A type of yellow wine bread and its preparation method

Abstract

This invention belongs to the field of baking food processing, specifically relating to a rice wine bread and its preparation method. The rice wine bread comprises the following ingredients: high-gluten flour, milk powder, pure milk, rice wine, fresh eggs, salt, yeast, butter, sourdough starter, and white sugar. This invention optimizes the ingredient ratio, utilizing the sourdough starter and fresh eggs to neutralize acidic substances and reduce fermentation inhibition. The preparation process employs segmented mixing, combined with two divisions, two relaxations, and two gradient proofing processes, which gradually releases internal stress in the dough, repairs and strengthens the gluten structure, and improves the dough's gas-holding capacity. The bread obtained by this invention has a harmonious and unified aroma of rice wine, wheat, milk, and rice wine, with a lasting flavor, a delicate and fluffy texture, a soft mouthfeel, and a chewy texture, and high nutritional value. The entire process parameters are clearly defined, highly stable, with low baking loss, and uniform product quality, making it suitable for large-scale industrial production.

Description

Technical Field

[0001] This invention belongs to the field of baking food processing, specifically relating to a yellow wine bread and its preparation method. Background Technology

[0002] Bread is a staple baked good with a wide consumer base and huge consumption in daily life. It has the advantages of being convenient to eat, having a rich taste, and being highly adaptable, and has become a core product of the food baking industry. The traditional bread preparation process is mature. The core ingredients usually consist of high-gluten flour, drinking water, edible yeast, sugar, and animal and vegetable oils. It is made by fermenting the dough with yeast and baking it at high temperature to set it, which can meet the basic dietary needs of the public.

[0003] With the upgrading of national consumption levels and the diversification of dietary structure, consumers' requirements for bread products are no longer limited to the basic function of filling the stomach. They have put forward higher standards for the uniqueness of product flavor, nutritional richness, and taste layers. Differentiated, distinctive, and nutritious functional breads have become the mainstream research and development direction of the baking industry.

[0004] To enrich the flavor profile of bread, existing technologies include research on applying alcoholic beverages to bread baking. Current applications mainly involve fermented beverages such as beer and red wine to improve bread flavor, utilizing the unique fermentation aroma of alcohol to optimize bread texture and break the limitations of traditional bread flavor monotony.

[0005] However, existing wine-based bread preparation technologies still suffer from numerous insurmountable technical flaws, severely restricting product quality and industrial production applications. Firstly, the compatibility between alcoholic ingredients and the dough system is poor. The alcohol and organic acids in alcoholic beverages can disrupt the gluten network structure built during dough formation, easily causing gluten breakage and reduced gas-holding capacity. This leads to unstable yeast fermentation, resulting in insufficient fermentation, smaller finished product volume, and a coarse texture. Secondly, conventional alcohol addition processes lack flavor retention design. Volatile aroma compounds from alcoholic beverages evaporate rapidly during high-temperature baking, resulting in bread with a weak alcohol aroma, short flavor retention time, and unremarkable flavor profile, leading to low product distinctiveness. Thirdly, existing wine-based bread formulas lack scientific optimization. Unreasonable alcohol addition amounts and ingredient combinations can easily lead to polarized tastes in the finished bread. On one hand, the alcohol's acidity and astringency become prominent, resulting in a dry and hard texture; on the other hand, the bread becomes overly fluffy and lacks chewiness, resulting in poor taste compatibility and difficulty in meeting the needs of the general public.

[0006] Yellow rice wine is a traditional Chinese fermented food. Through thousands of years of optimized fermentation techniques, it is rich in various essential amino acids, B vitamins, polypeptides, and bioactive substances, making its nutritional value far superior to conventionally brewed alcoholic beverages. It also boasts a mellow, smooth, and lingering aroma without any pungent alcoholic smell, making it suitable for flavor enhancement in baked goods. Compared to beer and red wine, yellow rice wine has a more mellow and harmonious fermentation flavor and is richer in nutrients, making it a high-quality natural ingredient for improving the flavor and nutritional value of bread. However, the alcohol and organic acids in yellow rice wine can significantly inhibit the biological activity of baker's yeast. Adding it directly to bread dough will drastically reduce yeast fermentation efficiency, leading to slow fermentation, insufficient fermentation, and severely damaging the bread's structure and final product quality.

[0007] Currently, the industry has not yet formed a mature, stable, and mass-producible yellow wine bread formula and standardized preparation process. Existing technologies cannot effectively solve the compatibility problem between yellow wine components and yeast fermentation systems, and cannot balance the fermentation stability, flavor retention effect, and taste quality of bread. As a result, the unique flavor and nutritional value of yellow wine cannot be effectively applied to the bread baking field, and there are almost no high-quality, standardized yellow wine bread products on the market.

