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Improved pre-baking bread and preparation method thereof

A bread and pre-baking technology, which is used in the processing of pre-baked dough, baked goods with modified ingredients, and baking, etc. The effect of migration and dissipation, increasing water holding and water retention capacity, and increasing specific volume

Inactive Publication Date: 2018-12-11
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the problems in the prior art that the water holding capacity of prebaked bread decreases, the specific volume decreases, aging slag and rough structure

Method used

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  • Improved pre-baking bread and preparation method thereof
  • Improved pre-baking bread and preparation method thereof
  • Improved pre-baking bread and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] This embodiment prepares an improved prebaked bread, based on the total weight of the prebaked bread dough, the amount of each component of the prebaked bread is: all-purpose flour: 49wt%, night seed: 14.75wt%, sodium chloride : 1.5wt%, yeast: 0.7wt%, tamarind gum: 0.5wt%, glutamine transaminase: 0.05wt%, money fish skin antifreeze polypeptide powder: 3wt%, and the balance is water.

[0043] The night seed is obtained by fermenting 500g of water+500g of high-gluten flour+2g of commercially available low-sugar yeast.

[0044] Among them, the preparation method of the antifreeze polypeptide powder of money fish skin includes: crushing and homogenizing the collected money fish skin to get the suspension, and enzymolyzing the protein with alkaline protease with a pH of 9, and then centrifuging at 10000r / min , followed by 20, 10 and 5kDa ultrafiltration membrane ultrafiltration, retaining the fish skin antifreeze polypeptide with a molecular weight of 10-20kDa, concentrated ...

Embodiment 2

[0048] Different from Example 1 in that:

[0049] Based on the total weight of the prebaked bread dough, the amount of each component of the prebaked bread is: all-purpose flour: 50wt%, night seed: 16wt%, sodium chloride: 1.6wt%, yeast: 0.8wt%, tamarind Glue: 0.5wt%, transglutaminase: 0.1wt%, money fish skin antifreeze polypeptide powder: 1wt%, the balance is water. The final fermentation of the dough is assisted by ultrasonic at 440W, and the pre-baked bread obtained is S-2.

Embodiment 3

[0051] Different from Example 1 in that:

[0052] Based on the total weight of the prebaked bread dough, the amount of each component of the prebaked bread is: all-purpose flour: 49wt%, night seed: 14.9wt%, sodium chloride: 1.9wt%, yeast: 1wt%, tamarind Glue: 0.1wt%, transglutaminase: 0.1wt%, money fish skin antifreeze polypeptide powder: 3wt%, the balance is water. The final proofing of the dough is ultrasonically assisted at 460W, and the pre-baked bread obtained is S-3.

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Abstract

The invention discloses improved pre-baking bread and a preparation method thereof. The preparation method comprises the following steps: (1) activating glutamine transaminase and yeast in a constanttemperature; (2) uniformly mixing plain flour, tamarind gum and scatophagus argus fishskin anti-freezing polypeptide powder; (3) enabling a night seed to be mixed with a mixture obtained in the step (2) and water, stirring and beating; (4) adding sodium chloride, glutamine transaminase water solution and yeast water solution, stirring and beating, to obtain dough; (5) after first-stewing, exhausting, loosening and second-stewing, dividing and slicing or shaping to a designated shape; (6) fermenting; (7) baking, to obtain the bread; and (8) after quick-freezing the baked bread, refrigerating. The preparation method is capable of reducing mechanical damage to the pre-baking bread by ice crystals, thereby increasing ageing resistance of the bread on the one hand; and increasing stability of aself-network structure of gluten on the other hand, and improving strength of the gluten.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to an improved prebaked bread and a preparation method thereof. Background technique [0002] The noodle industry usually uses chemically synthesized gluten-strengthening agents such as ADA to improve the network structure of gluten protein, but excessive consumption of ADA will cause certain harm to the human body. Studies have shown that long-term exposure to ADA in occupational groups can cause respiratory symptoms, dermatitis and asthma. ADA is used as an additive in flour products, and its metabolites in the human body have two toxic substances, semicarbazide and ethyl carbamate. Among them, semicarbazide may have mutagenicity and carcinogenicity to the human body, and ethyl carbamate has It may have a carcinogenic effect on the human body. For the people in northern my country who have been eating pasta for a long time, eating too much pasta containing ADA may ca...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/34A21D8/02A21D2/26A21D2/36
CPCA21D2/268A21D2/34A21D2/36A21D8/02A21D13/06
Inventor 王学东张兴灵胡先勤宋劲松周坚周建军陈挚
Owner WUHAN POLYTECHNIC UNIVERSITY
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