CN109673704A - Low-temperature medium-seed fermentation baking process for bread - Google Patents
Low-temperature medium-seed fermentation baking process for bread Download PDFInfo
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- CN109673704A CN109673704A CN201910077152.4A CN201910077152A CN109673704A CN 109673704 A CN109673704 A CN 109673704A CN 201910077152 A CN201910077152 A CN 201910077152A CN 109673704 A CN109673704 A CN 109673704A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 68
- 230000004151 fermentation Effects 0.000 title claims abstract description 68
- 235000008429 bread Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 25
- 230000008569 process Effects 0.000 title claims abstract description 23
- 238000003756 stirring Methods 0.000 claims abstract description 55
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 238000000465 moulding Methods 0.000 claims description 15
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 13
- 230000011218 segmentation Effects 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 229920000704 biodegradable plastic Polymers 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 20
- 238000002156 mixing Methods 0.000 abstract description 8
- 239000000203 mixture Substances 0.000 abstract description 5
- 239000003607 modifier Substances 0.000 abstract 2
- 239000000047 product Substances 0.000 description 8
- 108010068370 Glutens Proteins 0.000 description 7
- 235000021312 gluten Nutrition 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 5
- 230000032683 aging Effects 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000012180 bread and bread product Nutrition 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000002045 lasting effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
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- 238000002360 preparation method Methods 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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Classifications
-
- 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
- A21D13/20—Partially or completely coated products
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a low-temperature medium-seed fermentation baking process for bread, which comprises the following steps: preparing the Chinese flour, namely selecting flour, yeast, modifier and water according to a formula ratio, stirring the mixture into a dough, taking the dough out of a jar, and putting the dough into a low-temperature fermentation chamber for fermentation to obtain the Chinese flour dough; stirring the main dough, mixing the rest flour, yeast, modifier and water with the medium dough according to the formula, uniformly stirring, and taking out of the jar to obtain the main dough; continuing fermentation for 20-30 Min; cutting and forming; finally fermenting; baking; cooling and packaging; wherein the temperature of the medium dough is kept lower than the temperature of the main dough when the main dough is stirred up. Through the arrangement, the dough can be prepared in the middle before the production day, the production efficiency of the production day is not influenced, the dough can be fermented in advance, the low temperature can be maintained, the stable and integral temperature can be maintained at the temperature suitable for fermentation when the subsequent main dough is stirred, and meanwhile, due to the fact that part of the dough is pre-fermented in the early stage, the subsequent fermentation time is shortened, the working time is shortened, and the working efficiency is improved.
Description
Technical field
The present invention relates to wheaten food to bake technical field, in particular to kind fermentation baking process in a kind of bread low temperature.
Background technique
It bakes, also known as toasts, bakes, refer to makes material dewatering dry out under material burning point by xeothermic mode becomes
Hard process.Baking is that bread, cake-like product make indispensable step, passes through starch after baking and generates gelatinization, albumen
After a series of chemical changes such as qualitative change, bread, cake achieve the purpose that curing, also the mouthfeel of food can be made to change.
And with the development of food service industry, each procedure all can mouthfeel to final finished and quality play certain shadow
It rings, often these influences can all bring the variation on product sales volume, the especially fermentation treatments of baking and early period, even more
Directly determine the quality of final bread product.
In existing breadmaking, since the fermentation of bread is a lasting process, it can only stir and add from flour
Enter yeast to start to work continuously, fermented, baked, obtain final finished bread, but this traditional operation mode have compared with
More drawbacks: it is that fermentation time is longer first, very big limitation is played to production efficiency；Secondly the higher height of temperature such as summer
When warm environment, the temperature of various raw material and water is all accordingly increased, at this time except non-increasing cost carries out cooling processing to raw material,
Otherwise the agglomerating temperature in pastry blending process is easy higher, influences attenuation degree.Therefore prior art could be improved.
Summary of the invention
In view of the deficiencies of the prior art, the present invention intends to provide kind fermentation in a kind of bread low temperature to bake work
Skill shortens production hour, improves production work efficiency, and can stablize and maintain dough stirring temperature, improves attenuation degree.
