Shellfish bread and preparation method thereof

Abstract

The preparation method comprises the following steps: (1) mixing blanched seeds, Polish seeds, high gluten flour, trehalose, honey, a compound enzyme preparation and first yeast, stirring until the dough is tenacious, then adding table salt and butter, stirring until gluten is expanded, and then adding the first yeast into the dough, so as to obtain a second yeast mixture; the compound enzyme preparation comprises vital gluten, vitamin C, maltogenic amylase, xylanase, glucose oxidase, maltotetraose hydrolase and alpha amylase; (2) performing primary fermentation, dispensing and rounding to obtain a plurality of small dough; (3) performing secondary fermentation; (4) shaping the small dough into circular dough; (5) fermenting; (6) steaming the circular dough with steam; and (7) baking and cooling to obtain the scallop bread. According to the preparation method disclosed by the invention, the requirement of manual operation is reduced, industrial production is favorably realized, and meanwhile, the prepared scallop bread has a smooth and glossy appearance and chewy and moist mouth feel.

Description

Technical Field

[0001] The invention belongs to the technical field of bread preparation, and in particular relates to a bagel bread and a preparation method thereof. Background Art

[0002] Bagel is a traditional Jewish food that originated in Central Europe and is now popular all over the world. Compared with other types of bread, bagels usually have no or very little butter or fat added, making it a relatively healthier choice. One of the most notable features of bagels is their unique taste: the crust is slightly crispy, while the inside remains soft and elastic. This unique texture is achieved through a special production process.

[0003] The production process of bagel bread mainly includes: (1) dough making: high-gluten flour is usually used to obtain better elasticity and chewiness; (2) kneading: knead the dough to the expansion stage, but it does not need to be completely thin like some sweet breads. Proper kneading helps to form the gluten of the dough, which is crucial for the firm texture of the bagel; (3) shaping: divide the dough, roll it into a round shape, and form it into a ring or circle shape; (4) proofing: the bagel needs to be proofed for a short time after being formed; (5) cooking: the bagel after proofing will be cooked in boiling water for a few seconds to a minute. This step gives the bagel its iconic firm, chewy texture and shiny appearance; (6) baking: the cooked bagel will be placed on a baking tray and put into a preheated oven for baking. However, the bagels made by this process also have some problems: the cooking process is cumbersome and requires manual slow operation, and the bagel bread has a single flavor, a dry and hard taste, and a not smooth and shiny appearance.

[0004] Therefore, there is an urgent need for a bagel bread and a preparation method thereof to solve the deficiencies of the prior art problems. Summary of the invention

[0005] In view of the above problems, the object of the present invention is to provide a bagel bread and a preparation method thereof, wherein the preparation method reduces the need for manual operation and is conducive to industrialized production. At the same time, the prepared bagel bread has a smooth and shiny appearance and a chewy and moist taste.

[0006] To achieve the above objectives, the present invention provides a method for preparing bagel bread in a first aspect, comprising the following steps:

[0007] (1) mixing hot dough, Polish dough, high-gluten flour, trehalose, honey, a compound enzyme preparation, and a first yeast, stirring slowly and evenly, and then stirring quickly until the dough is gluten-forming, and then adding salt and butter, stirring slowly and evenly, and then stirring quickly until the gluten is expanded, wherein the compound enzyme preparation includes gluten, vitamin C, maltogenic amylase, xylanase, glucose oxidase, maltotetraose hydrolase, and α-amylase;

[0008] (2) after step (1), the dough is proofed, divided, and rolled into balls to obtain a plurality of small doughs;

[0009] (3) performing a second proofing after step (2);

[0010] (4) shaping the small dough after step (3) into a circular dough;

[0011] (5) fermenting after step (4);

[0012] (6) steaming the dough in the shape of a ring after step (5);

[0013] (7) After step (6), baking and cooling are performed to obtain bagel bread.

[0014] Compared with the prior art, the present invention introduces hot seeds in the raw materials to improve the water absorption performance of bagel dough, and introduces Polish seeds to increase the taste and moisture retention of bagel bread. Although hot seeds and Polish seeds help to improve the texture of bread, they will also affect the expansion of bagel bread during baking. Based on this, the present invention also introduces a composite enzyme preparation, in which gluten, glucose oxidase and vitamin C can significantly enhance the gluten of dough, thereby optimizing the structure of dough and the expansion effect during baking. At the same time, maltose amylase, maltotetraose hydrolase, α-amylase and xylanase can further improve the softness and moisture retention effect of bagel bread, so that the inside of bagel bread remains moist, thereby achieving the effect of being chewy and moist. In addition, the present invention uses steam steaming to replace the traditional manual boiling water process of dough. This improvement simplifies the operation, reduces the need for manual operation, is more conducive to industrial production, and reduces the amount of water and the time required. Moreover, the toughness and chewiness of the skin of bagel bread are enhanced by steam steaming, and the surface of the bread after baking is smoother and glossier. Therefore, the preparation method of the present invention reduces the need for manual operation and is more conducive to industrial production. At the same time, the prepared bagel bread has a smooth and shiny appearance and a chewy and moist taste.

