Hand-torn bread and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses shredded bread and a preparation method thereof, the shredded bread comprises the following components by mass: 45-60 parts of high gluten wheat flour; 10 to 20 parts of whole wheat flour; 5 to 10 parts of oat powder; 3 to 6 parts of erythritol; 0.02 to 0.05 part of a stevia rebaudiana extract; 2-5 parts of inulin; 5-10 parts of soybean meal; 2-6 parts of pea protein powder; 1-3 parts of apple fiber; 1-2 parts of oat dietary fiber; 3-6 parts of vegetable oil; 5-8 parts of unsalted butter; 0.2 to 0.5 part of lecithin; 1.0 to 2.5 parts of yeast; 0.5 to 1.5 parts of lactic acid bacteria; 25 to 40 parts of drinking water; 3-6 parts of whole egg liquid; and 0.8 to 1.5 parts of salt. Through specific strain two-stage fermentation and raw material combination, the shredded bread has unique flavor and nutritional and healthy characteristics; rolling and fermenting processes are combined, so that the taste is improved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a hand-torn bread and its preparation method. Background Technology

[0002] Pull-apart bread, with its unique soft texture, rich milky or buttery flavor, and the enjoyable experience of tearing it apart, has won the hearts of many consumers. Traditional bread making, including pull-apart bread, typically relies on the single fermentation of yeast to give the dough its light structure and basic flavor, and then uses specific puff pastry or layering techniques to achieve its layered texture. In the pursuit of better flavor and higher quality, current technology still has room for improvement in terms of the richness and uniqueness of bread's flavor layers. Simply relying on traditional yeast fermentation often fails to create the complex aromas and pleasant taste that come with deep fermentation.

[0003] Meanwhile, existing hand-torn bread production processes face challenges in ensuring the final product has ideal, distinct layers, a delicate and soft texture, and a uniform and stable consistency. For example, the number of times the dough is rolled and folded, the force applied, and the subsequent proofing control are crucial for forming perfect hand-torn layers and maintaining a good internal structure. However, these steps often rely on the operator's experience, making standardized and precise control difficult. This can easily lead to batch-to-batch quality fluctuations, or problems such as unclear layers and insufficient softness. Furthermore, with increasing consumer health awareness, some hand-torn breads on the market do not yet fully meet market expectations in terms of nutritional balance and fulfilling specific health needs. Their formula composition still has room for optimization to enhance the overall health value and functional characteristics of the product.

[0004] Therefore, this invention proposes a method for preparing hand-torn bread to address the shortcomings of existing technologies. Summary of the Invention

[0005] The purpose of this invention is to provide a hand-torn bread and its preparation method, which solves the problems of insufficient flavor layers, difficulty in stable control of texture and layering, and the need to improve nutritional and health characteristics of hand-torn bread.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solution: a hand-torn bread, comprising the following components in parts by weight: high-gluten wheat flour: 45-60 parts; whole wheat flour: 10-20 parts; oat flour: 5-10 parts; erythritol: 3-6 parts; stevia extract: 0.02-0.05 parts; inulin: 2-5 parts; soybean flour: 5-10 parts; pea protein powder: 2-6 parts; apple fiber: 1-3 parts; oat dietary fiber: 1-2 parts; vegetable oil: 3-6 parts; unsalted butter: 5-8 parts; lecithin: 0.2-0.5 parts; yeast: 1.0-2.5 parts; lactic acid bacteria: 0.5-1.5 parts; drinking water: 25-40 parts; whole egg liquid: 3-6 parts; salt: 0.8-1.5 parts.

[0007] High-gluten wheat flour, whole wheat flour, and oat flour are used as the main flour base. This choice of blended flour is fundamental to forming the bread's structure and specific texture. High-gluten wheat flour provides sufficient gluten network strength, which is key to the bread's good volume and elasticity; the addition of whole wheat flour not only introduces the nutrients from the bran and germ but also brings a natural wheat aroma and a slightly coarse texture to the bread; oat flour helps improve the bread's softness and moisture retention and contributes beneficial components such as β-glucan.

[0008] The sweetener composition consists of a combination of erythritol, stevia extract, and inulin. Erythritol, a low-calorie sweetener, provides a refreshing sweetness and helps to form a certain product volume; stevia extract, with its high sweetness, provides significant sweetness with very small amounts added without increasing the calorie burden; inulin not only has a certain sweetness but is also a prebiotic and dietary fiber, which can improve gut health and have a positive impact on the texture and moisture retention of bread.

[0009] The plant protein sources used are soybean flour and pea protein powder. The introduction of these two plant proteins increases the protein content of the bread and optimizes its nutritional structure. Furthermore, they also play a positive role in improving the dough's water-holding capacity, emulsifying properties, and the texture of the final product. For example, legume proteins can interact with gluten proteins, affecting the rheological properties of the dough.

[0010] The dietary fiber components include apple fiber and oat fiber (inulin also contributes dietary fiber). The addition of these dietary fibers not only significantly increases the dietary fiber content of the bread, meeting consumers' demand for healthy food, but their good water-holding properties also help improve the bread's softness and delay staling, giving the bread a better taste and shelf life.

[0011] The fat component consists of vegetable oils and unsalted butter. Fat plays multiple roles in bread making: it lubricates the gluten network, making the bread softer and more delicate; it contributes to the bread's unique flavor; and in making layered products like pull-apart bread, fat is key to creating the desired texture. Unsalted butter contributes a rich, milky aroma, while vegetable oils offer different flavor profiles and fatty acid profiles. Olive oil is rich in monounsaturated fatty acids, while coconut oil is characterized by its unique lauric acid and flavor. These specific choices of vegetable oils bring differentiated flavors and health benefits to the product.

