CN106912520A - A kind of European bread-making methods of unartificial yeast fermentation - Google Patents
A kind of European bread-making methods of unartificial yeast fermentation Download PDFInfo
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- CN106912520A CN106912520A CN201510986071.8A CN201510986071A CN106912520A CN 106912520 A CN106912520 A CN 106912520A CN 201510986071 A CN201510986071 A CN 201510986071A CN 106912520 A CN106912520 A CN 106912520A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
Abstract
The present invention discloses a kind of European bread-making methods of unartificial yeast fermentation, and unartificial yeast liquid and preparation method thereof simplicity will be proofed to obtain selected from the unartificial yeast liquid raw material of blackcurrant raisins, is adapted to industrial production.Added in formula the blackcurrant making raisin that is produced from Altay, Xinjiang into natural grape kind, blackcurrant is seedless, free from admixture, color and luster is shiny black, meat soft acid is sweet, taste dry and just.Unartificial yeast can allow bread to have additional nutrients value, unartificial yeast contains more than 100 kinds of unartificial yeast strain, single yeast this compared with artificial yeast, remain the various nutrition contained by more yeast, it is not necessary to add modifying agent, the emulsifying agent of chemical composition, can just allow you to taste the European bread of the soft Q of natural fruity, and put the room temperature soft time lengthening of holding, there will not be the reason for using artificial yeast's easy because of tart flavour flatulence, its nutrition is more comprehensively, and soft good to eat.The inventive method abundant raw material is easy to get, low cost, quality are high, instant, nutritious, has natural fruity, and with health role.
Description
Technical field
The present invention relates to a kind of bread and preparation method thereof, more particularly to the European bread-making methods that a kind of unartificial yeast is fermented, belong to food processing technology field.
Background technology
Unartificial yeast can allow bread to have additional nutrients value, unartificial yeast contains more than 100 kinds of unartificial yeast strain, single yeast this compared with artificial yeast, remain the various nutrition contained by more yeast, unartificial yeast vivo protein content up to half, also more than 18 kinds of amino acid, peptide matters, especially rich in the lysine that middle content is not enough, abundant trace element is contained simultaneously：Calcium, iron, zinc, magnesium, selenium etc. and vitamin B1, B2, B6, B12 and pantothenic acid energy B family vitamin, without cholesterol and saturated fatty acid.
Raisins are to make kind of a face, the optimum carrier of required grape kind liquid.Different grapes is variant because of the natural environment Different Nutrition composition that it grows, so the quality of the grape kind liquid for soaking out also has difference.And grape kind liquid is the key for making unartificial yeast bread, the local flavor and mouthfeel of following bread are determined.Turned out with blackcurrant raisins come unartificial yeast, containing many Yeasts, bread can be allowed to produce more multi-flavour, or even fruit fragrance in itself can be carried.The bread that unartificial yeast makes, technical threshold is higher, just because of be naturally to bring up strain, yeast power has an error per a collection of, and fruit the place of production, species goods it is all relevant.It is exactly this cause that final choice is produced from the blackcurrant raisins in Xinjiang.
Altay is the one in Xinjiang blackcurrant original producton location（The wild blackcurrant of larger area is also distributed in the Partial Inverse Temperate Region in China of In The North of Xinjiang）.Gobi desert basin at its place of production, sunshine is long, pollution-free, by snow-broth growth.Because fresh grape is mellow and full, it is full as black pearl and gain the name.Blackcurrant is seedless, free from admixture, color and luster is shiny black, meat soft acid is sweet, taste is dry and just.It contains abundant natural fructose, protein, vitamin, the nutritional ingredient such as cellulose and calcium, iron, zinc, magnesium, phosphorus, is domestic rare natural health care.
A kind of European bread of unartificial yeast fermentation, its unartificial yeast liquid raw material chooses Altay, Xinjiang blackcurrant raisins, unartificial yeast liquid raw material is dipped in water to add white granulated sugar and load and is proofed in container, must is obtained, the middle kind of dough for being synthesized with tailored flour again, fermented together with dough, then by baker baking.Thus the European bread head made is larger, and deal is heavier, and color is deeper, and epidermis is golden yellow and hard crisp；Bread interior tissue is soft and flexible.
