paste;
s2, adopting a flaky pastry machine to calender bread blanks into sheets, uniformly smearing protein-polysaccharide compound paste on the surfaces of the sheets, cutting the sheets into sections and forming;
s3, fermenting at 35-38 ℃ for 30-45min (fermenting to 2 times of the size), and baking.
The invention ensures that the fermentation is carried out at 35-38 ℃ for 30-45min instead of the conventional shortening bread at 28-32 ℃ for 90-120min by selecting the raw materials, thereby shortening the time and improving the processing rate.
As one embodiment, the bread embryo contains 9.0% -23.5% of glutinous rice ferment.
As one embodiment, the bread ingredients are: 700-1300 parts of high gluten flour, 20-180 parts of sugar, 2-15 parts of salt, 5-15 parts of yeast, 120-550 parts of glutinous rice ferment, 250-300 parts of water, 65-200 parts of oil and 100-500 parts of protein-polysaccharide compound.
When making bread embryo, sequentially adding the high gluten flour, sugar, salt, yeast, glutinous rice fermented product and water, stirring, adding oil, and stirring; adopting a flaky pastry machine to calender bread blanks into slices; and uniformly coating the protein-polysaccharide compound on the surface.
The invention mixes the glutinous rice fermentation mixture and flour into clusters, and the two strains are fermented for the second time to improve the flavor and tissue structure of bread.
As one embodiment, the glutinous rice ferment is prepared by soaking glutinous rice and water in a mass ratio of 1:1-1.3, stirring and crushing at high speed to obtain glutinous rice slurry, and adding distiller's yeast accounting for 5 per mill of the mass of the glutinous rice slurry for fermentation.
As one embodiment, the high-speed stirring and crushing is to crush for 8-15min by a high-speed stirrer at 5000-12000rpm and pass through a 60-120 mesh sieve to prepare the glutinous rice pulp.
As one embodiment, the fermentation condition of the glutinous rice slurry is 15-28 ℃ for 30-36h. In some embodiments, ambient temperature fermentation is selected.
As an embodiment, the protein-polysaccharide complex paste has a viscosity of 15000-18000Cp (rotational speed 20).
In step S2, as one embodiment, the bread dough is rolled 3 times into 3-5mm slices.
As one embodiment, in step S2, each bread dough after molding weighs 45-55g.
As one embodiment, in step S3, the dough is fermented at 35-38deg.C for 30-45min.
As one embodiment, in step S3, the baking is a baking at 180-210℃for 12-15min.
Compared with the prior art, the invention has the following beneficial effects:
1) The invention adopts the protein-polysaccharide compound to replace butter or margarine in the shortening bread, so that the bread has a well-defined structure, replaces the layered shortening bread structure brought by the traditional oil wrapping, and reduces the condition of overhigh oil content in the shortening bread;
2) The glutinous rice pulp is fermented, the bread of a multiple fermentation system improves the flavor and the taste of the crisp bread, effectively solves the problems of poor flavor, insufficient softness, starch aging and the like of the bread with less oil content, and slows down the hardness of the storage period of the bread;
3) The formula of the invention can raise the fermentation temperature, shorten the fermentation time and effectively improve the product efficiency; solves the problems that the formula containing butter or margarine needs low-temperature long-time fermentation, the fermentation time is more than 90min, and the efficiency is lower; moreover, the fermentation temperature is strictly higher than 35 ℃ so that the grease is easy to melt, and the appearance problems of bad bread level and the like are caused.
Detailed Description
The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the present invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications could be made by those skilled in the art without departing from the inventive concept. These are all within the scope of the present invention.
Example 1
The recipe of the crisp bread of this example is shown in Table 1. In this example, the butter or margarine in the shortening bread is replaced by a protein-polysaccharide compound, wherein the whole egg liquid is composed of the protein-polysaccharide compound: soy protein isolate powder: polydextrose: xanthan gum 500:200:100:2.
