CN-122004272-A - Composite bread containing defatted coix seed and preparation method thereof

CN122004272ACN 122004272 ACN122004272 ACN 122004272ACN-122004272-A

Abstract

The application provides high-proportion defatted coix seed composite flour and bread prepared from the composite flour, which can realize large-scale and high-value utilization of defatted coix seed byproducts and obtain bread products with stable processability and quality under the condition of high mixing amount.

Inventors

LI YE
WU GUOXING
LIU XUEYAN
WU CHANGHUI
HAN JINZHI
NI LI
WANG CHENXU
WANG CAINAN

Assignees

福建仙芝楼生物科技有限公司
仙芝科技(福建)股份有限公司

Dates

Publication Date: 20260512
Application Date: 20260126

Claims (10)

1. A composite bread flour containing defatted semen Coicis comprises wheat flour and defatted semen Coicis powder at a mass ratio of 1:0.5-1.5; the defatted semen Coicis powder is a degreasing byproduct obtained after semen Coicis extracts oleum Coicis; The composite bread flour further comprises a dough structure modifier, wherein the dough structure modifier is selected from one, two or more of gluten, konjak glucomannan and pectin; the mass of the dough structure modifier accounts for 1% -30% of the total powder, and is preferably 2% -28% and 5% -20%.
2. The composite bread flour according to claim 1, wherein the mass ratio of wheat flour to defatted coix seed flour is 1:0.6-1.3; Preferably, the wheat flour and the defatted coix seed powder are crushed, and preferably, the crushed wheat flour and the defatted coix seed powder are obtained through a 100-mesh sieve; Preferably, the wheat flour is high gluten wheat flour; Preferably, the sum of the mass of the wheat flour and the defatted coix seed powder is the total powder amount, and the defatted coix seed powder accounts for 30-80% of the total powder amount; Preferably, the defatted Coicis semen powder is a byproduct of Coicis semen after extracting Coicis semen ester and Coicis semen oil, preferably, the byproduct is further dried and pulverized to obtain defatted Coicis semen powder, preferably, the process for extracting Coicis semen oil, coicis semen ester and Coicis semen oil is supercritical CO 2 extraction.
3. The composite bread flour according to claim 1 or 2, wherein said dough conditioner is selected from the group consisting of wheat gluten, a combination of wheat gluten and konjac glucomannan, a combination of wheat gluten and pectin, and a combination of wheat gluten and konjac glucomannan, pectin; Preferably, the dough structure modifier is selected from wheat gluten, and the mass of the wheat gluten accounts for 1% -15% of the total powder; Preferably, the dough structure modifier is selected from the group consisting of wheat gluten and konjak glucomannan, wherein the mass ratio of the wheat gluten to the konjak glucomannan is 6 percent to 5 percent to 15 percent; preferably, the dough structure modifier is selected from the combination of wheat gluten and pectin, wherein the mass ratio of the wheat gluten to the pectin is 6 percent to 0.1 percent to 5 percent; preferably, the dough structure modifier is selected from the combination of wheat gluten, konjak glucomannan and pectin, wherein the mass ratio of the wheat gluten to the konjak glucomannan to the pectin is 6 percent to 1 percent to 10 percent to 0.05 percent to 1 percent; Preferably, the dough conditioner is selected from the group consisting of 6% wheat gluten, 6% wheat gluten in combination with 10% konjak glucomannan, 6% wheat gluten in combination with 2% pectin, and 6% wheat gluten in combination with 5% konjak glucomannan and 0.2% pectin.
4. The composite breading according to any one of claims 1 to 3 wherein the composite breading further comprises yeast, preferably the mass of yeast is 0.1% -3% of the total flour; and/or the composite bread flour further comprises sugar, preferably, the mass of the sugar accounts for 1% -20% of the total flour amount; And/or the composite bread flour further comprises salt, preferably, the mass of the salt accounts for 0.1% -3% of the total flour.
5. The composite breading according to any one of claims 1 to 4 wherein the composite breading comprises: 1) The compound powder comprises defatted coix seed powder and wheat flour in a mass ratio of 1:0.6-1.3; 2) Yeast accounting for 0.1-3% of the total powder; 3) 1-30% of dough structure modifier; Preferably, the composite bread flour comprises: 1) The compound powder comprises defatted coix seed powder and wheat flour in a mass ratio of 1:0.6-1.3; 2) Sugar is 1% -20% of the total powder; 3) The salt accounts for 0.1% -3% of the total powder; 4) Yeast accounting for 0.1-3% of the total powder; 5) 1-30% of dough structure modifier; Preferably, the composite bread flour comprises: 1) The compound powder comprises defatted coix seed powder and high gluten wheat flour according to the mass ratio of 1:1; 2) Sugar is 10% of the total powder; 3) The salt accounts