Malty steamed bread and making method thereof

A technology for steamed bread and wheat germ, which is applied in the field of wheat-flavored steamed bread and its production, and can solve the problems of dough core collapse, high amylase and protease activity.

Active Publication Date: 2016-06-15
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Commercially available wheat germ has shortcomings such as high amylase and protease activities, and direct use will cause the dough to collapse

Method used

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  • Malty steamed bread and making method thereof
  • Malty steamed bread and making method thereof
  • Malty steamed bread and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Indicators of wheat germ:

[0021]

[0022] (2) Wheat germ pretreatment method: roast the wheat germ at 125°C for 2.5 hours. Cool, grind, pass through a 100-mesh sieve, and set aside.

[0023] (3) Formula ratio:

[0024] Material name and dosage (based on wheat malt powder and flour 300g) are:

[0025]

[0026] (4) The production method is as follows:

[0027] 1. Preparation of wheat malt powder: pick out impurities such as mold grains in wheat germ. Bake in an oven at 125°C for 2.5 hours, grind into powder, and pass through a 100-mesh sieve.

[0028] 2. Ingredients: Weigh 18g of wheat malt powder, 282g of flour, and 3g of yeast, and mix them fully in a dough mixing bowl.

[0029] 3. Kneading the dough: add 144mL of water and knead into a dough, so that the gluten is initially formed.

[0030] 4. Proofing: Let the dough rest for a while to form a smooth surface, put it into a proofing box at a temperature of 38°C, and proof for 40 minutes.

[0031] 5. F...

Embodiment 2

[0035] (1) Indicators of wheat germ:

[0036]

[0037] (2) Wheat germ pretreatment method: bake the wheat germ in an oven at 130° C. for 2.5 hours. Cool, grind, pass through a 100-mesh sieve, and set aside.

[0038] (3) Formula ratio:

[0039]

[0040] Material name and dosage (based on wheat malt powder and flour 300g) are:

[0041]

[0042] (4) The production method is as follows:

[0043] 1. Preparation of wheat malt powder: pick out small stones, mold particles and other impurities in the wheat malt. Bake in an oven at 125°C for 2.5 hours, grind into powder, and pass through a 100-mesh sieve.

[0044] 2. Ingredients: Weigh 21g of wheat malt powder, 279g of flour, and 3g of yeast, and mix them fully in a dough mixing bowl.

[0045] 3. Kneading dough: Add 147mL of water and knead into dough to make gluten initially formed.

[0046] 4. Proofing: Let the dough rest for a while to form a smooth surface, put it into a proofing box at a temperature of 38°C, and pro...

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PUM

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Abstract

The invention relates to malty steamed bread and a making method thereof.Wheat malt with specific diastatic power and protein solubility (Kolbach index) is selected, high-temperature baking processing is performed at specific temperature for specific time, wheat malt enzyme deactivation is performed to generate typical amber and strong malt flavor, and the novel bread is obtained according to the specific proportion of the wheat malt flour, flour and water and specific fermentation temperature and time.The advantages that the wheat malt flour contains a certain amount of fermentable sugar and araboxylan and has special malt fragrance are given into play, and the novel bread yellowish in skin, large in specific volume and rich in malt flavor, baking fragrance and araboxylan is made.

Description

(1) Technical field [0001] The invention relates to a wheat-flavored steamed bun and a preparation method thereof, belonging to the technical field of food processing. (2) Background technology [0002] Wheat malt produces amylase, protease, arabinoxylanase and other degrading enzymes during the malting process; macromolecular storage substances are initially degraded, and the finished malt after drying and roasting has a unique color and aroma. Wheat malt powder contains a certain amount of fermentable sugar. Adding an appropriate amount of malt powder to flour can make up for the lack of fermentable sugar and improve the leavening and baking properties of dough. [0003] Arabinoxylans (AXs) are the major non-starch polysaccharides that make up the cell wall of wheat. Wheat germ powder contains a certain amount of AXs and WEAXs. Adding wheat germ powder to flour can improve the water holding capacity, rheology, elasticity and taste of pasta. In addition, WEAXs is a prebiot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/10
CPCA23V2002/00A23V2250/76
Inventor 金玉红刘汝国金童杜金华
Owner SHANDONG AGRICULTURAL UNIVERSITY
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