[0015] Furthermore, the present invention comprises, by weight, 100 parts of high-gluten flour, 8 to 20 parts of hot seeds, 8 to 20 parts of Polish seeds, 2 to 10 parts of trehalose, 2 to 5 parts of honey, 0.5 to 2 parts of compound enzyme preparation, 0.8 to 1.5 parts of first yeast, 1 to 2 parts of salt, and 5 to 10 parts of butter. Specifically, the content of hot seeds may be, but not limited to, 8, 10, 12, 15, 18, and 20 parts; the content of Polish seeds may be, but not limited to, 8, 10, 12, 15, 18, and 20 parts; the content of trehalose may be, but not limited to, 2, 5, 8, and 10 parts; the content of honey may be, but not limited to, 2, 3, 4, and 5 parts; the content of compound enzyme preparation may be, but not limited to, 0.5, 1, 1.5, and 2 parts; the content of first yeast may be, but not limited to, 0.8, 1.0, 1.3, and 1.5 parts; the content of salt may be, but not limited to, 1, 1.3, 1.6, and 2 parts; the content of butter may be, but not limited to, 5, 6, 8, 9, and 10 parts. More specifically, the butter is unsalted butter.

[0016] Furthermore, step (1) of the present invention comprises mixing the hot dough, Polish dough, high-gluten flour, trehalose, honey, compound enzyme preparation and first yeast, stirring evenly at a slow speed and then stirring rapidly until the dough has a gluten degree of 40% to 60%.

[0017] Furthermore, the present invention further comprises mixing bamboo powder with hot seeds, Polish seeds, high-gluten flour, trehalose, honey, compound enzyme preparation and first yeast. Bamboo powder can give bagels a bright green appearance and unique flavor and taste.

[0018] Furthermore, in step (1) of the present invention, the speed of slow stirring is 20-70 r / min, and the speed of fast stirring is 140-220 r / min. The speed of slow stirring may be, but not limited to, 20 r / min, 45 r / min, 60 r / min, 70 r / min; the speed of fast stirring may be, but not limited to, 140 r / min, 160 r / min, 180 r / min, 200 r / min, 220 r / min.

[0019] Furthermore, the preparation of the bamboo powder of the present invention includes: blanching and color protection, drying, and ultrafine grinding the raw materials in sequence to obtain the bamboo powder with an average particle size of 1000 to 10000 meshes, and the raw materials are leaves of plants of the Gramineae family and the Bambusoideae subfamily. The chlorophyll contained in the bamboo powder is relatively stable, so that it can still maintain its emerald green color after high-temperature baking; in addition, the bamboo powder is a natural pigment, and the other raw materials for the preparation of the present invention are also natural ingredients without any artificial synthetic substances, which makes the bagel bread of the present invention very attractive to those who pay attention to food labels and prefer natural ingredients.

[0020] Furthermore, the blanching and color protection of the present invention comprises: placing leaves of plants of the Poaceae family and the Bambusoideae subfamily into a color protection liquid at a temperature of 85 to 95° C., soaking for 30 to 90 seconds, then taking them out and draining them; the color protection liquid used in the blanching and color protection is a zinc sulfate aqueous solution or a zinc gluconate aqueous solution or a combination thereof with a concentration of 0.5 to 2.0 g / 100 mL; the leaves may be, but are not limited to, moso bamboo, cycad bamboo, mongolica bamboo, sulphur-polygonatum, bitter bamboo, cold arrow bamboo, etc.

[0021] Furthermore, the compound enzyme preparation of the present invention comprises, by weight, 80 to 95 parts of gluten, 1 to 3 parts of vitamin C, 1 to 3 parts of maltogenic amylase, 1 to 3 parts of xylanase, 1 to 2 parts of glucose oxidase, 0 to 1 part of maltotetraose hydrolase, and 0 to 1 part of α-amylase. Specifically, the gluten content may be but not limited to 80 parts, 83 parts, 85 parts, 88 parts, 93 parts, and 95 parts; the vitamin C content may be but not limited to 1 part, 1.5 parts, 2 parts, 2.5 parts, and 3 parts; the maltogenic amylase content may be but not limited to 1 part, 1.8 parts, 2.5 parts, and 3 parts; the xylanase content may be but not limited to 1 part, 1.8 parts, 2.5 parts, and 3 parts; the glucose oxidase content may be but not limited to 1 part, 1.2 parts, 1.5 parts, 1.8 parts, and 2 parts; the maltotetraose hydrolase content may be but not limited to 0 part, 0.2 parts, 0.5 parts, 0.8 parts, and 1 part; and the alpha amylase content may be but not limited to 0 part, 0.2 parts, 0.5 parts, 0.8 parts, and 1 part. Specifically, the content of bamboo flour can be 0.5 to 5 parts, such as bamboo flour content can be but not limited to 0.5 parts, 1 part, 2 parts, 3 parts, 4 parts, 5 parts. Wheat gluten is rich in gluten protein, which can enhance the elasticity and structure of the dough, help the bread to maintain its shape, and also improve the softness and ductility of the bread, which has a positive effect on anti-aging. Vitamin C can enhance the structure of the dough, improve the elasticity and gas holding capacity of the dough, help make the bread texture more delicate and delay the aging process of the bread. Glucose oxidase can oxidize glucose and produce hydrogen peroxide, which can further react with the thiol group (-SH) in the flour to form a disulfide bond (SS), which helps to strengthen the gluten protein network, thereby improving the structure and elasticity of the dough. Maltogenic amylase can increase the fermentable sugars in the dough to promote yeast activity, thereby affecting the structure and taste of the bread. Maltotetraose hydrolase can decompose complex sugars into simpler sugars, thereby promoting the fermentation of the dough, improving the taste and appearance of the bread, and possibly extending its shelf life. Xylanase can improve the water absorption capacity of dough and help maintain the moisture of bread; α-amylase can improve the structure of dough and the softness of bread, and delay the hardening of bread. In summary, the components in the composite enzyme preparation of the present invention work synergistically to improve the structure, texture and taste of bread, and help maintain the softness and moisture of bread, and delay its aging process.

