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A storage-stable, bread technology, applied in the field of food processing, can solve the problem of not knowing the formula, process route and parameters of storage-stable bread
Inactive Publication Date: 2007-08-22
THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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Embodiment 1
[0104] Example shelf-stable bread recipe:
[0105] 1000g wheat flour
[0106] 47 grams of white sugar
[0107] 20g dry yeast
[0108] 17 grams of table salt
[0109] Vegetable oil 52 grams
[0110] Sorbitol 200g
[0111] Acetic acid 4 grams
[0112] Sodium Propionate 2.5g
[0113] 400 grams of water
[0114] The production steps are as follows:
[0115] (1) Powder adjustment: Pour wheat flour, dry yeast, white sugar, and salt into the mixing tank, start the mixer, and stir at a low speed until the materials in the tank are initially mixed. Pour the water-soluble water-retaining agent, acidity regulator and preservative into the mixing tank respectively, stir at a low speed for 1 to 3 minutes, then change to a high speed and stir for 3 to 6 minutes until gluten is formed. Add butter, stir at low speed for 1 to 4 minutes, then change to high speed and stir for 2 to 6 minutes, until the gluten is completely formed.
[0116] (2) Fermentation: put the adjusted dough into ...
example 2
[0122] Example shelf-stable bread recipe:
[0123] 1000g wheat flour
[0124] 80g white sugar
[0125] 15g dry yeast
[0126] 20 grams of table salt
[0127] Vegetable oil 100g
[0128] Xylitol 100g
[0129] Lactic acid 4 grams
[0130] Potassium sorbate 1 g
[0131] water 520g
[0132] The production steps are the same as the example one.
example 3
[0134] Example shelf-stable bread recipe:
[0135] 1000g wheat flour
[0136] 35 grams white sugar
[0137] 55g dry yeast
[0138] 30 grams of table salt
[0139] Vegetable oil 200g
[0140] 60 grams edible glycerin
[0141] Citric acid 5 g
[0142] Malic acid 5g
[0143] Sorbic acid 1 g
[0144] water 560g
[0145] Preparation steps are the same as example one.
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Abstract
The storable bread has in bread flour in 1000 weight portions water keeping agent 10-200 weight portions, acidity regulator 1-10 weight portions and preservative 0.5-2.5 weight portions other than conventional bread material, and is packed in a sealed bag together with deoxidant. By means of improving the bread making and storing process with modern biotechnology, modern food making technology, and modern packing technology, the present invention raises the storing performance of bread greatly. The storable bread may be stored at normal temperature for as long as three years, and is suitable for serving in tour, field operation, military field, etc.
Description
Technical field: [0001] The invention relates to food processing technology, in particular to a bread formula capable of long-term storage and a preparation process thereof. Background technique: [0002] Bread is a large class of food with the longest history and the largest consumption in baked goods. In many countries such as Europe and America, bread is the staple food of people. Though bread is called convenience food or belongs to pastry and the like in my country, along with the development of the national economy and the improvement of people's living standards, bread has occupied a large proportion in the dietary life of the Chinese people. Bread uses wheat flour as the basic raw material. After adding other auxiliary materials, water is added to make dough, and then it is finished by yeast fermentation, shaping, shaping, baking and other processes. However, bread is a high-moisture food, and its storage period is usually only one week, so it cannot be stored for a...
Claims
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IPC IPC(8): A21D15/00A21D2/00A21D2/18A21D17/00
Inventor 钱平何锦风杜铁平张晓娟
Owner THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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