CN102835438A

CN102835438A - Organic oat bread

Info

Publication number: CN102835438A
Application number: CN 201110170602
Authority: CN
Inventors: 李华鑫
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-06-23
Filing date: 2011-06-23
Publication date: 2012-12-26

Abstract

The invention relates to a method for making an organic clap bread with the mixture of oat flour and wheat flour, which belongs to the field of cooked wheaten food processing. As the amount of added oat flour in bread dough is increased, the dough formation time is shortened, the dough strength is decreased, the bread size is reduced, but the kneading tolerance of the dough is enhanced. The unique water retention characteristic of oat can keep the oat bread fresh for a long time, and the anti-oxidation effect of oat can keep fat stable. When the oat flour and the wheat flour are mixed according to the proportion of 1:9, the processing property of the made bread is optimal, and moreover, the direct fermentation method is used for making the bread, so that the oat bread not only has high nutritional value, but also has high edible quality and processing property.

Description

A kind of organic oat bread

Technical field

The present invention relates to a kind of organic oat bread, a kind of method of using oatmeal and wheat flour mixing manufacture oat bread belongs to the wheaten food manufacture field.

Background technology

Oat growth district on the Northern Hemisphere is positioned at 35～60 ° of north latitude, has characteristics such as cold-resistant, drought resisting, anti-upward barren, anti-appropriateness be saline and alkaline, and China oat mainly concentrates on the north and south, the Yinshan Mountains in the Inner Mongol, on the dam in Hebei, area such as Yanshan Mountain.1997, U.S. food and drug administration (FDA) are assert: oat was a kind of characteristic coarse cereals crop that has both the dietotherapy function.Protein, fat, mineral matter element total amount and unsaturated fatty acid content all occupy first of the cereal in the oat, and the beta glucan content in all cereal that particularly belongs to water-soluble dietary fiber is the highest.Beta glucan can reduce low-density lipoprotein (LDL) cholesterol, and its HDL (HDL) cholesterol that raises has positive effect to keeping blood glucose balance with the inhibition absorption of cholesterol.The protein content of oat grain is higher than wheat; The amino acid A wide selection of colours and designs of constitutive protein matter; Also contain the saponin(e that lacks in other cereal crops in the seed; Reduction cholesterol, triglycerides, β 2 lipoprotein there are certain effect, contain vitamin B1, vitamin B2 and more vitamin E in addition.The nutritive value of oat is high than other cereal, and the pastries made from oat are more popular in the north.Because the processing characteristics and the wheat flour dough of its dough have very big difference, thus oat to be used for bakery product actually rare.The present invention makes oatmeal and wheat flour with certain proportioning mixed powder, and make bread with direct fermentation, make the existing higher nutritive value of oat bread, edible quality and processing characteristics are preferably arranged again.

Summary of the invention

Along with the increase of oatmeal addition, dough development time, dough strength and loaf volume descend in the bread dough, but have improved the crumpling resistance of dough.The water retention characteristic that oat is unique can make oat flour wrap in and keep fresh in the long period, and the antioxidation of oat can make fat keep stable.There is the consumer group of edible oat bread in American-European countries, and oat food has become developed country and consumed the fastest cereal foods of increment in recent years.In countries in the world oat is studied under the situation about all attaching great importance to, China need strengthen the introduction of oat resource and exploitation, strengthens the research dynamics at product scopes such as food, health products.

Oatmeal is added on to process in the tailored flour for bread is rich in dietary fiber and the bread of warding off gathers in 4 one Portugals, can improve its nutritive value, it is edible to be particularly suitable for diabetes chronic diseases people.There are some researches show, take in the bread that contains 05 common oats fibre every day and can improve blood sugar and insulin response.But compare with wheat, oat flour lacks gluten albumen and the local flavor with uniqueness be difficult to be processed into separately food, and the food mouthfeel are poor.For this reason, the present invention substitutes the part wheat flour with oatmeal, the processing of oatmeal bread and the organoleptic quality and the texture characteristic of bread is studied, for the processing and the production of oat bread provides theoretical foundation.

1, supplementary material is selected and handled: wheat flour is selected the hard flour of wet gluten content between 35%～45% for use, and salt, sugar need to melt filtering and impurity removing with boiling water; Milk powder need add suitable quantity of water furnishing emulsion; Yeast need be put into 26～30 ℃ warm water, adds small amounts of sugars, with wooden stick yeast cutting is blended, and leaves standstill activation; Wet concentration is with clean medium hardness, slightly acidic water.

2, metered proportions: press formula rate, take by weighing the supplementary material of handling well.

3, dough modulation: the whole supplementary materials except that shortening are put into dough mixing machine, adds an amount of water and stir, put into shortening when soon ripe, continue stirring, the dough temperature of becoming reconciled is (30 ± 1) ℃, and dough is tack-free, and is evenly flexible.The temperature of dough is adjusted and is controlled through the water temperature and the indoor temperature of adjustment and face.

