CN108208074A - The method that secondary fermentation makes buckwheat bread - Google Patents

Abstract

The present invention relates to a kind of coarse food grain bread-making methods, specially a kind of method of secondary fermentation making buckwheat bread.Solve the problems, such as the deep processing and utilization of buckwheat, a kind of method that secondary fermentation makes buckwheat bread, raw material includes：1540 parts of wheat high-strength flour, 650 parts of buckwheat, 13.2 parts of dry ferment, 1000 parts of water, 2.7 parts of saleratus, 88 parts of granulated sugar, 44 parts of salt, 88 parts of milk powder, 88 parts of cream, 200 parts of egg.Method is 1 stirring；2. provocation；3. modulation；4. secondary fermentation；5. segmentation；6. rub circle with the hands；7. provocation again；It is 8. shaping, die-filling；9. balance, provocation；10. baking；11. the cooling of bread.Buckwheat flour and wheat flour manufactured bread after mixing, with buckwheat fragrance and buckwheat in itself with nutrition, sweet mouthfeel brings the uncomfortable mouthfeel of people without tradition coarse food grain, particularly suitable for high-grade hotel, cake room and dining room processing and fabricating.

Description

The method that secondary fermentation makes buckwheat bread

Technical field

The present invention relates to a kind of coarse food grain bread-making methods, specially a kind of method of secondary fermentation making buckwheat bread.

Background technology

Buckwheat, mouthfeel is poor, mainly says that buckwheat is processed as noodles in locality, edibility is poor, is not easily accessible high-end Market.

The nutritive value of buckwheat is very high.According to Chinese Academy of Medical Sciences's health research to the nutritional ingredient of China's main food Analysis, every 100 grams of Buckwheat flours contain 10.6 grams of protein, higher than rice（6.8 gram）, with wheat flour（9.9 gram）It is similar；Containing fat 2.5 grams of fat, higher than rice（1.3 gram）And flour（1.8 gram）；72.2 grams of carbohydrate containing, heat are 1482.13 kJ (kilojoule)s. For the protein of buckwheat based on globulin albumen, 40% is soluble；Containing 8 kinds of amino acid needed by human, belong to complete protein；It is rich Containing lysine less in cereal grain, content is 740 milligrams/100 grams, is rice

2.7 times, 3 times for wheat flour.Nature and flavor are sweet, cool, there is the effect of wide intestines of appetizing, lower gas disperse accumulation.Available for big constipation Knot, damp-heat diarrhea etc..And it contains abundant minerals, particularly phosphorus, iron, magnesium, for maintaining human body hemopoietic system just Normal physiological function is of great significance.

Common tartary buckwheat powder large viscosity, poor processability, coarse mouthfeel, processing and eating is very inconvenient, at present country's buckwheat Flour product buckwheat content is substantially between 20%~40%, and mouthfeel is poor so that the function factor of buckwheat is difficult in diet To play a role.It is processed food using pure buckwheat, it is difficult to promote.Therefore faying face packet preparation process, is processed as a kind of coarse food grain Bread can be promoted as a kind of high-end food.

Invention content

The present invention provides a kind of secondary fermentation and makes buckwheat bread to solve the problems, such as the deep processing and utilization of buckwheat Method.

The technical scheme is that a kind of method that secondary fermentation makes buckwheat bread, raw material include：Wheat high-strength flour 1540 Part, 650 parts of buckwheat, 13.2 parts of dry ferment, 1000 parts of water, 2.7 parts of saleratus, 88 parts of granulated sugar, 44 parts of salt, 88 parts of milk powder, 88 parts of cream, 200 parts of egg.

Preparation method is：

1. use blender（It is vertical or horizontal）, 600 parts of water, sugared 44 parts and the carbonic acid in formula are added in a mixing bowl Hydrogen potassium, stirs evenly, and stops stirring, adds in wheat high-strength flour and buckwheat, yeast is sprinkled on powder, and then booting is stirred for two Minute formed dough, turn dough to rough surface and it is uniform, have gluten formed.Pay attention to not allowing yeast and sugar when spreading yeast Aqueous solution is in direct contact.

2. the dough modulated is put into fermenter, it is placed in fermentation room, in 24~26 DEG C of temperature, humidity 75% ~ 85% Under the conditions of ferment, fermentation time 4h, group's product is expanded to 4 ~ 5 times of dough volume being stirred originally, slightly goes out at the top of dough It now falls into, and gives out alcohol fragrance.

3. adding in the egg liquid after 40 parts of sugar in formula, salt, water 400, decladding in a mixing bowl, add after stirring evenly Enter in the dough fermented, be uniformly mixed, then milk powder is added in, stir to dough in the stage is rolled, be eventually adding cream, Continue stirring to extend completely to gluten.

4. the dough being stirred in step 3 is put into fermenter, puts and continue to ferment in fermentation room, fermentation temperature requirement 28 DEG C, humidity requirement is 75%, fermentation time 30min.

5. be split operation in step 4 after dough fermentation, 100-120 grams of dough may be partitioned into, cutting procedure, It should control and be completed in 20min.

