CN106070448A - A kind of Folium Styracis Suberifoliae Semen setariae bread and production technology thereof - Google Patents
A kind of Folium Styracis Suberifoliae Semen setariae bread and production technology thereof Download PDFInfo
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- CN106070448A CN106070448A CN201610709728.0A CN201610709728A CN106070448A CN 106070448 A CN106070448 A CN 106070448A CN 201610709728 A CN201610709728 A CN 201610709728A CN 106070448 A CN106070448 A CN 106070448A
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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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- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of Folium Styracis Suberifoliae Semen setariae bread and production technology thereof, belonging to bread Technology field, it is made up of the raw material of following masses part: high-gluten flour 210 parts, Folium Styracis Suberifoliae millet powder 30～120 parts, whole milk powder 15 parts, active dry yeast 6～24 parts, 24 parts of butter, salt 1.5～6 parts, water 135～195 parts, bread improver 3 parts, sodium bicarbonate 4 parts, soft plantation white sugar 30 parts.Its production craft step includes: pretreatment of raw material；The making of dough；Dough one time fermentation；Dough is split, shapes, is proofed；Baking；Cool down and pack.In the present invention, the formula of Folium Styracis Suberifoliae Semen setariae bread is reasonable, has appropriate elasticity and hardness, and moisture is moderate has preferable gluten network, and bread crumb is spongy, the uniform wall of section pore is thin, and pore is fine and smooth uniformly, bread golden yellow color, epidermis is glossy, its pure taste, without sour and astringent.
Description
Technical field
The present invention relates to bread Technology field, be specifically related to a kind of Folium Styracis Suberifoliae Semen setariae bread and production technology thereof.
Background technology
Rice foxtail millet is full, and light yellow in color is soft, and nutritious is the distinctive sign of Folium Styracis Suberifoliae Semen setariae.Simultaneously its easily boiled,
Import exquisiteness silk floss is sliding, lingering fragrance pleasant impression is unlimited.Some special populations in society, such as anemia of pregnant woman, child, the highly desirable nourishing of old man
Food, and Folium Styracis Suberifoliae Semen setariae shows after long-term use, can reach to promote kidney qi, and warming the stomach is slept peacefully, effect of blood-enriching face-nourishing, is
The food source that these specific groups are good.Under some exist the situation of dyspepsia and the raw skin ulcer of bicker, owing to dimension is raw
Element B1, B12 etc. exist in Folium Styracis Suberifoliae Semen setariae more, can effectively reduce this symptom of alleviation, simultaneously the general stomach of prevention, nourishing the blood and yin,
The aspects such as vomiting also have effect, and the puerpera especially for deficiency and coldness body constitution can well be taken good care of.Meanwhile, modern
Often due to life stress is relatively big, there are wrinkle, mottle and the generation of calm pigment, for these situations, life-time service Folium Styracis Suberifoliae more
Semen setariae can also reach the effect alleviated.As far back as the plantation history just having Folium Styracis Suberifoliae Semen setariae ancient times of China, due to this kind of Semen setariae
It is the reddest that silverskin presents yellow, therefore obtains its name.Vast territory and abundant resources in China, and rice pest insects therein is abnormal abundant.At numerous and disorderly various water
In the middle of rice varieties, if dividing according to the color of brown rice according to classification, first surely belongs to rice resource, and Folium Styracis Suberifoliae Semen setariae resource arranges the
2, but the producing level of Folium Styracis Suberifoliae Semen setariae resource is not as rice resource.
In recent years, along with the entrance of external economic civilization, people are more prone to select various bread, market part
Volume constantly expands, and bread comes into the mass consumption epoch, and the development of bread has presented increase year by year clearly
Situation.Although current all kinds of enriched bread emerges in an endless stream, such as Semen setariae bread, Testa oryzae bread, coarse grain bread etc., but mesh
Before rarely have the compound nutritional bread about Folium Styracis Suberifoliae Semen setariae.Folium Styracis Suberifoliae Semen setariae is merged with bread, tradition face can not only be improved
The mouthfeel of bag, can also increase the nutritive value in tradition bread, including each biostearin, the content etc. of dietary fiber simultaneously
Deng, there is effect of health care.
