Toast bread and preparation process thereof
By adding specific raw materials and processes to the dough of toast bread, the problems of single taste and poor moisture retention of traditional toast bread are solved, and the bread is significantly improved in taste and moisture retention.
Patent Information
- Application Number
- CN202411642250.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-18
- Publication Date
- 2025-02-07
AI Technical Summary
Due to the limitations of the production process and formula, traditional toast bread has problems such as single taste and poor moisture retention, which leads to a shortened shelf life and a reduced edible quality.
By adding hot dough, beetroot juice, sodium stearoyllactate and propylene alginate to the dough, combined with specific preparation processes, such as precise control of the stirring degree and fermentation conditions of the dough, a rich gluten network is formed to improve bread holding. Water-based and soft.
The toast bread achieves a balance between softness and elasticity in taste, and significantly improves its moisture retention ability, so that the bread can remain fresh even after long-term storage, and is not easy to dry and hard.
Smart Images
Figure BDA0005138778470000071 
Figure BDA0005138778470000081
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of toast bread preparation, in particular to toast bread and a preparation process thereof. Background Art
[0002] Toast bread, as one of the common foods on the breakfast table, is deeply loved by consumers because of its diverse taste and convenient consumption. However, due to the limitations of production technology and formula, traditional toast bread often has problems such as single taste and poor moisture retention. For example, some toast bread is too soft and lacks the necessary elasticity and toughness; some toast bread is too dry and hard, which makes it difficult to chew and has a rough taste; some toast bread easily loses moisture during storage, becomes shriveled and hardened, which seriously affects its original softness and moist feeling. These problems not only shorten the shelf life of toast bread, but also reduce its edible quality, causing consumers to have concerns when purchasing and reducing consumers' preference for toast bread.
[0003] Therefore, it is necessary to further improve the formula and preparation process of toast bread to improve the shortcomings of toast bread in taste and water retention, so as to meet consumers' demand for high-quality toast bread. Summary of the invention
[0004] In order to further enrich the taste of toast bread and improve the water retention of toast bread, the present invention provides a toast bread and a preparation process thereof. The present application uses a specific raw material ratio and a unique preparation process to make the toast bread not only have a good taste, but also have a good water retention capacity. The toast bread of the present invention not only keeps the traditional toast bread soft and moist, but also has better elasticity and toughness. Even after long-term storage, it can still maintain its original quality and is not easy to dry and harden.
[0005] In the first aspect, the present application provides a toast bread adopting the following technical solution: A toast bread comprises the following raw materials in parts by mass: 100 parts of high-gluten flour, 40-60 parts of whole wheat flour, 40-60 parts of hot dough, 10-20 parts of wheat germ powder, 5-10 parts of butter, 5-10 parts of white sugar, 5-10 parts of beetroot juice, 3-6 parts of eggs, 0.8-1.2 parts of yeast, 0.5-1 part of sodium stearoyl lactylate, 0.5-1 part of propylene glycol alginate and 120-140 parts of water.
[0006] In the above technical scheme, the present application can significantly improve the gluten and elasticity of the dough by adding hot dough to the dough, and can enhance the water holding capacity of the dough by adding beetroot juice to the dough, so that the toast bread can remain moist and soft for a longer time after baking, and can further improve the ductility and stability of the dough by adding sodium stearoyl lactylate and propylene glycol alginate to the dough, thereby forming a more uniform and delicate bread texture during the baking process, and can make the toast bread achieve a balance between softness and elasticity in taste. In addition, the natural sugars and minerals contained in beetroot juice can not only improve the nutritional value of the bread, but also promote the Maillard reaction during the baking process, so that the surface of the toast bread presents an attractive golden color and unique flavor.
[0007] Preferably, the steamed dough comprises the following raw materials: 100 parts of whole wheat flour, 100-105 parts of water, 6-10 parts of edible salt, 0.5-1 part of sesbania gum and 0.01-0.05 part of grape seed extract.
