Premixed powder for baking and application thereof

Abstract

The invention relates to the technical field of baked products, in particular to premixed powder for baking and application thereof. And the powder material comprises gluten-free fermented grains, beans, gluten-free proteins, plant polysaccharides and fermentation strains. The dough prepared from the premixed powder can be frozen and stored, the step of making the dough from the beginning can be omitted, only unfreezing, shaping and baking are needed, and the whole operation process is greatly simplified. In commercial baking, frozen dough can be unfrozen at any time, temporary orders or additional requirements can be quickly responded, and waiting time is shortened. The frozen dough allows the baker to reactivate the yeast when desired by inhibiting fermentation. Therefore, better control is provided for fermentation of the dough, and it is ensured that the optimal state is achieved during baking. After the dough is frozen, the activity of the yeast is reduced or suspended, so that the problem that the dough is too sour in mouth feel or excessive in fermentation due to long-time fermentation is avoided.

Description

Technical Field

[0001] The invention relates to the technical field of baked products, in particular to a premixed powder for baking and application thereof. Background Art

[0002] Baking is a cooking technique that uses dry heat to heat food. It is widely used in making bread, cakes, biscuits, pies, pizza and other foods. The core of baking is to use heat to cause chemical reactions inside the ingredients, such as protein coagulation, sugar caramelization, dough expansion, etc., to produce a specific taste, flavor and appearance.

[0003] Premix for baking is a convenient and quick ingredient form that contains the main dry ingredients needed to make baked products, which have been pre-proportioned and mixed. Users only need to add liquid materials such as water, milk, eggs or oil to quickly make baked products such as bread, cakes, biscuits, etc. This type of premix is ​​widely used in home baking and commercial baking, saving time and reducing operational complexity.

[0004] Gluten-free refers to foods or products that do not contain gluten protein. Gluten is a protein found in wheat, barley, rye and related grains that gives dough its elasticity and chewiness. Gluten-free foods are mainly used to meet the dietary needs of people who are allergic to gluten or suffer from celiac disease. After consuming gluten, celiac disease patients will trigger an immune response, causing damage to the small intestine and affecting nutrient absorption.

[0005] Challenges of Gluten-Free Baking:

[0006] Texture and mouthfeel: Since gluten provides elasticity and structure to dough, baked products often become loose or dry after gluten is removed. Therefore, hydrocolloids are often added to enhance the texture.

[0007] Changes in flavor: Gluten-free alternative grains have a different flavor than traditional wheat and may require additional seasoning or spices to enhance the flavor.

[0008] Nutrient density: Some gluten-free substitutes are lower in nutrient density, so additional fiber, vitamins, or minerals may be needed in gluten-free recipes.

[0009] Freezing dough for storage is a common method to extend the shelf life of dough, but frozen dough also has some potential disadvantages and challenges, especially when thawing and subsequent use, which may affect the quality of the dough and the taste of the finished product. During the freezing process, water will crystallize in the dough to form ice crystals. Ice crystals will destroy the gluten network in the dough, resulting in a decrease in the elasticity and toughness of the dough, which in turn affects the structure and taste of the finished product. The bread may become denser or harder, making it difficult to form the ideal soft and light texture. During the freezing and thawing process, the water in the dough may be redistributed, resulting in dryness or caking on the surface, affecting the workability of the dough. After thawing, the dough may become sticky and difficult to roll out or shape.

[0010] In view of the above phenomenon, the present invention provides a gluten-free, freezeable, and taste-maintained baking premix powder and application thereof. Summary of the invention

[0011] In order to solve the above technical problems, the present invention provides a premixed powder for baking, wherein the powder comprises: gluten-free fermented grains, beans, gluten-free protein, plant polysaccharides, and fermentation bacteria.

[0012] As an embodiment of the present invention, the raw materials for preparing the gluten-free fermented grains include gluten-free grains and fermentation strain A;

[0013] The gluten-free cereals include: rice, corn, millet, buckwheat, quinoa, sorghum, oatmeal or one or more of their starches.

[0014] As an embodiment of the present invention, the beans include one or more of soybeans, lentils, peas, black beans, chickpeas, red beans, and mung beans.

[0015] As an embodiment of the present invention, the gluten-free protein is selected from soy protein or algae protein.

