CN107347963A - Lactic acid bacteria and saccharomycete common fermentation bread and its production method - Google Patents
Lactic acid bacteria and saccharomycete common fermentation bread and its production method Download PDFInfo
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- CN107347963A CN107347963A CN201710780075.XA CN201710780075A CN107347963A CN 107347963 A CN107347963 A CN 107347963A CN 201710780075 A CN201710780075 A CN 201710780075A CN 107347963 A CN107347963 A CN 107347963A
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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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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Abstract
The invention discloses lactic acid bacteria and saccharomycete common fermentation bread and its production method.Described common fermentation bread can be made by three kinds of techniques, the first is that Lactobacillus plantarum proofs method production bread with saccharomycete co-fermentation dough, using secondary, be for second Lactobacillus plantarum dough fermented respectively with saccharomycete dough, mix and face after it is secondary proof production bread, the third is that Lactobacillus plantarum fermented dough adds saccharomycete and other raw material are secondary and face, half sponge process production bread.The present invention produces bread using lactic acid bacteria and saccharomycete co-fermentation, and substantial amounts of probiotics is contained in bread, improves the content and bioavailability of bread mineral and nutritional ingredient, is advantageous to digesting and assimilating for human body, increases the nutritive value of bread.Lactic acid bacteria and yeast cooperative fermentation, the taste compounds such as organic acid, amino acid, esters, ketone, aldehydes are produced, assign bread peculiar flavour.
Description
Technical field
The present invention relates to lactic acid bacteria and saccharomycete common fermentation bread and its production method, belong to food processing technology field.
Background technology
With increase of the China to baking bread yield and diversification of varieties demand, people are to the flavor of bread, mouthfeel, sample
Formula, nutrition etc. have higher requirement.Industrialized production bread mainly utilizes dry ferment fermented dough at present, by this method
The bread produced often lacks the due fragrance of bread, and mouthfeel is not pure enough.CN201110423122.8 is disclosed
A kind of method that sour bread is produced using Lactobacillus plantarum sourdough, CN201210115042.0 are disclosed one plant and are used for face
The Lactobacillus plantarum and its application method of fermentation and quality improving are wrapped, the above method is all simply using the sour face of Lactobacillus plantarum fermentation
Group, sour flour dough and active dry yeast are then mixed into whipping with producing the raw material of yeast containing dough, face is produced using direct fermentation
Bag.
The content of the invention
It is an object of the invention to provide a kind of improvement bread flavor, nutrition, the lactic acid bacteria of texture and saccharomycete common fermentation
Bread and its production method.
Realize that the technical scheme of the object of the invention is as follows：
Lactic acid bacteria and saccharomycete common fermentation bread, by weight, including：
The present invention also provides the production method of above-mentioned lactic acid bacteria and saccharomycete common fermentation bread, including 3 kinds of techniques, the first
It is that Lactobacillus plantarum proofs method production bread with saccharomycete co-fermentation dough, using secondary.Second is Lactobacillus plantarum face
Group ferments respectively with saccharomycete dough, mix and face after secondary proof production bread.The third is Lactobacillus plantarum fermented dough
Add saccharomycete and other raw material are secondary and face, half sponge process produce bread, the lactic acid bacteria and yeast that three kinds of techniques obtain
Bacterium common fermentation bread is respectively provided with the bread flavor of uniqueness.
