Chestnut premixed powder as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of gluten-free bread, and provides Chinese chestnut premixed powder and a preparation method and application thereof.The Chinese chestnut premixed powder is prepared from, by mass, 200 parts of Chinese chestnut powder, 50-75 parts of rice flour, 50-75 parts of potato starch, 25-30 parts of whole milk powder, 10 parts of powdered sugar, 3-7 parts of scleroglucan, 10-20 parts of powdered grease and 4 parts of bread improver. The Chinese chestnut premixed powder provided by the invention can be used for preparing Chinese chestnut gluten-free bread, the sensory and physicochemical indexes of the obtained gluten-free bread are remarkably improved, and the bread is smooth, fluffy, uniform in internal pores and good in elasticity, and has characteristic aroma of Chinese chestnuts.

Description

Technical Field

[0001] The invention belongs to the technical field of gluten-free bread and relates to a chestnut premix powder and a preparation method and application thereof. Background Art

[0002] In recent years, with the increasing incidence of celiac disease and gluten allergy worldwide, the only effective treatment for celiac disease is to strictly adhere to the consumption of gluten-free (gluten-free) foods for life. In order to meet the needs of celiac disease patients or people who are sensitive to gluten, research on gluten-free foods has received increasing attention.

[0003] Commonly used gluten-free flours include rice flour, buckwheat flour, corn flour, corn starch flour, sweet potato flour, lentil flour, grape seed flour, chickpea flour, oat flour, potato flour, quinoa flour, sorghum flour, soybean flour, glutinous rice flour, cassava flour, etc. However, it is precisely because gluten-free flour does not contain gluten that the bread prepared with gluten-free flour has an uneven surface, loose structure, rough taste, uneven internal pores, hard and brittle texture, and lack of elasticity. In order to solve this problem, it is generally necessary to add hydroxypropyl methylcellulose, xanthan gum and other substances that can swell in water to replace gluten to improve the viscoelasticity of the dough and the texture of the bread. Among them, the most commonly used are xanthan gum and guar gum. However, the performance of xanthan gum and guar gum is not good, and the resulting bread has poor fluffiness and even partial collapse.

[0004] Chestnut flour has a unique sweetness and aroma, and is rich in resistant starch, dietary fiber, vitamins and minerals. It is naturally gluten-free and is an ideal raw material for preparing gluten-free bread. However, there is currently little research on gluten-free bread with chestnut flour as the main raw material. Summary of the invention

[0005] The invention provides a chestnut premix powder and a preparation method and application thereof, wherein chestnut powder is used as a raw material to prepare bread with the chestnut premix powder, and the obtained bread has a smooth and fluffy surface, fine and uniform internal pores, good elasticity, and a characteristic chestnut aroma.

[0006] The technical solution of the present invention is achieved in this way: A chestnut premix powder comprises the following raw materials by weight: 200 parts of chestnut powder, 50-75 parts of rice flour, 50-75 parts of potato starch, 25-30 parts of whole milk powder, 10 parts of powdered sugar, 3-7 parts of scleroglucan, 10-20 parts of powdered fat, and 4 parts of bread improver.

[0007] Preferably, the raw materials include the following components: 200 parts of chestnut flour, 50-75 parts of rice flour, 50-75 parts of potato starch, 25-30 parts of whole milk powder, 10 parts of powdered sugar, 3-5 parts of hard glucan, 10-20 parts of powdered fat, and 4 parts of bread improver.

[0008] Preferably, the raw materials include the following components: 200 parts of chestnut flour, 75 parts of rice flour, 75 parts of potato starch, 30 parts of whole milk powder, 10 parts of powdered sugar, 3-5 parts of hard glucan, 20 parts of powdered fat, and 4 parts of bread improver.

[0009] Preferably, the powdered sugar is white granulated sugar.

[0010] Preferably, the bread improver comprises, by mass percentage, 1-1.2% α-amylase, 1-1.2% xylanase, 1-1.2% protease, 1-1.2% cellulase, 12-18% calcium stearoyl lactylate, 8-12% diacetyl tartaric acid monoglyceride, 18-22% sucrose fatty acid ester, 8-12% soy protein isolate, and the balance is made up by maltodextrin.