[0016] As an embodiment of the present invention, the plant polysaccharide is selected from one or more of carrageenan, locust bean gum, tamarind polysaccharide, fenugreek gum, yacon polysaccharide, rutin, carob bean gum, sorghum gum and gellan gum.

[0017] As an embodiment of the present invention, the fermentation bacteria include one or more of Leuconostoc, Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus brevis.

[0018] As an embodiment of the present invention, the fermentation strain A is Bacillus subtilis or Staphylococcus epidermidis.

[0019] As an embodiment of the present invention, the powder material further comprises one or more of corn starch, potato starch, tapioca starch, almond powder and coconut powder.

[0020] As an embodiment of the present invention, the powder further comprises one or more of almonds, walnuts, cashews, pumpkin seeds, flax seeds, and sunflower seeds.

[0021] As an embodiment of the present invention, the premixed powder for baking is used in baking, and is particularly used in the field of baking that requires pre-preparation and freezing.

[0022] By adopting the above technical solution, the present invention has the following beneficial effects:

[0023] The premixed powder provided by the present invention has stable quality, and after drying, has a long shelf life and is convenient for long-term storage. The use of premixed powder can reduce the need to purchase different baking raw materials separately, and avoid the storage space and management problems caused by hoarding multiple raw materials.

[0024] The dough prepared from the premixed powder provided by the present invention can be stored after being frozen, which can save the step of making dough from scratch. Only thawing, shaping and baking are required, which greatly simplifies the entire operation process. In commercial baking, frozen dough can be thawed at any time to quickly respond to temporary orders or additional demands and reduce waiting time. Frozen dough allows bakers to reactivate yeast when necessary by inhibiting fermentation. This provides better control over the fermentation of the dough, ensuring that it is in the best state during baking. After the dough is frozen, the yeast activity decreases or pauses, avoiding the problem of the dough being too sour or over-fermented due to long-term fermentation.

[0025] The baked bread prepared by the product of the invention has a long storage time, good fluffiness, good wettability, and significantly reduced adhesion, and gives the gluten-free bread a better appearance. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings in the following description are some implementation methods of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0027] Figure 1 The bread prepared in Example 1

[0028] Figure 2 The bread prepared in Example 3;

[0029] Figure 3 The bread prepared in Example 5;

[0030] Figure 4 This is the bread prepared in Example 6. DETAILED DESCRIPTION

[0031] The technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0032] The invention provides a premixed powder for baking, which comprises gluten-free fermented grains, beans, gluten-free protein, plant polysaccharides and fermented bacteria.

[0033] Gluten-free fermented grains

[0034] The raw materials for preparing the gluten-free fermented grains include gluten-free grains and fermentation strain A.

[0035] The gluten-free cereals include: rice, corn, millet, buckwheat, quinoa, sorghum, oats or one or more of their starches. More preferably, rice and buckwheat, with a mass ratio of 3:7.

[0036] The fermentation strain A is Bacillus subtilis or Staphylococcus epidermidis; more preferably Bacillus subtilis.

[0037] In the present invention, the preparation method of the gluten-free fermented cereals is as follows:

[0038] Bacillus subtilis and warm water (25°C) are mixed in a ratio of 1:5 and then evenly mixed with gluten-free grains, and then aerobically fermented at 28°C for 5 days, with the pile turned over 3 times a day; the fermented product is then low-temperature blown dried, and then crushed using ultrafine grinding technology (airflow ultrafine grinding mill) with a fineness of less than 74 μm.

[0039] Beans

[0040] The beans include one or more of soybeans, lentils, peas, black beans, chickpeas, red beans, and mung beans.

[0041] As an embodiment of the present invention, the beans are a mixture of soybeans and chickpeas; and the mass ratio is 7:3.

[0042] In the present invention, the beans are crushed and sieved with 200 meshes.

[0043] Gluten-free protein

[0044] The gluten-free protein is selected from soy protein and algae protein; more preferably soy protein.

[0045] Plant polysaccharides

[0046] The plant polysaccharide is selected from one or more of carrageenan, locust bean gum, tamarind polysaccharide, fenugreek gum, yacon polysaccharide, rutin, carob bean gum, sorghum gum and gellan gum.

[0047] As a more preferred embodiment of the present invention, the plant polysaccharide comprises carrageenan, high acyl gellan gum and tamarind polysaccharide, and the mass ratio of the three is 2:1:1.