Above-mentioned technical purpose of the invention technical scheme is that, plant fermentation in a kind of bread low temperature
Baking process includes the following steps:
It kind is prepared in Step 1:, it is agglomerating to choose flour, yeast, modifying agent and water stirring by formula rate, plays a cylinder and is put into low temperature hair
Ferment room is fermented, and middle kind of dough is obtained；
Step 2: remaining flour, yeast, modifying agent He Shui and middle kind of dough, are mixed and stirred for by main dough stirring by formula
Uniformly, interarea group is obtained after playing cylinder；
Step 3: continuing fermentation, fermentation time 20-30Min；
Step 4: segmentation molding；
Step 5: last fermentation；
Step 6: roasted；
Step 7: cooling, packaging；
Wherein, step 1 obtain in kind of dough maintain temperature below temperature when interarea group in step 2 stirs cylinder.
By using above-mentioned technical proposal, can be carried out before production date in kind prepare, will not influence production date production effect
Rate, and can not only ferment in advance, low temperature can also be maintained, is conducive to the temperature for stablizing entirety in subsequent main dough stirring
It is maintained at the temperature for being suitble to fermentation, simultaneously because dough pre fermentation early period in part shortens work to reduce the subsequent fermentation time
Make duration, improves work efficiency.
Meanwhile continuing the yeast generating fermentation effect for making to be added after in interarea group when fermentation, it is further stirred for muscle muscle below
Relatively strong, 20~30min, which continues fermentation, makes gluten relaxation with the subsequent upper machine production of benefit, and when same day plant produced scheduling, in low temperature
After kind of dough and main dough stirring, it need to only continue fermentation and the 20-30min segmentation that is available on the machine only is needed to form and make production scheduling efficiency
It improves, reduces personnel's production hour, reduce cost.
The further setting of the present invention are as follows: each raw material accounts for the 40%-50% of total raw material when planting in preparation in step 1, and stirs
Temperature is 23~25 DEG C when playing cylinder after the group of mixing, and cold fermentation room temperature is 14~16 DEG C, and ferment 15~18h of duration, and adjusts
Dough pH is 5-5.3.
By using above-mentioned technical proposal, is put after middle kind of dough stirring to cold fermentation room and fermented for (14~16 DEG C), 15~
18 hours, long-time flour and water fully absorb water and, in addition low temperature makes yeast and flour carry out low temperature and long term ferment, makes face
It is surrounded by enough ferment local-flavors and delaying aging time, in addition cold fermentation makes dough not excessive fermentation, retains wheat-flavour.
Summer environment temperature is increased to 30~40 DEG C and differs, and increases material temperature accordingly, so that dough when stirring dough
Rise cylinder temperature is excessively high, is unable to reach required temperature, middle kind of dough is because making dough in the small duration indirect fermentation in low temperature ferment room 15~18
Temperature control system is at 22~23 DEG C, and when subsequent stirring interarea is rolled into a ball, dough temperature is controlled, and reaches the stabilization of bread, with sharp work
The advantage that industry metaplasia produces.
The further setting of the present invention are as follows: when stirring interarea group in step 2, adjusting dough pH is 5-5.3, and question handler is mixed
When closing uniform and stirring to extension shape, adds stirring oil and continue to stir, temperature is 26-29 DEG C when completion plays cylinder after stirring.
By using above-mentioned technical proposal, it is uniformly mixed dough raw material, by stirring rubber after flour and water combination
Reason acts on and generates muscle degree and required dough temperature, adds extension mixing time after stirring oil, so that dough muscle degree is softened and is emulsified, make
Bread has good roasted elasticity and performance of keeping humidity.Yeast is added in two steps simultaneously, a small amount of due to being added when planting fermentation in low temperature
Yeast made yeast and flour ferment, makes flour and yeast schizogamy, subsequent stirring through 15~18 hours lengthy fermentations
2~3% are reduced to yeast usage amount, reduces cost.
