CN104782703A - Natural yeast bread dough and manufacturing method thereof - Google Patents
Natural yeast bread dough and manufacturing method thereof Download PDFInfo
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- CN104782703A CN104782703A CN201510165381.3A CN201510165381A CN104782703A CN 104782703 A CN104782703 A CN 104782703A CN 201510165381 A CN201510165381 A CN 201510165381A CN 104782703 A CN104782703 A CN 104782703A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
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Abstract
The invention discloses a manufacturing method of natural yeast bread dough. The method includes the steps that a, natural yeast liquid raw materials selected from fruits and cereals at least including glutinous barley are fermented to obtain natural yeast liquid; b, high-gluten flour and glutinous barley flour are mixed to obtain mixed flour, the mixed flour and the natural yeast liquid are mixed to obtain a mixture, and the mixture is fermented to obtain primary natural yeast; c, after the primary natural yeast is fermented, the primary natural yeast, warm water, high-gluten flour and glutinous barley flour are stirred into mixed dough, and the mixed dough is fermented at low temperature to obtain sponge dough; d, high-gluten flour, glutinous barley flour, malt flour, soya bean lecithin and a water solution are stirred and then added into the sponge dough to form bread dough through stirring. The invention further discloses natural yeast bread dough manufactured by adopting the method. The high water absorption rate and the high aerogenesis capacity of the glutinous barley flour, the capacity of promoting yeast aerogenesis of the malt flour and the emulsifying capacity of the soya bean lecithin are used, and low-temperature secondary fermentation is combined to obtain soft and healthy bread moderate in mouthfeel and high in nutritive value.
Description
Technical field
The present invention relates to a kind of unartificial yeast, particularly relate to a kind of unartificial yeast bread.
Background technology
Along with the blending of Chinese and Western culture, also there is earth-shaking change in China's cooking culture field, bread has been no longer that west is distinctive, baked product rarely seen in China market, and bread has become staple food common on our people's dining table gradually along with the internationalization of thought of people understanding or extremely ace-highly facilitated leisure food.Bread improves year by year at the sales volume of China, and various extraordinary bread is also in a compact mass to be developed and to go on the market, and nutrition, the health and safety aspect of bread also more and more come into one's own.
Unartificial yeast is the fermented bacterium that natural plant flowers, leaf and fruit are cultivated, containing the abundant material such as active dry yeasr, lactic acid bacteria, belong to composite yeast, effectively can supplement the nutritions such as amino acid needed by human body, vitamin, mineral matter, the bread that unartificial yeast makes, there is the feature of unique flavor nature, nutrient health, have than yeast cake and the more excellent market value of dry ferment.But, the unartificial yeast bread sold in the market mostly is unartificial yeast and the product namely sending out active dry yeast co-fermentation, the bread that pure natural culture propagation makes exists and proofs the phenomenons such as difficulty, aerogenesis is not enough, causes the thicker and toughness of bread epidermis to cross the problems such as strong.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of not only having proofed easily but also the unartificial yeast bread dough preparation method of aerogenesis foot.
The present invention also provides a kind of and had not only proofed easily but also the unartificial yeast bread dough of aerogenesis foot.
In order to reach above-mentioned purpose, solution of the present invention is:
A kind of unartificial yeast bread dough preparation method, is made by following steps:
A, preparation unartificial yeast liquid: unartificial yeast liquid raw material is chosen fruit and at least included the cereal of glutinous wheat, unartificial yeast liquid raw material to be dipped in water and to proof in the container loading ventilation, proofing temperature is 28-32 DEG C, and proofing period is 3-7 days, obtains unartificial yeast liquid;
B, preparation unartificial yeast kind: high-strength flour and glutinous flour are mixed to get mixed powder by the deal ratio of 9:1, mixed powder and described unartificial yeast liquid are mixed to get mixture by the deal ratio of 1.5:1 ~ 1:1, proof in the container of mixture loading ventilation, proofing temperature is 28-32 DEG C, when mixture surface is covered with minute bubbles, takes out mixture and be placed in stand at low temperature 12-15 hour; At least repeatedly unartificial yeast kind is namely obtained 2 times with the said process of stand at low temperature by proofing;
Plant dough in c, preparation: after the temperature that described unartificial yeast kind is placed in 28-32 DEG C proofs 30 minutes, the glutinous flour of this unartificial yeast kind of 22 ~ 28 parts, the warm water of 23 ~ 27 parts, the high-strength flour of 42 ~ 48 parts and 4 ~ 8 parts is stirred into mixing dough; Mixing dough is proofed in low temperature, makes the volume of mixing dough reach 1.5 ~ 2 times of original volume and namely obtain middle kind of dough;
D, prepare bread dough: high-strength flour 38 ~ 40 parts, glutinous flour 5 ~ 6 parts, malt flour 0.1 ~ 0.3 part, soybean lecithin 0.1 ~ 0.3 part and the aqueous solution 25 ~ 26 parts are beaten to without after dry powder, add described 18 ~ 19 parts, middle kind of dough, then beat into bread dough.
