CN105580867A - Bread frozen dough containing maize germ meal and preparation method thereof - Google Patents
Bread frozen dough containing maize germ meal and preparation method thereof Download PDFInfo
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- CN105580867A CN105580867A CN201610129270.1A CN201610129270A CN105580867A CN 105580867 A CN105580867 A CN 105580867A CN 201610129270 A CN201610129270 A CN 201610129270A CN 105580867 A CN105580867 A CN 105580867A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention discloses bread frozen dough containing maize germ meal. The bread frozen dough is prepared from, by weight, 16-20 parts of maize germ meal, 48-54 parts of high-gluten wheat meal, 0.5-1.5 parts of refined salt, 6.5-7.5 parts of powdered oil and fat, 8-10 parts of compound sugar, 1-1.2 parts of high-activity dried yeast, 4 parts of whole milk powder, 3-4 parts of a compound frozen dough improver, 0.2-0.6 part of baking powder and 4.4-4.8 parts of vital gluten. The invention further provides a preparation method of the bread frozen dough containing the maize germ meal. The survival rate and freezing resistance of the yeast can be effectively improved within the freezing shelf life of the prepared bread frozen dough, and the bread frozen dough has the nutrition function of balancing diet and meets the new demand of people for food nutrition at present.
Description
Technical field
The invention belongs to field of food, relate to a kind of dough, is a kind of containing corn plumule powder bread freezer surface specificallyGroup and preparation method thereof.
Background technology
In the last few years, China's bread enterprise development speed was swift and violent. People have proposed new demand to the freshness of bread. ColdThe freshness that appears as raising bread of frozen dough technology provides new approach. Because freezing flour-dough technology can be produced breadTechnique is divided into dough and makes and bake two independently links. But at present because freezing flour-dough is in IQF (30 DEG C～40DEG C) and refrigerate in the process of (18 DEG C～23 DEG C), the fermentability of holding strength, retention ability and yeast cells of dough all can haveInstitute declines, and adopts the bread of its making to there will be the bad phenomenon such as stature is little, mouthfeel is hardened, and directly affects outward appearance and the mouth of breadSense. Not yet contain at present corn plumule powder, be rich in the nutrients such as multiple dietary fiber, and the bread product of the low oil of low sugar. For this reasonInnovation bread freezing flour-dough quality-improving new technology, ensures that bread freezing flour-dough is within the trimestral storage life, after reaching and thawingProducing Yeast tolerance is greater than 800mL, and the technical indicator that specific retention is 45～48% is to promote and develop China's bakery product industryNecessary.
Summary of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of containing corn plumule powder bread freezing flour-doughAnd preparation method thereof, described this corn plumule powder bread freezing flour-dough and preparation method thereof that contains will solve of the prior artThe fermentability of holding strength, retention ability and yeast cells of freezing flour-dough declines, outward appearance and the not good technology of mouthfeel of bread are askedTopic has solved the not high technical problem of bread active nutritional content of material of the prior art simultaneously.
The invention provides a kind of bread freezing flour-dough containing corn plumule powder, calculate by weight, its raw material compositionAnd content is as follows:
16～20 parts of corn plumule powders;
48～54 parts of high gluten wheat flours;
0.5～1.5 part of refined salt;
6.5～7.5 parts of powdered oils;
Composite sugared 8～10 parts;
1～1.2 part of high activity dried yeast;
4 parts of whole milk powders;
3～4 parts of composite freezing flour-dough improvers;
0.2～0.6 part of baking powder;
4.4～4.8 parts of Glutens
Described composite sugar by trehalose, sucrose, oligomeric maltose and xylitol according to mass ratio 0.8:1:1.3:0.08 composite andBecome;
The specification of described high gluten wheat flour meets GB GB/T8607-1988;
The specification of described powdered oil meets GB17402-2003;
The specification of described composite freezing flour-dough improver meets GB2760-2014;
Described composite freezing flour-dough improver is by diacetyl tartarate list double glyceride, ice structural protein, ascorbic acid, paddy ammoniaAmide transaminase mixes according to mass ratio 0.6:0.1:0.012:1.3;
The specification of described high activity dried yeast meets GB/T20886;
Affiliated whole milk powder meets GB19644;
The specification of described Gluten meets GB/T21924-2008;
The specification of described baking powder meets GB25591-2010;
Above-mentioned each raw material is the good powdery solid of free-running property, No. CQ20 sieve all specifying by standard GB/T 5507;
Above-mentioned corn plumule powder is prepared from as follows:
The step of (1) corn germinal processing:
Screening full seed, the hypochlorous acid aqueous solution soaking that the corn kernel that maturity is good is first 1% with mass percent concentration10min, then the H that is 0.2～0.25% with mass percent concentration2O2Aqueous solution soaking 15min carries out sterilization, then corn is putIn culture tray, cover 4 layers of moistening gauze, be 30～35 DEG C in temperature, in the warmhouse booth that relative humidity is 80～85%Sprout 2d.