[0008] In summary, existing flavor-modified breads suffer from numerous technical shortcomings, such as poor ingredient compatibility, unstable fermentation, easy loss of flavor, poor taste, and low nutritional value, and lack a mature industrial production process for rice wine bread. Summary of the Invention

[0009] Based on the above technical background, the main objective of this invention is to provide a rice wine bread and its preparation method, so as to solve the shortcomings of existing flavor-modified breads, such as poor raw material compatibility, unstable fermentation, easy loss of flavor, poor taste, and low nutritional value.

[0010] To achieve the aforementioned objectives, the technical solution adopted by this invention includes:

[0011] The first aspect of this invention is to provide a rice wine bread, the rice wine bread comprising the following raw materials in parts by weight: 280-320 parts by weight of high-gluten flour, 30-40 parts by weight of milk powder, 40-60 parts by weight of pure milk, 35-45 parts by weight of rice wine, 100-120 parts by weight of fresh eggs, 8-12 parts by weight of salt, 3-7 parts by weight of yeast, 110-130 parts by weight of butter, 190-210 parts by weight of sourdough starter, and 45-55 parts by weight of white sugar.

[0012] Preferably, the rice wine bread comprises the following ingredients in parts by weight: 300 parts by weight of high-gluten flour, 35 parts by weight of milk powder, 50 parts by weight of pure milk, 40 parts by weight of Shaoxing wine, 110 parts by weight of fresh eggs, 10 parts by weight of salt, 5 parts by weight of yeast, 120 parts by weight of butter, 200 parts by weight of sourdough starter, and 50 parts by weight of white sugar.

[0013] Preferably, the rice wine bread comprises the following ingredients in parts by weight: 280 parts by weight of high-gluten flour, 30 parts by weight of milk powder, 40 parts by weight of pure milk, 35 parts by weight of Shaoxing wine, 100 parts by weight of fresh eggs, 8 parts by weight of salt, 3 parts by weight of yeast, 110 parts by weight of butter, 190 parts by weight of sourdough starter, and 45 parts by weight of white sugar.

[0014] Preferably, the rice wine bread comprises the following ingredients in parts by weight: 320 parts by weight of high-gluten flour, 40 parts by weight of milk powder, 60 parts by weight of pure milk, 45 parts by weight of Shaoxing wine, 120 parts by weight of fresh eggs, 12 parts by weight of salt, 7 parts by weight of yeast, 130 parts by weight of butter, 210 parts by weight of sourdough starter, and 55 parts by weight of white sugar.

[0015] The yeast is selected from one or both of the following: fresh yeast from swallows and Angel yeast.

[0016] Preferably, the yeast is fresh swallow yeast.

[0017] The rice wine mentioned is a traditional fermented rice wine with an alcohol content of ≥12% vol, without the addition of any additional flavorings or colorings.

[0018] This invention optimizes the types and proportions of raw materials to achieve synergistic effects among the components. Specifically: the added high-gluten flour builds the gluten framework; rice wine imparts a unique mellow flavor and nutrients to the bread, while the added sourdough starter and fresh eggs neutralize the organic acids and alcohol in the rice wine, significantly reducing their damage to yeast activity and gluten structure; the added milk powder, pure milk, and butter enhance the milky aroma, soften the texture, and improve the dough's water retention; white sugar adjusts the flavor and provides a carbon source for the yeast; salt harmonizes the overall flavor of the bread and strengthens the gluten's resilience, making the bread soft yet chewy. Furthermore, the proportions of each ingredient are well-suited to the preparation process of two relaxation and proofing cycles, segmented mixing, and zoned baking, ensuring stable dough fermentation, intact gluten, and a finished bread with harmonious flavors, a fluffy texture, a moderate softness and firmness, and rich nutrition, while effectively controlling baking losses.

[0019] A second aspect of the present invention is to provide a method for preparing the rice wine bread described in the first aspect of the present invention, the method comprising the following steps: Step 1: Mix pure milk, rice wine, fresh eggs, salt, and white sugar until well combined to obtain a mixture. Step 2: Add high-gluten flour, sourdough starter, yeast, and milk powder to the mixture from Step 1. First, stir slowly, then stir quickly until the dough reaches 60% gluten development. Add softened butter, stir slowly first, then stir quickly until the dough can be stretched into a uniform film. Step 3: Divide the dough obtained in Step 2 into multiple dough pieces, relax the multiple dough pieces, and then perform the first proofing. Divide the dough that has undergone the first proofing, relax it a second time, and then perform the second proofing. Step 4: Bake the dough after the second proofing to shape it, and you will get the Shaoxing wine bread.

[0020] The steps described above are described in detail below.

[0021] In step 1, mix pure milk, rice wine, fresh eggs, salt, and white sugar at a stirring speed of 30-50 r / min for 3-5 minutes.

