CN111328859A - Natural yeast bread and making method thereof - Google Patents

Natural yeast bread and making method thereof Download PDF

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Publication number
CN111328859A
CN111328859A CN202010317369.0A CN202010317369A CN111328859A CN 111328859 A CN111328859 A CN 111328859A CN 202010317369 A CN202010317369 A CN 202010317369A CN 111328859 A CN111328859 A CN 111328859A
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China
Prior art keywords
parts
bread
dough
yeast
butter
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Inventor
许金锁
王晓琳
张金方
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Fujian Aixiangqin Food Co ltd
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Fujian Aixiangqin Food Co ltd
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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
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention discloses natural yeast bread and a preparation method thereof, wherein the natural yeast bread comprises the following raw materials in parts by weight: high gluten powder, white sugar, yeast, milk powder, salt, eggs, butter, sorbitol, maltose, glycerol, water, modifying agent, emulsifying agent, sodium dehydroacetate, calcium propionate and milk essence. The natural yeast bread disclosed by the invention is prepared by selecting the raw materials, optimizing the content of each raw material and selecting a proper proportion, so that the advantages of the raw materials are fully exerted, the raw materials complement each other and promote each other, the prepared yeast bread has excellent stiffness and fineness, the processing performance of dough is improved, the aging of the dough can be effectively inhibited, and the flavor of the bread is further improved.

Description

Natural yeast bread and making method thereof
Technical Field
The invention relates to the technical field of yeast bread products, in particular to natural yeast bread and a making method thereof.
Background
Bread is increasingly popular with Chinese consumers as a world mainstream food and an instant food, and the market share is increased year by year. The bread is produced by adopting a common rapid fermentation process, and has a plurality of defects in the bread quality aspect, namely the produced bread is easy to shrink and wrinkle, poor in softness, easy to age, extremely short in preservation period, and the key point is lack of due aroma and taste of fermented food.
Yeast is an indispensable biological leavening agent in bread making. Bread appearing in the market at present is mostly prepared by fermenting instant commercial yeast powder, dry yeast has a smell, the taste of the dry yeast needs to be covered by other raw materials, beef tallow, eggs or essence is generally used for covering the taste of the dry yeast, and the bread made by the dry yeast is too dry and hard to eat after long storage time, so that the bread is often added with a bread improver to make the bread soft and durable. The dry yeast cannot completely present the rich taste and aroma of the bread, the bread is easy to age and mildew, and the shelf life is short, so the bread improver is often required to be added for improvement; the bread improver often contains artificial additives harmful to human bodies, and the human health is damaged after the bread improver is taken for a long time.
In summary, the yeast bread used at present has the following problems:
1. the use effect of the modifier is poor;
2. the traditional yeast bread has poor stiffness and fineness;
3. the dough has poor processability and is easy to age.
Disclosure of Invention
Based on the above situation, the present invention aims to provide a natural yeast bread and a method for making the same, which can effectively solve the above problems.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a natural yeast bread comprises the following raw materials in parts by weight: 65-85 parts of high gluten powder, 15-25 parts of white granulated sugar, 0.5-1.5 parts of yeast, 1-5 parts of saccharomycetes, 4-10 parts of milk powder, 0.5-1.5 parts of salt, 20-30 parts of eggs, 10-20 parts of butter, 0.5-1.5 parts of sorbitol, 0.5-1.5 parts of maltose, 0.1-0.5 part of glycerol, 20-25 parts of water, 0.1-0.5 part of modifying agent, 0.1-0.5 part of emulsifying agent, 0.05-0.1 part of sodium dehydroacetate, 0.1-0.5 part of calcium propionate and 0.1-0.5 part of milk essence.
