Bread without animal protein and preparation method thereof

Abstract

The invention belongs to the field of bread production, and particularly relates to bread without animal protein and a preparation method of the bread. The invention provides bread without animal-based protein. The bread is prepared from, by weight, 100 parts of high gluten flour, 50-70 parts of plant milk, 1-3 parts of yeast and 1-2 parts of salt. The bread further comprises any one or more of the following raw materials: 5-20 parts of yeast protein, 10-45 parts of vegetable fat, 5-15 parts of white granulated sugar and 5-15 parts of coarse cereal powder or nut powder. The invention also provides a preparation method of the bread without animal-based protein. The preparation method comprises the following steps: S1) mixing the raw materials according to the formula ratio; s2) stirring all the raw materials to prepare dough; s3) loosening the dough; s4) shaping the relaxed dough; s5) fermenting the shaped dough; and S6) baking the fermented bread. The bread does not use animal-based protein, can ensure rich and comprehensive nutrition, is good in flavor and taste, and is suitable for specific crowds with lactose allergy, vegetarians and the like.

Description

Technical Field

[0001] The present application belongs to the field of bread production, and specifically relates to bread without animal protein and a preparation method thereof. Background Art

[0002] Bread is usually made of wheat flour as the basic raw material, and water, salt, yeast and other raw materials are added to make dough, and then heated by baking or roasting. Common breads on the market include toast bread, European and American bread, dinner rolls, Japanese stuffed bread, sweet bread, etc. As people's requirements for the taste and quality of bread increase, milk is added or even used instead of water when making soft breads such as toast, dinner rolls, and sweet bread, so that the bread is not only soft and milky, but also more nutritious and has a better color.

[0003] In modern bread making, milk and eggs are two common ingredients that bring rich taste and nutrition to bread. Milk not only increases the moisture and flavor of bread, but also helps the bread brown and form structure during baking. At the same time, eggs provide additional volume and elasticity to bread, improving the overall texture of bread. However, with the diversified demands of consumers for health and eating habits, many bread products without milk and eggs have appeared on the market to accommodate vegetarians, lactose-intolerant patients, and people who are allergic to eggs.

[0004] At present, bread containing milk and eggs on the market cannot meet the needs of lactose-intolerant consumers and vegetarians, while toast without milk, eggs and butter cannot guarantee consumers' demand for both taste and nutritional value. Therefore, there is an urgent need for a technical means to satisfy lactose-intolerant consumers and vegetarians while making the product have better taste and nutritional value. Summary of the invention

[0005] In order to solve the problem that bread containing milk in the current market cannot meet the nutritional and taste requirements of lactose-intolerant consumers and vegetarians, the present application provides a bread without animal-based protein and a preparation method thereof.

[0006] A first aspect of the present application provides a bread that does not contain animal-based protein, comprising the following raw materials in parts by weight: 100 parts of high-gluten flour, 50-70 parts of vegetable milk, 1-3 parts of yeast, and 1-2 parts of salt; the bread may also include any one or more of the following raw materials in parts by weight: 5-20 parts of yeast protein, 5-15 parts of white sugar, 10-45 parts of vegetable oil, and 5-15 parts of whole grain flour or nut flour.

[0007] The second aspect of the present application provides a method for preparing bread that does not contain animal-based protein according to the first aspect, comprising the following steps: S1) mixing raw materials according to the formula; S2) stirring all raw materials to prepare dough; S3) relaxing the dough; S4) shaping the relaxed dough; S5) proofing the shaped dough; S6) baking the proofed bread.

[0008] The third aspect of the present application provides use of the bread of the first aspect or the preparation method of the second aspect in preparing food for lactose-intolerant people or vegetarians.

[0009] The beneficial effects of this application are:

[0010] 1. This application replaces traditional milk and water with plant milk. Plant milk has the characteristics of low cholesterol and low saturated fat, and does not contain lactose. While retaining the nutrients of almond plant milk, it is suitable for consumers who are lactose intolerant.

[0011] 2. This application does not add eggs, but uses yeast protein to improve the taste and nutritional value of bread. Yeast protein is resistant to baking, low in allergy, has a sense of fullness, and is nutritionally comprehensive.

[0012] 3. This application uses vegetable oil instead of butter, which not only ensures the baking effect of bread, but also does not contain animal-based protein.

[0013] 4. The invention adds grain flour and nut flour to increase the unique flavor and dietary fiber content of the bread.

[0014] 5. The healthy bread without animal-based protein of the present application can still ensure rich and comprehensive nutrition, good flavor and taste without using animal-based protein. The protein content is 9.0% to 15%, the total dietary fiber content is 2.5% to 6.0%, and the total essential amino acid content is 2.5% to 4.0%. It is suitable for specific groups such as lactose allergy and vegetarians.

[0015] 6. The present application optimizes the proportion of the formula and the conditions of the preparation method, so that the bread prepared has fine and uniform pores, a soft texture, good elasticity and a good taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The bread is prepared according to Examples 1 to 3 of the present application; wherein A is the toast bread prepared in Example 1, B is the dinner roll prepared in Example 2, and C is the sweet bread prepared in Example 3.

[0017] Figure 2 The bread is prepared according to Examples 4 to 5 of the present application; wherein A is the toast bread prepared according to Example 4, and B is the sweet bread prepared according to Example 5.

[0018] Figure 3The bread is prepared according to Examples 6 to 8 of the present application; wherein A is the toast bread prepared according to Example 6, B is the dinner roll prepared according to Example 7, and C is the sweet bread prepared according to Example 8.

[0019] Figure 4 The breads are prepared in Comparative Examples 1 to 3 of the present application; wherein A is the toast bread prepared in Comparative Example 1, B is the dinner bread prepared in Comparative Example 2, and C is the sweet bread prepared in Comparative Example 3.

[0020] Figure 5 The breads are prepared in Comparative Examples 4 to 5 of the present application, wherein A is the toast bread prepared in Comparative Example 4, and B is the sweet bread prepared in Comparative Example 5.

[0021] Figure 6 These are the situations in which normal dough forms a ball and dough is too wet or too oily to form a ball in the embodiments of the present application; wherein A represents normal dough forms a ball, and B represents dough is too wet or too oily to form a ball. DETAILED DESCRIPTION

[0022] The following describes the embodiments of the present invention through specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention.

[0023] Before further describing the specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terms used in the examples of the present invention are for describing the specific embodiments rather than for limiting the scope of protection of the present invention; in the present specification and claims, unless otherwise expressly stated herein, the singular forms "a", "an" and "the" include plural forms.

[0024] When the embodiments give numerical ranges, it should be understood that, unless otherwise specified in the present invention, both endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as those generally understood by those skilled in the art. In addition to the specific methods, equipment, and materials used in the embodiments, according to the grasp of the prior art by those skilled in the art and the record of the present invention, any methods, equipment, and materials of the prior art similar or equivalent to the methods, equipment, and materials described in the embodiments of the present invention can also be used to realize the present invention.

[0025] The present application discloses a bread free of animal-based protein. The formula does not contain animal-based proteins such as eggs, milk, and butter. Plant milk is used instead of milk and water, yeast protein is added to improve the taste and nutritional value of the bread, plant oil is used instead of butter, and whole grains or nut powder is added to increase the dietary fiber content of the bread. The ratio of each raw material component and the preparation conditions are optimized. The prepared bread free of animal-based protein has a protein content of 9.0% to 15.0%, a total dietary fiber content of 2.5% to 6.0%, and a total essential amino acid content of 2.5% to 4.0%. The taste and nutrition are still guaranteed without containing animal-based protein. The bread is nutritious and comprehensive, and is suitable for lactose-intolerant consumers and quality-conscious consumers.

