Staple bread making method and staple bread made by the method

Abstract

A method for manufacturing bread as basic food comprises the following steps: a cold preservation seed growing step, 18-19.5 weight parts of baking powder, 0.18-0.21 weight parts of dry yeast, 0.03-0.036 weight parts of yeast foodstuff, 0.06-0.09 weight parts of salt; 0.06-0.09 weight parts of improver, 10.2-11.4 weight parts of water are mixed in a mixing temperature of 15-17 DEG C, the mixture is fermented for 15-18 hours in a temperature of 2-4 DEG C and a relative moisture of 90-95after 2-4 minutes of low-speed mixing and 1-2 minutes of high-speed mixing; a seed growing step, the product in the cold preservation seed growing step is mixed with 12-13.5 weight parts of baking powder, 2.1-2.7 weight parts of sand sugar, 0.45-0.54 weight parts of salt, 0.9-1.5 weight parts of milk powder,0.09-0.15 weight parts of dry yeast, 2.1-3 weight parts of oleomargarine and 8.1-9.3 weight parts of water, the obtained mixture is divided after fermenting for a first fermenting time for 15-20 minutes; a freezing keeping step, the product of the seed growing step is frozen at a temperature of minus 38 DEG C for 40 minutes, and is packaged with plastic film for keeping below minus 18 DEG C; a defreezing step, the product of the freezing keeping step is defrozen at a temperature of 5 DEG C for 12-16 hours; and a second fermenting step, the product of the defreezing step is fermented at a temperature of 35 DEG C and a relative moisture of 80-85 0.000000or 50-60 minutes after shaping.

Description

technical field [0001] The present invention relates to a method for making staple food bread and the staple food bread produced by the method, more specifically, to a staple food that can improve the taste or flavor, has excellent palatability, and can delay aging by fermenting dough for a long time at refrigerated temperature A method for making bread and staple bread made by the method. Background technique [0002] The staple food bread is made by fermenting and baking the dough with wheat flour, yeast, salt and water as the main raw materials, and supplemented with sugar, dairy products, eggs, edible oil and other auxiliary materials according to the situation. Due to the busy daily life and the changes in Westernized diet and lifestyle, the consumption of staple bread, toasted bread, sandwich bread, etc. has increased significantly. The store supplies and distributes staple food bread. [0003] That is to say, in order to provide fresh and cheap products according to...

AI Technical Summary

Problems solved by technology

[0005] However, in the production process of such a leavened dough method, the primary fermentation process that has a greater impact on the quality of staple bread is fermented in a relatively short time at low or high temperatures, so it has the texture or volume of staple bread. Slightly less organized constraints

[0006] In addition, through proper aging of the dough, a variety of aromatic substances are produced by ethanol fermentation, lactic acid fermentation, and organic acid bacteria fermentation, etc., and the flavor of the bread is made. At the same time, the physical properties of the dough as a whole become appropriate. However, in the primary fermentation process of the conventional production method, in the process of maturing and fermenting the dough, in the event of unexpected situations or accidents such as power failures in the fermentation room, it is the most important for the quality of the bread. The important elements, that is, the fermentation time and temperature are easily exceeded, and the dough becomes undercooked or overcooked, and finally the dough thus formed cannot provide a uniform taste, and all discarding is inevitable, so there is a problem other than a serious decrease in production efficiency , the economic loss is also relatively large, and it is not suitable for mass production

[0007] In addition, the traditional staple bread production process is not suitable for the sales method of the franchise form that must ensure differentiated quality competitiveness, so it is required to provide a new staple bread production process by improving the processing method

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