[0022] Furthermore, the preparation of the hot-rolled rice noodle of the present invention comprises: stirring high-gluten flour and hot water in a mass ratio of 1:1 to 3 and then refrigerating, wherein the temperature of the hot water is 70 to 100° C. Specifically, the mass ratio of high-gluten flour to hot water may be, but not limited to, 1:1, 1:2, or 1:3, and the temperature of the hot water may be, but not limited to, 70° C., 80° C., 90° C., or 100° C. Specifically, the refrigeration time does not exceed 3 days.

[0023] Furthermore, the preparation of the Polish seed of the present invention includes: stirring high-gluten flour, warm water, and the second yeast in a mass ratio of 1:1-3:0.001-0.01 and then refrigerating, and the temperature of the warm water is 10-30°C. Specifically, the mass of high-gluten flour, warm water, and the second yeast can be but not limited to 1:1.5:0.008, 1:2:0.01, and the temperature of the warm water can be but not limited to 10°C, 15°C, 18°C, 24°C, 30°C. Specifically, the refrigeration time does not exceed 3 days. More specifically, the first yeast and the second yeast are both commercially available dry yeast.

[0024] Furthermore, in step (2) of the present invention, a plurality of small doughs of 50 to 100 g are obtained after portioning and rolling into balls.

[0025] Furthermore, step (3) of the present invention includes: performing a second proofing after step (2), and then adding candied red beans to each small dough. More specifically, 5 to 20 grams of candied red beans are added to the center of each small dough. The introduction of red beans can further enrich the taste and flavor of bagel bread.

[0026] Furthermore, the conditions for the one-time proofing of the present invention are: a proofing temperature of 30 to 35° C., a relative humidity of 70 to 80%, and a proofing time of 30 to 40 minutes;

[0027] Furthermore, the conditions for the secondary proofing of the present invention are: a proofing temperature of 30-35° C., a relative humidity of 70-80%, and a proofing time of 30-40 minutes.

[0028] Furthermore, the fermentation conditions of the present invention include: a fermentation time of 60 to 90 minutes and a temperature of 30 to 38°C.

[0029] Furthermore, the method (4) of the present invention comprises placing the small dough after step (3) into a bagel machine and shaping it into a circular dough.

[0030] Furthermore, the steaming time in step (6) of the present invention is 2 to 5 minutes. Specifically, the steaming time can be but is not limited to 2 minutes, 3 minutes, 4 minutes, and 5 minutes. The prior art usually requires that the fermented circular dough be put into boiling water one by one and be boiled, and constantly turned over. This step is both cumbersome and requires delicate manual operation. In contrast, the present application can directly arrange the circular dough on a baking tray after fermentation, and then put the whole tray into a steamer for steaming. After the steaming is completed, no additional manual operation is required, and the baking tray can be directly transferred to the baking equipment for baking. Obviously, the steaming of the present invention simplifies the process, reduces the need for manual operation, and at the same time reduces the amount of water and the time required, which is more conducive to industrial production.

[0031] Furthermore, in step (7) of the present invention, baking comprises: baking at 160-230° C. for 10-15 min. Specifically, the baking temperature may be, but not limited to, 160° C., 180° C., 200° C., 210° C., 220° C., 230° C.; the baking time may be, but not limited to, 10 min, 12 min, 13 min, 14 min, 15 min.

[0032] Correspondingly, a second aspect of the present invention provides a bagel bread prepared by the above-mentioned bagel bread preparation method.

[0033] Compared with the prior art, the bagel bread of the present invention has a smooth and shiny appearance and a chewy and moist taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a physical picture of the bagel bread prepared in Example 1.

[0035] Figure 2 This is a physical picture of the bagel bread prepared in Comparative Example 1.

[0036] Figure 3 This is a physical picture of the bagel bread prepared in Comparative Example 2. DETAILED DESCRIPTION

[0037] In order to better illustrate the purpose, technical scheme and beneficial effects of the present invention, the present invention will be further described below in conjunction with specific embodiments. It should be noted that the following implementation method is a further explanation of the present invention and should not be used as a limitation of the present invention.