Preferably, the natural yeast bread comprises the following raw materials in parts by weight: 75 parts of high gluten flour, 20 parts of white sugar, 1 part of yeast, 3 parts of yeast, 6 parts of milk powder, 1 part of salt, 25 parts of eggs, 16 parts of butter, 1 part of sorbitol, 1 part of maltose, 0.3 part of glycerol, 22.5 parts of water, 0.1 part of modifier, 0.3 part of emulsifier, 0.075 part of sodium dehydroacetate, 0.15 part of calcium propionate and 0.3 part of milk essence.
Preferably, the modifying agent is a mixture of sodium hypophosphite and sodium hypochlorite.
More preferably, the mass ratio of the sodium hypophosphite to the sodium hypochlorite is 1 (1-1.5).
Preferably, the emulsifier is a mixture of mono-diglycerol fatty acid ester, sorbitan monostearate, diacetyl tartaric acid ester and calcium stearoyl lactylate.
More preferably, the weight ratio of the mono-diglycerol fatty acid ester, the sorbitan monostearate, the diacetyl tartaric acid monoglyceride and the calcium stearoyl lactylate is (1: 1-1.3): (1-1.5): 1-1.8.
The invention also provides a method for making the natural yeast bread, which comprises the following steps:
s11, weighing the following components in parts by weight: high gluten powder, white granulated sugar, yeast, saccharomycetes, milk powder, salt, eggs, butter, sorbitol, maltose, glycerin, water, an improver, an emulsifier, sodium dehydroacetate, calcium propionate and milk essence, egg shells are removed after egg white is washed and disinfected, and the egg shells are placed in a proper container for later use;
s12, adding all the raw materials except the high gluten flour, the yeast and the butter into a dough mixer, and stirring for 30 seconds at a rotating speed of 80-100 r/min to obtain a mixture;
s13, adding high-gluten flour and yeast into the mixture, stirring for 160 seconds at a rotating speed of 80-100 r/min, adjusting the rotating speed to 180-200 r/min, and continuing stirring for 300 seconds to form dough;
s14, adding 1/3 mass percent of butter into a dough mixer, and stirring for 160 seconds at the temperature of 26-28 ℃ at a slow speed of 80-100 r/min and 180 seconds at a fast speed of 180-200 r/min to ensure that the surface of the dough is smooth;
s15, separating the dough obtained in the step S14, putting the dough into a refrigeration house, freezing for 20-30 min, then opening the dough for crisping, thinning the dough, wrapping the dough with the rest butter, and molding by a molding machine;
s16, placing the formed bread into a proofing box at 36-38 ℃ for proofing for 2.5 hours, placing the bread into a tunnel furnace for baking for 16 minutes, cooling and packaging.
Preferably, the crisping method in step S15 is three-fold twice.
Preferably, the temperature of the water is 26-28 ℃.
Compared with the prior art, the invention has the following advantages and beneficial effects:
the natural yeast bread disclosed by the invention is prepared by selecting raw materials, optimizing the content of each raw material, and selecting high-gluten flour, white sugar, yeast, saccharomycetes, milk powder, salt, eggs, butter, sorbitol, maltose, glycerol, water, a modifier, an emulsifier, sodium dehydroacetate, calcium propionate and milk essence in a proper proportion, so that the advantages of the raw materials are fully exerted, the raw materials complement each other and are mutually promoted, the prepared yeast bread has excellent stiffness and fineness, the processing performance of dough is improved, the aging of the dough can be effectively inhibited, and the flavor of the bread is further improved.
The modifying agent with a proper proportion is added into the raw materials of the yeast bread, so that the yeast bread is uniformly dispersed in the raw material system of the yeast bread, is matched with other components, and plays a good synergistic role, so that the texture fineness and the softness of the yeast bread are obviously improved, and the quality of the bread is obviously improved.
The emulsifier with a proper proportion is added into the raw materials of the yeast bread, so that the yeast bread is uniformly dispersed in the raw material system of the yeast bread, is matched with other components, has a good synergistic effect, can effectively improve the rheological property of dough, improves the processing performance of the dough, can effectively inhibit the aging of the dough, and improves the flavor of the bread.