The first lactic acid bacteria and the production method of saccharomycete common fermentation bread, Lactobacillus plantarum and saccharomycete co-fermentation face
Roll into a ball, proof method production bread using secondary, comprise the following steps that：
And face (1)：It is equal that high-strength flour, auxiliary material, saccharomycete and Lactobacillus plantarum input dough mixing machine, mixed on low speed are weighed by formula
It is even, add middling speed after egg and water elder generation low speed and beat to without flour, then go at a high speed, beat to dough it is smooth when add it is yellow
Oil, continue to take out when beating face to face group lustrous surface, gluten film tack-free, that light-permeable can be pulled out；
(2) once proof：The dough leavening 30-40min that will be accomplished fluently, 30-35 DEG C of proofing temperature, relative humidity 70-80%,
1-1.5 times of volume of original handler is expanded to dough；
(3) split, rub circle with the hands：The bulk dough once proofed is taken out, bubble is discharged, is divided into 50-70g fritters face
Group, rubbing circle with the hands makes that dough epidermis is smooth, interior tissue is more uniform；
(4) relaxation：It will rub that small dough justify is placed on 32 DEG C -36 DEG C, relative humidity is in 75%-85% proofing box with the hands
Intermediate slack 15-20min, the dough after making segmentation round as a ball recover soft and elasticity；
(5) shaping：Dough is kneaded into corresponding moulding on demand, make dough surface is smooth there is no bubble；
(6) it is secondary to proof：Proof the bread base after shaping is secondary, 32 DEG C -36 DEG C of proofing temperature, relative humidity 75%-
85%, secondary to proof 40-60min, question handler takes out when expanding 1.5-2 times of volume；
(7) toast：165-170 DEG C of the fire in a stove before fuel is added temperature of baking box is set, 180-190 DEG C of face fire temperature, the face of end will be proofed
Bag base is sent into preheated baking box, toasts 10-15min, is taken out in 8min in one layer of oil of bread surface brush and rotary roasting
Disk, make bread surface colouring uniform；
(8) cool down, pack, storage：Baking takes out baking tray after terminating, and is placed in room temperature natural cooling, after bread cooling, bag
Dress, the storage of normal temperature storehouse.
Second of lactic acid bacteria and the production method of saccharomycete common fermentation bread, Lactobacillus plantarum dough and saccharomycete dough point
Fa Jiao, mixing and face after it is secondary proof production bread, comprise the following steps that：
(1) saccharomycetes to make fermentation dough is prepared：Weigh the high-strength flours of 4/5 parts by weight, saccharomycete, the water of 4/5 parts by weight and auxiliary
Material, butter is not added with, beaten to the formation smooth tack-free dough in surface, the dough leavening 30-40min that will be accomplished fluently, proofing temperature
30-35 DEG C, relative humidity 70-80%, 1-1.5 times of volume of original handler is expanded to dough；
(2) lactobacillus-fermented dough is prepared：Remaining high-strength flour, Lactobacillus plantarum, remaining water input dough mixing machine are weighed,
Beat to the formation smooth tack-free dough in surface, the dough leavening 30-40min that will be accomplished fluently, 30-35 DEG C of proofing temperature, relatively
Humidity 70-80%, 1-1.5 times of volume of original handler is expanded to dough；
(3) mixing and face：The saccharomycetes to make fermentation dough made and lactobacillus-fermented dough are put into dough mixing machine, added
Remaining egg, milk powder, water beat uniformly to dough it is smooth when add butter, continue beat face to face group lustrous surface, it is tack-free,
Taken out during the gluten film that can pull out light-permeable；
(4) once proof：The dough leavening 30-40min that will be accomplished fluently, 30-35 DEG C of proofing temperature, relative humidity 70-80%,
1-1.5 times of volume of original handler is expanded to dough；
(5) split, rub circle with the hands：The bulk dough once proofed is taken out, bubble is discharged, is divided into 50-70g fritters face
Group, rubbing circle with the hands makes that dough epidermis is smooth, interior tissue is more uniform；
(6) relaxation：It will rub that small dough justify is placed on 32 DEG C -36 DEG C, relative humidity is in 75%-85% proofing box with the hands
Intermediate slack 15-20min, the dough after making segmentation round as a ball recover soft and elasticity；
(7) shaping：Dough is kneaded into corresponding moulding on demand, make dough surface is smooth there is no bubble；
(8) it is secondary to proof：Proof the bread base after shaping is secondary, 32 DEG C -36 DEG C of proofing temperature, relative humidity 75%-
85%, secondary to proof 40-60min, question handler takes out when expanding 1.5-2 times of volume；
(9) toast：165-170 DEG C of the fire in a stove before fuel is added temperature of baking box is set, 180-190 DEG C of face fire temperature, the face of end will be proofed
Bag base is sent into preheated baking box, toasts 10-15min, is taken out in 8min in one layer of oil of bread surface brush and rotary roasting
Disk, make bread surface colouring uniform；
(10) cool down, pack, storage：Baking takes out baking tray after terminating, and is placed in room temperature natural cooling, treats that bread cools down it
Afterwards, pack, the storage of normal temperature storehouse.
