CN101683084A - Method for producing staple bread - Google Patents

Abstract

The invention provides a method for producing staple bread, which is characterized by comprising a starter producing process, a secondarily fermented bread producing process, a mixing and kneading process, a dividing process, a resting process, a shaping process, a fermenting process and a baking process. The starter producing process comprises the steps of heating milk and salt, then adding wheatmeal and gelatinizing the mixture and then ripening the mixture at low temperature to prepare the starter. The secondarily fermented bread producing process comprises the steps of mixing and kneadingthe wheatmeal, dried yeast, yeast food, a modifying agent, salt and water to ferment the mixture so as to prepare the secondarily fermented bread. The mixing and kneading process comprises the steps of mixing and kneading the starter, secondarily fermented bread, wheatmeal, salt, cream, dried yeast, powdered milk, granulated sugar and water. The dividing process comprises the step of dividing thedough according to the specified size. The resting process comprises the steps of producing the divided dough into round shapes and ripening the dough for specified period. The shaping process comprises the step of shaping the dough in accordance with a container. The fermenting process comprises the steps of loading the dough into the container and fermenting the dough. The baking process comprises the step of heating the fermented dough.

Description

The manufacture method of bread as basic food

Technical field

The present invention relates to bread as basic food, particularly used the manufacture method of the bread as basic food of soup kind and middle kind.

Background technology

Common bread as basic food is made the bread of case shape, according to the difference of profile, following type is arranged: expansion and make the Anglicism of mountain peak shape naturally above making; Form pancake American above making with adding on the mould of toast bread that loam cake toasts.

Described bread as basic food has the fat-free type (leantype) that adds sugar, milk and grease hardly and the rich lard type (rich type) of more interpolation sugar, milk and grease in fact, fat-free type is called toast bread usefulness, rich lard type is called sandwich usefulness or American.

The process of manufacturing bread as basic food in the past comprises:

1) rubs up the part raw material, and under 27 ℃, make 4 hours process of its fermentation;

2) dough after will fermenting (the Japanese original text is:

り) the process of adding in the raw material and rubbing up once more;

3) at room temperature described dough is placed 20 minutes after, cut apart and make circular process according to container;

4) will make circular dough and at room temperature place 20～30 minutes after, the process that forms according to container;

5) dough after will being shaped is encased in the container, makes 50～60 minutes process of its fermentation under 30～40 ℃; And

6) process that the dough after the fermentation ends is toasted.

, the activity and the fermenting power of the yeast of the bread as basic food by above-mentioned direct method manufacturing weaken, consequently, taste or local flavor go down, mouthfeel is poor, does not only have the taste of chewiness, and to also have the bread as basic food hardening after the gelatinization or the speed of hardening be aging speed problem faster.

Summary of the invention

For addressing the above problem, the object of the present invention is to provide and a kind ofly improve the activity of yeast and fermenting power, taste or local flavor etc. are good and the manufacture method of the bread as basic food that mouthfeel is good.

In addition, another object of the present invention is to provide the manufacture method that a kind of aging speed is slow, the preservation life-span is long, can keep the bread as basic food of fine quality constantly.

For achieving the above object, the invention provides a kind of manufacture method of bread as basic food, it is characterized in that, comprise following process: after with the heating of milk and salt, add wheat flour and also make its gelatinization, then it is carried out ripening at low temperature and form the soup kind manufacture process of soup kind; Make it fermentation by mixing wheat flour, dry ferment, Yeast food, modifying agent, salt and water and rubbing up, thus the middle kind of manufacture process of planting in forming; Mix the process of rubbing up with what described soup kind and middle kind and wheat flour, salt, cream, dry ferment, milk powder, granulated sugar and water were mixed together and rubbed up; The cutting procedure that gained dough size is in accordance with regulations cut apart; After the dough after above-mentioned cutting apart is made circle, make the process of stopping of its slaking official hour; According to the forming process of container with described dough shaping; Pack into described dough in the container and make the sweat of its fermentation; And the bake process that the dough after the described fermentation is heated.