4, dough fermentation: the dough that modulates is taken out from dough mixing machine, pinches disc group with hand, make its light towards on be placed in the fermentation alms bowl that scribbles oil slightly, send into fermenting case fermentation 90min.The fermenting case temperature is (30 ± 1) ℃, relative humidity 85%, and fermentation time is from dough and the face meter zero hour.

5, piecemeal, rub circle, leave standstill: the dough of fermenting-ripening is cut into the heavy facet piece of 150～155g, crumples into ganoid spheroidal, leave standstill 3～5min, but just shaping.

6, shaping: will rub round dough ironed, rub volume with the hands, make required shape of products again.

7, proof at last: with the bread base after the shaping, put into the baking tray that high temperature cloth is housed, again baking tray is put into fermenting case and proof at last.The fermenting case temperature is controlled at 38～40 ℃, and relative humidity is controlled at about 85%, proofs 45～60min, and after making its volume reach shaping about 2 times should toast immediately.

8, baking: the bread base after will proofing is gone into the stove baking.Get angry 210 ℃, 230 ℃ of following fire are come out of the stove behind the baking 20min.Bread is gone into the stokehold, in stove, puts earlier a little basin clear water, to regulate humidity in the stove.

9, cooling, packing

The specific embodiment

Embodiment one

Material

Zhangbei County, Zhangjiakou Wuchuan oatmeal, the high gluten wheat flour of Inner Mongol Cuba alliance, Angel high activity dried yeast, white granulated sugar, Wanda Mountain full-cream sweet milk powder, other auxiliary materials etc.

Equipment

The senior bread fermentation case of MXF-A series, bright Sheng kitchen tools electrical apparatus factory; OMJ-1615 type electrothermal hot blast Rotating oven, the Hebei good food machinery of America and Europe Co., Ltd; LFS type dressing sieve, LRMM type test flour mill, Chinese Wuxi Xiliang Machinery Manufacturing Co., Ltd..Electronic scale, dough mixing machine, far-infrared baking case, fermenting case, 0.1g balance, thermometer, loaf volume appearance.

Processing technology

1, selects wet gluten content hard flour 2700g on the dam, Zhangbei County between 35%～45% for use, melt salt 45g, sugared 150g, filtering and impurity removing with boiling water.

2, milk powder 120g need add suitable quantity of water furnishing emulsion; Yeast 48g need put into 26～30 ℃ warm water, adds 30g sugar, with wooden stick yeast cutting is blended, and leaves standstill activation; Wet concentration is with clean medium hardness, slightly acidic water.

3, dough modulation: the whole supplementary materials except that shortening are put into dough mixing machine, add an amount of water and stir, put into shortening 90g when soon ripe, continue to stir, the dough temperature of becoming reconciled is 30 ℃.

4, dough fermentation: the dough that modulates is taken out from dough mixing machine, pinches disc group with hand, make its light towards on be placed in the fermentation alms bowl that scribbles oil slightly, send into fermenting case fermentation 90min.The fermenting case temperature is 30 ℃, relative humidity 85%.

5, piecemeal, rub the circle, leave standstill:

The dough of fermenting-ripening is cut into the heavy facet piece of 150～155g, crumples into ganoid spheroidal, leave standstill 3～5min.

7, proof at last: with the bread base after the shaping, put into the baking tray that high temperature cloth is housed, again baking tray is put into fermenting case and proof at last.The fermenting case temperature is controlled at 38～40 ℃, and relative humidity is controlled at about 85%, proofs 45～60min, after making its volume reach shaping about 2 times.

8, baking: the bread base after will proofing is gone into the stove baking.Get angry 210 ℃, 230 ℃ of following fire are come out of the stove behind the baking 20min.

9, cooling, packing.

Claims

1. the present invention relates to a kind of method of using oatmeal and wheat flour mixing manufacture oat bread, belong to the wheaten food manufacture field, it is characterized in that:

(1) when oatmeal account for mixed powder 10% the time, the bread processing performance of making is best

(2) wheat flour is selected the hard flour of wet gluten content between 35%～45% for use

(3) yeast need be put into 26～30 ℃ warm water, adds small amounts of sugars, with wooden stick yeast cutting is blended, and leaves standstill activation

(4) fermenting case fermentation 90min.The fermenting case temperature is (30 ± 1) ℃, relative humidity 85%, and fermentation time is from dough and the face meter zero hour.

(5) with the bread base after the shaping, put into the baking tray that high temperature cloth is housed, again baking tray is put into fermenting case and proof at last.The fermenting case temperature is controlled at 38～40 ℃, and relative humidity is controlled at about 85%, proofs 45～60min, and after making its volume reach shaping about 2 times should toast immediately.