The third lactic acid bacteria and the production method of saccharomycete common fermentation bread, Lactobacillus plantarum fermented dough add saccharomycete
And other raw material are secondary and face, half sponge process produce bread, comprise the following steps that：
(1) stir：Auxiliary material, active dry yeast, wine brewing ferment beyond the accurate high-strength flour and butter for weighing 1/5 parts by weight
Mother, Lactobacillus plantarum, pour into dough mixing machine, stir to homogeneous batter；
(2) once proof：The batter to stir is proofed, 30-35 DEG C of proofing temperature, relative humidity 70-80%, proofed
30-40min, 1-1.5 times of volume of original handler is expanded to batter；
And face (3)：Take out and once proof the batter after terminating, add remaining high-strength flour, fully stirred at a high speed after first low speed
Mix, butter is added when dough has been formed, gluten is still not fully extended, continue to beat 5-6min, to butter all by dough
Absorb and soft or hard, the elastic and extensibility of dough be all moderate, dough surface is bright and clean, it is tack-free, pull can be formed it is translucent
Taken out during gluten film；
(4) shaping：Dough is kneaded into corresponding moulding on demand, make dough surface is smooth there is no bubble；
(5) it is secondary to proof：Proof the bread base after shaping is secondary, 32 DEG C -36 DEG C of proofing temperature, relative humidity 75%-
85%, secondary to proof 40-60min, question handler takes out when expanding 1.5-2 times of volume；
(6) toast：165-170 DEG C of the fire in a stove before fuel is added temperature of baking box is set, 180-190 DEG C of face fire temperature, the face of end will be proofed
Bag base is sent into preheated baking box, toasts 10-15min, is taken out in 8min in one layer of oil of bread surface brush and rotary roasting
Disk, make bread surface colouring uniform；
(7) cool down, pack, storage：Baking takes out baking tray after terminating, and is placed in room temperature natural cooling, after treating bread cooling,
Packaging, the storage of normal temperature storehouse.
Compared with prior art, the present invention has advantages below：
(1) bread is produced using lactic acid bacteria and saccharomycete co-fermentation, contains substantial amounts of probiotics in bread, can improve
The content and bioavailability of bread mineral and nutritional ingredient, be advantageous to human body digest and assimilate and health care, add face
The nutritive value of bag；
(2) lactic acid bacteria and yeast cooperative fermentation, can produce the flavor such as organic acid, amino acid, esters, ketone, aldehydes
Material, while bread peculiar flavour is assigned, sour environment can also increase protein solubility, change the rheology of dough
Property and fermenting property, so as to increase loaf volume, improve bread；
(3) metabolite such as polysaccharide, organized enzyme and sour environment inhibit many miscellaneous bacterias caused by lactic acid bacteria metabolism
Growth, change bread texture, extend the shelf life.
Brief description of the drawings
Fig. 1 is lactic acid bacteria and the pictorial diagram of saccharomycete common fermentation bread and common bread.
Fig. 2 is lactic acid bacteria and saccharomycete common fermentation bread interior details figure.
Fig. 3 is lactic acid bacteria and the schematic flow sheet of the production method of saccharomycete common fermentation bread.
Embodiment
Make further details of elaboration to the present invention with reference to embodiment and accompanying drawing.
Embodiment 1
Lactic acid bacteria and saccharomycete common fermentation bread, by weight, including：
Lactic acid bacteria and the production method of saccharomycete common fermentation bread, Lactobacillus plantarum and saccharomycete co-fermentation dough, adopt
Method production bread is proofed with secondary, is comprised the following steps that：
And face (1)：It is equal that high-strength flour, auxiliary material, saccharomycete and Lactobacillus plantarum input dough mixing machine, mixed on low speed are weighed by formula
It is even, add middling speed after egg and water elder generation low speed beat to, without flour, then gone at a high speed in the cylinder of face, beat smooth to dough
When add butter, continue beat face to face group lustrous surface, gluten film tack-free, that light-permeable can be pulled out when take out；
(2) once proof：The dough accomplished fluently is placed in proofing box and proofs 30min, 30 DEG C of control proofing box temperature, relatively
Humidity 80%.1 times of volume of original handler is expanded to dough.