[0038] The preparation process of the hot and polished bamboo seeds used in the examples and comparative examples and the bamboo powder used in Examples 2 to 3 is as follows, and other raw materials can be obtained commercially.

[0039] The preparation of the hot seed includes: mixing the high-gluten flour and 95°C hot water in a mass ratio of 1:2.2 and then refrigerating for 12 hours.

[0040] The preparation of the Polish seed includes: mixing high-gluten flour, 25°C warm water, and dry yeast in a mass ratio of 1:2.5:0.01 and then refrigerating for 12 hours.

[0041] The preparation of the bamboo powder comprises the following steps: soaking the leaves of the bamboo in a zinc sulfate aqueous solution having a temperature of 90°C and a concentration of 2.0 g / 100 mL for 60 seconds, taking them out and draining them, and grinding them after drying to obtain the bamboo powder having an average particle size of 7000 to 10000 meshes.

[0042] Example 1

[0043] This embodiment provides a method for preparing bagel bread, comprising the following steps:

[0044] (1) 10 parts of hot dough, 12 parts of Polish dough, 100 parts of high-gluten flour, 5 parts of trehalose, 2 parts of honey, 0.8 parts of a compound enzyme preparation, and 1.1 parts of dry yeast are mixed, stirred at a speed of 30 r / min and then at a speed of 150 r / min until the dough has a 50% gluten degree, and then 1.1 parts of salt and 7 parts of unsalted butter are added, stirred at a speed of 25 r / min and then at a speed of 160 r / min until the gluten is expanded, wherein the compound enzyme preparation includes 86 parts of gluten powder, 2 parts of vitamin C, 1.2 parts of maltose amylase, 1.5 parts of xylanase, 1.2 parts of glucose oxidase, 0.2 parts of maltotetraose hydrolase, and 0.2 parts of α-amylase;

[0045] (2) after step (1), the dough is proofed once, divided into 60 g / piece, and rolled into balls to obtain a plurality of small doughs, wherein the proofing temperature is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0046] (3) performing secondary proofing after step (2), wherein the temperature of the secondary proofing is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0047] (4) placing the small dough after step (3) into a bagel machine and shaping it into a circular dough;

[0048] (5) fermenting after step (4), with a fermentation time of 70 min and a fermentation temperature of 35° C.;

[0049] (6) Arranging the circular dough after step (5) on a baking tray, and then placing the baking tray into a steamer for steaming for 2.5 minutes;

[0050] (7) placing the circular dough after step (6) into an oven and baking at 200° C. for 12 min, and then cooling to obtain bagel bread.

[0051] The actual picture of the bagel bread prepared in Example 1 is as follows Figure 1 shown.

[0052] Example 2

[0053] This embodiment provides a method for preparing bagel bread, comprising the following steps:

[0054] (1) 12 parts of hot seeds, 16 parts of Polish seeds, 100 parts of high-gluten flour, 7 parts of trehalose, 3 parts of honey, 1 part of a compound enzyme preparation, 1.2 parts of dry yeast, and 1 part of bamboo powder are mixed, stirred at a speed of 35 r / min and then at a speed of 170 r / min until the dough has a 60% gluten degree, and then 1.3 parts of salt and 6.5 parts of unsalted butter are added, stirred at a speed of 25 r / min and then at a speed of 140 r / min until the gluten is expanded, wherein the compound enzyme preparation includes 90 parts of gluten powder, 1.6 parts of vitamin C, 1.6 parts of maltose amylase, 2 parts of xylanase, 1.5 parts of glucose oxidase, 0.1 parts of maltotetraose hydrolase, and 0.5 parts of α-amylase;

[0055] (2) after step (1), the dough is proofed once, divided into 65 g / piece, and rolled into balls to obtain a plurality of small doughs, wherein the proofing temperature is 35° C., the relative humidity is 70%, and the proofing time is 35 min;

[0056] (3) performing secondary proofing after step (2), wherein the temperature of the secondary proofing is 30° C., the relative humidity is 75%, and the proofing time is 35 min;

[0057] (4) placing the small dough after step (3) into a bagel machine and shaping it into a circular dough;

[0058] (5) fermenting after step (4), with a fermentation time of 75 min and a fermentation temperature of 38° C.;

[0059] (6) Arranging the circular dough after step (5) on a baking tray, and then placing the baking tray into a steamer for steaming for 3 minutes;

[0060] (7) The dough after step (6) is placed in an oven and baked at 220° C. for 10 min, and then cooled to obtain bagel bread.

