CN105580867B - One kind bread frozen dough containing corn plumule powder and preparation method thereof - Google Patents
One kind bread frozen dough containing corn plumule powder and preparation method thereof Download PDFInfo
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- CN105580867B CN105580867B CN201610129270.1A CN201610129270A CN105580867B CN 105580867 B CN105580867 B CN 105580867B CN 201610129270 A CN201610129270 A CN 201610129270A CN 105580867 B CN105580867 B CN 105580867B
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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
A kind of bread frozen dough containing corn plumule powder of the present invention, in parts by weight, it is made of 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, 8~10 parts of compound sugars, 1~1.2 part of high activity dried yeast, 4 portions of whole milk powders, 3~4 parts of compounding freezing flour-dough improvers, 0.2~0.6 part of baking powder and 4.4~4.8 parts of Glutens.The present invention also provides the preparation methods of the above-mentioned bread frozen dough containing corn plumule powder.Yeast viability and frost resistance, and the trophic function with balanced diet can be effectively improved within the freezing shelf-life using the made bread frozen dough of the present invention, meet current people to the new demand of food nutrition.
Description
Technical field
The invention belongs to field of food, are related to a kind of dough, specifically a kind of freezer surface of bread containing corn plumule powder
Group and preparation method thereof.
Background technique
In recent years, China's bread enterprise development speed is swift and violent.People propose new demand to the freshness of bread.It is cold
The appearance of frozen dough technology provides new approach to improve the freshness of bread.Because freezing flour-dough technology can produce bread
Technique is divided into dough production and bakes two independent links.But at present since freezing flour-dough is in rapid freezing (- 30 DEG C~40
DEG C) and refrigeration (- 18 DEG C~23 DEG C) during, the fermentability for holding strength, retention ability and yeast cells of dough can all have
Declined, the bad phenomenons such as head is small, mouthfeel is hardened will appear using its bread made, directly affect the appearance and mouth of bread
Sense.Not yet contain corn plumule powder at present, is rich in the nutrients such as a variety of dietary fibers, and the bread product of the low oil of low sugar.Thus
Bread frozen dough quality-improving new technology is innovated, guarantees bread frozen dough in trimestral Storage period, after reaching defrosting
Yeast gas production is greater than 800mL, and the technical indicator that specific retention is 45~48% is to promote and develop China's bakery product industry
It is necessary.
Summary of the invention
For above-mentioned technical problem in the prior art, the present invention provides a kind of bread frozen doughs containing corn plumule powder
And preparation method thereof, described this bread frozen dough containing corn plumule powder and preparation method thereof will solve in the prior art
The technology that fermentability decline, the appearance of bread and the mouthfeel of holding strength, retention ability and yeast cells of freezing flour-dough are bad is asked
Topic, while solving the not high technical problem of bread active nutrients content in the prior art.
The present invention provides a kind of bread frozen doughs containing corn plumule powder, in parts by weight, raw material composition
And content is as follows:
16~20 parts of corn plumule powder；
48~54 parts of high gluten wheat flour；
0.5~1.5 part of refined salt；
6.5~7.5 parts of powdered oil；
8~10 parts of compound sugar；
1~1.2 part of high activity dried yeast；
4 parts of whole milk powder；
3~4 parts of freezing flour-dough improver of compounding；
0.2~0.6 part of baking powder；
4.4~4.8 parts of Gluten
The compound sugar is answered by trehalose, sucrose, oligomeric maltose and xylitol according to mass ratio 0.8:1:1.3:0.08
With forming；
The specification of the high gluten wheat flour meets national standard GB/T 8607-1988；
The specification of the powdered oil meets GB 17402-2003；
The specification of the compounding freezing flour-dough improver meets GB 2760-2014；
The compounding freezing flour-dough improver by diacetyl tartaric acid monodiglyceride, ice structural protein, ascorbic acid,
Glutamine transaminage is mixed according to mass ratio 0.6:0.1:0.012:1.3；
The specification of the high activity dried yeast meets GB/T20886;
Affiliated whole milk powder meets GB19644;
The specification of the Gluten meets GB/T 21924-2008；
The specification of the baking powder meets GB 25591-2010；
Above-mentioned each raw material is the preferable powdery solid of free-running property, by No. CQ20 as defined in standard GB/T 5507
Sieve；
Above-mentioned corn plumule powder is made by the steps:
The step of (1) corn germinal processing:
Screen full seed, the good corn kernel of maturity, the hypochloric acid water solution for being first 1% with mass percent concentration
Impregnate 10min, then the H for being 0.2~0.25% with mass percent concentration2O2Aqueous solution soaking 15min is sterilized, then will be beautiful
Rice is placed in culture tray, covers 4 layers of wet gauze, is 30~35 DEG C in temperature, the greenhouse that relative humidity is 80~85% is big
2d is sprouted in canopy.
