Preparation method of original-taste Danpuff roll bread

Abstract

The invention discloses a preparation method of original-taste Douff roll bread. The preparation method comprises the following steps: S1, a bread forming process; S2, a fermentation process; S3, a baking process; the prepared bread product is golden in color and luster, crisp layer by layer and fine and uniform in internal tissue; and after long-term storage, the milk-flavor milk tea is soft in mouth feel, free of residue falling and rich in milk flavor, and is gradually popularized and favored in the market in all age groups such as teenagers and old people.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing original flavor Danfu roll bread. Background Art

[0002] Bread is a convenient food that is becoming increasingly popular in China, with increasing demand for convenient and quick-to-eat bread products. However, existing bread often suffers from a strong sour taste, a rough texture, uneven cavities, poor flavor and taste, a short shelf life, and poor freeze resistance. Furthermore, it is low in protein, high in fat, and high in sugar, making it an unhealthy food. Summary of the Invention

[0003] In view of this, the present invention provides a method for preparing original Danfu roll bread. The bread product prepared by the present invention has a golden color, crispy layers, and a delicate and uniform internal structure; after long-term storage, it has a soft mouthfeel, does not fall apart, and has a rich milky flavor.

[0004] A method for preparing original Danfu roll bread comprises the following steps: S1 bread forming process: placing dough on a pastry machine, folding, rolling, shaping, and cutting into thin and long dough strips; during each folding and rolling process, evenly brushing wheat flour on the surface of the dough; so that the bread forms layers of crispy texture when baked at high temperature; S2 proofing process: Place the dough strips on a baking tray, and place 4 neatly arranged dough strips in each grid of the baking tray, with the 4 dough strips spaced approximately 1.0-1.5 cm apart. Place the baking tray with the dough strips in a proofing chamber for proofing. The temperature in the proofing chamber is controlled at 38±2°C, the humidity is maintained at 67±3%RH, and the proofing time is controlled at 140±10 minutes. After proofing, the dough strips have a shiny surface and are not sticky to the touch. Their volume is twice that of before proofing, and the 4 dough strips in each grid of the baking tray are connected together. S3 baking process: put the proofed long and thin dough into the tunnel oven for baking. The upper heating temperature of the tunnel oven zone 1 is: 165-200℃, and the lower heating temperature of the tunnel oven zone 1 is: 165-200℃; the upper heating temperature of the tunnel oven zone 2 is: 180-200℃, and the lower heating temperature of the tunnel oven zone 2 is: 180-200℃; the upper heating temperature of the tunnel oven zone 3 is: 180-205℃, and the lower heating temperature of the tunnel oven zone 3 is: 180-205℃; the upper heating temperature of the tunnel oven zone 4 is: 180-200℃, and the lower heating temperature of the tunnel oven zone 4 is: 190-200℃; bake in the tunnel oven zones 1, 2, 3, and 4 in sequence, with the baking time controlled between 10 and 20 minutes; before entering the tunnel oven for baking, brush the egg liquid evenly on the surface of the long and thin dough, so that the bread forms layers of crispy texture when baked at high temperature; S4 filling, rolling, cutting and packaging process: Fill the surface of 4 thin strips of dough in each grid of the baking tray, roll the 4 thin strips of dough with filling into a round shape, cut the rolled bread into slices, and package the slices of bread after cutting.

[0005] In a further technical solution, in step S1, the raw materials for preparing the dough include, by mass, 38-40% wheat flour, 1-2% eggs, 11-12% water, 11-12% white sugar, 5-6% shortening, 5-6% margarine, 0.3-0.4% condensed milk, 0.3-0.4% whole milk powder, 0.3-0.4% compound emulsifier, 0.7-0.8% sorbitol, 0.9-1% yeast, 0.6-0.8% salt, 12-13% glycerol, 1-2% mono- and diglycerol fatty acid esters, 0.02-0.04% sorbic acid, 0.01-0.03% calcium propionate, and 0.01-0.03% flavor. In a further technical solution, the compound emulsifier is prepared from at least starch, calcium carbonate, sodium stearoyl lactylate, acetylated mono- and diglycerol fatty acid esters, phospholipids, and ascorbic acid.

[0006] The present invention proposes a method for preparing original flavor Danfu roll bread, which has the following advantages over the prior art: The bread product prepared by the present invention has a golden color, crispy layers, and a fine and uniform internal texture; after long-term storage, it has a soft texture, does not fall apart, and has a rich milky flavor.