for 1% of the total powder; 4) Namely, dry yeast accounting for 1 percent of the total powder; 5) The dough structure modifier accounts for 5 to 20 percent of the total powder; Preferably, the composite bread flour comprises: 1) The mass ratio of the defatted coix seed powder to the wheat flour is 1:0.8-1:1.2, such as 1:1; 2) Sugar 5% -15%, such as 10% of the total powder; 3) Salt 0.5% -3%, such as 1% of the total powder; 4) Yeast, 0.5% -3% of total powder, for example 1%; 5) A dough conditioner; Preferably, the mass of the dough conditioner accounts for 5% -20% of the total powder amount; preferably, the dough conditioner is selected from the group consisting of wheat gluten, combinations of wheat gluten and konjac glucomannan, combinations of wheat gluten and pectin, combinations of wheat gluten and konjac glucomannan, pectin; Preferably, the dough structure modifier is selected from wheat gluten, and the mass of the wheat gluten accounts for 1% -15% of the total powder; Preferably, the dough structure modifier is selected from the group consisting of wheat gluten and konjak glucomannan, wherein the mass ratio of the wheat gluten to the konjak glucomannan is 6 percent to 5 percent to 15 percent; preferably, the dough structure modifier is selected from the combination of wheat gluten and pectin, wherein the mass ratio of the wheat gluten to the pectin is 6 percent to 1 percent to 5 percent; Preferably, the dough structure modifier is selected from the combination of wheat gluten, konjak glucomannan and pectin, wherein the mass ratio of the wheat gluten to the konjak glucomannan to the pectin is 6% -8%, and 0.1% -0.5%; Preferably, the dough conditioner is selected from the group consisting of 6% wheat gluten, 6% wheat gluten in combination with 10% konjak glucomannan, 6% wheat gluten in combination with 2% pectin, and 6% wheat gluten in combination with 5% konjak glucomannan and 0.2% pectin.
6. The composite breading according to any one of claims 1 to 5 wherein the composite breading further comprises a starch hydrolase; preferably, the starch hydrolyzing enzyme is one, two or more selected from the group consisting of alpha-amylase, beta-amylase, starch-maltase, pullulanase, cellulase; Preferably, the starch hydrolyzing enzyme is added in an amount of 0.25U/g-3U/g.
7. A method of preparing the composite breading according to any one of claims 1 to 6 comprising the step of mixing the components; Preferably, the preparation method of the composite bread flour comprises the following steps: step 1, crushing wheat flour and defatted coix seed powder, and sieving with a 100-mesh sieve; step 2, mixing defatted coix seed powder with wheat flour; step 3, adding a dough structure modifier; and 4, optionally adding sugar, salt, yeast and starch hydrolase, and uniformly mixing.
8. A composite bread comprising the composite bread flour of any one of claims 1-7 or a composite bread made from the composite bread flour of any one of claims 1-7; Preferably, the composite bread further comprises butter, and preferably, the mass of the butter accounts for 1% -20% of the total flour.
9. The method of making a composite bread of claim 8, said method comprising the steps of: mixing wheat flour, defatted semen Coicis powder, dough structure improver, and optionally sugar, salt, yeast, and starch hydrolase to obtain composite bread powder, adding water, stirring, optionally adding butter, stirring, fermenting, optionally cutting and shaping the fermented dough, and baking to obtain composite bread; Preferably, the water content of the dough is 60% -65% after water is added, preferably, 3 min-7 min is stirred at medium-high speed after water is added; Preferably, the fermentation conditions are that the temperature is 25-32 ℃, the relative humidity is 60-85%, and the fermentation time is 45-min-75 min; preferably, the baking condition is that the temperature is 170-210 ℃ and the baking time is 15 min-25 min; Preferably, the method for making the composite bread comprises the following steps: step 1, crushing wheat flour and defatted coix seed powder, and sieving with a 100-mesh sieve; step 2, mixing defatted coix seed powder with wheat flour to obtain compound powder; step 3, adding a dough structure modifier into the compound powder; Step 4, adding sugar, salt and yeast, optionally starch hydrolase, and uniformly mixing; step 5, adding water and stirring until the water is uniform; Adding butter, and continuing stirring until the dough is fully formed/expanded; step 7, fermenting 45 min-75 min under the conditions of 25-32 ℃ and relative humidity of 60-85%; step 8, dividing and shaping the fermented dough; Step 9, baking at 170-210 ℃ for 15 min-25: 25 min, optionally, applying steam according to need at the beginning of furnace charging; And 10, cooling to room temperature after discharging, and packaging or detecting.
10. A composite bread made by the method of making of claim 9.

