Method for producing staple bread

Abstract

The invention provides a method for producing staple bread, which is characterized by comprising a starter producing process, a secondarily fermented bread producing process, a mixing and kneading process, a dividing process, a resting process, a shaping 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 secondarily fermented bread producing process comprises the steps of mixing and kneadingthe wheatmeal, dried yeast, yeast food, a modifying agent, salt and water to ferment the mixture so as to prepare the secondarily fermented bread. The mixing and kneading process comprises the steps of mixing and kneading the starter, secondarily fermented bread, wheatmeal, salt, cream, dried yeast, powdered milk, granulated sugar and water. The dividing process comprises the step of dividing thedough according to the specified size. The resting process comprises the steps of producing the divided dough into round shapes and ripening the dough for specified period. The shaping process comprises the step of shaping the dough in accordance with a container. The fermenting process comprises the steps of loading the dough into the container and fermenting the dough. The baking process comprises the step of heating the fermented dough.

Description

technical field [0001] The present invention relates to a staple food bread, in particular to a method for making staple food bread using soup seeds and middle 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] The past process of making staple bread included: [0005] 1) The process of kneading some raw materials and fermenting them at 27°C for 4 hours; [0006] 2) The fermented dough (Japanese original text is: ri) The process of adding to raw materials and kneading again; [00...

AI Technical Summary

Problems solved by technology

[0011] 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 is reduced, the mouthfeel is poor, not only there is no chewy taste, but also the staple food bread after gelatinization becomes hard, Or the speed of hardening, that is, the problem of aging faster

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