Making of high calcium yogurt bread

Making of high calcium yogurt bread

Calcium is one of the body's major minerals and participates in the entire life process. The intake of different groups of residents in China is generally low. In 1998, the daily calcium intake recommended in the revised daily nutrient supply was 800mg/d for children and 1000mg/d for middle-aged and elderly people, while the actual intake in China was 322mg/d for children and 390mg for middle-aged and elderly people. d, far from the recommended amount, so calcium is necessary. Egg shell is a natural green calcium source, its main component is calcium carbonate, its content is about 93%. In addition to fermented aroma, yogurt also contains about 20% to 30% of lactose in fermented milk. Lactose can promote calcium absorption.
1 Materials and Equipment
1.1 Raw materials: flour, salt, sugar, yeast, oil, dough improver (all of which are commercially available), egg shells, yogurt (lactate level 0.87%). The above are all provided by the laboratory.
1.2 Equipment electric oven, proofing box, dough mixer, balance, colloid mill.
2 The basic formula of bread is 10kg of flour, 0.1-0.15kg of salt, 0.5-0.6kg of sugar, 0.06-0.15kg of yeast, 0.2-0.3kg of oil, 250g of butter, and the right amount of improver.
3 Production process
3.1 Treatment of egg shells Egg shells are washed with tap water to remove dirt and adherent impurities. After crushing, soak in clean water for about 1 hour. Remove the eggshell membrane and filter. Dry the dried eggshell pieces and put them in the oven for drying. And then crush it with a colloid mill.
3.2 Production of bread The bread is processed by secondary fermentation.
3.2.1 The first powder mixing: add 70% of flour, yeast with warm water and yeast food, warm water (about 55% to 58% of the fermented bread flour), and 100g of powdered eggshell to the dough mixer , To adjust the powder, we must first slow and fast, tune into the dough, ferment 3 ~ 5h after the second powder.
3.2.2 Secondary powder mixing: sugar is boiled and melted into syrup; salt is warmed with water; the above-mentioned processed raw materials and the remaining 30% of flour, leaven, and yoghurt are re-powdered at a low speed for 2 min and high speed at 10 to 3. In 12 minutes, the softened butter was added in the middle of the shutdown. After the second seasoning, it was left to stand for 40 minutes and then was divided and rounded.
3.2.3 Split circle: Manually divide, weigh, and circle.
3.2.4 Molding: Brush the bakeware with base oil, place the battered bakeware into the bakeware, and send it directly to the proofing box for proofing. Hold it at 27°C for 1.5 hours.
3.2.5 Baking: Put the formed green body into the electric oven, adjust the temperature at 220°C and heat at 230°C, wait until the upper flame is adjusted to 230°C before firing, and fire at 200°C for a short time after baking. The whole time is about It is 20-30 minutes.
4 Product Specifications
4.1 Sensory index morphology: complete, no crack defects, smooth surface, no spots, white powder;
Color: uniform yellow brown;
Flavor: It has the flavor of bread and fermented flavor unique to sour milk;
Palate: Soft and non-sticky;
Organizational state: the pore size is evenly spongy;
4.2 Physical and chemical index specific volume: 3.55ml/g;
Acidity: less than 40T
Calcium (in terms of Ca): 432mg/100g bread
5 Discussion Table 1 Nutritional Table (content per 100g)
Nutritional Components|Standard Powder Content|Fructose Content|Nutrient Composition|Standard Powder Content|Sour Milk Content|
Sugar|76g|8.78|Rough fiber|0.6g|-|
Calcium|38mg|150mg|Iron|4.25mg| 0.1mg|
Vitamin B1|0.46mg|0.04mg|Vitamin B2|0.11mg|0.01mg|
Niacin |2.5mg|0.82mg|
From the above table, it can be seen that the calcium provided by flour and yoghurt, together with the calcium provided by the eggshell, is already very abundant. The addition of yoghurt can also supplement vitamin B and minerals.
Table 2 Effect of yoghurt addition on bread (amount per 10 kg of flour)
Yogurt Addition|Flavour|Color|Anti-ageing ability of bread|Effects on the powder|
500ml|Soaked with lighter tan flavors|Darker brownish color |Not as good anti-aging ability|Fasting powder speed, no change in dough elasticity|
1000ml|Lighter tan flavor | Light brown | Anti-aging ability is not obvious | Powder blending speed is fast, dough elasticity is not obvious |
1500ml|Sweet yoghurt flavor|Tawny|Good anti-aging ability|Fasting powder, good dough elasticity|
2000ml|Sweet yoghurt flavor|Light brown | Anti-aging ability has a weakening trend | Powder blending speed is fast, dough elasticity drops significantly |
The lactic acid in yoghurt and the unfermented lactose can make the bread have excellent flavor, beautiful color and cream color, can make the color of the skin become pleasing yellow-brown, and protein, inorganic salt, etc. in milk also have bread Anti-aging effect. However, when the amount of yoghurt is too much, the anti-aging ability is reduced, and the gas capacity of the dough is reduced, and it will soon enter the decline period.
6. Conclusions Adding egg shells and yoghurt to bread can not only supplement the calcium and vitamin B needed by the human body, but also give bread-specific flavors and colors, improve the quality of bread, and at the same time improve the utilization of natural resources.
Author: Jilin Special College

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