Preparation method and application of bread soup

Abstract

The invention provides a preparation method and application of bread soup, and relates to the technical field of food preparation, the method comprises the following steps: (1) preparing fermented flour, (2) gelatinizing the flour; the bread soup prepared through the method can be used for preparing bread, the quality of the bread is finally improved, the main effect is that the aging condition of the bread can be effectively delayed, the color of the obtained bread is moderate and glossy, and the section color is uniform.

Description

[Technical field]

[0001] The invention relates to the technical field of food preparation, and in particular to a preparation method and application of bread soup. [Background technology]

[0002] The word "tangzhong" means "warm or thin dough". Common tangzhong is made by mixing flour and water in a certain proportion, then heating the flour until it fully absorbs water and gelatinizes, thus forming a paste with a certain viscosity. Tangzhong bread refers to bread prepared by using tangzhong in the dough preparation process.

[0003] Tangzhong bread has the characteristics of soft and elastic texture and significantly slowed bread aging. The Tangzhong method is an emerging bread-making method for improving bread quality and sensory perception, but there are few research reports on Tangzhong, and the technology has not yet been widely used in industry. [Summary of the invention]

[0004] In view of this, the purpose of the present invention is to provide a method for preparing bread soup and application. Using the bread soup to prepare bread can effectively delay bread aging and improve the quality of bread. The obtained bread has moderate and shiny color and uniform color of the cross section.

[0005] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0006] A method for preparing bread soup, comprising the following steps:

[0007] (1) preparing fermented flour: fermenting wheat flour with a fermentation agent to obtain fermented flour for later use;

[0008] (2) Flour gelatinization: Add water at a temperature of 55-60°C to the fermented flour and stir continuously until the fermented flour and water are completely mixed to form a batter. Cool the dough to room temperature and then refrigerate for 12-24 hours to obtain bread dough.

[0009] In the present invention, further, the fermentation agent in step (1) is Lactobacillus plantarum strain LAPB04. The Lactobacillus plantarum strain LAPB04 has a deposit number of CGMCC NO.8635. It is deposited in the General Microbiological Center of China National Committee for the Preservation of Microorganisms, address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, with a deposit number of CGMCC NO.8635 and a deposit date of December 25, 2013.

[0010] In the present invention, further, in step (1), the fermentation treatment is carried out as follows: flour, fermentation agent and water are mixed in a mass ratio of 10-20:0.2-0.5:20-40, then stirred and fermented until the pH value is lower than 3.6 and maintained for 10-20 minutes, and then the fermented product is freeze-dried, crushed and sieved to obtain fermented flour.

[0011] The fermentation bacteria agent is activated before use, placed in MRS liquid culture medium with an inoculation amount of 5%, and activated in a conventional manner.

[0012] In the present invention, further, in the step (2), the mass ratio of fermented flour to water is 1:2-3.

[0013] In the present invention, further, the refrigeration temperature in step (2) is 3-6°C.

[0014] In the present invention, further, the fermentation temperature is 26-35°C, and the rotation speed of the stirring fermentation is 80-90r / min.

[0015] The present invention also provides a method for preparing bread using the bread soup, and the method for preparing bread is as follows:

[0016] High-gluten flour, salt, white sugar, milk and bread soup are mixed in a mass ratio of 10-20:0.1-0.2:0.2-0.3:1-2:1, put into a dough mixer, add appropriate amount of water and mix well, then add 0.01-0.03wt% of citric acid solution, which is prepared by adding citric acid and water, stir until hand-pulled dough can form a translucent film, roll the dough into a ball, ferment and bake, and obtain the finished bread.

[0017] In the present invention, further, the dough fermentation temperature is 10-15° C., and the fermentation time is 1-3 hours.

[0018] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0019] The invention provides a preparation method and application of bread tangzhong. In the process of preparing tangzhong, first, fermented flour is prepared by using strain LAPB04, and then the fermented flour is gelatinized to obtain the bread tangzhong. The above improvement is based on the applicant's many years of food research experience and a large amount of information. It is known that tangzhong bread does have the characteristics of soft texture, elasticity and significantly slowed bread aging. The starch is gelatinized so that it can absorb more water and finally increase the water content of the dough, which makes the bread soft and slows down the water loss process of the bread and prolongs the shelf life. However, in the process of preparing tangzhong, if the gelatinization temperature is too high, the tangzhong color will turn gray, and if the gelatinization temperature is too low, the gelatinization degree is not high and the water absorption is not strong. Therefore, based on this problem, the application proposes to use strain LAPB04 selected by the applicant to pretreat flour, obtain fermented flour for gelatinization, and unexpectedly find that a high degree of gelatinization can be achieved at a relatively low temperature. Finally, the bread prepared by using the tangzhong has good anti-aging effect and good quality.