The raw materials of the yeast bread are added with the calcium propionate and the sodium dehydroacetate in proper proportion to replace the traditional food preservative, the calcium propionate and the sodium dehydroacetate are uniformly dispersed in the raw material system of the yeast bread, and are matched with other components to play a good synergistic effect, so that the yeast bread has a good antibacterial effect, the antibacterial range is expanded after compounding, most of microorganisms can be inhibited, the addition of various additives is reduced, the preservative effect is better, and the use is safe.
Detailed Description
In order that those skilled in the art will better understand the technical solutions of the present invention, the following description of the preferred embodiments of the present invention is provided in connection with specific examples, which should not be construed as limiting the present patent.
The test methods or test methods described in the following examples are conventional methods unless otherwise specified; the reagents and materials, unless otherwise indicated, are conventionally obtained commercially or prepared by conventional methods.
Example 1:
a natural yeast bread comprises the following raw materials in parts by weight: 65-85 parts of high gluten powder, 15-25 parts of white granulated sugar, 0.5-1.5 parts of yeast, 1-5 parts of saccharomycetes, 4-10 parts of milk powder, 0.5-1.5 parts of salt, 20-30 parts of eggs, 10-20 parts of butter, 0.5-1.5 parts of sorbitol, 0.5-1.5 parts of maltose, 0.1-0.5 part of glycerol, 20-25 parts of water, 0.1-0.5 part of modifying agent, 0.1-0.5 part of emulsifying agent, 0.05-0.1 part of sodium dehydroacetate, 0.1-0.5 part of calcium propionate and 0.1-0.5 part of milk essence.
In this embodiment, the natural yeast bread preferably comprises the following raw materials in parts by weight: 75 parts of high gluten flour, 20 parts of white sugar, 1 part of yeast, 3 parts of yeast, 6 parts of milk powder, 1 part of salt, 25 parts of eggs, 16 parts of butter, 1 part of sorbitol, 1 part of maltose, 0.3 part of glycerol, 22.5 parts of water, 0.1 part of modifier, 0.3 part of emulsifier, 0.075 part of sodium dehydroacetate, 0.15 part of calcium propionate and 0.3 part of milk essence.
In this embodiment, the modifying agent is preferably a mixture of sodium hypophosphite and sodium hypochlorite.
In the embodiment, the mass ratio of the sodium hypophosphite to the sodium hypochlorite is preferably 1 (1-1.5).
In this embodiment, the emulsifier is preferably a mixture of mono-diglycerol fatty acid ester, sorbitan monostearate, diacetyl tartaric acid ester, and calcium stearoyl lactylate.
In this embodiment, the mass ratio of the monoglyceride/diglycerol fatty acid ester, sorbitan monostearate, diacetyl tartaric acid monoglyceride, and calcium stearoyl lactylate is preferably (1: 1-1.3): (1-1.5): 1-1.8).
In this embodiment, a method for making natural yeast bread is also provided, which includes the following steps:
s11, weighing the following components in parts by weight: high gluten powder, white granulated sugar, yeast, saccharomycetes, milk powder, salt, eggs, butter, sorbitol, maltose, glycerin, water, an improver, an emulsifier, sodium dehydroacetate, calcium propionate and milk essence, egg shells are removed after egg white is washed and disinfected, and the egg shells are placed in a proper container for later use;
s12, adding all the raw materials except the high gluten flour, the yeast and the butter into a dough mixer, and stirring for 30 seconds at a rotating speed of 80-100 r/min to obtain a mixture;
s13, adding high-gluten flour and yeast into the mixture, stirring for 160 seconds at a rotating speed of 80-100 r/min, adjusting the rotating speed to 180-200 r/min, and continuing stirring for 300 seconds to form dough;
s14, adding 1/3 mass percent of butter into a dough mixer, and stirring for 160 seconds at the temperature of 26-28 ℃ at a slow speed of 80-100 r/min and 180 seconds at a fast speed of 180-200 r/min to ensure that the surface of the dough is smooth;
s15, separating the dough obtained in the step S14, putting the dough into a refrigeration house, freezing for 20-30 min, then opening the dough for crisping, thinning the dough, wrapping the dough with the rest butter, and molding by a molding machine;
s16, placing the formed bread into a proofing box at 36-38 ℃ for proofing for 2.5 hours, placing the bread into a tunnel furnace for baking for 16 minutes, cooling and packaging.
