Highland barley bread premixed flour without cane sugar and wheat flour and technology

Abstract

The invention discloses highland barley bread premixed flour without cane sugar and wheat flour and a process, the highland barley bread premixed flour comprises the following raw materials by weight: 900-1100 g of highland barley flour, 600-800 g of vital gluten, 100-150 g of isomaltulose, 10-30 g of salt, 0.5-1.5 g of an enzyme preparation, 70-90 g of butter, 8-12 g of yeast and 1600-1800 g of water, and the invention relates to the technical field of food. According to the highland barley bread premixed flour without cane sugar and wheat flour and the process, the making process is mainly divided into seven stages of flour stirring, loosening, cutting, rounding, shaping, fermenting and baking, highland barley bread achieves combination of highland barley and wheat protein, and good palatability and health can be presented; and the composition is more friendly to diabetics.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a highland barley bread premix powder and a process without adding sucrose and wheat flour. Background Art

[0002] Highland barley flour is a kind of barley, also known as naked barley and Yuan wheat. Highland barley flour is made from highland barley. It is edible and is the staple food in Tibetan areas. Only the high-cold zone on the earth is suitable for the growth of highland barley. The special geographical location, ecological environment and climatic conditions (high cold, pollution-free, large temperature difference between day and night, etc.) make highland barley more effective nutrients and better medical effects than any other wheat. It is not only rich in minerals, vitamins, natural chlorophyll, antioxidant enzymes, flavonoids and other active substances, but also rich in β-glucan, a nutrient with unique functions, which has attracted worldwide attention. Biological and medical experts believe that β-glucan has important physiological effects such as clearing the intestines, regulating blood lipids, lowering cholesterol, resisting tumors, and improving immunity. Highland barley bread is a food with highland barley flour and high-gluten flour as the main ingredients.

[0003] Traditional highland barley bread is generally made from a combination of highland barley, wheat and sucrose. Due to the addition of wheat starch, it is not very friendly to diabetics. Highland barley bread combines highland barley and wheat protein, which can present good palatability and health, and is also more friendly to diabetics. Summary of the invention

[0004] 1. Technical issues to be resolved

[0005] In view of the deficiencies in the prior art, the present invention provides a highland barley bread premix and process without adding sucrose and wheat flour, which solves the problem that traditional highland barley bread is generally made from a combination of highland barley, wheat and sucrose, and is not very friendly to diabetics due to the addition of wheat starch.

[0006] (II) Technical solution

[0007] To achieve the above purpose, the present invention is implemented through the following technical scheme: a highland barley bread premix without adding sucrose and wheat flour, the raw materials of which include by weight: 900-1100g highland barley flour, 600-800g gluten, 100-150g isomaltulose, 10-30g salt, 0.5-1.5g enzyme preparation, 70-90g butter, 8-12g yeast and 1600-1800g water.

[0008] Preferably, the raw materials include by weight: 1000g highland barley flour, 700g gluten powder, 120g isomaltulose, 20g salt, 1g enzyme preparation, 80g butter, 10g yeast and 1700g water.

[0009] Preferably, the raw materials include by weight: 900g highland barley flour, 600g gluten powder, 100g isomaltulose, 10g salt, 0.5g enzyme preparation, 70g butter, 8g yeast and 1600g water.

[0010] Preferably, the raw materials include by weight: 1100g highland barley flour, 800g gluten powder, 150g isomaltulose, 30g salt, 1.5g enzyme preparation, 90g butter, 12g yeast and 1800g water.