[0020] In addition, in the bread preparation process, the present application adopts a method of fermenting at a relatively low temperature, which can enable the dough to form a larger gluten network structure, which is beneficial for better encapsulation of gases such as carbon dioxide during the fermentation process, increasing the fermentation volume, and making the bread more fluffy and soft. However, during the low-temperature fermentation process, the activity of the fermentation bacteria is often relatively low, which may cause the fermentation process to be slow and require a long fermentation time. However, in the present application, high-quality bread can be achieved in a shorter fermentation time. This may be because the addition of citric acid solution can increase the activity of the strain and accelerate the fermentation process.

Brief Description of the Drawings

[0021] Figure 1 This is a photograph of the cross section of the bread prepared in Example 5 of the present application. [Specific implementation method]

[0022] The following embodiments may help those skilled in the art to more fully understand the present invention, but shall not limit the present invention in any way.

[0023] Embodiment 1:

[0024] This embodiment provides a method for preparing bread soup, which specifically includes the following steps:

[0025] (1) preparing fermented flour: fermenting wheat flour with a fermentation agent to obtain fermented flour for later use; the fermentation process is as follows: mixing flour, fermentation agent and water in a mass ratio of 10:0.2:20, then stirring and fermenting until the pH value is lower than 3.6 and maintaining for 10 minutes, the fermentation temperature is 26° C., the stirring and fermentation speed is 80 r / min, then freeze-drying the fermented product, crushing and sieving to obtain fermented flour; the fermentation agent is Lactobacillus plantarum strain LAPB04, and its preservation number is: CGMCC NO.8635 (this strain is screened by the applicant from banana stem and leaf silage).

[0026] (2) Flour gelatinization: Add water at a temperature of 55°C to the fermented flour, with the mass ratio of fermented flour to water being 1:2. Stir continuously until the fermented flour and water are completely mixed to form a batter. Cool the dough to room temperature, and then refrigerate at a temperature of 3°C for 24 hours to obtain bread dough.

[0027] Embodiment 2:

[0028] This embodiment provides a method for preparing bread soup, which specifically includes the following steps:

[0029] (1) preparing fermented flour: fermenting wheat flour with a fermentation agent to obtain fermented flour for later use; the fermentation process is as follows: mixing flour, fermentation agent and water in a mass ratio of 15:0.3:30, then stirring and fermenting until the pH value is lower than 3.6 and maintaining for 15 minutes, the fermentation temperature is 28° C., the stirring and fermentation speed is 85 r / min, then freeze-drying the fermented product, crushing and sieving to obtain fermented flour; the fermentation agent is Lactobacillus plantarum strain LAPB04, and its preservation number is: CGMCC NO.8635 (this strain is screened by the applicant from banana stem and leaf silage).

[0030] (2) Flour gelatinization: Add water at a temperature of 58°C to the fermented flour, with the mass ratio of fermented flour to water being 1:3. Stir continuously until the fermented flour and water are completely mixed to form a batter. Cool the dough to room temperature, and then refrigerate at 5°C for 18 hours to obtain bread dough.

[0031] Embodiment 3:

[0032] This embodiment provides a method for preparing bread soup, which specifically includes the following steps:

[0033] (1) preparing fermented flour: fermenting wheat flour with a fermentation agent to obtain fermented flour for later use; the fermentation method is as follows: mixing flour, fermentation agent and water in a mass ratio of 20:0.5:40, then stirring and fermenting until the pH value is lower than 3.6 and maintaining for 20 minutes, the fermentation temperature is 35° C., the stirring and fermentation speed is 90 r / min, then freeze-drying the fermented product, crushing and sieving to obtain fermented flour; the fermentation agent is Lactobacillus plantarum strain LAPB04, and its preservation number is: CGMCC NO.8635 (this strain is screened by the applicant from banana stem and leaf silage).