The content of the invention
It is an object of the invention to provide it is a kind of by Altay, Xinjiang blackcurrant making raisin into natural yeast-leavened European bread preparation method.
1. the preparation method of the European bread of a kind of unartificial yeast fermentation, it is characterised in that be made up of following raw material：
Composition：
Unartificial yeast liquid：White granulated sugar 2.5-5 parts, water 25-30 parts, blackcurrant 10-12 parts；
Unartificial yeast kind：5-7 parts of unartificial yeast powder, Strong flour 5-7 parts, 0.8-2 parts of natural grape liquid；
Dough：Strong flour 10-15 parts, white granulated sugar 1-3 parts, salt 0.1-0.2 parts, natural fermented powder 0.5-3 parts, middle kind dough 1-3 parts, water 7-10 parts, 2-4 parts of natural grape kind.Made by following steps：
A, preparation unartificial yeast liquid：Unartificial yeast liquid raw material chooses Altay, Xinjiang blackcurrant raisins, unartificial yeast liquid raw material is dipped in water to add is proofed in 2.5-5 part of white granulated sugar and loading container, stirs together, is covered with lid.Should not cover too tight, and lid opened daily rock it is several under, be put into oxygen.Proofing temperature is 28-32 DEG C, and proofing period is 3-7 days, pours out the yeast juice for fermenting, and at this moment the color of yeast juice is amber；
B, preparation unartificial yeast kind：High-strength flour and unartificial yeast powder are pressed 1:1 deal ratio mixes to obtain mixed powder, and mixed powder and the unartificial yeast liquid press 0.625:1~0.8:1 deal ratio mixes to obtain mixture, is proofed in the container of mixture loading ventilation, and proofing temperature is 28-32 DEG C, when mixture surface is covered with minute bubbles, takes out mixture and is placed in stand at low temperature 12-15 hours；To proof and at least obtain final product unartificial yeast kind 2 times repeatedly with the said process of stand at low temperature；
Dough is planted in c, preparation：The unartificial yeast kind is placed in after 28-32 DEG C of temperature proofs 30 minutes, and 12~18 parts unartificial yeast kind, 13~17 parts of warm water, 12~18 parts of high-strength flour and 2~4 parts of unartificial yeast powder are stirred into mixing dough；Mixing dough is proofed in low temperature, the volume of mixing dough is reached 1.5~2 times of original volume and is obtained final product middle kind of dough；
D, prepare bread dough：7~10 parts of 10~15 parts of high-strength flour, 1~3 part of white granulated sugar, 0.1~0.2 part of salt, 0.5~3 part of natural fermented powder, 2~4 parts of natural grape kind and the aqueous solution are beaten to after without dry powder, 1~3 part of the middle kind of dough is added, bread dough is then beaten into；
E, bread dough are proofed：Dough temperature is 25-27 DEG C, and room temperature is lax 25 minutes；Control temperature starts one time fermentation, fermentation time 40 minutes in 35-45 degree；After one time fermentation, suitable small dough is shaped to；Small dough after by shaping is placed on baking tray, and sprinkling suitable quantity of water is carried out secondary fermentation 40-50 minutes with controlling relative humidity to be not less than 80%；
F, baking：The dough that will be cut is put into 250 DEG C on open hearth, in lower 200 DEG C of baking box, carries out baking 20 minutes, and oven is sprayed water 2 times.
Positive effect of the present invention:
Addition, using baking box high-temperature baking, forms unique fruity, the European soft bread of the natural soft Q of fruity from Altay, Xinjiang blackcurrant making raisin for unartificial yeast liquid in inventive formulation.Any preservative and additive are not used in European bread process, preparation method is simple is adapted to industrialized production.The inventive method abundant raw material is easy to get, low cost, quality are high, instant, nutritious, with natural fruity and with health role.