The further setting of the present invention are as follows: when dividing molding in step 4, interarea group is put to defending on cutting equipment and is divided equally
It is cut into type, while defending and gas is usually discharged, and the entire segmentation molding process duration of interarea group is 28-33min.
By using above-mentioned technical proposal, dough, which is put to machine to defend, divides the type of being cut into equally, and bread generates air after continuing fermentation
The softening of muscle degree, through defend flat raft gas make dough it is smooth it is flexible after be put into mold and finally ferment, make it is roasted after bread wet look
Package knits careful moisturizing, and the consistent shape of weight is regular.
The further setting of the present invention are as follows: when finally fermenting in step 5,33-38 DEG C of temperature, humidity 75-83% is maintained,
Duration is 120~130Min.
It by using above-mentioned technical proposal, maintains above-mentioned environment that yeast is made to breed fermentation in flour, resolves into monosaccharide production
Raw CO2, acetic acid, alcohol simultaneously assign bread fermentation flavor, CO2 make bread expansion, it is roasted after keep bread palatable.
The further setting of the present invention are as follows: first brush vegetable protein on dividing molding dough when roasted in step 6
Liquid maintains 170-180 DEG C of furnace temperature, duration 28-32min.
By using above-mentioned technical proposal, vegetable protein liquid makes roasted back packet gloss have appetite, and hot-working makes in formula
Raw material curing, make to absorb the flour curing sizing of moist original powder.
The further setting of the present invention are as follows: 30-33 DEG C will be cooled to by roasted dough in step 7, then cut
At on chip, finished product is can be obtained in packaging after weighing.
It by using above-mentioned technical proposal, is evaporated outward since the roasted rear vapor of dough generates pressure, and is cooled to 30-
Balance is basically reached with air inside bread at 33 DEG C, the unlikely exudation of vapor after packaging is conducive to extend the value preserving phase.
The further setting of the present invention are as follows: the raw material components used when preparation and corresponding parts by weight is flour 950-
1100 parts；450-500 parts of water；25-30 parts of yeast, modifying agent includes:
It is 180-220 parts sugared；
10-13 parts of salt；
110-130 parts of Fresh Egg；
80-120 parts of soup kind；
15-25 parts of bioplast powder；
15-25 parts of skimmed milk power；Above-mentioned each component respectively take 40%-50% be in step 1 in materials when kind preparing.
By using above-mentioned technical proposal, protein adsorption moisture in flour could form gluten, constitute the bone of bread
Frame；Source that is sugared then being sweet taste, the source of energy supply yeast-leavened energy source, while can also enhance other materials
Fragrance simultaneously increases moisturizing degree；Salt can stablize fermentation, play the role of reconciliation, be conducive to the improvement of the stable of gluten, color；It is fresh
Egg can increase baking product nutritive value and increase product fragrance, improve tissue and flavor, and can increase the golden yellow of product
Color increases the flexibility of product；Soup kind can increase the water absorption of dough, delay the aging speed of bread；Bioplast powder can
Increase gluten strength, increase fermentation tolerance, makes bread that there is good roasted elasticity；Business value can be improved in skimmed milk power,
Increase bread color, increase water absorption and gluten strength, reinforce stirring property, increase flavor and fragrance, supplements insufficient in water
Minerals, reconcile water quality, while also providing yeast nutrition, promote yeast activity.
The further setting of the present invention are as follows: the flour is toast flour, and also needs that stirring oil 90- is added in step 2
110 parts, 8-12 parts of vegetable protein liquid are first brushed when roasted in step 6 on dividing molding dough.
By using above-mentioned technical proposal, stirring oil be conducive to build bread institutional framework and it is roasted when it is good
Heating agent also helps moisture content holding, assigns the effect of finished product lubrication.
In i.e. above-mentioned each component, low temperature fermentation process bioplast powder assists yeast to decompose the starch in flour, generates CO2, wine
Essence, acetic acid and ferment local-flavor, sugar give yeast fermentation energy and bread sweet taste, and salt plays the role of reconciliation to yeast in dough, right
Flour gluten has stable effect, and egg can improve institutional framework, gluten softening in dough, and stirring oil has softening group to dough
It knits structure and heating agent effect, skimmed milk power increases dough water absorption and muscle degree to dough.
