CN107347954A - A kind of preparation method for improving whole-wheat bread baking quality - Google Patents
A kind of preparation method for improving whole-wheat bread baking quality Download PDFInfo
- Publication number
- CN107347954A CN107347954A CN201710609715.0A CN201710609715A CN107347954A CN 107347954 A CN107347954 A CN 107347954A CN 201710609715 A CN201710609715 A CN 201710609715A CN 107347954 A CN107347954 A CN 107347954A
- Authority
- CN
- China
- Prior art keywords
- wheat
- preparation
- whole
- wheat bread
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of preparation method for improving whole-wheat bread baking quality, germination treatment is carried out to wheat in the present invention, utilize the inscribe β (1 in wheat malt, 4) D zytases are degraded to araboxylan, effectively reduce araboxylan molecular weight in wholemeal, reduce the ability of AX combination water, make water translocation into mucedin, wheat gluten protein forms network structure by water suction, so that bread is in fermentation and baking process, loaf volume can sufficient swollen hair, improve the mouthfeel and quality of whole-wheat bread, the existing excellent texture flavor of whole-wheat bread of making, there are nutrition health-care functions again.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of preparation method for improving whole-wheat bread baking quality.
Background technology
Full cereal is rich in dietary fiber, vitamin, mineral matter, protein, lipid, resistant starch, non-starch in wholemeal
Polysaccharide, Phytochemistry element and antioxidant content etc..Whole grain food can improve blood lipid metabolism, reduce T-CHOL, reduce
Generation of LDL-C, reduction cardiovascular and cerebrovascular disease, type II diabetes and pre- anti-cancer in serum etc..
Because the compositions such as the wheat bran in full cereal have been risen to the mouthfeel of product in serious destruction, especially wheat bran
Main composition araboxylan（AX）Gel is attached on wheat gluten protein, it is suppressed that wheat gluten protein network structure
Formation, AX gels and mucedin are competitive in addition absorbs water, and so as to inhibit the water suction of mucedin network structure to be formed, leads
Cause the baking volume ratio white bread volume of whole-wheat bread less than normal so that the Popularization And Development of whole grain food receives restriction.
At present, the method for this araboxylan structure of degrading is mainly by being chemically treated, enzyme preparation is degraded and micro-
Biodegradation conversion.Inscribe-β-(Isosorbide-5-Nitrae)-D- zytases are most important enzymes in AX digestive enzymes, can attack xylan master at random
β-(Isosorbide-5-Nitrae)-xylose glycosidic bond inside chain, by the xylan degrading of macromolecular into oligomeric xylose, xylobiose and a small amount of xylose, has
Effect reduces AX molecular weight.
The content of the invention
The invention provides a kind of preparation method for improving whole-wheat bread baking quality, reduces Arabic wood in wholemeal
The molecular weight of glycan, improve the mouthfeel and quality of whole-wheat bread.
The present invention is achieved by the following technical solutions：
A kind of preparation method for improving whole-wheat bread baking quality, including step in detail below：
（1）Wheat germination processing：
Wheat sterilizes 20-30 minutes after weeding out miscellaneous cleaning, with the liquor natrii hypochloritis that concentration is 0.1%, is then transferred to again clear
Soaked 1-2 days in water, be put into shallow slot container, be placed in climatic chamber and germinate, when cultivating 0.5-1mm long to bud, be placed in 40-
Dried in 50 DEG C of heat pump drying casees；
（2）The preparation of malt flour：
Wheat crushing after being germinateed using crusher for Chinese herbal medicine, crosses 60 mesh sieves, reuses flour mill and refines 2 times, grinding particle size 2
μm, it is placed in temperature and 4-7 hours is soaked in 35-39 DEG C of distilled water, turns over wheat once per half an hour, filtered after the completion of immersion, will
Filtrate reservation is standby, and powder is dried under the conditions of 45-55 DEG C, obtains malt flour；
（3）And face：
The above-mentioned malt flour of 18-27 parts is mixed into sieving with 38-58 part wholemeals, adds 2-5 parts active dry yeast, 0.8-3 parts food
Salt, 7-21 parts powdered oil, 2-5 part white granulated sugars, stir, obtain mixed material, add step（2）Filtrate and suitable quantity of water
Reconcile uniform, then carried out with 120-240r/min rotating speed using dough mixing machine and face, to forming soft or hard appropriate elastic dough；
（4）Ferment, proof：
Then temperature is controlled to carry out 50-100 minutes of fermenting, volumetric expansion will ferment to original 1.5-2.5 times at 25-28 DEG C
Stripping and slicing is rolled into a ball below, rubs circle, shaping with the hands, is put into proofing box and is proofed 55-90 minutes；
（5）Bakee：
It is put into the dough after proofing in the baking oven after preheating, in 185-200 DEG C of excessive internal heat, lower fiery 215-225 DEG C, baking time 8-
15 minutes, after taking out cooling, packaging.