[0061] Example 3

[0062] This embodiment provides a method for preparing bagel bread, comprising the following steps:

[0063] (1) 15 parts of hot seeds, 15 parts of Polish seeds, 100 parts of high-gluten flour, 3 parts of trehalose, 4 parts of honey, 1.5 parts of a compound enzyme preparation, 1.3 parts of dry yeast, and 2 parts of bamboo powder are mixed, stirred at a speed of 45 r / min and then at a speed of 150 r / min until the dough has a 40% gluten degree, and then 1.5 parts of salt and 7.2 parts of unsalted butter are added, stirred at a speed of 32 r / min and then at a speed of 170 r / min until the gluten is expanded, wherein the compound enzyme preparation includes 83 parts of gluten powder, 2 parts of vitamin C, 1.2 parts of maltose amylase, 2.3 parts of xylanase, 1.7 parts of glucose oxidase, 0.7 parts of maltotetraose hydrolase, and 0.1 parts of α-amylase;

[0064] (2) after step (1), the dough is proofed once, divided into 70 g / piece, and rolled into balls to obtain a plurality of small doughs, wherein the proofing temperature is 30° C., the relative humidity is 75%, and the proofing time is 40 min;

[0065] (3) performing secondary proofing after step (2), wherein the temperature of the secondary proofing is 30° C., the relative humidity is 75%, and the proofing time is 30 min;

[0066] (4) Add 10 grams of candied red beans to the center of each small dough, and then put the small dough into a bagel machine to shape it into a circle;

[0067] (5) fermenting after step (4), with a fermentation time of 80 min and a fermentation temperature of 32° C.;

[0068] (6) Arranging the circular dough after step (5) on a baking tray, and then placing the baking tray into a steamer for steaming for 3.5 minutes;

[0069] (7) placing the circular dough after step (6) into an oven and baking at 180° C. for 15 min, and then cooling to obtain bagel bread.

[0070] Comparative Example 1

[0071] This comparative example provides a method for preparing bagel bread, comprising the following steps:

[0072] (1) 10 parts of hot dough, 12 parts of Polish dough, 100 parts of high-gluten flour, 5 parts of trehalose, 2 parts of honey, 0.8 parts of a compound enzyme preparation, and 1.1 parts of dry yeast are mixed, stirred at a speed of 30 r / min and then at a speed of 150 r / min until the dough has a 50% gluten degree, and then 1.1 parts of salt and 7 parts of unsalted butter are added, stirred at a speed of 25 r / min and then at a speed of 160 r / min until the gluten is expanded, wherein the compound enzyme preparation includes 86 parts of gluten powder, 2 parts of vitamin C, 1.2 parts of maltose amylase, 1.5 parts of xylanase, 1.2 parts of glucose oxidase, 0.2 parts of maltotetraose hydrolase, and 0.2 parts of α-amylase;

[0073] (2) after step (1), the dough is proofed once, divided into 60 g / piece, and rolled into balls to obtain a plurality of small doughs, wherein the proofing temperature is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0074] (3) performing secondary proofing after step (2), wherein the temperature of the secondary proofing is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0075] (4) placing the small dough after step (3) into a bagel machine and shaping it into a circular dough;

[0076] (5) fermenting after step (4), with a fermentation time of 70 min and a fermentation temperature of 35° C.;

[0077] (6) placing the circular dough after step (5) into boiling water one by one and boiling for 2.5 min, turning the dough over continuously;

[0078] (7) placing the circular dough after step (6) into an oven and baking at 200° C. for 12 min, and then cooling to obtain bagel bread.

[0079] The actual picture of the bagel bread prepared in Comparative Example 1 is as follows Figure 2 shown.

[0080] Comparative Example 2

[0081] This comparative example provides a method for preparing bagel bread, comprising the following steps:

[0082] (1) 10 parts of hot dough, 12 parts of Polish dough, 100 parts of high-gluten flour, 5 parts of trehalose, 2 parts of honey, 0.8 parts of a compound enzyme preparation, and 1.1 parts of dry yeast are mixed, stirred at a speed of 30 r / min and then at a speed of 150 r / min until the dough has a 50% gluten degree, and then 1.1 parts of salt and 7 parts of unsalted butter are added, stirred at a speed of 25 r / min and then at a speed of 160 r / min until the gluten is expanded, wherein the compound enzyme preparation includes 86 parts of gluten powder, 2 parts of vitamin C, 1.2 parts of maltose amylase, 1.5 parts of xylanase, 1.2 parts of glucose oxidase, 0.2 parts of maltotetraose hydrolase, and 0.2 parts of α-amylase;

[0083] (2) after step (1), the dough is proofed once, divided into 60 g / piece, and rolled into balls to obtain a plurality of small doughs, wherein the proofing temperature is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0084] (3) performing secondary proofing after step (2), wherein the temperature of the secondary proofing is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0085] (4) placing the small dough after step (3) into a bagel machine and shaping it into a circular dough;

[0086] (5) fermenting after step (4), with a fermentation time of 70 min and a fermentation temperature of 35° C.;

[0087] (6) placing the circular dough after step (5) one by one into boiling water containing 3 wt % sucrose and boiling for 2.5 min, turning the dough over continuously;

[0088] (7) placing the circular dough after step (6) into an oven and baking at 200° C. for 12 min, and then cooling to obtain bagel bread.

[0089] The actual picture of the bagel bread prepared in Comparative Example 2 is as follows Figure 3 shown.