[0008] In the above technical scheme, the present application adds sesbania gum and grape seed extract during the preparation process of the hot seed dough. Sesbania gum is a natural polysaccharide with good water retention and adhesion. It can form a stable network structure in the dough, enhance the water holding capacity of the dough, and thus extend the shelf life of the bread. Grape seed extract can not only inhibit the growth of microorganisms, but also help to extend the shelf life of toast bread, and can further improve the taste of toast bread, making it more delicate. Combining the two can further enhance the anti-aging performance and water holding capacity of toast bread, give bread richer nutritional value and longer shelf life, so that toast bread can still maintain a good state after long-term storage and is not easy to deteriorate.
[0009] Preferably, the preparation process of the steamed dough comprises the following steps: Step s1: Add edible salt to water, stir and heat to boiling to obtain high-temperature water; Step s2: Take whole wheat flour, and slowly pour the high-temperature water obtained in step 1 into the flour while stirring, and stir until the flour and the high-temperature water are fully mixed to obtain a pre-made hot seed dough; Step s3: Take the pre-made steamed seed dough, add sesbania gum and grape seed extract, and continue stirring until a dough with a smooth and uniform surface is formed to obtain the steamed seed dough.
[0010] In the above technical scheme, the present application adopts the above-mentioned method for preparing the steamed dough. During the stirring process, high-temperature water is used to destroy the protein structure in the whole wheat flour, thereby promoting the formation of gluten, so that the steamed dough has better elasticity and extensibility. By adding sesbania gum and grape seed extract, the viscosity and stability of the dough are further enhanced, which helps to form a more uniform dough structure and lay a solid foundation for the quality of the final toast bread.
[0011] Preferably, the preparation process of the beetroot juice comprises: taking fresh beetroots, washing, peeling, and crushing, adding 10 times the volume of water, first squeezing the juice, and then ball milling for 3-5 hours to obtain the beetroot juice.
[0012] In the above technical scheme, the present application further refines the beetroot juice through ball milling and promotes the beetroot to release more natural sugars and nutrients. These ingredients can play a better role in the dough, enhance the water holding capacity and nutritional value of the dough, and enable the toast bread of the present application to maintain the softness and moistness of traditional toast bread while having better elasticity and toughness. Even after long-term storage, it can still maintain its original quality and is not easy to dry out and harden.
[0013] A process for preparing toast bread comprises the following steps: Step 1: Mix high-gluten flour, whole wheat flour and hot dough and stir evenly, then add water and eggs, stir until the gluten strength reaches 70%-80%, then add the remaining ingredients and stir until the gluten is fully stretched to obtain the dough; Step 2: Cut, weigh and roll the dough into balls, then ferment it for the first time. After fermentation, press and exhaust the air, shape it into a toast mold, and ferment it for the second time. Ferment until the mold is 80% full, cover it, bake, demould, cool and slice it to get toast bread.
[0014] Preferably, the first fermentation temperature is 28-32°C and the fermentation time is 15-20 minutes.
[0015] Preferably, the second fermentation temperature is 35-38°C and the fermentation time is 60-70 minutes.
[0016] Preferably, the baking temperature is 190-210° C. for upper fire and 200-220° C. for lower fire, and the baking time is 35-45 minutes.
[0017] In the above technical solution, the present application ensures that the dough fully expands during the fermentation process and forms a good pore structure by precisely controlling the stirring degree and fermentation conditions of the dough in the preparation process, which not only helps to improve the taste of the bread, but also enhances the volume and softness of the bread. The precise control of the baking temperature and time is to ensure that the bread is evenly heated inside and outside during the baking process to avoid partial burning or undercooking, thereby ensuring the quality and taste of the toast bread.
[0018] In summary, the present application includes at least one of the following beneficial technical effects: 1. The present application can significantly improve the water holding capacity and softness of the dough by adding blanched dough, beetroot juice, sodium stearoyl lactylate and propylene glycol alginate into the dough, form a rich gluten network in the toast bread, and achieve a balance between softness and elasticity in taste of the toast bread. The bread is more resistant to aging than ordinary toast bread and can maintain a fresh taste for a long time.