Add the honey of 5-8 part in described preparation unartificial yeast liquid step a, or described honey is before proofing or proof in process and add; Or when mixture ph reaches 3.8-4.1 stand at low temperature again in described step b.
Plant in dough procedure c in described preparation, when the temperature of described mixing dough is waken up, temperature is 4 ~ 8 DEG C, relative humidity is 74%-76%.
Plant in dough procedure c in described preparation, first described unartificial yeast kind and described warm water to be stirred or after mixing thoroughly, then to stir with described glutinous flour with described high-strength flour or mix into described mixing dough thoroughly.
In described steps d, the described aqueous solution is selected the salt of the white granulated sugar of 7 ~ 8 parts and 0.5 ~ 0.9 part to be dissolved in modulation in the water of 25 ~ 26 parts and is formed.
In described steps d, described high-strength flour, described glutinous flour, described malt flour and described soybean lecithin stir or after mixing thoroughly, then add the described aqueous solution and beat at a slow speed to without dry powder; Or after adding described middle kind of dough, beat at a slow speed and transfer quick whipping to after agglomerating.
After described steps d, described bread dough added 3 ~ 4 parts, butter and beat together, until can transparent membrane be formed.
After described butter and described bread dough beat at a slow speed 1 ~ 2 minute, beat 2 ~ 5 minutes fast.
Any one or more in pears, apple, grape, orange, peach, cherry, dragon fruit, longan and Chinese lute chosen by described fruit.
A kind of unartificial yeast bread dough, adopts either method to be as previously mentioned made.
After adopting such scheme, unartificial yeast bread dough preparation method of the present invention has following beneficial effect: the present invention utilizes the water absorption rate and stronger gas deliverability that glutinous flour is higher, malt flour promotes the ability of yeast aerogenesis, and the emulsifying capacity of soybean lecithin, antioxidation, sweat energy stabilise bubbles, in conjunction with the technique that low temperature secondary proofs, solve by glutinous wheat, pears, apple, the unartificial yeast bread leavening that the cereal such as grape and fruit fermentation obtain is difficult and the not enough epidermis caused of aerogenesis is thicker, products taste, the problems such as toughness is strong, to obtaining even structure, soft, unique flavor nature, mouthfeel is moderate, nutritive value is higher, the bread of health type.
After adopting such scheme, unartificial yeast bread dough of the present invention has following beneficial effect: compared with the prior art, product of the present invention not only has natural, safety, the features such as health, and the present invention applies glutinous flour, malt flour and soybean lecithin, breadmaking process is proofed in conjunction with low temperature secondary, solve pure natural yeast bread and proof difficulty and the epidermis that causes of aerogenesis deficiency is thicker and toughness crosses the problem such as by force, bread product coat color is golden yellow, mouthfeel, toughness is moderate, consistent internal structure, there is light tart flavour and fruital taste, taste is fresh and clean, nutritious, long shelf-life.This technique is applicable to family, factory's multimode is produced.
Accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Detailed description of the invention
In order to explain technical scheme of the present invention further, below by specific embodiment, the present invention will be described in detail.
As shown in Figure 1, high-strength flour 42 ~ 48 parts, glutinous flour 4 ~ 8 parts, 23 ~ 27 parts, water and unartificial yeast kind 22 ~ 28 parts are mainly got in the making of planting dough in the bread in the present invention.