Brief description of the drawings
Fig. 1 prepares the European bread process chart of unartificial yeast fermentation
Specific embodiment
Soft Europe bread of the invention and preparation method thereof is described in detail with reference to embodiment：Advantages of the present invention and feature will be with description and it is apparent.But these embodiments are only exemplary, do not constitute any limitation to the scope of the present invention.It will be understood by those skilled in the art that the details of technical solution of the present invention and form can be modified or replaced without departing from the spirit and scope of the invention, but these modifications and replacement are each fallen within protection scope of the present invention.The preparation method is comprised the following steps：
Embodiment 1
A kind of preparation method of the European bread of unartificial yeast fermentation, it is characterised in that be made up of following raw material：
Composition：
Unartificial yeast liquid：White granulated sugar 2.5-5 parts, water 25-30 parts, blackcurrant 10-12 parts；
Unartificial yeast kind：5-7 parts of unartificial yeast powder, Strong flour 5-7 parts, 0.8-2 parts of natural grape liquid；
Dough：Strong flour 10-15 parts, white granulated sugar 1-3 parts, salt 0.1-0.2 parts, natural fermented powder 0.5-3 parts, middle kind dough 1-3 parts, water 7-10 parts, 2-4 parts of natural grape kind.Made by following steps：
A, preparation unartificial yeast liquid：Unartificial yeast liquid raw material chooses Altay, Xinjiang blackcurrant raisins, unartificial yeast liquid raw material is dipped in water to add is proofed in 2.5-5 part of white granulated sugar and loading container, stirs together, is covered with lid.Should not cover too tight, and lid opened daily rock it is several under, be put into oxygen.Proofing temperature is 28-32 DEG C, and proofing period is 3-7 days, pours out the yeast juice for fermenting, and at this moment the color of yeast juice is amber；
B, preparation unartificial yeast kind：High-strength flour and unartificial yeast powder are pressed 1:1 deal ratio mixes to obtain mixed powder, and mixed powder and the unartificial yeast liquid press 0.625:1~0.8:1 deal ratio mixes to obtain mixture, is proofed in the container of mixture loading ventilation, and proofing temperature is 28-32 DEG C, when mixture surface is covered with minute bubbles, takes out mixture and is placed in stand at low temperature 12-15 hours；To proof and at least obtain final product unartificial yeast kind 2 times repeatedly with the said process of stand at low temperature；
Dough is planted in c, preparation：The unartificial yeast kind is placed in after 28-32 DEG C of temperature proofs 30 minutes, and 12~18 parts unartificial yeast kind, 13~17 parts of warm water, 12~18 parts of high-strength flour and 2~4 parts of unartificial yeast powder are stirred into mixing dough；Mixing dough is proofed in low temperature, the volume of mixing dough is reached 1.5~2 times of original volume and is obtained final product middle kind of dough；
D, prepare bread dough：7~10 parts of 10~15 parts of high-strength flour, 1~3 part of white granulated sugar, 0.1~0.2 part of salt, 0.5~3 part of natural fermented powder, 2~4 parts of natural grape kind and the aqueous solution are beaten to after without dry powder, 1~3 part of the middle kind of dough is added, bread dough is then beaten into；
E, bread dough are proofed：Dough temperature is 25-27 DEG C, and room temperature is lax 25 minutes；Control temperature starts one time fermentation, fermentation time 40 minutes in 35-45 degree；After one time fermentation, suitable small dough is shaped to；Small dough after by shaping is placed on baking tray, and sprinkling suitable quantity of water is carried out secondary fermentation 40-50 minutes with controlling relative humidity to be not less than 80%；
F, baking：The dough that will be cut is put into 250 DEG C on open hearth, in lower 200 DEG C of baking box, carries out baking 20 minutes, and oven is sprayed water 2 times.