[0019] 2. The present application adds sesbania gum and grape seed extract during the preparation of the scalding dough. The combination of the two can synergistically improve the anti-aging performance and water retention of toast bread, give the bread richer nutritional value and a longer shelf life, so that the toast bread can still maintain a good condition after long-term storage and is not easy to deteriorate.
[0020] 3. The present application optimizes the preparation process of toast bread and controls the mixing degree, fermentation conditions and baking temperature of the dough so that the bread maintains the softness and moistness of traditional toast bread while having better elasticity and toughness. Even after long-term storage, the bread can still maintain its original quality and is not easy to become dry and hard. DETAILED DESCRIPTION
[0021] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.
[0022] Preparation Example 1 A preparation process of hot seed dough specifically comprises the following steps: Step s1: Add 60 g of edible salt to 1000 g of water, stir and heat to boiling to obtain high-temperature water.
[0023] Step s2: Take 1000g of whole wheat flour, and slowly pour the high-temperature water obtained in step 1 into the flour while stirring, and stir until the flour and the high-temperature water are fully mixed to obtain a pre-made hot dough.
[0024] Step s3: Take the pre-made steamed seed dough, add 5g of sesbania gum and 0.5g of grape seed extract, and continue stirring until a dough with a smooth and uniform surface is formed to obtain the steamed seed dough.
[0025] Preparation Example 2 A preparation process for steamed dough, which is different from Example 1 in that the amount of each raw material is different, and specifically includes the following steps: Step s1: adding 100g of edible salt to 1050g of water, stirring and heating to boiling to obtain high-temperature water.
[0026] Step s2: Take 1000g of whole wheat flour, and slowly pour the high-temperature water obtained in step 1 into the flour while stirring, and stir until the flour and the high-temperature water are fully mixed to obtain a pre-made hot dough.
[0027] Step s3: Take the pre-made steamed seed dough, add 10g of sesbania gum and 0.1g of grape seed extract, and continue stirring until a dough with a smooth and uniform surface is formed to obtain the steamed seed dough.
[0028] Preparation Example 3 A preparation process for steamed dough, which is different from Example 1 in that the amount of each raw material is different, and specifically includes the following steps: Step s1: adding 80g of edible salt to 1020g of water, stirring and heating to boiling to obtain high-temperature water.
[0029] Step s2: Take 1000g of whole wheat flour, and slowly pour the high-temperature water obtained in step 1 into the flour while stirring, and stir until the flour and the high-temperature water are fully mixed to obtain a pre-made hot dough.
[0030] Step s3: Take the pre-made steamed seed dough, add 8g of sesbania gum and 0.3g of grape seed extract, and continue stirring until a dough with a smooth and uniform surface is formed to obtain the steamed seed dough.
[0031] Preparation Example 4 A preparation process of hot seed dough, which is different from that of Example 1 in that sesbania gum is not added, specifically comprising the following steps: Step s1: Add 60 g of edible salt to 1000 g of water, stir and heat to boiling to obtain high-temperature water.
[0032] Step s2: Take 1000g of whole wheat flour, and slowly pour the high-temperature water obtained in step 1 into the flour while stirring, and stir until the flour and the high-temperature water are fully mixed to obtain a pre-made hot dough.
[0033] Step s3: Take the pre-made steamed dough, add 0.5g of grape seed extract, and continue stirring until a dough with a smooth and uniform surface is formed to obtain the steamed dough.
[0034] Preparation Example 5 A preparation process for steamed dough, which is different from Example 1 in that grape seed extract is not added, and specifically comprises the following steps: Step s1: adding 60g of edible salt to 1000g of water, stirring and heating to boiling to obtain high-temperature water.
[0035] Step s2: Take 1000g of whole wheat flour, and slowly pour the high-temperature water obtained in step 1 into the flour while stirring, and stir until the flour and the high-temperature water are fully mixed to obtain a pre-made hot dough.
[0036] Step s3: Take the pre-made steamed seed dough, add 5g of sesbania gum, and continue stirring until a dough with a smooth and uniform surface is formed to obtain the steamed seed dough.