High-strength flour 38 ~ 40 parts, glutinous flour 5 ~ 6 parts, 25 ~ 26 parts, water, 18 ~ 19 parts, middle kind of dough, white granulated sugar 7 ~ 8 parts, salt 0.5 ~ 0.9 part, 3 ~ 4 parts, butter, malt flour 0.1 ~ 0.3 part and soybean lecithin 0.1 ~ 0.3 part are mainly got in the making of the bread dough in the present invention.
Wherein, glutinous flour is also referred to as waxy wheat flour, and it is that a kind of novel function cures batching, contains unique mucedin and the amylopectin up to more than 90%, dough containing glutinous flour demonstrates unique physicochemical property, as short in formation time, water absorption rate and retention ability is high, swelliong power is strong; And amylopectin content is high, is subject to AMS effect during the fermentation and causes gas production higher, thus, glutinous flour can improve the pliability of bread and extend the shelf life of bread.
Beta amylase containing q.s in usual flour, and α-amylasecontent is not enough, and the fermentable sugar amount contained in flour very low (about 0.5%), be not enough to supply saccharomycetes to make fermentation.Not only containing a large amount of AMSs in malt flour, but also containing a small amount of beta amylase and protease etc.Appropriate interpolation malt flour, can supplement the deficiency of alphalise starch enzyme amount in flour.AMS can directly act on damaged starch, improve water retention property and the rheological behavior of starch, the maltose generated can produce gas for saccharomycete effect constantly, thus improve dough aerogenesis, hold gas performance, form smooth surface, interior tissue uniform particles, improve bread core tissue, improve and cure the uniformity, raising Bread Quality.
Soybean lecithin is described as " the 3rd nutrient " arranged side by side with protein, vitamin.Soybean lecithin can suppress the absorption of intestines inner cholesterol, can reduce blood cholesterol levels and lipotropic effect.In addition this product can also promote cell proliferation, makes it flush.Soybean lecithin is owing to having emulsification, wetting, anti-oxidant and prevent the physics and chemistry functions such as age of starch, thus can be used as emulsifying agent, antioxidant, wetting agent, softening agent, dispersant, remover etc. and be applied to food industry, research confirms that soybean lecithin can enlarge markedly bread specific volume, improves bread coat color, internal porosity structure and matter structure.And containing lecithin, cephalin, cuorin, phosphatidic acid (PA), phosphatidyl glycerol (PG), plasmalogen, lysophosphatide etc. in soybean lecithin, have and delay senility, prevent the effects such as cardiovascular and cerebrovascular disease.
Below by multiple embodiment, production craft step of the present invention is described, what the ratio wherein related to did not indicate especially is deal ratio, and that beats at a slow speed or fast employing this area routine beats parameter at a slow speed or fast.
Embodiment one
1, unartificial yeast liquid is prepared
Unartificial yeast liquid raw material is mainly fetched water and really and is at least included the cereal of glutinous wheat, and the ratio of fruit and cereal is 2:1.Fruit can choose pears, apple, grape, orange, peach, cherry, dragon fruit, longan, Chinese lute etc.Fruit and cereal, be referred to as fruit thing, all visual fruit thing selecting Ying Ji season of these fruit things.Glutinous wheat can also be added the cereal such as a little barley and be fermented together.
The vial through high-temperature sterilization directly put into by fruit and cereal after cleaning, or puts into vial after the stripping and slicing of fruit gross weight band core.Pour cold water into, the water yield flooded fruit or fruit chunk, and portion waterborne needs slot milling, to make to be full of air in bottle for strain fermentation.Before proofing or proof the honey adding 5-8% in process altogether, to promote growth.After stirring with the medicine spoon of high-temperature sterilization, with preservative film cover glass bottleneck, and on preservative film, stab aperture, to make air enter, for strain fermentation.Preferably, before proofing, add honey, required food, nutrition can be provided for saccharomycete, contribute to growth.
Vial is placed in 28-32 DEG C, such as, leave standstill 3-7 days in the proofing box of 28 DEG C, 29 DEG C, 30 DEG C, 31 DEG C, 32 DEG C, every day rocks vial 2-3 time, first there are a large amount of minute bubbles, to bubble collapse, when giving out fruit fragrant and alcohol smell in bottle in bottle, removing preservative film, filter, removing fruit chunk and pomace, obtain filtrate and unartificial yeast liquid.