Embodiment 2
A kind of preparation method of the European bread of unartificial yeast fermentation, it is characterised in that be made up of following raw material：
Composition：
Unartificial yeast liquid：White granulated sugar 2.5-5 parts, water 25-30 parts, blackcurrant 10-12 parts；
Unartificial yeast kind：5-7 parts of unartificial yeast powder, Strong flour 5-7 parts, 0.8-2 parts of natural grape liquid；
Dough：Strong flour 10-15 parts, white granulated sugar 1-3 parts, salt 0.1-0.2 parts, natural fermented powder 0.5-3 parts, middle kind dough 1-3 parts, water 7-10 parts, 2-4 parts of natural grape kind.Made by following steps：
A, preparation unartificial yeast liquid：Unartificial yeast liquid raw material chooses Altay, Xinjiang blackcurrant raisins, unartificial yeast liquid raw material is dipped in water to add is proofed in 2.5-5 part of white granulated sugar and loading container, stirs together, is covered with lid.Should not cover too tight, and lid opened daily rock it is several under, be put into oxygen.Proofing temperature is 28-32 DEG C, and proofing period is 3-7 days, pours out the yeast juice for fermenting, and at this moment the color of yeast juice is amber；
B, preparation unartificial yeast kind：High-strength flour and unartificial yeast powder are pressed 1:1 deal ratio mixes to obtain mixed powder, and mixed powder and the unartificial yeast liquid press 0.625:1~0.8:1 deal ratio mixes to obtain mixture, is proofed in the container of mixture loading ventilation, and proofing temperature is 28-32 DEG C, when mixture surface is covered with minute bubbles, takes out mixture and is placed in stand at low temperature 12-15 hours；To proof and at least obtain final product unartificial yeast kind 2 times repeatedly with the said process of stand at low temperature；
Dough is planted in c, preparation：The unartificial yeast kind is placed in after 28-32 DEG C of temperature proofs 30 minutes, and 12~18 parts unartificial yeast kind, 13~17 parts of warm water, 12~18 parts of high-strength flour and 2~4 parts of unartificial yeast powder are stirred into mixing dough；Mixing dough is proofed in low temperature, the volume of mixing dough is reached 1.5~2 times of original volume and is obtained final product middle kind of dough；
D, prepare bread dough：7~10 parts of 10~15 parts of high-strength flour, 1~3 part of white granulated sugar, 0.1~0.2 part of salt, 0.5~3 part of natural fermented powder, 2~4 parts of natural grape kind and the aqueous solution are beaten to after without dry powder, 1~3 part of the middle kind of dough is added, bread dough is then beaten into；
E, bread dough are proofed：Dough temperature is 25-27 DEG C, and room temperature is lax 25 minutes；Control temperature starts one time fermentation, fermentation time 40 minutes in 35-45 degree；After one time fermentation, suitable small dough is shaped to；Small dough after by shaping is placed on baking tray, and sprinkling suitable quantity of water is carried out secondary fermentation 40-50 minutes with controlling relative humidity to be not less than 80%；
F, baking：The dough that will be cut is put into 250 DEG C on open hearth, in lower 200 DEG C of baking box, carries out baking 20 minutes, and oven is sprayed water 2 times.
Embodiment 3
A kind of preparation method of the European bread of unartificial yeast fermentation, it is characterised in that be made up of following raw material：
Composition：
Unartificial yeast liquid：White granulated sugar 2.5-5 parts, water 25-30 parts, blackcurrant 10-12 parts；
Unartificial yeast kind：5-7 parts of unartificial yeast powder, Strong flour 5-7 parts, 0.8-2 parts of natural grape liquid；
Dough：Strong flour 10-15 parts, white granulated sugar 1-3 parts, salt 0.1-0.2 parts, natural fermented powder 0.5-3 parts, middle kind dough 1-3 parts, water 7-10 parts, 2-4 parts of natural grape kind.Made by following steps：
A, preparation unartificial yeast liquid：Unartificial yeast liquid raw material chooses Altay, Xinjiang blackcurrant raisins, unartificial yeast liquid raw material is dipped in water to add is proofed in 2.5-5 part of white granulated sugar and loading container, stirs together, is covered with lid.Should not cover too tight, and lid opened daily rock it is several under, be put into oxygen.Proofing temperature is 28-32 DEG C, and proofing period is 3-7 days, pours out the yeast juice for fermenting, and at this moment the color of yeast juice is amber.B, preparation unartificial yeast kind：High-strength flour and unartificial yeast powder are pressed 1:1 deal ratio mixes to obtain mixed powder, and mixed powder and the unartificial yeast liquid press 0.625:1~0.8:1 deal ratio mixes to obtain mixture, is proofed in the container of mixture loading ventilation, and proofing temperature is 28-32 DEG C, when mixture surface is covered with minute bubbles, takes out mixture and is placed in stand at low temperature 12-15 hours；To proof and at least obtain final product unartificial yeast kind 2 times repeatedly with the said process of stand at low temperature；