The preparation method comprises the following steps:
step one: stirring the protein-polysaccharide mixture into paste, wherein the viscosity is about 16000Cp (viscosity test condition: rotor No. 4, rotation speed 20 r/min);
step two: making bread embryo, sequentially adding high gluten flour, sugar, salt, yeast and water, stirring, adding oil, and stirring;
step three: adopting a flaky pastry machine to calender bread blanks for 3 times into 4mm slices, uniformly coating a proteoglycan mixture on the surface of the slices, wrapping, cutting into sections, and forming, wherein the weight of each bread blank is about 50g;
step four: fermenting at 36 deg.c for 40min to 2 times;
step five: baking with oven at 200deg.C for 13min.
Example 2
The recipe of the crisp bread of this example is shown in Table 1; the core formula is adjusted based on the example 1 according to the basic unchanged proportion of the formula powder, the water-like raw materials and the oil: the proportion of the glutinous rice ferment and the proteoglycan compound is different in that the glutinous rice ferment is added into the bread embryo.
Preparing a glutinous rice ferment: the glutinous rice is used for: the water is 1:1.1 soaking, crushing for 10min by a high-speed stirrer at 8000rpm, sieving with a 80-mesh sieve to obtain glutinous rice slurry, adding 5 thousandths of distiller's yeast, and fermenting at 22deg.C for 32 hr.
When making bread embryo, sequentially adding high gluten flour, sugar, salt, yeast, glutinous rice fermented product and water, stirring, adding oil, and stirring.
Example 3
The recipe of the crisp bread of this example is shown in Table 1. The procedure is substantially as in example 2, except that:
composition of protein-polysaccharide mixture, whole egg liquid: soy protein isolate powder: polydextrose: xanthan gum 500:300:200:1;
glutinous rice ferment: the glutinous rice is used for: the water is 1:1.3 soaking, crushing for 8min by a high-speed stirrer at 5000rpm, sieving with a 120-mesh sieve to obtain glutinous rice slurry, adding 5 thousandths of distiller's yeast, and fermenting at 15 ℃ for 30 h.
Step one: preparing a protein-polysaccharide mixture, stirring to obtain paste, and measuring viscosity at 15000Cp (viscosity test condition: rotor No. 4, rotation speed 20 r/min);
step two: making bread embryo, sequentially adding high gluten flour, sugar, salt, yeast, glutinous rice ferment and water, stirring, adding oil, and stirring;
step three: adopting a flaky pastry machine to calender bread blanks for 3 times into 3mm slices, uniformly coating a proteoglycan mixture on the surface of the slices, wrapping, cutting into sections, and forming, wherein the weight of each bread blank is about 45g;
step four: fermenting at 35deg.C for 45min to 2 times;
step five: baking with 180 deg.C oven for 15min.
Example 4
The recipe of the crisp bread of this example is shown in Table 1. The procedure is substantially as in example 2, except that:
composition of protein-polysaccharide mixture, whole egg liquid: soy protein isolate powder: polydextrose: xanthan gum 500:150:300:3;
glutinous rice ferment: the glutinous rice is used for: the water is 1:1, soaking, crushing for 15min by a high-speed stirrer at 12000rpm, sieving with a 60-mesh sieve to obtain glutinous rice slurry, adding 5 thousandths of distiller's yeast, and fermenting at 28deg.C for 30 hr.
Step one: preparing a protein-polysaccharide mixture, stirring the mixture into paste, and obtaining a viscosity of about 18000Cp (viscosity test condition: rotor No. 4, rotation speed 20 r/min);
step two: making bread embryo, sequentially adding high gluten flour, sugar, salt, yeast, glutinous rice ferment and water, stirring, adding oil, and stirring;
step three: adopting a flaky pastry machine to calender bread blanks for 3 times into 5mm slices, uniformly coating a proteoglycan mixture on the surface of the slices, wrapping, cutting into sections, and forming, wherein the weight of each bread blank is about 55g;
step four: fermenting at 38deg.C for 30min to 2 times;
step five: baking with 210 deg.C oven for 12min.
