Flavored toast bread and preparation method thereof
By scientifically comparing flavor seasoning and soft components, and optimizing baking and fermentation steps, the short shelf life and texture of toast bread are solved, and a unique flavor, soft and elastic toast bread is prepared to meet consumer needs.
Patent Information
- Application Number
- CN202510826614.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-19
- Publication Date
- 2025-08-12
AI Technical Summary
The existing toast bread has a short shelf life and a poor taste. In the prior art, bread modification agents are difficult to operate. The specialty aromatic beverage plants affect the film formation and texture of the bread. The bread form is single and it is difficult to meet consumer needs.
By combining flavor seasoning and soft components, scientifically compare high-gluten flour, flavor seasoning powder, additive components and soft components, to prepare toast bread, including baking and fermentation steps, optimize baking temperature and time, and form unique flavor and texture characteristics.
The prepared toast bread has a unique flavor, soft and elastic taste, which delays nutrient loss and diversify its flavor, improves the mellow and texture characteristics of the bread, meets consumer needs, and has broad market prospects.
Smart Images
Figure BDA0005458236600000071 
Figure BDA0005458236600000081 
Figure BDA0005458236600000082
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of bread products, in particular to flavored toast bread and a preparation method thereof. Background Art
[0002] Toast bread contains nutrients such as protein, fat, carbohydrates, and a small amount of vitamins, making it convenient to eat and easy to digest. In real life, toast has a short shelf life, mainly due to the evaporation of moisture within the bread, resulting in a poor texture and becoming hard and inedible after two or three days. Currently, most existing technologies incorporate bread improvers into the toast production process, which can increase the softness and baking elasticity of the toast and effectively delay its aging. However, bread improvers are generally compound food additives composed of emulsifiers, oxidants, enzymes, etc. The use of bread improvers requires careful attention to the ingredients and dosage, resulting in many restrictions and difficulties in operation. Furthermore, most existing toast breads are plain bread with a single bread format, which limits the expansion of toast bread and fails to meet consumer demand. When native tropical specialty beverage plants are combined with bread, the plant fibers of these plants can affect the bread's film-forming properties, texture characteristics, and mouthfeel. Therefore, this application provides a toast bread with a unique flavor and softness by improving the bread formula and processing method, incorporating native tropical specialty beverage plants. Summary of the Invention
[0003] In view of this, the present invention provides a flavored toast bread, which is prepared by combining flavor adjustment and soft components, so that the toast bread has a unique flavor, a soft and elastic taste and reduces the loss of nutrients.
[0004] The technical means adopted by the present invention are as follows: a flavored toast bread, the recipe of which includes a main ingredient, an additional component and a soft component; the main ingredient includes the following components in parts by weight: 60-70 parts of high-gluten flour, 30-40 parts of flavoring powder;
[0005] Based on 100 parts by weight of the main ingredient, the additional components include the following components in parts by weight: 15-25 parts of white sugar, 12-15 parts of egg liquid, 8-12 parts of butter, 2-3 parts of edible salt, 3-5 parts of yeast, 2-3 parts of aluminum-free baking powder, and 60-80 parts of water;
[0006] Based on 100 parts by weight of the main ingredient, the soft component includes the following components in parts by weight: 2-3 parts by weight of mono- and diglycerol fatty acid esters, 3-5 parts by weight of vegetable oil, 3-5 parts by weight of chitosan oligosaccharides, 2-5 parts by weight of phospholipids, 3-8 parts by weight of oat beta-glucan, and 1-2 parts by weight of sodium stearoyl lactylate.
[0007] Furthermore, the flavoring powder includes one of vanilla powder, pandan leaf powder, lemongrass powder, chocolate powder, strawberry powder, and raspberry powder; and the fineness of the flavoring powder is 100-150 mesh.
[0008] Furthermore, the preparation method of the flavor powder is: baking vanilla pods, pandan leaves, lemongrass leaves, strawberries, and raspberries at 45-55° C. for 2-6 hours, then baking at 40-70° C. for 1-3 hours, and then drying and grinding into powder using an ultrafine grinder.
[0009] Furthermore, based on 100 parts by weight of the main ingredient, the soft component includes the following components in parts by weight: 2.5 parts of mono- and diglycerol fatty acid esters, 4 parts of vegetable oil, 4 parts of chitosan oligosaccharides, 3.5 parts of phospholipids, 6.2 parts of oat β-glucan, and 1.8 parts of sodium stearoyl lactylate.