[0090] Comparative Example 3

[0091] This comparative example provides a method for preparing bagel bread, comprising the following steps:

[0092] (1) 10 parts of hot dough, 12 parts of Polish dough, 100 parts of high-gluten flour, 5 parts of trehalose, 2 parts of honey, 0.8 parts of a compound enzyme preparation, and 1.1 parts of dry yeast are mixed, stirred at a speed of 30 r / min and then at a speed of 150 r / min until the dough has a 50% gluten degree, and then 1.1 parts of salt and 7 parts of unsalted butter are added, stirred at a speed of 25 r / min and then at a speed of 160 r / min until the gluten is expanded, wherein the compound enzyme preparation includes 86 parts of gluten powder, 2 parts of vitamin C, 1.5 parts of xylanase, 1.2 parts of glucose oxidase, 0.2 parts of maltotetraose hydrolase, and 0.2 parts of α-amylase;

[0093] (2) after step (1), the dough is proofed once, divided into 60 g / piece, and rolled into balls to obtain a plurality of small doughs, wherein the proofing temperature is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0094] (3) performing secondary proofing after step (2), wherein the temperature of the secondary proofing is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0095] (4) placing the small dough after step (3) into a bagel machine and shaping it into a circular dough;

[0096] (5) fermenting after step (4), with a fermentation time of 70 min and a fermentation temperature of 35° C.;

[0097] (6) Arranging the circular dough after step (5) on a baking tray, and then placing the baking tray into a steamer for steaming for 2.5 minutes;

[0098] (7) placing the circular dough after step (6) into an oven and baking at 200° C. for 12 min, and then cooling to obtain bagel bread.

[0099] Comparative Example 4

[0100] This comparative example provides a method for preparing bagel bread, comprising the following steps:

[0101] (1) 10 parts of hot seed, 12 parts of Polish seed, 100 parts of high-gluten flour, 5 parts of trehalose, 2 parts of honey, 0.8 parts of compound enzyme preparation, and 1.1 parts of dry yeast are mixed, stirred at a speed of 30 r / min and then at a speed of 150 r / min until the dough has a 50% gluten degree, and then 1.1 parts of salt and 7 parts of unsalted butter are added, stirred at a speed of 25 r / min and then at a speed of 160 r / min until the gluten is expanded, wherein the compound enzyme preparation includes 86 parts of gluten powder, 2 parts of vitamin C, 1.2 parts of maltose amylase, 1.5 parts of xylanase, 0.2 parts of maltotetraose hydrolase, and 0.2 parts of α-amylase;

[0102] (2) after step (1), the dough is proofed once, divided into 60 g / piece, and rolled into balls to obtain a plurality of small doughs, wherein the proofing temperature is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0103] (3) performing secondary proofing after step (2), wherein the temperature of the secondary proofing is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0104] (4) placing the small dough after step (3) into a bagel machine and shaping it into a circular dough;

[0105] (5) fermenting after step (4), with a fermentation time of 70 min and a fermentation temperature of 35° C.;

[0106] (6) Arranging the circular dough after step (5) on a baking tray, and then placing the baking tray into a steamer for steaming for 2.5 minutes;

[0107] (7) placing the circular dough after step (6) into an oven and baking at 200° C. for 12 min, and then cooling to obtain bagel bread.

[0108] Comparative Example 5

[0109] This comparative example provides a method for preparing bagel bread, comprising the following steps:

[0110] (1) 10 parts of hot seed, 12 parts of Polish seed, 100 parts of high-gluten flour, 5 parts of trehalose, 2 parts of honey, 0.8 parts of compound enzyme preparation, and 1.1 parts of dry yeast are mixed, stirred at a speed of 30 r / min and then at a speed of 150 r / min until the dough has a 50% gluten degree, and then 1.1 parts of salt and 7 parts of unsalted butter are added, stirred at a speed of 25 r / min and then at a speed of 160 r / min until the gluten is expanded, wherein the compound enzyme preparation includes 86 parts of gluten powder, 1.2 parts of maltose amylase, 1.5 parts of xylanase, 1.2 parts of glucose oxidase, 0.2 parts of maltotetraose hydrolase, and 0.2 parts of α-amylase;

[0111] (2) after step (1), the dough is proofed once, divided into 60 g / piece, and rolled into balls to obtain a plurality of small doughs, wherein the proofing temperature is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0112] (3) performing secondary proofing after step (2), wherein the temperature of the secondary proofing is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0113] (4) placing the small dough after step (3) into a bagel machine and shaping it into a circular dough;

[0114] (5) fermenting after step (4), with a fermentation time of 70 min and a fermentation temperature of 35° C.;

[0115] (6) Arranging the circular dough after step (5) on a baking tray, and then placing the baking tray into a steamer for steaming for 2.5 minutes;

[0116] (7) placing the circular dough after step (6) into an oven and baking at 200° C. for 12 min, and then cooling to obtain bagel bread.