2, unartificial yeast kind is prepared
High-strength flour and glutinous flour are mixed to get mixed powder by the deal ratio of 9:1, and mixed powder and unartificial yeast liquid are mixed to get mixture by the deal ratio of 1.5:1 ~ 1:1, such as, press 1.5:1, and the deal of 1.4:1,1.3:1 is than mixing.Add the salt of about 0.5% in mixture, after being uniformly mixed, mixture is placed in vessel.The surface coverage puncture preservative film of vessel, and be placed in 28-32 DEG C, such as, proof in the proofing box of 28 DEG C, 29 DEG C, 30 DEG C, 31 DEG C, 32 DEG C.Salt can improve intensity, the raising tenacity of dough, makes bread more chewiness and continuous elasticity.Salt also can control to proof speed, reduces slightly proofing speed, avoids lactic acid bacteria undue growth.Salt also can suppress other varied bacteria growings.
Proof mixture surface in process and first occur air pocket, now illustrate that mixture starts to proof.Measure with pH meter, when the pH value of mixture reaches 3.8-4.1, and when mixture surface is covered with minute bubbles, mixture proofs successfully, takes out vessel and is placed in 4 DEG C of refrigerator hold over night, roughly 12-15 hour.
Then, by proofing, the process of refrigerator hold over night 2 times at least repeatedly, or 2-3 time repeatedly, obtain unartificial yeast kind.
Wherein, glutinous wheat is added in unartificial yeast liquid, unartificial yeast kind, the metabolite of glutinous wheat has antibacterial, biocidal efficacies, such as mould etc., and some disagreeable tastes can be consumed during the fermentation, constitute a kind of brand-new lactic acid bacteria system like this, at diet-therapy health-preserving, balanced nutrients important role, its content of cellulose enriches, and also can shorten fermentation time.
3, dough is planted in preparation
Unartificial yeast kind is placed in after 28-32 DEG C of proofing box proof about 20-60 minute or 30 minutes, gets unartificial yeast kind 22 ~ 28 parts and 23 ~ 27 parts, about about 30 DEG C warm water, add to stir in the machine of face and stir evenly at a slow speed.Get high-strength flour 42 ~ 48 parts, glutinous flour 4 ~ 8 parts also adds and stir in the machine of face, mix with the unartificial yeast kind stirred evenly, low rate mixing 3 minutes is to becoming mixing dough.Mixing dough is put into low temperature proofing box and proof about 12 hours, proofing temperature is 4 ~ 8 DEG C, relative humidity is 74%, 75%, 76%.The volume of mixing dough reach original volume 1.5 ~ 2 times large time take out, obtain middle kind of dough.
4, bread dough is prepared
Getting high-strength flour 38 ~ 40 parts, glutinous flour 5 ~ 6 parts, malt flour 0.1 ~ 0.3 part and soybean lecithin 0.1 ~ 0.3 part, to put into mixer low rate mixing even, adding is the aqueous solution of 25 ~ 26 parts, beat at a slow speed 1 ~ 2 minute, time to a mixing bowl without dry powder, add 18 ~ 19 parts, middle kind of dough, first beat to agglomerating at a slow speed, transfer quick whipping to, beat 8 ~ 10 minutes, bread dough inside breaks into gluten or gluten film.
Wherein, soybean lecithin makes bread dough in sweat energy stabilise bubbles, and the pore in its cross section of bread that baking bread dough is made is even, not only full appearance, and soft mouth feel, exquisiteness, more nutritious, is easy to digestion.
Wherein, the aqueous solution is as modulated: get white granulated sugar 7 ~ 8 parts, and salt 0.5 ~ 0.9 part is dissolved in 25 ~ 26 parts of water.White granulated sugar provides food, nutrition for bread dough proofs, and contributes to growth.
5, bread dough proofs
Get 3 ~ 4 parts, butter, add in the mixer of step 4, beat at a slow speed 1 ~ 2 minute, transfer to and beat 2 ~ 5 minutes fast, bread dough inside is beaten to forming uniform transparent membrane.