(3) split, rub circle with the hands：The bulk dough once proofed is taken out, the bubble in dough is fermented with hand discharge, point
It is cut into 50g doughballs, rubbing circle with the hands makes that dough epidermis is smooth, interior tissue is more uniform；
(4) relaxation：Intermediate slack in the proofing box that small dough justify is placed on 32 DEG C, relative humidity is 75% will be rubbed with the hands
20min, the dough after making segmentation round as a ball recover soft and elasticity；
(5) shaping：The dough of intermediate slack is taken out and is kneaded into ball shape, other desired moulding can also be made, is noted
It is intended to make dough surface is smooth not have bubble.
(6) it is secondary to proof：Bread base after shaping is discharged into baking tray, is placed into proofing box, it is 32 DEG C of design temperature, relative
Humidity 75%, secondary to proof 60min, question handler takes out when expanding to 1.5 times of volumes；
(7) toast：165 DEG C of the fire in a stove before fuel is added temperature of baking box is set in advance, 180 DEG C of face fire temperature, treats that baking box actual temperature reaches
After design temperature, the bread base for proofing end is taken out, is sent into preheated baking box, 15min is toasted, is taken out in 8min
In one layer of oil of bread surface brush and rotating baking tray, make bread surface colouring uniform；
(8) cool down, pack, storage：Baking takes out baking tray after terminating, and is placed in room temperature natural cooling, after treating bread cooling,
It can also can be packed with field sales meeting in food GMP packing shops using food-grade packaging material, the storage of normal temperature storehouse
Hide.
Embodiment 2
Lactic acid bacteria and saccharomycete common fermentation bread, by weight, including：
Lactic acid bacteria and the production method of saccharomycete common fermentation bread, Lactobacillus plantarum dough are sent out respectively with saccharomycete dough
It is secondary behind ferment, mixing and face to proof production bread, comprise the following steps that：
(1) saccharomycetes to make fermentation dough is prepared：Weigh the high-strength flours of 4/5 parts by weight, saccharomycete, the water of 4/5 parts by weight and auxiliary
Material, butter is not added with, beaten to the formation smooth tack-free dough in surface.The dough accomplished fluently is placed in proofing box and proofs 40min,
Control 35 DEG C of proofing box temperature, relative humidity 70%.1.5 times of volumes of original handler are expanded to dough.
(2) lactobacillus-fermented dough is prepared：Remaining high-strength flour, Lactobacillus plantarum, remaining water input dough mixing machine are weighed,
Beat to the formation smooth tack-free dough in surface.The dough accomplished fluently is placed in proofing box and proofs 30min, control proofs box temperature
35 DEG C of degree, relative humidity 80%.1.5 times of volumes of original handler are expanded to dough.
(3) mixing and face：The saccharomycetes to make fermentation dough made and lactobacillus-fermented dough are put into dough mixing machine, added
Remaining egg, milk powder, water beat uniformly to dough it is smooth when add butter, continue beat face to face group lustrous surface, it is tack-free,
Taken out during the gluten film that can pull out light-permeable；
(4) once proof：The dough leavening 40min that will be accomplished fluently, 35 DEG C of proofing temperature, relative humidity 70% are swollen to dough
Big 1.5 times of volumes for arriving original handler；
(5) split, rub circle with the hands：The bulk dough once proofed is taken out, bubble is discharged, is divided into 70g doughballs, is rubbed with the hands
Circle makes that dough epidermis is smooth, interior tissue is more uniform；
(6) relaxation：Intermediate slack in the proofing box that small dough justify is placed on 36 DEG C, relative humidity is 85% will be rubbed with the hands
20min, the dough after making segmentation round as a ball recover soft and elasticity；
(7) shaping：Dough is kneaded into corresponding moulding on demand, make dough surface is smooth there is no bubble；
(8) it is secondary to proof：Proof the bread base after shaping is secondary, 36 DEG C of proofing temperature, relative humidity 85%, it is secondary to wake up
60min is sent out, question handler takes out when expanding to 2 times of volumes；
(9) toast：170 DEG C of the fire in a stove before fuel is added temperature of baking box is set, 190 DEG C of face fire temperature, the bread base for proofing end is sent into
In preheated baking box, 15min is toasted, is taken out in 8min in one layer of oil of bread surface brush and rotating baking tray, makes bread table
Face colouring is uniform；
(10) cool down, pack, storage：Baking takes out baking tray after terminating, and is placed in room temperature natural cooling, treats that bread cools down it
Afterwards, pack, the storage of normal temperature storehouse.