[0048] As a more preferred embodiment of the present invention, the carrageenan comprises iota-carrageenan and lambda-carrageenan in a ratio of 3:1.

[0049] Fermentation bacteria

[0050] The fermentation bacteria include one or more of Leuconostoc, Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus brevis.

[0051] As a more preferred embodiment of the present invention, the fermentation bacteria include Leuconostoc and Saccharomyces cerevisiae.

[0052] Specifically, the Leuconostoc is Leuconostoc mesenteroides, strain number: CICC 6055; China Industrial Microbiological Culture Collection Center.

[0053] Specifically, the Bacillus subtilis described in the present invention is a commercially available strain, specifically Bacillus subtilis, strain number: CICC 10023; China Industrial Microbiological Culture Collection Management Center.

[0054] The yeast is Saccharomyces cerevisiae.

[0055] In the present invention, the mass ratio of the Leuconostoc to the yeast is 4:1.

[0056] As a further embodiment of the present invention, the powder further comprises one or more of corn starch, potato starch, cassava starch, almond powder, and coconut powder; more preferably, the powder further comprises corn starch.

[0057] As an embodiment of the present invention, the powder further comprises one or more of almonds, walnuts, cashews, pumpkin seeds, flax seeds, and sunflower seeds; more preferably, the powder further comprises pumpkin seeds.

[0058] As a preferred embodiment of the present invention, the powder comprises, by weight: 50 parts of gluten-free fermented grains, 11 parts of beans, 4 parts of gluten-free proteins, 10 parts of plant polysaccharides, and 1 part of fermented bacteria.

[0059] As another aspect of the present invention, a method for preparing the premixed powder for use in the baking field is provided, and the specific preparation method is as follows:

[0060] (1) Mix gluten-free fermented grains (including corn starch), beans, and pumpkin seed powder, knead the dough evenly, let it stand for 5 minutes, add the remaining ingredients and continue kneading the dough, knead the dough until the surface is smooth, let it stand at room temperature of 25° C. for 15 minutes, and then refrigerate it at 0 to 5° C.;

[0061] (2) The refrigerated dough is placed at 30° C. to rise for 60 minutes, then divided and shaped, and then placed in an oven at an upper temperature of 210° C. and a lower temperature of 230° C. to bake for 35 minutes, then demolded and cooled to obtain the relevant baked bread.

[0062] The quality deterioration of the dough during freezing and frozen storage will have a negative impact on the quality of the final frozen dough bread (the specific volume of the bread decreases, the hardness increases, and the structure becomes rough). The reason is that ice crystals are formed when the dough is frozen. When it moves and the temperature fluctuates, the ice crystals recondense, which further causes the frozen dough gluten network to lose integrity and the yeast activity to decrease. At the same time, gluten-free bread lacks gluten and the dough lacks elasticity, resulting in a drier and more fragile texture, making it difficult to achieve the softness and chewiness of traditional bread. Therefore, for the sake of taste, gluten-free dough is usually not refrigerated or frozen, which will cause the taste to deteriorate further.

[0063] Due to the development of society, the prefabrication of products, the division of responsibilities in the industry, and the development of the Internet, more and more manufacturers will prefabricate and freeze their products, and then send them to consumers by express delivery; consumers will continue to freeze them and then bake them; for this reason, the dough has undergone repeated fluctuations, repeated freezing and thawing, which poses more challenges to the taste of the dough.

[0064] To this end, the present invention provides a new gluten-free dough, which is suitable for the prefabrication field; the raw materials are first fermented and then crushed by using ultrafine grinding technology; when fermented by using Bacillus subtilis, beta-cyclodextrin glucosyltransferase is generated, so that part of the components in the prepared raw materials can be converted into different types of cyclodextrins (such as alpha-, beta- and gamma-cyclodextrin); at the same time, the moisture retention after freezing can be improved; in addition, after fermentation, the ultrafine grinding technology can be used to increase the specific surface area and porosity, resulting in improved light transmittance, solubility, swelling power and water holding capacity; and the water holding capacity of the gluten-free dough after freezing can be improved.