Wherein, the step（1）In when disinfecting wheat and the weight ratio of liquor natrii hypochloritis be 1:5.
Wherein, the step（1）Middle setting climatic chamber germination condition is 18-24 DEG C of temperature, humidity 80-85%.
Wherein, the step（4）It is temperature at 32-38 DEG C to proof condition, relative humidity 80-85%.
The present invention has the beneficial effect that：
Compared with prior art, germination treatment is carried out to wheat in the present invention, utilizes the inscribe-β in wheat malt-(Isosorbide-5-Nitrae)-D- wood
Dextranase is degraded to araboxylan in wholemeal wheat bran, and crushing is ground to the wheat after germination, will more wood
Glycan restriction endonuclease discharges from malt tissue or cell, is partially soluble in the aqueous solution after soaking, afterwards adds the aqueous solution
Enter progress and face in the raw materials such as wholemeal, restriction endonuclease is sufficiently mixed with wholemeal and contact, effectively reduce Arabic in wholemeal
Xylan molecular weight, the ability of AX combination water is reduced, making water translocation, wheat gluten protein passes through the shape that absorbs water into mucedin
Reticulate structure so that bread ferment and baking process in, loaf volume can sufficient swollen hair, improve entirely so as to reach
The purpose of rye bread baking quality.
Embodiment
A kind of preparation method for improving whole-wheat bread baking quality, including step in detail below：
（1）Wheat germination processing：
Wheat is sterilized 30 minutes with the liquor natrii hypochloritis that concentration is 0.1% after weeding out miscellaneous cleaning, is then transferred to clear water again
Middle immersion 2 days, is put into shallow slot container, is placed in climatic chamber and germinates, and in 20 DEG C of temperature, humidity 85%, cultivates to bud and grows
During 0.5-1mm, it is placed in 45 DEG C of heat pump drying casees and dries；
（2）The preparation of malt flour：
Wheat crushing after being germinateed using crusher for Chinese herbal medicine, crosses 60 mesh sieves, reuses flour mill and refines 2 times, grinding particle size 2
μm, it is placed in temperature and is soaked 6 hours in 37 DEG C of distilled water, turns over wheat once per half an hour, filtered after the completion of immersion, filtrate is protected
Stay standby, powder drying under the conditions of 50 DEG C, acquisition malt flour；
（3）And face：
25 parts of above-mentioned malt flours are mixed into sieving with 55 parts of wholemeals, add 4 parts of active dry yeasts, 1 portion of salt, 16 parts of powder oil
Fat, 3 portions of white granulated sugars, stir, obtain mixed material, add step（2）Filtrate and suitable quantity of water reconcile uniformly, then use
Dough mixing machine is carried out with 200r/min rotating speed and face, to forming soft or hard appropriate elastic dough；
（4）Ferment, proof：
Then temperature is controlled at 26 DEG C, carries out fermentation 70 minutes, and volumetric expansion by fermentation group's stripping and slicing below, is rubbed with the hands to original 2 times
Circle, shaping, are put into proofing box, are proofed under the conditions of 34 DEG C of temperature, relative humidity 85% 60 minutes；
（5）Bakee：
It is put into the dough after proofing in the baking oven after preheating, is getting angry 195 DEG C, lower fiery 215 DEG C, baking time 10 minutes, taking
After going out cooling, packaging.
Wherein, the step（1）In when disinfecting wheat and the weight ratio of liquor natrii hypochloritis be 1:5.