As described later, the manufacture method of bread as basic food according to an embodiment of the invention, made its aging soup kind and middle kind in advance by mixing in interarea group, having can provide the activity that improves yeast and fermenting power, taste or local flavor are good, mouthfeel good and the effect of the bread as basic food that flexibility is good.

In addition, the effect that can provide aging speed delay, preservation life-span to grow, keep constantly the bread as basic food of fine quality is provided the manufacture method of bread as basic food according to an embodiment of the invention.

Description of drawings

Fig. 1 is the flow chart of expression according to the manufacture method of the bread as basic food of preferred embodiment of the present invention.

Symbol description

S100: soup kind manufacture process S200: middle kind of manufacture process

S310: mix rubbing up process S320: cutting procedure

S330: the process of stopping S340: forming process

S350: sweat S360: bake process

The specific embodiment

Below, if it is preferred embodiment of the present invention is described in detail, then as described below with reference to accompanying drawing.In explanation of the present invention,, under the situation that is judged as unnecessary desalination main idea of the present invention, omit its detailed explanation for specifying of relevant known function or formation.

Fig. 1 is the flow chart of expression according to the manufacture method of the bread as basic food of preferred embodiment of the present invention.As shown in Figure 1, the manufacture method according to the bread as basic food of preferred embodiment of the present invention roughly comprises: the mixing of the soup kind manufacture process (S100) of the 1st operation, the middle kind of manufacture process (S200) of the 2nd operation and the 3rd operation rubs up process (S310), cutting procedure (S320), the process of stopping (S330), forming process (S340), sweat (S350) and bake process (S360).

1. the 1st operation

Described soup kind manufacture process (S100) is after with the heating of milk and salt, adds wheat flour and also makes its gelatinization, then it is carried out ripening at low temperature and forms the process of soup kind.Described soup kind manufacture process (S100) has been utilized following principle: make a part of gelatinization of dough as being used for, and be after refrigerated storage temperature makes it aging earlier with the fastest aging temperature, it is mixed with interarea group once more, thereby make the aging process that postpones, in order to make once aging dough gelatinization once more taking place, began gelatinization under the high temperature about 120 ℃.

Described soup kind manufacture process (S100) comprising: the mixture of milk and salt is heated to that the wheat flour that adds wheat flour in milk/salt heating steps (S110) of 95 ℃, the mixture after described heating adds step (S120) while, with the described mixture that has added wheat flour carry out gelatinization step (S130) that gelatinization rubs up, and with the ripening at low temperature ripening at low temperature step (S140) more than 12 hours in refrigerator of the dough after the described gelatinization.

Described milk/salt heating steps (S110) is included in 60 ℃ of heating 1 heating and 2 heating that are heated to 95 ℃ once more with the fragrance of increase milk in 30 minutes down.The temperature of the dough after described gelatinization step (S130) finishes preferably keeps 60～65 ℃.

The cooperation ratio of wheat flour, salt and the milk of described soup kind manufacture process (S100) changes according to embodiment sometimes, but preferably keeps 20: 0.2: 20.

2. the 2nd operation

Plant manufacture process (S200) in described and be by mixing wheat flour, dry ferment, Yeast food, modifying agent, salt and water and rubbing up the process that makes it to ferment and plant in forming.Plant manufacture process (S200) in described and have following effects: add in the interarea group with the soup kind of in soup kind manufacture process (S100), making, make the aging delay of dough, thereby improve the activity and the fermenting power of yeast.

Planting manufacture process (S200) in described comprising: mixing wheat flour, dry ferment, Yeast food, modifying agent, salt and water and the middle kind that rubs up rub up step (S210) and make the about 12 hours middle kind of fermentation step (S220) of above-mentioned dough fermentation about 17 ℃.

3. the 3rd operation

It is the process that the soup kind that will make in aforementioned process and middle kind and wheat flour, salt, cream, dry ferment, milk powder, granulated sugar, egg and water are mixed together and rub up that described mixing rubs up process (S310).The temperature that rubs up the dough of process (S310) through described mixing is preferably 27～28 ℃.Described mixing rubs up process (S310) in the process of low speed and high-speed stirred that hockets, and after having added processing cream, repeats low speed and high-speed stirred once more.Mixing according to feature of the present invention rubs up process (S310) by being mixed with interarea group by soup kind manufacture process (S100) and middle kind manufacture process (S200) dough that quilt is aging earlier etc., can make the aging delay of dough.