[0065] In addition, the plant polysaccharide added after mixing can give the dough a better softness, fine and uniform internal structure, and neat appearance after baking; and the retention rate is high after baking for a period of time, and it is not easy to collapse. However, the inventor found that κ-carrageenan combined with potassium ions can form a tough and brittle gel, but the formed gel is hard and cannot be used alone in the field of gluten-free baking. For this reason, the present invention adds ι-carrageenan for preparation; at the same time, high acyl gellan gum and tamarind polysaccharide are added; the problem of large taste granularity of gellan gum in the field of frozen baking can be solved.

[0066] Finally, the present invention adds Leuconostoc mesenteroides for fermentation, and combined with bean ingredients, can give the baking raw materials better smoothness, so that the surface of the prepared product is smoother, more beautiful, and not easy to stick to the pan or baking paper.

[0067] The present invention is further explained below in conjunction with specific implementation modes.

[0068] Example 1

[0069] The present embodiment provides a premixed powder for baking, which comprises, in parts by mass: 50 parts of gluten-free fermented grains, 11 parts of beans, 4 parts of gluten-free proteins, 10 parts of plant polysaccharides, and 1 part of fermentation bacteria.

[0070] The preparation method of the gluten-free fermented grains is as follows: Bacillus subtilis and warm water (25°C) are mixed in a ratio of 1:5 and then mixed evenly with gluten-free grains, and then aerobically fermented at 28°C for 5 days, and the pile is turned over 3 times a day; then the fermented product is dried by low-temperature blast, and then crushed by ultrafine grinding technology (airflow ultrafine grinding mill), and the fineness is less than 74μm. The gluten-free grains include: rice, buckwheat, corn starch, and the mass ratio is 3:7:1.

[0071] The beans are a mixture of soybeans, chickpeas and pumpkin seeds in a mass ratio of 7:3:1, and are crushed and sieved to 200 meshes.

[0072] The gluten-free protein is soy protein.

[0073] The plant polysaccharide comprises carrageenan, high acyl gellan gum and tamarind polysaccharide, and the mass ratio of the three is 2:1:1. The carrageenan comprises iota-carrageenan and λ-carrageenan, and the ratio is 3:1.

[0074] The fermentation bacteria include Leuconostoc and Saccharomyces cerevisiae in a mass ratio of 4:1.

[0075] Another aspect of this embodiment provides a method for preparing the premixed powder for use in the baking field, and the specific preparation method is as follows:

[0076] (1) After mixing gluten-free fermented grains and bean powder, add water and knead the dough evenly, let it stand for 5 minutes, add the remaining ingredients and continue kneading the dough, after kneading until the dough surface is smooth, let it stand at room temperature of 25° C. for 15 minutes, and then refrigerate at 0 to 5° C.;

[0077] (2) The refrigerated dough is placed at 30° C. to rise for 60 minutes, then divided and shaped, and then placed in an oven at an upper temperature of 210° C. and a lower temperature of 230° C. to bake for 35 minutes, then demolded and cooled to obtain the relevant baked bread.

[0078] Example 2

[0079] The present embodiment provides a premixed powder for baking, which comprises, in parts by mass, 50 parts of gluten-free cereals, 11 parts of beans, 4 parts of gluten-free proteins, 10 parts of plant polysaccharides, and 1 part of fermentation bacteria.

[0080] The preparation method of the gluten-free cereal is as follows: the gluten-free cereal is crushed by ultrafine grinding technology (airflow ultrafine grinding mill) to a fineness of less than 74 μm. The gluten-free cereal comprises rice, buckwheat and corn starch in a mass ratio of 3:7:1.

[0081] The beans are a mixture of soybeans, chickpeas and pumpkin seeds in a mass ratio of 7:3:1, and are crushed and sieved to 200 meshes.

[0082] The gluten-free protein is soy protein.

[0083] The plant polysaccharide comprises carrageenan, high acyl gellan gum and tamarind polysaccharide, and the mass ratio of the three is 2:1:1. The carrageenan comprises iota-carrageenan and λ-carrageenan, and the ratio is 3:1.

[0084] The fermentation bacteria include Leuconostoc and Saccharomyces cerevisiae in a mass ratio of 4:1.

