Flour product and preparation method thereof
By using a combination of pH adjusting agents and chemical leavening agents in the production of dough products, the problems of long production cycles and high cost caused by yeast fermentation and waxing are solved, and the production of yeast-free and waxing-free dough products are achieved, and high-quality taste and tissue effects are obtained.
Patent Information
- Application Number
- CN202311850913.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-12-28
- Publication Date
- 2025-07-01
AI Technical Summary
The yeast fermentation is required in the production of existing noodle products, and the waking process leads to a long production cycle, high cost, cumbersome operation, and the fermentation effect is not ideal. Especially with only baking powder, it is difficult to prepare a noodle product with fluffy texture, delicate tissue, soft and elasticity.
By mixing part of the wheat flour with a pH adjuster and water to form a batter with pH ≤4.2, preparing the dough with the remaining wheat flour and water, and adding chemical leavening agents to mold it to avoid yeast fermentation and waking up, the dough products are directly prepared.
The production of yeast-free and proof noodle products has been achieved, which shortens the production cycle and reduces costs, and at the same time, it has obtained bleached products with a fluffy texture, delicate tissue, soft and elasticity.
Smart Images
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Abstract
Description
Technical Field
[0001] The present invention relates to the field of flour products, and particularly to a flour product without yeast and without the need for proofing, and a preparation method thereof. Background Art
[0002] Steamed buns play a major role in the daily life of the Chinese people and are traditional staple foods for the general public. According to statistics, the flour consumption for making steamed buns accounts for about 40% of the total flour. Steamed buns are foods made by mixing flour with yeast (old dough), water, or edible alkali, etc. evenly, and then steaming them after kneading and proofing.
[0003] Fermentation is an important stage in the production of steamed buns. The quality of fermentation will directly affect the quality of steamed buns. Fermentation is that yeast uses sugars and other nutrients in flour to carry out alcoholic fermentation to produce CO2 gas and alcohol, making the dough fluffy and elastic. (Zhu Keqing. Industrial production technology of traditional staple food steamed buns [J]. Grain & Oils, 1997(04):2 - 5.)
[0004] At present, common fermentation processes include liquid yeast culture, direct forming and single - stage proofing, dough fermentation and secondary dough kneading, etc. (Liu Changhong, Dong Caiwen, Li Guangyu, etc. Fermentation process and steamed bun quality [J]. Grain & Feed Industry, 1999(02):42 - 44.) In liquid yeast culture, a small amount of flour is first mixed with all the yeast and water to form a paste for fermentation, and then the remaining flour and other auxiliary materials are added to form a dough, and then it is formed and proofed. The disadvantage of this process is that the proofing time is relatively long; in direct forming and single - stage proofing, all the original auxiliary materials are directly added at one time, and after forming the dough, it is directly formed and proofed. The disadvantage of this process is that the amount of yeast added is large and the cost is high; in dough fermentation and secondary dough kneading, most of the flour is mixed with all the yeast and water to form a soft dough, and fermentation is completed in a relatively short time, then the remaining flour and other auxiliary materials are added, and after kneading again, it is formed and proofed. This method has been considered by many manufacturers to be an ideal process, but there are disadvantages such as the viscosity of the dough increasing after fermentation, being not easy to form, as well as a long production line, an increased production cycle, cumbersome operation, high labor intensity, and when fermenting in the dough kneading equipment, the equipment investment cannot be reduced, etc.
[0005] In addition to the production process conditions, there are many factors affecting dough fermentation, such as flour quality, yeast activity and addition amount, dough temperature, dough water content, fermentation temperature and humidity, etc. At present, there is no reliable and practical analytical instrument for judging the degree of dough fermentation, and it still needs to be controlled by sensory means. And through yeast fermentation, a proofing process is required, and the preparation time is relatively long.
[0006] In addition, baking powder and yeast are often used together in steamed buns to shorten the fermentation time. However, if only baking powder is added, the leavening effect in a short time is not ideal. Too little amount will cause the steamed buns not to rise, with small volume, hard texture, no elasticity, rough surface and uneven internal structure. Too much amount will lead to cracks in the steamed buns, large air holes inside, yellowish color and unpleasant smell (Liu Tiantian. Research on the Leavening Agent Formula and Technology of Quick-Rising Steamed Buns [D]. Henan University of Technology, 2018.).