[0011] Preferably, the bread improver comprises, by mass percentage, 1% α-amylase, 1% xylanase, 1% protease, 1% cellulase, 15% calcium stearoyl lactylate, 10% diacetyl tartaric acid monoglyceride, 20% sucrose fatty acid ester, 10% soy protein isolate, and the balance is made up by maltodextrin.

[0012] Preferably, the α-amylase activity is 4000-4500 U / g; The xylanase activity is 12,000-13,000 U / g; The protease activity is 300,000-330,000 U / g; The cellulase activity is 50,000-55,000 U / g; The HLB of sucrose fatty acid esters is 9-10; The DE of maltodextrin is 20.

[0013] The present invention also provides a method for preparing the chestnut premix powder, comprising: mixing raw materials.

[0014] The present invention also provides application of the chestnut premix powder in preparing bread.

[0015] Preferably, the bread preparation method comprises the following steps: A. Activated yeast; B. Prepare dough: Mix the activated yeast obtained in step A with chestnut premix powder and water until a smooth and elastic dough is formed. During this period, the dough temperature is controlled at 25-28°C. C. Fermentation and proofing: First, ferment the dough for the first time, control the temperature at 28-30℃, humidity at 75-80%, and ferment for 60-90 minutes, until the volume of the dough increases to 1.8-2.2 times; Then take out the dough that has been fermented for the first time, and roll it into a ball until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 15-20 minutes before shaping; The shaped bread dough is fermented for the final time, the temperature is controlled at 30-35℃, the humidity is 80-85%, and the fermentation time is 30-60min; D. Baking: Put the fermented bread dough into the baking equipment, the baking temperature is 180-200℃, the time is 15-25min, and the finished bread is obtained.

[0016] Preferably, the step of activating the yeast comprises: mixing 45-55 parts of water and 3.5-4.5 parts of active dry yeast, activating at a temperature of 40°C ± 2°C for 8-12 minutes to obtain activated yeast; The mass ratio of the active dry yeast, the chestnut premix powder and the water is 3.5-4.5:410-420:210-250.

[0017] Preferably, in the shaping step of step C, stuffing may be added to the bread.

[0018] Preferably, the dough can be divided into desired sizes before rolling into balls.

[0019] Preferably, the shaping includes shaping the dough into a desired shape, including but not limited to a round shape or an elongated shape.

[0020] Preferably, after baking, the bread is cooled and packaged to obtain finished bread.

[0021] The working principle and beneficial effects of the present invention are: The present invention uses chestnut flour as a main material, uses hard glucan as a bread network forming substance, and is matched with other components. The obtained chestnut premixed flour can be used to prepare gluten-free bread. The sensory and physical and chemical indicators of the obtained gluten-free bread are significantly improved, the bread is smooth and fluffy, the internal pores are uniform, the elasticity is good, and it has a characteristic chestnut aroma. DETAILED DESCRIPTION

[0022] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Unless otherwise defined, all technical terms and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0024] In order to further illustrate the present invention, the technical solutions provided by the present invention are described in detail in conjunction with the embodiments below, but they should not be understood as limiting the scope of protection of the present invention. The production processes, experimental methods or detection methods involved in the embodiments of the present invention, unless otherwise specified, are conventional methods in the prior art, and their names and / or abbreviations are conventional names in the art, and are very clear and definite in the relevant application fields. Those skilled in the art can understand the conventional process steps and apply the corresponding equipment according to the names, and implement them according to conventional conditions or conditions recommended by the manufacturer.

[0025] The various instruments, equipment, raw materials or reagents used in the embodiments of the present invention are not particularly limited in terms of their sources, and are all conventional products that can be purchased through regular commercial channels, or can be prepared according to conventional methods well known to those skilled in the art.

[0026] Chestnut powder: uniform powder, no lumps, no impurities visible to the naked eye, with the characteristic taste and smell of chestnut; moisture content shall not be higher than 10%, ash content shall not be higher than 2.2, coarseness shall be 140 mesh; microbiological and pollutant indicators shall comply with relevant national standards.

[0027] Potato starch: in compliance with GB / T 8884-2017 standard.

[0028] Whole milk powder: in accordance with GB 19644-2010 standard.

[0029] Powdered fat: The oil content is not less than 20%, and it should have good emulsification stability and comply with GB 2760-2024. The powdered fat used in the following examples and comparative examples has an oil content of 20%.

