Baked steamed bread and manufacturing method thereof

A steamed bun and baking technology, which is applied in the field of baked steamed buns and its production, can solve the problems of indigestible color, flavor, and shape, and achieve good appearance characteristics, improved color, flavor, and shape, and low calorie effects

Inactive Publication Date: 2012-08-29
东莞市圣心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of this invention is to solve the problems of indigestibility and poor color, flavor and shape of traditional steamed buns, combined with the bread baking process, while retaining the advantages of traditional steamed buns, it also gives it the flavor of baked food and improves the appearance of the product , making it easier for consumers to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Recipe: old dough 60kg, high-gluten flour 26kg, castor sugar 4kg, salt 0.5kg, baking powder 0.5kg, whole egg 4.5kg, ghee 4.5kg.

[0022] Make it as follows:

[0023] ⑴ Kneading dough: use overnight old dough (sweet), add flour, castor sugar, salt, baking powder, whole eggs, ghee at one time according to the formula dosage, stir well, and make dough;

[0024] ⑵ Rolling: Pass the dough through the minimum gap of the pressing surface roller, and crush it repeatedly 5-6 times to destroy the complete network structure of gluten; then adjust the distance between the two rollers, and continue rolling until the surface of the dough is smooth and even, and the hand feels fine;

[0025] ⑶ Shaping and dividing: put the dough on the countertop, roll it flat, roll it up, roll it round, straighten it horizontally into a long strip, relax for 6 minutes, and cut it into pieces;

[0026] ⑷ Proofing: Put the shaped dough in the proofing room for proofing, the temperature is 38°C, the hu...

Embodiment 2

[0031] Recipe: old dough 51.12kg, high-gluten flour 25.5kg, castor sugar 9.5kg, salt 0.44kg, baking powder 0.6kg, whole egg 7kg, ghee 6kg.

[0032] Make it as follows:

[0033] ⑴ Kneading dough: use overnight old dough (sweet), add flour, castor sugar, salt, baking powder, whole eggs, ghee at one time according to the formula dosage, stir well, and make dough;

[0034] ⑵ Rolling: Pass the dough through the minimum gap of the pressing surface roller, and crush it repeatedly for 5-6 times to destroy the complete network structure of gluten; then adjust the distance between the two rollers, and roll until the surface of the dough is smooth and even, and the hand feels fine;

[0035] ⑶ Shaping and dividing: put the dough on the countertop, roll it flat, roll it up, roll it round, straighten it horizontally into a long strip, relax for 8 minutes, and cut it into pieces;

[0036] ⑷ Proofing: Put the shaped dough in the proofing room for proofing, the temperature is 40°C, the humidi...

Embodiment 3

[0041] Formula: by weight percentage, old dough 50%, high-gluten flour 30%, castor sugar 8%, salt 0.5%, baking powder 0.45%, whole egg 7%, ghee 4%.

[0042] Make it as follows:

[0043] ⑴ Kneading dough: use overnight old dough (sweet), add flour, castor sugar, salt, baking powder, whole eggs, ghee at one time according to the formula dosage, stir well, and make dough;

[0044] ⑵ Rolling: Pass the dough through the minimum gap of the pressing surface roller, and crush it repeatedly for 5-6 times to destroy the complete network structure of gluten; then adjust the distance between the two rollers, and roll until the surface of the dough is smooth and even, and the hand feels fine;

[0045] ⑶ Shaping and dividing: put the dough on the countertop, roll it flat, roll it up, roll it round, straighten it horizontally into a long strip, relax for 8 minutes, and cut it into pieces;

[0046] ⑷ Proofing: Put the shaped dough in the proofing room for proofing, the temperature is 45°C, t...

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PUM

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Abstract

The invention belongs to the technical field of food processing methods, and particularly relates to a method for manufacturing baked steamed bread. Old dough, strong flour, caster sugar, salt, baking soda, whole egg and butter are mixed together in certain percentage by weight, and the mixture is processed into the baked steamed bread by the processing method comprising the following steps of: (1) kneading, (2) rolling, (3) shaping and partitioning, (4) fermenting, (5) baking, and (6) cooling and packing. The method has the characteristics that: the traditional old dough steamed bread manufacturing method and the traditional bread baking process are combined so as to endow the product with mouthfeel and flavor of baked food, improve the appearance of the product and improve the water holding property of the product on the premise of keeping the advantages of the traditional old dough steamed bread; therefore, the method prolongs the storage period, and is easy to realize industrialized production.

Description

technical field [0001] The invention belongs to the technical field of food processing methods, and in particular relates to a baked steamed bun and a preparation method thereof. Background technique [0002] Old noodle steamed buns, as a traditional noodle food in my country, have the advantages of layered internal structure, strong toughness, chewing resistance, low sugar, low fat, etc., and meet the requirements of health and low calories. However, when making old-faced steamed buns, less water is added to the dough, so the degree of hydration of the gluten protein is low during dough mixing, and it cannot fully expand. After the dough is reconciled, the gluten protein is basically still relatively evenly distributed among the starch granules Therefore, the structure is too tight after steaming, which is not conducive to human digestion and absorption; at the same time, because traditional steamed buns are steamed with steam, the relative humidity is high, so the product ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00
Inventor 卢汝滔
Owner 东莞市圣心食品有限公司
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