TABLE 1
Note that: the fermented glutinous rice product contained water to soften the dough, and 450 parts of water in example 1 was added to the dough to have a hardness equivalent to that of example 2.
Comparative example 1
Comparative example 1 is a conventional butter-in-dough formula in the current market, wherein the dough formula is prepared from high gluten flour 1000, sugar 120, salt 10, yeast 10, water 560 and oil 100, and the bread is made according to the following operation steps: 3 times of calendaring the bread body into 4mm slices, wrapping butter with the weight ratio of 20% of dough, cutting into sections, and forming, wherein the weight of each bread blank is about 50g; fermenting at 28-32deg.C for 100min to 2 times; baking in a 200 ℃ oven for 13min.
Comparative example 2
Bread making was performed using the recipe of example 2, following the following procedure: 3 times rolling the bread embryo into 4mm slices, wrapping the protein-polysaccharide compound, cutting into sections, and forming, wherein the weight of each bread embryo is about 50g; fermenting at 28-32deg.C for 100min to 2 times; baking in a 200 ℃ oven for 13min.
Comparative example 3
Bread making was performed using the recipe of comparative example 1, the process of example 2.
Comparative example 4
Bread making was performed using the formulation of example 2, but with an added amount of proteoglycan complex of 5%, the process of example 2.
Comparative example 5
Bread was made using the formulation of example 2, but with a proteoglycan complex addition of 30%, the process of example 2.
A sensory evaluation table of the crisp bread was established with reference to the sensory evaluation criteria of the bread (GB 20981, GB 7099), as shown in table 2.
Table 2 organoleptic criteria for bread
The comprehensive evaluation is calculated by weighting the indexes.
Table 3 sensory integrated evaluation results of the crisp breads prepared in examples 1 to 4 and comparative examples 1 to 5
Table 4 specific volume results of the shortening bread prepared in examples 1 to 4 and comparative examples 1 to 5
Table 5 average hardness results of the shortening bread prepared in examples 1 to 4 and comparative examples 1 to 5
The shortening bread prepared in examples 1 to 4 and comparative examples 1 to 5 was evaluated in terms of the sensory evaluation, specific volume and hardness described above, and the results are shown in tables 3, 4 and 5. It can be found that the shortening bread prepared in the examples 2-4 is obviously superior to the shortening bread prepared in the comparative examples 1-5 in appearance, taste and flavor, and especially the comprehensive evaluation of the shortening bread prepared in the example 2 can reach 8.7 minutes. In addition, after the prepared shortening bread is placed for 7 days, the same sensory evaluation is carried out, and the shortening bread prepared in examples 2-4 still has a good evaluation result, especially the shortening bread prepared in example 2, and the comprehensive evaluation of the shortening bread can reach 8.2 minutes. As can be seen from tables 4 and 5, the highland barley whole grain breads prepared in examples 2 to 4 of the present invention have high specific volume, large volume and lower hardness. The hardness is about 281-399 g, and is softer than the common formulation process in industry. The bread prepared in comparative example 2 has long fermentation time, too fluffy tissue, insufficient uniformity, severe shrinkage, partial collapse, and excessive flavor. The hardness and sensory evaluation of the highland barley whole grain bread products prepared in comparative examples 1-3 were significantly lower than those of examples. The crisp bread prepared in the comparative example 3 has the advantages of serious oil production, poor overall rising effect, insufficient fluffiness and high product hardness due to the adoption of the process of the invention and the too high fermentation temperature and the melting of butter. As can also be seen from Table 5, the shortening bread prepared in examples 2 to 4 of the present invention has low hardness. For the comparative examples, the crisp bread prepared in comparative example 4 and comparative example 5 had significantly lower mouthfeel than the examples. The reason may be that too much protein-polysaccharide complex affects the bread fermentation and the baking and heating process to start, and too little protein-polysaccharide complex cannot effectively form a film to form a shortening layer.
