CN101422181A

CN101422181A - Staple bread making method and staple bread made by the method

Info

Publication number: CN101422181A
Application number: CNA2008101670931A
Authority: CN
Inventors: 李明九; 李钟敏; 车吉弘
Original assignee: Paris Croissant Co Ltd
Current assignee: Paris Croissant Co Ltd
Priority date: 2007-10-31
Filing date: 2008-10-10
Publication date: 2009-05-06
Anticipated expiration: 2028-10-10
Also published as: CN101422181B; HK1131519A1; KR100942610B1; KR20090044289A

Abstract

The present invention provides a method for manufacturing bread as basic food and the bread manufactured through the method, specifically a method for manufacturing the bread which has the advantages of increased mouth feeling or flavor, excellent preference property and delayed aging, and the bread that is manufactured with the method and is used as basic food. The method for manufacturing bread as basic food comprises the following steps: a seed growing cold preservation step, baking powder, dry yeast, yeast foodstuff, salt, improver and water are mixed, the mixture is fermented for 15-18 hours at the temperature of 2-4 DEG C and a relative moisture of 90-95after low-speed mixing and high-speed mixing; a seed growing step, the product of seed growing cold preservation step is mixed with baking powder, sand sugar, salt, milk powder, dry yeast, oleomargarine and water, the obtained mixture is mixed, and is divided after fermented for a first fermentation time and a second fermentation time; and a second fermenting step, the product of the seed growing step is fermented for 50-60 minutes in the temperature of 36-40 DEG C and a relative moisture of 90-95after the product of the seed growing step is shaped.

Description

Method for manufacturing bread as basic food and the bread as basic food that adopts this method to make

Technical field

The bread as basic food that the present invention relates to method for manufacturing bread as basic food and adopt this method to make, more particularly, relate to by under refrigerated storage temperature, making face base lengthy fermentation, can improve the method for manufacturing bread as basic food of mouthfeel or local flavor, hobby excellence, energy retarding ageing and the bread as basic food that adopts this method to make.

Background technology

Bread as basic food is to make with wheat flour, yeast, salt and water etc. to be main material, and according to circumstances to be combined with the face base fermentation of auxiliary materials such as carbohydrate, dairy products, egg, edible oil and fat and to toast and form, how variation according to the dietetic life mode of modern's busy daily life and West Europeization eats in multiple modes such as bread as basic food original state, toast bread, sandwiches.

For such bread as basic food, the characteristic of the system bread of wheat flour, the especially quality of protein and content decision quality are unusual important index, and promptly use same raw material that according to the difference of preparation method, quality also has bigger variation.

About method for manufacturing bread as basic food, direct dough method (Straight dough process), sponge dough method (Sponge dough process), continous way dough-kneading method (Continuous dough mixingsystem), solution fermentation (Liquid ferment process) etc. are arranged.Wherein, sponge dough method is an another name, kind method in being also referred to as, as cooperate wheat flour 50% or more and yeast and water make in kind, after making its 1 time fermentation more than at least 2 hours, add and cooperate remaining wheat flour and auxiliary material (granulated sugar or salt etc.) and remaining water, after having implemented fermentation time (floor time) first time, forming process etc., make the method for its 2 times fermentations, can improve the security of fermentation, the extensibility that slaking brought that increases the face base and the fragrance of bread.

; in the production process of such sponge dough method; to bigger 1 fermentation procedure of the quality influence of bread as basic food because its fermentation of chien shih when relatively shorter under low temperature or high temperature, the restriction that therefore has the mouthfeel of bread as basic food or volume and tissue sense to reduce a little.