[0010] The present invention also includes a method for preparing flavored toast bread, comprising the following steps:
[0011] S1. First dough preparation: Heat vegetable oil to 60-70°C, add mono- and diglycerides of fatty acids and phospholipids, mix well, and place in a blender. When the temperature drops to 30-40°C, add some high-gluten flour and water and continue to stir. Finally, add the remaining soft ingredients and place in a blender and stir slowly.
[0012] S2. Secondary dough preparation: Dissolve yeast, sugar, and water in a blender. Add another portion of high-gluten flour, flavoring powder, and the remaining ingredients and mix at medium speed until a dough is obtained that can be stretched into a thin, elastic glove film.
[0013] S3, fermentation: placing the mixed dough in a fermentation box to ferment until mature;
[0014] S4, shaping: Divide the fermented dough into pieces, weigh them, roll them into balls, put them into baking trays and let them rise again until the mold is 90% full;
[0015] S5. Baking: Bake the proofed dough. Preheat the oven before baking, set the upper heat to 110-120°C and the lower heat to 125-135°C, and bake for 15-20 minutes. Then set the upper heat to 130-150°C and the lower heat to 165-170°C and bake for 25-30 minutes.
[0016] S6. Slicing: Cool the baked toast bread to room temperature and then slice it to obtain toast bread.
[0017] Furthermore, the slow stirring speed is 80-100 r / min, and the medium stirring speed is 120-150 r / min.
[0018] Furthermore, the fermentation temperature is 25-28°C.
[0019] Furthermore, the proofing temperature is 35-40°C, and the proofing time is 30-60 minutes.
[0020] The beneficial effects of the present invention are as follows: toast bread is prepared by scientifically proportioning flavor adjustment, additional components and soft components, and has a unique and fragrant plant flavor, with diversified flavors to meet people's needs. The compatibility between various raw materials is utilized to improve the texture characteristics of the toast bread, and the mellowness of the toast bread is also improved, making the aroma pure and the taste more delicate. The product is rich in functions and has broad market prospects. DETAILED DESCRIPTION
[0021] The principles and features of the present invention are described below. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.
[0022] Example 1
[0023] A flavored toast bread, comprising a main ingredient, an additional component, and a soft component; the main ingredient comprises the following components in parts by weight: 60 parts of high-gluten flour and 40 parts of flavoring powder; the flavoring powder comprises pandan leaf powder; and the fineness of the flavoring powder is 100 mesh.
[0024] Based on 100 parts by weight of the main ingredient, the additional components include the following components in the following weight ratios: 15 parts of white sugar, 12 parts of egg liquid, 8 parts of butter, 2 parts of edible salt, 3 parts of yeast, 2 parts of aluminum-free baking powder, and 60 parts of water;
[0025] Based on 100 parts by weight of the main ingredient, the soft component includes the following components in parts by weight: 2 parts of mono- and diglycerol fatty acid esters, 3 parts of vegetable oil, 3 parts of chitosan oligosaccharides, 2 parts of phospholipids, 3 parts of oat beta-glucan, and 1 part of sodium stearoyl lactylate.
[0026] The preparation method of the flavoring powder is as follows: baking pandan leaves at 45° C. for 5 hours, then baking at 65° C. for 2 hours, drying, and then grinding into powder using an ultrafine grinder.
[0027] A method for preparing flavored toast bread comprises the following steps:
[0028] S1. One-time dough preparation: Heat the vegetable oil to 60°C, add mono- and diglycerol fatty acid esters and phospholipids, mix well and place in a blender. When the temperature drops to 30°C, add some high-gluten flour and water and continue to stir. Finally, add the remaining soft ingredients and place in a blender and stir slowly at a speed of 80r / min.
[0029] S2. Secondary dough mixing: Add yeast, sugar, and water to a blender. Continue adding another portion of high-gluten flour, flavoring powder, and the remaining ingredients to the blender and mix at a medium speed of 120 r / min until a dough that can be pulled into a thin and elastic glove film is obtained.
[0030] S3. Fermentation: Place the mixed dough in a fermentation box at 25°C to ferment and mature.
[0031] S4. Shaping: Divide the fermented dough into pieces, weigh them, roll them into balls, and put them into a baking tray to let them rise again. The rising temperature is 35°C and the rising time is 60 minutes. Let the dough rise until the mold is 90% full.
[0032] S5. Baking: Bake the proofed dough. Preheat the oven before baking, then set the upper heat to 110℃ and the lower heat to 125℃, bake for 20 minutes, then set the upper heat to 130℃ and the lower heat to 165℃, and bake for 30 minutes.
[0033] S6. Packaging: Cool the baked toast bread to room temperature, slice it, pasteurize it, and then package it to obtain toast bread.
