Method for manufacturing bread added with rice flour and barley flour
A production method and technology of barley flour, applied in baking methods, food preparation, dough preparation, etc., can solve the problems of volume sensory changes, aging speed and quality degradation, etc., and achieve superior acceptability, less water loss rate, and delayed aging effect of effect
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Embodiment 1
[0030] Heat water and salt to 100°C, add 12 parts by weight of rice flour, 10 parts by weight of barley flour, and 78 parts by weight of wheat flour, and stir while gelatinizing to make dough. At this time, the temperature of the dough was maintained at 60 to 65°C. Next, the dough is cooked at low temperature for 14 to 16 hours in the refrigerator.
[0031] Next, add 85 parts by weight of wheat flour, 6 parts by weight of dry yeast, 5 parts by weight of refined white sugar, 5 parts by weight of refined salt, 7 parts by weight of whole milk powder, 2 Parts by weight of improver, 6 parts by weight of processed cream, 23 parts by weight of milk, 12 parts by weight of whole eggs, and 18 parts by weight of water, mixed at low speed (30rpm) for 4 minutes, and mixed at high speed (60rpm) for 2 minutes After mixing, 6 parts by weight of processed cream were added, and then the original dough was kneaded by mixing at a low speed for 4 minutes and at a high speed for 1 minute. At this...
Embodiment 2
[0035] Heat water and salt to 100°C, add 10 parts by weight of rice flour, 10 parts by weight of barley flour, and 80 parts by weight of wheat flour, and stir while gelatinizing to make dough. At this time, the temperature of the dough is maintained at 60 to 65°C. Next, the dough is cooked at a low temperature for 14 to 16 hours in a refrigerator.
[0036] Next, add 87 parts by weight of wheat flour, 6 parts by weight of dry yeast, 5 parts by weight of refined white sugar, 5 parts by weight of refined salt, 7 parts by weight of whole milk powder, 2 Parts by weight of improver, 6 parts by weight of processed cream, 21 parts by weight of milk, 12 parts by weight of whole eggs, and 19 parts by weight of water, mixed at low speed (30rpm) for 4 minutes, and mixed at high speed (60rpm) for 2 minutes After mixing, 6 parts by weight of processed cream was added, followed by low-speed mixing for 4 minutes and high-speed mixing for 1 minute to knead the raw dough. At this time, the temp...
experiment example 1
[0050] The samples produced according to the respective examples and comparative examples of the present invention were stored at room temperature for one day, and then cut to a thickness of about 15 mm. For the degree of aging of each sample, use a physical property tester (Textureanalyser) (LLOYD company) to measure, for the moisture content, use an infrared moisture meter (Infrared moisture determination balance FD-240) (KETT company) to measure, and its result are shown in Table 1 below.
[0051] [Table 1]
[0052]
[0053] From the above table 1, figure 2 and image 3 It can be seen from the results that, compared with Comparative Examples 1 and 2 (existing) without adding rice flour and barley flour, the samples of Examples 1 and 2 (hot soup) added with rice flour and barley flour are soft and aged. The speed is slow, so it can be seen that the time required until spoilage has been delayed, and it can be seen that, with regard to the amount of moisture between 5 d...
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