CN115211448A - Bread making, producing and fermenting process with good fermenting effect - Google Patents
Bread making, producing and fermenting process with good fermenting effect Download PDFInfo
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- 235000008429 bread Nutrition 0.000 title claims abstract description 57
- 230000000694 effects Effects 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims description 20
- 230000008569 process Effects 0.000 title claims description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 101
- 238000000855 fermentation Methods 0.000 claims abstract description 57
- 230000004151 fermentation Effects 0.000 claims abstract description 57
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 50
- 239000000843 powder Substances 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- 238000002156 mixing Methods 0.000 claims description 28
- 241000209140 Triticum Species 0.000 claims description 25
- 235000021307 Triticum Nutrition 0.000 claims description 25
- 238000004898 kneading Methods 0.000 claims description 25
- 235000000346 sugar Nutrition 0.000 claims description 25
- 235000010037 flour treatment agent Nutrition 0.000 claims description 24
- 235000002639 sodium chloride Nutrition 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 18
- 239000008267 milk Substances 0.000 claims description 18
- 210000004080 milk Anatomy 0.000 claims description 18
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 18
- 239000008158 vegetable oil Substances 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 13
- 108010068370 Glutens Proteins 0.000 claims description 12
- 235000021312 gluten Nutrition 0.000 claims description 12
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 7
- 235000018102 proteins Nutrition 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 239000000945 filler Substances 0.000 claims description 6
- 239000007800 oxidant agent Substances 0.000 claims description 6
- 230000001590 oxidative effect Effects 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
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- 238000007873 sieving Methods 0.000 claims description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 3
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- 235000012180 bread and bread product Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a bread making production fermentation process with a good fermentation effect, and relates to the technical field of bread making. S1, temperature control of raw materials: in winter, the flour is put in a production workshop or a warmer place several days in advance to increase the temperature of the flour, and in summer, the flour is stored in a low-temperature dry place and is well ventilated. By placing the flour in different temperature environments in advance in different seasons, the flour is placed in a warmer place in winter, so that the temperature of the flour is increased, and the fermentation speed of the yeast is promoted when the flour is used; the flour is placed in a low-temperature dry place in summer, ventilation is good, so that the proper temperature of the flour is kept, the flour is suitable for use, the quality guarantee period of the flour can be prolonged, the flour needs to be screened before use, flour lumps can be broken through screening, the powder is finer and finer, more gas is mixed into the flour, the growth and the propagation of yeasts are facilitated, and the later-stage fermentation of the flour is further facilitated.
Description
Technical Field
The invention relates to the technical field of bread making, in particular to a bread making, producing and fermenting process with a good fermenting effect.
Background
The bread is a baked food which is prepared by using wheat flour as a main raw material and yeast, salt, sugar, water, grease, eggs and the like as auxiliary materials through the procedures of dough kneading, fermentation, shaping, forming, baking, cooling, packaging and the like. The bread is suitable for mechanized mass production, and various raw materials and auxiliary materials are added in the production process, so that the bread contains a large amount of carbohydrate, protein, fat, inorganic salt, vitamins and the like, and is rich in nutrition; the bread products are not only rich in variety and quantity, but also are popular with consumers by virtue of more and more new materials and more delicate making processes. In developed countries in Europe and America, more than 2/3 of staple foods of people are mainly bread, and the staple foods gradually become one of the staple foods of the dietary structure of people in China.
With the increase of the demand of China on the diversity of the output and the variety of baked bread, people have higher requirements on the flavor, the taste, the style, the nutrition and the like of the bread, the taste, the flavor and the style of the bread are all related to the fermentation of the bread, the overall quality of the bread can be influenced if the bread is not well fermented during the making, the current bread fermentation process has the problems of slow fermentation and poor fermentation effect, so the taste and the quality of the later-period bread making are influenced,
disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a bread making and fermenting process with a good fermenting effect, which has the advantages of high fermenting speed, good effect and the like, and solves the problem that the bread making efficiency is influenced due to slow fermentation of the bread at present.