[0012] Lecithin, as a natural emulsifier, can improve the uniformity of the distribution of the water and oil phases in dough, enhance the extensibility of the gluten network and its ability to trap gas, thereby helping to increase bread volume, refine the internal structure, and delay starch retrogradation.

[0013] Drinking water, whole egg liquid, and salt are all common ingredients in bread making. Drinking water is the medium for dough formation and various biochemical reactions; whole egg liquid provides moisture, protein, and phospholipids, which helps improve the color, flavor, nutrition, and texture of bread; and salt regulates the fermentation speed, enhances gluten strength, and provides basic saltiness.

[0014] Preferably, the vegetable oil is olive oil or coconut oil.

[0015] Preferably, the yeast is *Saccharomyces boulardii*.

[0016] Preferably, the lactic acid bacteria is Lactobacillus plantarum.

[0017] This invention also provides a method for preparing hand-torn bread, comprising the following steps: S1. Mix and stir the flour matrix, including high-gluten wheat flour, whole wheat flour, and oat flour; sweeteners, including erythritol, stevia extract, and inulin; plant protein sources, including soybean flour and pea protein powder; dietary fiber, including apple fiber and oat dietary fiber; fats, including vegetable oil and unsalted butter; natural emulsifier lecithin; and yeast, lactic acid bacteria, drinking water, whole egg liquid, and salt to form a dough; S2. The dough is subjected to a two-stage fermentation, which includes: firstly, the dough is pre-fermented using the lactic acid bacteria, and then the dough is primary-fermented using the yeast after the pre-fermentation. S3. Divide the dough that has undergone two-stage fermentation, let it rest in the middle, and then perform multiple rolling and folding operations to form a multi-layered dough, and shape the multi-layered dough. S4. The dough with a multi-layered structure after shaping is proofed a second time, and during the second proofing process, the structural changes of the dough are monitored in real time, and the temperature and relative humidity of the second proofing are dynamically adjusted according to the structural changes. S5. Bake the dough that has undergone a second proofing. Preferably, step S1 includes: First, mix the dry ingredients, including high-gluten wheat flour, whole wheat flour, oat flour, erythritol, stevia extract, inulin, soybean flour, pea protein powder, apple fiber, oat dietary fiber, lecithin, yeast, lactic acid bacteria, and salt, evenly. Then, add the wet ingredients, including drinking water, whole egg liquid, vegetable oil, and melted unsalted butter, and mix to form a dough. The stirring includes a first stage of slow stirring, with a speed of 80-100 rpm and a duration of 3-5 minutes; The second stage of medium-speed stirring is then carried out, with a speed of 180-220 rpm and a duration of 8-12 minutes. Finally, the third stage of high-speed mixing is carried out at a speed of 250-280 rpm for 2-3 minutes until the gluten is formed and reaches the extended state. Throughout the mixing process, the temperature of the dough is controlled to not exceed 26-28℃.

[0018] Preferably, the two-stage fermentation in step S2 specifically includes: The lactic acid bacteria are inoculated into the dough for the first stage of pre-fermentation. The temperature of the pre-fermentation is controlled at 30-33°C, the relative humidity is controlled at 75-80%, the fermentation time is 50-70 minutes, and the pH value of the dough is controlled within the range of 4.8-5.3 at the end of the pre-fermentation. After the pre-fermentation, the yeast is added to the dough for the second stage of primary fermentation. The temperature of the primary fermentation is controlled at 35-38℃, the relative humidity is controlled at 80-85%, and the fermentation time is 90-120 minutes. During the primary fermentation, the dough is lightly degassed and folded every 30 minutes, and this process is repeated 2-5 times.

[0019] Preferably, step S3 specifically includes: Divide the dough that has undergone two stages of fermentation into small dough balls, each weighing 60-90g. The dough balls are allowed to rest for 15-20 minutes at a temperature of 28-30℃ and a relative humidity of 70-75%. The relaxed dough is rolled and folded 3-5 times, with the thickness of the dough controlled at 5-10mm after each rolling, to make a dough with a multi-layered structure. The dough with the multi-layered structure is rolled into a spiral or strip shape and then molded.

[0020] Preferably, step S4 specifically includes: The shaped dough with a multi-layered structure is then proofed a second time at a temperature of 36-38°C and a relative humidity of 85-90% for 40-60 minutes. During the secondary proofing process, the length, crease clarity, and volume change of the dough are monitored by visual observation, and the extensibility of the dough is monitored in real time by micro tensile testing, wherein the target range of tensile strength of the extensibility is 20-35 gf / cm. Based on the monitored information on the structural changes in the dough, the temperature and relative humidity of the second proofing are dynamically adjusted, wherein the temperature adjustment range is ±1.5℃ and the relative humidity adjustment range is ±3%.

[0021] Preferably, step S5 specifically includes: The dough that has undergone a second proofing is placed in a baking device for baking, wherein the upper heat temperature is set to 175-185℃, the lower heat temperature is set to 165-175℃, the baking time is 18-22 minutes, and the wind speed during the baking process is set to 2.5-3.5 m / s. After baking, immediately remove the hand-torn bread from the mold and allow it to cool naturally at room temperature for 40-60 minutes, until the internal temperature drops to 30-35°C.

[0022] In summary, the present invention has at least one of the following beneficial technical effects: 1. This invention, through an innovative composition system using specific *Lactobacillus plantarum* for dough pre-fermentation and combined with *Saccharomyces boulardii* for primary fermentation, along with a corresponding two-stage fermentation preparation method, endows hand-torn bread with a unique and rich fermented flavor. This synergistic effect of microorganisms not only produces a pleasant slight acidity and complex aroma layers but also enhances the overall flavor fullness and enjoyment of the bread, distinguishing it from the single flavor of traditional bread fermented with a single yeast.