Embodiment 3
Lactic acid bacteria and saccharomycete common fermentation bread, by weight, including：
Lactic acid bacteria and the production method of saccharomycete common fermentation bread, Lactobacillus plantarum fermented dough add saccharomycete and other
Raw material are secondary and face, half sponge process produce bread, comprise the following steps that：
(1) stir：Auxiliary material, active dry yeast, wine brewing ferment beyond the accurate high-strength flour and butter for weighing 1/5 parts by weight
Mother, Lactobacillus plantarum, pour into dough mixing machine, stir to homogeneous batter；
(2) once proof：The batter to stir is put into proofing box, 35 DEG C of control proofing box temperature, relative humidity
80%, 40min is proofed, 1.5 times of volumes of original handler are expanded to batter；
And face (3)：Take out and once proof the batter after terminating, add remaining high-strength flour, fully stirred at a high speed after first low speed
Mix, butter is added when dough has been formed, gluten is still not fully extended, continue to beat 6min, all inhaled to butter by dough
Receive and soft or hard, the elastic and extensibility of dough be all moderate, dough surface is bright and clean, it is tack-free, pull and can form translucent face
Taken out during muscle film；
(4) shaping：Dough is kneaded into corresponding moulding on demand, make dough surface is smooth there is no bubble；
(5) it is secondary to proof：Proof the bread base after shaping is secondary, 36 DEG C of proofing temperature, relative humidity 85%, it is secondary to wake up
60min is sent out, question handler takes out when expanding to 2 times of volumes；
(6) toast：170 DEG C of the fire in a stove before fuel is added temperature of baking box is set, 190 DEG C of face fire temperature, the bread base for proofing end is sent into
In preheated baking box, 15min is toasted, is taken out in 8min in one layer of oil of bread surface brush and rotating baking tray, makes bread table
Face colouring is uniform；
(7) cool down, pack, storage：Baking takes out baking tray after terminating, and is placed in room temperature natural cooling, after treating bread cooling,
Packaging, the storage of normal temperature storehouse.
Claims (4)
1. lactic acid bacteria and saccharomycete common fermentation bread, it is characterised in that by weight, including：
2. lactic acid bacteria according to claim 1 and the production method of saccharomycete common fermentation bread, it is characterised in that plant breast
Bacillus proofs method production bread with saccharomycete co-fermentation dough, using secondary, comprises the following steps that：
And face (1)：High-strength flour, auxiliary material, saccharomycete and Lactobacillus plantarum input dough mixing machine are weighed by formula, mixed on low speed is uniform,
Add middling speed after egg and water elder generation low speed to beat to without flour, then go at a high speed, beat to dough it is smooth when add butter,
Continue to take out when beating face to face group lustrous surface, gluten film tack-free, that light-permeable can be pulled out；
(2) once proof：The dough leavening 30-40min that will be accomplished fluently, 30-35 DEG C of proofing temperature, relative humidity 70-80%, to face
1-1.5 times of volume of original handler is expanded by group；
(3) split, rub circle with the hands：The bulk dough once proofed is taken out, bubble is discharged, is divided into 50-70g doughballs, is rubbed with the hands
Circle makes that dough epidermis is smooth, interior tissue is more uniform；
(4) relaxation：Centre in the proofing box that small dough justify is placed on 32 DEG C -36 DEG C, relative humidity is 75%-85% will be rubbed with the hands
Relaxation 15-20min, the dough after making segmentation round as a ball recover soft and elasticity；
(5) shaping：Dough is kneaded into corresponding moulding on demand, make dough surface is smooth there is no bubble；
(6) it is secondary to proof：Proof the bread base after shaping is secondary, 32 DEG C -36 DEG C, relative humidity 75%-85% of proofing temperature,
Secondary to proof 40-60min, question handler takes out when expanding 1.5-2 times of volume；
(7) toast：165-170 DEG C of the fire in a stove before fuel is added temperature of baking box is set, 180-190 DEG C of face fire temperature, the bread base of end will be proofed
It is sent into preheated baking box, toasts 10-15min, takes out in one layer of oil of bread surface brush and rotating baking tray, make in 8min
Bread surface colouring is uniform；
(8) cool down, pack, storage：Baking takes out baking tray after terminating, and is placed in room temperature natural cooling, after bread cooling, packaging,
Store in normal temperature storehouse.