Summary of the invention
It is an object of the invention to provide a kind of have health care, nutritious Folium Styracis Suberifoliae Semen setariae bread and produce work
Skill, to solve prior art lacks the problem of Folium Styracis Suberifoliae Semen setariae compound nutritional bread, abundant existing bread kind.
For achieving the above object, the present invention adopts the following technical scheme that
The invention provides a kind of Folium Styracis Suberifoliae Semen setariae bread, it is made up of the raw material of following masses part: high-gluten flour 210 parts, Folium Styracis Suberifoliae are little
Rice flour 30～120 parts, whole milk powder 15 parts, active dry yeast 6～24 parts, 24 parts of butter, salt 1.5～6 parts, water 135～195
Part, bread improver 3 parts, sodium bicarbonate 4 parts, soft plantation white sugar 30 parts.
As to present invention further optimization scheme, described each raw materials quality part is: high-gluten flour 210 parts, Folium Styracis Suberifoliae Semen setariae
90 parts of powder, whole milk powder 15 parts, active dry yeast 12 parts, 24 parts of butter, salt 3 parts, 165 parts of water, bread improver 3 parts, little Su
Buy 4 parts, soft plantation white sugar 30 parts.
Present invention also offers the production technology of a kind of described Folium Styracis Suberifoliae Semen setariae bread, specifically include following steps:
(1) pretreatment of raw material
A: the pretreatment of Folium Styracis Suberifoliae Semen setariae: Folium Styracis Suberifoliae Semen setariae is poured on pallet uniformly, is placed on 15min in the baking oven of 110 DEG C, takes out
After, cooling, it is ground into powder with pulverizer, crosses 100 mesh sieves, storage is good standby；
The pretreatment of B: high-gluten flour: high-gluten flour is crossed 100 mesh sieves, storage is good standby；
C: choose clean 100mL beaker, butter is placed in the thermostat water bath of 35 DEG C, until it all melts, standby；
(2) making of dough
By above-mentioned mass parts by the high gluten wheat flour in raw material, whole milk powder, bread improver, Folium Styracis Suberifoliae millet powder, salt, silk floss in vain
Sugar, sodium bicarbonate all pour in basin, and uniformly mixing after, add active dry yeast, again mix homogeneously, add warm water activation,
Pinching into dough, put into blender, stirring, to there being thick film, adds the butter melted, more quickly stirs, and stirring is to there being thin film
Produce；
(3) dough one time fermentation
In advance the temperature of constant temperature proofing box is adjusted to 28 DEG C, relative humidity be 75%, the dough after rubbing is placed on clean big
In pallet, and covering, at dough surface, the wet napkin that last layer is thin, the pallet that will be equipped with dough touches in constant temperature proofing box, enters
Row one time fermentation 60min；
(4) dough is split, shapes, is proofed
In advance the temperature of proofing box being adjusted to 38 DEG C, relative humidity is adjusted to 78%, is taken out by the dough of one time fermentation in step (3),
Being rolled by dough flat with rolling pin, seize down little dough with hands, hands is recessed into arc, round, evenly spaced is placed in pallet, will torr
In dish advances proofing box gently, observe little dough, when the volume of dough becomes more than original twice, can take out, proof
Time is 40-50min；
(5) baking
In baking process, it shall be noted that be divided into three phases to be controlled temperature: at a stage temperature control be: getting angry is 120
DEG C, reducing internal heat is 180 DEG C, and the control time is 6min；It is: getting angry is 170 DEG C, and reducing internal heat is 180 DEG C to control the time at two-stage temperature control
For 6min；Note now, after the two-stage, baking time arrived, timely brush last layer salad oil, paint for it；Finally, exist
Three stage temperature controls are: getting angry is 200 DEG C, and reducing internal heat is 180 DEG C, and the control time is 2min；
(6) cool down and pack
Putting on one's gloves, bread baking completed rapidly takes out, vibrations pallet gently, causes the bread demoulding, then certainly
Dry in the air in the case of Ran cold, dry in the air cold rear rapidly by bread packaging.
As to the further preferred scheme of production technology in the present invention, the weight of described step (4) medium and small dough is
50g, proofing period is 45min.
Put in baking oven before baking as in the further preferred scheme of production technology in the present invention, described step (5)
Put Yi Penshui.