[0023] 2. In the preparation method of this invention, through controlled multi-layer rolling and folding forming processes, combined with the optimization of dough characteristics, the hand-torn bread forms a clear multi-layer structure. This unique physical structure not only gives the bread an attractive appearance but also makes it easy to tear along the layers, providing a unique eating experience. At the same time, the addition of components such as compound dietary fiber also has a positive impact on the softness and overall texture of the bread.

[0024] 3. In terms of composition design, this invention utilizes functional sweeteners such as erythritol and stevia extract, combined with various dietary fibers such as inulin, apple fiber, and oat dietary fiber, significantly improving the nutritional and health characteristics of hand-torn bread. It reduces the product's sugar and calorie burden while increasing its dietary fiber content, meeting the demands of modern consumers for healthy eating. Furthermore, the addition of soy flour and pea protein powder enhances its protein nutrition.

[0025] 4. The preparation method employed in this invention, utilizing dynamic feedback secondary proofing control technology, ensures that the hand-torn bread reaches its optimal state during the secondary proofing stage through real-time monitoring of dough structure changes and dynamic adjustment of temperature and humidity. This effectively improves the volume, shape regularity, and uniformity and fineness of the internal structure of the final bread product, thereby enhancing the overall quality and stability of the finished product.

[0026] 5. This invention improves the shelf life and texture persistence of hand-torn bread through the application of a probiotic fermentation system and specific functional ingredients in the composition, as well as the precise control of the fermentation process and dough treatment in the preparation method. The organic acids produced by lactic acid bacteria have a certain antibacterial effect, while the complex dietary fiber helps retain the moisture of the bread. These factors work synergistically to help delay bread staling and maintain its good flavor and moist, soft texture during its shelf life. Attached Figure Description

[0027] Figure 1 This is a schematic diagram of the preparation method of the present invention. Detailed Implementation

[0028] The following is in conjunction with the appendix Figure 1 : Example 1: Ingredients (parts by weight): High-gluten wheat flour: 52.5 parts, whole wheat flour: 15 parts, oat flour: 7.5 parts, erythritol: 4.5 parts, stevia extract: 0.035 parts, inulin: 3.5 parts, soybean flour: 7.5 parts, pea protein powder: 4 parts, apple fiber: 2 parts, oat dietary fiber: 1.5 parts, vegetable oil (olive oil): 4.5 parts, unsalted butter: 6.5 parts, lecithin: 0.35 parts, yeast (Saccharomyces boulardii): 1.75 parts, lactic acid bacteria (Lactobacillus plantarum): 1.0 part, drinking water: 32.5 parts, whole egg liquid: 4.5 parts, salt: 1.15 parts; The preparation steps are as follows: Dough Preparation (S1): Pre-mix the dry ingredients, including high-gluten wheat flour, whole wheat flour, oat flour, erythritol, stevia extract, inulin, soybean flour, pea protein powder, apple fiber, oat dietary fiber, lecithin, Saccharomyces boulardii, Lactobacillus plantarum, and salt. Then add drinking water, whole egg liquid, olive oil, and melted unsalted butter. Use a mixer to mix: slow speed (90 rpm) for 4 minutes; medium speed (200 rpm) for 10 minutes; high speed (265 rpm) for 2.5 minutes, until the gluten is well developed. Maintain the dough temperature at approximately 27°C after mixing.

[0029] Two-stage fermentation (S2): Pre-fermentation: After inoculating the dough with Lactobacillus plantarum, ferment for 60 minutes at a temperature of 31.5℃ and a relative humidity of 77.5%. At the end of fermentation, the pH value of the dough is about 5.0.

[0030] Primary fermentation: Add *Saccharomyces boulardii* and ferment for 105 minutes at 36.5℃ and 82.5% relative humidity. During this period, the dough is lightly degassed and folded every 30 minutes, for a total of 3 times.

[0031] Dividing, Resting, and Shaping (S3): Divide the fermented dough into 75g portions. Rest for 17 minutes at 29°C and 72.5% relative humidity. Then, perform four rolling and folding operations, controlling the dough thickness to 7.5mm after each rolling. Finally, roll the dough into a spiral shape and place it into the mold.

[0032] Second proofing (S4): The shaped dough is proofed for 50 minutes at 37°C and 87.5% relative humidity. The length, crease clarity, and volume change of the dough are observed visually, and the extensibility of the dough is monitored by a micro-tensile test, ensuring that the tensile strength reaches approximately 27.5 gf / cm. Based on the monitoring results, the temperature and humidity are dynamically adjusted within ±1.5°C and ±3% relative humidity.

[0033] Baking (S5): Place the proofed dough in a preheated oven at 180°C (top heat), 170°C (bottom heat), and 3.0 m / s (fan speed) for 20 minutes. Remove from the oven and immediately unmold. Allow to cool naturally for 50 minutes until the internal temperature reaches approximately 32.5°C.

[0034] Example 2: Ingredients (parts by weight): High-gluten wheat flour: 45 parts, whole wheat flour: 10 parts, oat flour: 5 parts, erythritol: 3 parts, stevia extract: 0.02 parts, inulin: 2 parts, soybean flour: 5 parts, pea protein powder: 2 parts, apple fiber: 1 part, oat dietary fiber: 1 part, vegetable oil (coconut oil): 3 parts, unsalted butter: 5 parts, lecithin: 0.2 parts, yeast (Saccharomyces boulardii): 1.0 part, lactic acid bacteria (Lactobacillus plantarum): 0.5 parts, drinking water: 25 parts, whole egg liquid: 3 parts, salt: 0.8 parts; The preparation steps are as follows: Dough preparation (S1): Add wet ingredients after premixing dry ingredients. Mixing: slow speed (80 rpm) for 3 minutes; medium speed (180 rpm) for 8 minutes; high speed (250 rpm) for 2 minutes. Maintain dough temperature at 26°C.