Dough is planted in c, preparation：The unartificial yeast kind is placed in after 28-32 DEG C of temperature proofs 30 minutes, and 12~18 parts unartificial yeast kind, 13~17 parts of warm water, 12~18 parts of high-strength flour and 2~4 parts of unartificial yeast powder are stirred into mixing dough；Mixing dough is proofed in low temperature, the volume of mixing dough is reached 1.5~2 times of original volume and is obtained final product middle kind of dough；
D, prepare bread dough：7~10 parts of 10~15 parts of high-strength flour, 1~3 part of white granulated sugar, 0.1~0.2 part of salt, 0.5~3 part of natural fermented powder, 2~4 parts of natural grape kind and the aqueous solution are beaten to after without dry powder, 1~3 part of the middle kind of dough is added, bread dough is then beaten into；
E, bread dough are proofed：Dough temperature is 25-27 DEG C, and room temperature is lax 25 minutes；Control temperature starts one time fermentation, fermentation time 40 minutes in 35-45 degree；After one time fermentation, suitable small dough is shaped to；Small dough after by shaping is placed on baking tray, and sprinkling suitable quantity of water is carried out secondary fermentation 40-50 minutes with controlling relative humidity to be not less than 80%；
F, baking：The dough that will be cut is put into 250 DEG C on open hearth, in lower 200 DEG C of baking box, carries out baking 20 minutes, and oven is sprayed water 2 times.
Found by above-mentioned 3 embodiments each component allotment ratio result：Compared to other 2 embodiments, the soft Europe bread appearance, taste and flavor obtained by the matching method and must fermentation time of embodiment 1 are relatively good.
The soft Europe bread prepared by the method for embodiment 1, profile rounding, face bottom is smooth, slightly into flat cydariform；Bottom close up it is placed in the middle it is not show-through, without deadlock contracting, collapse tiltedly, be not infected with variegated, pollution-free phenomenon, heat color is uniform, and with the strong soft Q of natural fruity, mouthfeel is strong, soft not stick to one's teeth.
Claims (9)
1. the European bread preparation method that a kind of unartificial yeast is fermented, it is characterised in that be made up of following raw material：
Composition：
Unartificial yeast liquid：White granulated sugar 2.5-5 parts, water 25-30 parts, blackcurrant 10-12 parts；
Unartificial yeast kind：5-7 parts of unartificial yeast powder, Strong flour 5-7 parts, 0.8-2 parts of natural grape liquid；
Dough：Strong flour 10-15 parts, white granulated sugar 1-3 parts, salt 0.1-0.2 parts, natural fermented powder 0.5-3 parts, middle kind dough 1-3 parts, water 7-10 parts, 2-4 parts of natural grape kind.
2. made by following steps：
A, preparation unartificial yeast liquid：Unartificial yeast liquid raw material chooses Altay, Xinjiang blackcurrant raisins, unartificial yeast liquid raw material is dipped in water to add 2.5-5 parts of white granulated sugar and load and is proofed in container, stir together, covered with lid, should not cover too tight, and daily by lid open rock it is several under, oxygen is put into, proofing temperature is 28-32 DEG C, and proofing period is 3-7 days, the yeast juice for fermenting is poured out, at this moment the color of yeast juice is amber；
B, preparation unartificial yeast kind：High-strength flour and unartificial yeast powder are pressed 1:1 deal ratio mixes to obtain mixed powder, and mixed powder and the unartificial yeast liquid press 0.625:1~0.8:1 deal ratio mixes to obtain mixture, is proofed in the container of mixture loading ventilation, and proofing temperature is 28-32 DEG C, when mixture surface is covered with minute bubbles, takes out mixture and is placed in stand at low temperature 12-15 hours；To proof and at least obtain final product unartificial yeast kind 2 times repeatedly with the said process of stand at low temperature；
Dough is planted in c, preparation：The unartificial yeast kind is placed in after 28-32 DEG C of temperature proofs 30 minutes, and 12~18 parts unartificial yeast kind, 13~17 parts of warm water, 12~18 parts of high-strength flour and 2~4 parts of unartificial yeast powder are stirred into mixing dough；Mixing dough is proofed in low temperature, the volume of mixing dough is reached 1.5~2 times of original volume and is obtained final product middle kind of dough；
D, prepare bread dough：10~15 parts of high-strength flour, 1~3 part of white granulated sugar, 0.1~0.2 part of salt, 0.5~3 part of natural fermented powder, 2~4 parts of natural grape kind/middle kind dough 1-3 parts and 7~10 parts of the aqueous solution are beaten to after without dry powder, 1~3 part of the middle kind of dough is added, bread dough is then beaten into；
E, bread dough are proofed：Dough temperature is 25-27 DEG C, and room temperature is lax 25 minutes；Control temperature starts one time fermentation, fermentation time 40 minutes in 35-45 degree；After one time fermentation, suitable small dough is shaped to；Small dough after by shaping is placed on baking tray, and sprinkling suitable quantity of water is carried out secondary fermentation 40-50 minutes with controlling relative humidity to be not less than 80%；
F, baking：The dough that will be cut is put into 250 DEG C on open hearth, in lower 200 DEG C of baking box, carries out baking 20 minutes, and oven is sprayed water 2 times.