In addition, the face base is by suitable slaking, utilize alcohol fermentation, lactic fermentation, and the fermentation of organic acid bacterium etc., generate multiple aroma substance, make the local flavor of bread, meanwhile, the physical property of face base integral body becomes and possesses suitable extensibility, viscosity, elasticity etc., but 1 fermentation procedure of preparation method in the past, in the process that makes slaking of face base and fermentation, when the situation that can not expect in the power failure that fermenting cellar takes place etc. or accident, be that fermentation time and temperature exceed easily for the most important key element of bread quality, this face base becomes underdone property or overdone property, the last face base that so forms can not provide uniform taste, and all discarding is inevitably, therefore exists except the serious reduction of production efficiency, loss economically is also bigger, is not suitable for mass-produced problem.

On the other hand, auxiliary material as bread as basic food, main salt, egg, the yeast of adopting, but in addition, consider hobby and nutrition aspect or suppress aging, prolong the aspect of functions such as holding time to have multiple functional auxiliary material or various extract exploitation has the unique organoleptic attribute and the bread as basic food of nutrition feature attempting adopting.

; because the auxiliary material that adds; the variation of the characteristic value of the volume of bread, fragrance, tissue (crumb, bread flour), sense organ, aging speed etc. are had harmful effect; would be better to cause quality to descend, so truth is that an urgent demand exploitation is by improving the bread as basic food that processing method obtains.

Summary of the invention

Therefore, the inventor in order to develop the method for manufacturing bread as basic food that mouthfeel or local flavor are good, can make aging delay, has carried out research repeatedly for many years in view of each above-mentioned item, and the result has finished the present invention.

So, the purpose of this invention is to provide a kind of bread as basic food that can improve the method for manufacturing bread as basic food of hobby property and productivity ratio and utilize this method to make.

Another object of the present invention provides a kind of bread as basic food that can make the aging method for manufacturing bread as basic food that postpones and utilize this method to make.

In order to achieve the above object, the invention provides a kind of method for manufacturing bread as basic food, it comprises following operation: plant operation in the refrigeration, it is with hard flour 18～19.5 weight portions, dry ferment 0.18～0.21 weight portion, yeast food (yeast food) 0.03～0.036 weight portion, salt 0.06～0.09 weight portion, modifying agent 0.06～0.09 weight portion, water 10.2～11.4 weight portions cooperate 15～17 ℃ rub up under the temperature, stirring at low speed 2～4 minutes, after the high-speed stirred 1～2 minute, 2～4 ℃ and relative humidity 90～95% times, make its fermentation 15～18 hours; This kind of operation, it is planted in described refrigeration and cooperates hard flour 12～13.5 weight portions, granulated sugar 2.1～2.7 weight portions, salt 0.45～0.54 weight portion, milk powder 0.9～1.5 weight portion, dry ferment 0.09～0.15 weight portion, margarine 2.1～3 weight portions, water 8.1～9.3 weight portions in the product of operation, and stir, carried out 15～20 minutes the first time fermentation time and 15～20 minutes the fermentation time second time (bench time) after, cut apart; And 2 fermentation procedures, it 36～40 ℃ and relative humidity 90～95% times, makes its fermentation 50～60 minutes after the product of described kind operation is shaped.

The bread as basic food of making by the above-mentioned production process that carries out according to embodiments of the invention, not only mouthfeel or raciness, hobby are good, and owing to usefulness brilliance, the storage property of retarding ageing significantly improves, thereby the coml of bread tastes the time limit and can prolong significantly, has very useful effect.

In addition, because 1 fermentation procedure of the present invention carries out under refrigerated storage temperature, therefore the situation that can not expect for the power outage of fermenting cellar etc. or because of the fault not noting causing etc. also can make the constant quality maintenance of face base state certain hour.Therefore, also has following effect: in 1 sweat in the production process of bread as basic food, can possibly prevent to make underdone propertyization of face base or overdone propertyization, can reduce the loss of the raw material that causes thus, enhance productivity because of the temporary transient variations in temperature of fermenting cellar.

Description of drawings

Fig. 1 represents the flow chart of the production process of bread as basic food according to an embodiment of the invention.

Fig. 2 a is the photo of expression according to the cross section of the bread as basic food of comparative example making, and Fig. 2 b is the photo of expression according to the cross section of the bread as basic food of embodiments of the invention 1 making.

