CN119385188A - Toast bread and preparation process thereof - Google Patents

Abstract

The present invention relates to the technical field of toast bread preparation, and specifically discloses a toast bread and a preparation process thereof. A toast bread comprises the following raw materials by mass: 100 parts of high-gluten flour, 40-60 parts of whole wheat flour, 40-60 parts of hot seed dough, 10-20 parts of wheat germ powder, 5-10 parts of butter, 5-10 parts of white sugar, 5-10 parts of beetroot juice, 3-6 parts of eggs, 0.8-1.2 parts of yeast, 0.5-1 parts of sodium stearoyl lactylate, 0.5-1 parts of propylene glycol alginate and 120-140 parts of water. The present application makes the toast bread not only have a good taste, but also have a good water retention capacity through a specific raw material ratio and a unique preparation process.

Description

Toast bread and preparation process thereof

Technical Field

The invention relates to the technical field of toast bread preparation, in particular to toast bread and a preparation process thereof.

Background

Toast bread is one of common food on breakfast tables, and is popular with consumers because of various tastes and convenient eating. However, the conventional toast bread often has the problems of single taste, poor moisture retention and the like due to the limitations of the manufacturing process and the formulation, such as excessive softness and lack of due elasticity and toughness of part of toast bread, excessive dryness and hardness of part of toast bread, laborious chewing and rough taste, and easy loss of moisture of part of toast bread during storage, becoming shriveled and hardened, and seriously affecting the original softness and moist feel of the toast bread. These problems not only shorten the shelf life of toast bread, but also reduce the eating quality thereof, so that consumers are concerned about buying, and the preference of consumers for toast bread is reduced.

Therefore, there is a need to further improve the formulation and preparation process of toast bread to improve the taste and water-locking deficiencies of toast bread, thereby meeting the consumer demand for high quality toast bread.

Disclosure of Invention

In order to further enrich the taste of toast bread and improve the water locking property of toast bread, the application provides toast bread and a preparation process thereof. The toast bread provided by the application has good taste and good moisture retention capacity through specific raw material proportions and a unique preparation process. The toast bread disclosed by the application has better elasticity and toughness while keeping the softness and the wetness of the traditional toast bread, and can keep the original quality of the toast bread even after being stored for a long time, and the toast bread is not easy to dry and harden.

In a first aspect, the toast bread provided by the application adopts the following technical scheme:

A toast bread comprises, by mass, 100 parts of high gluten flour, 40-60 parts of whole wheat flour, 40-60 parts of a hot seed dough, 10-20 parts of wheat germ flour, 5-10 parts of butter, 5-10 parts of white sugar, 5-10 parts of beet root juice, 3-6 parts of eggs, 0.8-1.2 parts of yeast, 0.5-1 part of sodium stearoyl lactylate, 0.5-1 part of propylene glycol alginate and 120-140 parts of water.

According to the technical scheme, the dough is added with the hot seed dough, so that the gluten degree and the elasticity of the dough can be remarkably improved, the water holding performance of the dough can be enhanced by adding the beet root juice into the dough, so that toast bread can keep moist and soft for a longer time after being baked, and the extensibility and the stability of the dough can be further improved by adding the sodium stearoyl lactylate and the propylene glycol alginate into the dough, so that more uniform and fine bread tissues are formed in the baking process, and the toast bread can realize the balance of softness and elasticity on the taste. In addition, the natural sugar and mineral substances contained in the beet root juice not only can improve the nutritional value of the bread, but also can promote Maillard reaction in the baking process, so that the surface of the toast bread presents attractive golden color and unique flavor.

Preferably, the seed scalding dough comprises 100 parts of whole wheat flour, 100-105 parts of water, 6-10 parts of edible salt, 0.5-1 part of sesbania gum and 0.01-0.05 part of grape seed extract.

