Study On Preparation Of Compound Multigrain Bread And Processing Characteristics Of Frozen Dough

Multigrain as a staple food has always been a traditional food on the table of ordinary people.In recent years,with the common development of science and technology and economic conditions,the health and health effects of miscellaneous grain materials have been gradually discovered and studied,making miscellaneous grain products more and more valued.It has become synonymous with healthy food,and the market demand has continued to increase.In recent years,the development of multigrain bread has been particularly prominent among the staple foods.At the same time,domestic and foreign experts and scholars have gradually enriched the exploration of multi-grain bread.However,most studies have focused on single-type multi-grain bread,and the amount of multi-grain flour added is relatively small.Few studies have focused on compound multi-grain bread.The research on frozen dough for multi-grain bread is even less.This paper mainly develops a new type of multi-grain bread,and studies its frozen dough to realize the development and research of frozen dough for compound multi-grain flour bread.And effective use provides the theoretical basis.According to the nutritional mix of the grain,black rice,buckwheat,oats,millet,and barley are selected as the main additives.Based on the nutrient composition table of foods given by the country,the basic component analysis of the relevant raw materials was carried out.The linear addition method of Excel was used to obtain the relevant flour additions of bread and flour: 5% black rice,10% buckwheat,15% oats,and millet.5%,barley flour 5%,and ordinary wheat flour 60%.In this case,the corresponding attribute parameters are: water absorption of 58.4%,time of 4 minutes,stabilization time of 4.6 minutes,and flour quality index of 58.The texture of the dough is 0.63 mm in elasticity,125 N in hardness,0.19 mm in resilience,0.46 in cohesiveness,36.225 in chewiness,and 79.22 points in bread sensory evaluation.And through correlation studies,it can be found that the sensory evaluation of bread is significantly related to dough hardness and elasticity.Through single factor test,using bread hardness and elasticity as indicators,test sugar,salt,yeast,gluten flour,butter,and water on the dough quality impression.Through analysis of variance,sugar,yeast,and gluten flour were determined as the factors for the study of multigrain bread.Based on the single factor analysis,the response surface analysis test was used.Sensory evaluation and dough hardness were used as indicators to study gluten flour,white granulated sugar,and yeast.The effect of the addition amount on the quality of multi-grain bread.The test results show that: under these conditions,when the amount of gluten flour is 2.5%,the amount of white sugar is 18%,and the amount of yeast is 1.8%,the quality of the multi-grain bread is the best.The quality of the multi-grain bread dough after freezing has a significant tendency to deteriorate,the hardness becomes larger,and the elasticity becomes smaller.Taking the fermenting power of frozen dough and the hardness and sensory evaluation of the composite multigrain bread as response values,the trehalose addition amount,freezing temperature,and thawing time were determined as the factors for the frozen dough of the composite multigrain bread.The response surface analysis test investigated the effects of trehalose addition amount,freezing temperature,and thawing time on the quality of frozen bread dough.The test results show that the optimal conditions for the freezing process: when the trehalose content is 1.8%,the freezing temperature is-40?,and the thawing time is 45 minutes,the sensory score of the multi-grain bread is 84.53 points.After the process is optimized,the dough is fermented The power has increased significantly,and the overall quality of the bread has been greatly improved compared to the bread before optimization.The sensory score is similar to that of bread made from unfrozen dough.For bread products,when the storage time is longer,the hardness of most products will increase,the elasticity will continue to decrease,and the sensory score will decrease.Under the same conditions,the shelf life of multi-grain bread is much longer than that of conventional wheat bread.At the room temperature,the shelf life is 12 days.During this process,the acidity can always be stable within a reasonable range.It can be seen from the microstructure scan that the pores of this type of bread are relatively uniform,but the surface is relatively rough.Compared with ordinary wheat bread,the pores are larger,which is more conducive to digestion and absorption by the human body.