[0011] The present invention also provides a preparation process of highland barley bread premix without adding sucrose and wheat flour, which specifically comprises the following steps:

[0012] S1, weigh highland barley flour, gluten, isomaltulose, salt, enzyme preparation, yeast and water, stir at low speed for 3 min and high speed for 2 min, keep the stirring temperature at 23-25°C, and the batter temperature at 27°C;

[0013] S2, stirring at low speed for 3 minutes and at high speed for 2 minutes, adding butter after stirring, and stirring at low speed for 3 minutes and at high speed for 2 minutes;

[0014] S3, basic fermentation and turning time is 75min, intermediate fermentation and relaxation time is 40min, total weight of dough division is 540g, two in a group, each group of dough division weight is 270g;

[0015] S4. Gently exhaust the air during shaping and complete the first rolling. Relax for 10 minutes before completing the second rolling. Use a fermentation mold to complete the mold fermentation. The temperature of the fermentation box is 36°C, the humidity is 85%, and the final fermentation time is 60 minutes.

[0016] S5. Finally, the furnace temperature needs to be set to 175° C. and baked for 33 minutes to finally obtain the highland barley bread premix without adding sucrose and wheat flour.

[0017] Preferably, the fermentation in the mold in step S4 uses a fermentation mold with model number DS1820201.

[0018] Preferably, in step S5, the baking is carried out using a tunnel oven, and the baking conditions are as follows: upper fire—front zone 170-190°C, middle zone 210-230°C, rear zone 160-180°C; lower fire—front zone 200-220°C, middle zone 210-230°C, rear zone 140-160°C; front zone 50-80g, middle zone 100-150g, rear zone 500g; above baking time—front zone 10-15min, middle zone 20-25min, rear zone 30-60min. Use a layer oven that can control the upper and lower fires, and the temperature should be controlled in stages according to the principle of three temperature zones. -.

[0019] Preferably, rotary ovens and some ovens cannot control the upper and lower fires, and bake according to the temperature balance method, the low front and high back method, or the high front and low back method. The humidity in the oven has an important influence on the quality of bread baking. If the humidity is too low, the bread crust will form and thicken prematurely, resulting in a hard crust. Therefore, it is advisable to choose an oven with a humidification device. Cooling and packaging of baked bread, natural cooling or ventilation methods are used to reduce the core temperature to about 35°C, and finally present the final product.

[0020] (III) Beneficial effects

[0021] The invention provides a highland barley bread premix and process without adding sucrose and wheat flour. Compared with the prior art, the highland barley bread premix and process without adding sucrose and wheat flour have the following beneficial effects: the raw materials of the highland barley bread premix and process without adding sucrose and wheat flour include 900-1100g highland barley flour, 600-800g gluten, 100-150g isomaltulose, 10-30g salt, 0.5-1.5g enzyme preparation, 70-90g butter, 8-12g yeast and 1600-1800g water by weight, and the production process is mainly divided into seven stages: stirring, relaxing, dividing, rolling into balls, shaping, proofing and baking to complete the production, and the highland barley bread realizes a combination of highland barley and wheat protein, can present good palatability and health, and is more friendly to diabetics. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The present invention is a flow chart of the preparation method. DETAILED DESCRIPTION

[0023] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0024] See also Figure 1 The embodiment of the present invention provides four technical solutions: a highland barley bread premix and process without adding sucrose and wheat flour, specifically including the following embodiments:

[0025] Example 1: A highland barley bread premix and process without adding sucrose and wheat flour, wherein the raw materials include by weight: 1000g highland barley flour, 700g gluten, 120g isomaltulose, 20g salt, 1g enzyme preparation, 80g butter, 10g yeast and 1700g water.

[0026] The embodiment of the present invention also provides a preparation process of highland barley bread premix without adding sucrose and wheat flour, which specifically comprises the following steps:

[0027] S1, weigh highland barley flour, gluten, isomaltulose, salt, enzyme preparation, yeast and water, stir at low speed for 3 min and high speed for 2 min, keep the stirring temperature at 24°C, and the batter temperature at 27°C;

[0028] S2, stirring at low speed for 3 minutes and at high speed for 2 minutes, adding butter after stirring, and stirring at low speed for 3 minutes and at high speed for 2 minutes;

[0029] S3, basic fermentation and turning time is 75min, intermediate fermentation and relaxation time is 40min, total weight of dough division is 540g, two in a group, each group of dough division weight is 270g;

[0030] S4. Gently exhaust the air during shaping to complete the first rolling. Relax for 10 minutes before completing the second rolling. Use a fermentation mold to complete mold fermentation. The temperature of the fermentation box is 36°C, the humidity is 85%, and the final fermentation time is 60 minutes. The mold fermentation uses a fermentation mold with model DS1820201.