(II) technical scheme
In order to realize the purposes of high fermentation speed and good effect, the invention provides the following technical scheme: a bread making, producing and fermenting process with a good fermenting effect comprises the following preparation steps:
s1, raw material temperature control: putting flour in a production workshop or a warmer place several days in advance in winter to increase the temperature of the flour, storing the flour in a low-temperature dry place in summer, and ventilating well to keep the proper temperature of the flour;
s2, powder mixing: putting 500-600 parts of wheat flour, 450-550 parts of water, 10-15 parts of yeast, 15-20 parts of salt, 30-40 parts of sugar, 50-70 parts of egg liquid, 60-80 parts of milk powder, 5-10 parts of bread improver and 40-60 parts of vegetable oil into a dough kneading machine for mixing and stirring, and stopping mixing dough in the dough kneading machine until the surface is rough;
s3, primary fermentation: fermenting the dough at room temperature of 25-32 deg.C with indoor humidity of 78% for three hours;
s4, secondary fermentation: taking out the dough fermented in the S2, putting the dough into a dough mixer for dough kneading again, adding 200-300 parts of wheat flour, 150-200 parts of water, 2-4 parts of yeast, 5-8 parts of salt, 10-20 parts of sugar, 20-30 parts of egg liquid, 15-30 parts of milk powder, 1-5 parts of bread improver and 10-20 parts of vegetable oil into the dough mixer again, uniformly mixing the dough and the raw materials, putting the dough into a fermentation chamber again for fermentation for 2 hours, wherein the temperature of the fermentation is 35-37 ℃, and the humidity is 85%;
s5, shaping, namely cutting the fermented dough into two parts, kneading the dough into corresponding shapes according to requirements to ensure that the surface of the dough is smooth and has no bubbles, preparing the final bread blank, and then putting the bread blank into a mould for baking.
As a preferable technical scheme of the invention, the bread improver in S2 comprises 2-5 parts of emulsifier, 2-5 parts of oxidant, 1-4 parts of enzyme preparation, 3-7 parts of inorganic salt and 5-8 parts of filler
In a preferred embodiment of the present invention, the wheat flour in S2 is required to be sieved in advance when in use, and the number of the sieved meshes of the wheat flour is 30-60 meshes.
In a preferred embodiment of the present invention, the yeast in S2 is active dry yeast, and the yeast is dissolved in 45-55 ° water before use and then added into the dough.
As a preferable technical scheme of the invention, the pH value of the water in the S2 is pH5-6, and the water is warm water which is heated at 100 ℃ and then cooled to 30-35 ℃.
As a preferred technical scheme of the present invention, the specific order of the raw material addition in S2 is as follows:
1) Firstly, fully stirring water, sugar, egg liquid and bread improver in a stirrer to completely dissolve the sugar, and uniformly dispersing the bread additive in the water to fully react with protein and starch in the flour;
2) Mixing milk powder and yeast into flour, and then putting the flour into a stirrer to be stirred into dough;
3) Adding vegetable oil when the dough is formed and the gluten is not fully expanded;
4) Finally, common salt is added 5-6min before the gluten in the dough is expanded but not fully expanded or the dough is stirred.
(III) advantageous effects
Compared with the prior art, the invention provides a bread making, producing and fermenting process with good fermenting effect, which has the following beneficial effects:
1. the bread making, producing and fermenting process with good fermenting effect is characterized in that the flour is placed in warmer places in winter by placing the used bread in different temperature environments in advance according to seasons, so that the temperature of the flour is increased, and the fermenting speed of yeast is promoted when the bread making, producing and fermenting process is used; the flour is placed in a low-temperature dry place in summer, ventilation is good, so that the proper temperature of the flour is kept, the flour is suitable for use, the quality guarantee period of the flour can be prolonged, the flour needs to be screened before use, flour lumps can be broken through screening, the powder is finer and finer, more gas is mixed into the flour, the growth and the propagation of yeasts are facilitated, and the later-stage fermentation of the flour is further facilitated.
2. This effectual bread of fermentation makes production fermentation process through dissolving the yeast in advance, has promoted the activity of fungus in the yeast, helps improving the efficiency of later stage dough fermentation, and this dough passes through twice fermentation in addition, and the fermentation of the second time adds the raw materials again and enters into, and the fermentation environment of the first time and the second time is also different, can cause the quick fermentation success of dough to promote the effect of fermented back dough, reach the more unique effect of tasting of later stage preparation bread taste.