[0030] Rice flour: uniform powder, no lumps, no visible impurities, with characteristic taste and smell of rice; moisture content shall not exceed 14%, ash content shall not exceed 2.2, and coarseness shall be 140 mesh. Microbiological and contaminant indicators shall comply with relevant national standards.

[0031] The bread improver of the present invention includes 1-1.2% α-amylase, 1-1.2% xylanase, 1-1.2% protease, 1-1.2% cellulase, 12-18% calcium stearoyl lactylate, 8-12% diacetyl tartaric acid monoglyceride, 18-22% sucrose fatty acid ester, 8-12% soy protein isolate, and the balance is supplemented by maltodextrin; there is no special restriction on the source of each raw material, all of which are conventional products that can be purchased through regular commercial channels, and can also be prepared according to conventional methods well known to those skilled in the art. The raw material indicators of the bread improver in the following embodiments and comparative examples are as follows: α-amylase (EC3.2.1.1), enzyme activity 4000U / g; Xylanase (EC3.2.1.8,), enzyme activity 12,000 U / g; Protease (EC3.4.24.28), enzyme activity 300,000 U / g; Cellulase (EC3.2.1.4), enzyme activity 50,000 U / g; Sucrose fatty acid esters, HLB: 9-10; The DE of maltodextrin is 20.

[0032] Example 1 A chestnut premix powder comprises raw materials: 200g chestnut powder, 75g rice flour, 75g potato starch, 30g whole milk powder, 10g white sugar, 3g scleroglucan, 20g powdered oil, and 4g bread improver; the bread improver comprises, by mass percentage, 1% alpha-amylase, 1% xylanase, 1% protease, 1% cellulase, 15% calcium stearoyl lactylate, 10% diacetyl tartaric acid monoglyceride, 20% sucrose fatty acid ester, and 10% soy protein isolate, with the remainder being supplemented by maltodextrin.

[0033] The preparation method of the chestnut premix powder comprises the following steps: mixing raw materials.

[0034] The chestnut premix powder is used to prepare bread, and the bread preparation method comprises the following steps: A. Activated yeast: Mix 50 parts of water and 4 parts of active dry yeast, temperature 40℃, activate for 10 minutes; B. Prepare dough: Mix the activated yeast obtained in step A with 417 parts of chestnut premixed powder and 210 parts of water until a smooth and elastic dough is formed, during which the dough temperature is controlled at 25° C.; C. Fermentation and proofing: First, ferment the dough for the first time, with the temperature controlled at 28°C and humidity at 80% for 80 minutes, until the volume of the dough doubles; Then take out the dough that has been fermented for the first time, divide it into pieces of required size, and roll it into balls until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 18 minutes before shaping; The shaped bread dough is fermented for the final time, with the temperature controlled at 33°C, humidity 80%, and fermentation time 50 minutes, until the volume of the bread increases significantly; D. Baking: Put the fermented bread dough into the baking equipment, bake at 190°C for 20 minutes, cool to room temperature, and package to obtain the finished bread.

[0035] Example 2 A chestnut premix powder comprises raw materials: 200g chestnut powder, 75g rice flour, 75g potato starch, 30g whole milk powder, 10g white sugar, 4.5g scleroglucan, 20g powdered oil, and 4g bread improver; the bread improver comprises, by mass percentage, 1% alpha-amylase, 1% xylanase, 1% protease, 1% cellulase, 15% calcium stearoyl lactylate, 10% diacetyl tartaric acid monoglyceride, 20% sucrose fatty acid ester, and 10% soy protein isolate, with the remainder being supplemented by maltodextrin.

[0036] The preparation method of the chestnut premix powder comprises the following steps: mixing raw materials.

[0037] The chestnut premix powder is used to prepare bread, and the bread preparation method comprises the following steps: A. Activated yeast: Mix 50 parts of water and 4 parts of active dry yeast, temperature 40℃, activate for 10 minutes; B. Prepare dough: Mix the activated yeast obtained in step A with 418.5 parts of chestnut premixed powder and 220 parts of water until a smooth and elastic dough is formed, during which the dough temperature is controlled at 28° C.; C. Fermentation and proofing: First, ferment the dough for the first time, with the temperature controlled at 30°C and humidity at 75% for 60 minutes, until the volume of the dough doubles; Then take out the dough that has been fermented for the first time, divide it into pieces of required size, and roll it into balls until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 20 minutes before shaping. You can also add fillings, such as red bean paste, to the bread during shaping. The shaped bread dough is fermented for the final time, the temperature is controlled at 35℃, the humidity is 85%, and the fermentation time is 30min; D. Baking: Put the fermented bread dough into the baking equipment, bake at 200℃ for 15min, cool to room temperature, package and get the finished bread.