The step of the drying of (2) germinating corns:
Then corn after step (1) is sprouted is adopted using hot pump in low temp controlled at 46~48 DEG C of dry 8h first
The microwave drying for being 100W with power to moisture content is 7~8%, obtains dry germinating corn；
The step of (3) powder crushing processes:
Step (2) dry resulting germinating corn is crushed using micronizer, and crosses 50 meshes to get corn
Germ flour.
Further, a kind of bread frozen dough containing corn plumule powder, in parts by weight, raw material form and
Content is as follows:
16 parts of corn plumule powder；
54 parts of high gluten wheat flour；
1.5 parts of refined salt；
6.5 parts of powdered oil；
8 parts of compound sugar；
1 part of high activity dried yeast；
4 parts of whole milk powder；
4 parts of freezing flour-dough improver of compounding；
0.2 part of baking powder；
4.8 parts of Gluten.
Further, a kind of bread frozen dough containing corn plumule powder, in parts by weight, raw material form and
Content is as follows:
18 parts of corn plumule powder；
50 parts of high gluten wheat flour；
1 part of refined salt；
7 parts of powdered oil；
9.9 parts of compound sugar；
1.1 parts of high activity dried yeast；
4 parts of whole milk powder；
4 parts of freezing flour-dough improver of compounding；
0.4 part of baking powder；
4.4 parts of Gluten.
Further, a kind of bread frozen dough containing corn plumule powder, in parts by weight, raw material form and
Content is as follows:
20 parts of corn plumule powder；
48 parts of high gluten wheat flour；
0.5 part of refined salt；
7.5 parts of powdered oil；
10 parts of compound sugar；
1.2 parts of high activity dried yeast；
4.8 parts of whole milk powder；
3 parts of freezing flour-dough improver of compounding；
0.6 part of baking powder；
4.4 parts of Gluten.
The present invention also provides above-mentioned one kind bread frozen dough containing corn plumule powder and preparation method thereof, including it is as follows
Step:
1) the step of premix:
Refined salt, powdered oil, compound sugar, high activity dried yeast, whole milk powder, compounding freezing flour-dough improver, bubble are beaten
After powder, Gluten are mixed evenly, then it is mixed evenly with corn plumule powder, high gluten wheat flour and contains corn to get one kind
Germ flour bread frozen dough premixing flour；
2) the step of dough primary modulation:
The 75% of a kind of premixing flour of bread frozen dough containing corn plumule powder total amount of step 1) gained is taken, it is 37 that temperature, which is added,
Starch adhesive is made in~45 DEG C of water, then controlled at 25~30 DEG C of 45~60min for the first fermentation, obtains fermentation face
Slurry；The additional amount of above-mentioned water, calculates in mass ratio, water: one kind premixing flour of bread frozen dough containing corn plumule powder is 40~42:
100；
3) the step of dough secondary modulation:
After the resulting fermentation starch adhesive of step 2 and remaining 25% premixing flour are mixed evenly, controlled at 25~
30 DEG C carry out second of 70~90min of fermentation, obtain fermented dough；
4) the step of dough segmentation shaping:
Rub the resulting fermented dough segmentation of step 3) with the hands circle, shaping；
5) the step of pre-proofed:
By dough after molding obtained by step 4) in 25~30 DEG C of temperature, humidity 75%~85% carry out pre-proofed 70~
90min；
6) the step of freezing, packaging:
1h~2h is freezed at -35 DEG C~-30 DEG C after group behind provocation obtained by step 5) is packed with Polythene Bag, until face
Group is hardened completely to get bread frozen dough containing corn plumule powder；
7) the step of cold storage:
Bread frozen dough containing corn plumule powder obtained by step 6) is placed in cold storage at -23 DEG C~-18 DEG C to save；
8) the step of defrosting:
Step 7) cold storage freezing flour-dough, 1~2min of microwave thawing；
9) the step of provocation:
Freezing flour-dough after step 8) is thawed, is placed in 25~30 DEG C of temperature, humidity 75%~85%, 70~90min of provocation；
10) the step of baking:
Freezing flour-dough after step 9) provocation is toasted, is got angry 220 DEG C, lower fiery 220 DEG C, cooking time 24min.