Drawings
FIG. 1 is a flow chart of the present invention.
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 obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The first embodiment is as follows:
a bread making, producing and fermenting process with a good fermenting effect comprises the following preparation steps:
s1, temperature control of raw materials: putting flour in a production workshop or a warmer place several days in advance in winter to increase the temperature of the flour, storing the flour in a low-temperature dry place in summer, and ventilating well to keep the proper temperature of the flour;
s2, powder mixing: the preparation method comprises the following steps of putting 500 parts of wheat flour, 450 parts of water, 10 parts of yeast, 15 parts of salt, 30 parts of sugar, 50 parts of egg liquid, 60 parts of milk powder, 5 parts of bread improver and 40 parts of vegetable oil into a dough kneading machine for mixing and stirring, mixing dough in the dough kneading machine until the surface is rough, wherein the bread improver comprises 2 parts of emulsifier, 2 parts of oxidant, 1 part of enzyme preparation, 3 parts of inorganic salt and 5 parts of filler, the wheat flour needs to be sieved firstly when in use, the sieving mesh number of the wheat flour is 30 meshes, the yeast is active dry yeast, the yeast is dissolved by 45-degree water before use, then the yeast is added into the stirred dough, the pH value of the water is PH5, the water is warm water which is heated at 100 ℃ and then cooled to 30 ℃, and the specific sequence of adding the raw materials is as follows:
1) Firstly, fully stirring water, sugar, egg liquid and bread improver in a stirrer to completely dissolve the sugar, and uniformly dispersing the bread additive in the water to fully react with protein and starch in the flour;
2) Mixing milk powder and yeast into flour, and then putting into a stirrer to stir into dough;
3) Adding vegetable oil when the dough is formed and the gluten is not fully expanded;
4) Finally, common salt is added 5min before the gluten in the dough has expanded but not yet fully expanded or the dough is stirred. (ii) a
S3, primary fermentation: fermenting the dough at the room temperature of 25 ℃ for three hours at the indoor humidity of 78%;
s4, secondary fermentation: taking out the dough fermented in the step S2, putting the dough into a dough mixer for dough kneading again, adding 200 parts of wheat flour, 150 parts of water, 2 parts of yeast, 5 parts of salt, 10 parts of sugar, 20 parts of egg liquid, 15 parts of milk powder, 1 part of bread improver and 10 parts of vegetable oil into the dough mixer again, uniformly mixing the dough and the raw materials, putting the dough into a fermentation chamber again for fermentation for 2 hours, setting the temperature of the fermentation at 35 ℃ and the humidity at 85%;
s5, shaping, namely cutting the fermented dough into two parts, kneading the dough into corresponding shapes according to the requirement to ensure that the surface of the dough is smooth without bubbles to prepare the final bread dough, and then putting the bread dough into a mould for baking.
The second embodiment:
a bread making, producing and fermenting process with good fermenting effect comprises the following preparation steps:
s1, raw material temperature control: putting flour in a production workshop or a warmer place several days in advance in winter to increase the temperature of the flour, storing the flour in a low-temperature dry place in summer, and ventilating well to keep the proper temperature of the flour;
s2, powder mixing: the production method comprises the following steps of putting 530 parts of wheat flour, 480 parts of water, 12 parts of yeast, 17 parts of salt, 33 parts of sugar, 60 parts of egg liquid, 65 parts of milk powder, 7 parts of bread improver and 45 parts of vegetable oil into a dough kneading machine for mixing and stirring, mixing the dough in the dough kneading machine until the surface is rough, wherein the bread improver comprises 3 parts of emulsifier, 3 parts of oxidant, 2 parts of enzyme preparation, 4 parts of inorganic salt and 6 parts of filler, the wheat flour needs to be sieved firstly when in use, the sieving mesh number of the wheat flour is 40 meshes, the yeast is active dry yeast, the yeast is dissolved by 50-DEG water before use, then the yeast is added into the stirred dough, the pH value of the water is PH5, the water is warm water which is heated at 100 ℃ and then cooled to 32 ℃, and the specific sequence of adding the raw materials is as follows:
1) Firstly, fully stirring water, sugar, egg liquid and bread improver in a stirrer to completely dissolve the sugar, and uniformly dispersing the bread additive in the water to fully react with protein and starch in the flour;
2) Mixing milk powder and yeast into flour, and then putting the flour into a stirrer to be stirred into dough;
3) Adding vegetable oil when the dough is formed and the gluten is not fully expanded;
4) Finally, common salt is added 5min before the gluten in the dough has expanded but not yet fully expanded or the dough is stirred. (ii) a
S3, primary fermentation: fermenting the dough at the room temperature of 27 ℃ for three hours at the indoor humidity of 78%;
s4, secondary fermentation: taking out the dough fermented in the step S2, putting the dough into a dough mixer for kneading dough again, adding 230 parts of wheat flour, 170 parts of water, 3 parts of yeast, 6 parts of salt, 13 parts of sugar, 23 parts of egg liquid, 20 parts of milk powder, 2 parts of bread improver and 13 parts of vegetable oil into the dough mixer again, uniformly mixing the dough and the raw materials, putting the dough into a fermentation chamber again for fermentation for 2 hours, setting the temperature of the fermentation at 36 ℃ and the humidity at 85%;
s5, shaping, namely cutting the fermented dough into two parts, kneading the dough into corresponding shapes according to requirements to ensure that the surface of the dough is smooth and has no bubbles, preparing the final bread blank, and then putting the bread blank into a mould for baking.
Example three:
a bread making, producing and fermenting process with good fermenting effect comprises the following preparation steps:
s1, temperature control of raw materials: putting flour in a production workshop or a warmer place several days in advance in winter to increase the temperature of the flour, storing the flour in a low-temperature dry place in summer, and ventilating well to keep the proper temperature of the flour;
s2, powder mixing: 560 parts of wheat flour, 500 parts of water, 13 parts of yeast, 18 parts of salt, 35 parts of sugar, 65 parts of egg liquid, 75 parts of milk powder, 8 parts of bread improver and 55 parts of vegetable oil are put into a dough kneading machine to be mixed and stirred, the dough is mixed in the dough kneading machine until the surface is rough and then can be stopped, the bread improver comprises 4 parts of emulsifier, 4 parts of oxidant, 3 parts of enzyme preparation, 6 parts of inorganic salt and 7 parts of filler, the wheat flour needs to be sieved firstly when in use, the sieving mesh number of the wheat flour is 50 meshes, the yeast is active dry yeast, the yeast is dissolved by 50-DEG water before use and then added into the stirred dough, the pH value of the water is PH6, the water is warm water which is heated at 100 ℃ and then cooled to 33 ℃, and the specific sequence of adding the raw materials is as follows:
1) Firstly, fully stirring water, sugar, egg liquid and bread improver in a stirrer to completely dissolve the sugar, and uniformly dispersing the bread additive in the water to fully react with protein and starch in the flour;
2) Mixing milk powder and yeast into flour, and then putting into a stirrer to stir into dough;
3) Adding vegetable oil when the dough is formed and the gluten is not fully expanded;
4) Finally, common salt is added 6min before the gluten in the dough has expanded but not yet fully expanded or the dough has been stirred. (ii) a
S3, primary fermentation: fermenting the dough at the room temperature of 30 ℃ for three hours at the indoor humidity of 78%;
s4, secondary fermentation: taking out the dough fermented in the step S2, putting the dough into a dough mixer for dough kneading again, adding 260 parts of wheat flour, 180 parts of water, 3 parts of yeast, 7 parts of salt, 17 parts of sugar, 28 parts of egg liquid, 25 parts of milk powder, 4 parts of bread improver and 18 parts of vegetable oil into the dough mixer again, uniformly mixing the dough and the raw materials, putting the dough into a fermentation chamber again for fermentation for 2 hours, setting the temperature and the humidity of the fermentation at 37 ℃ and 85%;
s5, shaping, namely cutting the fermented dough into two parts, kneading the dough into corresponding shapes according to requirements to ensure that the surface of the dough is smooth and has no bubbles, preparing the final bread blank, and then putting the bread blank into a mould for baking.
