Steaming and baking integrated machine for reducing lysine loss

[0036] Example 1 The influence of different baking modes on bread preparation

[0037] 1. Pretreatment

[0038] 1) Weighing raw materials: bread flour: 600g; sugar: 100g; salt: 8g; milk powder: 140g; yeast powder: 8g; butter: 60g; eggs: 90g; water: 290g; bread improver: 3g; add dry yeast Put it in warm water at 35°C, stir to dissolve it and let it stand at room temperature for 5 minutes to restore yeast activity.

[0039] 2) Mixing and kneading: Mix all the raw materials except butter and pour into the mixing tank, and then use the kneading machine to mix at medium speed for 20 minutes to initially form gluten. Add butter to continue mixing, stirring at medium speed for 25 minutes, until the film can be pulled out;

[0040] 3) The first fermentation: Put the stirred dough in a stainless steel basin, cover it with plastic wrap, and preheat it to 25~26℃ in the fermentation mode of the steamer and roaster, turn it off and leave it at residual temperature for 25min until the volume of the d

[0047] Example 2 The influence of different baking temperature and time on bread preparation

[0048] 1. Pretreatment: Same as Example 1

[0049] 2. Baking and steaming: Put the grill with the dough into the preheated steaming and baking machine. Bake at 160℃ for 12min, 14min, 16min, 18min in baking mode; at 170℃ for 10min, 12min, 14min, 16min in baking mode; at 180℃ for 6min, 8min, 10min, 12min in baking mode.

[0050] 3. Comprehensive evaluation: Take out the baked bread from the steaming and baking integrated machine and cool it at room temperature for sensory evaluation or index determination. According to sensory evaluation, the more suitable baking modes for bread at different temperatures are 160°C for 16min, 170°C for 12min and 180°C for 12min.

[0051] 4. Baking and steaming: Baking at 160℃ for 16min, at 170℃ for 12min, and at 180℃ for 12min in the above-selected baking mode is further confirmed by baking test.

[0052] 5. Comprehensive evaluation: Take out the baked bread from

[0055] Example 3 Effect of Baking and Steaming Mode on Bread Preparation

[0056] 1. Same as Example 1

[0057] 2. Baking and steaming: Put the grill with the dough into the preheated steaming and baking machine. First, half of the best baking time at 160℃ is 8min as the baking time, and then steaming at 100℃ for 4, 6, 8, 10min.

[0058] 3. Evaluation: Take out the baked bread from the steaming and baking machine, and cool it at room temperature for sensory evaluation or index determination. According to sensory evaluation, the appropriate baking mode after steaming is to bake at 160°C for 8 minutes and then steam at 100°C for 5 minutes.

[0059] 4. Further steaming: Put the grill with the dough into the pre-heated steaming and roasting machine, roasting at 160°C for 10 minutes, and then nutritionally steaming at 100°C for 4 minutes, 5 minutes, and 6 minutes. Add the above to select a suitable steaming In the mode, roast for 8 minutes at 160°C and steam for 5 minutes at 100°C for compa