[0035] Two-stage fermentation (S2): Pre-fermentation: Inoculate with Lactobacillus plantarum, temperature 30℃, relative humidity 75%, ferment for 50 minutes, pH value approximately 5.3.

[0036] Primary fermentation: Add *Saccharomyces boulardii*, ferment at 35°C and 80% relative humidity for 90 minutes. Degas and fold twice.

[0037] Dividing, Relaxing, and Shaping (S3): Divide into 60g portions. Intermediate relaxation conditions: temperature 28℃, relative humidity 70%, 15 minutes. Perform three rolling and folding operations to a thickness of 5mm. Roll into strips and mold.

[0038] Second proofing (S4): Temperature 36℃, relative humidity 85%, proofing for 40 minutes. Monitor dough extensibility; tensile strength reaches 20gf / cm. Dynamically adjust temperature and humidity as needed.

[0039] Baking (S5): Top heat 175℃, bottom heat 165℃, fan speed 2.5m / s, bake for 18 minutes. Cool for 40 minutes until the internal temperature reaches 35℃.

[0040] Example 3: Ingredients (parts by weight): High-gluten wheat flour: 60 parts, whole wheat flour: 20 parts, oat flour: 10 parts, erythritol: 6 parts, stevia extract: 0.05 parts, inulin: 5 parts, soybean flour: 10 parts, pea protein powder: 6 parts, apple fiber: 3 parts, oat dietary fiber: 2 parts, vegetable oil (olive oil): 6 parts, unsalted butter: 8 parts, lecithin: 0.5 parts, yeast (Saccharomyces boulardii): 2.5 parts, lactic acid bacteria (Lactobacillus plantarum): 1.5 parts, drinking water: 40 parts, whole egg liquid: 6 parts, salt: 1.5 parts; The preparation steps are as follows: Dough preparation (S1): Add wet ingredients after premixing dry ingredients. Mixing: slow speed (100 rpm) for 5 minutes; medium speed (220 rpm) for 12 minutes; high speed (280 rpm) for 3 minutes. Maintain dough temperature at 28°C.

[0041] Two-stage fermentation (S2): Pre-fermentation: Inoculated with Lactobacillus plantarum, at a temperature of 33℃ and a relative humidity of 80%, fermented for 70 minutes, with a pH of approximately 4.8.

[0042] Primary fermentation: Add *Saccharomyces boulardii*, ferment at 38°C and 85% relative humidity for 120 minutes. Degas and fold 5 times.

[0043] Dividing, Relaxing, and Shaping (S3): Divide into 90g portions. Intermediate relaxation conditions: 30℃, 75% relative humidity, 20 minutes. Roll and fold 5 times to a thickness of 10mm. Roll into a spiral shape and mold.

[0044] Second proofing (S4): Temperature 38℃, relative humidity 90%, proofing for 60 minutes. Monitor dough extensibility; tensile strength reaches 35 gf / cm. Dynamically adjust temperature and humidity as needed.

[0045] Baking (S5): Top heat 185℃, bottom heat 175℃, fan speed 3.5m / s, bake for 22 minutes. Cool for 60 minutes until the internal temperature reaches 30℃.

[0046] Comparative Example 1: Compared to Example 1, the difference is that Lactobacillus plantarum is not added to the formula, and the lactic acid bacteria pre-fermentation stage is omitted in preparation step S2. Saccharomyces boulardii is added directly to the dough after mixing and stirring for primary fermentation. The remaining components and steps are the same as in Example 1.

[0047] Comparative Example 2: The difference from Example 1 is that the yeast in the formula is replaced with an equal amount of common baker's yeast (brewing yeast) instead of Saccharomyces boulardii. All other components and steps are the same as in Example 1.

[0048] Comparative Example 3: Compared to Example 1, the difference is that the sweeteners erythritol, stevia extract, and inulin in the formulation are replaced with sucrose of equivalent sweetness, and erythritol, stevia extract, and inulin are no longer added. All other components and steps are the same as in Example 1.

[0049] Comparative Example 4: The difference from Example 1 is that apple fiber and oat dietary fiber are not added to the formula. All other components and steps are the same as in Example 1.

[0050] Comparative Example 5: Compared to Example 1, the difference lies in that the two-stage fermentation in preparation step S2 is changed to single-stage co-fermentation, that is, Lactobacillus plantarum and Saccharomyces boulardii are added simultaneously after the dough is mixed and stirred, and then fermented for 150 minutes at a temperature of 34°C and a relative humidity of 80%. The degassing and folding process during this period is the same as the main fermentation stage of Example 1. The remaining components and steps are the same as in Example 1.

[0051] Comparative Example 6: Compared to Example 1, the difference lies in the fact that during the second proofing process in preparation step S4, a fixed temperature of 37°C and relative humidity of 87.5% are used for proofing for 50 minutes, without real-time monitoring of dough structure changes or dynamic adjustment of temperature and humidity. The remaining components and steps are the same as in Example 1.

[0052] Comparative Example 7: Compared to Example 1, the difference is that the multiple rolling and folding operations in preparation step S3 are reduced to only one rolling and folding operation, while the thickness after rolling is still controlled at around 7.5 mm. The remaining components and steps are the same as in Example 1.

[0053] Test Example 1: Effects of Fermentation System on Bread Flavor and Physicochemical Properties Experimental objective: This experiment aims to evaluate the effects of different fermentation systems (including the presence or absence of lactic acid bacteria pre-fermentation, the selection of yeast strains, stepwise fermentation, and mixed fermentation) on the pH value of bread dough and finished product, as well as the sensory flavor characteristics of the final bread, by comparing Example 1 with Comparative Examples 1, 2, and 5.

[0054] Experimental materials: Sample preparation: A bread sample was prepared according to the formula and process of Example 1 and denoted as E1.

[0055] A bread sample was prepared according to the formula and process of Comparative Example 1, and denoted as CP1.