[0022] Preferably, pure milk, rice wine, fresh eggs, salt, and white sugar are stirred at a stirring speed of 40 r / min for 4 minutes.

[0023] In step 2, add high-gluten flour, sourdough starter, yeast, and milk powder to the mixture from step 1. First, stir slowly at a stirring speed of 50-80 r / min for 5-8 minutes, and then stir quickly at a stirring speed of 120-150 r / min until the dough reaches 60% gluten development.

[0024] Preferably, high-gluten flour, sourdough starter, yeast, and milk powder are added to the mixture in step 1. The mixture is first slowly stirred at a stirring speed of 65 r / min for 7 minutes, and then quickly stirred at a stirring speed of 135 r / min until the dough reaches 60% gluten strength.

[0025] Add softened butter to the dough that has reached 60% gluten development. First, mix slowly at a speed of 50-80 r / min for 3-5 minutes, then mix quickly at a speed of 120-150 r / min until the dough can be stretched into a uniform film.

[0026] Preferably, softened butter is added to dough that has reached 60% gluten development. The dough is first slowly mixed at a speed of 65 r / min for 4 minutes, and then quickly mixed at a speed of 135 r / min until the dough can be stretched into a uniform film.

[0027] The timing of butter addition affects the quality of the rice wine bread of this invention. Specifically, this invention selects to add softened butter after the dough has reached 60% gluten development, and mixes and kneads the dough in stages, gradually increasing the mixing speed. This allows the butter fat to evenly coat the gluten proteins, strengthening the gluten network structure and effectively resisting the damaging effects of alcohol and organic acids in rice wine on the gluten, thus preventing gluten breakage and reduced gas retention. At the same time, this addition method does not inhibit yeast activity, ensuring the fermentation effect of two relaxations and staged proofing of the dough, resulting in a finished bread with higher volume, lower hardness, and excellent elasticity. If butter is added together with powdered or liquid ingredients, or if kneaded directly to full gluten development without staged mixing, the butter fat will prematurely block the cross-linking of the gluten network, causing the gluten to become loose, the dough's gas retention capacity to decrease, leading to insufficient fermentation, smaller volume, dry and hard texture, and reduced elasticity. It will also exacerbate moisture loss during baking, increasing baking losses, and worsening the harmony between the wine and wheat aromas, significantly reducing the overall quality of the bread.

[0028] In step 3, the dough obtained in step 2 is divided into multiple dough pieces of 50-80g each.

[0029] Preferably, the dough obtained in step 2 is divided into multiple dough pieces of 65g each.

[0030] Multiple dough pieces are relaxed for 15-20 minutes, and then proofed for 60-90 minutes under proofing conditions of 28-30°C and 70-75% humidity until the dough volume expands to twice its original size.

[0031] Preferably, the dough pieces are relaxed for 18 minutes, and then proofed for 75 minutes under proofing conditions of 29°C and 72% humidity.

[0032] After the dough has been proofed for the first time, it is divided and allowed to rest for a second time for 10 to 15 minutes. Then, it is proofed for a second time for 60 to 90 minutes under the conditions of 28 to 30°C and 70 to 75% humidity, until the dough volume has expanded to 1.5 times its original size.

[0033] Preferably, after the dough has undergone the first proofing, it is divided and then allowed to rest for 13 minutes. Subsequently, it is proofed for 75 minutes under the conditions of 29°C and 72% humidity, until the dough volume expands to 1.5 times its original size.

[0034] This invention employs a segmented processing method involving two relaxations and two proofings. This gradually releases internal stress in the dough, repairs the gluten network damaged by alcohol and organic acids in rice wine, and improves gluten extensibility and gas retention. Simultaneously, the step-by-step proofing mitigates the effects of inhibitory substances like alcohol and organic acids in rice wine on yeast, allowing for stable yeast proliferation and sufficient gas production. This avoids over- or under-fermentation problems caused by a single, prolonged proofing, resulting in more stable fermentation. This process ensures uniform dough expansion, a higher specific volume in the finished bread, and a finer internal texture. It also balances a soft texture with chewy firmness, reduces excessive moisture loss during baking, stabilizes the bread's color and flavor, and improves batch-to-batch product quality consistency.

[0035] In step 4, after the second proofing, bake the dough at a temperature of 180-220℃ for the top heat and 170-210℃ for the bottom heat for 30-40 minutes until the bread surface is golden brown. After baking, cool to room temperature.

[0036] Preferably, the dough after the second proofing is baked at 200°C for the top heat and 190°C for the bottom heat for 35 minutes, until the bread surface turns golden yellow (color value). After baking, it can be cooled to room temperature.

