CN117461668A - Highland barley bread and preparation method thereof - Google Patents

Highland barley bread and preparation method thereof Download PDF

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Publication number
CN117461668A
CN117461668A CN202311683911.4A CN202311683911A CN117461668A CN 117461668 A CN117461668 A CN 117461668A CN 202311683911 A CN202311683911 A CN 202311683911A CN 117461668 A CN117461668 A CN 117461668A
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bread
highland barley
parts
flour
dough
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陈俊辉
洪庆年
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Dumai Fujian Food Co ltd
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Dumai Fujian Food Co ltd
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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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • 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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking

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  • Life Sciences & Earth Sciences (AREA)
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  • Food Science & Technology (AREA)
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  • Nutrition Science (AREA)
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  • General Health & Medical Sciences (AREA)
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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The application relates to the technical field of foods, in particular to highland barley bread and a preparation method thereof. The highland barley bread comprises the following raw materials in parts by weight: highland barley flour, diglycerol fatty acid ester, pachyman, chicken's gizzard-membrane protein, tartary buckwheat powder, high gluten wheat flour, wheat gluten, yeast, germinated highland barley flour, sorbitol, soybean dietary fiber, soybean protein, raisin, isomaltulose, butter, salt, bread improver and purified water. The highland barley bread has the advantages of rich nutrition, good taste, large specific volume and good bread texture performance by accurately controlling the proportion and the preparation steps of various raw materials and adopting specific technological parameters, and can meet the diversified demands of people on food.

Description

Highland barley bread and preparation method thereof
Technical Field
The application relates to the technical field of foods, in particular to highland barley bread and a preparation method thereof.
Background
Along with the development of economy and society and the change of consumption habits, bread is more and more popular with young people, and meanwhile, the requirements on the variety and quality of bread are also changed, and the requirements of modern people on food are rich in nutrition, have health care functions and are purely natural; the highland barley can meet the conditions simultaneously, so that the development of the bread with rich nutrition and health care functions by taking the highland barley as the raw material has wide market prospect.
Highland barley, also called rice barley, naked barley, etc., is a variety of barley, belonging to the grassy, annual or perennial herb plants. Wherein the starch and protein content is high, various amino acids and mineral elements are complete in species, the content is rich, has the structure composition of three high and two low (high protein, high fiber, high vitamin, low fat and low sugar), and is a good product in cereal crops. Beta-glucan is the main component of the endosperm of highland barley seeds and the cell wall of aleurone layer, and the highland barley contains about 5.25% of beta-glucan. At the end of the 80 s of the 20 th century, us scientists first found that beta-glucan in barley, particularly highland barley, has the effects of reducing blood lipid, reducing cholesterol, regulating blood sugar, resisting tumors and preventing cardiovascular diseases, and is attracting worldwide attention. Currently, the biomedical community also considers that beta-glucan has four functions of clearing intestines, regulating blood sugar, reducing cholesterol and improving immunity.
Highland barley powder has no agglomeration although the highland barley has higher protein content, so that highland barley is difficult to agglomerate in the bread making process and difficult to form a normal bread tissue state. The highland barley bread prepared by the highland barley powder sold in the market and the baking process has the problems of coarse taste, small specific volume, low bread texture and the like.
Disclosure of Invention
The application aims at overcoming the defects of the prior art and providing highland barley bread and a preparation method thereof.
In a first aspect, the present application provides highland barley bread and a preparation method thereof, which adopts the following technical scheme:
the highland barley bread comprises the following raw materials in parts by weight: 900-1000 parts of highland barley flour, 3-5 parts of diglycerol fatty acid ester, 15-20 parts of pachyman, 15-20 parts of chicken's gizzard-membrane protein, 10-15 parts of tartary buckwheat powder, 100-120 parts of high gluten wheat flour, 10-13 parts of wheat gluten, 10-15 parts of yeast, 200-250 parts of germinated highland barley flour, 10-15 parts of sorbitol, 10-15 parts of soybean dietary fiber, 1-3 parts of soybean protein, 20-25 parts of raisin, 10-20 parts of isomaltulose, 5-10 parts of butter, 5-10 parts of salt, 15-20 parts of bread improver and 500-600 parts of purified water.
By adopting the technical scheme, the highland barley flour is the main raw material of highland barley bread, and provides the main gluten strength, specific volume and taste of the bread. The diglycerol fatty acid ester is used for increasing the mouthfeel and taste of bread. Pachyman and chicken's gizzard-membrane protein are the nutritional ingredients of bread, providing proteins and polysaccharides required by human body. The tartary buckwheat powder can increase the special flavor of bread. High gluten wheat flour and gluten are used to increase the gluten and elasticity of bread. Yeast is a leavening agent for bread and can ferment dough to generate bubbles and make bread bulk. The germinated barley flour increases the dietary fiber content and the nutritional value of the bread. Sorbitol is a healthy sweetener that replaces conventional sugar. The soybean dietary fiber increases the dietary fiber content of the bread. Soy protein is a vegetable protein source that supplements the protein content of bread. Raisins and isomaltulose provide the sweetness and special flavor of bread. Butter is used to increase the flavor and mouthfeel of bread. The salt provides a flavoring effect. The bread improver can increase the texture of bread and improve the specific volume and texture of bread. Purified water is used to formulate dough. The components have synergistic effect, so that the highland barley bread is rich in nutrition, good in taste and special in flavor, and the diversified demands of people on food are met.
