Bread and method for producing the same

A production method and bread technology, which are applied in the directions of pre-baked dough processing, baking, and baked food, etc., can solve the problems of cumbersome production process, and achieve the effects of good water retention, rich nutrients and good flavor.

Inactive Publication Date: 2009-03-04
SHENZHEN YIPINXUAN FOOD
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  • Abstract
  • Description
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Problems solved by technology

The fermentation cycle of this kind of bread dough is gener

Method used

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  • Bread and method for producing the same

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Embodiment Construction

[0021] Such as figure 1 As shown, the specific embodiment of the present invention is that the wheat flour is super-strengthened, and sieved before use to mix in air, and prevent sundries and flour agglomeration, and simultaneously use a magnet to remove possible metal impurities in the flour. Then mix the dry yeast powder with warm water to activate it, do not mix it with oil, high-concentration salt solution, and sugar solution, but add it separately when mixing the powder, and make the yeast evenly distributed. The Lactobacillus is Lactobacillus delbrueckii subsp. Bulgaricus. Inoculate in the MRS medium for concentrated culture, take the MRS liquid medium as a blank sample, measure the concentration of the bacterial solution, and finally collect the bacterial cells by centrifugation at 8000 rpm, and wash the bacterial cells with sterilized distilled water. Then carry out dough processing, mix and ferment flour, yeast, lactobacillus, and water, and when the surface of the d...

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Abstract

A method of producing bread comprises the following steps: a) fermenting, utilizing lactobacilli and leaven to ferment flour and get sour dough, and making dough by adding xylo-oligosaccharide flour and the sour dough; b) shaping, shaping fermented dough; c) proofing, conducting the proofing on the shaped dough; d) baking, baking the proofed dough; e) cooling, cooling the baked dough to get the bread. The specific value of the bread made by adding the xylo-oligosaccharide is higher than that of the bread made by normal Saccharomyces cerevisiae, and the xylo-oligosaccharide can reduce the hardness of bread, so that the water retention of the bread is better, and the shelf life can be as long as 7 days. And the bread made by the method has the advantages of good quality, good taste, and rich nutrient content.

Description

technical field [0001] The invention relates to the field of food processing, in particular to bread and a production method thereof. Background technique [0002] Bread is rich in nutrition and convenient to eat. More and more people regard it as breakfast food, travel food and nutritious food. The dough fermentation of modern bread mainly uses pressed yeast or instant active dry yeast. The dough fermented by yeast is fast, but the bread made by this method is always inferior to the traditional fermentation of Lactobacillus in terms of nutritional value and taste. sourdough bread. Sourdough refers to the dough made by the natural fermentation of a large number of lactic acid bacteria in the batter. Bread made from sourdough is called sourdough bread, which is a healthy food derived from nature. The earliest sour dough production is to use rye flour paste to naturally ferment in the air to obtain beneficial lactic acid bacteria. This kind of bread fermentation takes up to...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D8/04
Inventor 张铭刘丹康敏雄何名森王方仁梁珍丁敬国张菊赵琳沈宇乾
Owner SHENZHEN YIPINXUAN FOOD
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