Take out bread dough and leave standstill 15 ~ 20 minutes, split, rub circle with the hands, leave standstill 10 ~ 15 minutes again, integer, puts into mould, is placed in 38 DEG C of proofing box and proofs to distance mould top edge 1cm place, obtain bread dough.By segmentation, rub circle, the more standing gas can caught up with in dough with the hands.
6, cure
Take out the bread dough proofed, be placed in and get angry 185 DEG C, in lower fiery 195 DEG C of baking ovens, cure 20 ~ 25 minutes bread that gets product.
Embodiment two
1, unartificial yeast liquid is prepared
As the preparation unartificial yeast liquid step 1 of embodiment one, in unartificial yeast liquid raw material, add 8% honey.Proofing temperature is 28 DEG C, 30 DEG C, 31 DEG C, 32 DEG C, and leave standstill 7 days, rock vial every day 2 times, bubble collapse in sight glass bottle also gives out fruit fragrant and alcohol smell, can filter to obtain unartificial yeast liquid.
2, unartificial yeast kind is prepared
As the preparation unartificial yeast kind step 2 of embodiment one, mixed powder and unartificial yeast liquid mix in the ratio (m/m) of 1:1 or 1.1:1, and proofing temperature is 28 DEG C.Then, equally by proofing, the process of refrigerator hold over night carries out 3 times repeatedly, obtains unartificial yeast kind.
3, dough is planted in preparation
Plant dough procedure 3 in preparation as embodiment one, when unartificial yeast kind proofs, temperature is 28 DEG C, after proofing about 30 minutes, gets this unartificial yeast kind 23 parts and about 27 parts, 29-31 DEG C of warm water, adds to stir in the machine of face to stir evenly at a slow speed.Get high-strength flour 45 parts and glutinous flour 5 parts also to add and stir in the machine of face, mix with the unartificial yeast kind stirred evenly, low rate mixing 3 minutes is to becoming dough.Dough is put into low temperature proofing box, temperature is 5 DEG C or 6 DEG C, relative humidity is 75%, proof about 12 hours, reach original volume 2 times large time take out, obtain middle kind of dough.
4, gluten is broken into
Getting high-strength flour 39 parts, glutinous flour 6 parts, malt flour 0.3 part and soybean lecithin 0.2 part, to put into mixer low rate mixing even, add the aqueous solution, beat 2 minutes at a slow speed, time to a mixing bowl without dry powder, add 18 parts, middle kind of dough, first beat at a slow speed to agglomerating, transfer quick whipping to, beat 10 minutes, dough breaks into gluten or gluten film, and the bread be made like this is loose, flexible, soft.
Wherein, the aqueous solution is as modulated: get white granulated sugar 7 parts and be dissolved in 26 parts of water with salt 0.5 part.
5, bread dough proofs
Get 3 parts, butter, add in the mixer of the present embodiment step 4, beat 2 minutes at a slow speed, transferring to and beat 3 minutes fast, beating to forming uniform transparent membrane.
Take out dough and leave standstill 15 minutes, split, rub circle with the hands, leave standstill 15 minutes again, put into mould through integer, be placed in 38 DEG C of proofing box and proof to distance mould top edge 1cm place, obtain bread dough.
6, cure
Take out bread dough, be placed in and get angry 185 DEG C, cure 22 minutes in lower fiery 195 DEG C of baking ovens, get product bread.
Embodiment three
1, unartificial yeast liquid is prepared
As the preparation unartificial yeast liquid step 1 of embodiment one, vial is placed in 28 DEG C of proofing box and leaves standstill 7 days, and rock vial every day 3 times, bubble collapse in sight glass bottle also gives out fruit fragrant and alcohol smell, can filter to obtain unartificial yeast liquid.
2, unartificial yeast kind is prepared
As the preparation unartificial yeast kind step 2 of embodiment one, mixed powder and yeast juice mix in the ratio (m/m) of 1:1, and proofing temperature is 32 DEG C.Then, equally by proofing, the process of refrigerator hold over night carries out 3 times repeatedly, obtains unartificial yeast kind.