[0026] The present application first provides a bread that does not contain animal-based protein, comprising the following raw materials in parts by weight: 100 parts of high-gluten flour, 50-70 parts of vegetable milk, 1-3 parts of yeast, and 1-2 parts of salt.

[0027] In the present application, "free of animal-based protein" means that the product contains no protein from animals at all. The protein from animals includes but is not limited to meat protein (such as beef, pork, lamb, etc.), dairy protein (such as milk, cheese, cream, butter, etc.), egg protein (such as chicken eggs, duck eggs, etc.), and fish protein (such as fish meat, fish eggs, etc.).

[0028] In a specific embodiment of the present application, the bread further includes any one or more of the following raw materials by weight: 5 to 20 parts of yeast protein, 5 to 15 parts of white sugar, 10 to 45 parts of vegetable oil, and 5 to 15 parts of grain flour or nut flour, so as to improve the taste and nutritional value of the bread.

[0029] In the present application, the types of bread are not limited, including but not limited to toast bread, dinner rolls, and sweet bread.

[0030] Those skilled in the art will appreciate that the weight of high-gluten flour is 100 parts, which is used as the basis for calculating the proportions of other raw materials in the formula, and the weights of other raw materials are percentages relative to the weight of the high-gluten flour.

[0031] In a specific embodiment of the present application, the weight portion of the yeast protein can be 5 to 20 parts, for example, it can be 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, which is beneficial to improve the taste and nutritional value of the bread.

[0032] Yeast protein is a protein substance made from brewer's yeast through one or more processes such as enzymatic hydrolysis and extraction. Its main nutrients are protein (≥70.0g / 100g), fat, dietary fiber and water. Compared with animal protein, yeast protein does not contain biological hormones, has lower risks and is safer. It has the advantages of high absorption rate, comprehensive nutrition and strong satiety. In baked products, yeast protein can promote the fermentation of baked goods, improve the texture of bread, and improve the stability of baked goods.

[0033] In a specific embodiment of the present application, the yeast protein can be a protein substance obtained through the following steps: yeast culture, collecting yeast cells by centrifugation, filtration or other physical methods, breaking yeast cells by mechanical disruption (such as high-pressure homogenizer), enzymatic hydrolysis or chemical methods to release intracellular proteins, using appropriate solvents, pH values ​​and temperature conditions to selectively dissolve and precipitate proteins, and further separating and purifying yeast proteins by centrifugation, filtration, precipitation, ion exchange chromatography, gel permeation chromatography and the like; it can also be a ready-made commercial product.

[0034] In a specific embodiment of the present application, the weight proportion of the plant milk can be 50 to 70 parts, for example, it can be 50 parts, 51 parts, 52 parts, 53 parts, 54 parts, 55 parts, 56 parts, 57 parts, 58 parts, 59 parts, 60 parts, 61 parts, 62 parts, 63 parts, 64 parts, 65 parts, 66 parts, 67 parts, 68 parts, 69 parts, and 70 parts, and the plant milk replaces milk and water.

[0035] The plant milk is a kind of plant-based food, which is made of grains, nuts or beans as the main raw materials, and is formed into a thick slurry of plant protein drinks through processes such as grinding, homogenization or enzymolysis. Plant milk not only has a rich taste, but also is rich in nutrition, low in cholesterol and saturated fat. In a specific embodiment of the present application, the plant milk can be selected from any one or more of soy milk, soy milk, oat milk, coconut milk, hazelnut milk and almond milk.

[0036] In a specific embodiment of the present application, the weight portion of the yeast can be 1 to 3 parts, for example, 1 part, 2 parts, or 3 parts. The yeast can be fresh yeast, dry yeast, instant yeast, or compressed yeast.

[0037] In a specific embodiment of the present application, the weight proportion of the white granulated sugar can be 5 to 15 parts, for example, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, or 15 parts.

[0038] In a specific embodiment of the present application, the weight portion of the salt can be 1 to 2 parts, for example, 1 part or 2 parts.

[0039] In a specific embodiment of the present application, the weight portion of the vegetable oil can be 10 to 45 parts, for example, it can be 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, 31 parts, 32 parts, 33 parts, 34 parts, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts, 40 parts, 41 parts, 42 parts, 43 parts, 44 parts, 45 parts, and the vegetable oil replaces butter.

[0040] The vegetable oil refers to oil extracted from plant seeds, fruits or nuts, which usually exist in liquid or solid form. In a specific embodiment of the present application, the vegetable oil can be selected from any one or more of soybean oil, corn oil, sunflower oil and rapeseed oil.

[0041] In a specific embodiment of the present application, the weight proportions of the miscellaneous grain powder or nut powder can be 5 to 15 parts, for example, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, or 15 parts.

[0042] In a specific embodiment of the present application, the miscellaneous grain powder or nut powder can be selected from any one or more of soy milk powder, oatmeal powder, coconut powder, hazelnut powder, and almond powder, which is beneficial to increase the dietary fiber content of bread.

[0043] In a specific embodiment of the present application, the fineness of the coarse grain flour or nut flour can be 50-300 mesh, for example, it can be 50 mesh, 60 mesh, 70 mesh, 80 mesh, 90 mesh, 100 mesh, 110 mesh, 120 mesh, 130 mesh, 140 mesh, 150 mesh, 160 mesh, 170 mesh, 180 mesh, 190 mesh, 200 mesh, 210 mesh, 22 mesh, 230 mesh, 240 mesh, 250 mesh, 260 mesh, 270 mesh, 280 mesh, 290 mesh, 300 mesh, which is conducive to mixing with other raw materials, uniform fermentation and expansion of the dough, help to form a good gluten network, improve the air holding capacity of the dough, make the structure softer, and improve the taste.

[0044] The present application also provides a method for preparing the above-mentioned bread that does not contain animal-based protein, comprising the following steps: S1) mixing raw materials according to the formula amount; S2) stirring all raw materials to prepare dough; S3) relaxing the dough; S4) shaping the relaxed dough; S5) proofing the shaped dough; S6) baking the proofed bread.

[0045] In a specific embodiment of the present application, in step S1), the method of mixing the raw materials is: first, high-gluten flour, yeast protein, white sugar, yeast, salt, grain powder or nut powder are mixed for the first time according to the formula amount, and then the mixture after the first mixing is mixed for the second time with the formula amount of vegetable milk and vegetable oil.

[0046] In a specific embodiment of the present application, the formula quantity is as described above, specifically, 100 parts of high-gluten flour, 50-70 parts of vegetable milk, 1-3 parts of yeast, and 1-2 parts of salt; it can also include 5-20 parts of yeast protein, 5-15 parts of white sugar, 10-45 parts of vegetable oil, and 5-15 parts of miscellaneous grain flour or nut flour.

[0047] In a specific embodiment of the present application, the stirring rate of the first mixing can be 10-20 Hz, for example, 10 Hz, 11 Hz, 12 Hz, 13 Hz, 14 Hz, 15 Hz, 16 Hz, 17 Hz, 18 Hz, 19 Hz, 20 Hz; the stirring time of the first mixing can be 1-5 min, for example, 1 min, 2 min, 3 min, 4 min, 5 min, so as to mix the mixed powdery and granular solid raw materials (high-gluten flour, yeast protein, white sugar, yeast, salt, grain flour or nut flour) evenly.