[0007] In summary, there is a need in the art to develop a method for preparing a flour product without yeast, without the need for proofing, with a fluffy texture, delicate tissue, soft and elastic. Summary of the Invention
[0008] The present application discovers that by forming a batter with a specific pH from a part of wheat flour, and then preparing a dough by mixing the batter with the remaining wheat flour and water, and finally adding a chemical leavening agent for shaping. It is possible to prepare a flour product without adding yeast, without proofing, directly using only a chemical leavening agent, with a fluffy texture, delicate tissue, soft and elastic.
[0009] The first aspect of the present invention provides a method for preparing a flour product, with a total of 100 parts by mass of wheat flour in the raw materials, and the preparation method includes the following steps:
[0010] (1) Batter preparation: Mix 1-10 parts by mass of a part of the wheat flour, a pH regulator and 1-10 parts by mass of water to form a batter, and control the pH of the batter ≤ 4.2;
[0011] (2) Dough preparation: Knead the batter with the remaining wheat flour and water to obtain a dough; and
[0012] (3) Shaping: Blend the dough and a chemical leavening agent and then shape them.
[0013] In one or more embodiments, the dough prepared in step (2) is subjected to or not subjected to low-temperature treatment before shaping, so that the central temperature of the dough is -5°C to 30°C. Preferably, after low-temperature treatment, the central temperature of the dough is -5°C to 0°C. More preferably, the dough prepared in step (2) is placed at -40°C to -18°C to quickly cool the central temperature of the dough to -5°C to 0°C.
[0014] In one or more embodiments, the raw materials do not include yeast;
[0015] In one or more embodiments, the raw materials altogether include 40-65 parts by mass of water, preferably 50-60 parts by mass.
[0016] In one or more embodiments, the pH adjuster includes at least one of acetic acid, lactic acid and citric acid, malic acid, phosphoric acid, tartaric acid, metatartaric acid, and hydrochloric acid, preferably acetic acid and / or lactic acid. Preferably, the pH adjuster is 0.05-0.5 parts by mass.
[0017] In one or more embodiments, the chemical leavening agent includes baking powder, sodium bicarbonate, disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate, calcium carbonate, citric acid, and glucono-δ-lactone. Preferably, the amount of the chemical leavening agent is 1 to 3.5 parts by mass.
[0018] In one or more embodiments, the batter prepared in step (1) is allowed to stand for no more than 24 hours, preferably no more than 10 hours, more preferably no more than 3 hours, and most preferably is not allowed to stand and is directly prepared into dough before preparing the dough in step (2).
[0019] In one or more embodiments, the dough prepared in step (2) is allowed to stand for no more than 24 hours, preferably no more than 10 hours, more preferably no more than 3 hours, and most preferably is not allowed to stand and is directly formed before being formed in step (3).
[0020] In one or more embodiments, the noodle product is a fermented noodle product, including a baked fermented product or a Chinese fermented noodle product. Preferably, the Chinese fermented noodle product includes steamed buns, steamed bread, fried dough sticks or sesame cakes.
[0021] The second aspect of the present invention provides a noodle product prepared by any one of the aforementioned methods.
[0022] In one or more embodiments, the noodle product comprises a baked fermented product or a Chinese fermented noodle product. Preferably, the Chinese fermented noodle product comprises steamed buns, steamed bread or sesame seed cake.
[0023] The present invention provides a production process for steamed bread. Compared with traditional fermented flour products, the steamed bread produced by the method does not require the addition of yeast and does not require proofing before steaming, thus saving yeast raw material costs and shortening the production cycle. The steamed bread produced by the method has a fluffy taste, a fine texture, and is soft and elastic. DETAILED DESCRIPTION
[0024] It should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described below (such as embodiments) can be combined with each other to form a preferred technical solution.
