Storable bread and its making process

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...

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