Bread made from puffed corn flour is bulky, bulky, superior to wheat bread in elasticity and softness, and is not susceptible to aging. Good taste, high nutritional value, easy to digest and absorb.
1. Formulation example
Puffed corn flour 30 kg, wheat flour 70 kg, salt 1.5 kg, hop 100 g, yeast primer 2 kg.
2. Process flow Raw material preparation → powdering → fermentation → shaping → proofing → baking → cooling → packaging
3. Operation points
(1) Preparation of liquid yeast
Rinse: Take 5 kg of wheat flour, cook with 7 kg of boiling boiling water, and cool for use. Cooking hops: Take 100 grams of hops and add 8 kg of water. Boil and continue to cook for 25 to 30 minutes, filter with a sieve, and cool for use. For the primer: Cool the pulp water and hops to about 25 °C, add 2 kg of yeast primer, stir evenly, and ferment at 25-30 °C for 20-24 hours. Whether the primer is mature or not depends on whether the surface of the culture solution is depressed or not. If the surface of the culture solution begins to sag, the yeast has matured. If the yeast culture is over-aged, it will easily cause the collapse of the dough, and it will easily contaminate the bacteria and affect the quality of the bread.
(2) Powdering and fermentation
Because of the use of liquid yeast, a three-stage fermentation method was employed. First powdering fermentation 25 kg of wheat flour, 7.5 kg of warm water of about 30 ° C (the salt is dissolved in water), and all the liquid yeast are mixed and mixed in a dough mixer. Fermentation at 25 to 30 ° C for 2 to 4 hours to become a seed dough. Second powder fermentation 25 kg of wheat flour was added to the seed dough, and stirred in a blender for 10 to 15 minutes until the temperature of the dough rose to 26 to 28 ° C, and the dough was not sticky, uniform and elastic. It is then fermented at 25 to 30 ° C for 2 to 3 hours. The third pollination fermentation Add the remaining wheat flour and all the corn puffed powder, mix well, make the dough soft and hard, and continue to ferment at 25 ~ 30 ° C for 2 ~ 3 hours. The water absorption rate of puffed corn flour is about twice as high as that of wheat, and the water per kg of wheat flour can absorb 0.5-0.6 kg, while the water per kg of puffed corn flour absorbs 1.1-1.5 kg. Therefore, it should be noted that the water consumption should be controlled at 30%.
(3) Plastic surgery
Due to the addition of puffed corn flour, the gluten content in the dough is reduced, and the skeleton structure of the dough is relatively fragile. Therefore, the corn puffed flour bread should not be made into round and pattern bread, and only the bread can be made. In the third fermentation, the bread is tenderer than the wheat flour. When the dough rises and falls, it is necessary to wake up and shape. Shaping includes slitting, weighing, and then loading the dough into the proofing mold.
(4) proofing
The temperature in the proofing room is controlled at 20-30 ° C, and the relative humidity is 80%-85%. When the volume of the bread blank reaches 70% of the maximum volume of the bread, it is generally half an hour to wake up. open.
(5) baking
The well-baked bread slabs are immediately sent to the oven for baking. After the proofing, the temperature of the bread is generally 30-40 ° C. After 1 to 2 minutes, the surface temperature can reach 100 ° C or above. At the end of baking, the bread center temperature does not exceed 100 ° C, and the bread surface temperature Up to 180 ° C, even up to 200 ° C. The surface of the puffed corn flour bread is not easy to be colored, so the baking time can be extended appropriately, the baking temperature can be lowered, and a layer of syrup can be coated on the surface of the bread dough, and then baked in the oven. The time and temperature of baking are related to the size of the bread. Typically 100 grams of bread is baked at 230 ° C for 8 minutes; 200 grams of bread is baked at 200 ° C for 15 minutes.
(6) cooling
After baking, the surface temperature of the bread after demoulding is about 130 ° C, the center temperature is lOO ° C, the moisture content of the skin is low, and the internal water content is high. During the cooling process, the internal moisture moves toward the skin layer, which gradually softens the skin. If it is packaged without cooling, water droplets will form in the package. The product will be mildewed and deteriorated, and it will affect the appearance and taste. Therefore, it must be cooled before packaging. Generally cooled by air.
(7) Packaging
Packaging can delay the aging of the bread (rebirth), avoid water loss, and prevent pollution and mildew. It is usually packed in greaseproof paper or plastic bags.
4. Quality Standard
(1) Sensory index
Form: intact, no defects, cracks, pits, no white powder and spots on the surface;
Color: golden yellow or light brown, uniform, no scorching, whitening;
Odor, taste: should have the smell of bread after baking and fermentation, no odor, soft and delicious, not sticky, not gums.
(2) Physical and chemical indicators
Acid value (based on fat) ≤ 5, peroxide value (based on fat) ≤ 0.25, arsenic (as As) ≤ 0.5 mg / kg, lead (in Pb) ≤ 0.5 mg / kg, aflatoxin B < 5 μg/kg.
(3) Health indicators The total number of bacteria is ≤1000/g, and the coliform group is ≤30/100g. The pathogenic bacteria should not be detected.
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