In conclusion the invention has the following advantages:
1) same day production efficiency is improved, reduces and bakes duration of fermenting in production, personnel's production hour is reduced, reduces cost；
2) can stability contorting dough stirring temperature in production, maintain the temperature of suitable yeast, improve fermentation quality, bread
The stabilization of quality, is conducive to industrialized production；
3) yeast is successively added in two steps, yeast additional amount can be saved, further decrease raw materials for production cost.
Detailed description of the invention
Fig. 1 is production technological process of the present invention.
Specific embodiment
Embodiment 1-5, kind fermentation baking process, the raw material of use and its corresponding weight such as table in a kind of bread low temperature
Shown in 1, as shown in Figure 1, the steps included are as follows:
Step 1, middle kind prepares, and takes 50% by the weight of each component in table 1 (not including vegetable protein liquid and stirring oil), stirring
Agglomerating, mixing time continues at a slow speed 2min, then quickly stirring 3min, and temperature is 23 DEG C when playing cylinder, the high excessive fermentation of temperature,
The low insufficient fermentation of temperature.The dough after cylinder is placed in cold fermentation room again, maintaining cold fermentation room temperature is 14 DEG C, hair
Ferment continues 15 hours, obtains middle kind of dough, and adjusting interarea group pH is 5.
Step 2, main dough stirring are stirred each component (not including vegetable protein liquid and stirring oil) remaining 50% by table 1
Mix, and be prepared in step 1 in kind of a dough mix and be stirred, after interarea group is evenly stirred until extension again gradually
All stirring oil is added, also carries out lasting stirring action while stirring oil is added, to interarea, cylinder plays after mixing evenly in group,
It is 26 DEG C that temperature is maintained when playing cylinder, and adjusting interarea group pH is 5.
Interarea group after cylinder is stood 21min and carries out continuity fermentation, makes to add when main dough stirring in step 2 by step 3
The yeast entered sufficiently ferments.
Interarea group after continuing fermentation is placed on divisional plane band reshaper, defends and divide equally by step 4, segmentation molding
It is cut into the small dough that scale, weight are consistent and shape is unified, and segmentation each time is required to control all times
At 29 minutes.
Step 5 is finally fermented, and will be completed finally to be fermented in segmentation small dough placement fermenting cellar after molding, and be maintained
33 DEG C of temperature, humidity 75%, duration 120min.
Step 6, it is roasted, the small dough after finally fermenting will be completed and be put into oven, and uniformly paint vegetable protein liquid, baked
171 DEG C of furnace temperature when roasting continue 29min.
Step 7 after completion is roasted, molding bread is taken out and is cooled down, and when being cooled to 30 DEG C, then cuts in flakes, after weighing
Packaging prevents bread products and air from contacting, keeps health and delaying aging.
Embodiment 6, kind fermentation baking process in a kind of bread low temperature and are implemented the raw material of use and its corresponding weight
Example 3 is identical, as shown in Figure 1, the steps included are as follows:
Step 1, middle kind prepares, and takes 50% by the weight of each component in table 1 (not including vegetable protein liquid and stirring oil), stirring
Agglomerating, mixing time continues at a slow speed 2min, then quickly stirring 3min, and temperature, which is 25 DEG C, can play cylinder, the high excessive fermentation of temperature, temperature
Spend low insufficient fermentation.The dough after cylinder is placed in cold fermentation room again, maintaining cold fermentation room temperature is 16 DEG C, fermentation
Continue 18 hours, obtain middle kind of dough, and adjusting interarea group pH is 5.3.
Step 2, main dough stirring are stirred each component (not including vegetable protein liquid and stirring oil) remaining 50% by table 1
Mix, and be prepared in step 1 in kind of a dough mix and be stirred, after interarea group is evenly stirred until extension again gradually
All stirring oil is added, also carries out lasting stirring action while stirring oil is added, to interarea, cylinder plays after mixing evenly in group,
It is 29 DEG C that temperature is maintained when playing cylinder, and adjusting interarea group pH is 5.3.
