Method for preparing sucrose-free whole wheat tea bread based on cold storage secondary fermentation

Abstract

The invention discloses a method for preparing sucrose-free whole wheat tea bread based on refrigeration secondary fermentation, which comprises the following steps: mixing and stirring all egg liquid with part of yeast, part of water, part of honey, part of high gluten flour, part of whole wheat flour and part of ultramicro tea powder to prepare secondary dough, standing at room temperature, and then refrigerating and fermenting; standing at room temperature, tempering, and mixing and stirring with edible salt, butter, residual yeast, residual water, residual honey, residual high gluten flour, residual whole wheat flour and residual ultramicro tea powder to prepare main dough; and finally, fermenting, cutting, forming and fermenting in sequence, baking the fermented dough, and naturally cooling after baking to obtain the sucrose-free whole-wheat tea bread. The whole wheat tea bread is prepared by combining secondary dough kneading with a cold storage fermentation process, so that not only is the life cycle of strains of the dough prolonged, but also the problem that the gas retaining performance of the dough becomes poor due to gluten network fission caused by addition of the tea powder is weakened, and the tea bread can still keep high bulkiness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing sucrose-free whole wheat tea bread based on seed fermentation in cold storage. Background technique [0002] Bread is a baked food made of wheat flour as the main raw material, yeast, eggs, oil, nuts, etc. as auxiliary materials, and water is added to make dough, which is processed through fermentation, shaping, molding, baking, cooling and other processes. It is loved for its convenience, portability and good taste. However, the content of sucrose in bread is high, and there are potential safety hazards in long-term consumption. With the improvement of living standards, bread needs to develop in the direction of safety, low sugar and health. [0003] Many tea by-products will be produced during the production, processing and storage of tea leaves. According to statistics, more than 100,000 tons of oolong tea stems may be produced in t...

AI Technical Summary

Problems solved by technology

At present, ordinary bread fermentation adopts the fermentation technology based on one-time kneading dough, but after adding ultra-fine tea powder, the fluffiness of tea bread is not enough, which makes it impossible to simply apply bread preparation technology in the production process of tea bread

Now there are also some preparation techniques specifically for tea bread, but the tea bread prepared by these techniques still has the problems of not being delicate enough in taste, not high enough in fluffiness, and high in calories.