[0037] This invention employs a zoned temperature control baking method, limiting the top heat temperature to 180–220°C and the bottom heat temperature to 170–210°C, while precisely controlling the baking time. This zoned temperature control ensures uniform browning of the bread crust and simultaneous internal cooking, effectively preventing burnt crust and undercooked interior. The appropriate baking temperature and duration moderately solidify the gluten structure, effectively locking in dough moisture and the volatile aroma of the rice wine, keeping baking losses within a reasonable range. Simultaneously, it promotes the smooth occurrence of Maillard and caramelization reactions, giving the bread a golden appearance and complex aroma. Using a single temperature for baking or deviating from the parameters of this invention can easily lead to uneven browning, an overly hard crust, excessive moisture loss, and loss of the rice wine aroma, significantly reducing product quality.

[0038] The color value of the rice wine bread prepared by the method described in this invention is L. =65~70、a =5~8、b =25~30.

[0039] The beneficial effects of this invention are as follows: (1) By precisely controlling the amount of each ingredient, especially the amount of rice wine, and combining it with old dough and fresh eggs, the present invention can neutralize the acidic substances in rice wine, reduce the inhibition of yeast activity, ensure that the dough ferments fully, and improve the fermentation stability. At the same time, the fermentation products of the old dough and the flavor of rice wine form a synergistic effect, so that the rice wine bread has a unique mellow flavor, good bread taste, and has both the aroma of rice wine and the aroma of bread. Moreover, the flavor is long-lasting and not easily lost.

[0040] (2) The present invention adopts a segmented stirring method of slow speed first and then fast speed, and combines two divisions of dough, two relaxations and proofings, which can ensure that the gluten network is fully formed, avoid gluten breakage caused by rice wine, and make the bread soft and chewy.

[0041] (3) The raw materials used in this invention are a combination of rice wine, milk powder, pure milk and fresh eggs, which makes the rice wine bread more complete in terms of amino acid types and has a higher protein content than traditional bread. At the same time, it retains the bioactive substances in rice wine and effectively improves the nutritional value of the food.

[0042] (4) The proportion of raw materials used in this invention is scientific, so that the resulting yellow wine bread has both a soft texture and a lasting chewiness, high nutritional density, clear preparation process parameters, high preparation process stability, and is suitable for large-scale industrial production. The product qualification rate can reach more than 98%, which solves the technical problem of unstable fermentation caused by adding traditional yellow wine to bread. Attached Figure Description

[0043] Figure 1 A photograph is shown of the rice wine bread prepared according to the method described in Example 1; Figure 2 A cross-sectional photograph of the rice wine bread prepared according to the method described in Example 1 is shown. Detailed Implementation

[0044] The present invention will now be described in detail, and its features and advantages will become clearer and more apparent from these descriptions.

[0045] A method for preparing rice wine bread, the method comprising the following steps: Step 1: Weigh out the following ingredients according to the following formula: 280-320 parts by weight of high-gluten flour, 30-40 parts by weight of milk powder, 40-60 parts by weight of pure milk, 35-45 parts by weight of rice wine, 100-120 parts by weight of fresh eggs, 8-12 parts by weight of salt, 3-7 parts by weight of yeast, 110-130 parts by weight of butter, 190-210 parts by weight of sourdough starter, and 45-55 parts by weight of white sugar.

[0046] Mix the weighed pure milk, rice wine, fresh eggs, salt, and white sugar at a stirring speed of 30-50 r / min for 3-5 minutes.

[0047] Step 2: Add high-gluten flour, sourdough starter, yeast, and milk powder to the mixture from Step 1. First, mix slowly at a speed of 50-80 r / min for 5-8 minutes, then mix quickly at a speed of 120-150 r / min until the dough reaches 60% gluten development. Add softened butter to the dough that has reached 60% gluten development. First, mix slowly at a speed of 50-80 r / min for 3-5 minutes, then mix quickly at a speed of 120-150 r / min until the dough can be stretched into a uniform film. The yeast used is fresh yeast.

[0048] Step 3: Divide the dough obtained in Step 2 into multiple dough pieces of 50-80g each. Let the dough pieces rest for 15-20 minutes, then let them rise for 60-90 minutes at a temperature of 28-30℃ and a humidity of 70-75%, until the dough pieces have doubled in volume. Divide the risen dough into smaller portions and let them rest for 10-15 minutes, then let them rise for 60-90 minutes at a temperature of 28-30℃ and a humidity of 70-75%, until the dough pieces have increased in volume by 1.5 times.

[0049] Step 4: Bake the dough after the second proofing at a temperature of 180-220℃ for the top heat and 170-210℃ for the bottom heat for 30-40 minutes, until the bread surface is golden brown. After baking, cool to room temperature to obtain the yellow wine bread.

[0050] Example The present invention is further illustrated below with specific examples. These embodiments are merely illustrative and not intended to limit the scope of the invention. All raw materials used in the embodiments of the present invention are commercially available.