As to the further preferred scheme of production technology in the present invention, described step (5), before baking process, first exists
Baking box is got angry in the case of being all 100 DEG C with reducing internal heat and is preheated 10min.
The beneficial effects of the present invention is, the invention provides and a kind of there is health care, nutritious Folium Styracis Suberifoliae Semen setariae
In bread, and the present invention, the formula of Folium Styracis Suberifoliae Semen setariae bread is reasonable, has appropriate elasticity and hardness, and moisture is moderate to be had preferably
Gluten network, bread crumb is spongy, and the uniform wall of section pore is thin, and pore is fine and smooth uniformly, and bread golden yellow color, epidermis has light
Pool, its pure taste, without sour and astringent.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below in conjunction with
Detailed description of the invention, is expanded on further the present invention.
Process equipment used in this example is: small electric mill for grinding powder, electronic balance, vertical mixer, constant temperature proof
Case, far-infrared electric oven, vacuum constant temperature drying baker, quick-freezing refrigerator.
Embodiment 1
A kind of Folium Styracis Suberifoliae Semen setariae bread, it is made up of the raw material of following masses: high-gluten flour 210g, Folium Styracis Suberifoliae millet powder 90g, whole milk powder
15g, active dry yeast 12g, butter 24g, salt 3g, water 165g, bread improver 3g, sodium bicarbonate 4g, soft plantation white sugar 30g.
The production technology of Folium Styracis Suberifoliae Semen setariae bread above-mentioned in this example, specifically includes following steps:
(1) pretreatment of raw material
A: the pretreatment of Folium Styracis Suberifoliae Semen setariae: Folium Styracis Suberifoliae Semen setariae is poured on pallet uniformly, is placed on 15min in the baking oven of 110 DEG C, takes out
After, cooling, it is ground into powder with pulverizer, crosses 100 mesh sieves, storage is good standby；
B: commercially available high-gluten flour often there is also much either large or small impurity, before carrying out integrating dough, it should by high muscle
Powder crosses 100 mesh sieves, reaches to remove the purpose of impurity.Simultaneously after this operation, contribute to high-gluten flour more homogenizing, it is also possible to
Promote to admit air in the middle of high-gluten flour, the fermentation after being conducive to；
C: butter is often low temperature storage in the middle of refrigerator, for the absorption butter making dough be more prone to, promotes dough face
The formation of muscle network, chooses clean 100mL beaker, is placed in the thermostat water bath of 35 DEG C, until it all melts, standby
With；
(2) making of dough
By above-mentioned mass parts by the high gluten wheat flour in raw material, whole milk powder, bread improver, Folium Styracis Suberifoliae millet powder, salt, silk floss in vain
Sugar, sodium bicarbonate all pour in basin, and uniformly mixing after, add active dry yeast, again mix homogeneously, add warm water activation,
Pinching into dough, put into blender, stirring, to there being thick film, adds the butter melted, more quickly stirs, and stirring is to there being thin film
Produce；
(3) dough one time fermentation
In advance the temperature of constant temperature proofing box is adjusted to 28 DEG C, relative humidity be 75%, the dough after rubbing is placed on clean big
In pallet, in order to ensure that the moisture in dough does not runs off, cover, at dough surface, the wet napkin that last layer is very thin, will be equipped with dough
Pallet touch in constant temperature proofing box, carry out one time fermentation 60min；
(4) dough is split, shapes, is proofed
In advance the temperature of proofing box being adjusted to 38 DEG C, relative humidity is adjusted to 78%, is taken out by the dough of one time fermentation in step (3),
Being rolled by dough flat with rolling pin, seize the little dough of lower 50g weight with hands, hands is recessed into arc, round, evenly spaced is placed on pallet
In, in pallet is advanced proofing box gently, observe little dough, when the volume of dough becomes more than original twice, can take
Going out, after finger gets wet, press dough gently, if can slowly reply, that is to have proofed, and proofing period is 45min；
(5) baking
Before baking, in baking box, place a basin water, it is ensured that suitable humidity, prevent the dry and cracked of bread surface.Toasting
Cheng Zhong, it shall be noted that be divided into three phases to be controlled temperature: be at a stage temperature control: getting angry is 120 DEG C, and reducing internal heat is 180
DEG C, the control time is 6min；At two-stage temperature control it is: getting angry is 170 DEG C, and reducing internal heat is 180 DEG C, and the control time is 6min；Note
Now, after the two-stage, baking time arrived, timely brush last layer salad oil, paint for it；Finally, at three stage temperature controls
For: getting angry is 200 DEG C, and reducing internal heat is 180 DEG C, and the control time is 2min；
(6) cool down and pack
Putting on one's gloves, bread baking completed rapidly takes out, vibrations pallet gently, causes the bread demoulding, then certainly
Dry in the air in the case of Ran cold, dry in the air cold rear rapidly by bread packaging.