[0025] The various aspects of the present invention will be described in detail below. Unless otherwise specified, all raw materials of the present invention can be obtained commercially or prepared according to conventional methods in the art. Unless otherwise defined or described, all professional and scientific terms used herein have the same meaning as those familiar to those skilled in the art. Any methods and materials similar or equivalent to those described can be applied to the methods of the present invention.
[0026] As used in the present invention, all features defined in the form of numerical ranges or percentage ranges, such as numerical values, quantities, contents, and concentrations, are only for the sake of brevity and convenience. Accordingly, the description of numerical ranges or percentage ranges should be regarded as having covered and specifically disclosed all possible sub-ranges and individual numerical values within the range (including integers and fractions).
[0027] As used in the present invention, the term "above" or "below" means including the number itself.
[0028] As used in the present invention, for the sake of brevity of description, all possible combinations of all technical features in each embodiment or example are not described. Therefore, as long as there is no contradiction in the combination of these technical features, the technical features in each embodiment or example can be combined arbitrarily, and all possible combinations should be considered as within the scope described in this specification.
[0029] The inventors of the present application found that by forming a batter with a specific pH from part of the wheat flour, and then preparing a dough by mixing the batter with the remaining wheat flour and water, and finally adding a chemical leavening agent for shaping. Yeast can be not added and proofing can be not carried out. By directly using a chemical leavening agent alone, the prepared flour products have a fluffy texture, delicate tissue, are soft and elastic, thus completing the present invention.
[0030] Method for preparing flour products
[0031] The total amount of wheat flour in the raw materials is 100 parts by mass, and the preparation method includes the following steps:
[0032] (1) Preparation of batter: Mix 1 - 10 parts by mass of part of the wheat flour described above, a pH regulator, and 1 - 10 parts by mass of water to form a batter, and control the pH of the batter ≤ 4.2;
[0033] (2) Preparation of dough: Knead the batter with the remaining wheat flour and water to obtain a dough; and
[0034] (3) Shaping: Blend the dough and the chemical leavening agent and then carry out shaping.
[0035] The preparation method of the present invention does not need to add yeast and does not require proofing. At the same time, it also overcomes the problems such as poor leavening effect and uneven tissue caused by only adding a chemical leavening agent.
[0036] In one or more embodiments, based on 100 parts by mass of the total weight of wheat flour, the raw materials further include 40 to 65 parts by mass of water, preferably 50 to 60 parts by mass.
[0037] In this article, the type of pH regulator is not particularly limited, as long as it is an acidic regulator that meets the national standards for flour products. For example, it can be at least one of acetic acid, lactic acid, citric acid, malic acid, phosphoric acid, tartaric acid, metatartaric acid, and hydrochloric acid, preferably acetic acid and / or lactic acid. The dosage of the pH regulator is not particularly limited. According to the different types of pH regulators selected, the water content in the batter, and the content of wheat flour, an appropriate dosage is adjusted so that the pH value of the batter ≤ 4.2. For example, the added amount of pH can be 0.05 - 0.5 parts by mass.
[0038] There is no particular limitation on the lower limit of the pH value of the batter, but being overly acidic may affect the taste of the final product. During the forming step, the pH value of the dough is adjusted to be close to neutral by an alkaline chemical leavening agent or other alkaline substances. Preferably, the pH value of the batter is 1 - 4.2, preferably 2 - 4.2.
[0039] In this article, the chemical leavening agent can be a common chemical leavening agent in the food field, such as one or several of baking powder, sodium bicarbonate, sodium acid pyrophosphate, calcium dihydrogen phosphate, calcium carbonate, citric acid, glucono-δ-lactone, etc. Preferably, the dosage of the chemical leavening agent is 1 - 3.5 parts by mass.
[0040] In this article, the wheat flour is a conventional commercially available wheat flour, and wheat flour with appropriate gluten strength can be selected according to the type of flour products. For example, high-gluten wheat flour is usually used for Western-style baked fermented products such as bread, and medium-gluten wheat flour is usually used for traditional Chinese fermented flour products such as buns.