In this embodiment, the crisping method in step S15 is preferably three-fold twice.
In this embodiment, the temperature of the water is preferably 26 to 28 ℃.
Example 2:
a natural yeast bread comprises the following raw materials in parts by weight: 65 parts of high-gluten flour, 15 parts of white sugar, 1 part of yeast, 3 parts of yeast, 5 parts of milk powder, 0.8 part of salt, 20 parts of eggs, 16 parts of butter, 0.5 part of sorbitol, 0.5 part of maltose, 0.3 part of glycerol, 22.5 parts of water, 0.1 part of modifying agent, 0.3 part of emulsifying agent, 0.05 part of sodium dehydroacetate, 0.1 part of calcium propionate and 0.1 part of milk essence.
In this example, the modifying agent is a mixture of sodium hypophosphite and sodium hypochlorite.
In this embodiment, the mass ratio of sodium phosphate to sodium hypochlorite is 1:1.
In this example, the emulsifier is a mixture of mono-diglycerol fatty acid ester, sorbitan monostearate, diacetyl tartaric acid ester, and calcium stearoyl lactylate.
In this example, the mass ratio of the monoglyceride/diglycerol fatty acid ester, sorbitan monostearate, diacetyl tartaric acid monoglyceride, and calcium stearoyl lactylate is 1:1.1:1.2: 1.5.
In this embodiment, there is also provided a method for making natural yeast bread, comprising the following steps:
s11, weighing the following components in parts by weight: high gluten powder, white granulated sugar, yeast, saccharomycetes, milk powder, salt, eggs, butter, sorbitol, maltose, glycerin, water, an improver, an emulsifier, sodium dehydroacetate, calcium propionate and milk essence, egg shells are removed after egg white is washed and disinfected, and the egg shells are placed in a proper container for later use;
s12, adding all the raw materials except the high gluten flour, the yeast and the butter into a dough mixer, and stirring for 30 seconds at a rotating speed of 80-100 r/min to obtain a mixture;
s13, adding high-gluten flour and yeast into the mixture, stirring for 160 seconds at a rotating speed of 80-100 r/min, adjusting the rotating speed to 180-200 r/min, and continuing stirring for 300 seconds to form dough;
s14, adding 1/3 mass percent of butter into a dough mixer, and stirring for 160 seconds at the temperature of 26-28 ℃ at a slow speed of 80-100 r/min and 180 seconds at a fast speed of 180-200 r/min to ensure that the surface of the dough is smooth;
s15, separating the dough obtained in the step S14, putting the dough into a refrigeration house, freezing for 20min, then opening the dough to be crisp, thinning the dough, wrapping the dough with the rest butter, and molding by a molding machine;
s16, placing the formed bread into a proofing box at 36-38 ℃ for proofing for 2.5 hours, placing the bread into a tunnel furnace for baking for 16 minutes, cooling and packaging.
In this embodiment, the method for shortening in step S15 is three-fold twice.
In the embodiment, the temperature of the water is 26-28 ℃.
Example 3:
a natural yeast bread comprises the following raw materials in parts by weight: 75 parts of high gluten flour, 20 parts of white sugar, 1 part of yeast, 3 parts of yeast, 6 parts of milk powder, 1 part of salt, 25 parts of eggs, 16 parts of butter, 1 part of sorbitol, 1 part of maltose, 0.3 part of glycerol, 22.5 parts of water, 0.1 part of modifier, 0.3 part of emulsifier, 0.075 part of sodium dehydroacetate, 0.15 part of calcium propionate and 0.3 part of milk essence.