The dry step of (2) germinating corns:
Corn after step (1) is sprouted, first adopting hot pump in low temp control temperature is 46～48 DEG C of dry 8h, then adopts meritRate is that microwave drying to the moisture of 100W is 7～8%, obtains dry germinating corn;
The step of (3) powder crushing processes:
Adopt micronizer that the germinating corn of the dry gained of step (2) is pulverized, and cross 50 mesh sieves, obtain maize germPowder.
Further, described one containing corn plumule powder bread freezing flour-dough, is calculated by weight, its raw material composition andContent is as follows:
16 parts of corn plumule powders;
54 parts of high gluten wheat flours;
1.5 parts of refined salt;
6.5 parts of powdered oils;
Composite sugared 8 parts;
1 part of high activity dried yeast;
4 parts of whole milk powders;
4 parts of composite freezing flour-dough improvers;
0.2 part of baking powder;
4.8 parts of Glutens.
Further, described one containing corn plumule powder bread freezing flour-dough, is calculated by weight, its raw material composition andContent is as follows:
18 parts of corn plumule powders;
50 parts of high gluten wheat flours;
1 part of refined salt;
7 parts of powdered oils;
Composite sugared 9.9 parts;
1.1 parts of high activity dried yeasts;
4 parts of whole milk powders;
4 parts of composite freezing flour-dough improvers;
0.4 part of baking powder;
4.4 parts of Glutens.
Further, described one containing corn plumule powder bread freezing flour-dough, is calculated by weight, its raw material composition andContent is as follows:
20 parts of corn plumule powders;
48 parts of high gluten wheat flours;
0.5 part of refined salt;
7.5 parts of powdered oils;
Composite sugared 10 parts;
1.2 parts of high activity dried yeasts;
4.8 parts of whole milk powders;
3 parts of composite freezing flour-dough improvers;
0.6 part of baking powder;
4.4 parts of Glutens.
The present invention also provides above-mentioned one to contain corn plumule powder bread freezing flour-dough and preparation method thereof, comprises as followsStep:
1) step of a premix:
By refined salt, powdered oil, composite sugar, high activity dried yeast, whole milk powder, composite freezing flour-dough improver, baking powder, paddyAfter protein powder mixing and stirring, then with corn plumule powder, high gluten wheat flour mixing and stirring, obtain a kind of containing corn plumule powderBread freezing flour-dough premix powder;
2) step of a dough primary modulation:
Get step 1) gained a kind of containing 75% of corn plumule powder bread freezing flour-dough premix powder total amount, adding temperature is 37～45DEG C water make starch adhesive, then controlling temperature is 25～30 DEG C of 45～60min that ferment for the first time, obtains the starch adhesive that ferments; OnState the addition of water, calculate in mass ratio water: a kind of is 40～42:100 containing corn plumule powder bread freezing flour-dough premix powder;
3) step of a dough secondary modulation:
By step 2) after the fermentation starch adhesive and remaining 25% premix powder mixing and stirring of gained, controlling temperature is 25～30 DEG C70～the 90min that ferments for the second time, obtains fermented dough;
4) dough is cut apart the step of shaping:
The fermented dough of step 3) gained is cut apart and rubbed circle, shaping with the hands;
5) step proofing in advance:
By the dough after the moulding of step 4) gained, in 25～30 DEG C of temperature, humidity 75%～85% proofs 70～90min in advance;
6) freezing, a to pack step:
After step 5) gained is proofed below to group and packs with Polythene Bag at-35 DEG C～-30 DEG C freezing 1h～2h, complete to doughFull hardening, obtains containing corn plumule powder bread freezing flour-dough;
7) step of a cold storage:
Step 6) gained is placed in to cold storage at-23 DEG C～-18 DEG C containing corn plumule powder bread freezing flour-dough to be preserved;
8) step of thawing:
Step 7) cold storage freezing flour-dough, microwave thawing 1～2min;
9) step proofing:
Freezing flour-dough after step 8) is thawed, is placed in 25～30 DEG C of temperature, and humidity 75%～85%, proofs 70～90min;
10) step of a baking:
Step 9) is proofed to rear freezing flour-dough and toast, get angry 220 DEG C, lower fiery 220 DEG C, baking time 24min.