Claims (4)
1. a kind of preparation method for improving whole-wheat bread baking quality, it is characterised in that including step in detail below：
（1）Wheat germination processing：
Wheat sterilizes 20-30 minutes after weeding out miscellaneous cleaning, with the liquor natrii hypochloritis that concentration is 0.1%, is then transferred to again clear
Soaked 1-2 days in water, be put into shallow slot container, be placed in climatic chamber and germinate, when cultivating 0.5-1mm long to bud, be placed in 40-
Dried in 50 DEG C of heat pump drying casees；
（2）The preparation of malt flour：
Wheat crushing after being germinateed using crusher for Chinese herbal medicine, crosses 60 mesh sieves, reuses flour mill and refines 2 times, grinding particle size 2
μm, it is placed in temperature and 4-7 hours is soaked in 35-39 DEG C of distilled water, turns over wheat once per half an hour, filtered after the completion of immersion, will
Filtrate reservation is standby, and powder is dried under the conditions of 45-55 DEG C, obtains malt flour；
（3）And face：
The above-mentioned malt flour of 18-27 parts is mixed into sieving with 38-58 part wholemeals, adds 2-5 parts active dry yeast, 0.8-3 parts food
Salt, 7-21 parts powdered oil, 2-5 part white granulated sugars, stir, obtain mixed material, add step（2）Filtrate and suitable quantity of water
Reconcile uniform, then carried out with 120-240r/min rotating speed using dough mixing machine and face, to forming soft or hard appropriate elastic dough；
（4）Ferment, proof：
Then temperature is controlled to carry out 50-100 minutes of fermenting, volumetric expansion will ferment to original 1.5-2.5 times at 25-28 DEG C
Stripping and slicing is rolled into a ball below, rubs circle, shaping with the hands, is put into proofing box and is proofed 55-90 minutes；
（5）Bakee：
It is put into the dough after proofing in the baking oven after preheating, in 185-200 DEG C of excessive internal heat, lower fiery 215-225 DEG C, baking time 8-
15 minutes, after taking out cooling, packaging.
2. the preparation method of a kind of raising whole-wheat bread baking quality according to claims 1, it is characterised in that described
Step（1）In when disinfecting wheat and the weight ratio of liquor natrii hypochloritis be 1:5.
3. the preparation method of a kind of raising whole-wheat bread baking quality according to claims 1, it is characterised in that described
Step（1）Middle setting climatic chamber germination condition is 18-24 DEG C of temperature, humidity 80-85%.
4. the preparation method of a kind of raising whole-wheat bread baking quality according to claims 1, it is characterised in that described
Step（4）It is temperature at 32-38 DEG C to proof condition, relative humidity 80-85%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710609715.0A CN107347954A (en) | 2017-07-25 | 2017-07-25 | A kind of preparation method for improving whole-wheat bread baking quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710609715.0A CN107347954A (en) | 2017-07-25 | 2017-07-25 | A kind of preparation method for improving whole-wheat bread baking quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107347954A true CN107347954A (en) | 2017-11-17 |
Family
ID=60285058
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710609715.0A Pending CN107347954A (en) | 2017-07-25 | 2017-07-25 | A kind of preparation method for improving whole-wheat bread baking quality |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107347954A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208080A (en) * | 2018-03-31 | 2018-06-29 | 哈尔滨伟平科技开发有限公司 | A kind of production method of bread |
| CN109156491A (en) * | 2018-10-22 | 2019-01-08 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii whole-wheat bread and preparation method thereof |
| CN112400950A (en) * | 2020-12-11 | 2021-02-26 | 云南伦扬科技有限公司 | Making method for improving quality of whole-wheat bread |
| CN112544658A (en) * | 2020-11-03 | 2021-03-26 | 国家粮食和物资储备局科学研究院 | Whole wheat sour dough, preparation method thereof and whole wheat bread prepared by same |
| RU2792185C1 (en) * | 2022-03-31 | 2023-03-20 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method for production of grain cakes |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548928A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Whole-wheat bread premix powder |