[0041] In this article, the flour products can also include other components, such as other cereal flours, sweeteners, pigments, etc.
[0042] In one or more embodiments, the batter, the remaining wheat flour, and water are poured into a mixing bowl to knead the dough, and the kneading time is 2 - 10 min.
[0043] In one or more embodiments, the dough prepared in step (2) is or is not subjected to low-temperature treatment before forming, so that the center temperature of the dough is -5°C to 30°C, that is, the dough can be subjected to low-temperature treatment before forming; or without additional low-temperature treatment, it remains at room temperature.
[0044] Among them, before the dough is formed, it is subjected to low-temperature treatment, which can further improve the specific volume of the flour product, with a more uniform and delicate internal structure and lower hardness. The specific low-temperature treatment method is not limited, as long as the central temperature of the dough can be -5°C to 0°C. For example, the dough prepared in step (2) can be placed in an environment with a temperature of -40°C to -18°C to quickly cool the central temperature of the dough to -5°C to 0°C.
[0045] In the preparation method of this article, proofing is not a necessary step, and proofing will not improve the final performance of the flour product. During the production process, whether to place it for a period of time can be selected according to the efficiency of different processes.
[0046] To shorten the production cycle and reduce the risk of microbial contamination, the batter prepared in step (1) is placed for no more than 24 hours, preferably no more than 10 hours, more preferably no more than 3 hours, and most preferably not placed before the dough preparation in step (2), and is directly prepared into dough.
[0047] For the same reason, the dough prepared in step (2) is placed for no more than 24 hours, preferably no more than 10 hours, more preferably no more than 3 hours, and most preferably not placed before forming in step (3), and is directly formed.
[0048] In one or more embodiments, in step (3), the chemical leavening agent is added to the dough through a dough sheeter. For example, the chemical leavening agent is folded and rolled 10 - 20 times through a dough sheeter.
[0049] In one or more embodiments, the method for preparing the flour product includes the following steps. The raw materials include 100 parts by mass of wheat flour, 40 - 65 parts by mass of water, 0.05 - 0.5 parts by mass of acetic acid, and 1 - 3.5 parts by mass of baking powder.
[0050] Mix 1 - 10 parts by mass of the above-mentioned wheat flour, 0.05 - 0.5 parts by mass of acetic acid, and 1 - 10 parts by mass of water into a batter, with the pH of the batter ≤ 4.2. Pour the batter, the remaining wheat flour, and water into a mixing bowl and knead for 2 - 10 minutes. Place the dough at room temperature or a low-temperature environment to make its temperature -5°C to 30°C.
[0051] The dough and 1 - 3.5 parts by mass of baking powder are folded and rolled 10 - 20 times through a dough sheeter, and then steamed buns are formed and immediately steamed (without proofing).
[0052] The method for the batter with pH ≤ 4.2 includes: adding acetic acid, lactic acid, citric acid, etc.
[0053] The baking powder is commercially available baking powder for buns or sodium bicarbonate.
[0054] In this text, the flour products are not particularly limited. The fermentation flour products that need to be prepared by yeast fermentation in the traditional industry can be prepared by the preparation method provided by the present invention. For example, they can include baked fermentation products or Chinese-style fermentation flour products. Preferably, the baked fermentation products include bread, cake, biscuits, pizza, etc.; preferably, the Chinese-style fermentation flour products include steamed buns, steamed bread, deep-fried dough sticks or sesame seed cakes, etc.
[0055] The second aspect of the present invention provides a flour product prepared by any of the foregoing methods.
[0056] In one or more embodiments, the flour product includes baked fermentation products or Chinese-style fermentation flour products. Preferably, the baked fermentation products include bread, cake, biscuits, pizza, etc.; preferably, the Chinese-style fermentation flour products include steamed buns, steamed bread, deep-fried dough sticks or sesame seed cakes.
[0057] The present invention will be further described below in conjunction with specific embodiments. It should be understood that these embodiments are only used to illustrate the present invention and not to limit the scope of the present invention. The experimental methods without specific conditions noted in the following embodiments are generally carried out under conventional conditions or according to the conditions recommended by the manufacturer. Unless otherwise stated, percentages and parts are calculated by weight.