Preferably, the highland barley flour is prepared from the following components: fluidizing highland barley at 165 deg.c for 15 sec, superfine crushing, and sieving with 100 mesh sieve to obtain highland barley powder.
Preferably, the preparation method of the pachyman comprises the following steps: pulverizing Poria to 40-60 mesh, mixing with 50 times of distilled water, extracting with ultrasonic wave at 60-70deg.C for 30-40 min, cooling, filtering, and spray drying the filtrate to obtain pachyman.
By adopting the technical scheme, the pachyman plays the following main roles in highland barley bread: improving the taste: pachyman has good viscosity and elasticity, and can improve extensibility and viscosity of dough, so that bread taste is softer and finer. Increase the moisture retention: pachyman has good moisture keeping effect, and can absorb and retain moisture, prevent bread from losing moisture, and maintain wettability and freshness of bread. Increase oxidation resistance: pachyman is rich in various antioxidant substances, can effectively inhibit oxidation reaction of bread, delay aging speed of bread, and prolong shelf life of bread. Improving the nutritive value: pachyman contains abundant polysaccharide substances, can provide various nutritional ingredients for human body, such as dietary fiber, various vitamins and minerals, etc., and can improve the nutritional value of bread. The synergistic effect of pachyman and other materials is mainly expressed in the following aspects: the bread can be used together with chicken gizzard membrane protein, diglycerol fatty acid ester, etc., to improve the texture of bread, and enhance the elasticity and ductility of bread. The flavor and taste characteristics of the bread can be improved by the synergistic effect of the flavor and taste characteristics of the bread with the germinated barley flour, the tartary buckwheat flour and other raw materials. The food additive can be used together with soybean protein, soybean dietary fiber and other raw materials to improve the eating value of bread, increase the dietary fiber content of bread and promote digestion and health. The preparation method of pachyman in highland barley bread mainly comprises the steps of crushing poria cocos, ultrasonic extraction, cooling and filtering, spray drying and the like. The preparation method can ensure the extraction of effective components of pachyman and maintain the nutritional value and functional integrity.
Preferably, the preparation method of the chicken's gizzard-membrane protein comprises the following steps: mixing raw endothelium corneum Gigeriae Galli with 40 times of sand, parching at 210-215 deg.C and 45-50r/min for 100-120 s, cooling, sieving endothelium corneum Gigeriae Galli, pulverizing to 80-100 mesh, adding 20 times of distilled water, reflux extracting at 80-85deg.C for 2-2.5 hr, cooling, filtering, and lyophilizing the filtrate to obtain endothelium corneum Gigeriae Galli protein.
By adopting the technical scheme, the chicken gizzard-membrane protein has the following main functions in highland barley bread: enhancing the extensibility and viscosity of bread: the chicken's gizzard-membrane protein has better viscosity and elasticity, can increase the ductility of dough, and can make the bread easier to be molded in the processing process. Improving the leavening and volume of the bread: the chicken's gizzard-membrane protein can form a stable foam structure, so that the bulking degree and specific volume of the bread are improved, and the taste of the bread is softer. Increase the delicacy and nutrition: the chicken's gizzard-membrane protein is rich in various amino acids and nutrient substances, can increase the taste and the nutritive value of bread, and provides essential amino acids and other nutrient components required by human body. Improving the texture performance of bread: the chicken's gizzard-membrane protein and other raw materials of bread cooperate, so that the texture performance of the bread can be enhanced, and the taste and the chewing property can be improved. The synergism of the chicken's gizzard-membrane protein and other raw materials is mainly shown in the following aspects: the flour can be combined with high gluten wheat flour, highland barley flour and other raw materials to increase the viscosity and elasticity of bread and improve the toughness and ductility of dough. The flavor and the taste of the bread can be increased by the synergistic effect of the bread with raw materials such as raisins, butter and the like, so that the bread is more fragrant, sweet and delicious. The flour can be used together with yeast, bread improver, etc., to promote flour fermentation, and improve softness and taste of bread. The preparation method of the chicken's gizzard-membrane protein mainly comprises the steps of stir-frying, crushing, reflux extraction, freeze drying and the like. The preparation method can ensure the extraction of the effective components of chicken's gizzard-membrane protein and maintain the integrity of its functionality and nutritive value.
Preferably, the preparation method of the tartary buckwheat powder comprises the following steps: fluidizing radix Et rhizoma Fagopyri Tatarici at 125deg.C for 15 seconds, superfine pulverizing, and sieving with 100 mesh sieve to obtain radix Et rhizoma Fagopyri Tatarici powder.