[0051] Example 1 A type of rice wine bread, comprising the following ingredients in parts by weight: 300 parts high-gluten flour, 35 parts milk powder, 50 parts pure milk, 40 parts rice wine, 110 parts fresh eggs, 10 parts salt, 5 parts yeast, 120 parts butter (Anchor butter), 200 parts sourdough starter, and 50 parts white sugar. The yeast is Swallow Fresh Yeast.

[0052] A method for preparing rice wine bread, the method comprising the following steps: Step 1: Weigh out pure milk, rice wine, fresh eggs, salt, and white sugar, and stir at a stirring speed of 40 r / min for 4 minutes to obtain a mixture.

[0053] Step 2: Add high-gluten flour, sourdough starter, yeast, and milk powder to the mixture from Step 1. First, mix slowly at a speed of 65 r / min for 7 minutes, then mix quickly at a speed of 135 r / min until the dough reaches 60% gluten development. Add softened butter to the dough that has reached 60% gluten development. First, mix slowly at a speed of 65 r / min for 4 minutes, then mix quickly at a speed of 135 r / min until the dough can be stretched into a uniform film.

[0054] Step 3: Divide the dough obtained in Step 2 into multiple dough pieces of 65g each. Let the dough pieces rest for 18 minutes, and then let them rise for 75 minutes at a temperature of 29°C and a humidity of 72%. After the first rise, divide the dough pieces and let them rest for 13 minutes, and then let them rise for 75 minutes at a temperature of 29°C and a humidity of 72%, until the dough pieces have expanded to 1.5 times their original volume.

[0055] Step 4: After the second proofing, bake the dough at 200℃ (top heat) and 190℃ (bottom heat) for 35 minutes, or until the surface of the bread is golden brown. Let it cool to room temperature after baking to obtain the Shaoxing wine bread. A photo of this Shaoxing wine bread is shown below. Figure 1 As shown, its cross-sectional photograph is as follows Figure 2 As shown, from Figure 1 and Figure 2 It can be seen that the yellow wine bread prepared by the above method is soft, has dense internal pores, and is golden in color with high color intensity.

[0056] Example 2 A type of rice wine bread, comprising the following ingredients in parts by weight: 280 parts high-gluten flour, 30 parts milk powder, 40 parts pure milk, 35 parts rice wine, 100 parts fresh eggs, 8 parts salt, 3 parts yeast, 110 parts butter (Anchor butter), 190 parts sourdough starter, and 45 parts white sugar. The yeast is Swallow Fresh Yeast.

[0057] A method for preparing rice wine bread, the method comprising the following steps: Step 1: Weigh out the pure milk, rice wine, fresh eggs, salt, and white sugar, and stir for 5 minutes at a stirring speed of 30 r / min.

[0058] Step 2: Add high-gluten flour, sourdough starter, yeast, and milk powder to the mixture from Step 1. First, mix slowly at a speed of 50 r / min for 8 minutes, then mix quickly at a speed of 120 r / min until the dough reaches 60% gluten development. Add softened butter to the dough that has reached 60% gluten development. First, mix slowly at a speed of 50 r / min for 5 minutes, then mix quickly at a speed of 120 r / min until the dough can be stretched into a uniform film.

[0059] Step 3: Divide the dough obtained in Step 2 into multiple dough pieces of 50g each. Let the dough pieces rest for 15 minutes, then let them rise for 90 minutes at 28°C and 70% humidity. Divide the risen dough into portions and let them rest for 10 minutes, then let them rise for 90 minutes at 28°C and 70% humidity.

[0060] Step 4: Bake the dough after the second proofing at 180°C top heat and 170°C bottom heat for 40 minutes, until the bread surface is golden brown. After baking, cool to room temperature to obtain the Shaoxing wine bread.

[0061] Example 3 A type of rice wine bread, comprising the following ingredients in parts by weight: 320 parts high-gluten flour, 40 parts milk powder, 60 parts pure milk, 45 parts rice wine, 120 parts fresh eggs, 12 parts salt, 7 parts yeast, 130 parts butter (Anchor butter), 210 parts sourdough starter, and 55 parts white sugar. The yeast is Swallow Fresh Yeast.

[0062] A method for preparing rice wine bread, the method comprising the following steps: Step 1: Weigh out the pure milk, rice wine, fresh eggs, salt, and white sugar, and stir at a stirring speed of 50 r / min for 3 minutes.

[0063] Step 2: Add high-gluten flour, sourdough starter, yeast, and milk powder to the mixture from Step 1. First, mix slowly at a speed of 80 r / min for 5 minutes, then mix quickly at a speed of 150 r / min until the dough reaches 60% gluten development. Add softened butter to the dough that has reached 60% gluten development. First, mix slowly at a speed of 80 r / min for 3 minutes, then mix quickly at a speed of 150 r / min until the dough can be stretched into a uniform film.