The present invention solves the key technology of bread frozen dough in the prior art, improves the full nutrition of bread.In corn
It is that wheat flour can not substitute containing multiple nutritional components such as calcium, glutathione, vitamin, magnesium, selenium, vitamin E and fatty acid
's.Seed respiration can be made to enhance during corn germinal, the type and quantity of enzyme dramatically increase, and seek bioactive substance etc.
It supports component content and medical value dramatically increases, while also forming unique flavor and mouthfeel.
The present invention prepares corn plumule powder using corn as raw material, by Germination Technique, and passes through the secondary fermentation etc. of dough
Method, can effectively solve corn because without gluten and alcohol soluble protein matter content it is lower, the amylase activity in corn flour is far below
Wheat flour, it is difficult to form the technical problem with the baking property of wheat flour dough；By compounding freezing flour-dough improver and in advance
The holistic science design of mixed powder formula, can be effectively improved volume, density and the water retention using bread frozen dough production bread
Etc. sensory quality indicators, so that air hole structure, uniformity, the expansion height etc. of product is met national bread standard (GB/
T20981-2007 index of correlation).
The present invention is designed using the integral formulas such as secondary fermentation and a variety of compounding modifying agents, can improve corn plumule powder without face
Muscle is not easy the deficiency that starting is expanded, and improves fermenting speed, improves final resulting enriched bread fragrance.Guarantee that product has height
On the basis of calcium, homovitamin E, high dietary-fiber also have commercially available bread air hole structure, uniformity, expansion height and color,
The good organoleptic quality such as fragrance.
Using the made bread oil-containing 6.5~8.5% of bread frozen dough containing corn plumule powder of the invention, the 8-10% containing sugar,
Glycemic index is averagely only 52.Have the characteristics that containing sugar is low, oil-containing is low, glycemic index is low, often the edible present invention contains maize
The made bread of bud powder bread frozen dough, will prevent and treat cardiovascula arteriosclerosis disease.
The present invention is compared with prior art, and technological progress is significant.Existed using the made bread frozen dough of the present invention
Yeast viability and frost resistance, and the trophic function with balanced diet can be effectively improved in the freezing shelf-life, met current
New demand of the people to food nutrition.
Specific embodiment
The present invention is illustrated below by embodiment, but is not intended to limit the present invention.
Embodiment 1
A kind of bread frozen dough containing corn plumule powder, in parts by weight, raw material composition and content are as follows:
16 parts of corn plumule powder；
54 parts of high gluten wheat flour；
1.5 parts of refined salt；
6.5 parts of powdered oil；
8 parts of compound sugar；
1 part of high activity dried yeast；
4 parts of whole milk powder；
4 parts of freezing flour-dough improver of compounding；
0.2 part of baking powder；
4.8 parts of Gluten；
The compound sugar, by weight calculating, by trehalose: sucrose: oligomeric maltose: xylitol 0.8:1:1.3:
0.08 compounds；
The specification of the high gluten wheat flour meets national standard GB/T 8607-1988；
The specification of the powdered oil meets GB 17402-2003；
The specification of the compounding freezing flour-dough improver meets GB 2760-2014；
The compounding freezing flour-dough improver by diacetyl tartaric acid monodiglyceride, ice structural protein, ascorbic acid,
Glutamine transaminage mixes, by weight calculating, diacetyl tartaric acid monodiglyceride: ice structural protein: Vitamin C
Acid: glutamine transaminage 0.6:0.1:0.012:1.3；
The specification of the high activity dried yeast meets GB/T20886;
Affiliated whole milk powder meets GB19644;
The specification of the Gluten meets GB/T 21924-2008；
The specification of the baking powder meets GB 25591-2010；
Above-mentioned each raw material is the preferable powdery solid of free-running property, so should be all by as defined in standard GB/T 5507
No. CQ20 sieve；
Above-mentioned corn plumule powder is made by the steps:
(1) corn germinal is handled
Screen full seed, the good corn kernel of maturity, the hypochloric acid water solution for being first 1% with mass percent concentration
Impregnate 10min, then the H for being 0.2~0.25% with mass percent concentration2O2Aqueous solution soaking 15min is sterilized, then will be beautiful
Rice is placed in culture tray, covers 4 layers of wet gauze, is 30~35 DEG C in temperature, the greenhouse that relative humidity is 80~85% is big
2d is sprouted in canopy.
