CN114788532A - Bread fermented by probiotics and making method thereof - Google Patents
Bread fermented by probiotics and making method thereof Download PDFInfo
- Publication number
- CN114788532A CN114788532A CN202110103137.XA CN202110103137A CN114788532A CN 114788532 A CN114788532 A CN 114788532A CN 202110103137 A CN202110103137 A CN 202110103137A CN 114788532 A CN114788532 A CN 114788532A
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- China
- Prior art keywords
- probiotics
- dough
- bread
- flour
- fermented
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 239000006041 probiotic Substances 0.000 title claims abstract description 38
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 38
- 235000008429 bread Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 239000000654 additive Substances 0.000 claims abstract description 14
- 230000000529 probiotic effect Effects 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 235000014121 butter Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 108010068370 Glutens Proteins 0.000 claims description 7
- 235000021312 gluten Nutrition 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 10
- 241000894006 Bacteria Species 0.000 abstract description 8
- 235000014655 lactic acid Nutrition 0.000 abstract description 5
- 239000004310 lactic acid Substances 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 4
- 241000235342 Saccharomycetes Species 0.000 abstract description 3
- 235000021107 fermented food Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000010037 flour treatment agent Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a probiotic fermented bread and a preparation method thereof, the bread comprises flour, probiotics, vegetable oil and an additive, the contents of all components are respectively 69-77% of flour, 3-6% of probiotics, 6-8% of vegetable oil and 15-25% of the additive in percentage by mass, the probiotics are mixed flora of saccharomycetes, lactobacillus plantarum and lactic acid bacteria, and the proportion of the saccharomycetes, the lactobacillus plantarum and the lactic acid bacteria is as follows: the probiotic fermented food comprises the following raw materials of 0.7-1.3% of salt, 20-30% of sugar, 5-7% of butter and the balance of water according to mass percentage, and the probiotic fermented food comprises the following components in parts by mass. The bread fermented by probiotics and the preparation method thereof solve the problems that bread produced by the prior art is often lack of due fragrance of bread, the taste is not pure enough, and the finished product has hard skin, rough tissue and no elasticity.
Description
Technical Field
The invention relates to the technical field of probiotic fermented foods, in particular to probiotic fermented bread and a making method thereof.
Background
Probiotics are active microorganisms which play a role by improving the balance of host intestinal microbial flora, are important physiological bacteria of human intestinal tracts, and have important physiological effects of improving the intestinal flora structure, promoting the proliferation of beneficial bacteria in the intestinal tracts, inhibiting the growth of harmful bacteria, eliminating carcinogenic factors, improving the immunity of organisms, reducing cholesterol, relieving lactose intolerance and the like.
When the existing bread is made, dry yeast is mainly used for fermenting dough, the bread produced by the method is often lack of due fragrance of the bread, the taste is not pure enough, the time from stirring to proofing is generally too fast, the proofing time directly causes the water loss of the bread, the temperature difference between the surface skin and the inside of the dough is larger, the surface skin is too hard, and the bread is dry and thick in baking, coarse in tissue, sticky in slag and insufficient in wheat fragrance and is not elastic.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides probiotic fermented bread and a preparation method thereof, and solves the problems that bread produced by the prior art is often lack of due aroma of bread, the taste is not pure enough, and the finished product has hard skin, rough tissue and no elasticity.
In order to achieve the purpose, the invention is realized by the following technical scheme: a probiotic fermented bread comprises flour, probiotics, vegetable oil and an additive, wherein the flour, the probiotics, the vegetable oil and the additive are respectively 69-77% in mass percentage, 3-6% in mass percentage, 6-8% in mass percentage and 15-25% in mass percentage.
Preferably, the following components: the probiotics is a mixed flora of yeast, lactobacillus plantarum and lactobacillus, and the proportion of the yeast, the lactobacillus plantarum and the lactobacillus is as follows: 1: 1.
Preferably, the following components: the additive comprises 0.7-1.3% of salt, 20-30% of sugar, 5-7% of butter and the balance of water.
Preferably: the vegetable oil can be olive oil or peanut oil, and the flour is strong flour.
A method for preparing bread fermented by probiotics comprises the following steps;
firstly, weighing high gluten flour, an additive and probiotics according to a formula, mixing, adding water to enable the water content to be 5-15 wt%, putting into a dough mixer, mixing uniformly at a low speed, beating until no powdery substance exists, then turning to a high speed, and continuously beating until the surface of a dough is glossy, not sticky and capable of pulling out a light-permeable gluten film, and taking out;
secondly, fermenting the prepared dough at the fermentation temperature of 30-35 ℃ and the relative humidity of 70-80% until the dough expands to 1-1.5 times the volume of the original dough;
thirdly, dividing the fermented dough into small pieces for secondary fermentation at 37-38 deg.C and 70-90% humidity for 60-80 min
Fourthly, putting the dough after the secondary fermentation into an oven, and baking for 40-50 minutes at the set temperature of 180-230 ℃.
Advantageous effects
The invention provides probiotic fermented bread and a making method thereof. The method has the following beneficial effects:
(1) the invention adopts mixed probiotics of saccharomycetes, lactobacillus plantarum and lactic acid bacteria according to the ratio of 1: 1 to ferment dough, and solves the problems that the bread produced by the method in the prior art mainly utilizes dry yeast to ferment dough, often lacks the due aroma of the bread and has not pure mouthfeel.
