CN102986777A - Making method of nutrient staple bread - Google Patents

Abstract

The invention discloses a making method of nutrient staple bread. The method comprises the steps of: S1, activating a yeast, adding water with proper amount for stirring, adding flour accounting for 40% of the total weight of the flour and soybean meal accounting for 30% of the total weight of the soybean meal for stirring uniformly, fermenting for 3 hours under the temperature being 28-29 DEG C; S2, adding salt, the rest flour, the rest soybean meal and water with the proper amount for stirring uniformly, and fermenting for 3 hours under the temperature being 27-28 DEG C; S3, stripping and slicing fermented dough, rubbing the processed dough to be in a circle shape, and finally fermenting for 40 minutes under the temperature being 28-29 DEG C; S4, baking for 30 minutes under the temperature being 220 DEG C; and S5, discharging from an oven and cooling. According to the method, the proportioning rate of selected materials and the making process of the bread are scientific and reasonable, and all the materials can be well mixed into a whole, so that a delicious taste can be provided, and the requirements of people can be met.

Description

A kind of preparation method of nutrition bread as basic food

Technical field

The present invention relates to the food technology field, relate in particular to a kind of preparation method of nutrition bread as basic food.

Background technology

Bread is the by fermentation food that forms of baking of dough.The kind of bread is a lot, and its sorting technique also is not quite similar in the each department, various countries.Present bread on the market, owing to have defective on the problems such as selection proportioning, quality of materials, manufacture craft, often mouthfeel is not good to cause the bread finished product, can not satisfy consumer's demand growing to ticbit.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of nutrition bread as basic food, solve the defective that prior art exists, satisfy the demands of consumers.

In order to realize above-mentioned purpose, adopt following technical scheme: a kind of preparation method of nutrition bread as basic food, described nutrition bread as basic food comprises the component of following parts by weight: 100 parts in flour, 20 parts of soy meals, 1.5 parts in yeast, 2 parts of salt, 1.5 parts of vegetable oil;

Described preparation method may further comprise the steps:

S1 is activated yeast, adds suitable quantity of water and stirs, and puts into the soy meal of 40% flour and 30% and stirs, at 28-29 ℃ of bottom fermentation 3h;

S2 adding salt and remaining flour, soy meal add suitable quantity of water and stir, at 27-28 ℃ of bottom fermentation 3h;

S3 rubs circle with the dough stripping and slicing that ferments, and proofs 40min under 28-29 ℃;

S4 is at 220 ℃ of lower baking 30min;

The S5 cooling of coming out of the stove.

Compared with prior art, selection proportioning of the present invention and manufacture craft are all scientific and reasonable, and various materials are combined together well, produce fine mouthfeel, satisfy people's demand.

The specific embodiment

The invention will be further described below in conjunction with embodiment.

Embodiment one

Prepare 100kg flour, 20kg soy meal, 1.5kg yeast, 2kg salt, 1.5kg vegetable oil.Activated yeast is become yeast juice, add suitable quantity of water and stir, put into 40kg flour and 6kg soy meal and stir, at 28-29 ℃ of bottom fermentation 3h; Add salt and remaining flour, soy meal, add suitable quantity of water and stir, at 27-28 ℃ of bottom fermentation 3h; Circle is rubbed in the dough stripping and slicing that ferments, under 28-29 ℃, proofed 40min; At 220 ℃ of lower baking 30min; The edible or pack after the cooling of coming out of the stove.

Claims (1)

1. the preparation method of a nutrition bread as basic food is characterized in that, described nutrition bread as basic food comprises the component of following parts by weight: 100 parts in flour, 20 parts of soy meals, 1.5 parts in yeast, 2 parts of salt, 1.5 parts of vegetable oil;

Described preparation method may further comprise the steps:

S1 is activated yeast, adds suitable quantity of water and stirs, and puts into the soy meal of 40% flour and 30% and stirs, at 28-29 ℃ of bottom fermentation 3h;

S2 adding salt and remaining flour, soy meal add suitable quantity of water and stir, at 27-28 ℃ of bottom fermentation 3h;

S3 rubs circle with the dough stripping and slicing that ferments, and proofs 40min under 28-29 ℃;

S4 is at 220 ℃ of lower baking 30min;

The S5 cooling of coming out of the stove.