6. rubbing circle with the hands, rub bowlder with the hands and rub to any surface finish.

7. dough stands 8 ~ 15min on chopping board again after circle is rubbed with the hands, treat to regenerate gas inside its dough, restore it Shaping operation can be carried out after flexibility.

It is 8. shaping, die-filling

First, the dough that intermediate provocation is completed after stranding circle is elongated, is processed into sheet type, then be rolled into cylinder.

9. balance, provocation

The cylindrical dough of step 8 is put into after mould and is placed on baking tray, then putting each baking tray into fermentation room carries out most Provocation afterwards, the temperature of last provocation are advisable with 38 DEG C ~ 40 DEG C, and humid control in the range of 85% ~ 95%, usually control by proofing period System is in 1h or so.

10. baking

Enter stokehold, egg liquid is dipped in hairbrush, one layer of egg liquid is brushed on dough base surface, so that packet Surface Creation is bright below for baking It is golden yellow.Enter stove by face thermal transfer to 180 DEG C, 190 DEG C of the fire in a stove before fuel is added, baking about 20min.

11. the cooling of bread

The environment temperature of bread cooling is controlled at 22 ~ 26 DEG C, and relative humidity 75%, cooling time will be according to the size of bread products Depending on, 1 ~ 2h of cooling is generally required, being cooled to 35 ~ 38 DEG C with the temperature at bread center is advisable.

Using secondary fermentation so that starch fully degraded in duck wheat flour, it is broken and sends out between the hydrogen of starch molecule The amount relative increase (exquisiteness that mouthfeel becomes) of raw gelatinization soluble dietary fiber, protein is under high temperature and pressure high shear Denaturation, digestibility significantly improves and the quality of protein is improved, while by adhesive, the water of puffing duck wheat flour Dissolubility improves a lot.Because not having gluten in duck wheat flour, gluten network structure can not be formed, to keep carbon dioxide gas Body, therefore adding in a part of high gluten wheat flour makes duck wheat flour ferment, cook process formation gluten network structure, to keep Carbon dioxide gas reaches fermentation molding processing purpose.Gluten is combined to form closely knit gluten net with unique with water simultaneously It is similar to wheat flour to allow for duck wheat flour processing performance in this way for stickiness, toughness, elasticity, extensibility.

It is added to a certain amount of buckwheat flour in the present invention, buckwheat flour and wheat flour manufactured bread after mixing have The nutrition that buckwheat fragrance and buckwheat have in itself, sweet mouthfeel, no tradition coarse food grain bring the uncomfortable mouthfeel of people, particularly suitable for High-grade hotel, cake room and dining room processing and fabricating.

Specific embodiment

A kind of method that embodiment 1, secondary fermentation make buckwheat bread, raw material include：1540 grams of wheat high-strength flour, buckwheat 650 grams, 13.2 grams of dry ferment, 1000 grams of water, 2.7 grams of saleratus, 88 grams of granulated sugar, 44 grams of salt, 88 grams of milk powder, 88 grams of cream, 200 grams of egg.

Preparation method is：

1. use blender（It is vertical or horizontal）, 600 parts of water, sugared 44 parts and the carbonic acid in formula are added in a mixing bowl Hydrogen potassium, stirs evenly, and stops stirring, adds in wheat high-strength flour and buckwheat, yeast is sprinkled on powder, and then booting is stirred for two Minute formed dough, turn dough to rough surface and it is uniform, have gluten formed.Pay attention to not allowing yeast and sugar when spreading yeast Aqueous solution is in direct contact.

2. the dough modulated is put into fermenter, it is placed in fermentation room, in 24~26 DEG C of temperature, humidity 75% ~ 85% Under the conditions of ferment, fermentation time 4h, group's product is expanded to 4 ~ 5 times of dough volume being stirred originally, slightly goes out at the top of dough It now falls into, and gives out alcohol fragrance.

3. adding in the egg liquid after 40 parts of sugar in formula, salt, water 400, decladding in a mixing bowl, add after stirring evenly Enter in the dough fermented, be uniformly mixed, then milk powder is added in, stir to dough in the stage is rolled, be eventually adding cream, Continue stirring to extend completely to gluten.It is formed at this point, having transparent membrane with tearing dough, illustrates that agitation phases are over.

4. the dough being stirred in step 3 is put into fermenter, puts and continue to ferment in fermentation room, fermentation temperature requirement 28 DEG C, humidity requirement is 75%, fermentation time 30min.

5. be split operation in step 4 after dough fermentation, 100-120 grams of dough may be partitioned into, cutting procedure, It should control and be completed in 20min.

6. rubbing circle with the hands, rub bowlder with the hands and rub to any surface finish, it is impossible to excessively rubbing, in case newly formed epidermis is torn again, Influence final product quality.

7. dough stands 8 ~ 15min on chopping board again after circle is rubbed with the hands, treat to regenerate gas inside its dough, restore it Shaping operation can be carried out after flexibility.Dough can be covered with clean film during standing, to prevent surface wind dry and hard Skin sequentially takes out after the completion of standing and carries out shaping.

