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Donkey-hide gelatin toast bread and preparation technology thereof

A preparation process, the technology of donkey-hide gelatin, applied in dough preparation, dough treatment, pre-baked dough treatment, etc., can solve problems such as the normal forming process of bread that is prone to caking, uneven distribution of donkey-hide gelatin, and affecting the taste of bread, so as to avoid B vitamin deficiencies, improve proofing efficiency, and improve taste

Inactive Publication Date: 2019-10-25
山东福牌阿胶股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] During the process of adding donkey-hide gelatin to flour for fermentation and baking, due to the colloidal nature of donkey-hide gelatin, adding donkey-hide gelatin to bread will cause uneven distribution of donkey-hide gelatin in the bread, and it is easy to agglomerate during the fermentation and baking of bread. The phenomenon affects the normal forming process of bread. On the other hand, donkey-hide gelatin has a strong taste, and it will affect the taste of bread after adding it.

Method used

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  • Donkey-hide gelatin toast bread and preparation technology thereof
  • Donkey-hide gelatin toast bread and preparation technology thereof
  • Donkey-hide gelatin toast bread and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: a kind of preparation technology of donkey-hide gelatin toast bread:

[0031] S1: In parts by weight, 2-4 parts of water are added to 1 part of donkey-hide gelatin to melt the donkey-hide gelatin;

[0032] S2: The sugar, salt, milk powder, eggs and milk are mixed for the first time in sequence, then the cured donkey-hide gelatin and yeast are added for the second time, and finally the high-gluten wheat flour is added for the third time to get the dough;

[0033] S3: Take out the dough, pour butter on the surface of the dough, and knead repeatedly; put the dough into the fermentation room, carry out preliminary proofing, shape and put on a plate, then carry out the second proofing, after the second proofing, bake to obtain donkey-hide gelatin Toast.

[0034] The specific implementation conditions are as follows:

[0035] Table 1 Ingredients and dosage of donkey-hide gelatin toast bread

[0036]

[0037] Table 2 The preparation process of donkey-hide g...

Embodiment 2

[0039] Example 2: Characterization

[0040] Sensory indicators: The donkey-hide gelatin toast bread made for sensory evaluation, the test results were evaluated by 10 fixed professional sensory evaluators, and the evaluators of each sensory test were kept unchanged, and the average value of the evaluation scores of 10 people was taken Counting, the specific evaluation criteria are shown in Table 3.

[0041] Table 3 Sensory Evaluation Criteria

[0042]

[0043] Table 4 Performance characterization of donkey-hide gelatin toast bread

[0044] Sample serial number Exterior color Taste organizational structure Impurities 1 7 10 8 7 9 2 9 10 9 10 10 3 10 10 9 9 10 4 10 10 10 10 10 Comparative example 1 7 8 5 2 9 Comparative example 2 6 7 6 1 10 Comparative example 3 3 6 3 3 2 Comparative example 4 2 5 4 5 4 Comparative example 5 3 4 2 1 5 Comparative example 6 1 2 4 3 ...

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Abstract

The invention provides donkey-hide gelatin toast bread and a preparation technology thereof. The donkey-hide gelatin toast bread comprises, by weight, 90-110 parts of high gluten wheat flour, 5-7 parts of granulated sugar, 1-3 parts of salt, 1-4 parts of milk powder, 1-3 parts of yeasts, 4-6 parts of eggs, 15-25 parts of milk, 4-6 parts of butter and 2-4 parts of donkey-hide gelatin powder. The yeasts comprise dried yeasts and hop yeasts, and the weight ratio of the hop yeasts to the dried yeasts is 0.2-0.5. The dried yeasts and the hop yeasts serve as the yeasts and are matched with each other to generate synergistic effects. On one hand, the fermentation efficiency of the bread can be improved. On the other hand, caking of donkey-hide gelatin in the fermenting and baking process can be effectively prevented by adding the hop yeasts, so that the donkey-hide gelatin can be uniformly distributed in the bread without affecting the normal forming process of the bread.

Description

technical field [0001] The application belongs to the field of food preparation, and in particular relates to a donkey-hide gelatin toast bread and a preparation process thereof. Background technique [0002] Bread is a kind of ready-to-eat food, which is rich in nutrition and variety, and can meet the needs of different groups of people. With the development of economic globalization, the pace of life of the Chinese people is also gradually accelerating, and bread has begun to enter the Chinese market, and has become more and more popular among the Chinese people. The so-called bread is to use rye, wheat and other food crops as basic raw materials, first grind them into flour, add water, salt, yeast, etc., and stir them into dough blanks, and then heat them by baking, baking, steaming or frying. There are many types of bread. We usually come into contact with toast bread, sandwich bread and some sweet bread. The raw materials widely used to make bread now include rye flou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/34A21D8/04A21D2/18A21D6/00
CPCA21D2/18A21D2/34A21D6/00A21D8/047A21D13/06
Inventor 杨铧杨福安张希双武勇
Owner 山东福牌阿胶股份有限公司
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