[0056] A bread sample was prepared according to the formula and process of Comparative Example 2, and denoted as CP2.

[0057] Bread samples were prepared according to the formula and process of Comparative Example 5, and denoted as CP5. Three replicates were prepared for each sample group for subsequent testing.

[0058] Instruments and reagents: Precision pH meter (accuracy 0.01); homogenizer or grinder; glassware such as beakers and volumetric flasks; distilled water; sensory evaluation room; sample trays for sensory evaluation, purified water, and tasteless biscuits (for cleansing); The experimental steps are as follows: Dough pH measurement: Sampling points: For E1 and CP2: Samples were taken at the end of the lactic acid bacteria pre-fermentation and at the end of the main fermentation (yeast fermentation), respectively.

[0059] For CP1: Samples are taken at the end of the primary fermentation (yeast fermentation) (pre-fermentation stage without lactic acid bacteria).

[0060] For CP5: Samples were taken at the time point when the mixed fermentation reached the equivalent time point of E1 pre-fermentation (e.g., 60 minutes) and at the end of the mixed fermentation (e.g., 150 minutes).

[0061] Measurement method: Take approximately 10g of dough from the center of each fermentation stage, add 90mL of distilled water, homogenize thoroughly for 1-2 minutes using a homogenizer, let stand for 5 minutes, and then measure the pH value of the supernatant or homogeneous suspension using a calibrated pH meter. Repeat the measurement three times for each parallel sample in each sample group and record the average value.

[0062] pH value determination of finished bread: After each group of bread samples (E1, CP1, CP2, CP5) has been baked and cooled to room temperature.

[0063] Measurement method: Take approximately 10g from the center of each bread sample (remove the crust), add 90mL of distilled water, and homogenize thoroughly for 2-3 minutes to form a uniform paste. After standing for 5 minutes, measure the pH value using a calibrated pH meter. Repeat the measurement three times for each parallel sample in each sample group and record the average value.

[0064] Sensory flavor evaluation of bread: Evaluation Team: Recruit 10-15 evaluators who have received basic sensory evaluation training to form an evaluation team.

[0065] Sample preparation: After cooling, remove the edges from each group of bread samples (E1, CP1, CP2, CP5) and slice them into uniform slices approximately 1.5 cm thick. Each sample group was randomly coded (e.g., with three random numbers) to prevent evaluators from knowing the specific information about the samples.

[0066] Evaluation environment: The sensory evaluation was conducted in a room that meets national standards, ensuring uniform lighting, quietness, and no odor.

[0067] Evaluation process: The coded bread samples should be provided to each evaluator simultaneously or sequentially. The order of sample presentation should be randomized or balanced among evaluators to eliminate the order effect.

[0068] Purified water and unflavored biscuits are provided for evaluators to use for oral hygiene between tasting different samples.

[0069] The evaluators independently scored each sample's flavor profile according to a pre-set sensory evaluation form. The sensory evaluation form can use a 9-point scale (e.g., 1 = extremely disliked / very weak, 5 = neutral, 9 = extremely liked / very strong).

[0070] At the same time, evaluators are encouraged to record descriptive terms about the flavor of the samples.

[0071] Evaluation indicators for reference: Acidity perception intensity; yeast fermentation flavor intensity; lactic acid fermentation flavor intensity (if present, such as distinguishing features like sour or milky sour taste); overall flavor pleasantness / acceptability; flavor complexity / layers; Data processing and analysis: Collect all pH measurement data and sensory evaluation rating sheets.

[0072] Calculate the mean and standard deviation of each indicator.

[0073] Appropriate statistical analysis (such as analysis of variance, ANOVA) can be performed on sensory evaluation data to determine whether there are significant differences between different sample groups.

[0074] The experimental data are shown in Table 1: Table 1: Effects of different fermentation systems on pH and sensory flavor scores of dough and bread Note: N / A indicates not applicable.

[0075] Experiment Summary: Preliminary experimental results indicate that pre-fermentation with specific lactic acid bacteria (as shown in Example 1) significantly regulates the acidity of the dough and the final bread compared to samples fermented directly with yeast without pre-fermentation (as shown in Comparative Example 1). This is mainly attributed to the metabolic activity of lactic acid bacteria during the pre-fermentation stage, which converts sugars into organic acids such as lactic acid, leading to a moderate decrease in the pH of the dough, which is reflected in the final product. Sensory evaluation data also reflect that the samples pre-fermented with lactic acid bacteria exhibit more pronounced acidity perception and lactic acid fermentation flavor intensity, and their flavor complexity and overall acceptability are also improved. This aligns with the mechanistic analysis that lactic acid bacteria not only produce acid but also generate various flavor precursors or directly contribute flavor compounds, thereby enriching the overall flavor of the bread.

[0076] Further comparison of samples using a specific *Saccharomyces boulardii* strain (e.g., Example 1) and samples using common baker's yeast (e.g., Comparative Example 2) reveals potential differences in the yeast flavor characteristics of the final bread, affecting the overall flavor evaluation. *Saccharomyces boulardii*, as a yeast with a unique metabolic pathway, may produce a different spectrum of volatile compounds such as alcohols and esters during fermentation compared to common baker's yeast. Combined with the slightly acidic environment created by lactic acid bacteria pre-fermentation, the growth and metabolic activities of *Saccharomyces boulardii* may be further optimized or regulated, resulting in a synergistic effect that enriches the flavor profile and demonstrates advantages in flavor complexity and overall acceptability.

[0077] By comparing samples from staged fermentation (as in Example 1) and mixed fermentation (as in Comparative Example 5), the importance of guiding the microbial fermentation process in an orderly manner can be seen. Staged fermentation first utilizes lactic acid bacteria to create a suitable acidic environment and accumulate preliminary flavor compounds, followed by yeast-led fermentation and gas production. This allows both microorganisms to function under their respective relatively optimal conditions, avoiding the growth competition or metabolic inhibition that may occur in direct mixed fermentation.