[0085] Another aspect of this embodiment provides a method for preparing the premixed powder for use in the baking field, and the specific preparation method is as follows:

[0086] (1) After mixing gluten-free grains and beans, add water and knead the dough evenly, let it stand for 5 minutes, then add the remaining ingredients and continue kneading the dough. After kneading the dough until the surface is smooth, let it stand at room temperature of 25° C. for 15 minutes, and then refrigerate it at 0-5° C.;

[0087] (2) The refrigerated dough is placed at 30° C. to rise for 60 minutes, then divided and shaped, and then placed in an oven at an upper temperature of 210° C. and a lower temperature of 230° C. to bake for 35 minutes, then demolded and cooled to obtain the relevant baked bread.

[0088] Example 3

[0089] The present embodiment provides a premixed powder for baking, which comprises, in parts by mass: 50 parts of gluten-free fermented grains, 11 parts of beans, 4 parts of gluten-free proteins, 10 parts of plant polysaccharides, and 1 part of fermentation bacteria.

[0090] The preparation method of the gluten-free fermented grains is as follows: the gluten-free grains are pulverized by ultrafine grinding technology (airflow ultrafine grinding mill) to a fineness of less than 74 μm;

[0091] Bacillus subtilis and warm water (25°C) are mixed in a ratio of 1:5 and then evenly mixed with crushed gluten-free grains, and then aerobic fermentation is carried out at 28°C for 5 days, and the pile is turned over 3 times a day; then the fermented product is subjected to low-temperature blast drying. The gluten-free grains include rice, buckwheat, and corn starch in a mass ratio of 3:7:1.

[0092] The beans are a mixture of soybeans, chickpeas and pumpkin seeds in a mass ratio of 7:3:1, and are crushed and sieved to 200 meshes.

[0093] The gluten-free protein is soy protein.

[0094] The plant polysaccharide comprises carrageenan, high acyl gellan gum and tamarind polysaccharide, and the mass ratio of the three is 2:1:1. The carrageenan comprises iota-carrageenan and λ-carrageenan, and the ratio is 3:1.

[0095] The fermentation bacteria include Leuconostoc and Saccharomyces cerevisiae in a mass ratio of 4:1.

[0096] Another aspect of this embodiment provides a method for preparing the premixed powder for use in the baking field, and the specific preparation method is as follows:

[0097] (1) After mixing gluten-free fermented grains and beans, add water and knead the dough evenly, let it stand for 5 minutes, add the remaining ingredients and continue kneading the dough, and after kneading the dough until the surface is smooth, let it stand at room temperature of 25° C. for 15 minutes, and then refrigerate it at 0-5° C.;

[0098] (2) The refrigerated dough is placed at 30° C. to rise for 60 minutes, then divided and shaped, and then placed in an oven at an upper temperature of 210° C. and a lower temperature of 230° C. to bake for 35 minutes, then demolded and cooled to obtain the relevant baked bread.

[0099] Example 4

[0100] The present embodiment provides a premixed powder for baking, which comprises, in parts by mass: 50 parts of gluten-free fermented grains, 11 parts of beans, 4 parts of gluten-free proteins, 10 parts of plant polysaccharides, and 1 part of fermentation bacteria.

[0101] The preparation method of the gluten-free fermented grains is as follows: Bacillus subtilis and warm water (25°C) are mixed in a ratio of 1:5 and then mixed evenly with gluten-free grains, and then aerobically fermented at 28°C for 5 days, and the pile is turned over 3 times a day; then the fermented product is dried by low-temperature blast, and then crushed by ultrafine grinding technology (airflow ultrafine grinding mill), and the fineness is less than 74μm. The gluten-free grains include: rice, buckwheat, corn starch, and the mass ratio is 3:7:1.

[0102] The beans are a mixture of soybeans, chickpeas and pumpkin seeds in a mass ratio of 7:3:1, and are crushed and sieved to 200 meshes.

[0103] The gluten-free protein is soy protein.

[0104] The plant polysaccharide comprises high acyl gellan gum and tamarind polysaccharide, and the mass ratio of the three is 1:1.

[0105] The fermentation bacteria include Leuconostoc and Saccharomyces cerevisiae in a mass ratio of 4:1.