[0064] Step 3: Divide the dough obtained in Step 2 into multiple dough pieces of 80g each. Let the dough pieces rest for 20 minutes, then let them rise for 60 minutes at 30°C and 75% humidity. Divide the risen dough into portions and let them rest for 15 minutes, then let them rise for 60 minutes at 30°C and 75% humidity.

[0065] Step 4: Bake the dough after the second proofing at 220°C top heat and 210°C bottom heat for 30 minutes, until the bread surface is golden brown. After baking, cool to room temperature to obtain the Shaoxing wine bread.

[0066] Comparative Example Comparative Example 1 The preparation of the rice wine bread was carried out in a similar manner to that of Example 1, except that step 2 was replaced by adding high-gluten flour, sourdough starter, yeast, milk powder, and butter to the mixture in step 1. The mixture was first slowly stirred at a speed of 65 r / min for 7 min, and then quickly stirred at a speed of 135 r / min until the dough reached 60% gluten development. Then, the mixture was first slowly stirred at a speed of 65 r / min for 4 min, and then quickly stirred at a speed of 135 r / min until the dough could be stretched into a uniform film.

[0067] Comparative Example 2 The preparation of the yellow wine bread was carried out in a similar manner to that of Example 1, except that step 2 was replaced by adding high-gluten flour, sourdough starter, yeast, and milk powder to the mixture in step 1. The mixture was then slowly stirred at a speed of 65 r / min until the dough reached 60% gluten development. Softened butter was added to the dough that had reached 60% gluten development, and then the mixture was quickly stirred at a speed of 135 r / min until the dough could be stretched into a uniform film.

[0068] Comparative Example 3 The yellow wine bread was prepared in a manner similar to that in Example 1, except that step 3 was replaced by dividing the dough obtained in step 2 into multiple dough pieces of 65g each, relaxing the multiple dough pieces for 31 min, and then proofing them for 150 min under proofing conditions of 29°C and 72% humidity.

[0069] Comparative Example 4 The yellow wine bread was prepared in a similar manner to that in Example 1, except that the dough after the second proofing was baked at 200°C for 35 minutes.

[0070] Experimental Example Experimental Example 1: Elasticity, Hardness, and Specific Volume Test The specific volume, hardness, and elasticity of the rice wine breads prepared in Examples 1-3 and Comparative Examples 1-4 were tested respectively. The specific volume test standard was GB / T 20981-2021 "Bread". The specific volume of bread refers to the volume occupied by 1g of bread, with the unit being mL / g. The hardness and elasticity of the bread were tested using a texture analyzer according to the test method of GB / T 22476-2022 "Grain and Oil Inspection: Determination of the Texture of Grains, Oils and Their Products". The specific test method was as follows: the bread crust was removed, and the core of the bread was taken. A P / 36R cylindrical probe was used. The speed before the test was 1 mm / s, the test speed was 1 mm / s, and the speed after the test was 1 mm / s. The compression deformation was 50%, the trigger force was 5 g, and the interval between the two compressions was 5 s. The peak force of the first compression was the hardness, with the unit being g. The elasticity was the ratio of the height of the rebound after the second compression to the height of the deformation after the first compression, which was converted into a force value (unit being g). The higher the value, the better the rebound effect and the better the elasticity of the bread. The test results are shown in Table 1.

[0071] Table 1. Results of Elasticity, Hardness, and Specific Volume Tests

[0072] As shown in Table 1, the elasticity of the rice wine bread prepared in Examples 1-3 was 178-192 g, the hardness was 118-132 g, and the specific volume was 4.5-4.9 mL / g. The bread prepared by the method of this invention has a large specific volume, indicating abundant internal pores and a soft texture; the bread prepared by this invention has high elasticity, indicating strong recovery ability after pressure, less prone to collapse and aging, and a chewier texture; the bread prepared by this invention has low hardness, indicating a soft texture. These results demonstrate that the rice wine bread prepared by the method described in this invention possesses both a soft and elastic texture and a chewy feel.

[0073] Compared with Example 1, Comparative Example 1 added butter, high-gluten flour, sourdough starter, yeast, and milk powder together before stirring. The elasticity and specific volume of the yellow wine bread prepared in Comparative Example 1 were lower than those in Example 1, while its hardness was higher. The above results indicate that the timing of adding yellow wine has a significant impact on the quality of the final yellow wine bread. Only after adding high-gluten flour, sourdough starter, yeast, and butter and stirring evenly, and then adding yellow wine, can a yellow wine bread with high elasticity and soft texture be obtained.