[0007] Adding compound emulsifiers to dough, when used in frozen dough, can bind with the protein and starch in the dough, reducing water flow between gluten and starch, preventing starch aging, and improving the freeze-thaw stability of the frozen dough, thereby improving the quality of the frozen dough. This improves the texture and processing properties of bread, extends the shelf life and safety of bread, reduces gas-liquid interfacial tension, promotes the formation and stabilization of bubbles, improves the taste, and prevents blooming.

[0008] To create a low-sugar, healthy food, sorbitol and glycerin are added to the dough as sweeteners to reduce the sugar content without affecting the bread's sweetness. To extend the bread's shelf life, prevent the growth of bacteria, mold, and yeast, and prevent spoilage, thus preserving its nutritional value, sorbic acid and calcium propionate are added to the dough. To enhance the bread's milky flavor, margarine and flavorings are added to the dough.

[0009] 4. During the bread-forming process, the present invention evenly brushes wheat flour onto the dough surface, creating a crispy texture during high-temperature baking. The proofing chamber temperature is controlled at 38±2°C. The yeast in the dough is most active in this temperature range, producing a high amount of carbon dioxide, allowing the dough to fully expand. The humidity is typically maintained between 67±3% RH. Higher humidity prevents the dough surface from drying out, which can lead to the formation of a crust that affects fermentation. During the baking process, the dough is baked in zones 1, 2, 3, and 4 of the tunnel oven. Before entering the tunnel oven, egg liquid is evenly brushed onto the surface of the long, narrow strips of dough, imparting a golden color and stimulating consumers' appetite. Furthermore, the egg liquid reacts with the bread itself during baking, enhancing its aroma and flavor. The nutrients contained in the egg liquid also contribute to the unique flavor of the finished bread. Furthermore, the egg liquid forms a moisture barrier on the bread surface, helping to retain internal air and reduce moisture loss during baking. This results in a more delicate and uniform internal texture, as well as a soft and elastic texture. During the process of filling, rolling, cutting and packaging, four long and thin strips of dough with filling are rolled into a round shape, and the rolled bread is cut into slices, giving the bread a more unique flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] The accompanying drawings, which constitute part of the present invention, are provided to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are provided to explain the present invention and do not constitute an undue limitation of the present invention. In the accompanying drawings: Figure 1 The figure is a schematic diagram of the preparation method of the original flavor Danfu roll bread of the present invention. DETAILED DESCRIPTION

[0011] It should be noted that, in the absence of conflict, the embodiments and features of the embodiments of the present invention can be combined with each other. The present invention will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0012] A preferred method for preparing original flavor Danfu roll bread of the present invention comprises the following steps: S1 Bread Forming Process: The dough ingredients include, by mass, 38-40% wheat flour, 1-2% egg, 11-12% water, 11-12% sugar, 5-6% shortening, 5-6% margarine, 0.3-0.4% condensed milk, 0.3-0.4% whole milk powder, 0.3-0.4% compound emulsifier, 0.3-0.4% sorbitol, 0.7-0.8% yeast, 0.9-1% salt, 0.6-0.8% salt, 12-13% glycerol, 1-2% mono- and diglycerides, 0.02-0.04% sorbic acid, 0.01-0.03% calcium propionate, and 0.01-0.03% flavoring. The compound emulsifier is prepared from at least starch, calcium carbonate, sodium stearoyl lactylate, acetylated mono- and diglycerides, phospholipids, and ascorbic acid.

[0013] The dough is placed on a pastry machine and folded, rolled, shaped, and cut into long, thin strips. During each folding and rolling process, wheat flour is evenly brushed on the surface of the dough, so that the bread forms layers of crispy texture when baked at high temperature. S2 proofing process: Place the dough strips on a baking tray, and place 4 neatly arranged dough strips in each grid of the baking tray, with the 4 dough strips spaced approximately 1.0-1.5 cm apart. Place the baking tray with the dough strips in a proofing chamber for proofing. The temperature in the proofing chamber is controlled at 38±2°C, the humidity is maintained at 67±3%RH, and the proofing time is controlled at 140±10 minutes. After proofing, the dough strips have a shiny surface and are not sticky to the touch. Their volume is twice that of before proofing, and the 4 dough strips in each grid of the baking tray are connected together. S3 baking process: put the proofed long and thin dough into the tunnel oven for baking. The upper heating temperature of the tunnel oven zone 1 is: 165-200℃, and the lower heating temperature of the tunnel oven zone 1 is: 165-200℃; the upper heating temperature of the tunnel oven zone 2 is: 180-200℃, and the lower heating temperature of the tunnel oven zone 2 is: 180-200℃; the upper heating temperature of the tunnel oven zone 3 is: 180-205℃, and the lower heating temperature of the tunnel oven zone 3 is: 180-205℃; the upper heating temperature of the tunnel oven zone 4 is: 180-200℃, and the lower heating temperature of the tunnel oven zone 4 is: 190-200℃; bake in the tunnel oven zones 1, 2, 3, and 4 in sequence, with the baking time controlled between 10 and 20 minutes; before entering the tunnel oven for baking, brush the egg liquid evenly on the surface of the long and thin dough, so that the bread forms layers of crispy texture when baked at high temperature; S4 filling, rolling, cutting and packaging process: Fill the surface of 4 thin strips of dough in each grid of the baking tray, roll the 4 thin strips of dough with filling into a round shape, cut the rolled bread into slices, and package the slices of bread after cutting.