[0048] In a specific embodiment of the present application, the second mixing is to add liquid raw materials (vegetable milk and vegetable oil) to the mixture after the first mixing.

[0049] In a specific embodiment of the present application, by first mixing the powdered and granular solid raw materials and then mixing the uniformly mixed mixture with the liquid raw materials, it can be ensured that all the powdered and granular solid raw materials are evenly distributed before adding the liquid, thereby avoiding local concentration of the ingredients in the dough, which affects the fermentation effect and the taste of the bread.

[0050] In a specific embodiment of the present application, in step S2), the stirring includes a first stirring, a second stirring, and a third stirring, the stirring rate of the second stirring is higher than the first stirring, and the stirring rate of the third stirring is higher than the second stirring; that is, the first stirring is slow stirring, the second stirring is medium speed stirring, and the third stirring is high speed stirring. Under the stirring conditions of the present application, the mixture of the powdery and granular solid raw materials can be fully mixed with the liquid raw materials, and a dough with suitable viscoelasticity can be obtained. When the stirring rate is too low, the dough is not easy to form, and when the stirring rate is too high, the dough is sticky.

[0051] In a specific embodiment of the present application, the stirring rate of the first stirring can be 10-20 Hz, for example, 10 Hz, 11 Hz, 12 Hz, 13 Hz, 14 Hz, 15 Hz, 16 Hz, 17 Hz, 18 Hz, 19 Hz, 20 Hz; the stirring time of the first stirring can be 3-5 min, for example, 3 min, 4 min, 5 min.

[0052] In a specific embodiment of the present application, the stirring rate of the second stirring can be 30-40 Hz, for example, 30 Hz, 31 Hz, 32 Hz, 33 Hz, 34 Hz, 35 Hz, 36 Hz, 37 Hz, 38 Hz, 39 Hz, 40 Hz; the stirring time of the second stirring can be 5-8 min, for example, 5 min, 6 min, 7 min, 8 min.

[0053] In a specific embodiment of the present application, the stirring rate of the third stirring can be 50-60 Hz, for example, 50 Hz, 51 Hz, 52 Hz, 53 Hz, 54 Hz, 55 Hz, 56 Hz, 57 Hz, 58 Hz, 59 Hz, 60 Hz; the stirring time of the third stirring can be 0.5-2 min, for example, 0.5 min, 1 min, 1.5 min, 2 min.

[0054] In a specific embodiment of the present application, after stirring, the process also includes checking the state of the dough and preferably beating out a glove film.

[0055] In a specific embodiment of the present application, in step S3), the relaxation includes a first relaxation and a second relaxation, and the first relaxation is to relax the dough obtained in step S2) for 10 to 15 minutes, for example, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, and 15 minutes.

[0056] In a specific embodiment of the present application, the second relaxation is to relax the dough after the first relaxation for 10 to 15 minutes after the dough is divided, for example, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, or 15 minutes.

[0057] In a specific embodiment of the present application, the relaxation is specifically kneading the stirred dough into a large dough with a smooth surface, covering it with plastic wrap and relaxing it for 10 to 15 minutes. After the relaxation is completed, the dough is divided, and the dough is rolled into a round shape by hand with the smooth surface facing up, and then covered with plastic wrap again and relaxed for 10 to 15 minutes.

[0058] In a specific embodiment of the present application, in step S4), the shaping is to shape the relaxed dough into the required bread shape of equal weight, for example, the weight can be 150-200g for toast, and 25-50g for sweet bread and dinner rolls; for example, the shape of the bread can be a rolled-up long strip of dough for toast, a small dough shape for dinner rolls, and a long strip shape for sweet bread.

[0059] In a specific embodiment of the present application, when the prepared bread is toast bread, shaping also includes resting the dough; resting the dough means that after the dough is kneaded, it is placed for a period of time to relax the gluten in the dough so that the dough is easier to shape and has a softer taste; the resting time can be 10 to 15 minutes, for example, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, and 15 minutes. The specific shaping method can be to gently flatten the dough of equal weight with a rolling pin, turn it over, press to exhaust the gas, and then roll the dough into a long strip by hand, with the dough seam facing downward, cover it with plastic wrap, and rest for 10 to 15 minutes, then flatten the long dough with a rolling pin to form a long dough sheet, turn it over, press to exhaust the gas, and then roll the dough sheet from the small end by hand, with the dough seam facing downward, and put it into a toast mold.

[0060] In a specific embodiment of the present application, when the bread prepared is a dinner roll, shaping does not include resting the dough. The specific shaping method can be to shape the relaxed dough into small doughs of equal weight and put them into a baking pan.

[0061] In a specific embodiment of the present application, when the prepared bread is sweet bread, shaping does not include proofing the dough, and the specific method of shaping is to shape the relaxed dough into long strips of equal weight and put them into a coated paper tray.

[0062] In a specific embodiment of the present application, in step S5), the proofing refers to leaving the shaped dough at a suitable temperature and humidity for a period of time to allow yeast to ferment and produce carbon dioxide, so that the dough volume expands and forms a porous structure, for example, it can be placed in a proofing box for fermentation. Under the proofing conditions of the present application, the dough proofing is suitable, otherwise the dough proofing effect is not obvious or the dough proofing is excessive.

[0063] In a specific embodiment of the present application, the proofing temperature can be 30-35°C, for example, 30°C, 31°C, 32°C, 33°C, 34°C, or 35°C.

[0064] In a specific embodiment of the present application, the humidity of the proofing can be 80% to 90%, for example, it can be 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, or 90%.

[0065] In a specific embodiment of the present application, the proofing time can be 30 to 90 minutes, for example, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, or 90 minutes.

[0066] In a specific embodiment of the present application, in step S6), the baking refers to putting the dough into the oven immediately after proofing for baking, and setting the upper and lower fire temperatures and baking time of the oven.

[0067] In a specific embodiment of the present application, the preheating temperature of the baking may be 170-200°C, for example, 170°C, 180°C, 190°C, or 200°C.

[0068] In a specific embodiment of the present application, the baking temperature may be 170-200°C, for example, 170°C, 180°C, 190°C, or 200°C.

[0069] In a specific embodiment of the present application, the lower firing temperature of the baking may be 170-190°C, for example, 170°C, 180°C, or 190°C.

[0070] In a specific embodiment of the present application, the baking time can be 10 to 60 minutes, for example, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, or 60 minutes.

[0071] In a specific embodiment of the present application, after step S6), the baked bread is also cooled. The cooling means that after baking, the bread is taken out of the oven, demoulded, and placed on a grid rack to cool naturally.

[0072] In a specific embodiment of the present application, the cooling time can be 15 to 60 minutes, for example, 15 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, 55 minutes, or 60 minutes.

[0073] The animal-based protein-free bread provided in the present application has a protein content of 9.0% to 15.0%, a total dietary fiber content of 2.5% to 6.0%, and a total essential amino acid content of 2.5% to 4.0%.

[0074] The animal-based protein-free bread provided in the present application contains no animal-based protein at all and is suitable for people with lactose intolerance or vegetarians. Therefore, the present application also provides the use of the above-mentioned animal-based protein-free bread or the above-mentioned preparation method in preparing food for people with lactose intolerance or vegetarians.