[0058] In the following examples and comparative examples of the present invention, the sources of raw materials are as follows:
[0059] Wheat flour: commercially available (Golden Dragon Fish multi-purpose wheat flour)
[0060] Acetic acid: commercially available
[0061] Lactic acid: commercially available
[0062] Baking powder: commercially available (Xiangmanyuan double-effect baking powder)
[0063] Sodium bicarbonate: commercially available
[0064] Example 1
[0065] The raw materials include 100 parts by mass of wheat flour, 55 parts by mass of water, 0.05 part by mass of acetic acid, and 1.5 parts by mass of baking powder
[0066] The method for making the steamed buns is as follows:
[0067] Mix 5 parts by mass of the wheat flour, 0.05 part by mass of acetic acid and 10 parts by mass of water into a batter. Test that the pH of the batter is 4.15. Pour the batter, the remaining wheat flour and water into a mixing tank and knead the dough for 7 minutes. Place the dough in an environment of -30°C to quickly reach a temperature of 0°C. Subsequently, fold and roll the dough with 1.5 parts by mass of baking powder 20 times in a dough sheeter, and then form the steamed buns and immediately steam them (without proofing).
[0068] Example 2
[0069] The raw materials include 100 parts by mass of wheat flour, 65 parts by mass of water, 0.2 part by mass of acetic acid, and 3.5 parts by mass of baking powder
[0070] The method for making the steamed buns is as follows:
[0071] Mix 1 part by mass of the wheat flour, 0.2 part by mass of acetic acid, and 1 part by mass of water to form a batter. Test that the pH of the batter is 2.85. Pour the batter, the remaining wheat flour, and water into a mixing tank and knead for 7 minutes. Place the dough in an environment of -30°C to quickly cool its temperature to -2°C. Then, fold and roll the dough with 3.5 parts by mass of baking powder 20 times in a pasta machine. Subsequently, shape the steamed buns and immediately steam them (without proofing).
[0072] Example 3
[0073] The raw materials include 100 parts by mass of wheat flour, 50 parts by mass of water, 0.5 part by mass of acetic acid, and 2 parts by mass of baking powder
[0074] The method for making the steamed buns is as follows:
[0075] Mix 10 parts by mass of the wheat flour, 0.5 part by mass of acetic acid, and 10 parts by mass of water to form a batter. Test that the pH of the batter is 3.38. Pour the batter, the remaining wheat flour, and water into a mixing tank and knead for 7 minutes. Place the dough in an environment of -30°C to quickly cool its temperature to -2°C. Then, fold and roll the dough with 2 parts by mass of baking powder 10 times in a pasta machine. Subsequently, shape the steamed buns and immediately steam them (without proofing).
[0076] Example 4
[0077] The raw materials include 100 parts by mass of wheat flour, 55 parts by mass of water, 0.05 part by mass of acetic acid, and 1 part by mass of baking powder
[0078] The method for making the steamed buns is as follows:
[0079] Mix 5 parts by mass of the wheat flour, 0.05 part by mass of acetic acid, and 10 parts by mass of water to form a batter. Test that the pH of the batter is 4.15. Let the batter stand at 30°C for 24 hours, then pour it, the remaining wheat flour, and water into a mixing tank and knead for 7 minutes. Place the dough in an environment of -30°C to quickly reach 0°C. Then, fold and roll the dough with 1 part by mass of baking powder 20 times in a pasta machine. Subsequently, shape the steamed buns and immediately steam them (without proofing).
[0080] Example 5
[0081] The raw materials include 100 parts by mass of wheat flour, 40 parts by mass of water, 0.5 part by mass of acetic acid, and 2 parts by mass of baking powder
[0082] The method for making the steamed buns is as follows:
[0083] Mix 10 parts by mass of the wheat flour, 0.5 part by mass of acetic acid and 10 parts by mass of water into a batter. Test that the pH of the batter is 3.38. Pour the batter, the remaining wheat flour and water into a mixing tank and knead for 7 minutes. Without cooling the dough, directly place it at room temperature, and its temperature is 28°C. Subsequently, fold and roll the dough with 2 parts by mass of baking powder 10 times in a dough sheeter, and then perform steamed bun forming and immediately steam (without proofing).