By adopting the technical scheme, the effect of the tartary buckwheat powder in the highland barley bread mainly comprises the following aspects: enhancing the flavor and taste of bread: the tartary buckwheat powder has unique bitter taste and flavor, and can add special flavor and taste to highland barley bread, so that the highland barley bread is more delicious. Improving the nutritional value of bread: the tartary buckwheat powder is rich in nutrients such as protein, dietary fiber, vitamins, minerals and the like, so that the nutritional value of the bread can be increased, and the requirements of people on health foods can be met. Increasing the texture and mouthfeel of the bread: the protein in the tartary buckwheat powder has better viscosity and elasticity, and can increase the texture and taste of the bread, so that the bread is softer and more elastic. Improving the texture performance of bread: the tartary buckwheat powder and other raw materials are synergistic, so that the texture performance of the bread can be improved, the extensibility and viscosity of the bread are improved, and the bread is easier to process and eat. The synergistic effect of the tartary buckwheat powder and other raw materials is mainly expressed in the following aspects: the flour can be combined with high gluten wheat flour, highland barley flour, etc., to increase the viscosity and elasticity of bread and improve the extensibility and stability of dough. The synergistic effect with raisin, butter and other raw materials can improve the taste of bread, increase the sweet taste of bread and make the bread more delicious. The bread flour can be used together with yeast, germinated barley flour and other raw materials to promote the fermentation effect of bread and increase the bulk and specific volume of bread. The preparation method of the tartary buckwheat powder mainly comprises two steps of fluidization treatment and superfine grinding. The fluidization treatment can improve the granularity and the fluidity of the tartary buckwheat powder, and the ultrafine grinding can lead the tartary buckwheat powder particles to be finer and finer, and improve the solubility and the stability of the tartary buckwheat powder. The preparation method can ensure the quality and the functionality of the tartary buckwheat powder, so that the tartary buckwheat powder is more suitable for being applied to the preparation of highland barley bread.
Preferably, the bread improver comprises 3 parts of sodium stearoyl lactylate, 11-16 parts of trehalose, 0.2 part of ascorbic acid, 0.3 part of glucose oxidase and 0.5 part of defatted sunflower lecithin.
Preferably, the preparation method of the bread improver comprises the following steps: sequentially adding sodium stearoyl lactate, trehalose, ascorbic acid, glucose oxidase and defatted sunflower lecithin into a reactor according to the parts by weight, stirring at a stirring speed of 100r/min, heating to 65 ℃, stirring for 5-8 minutes, cooling to room temperature, superfine grinding, and sieving with a 100-mesh sieve to obtain the bread improver.
By adopting the technical scheme, the bread improver comprises sodium stearoyl lactylate, trehalose, ascorbic acid, glucose oxidase and defatted sunflower lecithin, and plays the following roles in the application: sodium stearoyl lactylate is an emulsifier which can combine water and oil, improve the lubricity and ductility of bread and improve the feel and taste of bread. Trehalose is a humectant and stabilizer which can inhibit the drying and aging of bread, prolong the shelf life of bread, and maintain the moist and tender taste of bread. Ascorbic acid: ascorbic acid is an antioxidant which delays the oxidation of fat and mildew of bread in bread, keeping bread fresh and nutritious. Glucose oxidase: glucose oxidase is an enzyme that oxidizes glucose in bread to gluconic acid, releasing carbon dioxide during the dough fermentation process, making the bread fluffy. Defatted sunflower lecithin is an emulsifier which can be stably emulsified during bread making to make the bread smooth and uniform in texture. The bread improver can improve the texture and ductility of bread, prolong the shelf life of bread, improve the taste and feel of bread, and maintain the freshness and nutrition of bread by synergistic effect. The highland barley bread and the method provide better quality and eating experience for highland barley bread, and meet the requirements of people on healthy, delicious and diversified foods.
In a second aspect, the present application provides a preparation method of highland barley bread, which adopts the following technical scheme:
the preparation method of the highland barley bread adopts the raw materials of the highland barley bread, and comprises the following steps:
s1, dough preparation: respectively adding highland barley powder, diglycerol fatty acid ester, pachyman, chicken's gizzard-membrane protein, tartary buckwheat powder, high gluten wheat flour, wheat gluten, yeast, germinated highland barley flour, sorbitol, soybean dietary fiber, soybean protein, isomaltulose, bread improver and purified water, stirring, firstly stirring uniformly for 3min at a slow speed and 5min at a fast speed, adding butter, stirring for 3min at a slow speed, adding salt, and stirring for 3min at a fast speed;
s2, segmentation: loosening for 20-25min after dough preparation, cutting dough, kneading raisin on the surface, and shaping;
s3, sealing the shaped dough with a preservative film, and quick-freezing, freezing and thawing;
s4, proofing: under the conditions of 28 ℃ and 75-80% of humidity, proofing in a proofing box for one time until the volume is 2 times of the original volume; after primary proofing, secondary proofing to 2 times of the original volume at 35 ℃ and 75-80% humidity;
s5, baking: firstly setting the surface fire of an oven at 200 ℃ and the bottom fire at 180 ℃; and (3) putting the baking tray into a baking oven, baking for 6min, taking out the baking tray, setting the flour fire of the baking oven at 180 ℃ and the primer at 200 ℃, turning around the baking tray, preventing adverse effects on bread caused by uneven temperature of the baking oven, continuously baking for 6min, cooling to room temperature, and filling the bread into a fresh-keeping bag for sealing and preserving to obtain the highland barley bread.