[0106] Another aspect of this embodiment provides a method for preparing the premixed powder for use in the baking field, and the specific preparation method is as follows:

[0107] (1) After mixing gluten-free fermented grains and beans, add water and knead the dough evenly, let it stand for 5 minutes, add the remaining ingredients and continue kneading the dough, and after kneading the dough until the surface is smooth, let it stand at room temperature of 25° C. for 15 minutes, and then refrigerate it at 0-5° C.;

[0108] (2) The refrigerated dough is placed at 30° C. to rise for 60 minutes, then divided and shaped, and then placed in an oven at an upper temperature of 210° C. and a lower temperature of 230° C. to bake for 35 minutes, then demolded and cooled to obtain the relevant baked bread.

[0109] Example 5

[0110] The present embodiment provides a premixed powder for baking, which comprises, in parts by mass: 50 parts of gluten-free fermented grains, 11 parts of beans, 4 parts of gluten-free proteins, 10 parts of plant polysaccharides, and 1 part of fermentation bacteria.

[0111] The preparation method of the gluten-free fermented grains is as follows: Bacillus subtilis and warm water (25°C) are mixed in a ratio of 1:5 and then mixed evenly with gluten-free grains, and then aerobically fermented at 28°C for 5 days, and the pile is turned over 3 times a day; then the fermented product is dried by low-temperature blast, and then crushed by ultrafine grinding technology (airflow ultrafine grinding mill), and the fineness is less than 74μm. The gluten-free grains include: rice, buckwheat, corn starch, and the mass ratio is 3:7:1.

[0112] The beans are a mixture of soybeans, chickpeas and pumpkin seeds in a mass ratio of 7:3:1, and are crushed and sieved to 200 meshes.

[0113] The gluten-free protein is soy protein.

[0114] The plant polysaccharide comprises carrageenan and high acyl gellan gum, and the mass ratio of the three is 2:1. The carrageenan is iota-carrageenan.

[0115] The fermentation bacteria include Leuconostoc and Saccharomyces cerevisiae in a mass ratio of 4:1.

[0116] Another aspect of this embodiment provides a method for preparing the premixed powder for use in the baking field, and the specific preparation method is as follows:

[0117] (1) After mixing gluten-free fermented grains and beans, add water and knead the dough evenly, let it stand for 5 minutes, add the remaining ingredients and continue kneading the dough, and after kneading the dough until the surface is smooth, let it stand at room temperature of 25° C. for 15 minutes, and then refrigerate it at 0-5° C.;

[0118] (2) The refrigerated dough is placed at 30° C. to rise for 60 minutes, then divided and shaped, and then placed in an oven at an upper temperature of 210° C. and a lower temperature of 230° C. to bake for 35 minutes, then demolded and cooled to obtain the relevant baked bread.

[0119] Example 6

[0120] The present embodiment provides a premixed powder for baking, which comprises, in parts by mass: 50 parts of gluten-free fermented grains, 11 parts of beans, 4 parts of gluten-free proteins, 10 parts of plant polysaccharides, and 1 part of fermentation bacteria.

[0121] The preparation method of the gluten-free fermented grains is as follows: Bacillus subtilis and warm water (25°C) are mixed in a ratio of 1:5 and then mixed evenly with gluten-free grains, and then aerobically fermented at 28°C for 5 days, and the pile is turned over 3 times a day; then the fermented product is dried by low-temperature blast, and then crushed by ultrafine grinding technology (airflow ultrafine grinding mill), and the fineness is less than 74μm. The gluten-free grains include: rice, buckwheat, corn starch, and the mass ratio is 3:7:1.

[0122] The beans are a mixture of soybeans, chickpeas and pumpkin seeds in a mass ratio of 7:3:1, and are crushed and sieved to 200 meshes.

[0123] The gluten-free protein is soy protein.

[0124] The plant polysaccharide comprises carrageenan, high acyl gellan gum and tamarind polysaccharide, and the mass ratio of the three is 2:1:1. The carrageenan comprises iota-carrageenan and λ-carrageenan, and the ratio is 3:1.

[0125] The fermentation bacteria is yeast.

[0126] Another aspect of this embodiment provides a method for preparing the premixed powder for use in the baking field, and the specific preparation method is as follows:

[0127] (1) After mixing gluten-free fermented grains and beans, add water and knead the dough evenly, let it stand for 5 minutes, add the remaining ingredients and continue kneading the dough, and after kneading the dough until the surface is smooth, let it stand at room temperature of 25° C. for 15 minutes, and then refrigerate it at 0-5° C.;

[0128] (2) The refrigerated dough is placed at 30° C. to rise for 60 minutes, then divided and shaped, and then placed in an oven at an upper temperature of 210° C. and a lower temperature of 230° C. to bake for 35 minutes, then demolded and cooled to obtain the relevant baked bread.