The invention solves the key technology of bread freezing flour-dough in prior art, improve the full nutrition of bread. In cornContaining the multiple nutritional components such as calcium, glutathione, vitamin, magnesium, selenium, vitamin E and aliphatic acid, is that wheat flour cannot substitute. During corn germinal, can make seed respiration strengthen, kind and the quantity of enzyme significantly increase, and make the battalion such as bioactivatorSupporting component content and medical value significantly increases, and has also formed unique local flavor and mouthfeel simultaneously.
The present invention, taking corn as raw material, prepares corn plumule powder by Germination Technique, and secondary fermentation by dough etc.Method, can effectively solve corn because of not containing gluten and alcohol soluble protein matter content lower, the amylase activity in corn flour far belowWheat flour, is difficult to form the technical barrier of baking property with wheat flour dough; By composite freezing flour-dough improver and pre-The holistic science design of mixed powder formula, can effectively improve the volume, density and the water retention that use bread freezing flour-dough to make breadEtc. organoleptic quality index, air hole structure, uniformity, expansion height that makes product etc. all meets national bread standard (GB/T20981-2007) index of correlation.
The present invention adopts the design of the integral formula such as secondary fermentation and multiple composite modifying agent, can improve corn plumule powder without faceMuscle has been difficult for sending out the deficiency of expanding, and improves fermenting speed, improves the enriched bread fragrance of final gained. Ensure that product has heightOn the basis of calcium, homovitamin E, high dietary-fiber, also have commercially available bread air hole structure, uniformity, expansion height and color and luster,The organoleptic quality that fragrance etc. are good.
Adopt the made bread oil-containing 6.5～8.5% of corn plumule powder bread freezing flour-dough that contains of the present invention, sugary 8-10%,Glycemic index is only on average 52. Have sugary low, oil-containing is low, glycemic index is low feature, often edible the present invention is containing maizeThe made bread of bud powder bread freezing flour-dough, can prevent and treat cardiovascula arteriosclerosis disease.
The present invention compares with prior art, and its technological progress is significant. Utilize the made bread freezing flour-dough of the present invention to existIn the freezing shelf-life, can effectively improve yeast survival rate and frost resistance, and there is the trophic function of balanced diet, meet currentThe new demand of people to food nutrition.
Detailed description of the invention
Below by embodiment, the present invention is set forth, but do not limit the present invention.
Embodiment 1
A kind of containing corn plumule powder bread freezing flour-dough, calculate by weight, its raw material composition and content are as follows:
16 parts of corn plumule powders;
54 parts of high gluten wheat flours;
1.5 parts of refined salt;
6.5 parts of powdered oils;
Composite sugared 8 parts;
1 part of high activity dried yeast;
4 parts of whole milk powders;
4 parts of composite freezing flour-dough improvers;
0.2 part of baking powder;
4.8 parts of Glutens;
Described composite sugar, by weight calculating, by trehalose: sucrose: oligomeric maltose: xylitol is that 0.8:1:1.3:0.08 is multipleJoin and form;
The specification of described high gluten wheat flour meets GB GB/T8607-1988;
The specification of described powdered oil meets GB17402-2003;
The specification of described composite freezing flour-dough improver meets GB2760-2014;
Described composite freezing flour-dough improver is by diacetyl tartarate list double glyceride, ice structural protein, ascorbic acid, paddy ammoniaAmide transaminase mixes, by weight calculating, and diacetyl tartarate list double glyceride: ice structural protein: ascorbic acid: paddyGlutamine transaminase is 0.6:0.1:0.012:1.3;
The specification of described high activity dried yeast meets GB/T20886;
Affiliated whole milk powder meets GB19644;
The specification of described Gluten meets GB/T21924-2008;
The specification of described baking powder meets GB25591-2010;
Above-mentioned each raw material is the good powdery solid of free-running property, so the CQ20 that should all specify by standard GB/T 5507Number sieve;
Above-mentioned corn plumule powder is prepared from as follows:
(1) corn germinal processing
Screening full seed, the hypochlorous acid aqueous solution soaking that the corn kernel that maturity is good is first 1% with mass percent concentration10min, then the H that is 0.2～0.25% with mass percent concentration2O2Aqueous solution soaking 15min carries out sterilization, then corn is putIn culture tray, cover 4 layers of moistening gauze, be 30～35 DEG C in temperature, in the warmhouse booth that relative humidity is 80～85%Sprout 2d.