[0031] S5. The temperature of the final air furnace needs to be set to 175℃, and the baking time is 33 minutes to finally obtain the highland barley bread premix without adding sucrose and wheat flour. The baking is carried out in a tunnel furnace. The baking conditions are as follows: upper fire - 180℃ in the front zone, 220℃ in the middle zone, and 170℃ in the back zone; lower fire - 210℃ in the front zone, 220℃ in the middle zone, and 150℃ in the back zone; 70g in the front zone, 130g in the middle zone, and 500g in the back zone; the above baking time - 13min in the front zone, 23min in the middle zone, and 45min in the back zone. Use a layer oven that can control the upper and lower fires, and the temperature should be controlled in stages according to the principle of three temperature zones. Rotary ovens and some ovens cannot control the upper and lower fires, and they are baked according to the temperature balance method, the front low and the back high method, or the front high and the back low method. The humidity in the oven has an important influence on the quality of bread baking. If the humidity is too low, the bread crust will form and thicken prematurely, resulting in a hard crust. Therefore, it is advisable to choose an oven with a humidification device. Cooling and packaging After baking, the bread is cooled naturally or ventilated to reduce the core temperature to about 35°C, and finally the final product is presented.

[0032] Example 2: A highland barley bread premix and process without adding sucrose and wheat flour, wherein the raw materials include by weight: 900g highland barley flour, 600g gluten, 100g isomaltulose, 10g salt, 0.5g enzyme preparation, 70g butter, 8g yeast and 1600g water.

[0033] The embodiment of the present invention also provides a preparation process of highland barley bread premix without adding sucrose and wheat flour, which specifically comprises the following steps:

[0034] S1, weigh highland barley flour, gluten, isomaltulose, salt, enzyme preparation, yeast and water, stir at low speed for 3 min and high speed for 2 min, keep the stirring temperature at 23°C, and the batter temperature at 27°C;

[0035] S2, stirring at low speed for 3 minutes and at high speed for 2 minutes, adding butter after stirring, and stirring at low speed for 3 minutes and at high speed for 2 minutes;

[0036] S3, basic fermentation and turning time is 75min, intermediate fermentation and relaxation time is 40min, total weight of dough division is 540g, two in a group, each group of dough division weight is 270g;

[0037] S4. Gently exhaust the air during shaping to complete the first rolling. Relax for 10 minutes before completing the second rolling. Use a fermentation mold to complete mold fermentation. The temperature of the fermentation box is 36°C, the humidity is 85%, and the final fermentation time is 60 minutes. The mold fermentation uses a fermentation mold with model DS1820201.

[0038] S5. The temperature of the final air furnace needs to be set to 175℃, and the baking time is 33 minutes to finally obtain the highland barley bread premix without adding sucrose and wheat flour. The baking is carried out in a tunnel furnace, and the baking conditions are as follows: upper fire - 170℃ in the front zone, 210℃ in the middle zone, and 160℃ in the back zone; lower fire - 200℃ in the front zone, 210℃ in the middle zone, and 140℃ in the back zone; 50g in the front zone, 100g in the middle zone, and 500g in the back zone; the above baking time - 10min in the front zone, 20min in the middle zone, and 30min in the back zone. Use a layer oven that can control the upper and lower fires, and the temperature should be controlled in stages according to the principle of three temperature zones. Rotary ovens and some ovens cannot control the upper and lower fires, and baking is carried out according to the temperature balance method, the front low and the back high method, or the front high and the back low method. The humidity in the oven has an important influence on the quality of bread baking. If the humidity is too low, the bread crust will form and thicken prematurely, resulting in a hard crust, so it is advisable to choose an oven with a humidification device. Cooling and packaging After baking, the bread is cooled naturally or ventilated to reduce the core temperature to about 35°C, and finally the final product is presented.