Example four:
a bread making, producing and fermenting process with good fermenting effect comprises the following preparation steps:
s1, temperature control of raw materials: putting flour in a production workshop or a warmer place several days in advance in winter to increase the temperature of the flour, storing the flour in a low-temperature dry place in summer, and ventilating well to keep the proper temperature of the flour;
s2, powder mixing: the preparation method comprises the following steps of putting 600 parts of wheat flour, 550 parts of water, 15 parts of yeast, 20 parts of salt, 40 parts of sugar, 70 parts of egg liquid, 80 parts of milk powder, 10 parts of bread improver and 60 parts of vegetable oil into a dough kneading machine for mixing and stirring, mixing dough in the dough kneading machine until the surface is rough, wherein the bread improver comprises 5 parts of emulsifier, 5 parts of oxidant, 4 parts of enzyme preparation, 7 parts of inorganic salt and 8 parts of filler, the wheat flour needs to be sieved firstly when in use, the sieving mesh number of the wheat flour is 60 meshes, the yeast is active dry yeast, the yeast is dissolved by 55-degree water before use, then the yeast is added into the stirred dough, the pH value of the water is pH6, the water is warm water which is heated at 100 ℃ and then cooled to 35 ℃, and the specific sequence of adding the raw materials is as follows:
1) Firstly, fully stirring water, sugar, egg liquid and bread improver in a stirrer to completely dissolve the sugar, and uniformly dispersing the bread additive in the water to fully react with protein and starch in the flour;
2) Mixing milk powder and yeast into flour, and then putting the flour into a stirrer to be stirred into dough;
3) Adding vegetable oil when the dough is formed and the gluten is not fully expanded;
4) Finally, common salt is added 6min before the gluten in the dough has expanded but not yet fully expanded or the dough has been stirred. (ii) a
S3, primary fermentation: fermenting the dough at the room temperature of 32 ℃ for three hours at the indoor humidity of 78%;
s4, secondary fermentation: taking out the dough fermented in the step S2, putting the dough into a dough mixer for dough kneading again, adding 300 parts of wheat flour, 200 parts of water, 4 parts of yeast, 8 parts of salt, 20 parts of sugar, 30 parts of egg liquid, 30 parts of milk powder, 5 parts of bread improver and 20 parts of vegetable oil into the dough mixer again, uniformly mixing the dough and the raw materials, putting the dough into a fermentation chamber again for fermentation for 2 hours, setting the temperature and the humidity of the fermentation at 37 ℃ and 85%;
s5, shaping, namely cutting the fermented dough into two parts, kneading the dough into corresponding shapes according to the requirement to ensure that the surface of the dough is smooth without bubbles to prepare the final bread dough, and then putting the bread dough into a mould for baking.
Table 1:
the difference between the present invention and the prior art can be clearly seen by referring to table 1, which is the best embodiment of the present invention.
The principle and the effect of the invention are as follows: by placing the flour in different temperature environments in advance in different seasons, the flour is placed in a warmer place in winter, so that the temperature of the flour is increased, and the fermentation speed of the yeast is promoted when the flour is used; the flour is placed in a low-temperature dry place in summer, ventilation is good, so that the proper temperature of the flour is kept, the flour is suitable for use, the quality guarantee period of the flour can be prolonged, the flour needs to be screened before use, flour lumps can be broken through screening, powder is finer and finer, more gas is mixed into the flour lumps, growth and reproduction of yeasts are facilitated, and later-stage fermentation of the flour is further facilitated; through dissolving the yeast in advance, promoted the activity of fungi in the yeast, help improving the efficiency of later stage dough fermentation, this dough passes through twice fermentation moreover, and the fermentation of the second time adds the raw materials again and enters, and the fermentation environment of the first time and the second time is also different, can cause the quick fermentation success of dough to promote the effect of fermentation back dough, reach the more unique effect of delicious of later stage making bread taste.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that 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 (6)
1. The bread making, producing and fermenting process with a good fermenting effect is characterized by comprising the following preparation steps:
s1, temperature control of raw materials: putting flour in a production workshop or a warmer place several days in advance in winter to increase the temperature of the flour, storing the flour in a low-temperature dry place in summer, and ventilating well to keep the proper temperature of the flour;
s2, powder mixing: putting 500-600 parts of wheat flour, 450-550 parts of water, 10-15 parts of yeast, 15-20 parts of salt, 30-40 parts of sugar, 50-70 parts of egg liquid, 60-80 parts of milk powder, 5-10 parts of bread improver and 40-60 parts of vegetable oil into a dough kneading machine for mixing and stirring, and stopping mixing dough in the dough kneading machine until the surface is rough;
s3, primary fermentation: fermenting the dough at room temperature of 25-32 deg.C with indoor humidity of 78% for three hours;
s4, secondary fermentation: taking out the dough fermented in the S2, putting the dough into a dough mixer for dough kneading again, adding 200-300 parts of wheat flour, 150-200 parts of water, 2-4 parts of yeast, 5-8 parts of salt, 10-20 parts of sugar, 20-30 parts of egg liquid, 15-30 parts of milk powder, 1-5 parts of bread improver and 10-20 parts of vegetable oil into the dough mixer again, uniformly mixing the dough and the raw materials, putting the dough into a fermentation chamber again for fermentation for 2 hours, wherein the temperature of the fermentation is 35-37 ℃, and the humidity is 85%;
s5, shaping, namely cutting the fermented dough into two parts, kneading the dough into corresponding shapes according to requirements to ensure that the surface of the dough is smooth and has no bubbles, preparing the final bread blank, and then putting the bread blank into a mould for baking.