[0075] The present application is further described below by way of examples, but the scope of the present application is not limited thereby. Unless otherwise specified, the experimental methods, detection methods, and preparation methods disclosed in the present invention all adopt conventional techniques in the art and conventional techniques in related fields. These techniques have been fully described in the existing literature. Unless otherwise specified, the instruments, materials, and reagents used in the examples are all obtained by conventional means.

[0076] Example 1

[0077] The recipe of the bread without animal-based protein is prepared from the following raw materials in parts by weight: 100 parts of high-gluten flour, 63 parts of oat milk, 10 parts of yeast protein, 2 parts of yeast, 10 parts of white sugar, 2 parts of salt, 30 parts of sunflower oil, and 10 parts of oat flour. Prepare toast bread.

[0078] The preparation method comprises the following steps:

[0079] (1) Mixing of raw materials and auxiliary materials

[0080] According to the recipe, accurately weigh high-gluten flour, yeast protein, yeast, white sugar, salt, and oatmeal powder, put them into a dough mixing bowl, start the mixing bowl and stir slowly at a rate of 20 Hz. After stirring for 2 minutes, add the weighed sunflower oil and oatmeal milk.

[0081] (2) Making dough

[0082] Stir the mixed raw materials at a slow speed of 20 Hz for 4 minutes, at a medium speed of 40 Hz for 7 minutes, and at a fast speed of 50-60 Hz for 0.5 minutes. Check the state of the dough before leaving the cylinder, and it is best to beat out a glove film.

[0083] (3) Dough relaxation

[0084] After the dough comes out of the cylinder, knead it into a large dough with a smooth surface, cover it with plastic wrap and relax for 15 minutes. After relaxation, divide the dough into 180g each, roll the dough into a ball with your hands, make the smooth side face up, cover it with plastic wrap again and relax for 15 minutes.

[0085] (4) Plastic surgery

[0086] Each portion is 180g. After relaxing, flatten the dough lightly with a rolling pin, turn it over, press to expel the gas, then roll the dough into a long strip with your hands, with the seam facing down, cover with plastic wrap and let it rest for 15 minutes. Then flatten the long strip of dough with a rolling pin to form a long strip of dough, turn it over, press to expel the gas, then roll up the dough from the small end with your hands, with the seam facing down, and put it into the toast mold.

[0087] (5) Dough proofing

[0088] The dough prepared in step (4) is placed in a proofing box for fermentation. The temperature in the proofing box is 32° C. and the relative humidity is 85%. The proofing time is about 45 minutes, and the dough is fermented until the toast mold is 80% to 90% full.

[0089] (6) Bread baking

[0090] After proofing, immediately put the dough into a preheated oven at 190°C. Set the upper temperature to 190°C and the lower temperature to 180°C. Bake for 30 minutes.

[0091] (7) Bread Cooling

[0092] After baking, take it out of the oven immediately, demould it, and place the bread on a wire rack to cool naturally for 60 minutes.

[0093] Example 2

[0094] The recipe of the bread without animal-based protein is prepared from the following raw materials in parts by weight: 100 parts of high-gluten flour, 65 parts of almond milk, 8 parts of yeast protein, 2 parts of yeast, 12 parts of white sugar, 1.5 parts of salt, 30 parts of corn oil, and 12 parts of almond powder. Prepare a meal bag.

[0095] The preparation method comprises the following steps:

[0096] (1) Mixing of raw materials and auxiliary materials

[0097] According to the recipe, accurately weigh high-gluten flour, yeast protein, yeast, white sugar, salt, and almond powder, put them into a dough mixing bowl, start the mixing bowl and stir slowly at 20 Hz. After stirring for 1 minute, add the weighed sunflower oil and oat milk.

[0098] (2) Making dough

[0099] Stir the mixed raw materials at a slow speed of 20 Hz for 3 minutes, at a medium speed of 40 Hz for 6 minutes, and at a fast speed of 50 Hz for 1 minute. Check the state of the dough before leaving the cylinder, and it is best to beat out a glove film.

[0100] (3) Dough relaxation

[0101] After the dough is taken out of the cylinder, knead it into a large dough with a smooth surface, cover it with plastic wrap and relax for 15 minutes. After relaxation, divide the dough into 30g portions, roll the dough into a ball with your hands, make the smooth side face up, cover it with plastic wrap again and relax for 15 minutes.

[0102] (4) Plastic surgery

[0103] Shape the relaxed dough into small doughs of equal weight, weighing 30g, and place them in a baking pan.

[0104] (5) Dough proofing

[0105] The dough obtained in step (4) is placed in a proofing box for fermentation, wherein the temperature in the proofing box is 30° C. and the relative humidity is 85%. The proofing time is about 30 minutes.

[0106] (6) Bread baking

[0107] After proofing, immediately put the dough into a preheated oven at 190°C. Set the upper and lower heats to 190°C. Bake for 10 minutes.

[0108] (7) Bread Cooling

[0109] After baking, take the bread out of the oven immediately and place it on a wire rack to cool naturally for 30 minutes.

[0110] Example 3

[0111] The recipe of the bread without animal-based protein is prepared from the following raw materials in parts by weight: 100 parts of high-gluten flour, 70 parts of hazelnut milk, 15 parts of yeast protein, 1.5 parts of yeast, 15 parts of white sugar, 1 part of salt, 30 parts of corn oil, and 12 parts of hazelnut powder. Sweet bread is prepared.

[0112] The preparation method comprises the following steps:

[0113] (1) Mixing of raw materials and auxiliary materials

[0114] According to the recipe, accurately weigh high-gluten flour, yeast protein, yeast, white sugar, salt, and hazelnut powder, put them into a dough mixing bowl, start the mixing bowl and stir slowly at 20 Hz, stir for 2 minutes, then add the weighed corn oil and hazelnut milk.

[0115] (2) Making dough

[0116] The mixed raw materials are stirred at a slow speed of 20 Hz for 4 minutes, at a medium speed of 35 Hz for 7 minutes, and at a fast speed of 60 Hz for 1 minute. Check the state of the dough before leaving the cylinder, and it is best to beat out a glove film.

[0117] (3) Dough relaxation

[0118] After the dough comes out of the cylinder, knead it into a large dough with a smooth surface, cover it with plastic wrap and relax for 15 minutes. After the relaxation is completed, divide the dough into 50g portions, roll the dough into a ball with your hands, with the smooth side facing up, cover it with plastic wrap again and relax for 15 minutes.

[0119] (4) Plastic surgery

[0120] Shape the relaxed dough into long strips of equal weight, weighing 50g, and place them in a coated paper tray.

[0121] (5) Dough proofing

[0122] The dough obtained in step (4) is placed in a proofing box for fermentation, wherein the temperature in the proofing box is 34° C. and the relative humidity is 85%. The proofing time is about 38 minutes.

[0123] (6) Bread baking

[0124] After proofing, sift a layer of flour on the surface, cut the shape with a sharp knife, and put it into the preheated oven at 180℃. Set the upper fire of the oven to 180℃ and the lower fire to 180℃. The baking time is 15 minutes.

[0125] (7) Bread Cooling

[0126] After baking, remove from the oven immediately and place the bread on a wire rack to cool naturally for 45 minutes.

[0127] Example 4

[0128] The recipe of bread without animal-based protein is prepared from the following raw materials in parts by weight: 100 parts of high-gluten flour, 50 parts of coconut milk, 5 parts of yeast protein, 1 part of yeast, 5 parts of white sugar, 1 part of salt, 45 parts of sunflower oil, and 5 parts of coconut powder. Prepare toast bread. Prepare toast bread.