(2) germinating corn is dry
Corn after step (1) is sprouted, first adopting hot pump in low temp control temperature is 46～48 DEG C of dry 8h, then adopts meritRate is that microwave drying to the moisture of 100W is 7～8%, obtains dry germinating corn;
(3) powder crushing process
Adopt micronizer that the germinating corn of the dry gained of step (2) is pulverized, and cross 50 mesh sieves, obtain maize germPowder.
Utilize above-mentioned one to prepare bread containing corn plumule powder bread freezing flour-dough, specifically comprise the steps:
A) premix
By refined salt, powdered oil, composite sugar, high activity dried yeast, whole milk powder, composite freezing flour-dough improver, baking powder, paddyAfter protein powder mixing and stirring, then with corn plumule powder, high gluten wheat flour mixing and stirring, obtain a kind of containing corn plumule powderBread freezing flour-dough premix powder;
B) dough primary modulation
Get step a) gained a kind of containing 75% of corn plumule powder bread freezing flour-dough premix powder total amount, adding temperature is 37～45DEG C water make starch adhesive, then controlling temperature is 25～30 DEG C of 45min that ferment for the first time, obtains the starch adhesive that ferments;
The addition of above-mentioned water, calculate in mass ratio water: a kind of is 40 containing corn plumule powder bread freezing flour-dough premix powder:100；
C) dough secondary modulation
By after the fermentation starch adhesive of steps d gained and remaining 25% premix powder mixing and stirring, control temperature is 25～30 DEG C and entersThe capable 70min that ferments for the second time, obtains fermented dough;
D) dough is cut apart shaping
The fermented dough of step e gained is cut apart and rubbed circle, shaping with the hands;
E) proof in advance
By the dough after the moulding of steps d gained, in 25～30 DEG C of temperature, humidity 75%～85% proofs 70min in advance;
F) freezing, packaging
After step f gained is proofed below to group and packs with Polythene Bag at-35 DEG C～-30 DEG C freezing 1h, become completely to doughFirmly, obtain containing corn plumule powder bread freezing flour-dough;
G) cold storage
Step f gained is placed in to cold storage at-23 DEG C～-18 DEG C containing corn plumule powder bread freezing flour-dough to be preserved;
H) thaw
Step g cold storage freezing flour-dough, microwave thawing 1～2min;
I) proof
Freezing flour-dough after step h is thawed, is placed in 25～30 DEG C of temperature, and humidity 75%～85%, proofs 70～90min;
J) baking
Step I is proofed to rear freezing flour-dough and toast, get angry 220 DEG C, lower fiery 220 DEG C, baking time 24min.
Embodiment 2
A kind of containing corn plumule powder bread freezing flour-dough, calculate by weight, its raw material composition and content are as follows:
18 parts of corn plumule powders;
50 parts of high gluten wheat flours;
1 part of refined salt;
7 parts of powdered oils;
Composite sugared 9.9 parts;
1.1 parts of high activity dried yeasts;
4 parts of whole milk powders;
4 parts of composite freezing flour-dough improvers;
0.4 part of baking powder;
4.4 parts of Glutens;
Described composite sugar, by weight calculating, by trehalose: sucrose: oligomeric maltose: xylitol is that 0.8:1:1.3:0.08 is multipleJoin and form;
The specification of described high gluten wheat flour meets GB GB/T8607-1988;
The specification of described powdered oil meets GB17402-2003;
The specification of described composite freezing flour-dough improver meets GB2760-2014;
Described composite freezing flour-dough improver is by diacetyl tartarate list double glyceride, ice structural protein, ascorbic acid, paddy ammoniaAmide transaminase mixes, by weight calculating, and diacetyl tartarate list double glyceride: ice structural protein: ascorbic acid: paddyGlutamine transaminase is 0.6:0.1:0.012:1.3;
The specification of described high activity dried yeast meets GB/T20886;
Affiliated whole milk powder meets GB19644;
The specification of described Gluten meets GB/T21924-2008;
The specification of described baking powder meets GB25591-2010;
Above-mentioned each raw material is the good powdery solid of free-running property, so the CQ20 that should all specify by standard GB/T 5507Number sieve;
The preparation of above-mentioned corn plumule powder is with embodiment 1.