2. The bread making, producing and fermenting process with good fermenting effect according to claim 1, characterized in that the bread improver in S2 comprises 2-5 parts of emulsifier, 2-5 parts of oxidant, 1-4 parts of enzyme preparation, 3-7 parts of inorganic salt and 5-8 parts of filler.
3. The bread making, producing and fermenting process with good fermenting effect according to claim 1, wherein the wheat flour in S2 needs to be sieved firstly when in use, and the sieving mesh number of the wheat flour is 30-60 meshes.
4. The bread making and fermenting process with good fermenting effect as claimed in claim 1, wherein the yeast in S2 is active dry yeast, and the yeast is dissolved in 45-55 ° water before use and then added into the dough.
5. The bread making, producing and fermenting process with good fermenting effect according to claim 1, wherein the pH value of the water in the S2 is pH5-6, and the water is warm water which is heated at 100 ℃ and then cooled to 30-35 ℃.
6. The bread making, producing and fermenting process with good fermenting effect according to claim 1, wherein the specific sequence of the raw material addition in S2 is as follows:
1) Firstly, fully stirring water, sugar, egg liquid and bread improver in a stirrer to completely dissolve the sugar, and uniformly dispersing the bread additive in the water to fully react with protein and starch in the flour;
2) Mixing milk powder and yeast into flour, and then putting into a stirrer to stir into dough;
3) Adding vegetable oil when the dough is formed and the gluten is not fully expanded;
4) Finally, common salt is added 5-6min before the gluten in the dough is expanded but not fully expanded or the dough is stirred.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709073A (en) * | 2005-07-22 | 2005-12-21 | 江南大学 | Natural fermented sourdough bread of leaven containing microzyme and its production method |
| KR101057598B1 (en) * | 2010-09-16 | 2011-08-18 | 주식회사 삼립식품 | Rice fermented bread and method of producing the same |
| CN109042795A (en) * | 2018-10-19 | 2018-12-21 | 北京义利面包食品有限公司 | A kind of cereal bread fermentation technique |
| CN109169765A (en) * | 2018-10-19 | 2019-01-11 | 北京义利面包食品有限公司 | A kind of high microsteping bread fermentation technique |
| CN110754496A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Ox horn bread and making method thereof |
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2022
- 2022-07-20 CN CN202210872425.6A patent/CN115211448A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709073A (en) * | 2005-07-22 | 2005-12-21 | 江南大学 | Natural fermented sourdough bread of leaven containing microzyme and its production method |
| KR101057598B1 (en) * | 2010-09-16 | 2011-08-18 | 주식회사 삼립식품 | Rice fermented bread and method of producing the same |
| CN109042795A (en) * | 2018-10-19 | 2018-12-21 | 北京义利面包食品有限公司 | A kind of cereal bread fermentation technique |
| CN109169765A (en) * | 2018-10-19 | 2019-01-11 | 北京义利面包食品有限公司 | A kind of high microsteping bread fermentation technique |
| CN110754496A (en) * | 2019-10-14 | 2020-02-07 | 福建达利食品科技有限公司 | Ox horn bread and making method thereof |
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