Embodiment 2
Being with above-described embodiment 1 difference, in this example, described Folium Styracis Suberifoliae Semen setariae bread, it is by the raw material of following masses
Make: high-gluten flour 210g, Folium Styracis Suberifoliae millet powder 60g, whole milk powder 15g, active dry yeast 6g, butter 24g, salt 3g, water 135g, face
Bag modifying agent 3g, sodium bicarbonate 4g, soft plantation white sugar 30g；Its manufacturing technique method is in the same manner as in Example 1.
Embodiment 3
Being with above-described embodiment 1 difference, in this example, described Folium Styracis Suberifoliae Semen setariae bread, it is by the raw material of following masses
Make: high-gluten flour 210g, Folium Styracis Suberifoliae millet powder 120g, whole milk powder 15g, active dry yeast 24g, butter 24g, salt 6g, water 180g,
Bread improver 3g, sodium bicarbonate 4g, soft plantation white sugar 30g；Its manufacturing technique method is in the same manner as in Example 1.
Those of ordinary skill in the art it should be appreciated that above embodiment be intended merely to illustrate the present invention,
And be not used as limitation of the invention, the change as long as in the spirit of the present invention, to embodiment described above
Change, modification all will fall in scope of the presently claimed invention.
Claims (6)
1. a Folium Styracis Suberifoliae Semen setariae bread, it is characterised in that it is made up of the raw material of following masses part: high-gluten flour 210 parts, Folium Styracis Suberifoliae are little
Rice flour 30～120 parts, whole milk powder 15 parts, active dry yeast 6～24 parts, 24 parts of butter, salt 1.5～6 parts, water 135～195
Part, bread improver 3 parts, sodium bicarbonate 4 parts, soft plantation white sugar 30 parts.
A kind of Folium Styracis Suberifoliae Semen setariae bread the most according to claim 1, it is characterised in that described each raw materials quality part is: high muscle
210 parts of powder, Folium Styracis Suberifoliae millet powder 90 parts, whole milk powder 15 parts, active dry yeast 12 parts, 24 parts of butter, salt 3 parts, 165 parts of water, face
Bag modifying agent 3 parts, sodium bicarbonate 4 parts, soft plantation white sugar 30 parts.
3. the production technology of a Folium Styracis Suberifoliae Semen setariae bread as claimed in claim 1 or 2, it is characterised in that specifically include as follows
Step:
(1) pretreatment of raw material
A: the pretreatment of Folium Styracis Suberifoliae Semen setariae: Folium Styracis Suberifoliae Semen setariae is poured on pallet uniformly, is placed on 15min in the baking oven of 110 DEG C, takes out
After, cooling, it is ground into powder with pulverizer, crosses 100 mesh sieves, storage is good standby；
The pretreatment of B: high-gluten flour: high-gluten flour is crossed 100 mesh sieves, storage is good standby；
C: choose clean 100mL beaker, butter is placed in the thermostat water bath of 35 DEG C, until it all melts, standby；
(2) making of dough
By above-mentioned mass parts by the high gluten wheat flour in raw material, whole milk powder, bread improver, Folium Styracis Suberifoliae millet powder, salt, silk floss in vain
Sugar, sodium bicarbonate all pour in basin, and uniformly mixing after, add active dry yeast, again mix homogeneously, add warm water activation,
Pinching into dough, put into blender, stirring, to there being thick film, adds the butter melted, more quickly stirs, and stirring is to there being thin film
Produce；
(3) dough one time fermentation
In advance the temperature of constant temperature proofing box is adjusted to 28 DEG C, relative humidity be 75%, the dough after rubbing is placed on clean big
In pallet, and covering, at dough surface, the wet napkin that last layer is thin, the pallet that will be equipped with dough touches in constant temperature proofing box, enters
Row one time fermentation 60min；
(4) dough is split, shapes, is proofed
In advance the temperature of proofing box being adjusted to 38 DEG C, relative humidity is adjusted to 78%, is taken out by the dough of one time fermentation in step (3),