Preferably, in step S3, the quick-freezing process parameters are as follows: quick-freezing in a freezer at-40deg.C until the temperature of dough center reaches-18deg.C.
Preferably, in step S3, the frozen process parameters are: and (5) putting the dough subjected to quick freezing into a refrigerator at the temperature of minus 18 ℃ for freezing for 2-3 hours.
Preferably, in step S3, the thawing process parameters are as follows: and taking out the frozen dough after quick-freezing, and naturally thawing at 25 ℃ until the temperature of the center of the dough reaches 15 ℃.
By adopting the technical scheme, the raw materials are mutually synergistic to jointly influence the quality of the bread. Agitation and relaxation during the dough conditioning step will allow the ingredients in the dough to mix and ferment well. The quick freezing, freezing and thawing process can improve the texture and mouthfeel of the dough, making the bread more crispy. The temperature control and turn-over operations during the baking process help to uniformly bake the bread, making its exterior golden and crisp and its interior soft. According to the highland barley bread preparation method, the proportion and the using steps of various raw materials are accurately controlled, and specific technological parameters are adopted, so that the highland barley bread has the advantages of being rich in nutrition, good in taste, large in specific volume and good in bread texture performance, and can meet the diversified demands of people on food.
In summary, the beneficial technical effects of the present application are:
the highland barley bread preparation method of the application obtains the highland barley bread with the following beneficial technical effects by accurately controlling the proportion and the using steps of various raw materials and adopting specific technological parameters:
1. the nutrition is rich: the bread is rich in protein, dietary fiber, multiple vitamins and minerals by adding the raw materials such as highland barley flour, germinated highland barley flour, tartary buckwheat powder, soybean dietary fiber, soybean protein and the like, so that the requirements of people on health foods are met.
2. The taste is good: in the preparation method, the raw materials in the dough are fully mixed and fermented through the steps of dough preparation and proofing, so that the softness, elasticity and taste of the bread are improved.
3. The specific volume of bread is large: the dough expansion and expansion force can be increased by using the raw materials and the process of the high gluten wheat flour, the bread improver and the like, so that the specific volume of the bread is larger and the volume is larger.
4. The bread has good texture performance: the addition of highland barley powder, diglycerol fatty acid ester, pachyman, chicken's gizzard-membrane protein and other raw materials can improve the texture performance of bread and increase the elasticity, viscosity and chewing property of bread.
5. The texture and taste of the dough can be improved through the process steps of quick freezing, freezing and thawing, so that the bread is more crisp and delicious.
Detailed Description
Embodiments of the present application will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only for illustration of the present application and should not be construed as limiting the scope of the present application. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
Example 1
The highland barley bread comprises the following raw materials in parts by weight: 900g of highland barley flour, 15g of diglycerol fatty acid ester, 15g of pachyman, 15g of chicken's gizzard-membrane protein, 10g of tartary buckwheat powder, 100g of high gluten wheat flour, 10g of wheat gluten, 10g of yeast, 200g of germinated highland barley flour, 10g of sorbitol, 10g of soybean dietary fiber, 1g of soybean protein, 20g of raisin, 10g of isomaltulose, 5g of butter, 5g of salt, 15g of bread improver, 500g of purified water, wherein the bread improver comprises 3g of sodium stearoyl lactate, 11g of trehalose, 0.2g of ascorbic acid, 0.3g of glucose oxidase and 0.5g of defatted sunflower lecithin.
The preparation method of the bread improver comprises the following steps: sequentially adding sodium stearoyl lactate, trehalose, ascorbic acid, glucose oxidase and defatted sunflower lecithin into a reactor according to the parts by weight, stirring at a stirring speed of 100r/min, heating to 65 ℃, stirring for 5 minutes, cooling to room temperature, superfine grinding, and sieving with a 100-mesh sieve to obtain the bread improver.
The preparation method of the highland barley flour comprises the following steps: fluidizing highland barley at 165 deg.c for 15 sec, superfine crushing, and sieving with 100 mesh sieve to obtain highland barley powder.
The preparation method of the pachyman comprises the following steps: pulverizing Poria to 40-60 mesh, mixing with 50 times of distilled water, extracting with ultrasonic wave at 60deg.C for 30 min, cooling, filtering, and spray drying the filtrate to obtain pachyman.
The preparation method of the chicken's gizzard-membrane protein comprises the following steps: mixing the raw chicken's gizzard-membrane with 40 times of sand, feeding into a drum-type frying machine, frying at 210 ℃ for 100 seconds at 45r/min, taking out, cooling, sieving chicken's gizzard-membrane, pulverizing to 80-100 meshes, pouring 20 times of distilled water, reflux-extracting at 80 ℃ for 2 hours, cooling, filtering, and freeze-drying the filtrate to obtain chicken's gizzard-membrane protein.
The preparation method of the tartary buckwheat powder comprises the following steps: fluidizing radix Et rhizoma Fagopyri Tatarici at 125deg.C for 15 seconds, superfine pulverizing, and sieving with 100 mesh sieve to obtain radix Et rhizoma Fagopyri Tatarici powder.