(2) drying of germinating corn
Then corn after step (1) is sprouted is adopted using hot pump in low temp controlled at 46~48 DEG C of dry 8h first
The microwave drying for being 100W with power to moisture content is 7~8%, obtains dry germinating corn；
(3) powder crushing process
Step (2) dry resulting germinating corn is crushed using micronizer, and crosses 50 meshes to get corn
Germ flour.
Bread is prepared using above-mentioned one kind bread frozen dough containing corn plumule powder, is specifically comprised the following steps:
A) it premixes
Refined salt, powdered oil, compound sugar, high activity dried yeast, whole milk powder, compounding freezing flour-dough improver, bubble are beaten
After powder, Gluten are mixed evenly, then it is mixed evenly with corn plumule powder, high gluten wheat flour and contains corn to get one kind
Germ flour bread frozen dough premixing flour；
B) dough primary modulation
The 75% of a kind of premixing flour of bread frozen dough containing corn plumule powder total amount of step a) gained is taken, it is 37 that temperature, which is added,
Starch adhesive is made in~45 DEG C of water, then controlled at 25~30 DEG C of 45min for the first fermentation, obtains fermentation starch adhesive；
The additional amount of above-mentioned water, calculates in mass ratio, water: one kind premixing flour of bread frozen dough containing corn plumule powder is
40:100；
C) dough secondary modulation
After the resulting fermentation starch adhesive of step d and remaining 25% premixing flour are mixed evenly, controlled at 25~30
DEG C second fermentation 70min is carried out, obtains fermented dough；
D) dough divides shaping
Rub the resulting fermented dough segmentation of step e with the hands circle, shaping；
E) pre-proofed
By dough after molding obtained by step d in 25~30 DEG C of temperature, humidity 75%~85% carries out pre-proofed 70min；
F) it freezes, pack
1h is freezed at -35 DEG C~-30 DEG C after group behind provocation obtained by step f is packed with Polythene Bag, until dough is complete
It is hardened entirely to get bread frozen dough containing corn plumule powder；
G) cold storage
Bread frozen dough containing corn plumule powder obtained by step f is placed in cold storage at -23 DEG C~-18 DEG C to save；
H) it thaws
Step g cold storage freezing flour-dough, 1~2min of microwave thawing；
I) provocation
Freezing flour-dough after step h is thawed, is placed in 25~30 DEG C of temperature, humidity 75%~85%, 70~90min of provocation；
J) it is baked
Freezing flour-dough after step i provocation is toasted, is got angry 220 DEG C, lower fiery 220 DEG C, cooking time 24min.
Embodiment 2
A kind of bread frozen dough containing corn plumule powder, in parts by weight, raw material composition and content are as follows:
18 parts of corn plumule powder；
50 parts of high gluten wheat flour；
1 part of refined salt；
7 parts of powdered oil；
9.9 parts of compound sugar；
1.1 parts of high activity dried yeast；
4 parts of whole milk powder；
4 parts of freezing flour-dough improver of compounding；
0.4 part of baking powder；
4.4 parts of Gluten；
The compound sugar, by weight calculating, by trehalose: sucrose: oligomeric maltose: xylitol 0.8:1:1.3:
0.08 compounds；
The specification of the high gluten wheat flour meets national standard GB/T 8607-1988；
The specification of the powdered oil meets GB 17402-2003；
The specification of the compounding freezing flour-dough improver meets GB 2760-2014；
The compounding freezing flour-dough improver by diacetyl tartaric acid monodiglyceride, ice structural protein, ascorbic acid,
Glutamine transaminage mixes, by weight calculating, diacetyl tartaric acid monodiglyceride: ice structural protein: Vitamin C
Acid: glutamine transaminage 0.6:0.1:0.012:1.3；
The specification of the high activity dried yeast meets GB/T20886;
Affiliated whole milk powder meets GB19644;
The specification of the Gluten meets GB/T 21924-2008；
The specification of the baking powder meets GB 25591-2010；
Above-mentioned each raw material is the preferable powdery solid of free-running property, so should be all by as defined in standard GB/T 5507
No. CQ20 sieve；
The preparation of above-mentioned corn plumule powder is the same as embodiment 1.