Fig. 3 a is the photo of expression according to the septic condition of the bread as basic food of comparative example making, and Fig. 3 b is the photo of expression according to the septic condition of the bread as basic food of embodiments of the invention 1 making.

The specific embodiment

Below, with reference to accompanying drawing method for manufacturing bread as basic food is according to an embodiment of the invention carried out more specific description.

Illustrate in advance that term described later etc. consider that function in the present invention defines, it should make an explanation with the notion of technological thought according to the invention and the intrinsic general meaning.

In addition, be specifically described, but under the situation that is judged as desalination main idea of the present invention, omit its detailed explanation for known function or formation related to the present invention.

As shown in Figure 1, method for manufacturing bread as basic food comprises and plants operation, this kind operation and 2 fermentation procedures in the refrigeration and constitute according to an embodiment of the invention.

Plant operation in the refrigeration and be other auxiliary material such as a part, yeast and water that add hard flour and plant in making, and make the operation of its fermentation.

Plant in the operation in such refrigeration, earlier by the proportioning of this material correctly weighing system bread usefulness hard flour 18～19.5 weight portions, dry ferment 0.18～0.21 weight portion, yeast food 0.03～0.036 weight portion, salt 0.06～0.09 weight portion, modifying agent 0.06～0.09 weight portion, water 10.2～11.4 weight portions, and under 15～17 ℃ the condition that rubs up temperature, cooperate, with this complex stirring at low speed 2～4 minutes under the temperature that the activity that makes yeast reduces, high-speed stirred is 1～2 minute then then.

At this moment, stirring and sweat are good for the binding and the slaking that make gluten, and it is also smooth that the gluten film is attenuated.

Then, with above-mentioned complex in an embodiment of the present invention as 2～4 ℃ temperature of feature and relative humidity 90～95% bottom fermentations 15～18 hours.

The fermentation temperature of planting operation in preferably will refrigerating is set at 3 ℃, and fermentation time is set at 16 hours, can make more soft, as to have the best of lasting local flavor bread as basic food thus.

Plant operation in such refrigeration and by Temperature Distribution the face base is slowly fermented, fully slaking can be distributed the fragrance that causes taste.In addition, yeast is produced the tridimensional network that utilizes gluten to form for a long time naturally, thus the raciness of bread as basic food not only, and agingly also postpone.

This kind of operation is to plant in the product of operation to mix remaining material together in refrigeration, and leads the operation that rubs up.

In like this this kind of operation, earlier by the proportioning of this material correctly weighing hard flour 12～13.5 weight portions, granulated sugar 2.1～2.7 weight portions, salt 0.45～0.54 weight portion, milk powder 0.9～1.5 weight portion, dry ferment 0.09～0.15 weight portion, margarine 2.1～3 weight portions, water 8.1～9.3 weight portions, and be engaged in the product of planting operation in the refrigeration, stir then.

Then, in order to improve the flexibility and the security of the face base through stirring, the fermentation time and second time of 15～20 minutes behind the fermentation time first time having carried out 15～20 minutes enters segmentation process.

2 fermentation procedures are for the preferred profile that obtains bread as basic food and mouthfeel and the operation of seeking the slaking and the expansion of gluten.

In 2 fermentation procedures like this, to pack in the forming machine (molder) by the face base that the second time, fermentation time recovered, after removing air with degree that can the section base with roller, it is configured as circle, in order to improve the activity of yeast, keep 36～40 ℃ temperature, have suitable elastic force in order to make the face base, keep relative humidity 90～95%, make its 2 times fermentations 50～60 minutes simultaneously.

The embodiments of the invention advantage that comprises such production process is can provide than the better bread of kind method quality in existing.

