Bread and method for producing the same

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

Inactive Publication Date: 2009-03-04
SHENZHEN YIPINXUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fermentation cycle of this kind of bread dough is generally 2 days, and the production process is quite cumbersome

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 activate the kefir grains, and activate the frozen kefir grains with 5% sucrose solution for 30-50 minutes. The proliferation of kefir grains and seed preservation refer to that kefir grains are inoculated into sterilized milk or liquid medium (20g / L glucose, 20g / L lactose, 1g / L (NH 4 ) 2 SO 4 , 1g / L KH 2 PO 4 , 10.2g / L MgSO 4 .7H 2 0, 4g / L yeast extract, sterilized at 121°C for 15-20 minutes), cultured at 25-30°C, then continuously inoculated and cultivated for 11 generations, centrifuged at 5000rpm for 10 minutes, collected the precipitate, part of it was used for fermented dough, and part of it was kept at low temperature kind. Then carry out the dough processing, mix and...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D8/04
Inventor 张铭康敏雄刘丹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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