Utilize above-mentioned one to prepare bread containing corn plumule powder bread freezing flour-dough, specifically comprise the steps:
A) premix
Refined salt, powdered oil, composite sugar, high activity dried yeast, whole milk powder, composite modifying agent, baking powder, Gluten are mixedAfter stirring, then with corn plumule powder, high gluten wheat flour mixing and stirring, obtain a kind of corn plumule powder bread freezer surfaceGroup's premix powder;
B) dough modulation
Get 75% of a kind of corn plumule powder bread of step a) gained freezing flour-dough premix powder total amount, adding temperature is 37～45 DEG CWater make starch adhesive, then controlling temperature is 25～30 DEG C of 52min that ferment for the first time, obtains the starch adhesive that ferments;
The addition of above-mentioned water, calculates water: a kind of corn plumule powder bread freezing flour-dough premix powder is 41:100 in mass ratio;
C) dough secondary modulation
By after the fermentation starch adhesive of steps d gained and remaining 25% premix powder mixing and stirring, control temperature is 25～30 DEG C and entersThe capable 80min that ferments for the second time, obtains fermented dough;
D) dough is cut apart shaping
The fermented dough of step e gained is cut apart and rubbed circle, shaping with the hands;
E) proof in advance
By the dough after the moulding of steps d gained, in 25～30 DEG C of temperature, humidity 75%～85% proofs 80min in advance;
F) freezing, packaging
After step f gained is proofed below to group and packs with Polythene Bag at-35 DEG C～-30 DEG C freezing 1.5h, complete to doughHardening, obtains corn plumule powder bread freezing flour-dough;
G) cold storage
Step f gained corn plumule powder bread freezing flour-dough is placed in to cold storage at-23 DEG C～-18 DEG C to be preserved;
H) thaw
Step g cold storage freezing flour-dough, microwave thawing 1～2min;
I) proof
Freezing flour-dough after step h is thawed, is placed in 25～30 DEG C of temperature, and humidity 75%～85%, proofs 80min;
J) baking
Step I is proofed to rear freezing flour-dough and toast, get angry 220 DEG C, lower fiery 220 DEG C, baking time 24min.
Embodiment 3
A kind of corn plumule powder bread freezing flour-dough, calculates by weight, and its raw material composition and content are as follows:
20 parts of corn plumule powders;
48 parts of high gluten wheat flours;
0.5 part of refined salt;
7.5 parts of powdered oils;
Composite sugared 10 parts;
1.2 parts of high activity dried yeasts;
4.8 parts of whole milk powders;
3 parts of composite freezing flour-dough improvers;
0.6 part of baking powder;
4.4 parts of Glutens;
Described composite sugar, by weight calculating, by trehalose: sucrose: oligomeric maltose: xylitol is that 0.8:1:1.3:0.08 is multipleJoin and form;
The specification of described high gluten wheat flour meets GB GB/T8607-1988;
The specification of described powdered oil meets GB17402-2003;
The specification of described composite freezing flour-dough improver meets GB2760-2014;
Described composite freezing flour-dough improver is by diacetyl tartarate list double glyceride, ice structural protein, ascorbic acid, paddy ammoniaAmide transaminase mixes, by weight calculating, and diacetyl tartarate list double glyceride: ice structural protein: ascorbic acid: paddyGlutamine transaminase is 0.6:0.1:0.012:1.3;
The specification of described high activity dried yeast meets GB/T20886;
Affiliated whole milk powder meets GB19644;
The specification of described Gluten meets GB/T21924-2008;
The specification of described baking powder meets GB25591-2010;
Above-mentioned each raw material is the good powdery solid of free-running property, so the CQ20 that should all specify by standard GB/T 5507Number sieve;
The preparation of above-mentioned corn plumule powder is with embodiment 1.