Description

Composite bread containing defatted coix seed and preparation method thereof Technical Field The application belongs to the technical field of food processing, and particularly relates to composite bread containing defatted coix seeds and a preparation method thereof. Background Semen Coicis (Coix lacryma-jobi.) is annual cereal of Gramineae widely cultivated in asia, and has edible and traditional health application value. Industrial processing of coix seed generally involves extraction of coix seed oil (e.g., supercritical CO 2 extraction) and production of defatted coix seed as a by-product. The defatted Coicis semen is rich in carbohydrate, protein, dietary fiber and phenols, and is suitable for development of cereal-based food. In the degreasing process, the functional characteristics (such as gelatinization and viscosity behavior) of starch are changed, continuous gluten network is difficult to form by coix seed protein, and the preparation of bread by partially replacing wheat flour with defatted coix seed generally results in poor dough processability, reduced gas-holding property, unsatisfactory bread tissue and taste and the like. Thus, there remains a need for a composite bread regimen that maintains good dough rheology and baked quality while introducing defatted coix seed. Disclosure of Invention Aiming at the problems that wheat flour is taken as a main material, the mixing amount of coix seed/coix seed powder is generally low, the coix seed is focused on the conventional grain raw material, and the high-value utilization of defatted coix seed byproducts is insufficient in the prior art, and meanwhile, the problems of dilution/damage of gluten network, poor air-holding property of dough, narrow processing window, rough finished product tissue or small volume and the like are easy to occur when the mixing amount of coix seed (especially defatted coix seed) is increased, the application provides the high-proportion defatted coix seed composite flour and the method for preparing bread, so that the large-scale and high-value utilization of the defatted coix seed byproducts are realized, and the bread products with stable processability and quality are obtained under the condition of high mixing amount. The invention provides composite bread flour containing defatted coix seed, which comprises wheat flour and defatted coix seed powder, wherein the mass ratio of the wheat flour to the defatted coix seed powder is 1:0.5-1.5. According to an embodiment of the invention, the mass ratio of wheat flour to defatted coix seed flour is 1:0.6-1.3, e.g. 1:0.7, 1:0.8, 1:0.9, 1:1, 1:1.1, 1:1.2. According to the embodiment of the invention, the mass ratio of the wheat flour to the defatted coix seed flour is 1:1. According to the embodiment of the invention, wheat flour and defatted coix seed powder are crushed, preferably, the crushed wheat flour and defatted coix seed powder are obtained through a 100-mesh sieve. According to an embodiment of the invention, the wheat flour is high gluten wheat flour. According to an embodiment of the present invention, the sum of the mass of wheat flour and defatted coix seed flour is the total flour quantity (TFW). According to an embodiment of the invention, the defatted coix seed powder comprises more than 30% of the total powder, such as 30% -80%, such as 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%. According to an embodiment of the present invention, defatted coix seed powder is 50% of the total powder amount. According to the embodiment of the invention, the defatted coix seed powder is a defatted byproduct obtained after coix seed extraction of coix seed oil, and preferably, the byproduct can be further dried and crushed to obtain the defatted coix seed powder. According to the embodiment of the invention, the defatted coix seed powder is a byproduct of coix seed after coix seed extraction of coix seed ester and coix seed oil, and preferably, the byproduct can be further dried and crushed to obtain the defatted coix seed powder. According to an embodiment of the invention, the process of extracting coix seed oil, coix seed ester and coix seed oil is supercritical CO 2 extraction. For example, by-products (defatted materials of the process system described in patent CN 101863764B) produced after extraction of coix seed oil (or coix seed ester and coix seed oil) by supercritical CO 2. According to an embodiment of the invention, the composite breading further comprises yeast, such as dry yeast, i.e. dry yeast, and the like. Preferably, the mass of yeast is 0.1% -3% of the total powder, e.g. 0.2%, 0.5%, 0.8%, 1%, 1.2%, 1.5%, 1.8%, 2%, 2.2%, 2.5%, 2.8%, 3%. According to an embodiment of the invention, the composite breading further comprises sugar. Preferably, the mass of sugar is 1% -20% of the total powder amount, e.g. 2%, 5%, 8%, 10%, 12%, 15%, 18%, 20%. According to an embodiment of the present invention, the composite breading further comprises table salt. Pr