CN85101461A - The method of the production of bread dough - Google Patents
The method of the production of bread dough Download PDFInfo
- Publication number
- CN85101461A CN85101461A CN85101461.5A CN85101461A CN85101461A CN 85101461 A CN85101461 A CN 85101461A CN 85101461 A CN85101461 A CN 85101461A CN 85101461 A CN85101461 A CN 85101461A
- Authority
- CN
- China
- Prior art keywords
- enzyme
- gelatinization flour
- bread
- flour
- gelatinization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Manufacture the method for the dough that bread uses with gelatinization flour, the amount of used gelatinization flour accounts for 1～50% (weight) of making bread cereal composition amount of dry matter, before other compositions of gelatinization flour and dough mix, partly handle with enzyme to major general's gelatinization flour, with the fracture glucose polymer; It is characterized in that, with enzyme the gelatinization flour of 100～10% (weight) is handled, up to basically glucose polymer being changed into oligomeric carbohydrate, the simultaneous isomerization of conversion, then gelatinization flour is heated to 95 ℃, until whole enzyme deactivations; With its cooling, mix with cold gelatinization flour and other compositions of dough of not carrying out the enzyme processing at last, make and make the dough that bread is used.
Description
The present invention relates to the method for manufacturing the dough that bread uses with gelatinization flour, the amount of used gelatinization flour accounts for 1～50%(weight of making bread cereal composition amount of dry matter),, it is partly handled with before other component mixes at gelatinization flour, with the fracture glucose polymer with enzyme." gelatinization flour " in this application (" Scalded flour ") speech is comparable to German " Br ü hst ü ckanteil ", and we think does not have in English and the definite identical equivalent of Br ü hst ü c-kanteil one speech.The meaning of " Br ü hst ü ckanteil " is fermentation, is meant the full cereal bread or the black bread of cereal (whole grain or the coarse crushing) making with the coarseness of hot water treatment especially, wherein may add the dough that turns sour.
Known available gelatinization flour is manufactured the dough of bread.In order to make raciness, the bread of crumb softness often will add sugar in dough, syrup, and swelling agent etc.Yet, add these compositions and will reduce the valuable cereal composition that from grain, gets, resemble vitamin, mineral matter, leavening agent and cellulose, and the distinctive bread flavor material that in baking, produces.In addition, find that the additive that uses these technical required usefulness is not anti-aging inoperative to the pliability of crumb and bread, can not producing exactly should be as the sort of peculiar taste of bread advantage.
Pa Baishanke (PPelshenke) show " whole-wheat bread " (Voll-kornbrot) the 35-36 page or leaf of a book (1940) introduced the sort of method that the front is narrated.Carry out incomplete enzyme and handle being used for whole gelatinization flour of the production of bread dough, the rye Fructus Hordei Germinatus that for example will roughly grind or wheat malt join in the gelatinization flour to avoid owing to the too much fracture of starch produces sticking wet crumb, and cause the soft property of bread poor, and to problems such as free water binding ability differences.When whole gelatinization flour enzymolysis, use Fructus Hordei Germinatus in accordance with regulations, when maltose is generated to certain degree, or the sugariness of gelatinization flour, in fact also be maltose, when reaching certain value, enzymolysis is no longer proceeded.
The objective of the invention is according to a kind of method of making bread dough of aforementioned creation, this method need not add the sweetener that resembles honey and so on, can produce to have soft crumb, can improve the ageing resistace of bread simultaneously, has the bread of better bread flavor again.To producing black bread, the gelatinization flour of handling with enzyme is exactly good natural black agent, and other is not directly to add agent from cereal self auxilliary to have avoided in dough interpolation like this.
This purpose of the present invention is to handle 100-10%(weight with enzyme) gelatinization flour, glucose polymer is fragmented into oligomeric carbohydrate fully, the simultaneous isomerization is finished, and then the batter of gelatinization is heated to 95 ℃, all is suppressed up to existing enzymatic activity; With its cooling, all the other components of the cold gelatinization flour of handling with enzyme of no use, and dough at last mix, and are prepared into dough.