3. lactic acid bacteria according to claim 1 and the production method of saccharomycete common fermentation bread, it is characterised in that plant breast
Bacillus dough ferments respectively with saccharomycete dough, mix and face after it is secondary proof production bread, comprise the following steps that：
(1) saccharomycetes to make fermentation dough is prepared：The high-strength flour, saccharomycete, the water and auxiliary material of 4/5 parts by weight of 4/5 parts by weight are weighed, no
Add butter, beat to the formation smooth tack-free dough in surface, the dough leavening 30-40min that will be accomplished fluently, proofing temperature 30-35
DEG C, relative humidity 70-80%, 1-1.5 times of volume of original handler is expanded to dough；
(2) lactobacillus-fermented dough is prepared：Remaining high-strength flour, Lactobacillus plantarum, remaining water input dough mixing machine are weighed, is beaten
To the formation smooth tack-free dough in surface, the dough leavening 30-40min that will be accomplished fluently, 30-35 DEG C of proofing temperature, relative humidity
70-80%, 1-1.5 times of volume of original handler is expanded to dough；
(3) mixing and face：The saccharomycetes to make fermentation dough made and lactobacillus-fermented dough are put into dough mixing machine, added remaining
Egg, milk powder, water beat uniformly to dough it is smooth when add butter, continue beat face to face group lustrous surface, it is tack-free, can draw
Taken out during the gluten film for going out light-permeable；
(4) once proof：The dough leavening 30-40min that will be accomplished fluently, 30-35 DEG C of proofing temperature, relative humidity 70-80%, to face
1-1.5 times of volume of original handler is expanded by group；
(5) split, rub circle with the hands：The bulk dough once proofed is taken out, bubble is discharged, is divided into 50-70g doughballs, is rubbed with the hands
Circle makes that dough epidermis is smooth, interior tissue is more uniform；
(6) relaxation：Centre in the proofing box that small dough justify is placed on 32 DEG C -36 DEG C, relative humidity is 75%-85% will be rubbed with the hands
Relaxation 15-20min, the dough after making segmentation round as a ball recover soft and elasticity；
(7) shaping：Dough is kneaded into corresponding moulding on demand, make dough surface is smooth there is no bubble；
(8) it is secondary to proof：Proof the bread base after shaping is secondary, 32 DEG C -36 DEG C, relative humidity 75%-85% of proofing temperature,
Secondary to proof 40-60min, question handler takes out when expanding 1.5-2 times of volume；
(9) toast：165-170 DEG C of the fire in a stove before fuel is added temperature of baking box is set, 180-190 DEG C of face fire temperature, the bread base of end will be proofed
It is sent into preheated baking box, toasts 10-15min, takes out in one layer of oil of bread surface brush and rotating baking tray, make in 8min
Bread surface colouring is uniform；
(10) cool down, pack, storage：Baking takes out baking tray after terminating, and is placed in room temperature natural cooling, after bread cooling, packaging,
Store in normal temperature storehouse.