Interarea group after cylinder is stood 30min and carries out continuity fermentation, makes to add when main dough stirring in step 2 by step 3
The yeast entered sufficiently ferments.
Interarea group after continuing fermentation is placed on divisional plane band reshaper, defends and divide equally by step 4, segmentation molding
It is cut into that scale, weight are consistent and small dough that shape is unified, and when the segmentation of interarea group is required to whole process each time
Between control at 30 minutes.
Step 5 is finally fermented, and will be completed finally to be fermented in segmentation small dough placement fermenting cellar after molding, and be maintained
36 DEG C of temperature, humidity 80%, duration 130min.
Step 6, it is roasted, the small dough after finally fermenting will be completed and be put into oven, and uniformly paint vegetable protein liquid, baked
175 DEG C of furnace temperature when roasting continue 30min.
Step 7 after completion is roasted, molding bread is taken out and is cooled down, and when being cooled to 33 DEG C, then cuts in flakes, after weighing
Packaging prevents bread products and air from contacting, keeps health and delaying aging.
Each component and its corresponding content (g) in 1 embodiment 1-5 of table
| Component | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Toast flour | 950 | 985 | 1000 | 1066 | 1100 |
| Water | 450 | 466 | 470 | 489 | 500 |
| Sugar | 180 | 192 | 200 | 210 | 220 |
| Salt | 10 | 12 | 11.6 | 12.2 | 13 |
| Fresh Egg | 110 | 115 | 120 | 122 | 130 |
| Soup kind | 80 | 86 | 100 | 101 | 120 |
| Stirring oil | 90 | 95 | 100 | 107 | 110 |
| Yeast | 25 | 28 | 26.8 | 27 | 30 |
| Bioplast powder | 15 | 18 | 20 | 23 | 25 |
| Skimmed milk power | 15 | 18 | 20 | 22 | 25 |
| Vegetable protein liquid | 8 | 9 | 10 | 11 | 12 |
Wherein, soup kind is purchased from Guangdong Jin He flour Co., Ltd；The buying of bioplast powder is limited in Wuhan litchi promise food science and technology
Company；Vegetable protein liquid purchases Yu Aofu food Yancheng Co., Ltd, the certainly positive mechanical limited public affairs of political affairs of divisional plane band reshaper buying
Department.
Claims (9)
1. kind fermentation baking process in a kind of bread low temperature, which comprises the steps of:
It kind is prepared in Step 1:, it is agglomerating to choose flour, yeast, modifying agent and water stirring by formula rate, plays a cylinder and is put into low temperature hair
Ferment room is fermented, and middle kind of dough is obtained；
Step 2: remaining flour, yeast, modifying agent He Shui and middle kind of dough, are mixed and stirred for by main dough stirring by formula
Uniformly, interarea group is obtained after playing cylinder；
Step 3: continuing fermentation, fermentation time 20-30min；
Step 4: segmentation molding；
Step 5: last fermentation；
Step 6: roasted；
Step 7: cooling, packaging；
Wherein, step 1 obtain in kind of dough maintain temperature below temperature when interarea group in step 2 stirs cylinder.
2. kind fermentation baking process in a kind of bread low temperature according to claim 1, it is characterised in that: prepared in step 1
Each raw material accounts for the 40%-50% of total raw material at middle kind, and stir it is agglomerating after when playing cylinder temperature be 23 ~ 25 DEG C, cold fermentation room temperature
It is 14 ~ 16 DEG C, ferment 15 ~ 18h of duration, and adjusting dough pH is 5-5.3.
3. kind fermentation baking process in a kind of bread low temperature according to claim 1, it is characterised in that: stirred in step 2
When interarea group, adjusting dough pH be 5-5.3, question handler be uniformly mixed and stir to extension shape when, add stir oil continue to stir
It mixes, temperature is 26-29 DEG C when completing to play cylinder after stirring.