It is 8. shaping, die-filling

First, the dough that intermediate provocation is completed after stranding circle is elongated, is processed into sheet type, then be rolled into cylinder.

It after the completion of shaping, to move and be put into bread not with cover and listen in mould, carry out provocation, the baking of next step.Bread is listened Oiling is first carried out before being put into bread, the oil reservoir for paying attention to applying cannot be too thick.Dough should be placed on the center for listening mould when die-filling, with both ends Two side is spaced a distance, dough and seam at must place downwards, touch and listen mould bottom.

9. balance, provocation

The cylindrical dough of step 8 is put into after mould and is placed on baking tray, then putting each baking tray into fermentation room carries out most Provocation afterwards, the temperature of last provocation are advisable with 38 DEG C ~ 40 DEG C, and humid control in the range of 85% ~ 95%, usually control by proofing period System is in 1h or so.

10. baking

Enter stokehold, egg liquid is dipped in hairbrush（Beating eggs decladding is got, is stirred evenly）, one layer of egg is brushed on dough base surface Liquid, so as to toast the golden yellow of packet Surface Creation light below.During brush egg liquid, egg liquid is dipped in hairbrush, one is gently scraped on container side Under（So that egg liquid will not trickle, cause to be coated with egg liquid on product excessive）, hairbrush is held level with both hands, against bread surface it is light it is swiped through go, Action is fast light and handy.The surface of bread will all paint egg liquid, it is impossible to which leakage brush can not be brushed, no it will cause bread tables more Complexion pool is uneven, and the position of more brush egg liquids can even blister, and influences product beauty.Enter stove by face thermal transfer to 180 DEG C, the fire in a stove before fuel is added 190 DEG C, about 20min is toasted, then observation judges the mature condition of bread.When bread is baked to certain time, loaf volume is swollen It is swollen to have arrived corresponding size.

Claims (2)

1. a kind of method that secondary fermentation makes buckwheat bread, it is characterized in that raw material includes：1540 parts of wheat high-strength flour, buckwheat 650 parts, 13.2 parts of dry ferment, 1000 parts of water, 2.7 parts of saleratus, 88 parts of granulated sugar, 44 parts of salt, 88 parts of milk powder, 88 parts of cream, 200 parts of egg.

2. the method that secondary fermentation according to claim 1 makes buckwheat bread, it is characterised in that step is：

1）Use blender（It is vertical or horizontal）, 600 parts of water, sugared 44 parts and the bicarbonate in formula are added in a mixing bowl Potassium stirs evenly, and stops stirring, adds in wheat high-strength flour and buckwheat, yeast is sprinkled on powder, and then booting is stirred for two points It is bell into dough, turn dough to rough surface and it is uniform, have gluten formation,

2）The dough modulated is put into fermenter, is placed in fermentation room, in 24~26 DEG C of temperature, 75% ~ 85% condition of humidity Under ferment, fermentation time 4h, group's product is expanded to 4 ~ 5 times of dough volume being stirred originally, under slightly occurring at the top of dough It falls into, and gives out alcohol fragrance,

3）The egg liquid after 40 parts of sugar in formula, salt, water 400, decladding is added in a mixing bowl, is stirring evenly and then adding into fermentation It in good dough, is uniformly mixed, then milk powder is added in, stirs to dough in the stage is rolled, be eventually adding cream, continue to stir It mixes to gluten and extends completely,

4）The dough being stirred in step 3 is put into fermenter, puts and continues to ferment in fermentation room, fermentation temperature requires 28 DEG C, Humidity is required in 75%, fermentation time 30min,

5）Operation is split in step 4 after dough fermentation, may be partitioned into 100-120 grams of dough, cutting procedure should be controlled System is completed in 20min,

6）It rubs circle with the hands, rubs bowlder with the hands and rub to any surface finish,

7) dough stands 8 ~ 15min on chopping board again after circle is rubbed with the hands, treats to regenerate gas inside its dough, restores its flexibility After can carry out shaping operation,

8）It is shaping, die-filling

First, the dough that intermediate provocation is completed after stranding circle is elongated, is processed into sheet type, then be rolled into cylinder,

9）Balance, provocation

The cylindrical dough of step 8 is put into after mould and is placed on baking tray, then putting each baking tray into fermentation room carries out most Provocation afterwards, the temperature of last provocation are advisable with 38 DEG C ~ 40 DEG C, and humid control in the range of 85% ~ 95%, usually control by proofing period It makes in 1h or so,

10）Baking

Enter stokehold, egg liquid is dipped in hairbrush, one layer of egg liquid is brushed on dough base surface, so that packet Surface Creation is bright below for baking Golden yellow enters stove by face thermal transfer to 180 DEG C, 190 DEG C of the fire in a stove before fuel is added, toasts about 20min,

11）The cooling of bread

The environment temperature of bread cooling is controlled at 22 ~ 26 DEG C, and relative humidity 75%, cooling time will be according to the size of bread products Depending on, 1 ~ 2h of cooling is generally required, being cooled to 35 ~ 38 DEG C with the temperature at bread center is advisable.