Biological enzyme-improved double-cooked toast and preparation process thereof

Abstract

The invention discloses biological enzyme-improved double-cooked toast and a preparation process thereof, belongs to the technical field of bread food preparation, and solves the problem that toast iseasy to age when an emulsifier is not used. The technical key points are as follows: the biological enzyme-improved double-cooked toast is prepared from the following components in parts by weight: dough made with boiling water: 950 to 1100 parts of wheat flour and 950 to 1100 parts of water; seed dough: 5500 to 6500 parts of wheat flour, 110 to 130 parts of yeast, 3400 to 3800 parts of water, 0.18 to 0.24 part of an enzyme preparation group and 0.085 to 0.12 part of vitamin C; and main dough: 2500 to 3500 parts of wheat flour, 57 to 63 parts of yeast, 900 to 1100 parts of white granulated sugar, 550 to 650 parts of butter, 130 to 150 parts of a edible salt and 2050 to 2350 parts of water. According to the scheme, the change rate of various texture data of the prepared double-cooked toastis effectively reduced, so that the change amplitudes of hardness, elasticity, chewiness and resilience of the double-cooked toast within the same time are effectively reduced, and the double-cookedtoast has relatively good ageing resistance.

Description

technical field [0001] This application relates to the technical field of bread food production, in particular to a double-cooked toast improved by biological enzymes and its production process. Background technique [0002] With the development of the economy, people are paying more and more attention to whether the food is green and healthy in their lives, especially for additives. For example, the emulsifier added in the toast product will be identified in the product ingredient information table, making it compatible with Nowadays, there are certain conflicts in the concept of consumption choices of most consumers, which is not conducive to the majority of consumers to make purchases. However, due to the use of wheat flour containing emulsifiers for toast production, emulsifiers can improve the aging of toast products, so that if no emulsifiers are added, there will be quality problems in toast products, and then to address this contradiction. , the inventor thinks that...

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that toast is easy to age without using emulsifiers in the production, the application provides a double-cooked toast improved by biological enzymes and its production process

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