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Method for producing staple bread

A manufacturing method and bread technology, which are applied in bakery products, food science, pre-baked dough processing, etc., can solve the problems of weakened yeast activity and fermentation power, reduced taste or flavor, hardened staple bread, etc., so as to achieve excellent taste or flavor. , the effect of improving the activity and fermenting power, and slowing the aging speed

Inactive Publication Date: 2010-03-31
PARIS CROISSANT
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0010] However, the activity and fermentability of the yeast of the staple food bread produced by the above-mentioned direct method are weakened, and as a result, the taste or flavor decreases, and not only the mouthfeel deteriorates, but also the gelatinized staple food bread hardens or hardens quickly. Problems with faster aging

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  • Method for producing staple bread

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Embodiment Construction

[0023] Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the drawings. In the description of the present invention, when it is judged that it is not necessary to dilute the gist of the present invention, the detailed description will be omitted regarding the specific description of related known functions or configurations.

[0024] figure 1 It is a flow chart which shows the manufacturing method of the staple bread according to the preferred embodiment of this invention. Such as figure 1 Shown, according to the manufacture method of the staple food bread of preferred embodiment of the present invention roughly comprises: the kind of soup making process (S110) of the 1st procedure, the mixing and kneading process (S120) of the 2nd procedure and quick freezing process (S130) , the thawing process (S140), the fermentation process (S150) and the baking process (S160) of the third process.

[0025] 1. The first proces...

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Abstract

The invention provides a method for producing staple bread, which is characterized by comprising a starter producing process, a mixing and kneading process, a quick freezing process, a thawing process, a fermenting process and a baking process. The starter producing process comprises the steps of heating milk and salt, then adding wheatmeal and gelatinizing the mixture and then ripening the mixture at low temperature to prepare the starter. The mixing and kneading process comprises the steps of mixing and kneading the starter, wheatmeal, dried yeast, refined white sugar, refined salt, whole milk powder, a modifying agent, processed cream, milk, eggs and water. The quick freezing process comprises the steps of dividing the dough according to the specified size and quickly freezing the divided dough. The thawing process comprises the step of thawing the quickly frozen dough. The fermenting process comprises the steps of loading the thawed dough into a container and fermenting the dough.The baking process comprises the step of heating the fermented shaping substance.

Description

technical field [0001] The present invention relates to staple food bread, in particular to a method for manufacturing staple food bread using soup seeds. Background technique [0002] The usual staple bread is made into a box-shaped bread. According to the shape, there are the following types: the English type in which the top is naturally expanded to make a mountain shape; Form a flat American style. [0003] The staple food bread essentially has a fat-free type (lean type) with almost no added sugar, milk, and fat, and a rich type (rich type) with a lot of added sugar, milk, and fat. The fat-free type is called for baking bread. The fatty type is called sandwich or American. [0004] Conventional staple bread is mainly produced by a production method called the direct method. The direct method refers to a method in which all the raw materials of the staple bread are loaded into a mixer and mixed at one time to make the staple bread. The method includes the following pr...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D8/02
Inventor 李明九孙炳根李钟敏
Owner PARIS CROISSANT
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