4. kind fermentation baking process in a kind of bread low temperature according to claim 1, it is characterised in that: divide in step 4
When molding, interarea group is put to defending on cutting equipment and divides the type of being cut into equally, while defending and gas is usually discharged, and entire point of interarea group
Being cut into type process duration is 28-33min.
5. kind fermentation baking process in a kind of bread low temperature according to claim 1, it is characterised in that: last in step 5
When fermentation, 33-38 DEG C of temperature, humidity 75-83% is maintained, the duration is 120 ~ 130Min.
6. kind fermentation baking process in a kind of bread low temperature according to claim 1, it is characterised in that: roasted in step 6
When vegetable protein liquid is first brushed on dividing molding dough, maintain 170-180 DEG C of furnace temperature, duration 28-32min.
7. kind fermentation baking process in a kind of bread low temperature according to claim 1, it is characterised in that: will be through in step 7
Cross roasted dough and be cooled to 30-33 DEG C, then cut into it is on chip, after weighing packaging finished product can be obtained.
8. kind fermentation baking process in a kind of bread low temperature described in -7 any one according to claim 1, which is characterized in that system
The raw material components used when standby and corresponding parts by weight is 950-1100 parts of flour；450-500 parts of water；25-30 parts of yeast, change
Good dose includes:
It is 180-220 parts sugared；
10-13 parts of salt；
110-130 parts of Fresh Egg；
80-120 parts of soup kind；
15-25 parts of bioplast powder；
15-25 parts of skimmed milk power；Above-mentioned each component respectively take 40%-50% be in step 1 in materials when kind preparing.
9. kind fermentation baking process in a kind of bread low temperature according to claim 8, it is characterised in that: the flour is to spit
Flour is taken charge of, and also needs that 90-110 parts of oil of stirring is added in step 2, is first brushed on dividing molding dough when roasted in step 6
Apply 8-12 parts of vegetable protein liquid.
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| CN201910077152.4A CN109673704A (en) | 2019-01-28 | 2019-01-28 | Low-temperature medium-seed fermentation baking process for bread |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910077152.4A CN109673704A (en) | 2019-01-28 | 2019-01-28 | Low-temperature medium-seed fermentation baking process for bread |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113170807A (en) * | 2021-05-11 | 2021-07-27 | 武汉市玫隆皇冠食品有限公司 | Soup seed and preparation method thereof, toast and preparation method thereof |
| CN114009471A (en) * | 2021-11-25 | 2022-02-08 | 福建友臣实业有限公司 | Bread fermentation process |
| CN114027344A (en) * | 2021-11-25 | 2022-02-11 | 福建友臣实业有限公司 | Q soft bread preparation process and equipment |
| CN114097852A (en) * | 2021-11-16 | 2022-03-01 | 中国农业科学院茶叶研究所 | Method for preparing sucrose-free whole wheat tea bread based on seed fermentation in refrigeration |
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| CN114727611A (en) * | 2019-11-26 | 2022-07-08 | 乐斯福公司 | Method for preserving cooked bakery products |
| CN113170807A (en) * | 2021-05-11 | 2021-07-27 | 武汉市玫隆皇冠食品有限公司 | Soup seed and preparation method thereof, toast and preparation method thereof |
| CN114097852A (en) * | 2021-11-16 | 2022-03-01 | 中国农业科学院茶叶研究所 | Method for preparing sucrose-free whole wheat tea bread based on seed fermentation in refrigeration |
| CN114009471A (en) * | 2021-11-25 | 2022-02-08 | 福建友臣实业有限公司 | Bread fermentation process |
| CN114027344A (en) * | 2021-11-25 | 2022-02-11 | 福建友臣实业有限公司 | Q soft bread preparation process and equipment |
| CN114009471B (en) * | 2021-11-25 | 2023-09-05 | 福建臣果实业有限公司 | Bread fermentation process |
| CN114027344B (en) * | 2021-11-25 | 2023-11-24 | 福建臣果实业有限公司 | Preparation process and equipment of Q soft bread |
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