Bread and method for producing the same

Abstract

The invention discloses bread and a producing method thereof. The method comprises the following steps: a) fermenting, using Kefir Grains to ferment flour and making dough; b) shaping, shaping the 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 utilizing Kefir Grains to ferment is higher than that of the bread made by normal Saccharomyces cerevisiae, so that the moisture retention of the bread is better, and the shelf life can be as long as 7 days. And the bread made by the method of the invention 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...

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