A method for making sourdough steamed buns based on fermentation in cold storage

A technology of sour dough and fermentation method, which is applied in the field of food processing. It can solve the problems of different bread fluffiness, different appearance and taste requirements, and the production method of sour dough steamed bread cannot be simply applied, and achieve the effect of reliable process conditions.

Active Publication Date: 2020-03-31
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Sourdough steamed bread prepared by fermentation method in cold storage is currently not reported in the literature at home and abroad. In view of the large difference in the raw material composition of bread and steamed bread, the preparation process of steamed bread is significantly different from the method of preparing bread; in addition, the bulkiness, appearance and The taste and steamed bread have different requirements, which leads to the fact that the production method of sourdough steamed bread cannot simply apply the technology for preparing sourdough bread

Method used

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  • A method for making sourdough steamed buns based on fermentation in cold storage
  • A method for making sourdough steamed buns based on fermentation in cold storage
  • A method for making sourdough steamed buns based on fermentation in cold storage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Four factors were selected: the amount of sour seed added (A), the time of sour seed expansion (B), the time of refrigerated fermentation (C), and the amount of wheat flour added to the middle seed dough (D). The specific volume of steamed bread and sensory score were used as evaluation indicators , an orthogonal experiment with four factors and three levels was carried out. Wherein, the mass percentages of the amount of the sour species accounted for the total amount of wheat flour used in sourdough steamed bread are respectively set as 30%, 40% and 50%; Set as 12h, 15h and 18h; The refrigerated fermentation time of described middle kind of dough is respectively set as 21h, 24h and 27h; Set to 60%, 70% and 80%. The total amount of wheat flour used when making a single batch (or a single combination) of sourdough steamed bread is 1000g. The factors and levels of the orthogonal test are shown in Table 1.

[0053] Table 1L 9 (4 3 ) Orthogonal test factors and levels ...

Embodiment 2

[0060] The quality evaluation of the sour dough steamed bread prepared in Example 1 was carried out, including the determination of volume, specific volume and aspect ratio, the determination of texture characteristics and sensory evaluation.

[0061] 1) Determination of volume, specific volume and aspect ratio

[0062] Referring to the AACCI 10-14.01 standard method, place the cooled steamed buns on the stand of the volumetric instrument, measure its volume and record the height, bottom diameter and other data; calculate the specific volume according to the mass of the steamed buns.

[0063] 2) Determination of texture properties

[0064] The cooled steamed buns were cut into uniform thin slices with a thickness of 15mm, and the middle three slices were taken to measure the texture properties of the steamed buns. The measurement parameters of the texture analyzer are: TPA mode; P / 36R aluminum probe; the speed before the test is 1.0mm / s, the speed of the test is 1.0mm / s, the ...

Embodiment 3

[0080] Three different wheat flour raw materials (advanced snowflake flour, steamed bread basic flour 1 and steamed bread basic flour 2, respectively produced by Hebei Heima Wheat Flour Co., Ltd., Xinxiang Sifeng Flour Co., Ltd. and COFCO Zhengzhou Haijia Food Co., Ltd.) Physicochemical properties and dough rheological properties were analyzed and determined.

[0081] Determination of physical and chemical properties of wheat flour:

[0082] Determination of moisture content, refer to GB / T 21305-2007 standard method;

[0083] Determination of ash content, refer to GB / T 5505-2008 standard method;

[0084] Determination of crude protein content, refer to GB / T 5511-2008 standard method;

[0085] Determination of wet gluten content, refer to GB / T 5506.2-2008 standard method;

[0086] For the determination of falling number, refer to the GB / T 10361-2008 standard method;

[0087] Determination of pasting properties, refer to AACC 76-21 standard method.

[0088] Determination of r...

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Abstract

The invention provides a method for making a sour dough steamed bun based on a refrigeration sponge-dough method. The method comprises the following steps: mixing a sour dough, water and wheat meal and fermenting a prepared a sponge dough in a refrigeration manner at the temperature of 2-6 DEG C for 21-27h, wherein the mass of the wheat meal used for preparing the sponge dough takes 50%-80% of the total weight of wheat meal of the sour dough steamed bun, and the using amount of the sour dough takes 30%-50% of the total weight of the wheat meal of the sour dough steamed bun; standing the sponge dough, tempering and mixing the sponge dough with alkali fly, water and wheat meal, so as to prepare a main dough; dividing the main dough, pressing the dough, forming and proofing, steaming the proofed dough, so as to obtain the sour dough steamed bun. The prepared steamed bun does not have pungent smell, so that the prepared sour dough steamed bun has the characteristics of abundant and heavy flavors. Meanwhile, reference bases can be provided for industrial production of the sour dough steamed bun, and industrialization and large-scale production of the sour dough steamed bun are promoted favorably.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making sourdough steamed buns through fermentation in cold storage. Background technique [0002] Sour dough is one of the oldest biotechnology applications in the production of fermented grain foods. It is a common bread baking starter abroad. It is mainly used in the production of rye bread, which can help improve the taste, flavor and texture of bread. characteristics, while increasing the specific volume, delaying aging, inhibiting the growth of harmful bacteria to a certain extent, prolonging the shelf life of bread, and also having a certain positive effect on improving the nutritional characteristics of bread. In foreign countries, the relevant research on sourdough has a history of more than 100 years, and the fermentation technology of sourdough has been applied industrially, mainly relying on the advantages of a variety of microbial symb...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104
Inventor 赵仁勇王香玉王新伟田双起李继锋
Owner HENAN UNIVERSITY OF TECHNOLOGY
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