The foregoing describes specific embodiments of the present invention. It is to be understood that the invention is not limited to the particular embodiments described above, and that various changes and modifications may be made by one skilled in the art within the scope of the claims without affecting the spirit of the invention.
Claims (6)
1. A shortening bread using a protein-polysaccharide complex to replace butter or margarine in the shortening bread, the complex comprising: the mass ratio is 500:150-300:100-300:1-3 of whole egg liquid, soybean protein isolate powder, polydextrose and xanthan gum; the amount of the compound is 7.5-21.4wt% relative to the total weight of the bread embryo;
the crisp bread is prepared by a method comprising the following steps:
s1, stirring whole egg liquid, soy isolated protein powder, polydextrose and xanthan gum into paste to obtain protein-polysaccharide compound paste;
s2, adopting a flaky pastry machine to calender bread blanks into slices, uniformly coating protein-polysaccharide compound paste on the surfaces, cutting into sections and forming; the bread embryo contains 9.0% -23.5% of glutinous rice ferment; the glutinous rice ferment is prepared by soaking glutinous rice and water in a mass ratio of 1:1-1.3, stirring and crushing at a high speed to prepare glutinous rice pulp, and adding distiller's yeast accounting for 5 per mill of the mass of the glutinous rice pulp for fermentation;
s3, fermenting at 35-38 ℃ for 30-45min, and baking.
2. The shortening bread of claim 1, wherein the bread ingredients are: 700-1300 parts of high gluten flour, 20-180 parts of sugar, 2-15 parts of salt, 5-15 parts of yeast, 120-550 parts of glutinous rice ferment, 250-300 parts of water, 65-200 parts of oil and 100-500 parts of protein-polysaccharide compound.
3. The shortening bread of claim 1, wherein the high-speed stirring and crushing is to crush for 8-15min by a high-speed stirrer at 5000-12000rpm and pass through a 60-120 mesh sieve to prepare glutinous rice slurry; the fermentation is carried out for 30-36h at 15-28 ℃.
4. The shortening bread according to claim 1, wherein the viscosity of the protein-polysaccharide complex sauce is 15000-18000Cp.
5. The shortening bread according to claim 1, wherein in step S2, the bread dough is rolled into 3-5mm slices for 3 times; each bread blank after molding weighs 45-55g.
6. The shortening bread according to claim 1, wherein in step S3, the baking is at 180-210 ℃ for 12-15min.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3773521A (en) * | 1970-10-05 | 1973-11-20 | Univ Kansas State | Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby |
| EP0468552A2 (en) * | 1990-06-06 | 1992-01-29 | Merck & Co. Inc. | Shortening substitute for bakery products |
| CN103596442A (en) * | 2011-06-07 | 2014-02-19 | 不二制油株式会社 | Novel application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage |
| CN103960336A (en) * | 2014-04-22 | 2014-08-06 | 沈阳桃李面包股份有限公司 | Fermented crisp mooncake and preparing method thereof |
| CN113068731A (en) * | 2021-04-22 | 2021-07-06 | 良品铺子股份有限公司 | Novel cake with low calorie, no sucrose, no oil and no flour and preparation method thereof |
-
2022
- 2022-06-13 CN CN202210662868.2A patent/CN114847322B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3773521A (en) * | 1970-10-05 | 1973-11-20 | Univ Kansas State | Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby |
| EP0468552A2 (en) * | 1990-06-06 | 1992-01-29 | Merck & Co. Inc. | Shortening substitute for bakery products |
| CN103596442A (en) * | 2011-06-07 | 2014-02-19 | 不二制油株式会社 | Novel application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage |
| CN103960336A (en) * | 2014-04-22 | 2014-08-06 | 沈阳桃李面包股份有限公司 | Fermented crisp mooncake and preparing method thereof |
| CN113068731A (en) * | 2021-04-22 | 2021-07-06 | 良品铺子股份有限公司 | Novel cake with low calorie, no sucrose, no oil and no flour and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 起酥起层面包;现代营销(第03期) * |
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