[0037] Preparation Example 6 A process for preparing steamed seed dough, which is different from that in Example 1 in that sesbania gum and grape seed extract are not added, specifically comprising the following steps: Step s1: Add 60 g of edible salt to 1000 g of water, stir and heat to boiling to obtain high-temperature water.
[0038] Step s2: Take 1000g of whole wheat flour, and slowly pour the high-temperature water obtained in step 1 into the flour while stirring, and stir until the flour and the high-temperature water are fully mixed to obtain a pre-made hot dough.
[0039] Step s3: Take the pre-made steamed dough and continue stirring until a dough with a smooth and uniform surface is formed to obtain the steamed dough.
[0040] Preparation Example 7 A preparation process of beetroot juice specifically comprises: taking 100g of fresh beetroot, washing, peeling and crushing, adding 10 times volume of water, first squeezing juice, and then ball milling for 4h to obtain beetroot juice.
[0041] Example 1 A toast bread comprises the following raw materials: 1000g of high-gluten flour, 400g of whole wheat flour, 400g of blanched dough, 100g of wheat germ powder, 50g of butter, 50g of white sugar, 50g of beetroot juice, 30g of eggs, 8g of yeast, 5g of sodium stearoyl lactylate, 5g of propylene glycol alginate and 1200g of water.
[0042] Among them, the steamed dough comes from Preparation Example 1.
[0043] Among them, the beetroot juice comes from Preparation Example 7.
[0044] The preparation process of toast bread comprises the following steps: Step 1: Mix the high-gluten flour, whole wheat flour and blanched dough and stir evenly, then add water and eggs, stir until the gluten degree is 80%, then add the remaining ingredients and stir until the gluten is fully stretched to obtain the dough.
[0045] Step 2: Cut, weigh and roll the dough into balls, and then ferment it for the first time at 28°C for 20 minutes. After fermentation, press and exhaust the dough, shape it into a toast mold, and ferment it for the second time at 35°C for 70 minutes. At this time, the dough has fermented to 80% of the mold, cover it, and prepare for baking.
[0046] Step 3: Bake at 190°C for upper heat and 200°C for lower heat for 30 minutes, turn over, and bake for another 10 minutes. De-mould, cool, and slice to obtain toast bread.
[0047] Example 2 A toast bread, which is different from Example 1 in that it comprises the following raw materials: 1000g high-gluten flour, 600g whole wheat flour, 600g blanched dough, 200g wheat germ powder, 100g butter, 100g white sugar, 100g beetroot juice, 60g eggs, 12g yeast, 10g sodium stearoyl lactylate, 10g propylene glycol alginate and 1400g water.
[0048] Among them, the steamed dough comes from Preparation Example 2.
[0049] The preparation process of toast bread comprises the following steps: Step 1: Mix the high-gluten flour, whole wheat flour and blanched dough and stir evenly, then add water and eggs, stir until the gluten degree reaches 70%, then add the remaining ingredients and stir until the gluten is fully stretched to obtain the dough.
[0050] Step 2: Cut, weigh and roll the dough into balls, and then ferment it for the first time at 32°C for 15 minutes. After fermentation, press and exhaust the dough, shape it into a toast mold, and ferment it for the second time at 38°C for 60 minutes. At this time, the dough has fermented to 80% of the mold, cover it, and prepare for baking.
[0051] Step 3: Bake at 210℃ for upper heat and 220℃ for lower heat for 25 minutes, turn over, and bake for another 10 minutes. De-mould, cool, and slice to get toast bread.
[0052] Example 3 A toast bread, which is different from Example 1 in that it comprises the following raw materials: 1000g high-gluten flour, 500g whole wheat flour, 500g blanched dough, 150g wheat germ powder, 80g butter, 80g white sugar, 80g beetroot juice, 50g eggs, 10g yeast, 8g sodium stearoyl lactylate, 8g propylene glycol alginate and 1300g water.
[0053] Among them, the steamed dough comes from Preparation Example 3.
[0054] The preparation process of toast bread comprises the following steps: Step 1: Mix the high-gluten flour, whole wheat flour and blanched dough and stir evenly, then add water and eggs, stir until the gluten degree reaches 75%, then add the remaining ingredients and stir until the gluten is fully stretched to obtain the dough.