3, dough is planted in preparation
Plant dough procedure 3 in preparation as embodiment one, unartificial yeast kind is placed in after 32 DEG C of proofing box proof about 30 minutes, gets unartificial yeast kind 25 parts and 24 parts, about 28 DEG C of warm water, adds to stir in the machine of face to stir evenly at a slow speed.Get high-strength flour 45 parts and glutinous flour 6 parts to add and stir in the machine of face, mix with the unartificial yeast kind stirred evenly, low rate mixing 3 minutes is to becoming dough.Dough is put into low temperature proofing box, temperature is 5 DEG C or 6-7 DEG C, relative humidity is 75%, proof about 12 hours, reach original volume 2 times large time take out, obtain middle kind of dough.
4, gluten is broken into
Getting high-strength flour 39 parts, glutinous flour 5 parts, malt flour 0.2 part and soybean lecithin 0.3 part, to put into mixer low rate mixing even, add the aqueous solution, beat 2 minutes at a slow speed, time to a mixing bowl without dry powder, add 18 parts, middle kind of dough, first beat to agglomerating at a slow speed, transfer quick whipping to, beat 8 minutes, dough can break into gluten.
Wherein, the aqueous solution is as modulated: get white granulated sugar 8 parts and be dissolved in 26 parts of water with salt 0.5 part.
5, bread dough proofs
As the bread dough proofing step 5 of embodiment one, get 3 parts, butter and add in the mixer of the present embodiment step 4, beat 2 minutes at a slow speed, transfer to and beat 3 minutes fast, beat to forming uniform transparent membrane.
Take out dough and leave standstill 15 minutes, split, rub circle with the hands, leave standstill 15 minutes again, integer, puts into mould, is placed in 38 DEG C of proofing box and proofs to distance mould top edge 1cm place, obtain bread dough.
6, cure
Take out bread dough, be placed in and get angry 185 DEG C, cure 23 minutes in lower fiery 195 DEG C of baking ovens, get product bread.
Embodiment four
1, unartificial yeast liquid is prepared
As the preparation unartificial yeast liquid step 1 of embodiment one, in unartificial yeast liquid raw material, add 8% honey.Proofing temperature is 32 DEG C, and leave standstill 7 days, rock vial every day 2 times, bubble collapse in sight glass bottle also gives out fruit fragrant and alcohol smell, can filter to obtain unartificial yeast liquid.
2, unartificial yeast kind is prepared
As the preparation unartificial yeast kind step 2 of embodiment one, mixed powder and unartificial yeast liquid mix in the ratio (m/m) of 1:1 or 1.2:1, and proofing temperature is 32 DEG C.Then, equally by proofing, the process of refrigerator hold over night carries out 3 times repeatedly, obtains unartificial yeast kind.
3, dough is planted in preparation
Plant dough procedure 3 in preparation as embodiment one, when unartificial yeast kind proofs, temperature is 32 DEG C, after proofing about 30 minutes, get this unartificial yeast kind 28 parts and about 23 parts, 32 DEG C of warm water, add to stir in the machine of face and stir evenly at a slow speed, make the active component of unartificial yeast kind reach best perfect condition.Get high-strength flour 44 parts and glutinous flour 5 parts also to add and stir in the machine of face, mix with the unartificial yeast kind stirred evenly, low rate mixing 3 minutes is to becoming dough.Dough is put into low temperature proofing box, temperature is 5 DEG C or 7-8 DEG C, relative humidity is 75%, proof about 12 hours, reach original volume 2 times large time take out, obtain middle kind of dough.
4, gluten is broken into
Getting high-strength flour 38 parts, glutinous flour 5 parts, malt flour 0.3 part and soybean lecithin 0.3 part, to put into mixer low rate mixing even, add the aqueous solution, beat 2 minutes at a slow speed, time to a mixing bowl without dry powder, add 19 parts, middle kind of dough, first beat to agglomerating at a slow speed, transfer quick whipping to, beat 8 minutes, dough breaks into gluten.
Wherein, the aqueous solution is as modulated: get white granulated sugar 7.5 parts and be dissolved in 25 parts of water with salt 0.9 part.