[0084] Example 6
[0085] The raw materials include 100 parts by mass of wheat flour, 50 parts by mass of water, 0.2 part by mass of acetic acid, and 1.5 parts by mass of baking powder
[0086] The method for making the steamed bun is as follows:
[0087] Mix 5 parts by mass of the wheat flour, 0.2 part by mass of acetic acid and 10 parts by mass of water into a batter. Test that the pH of the batter is 3.47. Let the batter stand at room temperature for 24 h, and then pour the batter, the remaining wheat flour and water into a mixing tank and knead for 7 minutes. Place the dough in an environment at 30°C and let it stand for 3 hours. Subsequently, fold and roll the dough with 1.5 parts by mass of baking powder 20 times in a dough sheeter, and then perform steamed bun forming and immediately steam (without proofing).
[0088] Example 7
[0089] The raw materials include 100 parts by mass of wheat flour, 50 parts by mass of water, 0.1 part by mass of lactic acid, and 2 parts by mass of baking powder
[0090] The method for making the steamed bun is as follows:
[0091] Mix 5 parts by mass of the wheat flour, 0.1 part by mass of lactic acid and 10 parts by mass of water into a batter. Test that the pH of the batter is 3.21. Pour the batter, the remaining wheat flour and water into a mixing tank and knead for 7 minutes. Place the dough in an environment at -30°C to quickly reach 0°C. Subsequently, fold and roll the dough with 2 parts by mass of baking powder 20 times in a dough sheeter, and then perform steamed bun forming and immediately steam (without proofing).
[0092] Comparative Example 1
[0093] The raw materials include 100 parts by mass of wheat flour, 50 parts by mass of water, 0.2 part by mass of acetic acid, and 1.5 parts by mass of baking powder
[0094] The method for making the steamed bun is as follows:
[0095] Pour 100 parts by mass of the wheat flour, 50 parts by mass of water, 0.2 part by mass of acetic acid, and 1.5 parts by mass of baking powder into a mixing bowl and knead for 7 minutes. At this time, the dough temperature is 30 °C. Then, the dough is folded and rolled 10 times in a pasta machine, and then steamed immediately after forming the steamed buns.
[0096] Comparative Example 2
[0097] The raw materials include 100 parts by mass of wheat flour, 50 parts by mass of water, 0.2 part by mass of acetic acid, and 1.5 parts by mass of baking powder
[0098] The production method of this steamed bun is as follows:
[0099] Pour 100 parts by mass of the wheat flour, 50 parts by mass of water, and 0.2 part by mass of acetic acid into a mixing bowl and knead for 7 minutes. Place the dough in an environment of -30 °C to quickly reach a temperature of 0 °C. Then, the dough and 1.5 parts by mass of baking powder are folded and rolled 20 times in a pasta machine, and then steamed immediately after forming the steamed buns.
[0100] Comparative Example 3
[0101] The raw materials include 100 parts by mass of wheat flour, 50 parts by mass of water, and 1.5 parts by mass of baking powder
[0102] The production method of this steamed bun is as follows:
[0103] Pour 100 parts by mass of the wheat flour and 50 parts by mass of water into a mixing bowl and knead for 7 minutes. Place the dough in an environment of -30 °C to quickly cool down to -2 °C. Then, the dough and 1.5 parts by mass of baking powder are folded and rolled 20 times in a pasta machine, and then steamed immediately after forming the steamed buns.
[0104] Comparative Example 4
[0105] The raw materials include 100 parts by mass of wheat flour, 50 parts by mass of water, 0.02 part by mass of acetic acid, and 1.5 parts by mass of baking powder
[0106] The production method of this steamed bun is as follows:
[0107] Mix 5 parts by mass of the wheat flour, 0.02 part by mass of acetic acid, and 10 parts by mass of water to form a batter. Test the pH of the batter to be 4.28. Pour the batter, the remaining wheat flour, and water into a mixing bowl and knead for 7 minutes. At this time, the dough temperature is 28 °C. Then, the dough and 1.5 parts by mass of baking powder are folded and rolled 20 times in a pasta machine, and then steamed immediately after forming the steamed buns.