[0078] Test Example 2: Test on the Influence of Specific Raw Material Components on the Sensory Quality and Functional Properties of Bread Experimental objective: This experiment aims to evaluate the effects of specific raw material components (including a complex functional sweetener system and complex dietary fiber) and specific forming processes (multiple rolling and folding) on ​​the final sensory quality of bread, such as sweetness characteristics, texture, layering, and tearability, by comparing Example 1 with Comparative Examples 3, 4, and 7.

[0079] Experimental materials: Sample preparation: A bread sample was prepared according to the formula and process of Example 1 and denoted as E1.

[0080] A bread sample was prepared according to the formula and process of Comparative Example 3, and denoted as CP3.

[0081] A bread sample was prepared according to the formula and process of Comparative Example 4, and denoted as CP4.

[0082] Bread samples were prepared according to the formula and process of Comparative Example 7, and denoted as CP7. Three replicates were prepared for each sample group for subsequent testing.

[0083] Instruments and reagents: The sensory evaluation room contains sample trays, purified water, and flavorless biscuits (for cleansing the palate); a texture analyzer (for measuring hardness, elasticity, etc.); and a ruler (for assisting in observing layers). The experimental steps are as follows: Sensory quality evaluation of bread: Evaluation Team: Similar to Test Case 1, recruit 10-15 evaluators who have received basic sensory evaluation training.

[0084] Sample preparation: After cooling, remove the edges from each group of bread samples (E1, CP3, CP4, CP7) and slice them into uniform slices approximately 1.5 cm thick. For evaluation of layering and tearability, additional small samples can be provided for evaluators to tear and observe. Each group of samples is randomly coded.

[0085] Evaluation environment: Same as test case 1.

[0086] Evaluation process: The coded bread samples should be provided to each evaluator simultaneously or sequentially. The order in which the samples are presented should be randomized or balanced among the evaluators.

[0087] Purified water and unflavored biscuits are provided for evaluators to use for oral hygiene between tasting different samples.

[0088] The evaluators independently scored each sample's sensory indicators according to a pre-set sensory evaluation form. The sensory evaluation form can use a 9-point scale (e.g., 1 = extremely dislike / very poor, 5 = neutral, 9 = extremely like / very good).

[0089] Evaluators are encouraged to record descriptive terms about the sensory characteristics of the samples.

[0090] Evaluation indicators for reference: Sweetness characteristics: sweetness intensity; sweetness freshness (whether there is an unpleasant aftertaste); Bread texture and mouthfeel: softness; moisture; chewiness (e.g., whether it sticks to teeth, whether it crumbles easily); (if dietary fiber is involved) smoothness / roughness of the mouthfeel; Layer distinction and tearing characteristics: the degree to which the layers are clearly visible; the ease of tearing along the layers; the uniformity of the layers after tearing; overall sensory appeal. Hierarchical structure observation: Take a cross-section of the bread, use a ruler to observe and record the distribution and clarity of the layers, and make simple descriptive records.

[0091] Data processing and analysis: Collect all sensory evaluation rating sheets.

[0092] Calculate the mean and standard deviation of each indicator.

[0093] Appropriate statistical analysis (such as analysis of variance, ANOVA) can be performed on sensory evaluation data to determine whether there are significant differences between different sample groups.

[0094] The experimental data are shown in Table 2: Table 2: Effects of different raw material components and forming processes on the sensory quality score of bread Experiment Summary: Preliminary experimental results reveal that samples using a complex functional sweetener system (such as Example 1) exhibit a better perceived sweetness and refreshing quality compared to samples using conventional sucrose (such as Comparative Example 3), while maintaining an appropriate sweetness intensity. This may be attributed to the low calorie and refreshing taste of erythritol, and the high sweetness of stevia extract. These components work together to provide sufficient sweetness while avoiding the cloying sweetness or unpleasant aftertaste that might result from a single high-sugar formula, thus enhancing the overall flavor appeal. This combination of sweeteners also aligns with the design objective of reducing the product's sugar and calorie burden while providing a pleasant taste.

[0095] Comparing samples with added complex dietary fiber (such as Example 1) with samples without added or reduced dietary fiber (such as Comparative Example 4), sensory evaluation showed that the addition of an appropriate amount of dietary fiber did not significantly reduce the softness and moisture of the bread. On the contrary, due to the good water-holding capacity of dietary fiber, it may have a positive impact on maintaining the moist texture of the bread, while also optimizing the chewiness. Although adding a large amount of dietary fiber may lead to a rough texture, by reasonably combining and controlling the amount of fiber from different sources such as apple fiber and oat fiber, it is possible to improve the health attributes of the product while maintaining or improving its sensory acceptance, especially in terms of texture. This is consistent with the mechanism by which dietary fiber can affect the dough network structure and moisture distribution.

[0096] Regarding the physical structure of the bread, samples using a multiple rolling and folding process (such as Example 1) showed significant advantages in layer clarity and ease of tearing compared to samples with only a few folds (such as Comparative Example 7). The mechanism of multiple rolling and folding lies in the formation of numerous parallel thin sheet structures through repeated stretching and layering of the dough, separated by trace amounts of fat (from the fat components in the formula). During subsequent proofing and baking, the gas generated between these layers expands due to heat, pushing the dough sheets apart, thus creating clearly visible layers and easy tearing. Reducing the number of rolling and folding cycles fails to effectively form a sufficient number and distinct layers, making it difficult for the final product to exhibit the structural characteristics expected of hand-torn bread. This directly verifies the crucial role of this forming process in achieving the specific physical form of the product.