[0038] Example 3 A chestnut premix powder comprises raw materials: 200g chestnut powder, 50g rice flour, 70g potato starch, 25g whole milk powder, 10g white sugar, 7g scleroglucan, 10g powdered oil, and 4g bread improver; the bread improver comprises, by mass percentage, 1.2% alpha-amylase, 1.2% xylanase, 1.2% protease, 1.2% cellulase, 12% calcium stearoyl lactylate, 12% diacetyl tartaric acid monoglyceride, 18% sucrose fatty acid ester, and 12% soy protein isolate, with the remainder being supplemented by maltodextrin.

[0039] The preparation method of the chestnut premix powder comprises the following steps: mixing raw materials.

[0040] The chestnut premix powder is used to prepare bread, and the bread preparation method comprises the following steps: A. Activated yeast: Mix 45 parts of water and 3.5 parts of active dry yeast, temperature 40℃, activate for 12 minutes; B. Prepare dough: Mix the activated yeast obtained in step A with 410 parts of chestnut premixed powder and 210 parts of water until a smooth and elastic dough is formed, during which the dough temperature is controlled at 25° C.; C. Fermentation and proofing: First, ferment the dough for the first time, with the temperature controlled at 28°C and humidity at 80% for 60 minutes, until the volume of the dough doubles; Then take out the dough that has been fermented for the first time, divide it, and roll it into balls until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 15 minutes before shaping; The shaped bread dough is fermented for the final time, the temperature is controlled at 30℃, the humidity is 80%, and the fermentation time is 60min; D. Baking: Put the fermented bread dough into the baking equipment, bake at 180℃ for 25min, cool to room temperature, package and get the finished bread.

[0041] Example 4 A chestnut premix powder comprises raw materials: 200g chestnut powder, 70g rice flour, 50g potato starch, 28g whole milk powder, 10g white sugar, 5g scleroglucan, 15g powdered oil, and 4g bread improver; the bread improver comprises, by mass percentage, 1.2% alpha-amylase, 1.2% xylanase, 1.2% protease, 1.2% cellulase, 18% calcium stearoyl lactylate, 8% diacetyl tartaric acid monoglyceride, 22% sucrose fatty acid ester, and 8% soy protein isolate, with the remainder being supplemented by maltodextrin.

[0042] The preparation method of the chestnut premix powder comprises the following steps: mixing raw materials.

[0043] The chestnut premix powder is used to prepare bread, and the bread preparation method comprises the following steps: A. Activated yeast: Mix 55 parts of water and 4.5 parts of active dry yeast, temperature 40℃, activate for 8 minutes; B. Prepare dough: Mix the activated yeast obtained in step A with 420 parts of chestnut premixed powder and 250 parts of water until a smooth and elastic dough is formed, during which the dough temperature is controlled at 25° C.; C. Fermentation and proofing: First, ferment the dough for the first time, with the temperature controlled at 30°C and humidity at 75% for 60 minutes, until the volume of the dough doubles; Then take out the dough that has been fermented for the first time, divide it, and roll it into balls until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 20 minutes before shaping. You can also add stuffing to the bread while shaping it. The shaped bread dough is fermented for the final time, the temperature is controlled at 35℃, the humidity is 80%, and the fermentation time is 30min; D. Baking: Put the fermented bread dough into the baking equipment, bake at 180℃ for 25min, cool to room temperature, package and get the finished bread.

[0044] Comparative Example 1 A chestnut premix powder comprises raw materials: 200g chestnut powder, 75g rice flour, 75g potato starch, 30g whole milk powder, 10g white sugar, 3g xanthan gum, 20g powdered oil, and 4g bread improver; the bread improver comprises, by mass percentage, 1% alpha-amylase, 1% xylanase, 1% protease, 1% cellulase, 15% calcium stearoyl lactylate, 10% diacetyl tartaric acid monoglyceride, 20% sucrose fatty acid ester, and 10% soy protein isolate, with the remainder being supplemented by maltodextrin.

[0045] The preparation method of the chestnut premix powder comprises the following steps: mixing raw materials.