[0129] The preparation method comprises the following steps:

[0130] (1) Mixing of raw materials and auxiliary materials

[0131] According to the recipe, accurately weigh high-gluten flour, yeast protein, yeast, white sugar, salt, and coconut powder, put them into a dough mixing bowl, start the mixing bowl and stir slowly at 10 Hz. After stirring for 5 minutes, add the weighed sunflower oil and coconut milk.

[0132] (2) Making dough

[0133] The mixed raw materials are stirred at a slow speed of 10 Hz for 5 minutes, at a medium speed of 30 Hz for 8 minutes, and at a fast speed of 50 Hz for 2 minutes. Check the state of the dough before leaving the cylinder, and it is best to beat out a glove film.

[0134] (3) Dough relaxation

[0135] After the dough comes out of the cylinder, knead it into a large dough with a smooth surface, cover it with plastic wrap and relax for 10 minutes. After the relaxation is completed, divide the dough into 180g each, roll the dough into a ball with your hands, make the smooth side face up, cover it with plastic wrap again and relax for 10 minutes.

[0136] (4) Plastic surgery

[0137] Each portion is 180g. After relaxing, flatten the dough lightly with a rolling pin, turn it over, press to expel the gas, then roll the dough into a long strip with your hands, with the seam facing down, cover with plastic wrap and let it rest for 10 minutes. Then flatten the long strip of dough with a rolling pin to form a long strip of dough, turn it over, press to expel the gas, then roll up the dough from the small end with your hands, with the seam facing down, and put it into the toast mold.

[0138] (5) Dough proofing

[0139] The dough prepared in step (4) is placed in a proofing box for fermentation. The temperature in the proofing box is 30° C. and the relative humidity is 80%. The proofing time is about 90 minutes, and the dough is fermented until the toast mold is 80% to 90% full.

[0140] (6) Bread baking

[0141] After proofing, put the dough into a preheated oven at 170°C. Set the upper and lower heats to 170°C. Bake for 45 minutes.

[0142] (7) Bread Cooling

[0143] After baking, remove from the oven immediately, demould, and place the bread on a wire rack to cool naturally for 15 minutes.

[0144] Example 5

[0145] The recipe of the bread without animal-based protein is prepared from the following raw materials in parts by weight: 100 parts of high-gluten flour, 70 parts of coconut milk, 20 parts of yeast protein, 3 parts of yeast, 15 parts of white sugar, 2 parts of salt, 10 parts of corn oil, and 15 parts of coconut powder. Sweet bread is prepared.

[0146] The preparation method comprises the following steps:

[0147] (1) Mixing of raw materials and auxiliary materials

[0148] According to the recipe, accurately weigh high-gluten flour, yeast protein, yeast, white sugar, salt, and coconut powder, put them into a dough mixing bowl, start the mixing bowl and stir slowly at 20Hz, stir for 3 minutes, then add the weighed corn oil and coconut powder.

[0149] (2) Making dough

[0150] Stir the mixed raw materials at a slow speed of 20 Hz for 3 minutes, at a medium speed of 40 Hz for 5 minutes, and at a fast speed of 60 Hz for 0.5 minutes. Check the state of the dough before leaving the cylinder, and it is best to beat out a glove film.

[0151] (3) Dough relaxation

[0152] After the dough comes out of the cylinder, knead it into a large dough with a smooth surface, cover it with plastic wrap and relax for 15 minutes. After the relaxation is completed, divide the dough into 50g portions, roll the dough into a ball with your hands, with the smooth side facing up, cover it with plastic wrap again and relax for 15 minutes.

[0153] (4) Plastic surgery

[0154] Shape the relaxed dough into long strips of equal weight, weighing 50g, and place them in a coated paper tray.

[0155] (5) Dough proofing

[0156] The dough obtained in step (4) is placed in a proofing box for fermentation, wherein the temperature in the proofing box is 35° C. and the relative humidity is 90%. The proofing time is about 30 minutes.

[0157] (6) Bread baking

[0158] After proofing, sift a layer of flour on the surface, cut the shape with a sharp knife, and put it into a preheated oven at 200℃. Set the upper fire of the oven to 200℃ and the lower fire to 190℃. Bake for 10 minutes.

[0159] (7) Bread Cooling

[0160] After baking, remove the bread from the oven immediately and place it on a wire rack to cool naturally for 60 minutes.

[0161] Example 6

[0162] This embodiment is a preferred embodiment.

[0163] The recipe of bread without animal-based protein is prepared from the following raw materials by weight: 100 parts of high-gluten flour, 68 parts of vegetable milk (hazelnut milk), 2 parts of yeast, 1.5 parts of salt, 10 parts of yeast protein, 15 parts of vegetable oil (corn oil), 10 parts of white sugar, and 10 parts of grain flour or nut flour (hazelnut flour). Prepare toast bread.

[0164] The preparation method comprises the following steps:

[0165] (1) Mixing of raw materials and auxiliary materials

[0166] According to the recipe, accurately weigh high-gluten flour, yeast protein, yeast, white sugar, salt, and hazelnut powder, put them into a dough mixing bowl, start the mixing bowl and stir slowly at a rate of 20 Hz. After stirring for 2 minutes, add the weighed corn oil and hazelnut milk.

[0167] (2) Making dough

[0168] The mixed raw materials are stirred at a slow speed of 20 Hz for 4 minutes, at a medium speed of 40 Hz for 7 minutes, and at a fast speed of 60 Hz for 0.5 minutes. Check the state of the dough before leaving the cylinder, and it is best to beat out a glove film.

[0169] (3) Dough relaxation

[0170] After the dough comes out of the cylinder, knead it into a large dough with a smooth surface, cover it with plastic wrap and relax for 15 minutes. After relaxation, divide the dough into 180g each, roll the dough into a ball with your hands, make the smooth side face up, cover it with plastic wrap again and relax for 15 minutes.

[0171] (4) Plastic surgery

[0172] After relaxation, flatten the dough lightly with a rolling pin, turn it over, press to expel the gas, then roll the dough into a long strip with your hands, with the seam facing down, cover with plastic wrap and let it rest for 15 minutes, then flatten the long strip of dough with a rolling pin to form a long strip of dough, turn it over, press to expel the gas, then roll up the dough from the small end with your hands, with the seam facing down, and put it into the toast mold.

[0173] (5) Dough proofing

[0174] The dough prepared in step (4) is placed in a proofing box for fermentation. The temperature in the proofing box is 32° C. and the relative humidity is 85%. The proofing time is about 60 minutes, and the dough is fermented until the toast mold is 80% to 90% full.

[0175] (6) Bread baking

[0176] After proofing, immediately put the dough into a preheated oven at 190°C. Set the upper temperature to 190°C and the lower temperature to 180°C. Bake for 30 minutes.

[0177] (7) Bread Cooling

[0178] After baking, take it out of the oven immediately, demould it, and place the bread on a wire rack to cool naturally for 60 minutes.

[0179] Example 7

[0180] This embodiment is a preferred embodiment.

[0181] The recipe of the bread without animal-based protein is prepared from the following raw materials by weight: 100 parts of high-gluten flour, 70 parts of vegetable milk (oat milk), 2 parts of yeast, 1.5 parts of salt, 10 parts of yeast protein, 12 parts of vegetable oil (sunflower oil), 10 parts of white sugar, and 10 parts of grain flour or nut flour (oat flour). Prepare the meal bag.