(2) According to the probiotic fermented bread and the preparation method thereof, the butter, the bread improver and the like are added in the dough kneading process, so that the moisture loss in the fermentation process is avoided, and the problem that the finished bread product has hard skin, rough texture and no elasticity is avoided.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a bread fermented by probiotics comprises flour, probiotics, vegetable oil and additives, and is characterized in that: the components are 69-77% of flour, 3-6% of probiotics, 6-8% of vegetable oil and 15-25% of additives in percentage by mass.
And further: the probiotics is a mixed flora of yeast, lactobacillus plantarum and lactic acid bacteria, and the proportion of the yeast, the lactobacillus plantarum and the lactic acid bacteria is as follows: 1: 1.
And further: the additive comprises 0.7-1.3% of salt, 20-30% of sugar, 5-7% of butter and the balance of water.
Further: the vegetable oil can be olive oil or peanut oil, and the flour is strong flour.
A method for preparing bread fermented by probiotics comprises the following steps;
firstly, weighing high gluten flour, an additive and probiotics according to a formula, mixing, adding water to enable the water content to be 5-15 wt%, putting into a dough mixer, mixing uniformly at a low speed, beating until no powdery substance exists, then turning to a high speed, and continuously beating until the surface of a dough is glossy, not sticky and capable of pulling out a light-permeable gluten film, and taking out;
secondly, fermenting the prepared dough at the fermentation temperature of 30-35 ℃ and the relative humidity of 70-80% until the dough expands to 1-1.5 times the volume of the original dough;
thirdly, dividing the fermented dough into small pieces for secondary fermentation at 37-38 deg.C and 70-90% humidity for 60-80 min
Fourthly, putting the dough after the secondary fermentation into an oven, and baking for 40-50 minutes at the set temperature of 180-230 ℃.
In the embodiment, firstly weighing one kilogram of flour, fifty grams of probiotics, one hundred grams of vegetable oil thirty grams of white granulated sugar, three grams of salt and a small amount of bread improver according to the mass percentage, putting the materials into a dough mixer, then adding drinking water to ensure that the water content is 5-15 wt%, then starting dough kneading until the surface of the dough is glossy and non-sticky, and a light-permeable gluten film can be pulled out, taking out the dough, then fermenting the dough for half an hour in an environment with the temperature of 30-35 ℃ and the relative humidity of 70-80%, then cutting the fermented dough into small pieces, fermenting the small pieces for fifty minutes again, setting the temperature of the secondary fermentation to be 37-38 ℃ and the humidity to be 70-90%, finally putting the dough after the secondary fermentation into an oven, and baking the dough at the set temperature of 180-230 ℃ for 40-50 minutes.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The bread fermented by probiotics comprises flour, probiotics, vegetable oil and additives, and is characterized in that: the components comprise, by mass, 69-77% of flour, 3-6% of probiotics, 6-8% of vegetable oil and 15-25% of additives.
2. The probiotic fermented bread according to claim 1, characterized in that: the probiotics is a mixed flora of yeast, lactobacillus plantarum and lactobacillus, and the proportion of the yeast, the lactobacillus plantarum and the lactobacillus is as follows: 1: 1.
3. A probiotic fermented bread as claimed in claim 1, characterized in that: the additive comprises 0.7-1.3% of salt, 20-30% of sugar, 5-7% of butter and the balance of water.
4. The probiotic fermented bread according to claim 1, characterized in that: the vegetable oil can be olive oil or peanut oil, and the flour is strong flour.
5. A method of making a probiotic fermented bread according to claim 1, comprising the steps of;
firstly, weighing high gluten flour, an additive and probiotics according to a formula, mixing, adding water to enable the water content to be 5-15 wt%, putting into a dough mixer, mixing uniformly at a low speed, beating until no powdery substance exists, then turning to a high speed, and continuously beating until the surface of a dough is glossy, not sticky and capable of pulling out a light-permeable gluten film, and taking out;
secondly, fermenting the prepared dough at the fermentation temperature of 30-35 ℃ and the relative humidity of 70-80% until the dough expands to 1-1.5 times the volume of the original dough;
thirdly, dividing the fermented dough into small pieces for secondary fermentation at 37-38 ℃ and 70-90% humidity for 60-80 minutes
Fourthly, putting the dough after the secondary fermentation into an oven, and baking for 40-50 minutes at the set temperature of 180-230 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110103137.XA CN114788532A (en) | 2021-01-26 | 2021-01-26 | Bread fermented by probiotics and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110103137.XA CN114788532A (en) | 2021-01-26 | 2021-01-26 | Bread fermented by probiotics and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114788532A true CN114788532A (en) | 2022-07-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110103137.XA Pending CN114788532A (en) | 2021-01-26 | 2021-01-26 | Bread fermented by probiotics and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114788532A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749600A (en) * | 2013-12-10 | 2014-04-30 | 沈阳科纳提克生物科技有限公司 | Application of fermentation flour for making bread |
| KR20170131877A (en) * | 2016-05-23 | 2017-12-01 | 이석원 | Method for manufacturing breads using lactic acid bacteria |
| 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 |
-
2021
- 2021-01-26 CN CN202110103137.XA patent/CN114788532A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749600A (en) * | 2013-12-10 | 2014-04-30 | 沈阳科纳提克生物科技有限公司 | Application of fermentation flour for making bread |
| KR20170131877A (en) * | 2016-05-23 | 2017-12-01 | 이석원 | Method for manufacturing breads using lactic acid bacteria |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 孙国娟，等: "乳酸菌发酵面包工艺研究", 食品与机械, vol. 27, no. 01, pages 143 - 148 * |
| 陈友磊，等: "天然酵母种的制作及其在面包生产中的应用", 安徽农业科学, no. 03, pages 193 - 196 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20220726 |