CN102715211A - Bread processing technology - Google Patents

Bread processing technology Download PDF

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Publication number
CN102715211A
CN102715211A CN2012101305493A CN201210130549A CN102715211A CN 102715211 A CN102715211 A CN 102715211A CN 2012101305493 A CN2012101305493 A CN 2012101305493A CN 201210130549 A CN201210130549 A CN 201210130549A CN 102715211 A CN102715211 A CN 102715211A
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time
bread
baking
temperature
processing process
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CN2012101305493A
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CN102715211B (en
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不公告发明人
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QIU WANLAI
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QIU WANLAI
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Abstract

The invention relates to a bread processing technology, comprising the steps of kneading dough and fermenting the dough. Fermented dough is processed in the following steps successively: 1) a first baking; 2) cooling; 3) shape-cutting and sugar-sprinkling; 4) a second baking; and 5) cooling, sterilizing and packaging. Compared with the prior art, the bread processing technology in the invention is added with the second baking technology. Sugar is sprinkled over the bread before the second baking, so that the whole bread tastes crispier.

Description

A kind of bread processing process
 
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of bread processing process.
 
Background technology
Bread is to be primary raw material with the wheat flour, adds water with yeast and other auxiliary materials and is modulated into dough, again through fermenting, cut the fermented food that working procedure processing such as shape, baking are processed.Characteristics such as bread is nutritious with it, it is fluffy to organize, be easy to digest, instant become the most popular culture propagation food, and it accounts for absolute landslide at global consumption figure.Bread also dominates the game more than style aspect size, shape, institutional framework and the local flavor.Though existing bread style is many, whole bread mouthfeel does not from outside to inside also occur and be crisp bread.
 
Summary of the invention
The object of the present invention is to provide a kind of bread processing process, the bread mouthfeel from outside to inside that adopts this processing technology to make is all comparatively crisp, becomes a kind of bread of novel type.
For realizing above-mentioned purpose, following technical scheme is adopted in the invention of this reality:
A kind of bread processing process comprises the step with face, fermentation, it is characterized in that passing through in order after the dough fermentation following procedure of processing:
1) baking for the first time: the temperature of getting angry is 220~240 ℃, and following fiery temperature is 190~210 ℃, and the time is 25~30min; Advance stove end ejection steam at oven; The temperature of steam is 85~95 ℃, and spraying steam can be the atomizing of dough surface protein when toasting for the first time, and the bread after the atomizing produces duricrust; The back chance cold air of coming out of the stove makes the duricrust of bread produce slight crack, makes bread comparatively crisp;
2) cooling: the bread after the baking cools off 12~16h for the first time;
3) cut shape, spread sugar: cooled bread is cut shape earlier, can be cut into sheet, triangle etc., spreads sugar again on the surface of bread, makes bread more crisp after baking for the second time;
4) baking for the second time: in 160~170 ℃ heated-air circulation oven, toast 8~12min, stop heating, utilize the circulating fan in the heated-air circulation oven to continue baking 8~12min;
5) cooling, sterilization, packing.
Preferably, in the step 1) baking process first time, the temperature of getting angry is 230 ℃, and following fiery temperature is 200 ℃, and the time is 30min, and the temperature of steam is 90 ℃.
Preferably, step 2) process for cooling is nature cooling 12h.
Preferably, after step 3) bread is cut shape, coat cream earlier and spread sugar on the surface again, before spreading sugar, be coated with the local flavor that cream can increase bread.
Preferably, in the step 4) baking process second time, bread toasts 10min earlier in 165 ℃ heated-air circulation oven, stop heating then, utilizes the circulating fan in the heated-air circulation oven to continue baking 10min.
The water content of dough is 50%~55% preferably and behind the face.
Preferably, zymotechnique adopts half sponge process.
Preferably, the temperature of fermentation is 25~30 ℃ for the first time, and humidity is 80%~85%, and the time is 30~40min.
Preferably, stir, cut apart shaping earlier after the fermentation for the first time, carry out the fermentation second time again.
Preferably, the temperature of fermentation is 25~30 ℃ for the second time, and humidity is 80%~85%, and the time is 60~80min.
Compared with prior art, the invention has the beneficial effects as follows:
Increase baking process for the second time, before baking for the second time, spread sugar earlier on bread, make bread mouthfeel from outside to inside all comparatively crisp.
 
The specific embodiment
Through the practical implementation example a kind of bread processing process of the present invention is done further explain below.
 