Bread is prepared using above-mentioned one kind bread frozen dough containing corn plumule powder, is specifically comprised the following steps:
A) it premixes
By refined salt, powdered oil, compound sugar, high activity dried yeast, whole milk powder, compounding modifying agent, baking powder, Gluten
After being mixed evenly, then it is mixed evenly with corn plumule powder, high gluten wheat flour cold to get a kind of corn plumule powder bread
Frozen dough premixing flour；
B) dough preparing
Take 75% of a kind of corn plumule powder bread frozen dough premixing flour total amount obtained by step a), be added temperature be 37~
Starch adhesive is made in 45 DEG C of water, then controlled at 25~30 DEG C of 52min for the first fermentation, obtains fermentation starch adhesive；
The additional amount of above-mentioned water, calculates in mass ratio, water: a kind of corn plumule powder bread frozen dough premixing flour is 41:
100；
C) dough secondary modulation
After the resulting fermentation starch adhesive of step d and remaining 25% premixing flour are mixed evenly, controlled at 25~30
DEG C second fermentation 80min is carried out, obtains fermented dough；
D) dough divides shaping
Rub the resulting fermented dough segmentation of step e with the hands circle, shaping；
E) pre-proofed
By dough after molding obtained by step d in 25~30 DEG C of temperature, humidity 75%~85% carries out pre-proofed 80min；
F) it freezes, pack
1.5h is freezed at -35 DEG C~-30 DEG C after group behind provocation obtained by step f is packed with Polythene Bag, until dough
It is hardened completely to get corn plumule powder bread frozen dough；
G) cold storage
Corn plumule powder bread frozen dough obtained by step f is placed in cold storage at -23 DEG C~-18 DEG C to save；
H) it thaws
Step g cold storage freezing flour-dough, 1~2min of microwave thawing；
I) provocation
Freezing flour-dough after step h is thawed, is placed in 25~30 DEG C of temperature, humidity 75%~85%, provocation 80min；
J) it is baked
Freezing flour-dough after step i provocation is toasted, is got angry 220 DEG C, lower fiery 220 DEG C, cooking time 24min.
Embodiment 3
A kind of corn plumule powder bread frozen dough, in parts by weight, raw material composition and content are as follows:
20 parts of corn plumule powder；
48 parts of high gluten wheat flour；
0.5 part of refined salt；
7.5 parts of powdered oil；
10 parts of compound sugar；
1.2 parts of high activity dried yeast；
4.8 parts of whole milk powder；
3 parts of freezing flour-dough improver of compounding；
0.6 part of baking powder；
4.4 parts of Gluten；
The compound sugar, by weight calculating, by trehalose: sucrose: oligomeric maltose: xylitol 0.8:1:1.3:
0.08 compounds；
The specification of the high gluten wheat flour meets national standard GB/T 8607-1988；
The specification of the powdered oil meets GB 17402-2003；
The specification of the compounding freezing flour-dough improver meets GB 2760-2014；
The compounding freezing flour-dough improver by diacetyl tartaric acid monodiglyceride, ice structural protein, ascorbic acid,
Glutamine transaminage mixes, by weight calculating, diacetyl tartaric acid monodiglyceride: ice structural protein: Vitamin C
Acid: glutamine transaminage 0.6:0.1:0.012:1.3；
The specification of the high activity dried yeast meets GB/T20886;
Affiliated whole milk powder meets GB19644;
The specification of the Gluten meets GB/T 21924-2008；
The specification of the baking powder meets GB 25591-2010；
Above-mentioned each raw material is the preferable powdery solid of free-running property, so should be all by as defined in standard GB/T 5507
No. CQ20 sieve；
The preparation of above-mentioned corn plumule powder is the same as embodiment 1.