The process conditions that the present invention preferentially selects for use are to use AMS and amyloglucosidase, and beta amylase (as available) or glucose isomerase carry out enzyme and handle.
Also can be with 40～20%(weight) gelatinization flour carry out enzyme and handle.
The present invention may regulation needs the cereal composition of the gelatinization flour handled with enzyme to comprise the wheat of coarse crushing and/or the rye of coarse crushing.
May regulation to need the cereal composition of the gelatinization flour handled with enzyme only be surplus bread in the present invention in addition.
This external demand can both comprise the wheat of coarse crushing and/or the rye of coarse crushing with the cereal composition of the gelatinization flour that enzyme is handled, and also comprised surplus bread.
In addition, the invention provides a kind of special technology, when handling gelatinization flour with enzyme, the first step is handled with AMS, and second step handled with amyloglucosidase, coarse crushing wheat and/or coarse crushing rye in the gelatinization flour that needs to handle with enzyme, the content of surplus bread and gelatinization flour will be mutually adjusted, when handling with AMS, the aqueous ph value of prescription is 5.5-6.5, and pH value is less than 5.5 when handling with amyloglucosidase.
The present invention also can limit the component that needs to handle with enzyme gelatinization flour, the first step is handled with AMS, second step handled simultaneously with amyloglucosidase and glucose isomerase, coarse crushing wheat and/or coarse crushing rye in the gelatinization flour that needs to handle with enzyme, the content of surplus bread and gelatinization flour will be mutually adjusted, when handling with AMS, the pH value of the prescription aqueous solution is 5.5～6.5.PH value is 5.5 at least when handling simultaneously with amyloglucosidase and glucose isomerase.
In the present invention, handle, must under 90 ℃ temperature, carry out if use AMS.
The further process conditions of the present invention are that amyloglucosidase is handled and must be carried out between 55～65 ℃, lasts 5～10 hours.
The present invention carries out under about 65 ℃ under also can acting in amyloglucosidase and glucose isomerase, lasts 5～10 hours.
A kind of method in fact very easily of the present invention may be stipulated coarse crushing wheat and/or coarse crushing rye, and surplus bread, and gelatinization flour mix with suitable order, regulate mutually.AMS and amyloglucosidase make the glucose polymer of gelation carry out enzymolysis like this, obtain being similar to best pH value.Since the isomerization of the glucose that is generated, the present invention's regulation, the wheat of coarse crushing and/or the rye of coarse crushing, the content of surplus bread and gelatinization flour will be regulated mutually, and pH value approximately is 6.5 when handling component with glucose isomerase.
In the present invention, the dough component that comprises starch, the dough component that particularly comprises whole cereal before the making dough, is handled with enzyme at least, make its part resolve into the carbohydrate of oligomerization, as dextrin, maltose, glucose, if condition is suitable, glucose may be converted into fructose.In gelatinization flour prescription of the present invention, the content difference of carbohydrate, this depends on the organoleptic properties of bread.
Therefore, in the present invention, before dough mixes, comprise the dough component of starch, handle, make it partly and all to decompose and be converted into the carbohydrate of oligomerization, when the full cereal bread of preparation, can overcome the shortcoming on the baked product quality like this with enzyme.Because leavening agent from the high concentration of the non-starch in the undressed cereal, make bread have more moistening crumb, therefore can better be anti-aging, from flavoring substance in the cereal primordial matter and the tempting smell that constituted bread from the flavoring substance in the surplus bread together.The carbohydrate of oligomerization also has important effect, and as can be known, they play the flavor hardening agent from their spectrogram.Therefore, the bread of producing has very high nutritive value, and the consumer takes like a shot.
The inventive method is characterised in that it not only resembles known baking industry (referring to cereal and potato processing, No. 8986, federal research institute communique, Detmild) the high starch excess of the only enzymolysis of being introduced in is produced single sweetener, but with the modification of gelatinization flour, obtain malt amylase gelatinization flour or mix gelatinization flour, this modification gelatinization flour has high moisture content binding ability, and smell is strongly fragant.Sweet taste is strong, and making bread with it does not then need to add any sweetener.
