Baked crumby bread preparation method

A soft bread and baking technology, which is applied in the direction of baked food, dough processing, baking, etc., can solve the problems of poor health care function, short shelf life, low fiber content, etc., and achieve uniform and delicate internal tissue, long shelf life, and optimal technology effect of effect

Inactive Publication Date: 2015-03-11
广东曼可顿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, about 2 / 3 of the people in the world take bread as their staple food, but ordinary traditional bread has disadvantages such as low fiber content, short shelf life, fast aging, and poor health care functions.

Method used

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  • Baked crumby bread preparation method
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  • Baked crumby bread preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The bread of this embodiment is mainly composed of the following raw materials in parts by mass: 200 parts of bread flour, 2.2 parts of dry yeast, 35 parts of sucrose, 90 parts of water, 2.0 parts of salt, 35 parts of egg white, 10 parts of skimmed milk powder, 20 parts of butter share.

[0031] When preparing:

[0032] ① Activate 2.2 parts of yeast with 10 parts of warm water, mix 200 parts of bread flour, 35 parts of sucrose, and 10 parts of skimmed milk powder, add 35 parts of egg white, then pour in the activated yeast water and stir, add 2.0 parts of table salt and stir well , add 80 parts of water to knead into a dough, and finally add 20 parts of butter, and continue to knead until a smooth oil film is formed on the surface;

[0033] ② Relaxation: Cover the dough with plastic wrap, and relax for 8 minutes at 18-25°C;

[0034] ③The first proofing: put the loose dough into the proofing box for proofing, the temperature is 35°C, the relative humidity is 75%, proof...

Embodiment 2

[0042] The bread of this embodiment is mainly composed of the following raw materials in parts by mass: 200 parts of bread flour, 4 parts of inulin, 2.2 parts of dry yeast, 33 parts of sucrose, 90 parts of water, 2 parts of table salt, 35 parts of egg white, and skimmed milk powder 10 parts, 20 parts of butter.

[0043] When preparing:

[0044] ① Activate 2.2 parts of yeast with 10 parts of warm water, mix 200 parts of bread flour, 33 parts of sucrose, 4 parts of inulin, and 10 parts of skimmed milk powder, add 35 parts of egg white, then pour into the activated yeast water and stir, add 2 Add 80 parts of water and knead into a dough, and finally add 20 parts of butter, and continue to knead until the surface forms a smooth oil film;

[0045] ② Relaxation: Cover the oil film with plastic wrap and relax for 8 minutes at 18-25°C;

[0046] ③The first proofing: Put the loose dough into the proofing box for proofing, at a temperature of 35°C and a relative humidity of 75%, proofi...

Embodiment 3

[0054] The bread of this embodiment is mainly composed of the following raw materials in parts by mass: 200 parts of bread flour, 8 parts of inulin, 2.2 parts of dry yeast, 31 parts of sucrose, 90 parts of water, 2 parts of salt, 35 parts of egg white, and skimmed milk powder 10 parts, 20 parts of butter.

[0055] When preparing:

[0056] ① Activate 2.2 parts of yeast with 10 parts of warm water, mix 200 parts of bread flour, 31 parts of sucrose, 8 parts of inulin, and 10 parts of skimmed milk powder, add 35 parts of egg white, then pour into the activated yeast water and stir, add 2 Add 80 parts of water and knead into a dough, and finally add 20 parts of butter, and continue to knead until the surface forms a smooth oil film;

[0057] ② Relaxation: Cover the dough with plastic wrap, and relax for 8 minutes at 18-25°C;

[0058] ③The first proofing: Put the loose dough into the proofing box for proofing, at a temperature of 35°C and a relative humidity of 75%, proofing for 6...

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Abstract

The invention discloses a baking crumby bread preparation method, which comprises the following steps of activating 2.2 parts of yeast by using 10 parts of warm water; mixing 200 parts of bread flour, 25-35 parts of cane sugar, 4-20 parts of inulin, and 10 parts of skim milk powder; adding 35 parts of egg white; adding activated yeast water and stirring; adding 2 parts of salt and mixing; adding 80 parts of water and malaxating the mixture into paste; adding 20 parts of butter; malaxating until a smooth oil film is formed on the surface of the paste; covering the paste with a smooth surface by using a preservative film; loosing for 8 minutes at 18-25 DEG C; placing the loosed paste into a fermenting box for fermenting; exhausting air in the fermented paste, partitioning the paste, malaxating the partitioned paste to be circular, covering by using a preservative film at 18-25 DEG C, and standing for 10 minutes; placing the paste which is malaxated to be circular into the fermenting box for fermenting; baking the paste which is subjected to fermenting two times; when the size of the paste is no longer increased, brushing a layer of edible vegetable oil on the surface of the paste; airing and cooling, sterilizing and packaging to obtain the baked crumby bread.

Description

technical field [0001] The invention discloses a food and a processing method thereof, in particular a preparation method of baked soft bread. technical background [0002] Bread is popular as a kind of convenience food. At present, about 2 / 3 people in the world take bread as their staple food, but ordinary traditional bread has the disadvantages of low fiber content, short shelf life, fast aging, and poor health care function. Inulin is a mixture of natural fructans, known as a new resource food in the 21st century, and it is also a functional food raw material and improver. Rich in dietary fiber and prebiotic factors, it has physiological functions such as lowering blood pressure, blood sugar, and blood lipids; improving the intestinal environment, promoting the proliferation of beneficial bacteria; promoting mineral absorption, and preventing obesity. Contents of the invention [0003] In order to solve the deficiencies in the prior art, the primary purpose of the pre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D2/36
Inventor 范文静于基成王思予段俊楠龚晓瑞
Owner 广东曼可顿食品有限公司
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