Mochi bread premix powder with good freeze thawing stability, mochi bread and production thereof

A freeze-thaw stability, mochi bread technology, applied in dough processing, baking, baked food, etc., can solve the problems of poor rise, low occupancy, hard taste, etc., to increase foaming and aeration , good functional ingredients, delicate taste effect

Inactive Publication Date: 2014-09-03
GUANGZHOU FOOD IND RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still many problems with mochi bread, which lead to its relatively low market share, mainly in the following aspects: 1. Traditional mochi bread is produced in small workshops, and it is made and sold now, and cannot be sold anytime, anywhere satisfy peo

Method used

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  • Mochi bread premix powder with good freeze thawing stability, mochi bread and production thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0031] Example 1

[0032] A method for preparing mochi bread with good freeze-thaw stability includes the following steps:

[0033] (1) Combine low-gluten wheat flour, glutinous rice flour, whey powder, modified acetate starch, white sugar, maltodextrin, gluten, potassium polymetaphosphate, salt, gluconic acid-δ-lactone and ascorbyl palmitate Mix and stir evenly to obtain mochi bread premix flour; among them, in weight percentage: 25% low-gluten wheat flour, 15% glutinous rice flour, 2% whey powder, 40% modified acetate starch, 15% white sugar, and malt 1% dextrin, 1% gluten, 0.5% potassium polymetaphosphate, 0.5% salt, 0.1% gluconate-δ-lactone, and 0.01% ascorbyl palmitate;

[0034] (2) Add 100g of water, 20g of eggs, 140g of mochi bread mix prepared in step (1) and 50g of olive oil into the mixing tank, mix at slow speed and stir at medium speed for 1 minute to obtain mochi bread slurry ;

[0035] (3) Use a piping bag to make the mochi bread slurry prepared in step (2) into the de...

Example Embodiment

[0037] Example 2

[0038] A method for preparing mochi bread with good freeze-thaw stability includes the following steps:

[0039] (1) Combine low-gluten wheat flour, glutinous rice flour, whey powder, modified acetate starch, white sugar, maltodextrin, gluten, potassium polymetaphosphate, salt, gluconic acid-δ-lactone and ascorbyl palmitate Mix and stir evenly to obtain mochi bread ready-mixed flour; among them, by weight percentage: 20% low-gluten wheat flour, 15% glutinous rice flour, 3% whey powder, 40% acetate modified starch, 15% white sugar, Maltodextrin 3%, gluten 2%, potassium polymetaphosphate 1%, salt 1%, gluconate-delta-lactone 0.1% and ascorbyl palmitate 0.02%;

[0040] (2) Add 90g of water, 40g of eggs, 140g of mochi bread mix prepared in step (1) and 50g of rapeseed oil into the mixing tank, mix at a slow speed and mix at a medium speed for 1 minute to obtain mochi bread slurry material;

[0041] (3) Use a piping bag to make the mochi bread slurry prepared in step (2...

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PUM

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Abstract

The invention discloses a mochi bread premix powder with good freeze thawing stability, a mochi bread and a production thereof. The mochi bread premix powder comprises the following raw materials in percentage by weight: 10-30% of low gluten wheat flour, 1-20% of glutinous rice flour, 1-5% of whey powder, 30-60% of acetate modified starch, 1-15% of white granulated sugar, 0.1-3.0% of maltodextrin, 0.1-2.0% of wheat gluten, 0.1-1.0% of potassium polymetaphosphate, 0.1-2.0% of salt, 0.02-0.20% of gluconate-delta-lactone, and 0.005-0.020% of ascorbyl palmitate. The mochi bread which is prepared by the mochi bread premix powder with good freeze thawing stability also has good freeze thawing stability and does not crack, shrink or collapse, and moreover the rising degree of the bread during the roasting process is good, the tissue of the bread is fine, the outer part of the bread is crisp and the inner part of the bread is tough, and the bread is chewy. The bread can be stored for more than 1 month at -18 DEG C.

Description

technical field [0001] The invention belongs to the technical field of cakes, and in particular relates to mochi bread premix powder with good freeze-thaw stability, mochi bread and a preparation method thereof. Background technique [0002] Pre-mixed powder refers to a product form made by pre-mixing the raw and auxiliary materials (except for individual raw and auxiliary materials) used in certain baked foods according to the formula. The pre-mixed powder is suitable for continuous production in order to increase the output of the product; Due to the simple operation of the premixed powder, the production procedure of the product can be simplified, and at the same time, the stability of the product quality can be improved, and the production failure rate and cost loss can be reduced. [0003] Mochi bread, also known as Korean bread, is characterized by its crispy exterior and soft interior. It is deeply loved by young people and has become popular in mainland China. Howev...

Claims

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Application Information

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IPC IPC(8): A21D2/36A21D13/00
Inventor 姜艳曾永青何金银
Owner GUANGZHOU FOOD IND RES INST
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