Bread is prepared using above-mentioned one kind bread frozen dough containing corn plumule powder, is specifically comprised the following steps:
A) it premixes
By refined salt, powdered oil, compound sugar, high activity dried yeast, whole milk powder, compounding modifying agent, baking powder, Gluten
After being mixed evenly, then it is mixed evenly with corn plumule powder, high gluten wheat flour cold to get a kind of corn plumule powder bread
Frozen dough premixing flour；
B) dough preparing
Take 75% of a kind of corn plumule powder bread frozen dough premixing flour total amount obtained by step a), be added temperature be 37~
Starch adhesive is made in 45 DEG C of water, then controlled at 25~30 DEG C of 60min for the first fermentation, obtains fermentation starch adhesive；
The additional amount of above-mentioned water, calculates in mass ratio, water: a kind of corn plumule powder bread frozen dough premixing flour is 42:
100；
C) dough secondary modulation
After the resulting fermentation starch adhesive of step d and remaining 25% premixing flour are mixed evenly, controlled at 25~30
DEG C second fermentation 90min is carried out, obtains fermented dough；
D) dough divides shaping
Rub the resulting fermented dough segmentation of step e with the hands circle, shaping；
E) pre-proofed
By dough after molding obtained by step d in 25~30 DEG C of temperature, humidity 75%~85% carries out pre-proofed 90min；
F) it freezes, pack
2h is freezed at -35 DEG C~-30 DEG C after group behind provocation obtained by step f is packed with Polythene Bag, until dough is complete
It is hardened entirely to get corn plumule powder bread frozen dough；
G) cold storage
Corn plumule powder bread frozen dough obtained by step f is placed in cold storage at -23 DEG C~-18 DEG C to save；
H) it thaws
Step g cold storage freezing flour-dough, 1~2min of microwave thawing；
I) provocation
Freezing flour-dough after step h is thawed, is placed in 25~30 DEG C of temperature, humidity 75%~85%, provocation 90min；
J) it is baked
Freezing flour-dough after step i provocation is toasted, is got angry 220 DEG C, lower fiery 220 DEG C, cooking time 24min.
Above said content is only the basic explanation under present inventive concept, and is appointed made by technical solution according to the present invention
What equivalent transformation, is within the scope of protection of the invention.
Claims (4)
1. a kind of bread frozen dough containing corn plumule powder, it is characterised in that in parts by weight, raw material forms and contains
It measures as follows:
The compound sugar, by weight calculating, by trehalose: sucrose: oligomeric maltose: xylitol is multiple for 0.8:1:1.3:0.08
With forming；
The specification of the high gluten wheat flour meets national standard GB/T 8607-1988；
The specification of the powdered oil meets GB 17402-2003；
The specification of the compounding freezing flour-dough improver meets GB 2760-2014；
The compounding freezing flour-dough improver is by diacetyl tartaric acid monodiglyceride, ice structural protein, ascorbic acid, paddy ammonia
Amide transaminase mixes, by weight calculating, diacetyl tartaric acid monodiglyceride: ice structural protein: ascorbic acid: paddy
Glutamine transaminase is 0.6:0.1:0.012:1.3；
The specification of the high activity dried yeast meets GB/T20886；
Affiliated whole milk powder meets GB19644；
The specification of the Gluten meets GB/T 21924-2008；
The specification of the baking powder meets GB 25591-2010；
Above-mentioned each raw material is the preferable powdery solid of free-running property, passes through No. CQ20 sieve as defined in standard GB/T 5507；
Above-mentioned corn plumule powder is made by the steps:
(1) corn germinal is handled
Screen full seed, the good corn kernel of maturity, the hypochlorous acid aqueous solution soaking for being first 1% with mass percent concentration
10min, then the H for being 0.2% with mass percent concentration2O2Aqueous solution soaking 15min is sterilized, and corn is then placed in training
It supports in pallet, covers 4 layers of wet gauze, be 30 DEG C in temperature, sprout 2d in the greenhouse that relative humidity is 80%；
(2) drying of germinating corn
Corn after step (1) is sprouted, first using hot pump in low temp controlled at 48 DEG C of dry 8h, then use power for
The microwave drying of 100W to moisture content is 7%, obtains dry germinating corn；
(3) powder crushing process
Step (2) dry resulting germinating corn is crushed using micronizer, and crosses 50 meshes to get maize germ
Powder.