3. the European bread preparation method that a kind of unartificial yeast as described in claim 1 is fermented, it is characterised in that：The white granulated sugar for preparing 2-2.5 parts of addition in unartificial yeast liquid step a, or the white granulated sugar is added before proofing or during proofing；Or when mixture pH values reach 4.2-4.5 stand at low temperature again in the step b.
4. the European bread-making methods that a kind of unartificial yeast as described in claim 1 is fermented, it is characterised in that：Planted in the preparation in dough procedure c, when the temperature of the mixing dough is waken up, temperature is 4~8 DEG C, relative humidity is 74% -76%.
5. the European bread preparation method that a kind of unartificial yeast as described in claim 1 is fermented, it is characterised in that：Planted in the preparation in dough procedure c, after first the unartificial yeast kind and the warm water are stirred or mixed thoroughly, then the mixing dough is stirred or mix thoroughly into the high-strength flour and the unartificial yeast powder.
6. the European bread preparation method that a kind of unartificial yeast as described in claim 1 is fermented, it is characterised in that：1~3 part of white granulated sugar, 0.1~0.2 part of salt are modulated in 7~10 parts of water and formed in the step d.
7. the European bread preparation method that a kind of unartificial yeast as claimed in claim 1 is fermented, it is characterised in that：In the step d, after the high-strength flour, the natural fermented powder are stirred or mixed thoroughly, add the aqueous solution and beat at a slow speed to without dry powder；Or after adding the middle kind of dough, beat at a slow speed to switching to quick whipping after agglomerating；Or in the step e, the bread dough is proofed after integer.
8. the European bread preparation method that a kind of unartificial yeast as described in claim 1 is fermented, it is characterised in that：The fruit selects blackcurrant raisins.
9. the European bread preparation method that a kind of unartificial yeast is fermented, it is characterised in that：It is made using such as any one of claim 1 to 8.
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| CN107865025A (en) * | 2017-12-27 | 2018-04-03 | 安徽盼盼食品有限公司 | A kind of preparation method of the soft bread of staple food |
| CN108576154A (en) * | 2018-05-04 | 2018-09-28 | 南京烹饪技工学校 | A kind of banana bread and preparation method thereof |
| CN108835161A (en) * | 2018-08-22 | 2018-11-20 | 东莞市华美食品有限公司 | A kind of bread and preparation method thereof |
| CN111700088A (en) * | 2020-07-17 | 2020-09-25 | 安徽佳福莱食品有限公司 | Preparation method of natural yeast strain for bread production |
| CN113498798A (en) * | 2021-06-28 | 2021-10-15 | 中国热带农业科学院热带作物品种资源研究所 | Bread containing noni fruit natural yeast liquid and yeast and preparation method thereof |
| CN115176828A (en) * | 2022-07-08 | 2022-10-14 | 青岛丹香投资管理有限公司 | Bread formula containing natural yeast glucose bacteria liquid and application method thereof |
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