[0046] The chestnut premix powder is used to prepare bread, and the bread preparation method comprises the following steps: A. Activated yeast: Mix 50 parts of water and 4 parts of active dry yeast, temperature 40℃, activate for 10 minutes; B. Prepare dough: Mix the activated yeast obtained in step A with 417 parts of chestnut premixed powder and 210 parts of water until a smooth and elastic dough is formed, during which the dough temperature is controlled at 25° C.; C. Fermentation and proofing: First, ferment the dough for the first time, with the temperature controlled at 28°C and humidity at 80% for 80 minutes, until the volume of the dough doubles; Then take out the dough that has been fermented for the first time, divide it into pieces of required size, and roll it into balls until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 18 minutes before shaping; The shaped bread dough is fermented for the final time, with the temperature controlled at 33°C, humidity 80%, and fermentation time 50 minutes, until the volume of the bread increases significantly; D. Baking: Put the fermented bread dough into the baking equipment, bake at 190°C for 20 minutes, cool to room temperature, and package to obtain the finished bread.

[0047] Comparative Example 2 A chestnut premix powder comprises raw materials: 200g chestnut powder, 75g rice flour, 75g potato starch, 30g whole milk powder, 10g white sugar, 4.5g xanthan gum, 20g powdered oil, and 4g bread improver; the bread improver comprises, by mass percentage, 1% alpha-amylase, 1% xylanase, 1% protease, 1% cellulase, 15% calcium stearoyl lactylate, 10% diacetyl tartaric acid monoglyceride, 20% sucrose fatty acid ester, and 10% soy protein isolate, with the remainder being supplemented by maltodextrin.

[0048] The preparation method of the chestnut premix powder comprises the following steps: mixing raw materials.

[0049] The chestnut premix powder is used to prepare bread, and the bread preparation method comprises the following steps: A. Activated yeast: Mix 50 parts of water and 4 parts of active dry yeast, temperature 40℃, activate for 10 minutes; B. Prepare dough: Mix the activated yeast obtained in step A with 418.5 parts of chestnut premixed powder and 220 parts of water until a smooth and elastic dough is formed, during which the dough temperature is controlled at 28° C.; C. Fermentation and proofing: First, ferment the dough for the first time, with the temperature controlled at 30°C and humidity at 75% for 60 minutes, until the volume of the dough doubles; Then take out the dough that has been fermented for the first time, divide it into pieces of required size, and roll it into balls until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 20 minutes before shaping. You can also add fillings, such as red bean paste, to the bread during shaping. The shaped bread dough is fermented for the final time, the temperature is controlled at 35℃, the humidity is 85%, and the fermentation time is 30min; D. Baking: Put the fermented bread dough into the baking equipment, bake at 200℃ for 15min, cool to room temperature, package and get the finished bread.

[0050] Comparative Example 3 A chestnut premix powder comprises raw materials: 200g chestnut powder, 75g rice flour, 75g potato starch, 30g whole milk powder, 10g white sugar, 3g beta-glucan, 20g powdered oil, and 4g bread improver; the bread improver comprises, by mass percentage, 1% alpha-amylase, 1% xylanase, 1% protease, 1% cellulase, 15% calcium stearoyl lactylate, 10% diacetyl tartaric acid monoglyceride, 20% sucrose fatty acid ester, and 10% soy protein isolate, with the remainder being supplemented by maltodextrin.

[0051] The preparation method of the chestnut premix powder comprises the following steps: mixing raw materials.

[0052] The chestnut premix powder is used to prepare bread, and the bread preparation method comprises the following steps: A. Activated yeast: Mix 50 parts of water and 4 parts of active dry yeast, temperature 40℃, activate for 10 minutes; B. Prepare dough: Mix the activated yeast obtained in step A with 417 parts of chestnut premixed powder and 210 parts of water until a smooth and elastic dough is formed, during which the dough temperature is controlled at 25° C.; C. Fermentation and proofing: First, ferment the dough for the first time, with the temperature controlled at 28°C and humidity at 80% for 80 minutes, until the volume of the dough doubles; Then take out the dough that has been fermented for the first time, divide it into pieces of required size, and roll it into balls until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 18 minutes before shaping; The shaped bread dough is fermented for the final time, with the temperature controlled at 33°C, humidity 80%, and fermentation time 50 minutes, until the volume of the bread increases significantly; D. Baking: Put the fermented bread dough into the baking equipment, bake at 190°C for 20 minutes, cool to room temperature, and package to obtain the finished bread.