[0097] Test Example 3: Impact of Key Process Controls on the Physical Properties and Uniformity of Finished Bread Experimental objective: This experiment aims to evaluate, by comparing Example 1 and Comparative Example 6, the impact of the dynamic feedback secondary proofing control technology used in this invention on the final physical properties (such as specific volume), shape regularity, and internal texture uniformity of bread.

[0098] Experimental materials: Sample preparation: A bread sample was prepared according to the formula and process of Example 1 (using dynamic feedback secondary proofing), and denoted as E1.

[0099] Bread samples were prepared according to the formula and process of Comparative Example 6 (using a two-stage proofing with fixed parameters), and denoted as CP6. Five replicates were prepared for each sample group for subsequent testing.

[0100] Instruments and equipment: Electronic balance (accuracy 0.01g); rapeseed (or other small, non-hygroscopic filler, used for volume measurement, also known as the seed packing method); graduated cylinder or container of known volume; ruler or calipers; camera (used to record the shape and internal structure of bread, only for auxiliary observation and recording, not for complex image analysis); bread knife; The experimental steps are as follows: Bread specific volume determination: After each group of bread samples (E1, CP6) has been baked and cooled to room temperature.

[0101] Bread weighing (M): Accurately weigh each bread sample using an electronic balance and record the data.

[0102] Bread volume measurement (V) - seed arrangement method: Take a container with a known volume, fill it with rapeseed, smooth the surface, pour the rapeseed into a graduated cylinder, and read its volume V1 (this is the baseline volume of the filling in the container).

[0103] Alternatively, first place the bread sample in a container, then fill the remaining space with rapeseed, gently tap to compact, and smooth the surface. Carefully pour the rapeseed (excluding the bread) from the container into a graduated cylinder and read its volume V2. The bread volume V = V1 - V2.

[0104] Alternatively, use a sufficiently large container. First, place bread in the container, then fill it with rapeseed up to a certain marked line, and record the volume of rapeseed used: Vbread+seed. Then, remove the bread and fill the container with rapeseed only up to the same marked line, recording the volume of rapeseed used: Vseed. The bread volume V = Vseed - (Vseed - Vbread+seed) = volume difference. (Ensure the rapeseed is packed tightly and consistently).

[0105] The volume of each sample was measured 2-3 times, and the average value was taken.

[0106] Calculate specific volume: Specific volume = V(mL) / M(g).

[0107] Evaluation of bread shape regularity: Place the cooled bread sample on a flat surface.

[0108] Observations and descriptions: Observe the bread from the top and sides to see if its overall shape is full and symmetrical.

[0109] Record whether there are any phenomena such as local collapse, excessive expansion, surface cracking (non-decorative cuts), or shape distortion.

[0110] A ruler can be used to measure the maximum length, width, and height of the bread, and to observe the consistency of these dimensions among samples in the same group.

[0111] Rating: 5 points = very regular and full shape; 3 points = acceptable shape with minor defects; 1 point = irregular shape with obvious defects.

[0112] Evaluation of internal organizational structure uniformity: Use a bread knife to cut the cooled bread sample lengthwise or crosswise.

[0113] Observations and descriptions: Observe whether the pores on the cut surface are uniform in size, densely distributed, and without large voids or dense areas.

[0114] Check for lumps of gluten or parts that have not fermented properly.

[0115] Compare the differences in internal structure between different samples within the same group and between samples from different groups.

[0116] Rating: 5 points = fine and uniform texture, small and dense pores; 3 points = acceptable texture, slightly uneven pores; 1 point = coarse texture, with large pores or dense areas.

[0117] Data processing and analysis: Collect all specific volume data, external shape and internal structure observation records and scores.

[0118] Calculate the mean and standard deviation of the specific volume of each group of samples, and compare the differences between groups and the dispersion (homogeneity) of the samples within each group.

[0119] Organize the evaluation results of external appearance and internal structure, and conduct descriptive comparisons.

[0120] The experimental data are shown in Table 3: Table 3: Effects of different secondary proofing control methods on the physical properties and uniformity of bread Experiment Summary: Experimental data show that samples undergoing secondary proofing using dynamic feedback control (such as Example 1) exhibit superior and more stable characteristics in terms of bread volume, shape regularity, and internal texture uniformity compared to samples proofed with fixed parameters (such as Comparative Example 6). This is mainly due to the real-time monitoring of dough structural changes during the secondary proofing process, and the dynamic adjustment of the proofing environment's temperature and relative humidity accordingly. This precise control ensures an ideal balance between the yeast's gas production rate within the dough and the gluten network's gas-holding capacity. When the dough's extensibility and other structural indicators reach the preset optimal range, it means that the gluten network has sufficient strength to contain the gases produced during fermentation, and also good extensibility to allow for full dough volume expansion. This results in a larger and more uniform internal porous structure during baking, leading to a fuller shape.

[0121] In contrast, fixed-parameter proofing methods struggle to adapt to subtle differences between batches of ingredients or fluctuations in environmental conditions, easily leading to under-proofing or over-proofing. Under-proofing results in insufficient yeast gas production, a small dough volume, low specific volume after baking, and a potentially dense internal structure. Over-proofing, on the other hand, causes excessive softening or even breakage of the gluten network, reducing gas-holding capacity and potentially causing collapse in the early stages of baking, resulting in irregular bread shapes and large internal air pockets or a coarse structure. Dynamic feedback control mechanisms, through real-time monitoring and adjustment of key structural parameters, effectively avoid these problems, ensuring the dough remains in a near-optimal physical state before baking. This is the core mechanism behind its superior physical properties and higher uniformity.

[0122] Therefore, by introducing real-time monitoring of dough structure changes and dynamic adjustment of corresponding environmental parameters, the secondary proofing process of this invention can more precisely control the final proofing degree of the dough. This not only maximizes the dough's expansion potential and ensures that the finished product has an ideal specific volume and a fine and uniform internal structure, but also effectively improves the quality stability between product batches.

