Method for preparing sucrose-free whole wheat tea bread based on cold storage secondary fermentation

A technology of sucrose-free and whole-wheat flour, which is applied in the field of food processing, can solve the problems of tea bread taste not delicate enough, tea bread fluffiness is not enough, fluffiness is not high enough, so as to weaken the ability of yeast to produce gas and reduce the poor fermentation effect Influence and increase the effect of hygroscopicity and softness

Pending Publication Date: 2022-03-01
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, ordinary bread fermentation adopts the fermentation technology based on one-time kneading dough, but after adding ultra-fine tea powder, the fluffiness of tea bread is not enough, which makes it impossible to simply apply bread preparation technology in the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing sucrose-free whole wheat tea bread based on seed fermentation in cold storage, specifically comprising the following steps:

[0027] 1) First, the green tea is preliminarily crushed into 40-mesh tea powder, and then the 40-mesh tea powder is placed in an ultrafine pulverizer to obtain an ultrafine green tea powder smaller than 10 μm;

[0028] 2) Weigh 70 parts of whole-wheat flour (whole-wheat flour is flour made from whole-grain wheat after grinding and sieving, with a particle size of 20-200 mesh), 175 parts of high-gluten flour, and 3.5 parts of edible salt , 7.5 parts of yeast, 30 parts of eggs, 51 parts of honey, 48 parts of butter, 12.5 parts of superfine green tea powder and 137 parts of water, and put them in a container respectively; wherein, stir the eggs evenly in the container to obtain egg liquid;

[0029] 3) Take 49 parts of whole wheat flour, 126 parts of high-gluten flour, 30 parts of eggs, 4 parts of honey, 2.5 parts of yeast, 8....

Embodiment 2

[0037] A method for preparing sucrose-free whole wheat tea bread based on seed fermentation in cold storage, specifically comprising the following steps:

[0038] 1) First, the oolong tea is preliminarily crushed into 40-mesh tea powder, and then the 40-mesh tea powder is placed in an ultrafine pulverizer to obtain ultrafine oolong tea powder smaller than 10 μm;

[0039] 2) Weigh 60 parts of whole wheat flour, 170 parts of high-gluten flour, 2 parts of edible salt, 5 parts of yeast, 20 parts of eggs, 45 parts of honey, 40 parts of butter, 8 parts of superfine oolong tea powder and 120 parts of water , and put them in a container respectively; wherein, after the eggs are broken, they are stirred evenly in the container to obtain egg liquid;

[0040] 3) Take 36 parts of whole wheat flour, 102 parts of high-gluten flour, 20 parts of eggs, 2.25 parts of honey, 2 parts of yeast, 4 parts of superfine oolong tea powder and 72 parts of water, mix and stir, then knead into a dough to m...

Embodiment 3

[0048] A method for preparing sucrose-free oolong tea whole-wheat bread by fermentation in cold storage, specifically comprising the following steps:

[0049] 1) First, the black tea is preliminarily crushed into 40-mesh tea powder, and then the 40-mesh tea powder is placed in an ultrafine pulverizer to obtain an ultrafine black tea powder smaller than 10 μm;

[0050] 2) Weigh 75 parts of whole wheat flour, 195 parts of high-gluten flour, 4 parts of edible salt, 9 parts of yeast, 40 parts of eggs, 60 parts of honey, 55 parts of butter, 15 parts of superfine black tea powder and 140 parts of water , and put them in a container respectively; wherein, after the eggs are broken, they are stirred evenly in the container to obtain egg liquid;

[0051] 3) Take 60 parts of whole wheat flour, 156 parts of high-gluten flour, 40 parts of eggs, 6 parts of honey, 3.15 parts of yeast, 10.5 parts of superfine black tea powder and 112 parts of water, mix and stir, and then knead into a dough ...

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Abstract

The invention discloses a method for preparing sucrose-free whole wheat tea bread based on refrigeration secondary fermentation, which comprises the following steps: mixing and stirring all egg liquid with part of yeast, part of water, part of honey, part of high gluten flour, part of whole wheat flour and part of ultramicro tea powder to prepare secondary dough, standing at room temperature, and then refrigerating and fermenting; standing at room temperature, tempering, and mixing and stirring with edible salt, butter, residual yeast, residual water, residual honey, residual high gluten flour, residual whole wheat flour and residual ultramicro tea powder to prepare main dough; and finally, fermenting, cutting, forming and fermenting in sequence, baking the fermented dough, and naturally cooling after baking to obtain the sucrose-free whole-wheat tea bread. The whole wheat tea bread is prepared by combining secondary dough kneading with a cold storage fermentation process, so that not only is the life cycle of strains of the dough prolonged, but also the problem that the gas retaining performance of the dough becomes poor due to gluten network fission caused by addition of the tea powder is weakened, and the tea bread can still keep high bulkiness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing sucrose-free whole wheat tea bread based on seed fermentation in cold storage. Background technique [0002] Bread is a baked food made of wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. as auxiliary materials, and water is added to make dough, which is processed through fermentation, shaping, molding, baking, cooling and other processes. It is loved for its convenience, portability and good taste. However, the content of sucrose in bread is high, and there are potential safety hazards in long-term consumption. With the improvement of living standards, bread needs to develop in the direction of safety, low sugar and health. [0003] Many tea by-products will be produced during the production, processing and storage of tea leaves. According to statistics, more than 100,000 tons of oolong tea stems may be produced in t...

Claims

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Application Information

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IPC IPC(8): A21D2/34A21D2/02A21D2/16A21D2/36A21D8/02A21D8/04A21D8/06
CPCA21D2/34A21D2/36A21D8/047A21D2/165A21D8/02A21D8/06A21D2/02
Inventor 王玉婉涂政叶阳吕昊威
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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