Utilize above-mentioned one to prepare bread containing corn plumule powder bread freezing flour-dough, specifically comprise the steps:
A) premix
Refined salt, powdered oil, composite sugar, high activity dried yeast, whole milk powder, composite modifying agent, baking powder, Gluten are mixedAfter stirring, then with corn plumule powder, high gluten wheat flour mixing and stirring, obtain a kind of corn plumule powder bread freezer surfaceGroup's premix powder;
B) dough modulation
Get 75% of a kind of corn plumule powder bread of step a) gained freezing flour-dough premix powder total amount, adding temperature is 37～45 DEG CWater make starch adhesive, then controlling temperature is 25～30 DEG C of 60min that ferment for the first time, obtains the starch adhesive that ferments;
The addition of above-mentioned water, calculates water: a kind of corn plumule powder bread freezing flour-dough premix powder is 42:100 in mass ratio;
C) dough secondary modulation
By after the fermentation starch adhesive of steps d gained and remaining 25% premix powder mixing and stirring, control temperature is 25～30 DEG C and entersThe capable 90min that ferments for the second time, obtains fermented dough;
D) dough is cut apart shaping
The fermented dough of step e gained is cut apart and rubbed circle, shaping with the hands;
E) proof in advance
By the dough after the moulding of steps d gained, in 25～30 DEG C of temperature, humidity 75%～85% proofs 90min in advance;
F) freezing, packaging
After step f gained is proofed below to group and packs with Polythene Bag at-35 DEG C～-30 DEG C freezing 2h, become completely to doughFirmly, obtain corn plumule powder bread freezing flour-dough;
G) cold storage
Step f gained corn plumule powder bread freezing flour-dough is placed in to cold storage at-23 DEG C～-18 DEG C to be preserved;
H) thaw
Step g cold storage freezing flour-dough, microwave thawing 1～2min;
I) proof
Freezing flour-dough after step h is thawed, is placed in 25～30 DEG C of temperature, and humidity 75%～85%, proofs 90min;
J) baking
Step I is proofed to rear freezing flour-dough and toast, get angry 220 DEG C, lower fiery 220 DEG C, baking time 24min.
Above said content is only the basic explanation of the present invention under conceiving, and appointing of doing according to technical scheme of the present inventionWhat equivalent transformation, all should belong to protection scope of the present invention.
Claims (5)
1. containing a bread freezing flour-dough for corn plumule powder, it is characterized in that calculating by weight, its raw material forms and containsMeasure as follows:
16～20 parts of corn plumule powders;
48～54 parts of high gluten wheat flours;
0.5～1.5 part of refined salt;
6.5～7.5 parts of powdered oils;
Composite sugared 8～10 parts;
1～1.2 part of high activity dried yeast;
4 parts of whole milk powders;
3～4 parts of composite freezing flour-dough improvers;
0.2～0.6 part of baking powder;
4.4～4.8 parts of Glutens;
Described composite sugar by trehalose, sucrose, oligomeric maltose and xylitol according to mass ratio 0.8:1:1.3:0.08 composite andBecome;
The specification of described high gluten wheat flour meets GB GB/T8607-1988;
The specification of described powdered oil meets GB17402-2003;
The specification of described composite freezing flour-dough improver meets GB2760-2014;
Described composite freezing flour-dough improver is by diacetyl tartarate list double glyceride, ice structural protein, ascorbic acid, paddy ammoniaAmide transaminase mixes according to mass ratio 0.6:0.1:0.012:1.3;
The specification of described high activity dried yeast meets GB/T20886;
Affiliated whole milk powder meets GB19644;
The specification of described Gluten meets GB/T21924-2008;
The specification of described baking powder meets GB25591-2010;
Above-mentioned each raw material is the good powdery solid of free-running property, No. CQ20 sieve all specifying by standard GB/T 5507;
Above-mentioned corn plumule powder is prepared from as follows:
The step of (1) corn germinal processing:
Screening full seed, the hypochlorous acid aqueous solution soaking that the corn kernel that maturity is good is first 1% with mass percent concentration10min, then the H that is 0.2～0.25% with mass percent concentration2O2Aqueous solution soaking 15min carries out sterilization, then corn is putIn culture tray, cover 4 layers of moistening gauze, be 30～35 DEG C in temperature, in the warmhouse booth that relative humidity is 80～85%Sprout 2d;
The dry step of (2) germinating corns:
Corn after step (1) is sprouted, first adopting hot pump in low temp control temperature is 46～48 DEG C of dry 8h, then adopts meritRate is that microwave drying to the moisture of 100W is 7～8%, obtains dry germinating corn;
The step of (3) powder crushing processes:
Adopt micronizer that the germinating corn of the dry gained of step (2) is pulverized, and cross 50 mesh sieves, obtain maize germPowder.