According to the technical scheme, sesbania gum and grape seed extract are added in the preparation process of the scalding dough, the sesbania gum is natural polysaccharide, has good water retention and adhesiveness, can form a stable network structure in the dough, and can enhance the water holding capacity of the dough, so that the fresh-keeping period of bread is prolonged. The grape seed extract not only can inhibit the growth of microorganisms and help to prolong the shelf life of toast, but also can further improve the taste of toast and make the toast finer. The anti-aging property and the water retention property of the toast bread can be further improved by combining the two, so that the bread is provided with more abundant nutritional value and longer shelf life, and the toast bread can still keep a good state after being stored for a long time and is not easy to deteriorate.

Preferably, the preparation process of the seed scalding dough comprises the following steps:

Step s1, adding edible salt into water, stirring and heating to boil to obtain high-temperature water;

Step s2, taking whole wheat flour, slowly pouring the high-temperature water obtained in the step 1 into the flour in a stirring state, and stirring until the flour and the high-temperature water are fully mixed to obtain a prefabricated blanched dough;

and step 3, taking a prefabricated seed scalding dough, adding sesbania gum and grape seed extract, and continuously stirring until a dough with smooth and uniform surface is formed, thus obtaining the seed scalding dough.

According to the technical scheme, according to the preparation method of the seed scalding dough, the protein structure in the whole wheat flour is destroyed by using high temperature water in the stirring process, so that the formation of gluten is promoted, the seed scalding dough has better elasticity and ductility, the viscosity and stability of the dough are further enhanced by adding sesbania gum and grape seed extract, a more uniform dough structure is facilitated, and a solid foundation is laid for the quality of final toast bread.

Preferably, the preparation process of the beet root juice comprises the steps of taking fresh beet roots, cleaning, peeling, crushing, adding 10 times of water, squeezing juice, and ball milling for 3-5 hours to obtain the beet root juice.

According to the technical scheme, the beet root juice is further refined through ball milling, the beet roots are promoted to release more natural sugar and nutrient substances, the components can better play a role in the dough, the water holding performance and the nutritional value of the dough are enhanced, the toast bread disclosed by the application can keep the softness and the wetness of the traditional toast bread, and meanwhile, the toast bread has better elasticity and toughness, the original quality of the toast bread can be kept even after the toast bread is stored for a long time, and the toast bread is not easy to dry and harden.

A preparation process of toast bread comprises the following steps:

step 1, mixing and uniformly stirring high gluten flour, whole wheat flour and hot dough, then adding water and eggs, stirring to 70% -80% gluten degree, adding the rest raw materials, and stirring until gluten is fully stretched to obtain dough;

and 2, cutting, weighing and rounding the dough, performing primary fermentation, rolling and exhausting after fermentation, shaping into a toast die, performing secondary fermentation until the die 8 is full, capping, baking, demolding, cooling and slicing to obtain toast bread.

Preferably, the first fermentation temperature is 28-32 ℃ and the fermentation time is 15-20min.

Preferably, the second fermentation temperature is 35-38 ℃ and the fermentation time is 60-70min.

Preferably, the baking temperature is 190-210 ℃ in the upper fire and 200-220 ℃ in the lower fire, and the baking time is 35-45min.

According to the technical scheme, in the preparation process, the stirring degree and the fermentation condition of the dough are accurately controlled, so that the dough is fully expanded in the fermentation process, and a good air hole structure is formed, which is beneficial to improving the taste of the bread and enhancing the volume and softness of the bread. The accurate control of the baking temperature and time is to ensure that the bread is heated uniformly in and out of the baking process, and avoid the situation of local scorching or incomplete cooking, thereby ensuring the quality and taste of toasted bread.

In summary, the present application includes at least one of the following beneficial technical effects:

1. According to the application, the dough with the seeds, the beet root juice, the sodium stearoyl lactylate and the propylene glycol alginate are added into the dough, so that the water retention and softness of the dough can be remarkably improved, a rich gluten network is formed in toast bread, the toast bread can realize the balance of softness and elasticity in taste, and the toast bread is more ageing-resistant than common toast bread, and can keep fresh taste for a long time.

2. According to the application, sesbania gum and grape seed extract are added in the preparation process of the blanching dough, and the sesbania gum and grape seed extract are combined for use, so that the ageing resistance and water retention of toast bread can be cooperatively improved, the bread is endowed with more abundant nutritional value and longer shelf life, and the toast bread can still be kept in a good state after long-time storage, and is not easy to deteriorate.