5, bread dough proofs
Get 4 parts, butter, add in the mixer of the present embodiment step 4, beat 2 minutes at a slow speed, transfer to and beat 3 minutes fast, break into and can form uniform transparent membrane.
Take out dough and leave standstill 15 minutes, split, rub circle with the hands, leave standstill 15 minutes again, integer, puts into mould, is placed in 38 DEG C of proofing box and proofs to distance mould top edge 1cm place, obtain bread dough.
6, cure
Take out bread dough, be placed in and get angry 185 DEG C, cure 22 minutes in lower fiery 195 DEG C of baking ovens, get product bread.
By the bread that the formula and processing technology of above-mentioned four embodiments makes, its quality is natural, nutrition, health, bread product surface color is golden yellow, and mouthfeel, toughness are moderate, consistent internal structure, has light tart flavour and fruital taste, taste is fresh and clean.And bread places long some skies also without obvious aging phenomenon than common bread, without obvious dehydration, hardening, extend 3-5 days at most, also can extend 1-3 at least.
In addition, in the embodiment of the present invention, equipment adopts conventional equipment, and whipping speed is at a slow speed 30 ~ 50 revs/min, is 100 ~ 120 revs/min fast.
Above-described embodiment and accompanying drawing non-limiting product form of the present invention and style, any person of an ordinary skill in the technical field, to its suitable change done or modification, all should be considered as not departing from patent category of the present invention.
Claims (10)
1. a unartificial yeast bread dough preparation method, is characterized in that, is made by following steps:
A, preparation unartificial yeast liquid: unartificial yeast liquid raw material is chosen fruit and at least included the cereal of glutinous wheat, unartificial yeast liquid raw material to be dipped in water and to proof in the container loading ventilation, proofing temperature is 28-32 DEG C, and proofing period is 3-7 days, obtains unartificial yeast liquid;
B, preparation unartificial yeast kind: high-strength flour and glutinous flour are mixed to get mixed powder by the deal ratio of 9:1, mixed powder and described unartificial yeast liquid are mixed to get mixture by the deal ratio of 1.5:1 ~ 1:1, proof in the container of mixture loading ventilation, proofing temperature is 28-32 DEG C, when mixture surface is covered with minute bubbles, takes out mixture and be placed in stand at low temperature 12-15 hour; At least repeatedly unartificial yeast kind is namely obtained 2 times with the said process of stand at low temperature by proofing;
Plant dough in c, preparation: after the temperature that described unartificial yeast kind is placed in 28-32 DEG C proofs 30 minutes, the glutinous flour of this unartificial yeast kind of 22 ~ 28 parts, the warm water of 23 ~ 27 parts, the high-strength flour of 42 ~ 48 parts and 4 ~ 8 parts is stirred into mixing dough; Mixing dough is proofed in low temperature, makes the volume of mixing dough reach 1.5 ~ 2 times of original volume and namely obtain middle kind of dough;
D, prepare bread dough: high-strength flour 38 ~ 40 parts, glutinous flour 5 ~ 6 parts, malt flour 0.1 ~ 0.3 part, soybean lecithin 0.1 ~ 0.3 part and the aqueous solution 25 ~ 26 parts are beaten to without after dry powder, add described 18 ~ 19 parts, middle kind of dough, then beat into bread dough.
2. unartificial yeast bread dough preparation method as claimed in claim 1, is characterized in that: the honey adding 5-8 part in described preparation unartificial yeast liquid step a, or described honey is before proofing or proof in process and add; Or when mixture ph reaches 3.8-4.1 stand at low temperature again in described step b.
3. unartificial yeast bread dough preparation method as claimed in claim 1, is characterized in that: plant in dough procedure c in described preparation, when the temperature of described mixing dough is waken up, temperature is 4 ~ 8 DEG C, relative humidity is 74%-76%.
4. unartificial yeast bread dough preparation method as claimed in claim 1, it is characterized in that: plant in dough procedure c in described preparation, first described unartificial yeast kind and described warm water to be stirred or after mixing thoroughly, then to stir with described glutinous flour with described high-strength flour or mix into described mixing dough thoroughly.
5. unartificial yeast bread dough preparation method as claimed in claim 1, is characterized in that: in described steps d, and the described aqueous solution is selected the salt of the white granulated sugar of 7 ~ 8 parts and 0.5 ~ 0.9 part to be dissolved in modulation in the water of 25 ~ 26 parts and formed.