The preparation method of the highland barley bread adopts the raw materials of the highland barley bread, and comprises the following steps:
s1, dough preparation: respectively adding highland barley powder, diglycerol fatty acid ester, pachyman, chicken's gizzard-membrane protein, tartary buckwheat powder, high gluten wheat flour, wheat gluten, yeast, germinated highland barley flour, sorbitol, soybean dietary fiber, soybean protein, isomaltulose, bread improver and purified water, stirring, firstly stirring uniformly for 3min at a slow speed and 5min at a fast speed, adding butter, stirring for 3min at a slow speed, adding salt, and stirring for 3min at a fast speed;
s2, segmentation: loosening for 20min after dough preparation, cutting dough, kneading raisin on the surface, and shaping;
s3, sealing the shaped dough with a preservative film, and quick-freezing, wherein the technological parameters are as follows: quick-freezing in a freezer at-40deg.C until the temperature of the dough center reaches-18deg.C; freezing and the technological parameters are as follows: putting the dough subjected to quick freezing into a refrigerator at the temperature of minus 18 ℃ for freezing for 2 hours; the thawing and the technological parameters are as follows: taking out the frozen dough after quick-freezing, and naturally thawing at 25 ℃ until the temperature of the center of the dough reaches 15 ℃;
s4, proofing: under the conditions of 28 ℃ and 75% humidity, proofing is carried out in a proofing box for one time until the volume is 2 times of the original volume; after primary proofing, secondary proofing is carried out until the volume is 2 times of the original volume under the conditions of the temperature of 35 ℃ and the humidity of 75%;
s5, baking: firstly setting the surface fire of an oven at 200 ℃ and the bottom fire at 180 ℃; and (3) putting the baking tray into a baking oven, baking for 6min, taking out the baking tray, setting the flour fire of the baking oven at 180 ℃ and the primer at 200 ℃, turning around the baking tray, preventing adverse effects on bread caused by uneven temperature of the baking oven, continuously baking for 6min, cooling to room temperature, and filling the bread into a fresh-keeping bag for sealing and preserving to obtain the highland barley bread.
Example 2
The highland barley bread comprises the following raw materials in parts by weight: 1000g of highland barley powder, 5g of diglycerol fatty acid ester, 20g of pachyman, 20g of chicken's gizzard-membrane protein, 15g of tartary buckwheat powder, 120g of high gluten wheat flour, 13g of wheat gluten, 15g of yeast, 250g of germinated highland barley flour, 15g of sorbitol, 15g of soybean dietary fiber, 3g of soybean protein, 25g of raisin, 20g of isomaltulose, 10g of butter, 10g of salt, 20g of bread improver, 600g of purified water, wherein the bread improver comprises 3g of sodium stearoyl lactate, 16g of trehalose, 0.2g of ascorbic acid, 0.3g of glucose oxidase and 0.5g of defatted sunflower lecithin.
The preparation method of the bread improver comprises the following steps: sequentially adding sodium stearoyl lactate, trehalose, ascorbic acid, glucose oxidase and defatted sunflower lecithin into a reactor according to the parts by weight, stirring at a stirring speed of 100r/min, heating to 65 ℃, stirring for 8 minutes, cooling to room temperature, superfine grinding, and sieving with a 100-mesh sieve to obtain the bread improver.
The preparation method of the highland barley flour comprises the following steps: fluidizing highland barley at 165 deg.c for 15 sec, superfine crushing, and sieving with 100 mesh sieve to obtain highland barley powder.
The preparation method of the pachyman comprises the following steps: pulverizing Poria to 40-60 mesh, mixing with 50 times of distilled water, extracting with ultrasonic wave at 70deg.C for 40 min, cooling, filtering, and spray drying the filtrate to obtain pachyman.
The preparation method of the chicken's gizzard-membrane protein comprises the following steps: mixing the raw chicken's gizzard-membrane with 40 times of sand, feeding into a drum-type frying machine, frying at 215 ℃ for 120 seconds at 50r/min, taking out, cooling, sieving chicken's gizzard-membrane, pulverizing to 80-100 meshes, pouring 20 times of distilled water, reflux-extracting at 85 ℃ for 2.5 hours, cooling, filtering, and freeze-drying the filtrate to obtain chicken's gizzard-membrane protein.
The preparation method of the tartary buckwheat powder comprises the following steps: fluidizing radix Et rhizoma Fagopyri Tatarici at 125deg.C for 15 seconds, superfine pulverizing, and sieving with 100 mesh sieve to obtain radix Et rhizoma Fagopyri Tatarici powder.
