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Preparation method of pre-baked bread

A kind of bread and pre-baking technology, applied in the direction of dough processing, baking, dough cooling, etc., can solve the problems of reducing the cohesive force and elasticity of flour, achieve good lipid-lowering effect, reduce the amount of starch, and promote digestion and absorption Effect

Pending Publication Date: 2022-02-25
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But pigeon pea flour does not contain gluten, which will reduce the inherent cohesive complexing force and elasticity of flour. Therefore, additives that can strengthen the gluten structure of dough are especially necessary for pigeon pea flour bread that lacks gluten.

Method used

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  • Preparation method of pre-baked bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Preparation of pigeon pea flour:

[0038] Screen the pigeonpea, dry it at 80°C, put it in an ordinary pulverizer for coarse crushing, the average particle size is 20 mesh pigeonpea meal, then take the above-mentioned pigeonpea meal for airflow ultrafine crushing, the crushing time 5min, the average particle diameter obtained is 120 purpose pigeonpea flour;

[0039] (2) preparation of forked red algae:

[0040] Wash and break the red algae, carry out alkali treatment (soaking at room temperature with 28wt% NaOH for 24 hours), wash with deionized water until neutral, bleach with NaClO, add 50 times the weight of water after bleaching, and place in a stainless steel pressure-resistant sealed container In the process, keep the temperature at 80°C, feed compressed air with a pressure of 0.5 MPa, and extract the gel after stabilization. The gel extraction time is 15 minutes, then filter and cool, dry and pulverize to obtain furfural gum;

[0041] (3) Dough preparation: ...

Embodiment 2

[0053] Same as Example 1, the difference is: 3 parts by weight of pigeon pea powder, 1.5 parts by weight of homemade forked alginate.

Embodiment 3

[0055] Same as Example 1, the difference is: 4.5 parts by weight of pigeonpea powder, 3 parts by weight of homemade forked alginate.

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Abstract

The invention provides a preparation method of pre-baked bread, and relates to the technical field of food processing. The pre-baked bread is prepared from high-gluten flour, pigeon bean powder, carrageenan, cane sugar, salt, butter, yeast and water as raw materials through the processes of raw material treatment, dough preparation, fermentation, dicing, rounding, pre-baking, high-voltage electric field assisted freezing and the like. According to the invention, by utilizing the synergistic effect between the pigeon pea powder and the carrageenan, not only is the nutritional value of the bread improved and the bread has a good lipid-lowering effect, but also the high-voltage electric field assisted freezing technology is combined, so that the tissue structure of dough and the taste of the bread are improved, the aging of starch is effectively delayed, and the problem of short shelf life of the product is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing prebaked bread. Background technique [0002] With the improvement of living standards, people are more inclined to convenient and fast food advertised as nutrition and health. Pre-baked frozen bread is a convenience food that has been fermented and partially baked before freezing. It can easily complete the rebaking process of pre-baked bread. It is not only convenient, but also can better ensure the nutrition and flavor of bread. However, since pre-baked frozen bread needs to be refrigerated for a long time, and it needs to be thawed and baked twice in the later stage, compared with fresh bread, the specific volume will decrease and it will be more prone to aging. [0003] Pigeon pea (Cajanus cajan (Linn.) Millsp.) is a leguminous plant of Rosaceae, rich in protein, minerals (such as potassium, calcium, etc.), and also rich in active components f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D13/06A21D6/00
CPCA21D2/362A21D2/36A21D13/06A21D6/001A21D6/00
Inventor 王学东吕梦瑶杜静刘敏董同珺胡先勤付阳谢倩然
Owner WUHAN POLYTECHNIC UNIVERSITY
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