4. lactic acid bacteria according to claim 1 and the production method of saccharomycete common fermentation bread, it is characterised in that plant breast
Bacillus fermentation dough adds saccharomycete and other raw material are secondary and face, half sponge process produce bread, comprises the following steps that：
(1) stir：Auxiliary material, active dry yeast beyond the accurate high-strength flour and butter for weighing 1/5 parts by weight, saccharomyces cerevisiae, plant
Thing lactobacillus, pour into dough mixing machine, stir to homogeneous batter；
(2) once proof：The batter to stir is proofed, 30-35 DEG C of proofing temperature, relative humidity 70-80%, proofs 30-
40min, 1-1.5 times of volume of original handler is expanded to batter；
And face (3)：Take out and once proof the batter after terminating, add remaining high-strength flour, be sufficiently stirred at a high speed after first low speed, when
Add butter when dough has been formed, gluten is still not fully extended, continue beat 5-6min, to butter all by dough absorption and
And soft or hard, the elastic and extensibility of dough is all moderate, dough surface is bright and clean, it is tack-free, pull that to form translucent gluten thin
Taken out during film；
(4) shaping：Dough is kneaded into corresponding moulding on demand, make dough surface is smooth there is no bubble；
(5) it is secondary to proof：Proof the bread base after shaping is secondary, 32 DEG C -36 DEG C, relative humidity 75%-85% of proofing temperature,
Secondary to proof 40-60min, question handler takes out when expanding 1.5-2 times of volume；
(6) toast：165-170 DEG C of the fire in a stove before fuel is added temperature of baking box is set, 180-190 DEG C of face fire temperature, the bread base of end will be proofed
It is sent into preheated baking box, toasts 10-15min, takes out in one layer of oil of bread surface brush and rotating baking tray, make in 8min
Bread surface colouring is uniform；
(7) cool down, pack, storage：Baking takes out baking tray after terminating, and is placed in room temperature natural cooling, after bread cooling, packaging,
Store in normal temperature storehouse.
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| 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 |
| CN109156495A (en) * | 2018-11-27 | 2019-01-08 | 渤海大学 | A kind of no seitan cereal bread and preparation method thereof |
| WO2019153894A1 (en) * | 2018-02-12 | 2019-08-15 | 江南大学 | Method for preparing bread by means of fermentation of natural compound yeast |
| CN110720488A (en) * | 2019-11-28 | 2020-01-24 | 张家港福吉佳食品股份有限公司 | Production method of whole-wheat bread fermented by mixed yeast and lactic acid bacteria |
| CN110754495A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Fermented lactic acid bacteria white bread and making method thereof |
| CN111436477A (en) * | 2019-01-17 | 2020-07-24 | 刘群立 | Bread fermented by probiotics and making method thereof |
| CN111838261A (en) * | 2020-08-07 | 2020-10-30 | 多鲜面包(上海)有限公司 | Lactobacillus fermented bread and processing method of lactobacillus bread |
| CN112889875A (en) * | 2021-02-26 | 2021-06-04 | 安徽盼盼食品有限公司 | Preparation method of anthocyanin-rich fermented bread |
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| CN106417468A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Method for making anti-oxidation bread |
| CN107058192A (en) * | 2017-06-13 | 2017-08-18 | 江南大学 | A kind of unartificial yeast bread fermentation agent and its application |
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| CN106417468A (en) * | 2016-09-21 | 2017-02-22 | 徐州工程学院 | Method for making anti-oxidation bread |
| CN107058192A (en) * | 2017-06-13 | 2017-08-18 | 江南大学 | A kind of unartificial yeast bread fermentation agent and its application |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019153894A1 (en) * | 2018-02-12 | 2019-08-15 | 江南大学 | Method for preparing bread by means of fermentation of natural compound yeast |
| US11576387B2 (en) | 2018-02-12 | 2023-02-14 | Jiangnan University | Method for the preparation of bread by compounding natural yeast |
| 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 |
| CN109156495A (en) * | 2018-11-27 | 2019-01-08 | 渤海大学 | A kind of no seitan cereal bread and preparation method thereof |
| CN111436477A (en) * | 2019-01-17 | 2020-07-24 | 刘群立 | Bread fermented by probiotics and making method thereof |
| CN110754495A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Fermented lactic acid bacteria white bread and making method thereof |
| CN110720488A (en) * | 2019-11-28 | 2020-01-24 | 张家港福吉佳食品股份有限公司 | Production method of whole-wheat bread fermented by mixed yeast and lactic acid bacteria |
| CN111838261A (en) * | 2020-08-07 | 2020-10-30 | 多鲜面包(上海)有限公司 | Lactobacillus fermented bread and processing method of lactobacillus bread |
| CN112889875A (en) * | 2021-02-26 | 2021-06-04 | 安徽盼盼食品有限公司 | Preparation method of anthocyanin-rich fermented bread |
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