In this example, the modifying agent is a mixture of sodium hypophosphite and sodium hypochlorite.
In this embodiment, the mass ratio of sodium phosphate to sodium hypochlorite is 1: 1.2.
In this example, the emulsifier is a mixture of mono-diglycerol fatty acid ester, sorbitan monostearate, diacetyl tartaric acid ester, and calcium stearoyl lactylate.
In this example, the mass ratio of the monoglyceride/diglycerol fatty acid ester, sorbitan monostearate, diacetyl tartaric acid monoglyceride, and calcium stearoyl lactylate is 1:1.2:1.3: 1.8.
In this embodiment, a method for making natural yeast bread is also provided, which includes the following steps:
s11, weighing the following components in parts by weight: high gluten powder, white granulated sugar, yeast, saccharomycetes, milk powder, salt, eggs, butter, sorbitol, maltose, glycerin, water, an improver, an emulsifier, sodium dehydroacetate, calcium propionate and milk essence, egg shells are removed after egg white is washed and disinfected, and the egg shells are placed in a proper container for later use;
s12, adding all the raw materials except the high gluten flour, the yeast and the butter into a dough mixer, and stirring for 30 seconds at a rotating speed of 80-100 r/min to obtain a mixture;
s13, adding high-gluten flour and yeast into the mixture, stirring for 160 seconds at a rotating speed of 80-100 r/min, adjusting the rotating speed to 180-200 r/min, and continuing stirring for 300 seconds to form dough;
s14, adding 1/3 mass percent of butter into a dough mixer, and stirring for 160 seconds at the temperature of 26-28 ℃ at a slow speed of 80-100 r/min and 180 seconds at a fast speed of 180-200 r/min to ensure that the surface of the dough is smooth;
s15, separating the dough obtained in the step S14, putting the dough into a refrigeration house, freezing for 25min, then opening the dough to be crisp, thinning the dough, wrapping the dough with the rest butter, and molding by a molding machine;
s16, placing the formed bread into a proofing box at 36-38 ℃ for proofing for 2.5 hours, placing the bread into a tunnel furnace for baking for 16 minutes, cooling and packaging.
In this embodiment, the method for shortening in step S15 is three-fold twice.
In the embodiment, the temperature of the water is 26-28 ℃.
Example 4:
a natural yeast bread comprises the following raw materials in parts by weight: 85 parts of high-gluten flour, 25 parts of white granulated sugar, 1.5 parts of yeast, 5 parts of milk powder, 1 part of salt, 25 parts of eggs, 16 parts of butter, 1 part of sorbitol, 1 part of maltose, 0.3 part of glycerol, 22.5 parts of water, 0.1 part of modifier, 0.3 part of emulsifier, 0.08 part of sodium dehydroacetate, 0.15 part of calcium propionate and 0.3 part of milk essence.
In this example, the modifying agent is a mixture of sodium hypophosphite and sodium hypochlorite.
In this embodiment, the mass ratio of sodium phosphate to sodium hypochlorite is 1: 1.5.
In this example, the emulsifier is a mixture of mono-diglycerol fatty acid ester, sorbitan monostearate, diacetyl tartaric acid ester, and calcium stearoyl lactylate.
In this example, the mass ratio of the monoglyceride/diglycerol fatty acid ester, sorbitan monostearate, diacetyl tartaric acid monoglyceride, and calcium stearoyl lactylate is 1:1.3:1.5: 1.8.