Embodiment 1
A kind of bread processing process, it may further comprise the steps successively:
1) and face: adopt the prescription of prior art, flour and auxiliary material allocates according to formula rate, pour into then in the agitator, the water of adding formula ratio carries out the stirring first time, and supplementary material is stirred into dough, and the water content of dough is controlled between 50%~55%.
2) fermentation for the first time: the dough after will stirring is put into the fermenting cellar fermentation, and the temperature of fermenting cellar is 28 ℃, and relative humidity is 85%, and fermentation time is 35min.
3) dough after the fermentation is for the first time put into agitator once more and is carried out second time and stir, and mixing time is 15min, and the temperature of stirring time control dough making is between 25~30 ℃.
4) cut apart shaping: dough is divided into the little dough that each weight is 450g.
5) fermentation for the second time: cut apart facet group after the shaping and get into fermenting cellar and carry out fermenting second time, the temperature of fermenting cellar is 30 ℃, and humidity is 85%, and the time is 60min.
6) baking for the first time: the temperature of getting angry is 230 ℃, and following fiery temperature is 190 ℃, and the time is 30min, and the temperature of steam is 90 ℃.
7) cooling: the bread after the baking cools off 12h for the first time.
8) cut shape, spread sugar: cooled bread is cut into the sheet bread that thickness is 10mm earlier, spreads sugar on the surface of sheet bread again.
9) baking for the second time: bread toasts 10min earlier in 165 ℃ heated-air circulation oven, stop heating then, utilizes the circulating fan in the heated-air circulation oven to continue baking 10min.
10) cooling, sterilization, packing.
 
Embodiment 2
A kind of bread processing process, it may further comprise the steps successively:
1) and face: adopt the prescription of prior art, flour and auxiliary material allocates according to formula rate, pour into then in the agitator, the water of adding formula ratio carries out the stirring first time, and supplementary material is stirred into dough, and the water content of dough is controlled between 50%~55%.
2) fermentation for the first time: the dough after will stirring is put into the fermenting cellar fermentation, and the temperature of fermenting cellar is 25 ℃, and relative humidity is 80%, and fermentation time is 40min.
3) dough after the fermentation is for the first time put into agitator once more and is carried out second time and stir, and mixing time is 15min, and the temperature of stirring time control dough making is between 25~30 ℃.
4) cut apart shaping: dough is divided into the little dough that each weight is 450g.
5) fermentation for the second time: cut apart facet group after the shaping and get into fermenting cellar and carry out fermenting second time, the temperature of fermenting cellar is 25 ℃, and humidity is 80%, and the time is 80min.
6) baking for the first time: the temperature of getting angry is 240 ℃, and following fiery temperature is 210 ℃, and the time is 25min, and the temperature of steam is 85 ℃.
7) cooling: the bread after the baking cools off 16h for the first time.
8) cut shape, spread sugar: cooled bread is cut into the sheet bread that thickness is 10mm earlier, on sheet bread, is coated with cream then, then spreads sugar.
9) baking for the second time: bread toasts 12min earlier in 160 ℃ heated-air circulation oven, stop heating then, utilizes the circulating fan in the heated-air circulation oven to continue baking 12min.
10) cooling, sterilization, packing.
 
Embodiment 3
A kind of bread processing process, it may further comprise the steps successively:
1) and face: adopt the prescription of prior art, flour and auxiliary material allocates according to formula rate, pour into then in the agitator, the water of adding formula ratio carries out the stirring first time, and supplementary material is stirred into dough, and the water content of dough is controlled between 50%~55%.
2) fermentation for the first time: the dough after will stirring is put into the fermenting cellar fermentation, and the temperature of fermenting cellar is 30 ℃, and relative humidity is 83%, and fermentation time is 35min.
3) dough after the fermentation is for the first time put into agitator once more and is carried out second time and stir, and mixing time is 15min, and the temperature of stirring time control dough making is between 25~30 ℃.
4) cut apart shaping: dough is divided into the little dough that each weight is 450g.
5) fermentation for the second time: cut apart facet group after the shaping and get into fermenting cellar and carry out fermenting second time, the temperature of fermenting cellar is 28 ℃, and humidity is 83%, and the time is 70min.
6) baking for the first time: the temperature of getting angry is 220 ℃, and following fiery temperature is 200 ℃, and the time is 28min, and the temperature of steam is 85 ℃.
7) cooling: the bread after the baking cools off 14h for the first time.
8) cut shape, spread sugar: cooled bread is cut into the square rusk that thickness is 10mm earlier, on square rusk, is coated with cream then, then spreads sugar.
9) baking for the second time: bread toasts 8min earlier in 170 ℃ heated-air circulation oven, stop heating then, utilizes the circulating fan in the heated-air circulation oven to continue baking 8min.
10) cooling, sterilization, packing.
The foregoing description is merely preferred implementation of the present invention, can not limit protection scope of the present invention with this, and the variation of any unsubstantiality that those skilled in the art is done on basis of the present invention and replacement all belong to protection scope of the present invention.