3. According to the application, through optimizing the preparation process of toast bread and controlling the stirring degree, fermentation condition and baking temperature of dough, the bread has better elasticity and toughness while keeping the softness and wetness of the traditional toast bread, and the original quality of the bread can be kept even after the bread is stored for a long time, so that the bread is not easy to dry and harden.

Detailed Description

For a better description of the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to the following specific examples.

Preparation example 1

A preparation process of a seed scalding dough specifically comprises the following steps:

step s1, adding 60g of edible salt into 1000g of water, stirring and heating to boil to obtain high temperature water.

Step s2, taking 1000g of whole wheat flour, slowly pouring the high-temperature water obtained in the step 1 into the flour in a stirring state, and stirring until the flour and the high-temperature water are fully mixed to obtain the pre-made blanched dough.

Step s3, taking a prefabricated seed scalding dough, adding 5g sesbania gum and 0.5g grape seed extract, and continuously stirring until a dough with smooth and uniform surface is formed, thus obtaining the seed scalding dough.

Preparation example 2

The preparation process of the scalding dough is different from that of the embodiment 1, and specifically comprises the following steps of adding 100g of edible salt into 1050g of water, stirring and heating to boil to obtain high temperature water.

Step s2, taking 1000g of whole wheat flour, slowly pouring the high-temperature water obtained in the step 1 into the flour in a stirring state, and stirring until the flour and the high-temperature water are fully mixed to obtain the pre-made blanched dough.

Step s3, taking a prefabricated seed scalding dough, adding 10g of sesbania gum and 0.1g of grape seed extract, and continuously stirring until a dough with smooth and uniform surface is formed, thus obtaining the seed scalding dough.

Preparation example 3

The preparation process of the scalding dough is different from that of the embodiment 1, and specifically comprises the following steps of adding 80g of edible salt into 1020g of water, stirring and heating to boil to obtain high temperature water.

Step s2, taking 1000g of whole wheat flour, slowly pouring the high-temperature water obtained in the step 1 into the flour in a stirring state, and stirring until the flour and the high-temperature water are fully mixed to obtain the pre-made blanched dough.

Step s3, taking a prefabricated seed scalding dough, adding 8g of sesbania gum and 0.3g of grape seed extract, and continuously stirring until a dough with smooth and uniform surface is formed, thus obtaining the seed scalding dough.

Preparation example 4

Unlike example 1, the preparation process of the blanched dough is characterized in that sesbania gum is not added, and specifically comprises the following steps:

step s1, adding 60g of edible salt into 1000g of water, stirring and heating to boil to obtain high temperature water.

Step s2, taking 1000g of whole wheat flour, slowly pouring the high-temperature water obtained in the step 1 into the flour in a stirring state, and stirring until the flour and the high-temperature water are fully mixed to obtain the pre-made blanched dough.

And step 3, taking the prefabricated blanched dough, adding 0.5g of grape seed extract, and continuously stirring until a dough with smooth and uniform surface is formed, thus obtaining the blanched dough.

Preparation example 5

Unlike example 1, the preparation process of the blanched dough does not include the step of adding 60g of edible salt to 1000g of water, stirring and heating to boil to obtain high temperature water, wherein the grape seed extract is not added.

Step s2, taking 1000g of whole wheat flour, slowly pouring the high-temperature water obtained in the step 1 into the flour in a stirring state, and stirring until the flour and the high-temperature water are fully mixed to obtain the pre-made blanched dough.

And step3, taking the prefabricated seed-scalding dough, adding 5g of sesbania gum, and continuously stirring until the dough with smooth and uniform surface is formed, thus obtaining the seed-scalding dough.

Preparation example 6

Unlike example 1, the preparation process of the blanched dough is not added with sesbania gum and grape seed extract, and specifically comprises the following steps:

step s1, adding 60g of edible salt into 1000g of water, stirring and heating to boil to obtain high temperature water.