[0182] The preparation method comprises the following steps:

[0183] (1) Mixing of raw materials and auxiliary materials

[0184] According to the recipe, accurately weigh high-gluten flour, yeast protein, yeast, white sugar, salt, and oatmeal powder, put them into a dough mixing bowl, start the mixing bowl and stir slowly at a rate of 20 Hz. After stirring for 2 minutes, add the weighed sunflower oil and oatmeal milk.

[0185] (2) Making dough

[0186] The mixed raw materials are stirred at a slow speed of 20 Hz for 4 minutes, at a medium speed of 40 Hz for 7 minutes, and at a fast speed of 60 Hz for 0.5 minutes. Check the state of the dough before leaving the cylinder, and it is best to beat out a glove film.

[0187] (3) Dough relaxation

[0188] After the dough is taken out of the cylinder, knead it into a large dough with a smooth surface, cover it with plastic wrap and relax for 15 minutes. After relaxation, divide the dough into 30g portions, roll the dough into a ball with your hands, make the smooth side face up, cover it with plastic wrap again and relax for 15 minutes.

[0189] (4) Plastic surgery

[0190] Shape the relaxed dough into small balls of equal weight and place them on a baking pan.

[0191] (5) Dough proofing

[0192] The dough obtained in step (4) is placed in a proofing box for fermentation, wherein the temperature in the proofing box is 32° C. and the relative humidity is 85%. The proofing time is about 45 minutes.

[0193] (6) Bread baking

[0194] After proofing, put the dough into a preheated oven at 190°C. Set the upper and lower heat to 190°C. Bake for 12 minutes.

[0195] (7) Bread Cooling

[0196] After baking, remove from the oven immediately and place the bread on a wire rack to cool naturally for 45 minutes.

[0197] Example 8

[0198] This embodiment is a preferred embodiment.

[0199] The formula of bread without animal-based protein is prepared from the following raw materials by weight: 100 parts of high-gluten flour, 70 parts of vegetable milk (almond milk), 2 parts of yeast, 1.5 parts of salt, 15 parts of yeast protein, 10 parts of vegetable oil (rapeseed oil), 15 parts of white sugar, and 10 parts of grain flour or nut flour (almond flour). Prepare sweet bread.

[0200] The preparation method comprises the following steps:

[0201] (1) Mixing of raw materials and auxiliary materials

[0202] According to the recipe, accurately weigh high-gluten flour, yeast protein, yeast, white sugar, salt, and almond powder, put them into a dough mixing bowl, start the mixing bowl and stir slowly at a rate of 20 Hz. After stirring for 2 minutes, add the weighed rapeseed oil and almond milk.

[0203] (2) Making dough

[0204] The mixed raw materials are stirred at a slow speed of 20 Hz for 4 minutes, at a medium speed of 40 Hz for 7 minutes, and at a fast speed of 60 Hz for 0.5 minutes. Check the state of the dough before leaving the cylinder, and it is best to beat out a glove film.

[0205] (3) Dough relaxation

[0206] After the dough comes out of the cylinder, knead it into a large dough with a smooth surface, cover it with plastic wrap and relax for 15 minutes. After the relaxation is completed, divide the dough into 50g portions, roll the dough into a ball with your hands, with the smooth side facing up, cover it with plastic wrap again and relax for 15 minutes.

[0207] (4) Plastic surgery

[0208] Shape the relaxed dough into long strips of equal weight and place them in coated paper trays.

[0209] (5) Dough proofing

[0210] The dough obtained in step (4) is placed in a proofing box for fermentation, wherein the temperature in the proofing box is 32° C. and the relative humidity is 85%. The proofing time is about 45 minutes.

[0211] (6) Bread baking

[0212] After proofing, sift a layer of flour on the surface, cut the shape with a sharp knife, and put it into the preheated oven at 180℃. Set the upper fire of the oven to 180℃ and the lower fire to 180℃. The baking time is 15 minutes.

[0213] (7) Bread Cooling

[0214] After baking, remove from the oven immediately and place the bread on a wire rack to cool naturally for 45 minutes.

[0215] Comparative Example 1

[0216] Compared with Example 1, water is used instead of oat milk, butter is used instead of sunflower oil, egg liquid is added, and oat flour and yeast protein are not added. The recipe of the control toast bread in this comparative example is prepared from the following raw materials in parts by weight: 100 parts of high-gluten flour, 50 parts of water, 2 parts of yeast, 10 parts of white granulated sugar, 2 parts of salt, 10 parts of butter, and 20 parts of egg liquid.

[0217] The preparation method comprises the following steps:

[0218] (1) Mixing of raw materials and auxiliary materials

[0219] According to the recipe, accurately weigh high-gluten flour, yeast, white sugar and salt and put them into a dough mixing bowl. Start the mixing bowl and stir slowly at 20Hz. After stirring for 1 to 2 minutes, add the weighed egg liquid and water.

[0220] (2) Making dough

[0221] The mixed raw and auxiliary materials are stirred at a slow speed of 20 Hz for 4 minutes, at a medium speed of 35 Hz for 7 minutes, and at a fast speed of 60 Hz for 1 minute. After the medium-speed stirring begins, add the butter. Check the state of the dough before leaving the cylinder and it is advisable to beat out a glove film.

[0222] (3) Dough relaxation

[0223] After the dough comes out of the cylinder, knead it into a large dough with a smooth surface, cover it with plastic wrap and relax for 15 minutes. After relaxation, divide the dough into 180g each, roll the dough into a ball with your hands, make the smooth side face up, cover it with plastic wrap again and relax for 15 minutes.

[0224] (4) Plastic surgery

[0225] Each portion is 180g. After relaxing, flatten the dough lightly with a rolling pin, turn it over, press to expel the gas, then roll the dough into a long strip with your hands, with the seam facing down, cover with plastic wrap and let it rest for 15 minutes. Then flatten the long strip of dough with a rolling pin to form a long strip of dough, turn it over, press to expel the gas, then roll up the dough from the small end with your hands, with the seam facing down, and put it into the toast mold.

[0226] (5) Dough proofing

[0227] The dough prepared in step (4) is placed in a proofing box for fermentation. The temperature in the proofing box is 32° C. and the relative humidity is 85%. The proofing time is about 45 minutes, and the dough is fermented until the toast mold is 80% to 90% full.

[0228] (6) Bread baking

[0229] After proofing, immediately put the dough into a preheated oven at 190°C. Set the upper temperature to 190°C and the lower temperature to 180°C. Bake for 30 minutes.

[0230] (7) Bread Cooling

[0231] After baking, take it out of the oven immediately, demould it, and place the bread on a wire rack to cool naturally for 60 minutes.

[0232] Comparative Example 2

[0233] Compared with Example 2, water is used instead of almond milk, butter is used instead of corn oil, egg liquid is added, and almond powder and yeast protein are not added. The formula of the control meal bag of this comparative example is prepared by the following raw materials in parts by weight: 100 parts of high-gluten flour, 52 parts of water, 2 parts of yeast, 12 parts of white granulated sugar, 1.5 parts of salt, 10 parts of butter, and 20 parts of egg liquid.

[0234] The preparation method comprises the following steps:

[0235] (1) Mixing of raw materials and auxiliary materials

[0236] According to the recipe, accurately weigh high-gluten flour, yeast, white sugar and salt and put them into a dough mixing bowl. Start the mixing bowl and stir slowly at 20Hz. After stirring for 1 minute, add the weighed egg liquid and water.