[0129] Example 7

[0130] The present embodiment provides a premixed powder for baking, which comprises, in parts by mass, 50 parts of gluten-free cereals, 11 parts of beans, 4 parts of gluten-free proteins, 10 parts of plant polysaccharides, and 1 part of fermentation bacteria.

[0131] The preparation method of the gluten-free cereal is as follows: the gluten-free cereal is crushed by ultrafine grinding technology (airflow ultrafine grinding mill) to a fineness of less than 74 μm. The gluten-free cereal comprises rice and buckwheat in a mass ratio of 3:7.

[0132] The beans are a mixture of soybeans and chickpeas in a mass ratio of 7:3, and are crushed and sieved through 200 meshes.

[0133] The gluten-free protein is soy protein.

[0134] The plant polysaccharide comprises carrageenan, high acyl gellan gum and tamarind polysaccharide, and the mass ratio of the three is 2:1:1. The carrageenan comprises iota-carrageenan and λ-carrageenan, and the ratio is 3:1.

[0135] The fermentation bacteria include yeast in a mass ratio of 4:1.

[0136] Another aspect of this embodiment provides a method for preparing the premixed powder for use in the baking field, and the specific preparation method is as follows:

[0137] (1) After mixing gluten-free fermented grains and beans, add water and knead the dough evenly, let it stand for 5 minutes, add the remaining ingredients and continue kneading the dough, and after kneading the dough until the surface is smooth, let it stand at room temperature of 25° C. for 15 minutes, and then refrigerate it at 0-5° C.;

[0138] (2) The refrigerated dough is placed at 30° C. to rise for 60 minutes, then divided and shaped, and then placed in an oven at an upper temperature of 210° C. and a lower temperature of 230° C. to bake for 35 minutes, then demolded and cooled to obtain the relevant baked bread.

[0139] Performance Testing

[0140] Test 1: The surface smoothness of the bread prepared in Examples 1 to 7 was often observed, and whether it was obviously sticky to the mold and baking paper; the results are shown in Table 1. 30 consumers aged 20 to 40 were randomly selected to taste the bread obtained in Examples 1 to 7 for testing (5: very good, 4: good, 3: normal, 2: poor, 1: very bad), and the comprehensive score was entered in the table. The dimensions include: moistness, chewiness, resilience, etc.

[0141] Table 1 Test results of test 1

[0142]

[0143] Test 2: The texture analyzer was used to test the bread prepared in Examples 1 to 7 for detailed data on hardness, elasticity, chewiness and other textures, so as to facilitate product evaluation and optimization. The results are shown in Table 2.

[0144] 1. Sample Preparation

[0145] Cutting size: Cut the bread prepared in Examples 1 to 7 into 2 cm 3 cubes to ensure sample consistency.

[0146] Temperature control: The temperature of the samples should be kept consistent during testing, and the test should be carried out at room temperature of 25°C in a sealed container to reduce the impact of temperature and moisture on texture.

[0147] 2. Test program setting of texture analyzer (the bread prepared by the present invention is toast, which is relatively soft)

[0148] Use a compression probe to measure hardness and springiness; use a ball probe for chewability testing.

[0149] Compression test: The texture analyzer applies pressure to the sample through a probe, simulating the pressing and chewing of bread when eating.

[0150] Compression distance: 30% of sample height.

[0151] Speed: The test speed is 2 mm / s.

[0152] Times: For the elasticity test, select double compression to simulate actual chewing conditions and accurately evaluate the resilience of gluten-free bread.

[0153] 3. Test steps

[0154] Hardness test: Press the probe vertically downward into the sample and record the maximum pressure value when the probe reaches the set compression distance, which is the hardness index of the bread.

[0155] Elasticity test: After the compression is completed, release the probe, observe the resilience of the sample, and record the ratio of the pressure value of the second compression to the first (elastic coefficient).

[0156] Chewability test: The chewiness is measured by double compression, and the comprehensive value of hardness, elasticity and cohesion is calculated to reflect the chewiness of the bread.