Step s2, taking 1000g of whole wheat flour, slowly pouring the high-temperature water obtained in the step 1 into the flour in a stirring state, and stirring until the flour and the high-temperature water are fully mixed to obtain the pre-made blanched dough.

And step 3, taking the prefabricated seed-scalding dough, and continuously stirring until the dough with smooth and uniform surface is formed, so as to obtain the seed-scalding dough.

Preparation example 7

A preparation method of beet root juice comprises cleaning 100g fresh beet root, peeling, pulverizing, adding 10 times volume of water, squeezing to obtain juice, and ball milling for 4 hr to obtain beet root juice.

Example 1

A toast bread comprises 1000g of high gluten flour, 400g of whole wheat flour, 400g of hot dough, 100g of wheat germ flour, 50g of butter, 50g of white sugar, 50g of beet root juice, 30g of eggs, 8g of yeast, 5g of sodium stearyl lactate, 5g of propylene glycol alginate and 1200g of water.

Wherein the blanched dough is from preparation example 1.

Wherein the beet root juice is from preparation 7.

The preparation process of the toast bread comprises the following steps of:

step 1, mixing and uniformly stirring high gluten flour, whole wheat flour and hot dough, then adding water and eggs, stirring to 80% gluten degree, then adding the rest raw materials, and stirring until gluten is fully stretched, thus obtaining the dough.

Step 2, after cutting, weighing and rounding the dough, performing primary fermentation at 28 ℃ for 20min. After fermentation, rolling and exhausting, shaping, fermenting at 35 ℃ for 70min for the second time in a toast die, and covering the dough after the dough is fermented to the full 8 minutes in the die, so as to prepare for baking.

And 3, baking for 30min at the temperature of 190 ℃ and 200 ℃ under the condition of heating, turning over, baking for 10min again, demoulding, cooling and slicing to obtain toast bread.

Example 2

Toast bread is different from example 1 in that it comprises 1000g of high gluten flour, 600g of whole wheat flour, 600g of hot seed dough, 200g of wheat germ flour, 100g of butter, 100g of white sugar, 100g of beet root juice, 60g of eggs, 12g of yeast, 10g of sodium stearoyl lactylate, 10g of propylene glycol alginate and 1400g of water.

Wherein the blanched dough is from preparation 2.

The preparation process of the toast bread comprises the following steps of:

step 1, mixing and uniformly stirring high gluten flour, whole wheat flour and hot dough, then adding water and eggs, stirring to 70 percent of gluten degree, then adding the rest raw materials, and stirring until gluten is fully stretched, thus obtaining the dough.

Step 2, after cutting, weighing and rounding the dough, fermenting for 15min at 32 ℃. After fermentation, rolling and exhausting, shaping, putting into a toast die, fermenting for a second time at 38 ℃ for 60min, fermenting dough until the die is 8 min full, capping, and baking.

And 3, baking for 25min at the temperature of 210 ℃ and 220 ℃ at the temperature of lower fire, turning over, baking for 10min, demoulding, cooling and slicing to obtain toast bread.

Example 3

Toast bread is different from example 1 in that it comprises 1000g of high gluten flour, 500g of whole wheat flour, 500g of hot seed dough, 150g of wheat germ flour, 80g of butter, 80g of white sugar, 80g of beet root juice, 50g of eggs, 10g of yeast, 8g of sodium stearoyl lactylate, 8g of propylene glycol alginate and 1300g of water.

Wherein the blanched dough is from preparation 3.

The preparation process of the toast bread comprises the following steps of:

Step 1, mixing and uniformly stirring high gluten flour, whole wheat flour and hot dough, then adding water and eggs, stirring to 75% gluten degree, then adding the rest raw materials, and stirring until gluten is fully stretched, thus obtaining the dough.

Step 2, after cutting, weighing and rounding the dough, fermenting for 16min at 30 ℃. After fermentation, rolling and exhausting, shaping, putting into a toast die, fermenting for a second time at 36 ℃ for 63min, fermenting dough until the die is 8 full, capping, and baking.