[0123] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A type of hand-torn bread, characterized in that, The components include the following parts by weight: high-gluten wheat flour: 45-60 parts; whole wheat flour: 10-20 parts; oat flour: 5-10 parts; Erythritol: 3-6 parts; Stevia extract: 0.02-0.05 parts; Inulin: 2-5 parts; Soybean flour: 5-10 parts; Pea protein powder: 2-6 parts; Apple fiber: 1-3 parts; Oat dietary fiber: 1-2 parts; Vegetable oil: 3-6 parts; Unsalted butter: 5-8 parts; Lecithin: 0.2-0.5 parts; Yeast: 1.0-2.5 parts; Lactic acid bacteria: 0.5-1.5 parts; Drinking water: 25-40 parts; Whole egg liquid: 3-6 parts; Salt: 0.8-1.5 parts.

2. The hand-torn bread according to claim 1, characterized in that, The vegetable oil is olive oil or coconut oil.

3. The hand-torn bread according to claim 1, characterized in that, The yeast is *Saccharomyces boulardii*.

4. The hand-torn bread according to claim 1, characterized in that, The lactic acid bacteria mentioned are Lactobacillus plantarum.

5. A method for preparing hand-torn bread, applied to the hand-torn bread described in any one of claims 1-4, characterized in that, The following steps: S1. Flour matrix, including high-gluten wheat flour, whole wheat flour, and oat flour; sweeteners, including erythritol, stevia extract, and inulin; plant protein sources, including soy flour and pea protein powder; dietary fiber, including apple fiber and oat dietary fiber; oils, including vegetable oils and unsalted butter; and the natural emulsifier lecithin. Mix and stir yeast, lactic acid bacteria, drinking water, whole egg liquid and salt to form dough; S2. The dough is subjected to a two-stage fermentation, which includes: firstly, the dough is pre-fermented using the lactic acid bacteria, and then the dough is primary-fermented using the yeast after the pre-fermentation. S3. Divide the dough that has undergone two-stage fermentation, let it rest in the middle, and then perform multiple rolling and folding operations to form a multi-layered dough, and shape the multi-layered dough. S4. The dough with a multi-layered structure after shaping is proofed a second time, and during the second proofing process, the structural changes of the dough are monitored in real time, and the temperature and relative humidity of the second proofing are dynamically adjusted according to the structural changes. S5. Bake the dough that has undergone a second proofing.

6. The method for preparing hand-torn bread according to claim 5, characterized in that, Step S1 includes: First, mix the dry ingredients, including high-gluten wheat flour, whole wheat flour, oat flour, erythritol, stevia extract, inulin, soybean flour, pea protein powder, apple fiber, oat dietary fiber, lecithin, yeast, lactic acid bacteria, and salt, evenly. Then, add the wet ingredients, including drinking water, whole egg liquid, vegetable oil, and melted unsalted butter, and mix to form a dough. The stirring includes a first stage of slow stirring, with a speed of 80-100 rpm and a duration of 3-5 minutes; The second stage of medium-speed stirring is then carried out, with a speed of 180-220 rpm and a duration of 8-12 minutes. Finally, the third stage of high-speed mixing is carried out at a speed of 250-280 rpm for 2-3 minutes until the gluten is formed and reaches the extended state. Throughout the mixing process, the temperature of the dough is controlled to not exceed 26-28℃.

7. The method for preparing hand-torn bread according to claim 5, characterized in that, The two-stage fermentation in step S2 specifically includes: The lactic acid bacteria are inoculated into the dough for the first stage of pre-fermentation. The temperature of the pre-fermentation is controlled at 30-33°C, the relative humidity is controlled at 75-80%, the fermentation time is 50-70 minutes, and the pH value of the dough is controlled within the range of 4.8-5.3 at the end of the pre-fermentation. After the pre-fermentation, the yeast is added to the dough for the second stage of primary fermentation. The temperature of the primary fermentation is controlled at 35-38℃, the relative humidity is controlled at 80-85%, and the fermentation time is 90-120 minutes. During the primary fermentation, the dough is lightly degassed and folded every 30 minutes, and this process is repeated 2-5 times.

8. A method for preparing hand-torn bread according to claim 5, characterized in that, Step S3 specifically includes: Divide the dough that has undergone two stages of fermentation into small dough balls, each weighing 60-90g. The dough balls are allowed to rest for 15-20 minutes at a temperature of 28-30℃ and a relative humidity of 70-75%. The relaxed dough is rolled and folded 3-5 times, with the thickness of the dough controlled at 5-10mm after each rolling, to make a dough with a multi-layered structure. The dough with the multi-layered structure is rolled into a spiral or strip shape and then molded.

9. A method for preparing hand-torn bread according to claim 5, characterized in that, Step S4 specifically includes: The shaped dough with a multi-layered structure is then proofed a second time at a temperature of 36-38°C and a relative humidity of 85-90% for 40-60 minutes. During the secondary proofing process, the length, crease clarity, and volume change of the dough are monitored by visual observation, and the extensibility of the dough is monitored in real time by micro tensile testing, wherein the target range of tensile strength of the extensibility is 20-35 gf / cm. Based on the monitored information on the structural changes in the dough, the temperature and relative humidity of the second proofing are dynamically adjusted, wherein the temperature adjustment range is ±1.5℃ and the relative humidity adjustment range is ±3%.

10. A method for preparing hand-torn bread according to claim 5, characterized in that, Step S5 specifically includes: The dough that has undergone a second proofing is placed in a baking device for baking, wherein the upper heat temperature is set to 175-185℃, the lower heat temperature is set to 165-175℃, the baking time is 18-22 minutes, and the wind speed during the baking process is set to 2.5-3.5 m / s. After baking, immediately remove the hand-torn bread from the mold and allow it to cool naturally at room temperature for 40-60 minutes, until the internal temperature drops to 30-35°C.

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