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Mochi bread and preparation method thereof

A technology of mochi bread and bread improver, which is applied in dough preparation, dough processing, pre-baked dough processing, etc., can solve the problem that the shelf life is difficult to meet long-term storage, delay product tissue aging, prolong starch aging time, improve Effect of Recipe Structure

Pending Publication Date: 2021-11-23
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its shelf life is still difficult to meet the requirements of long-term storage

Method used

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  • Mochi bread and preparation method thereof
  • Mochi bread and preparation method thereof
  • Mochi bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] In accordance with the formulation of Example 1 in Table 2, aa potato bread was produced according to the following steps.

[0042] (1) Pasta Preparation: Waxqi Cassava Starch, Popular Hydroxypropyl Differter Phosphate, Marshira, Bread Improved, Sugar, Fermentor, Oil, Egg, Water by High Shear Substation (22000 rpm / min, 3min) mix is ​​uniform, then the pre-predetermined hydroxypropyl diphthyl phosphate, high-gluten powder low speed mixed group;

[0043] (2) Normal temperature fermentation: Place step (1) dough in a wake-off box 25-28 ° C, low temperature fermentation of 25 min;

[0044] (3) Segmentation: Step (2) will be divided into 20 g ± 0.5 g of the fermentation of 20 g ± 0.5 g, round formation;

[0045] (4) Baking: Put step (3) into the baking tray for baking, produce a padded potato bread, and the baking conditions are: angry 190 ° C, fire 140 ° C, time;

[0046] (5) Packing: After the cooling, the napato bread is placed in a 30-type deoxidizer, and the packaging is ...

Embodiment 2

[0048] The amblyoba bread is prepared from the method of Example 1. The difference is that the parameters of the pocalypse bread raw material are adjusted according to Table 2, and the other conditions are the same as in Example 1.

Embodiment 3

[0050] The amblyoba bread is prepared from the method of Example 1. The difference is that the parameters of the pocalypse bread raw material are adjusted according to Table 2, and the other conditions are the same as in Example 1.

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Abstract

The invention discloses mochi bread and a preparation method, and belongs to the technical field of baked foods. According to the method, waxy cassava starch, pre-gelatinized hydroxypropyl distarch phosphate, high gluten flour, mozzarella cheese, sugar, eggs, oil, a leavening agent and a bread improver are used as raw materials. The method is characterized in that dough forming is conducted by a high-speed shearing and homogenizing method, so that the mochi bread is obtained. The waxy cassava starch (amylopectin is greater than 95%) is selected to replace modified starch to make the mochi bread, and the mochi bread is soft and glutinous in taste and natural in flavor. On the other hand, the waxy cassava starch, the pre-gelatinized hydroxypropyl distarch phosphate, the mozzarella cheese and the bread improver are adopted, an effective formula is optimized, and an ultra-high-speed shearing and homogenizing method is combined, so that the starch aging phenomenon is effectively improved, and the taste of the product is greatly improved.

Description

Technical field [0001] The present invention relates to a magazine bread and preparation method belonging to the field of baking food. Background technique [0002] Sapato bread, is a main raw material with starch, denaturing starch, add eggs, grease, water and other excipients, baked after mixing, external table and crack, crispy, with honeycomb, mouthfeit Q bomb new pastries . [0003] The existing Miocaani bread, due to the high starch content, very easy to aging hard, normal temperature is generally within 7 days, often in the current roasting, but it is difficult to circulate and store it in the market. [0004] In order to solve the above problems, CN101971868A discloses a shelf life-extended magazine bread ready-to-mix powder, a magazine bread and preparation method, which is achieved by reducing the moisture resistance of the rumor bread by denaturing starch, in the hydrophilic colloid, The emulsifier is subjected to delay starch aging, and the period has a shelf life of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A21D2/16A21D2/34A21D8/04A21D15/00
CPCA21D2/186A21D2/16A21D2/34A21D8/047A21D8/045A21D15/00
Inventor 施永雷谢萍萍张丽华郁瑞芬
Owner SHANGHAI LAIYIFEN
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