2. one, containing corn plumule powder bread freezing flour-dough, is characterized in that calculating by weight as claimed in claim 1, itsRaw material composition and content are as follows:
16 parts of corn plumule powders;
54 parts of high gluten wheat flours;
1.5 parts of refined salt;
6.5 parts of powdered oils;
Composite sugared 8 parts;
1 part of high activity dried yeast;
4 parts of whole milk powders;
4 parts of composite freezing flour-dough improvers;
0.2 part of baking powder;
4.8 parts of Glutens.
3. one, containing corn plumule powder bread freezing flour-dough, is characterized in that calculating by weight as claimed in claim 1, itsRaw material composition and content are as follows:
18 parts of corn plumule powders;
50 parts of high gluten wheat flours;
1 part of refined salt;
7 parts of powdered oils;
Composite sugared 9.9 parts;
1.1 parts of high activity dried yeasts;
4 parts of whole milk powders;
4 parts of composite freezing flour-dough improvers;
0.4 part of baking powder;
4.4 parts of Glutens.
4. one, containing corn plumule powder bread freezing flour-dough, is characterized in that calculating by weight as claimed in claim 1, itsRaw material composition and content are as follows:
20 parts of corn plumule powders;
48 parts of high gluten wheat flours;
0.5 part of refined salt;
7.5 parts of powdered oils;
Composite sugared 10 parts;
1.2 parts of high activity dried yeasts;
4.8 parts of whole milk powders;
3 parts of composite freezing flour-dough improvers;
0.6 part of baking powder;
4.4 parts of Glutens.
5. one claimed in claim 1, containing corn plumule powder bread freezing flour-dough and preparation method thereof, is characterized in that comprisingFollowing steps:
1) step of a premix:
By refined salt, powdered oil, composite sugar, high activity dried yeast, whole milk powder, composite freezing flour-dough improver, baking powder, paddyAfter protein powder mixing and stirring, then with corn plumule powder, high gluten wheat flour mixing and stirring, obtain a kind of containing corn plumule powderBread freezing flour-dough premix powder;
2) step of a dough primary modulation:
Get step 1) gained a kind of containing 75% of corn plumule powder bread freezing flour-dough premix powder total amount, adding temperature is 37～45DEG C water make starch adhesive, then controlling temperature is 25～30 DEG C of 45～60min that ferment for the first time, obtains the starch adhesive that ferments; OnState the addition of water, calculate in mass ratio water: a kind of is 40～42:100 containing corn plumule powder bread freezing flour-dough premix powder;
3) step of a dough secondary modulation:
By step 2) after the fermentation starch adhesive and remaining 25% premix powder mixing and stirring of gained, controlling temperature is 25～30 DEG C70～the 90min that ferments for the second time, obtains fermented dough;
4) dough is cut apart the step of shaping:
The fermented dough of step 3) gained is cut apart and rubbed circle, shaping with the hands;
5) step proofing in advance:
By the dough after the moulding of step 4) gained, in 25～30 DEG C of temperature, humidity 75%～85% proofs 70～90min in advance;
6) freezing, a to pack step:
After step 5) gained is proofed below to group and packs with Polythene Bag at-35 DEG C～-30 DEG C freezing 1h～2h, complete to doughFull hardening, obtains containing corn plumule powder bread freezing flour-dough;
7) step of a cold storage:
Step 6) gained is placed in to cold storage at-23 DEG C～-18 DEG C containing corn plumule powder bread freezing flour-dough to be preserved;
8) step of thawing:
Step 7) cold storage freezing flour-dough, microwave thawing 1～2min;
9) step proofing:
Freezing flour-dough after step 8) is thawed, is placed in 25～30 DEG C of temperature, and humidity 75%～85%, proofs 70～90min;
10) step of a baking:
Step 9) is proofed to rear freezing flour-dough and toast, get angry 220 DEG C, lower fiery 220 DEG C, baking time 24min.
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| CN109619145A (en) * | 2019-01-21 | 2019-04-16 | 杭州洲际食品有限公司 | The bread frozen dough and preparation method thereof of yeast freeze-proof function admirable |
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| CN112042710A (en) * | 2020-08-18 | 2020-12-08 | 华南理工大学 | Frozen dough improver and application thereof |
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| CN105580867B (en) | 2019-08-30 |
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