[0237] (2) Making dough

[0238] The mixed raw and auxiliary materials are stirred at a slow speed of 20 Hz for 3 minutes, at a medium speed of 40 Hz for 6 minutes, and at a fast speed of 50 Hz for 1 minute. After the medium-speed stirring begins, add the butter. Check the state of the dough before leaving the cylinder, and it is advisable to beat out a glove film.

[0239] (3) Dough relaxation

[0240] After the dough is taken out of the cylinder, knead it into a large dough with a smooth surface, cover it with plastic wrap and relax for 15 minutes. After relaxation, divide the dough into 30g portions, roll the dough into a ball with your hands, make the smooth side face up, cover it with plastic wrap again and relax for 15 minutes.

[0241] (4) Plastic surgery

[0242] Shape the relaxed dough into small doughs of equal weight, weighing 30g, and place them in a baking pan.

[0243] (5) Dough proofing

[0244] The dough obtained in step (4) is placed in a proofing box for fermentation, wherein the temperature in the proofing box is 30° C. and the relative humidity is 85%. The proofing time is about 30 minutes.

[0245] (6) Bread baking

[0246] After proofing, immediately put the dough into a preheated oven at 190°C. Set the upper and lower heats to 190°C. Bake for 10 minutes.

[0247] (7) Bread Cooling

[0248] After baking, take the bread out of the oven immediately and place it on a wire rack to cool naturally for 30 minutes.

[0249] Comparative Example 3

[0250] Compared with Example 3, milk is used instead of hazelnut milk, butter is used instead of corn oil, egg liquid is added, and hazelnut powder and yeast protein are not added. The recipe of the control sweet bread of this comparative example is prepared from the following raw materials in parts by weight: 100 parts of high-gluten flour, 50 parts of milk, 2 parts of yeast, 12 parts of white granulated sugar, 1.5 parts of salt, 15 parts of butter, and 20 parts of egg liquid.

[0251] The preparation method comprises the following steps:

[0252] (1) Mixing of raw materials and auxiliary materials

[0253] According to the recipe, accurately weigh high-gluten flour, yeast, white sugar and salt, put them into a dough mixing bowl, start the mixing bowl and stir slowly at 20Hz, stir for 2 minutes, then add the weighed egg liquid and milk.

[0254] (2) Making dough

[0255] The mixed raw and auxiliary materials are stirred at a slow speed of 20 Hz for 4 minutes, at a medium speed of 35 Hz for 7 minutes, and at a fast speed of 60 Hz for 1 minute. After the medium-speed stirring begins, add the butter. Check the state of the dough before leaving the cylinder and it is advisable to beat out a glove film.

[0256] (3) Dough relaxation

[0257] After the dough comes out of the cylinder, knead it into a large dough with a smooth surface, cover it with plastic wrap and relax for 15 minutes. After the relaxation is completed, divide the dough into 50g portions, roll the dough into a ball with your hands, with the smooth side facing up, cover it with plastic wrap again and relax for 15 minutes.

[0258] (4) Plastic surgery

[0259] Shape the relaxed dough into long strips of equal weight, weighing 50g, and place them in a coated paper tray.

[0260] (5) Dough proofing

[0261] The dough obtained in step (4) is placed in a proofing box for fermentation, wherein the temperature in the proofing box is 34° C. and the relative humidity is 85%. The proofing time is about 38 minutes.

[0262] (6) Bread baking

[0263] After proofing, sift a layer of flour on the surface, cut the shape with a sharp knife, and put it into the preheated oven at 180℃. Set the upper fire of the oven to 180℃ and the lower fire to 180℃. The baking time is 15 minutes.

[0264] (7) Bread Cooling

[0265] After baking, remove from the oven immediately and place the bread on a wire rack to cool naturally for 45 minutes.

[0266] Comparative Example 4

[0267] Compared with Example 4, the proportions of the various ingredients in the batching are reduced, and the stirring rate and time, relaxation time, and proofing conditions are changed.

[0268] The recipe of the control toast bread in this comparative example is prepared from the following raw materials in parts by weight: 100 parts of high-gluten flour, 45 parts of coconut milk, 1 part of yeast protein, 1 part of yeast, 3 parts of white sugar, 3 parts of salt, 5 parts of sunflower oil, and 3 parts of coconut powder.

[0269] The preparation method comprises the following steps:

[0270] (1) Mixing of raw materials and auxiliary materials

[0271] According to the recipe, accurately weigh high-gluten flour, yeast protein, yeast, white sugar, salt, and coconut powder, put them into a dough mixing bowl, start the mixing bowl and stir slowly at 8 Hz. After stirring for 2 minutes, add the weighed sunflower oil and coconut milk.

[0272] (2) Making dough

[0273] The mixed raw materials were stirred at a slow speed of 8 Hz for 2 minutes, a medium speed of 20 Hz for 4 minutes, and a fast speed of 40 Hz for 0.3 minutes. However, under this condition, the dough was not easy to form and the glove film could not be punched out.

[0274] (3) Dough relaxation

[0275] After the dough comes out of the cylinder, knead it into a large dough, cover it with plastic wrap and relax for 8 minutes. After the relaxation is complete, divide the dough into 180g portions, roll the dough into a ball with your hands, make the smooth side face up, cover it with plastic wrap again and relax for 8 minutes.

[0276] (4) Plastic surgery

[0277] Each portion is 180g. After the dough is relaxed, gently flatten it with a rolling pin, turn it over, press to release the gas, and then roll it up into a long strip with your hands, with the seam of the dough facing down, cover it with plastic wrap, and let it rest for 8 minutes. Flatten the long strip of dough with a rolling pin to form a long strip of dough, turn it over, press to release the gas, and then roll up the dough from the small end with your hands, with the seam of the dough facing down, and put it into the toast mold. At this point, the dough is relaxed and the resting time is insufficient, so it is difficult to shape the dough.

[0278] (5) Dough proofing

[0279] The dough prepared in step (4) is placed in a proofing box for fermentation. The temperature in the proofing box is 25° C. and the relative humidity is 60%. The proofing time is about 25 minutes. At this proofing time, the dough is only 60% full in the toast box. If the proofing time is extended to 60 minutes, the proofing effect is not obvious.

[0280] (6) Bread baking

[0281] After proofing, put the dough into a preheated oven at 170°C. Set the upper and lower heats to 170°C. Bake for 45 minutes.

[0282] (7) Bread Cooling

[0283] After baking, remove from the oven immediately, demould, and place the bread on a wire rack to cool naturally for 30 minutes.

[0284] The finished bread made under the conditions of this comparative example was not completely fermented, had a small volume, was not soft, and had no elasticity.

[0285] Comparative Example 5

[0286] Compared with Example 5, the proportions of various ingredients are increased in the batching, and the stirring rate and time, relaxation time, and proofing conditions are changed.

[0287] The formula of the sweet bread of this comparative example is prepared from the following raw materials in parts by weight: 100 parts of high-gluten flour, 75 parts of coconut milk, 25 parts of yeast protein, 4 parts of yeast, 18 parts of white sugar, 3 parts of salt, 48 parts of corn oil, and 20 parts of coconut powder.

[0288] The preparation method comprises the following steps:

[0289] (1) Mixing of raw materials and auxiliary materials

[0290] According to the recipe, accurately weigh high-gluten flour, yeast protein, yeast, white sugar, salt, and coconut powder, put them into a dough mixing bowl, start the mixing bowl and stir slowly at 25Hz, stir for 6 minutes, and then add the weighed corn oil and coconut powder.