2. one kind bread frozen dough containing corn plumule powder as described in claim 1, it is characterised in that in parts by weight,
Raw material composition and content are as follows:
3. one kind bread frozen dough containing corn plumule powder as described in claim 1, it is characterised in that in parts by weight,
Raw material composition and content are as follows:
4. using a kind of method that bread frozen dough containing corn plumule powder prepares bread as described in claim 1, feature
It is to specifically comprise the following steps:
A) it premixes
By refined salt, powdered oil, compound sugar, high activity dried yeast, whole milk powder, compounding freezing flour-dough improver, baking powder, paddy
After protein powder is mixed evenly, then it is mixed evenly with corn plumule powder, high gluten wheat flour and contains corn plumule powder to get one kind
Bread frozen dough premixing flour；
B) dough primary modulation
The 75% of a kind of premixing flour of bread frozen dough containing corn plumule powder total amount of step a) gained is taken, it is 37~45 that temperature, which is added,
DEG C water starch adhesive is made, then controlled at 25~30 DEG C of 45~60min for the first fermentation, obtain fermentation starch adhesive；
The additional amount of above-mentioned water, calculates in mass ratio, water: a kind of premixing flour of bread frozen dough containing corn plumule powder for 40~
42:100；
C) dough secondary modulation
After the resulting fermentation starch adhesive of step b and remaining 25% premixing flour are mixed evenly, controlled at 25~30 DEG C
Second of 70~90min of fermentation is carried out, fermented dough is obtained；
D) dough divides shaping
Rub the resulting fermented dough segmentation of step c with the hands circle, shaping；
E) pre-proofed
By dough after molding obtained by step d in 25~30 DEG C of temperature, humidity 75%~85% carries out 70~90min of pre-proofed；
F) it freezes, pack
1h~2h is freezed at -35 DEG C~-30 DEG C after group behind provocation obtained by step e is packed with Polythene Bag, until dough is complete
It is hardened entirely to get bread frozen dough containing corn plumule powder；
G) cold storage
Bread frozen dough containing corn plumule powder obtained by step f is placed in cold storage at -23 DEG C~-18 DEG C to save；
H) it thaws
Step g cold storage freezing flour-dough, microwave thawing 1min；
I) provocation
Freezing flour-dough after step h is thawed, is placed in 25~30 DEG C of temperature, humidity 75%~85%, 70~90min of provocation；
J) it is baked
Freezing flour-dough after step i provocation is toasted, is got angry 220 DEG C, lower fiery 220 DEG C, cooking time 24min.
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| CN109645329A (en) * | 2018-12-28 | 2019-04-19 | 江苏尚香食品有限公司 | A kind of Chinese style wheaten food freezing flour-dough and preparation method thereof |
| 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 |
| CN110506893A (en) * | 2019-09-09 | 2019-11-29 | 上海应用技术大学 | A kind of freezing steamed stuffed bun green compact dough and preparation method thereof |
| CN111642540A (en) * | 2020-04-30 | 2020-09-11 | 河北兄弟伊兰食品科技股份有限公司 | French bread frozen leavened dough containing citrus fiber, and preparation method and application thereof |
| CN112042710B (en) * | 2020-08-18 | 2022-12-16 | 华南理工大学 | Frozen dough improver and application thereof |
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| CN100405916C (en) * | 2005-08-24 | 2008-07-30 | 杜成杰 | Nutritious high flour of germinant maize |
| CN100356857C (en) * | 2006-01-06 | 2007-12-26 | 江南大学 | Biological oxidant for fermented cryogenic flour dough |
| CN101411344B (en) * | 2007-10-15 | 2011-05-18 | 安琪酵母股份有限公司 | Freezing flour-dough improver and uses thereof |
| WO2014157577A1 (en) * | 2013-03-28 | 2014-10-02 | オリエンタル酵母工業株式会社 | Bread quality improving agent and production method for breads |
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| CN104351289A (en) * | 2014-11-10 | 2015-02-18 | 赵炎 | Frozen fermentation-blank dough |
| CN104489019B (en) * | 2014-12-23 | 2017-09-26 | 上海应用技术学院 | A kind of enriched bread premixing flour containing bitter-buckwheat embryo powder and preparation method and application |
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