＜embodiment 1 〉

Cooperate hard flour 18 weight portions, dry ferment 0.19 weight portion, yeast food 0.03 weight portion, salt 0.07 weight portion, modifying agent 0.06 weight portion, water 10.6 weight portions.At this moment, the temperature that rubs up keeps 15～17 ℃.Then, complex stirring at low speed 4 minutes, high-speed stirred after 2 minutes, are made its fermentation 16 hours under 3 ℃ temperature.At this moment, relative humidity keeps 90～95%.

Then, in above-mentioned complex, cooperate hard flour 13 weight portions, granulated sugar 2.3 weight portions, salt 0.48 weight portion, milk powder 0.13 weight portion, dry ferment 0.12 weight portion, margarine 2.9 weight portions, water 9.1 weight portions, and stir, at the fermentation time and second time of 20 minutes behind the fermentation time first time that has carried out 15 minutes, amount is cut apart in accordance with regulations.

Then, after the face base after will cutting apart is formed separately, under 38 ℃ temperature, make its 2 times fermentations 50～60 minutes.At this moment, keep relative humidity 90～95%.

With the baking box of packing into of the face base after the fermentation ends, 200 ℃ of bakings 30 minutes down.

＜embodiment 2 〉

Cooperate hard flour 19 weight portions, dry ferment 0.19 weight portion, yeast food 0.03 weight portion, salt 0.07 weight portion, modifying agent 0.08 weight portion, water 11.1 weight portions.At this moment, the temperature that rubs up keeps 15～17 ℃.Then, complex stirring at low speed 4 minutes, high-speed stirred after 2 minutes, are made its fermentation 17 hours under 2 ℃ temperature.At this moment, relative humidity keeps 90～95%.

Then, in above-mentioned complex, cooperate hard flour 12 weight portions, granulated sugar 2.1 weight portions, salt 0.46 weight portion, milk powder 0.9 weight portion, dry ferment 0.1 weight portion, margarine 2.3 weight portions, water 8.9 weight portions, and stir, at the fermentation time and second time of 20 minutes behind the fermentation time first time that has carried out 15 minutes, amount is cut apart in accordance with regulations.

＜comparative example 〉

Cooperate hard flour 19 weight portions, dry ferment 0.19 weight portion, yeast food 0.03 weight portion, salt 0.07 weight portion, modifying agent 0.08 weight portion, water 11.1 weight portions.At this moment, the temperature that rubs up keeps 15～17 ℃.Then, complex stirring at low speed 4 minutes, high-speed stirred after 2 minutes, are made its fermentation 16 hours under 18 ℃ temperature.At this moment, relative humidity keeps 90～95%.

＜organoleptic examination 〉

Shown in photo appended among Fig. 2 b, bread as basic food according to embodiments of the invention 1 making, compare with the comparative example of the pore shown in the photo appended among Fig. 2 a with coarse apperance, demonstrate even, the softest pore, the interior solid of face base and even, therefore volume sense and tissue sense are good, and be also influential to the form of bread, and visual degree according to qualifications also shows significant difference.

On the other hand, after will at room temperature placing 1 day according to the bread as basic food of embodiments of the invention 1,2 making and with the bread as basic food (comparative example) that method is in the past made, size is in accordance with regulations cut off, then, consider health, reliability, to the care degree of test etc., select 30～40 years old housewife, 30 people,, carried out organoleptic examination with regard to the purpose of experiment with after evaluation method trains fully as the actual purchase layer.

The order that foretastes is, eating the sample of number one, and after writing out evaluation to this sample, then must gargle by water, after several seconds, foretastes next sample (second), estimates.

Here, its evaluation is: to 6 key elements such as the hobby degree of the integral body of each embodiment and comparative example and local flavor, taste, pliability, chewiness, moistures, with 5 fens point systems (5 minutes: very good, 4 minutes: good, 3 minutes: general, 2 minutes: poor, 1 minute: non-constant) estimate.

Calculate the mean value separately of the project of relevant this evaluation, the results are shown in following table 1.