[0034] (2) Flour gelatinization: Add water at a temperature of 60°C to the fermented flour, with the mass ratio of fermented flour to water being 1:3. Stir continuously until the fermented flour and water are completely mixed to form a batter. Cool the dough to room temperature, and then refrigerate at a temperature of 6°C for 12 hours to obtain bread dough.

[0035] Embodiment 4:

[0036] This embodiment provides a method for preparing bread, wherein a raw material bread soup is selected from the bread soup provided in Embodiment 1, and the method for preparing the bread is as follows:

[0037] High-gluten flour, salt, white sugar, milk and bread soup are mixed in a mass ratio of 10:0.1:0.2:1:1, put into a dough mixer, add appropriate amount of water and mix well, then add 0.01wt% citric acid solution, stir until hand-pulled dough can form a translucent film, roll the dough into a ball and ferment it, the dough fermentation temperature is 10°C, the fermentation time is 3h, and after fermentation, it is shaped and then put into a preheated oven for baking to obtain the finished bread.

[0038] Embodiment 5:

[0039] This embodiment provides a method for preparing bread, wherein a raw material bread soup is selected from the bread soup provided in Example 2, and the method for preparing the bread is as follows:

[0040] High-gluten flour, salt, white sugar, milk and bread soup are mixed in a mass ratio of 15:0.1:0.3:1:1, put into a dough mixer, add appropriate amount of water and mix well, then add 0.02wt% citric acid solution, stir until hand-pulled dough can form a translucent film, roll the dough into a ball and ferment it, the dough fermentation temperature is 12°C, the fermentation time is 2h, and after fermentation, it is shaped and then put into a preheated oven for baking to obtain the finished bread.

[0041] Embodiment 6:

[0042] This embodiment provides a method for preparing bread, wherein a raw material bread soup is selected from the bread soup provided in Example 3, and the method for preparing the bread is as follows:

[0043] High-gluten flour, salt, white sugar, milk and bread soup are mixed in a mass ratio of 20:0.2:0.3:2:1, put into a dough mixer, add appropriate amount of water and mix well, then add 0.03wt% citric acid solution, stir until hand-pulled dough can form a translucent film, roll the dough into a ball and ferment it, the dough fermentation temperature is 15°C, the fermentation time is 1h, and after fermentation, it is shaped and then put into a preheated oven for baking to obtain the finished bread.

[0044] Test example:

[0045] The bread prepared by the method described in the embodiment of the present application has good quality. In order to illustrate the effect of the present application, the applicant compares some relevant indicators of the following groups of bread, including measuring the aging enthalpy value of the bread on the day of preparation and 7 days later, and the hardness on the day of preparation. In addition, the appearance of the bread is observed and recorded;

[0046] The aging enthalpy value test method is as follows: about 10 mg of the center of the bread is taken, and the gelatinization enthalpy of the bread is measured by differential scanning calorimetry (DSC) to characterize the aging of the bread. The test conditions are: the temperature rise range is 25-100°C, the heating rate is 10°C / min, and the measurement is repeated 3 times to take the average value;

[0047] The hardness test method is as follows: slice bread into 1.2cm thick slices with a slicer, take the middle two slices, and use the CT3 texture analyzer to measure the bread hardness. Test conditions: TPA mode, TA11 / 1000 cylindrical flat-bottom probe, test rate 1mm / s, test distance 10mm, trigger force 5g. Repeat the test 5 times for each group of samples and take the average value.

[0048] Divided into the following groups:

[0049] Group 1: bread prepared in the manner of Example 5;

[0050] Group 2: During the preparation of bread tangzhong, the fermented flour was replaced with ordinary wheat flour. During the preparation of bread, Angel yeast accounting for 0.2% of the mass of high-gluten flour was added. Other methods were the same as those of Group 1.

[0051] Group 3: The flour gelatinization temperature was 80℃, and other methods were the same as those of Group 2;

[0052] Group 4: The flour gelatinization temperature was 100°C, and other methods were the same as those of Group 2;

[0053] Group 5: Remove citric acid, set the dough fermentation temperature at 25°C and the fermentation time at 3h. Other methods are the same as those of Group 1.