[0108] Comparative Example 5
[0109] The raw materials include 100 parts by mass of wheat flour, 50 parts by mass of water, and 0.2 part by mass of acetic acid
[0110] The manufacturing method of the steamed buns is as follows:
[0111] Mix 5 parts by mass of the wheat flour, 0.2 parts by mass of acetic acid, and 10 parts by mass of water into a batter. Test that the pH of the batter is 3.47. Pour the batter, the remaining wheat flour, and water into a mixing tank and knead for 7 minutes. Place the dough in an environment of -30°C to quickly reach a temperature of 0°C. Subsequently, fold and roll the dough 20 times with a dough sheeter, and then form the steamed buns and immediately steam them.
[0112] Comparative Example 6
[0113] The raw materials include 100 parts by mass of wheat flour, 50 parts by mass of water, 1 part by mass of acetic acid, and 2 parts by mass of baking powder
[0114] The manufacturing method of the steamed buns is as follows:
[0115] Pour 100 parts by mass of the wheat flour, 50 parts by mass of water, and 1 part by mass of acetic acid into a mixing tank and knead for 7 minutes. At this time, the dough temperature is 30°C. Test that the pH of the dough is 4.05. Knead the dough with 2 parts by mass of baking powder and sodium bicarbonate 20 times with a dough sheeter, and then form the steamed buns and immediately steam them.
[0116] Comparative Example 7
[0117] The raw materials include 100 parts by mass of wheat flour, 50 parts by mass of water, 0.2 parts by mass of acetic acid, and 1.5 parts by mass of baking powder
[0118] The manufacturing method of the steamed buns is as follows:
[0119] Mix 5 parts by mass of the wheat flour, 0.2 parts by mass of acetic acid, and 10 parts by mass of water into a batter. Test that the pH of the batter is 3.47. Pour the batter, the remaining wheat flour, 1.5 parts by mass of baking powder, and water into a mixing tank and knead for 7 minutes. Place the dough in an environment of -30°C to quickly reach a temperature of 0°C. Fold and roll the dough 20 times with a dough sheeter, and then form the steamed buns and immediately steam them.
[0120] Test Example 1
[0121] Specific Volume
[0122] Test method: Use the food volume measuring instrument BVM of Perten Company, Sweden, to measure the specific volume of the steamed buns, and use the accessory model FSPR1540 - 10.
[0123]
[0124] Test Example 2
[0125] Texture
[0126] Test method: The test was carried out using a TA.XT PlusC texture analyzer from Stable Micro Systems, UK. After the steamed bun samples were cooled at room temperature for 2 h, they were sliced with a thickness of about 15 mm, and the two middle slices were taken for testing respectively. The TPA mode was adopted, with a P36R cylindrical probe. The test parameters were: pre-test speed 3 mm / s, test speed 1 mm / s, post-test speed 5 mm / s, and compression ratio 40%.
[0127]
[0128] Test Example 3
[0129] Pore structure of steamed bun
[0130] Test method: The test was carried out using an image analyzer C-Cell from PerkinElmer, USA. After the steamed bun samples were cooled at room temperature for 2 h, they were sliced with a thickness of about 15 mm, and the two middle slices were taken for testing respectively. They were scanned with the C-Cell analyzer to analyze their average pore size and pore wall thickness.
[0131]
[0132] Test Example 4
[0133] Sensory evaluation
[0134] Test method: The steamed buns were cut into several pieces, and the evaluation method specified in Appendix B of SB / T10139-93 was referred to. The specific scoring criteria are shown in the following table.