[0053] Comparative Example 4 A chestnut premix powder comprises raw materials: 200g chestnut powder, 75g rice flour, 75g corn starch, 30g whole milk powder, 10g white granulated sugar, 3g scleroglucan, 20g powdered oil, and 4g bread improver; the bread improver comprises, by mass percentage, 1% alpha-amylase, 1% xylanase, 1% protease, 1% cellulase, 15% calcium stearoyl lactylate, 10% diacetyl tartaric acid monoglyceride, 20% sucrose fatty acid ester, and 10% soy protein isolate, with the remainder being supplemented by maltodextrin.

[0054] The preparation method of the chestnut premix powder comprises the following steps: mixing raw materials.

[0055] The chestnut premix powder is used to prepare bread, and the bread preparation method comprises the following steps: A. Activated yeast: Mix 50 parts of water and 4 parts of active dry yeast, temperature 40℃, activate for 10 minutes; B. Prepare dough: Mix the activated yeast obtained in step A with 417 parts of chestnut premixed powder and 210 parts of water until a smooth and elastic dough is formed, during which the dough temperature is controlled at 25° C.; C. Fermentation and proofing: First, ferment the dough for the first time, with the temperature controlled at 28°C and humidity at 80% for 80 minutes, until the volume of the dough doubles; Then take out the dough that has been fermented for the first time, divide it into pieces of required size, and roll it into balls until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 18 minutes before shaping; The shaped bread dough is fermented for the final time, with the temperature controlled at 33°C, humidity 80%, and fermentation time 50 minutes, until the volume of the bread increases significantly; D. Baking: Put the fermented bread dough into the baking equipment, bake at 190°C for 20 minutes, cool to room temperature, and package to obtain the finished bread.

[0056] Comparative Example 5 A chestnut premix powder comprises raw materials: 200g chestnut powder, 75g rice flour, 75g potato starch, 30g whole milk powder, 10g white sugar, 8g scleroglucan, 20g powdered oil, and 4g bread improver; the bread improver comprises, by mass percentage, 1% alpha-amylase, 1% xylanase, 1% protease, 1% cellulase, 15% calcium stearoyl lactylate, 10% diacetyl tartaric acid monoglyceride, 20% sucrose fatty acid ester, and 10% soy protein isolate, with the remainder being supplemented by maltodextrin.

[0057] The preparation method of the chestnut premix powder comprises the following steps: mixing raw materials.

[0058] The chestnut premix powder is used to prepare bread, and the bread preparation method comprises the following steps: A. Activated yeast: Mix 50 parts of water and 4 parts of active dry yeast, temperature 40℃, activate for 10 minutes; B. Prepare dough: Mix the activated yeast obtained in step A with 417 parts of chestnut premixed powder and 210 parts of water until a smooth and elastic dough is formed, during which the dough temperature is controlled at 25° C.; C. Fermentation and proofing: First, ferment the dough for the first time, with the temperature controlled at 28°C and humidity at 80% for 80 minutes, until the volume of the dough doubles; Then take out the dough that has been fermented for the first time, divide it into pieces of required size, and roll it into balls until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 18 minutes before shaping; The shaped bread dough is fermented for the final time, with the temperature controlled at 33°C, humidity 80%, and fermentation time 50 minutes, until the volume of the bread increases significantly; D. Baking: Put the fermented bread dough into the baking equipment, bake at 190°C for 20 minutes, cool to room temperature, and package to obtain the finished bread.

[0059] Comparative Example 6 A chestnut premix powder comprises raw materials: 200g chestnut powder, 50g rice flour, 70g potato starch, 25g whole milk powder, 10g white sugar, 2g scleroglucan, 10g powdered oil, and 4g bread improver; the bread improver comprises, by mass percentage, 1.2% alpha-amylase, 1.2% xylanase, 1.2% protease, 1.2% cellulase, 12% calcium stearoyl lactylate, 12% diacetyl tartaric acid monoglyceride, 18% sucrose fatty acid ester, and 12% soy protein isolate, with the remainder being supplemented by maltodextrin.

[0060] The preparation method of the chestnut premix powder comprises the following steps: mixing raw materials.