[0117] Comparative Example 6

[0118] This comparative example provides a method for preparing bagel bread, comprising the following steps:

[0119] (1) 10 parts of hot seed, 12 parts of Polish seed, 100 parts of high-gluten flour, 5 parts of trehalose, 2 parts of honey, 0.8 parts of compound enzyme preparation, and 1.1 parts of dry yeast are mixed, stirred at a speed of 30 r / min and then at a speed of 150 r / min until the dough has a 50% gluten degree, and then 1.1 parts of salt and 7 parts of unsalted butter are added, stirred at a speed of 25 r / min and then at a speed of 160 r / min until the gluten is expanded, wherein the compound enzyme preparation includes 86 parts of gluten powder, 2 parts of vitamin C, 1.2 parts of maltose amylase, 1.2 parts of glucose oxidase, 0.2 parts of maltotetraose hydrolase, and 0.2 parts of α-amylase;

[0120] (2) after step (1), the dough is proofed once, divided into 60 g / piece, and rolled into balls to obtain a plurality of small doughs, wherein the proofing temperature is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0121] (3) performing secondary proofing after step (2), wherein the temperature of the secondary proofing is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0122] (4) placing the small dough after step (3) into a bagel machine and shaping it into a circular dough;

[0123] (5) fermenting after step (4), with a fermentation time of 70 min and a fermentation temperature of 35° C.;

[0124] (6) Arranging the circular dough after step (5) on a baking tray, and then placing the baking tray into a steamer for steaming for 2.5 minutes;

[0125] (7) placing the circular dough after step (6) into an oven and baking at 200° C. for 12 min, and then cooling to obtain bagel bread.

[0126] Comparative Example 7

[0127] This comparative example provides a method for preparing bagel bread, comprising the following steps:

[0128] (1) 12 parts of Polish seed, 100 parts of high-gluten flour, 5 parts of trehalose, 2 parts of honey, 0.8 parts of a compound enzyme preparation, and 1.1 parts of dry yeast are mixed, stirred at a speed of 30 r / min and then at a speed of 150 r / min until the dough has a 50% gluten degree, and then 1.1 parts of table salt and 7 parts of unsalted butter are added, stirred at a speed of 25 r / min and then at a speed of 160 r / min until the gluten is expanded, wherein the compound enzyme preparation includes 86 parts of gluten powder, 2 parts of vitamin C, 1.2 parts of maltose amylase, 1.5 parts of xylanase, 1.2 parts of glucose oxidase, 0.2 parts of maltotetraose hydrolase, and 0.2 parts of α-amylase;

[0129] (2) after step (1), the dough is proofed once, divided into 60 g / piece, and rolled into balls to obtain a plurality of small doughs, wherein the proofing temperature is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0130] (3) performing secondary proofing after step (2), wherein the temperature of the secondary proofing is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0131] (4) placing the small dough after step (3) into a bagel machine and shaping it into a circular dough;

[0132] (5) fermenting after step (4), with a fermentation time of 70 min and a fermentation temperature of 35° C.;

[0133] (6) Arranging the circular dough after step (5) on a baking tray, and then placing the baking tray into a steamer for steaming for 2.5 minutes;

[0134] (7) placing the circular dough after step (6) into an oven and baking at 200° C. for 12 min, and then cooling to obtain bagel bread.

[0135] Comparative Example 8

[0136] This comparative example provides a method for preparing bagel bread, comprising the following steps:

[0137] (1) 10 parts of hot dough, 100 parts of high-gluten flour, 5 parts of trehalose, 2 parts of honey, 0.8 parts of a compound enzyme preparation, and 1.1 parts of dry yeast are mixed, stirred at a speed of 30 r / min and then at a speed of 150 r / min until the dough has a 50% gluten degree, and then 1.1 parts of salt and 7 parts of unsalted butter are added, stirred at a speed of 25 r / min and then at a speed of 160 r / min until the gluten is expanded, wherein the compound enzyme preparation includes 86 parts of gluten powder, 2 parts of vitamin C, 1.2 parts of maltogenic amylase, 1.5 parts of xylanase, 1.2 parts of glucose oxidase, 0.2 parts of maltotetraose hydrolase, and 0.2 parts of α-amylase;

[0138] (2) after step (1), the dough is proofed once, divided into 60 g / piece, and rolled into balls to obtain a plurality of small doughs, wherein the proofing temperature is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0139] (3) performing secondary proofing after step (2), wherein the temperature of the secondary proofing is 35° C., the relative humidity is 75%, and the proofing time is 30 min;

[0140] (4) placing the small dough after step (3) into a bagel machine and shaping it into a circular dough;

[0141] (5) fermenting after step (4), with a fermentation time of 70 min and a fermentation temperature of 35° C.;

[0142] (6) Arranging the circular dough after step (5) on a baking tray, and then placing the baking tray into a steamer for steaming for 2.5 minutes;

[0143] (7) placing the circular dough after step (6) into an oven and baking at 200° C. for 12 min, and then cooling to obtain bagel bread.

[0144] Through Figures 1 to 3 The comparative analysis shows that compared with the traditional manual boiling water dough cooking method, the use of sugar-containing boiling water to cook the dough can make the surface of the baked bread smoother and more shiny; and the method of steaming the dough can further improve the smoothness and glossiness of the bagel bread surface.

[0145] The bagels of Examples 1 to 3 and Comparative Examples 1 to 8 were subjected to sensory evaluation. The evaluation was conducted by a well-trained professional team of 10 people. The color, flavor, and taste of the bagels were evaluated according to the scoring criteria in Table 1. The average value of each test item was taken and compared in the form of a score, with a 10-point system. The higher the score, the better. The results are shown in Table 2.