Quote the technology contrast in the list of references of Pa Baishanke (PPelshenke), discussed in the above.Technology of the present invention need not be carried out whole gelatinization flour incomplete enzyme processing, handles and only a part of gelatinization flour is carried out enzyme, generates glucose up to complete enzymolysis, or is performed until the advantage that the present invention can reach.
In addition, the natural black agent that the present invention uses as the production black bread for the gelatinization flour of handling with enzyme then will before other components mixing with remaining gelatinization flour and dough, be carried out heat treated to the gelatinization flour that enzyme was handled after enzyme deactivation.
Heat treated is carried out under 70 ℃ to 80 ℃ temperature greatly.
In addition, heat treated is carried out under 130 ℃ temperature greatly.
Be similar to 3 hours heat time heating time.
Heat treated is carried out adding to depress.
The top-priority technology of the present invention is to find according to unexpected.
Not only can add the bread of surplus in the dough of making bread in this way, and can obtain a kind of natural black agent, if the gelatinization flour temper tiniting that enzyme is handled, will be heated to after the enzyme deactivation, coloring degree depends on heating-up temperature, heat time heating time, and heated pressure.Such as already described, pay the utmost attention at about 130 ℃, last about 3 hours, finish heat treated, certainly other temperature, pressure and time also are operable, have to be noted that except forming brown, also form a spot of bitter substance.In the present invention, the blackening effect of the gelatinization flour that enzyme is handled is to realize under 70 ℃ heating-up temperature, needs a very long heat time heating time certainly, in order to reach desirable blackening degree, say that relatively improve temperature to 180 ℃, necessary heat time heating time is significantly minimizing very naturally just.
Explanation in detail in the present invention's use-case below.
Example 1:
The mixing gelatinization flour prescription that weighs 2000 kilograms is by 1000 premium on currency, and 500 kilograms of coarse crushing wheats (coarse crushing rye) and 500 kilograms of surplus bread are formed.Mixture is heated to 95 ℃, the starch gel gel, enzyme and microorganism deactivated, add AMS, be easy to make gelatinized corn starch to refine in this stage, temperature reaches after 95 ℃, mixture is cooled to 90 ℃, add 0.800 kilogram AMS and 0.400 kilogram calcium salt, mixture is cooled to 60 ℃ then this temperature dextrinize 2 hours, and mixes with 0.600 kilogram amyloglucosidase, to use zymolytic glucose isomerization in the mixture in order making, to add 1 kilogram glucose isomerase and 2 kilograms magnesium salts.In both cases, mixture was all handled 8 hours with enzyme at 60 ℃, mixture is heated to 95 ℃ then, till enzymatic activity is suppressed fully, after this, thereupon the mixture cool to room temperature, here must be pointed out, between 60 ℃ to 70 ℃, in mixture, add Fructus Hordei Germinatus, also can produce dextrinizing and form maltose.
14 kilograms of mixing gelatinization flour handling with enzyme with upper type, 50 kilograms of gelatinization flour (coarseness powder), 63 kilograms sourdough, the whole grain rye (moderate) of 30 kilograms of coarse crushings, 10 kilogram 1,050 type wheat flour, 0.100 the kilogram yeast, the water of 1.8 kilograms of salt and 20 liters, be processed into the dough of making bread with general method, be roasted into bread then.The bread of in this way making has the peculiar fragrance of pure bread, because bread contains a large amount of swelling agents, so the moisture content of crumb suitable (very soft) has just guaranteed that bread has good ageing resistance like this.
