CN1050262C

CN1050262C - Dough proving method for making steamed bread

Info

Publication number: CN1050262C
Application number: CN96115740A
Authority: CN
Inventors: 陈志才
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-04-02
Filing date: 1996-04-02
Publication date: 2000-03-15
Anticipated expiration: 2016-04-02
Also published as: CN1161146A

Abstract

The present invention relates to a dough fermentation method for making steamed breads, particularly to a flour fermentation method for making steamed breads, which belongs to the technical field of food product fermentation. The present invention is characterized in that the method is composed of two fermentation processes: 'starter' fermentation and yeast fermentation; the dough is fermented by the 'starter' for two to four hours, and then fresh yeast is added to make raw steamed breads; finally, after the raw steamed breads are rising, the raw steamed breads are placed on a steaming basket to be steamed. The present invention is high in productive efficiency, and the steamed breads manufactured with the method of the present invention have the advantages of softness, large size, elasticity, good mouth feel and fragrant and sweet taste.

Description

A kind of fermentation process of steamed bun

A kind of fermentation process of steamed bun belongs to the food fermentation technical field, relates to a kind of fermentation process of flour when making steamed bun.

Existing steamed bun fermentation process has three kinds: 1, old face fermentation method: dough that will ferment and water and even, add water and flour then, and the fermentation back adds appropriate bases and makes steamed bun, the method advantage is that cost is low, and steamed bun is soft, but fermentation time is long, easily turn sour, alkali also destroys the vitamin in the steamed bun; 2, ＂ introduction ＂ fermentation method: make gruel with glutinous rice, cool back adds Chen Qu in glutinous rice, 5: 1 ratio of Chen Qu, stirs evenly, and the fermentation back adds wheat bran, make leavening, i.e. ＂ introduction ＂, ＂ makes leavening with the ＂ introduction, adds a little face then, after the fermentation, mix flour, make living steamed bun.This kind steamed bun has fragrant and sweet flavor, and cost is low, but fermentation time is long, and soft property is poor, and mouthfeel is clamminess; 3, yeast fermentation method: yeast cake is directly mixed with water, flour, make steamed bun after the fermentation.Its advantage is that the time is short, individual big, flexible, but the cost height, mouthfeel is poor, does not have fragrant and sweet flavor.

The fermentation process that the purpose of this invention is to provide that a kind of fermentation time is short, the steamed bun made is big, soft, fragrant and sweet flavor is arranged, mouthfeel is good.

Task of the present invention is finished like this: its comprehensive ＂ introduction ＂ fermentation and two kinds of fermentation process of culture propagation, its concrete scheme is: ＂ introduction ＂ is put into warm water soak, filtrate, get a little flour and be mixed into scattered paste shape with the water that leaches, put into 30-35 ℃ greenhouse fermentation, when treating that bubble appears in the surface, water-soluble yeast cake, put into the batter that ferments together with quantitative flour, add suitable quantity of water, with become dough, make steamed bun, put into 30-35 ℃ greenhouse, fermented 30-50 minute, treat a steamed bun increase, when soft, can steam.

＂ introduction ＂ is 1 with the ratio of flour: 5000-10000, yeast cake is 1 with the ratio of flour: 400-600.

Be that example describes in detail with 50 kilograms of flour below

Get 50 kilograms in flour, ＂ introduction ＂ 10 grams, ＂ puts into warm water the ＂ introduction, soaks 5-10 minute, and water temperature is advisable with non-scald on hand, water is leached, get flour 1-2 kilogram, be mixed into scattered paste shape with the water that leaches, the greenhouse of putting into 30-35 ℃ then fermented 2-4 hour, when treating that bubble appears in the surface, get yeast cake 100 grams, soluble in water, put into batter together with remaining flour, add entry, with become dough, be made into steamed bun, the greenhouse of putting into 30-35 ℃ proofs 30-50 minute, treat steamed bun increase, when soft, last cage steams.

Characteristics of the present invention are that fermentation time is shorter, and the steamed bun of making is individual big, The skin book, full of elasticity, soft, fragrant and sweet flavor is arranged, mouthfeel is good, does not destroy steamed bun Vitamin in the head, and the consumption of yeast is few, has reduced cost.

Claims

1, a kind of fermentation process of steamed bun comprised ＂ introduction ＂ fermentation and two sweats of culture propagation, it is characterized in that: with ＂ introduction ＂ fermentation 2-4 hour, when treating that bubble appears in the surface, add yeast cake, flour, water and become dough, make living steamed bun, the greenhouse of putting into 30-35 ℃ proofs.

2, the fermentation process of a kind of steamed bun according to claim 1 is characterized in that: ＂ introduction ＂ is 1 with the ratio of flour: 5000-10000, yeast cake is 1 with the ratio of flour: 400-600.

3, the fermentation process of a kind of steamed bun according to claim 1 and 2 is characterized in that: the proofing period of living steamed bun is 30-50 minute.