The preparation method of the highland barley bread adopts the raw materials of the highland barley bread, and comprises the following steps:
s1, dough preparation: respectively adding highland barley powder, diglycerol fatty acid ester, pachyman, chicken's gizzard-membrane protein, tartary buckwheat powder, high gluten wheat flour, wheat gluten, yeast, germinated highland barley flour, sorbitol, soybean dietary fiber, soybean protein, isomaltulose, bread improver and purified water, stirring, firstly stirring uniformly for 3min at a slow speed and 5min at a fast speed, adding butter, stirring for 3min at a slow speed, adding salt, and stirring for 3min at a fast speed;
s2, segmentation: loosening for 25min after dough preparation, dividing dough, kneading raisin on the surface, and shaping;
s3, sealing the shaped dough with a preservative film, and quick-freezing, wherein the technological parameters are as follows: quick-freezing in a freezer at-40deg.C until the temperature of the dough center reaches-18deg.C; freezing and the technological parameters are as follows: putting the dough subjected to quick freezing into a refrigerator at the temperature of minus 18 ℃ for 3 hours; the thawing and the technological parameters are as follows: taking out the frozen dough after quick-freezing, and naturally thawing at 25 ℃ until the temperature of the center of the dough reaches 15 ℃;
s4, proofing: under the conditions of 28 ℃ and 80% humidity, proofing is carried out in a proofing box for one time until the volume is 2 times of the original volume; after primary proofing, secondary proofing is carried out until the volume is 2 times of the original volume under the conditions of the temperature of 35 ℃ and the humidity of 80%;
s5, baking: firstly setting the surface fire of an oven at 200 ℃ and the bottom fire at 180 ℃; and (3) putting the baking tray into a baking oven, baking for 6min, taking out the baking tray, setting the flour fire of the baking oven at 180 ℃ and the primer at 200 ℃, turning around the baking tray, preventing adverse effects on bread caused by uneven temperature of the baking oven, continuously baking for 6min, cooling to room temperature, and filling the bread into a fresh-keeping bag for sealing and preserving to obtain the highland barley bread.
Example 3
The highland barley bread comprises the following raw materials in parts by weight: 950g of highland barley powder, 4g of diglycerol fatty acid ester, 18g of pachyman, 18g of chicken's gizzard-membrane protein, 13g of tartary buckwheat powder, 110g of high gluten wheat flour, 12g of wheat gluten, 13g of yeast, 230g of germinated highland barley flour, 13g of sorbitol, 12g of soybean dietary fiber, 2g of soybean protein, 22g of raisin, 15g of isomaltulose, 8g of butter, 9g of salt, 18g of bread improver, 570g of purified water, wherein the bread improver comprises 3g of sodium stearoyl lactate, 14g of trehalose, 0.2g of ascorbic acid, 0.3g of glucose oxidase and 0.5g of defatted sunflower lecithin.
The preparation method of the bread improver comprises the following steps: sequentially adding sodium stearoyl lactate, trehalose, ascorbic acid, glucose oxidase and defatted sunflower lecithin into a reactor according to the parts by weight, stirring at a stirring speed of 100r/min, heating to 65 ℃, stirring for 7 minutes, cooling to room temperature, superfine grinding, and sieving with a 100-mesh sieve to obtain the bread improver.
The preparation method of the highland barley flour comprises the following steps: fluidizing highland barley at 165 deg.c for 15 sec, superfine crushing, and sieving with 100 mesh sieve to obtain highland barley powder.
The preparation method of the pachyman comprises the following steps: pulverizing Poria to 40-60 mesh, mixing with 50 times of distilled water, ultrasonic extracting at 65deg.C for 35 min, cooling, filtering, and spray drying the filtrate to obtain pachyman.
The preparation method of the chicken's gizzard-membrane protein comprises the following steps: mixing the raw chicken's gizzard-membrane with 40 times of sand, feeding into a drum-type frying machine, frying at 213 ℃ for 110 seconds at 48r/min, taking out, cooling, sieving out chicken's gizzard-membrane, pulverizing to 80-100 meshes, pouring 20 times of distilled water, reflux-extracting at 82 ℃ for 2.2 hours, cooling, filtering, and freeze-drying the filtrate to obtain chicken's gizzard-membrane protein.
The preparation method of the tartary buckwheat powder comprises the following steps: fluidizing radix Et rhizoma Fagopyri Tatarici at 125deg.C for 15 seconds, superfine pulverizing, and sieving with 100 mesh sieve to obtain radix Et rhizoma Fagopyri Tatarici powder.
The preparation method of the highland barley bread adopts the raw materials of the highland barley bread, and comprises the following steps:
s1, dough preparation: respectively adding highland barley powder, diglycerol fatty acid ester, pachyman, chicken's gizzard-membrane protein, tartary buckwheat powder, high gluten wheat flour, wheat gluten, yeast, germinated highland barley flour, sorbitol, soybean dietary fiber, soybean protein, isomaltulose, bread improver and purified water, stirring, firstly stirring uniformly for 3min at a slow speed and 5min at a fast speed, adding butter, stirring for 3min at a slow speed, adding salt, and stirring for 3min at a fast speed;
s2, segmentation: loosening for 22min after dough preparation, dividing dough, kneading raisin on the surface, and shaping;
s3, sealing the shaped dough with a preservative film, and quick-freezing, wherein the technological parameters are as follows: quick-freezing in a freezer at-40deg.C until the temperature of the dough center reaches-18deg.C; freezing and the technological parameters are as follows: putting the dough subjected to quick freezing into a refrigerator at the temperature of minus 18 ℃ for 2.4 hours; the thawing and the technological parameters are as follows: taking out the frozen dough after quick-freezing, and naturally thawing at 25 ℃ until the temperature of the center of the dough reaches 15 ℃;
s4, proofing: under the conditions of 28 ℃ and 78% humidity, proofing is carried out in a proofing box for one time until the volume is 2 times of the original volume; after primary proofing, secondary proofing is carried out until the volume is 2 times of the original volume under the conditions of the temperature of 35 ℃ and the humidity of 78%;
s5, baking: firstly setting the surface fire of an oven at 200 ℃ and the bottom fire at 180 ℃; and (3) putting the baking tray into a baking oven, baking for 6min, taking out the baking tray, setting the flour fire of the baking oven at 180 ℃ and the primer at 200 ℃, turning around the baking tray, preventing adverse effects on bread caused by uneven temperature of the baking oven, continuously baking for 6min, cooling to room temperature, and filling the bread into a fresh-keeping bag for sealing and preserving to obtain the highland barley bread.