Example 2:
By 1000 premium on currency, 500 kilograms of coarse crushing wheats (coarse crushing rye) and 500 kilograms of surplus bread are made into heavy 2000 kilograms mixing gelatinization flour.This mixture is heated to 95 ℃ to be made the starch gel gel and makes enzyme and microorganism deactivated.In this step, add AMS as early as possible, make starch be converted into dextrin.Simultaneously, reach after 95 ℃, mixture is cooled to 90 ℃ in temperature, after adding the calcium salt of 0.800 kilogram AMS and 0.400 kilogram, kept 2 hours at 90 ℃, mixture is converted to dextrin, be cooled to 60 ℃ then, mix with 0.600 kilogram amyloglucosidase.Glucose isomerization in order to produce with enzymatic lysis in the mixture adds 1 kilogram glucose isomerase and 2 kilograms magnesium salts.In both cases, all use enzyme 60 ℃ with mixture process 8 hours, mixture is heated to 95 ℃ then, until till the whole inactivations of enzyme.
Mixture generates required dark color, then with the mixture cool to room temperature 130 ℃ of heating 3 hours.
14 kilograms of mixing gelatinization flour handling with enzyme in the above described manner, 50 kilograms of gelatinization flour (coarseness powder), 63 kilograms of sourdough, the whole grain rye (moderate) of 30 kilograms of coarse crushings, the wheat flour of 10 kilogram of 1.050 type, 0.100 kilogram of yeast, 1.8 kilograms of salt add 20 liters water, be processed into the dough of making bread with general method, be baked into bread then.The bread of in this way making has the peculiar fragrance of pure bread, because bread contains a large amount of swelling agents, so the moisture content of crumb suitable (very soft).Guaranteed that like this bread has good ageing resistance.
In addition, because the inventive method is processed the dough of making bread pigmentation is arranged, so the bread of producing has needed dark colour.
When the detailed description different according to the present invention implemented when of the present invention, the feature that foregoing and claim are mentioned both can also can combine individually as implementing basis of the present invention.
Claims (16)
1, manufactures the method for the dough that bread uses with gelatinization flour, the amount of used gelatinization flour accounts for 1～50% (weight) of making bread cereal composition amount of dry matter,, partly handle with before other dough compositions mix at gelatinization flour, with the fracture glucose polymer with enzyme to major general's gelatinization flour; It is characterized in that, with enzyme the gelatinization flour of 100～10% (weight) is handled, up to basically glucose polymer being changed into oligomeric carbohydrate, the simultaneous isomerization that transforms, then gelatinization flour is heated to 95 ℃, all is suppressed up to the activity of enzyme, its cooling, mix with cold gelatinization flour that did not carry out the enzyme processing and other dough composition at last, make the dough of using as bread.
2,, it is characterized in that with AMS and amyloglucosidase, and (as being suitable for) beta amylase and/or glucose isomerase carry out enzyme and handle according to claim 1 described method.
3, according to claim 1 described method, it is characterized in that handling 40～20%(weight of gelatinization flour amount) with enzyme.
4,, it is characterized in that the cereal composition of the gelatinization flour that enzyme is handled only comprises coarse crushing wheat and/or coarse crushing rye according to claim 1 described method.
5,, it is characterized in that the cereal composition of the gelatinization flour handled with enzyme only comprises surplus bread according to claim 1 described method.
6, according to claim 1 described method, the cereal composition that it is characterized in that the gelatinization flour handled with enzyme only comprises the rye and the surplus bread of coarse crushing wheat and/or coarse crushing.
7, according to claim 6 described methods, it is characterized in that needing the gelatinization flour handled with enzyme, the first step is handled with AMS earlier, and second step carried out enzyme with amyloglucosidase and handles; In the gelatinization flour that need are handled with enzyme, coarse crushing wheat and/or coarse crushing rye, the content of surplus bread and gelatinization flour will be adjusted, when handling with AMS, the pH value of the aqueous solution of prescription is 5.5～6.5, and pH value will be lower than 5.5 when handling with amyloglucosidase.
8,, it is characterized in that need are first with the AMS processing with the component of the gelatinization flour of enzyme processing, and then handle simultaneously with amyloglucosidase and glucose isomerase according to claim 6 described methods; Coarse crushing wheat and/or coarse crushing rye in the gelatinization flour that need are handled with enzyme, content between surplus bread and the gelatinization flour will be adjusted mutually, when handling with AMS, the pH value of the prescription aqueous solution is 5.5～6.5, when handling with amyloglucosidase and glucose isomerase, pH value is 5.5 at least.