[0034] Example 2
[0035] A flavored toast bread, comprising a main ingredient, an additional component, and a soft component; the main ingredient comprises the following components in parts by weight: 70 parts of high-gluten flour and 30 parts of flavoring powder; the flavoring powder comprises raspberry powder; and the fineness of the flavoring powder is 150 mesh.
[0036] Based on 100 parts by weight of the main ingredient, the additional components include the following components in the following weight ratios: 25 parts of white sugar, 15 parts of egg liquid, 12 parts of butter, 3 parts of edible salt, 5 parts of yeast, 3 parts of aluminum-free baking powder, and 80 parts of water;
[0037] Based on 100 parts by weight of the main ingredient, the soft component includes the following components in the following weight ratios: 3 parts of mono- and diglycerol fatty acid esters, 5 parts of vegetable oil, 5 parts of chitosan oligosaccharides, 5 parts of phospholipids, 8 parts of oat beta-glucan, and 2 parts of sodium stearoyl lactylate.
[0038] The preparation method of the flavor powder is as follows: baking raspberries at 55° C. for 3 hours and then at 65° C. for 3 hours, drying the raspberries, and then grinding the dried raspberries into powder using an ultrafine grinder.
[0039] A method for preparing flavored toast bread comprises the following steps:
[0040] S1. One-time dough preparation: Heat the vegetable oil to 70°C, add mono- and diglycerides of fatty acids and phospholipids, mix well and place in a blender. When the temperature drops to 40°C, add some high-gluten flour and water and continue to stir. Finally, add the remaining soft ingredients and place in a blender and stir slowly at a speed of 100 r / min.
[0041] S2. Secondary dough mixing: Add yeast, sugar, and water to a blender. Add another portion of high-gluten flour, flavoring powder, and the remaining ingredients to the blender and mix at a medium speed of 150 r / min until a dough is obtained that can be pulled into a thin, elastic glove film.
[0042] S3. Fermentation: Place the mixed dough in a fermentation box at 28°C to ferment and mature.
[0043] S4. Shaping: Divide the fermented dough into pieces, weigh them, roll them into balls, and put them into a baking tray to let them rise again. The rising temperature is 40°C and the rising time is 30 minutes. Let the dough rise until the mold is 90% full.
[0044] S5. Baking: Bake the proofed dough. Preheat the oven before baking, then set the upper heat to 120℃ and the lower heat to 135℃, bake for 15 minutes, then set the upper heat to 150℃ and the lower heat to 170℃, bake for 25 minutes.
[0045] S6. Packaging: Cool the baked toast bread to room temperature, slice it, pasteurize it, and then package it to obtain toast bread.
[0046] Example 3
[0047] A flavored toast bread, comprising a main ingredient, an additional component, and a soft component; the main ingredient comprises the following components in parts by weight: 65 parts of high-gluten flour and 35 parts of flavoring powder; the flavoring powder comprises vanilla powder; and the fineness of the flavoring powder is 120 mesh.
[0048] Based on 100 parts by weight of the main ingredient, the additional components include the following components in the following weight ratios: 20 parts of white sugar, 13 parts of egg liquid, 10 parts of butter, 2 parts of edible salt, 4 parts of yeast, 2 parts of aluminum-free baking powder, and 70 parts of water;
[0049] Based on 100 parts by weight of the main ingredient, the soft component includes the following components in the following weight ratios: 2.5 parts of mono- and diglycerol fatty acid esters, 4 parts of vegetable oil, 4 parts of chitosan oligosaccharides, 3.5 parts of phospholipids, 6.2 parts of oat beta-glucan, and 1.8 parts of sodium stearoyl lactylate.
[0050] The preparation method of the flavor powder is as follows: baking vanilla pods at 50° C. for 5 hours, then baking at 55° C. for 3 hours, drying, and grinding into powder using an ultrafine grinder.
[0051] A method for preparing flavored toast bread comprises the following steps:
[0052] S1. One-time dough preparation: Heat the vegetable oil to 65°C, add mono- and diglycerides of fatty acids and phospholipids, mix well and place in a blender. When the temperature drops to 35°C, add some high-gluten flour and water and continue to stir. Finally, add the remaining soft ingredients and place in a blender and stir slowly at a speed of 100 r / min.
[0053] S2. Secondary dough mixing: Add yeast, sugar, and water to a blender. Add another portion of high-gluten flour, flavoring powder, and the remaining ingredients to the blender and mix at a medium speed of 130 r / min until a dough is obtained that can be pulled into a thin, elastic glove film.