[0054] The quality comparison of the above groups of bread is shown in Table 1:

[0055] Table 1 Comparison of bread quality in each group

[0056]

[0057] According to the results in Table 1, the bread prepared by the method of the present application not only has good anti-aging properties, but also has good appearance quality. The finished bread is full in shape, golden in color, and has a uniform and shiny cross section. The cross section of the first group of bread is as follows: Figure 1 The second group used wheat flour and Angel yeast to prepare bread tangzhong. Combined with the third and fourth groups, it was found that due to the low gelatinization temperature, the group had a poor effect in delaying the degree of aging, and its hardness was relatively high, indicating that the second group used conventional methods to prepare tangzhong, and could not achieve effective gelatinization at a lower temperature, resulting in the conventional tangzhong bread having unsatisfactory anti-aging and hardness. Combined with the results of the third and fourth groups, it can be seen that the higher the gelatinization temperature, the better the aging delay effect. However, when the gelatinization temperature is high, the tangzhong color will turn gray, resulting in poor appearance quality of the final bread product. The fifth group fermented the dough at room temperature, and the bread prepared was not soft enough.

[0058] Furthermore, the applicant also tested the fermentation time required for each group of different operation modes during bread preparation. The fermentation was completed when the dough expanded to about 2 times, the volume increased significantly, and there were many small honeycomb-like pores inside the dough after being pulled apart by hand. The groups were divided into the following groups:

[0059] Group 1: except for the citric acid solution, the other methods were the same as those in Example 5;

[0060] Group 2: Remove the citric acid solution, set the fermentation temperature to 25°C, and other methods are the same as Group 1;

[0061] Group 3: Remove the citric acid solution, set the fermentation temperature to 30°C, and other methods are the same as Group 1;

[0062] Group 4: fermentation temperature was 8°C, other methods were the same as in Example 5;

[0063] The present invention group was prepared in the manner of Example 5.

[0064] Table 2 Comparison of fermentation time in each group

[0065] Fermentation time (h) Group 1 12 Group 2 3 Group 3 2 Group 4 9 The present invention group (Example 5) 2

[0066] According to the results in Table 2, the fermentation temperature of the present invention group (Example 5) is 12°C and the fermentation time is only 2 hours, which means that due to the addition of citric acid solution, efficient fermentation can be achieved at low temperature, and the fermentation time is shortened, which is beneficial to improving economic benefits. The experiments described above also show that low-temperature fermentation has a positive effect on the texture of bread.

[0067] Although the present invention has been described in detail above with general descriptions and specific embodiments, it is obvious to those skilled in the art that some modifications or improvements may be made thereto based on the present invention. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection claimed by the present invention.

Claims

1. A method for preparing bread soup, characterized in that: The following steps are involved: (1) preparing fermented flour: fermenting wheat flour with a fermentation agent to obtain fermented flour for later use; (2) Flour gelatinization: Add water at a temperature of 55-60°C to the fermented flour and stir continuously until the fermented flour and water are completely mixed to form a batter. Cool the batter to room temperature and then refrigerate for 12-24 hours to obtain bread dough.

2. The method according to claim 1, characterized in that The fermentation agent in step (1) is Lactobacillus plantarum strain LAPB04, whose preservation number is: CGMCC NO.8635.

3. The method according to claim 1, characterized in that In step (1), the fermentation treatment is carried out as follows: flour, fermentation agent and water are mixed in a mass ratio of 10-20:0.2-0.5:20-40, then stirred and fermented until the pH value is lower than 3.6 and maintained for 10-20 minutes, and then the fermented product is freeze-dried, crushed and sieved to obtain fermented flour.

4. The method according to claim 1, characterized in that: In the step (2), the mass ratio of fermented flour to water is 1:2-3.

5. The method according to claim 1, characterized in that The refrigeration temperature in step (2) is 3-6°C.

6. The method according to claim 3, characterized in that: The fermentation temperature is 26-35°C, and the rotation speed of the stirring fermentation is 80-90r / min.

7. An application of the bread soup as claimed in any one of claims 1 to 6, characterized in that: The bread soup is used in bread preparation.

8. A method for preparing bread using the bread soup as described in any one of claims 1 to 6, characterized in that: The preparation method of the bread is as follows: High-gluten flour, salt, white sugar, milk and bread soup are mixed in a mass ratio of 10-20:0.1-0.2:0.2-0.3:1-2:1, put into a dough mixer, add appropriate amount of water and mix well, then add 0.01-0.03wt% of citric acid solution, stir until hand-pulled dough can form a translucent film, roll the dough into a ball, ferment and bake to obtain the finished bread.

9. The method according to claim 8, characterized in that The dough fermentation temperature is 10-15° C., and the fermentation time is 1-3 hours.

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