[0014] The bread product prepared by the present invention has a golden color, crispy layers, and a fine and uniform internal texture; after long-term storage, it has a soft mouthfeel, does not fall apart, and has a rich milky flavor. In addition, it is a healthy food with high protein, high nutrition, low fat and low sugar, and is gradually gaining popularity among teenagers, the elderly and other age groups and is favored by the market.

[0015] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preparing original flavor Danfu roll bread, characterized in that: The following steps are involved: S1 Bread Forming Process: The dough is placed on a pastry machine and folded, rolled, and formed multiple times before being cut into long, thin strips. During each folding and rolling process, wheat flour is evenly brushed on the surface of the dough, creating a crispy texture during high-temperature baking. S2 proofing process: Place the dough strips on a baking tray, and place 4 neatly arranged dough strips in each grid of the baking tray, with the 4 dough strips spaced approximately 1.0-1.5 cm apart. Place the baking tray with the dough strips in a proofing chamber for proofing. The temperature in the proofing chamber is controlled at 38±2°C, the humidity is maintained at 67±3%RH, and the proofing time is controlled at 140±10 minutes. After proofing, the dough strips have a shiny surface and are not sticky to the touch. Their volume is twice that of before proofing, and the 4 dough strips in each grid of the baking tray are connected together. S3 baking process: put the proofed long and thin dough into the tunnel oven for baking. The upper heating temperature of the tunnel oven zone 1 is: 165-200℃, and the lower heating temperature of the tunnel oven zone 1 is: 165-200℃; the upper heating temperature of the tunnel oven zone 2 is: 180-200℃, and the lower heating temperature of the tunnel oven zone 2 is: 180-200℃; the upper heating temperature of the tunnel oven zone 3 is: 180-205℃, and the lower heating temperature of the tunnel oven zone 3 is: 180-205℃; the upper heating temperature of the tunnel oven zone 4 is: 180-200℃, and the lower heating temperature of the tunnel oven zone 4 is: 190-200℃; bake in the tunnel oven zones 1, 2, 3, and 4 in sequence, with the baking time controlled between 10 and 20 minutes; before entering the tunnel oven for baking, brush the egg liquid evenly on the surface of the long and thin dough, so that the bread forms layers of crispy texture when baked at high temperature; S4 filling, rolling, cutting and packaging process: Fill the surface of 4 thin strips of dough in each grid of the baking tray, roll the 4 thin strips of dough with filling into a round shape, cut the rolled bread into slices, and package the slices of bread after cutting.

2. The method for preparing the original flavor Danfu roll bread according to claim 1, characterized in that: In step S1, the raw materials for preparing the dough include, by mass, 38-40% wheat flour, 1-2% eggs, 11-12% water, 11-12% white sugar, 5-6% shortening, 5-6% margarine, 0.3-0.4% condensed milk, 0.3-0.4% whole milk powder, 0.3-0.4% compound emulsifier, 0.7-0.8% sorbitol, 0.9-1% yeast, 0.6-0.8% salt, 12-13% glycerol, 1-2% mono- and diglycerol fatty acid esters, 0.02-0.04% sorbic acid, 0.01-0.03% calcium propionate, and 0.01-0.03% flavor.

3. The method for preparing the original flavor Danfu roll bread according to claim 2, characterized in that: The compound emulsifier is prepared from at least starch, calcium carbonate, sodium stearoyl lactylate, acetylated mono- and diglycerol fatty acid esters, phospholipids and ascorbic acid.

Images