[0061] The chestnut premix powder is used to prepare bread, and the bread preparation method comprises the following steps: A. Activated yeast: Mix 45 parts of water and 3.5 parts of active dry yeast, temperature 40℃, activate for 12 minutes; B. Prepare dough: Mix the activated yeast obtained in step A with 410 parts of chestnut premixed powder and 210 parts of water until a smooth and elastic dough is formed, during which the dough temperature is controlled at 25° C.; C. Fermentation and proofing: First, ferment the dough for the first time, with the temperature controlled at 28°C and humidity at 80% for 60 minutes, until the volume of the dough doubles; Then take out the dough that has been fermented for the first time, divide it, and roll it into balls until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 15 minutes before shaping; The shaped bread dough is fermented for the final time, the temperature is controlled at 30℃, the humidity is 80%, and the fermentation time is 60min; D. Baking: Put the fermented bread dough into the baking equipment, bake at 180℃ for 25min, cool to room temperature, package and get the finished bread.

[0062] Comparative Example 7 A chestnut premix powder comprises raw materials: 200g chestnut powder, 70g rice flour, 50g potato starch, 28g whole milk powder, 10g white sugar, 1.5g scleroglucan, 15g powdered oil, and 4g bread improver; the bread improver comprises, by mass percentage, 1.2% alpha-amylase, 1.2% xylanase, 1.2% protease, 1.2% cellulase, 18% calcium stearoyl lactylate, 8% diacetyl tartaric acid monoglyceride, 22% sucrose fatty acid ester, and 8% soy protein isolate, with the remainder being supplemented by maltodextrin.

[0063] The preparation method of the chestnut premix powder comprises the following steps: mixing raw materials.

[0064] The chestnut premix powder is used to prepare bread, and the bread preparation method comprises the following steps: A. Activated yeast: Mix 55 parts of water and 4.5 parts of active dry yeast, temperature 40℃, activate for 8 minutes; B. Prepare dough: Mix the activated yeast obtained in step A with 420 parts of chestnut premixed powder and 250 parts of water until a smooth and elastic dough is formed, during which the dough temperature is controlled at 25° C.; C. Fermentation and proofing: First, ferment the dough for the first time, with the temperature controlled at 30°C and humidity at 75% for 60 minutes, until the volume of the dough doubles; Then take out the dough that has been fermented for the first time, divide it, and roll it into balls until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 20 minutes before shaping. You can also add stuffing to the bread while shaping it. The shaped bread dough is fermented for the final time, the temperature is controlled at 35℃, the humidity is 80%, and the fermentation time is 30min; D. Baking: Put the fermented bread dough into the baking equipment, bake at 180℃ for 25min, cool to room temperature, package and get the finished bread.

[0065] The bread prepared in the above embodiments and comparative examples was tested. The test methods are shown in Table 1, and the test results are shown in Tables 2-3.

[0066] When the TA.xt plus texture analyzer is used for the test, the sample is cut into 2×2cm. The texture analyzer is used to analyze the texture of the product. The probe is P / 36R. The test parameters are set as follows: pre-test speed 3.0mm / s, test rate 1.0mm / s, post-test speed 1.0mm / s, compression level 50%, time interval 5s, and each group of samples is tested five times in parallel to take the average value.

[0067] Table 1

[0068] Table 2

[0069] Table 3

[0070] As can be seen from Table 2-3, the smoothness of the bread surface, the uniformity of the pores of the bread core, and the organizational structure of the bread core in the examples using scleroglucan are significantly better than those in Comparative Examples 1 and 2 using xanthan gum, indicating that after using scleroglucan, the bread surface becomes smooth, the phenomenon of local collapse disappears, and the pores of the bread core are uneven and of different sizes, and the pores become uniform. The organizational structure of the bread core also becomes elastic; the specific volume of Example 1 is increased compared with Comparative Example 1, and that of Example 2 is increased compared with Comparative Example 2, indicating that the bread becomes fluffy; the taste also changes from rough to delicate, and the aroma of the bread is also improved; the moisture content of the bread crust is slightly increased, and the hardness is significantly reduced.

[0071] Comparative Example 3 uses β-glucan as the polysaccharide gum, and the quality of the bread obtained is poor, mainly manifested in very low specific volume, very small pores in the bread core, very poor fluffiness, no elasticity in the bread core, and hardness. The bread crust has low moisture content and high hardness.