[0039] Example 3: A highland barley bread premix and process without adding sucrose and wheat flour, wherein the raw materials include by weight: 1100g highland barley flour, 800g gluten, 150g isomaltulose, 30g salt, 1.5g enzyme preparation, 90g butter, 12g yeast and 1800g water.

[0040] The embodiment of the present invention also provides a preparation process of highland barley bread premix without adding sucrose and wheat flour, which specifically comprises the following steps:

[0041] S1, weigh highland barley flour, gluten, isomaltulose, salt, enzyme preparation, yeast and water, stir at low speed for 3 min and high speed for 2 min, keep the stirring temperature at 25°C, and the batter temperature at 27°C;

[0042] S2, stirring at low speed for 3 minutes and at high speed for 2 minutes, adding butter after stirring, and stirring at low speed for 3 minutes and at high speed for 2 minutes;

[0043] S3, basic fermentation and turning time is 75min, intermediate fermentation and relaxation time is 40min, total weight of dough division is 540g, two in a group, each group of dough division weight is 270g;

[0044] S4. Gently exhaust the air during shaping to complete the first rolling. Relax for 10 minutes before completing the second rolling. Use a fermentation mold to complete mold fermentation. The temperature of the fermentation box is 36°C, the humidity is 85%, and the final fermentation time is 60 minutes. The mold fermentation uses a fermentation mold with model DS1820201.

[0045] S5. The temperature of the final air furnace needs to be set to 175℃, and the baking time is 33 minutes to finally obtain the highland barley bread premix without adding sucrose and wheat flour. The baking is carried out in a tunnel furnace. The baking conditions are as follows: upper fire - front zone 190℃, middle zone 230℃, rear zone 180℃; lower fire - front zone 220℃, middle zone 230℃, rear zone 160℃; front zone 80g, middle zone 150g, rear zone 500g; the above baking time - front zone 15min, middle zone 25min, rear zone 60min. Use a layer oven that can control the upper and lower fire, and the temperature should be controlled in stages according to the principle of three temperature zones. Rotary ovens and some ovens cannot control the upper and lower fire, and baking is carried out according to the temperature balance method, the front low and the back high method, or the front high and the back low method. The humidity in the oven has an important influence on the quality of bread baking. If the humidity is too low, the bread crust will form and thicken prematurely, resulting in a hard crust. Therefore, it is advisable to choose an oven with a humidification device. Cooling and packaging After baking, the bread is cooled naturally or ventilated to reduce the core temperature to about 35°C, and finally the final product is presented.

[0046] Embodiment 4: the preparation scheme of highland barley bread The first step is to fully mix the flour and water to form a rough and sticky dough, the whole dough is not formed, inelastic, and the dough is rough. Next is the agglomeration stage, i.e. the dough rolling stage, when the gluten in the dough is unfolded and formed, and the protein in the flour fully absorbs water and expands. Due to the formation of the dough, the dough is no longer adhered to the cylinder wall of the mixing cylinder, and it is still sticky when touching the dough with hands, without elasticity, and the extensibility is not good. Next is the dough fully forming stage, i.e. the gluten expansion stage. As the stirring continues, the dough gradually softens, the dough surface gradually becomes dry and elastic, and the surface is shiny and extensible, but the dough is easy to break when pulled by hand. Finally, the dough is stirred and matured, i.e. the gluten is completed, when the dough quickly becomes soft, not easy to stick to the hand, and has good ductility and elasticity. The surface is dry and shiny, and the dough can be pulled into thin slices by hand, and the edges of the broken mouth are neat and not jagged. The whole stirring process is also a process of flour mixing air.