In this embodiment, a method for making natural yeast bread is also provided, which includes the following steps:
s11, weighing the following components in parts by weight: high gluten powder, white granulated sugar, yeast, saccharomycetes, milk powder, salt, eggs, butter, sorbitol, maltose, glycerin, water, an improver, an emulsifier, sodium dehydroacetate, calcium propionate and milk essence, egg shells are removed after egg white is washed and disinfected, and the egg shells are placed in a proper container for later use;
s12, adding all the raw materials except the high gluten flour, the yeast and the butter into a dough mixer, and stirring for 30 seconds at a rotating speed of 80-100 r/min to obtain a mixture;
s13, adding high-gluten flour and yeast into the mixture, stirring for 160 seconds at a rotating speed of 80-100 r/min, adjusting the rotating speed to 180-200 r/min, and continuing stirring for 300 seconds to form dough;
s14, adding 1/3 mass percent of butter into a dough mixer, and stirring for 160 seconds at the temperature of 26-28 ℃ at a slow speed of 80-100 r/min and 180 seconds at a fast speed of 180-200 r/min to ensure that the surface of the dough is smooth;
s15, separating the dough obtained in the step S14, putting the dough into a refrigeration house, freezing the dough for 30min, then opening the dough to be crisp, thinning the dough, wrapping the dough with the rest butter, and molding the dough by a molding machine;
s16, placing the formed bread into a proofing box at 36-38 ℃ for proofing for 2.5 hours, placing the bread into a tunnel furnace for baking for 16 minutes, cooling and packaging.
In this embodiment, the method for shortening in step S15 is three-fold twice.
In the embodiment, the temperature of the water is 26-28 ℃.
Comparative example 1:
the difference from example 4 is that no modifier is present, and the other steps are the same as example 4.
Comparative example 2:
the difference from example 4 is that there is no emulsifier, and the rest is the same as example 4.
Comparative example 3:
the difference from example 4 is that there are no calcium propionate and sodium dehydroacetate, otherwise the same as example 4.
The natural yeast breads obtained in examples 2 to 4 and comparative examples 1 to 3 of the present invention and the commercially available yeast breads were subjected to performance tests, wherein the sense, specific volume and hardness of the breads were respectively analyzed according to the national standard GB/T20981-2007, and the bacteriostatic effect of the breads was analyzed according to the national standard GB 4789.31-2013, and the test results are shown in Table 1.
Figure DEST_PATH_IMAGE001
From the above table analysis, it can be seen that comparative example 1 compares with example 4: the modifying agent with a proper proportion is added, the modifying agent is uniformly dispersed in the raw material system of the yeast bread, and the yeast bread is matched with other components to play a good synergistic effect, so that the fineness and the softness of the texture of the yeast bread are obviously improved, and the quality of the bread is obviously improved.
From the above table analysis, it can be seen that comparative example 2 compares with example 4: the emulsifier with a proper proportion is added, so that the yeast bread is uniformly dispersed in a raw material system of the yeast bread, is matched with other components, has a good synergistic effect, can effectively improve the rheological property of dough, improves the dough processing performance, can effectively inhibit the aging of the dough, and improves the flavor of the bread.
From the above table analysis, it can be seen that comparative example 3 compares with example 4: the calcium propionate and the sodium dehydroacetate in a proper proportion are added to replace the traditional food preservative, are uniformly dispersed in the raw material system of the yeast bread, are matched with other components to play a good synergistic effect, so that the yeast bread has a good antibacterial effect, the antibacterial range is expanded after compounding, most of microorganisms can be inhibited, the addition amount of each additive is reduced, the preservative effect is better, and the use is safe.
In conclusion, the natural yeast bread of the present invention has excellent performance in all aspects, is significantly improved, and can greatly meet the market demand, and in addition, the natural yeast bread prepared in example 3 has optimal performance, and the corresponding formula amount and the preparation method thereof are optimal schemes.
The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.

Claims (9)

1. The natural yeast bread is characterized by comprising the following raw materials in parts by weight: 65-85 parts of high gluten powder, 15-25 parts of white granulated sugar, 0.5-1.5 parts of yeast, 1-5 parts of saccharomycetes, 4-10 parts of milk powder, 0.5-1.5 parts of salt, 20-30 parts of eggs, 10-20 parts of butter, 0.5-1.5 parts of sorbitol, 0.5-1.5 parts of maltose, 0.1-0.5 part of glycerol, 20-25 parts of water, 0.1-0.5 part of modifying agent, 0.1-0.5 part of emulsifying agent, 0.05-0.1 part of sodium dehydroacetate, 0.1-0.5 part of calcium propionate and 0.1-0.5 part of milk essence.