9, according to claim 7 described methods, it is characterized in that, carry out AMS at about 90 ℃ and handle.
10, according to claim 7 described methods, it is characterized in that, under 55～65 ℃ of conditions, carry out amyloglucosidase and handle, last 5～10 hours.
11, according to claim 8 described methods, it is characterized in that, act on simultaneously, last 5～10 hours at about 65 ℃ of following starch heteroside enzymes and glucose isomerase.
12, according to claim 1 described method, it is characterized in that, behind enzyme deactivation and before other composition of remaining gelatinization flour and dough mixes, the gelatinization flour of handling with enzyme is carried out heat treated.
According to claim 12 described methods, it is characterized in that 13, the heat treated temperature is 70～180 ℃.
According to claim 12 described methods, it is characterized in that 14, the heat treated temperature approximately is 130 ℃.
15, according to claim 14 described methods, it is characterized in that about 3 hours of heat time heating time.
According to claim 12 described methods, it is characterized in that 16, heat treated will be carried out adding to depress.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP3437789.1 | 1984-10-16 | ||
| DE19843437789 DE3437789A1 (en) | 1984-10-16 | 1984-10-16 | Process for producing a bread dough by enzymatic scalded dough treatment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN85101461A true CN85101461A (en) | 1986-04-10 |
| CN1007490B CN1007490B (en) | 1990-04-11 |
Family
ID=6247943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 85101461 Expired CN1007490B (en) | 1984-10-16 | 1985-04-01 | Method for producing bread dough |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN1007490B (en) |
| DE (1) | DE3437789A1 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050262C (en) * | 1996-04-02 | 2000-03-15 | 陈志才 | Dough proving method for making steamed bread |
| CN1067852C (en) * | 1998-08-27 | 2001-07-04 | 梁彪 | Steamed bun of fragrant wheat germ |
| CN101142932B (en) * | 2006-06-30 | 2013-07-24 | 卡夫食品环球品牌有限责任公司 | Production of whole grain-containing composite food products |
| CN103402362A (en) * | 2011-02-28 | 2013-11-20 | 天野酶株式会社 | Steamed bun quality improving agent and use thereof |
| CN105519626A (en) * | 2014-09-29 | 2016-04-27 | 沈阳科纳提克生物科技有限公司 | Fermented flour flavor enhancing method |
| CN105707662A (en) * | 2014-12-22 | 2016-06-29 | 株式会社林原 | Hardening accelerator used for starch pasting dough |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD1709C2 (en) * | 1999-04-26 | 2002-02-28 | ЧЕБОТАРЬ Михаил | Composition and process for production of bread of the whole grain |
| RU2685195C1 (en) * | 2017-10-23 | 2019-04-16 | Федеральное государственное автономное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГАНУ НИИХП) | Method for preparing dry fermented brew for bread |
-
1984
- 1984-10-16 DE DE19843437789 patent/DE3437789A1/en not_active Withdrawn
-
1985
- 1985-04-01 CN CN 85101461 patent/CN1007490B/en not_active Expired
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050262C (en) * | 1996-04-02 | 2000-03-15 | 陈志才 | Dough proving method for making steamed bread |
| CN1067852C (en) * | 1998-08-27 | 2001-07-04 | 梁彪 | Steamed bun of fragrant wheat germ |
| CN101142932B (en) * | 2006-06-30 | 2013-07-24 | 卡夫食品环球品牌有限责任公司 | Production of whole grain-containing composite food products |
| CN103402362A (en) * | 2011-02-28 | 2013-11-20 | 天野酶株式会社 | Steamed bun quality improving agent and use thereof |
| CN105519626A (en) * | 2014-09-29 | 2016-04-27 | 沈阳科纳提克生物科技有限公司 | Fermented flour flavor enhancing method |
| CN105707662A (en) * | 2014-12-22 | 2016-06-29 | 株式会社林原 | Hardening accelerator used for starch pasting dough |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1007490B (en) | 1990-04-11 |
| DE3437789A1 (en) | 1986-04-17 |
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