[0074] Compared with Example 1, Comparative Example 2 did not use gradient mixing. The elasticity and specific volume of the rice wine bread prepared in Comparative Example 2 were lower than those in Example 1, while its hardness was higher. The above results indicate that the mixing method has a significant impact on the quality of the final rice wine bread. Using gradient mixing, mixing at a low speed first and then at a high speed, is beneficial to improving the elasticity and softness of the bread.

[0075] Compared with Example 1, Comparative Example 3 uses a single proofing method. The elasticity and specific volume of the yellow wine bread prepared in Comparative Example 3 are lower than those of Example 1, while its hardness is higher. The above results indicate that using a two-stage proofing method is more beneficial to improving the elasticity and softness of bread and reducing its hardness.

[0076] Compared with Example 1, Comparative Example 4 did not limit the top and bottom heat temperatures during the baking process. The elasticity and specific volume of the yellow wine bread prepared in Comparative Example 4 were lower than those in Example 1, while the hardness of the yellow wine bread prepared in Comparative Example 4 was higher than that in Example 1. The above results indicate that the baking temperature will affect the elasticity and specific volume of yellow wine bread. By adjusting the top and bottom heat temperatures during the baking process, it is more beneficial to improve the elasticity and softness of the bread.

[0077] Experiment Example 2: Taste Test The taste, moisture content, baking loss, and color value of the rice wine breads prepared in Examples 1-3 and Comparative Examples 1-4 were tested respectively. The taste test method was as follows: referring to GB / T 20981-2021, a blind evaluation by a professional sensory evaluation group of 10 people was used to score the bread. The total score was 100 points. The scoring dimensions were: flavor (harmony of wine aroma, wheat aroma and milk aroma, 40 points), softness and chewiness of the texture (30 points), texture (20 points), and crust appearance (10 points). The average score was taken as the final taste score.

[0078] The test method for baking loss is as follows: accurately weigh the total mass of the shaped dough before baking and the total mass of the finished bread after cooling to room temperature. The formula for calculating baking loss is: Baking loss rate (%) = (Mass of dough before baking) / (Mass of dough before baking) (Finished bread quality) / (Dough weight before baking) × 100%.

[0079] The standard for moisture testing is GB 5009.3-2016 "National Food Safety Standard - Determination of Moisture in Food" (Direct Drying Method). The specific test method is as follows: Weigh the crushed bread sample, dry it at a constant temperature of 105℃ until constant weight, and calculate the moisture content.

[0080] Color values ​​were tested using a fully automatic colorimeter. The specific testing method was as follows: after the bread cooled to room temperature, CIE Lab color values ​​were measured at three different points on the bread surface, and the average value was taken. The test results are shown in Table 2.

[0081] Table 2 Taste Test Results

[0082] As can be seen from Table 2, the rice wine bread prepared in Examples 1 to 3 had a texture score of 89-94, a moisture content of 37.8-39.2%, and a baking loss of 9.7-10.8%. The value is 66.1 to 68.5, a The value is 5.9–7.1, b The values ​​range from 26.8 to 28.6. The above results indicate that the rice wine bread prepared by this invention has a good taste, a high degree of harmony between the aroma of rice wine, wheat and milk, and a combination of softness and chewiness. In addition, the rice wine bread has a high moisture content, good water retention, and is not prone to drying out and aging. The material loss during the baking process is low, the yield is high, and the bread has a bright crust color.

[0083] Compared to Example 1, Comparative Example 1, where butter, high-gluten flour, sourdough starter, yeast, and milk powder were added together before mixing, resulted in a bread with lower texture, moisture content, and color value than that of Example 1, and higher baking loss. These results indicate that the order in which butter is added affects the bread's texture, moisture content, and color. Adding high-gluten flour, sourdough starter, yeast, and butter after thorough mixing, followed by the addition of yellow wine, is more effective in improving the bread's texture, moisture content, and color.

[0084] Compared with Example 1, Comparative Example 2 did not use gradient stirring. The taste, moisture content, and color value of the rice wine bread prepared in Comparative Example 2 were all lower than those in Example 1, and its baking loss was higher. The above results indicate that the stirring method affects the taste, moisture content, and color value of the prepared rice wine bread, and gradient stirring is more beneficial to improving the taste, moisture content, and color value of rice wine bread.

[0085] Compared to Example 1, Comparative Example 3 used a single proofing method. The taste, moisture content, and color value of the rice wine bread prepared in Comparative Example 3 were all lower than those in Example 1, and its baking loss was higher. These results indicate that the double proofing method described in this invention is more beneficial for improving the taste, moisture content, and color value of rice wine bread.

[0086] Compared to Example 1, Comparative Example 4 did not limit the top and bottom heat temperatures during baking. The taste, moisture content, and color value of the rice wine bread prepared in Comparative Example 4 were all lower than those in Example 1, and its baking loss was higher. These results indicate that the rice wine bread prepared using the baking method described in this invention has better taste, moisture content, and color, resulting in higher quality bread.

