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Method for relieving structure collapse of steamed buns by using sour dough fermentation technology

A technology for fermentation of sourdough and lactic acid bacteria is applied in the field of improving the structure collapse of steamed bread, which can solve the problems of irradiation residue, product quality damage, component denaturation, etc., and achieves the improvement of internal shrinkage, product quality, shrinkage and collapse. Effect

Active Publication Date: 2019-02-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the above-mentioned methods have certain limitations, such as safety hazards such as denaturation of components caused by heating and residual radiation, and chemical acidification has been proved by a large number of documents to damage product quality.

Method used

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  • Method for relieving structure collapse of steamed buns by using sour dough fermentation technology
  • Method for relieving structure collapse of steamed buns by using sour dough fermentation technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Weigh 90 parts by weight of rye flour and 300 parts by weight of medium-gluten wheat flour, and mix them uniformly to form wheat flour with high amylase activity.

[0035](1) Preparation of lactic acid bacteria fermented sourdough: take 1.5 parts by weight of active Lactobacillus plantarum freeze-dried bacteria powder, add 90 parts by weight of water and 90 parts by weight of wheat flour with high amylase activity, mix uniformly, and place in a constant temperature incubator , the temperature of the incubator was set to 35°C, and the temperature was incubated for 12 hours;

[0036] (2) Preparation of high-amylase live wheat flour dough: take by weighing 300 parts by weight of wheat flour with high-amylase activity, 180 parts by weight of sour dough made by lactic acid bacteria fermentation in step (1), 3 parts by weight of Angel yeast powder and 85 parts by weight A portion of water is placed in a mixing tank, and stirred to obtain a mixed dough for making steamed buns;...

Embodiment 2

[0040] Weigh 90 parts by weight of rye flour and 300 parts by weight of medium-gluten wheat flour, and mix them uniformly to form wheat flour with high amylase activity.

[0041] (1) Preparation of lactic acid bacteria fermented sourdough: take 1.5 parts by weight of active Lactobacillus plantarum freeze-dried bacteria powder, add 90 parts by weight of water and 90 parts by weight of wheat flour with high amylase activity, mix uniformly, and place in a constant temperature incubator , the temperature of the incubator was set to 35°C, and the temperature was incubated for 12 hours;

[0042] (2) Preparation of high amylase active wheat flour dough: take by weighing 300 parts by weight of wheat flour with high amylase activity, 200 parts by weight of sour dough made by lactic acid bacteria fermentation in step (1), 3 parts by weight of Angel yeast powder and 58 parts by weight A portion of water is placed in a mixing tank, and stirred to obtain a mixed dough for making steamed bu...

Embodiment 3

[0046] Weigh 90 parts by weight of rye flour and 300 parts by weight of medium-gluten wheat flour, and mix them uniformly to form wheat flour with high amylase activity.

[0047] (1) Preparation of lactic acid bacteria fermented sourdough: take 1.5 parts by weight of active Lactobacillus plantarum freeze-dried bacteria powder, add 90 parts by weight of water and 90 parts by weight of high amylase live wheat flour, mix uniformly, place a constant temperature incubator, The temperature of the incubator was set at 35°C and incubated at constant temperature for 12 hours;

[0048] (2) Preparation of high-amylase live wheat flour dough: take by weighing 300 parts by weight of high-amylase live wheat flour, 120 parts by weight of sour dough made by lactic acid bacteria fermentation in step (1), 3 parts by weight of Angel yeast powder and 85 parts by weight Water is placed in the mixing tank, and stirred to obtain a mixed dough for making steamed buns;

[0049] (3) Proofing and steam...

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Abstract

The present invention discloses a method for relieving structure collapse of steamed buns by using a sour dough fermentation technology and belongs to the technical field of food processing. The method comprises steps of sour dough fermentation, mixed dough preparation, final fermenting, steaming, etc. The sour dough fermentation technology is used to effectively relieve internal shrinkage and collapse phenomena of fermented dough food caused by high amylase activity of wheat flour by inhibiting the amylase activity in the wheat flour. The method can effectively improve the physical property quality of the product, is also good in batch stability, high in safety, free of chemical addition, green and natural, and achieves an effect of obviously improving the physical property quality characteristics of the fermented dough food.

Description

technical field [0001] The invention relates to a method for improving the structure collapse of steamed bread by adopting sourdough fermentation technology, and belongs to the technical field of food processing. Background technique [0002] Fermented noodle food has a long history, including traditional fermented noodle food in my country such as steamed buns, Hanamaki, steamed buns, etc., as well as bread as staple food in the West, which is popular with consumers for its soft and delicious taste and pleasant flavor. However, in the actual production process, steamed buns are often accompanied by internal shrinkage, collapse, etc., resulting in a large amount of waste of products, and is not conducive to industrial production and processing. The main reasons for the above phenomenon are as follows: firstly, with the gradual increase of production level, the market demand for processing is gradually increasing. Taking wheat flour as an example, in order to meet the market ...

Claims

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Application Information

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IPC IPC(8): A23L7/104
CPCA23L7/104
Inventor 赵建新闫博文史梦洁范大明蔡一芥连惠章马申嫣张灏陈卫
Owner JIANGNAN UNIV
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