[0055] Step 2: Cut, weigh and roll the dough into balls, and then ferment it for the first time at 30°C for 16 minutes. After fermentation, press and exhaust the dough, shape it into a toast mold, and ferment it for the second time at 36°C for 63 minutes. At this time, the dough has fermented to 80% of the mold, cover it, and prepare for baking.
[0056] Step 3: Bake at 200°C for upper heat and 210°C for lower heat for 25 minutes, turn over, and bake for another 15 minutes. De-mould, cool, and slice to obtain toast bread.
[0057] Example 4 A toast bread, which is different from Example 1 in that the hot dough comes from Preparation Example 4.
[0058] Example 5 A toast bread, which is different from Example 1 in that the hot dough comes from Preparation Example 5.
[0059] Example 6 A toast bread, which is different from Example 1 in that the steamed dough comes from Preparation Example 6.
[0060] Comparative Example 1 A toast bread, which is different from Example 1 in that wheat germ flour is not added.
[0061] Comparative Example 2 A toast bread, which is different from Example 1 in that beetroot juice is not added.
[0062] Comparative Example 3 A toast bread, which is different from Example 1 in that sodium stearoyl lactylate is not added.
[0063] Comparative Example 4 A toast bread, which is different from Example 1 in that propylene glycol alginate is not added.
[0064] Quality Assessment: Sample: toast bread of Examples 1-6 and Comparative Examples 1-4 1. Sensory evaluation: A panel of 10 food professionals independently scored the samples on day 0 according to the following scoring criteria and took the average value. The test results are shown in Table 1.
[0065] Taste evaluation criteria: 20-25 points: It has a strong bread aroma and roasted aroma, sweet and salty taste, is soft and palatable, and has no peculiar smell.
[0066] 10-19 points: It has a lighter bread aroma and roasted aroma, a rough texture, the taste is not very pure, and there is a slight odor.
[0067] 0-9 points: No bready aroma or fragrance, hard texture, easy to fall apart, and has a strong odor.
[0068] Tissue morphology evaluation criteria: 25-30 points: complete, smooth surface, no white powder and spots, soft and elastic, uniform pore size on the cross section, no obvious holes and solid parts.
[0069] 15-24 points: Fewer defects, less white powder and spots, softer, slightly less elastic, some cross-sections have uniform pore size, with a small number of holes and solid parts.
[0070] 0-14 points: There are many obvious defects, many obvious white powder and spots, it is not soft, has poor elasticity, the size of the pores on the cross section is extremely uneven, and there are many large holes and solid parts.
[0071] 2. Texture characteristics detection: Use a texture analyzer to test the texture of the sample. After the sample is out of the oven and cooled for 2 hours, it is cut into 15mm slices. Take the 20mm×20mm center of the bread slice as the test sample and measure it with a texture analyzer to record the hardness, elasticity and chewiness of the sample. Among them, the hardness reflects the softness of the bread structure. The smaller the hardness, the softer the bread, and vice versa, the tighter the bread structure. The greater the elasticity of the bread, the more chewy and refreshing it tastes. The test results are shown in Table 1.
[0072] 3. Water holding capacity determination: After the sample is cooled for 2 hours after being taken out of the furnace, take an appropriate amount of sample to determine the initial mass, place it in a constant temperature and humidity chamber with a relative humidity of 75% and a temperature of 25°C, determine its mass after 72 hours, and calculate the weight loss rate (%). The test results are shown in Table 1.
[0073] 4. Determination of aging degree: After the sample has been placed for 72 hours, take 10 g of bread crumbs and put them into a standard sieve with an aperture of 100 meshes. Add 10 stainless steel balls with a diameter of 5 mm and oscillate at a frequency of 120 r / min for 5 minutes. Weigh the mass of the material under the sieve. The mass of the bread crumbs under the sieve per unit time is used as the standard for measuring the degree of bread aging. The test results are shown in Table 1.
