Prebaked bread improved by compound plant gum and preparation method of prebaked bread

A bread and pre-baking technology, which is applied in the direction of pre-baked dough processing, dough preparation, baking, etc., can solve the problems of aging slag structure, water loss, and specific volume reduction, so as to reduce the migration and loss of water, The effect of soft bread core and large specific volume

Inactive Publication Date: 2018-11-30
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the problems in the prior art that the water holding capacity of prebaked bread decreases, the specific volume decreases, aging slag and rough structure

Method used

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  • Prebaked bread improved by compound plant gum and preparation method of prebaked bread
  • Prebaked bread improved by compound plant gum and preparation method of prebaked bread
  • Prebaked bread improved by compound plant gum and preparation method of prebaked bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] This embodiment prepares a kind of prebaked bread improved by using compound vegetable colloid. Based on the total weight of the prebaked bread dough, the dosage of each component of the prebaked bread is: all-purpose flour: 49wt%, night seed: 14.75wt% , sodium chloride: 1.5wt%, yeast: 0.6wt%, artemisia gum: 0.8wt%, tamarind gum: 0.3wt%, squash gum: 0.05wt%, and the balance is water.

[0041] The night seed is obtained by fermenting 500g of water+500g of high-gluten flour+2g of commercially available low-sugar yeast.

[0042] The preparation method of described prebaked bread is as follows:

[0043]Take yeast to make a solution in water, place it in a water bath at a constant temperature and activate it for 5-15 minutes; then add all-purpose flour, artemisia gum, tamarind gum and safflower gum to the dough mixer, and cook at a speed of 60-70 rpm Stir at a low speed; take the night seeds and water, and knead the dough at a speed of 60-70 rpm for 2 to 3 minutes until the...

Embodiment 2

[0045] Different from Example 1 in that:

[0046] Based on the total weight of the prebaked bread dough, the amount of each component of the prebaked bread is: all-purpose flour: 49wt%, night seed: 14.8wt%, sodium chloride: 1.5wt%, yeast: 0.7wt%, sand Artemisia gum: 0.8wt%, tamarind gum: 0.1wt%, squash gum: 0.1wt%, and the balance is water. The final fermentation of the dough is assisted by ultrasonic at 440W, and the pre-baked bread obtained is S-2.

Embodiment 3

[0048] Different from Example 1 in that:

[0049] Based on the total weight of the prebaked bread dough, the amount of each component of the prebaked bread is: all-purpose flour: 49wt%, night seed: 14.9wt%, sodium chloride: 1.5wt%, yeast: 0.7wt%, sand Artemisia gum: 0.5wt%, tamarind gum: 0.3wt%, squash gum: 0.1wt%, and the balance is water. The final proofing of the dough is ultrasonically assisted at 460W, and the pre-baked bread obtained is S-3.

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Abstract

The invention discloses prebaked bread improved by compound plant gum and a preparation method of the prebaked bread. The preparation method comprises the steps as follows: (1) activating yeast at theconstant temperature; (2) uniformly mixing plain flour, ASK (atemisia sphaerocephala krasch) gum, tamarind gum and sesbania gum; (3) mixing overnight seeds with the mixture obtained in step (2) and water; (4) adding sodium chloride and yeast aqueous solutions, and performing stirring and beating to obtain dough; (5) after performing primary standing, degassing, loosening and secondary standing onthe dough obtained in step (4), cutting or shaping the dough into a designated shape; (6) conducting resting; (7) performing steam spraying and baking to obtain bread; and (8) performing freezing storage to obtain the prebaked bread. The problem that aging of prebaked bread cannot be solved by improvers such as an enzyme preparation and an emulsifier in the prior art is solved fundamentally, andthe formed bread has the characteristics of large specific volume, fragrant and crispy bread skin, soft bread core and excellent sensory quality.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a prebaked bread improved by using compound vegetable colloid and a preparation method thereof. Background technique [0002] Dough proofing is a very important step for fermented dough, and the specific volume of pre-baked bread dough will decrease after rebaking after thawing. Due to the low temperature and ice crystals in the freezing process, the tissue structure of the prebaked bread is damaged, and the resulting bread has a small specific volume and poor mouthfeel. Ultrasonic technology is used in the fields of extraction, emulsification, drying and cleaning with its many unique properties. In the food field, it is mostly used for extraction and emulsification, and is rarely used in the production of pre-baked bread. Contents of the invention [0003] The purpose of the invention is to overcome the problems in the prior art that the water holding capacity o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/02A21D8/04A21C13/00A21D2/18
CPCA21C13/00A21D2/181A21D8/02A21D8/047
Inventor 王学东张兴灵胡先勤宋劲松王琦周建军陈挚
Owner WUHAN POLYTECHNIC UNIVERSITY
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