[0072] In Comparative Example 4, corn starch was used instead of potato starch, and the quality of the bread obtained was poor, which was mainly manifested in low specific volume, uneven pore sizes in the bread core, poor uniformity, poor fluffiness, poor elasticity of the bread core, and a hard taste.

[0073] In Comparative Example 5, the amount of scleroglucan used was increased to 8 g, but the quality of the bread obtained was also poor, mainly manifested in excessive fluffiness, high moisture content in the bread crust, low hardness, high moisture content in the bread core, and sticky when chewed.

[0074] In Comparative Examples 6 and 7, the amount of scleroglucan used was reduced, and the color of the bread crust and bread core and the smoothness of the bread crust did not change significantly, and the uniformity of the pores of the bread core was also good, but the specific volume of the bread decreased significantly, the fluffiness of the bread decreased significantly, the elasticity of the bread texture was not good, and the taste was hard. At the same time, the water content of the bread crust decreased significantly, and the hardness of the bread crust also increased significantly, resulting in a rough taste.

[0075] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A chestnut premix powder, characterized in that: The raw materials include the following components by mass: 200 parts of chestnut flour, 50-75 parts of rice flour, 50-75 parts of potato starch, 25-30 parts of whole milk powder, 10 parts of powdered sugar, 3-7 parts of hard glucan, 10-20 parts of powdered fat, and 4 parts of bread improver.

2. The chestnut premix powder according to claim 1, characterized in that: The raw materials include the following components: 200 parts of chestnut flour, 50-75 parts of rice flour, 50-75 parts of potato starch, 25-30 parts of whole milk powder, 10 parts of powdered sugar, 3-5 parts of hard glucan, 10-20 parts of powdered fat, and 4 parts of bread improver.

3. The chestnut premix powder according to claim 1, characterized in that: The raw materials include the following components: 200 parts of chestnut flour, 75 parts of rice flour, 75 parts of potato starch, 30 parts of whole milk powder, 10 parts of powdered sugar, 3-5 parts of hard glucan, 20 parts of powdered fat, and 4 parts of bread improver.

4. The chestnut premix powder according to claim 1, characterized in that: The powdered sugar is white granulated sugar.

5. The chestnut premix powder according to claim 1, characterized in that: The bread improver comprises, by mass percentage, 1-1.2% alpha-amylase, 1-1.2% xylanase, 1-1.2% protease, 1-1.2% cellulase, 12-18% calcium stearoyl lactylate, 8-12% diacetyl tartaric acid monoglyceride, 18-22% sucrose fatty acid ester, 8-12% soy protein isolate, and the balance is made up by maltodextrin.

6. The method for preparing the chestnut premix powder according to any one of claims 1 to 5, characterized in that: include: Combine the ingredients.

7. Use of the chestnut premix powder as described in any one of claims 1 to 5 in preparing bread.

8. The use according to claim 7, characterized in that: The bread preparation method comprises the following steps: A. Activated yeast; B. Prepare dough: Mix the activated yeast obtained in step A with the chestnut premix powder and water until a smooth and elastic dough is formed, during which the dough temperature is controlled at 25-28° C.; C. Fermentation and proofing: First, ferment the dough for the first time, control the temperature at 28-30℃, humidity at 75-80%, and ferment for 60-90 minutes, until the volume of the dough increases to 1.8-2.2 times; Then take out the dough that has been fermented for the first time, and roll it into a ball until it becomes a bread dough with a smooth surface; Let the bread dough rise for the second time, let it rest for 15-20 minutes before shaping; The shaped bread dough is fermented for the final time, the temperature is controlled at 30-35℃, the humidity is 80-85%, and the fermentation time is 30-60min; D. Baking: Put the fermented bread dough into the baking equipment, the baking temperature is 180-200℃, the time is 15-25min, and the finished bread is obtained.

9. The use according to claim 7, characterized in that: The step of activating yeast comprises: mixing 45-55 parts of water and 3.5-4.5 parts of active dry yeast, activating at a temperature of 40°C ± 2°C for 8-12 minutes to obtain activated yeast; The mass ratio of the active dry yeast, the chestnut premix powder and the water is 3.5-4.5:410-420:210-250.

10. The use according to claim 7, characterized in that: In the shaping step of step C, stuffing can also be added to the bread.

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