Being rolled by dough flat with rolling pin, seize down little dough with hands, hands is recessed into arc, round, evenly spaced is placed in pallet, will torr
In dish advances proofing box gently, observe little dough, when the volume of dough becomes more than original twice, can take out, proof
Time is 40-50min；
(5) baking
In baking process, it shall be noted that be divided into three phases to be controlled temperature: at a stage temperature control be: getting angry is 120
DEG C, reducing internal heat is 180 DEG C, and the control time is 6min；It is: getting angry is 170 DEG C, and reducing internal heat is 180 DEG C to control the time at two-stage temperature control
For 6min；Note now, after the two-stage, baking time arrived, timely brush last layer salad oil, paint for it；Finally, exist
Three stage temperature controls are: getting angry is 200 DEG C, and reducing internal heat is 180 DEG C, and the control time is 2min；
(6) cool down and pack
Putting on one's gloves, bread baking completed rapidly takes out, vibrations pallet gently, causes the bread demoulding, then certainly
Dry in the air in the case of Ran cold, dry in the air cold rear rapidly by bread packaging.
The production technology of a kind of Folium Styracis Suberifoliae Semen setariae bread the most according to claim 3, it is characterised in that in described step (4)
The weight of little dough is 50g, and proofing period is 45min.
The production technology of a kind of Folium Styracis Suberifoliae Semen setariae bread the most according to claim 3, it is characterised in that in described step (5)
In baking oven, a basin water is placed before Hong Kao.
The production technology of a kind of Folium Styracis Suberifoliae Semen setariae bread the most according to claim 3, it is characterised in that described step (5) exists
Before baking process, first in the case of baking box is got angry and reducing internal heat is all 100 DEG C, preheat 10min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396950A (en) * | 2017-07-27 | 2017-11-28 | 徐州工程学院 | A kind of high microsteping bread for extending ageing time and preparation method thereof |
| CN108850065A (en) * | 2018-08-17 | 2018-11-23 | 河北科技大学 | A kind of germination millet bread and preparation method thereof |
| CN109259075A (en) * | 2018-08-17 | 2019-01-25 | 河北科技大学 | A kind of germination millet food and preparation method thereof |
| CN117814277A (en) * | 2024-01-08 | 2024-04-05 | 青岛丹香投资管理有限公司 | Bread fermentation process and continuity monitoring and controlling system |
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|---|---|---|---|---|
| CN1194786A (en) * | 1997-04-03 | 1998-10-07 | 内蒙古波特食品有限公司 | Millet series bread |
| CN104957213A (en) * | 2015-06-09 | 2015-10-07 | 徐州工程学院 | Frozen dough bread and preparation method thereof |
| CN105284985A (en) * | 2014-07-23 | 2016-02-03 | 武永福 | Millet bread and production process thereof |
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2016
- 2016-08-24 CN CN201610709728.0A patent/CN106070448A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1194786A (en) * | 1997-04-03 | 1998-10-07 | 内蒙古波特食品有限公司 | Millet series bread |
| CN105284985A (en) * | 2014-07-23 | 2016-02-03 | 武永福 | Millet bread and production process thereof |
| CN104957213A (en) * | 2015-06-09 | 2015-10-07 | 徐州工程学院 | Frozen dough bread and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107396950A (en) * | 2017-07-27 | 2017-11-28 | 徐州工程学院 | A kind of high microsteping bread for extending ageing time and preparation method thereof |
| CN108850065A (en) * | 2018-08-17 | 2018-11-23 | 河北科技大学 | A kind of germination millet bread and preparation method thereof |
| CN109259075A (en) * | 2018-08-17 | 2019-01-25 | 河北科技大学 | A kind of germination millet food and preparation method thereof |
| CN117814277A (en) * | 2024-01-08 | 2024-04-05 | 青岛丹香投资管理有限公司 | Bread fermentation process and continuity monitoring and controlling system |
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Application publication date: 20161109 |