Steaming and baking integrated machine for reducing lysine loss
A production method and an all-in-one machine technology, applied in the field of food processing, can solve the problems of not reducing the loss of lysine, and achieve the effect of golden color, soft core, and rich aroma
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Embodiment 1
[0036] The impact of different baking modes of embodiment 1 on bread preparation
[0037] 1. Pretreatment
[0038] 1) Weigh raw materials: bread flour: 600g; sugar: 100g; salt: 8g; milk powder: 140g; yeast powder: 8g; butter: 60g; eggs: 90g; water: 290g; bread improver: 3g; Put it into warm water at 35°C, stir to dissolve it, and let it stand at room temperature for 5 minutes to restore the activity of the yeast.
[0039] 2) Mix and knead the dough: Mix all the raw materials except butter into the mixing tank, then use the dough kneader to stir at medium speed for 20 minutes to initially form gluten. Add butter and continue kneading, stirring at medium speed for 25 minutes until the film can be pulled out;
[0040] 3) The first fermentation: put the stirred dough in a stainless steel basin, cover it with plastic wrap, and when the fermentation mode of the integrated steaming and roasting machine is preheated to 25-26°C, turn off and ferment for 25 minutes with the remaining ...
Embodiment 2
[0047] The impact of embodiment 2 different baking temperature and time on bread preparation
[0048] 1, pretreatment: with embodiment 1
[0049]2. Baking and steaming: Put the grill with the dough into the preheated steaming and baking machine. Bake at 160°C for 12min, 14min, 16min, 18min; at 170°C for 10min, 12min, 14min, 16min respectively; at 180°C for 6min, 8min, 10min, 12min.
[0050] 3. Comprehensive evaluation: Take out the baked bread from the integrated steaming and baking machine, cool it at room temperature, and conduct sensory evaluation or index determination. According to the sensory evaluation, the more suitable baking modes for bread at different temperatures were 160°C for 16 minutes, 170°C for 12 minutes and 180°C for 12 minutes.
[0051] 4. Roasting and steaming: bake the above selected baking mode at 160°C for 16 minutes, at 170°C for 12 minutes and at 180°C for 12 minutes to further confirm the baking test.
[0052] 5. Comprehensive evaluation: Take ou...
Embodiment 3
[0055] Example 3 The Influence of Baking and Steaming Mode on Bread Preparation
[0056] 1, with embodiment 1
[0057] 2. Baking and steaming: Put the grill with the dough into the preheated steaming and baking machine. Firstly, the baking time is 8 minutes, which is half of the best baking time at 160°C, and then steamed at 100°C for 4, 6, 8, and 10 minutes in the nutritional steaming mode.
[0058] 3. Evaluation: Take out the baked bread from the integrated steaming and baking machine, cool it at room temperature, and conduct sensory evaluation or index determination. According to the sensory evaluation, the suitable mode of baking first and then steaming is to bake at 160°C for 8 minutes and then steam at 100°C for 5 minutes.
[0059] 4. Further roasting and steaming: Put the grill with the dough into the preheated steaming and roasting machine, bake at 160°C for 10 minutes, then steam at 100°C for 4 minutes, 5 minutes, 6 minutes, add the above to select the appropriate r...
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