[0047] The second step is the basic fermentation stage, which is also the most important part of the whole process of highland barley bread. During the basic fermentation process, the gluten is fully oxidized and the dough has better extensibility. The fermentation of dough is a complex biochemical reaction process, in which sugar substances are decomposed and transformed. The converted glucose and fructose will undergo Maillard reaction with protein to produce wheat flavor. The basic fermentation needs to maintain a humidity of 27℃ and a relative humidity of 75%, and the time is at least 30 minutes. Basic fermentation will have a great impact on the effect of bread, which is reflected in the shelf life, taste, softness and shape of bread.

[0048] The third step is to divide the large dough into small doughs of the required weight by weighing. The divided dough cannot be formed immediately, but must be rolled into balls. Rolling into balls will form a smooth surface on the surface of the dough. This helps retain new gas and expand the dough. The smooth surface will prevent the dough from sticking to the surface in the later forming stage, making the finished bread smooth and the internal structure more uniform. Try not to use flour when rolling into balls to avoid large holes in the bread, and apply force evenly when rolling into balls.

[0049] The fourth step is to complete the intermediate proofing stage, which is the time between rolling the dough into a ball and expanding it, generally 15-20 minutes. It depends on the temperature at the time and the state of the dough relaxation, and whether the state of the dough is suitable for the forming requirements of the bread to be made. The purpose of the intermediate proofing is to make the dough produce new gas to restore the softness and extensibility of the dough, so that the dough can produce new gas to restore the softness and extensibility of the dough for easy forming. The intermediate proofing can be done indoors or in a greenhouse. If it is done indoors, be careful not to let the dough surface crust. If it is done in a greenhouse, it is also necessary to prevent the humidity in the proofing box from being too high, which will make the dough surface sticky. The relative temperature of the intermediate proofing is 70%-75%, and the humidity is 27-29℃.

[0050] The fifth step is to complete the shaping, i.e. the shaping stage. The dough after the intermediate proofing is made into the shape required by the product. The shaping of staple bread is generally simple and can be easily completed using a shaping machine. If it is done manually, it can be rolled out twice and then put into the mold for compaction.

[0051] The sixth step is to do the final proofing. Put the shaped dough into the warm room to make the yeast in the dough produce gas again to increase the volume of the dough. The final proofing temperature is 35-38℃, and the relative temperature is 80-85%. If the temperature is too high, the temperature difference between the inside and outside of the dough is large, which makes the dough proof uneven and causes poor internal structure. Too high a temperature will also cause excessive evaporation of moisture on the surface of the dough, which will cause the surface to form a crust too quickly, and the surface of the finished product will be very thick. If the temperature exceeds 40℃, the bread will also have a sour taste. The best breeding temperature for lactic acid is 40-45℃. If it is proofed at this temperature, lactic acid bacteria will multiply rapidly and make the bread sour. If the temperature is too low, the proofing will be too slow, and the time will be too long, which will also cause the product to be flat. Be careful not to over-proof the bread during proofing. Over-proofed bread has a rough internal structure and an incomplete shape. In fact, the baking of bread is not the bigger the better. Generally, it is enough to proof to 80-90% of the volume of the finished product, and even some products can be proofed to 70%.

[0052] The seventh step is to complete the baking, which is the process of turning the dough into a finished product. During the whole process, biological activities are stopped; microorganisms and enzymes are destroyed, starch is fully gelatinized; at the same time, sugars and proteins undergo Maillard reaction to produce aroma and color. Bread baking combines the changes of physical, biological, chemical and microbiological reactions, and is a very complex process.

[0053] The last step is to complete the essential cooling work, because the bread is crispy on the surface and soft on the inside when it is just out of the oven, so it needs to be allowed to dissipate heat naturally at room temperature. If you use an electric fan to blow directly, the temperature of the bread crust will drop rapidly, and the moisture inside the bread cannot be discharged naturally. The moisture will flow back and the moisture content at the bottom will be high, which will eventually make the bread sticky and the shelf life will be shortened (the bottom will be moldy). When the bread is fully cooled, it should be packaged in time. First, it is for hygiene to avoid contamination during transportation, storage and sales; second, it can prevent excessive moisture loss in the bread, prevent bread aging, and extend the shelf life of the bread. Third, beautiful packaging can also increase consumers' appetite.