[0135]
[0136] Results of sensory evaluation:
[0137]
[0138]
[0139] From the above experimental data, it can be seen that in Comparative Example 1, all raw materials were blended together; in Comparative Example 2, no pre-prepared batter was used; in Comparative Example 3, only baking powder was added; in Comparative Example 4, the pH value of the batter was too high; in Comparative Example 5, no baking powder was added; in Comparative Example 7, the baking powder was not added separately in step (3). The steamed buns prepared had a small specific volume, high hardness, rough texture, and low sensory evaluation.
[0140] In Comparative Example 6, a large amount of acetic acid and baking powder were added. In the case where its specific volume and hardness were worse than those of the examples of the present application, its average pore size was significantly larger and the wall thickness was high, indicating that large pores appeared inside and the structure was rough.
[0141] The steamed buns prepared in Examples 1-7 of the present application have a large specific volume, a fluffy texture, delicate tissue, low hardness, softness and elasticity, and high sensory evaluation.
[0142] In Examples 1-3 of the present application, fermentation and proofing are not required. Compared with Examples 4 and 6, the specific volume and hardness are further improved, and the sensory evaluation is higher.
[0143] In Examples 1-3 of the present application, after the dough is prepared, the dough temperature is brought below 0 °C. Compared with Example 5 where it is placed at room temperature, the specific volume, hardness and texture are further improved, and the sensory evaluation is higher.
Claims
1. A method for preparing a flour product, characterized in that, The total amount of wheat flour in the raw materials is 100 parts by mass, and the preparation method includes the following steps: (1) Preparation of batter: Mix 1-10 parts by mass of part of the wheat flour, a pH regulator, and 1-10 parts by mass of water to form a batter, and control the pH of the batter ≤ 4.2; (2) Preparation of dough: Mix the batter with the remaining wheat flour and water to make dough; and (3) Shaping: Blend the dough and a chemical leavening agent and then shape.
2. The preparation method according to claim 1, wherein The dough prepared in step (2) is subjected to or not subjected to low-temperature treatment before shaping, so that the central temperature of the dough is -5°C to 30°C. Preferably, after low-temperature treatment, the central temperature of the dough is -5°C to 0°C. More preferably, the dough prepared in step (2) is placed at -40°C to -18°C to rapidly cool the central temperature of the dough to -5°C to 0°C.
3. The preparation method according to claim 1, characterized in that, The raw materials meet one or more of the following conditions: (1) Yeast is not included in the raw materials; (2) A total of 40-65 parts by mass of water, preferably 50-60 parts by mass, is included in the raw materials.
4. The preparation method according to claim 1, characterized in that, The pH regulator includes at least one of acetic acid, lactic acid, citric acid, malic acid, phosphoric acid, tartaric acid, metatartaric acid, and hydrochloric acid. Preferably, it is acetic acid and / or lactic acid. Preferably, the pH regulator is 0.05-0.5 parts by mass.
5. The preparation method according to claim 1, characterized in that, The chemical leavening agent includes baking powder, sodium bicarbonate, sodium acid pyrophosphate, calcium dihydrogen phosphate, calcium carbonate, citric acid, and glucono-δ-lactone. Preferably, the amount of the chemical leavening agent used is 1-3.5 parts by mass.
6. The preparation method according to claim 1, characterized in that, The standing time of the batter prepared in step (1) before the dough preparation in step (2) does not exceed 24 h, preferably does not exceed 10 h, more preferably does not exceed 3 h, and most preferably does not stand and is directly made into dough.
7. The preparation method according to claim 1, wherein, The standing time of the dough prepared in step (2) before the shaping in step (3) does not exceed 24 h, preferably does not exceed 10 h, more preferably does not exceed 3 h, and most preferably does not stand and is directly shaped.
8. The preparation method according to claim 1, characterized in that, The flour product includes a baked fermented product or a Chinese fermented flour product. Preferably, the Chinese fermented flour product includes steamed buns, steamed bread, or sesame seed cakes.
9. A flour product, characterized in that, Prepared by the method according to any one of claims 1-8.
10. The flour product according to claim 9, characterized in that, The flour product includes a baked fermented product or a Chinese fermented flour product. Preferably, the Chinese fermented flour product includes steamed buns, steamed bread, deep-fried dough sticks, or sesame seed cakes.