[0054] S3. Fermentation: Place the mixed dough in a fermentation box at 26°C to ferment and mature.
[0055] S4. Shaping: Divide the fermented dough into pieces, weigh them, roll them into balls, and put them into a baking tray to let them rise again. The rising temperature is 38°C and the rising time is 40 minutes. Let the dough rise until the mold is 90% full.
[0056] S5. Baking: Bake the proofed dough. Preheat the oven before baking, then set the upper heat to 115℃ and the lower heat to 130℃, bake for 20 minutes, then set the upper heat to 140℃ and the lower heat to 168℃, bake for 25 minutes.
[0057] S6. Packaging: Cool the baked toast bread to room temperature, slice it, pasteurize it, and then package it to obtain toast bread.
[0058] Comparative Example 1: The difference between this comparative example and Example 3 is that no soft component is added to the recipe of the toast bread. The recipe of the toast bread includes a main ingredient and additional components.
[0059] Comparative Example 2: This comparative example differs from Example 3 in that the content of the softening component is different. Based on 100 parts by weight of the main ingredient, the softening component includes the following components in the following weight ratios: 1 part mono- and diglycerol fatty acid esters, 2 parts vegetable oil, 2 parts chitosan oligosaccharides, 3 parts phospholipids, 2 parts oat β-glucan, and 3 parts sodium stearoyl lactylate.
[0060] Comparative Example 3: This comparative example differs from Example 3 in that the ingredients and content of the soft component are different. Based on 100 parts by weight of the main ingredient, the soft component comprises the following ingredients in the following weight ratios: 1 part mono- and diglycerides of fatty acids, 2 parts vegetable oil, 2 parts oat β-glucan, and 3 parts sodium stearoyl lactylate.
[0061] Comparative Example 4: The difference between this comparative example and Example 3 is that the fineness of the flavoring powder is 25 μm.
[0062] Comparative Example 5: This comparative example differs from Example 3 in that the dough preparation method is different. Step S1, dough preparation: Place the high-gluten flour and all remaining ingredients in a blender and stir at a medium speed of 150 r / min until a dough capable of being pulled into a thin and elastic glove film is obtained.
[0063] Set up comparative example 6: The difference between this comparative example and embodiment 3 is that the baking method is different, step: S4, baking: bake the proofed dough, preheat the oven before baking, then set the upper fire to 125℃, the lower fire to 165℃, and bake for 40 minutes.
[0064] 1. Determination of toast bread indicators
[0065] Thirty expert sensory assessors were selected to conduct a sensory evaluation of toast samples with different recipes, scoring them based on taste, texture, color, and aroma. After tasting each sample, they rinsed their mouths with light salt water before tasting the next sample. The average of all scores was used as the overall score. Specific evaluation criteria are shown in Table 1.
[0066] Table 1 Chocolate sensory evaluation indicators
[0067]
[0068] The sensory evaluation scores of Examples 1 to 3 and Comparative Examples 1 to 6 are shown in Table 2 below:
[0069]
[0070]
[0071] As can be seen from the above table, compared with comparative examples 1 to 6, the toast bread with special flavors prepared in Examples 1 to 3 of the present invention has better taste, texture, color and smell. The prepared toast bread not only has special flavors such as vanilla, pandan, lemongrass, strawberry, and chocolate, but also has the taste of toast. The two flavors do not cover each other, and the overall taste preference is improved.
[0072] 2. Texture characteristics of toast bread
[0073] Take the toast bread prepared in each of the above Examples 1 to 3 and Comparative Examples 1 to 6 and slice it into slices with a thickness of 25 mm. Texture test method: Select a suitable probe, the speed before test is 1.2 mm / s, the test speed is 1.8 mm / s, and the speed after test is 4 mm / s. The test type is downward pressure, the target mode is deformation, the target compression value is 45%, the compression is twice, the time interval is 2 seconds, the trigger point value is 5.0 gf, and the return distance is 35 mm. The hardness, elasticity and chewiness of the toast bread samples are tested by texture analysis. The observation results are recorded as shown in Table 3 below:
[0074]
[0075]
[0076] As can be seen from the above table, the hardness of the embodiment is lower than that of the comparative example. The formula of the embodiment improves the ductility of the dough and the fluffiness during fermentation, so that the hardness of the toast bread is moderate and the mouthfeel is soft and delicate. Chewiness is negatively correlated with the quality of bread. The larger the value, the worse the mouthfeel. The toast bread prepared in the embodiment increases the plant fiber after adding flavor adjustment, which affects the mouthfeel to a certain extent. However, through the combination of the formula, the chewiness value is lower, indicating that the bread with unique flavor prepared by the present invention has good chewiness. The greater the aging rate, the faster the toast bread hardens, which makes its mouthfeel worse. The sliced toast accelerates the aging rate to a certain extent, and the aging rate of the present embodiment is lower than that of the comparative example. The toast bread prepared in the embodiment has good quality. Elasticity is positively correlated with the quality of bread. The greater the elasticity, the stronger the recovery of the bread after being compressed, and the better the quality of the bread.