2. The natural yeast bread as claimed in claim 1, characterized in that the natural yeast bread comprises the following raw materials in parts by weight: 75 parts of high gluten flour, 20 parts of white sugar, 1 part of yeast, 3 parts of yeast, 6 parts of milk powder, 1 part of salt, 25 parts of eggs, 16 parts of butter, 1 part of sorbitol, 1 part of maltose, 0.3 part of glycerol, 22.5 parts of water, 0.1 part of modifier, 0.3 part of emulsifier, 0.075 part of sodium dehydroacetate, 0.15 part of calcium propionate and 0.3 part of milk essence.
3. The natural yeast bread of claim 1, wherein the modifying agent is a mixture of sodium hypophosphite and sodium hypochlorite.
4. The natural yeast bread as claimed in claim 3, wherein the mass ratio of the sodium hypophosphite to the sodium hypochlorite is 1 (1-1.5).
5. The natural yeast bread as claimed in claim 1, characterised in that the emulsifier is a mixture of mono-diglycerol fatty acid esters, sorbitan monostearate, monoglyceride diacetate tartrate and calcium stearoyl lactylate.
6. The natural yeast bread as claimed in claim 5, wherein the mass ratio of the monoglyceride/diglycerol fatty acid ester, sorbitan monostearate, diacetyl tartaric acid monoglyceride, and calcium stearoyl lactylate is (1: 1-1.3): (1-1.5): 1-1.8).
7. A method of making the natural yeast bread of any of claims 1 to 6, comprising the steps of:
s11, weighing the following components in parts by weight: high gluten powder, white granulated sugar, yeast, saccharomycetes, milk powder, salt, eggs, butter, sorbitol, maltose, glycerin, water, an improver, an emulsifier, sodium dehydroacetate, calcium propionate and milk essence, egg shells are removed after egg white is washed and disinfected, and the egg shells are placed in a proper container for later use;
s12, adding all the raw materials except the high gluten flour, the yeast and the butter into a dough mixer, and stirring for 30 seconds at a rotating speed of 80-100 r/min to obtain a mixture;
s13, adding high-gluten flour and yeast into the mixture, stirring for 160 seconds at a rotating speed of 80-100 r/min, adjusting the rotating speed to 180-200 r/min, and continuing stirring for 300 seconds to form dough;
s14, adding 1/3 mass percent of butter into a dough mixer, and stirring for 160 seconds at the temperature of 26-28 ℃ at a slow speed of 80-100 r/min and 180 seconds at a fast speed of 180-200 r/min to ensure that the surface of the dough is smooth;
s15, separating the dough obtained in the step S14, putting the dough into a refrigeration house, freezing for 20-30 min, then opening the dough for crisping, thinning the dough, wrapping the dough with the rest butter, and molding by a molding machine;
s16, placing the formed bread into a proofing box at 36-38 ℃ for proofing for 2.5 hours, placing the bread into a tunnel furnace for baking for 16 minutes, cooling and packaging.
8. The method of making natural yeast bread as claimed in claim 7, wherein the crisping in step S15 is done by three-fold twice.
9. The method for making natural yeast bread as claimed in claim 7, wherein the temperature of the water is 26-28 ℃.
CN202010317369.0A 2020-02-20 2020-04-21 Natural yeast bread and making method thereof Pending CN111328859A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107853359A (en) * 2017-12-23 2018-03-30 安徽青松食品有限公司 A kind of time bread and its preparation technology
CN108497026A (en) * 2018-06-08 2018-09-07 安徽马氏食品有限公司 A kind of bread and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107853359A (en) * 2017-12-23 2018-03-30 安徽青松食品有限公司 A kind of time bread and its preparation technology
CN108497026A (en) * 2018-06-08 2018-09-07 安徽马氏食品有限公司 A kind of bread and preparation method thereof

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