6. unartificial yeast bread dough preparation method as claimed in claim 1, it is characterized in that: in described steps d, described high-strength flour, described glutinous flour, described malt flour and described soybean lecithin stir or after mixing thoroughly, then add the described aqueous solution and beat at a slow speed to without dry powder; Or after adding described middle kind of dough, beat at a slow speed and transfer quick whipping to after agglomerating.
7. unartificial yeast bread dough preparation method as claimed in claim 1, is characterized in that: after described steps d, described bread dough is added 3 ~ 4 parts, butter and beats together, until can form transparent membrane.
8. unartificial yeast bread dough preparation method as claimed in claim 7, is characterized in that: after described butter and described bread dough beat at a slow speed 1 ~ 2 minute, beat 2 ~ 5 minutes fast.
9. unartificial yeast bread dough preparation method as claimed in claim 1, is characterized in that: any one or more in pears, apple, grape, orange, peach, cherry, dragon fruit, longan and Chinese lute chosen by described fruit.
10. a unartificial yeast bread dough, is characterized in that: adopt as either method in claim 1 to 9 is made.
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| CN201510165381.3A CN104782703A (en) | 2015-04-09 | 2015-04-09 | Natural yeast bread dough and manufacturing method thereof |
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Cited By (8)
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| CN106937661A (en) * | 2016-01-02 | 2017-07-11 | 福建安麦高新生物技术有限公司 | Application of the unartificial yeast liquid in kind of dough |
| CN106937662A (en) * | 2016-01-02 | 2017-07-11 | 福建安麦高新生物技术有限公司 | A kind of application of unartificial yeast liquid in bread dough |
| CN108651583A (en) * | 2018-06-04 | 2018-10-16 | 福建品居生物科技有限公司 | Compound bacteria-fermented diet bread and its manufacturing method three times are planted in one kind |
| CN108669171A (en) * | 2018-06-01 | 2018-10-19 | 福建品居生物科技有限公司 | Secondary composite fermentation aroma bread and its manufacturing method are planted in one kind |
| CN109588437A (en) * | 2018-12-13 | 2019-04-09 | 无锡赞匠生物科技有限公司 | A kind of method using fermented cereal powder production bread and bread obtained |
| CN111134164A (en) * | 2020-03-17 | 2020-05-12 | 乐斯福(明光)有限公司 | Preparation method of natural yeast bread |
| CN111972456A (en) * | 2020-09-09 | 2020-11-24 | 神木康焙德生物科技有限公司 | Fruit and vegetable yeast powder and preparation method and application thereof |
| CN115530207A (en) * | 2022-09-24 | 2022-12-30 | 黄纯德 | Bread fermentation process |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106937661A (en) * | 2016-01-02 | 2017-07-11 | 福建安麦高新生物技术有限公司 | Application of the unartificial yeast liquid in kind of dough |
| CN106937662A (en) * | 2016-01-02 | 2017-07-11 | 福建安麦高新生物技术有限公司 | A kind of application of unartificial yeast liquid in bread dough |
| CN108669171A (en) * | 2018-06-01 | 2018-10-19 | 福建品居生物科技有限公司 | Secondary composite fermentation aroma bread and its manufacturing method are planted in one kind |
| CN108651583A (en) * | 2018-06-04 | 2018-10-16 | 福建品居生物科技有限公司 | Compound bacteria-fermented diet bread and its manufacturing method three times are planted in one kind |
| CN109588437A (en) * | 2018-12-13 | 2019-04-09 | 无锡赞匠生物科技有限公司 | A kind of method using fermented cereal powder production bread and bread obtained |
| CN111134164A (en) * | 2020-03-17 | 2020-05-12 | 乐斯福(明光)有限公司 | Preparation method of natural yeast bread |
| CN111972456A (en) * | 2020-09-09 | 2020-11-24 | 神木康焙德生物科技有限公司 | Fruit and vegetable yeast powder and preparation method and application thereof |
| CN115530207A (en) * | 2022-09-24 | 2022-12-30 | 黄纯德 | Bread fermentation process |
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