[0077] In summary, the present invention provides a flavored toast bread and a preparation method thereof. The present invention scientifically compounds the main ingredients, additional components and soft components, and the components are combined with each other to prepare toast bread with a unique flavor, so that the quality of the toast bread is more stable, the toast bread has a unique flavor and bread aroma, and the flavor is diversified to meet people's needs.
[0078] The above description is only a preferred embodiment of the present invention and is 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 scope of protection of the present invention.
Claims
1. A flavored toast bread, characterized in that: The recipe of the toast bread includes a main ingredient, an additional component and a soft component; the main ingredient includes the following components in parts by weight: 60-70 parts of high-gluten flour and 30-40 parts of flavoring powder; Based on 100 parts by weight of the main ingredient, the additional components include the following components in parts by weight: 15-25 parts of white sugar, 12-15 parts of egg liquid, 8-12 parts of butter, 2-3 parts of edible salt, 3-5 parts of yeast, 2-3 parts of aluminum-free baking powder, and 60-80 parts of water; Based on 100 parts by weight of the main ingredient, the soft component includes the following components in parts by weight: 2-3 parts by weight of mono- and diglycerol fatty acid esters, 3-5 parts by weight of vegetable oil, 3-5 parts by weight of chitosan oligosaccharides, 2-5 parts by weight of phospholipids, 3-8 parts by weight of oat beta-glucan, and 1-2 parts by weight of sodium stearoyl lactylate.
2. The flavored toast bread according to claim 1, characterized in that: The flavoring powder comprises one of vanilla powder, pandan leaf powder, lemongrass powder, chocolate powder, strawberry powder and raspberry powder; and the fineness of the flavoring powder is 100-150 meshes.
3. The flavored toast bread according to claim 2, characterized in that: The preparation method of the flavor powder comprises the following steps: baking vanilla pods, pandan leaves, lemongrass leaves, strawberries and raspberries at 45-55° C. for 2-6 hours, then baking at 40-70° C. for 1-3 hours, drying, and grinding into powder using an ultrafine grinder.
4. The flavored toast bread according to claim 1, characterized in that: Based on 100 parts by weight of the main ingredient, the soft component includes the following components in parts by weight: 2.5 parts by weight of mono- and diglycerol fatty acid esters, 4 parts by weight of vegetable oil, 4 parts by weight of chitosan oligosaccharide, 3.5 parts by weight of phospholipids, 6.2 parts by weight of oat beta-glucan, and 1.8 parts by weight of sodium stearoyl lactylate.
5. The method for preparing flavored toast bread according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. First dough preparation: Heat vegetable oil to 60-70°C, add mono- and diglycerides of fatty acids and phospholipids, mix well, and place in a blender. When the temperature drops to 30-40°C, add some high-gluten flour and water and continue to stir. Finally, add the remaining soft ingredients and place in a blender and stir slowly. S2. Secondary dough preparation: Dissolve yeast, sugar, and water in a blender. Add another portion of high-gluten flour, flavoring powder, and the remaining ingredients and mix at medium speed until a dough is obtained that can be stretched into a thin, elastic glove film. S3, fermentation: placing the mixed dough in a fermentation box to ferment until mature; S4, shaping: Divide the fermented dough into pieces, weigh them, roll them into balls, put them into baking trays and let them rise again until the mold is 90% full; S5. Baking: Bake the proofed dough. Preheat the oven before baking, set the upper heat to 110-120°C and the lower heat to 125-135°C, and bake for 15-20 minutes. Then set the upper heat to 130-150°C and the lower heat to 165-170°C and bake for 25-30 minutes. S6. Slicing: Cool the baked toast bread to room temperature and then slice it to obtain toast bread.
6. The method for preparing flavored toast bread according to claim 5, characterized in that: The slow stirring speed is 80-100 r / min, and the medium stirring speed is 120-150 r / min.
7. The method for preparing flavored toast bread according to claim 5, characterized in that: Fermentation temperature is 25-28℃.
8. The method for preparing flavored toast bread according to claim 5, characterized in that: The proofing temperature is 35-40℃, and the proofing time is 30-60min.