[0291] (2) Making dough

[0292] The mixed raw materials were stirred at a slow speed of 25 Hz for 6 minutes, a medium speed of 45 Hz for 9 minutes, and a fast speed of 65 Hz for 2.5 minutes. During the stirring process, the dough was found to be sticky and difficult to form a glove film.

[0293] (3) Dough relaxation

[0294] After the dough comes out of the cylinder, knead it into a large dough with a smooth surface, cover it with plastic wrap and relax for 20 minutes. After relaxation, divide the dough into 50g portions, roll the dough into a ball with your hands, make the smooth side face up, cover it with plastic wrap again and relax for 20 minutes.

[0295] (4) Plastic surgery

[0296] Shape the relaxed dough into long strips of equal weight, weighing 50g, and place them in a coated paper tray. At this point, the dough is too wet and oily to be easily shaped.

[0297] (5) Dough proofing

[0298] The dough prepared in step (4) is placed in a proofing box for fermentation. The temperature in the proofing box is 38° C. and the relative humidity is 95%. The proofing time is about 100 minutes. Under this condition, the dough is over-proofed and has a large volume.

[0299] (6) Bread baking

[0300] After proofing, sift a layer of flour on the surface, cut the shape with a sharp knife, and put it into a preheated oven at 200℃. Set the upper heat of the oven to 200℃ and the lower heat to 190℃. Bake for 15 minutes.

[0301] (7) Bread Cooling

[0302] After baking, remove the bread from the oven immediately and place it on a wire rack to cool naturally for 60 minutes.

[0303] The finished bread produced under the conditions of this comparative example is too large in volume and is prone to shrinkage and collapse.

[0304] Example 9

[0305] The total protein content, dietary fiber content and essential amino acid content detection experiments were carried out on Examples 1 to 8 and Comparative Examples 1 to 3. The protein content was determined according to the first method of GB 5009.5 "Determination of protein in food of national food safety standard"; the dietary fiber content was determined according to GB 5009.88 "Determination of dietary fiber in food of national food safety standard"; the amino acid content was determined according to GB 5009.124 "Determination of amino acids in food of national food safety standard". The test results are shown in Table 1.

[0306] Table 1 Test results of Examples 1 to 8 and Comparative Examples 1 to 3

[0307]

[0308]

[0309] As shown in Table 1, the total protein content, dietary fiber content and essential amino acid content of Examples 1 to 8 are significantly higher than those of Comparative Examples 1 to 3, and contain 6 essential amino acids. The sensory evaluation of the bread of the Examples adding vegetable milk, grain flour or nut flour and yeast protein is significantly better than that of the Comparative Examples without addition. The bread prepared by the preparation methods of Examples 1 to 8 has fine and uniform pores, soft texture and good elasticity, while the bread prepared by the preparation methods of Comparative Examples 1-3 has average elasticity. The preparation method of Comparative Example 4 causes the dough to be difficult to shape, the bread volume is small and inelastic, and the preparation method of Comparative Example 5 causes the dough to be sticky (such as Figure 6 ), the bread is too large and easy to collapse. This shows that the healthy bread without animal-based protein in the present application can meet the needs of lactose-intolerant consumers and vegetarians and provide more comprehensive and rich nutrition through the synergistic effect of adding plant milk, yeast protein and grain powder or nut powder, as well as the optimized preparation method, and has fine and uniform pores, soft texture, good elasticity and good taste, indicating that the ingredient ratio and preparation method of the present application are scientific and reasonable.

[0310] The above embodiments are merely illustrative of the principles and effects of the present application and are not intended to limit the present application. Anyone familiar with the technology may modify or change the above embodiments without violating the spirit and scope of the present application. Therefore, all equivalent modifications or changes made by a person of ordinary skill in the art without departing from the spirit and technical ideas disclosed in the present application shall still be covered by the claims of the present application.

Claims

1. A bread without animal-based protein, comprising the following raw materials in parts by weight: 100 parts of high-gluten flour, 50-70 parts of vegetable milk, 1-3 parts of yeast, and 1-2 parts of salt.

2. The bread according to claim 1, characterized in that The bread may further comprise any one or more of the following raw materials by weight: 5 to 20 parts of yeast protein, 10 to 45 parts of vegetable oil, 5 to 15 parts of white sugar, and 5 to 15 parts of miscellaneous grain flour or nut flour.

3. The bread according to claim 2, characterized in that The bread also has any one or more of the following features: 1) The plant milk is selected from any one or more of soy milk, soy milk, oat milk, coconut milk, hazelnut milk, and almond milk; 2) The vegetable oil is selected from any one or more of soybean oil, corn oil, sunflower oil and rapeseed oil; 3) The grain powder or nut powder is selected from any one or more of soy milk powder, oatmeal powder, coconut powder, hazelnut powder, and almond powder; preferably, the grain powder or nut powder has a fineness of 50-300 meshes.

4. A method for preparing bread free of animal-based protein as claimed in any one of claims 1 to 3, comprising the following steps: S1) mixing the raw materials according to the formula amount; S2) mixing all the raw materials to prepare dough; S3) relaxing the dough; S4) shaping the relaxed dough; S5) the shaped dough is proofed; S6) the proofed bread is baked.

5. The preparation method according to claim 4, characterized in that: In step S1), the method of mixing the raw materials is: firstly, the powdered raw materials are mixed for the first time according to the formula amount, and then the mixture after the first mixing is mixed for the second time with the liquid raw materials of the formula amount; preferably, the stirring rate of the first mixing is 10-20 Hz, and the stirring time is 1-5 min.

6. The preparation method according to claim 4, characterized in that: In step S2), the stirring includes a first stirring, a second stirring, and a third stirring, the stirring rate of the second stirring is higher than the first stirring, and the stirring rate of the third stirring is higher than the second stirring; preferably, the stirring rate of the first stirring is 10-20 Hz, and the stirring time is 3-5 min; the stirring rate of the second stirring is 30-40 Hz, and the stirring time is 5-8 min; the stirring rate of the third stirring is 50-60 Hz, and the stirring time is 0.5-2 min.

7. The preparation method according to claim 4, characterized in that: In step S3), the relaxation includes a first relaxation and a second relaxation; preferably, the first relaxation is to relax the dough obtained in step S2) for 10 to 15 minutes; and / or, the second relaxation is to relax the dough after the first relaxation for 10 to 15 minutes after dividing it.

8. The preparation method according to claim 4, characterized in that: In step S4), the shaping may or may not include resting the dough; preferably, the resting time is 10 to 15 minutes.

9. The preparation method according to claim 4, characterized in that: In step S5), the proofing temperature is 30-35° C., the proofing humidity is 80%-90%, and the proofing time is 30-90 minutes.

10. The preparation method according to claim 4, characterized in that: In step S6), the preheating temperature of the baking is 170-200°C, the upper heating temperature of the baking is 170-200°C, the lower heating temperature of the baking is 170-190°C, and the baking time is 10-60 minutes.

11. The preparation method according to claim 4, characterized in that: After step S6), the baked bread is further cooled; preferably, the cooling time is 15 to 60 minutes.

12. Use of the bread according to any one of claims 1 to 3, or the preparation method according to any one of claims 4 to 11, in preparing food for people with lactose intolerance or vegetarians.

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