| CN104561185A (en) * | 2015-01-05 | 2015-04-29 | 天津科技大学 | Method for producing porous starch by virtue of natural germination of seeds |
| CN105685794A (en) * | 2016-02-18 | 2016-06-22 | 长沙凯雪粮油食品有限公司 | Whole-wheat steamed bun premixed flour and whole-wheat steamed buns and production method of whole-wheat steamed bun premixed flour and whole-wheat steamed buns |
| CN105901521A (en) * | 2016-05-05 | 2016-08-31 | 北京金钟诚坤生物科技研究所 | Production process of selenium-rich malt flour |
-
2017
- 2017-07-25 CN CN201710609715.0A patent/CN107347954A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548928A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Whole-wheat bread premix powder |
| CN104561185A (en) * | 2015-01-05 | 2015-04-29 | 天津科技大学 | Method for producing porous starch by virtue of natural germination of seeds |
| CN105685794A (en) * | 2016-02-18 | 2016-06-22 | 长沙凯雪粮油食品有限公司 | Whole-wheat steamed bun premixed flour and whole-wheat steamed buns and production method of whole-wheat steamed bun premixed flour and whole-wheat steamed buns |
| CN105901521A (en) * | 2016-05-05 | 2016-08-31 | 北京金钟诚坤生物科技研究所 | Production process of selenium-rich malt flour |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208080A (en) * | 2018-03-31 | 2018-06-29 | 哈尔滨伟平科技开发有限公司 | A kind of production method of bread |
| CN109156491A (en) * | 2018-10-22 | 2019-01-08 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii whole-wheat bread and preparation method thereof |
| CN112544658A (en) * | 2020-11-03 | 2021-03-26 | 国家粮食和物资储备局科学研究院 | Whole wheat sour dough, preparation method thereof and whole wheat bread prepared by same |
| CN112400950A (en) * | 2020-12-11 | 2021-02-26 | 云南伦扬科技有限公司 | Making method for improving quality of whole-wheat bread |
| RU2792185C1 (en) * | 2022-03-31 | 2023-03-20 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method for production of grain cakes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5362502A (en) | Reducing checking in crackers with pentosanase | |
| JP4393385B2 (en) | Rice flour production method and its use | |
| CN107347954A (en) | A kind of preparation method for improving whole-wheat bread baking quality | |
| KR100893433B1 (en) | Preparation method for fermented garlic and food composition containing the same | |
| KR101091832B1 (en) | method for manufacturing walnet cake containing rice flour | |
| JP3075556B2 (en) | Method for producing rice flour and processed food using it | |
| CN107593837A (en) | A kind of preparation method of sprouted unpolished rice bread | |
| EP0338787A2 (en) | Enzyme treated low moisture content comestible products | |
| CN112655733A (en) | Preparation method of germinated brown rice bread with high GABA content and high protein | |
| RU2292722C1 (en) | Method for preparing of grain bread | |
| CN102342422A (en) | Method for producing glutinous rice dumplings without being mixed in soup | |
| JP3015783B2 (en) | Production method of fermented flavor rice grain or rice flour and food containing | |
| KR100817830B1 (en) | The method of self resolution to whole barley organization by activated germinate substances and a product by them | |
| RU2102888C1 (en) | Method for preparing cereal bread | |
| CN106417490A (en) | Lipid-lowering weight-losing fermented glutinous rice bread and making method thereof | |
| SU1722367A1 (en) | Method for dietary bred preparation | |
| CN111034979A (en) | Composite flavoring, flour food and preparation method thereof | |
| US1581112A (en) | Process for treating bran and flour middlings for use in whole-grain bread | |
| RU2101960C1 (en) | Production of grain bread from whole biologically-active wheat grain | |
| CN107549244A (en) | A kind of preparation method for improving sprouted unpolished rice bread | |
| RU2344611C1 (en) | Method of manufacturing grain bread | |
| RU2494626C2 (en) | Grain bread production method | |
| CN106417455A (en) | Fermented sticky rice bread with effects of clearing liver and improving vision and preparation method of fermented sticky rice bread | |
| RU2292720C1 (en) | Method for preparing of grain bread | |
| CN108244468A (en) | The processing method of steamed bun powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171117 |