[0146] Table 1 Scoring criteria

[0147]

[0148] Table 2 Sensory evaluation results of bagel bread

[0149]

[0150]

[0151] Combining the sensory evaluation results of Examples 1 to 3, it can be seen that the bagel bread of Example 3 has the best flavor, which indicates that the introduction of candied red beans and bamboo powder can further enrich the flavor of bagel bread.

[0152] Combining the sensory evaluation results of Example 1 and Comparative Examples 1-2, it can be seen that compared with cooking in boiling water or boiling water containing sugar, the color, chewiness and moist taste of bagel bread are enhanced by steaming.

[0153] Combining the sensory evaluation results of Example 1 and Comparative Examples 3 to 6, it can be seen that the change in the composition of the composite enzyme preparation will affect the taste of the bagel bread. This is because the combined effect of gluten, glucose oxidase and vitamin C can significantly enhance the gluten properties of the dough, thereby optimizing the structure of the dough and the expansion effect during baking; at the same time, maltogenic amylase, maltotetraose hydrolase, α-amylase and xylanase can further improve the softness and moisturizing effect of the bagel bread, so that the inside of the bagel bread remains moist, thereby achieving the effect of being chewy and moist.

[0154] Combining the sensory evaluation results of Example 1 and Comparative Examples 7 to 8, it can be seen that the introduction of hot seeds into the preparation of raw materials can improve the water absorption performance of bagel dough, and the introduction of Polish seeds can also be used to increase the taste and moisture retention ability of bagel bread.

[0155] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, it is not limited to those listed in the embodiments. Those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A method for preparing bagel bread, characterized in that: The following steps are involved: (1) mixing hot dough, Polish dough, high-gluten flour, trehalose, honey, a compound enzyme preparation, and a first yeast, stirring slowly and evenly, and then stirring quickly until the dough is gluten-forming, and then adding salt and butter, stirring slowly and evenly, and then stirring quickly until the gluten is expanded, wherein the compound enzyme preparation includes gluten, vitamin C, maltogenic amylase, xylanase, glucose oxidase, maltotetraose hydrolase, and α-amylase; (2) after step (1), the dough is proofed, divided, and rolled into balls to obtain a plurality of small doughs; (3) performing a second proofing after step (2); (4) shaping the small dough after step (3) into a circular dough; (5) fermenting after step (4); (6) steaming the dough in the shape of a ring after step (5); (7) After step (6), baking and cooling are performed to obtain bagel bread.

2. The method for preparing bagel bread according to claim 1, characterized in that: Calculated by mass, it includes 100 parts of the high-gluten flour, 8 to 20 parts of the hot seeds, 8 to 20 parts of the Polish seeds, 2 to 10 parts of the trehalose, 2 to 5 parts of the honey, 0.5 to 2 parts of the compound enzyme preparation, 0.8 to 1.5 parts of the first yeast, 1 to 2 parts of the salt, and 5 to 10 parts of the butter.

3. The method for preparing bagel bread according to claim 1, characterized in that: The method also includes mixing the bamboo powder with the hot seed, the Polish seed, the high-gluten flour, the trehalose, the honey, the compound enzyme preparation, and the first yeast.

4. The method for preparing bagel bread according to claim 3, characterized in that: The preparation of the bamboo powder comprises the following steps: sequentially blanching and color protection, drying, and ultrafine grinding the raw materials to obtain the bamboo powder with an average particle size of 1000 to 10000 meshes, wherein the raw materials are leaves of plants of the Gramineae family and the Bambusoideae subfamily.

5. The method for preparing bagel bread according to claim 1, characterized in that: Calculated by weight, the compound enzyme preparation includes 80 to 95 parts of gluten, 1 to 3 parts of vitamin C, 1 to 3 parts of maltogenic amylase, 1 to 3 parts of xylanase, 1 to 2 parts of glucose oxidase, 0 to 1 part of maltotetraose hydrolase, and 0 to 1 part of alpha amylase.

6. The method for preparing bagel bread according to claim 1, characterized in that: The preparation of the hot-dish comprises: uniformly mixing high-gluten flour and hot water in a mass ratio of 1:1-3 and then refrigerating, wherein the temperature of the hot water is 70-100°C.

7. The method for preparing bagel bread according to claim 1, characterized in that: The preparation of the Polish seed comprises: uniformly mixing high-gluten flour, warm water and second yeast in a mass ratio of 1:1-3:0.001-0.01 and then refrigerating, wherein the temperature of the warm water is 10-30°C.

8. The method for preparing bagel bread according to claim 1, characterized in that: Step (3) comprises: performing a second proofing after step (2), and then adding candied red beans to each of the small doughs.

9. The method for preparing bagel bread according to claim 1, characterized in that: The steaming time in step (6) is 2 to 5 minutes.

10. A bagel bread, characterized in that: The bagel bread is prepared by the method for preparing bagel bread according to any one of claims 1 to 9.

Images