Described cutting procedure (S320) is the process that mixed dough is divided into the size of regulation according to container.To carry out the preceding precuring time of reserving 20～30 minutes of described cutting procedure (S320) at once.

The described process of stopping (S330) is the process that makes its slaking stipulated time after the dough after will cutting apart is made circle.The curing time of the described process of stopping (S330) was preferably about 20～25 minutes.

Described forming process (S340) is according to the be shaped process of described dough of container.Preferably remove gas contained in the dough before in described forming process (S340).

Described sweat (S350) is the process of packing into the dough after thawing in the container and making its fermentation.Described sweat (S350) carried out for 85～90% times 50～60 minutes at 35～38 ℃, relative humidity.

Described bake process (S360) is the process that the shaping thing after the described fermentation is heated.Described bake process (S360) preferably carries out in the baking box of the heating-up temperature that can differently regulate the upper and lower.Described bake process (S360) is that 170 ℃, bottom are to carry out 35～40 minutes under 210 ℃ the temperature on top.

＜embodiment 〉

Under 60 ℃ the heating of milk and salt after 30 minutes, is being heated to 95 ℃ again, to wherein adding wheat flour, on one side gelatinization rub up on one side, thereby make the soup kind.At this moment, the temperature of dough keeps 60～65 ℃.Then, with described soup kind ripening at low temperature more than 12 hours in refrigerator.At this moment, the cooperation ratio of described wheat flour, salt and milk kept 20: 0.2: 20.

Then, with described soup kind differently, in addition in 70: 0.6: 0.03: 0.5: 0.2: 46 cooperation ratio is mixed wheat flour, dry ferment, Yeast food, modifying agent, salt and water, make the temperature of dough reach 18～19 ℃ and rub up, this dough was fermented 12 hours in 17 ℃ fermenting cellar, make middle kind.

Then, the soup kind made and the mixture of middle kind and wheat flour, salt, cream, dry ferment, milk powder, granulated sugar, egg and water are mixed, with low speed (30rpm) and high speed (60rpm) while stir and rub up.At this moment, the proportioning of wheat flour, salt, cream, dry ferment, milk powder, granulated sugar, egg and water kept 10: 2: 9: 0.2: 3: 8: 5: 14.The temperature of described dough keeps 27～28 ℃, and at room temperature places 20～30 minutes.

Then, after described dough is divided into certain size, make circle, after through 20～25 minutes curing time, form, in the bread as basic food of packing into the container.Then, to the dough in the described bread as basic food container of packing into, under 37 ℃, the atmosphere of relative humidity 85～90%, carry out 50～60 minutes fermentation.Then, with the blank (dough) of the described bread as basic food baking box of packing into, be that 170 ℃, bottom are to carry out 35 minutes baking under 210 ℃ the temperature on top, thereby finish the manufacturing of bread as basic food.

Claims (1)

1, a kind of manufacture method of bread as basic food is characterized in that, comprises following process:

Soup kind manufacture process, while its through the mixture with the salt of 48～50% milk and 1～2% be heated to the wheat flour that adds 48～50% wheat flour in milk/salt heating steps of 95 ℃, the mixture after described heating add step, with the described mixture that has added wheat flour carry out gelatinization step that gelatinization rubs up and with the dough after the described gelatinization at low temperatures the ripening at low temperature step of slaking more than 12 hours make the soup kind;

The middle manufacture process of planting, it mixes wheat flour, dry ferment, Yeast food, modifying agent, salt and water and rubs up;

Mix the process that rubs up, it mixes described soup kind and middle kind and rubs up with wheat flour, salt, cream, dry ferment, milk powder, granulated sugar, egg and water;

Cutting procedure, it cuts apart described dough size in accordance with regulations;

The process of stopping, it makes its slaking stipulated time after the dough after described cutting apart is made circle;

Forming process, it forms described dough according to container;

Sweat, it is packed into described dough in the container and makes its fermentation; And

Bake process, its dough after to described fermentation heats.

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