And 3, baking for 25min at the temperature of 200 ℃ and 210 ℃ at the temperature of lower fire, turning over, baking for 15min, demoulding, cooling and slicing to obtain toast bread.

Example 4

Toast bread was produced in a manner different from example 1 in that the dough for the seeds was prepared in preparation example 4.

Example 5

Toast bread was produced in a manner different from example 1 in that the dough was cooked from preparation example 5.

Example 6

Toast bread was produced in a manner different from example 1 in that the dough was cooked from preparation example 6.

Comparative example 1

Toast bread was not added with wheat germ flour, unlike example 1.

Comparative example 2

Toast bread was not added with beet root juice, unlike example 1.

Comparative example 3

Toast bread was not added with sodium stearoyl lactylate, unlike example 1.

Comparative example 4

Toast bread was not added propylene glycol alginate, unlike example 1.

And (5) quality assessment:

Sample toast bread of examples 1-6 and comparative examples 1-4

1. Sensory evaluation the samples were individually scored and averaged on day 0 according to the following scoring criteria, respectively, by a panel of 10 persons in the food profession. The detection results are shown in Table 1.

Taste evaluation criteria:

20-25 minutes, the bread has strong bread fragrance and baking fragrance, sweet salty taste, softness and palatability, and no peculiar smell.

10-19 Minutes, the bread has lighter bread flavor and roasted flavor, has coarse mouthfeel, and has less pure flavor and slight peculiar smell.

0-9 Minutes, no bread flavor, aroma, hard taste, easy slag removal and strong peculiar smell.

The tissue morphology evaluation standard is 25-30 minutes, and the tissue morphology evaluation standard is complete, smooth in surface, free of powdery mildew and spots, soft, rich in elasticity, uniform in size of air holes of a section and free of obvious holes and solid parts.

15-24 Minutes, less defects, less powdery mildew and spots, softer and slightly weaker elasticity, and uniform pore size of a part of the section, and a small number of holes and solid parts.

0-14 Minutes, more obvious defects, more obvious powdery mildew and spots, no softness, poor elasticity, extremely uneven size of air holes of a section and more large holes and solid parts.

2. And (3) detecting texture characteristics, namely detecting the texture of a sample by using a texture analyzer, cooling the sample for 2 hours after the sample is taken out of a furnace, cutting the sample into slices of 15mm, taking 20mm multiplied by 20mm of the center part of the bread slice as a detection sample, measuring by using the texture analyzer, and recording the hardness, elasticity and chewiness of the sample. Wherein, the hardness reflects the softness of the bread tissue structure, the smaller the hardness is, the softer the bread is, and the tighter the bread structure is. The higher the elasticity of the bread, the more chewy and refreshing the taste. The detection results are shown in Table 1.

3. The water holding capacity is measured, after the sample is taken out of the furnace and cooled for 2 hours, a proper amount of sample is taken to measure the initial mass, the sample is placed in a constant temperature and humidity box with the relative air humidity of 75 ℃ and the temperature of 25 ℃, the mass is measured after 72 hours, the weight loss rate (%) is calculated, and the detection result is shown in table 1.

4. Aging degree measurement, namely, taking 10g of bread crumb after a sample is placed 72 times, placing the bread crumb into a standard sieve with the aperture of 100 meshes, placing 10 stainless steel balls with the diameter of 5mm, oscillating for 5 minutes at the frequency of 120r/min, weighing the quality of the screened matters, taking the quality of the bread crumb under the sieve in unit time as a standard for measuring the aging degree of the bread, and detecting the quality of the bread crumb under the sieve in unit time, wherein the detection result is shown in Table 1.