Claims (10)

1. bread processing process comprises the step with face, fermentation, it is characterized in that passing through in order after the dough fermentation following procedure of processing:
1) baking for the first time: the temperature of getting angry is 220~240 ℃, and following fiery temperature is 190~210 ℃, and the time is 25~30min, advances stove end ejection steam at oven, and the temperature of steam is 85~95 ℃;
2) cooling: the bread after the baking cools off 12~16h for the first time;
3) cut shape, spread sugar: cooled bread is cut shape earlier, spreads sugar on the surface of bread again;
4) baking for the second time: in 160~170 ℃ heated-air circulation oven, toast 8~12min, stop heating, utilize the circulating fan in the heated-air circulation oven to continue baking 8~12min;
5) cooling, sterilization, packing.
2. bread processing process as claimed in claim 1 is characterized in that: in the step 1) baking process first time, the temperature of getting angry is 230 ℃, and following fiery temperature is 200 ℃, and the temperature of steam is 90 ℃.
3. bread processing process as claimed in claim 1 is characterized in that: step 2) process for cooling is nature cooling 12h.
4. bread processing process as claimed in claim 1 is characterized in that: after step 3) bread is cut shape, coat cream earlier and spread sugar on the surface again.
5. bread processing process as claimed in claim 1; It is characterized in that: in the step 4) baking process second time; Bread toasts 10min earlier in 165 ℃ heated-air circulation oven, stop heating then, utilizes the circulating fan in the heated-air circulation oven to continue baking 10min.
6. bread processing process as claimed in claim 1 is characterized in that: and the water content of dough is 50%~55% behind the face.
7. bread processing process as claimed in claim 1 is characterized in that: zymotechnique adopts half sponge process.
8. bread processing process as claimed in claim 7 is characterized in that: the temperature of fermentation is 25~30 ℃ for the first time, and humidity is 80%~85%, and the time is 30~40min.
9. bread processing process as claimed in claim 8 is characterized in that: stir, cut apart shaping earlier after the fermentation for the first time, carry out the fermentation second time again.
10. bread processing process as claimed in claim 7 is characterized in that: the temperature of fermentation is 25~30 ℃ for the second time, and humidity is 80%~85%, and the time is 60~80min.
CN2012101305493A 2012-04-28 2012-04-28 Bread processing technology Active CN102715211B (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105123829A (en) * 2015-09-14 2015-12-09 胡积松 Process for producing bread
CN105875727A (en) * 2016-06-28 2016-08-24 宾业崴 Rose face-caring bread and making method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5593712A (en) * 1993-03-29 1997-01-14 B.F.E. Limited Process for making bread
CN101375692A (en) * 2007-08-28 2009-03-04 深圳市一品轩食品有限公司 Bread and method for producing the same
CN102365981A (en) * 2010-12-22 2012-03-07 东莞市百味佳食品有限公司 Bread crumb and production method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5593712A (en) * 1993-03-29 1997-01-14 B.F.E. Limited Process for making bread
CN101375692A (en) * 2007-08-28 2009-03-04 深圳市一品轩食品有限公司 Bread and method for producing the same
CN102365981A (en) * 2010-12-22 2012-03-07 东莞市百味佳食品有限公司 Bread crumb and production method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
王伟鹏: "吐司专用粉的研究与开发", 《现代面粉工业》 *
苏东海等: "《面包生产工艺与配方》", 31 March 2008, 化学工业出版社 *
齐朝晖: "《面包、蛋糕巧制作》", 31 December 2001, 科学出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105123829A (en) * 2015-09-14 2015-12-09 胡积松 Process for producing bread
CN105875727A (en) * 2016-06-28 2016-08-24 宾业崴 Rose face-caring bread and making method thereof

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