Table 1

If comprehensively see above organoleptic examination result, embodiments of the invention 1 and embodiment 2 all demonstrate significant difference with comparative example aspect all items such as hobby degree of local flavor, taste, pliability, chewiness, moisture and integral body.

That is to say that as can be known, compare with the bread as basic food of comparative example according to the bread as basic food of embodiment 1,2, the hobby degree is the highest, selects the superior.

＜aging degree is checked 〉

For preparation method is according to an embodiment of the invention also studied the conservatory influence of bread as basic food, the thickness of embodiment 1,2 and comparative example being pressed 10m/m respectively cuts off, after packaging with each 50 polyethylene film, put into insulating box, under 30 ℃, carried out putrefaction test.

In when packing, temperature inside is made as 30 ℃, and in storage test, the calculating of corrupt starting point is from the generation of mould or to send foreign odor from bread as basic food be that starting point is observed, and its average storage time is as shown in table 2 below as a result, and average corrupt rate is as shown in table 3 below.

Table 2

Table 3

That is to say that comparative example on average begins corruption after through 4.5 days, sample corruption all after 5 days are finished., 1,2 to the 5th days all samples of embodiment are all no abnormal, on average begin corruption after through 5.5 days, and all sample corruption are finished after 6 days.

And between 4.5 days to 5 days, the average corrupt rate of comparative example is 60%～100%, and embodiment 1,2 average corrupt rate between 5 days～5.5 days is 20%～85%, and average corrupt rate is 60%～100% between 5.5 days～6 days.

Fig. 3 a and Fig. 3 b are the photos of at normal temperatures bread as basic food of comparative example and embodiment 1 being taken care of the state after 7 days, and as shown in drawings, the part has produced mould on the surface of comparative example, but good according to the apparent condition of embodiments of the invention 1, also leaves local flavor.

Draw from above result, embodiments of the invention 1,2 are compared with comparative example, and long about 1 day of average holding time, Lao Hua tempo is also slow in addition, also postpone to the required time of complete corruption.

In addition, the present invention is not limited to the above embodiments and accompanying drawing, can extend.

In addition, the present invention is not limited to the above embodiments and accompanying drawing, can in the scope that does not exceed technological thought of the present invention, replace and change to other impartial embodiment, this people for the ABC in the technical field that has under the present invention be clear as can be known.

Claims

1, a kind of method for manufacturing bread as basic food is characterized in that, comprises following operation:

Plant operation in the refrigeration, it cooperates hard flour 18～19.5 weight portions, dry ferment 0.18～0.21 weight portion, yeast food 0.03～0.036 weight portion, salt 0.06～0.09 weight portion, modifying agent 0.06～0.09 weight portion, water 10.2～11.4 weight portions 15～17 ℃ rub up under the temperature, after 1～2 minute, make its fermentation 15～18 hours for 90～95% times with relative humidity in stirring at low speed 2～4 minutes, high-speed stirred at 2～4 ℃;

This kind of operation, it is planted in described refrigeration and cooperates hard flour 12～13.5 weight portions, granulated sugar 2.1～2.7 weight portions, salt 0.45～0.54 weight portion, milk powder 0.9～1.5 weight portion, dry ferment 0.09～0.15 weight portion, margarine 2.1～3 weight portions, water 8.1～9.3 weight portions in the product of operation, and stir, at the fermentation time and second time of 15～20 minutes behind the fermentation time first time that has carried out 15～20 minutes, cut apart; And

2 fermentation procedures, it makes its fermentation 50～60 minutes at 36～40 ℃ for 90～95% times with relative humidity after the product with described kind operation is shaped.

2, method for manufacturing bread as basic food according to claim 1 is characterized in that, the fermentation temperature of planting operation in the described refrigeration is 3 ℃.

3, method for manufacturing bread as basic food according to claim 1 and 2 is characterized in that, the fermentation time of planting operation in the described refrigeration is 16 hours.

4, a kind of bread as basic food is characterized in that, it is to adopt the described preparation method of claim 1 to make.