Comparative example 1
The same as in example 3, except that 20g of high gluten wheat flour was used instead of 20g of pachyman.
Comparative example 2
The same as in example 3, except that 20g of high gluten wheat flour was used instead of 20g of chicken's gizzard-membrane protein.
Comparative example 3
The same as in example 3, except that 15g of high gluten wheat flour was used instead of 15g of green tartary buckwheat flour.
Comparative example 4
The same as in example 3, except that 20g of defatted sunflower lecithin was used instead of 20g of the bread improver prepared in the present application.
Comparative example 5
The same as in example 3, except that 20g of sodium stearoyl lactylate was used instead of 20g of the bread improver prepared in the present application.
Comparative example 6
The same as in example 3, except that 20g of green trehalose was used instead of 20g of the bread improver prepared in the present application.
Comparative example 7
The same as in example 3, except that 20g of glucose oxidase was used instead of 20g of the bread improver prepared in the present application.
Comparative example 8
The same as in example 3, except that 20g of ascorbic acid was used instead of 20g of the bread improver prepared in the present application.
Performance testing
Determination of specific volume of bread: measurement of specific volume of bread referring to GB/T20981-2007 bread, taking a bread sample to be measured, weighing, putting into a beaker with a known volume, measuring the volume of the bread by a millet replacement method, wherein the ratio of the volume of the bread to the quality of the bread is the specific volume of the bread, and repeatedly measuring the result for 3 times to obtain an average value. The highland barley breads obtained in examples 1 to 3 and comparative examples 1 to 8 were subjected to the above-mentioned test, and the test results are shown in Table 2.
Determination of texture: and directly measuring the treated sample, and taking the average value of 3 measurements as the texture value of the sweet drum. TPA assay mode: and a measuring probe P50 for directly measuring the processed sample, wherein the speed before measurement is 1.0mm/s, the speed after measurement is 0.50mm/s, the compression degree is 90%, and the data acquisition rate is 200P/s. Taking the average value of 3 times of measurement as a texture index of the sweet drum, and selecting hardness and elasticity as analysis indexes. The highland barley breads obtained in examples 1 to 3 and comparative examples 1 to 8 were subjected to the above-mentioned test, and the test results are shown in Table 2.
Sensory evaluation: evaluation is based on the standard: GB/T20981-2007 bread and GB/T14611-2008 grain and oil test wheat flour bread baking quality test direct fermentation method, a scoring method of a magnitude estimation method is adopted, 10 (5 men and 5 women) sensory evaluators of professionals are selected to score indexes such as color, form, organization and taste of the bread according to the scoring standard of the table 1, comprehensive scores are obtained after all scores are added, and the result is averaged. The highland barley breads obtained in examples 1 to 3 and comparative examples 1 to 8 were subjected to the above-mentioned test, and the test results are shown in Table 2.
TABLE 1
TABLE 2
Specific volume (mL/g) hardness/N Elasticity/mm Sensory scoring
Example 1 4.18 29.5 4.76 95.2
Example 2 4.32 31.2 4.53 94.5
Example 3 4.27 30.8 4.68 95.8
Comparative example 1 3.51 34.3 3.56 85.2
Comparative example 2 3.39 35.6 3.12 81.4
Comparative example 3 3.48 36.8 3.32 87.8
Comparative example 4 2.85 39.9 1.92 76.3
Comparative example 5 3.47 37.6 3.56 85.3
Comparative example 6 3.56 39.2 2.98 83.2
Comparative example 7 3.12 38.1 3.42 81.6
Comparative example 8 3.23 37.5 3.53 84.3
The hardness value is inversely related to the quality of the bread, and the higher the index value is, the harder the bread is eaten, and the bread lacks elasticity, softness and refreshing feeling; elasticity is the ratio of height or volume of the deformed sample after compression to restore to the condition before deformation, and the elasticity value is positively correlated with the quality of bread, and the larger the value is, the softer the bread is eaten, and the tasty and refreshing is not sticky to teeth. As can be seen from Table 2, the highland barley bread obtained in examples 1 to 3 has good indexes, and the highland barley bread of the present application has large specific volume, small hardness, good elasticity and good taste.
