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Super-soft bread and processing method thereof

A processing method and ultra-soft technology, which can be used in the processing of dough, baking, baked goods, etc., and can solve problems such as poor taste and softness, reduction of soluble starch, and reduction of moisture.

Inactive Publication Date: 2011-05-04
ANHUI YANZHIFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the bread in the domestic bakery market is mainly made by the traditional middle seeding method and the direct method. The bread texture is relatively rough, the taste is relatively poor, and the elasticity is relatively poor. Starch retrogradation in the crumb, hardened slag, reduction of soluble starch, etc. Bread aging

Method used

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  • Super-soft bread and processing method thereof

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Embodiment Construction

[0027] The raw material of super soft bread in the present embodiment is made of seed surface and main surface; Wherein:

[0028] The raw material group of seed noodles by weight is: 240-260 parts of high-gluten flour, 2.9-3.1 parts of yeast, 0.9-1.1 parts of bread improver, and 160-170 parts of water;

[0029] The raw material group of the main noodle by weight is: 95-105 parts of high-gluten flour, 1.4-1.6 parts of butter flavor powder, 0.5-0.7 parts of yeast, 48-52 parts of white sugar, 2.8-3.2 parts of table salt, 9-11 parts of milk powder , 24-26 parts of eggs, 35-40 parts of water, 19-21 parts of anhydrous ghee.

[0030] Concrete processing among the present embodiment carries out according to the following steps:

[0031] 1. Prepare materials

[0032] The raw material group of seed noodles by weight is: 520 grams of high-gluten flour, 6.2 grams of yeast, 2.2 grams of bread improver, and 340 grams of water;

[0033] The raw material group of the main noodle by weight ...

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Abstract

The invention discloses super-soft bread and a processing method thereof. The super-soft bread is characterized by consisting of initiating dough and main dough serving as raw materials; the initiating dough consists of high gluten flour, yeast, bread modifier and water serving as raw materials; and the main dough consists of high gluten flour, beef tallow incense powder, yeast, white granulated sugar, salt, milk powder, egg, water and anhydrous butter. The initiating dough is gelatinized so that the water absorption quantity of the initiating dough is increased, the water content of the finished bread is improved, the tissue of the bread is softer, the bread has elasticity and the aging of the bread is delayed at the same time. The method is convenient to operate, and the mouthfeel of the bread is greatly improved.

Description

technical field [0001] The invention relates to a supersoft bread, which belongs to the field of food. Background technique [0002] At present, the bread in the domestic bakery market is mainly made by the traditional middle seeding method and the direct method. The bread texture is relatively rough, the taste is relatively poor, and the elasticity is relatively poor. Starch retrogradation in the crumb, hardened slag, reduction of soluble starch and other bread aging conditions. Contents of the invention [0003] The present invention aims to avoid the disadvantages of the above-mentioned prior art, and provides a super-soft bread and its processing method. According to the principle of optimal taste matching, a bread with soft taste and not easy to age is prepared through a specific product process. [0004] The present invention solves technical problem and adopts following technical scheme: [0005] The super soft bread of the present invention is characterized in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/34A21D13/00
Inventor 张超
Owner ANHUI YANZHIFANG FOOD
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