Technique for baking wheat bran acid bread

A technology for wheat bran and bread, which is applied to baked food, pre-baked dough processing, baking, etc., can solve the problems of few reports on research work, and achieve the effects of no pollutant discharge, simple preparation process and high edibility.

Inactive Publication Date: 2008-05-21
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
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Problems solved by technology

There are special institutions in the United States to conduct research on this, and a cereal food research group at the College of Food Science and Technology of the Nati

Method used

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Embodiment Construction

[0024] Below in conjunction with embodiment, the present invention will be further described; Following embodiment is illustrative, not limiting, can not limit protection scope of the present invention with following embodiment.

[0025] The processing technology of the present invention is as follows: raw material processing → preparation of leavening agent → production of sourdough → screening of sourdough → preparation of sourdough and main dough → fermentation → shaping → proofing → baking → cooling.

[0026] The following is only a detailed description of the innovative part, and other existing processes will not be described in detail.

[0027] The step of processing technology of the present invention is described by a specific example:

[0028] 1. Raw material processing: use crushed and sieved wheat bran to make fermentation liquid, that is, remove impurities from different wheat bran and crush them into bran powder through a 40-mesh sieve to prepare fermentation liqu...

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Abstract

The invention relates to a functional food processing technique, in particular to a processing technique of sour bread with wheat bran and high nutritional value. The steps of processing technique are that lactobacillus casei is adopted as zymocyte and inoculated to fermenting liquor of bran coats (processing by-products of wheat, barley, rye, oats, etc. ) to be fermented for preparing a ferment; the ferment is then added into whole meal flour according to a certain proportion to prepare sour dough which is screened according to the value of pH so as to obtain seed dough suitable for being used for fermentation; the seed dough after overnight fermentation is mixed with main dough for a secondary fermentation; baking operation of the sourdough bread is carried out after the completion of fermentation. The technique of the invention is simple and the processed bread is more excellent than that made by using instant active dry yeast in nutritional value, taste, flavor and quality and is more popular with consumers.

Description

technical field [0001] The invention relates to the field of food technology, and relates to a method for preparing seed dough in fermented dough, more specifically to a baking process of wheat bran sour bread. Background technique [0002] Sourdough is a kind of dough made by fermenting grains, water and active microorganisms (such as lactic acid bacteria and yeast). The bread made from this sourdough is called sourdough bread or sour bread. . Sourdough is an ancient and traditional leavened variety of bread that predates baking yeast. Breads made with instant active dry yeast have always been inferior to traditional sourdough breads in terms of nutritional value, texture and flavor. With the understanding of modern health care knowledge, wheat bran containing high dietary fiber has been promoted and applied in bread production, but the taste of fiber bread is relatively rough, and the phytic acid in it can also reduce the content of minerals such as iron and calcium in f...

Claims

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Application Information

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IPC IPC(8): A21D8/02A21D13/02
Inventor 王昌禄王玉荣赵欣陈勉华陈志强周庆礼
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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