CN107711963A

CN107711963A - Bread-making methods

Info

Publication number: CN107711963A
Application number: CN201610646544.4A
Authority: CN
Inventors: 黄美娟
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-08-10
Filing date: 2016-08-10
Publication date: 2018-02-23

Abstract

The present invention discloses a kind of bread-making methods, bread embryo after fermentation is proofed, proofing period is 30~40min, pass through proofing stage, avoid and directly enter bun crown caused by higher baking temperature and side appearance cavity and cracking phenomena from relatively low fermentation temperature, the temperature in bread producing machine finally is risen into 120 DEG C~130 DEG C to toast the bread embryo after proofing, at such a temperature, relative humidity in bread producing machine is arranged to 80%~90%, and then make it that bread epidermis and dough internal difference in temperature are smaller, dough transepidermal water will not rapid loss, so prevent epidermis premature hardening and by spalling, so as to which the bread epidermis made is relatively thin.

Description

Bread-making methods

Technical field

The present invention relates to be a kind of bread-making methods.

Background technology

During existing breadmaking, when bread embryo is agitated, fermentation enters high-temperature baking, the temperature in baking box is only with rather Clock just rises to the environment temperature of high-temperature baking needs from fermentation temperature, however, under relatively dry high-temperature baking environment, bread embryo Transepidermal water evaporation is too fast, and dough epidermis is larger with internal difference in temperature, causes dough epidermis premature hardening, influences the swollen hair of bread embryo Effect, the bread epidermis for toasting to obtain is thicker and brown and crisp, and cavity and cracking phenomena often occurs in bread.

The content of the invention

It is an object of the invention to provide a kind of bread-making methods.

According to an aspect of the invention, there is provided a kind of bread-making methods, comprise the following steps：

1）Bread raw material are placed in bread barrel, and form bread embryo under stirring, mixing time is 25~35min；

2）The bread embryo is placed in bread producing machine and fermented, the temperature of bread producing machine is 30 DEG C~33 DEG C, and fermentation time is 60~80min；

3）Temperature setting in bread producing machine is 60 DEG C~75 DEG C, and relative humidity is arranged to 80%~90%, to the bread after fermentation Embryo is proofed, and proofing period is 30~40min；

4）It is 120 DEG C~130 DEG C to control the temperature in bread producing machine, and carrying out high-temperature baking to the bread embryo after proofing is made bread, The high-temperature baking time is 70~90min.

Further, in step 4), can also include：The temperature in bread producing machine is risen to 120 DEG C~130 in 4min DEG C, high-temperature baking, baking time 80min are carried out to the bread embryo after described proof at being 120 DEG C~130 DEG C in temperature.

Further, after in step 4), step 5) can also be included：It is 70 DEG C~90 to control the temperature in bread producing machine DEG C, bread made from high-temperature baking is incubated, soaking time is 30~40min.

Further, can include in step 1)：The bread raw material are placed in bread barrel, to bread raw material At least intermittence is stirred to form bread embryo three times for progress

Bread-making methods provided by the invention, the bread embryo after fermentation is proofed, proofing period is 30~40min, is led to Proofing stage is crossed, avoids and directly goes out from bun crown and side caused by relatively low fermentation temperature into higher baking temperature Existing cavity and cracking phenomena, finally rise to 120 DEG C~130 DEG C by the temperature in bread producing machine and the bread embryo after proofing are dried Roasting, at such a temperature, the relative humidity in bread producing machine is arranged to 80%~90%, and then causes bread epidermis and temperature inside dough Difference is smaller, dough transepidermal water will not rapid loss, so prevent epidermis premature hardening and by spalling, so as to the bread table made Skin is relatively thin.

Embodiment

The present invention is described in more detail below.

A kind of bread-making methods, comprise the following steps：

1）The bread raw material are placed in bread barrel, to the progress of bread raw material, at least intermittence stirring carrys out forming face three times Bag embryo, mixing time add up to 25~35min (such as 30min)；

2）The bread embryo is placed in bread producing machine and fermented, the temperature of bread producing machine is 30 DEG C~33 DEG C, and fermentation time is 60~80min (such as 70min)；

3）Temperature setting in bread producing machine is 60 DEG C~75 DEG C (such as 70 DEG C), and relative humidity is arranged to 80%~90% (such as 85%), the bread embryo after fermentation is proofed, proofing period is 30~40min (such as 35min)；

4）The temperature in bread producing machine is risen into 120 DEG C~130 DEG C (such as 120 DEG C) in 4min, is 120 DEG C~130 DEG C in temperature Under (such as 1250 DEG C) to after described proof bread embryo carry out high-temperature baking, the high-temperature baking time be 70~90min (such as 80min)。

5) it is 70 DEG C~90 DEG C (such as 80 DEG C) to control the temperature in bread producing machine, and bread made from high-temperature baking is protected Temperature, soaking time are 30~40min (such as 35min).

Bread-making methods provided by the invention, the bread embryo after fermentation is proofed, proofing period be 30~ 40min, by proofing stage, avoid and directly enter bun crown caused by higher baking temperature from relatively low fermentation temperature There is cavity and cracking phenomena with side, the temperature in bread producing machine is finally risen to 120 DEG C~130 DEG C to the bread embryo after proofing Toasted, at such a temperature, the relative humidity in bread producing machine is arranged to 80%~90%, and then causes bread epidermis and dough Internal difference in temperature is smaller, dough transepidermal water will not rapid loss, epidermis premature hardening is so prevented and by spalling, so as to what is made Bread epidermis is relatively thin.

Above-described is only some embodiments of the present invention.For the person of ordinary skill of the art, not On the premise of departing from the invention design, various modifications and improvements can be made, these belong to the protection model of the present invention Enclose.

Claims

1. a kind of bread-making methods, it is characterised in that comprise the following steps：

Bread raw material are placed in bread barrel, and form bread embryo under stirring, mixing time is 25~35min；

The bread embryo is placed in bread producing machine and fermented, the temperature of bread producing machine is 30 DEG C~33 DEG C, fermentation time 60 ~80min；

Temperature setting in bread producing machine is 60 DEG C~75 DEG C, and relative humidity is arranged to 80%~90%, to the bread embryo after fermentation Proofed, proofing period is 30~40min；

4) it is 120 DEG C~130 DEG C to control the temperature in bread producing machine, and carrying out high-temperature baking to the bread embryo after proofing is made bread, The high-temperature baking time is 70~90min.

2. bread-making methods according to claim 1, it is characterised in that in the step 4), including：In 4min Temperature in bread producing machine is risen to 120 DEG C~130 DEG C；To the bread embryo after described proof at being 120 DEG C~130 DEG C in temperature Carry out high-temperature baking, baking time 80min.

3. bread-making methods according to claim 2, it is characterised in that after the step 4), in addition to step 5)： It is 70 DEG C~90 DEG C to control temperature in bread producing machine, and bread made from high-temperature baking is incubated, soaking time is 30~ 40min。

4. according to the bread-making methods described in any one of claims 1 to 3 claim, it is characterised in that the step 1) in, including：The bread raw material are placed in bread barrel, to the progress of bread raw material, at least intermittence stirs three times Form bread embryo.