While the present invention has been particularly shown and described with reference to the foregoing embodiments and examples, it will be understood by those skilled in the art that various changes may be made and equivalents substituted for elements thereof without departing from the spirit and scope of the invention.

Claims (10)

1. The highland barley bread is characterized by comprising the following raw materials in parts by weight: 900-1000 parts of highland barley flour, 35 parts of diglycerol fatty acid ester, 15-20 parts of pachyman, 15-20 parts of chicken's gizzard-membrane protein, 10-15 parts of tartary buckwheat powder, 100-120 parts of high gluten wheat flour, 10-13 parts of wheat gluten, 10-15 parts of yeast, 200-250 parts of germinated highland barley flour, 1015 parts of sorbitol, 10-15 parts of soybean dietary fiber, 1-3 parts of soybean protein, 20-25 parts of raisin, 1020 parts of isomaltulose, 5-10 parts of butter, 5-10 parts of salt, 15-20 parts of bread improver and 500-600 parts of purified water.
2. The highland barley bread according to claim 1, wherein the highland barley flour is prepared from the following ingredients: fluidizing highland barley at 165 deg.c for 15 sec, superfine crushing, and sieving with 100 mesh sieve to obtain highland barley powder.
3. The highland barley bread according to claim 1, wherein the pachyman preparation method comprises: pulverizing Poria to 40-60 mesh, mixing with 50 times of distilled water, extracting with ultrasonic wave at 60-70deg.C for 30-40 min, cooling, filtering, and spray drying the filtrate to obtain pachyman.
4. The highland barley bread according to claim 1, wherein the preparation method of the chicken's gizzard-membrane protein comprises the following steps: mixing raw endothelium corneum Gigeriae Galli with 40 times of sand, parching at 210-215 deg.C and 45-50r/min for 100-120 s, cooling, sieving endothelium corneum Gigeriae Galli, pulverizing to 80-100 mesh, adding 20 times of distilled water, reflux extracting at 80-85deg.C for 2-2.5 hr, cooling, filtering, and lyophilizing the filtrate to obtain endothelium corneum Gigeriae Galli protein.
5. The highland barley bread according to claim 1, wherein the preparation method of the tartary buckwheat flour is as follows: fluidizing radix Et rhizoma Fagopyri Tatarici at 125deg.C for 15 seconds, superfine pulverizing, and sieving with 100 mesh sieve to obtain radix Et rhizoma Fagopyri Tatarici powder.
6. The highland barley bread according to claim 1, wherein the bread improver comprises 3 parts of sodium stearoyl lactylate, 11-16 parts of trehalose, 0.2 part of ascorbic acid, 0.3 part of glucose oxidase and 0.5 part of defatted sunflower lecithin.
7. A method for preparing highland barley bread, characterized in that the raw material of highland barley bread according to any one of claims 1 to 6 is adopted, comprising the following steps:
s1, dough preparation: respectively adding highland barley powder, diglycerol fatty acid ester, pachyman, chicken's gizzard-membrane protein, tartary buckwheat powder, high gluten wheat flour, wheat gluten, yeast, germinated highland barley flour, sorbitol, soybean dietary fiber, soybean protein, isomaltulose, bread improver and purified water, stirring, firstly stirring uniformly for 3min at a slow speed and 5min at a fast speed, adding butter, stirring for 3min at a slow speed, adding salt, and stirring for 3min at a fast speed;
s2, segmentation: loosening for 20-25min after dough preparation, cutting dough, kneading raisin on the surface, and shaping;
s3, sealing the shaped dough with a preservative film, and quick-freezing, freezing and thawing;
s4, proofing: under the conditions of 28 ℃ and 75-80% of humidity, proofing in a proofing box for one time until the volume is 2 times of the original volume; after primary proofing, secondary proofing to 2 times of the original volume at 35 ℃ and 75-80% humidity;
s5, baking: firstly setting the surface fire of an oven at 200 ℃ and the bottom fire at 180 ℃; and (3) putting the baking tray into a baking oven, baking for 6min, taking out the baking tray, setting the flour fire of the baking oven at 180 ℃ and the primer at 200 ℃, turning around the baking tray, preventing adverse effects on bread caused by uneven temperature of the baking oven, continuously baking for 6min, cooling to room temperature, and filling the bread into a fresh-keeping bag for sealing and preserving to obtain the highland barley bread.
8. The method for preparing highland barley bread according to claim 7, wherein in step S3, the quick-freezing process parameters are as follows: quick-freezing in a freezer at-40deg.C until the temperature of dough center reaches-18deg.C.
9. The method for preparing highland barley bread according to claim 7, wherein in step S3, the frozen process parameters are: and (5) putting the dough subjected to quick freezing into a refrigerator at the temperature of minus 18 ℃ for freezing for 2-3 hours.
10. The method for preparing highland barley bread according to claim 7, wherein in step S3, the thawing process parameters are: and taking out the frozen dough after quick-freezing, and naturally thawing at 25 ℃ until the temperature of the center of the dough reaches 15 ℃.
CN202311683911.4A 2023-12-11 2023-12-11 Highland barley bread and preparation method thereof Pending CN117461668A (en)

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