[0157] 4. Data Collection and Analysis

[0158] Hardness: It is defined as the maximum force reached when compressing the sample, usually expressed in Newtons (N). The higher the hardness, the firmer the bread.

[0159] Elasticity: The ability of a sample to return to its original shape, expressed as the ratio of the rebound distance to the compression distance, with higher values ​​indicating more elastic bread.

[0160] Table 2 Test results of test 2

[0161] Example HardnessN elasticity Example 1 5.42 85％ Example 2 5.13 76％ Example 3 5.01 74％ Example 4 4.87 81％ Example 5 4.12 75％ Example 6 4.56 72％ Example 7 3.21 69％

[0162] Too high a hardness may make the bread difficult to chew, and bread with low resilience often has low water content or lacks gluten structure (especially in gluten-free bread), which makes it difficult for the dough to form toughness. Too low elasticity will make the bread taste dry and loose, and not chewy enough; the range of 75%-90% indicates that the bread has a good rebound effect after compression and is not easy to break.

[0163] Test 3: The dough obtained in Examples 1 to 7 was repeatedly frozen and thawed at 0 to 5°C and room temperature 25°C for 3 times, and then baked again to check the state of the prepared bread. The test was conducted in the same manner as in Test 1, and the results are shown in Table 3.

[0164] Table 3 Test results of test 3

[0165]

[0166]

[0167] The bread prepared in Example 1 of the present invention has a relatively soft and moist taste, moderate chewing feeling, rich aroma, and uniform pores; the surface is relatively smooth after baking, and it is not easy to stick to the oven or baking paper; in Example 2, the raw materials have not been fermented, so that the content of cyclodextrin in the ingredients is relatively low, so the wettability and elasticity are relatively poor; in Example 3, although the contact surface with the strain is larger, it is easy to accumulate and cannot be well aerobic fermented, and the effect is far less than that of fermentation before crushing; in Example 4 and Example 5, plant polysaccharides are adjusted, and it is found that different plant polysaccharides play different roles. The plant polysaccharides containing three kinds of plant polysaccharides can form a better structure between the dough, play a better thickening effect, and make the bread more chewy, not easy to break or stick. In Example 6, one strain is used, and its effect is slightly weaker than that of two strains.

[0168] Figure 1 The bread prepared in Example 1, Figure 2 The bread prepared in Example 3, Figure 3 The bread prepared in Example 5, Figure 4 This is the bread prepared in Example 6.

[0169] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A premixed powder for baking, characterized in that: The powder material comprises: gluten-free fermented grains, beans, gluten-free protein, plant polysaccharides and fermented bacteria.

2. A premixed powder for baking according to claim 1, characterized in that: The raw materials for preparing the gluten-free fermented grains include gluten-free grains and fermentation strain A; The gluten-free cereals include: one or more of rice, corn, millet, buckwheat, quinoa, sorghum, oatmeal or starch thereof.

3. A premixed powder for baking according to claim 1, characterized in that: The beans include one or more of soybeans, lentils, peas, black beans, chickpeas, red beans, and mung beans.

4. A premixed powder for baking according to claim 1, characterized in that: The gluten-free protein is selected from soy protein or algae protein.

5. A premixed powder for baking according to claim 1, characterized in that: The plant polysaccharide is selected from one or more of carrageenan, locust bean gum, tamarind polysaccharide, fenugreek gum, yacon polysaccharide, rutin, carob bean gum, sorghum gum and gellan gum.

6. A premixed powder for baking according to claim 1, characterized in that: The fermentation bacteria include one or more of Leuconostoc, Bacillus subtilis, Saccharomyces cerevisiae, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus brevis.

7. A premixed powder for baking according to claim 2, characterized in that: The fermentation strain A is Bacillus subtilis or Staphylococcus epidermidis.

8. A premixed powder for baking according to any one of claims 1 to 7, characterized in that: The powder material also includes one or more of corn starch, potato starch, tapioca starch, almond powder and coconut powder.

9. A premixed powder for baking according to any one of claims 1 to 7, characterized in that: The powder material also includes one or more of almonds, walnuts, cashews, pumpkin seeds, flax seeds, and sunflower seeds.

10. A premixed powder for baking according to any one of claims 1 to 7, characterized in that: The powder is used in baking, and is particularly used in the field of baking that requires pre-preparation and freezing.

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