[0087] The present invention has been described in detail above with reference to specific embodiments and exemplary examples; however, these descriptions should not be construed as limiting the present invention. Those skilled in the art will understand that various equivalent substitutions, modifications, or improvements can be made to the technical solutions and embodiments of the present invention without departing from the spirit and scope of the invention, and all such modifications and improvements fall within the scope of the present invention. The scope of protection of the present invention is defined by the appended claims.

Claims

1. A type of yellow wine bread, characterized in that, The rice wine bread comprises the following ingredients in parts by weight: 280-320 parts by weight of high-gluten flour, 30-40 parts by weight of milk powder, 40-60 parts by weight of pure milk, 35-45 parts by weight of rice wine, 100-120 parts by weight of fresh eggs, 8-12 parts by weight of salt, 3-7 parts by weight of yeast, 110-130 parts by weight of butter, 190-210 parts by weight of sourdough starter, and 45-55 parts by weight of white sugar.

2. The rice wine bread according to claim 1, characterized in that, The rice wine bread comprises the following ingredients in parts by weight: 300 parts by weight of high-gluten flour, 35 parts by weight of milk powder, 50 parts by weight of pure milk, 40 parts by weight of Shaoxing wine, 110 parts by weight of fresh eggs, 10 parts by weight of salt, 5 parts by weight of yeast, 120 parts by weight of butter, 200 parts by weight of sourdough starter, and 50 parts by weight of white sugar.

3. The rice wine bread according to claim 1, characterized in that, The rice wine bread comprises the following ingredients in parts by weight: 280 parts by weight of high-gluten flour, 30 parts by weight of milk powder, 40 parts by weight of pure milk, 35 parts by weight of Shaoxing wine, 100 parts by weight of fresh eggs, 8 parts by weight of salt, 3 parts by weight of yeast, 110 parts by weight of butter, 190 parts by weight of sourdough starter, and 45 parts by weight of white sugar.

4. The rice wine bread according to claim 1, characterized in that, The rice wine bread comprises the following ingredients in parts by weight: 320 parts by weight of high-gluten flour, 40 parts by weight of milk powder, 60 parts by weight of pure milk, 45 parts by weight of Shaoxing wine, 120 parts by weight of fresh eggs, 12 parts by weight of salt, 7 parts by weight of yeast, 130 parts by weight of butter, 210 parts by weight of sourdough starter, and 55 parts by weight of white sugar.

5. A method for preparing the rice wine bread according to any one of claims 1 to 4, characterized in that, The preparation method includes the following steps: Step 1: Mix pure milk, rice wine, fresh eggs, salt, and white sugar until well combined to obtain a mixture. Step 2: Add high-gluten flour, sourdough starter, yeast, and milk powder to the mixture from Step 1. First, stir slowly, then stir quickly until the dough reaches 60% gluten development. Add softened butter, stir slowly first, then stir quickly until the dough can be stretched into a uniform film. Step 3: Divide the dough obtained in Step 2 into multiple dough pieces, relax the multiple dough pieces, and then perform the first proofing. Divide the dough that has undergone the first proofing, relax it a second time, and then perform the second proofing. Step 4: Bake the dough after the second proofing to shape it, and you will get the Shaoxing wine bread.

6. The preparation method according to claim 5, characterized in that, In step 1, Mix pure milk, rice wine, fresh eggs, salt, and white sugar at a stirring speed of 30-50 r / min for 3-5 minutes.

7. The preparation method according to claim 5, characterized in that, In step 2, Add high-gluten flour, sourdough starter, yeast, and milk powder to the mixture from step 1. First, mix slowly at a speed of 50-80 r / min for 5-8 minutes, then mix quickly at a speed of 120-150 r / min until the dough reaches 60% gluten development.

8. The preparation method according to claim 5, characterized in that, In step 2, Add softened butter to the dough that has reached 60% gluten development. First, mix slowly at a speed of 50-80 r / min for 3-5 minutes, then mix quickly at a speed of 120-150 r / min until the dough can be stretched into a uniform film.

9. The preparation method according to claim 5, characterized in that, In step 3, The dough pieces are relaxed for 15-20 minutes, and then proofed for 60-90 minutes under proofing conditions of 28-30°C and 70-75% humidity until the dough volume expands to twice its original size. After the dough has been proofed for the first time, it is divided and allowed to rest for a second time for 10 to 15 minutes. Then, it is proofed for a second time for 60 to 90 minutes under the conditions of 28 to 30°C and 70 to 75% humidity, until the dough volume has expanded to 1.5 times its original size.

10. The preparation method according to claim 5, characterized in that, In step 4, After the second proofing, bake the dough at a temperature of 180-220℃ for the top heat and 170-210℃ for the bottom heat for 30-40 minutes.

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