[0054] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0055] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0056] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A highland barley bread premix without adding sucrose and wheat flour, characterized in that: The raw materials include, by weight, 900-1100g highland barley flour, 600-800g gluten powder, 100-150g isomaltulose, 10-30g salt, 0.5-1.5g enzyme preparation, 70-90g butter, 8-12g yeast and 1600-1800g water.

2. The highland barley bread premix and process without adding sucrose and wheat flour according to claim 1, characterized in that: The raw materials include, by weight, 1000 g highland barley flour, 700 g gluten powder, 120 g isomaltulose, 20 g salt, 1 g enzyme preparation, 80 g butter, 10 g yeast and 1700 g water.

3. The highland barley bread premix and process without adding sucrose and wheat flour according to claim 1, characterized in that: The raw materials include, by weight, 900 g highland barley flour, 600 g gluten powder, 100 g isomaltulose, 10 g salt, 0.5 g enzyme preparation, 70 g butter, 8 g yeast and 1600 g water.

4. The highland barley bread premix and process without adding sucrose and wheat flour according to claim 1, characterized in that: The raw materials include, by weight, 1100 g highland barley flour, 800 g gluten powder, 150 g isomaltulose, 30 g salt, 1.5 g enzyme preparation, 90 g butter, 12 g yeast and 1800 g water.

5. A process for preparing the highland barley bread premix without adding sucrose and wheat flour as claimed in any one of claims 1 to 4, characterized in that: The specific steps include: S1, weigh highland barley flour, gluten, isomaltulose, salt, enzyme preparation, yeast and water, stir at low speed for 3 min and high speed for 2 min, keep the stirring temperature at 23-25°C, and the batter temperature at 27°C; S2, stirring at low speed for 3 minutes and at high speed for 2 minutes, adding butter after stirring, and stirring at low speed for 3 minutes and at high speed for 2 minutes; S3, basic fermentation and turning time is 75min, intermediate fermentation and relaxation time is 40min, total weight of dough division is 540g, two in a group, each group of dough division weight is 270g; S4. Gently exhaust the air during shaping and complete the first rolling. Relax for 10 minutes before completing the second rolling. Use a fermentation mold to complete the mold fermentation. The temperature of the fermentation box is 36°C, the humidity is 85%, and the final fermentation time is 60 minutes. S5. Finally, the furnace temperature needs to be set to 175° C. and baked for 33 minutes to finally obtain highland barley bread premix without adding sucrose and wheat flour.

6. The process for preparing highland barley bread premix without adding sucrose and wheat flour according to claim 5, characterized in that: The fermentation in the mold in step S4 is performed using a fermentation mold with model number DS1820201.

7. The process for preparing highland barley bread premix without adding sucrose and wheat flour according to claim 5, characterized in that: In step S5, a tunnel oven is used for baking, and the baking conditions are as follows: upper fire—front zone 170-190℃, middle zone 210-230℃, rear zone 160-180℃; lower fire—front zone 200-220℃, middle zone 210-230℃, rear zone 140-160℃; front zone 50-80g, middle zone 100-150g, rear zone 500g; above baking time—front zone 10-15min, middle zone 20-25min, rear zone 30-60min. Use a layer oven that can control upper and lower fire, and the temperature should be controlled in stages according to the principle of three temperature zones. -.

8. The process for preparing highland barley bread premix without adding sucrose and wheat flour according to claim 7, characterized in that: Rotary ovens and some ovens cannot control the upper and lower fire. They bake according to the temperature balance method, the front low and back high method, or the front high and back low method. The humidity in the oven has an important influence on the baking quality of bread. If the humidity is too low, the bread crust will form and thicken prematurely, producing a hard crust. Therefore, it is advisable to choose an oven with a humidification device, cool and package the baked bread, and use natural cooling or ventilation to reduce the center temperature to about 35°C, and finally present the final product.

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