Table 1:

In particular, in combination with the experimental data analysis of examples 1 to 6 and comparative examples 1 to 4, it can be seen that toast bread of examples 1 to 6 is excellent in taste evaluation and tissue morphology evaluation. In particular, the toast bread of examples 1-6 was high in taste, indicating that it had a stronger bread flavor and toast flavor, was soft and palatable in mouth feel, and was free of off-flavors. Meanwhile, the toast bread of examples 1-6 has lower hardness and higher elasticity in the detection of the texture characteristics, which indicates that the bread tissue structure is softer and the taste is more chewy and refreshing. In the water retention assay, the toast bread of examples 1-6 had a lower weight loss rate for 72 hours, indicating a stronger ability to retain moisture and less tendency for the bread to dry. The staling degree measurement also shows that toast bread of examples 1-6 ages at a slower rate and remains fresh for a longer period of time. In conclusion, toasted bread added with wheat germ flour, beet root juice, sodium stearoyl lactylate and propylene glycol alginate shows better quality in terms of sensory evaluation, texture characteristics, water retention and aging degree.

In particular, the analysis of the experimental data of examples 1 to 6 was combined, and it was found that the toast bread of examples 1 to 3 exhibited excellent performance in taste evaluation, tissue morphology evaluation, texture property detection, water retention measurement and aging degree measurement. In conclusion, sesbania gum and grape seed extract are added in the preparation process of the blanching dough, so that the ageing resistance and water retention of toast bread can be synergistically improved, the toast bread can still keep a good state after being stored for a long time, and the toast bread is not easy to deteriorate.

The present embodiment is only for explanation of the present application and is not to be construed as limiting the present application, and modifications to the present embodiment, which may not creatively contribute to the present application as required by those skilled in the art after reading the present specification, are all protected by patent laws within the scope of claims of the present application.

Claims (8)

1. A toast bread is characterized by comprising the following raw materials, by mass, 100 parts of high-gluten flour, 40-60 parts of whole wheat flour, 40-60 parts of hot seed dough, 10-20 parts of wheat germ flour, 5-10 parts of butter, 5-10 parts of white sugar, 5-10 parts of beet root juice, 3-6 parts of eggs, 0.8-1.2 parts of yeast, 0.5-1 part of sodium stearoyl lactylate, 0.5-1 part of propylene glycol alginate and 120-140 parts of water.

2. Toast bread according to claim 1, characterized in that the said scalding dough comprises, based on the mass parts of the scalding dough, 100 parts of whole wheat flour, 100-105 parts of water, 6-10 parts of table salt, 0.5-1 part of sesbania gum and 0.01-0.05 part of grape seed extract.

3. Toast bread according to claim 2, wherein the process for preparing the blanched dough comprises the steps of:

Step s1, adding edible salt into water, stirring and heating to boil to obtain high-temperature water;

Step s2, taking whole wheat flour, slowly pouring the high-temperature water obtained in the step 1 into the flour in a stirring state, and stirring until the flour and the high-temperature water are fully mixed to obtain a prefabricated blanched dough;

and step 3, taking a prefabricated seed scalding dough, adding sesbania gum and grape seed extract, and continuously stirring until a dough with smooth and uniform surface is formed, thus obtaining the seed scalding dough.

4. Toast bread according to claim 1, wherein the preparation process of the beetroot juice comprises the steps of taking fresh beetroot, washing, peeling, crushing, adding 10 times of water, squeezing juice, and ball milling for 3-5 hours to obtain the beetroot juice.

5. The preparation process of toast bread is characterized by comprising the following steps of:

step 1, mixing and uniformly stirring high gluten flour, whole wheat flour and hot dough, then adding water and eggs, stirring to 70% -80% gluten degree, adding the rest raw materials, and stirring until gluten is fully stretched to obtain dough;

and 2, cutting, weighing and rounding the dough, performing primary fermentation, rolling and exhausting after fermentation, shaping into a toast die, performing secondary fermentation until the die 8 is full, capping, baking, demolding, cooling and slicing to obtain toast bread.

6. A process for preparing toast bread according to claim 5, wherein the first fermentation temperature is 28-32 ℃ and the fermentation time is 15-20min.

7. A process for preparing toast bread according to claim 5, wherein the second fermentation temperature is between 35 and 38 ℃ and the fermentation time is between 60 and 70 minutes.

8. A toast bread preparation process according to claim 5, wherein the toast temperature is 190-210 ℃ on fire and 200-220 ℃ on fire for 35-45min.