[0074] Table 1: Specifically combined with the experimental data analysis of Examples 1-6 and Comparative Examples 1-4, it can be seen that the toast bread of Examples 1-6 is good in taste evaluation and tissue morphology evaluation. Specifically, the toast bread of Examples 1-6 scored higher in taste, indicating that it has a stronger bread aroma and roasted aroma, a soft and palatable taste, and no peculiar smell. At the same time, the toast bread of Examples 1-6 has a lower hardness and greater elasticity in the texture property test, indicating that its bread tissue structure is relatively soft and has a more chewy and refreshing taste. In the water holding capacity determination, the 72-hour weight loss rate of the toast bread of Examples 1-6 is low, indicating that it has a strong ability to retain moisture and the bread is not easy to dry out. The results of the aging degree determination also show that the toast bread of Examples 1-6 ages slowly, and the bread stays fresh longer. In summary, the toast bread with the addition of wheat germ powder, beetroot juice, sodium stearoyl lactylate and propylene glycol alginate shows better quality in terms of sensory evaluation, texture properties, water holding capacity and aging degree.
[0075] In combination with the experimental data analysis of Examples 1-6, it can be seen that the toast bread of Examples 1-3 performs well in taste evaluation, tissue morphology evaluation, texture property detection, water holding capacity determination and aging degree determination. In summary, adding sesbania gum and grape seed extract during the preparation of the hot seed dough can synergistically improve the anti-aging performance and water holding capacity of the toast bread, so that the toast bread can still maintain a good state after long-term storage and is not easy to deteriorate.
[0076] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A toast bread, characterized in that: The invention comprises the following raw materials in parts by weight: 100 parts of high-gluten flour, 40-60 parts of whole wheat flour, 40-60 parts of blanched dough, 10-20 parts of wheat germ powder, 5-10 parts of butter, 5-10 parts of white sugar, 5-10 parts of beetroot juice, 3-6 parts of eggs, 0.8-1.2 parts of yeast, 0.5-1 part of sodium stearoyl lactylate, 0.5-1 part of propylene glycol alginate and 120-140 parts of water.
2. The toast bread according to claim 1, characterized in that: The steamed dough comprises the following raw materials, measured by mass: 100 parts of whole wheat flour, 100-105 parts of water, 6-10 parts of edible salt, 0.5-1 part of sesbania gum and 0.01-0.05 part of grape seed extract.
3. The toast bread according to claim 2, characterized in that: The preparation process of the steamed dough comprises the following steps: Step s1: Add edible salt to water, stir and heat to boiling to obtain high-temperature water; Step s2: Take whole wheat flour, and slowly pour the high-temperature water obtained in step 1 into the flour while stirring, and stir until the flour and the high-temperature water are fully mixed to obtain a pre-made hot seed dough; Step s3: Take the pre-made steamed seed dough, add sesbania gum and grape seed extract, and continue stirring until a dough with a smooth and uniform surface is formed to obtain the steamed seed dough.
4. The toast bread according to claim 1, characterized in that: The preparation process of the beetroot juice comprises: taking fresh beetroots, washing, peeling and crushing, adding 10 times the volume of water, squeezing juice first, and then ball milling for 3-5 hours to obtain the beetroot juice.
5. A process for preparing toast bread, characterized in that: The following steps are involved: Step 1: Mix high-gluten flour, whole wheat flour and hot dough and stir evenly, then add water and eggs, stir until the gluten strength is 70%-80%, then add the remaining ingredients and stir until the gluten is fully stretched to obtain the dough; Step 2: Cut, weigh and roll the dough into balls, then ferment it for the first time. After fermentation, press and exhaust the air, shape it into a toast mold, and ferment it for the second time. Ferment until the mold is 80% full, cover it, bake, demould, cool and slice it to get toast bread.
6. The process for preparing toast bread according to claim 5, characterized in that: The first fermentation temperature is 28-32°C and the fermentation time is 15-20 minutes.
7. The process for preparing toast bread according to claim 5, characterized in that: The second fermentation temperature is 35-38°C and the fermentation time is 60-70 minutes.
8. The process for preparing toast bread according to claim 5, characterized in that: The baking temperature is 190-210° C. for the upper fire and 200-220° C. for the lower fire, and the baking time is 35-45 minutes.