Hollow bread provided with opening at bottom

Abstract

The invention discloses hollow bread provided with an opening at the bottom. A fire-new technical scheme is adopted, a three-dimensional baking mold is completely and singly built in from the bottom opening of the bread, fermented uncooked dough directly covers the three-dimensional baking mold except the mold bottom to be trimmed and shaped, and baking is carried out after the dough is put on a baking tray for smoothing. The problems of slag falling and juice flowing of the existing cuisine type bread fast food are solved, the problems of poor appearance grade, poor mouth feeling quality and poor manufacturing process of the existing hollow or cavity-containing bread are also avoided, the one-step forming bread with the same appearance and grade and internal mouth feeling quality as ordinary bread is made, the hollow bread is suitable for factory standardization production, the hollow breading avoiding the slag falling and juice flowing of clamped and filled auxiliary food is really put into market, and the bread fast food with the advantages of rich in clamped and filled auxiliary food varieties, complete in nutrition and convenient in carrying and eating is provided for wide people.

Description

technical field [0001] The invention relates to the technical field of bread making in food processing, in particular to a hollow bread with an opening from the bottom. Background technique [0002] Bread is a kind of food made by grinding five grains (usually wheat) and heating and baking. It is mainly made of wheat flour (flour), yeast, salt, etc., and is equipped with sugar and dairy products according to the situation. , eggs, edible oil and other auxiliary materials, add water to make dough, and process baked goods through fermentation, shaping, forming, baking, cooling and other processes. [0003] There are many kinds of bread, each with its own flavor. According to the raw materials, it can be divided into three categories: white bread, whole wheat bread and multigrain bread; according to the texture, it can be divided into two categories: soft bread and hard bread; ) bread and prepared bread. Among them, the conditioned bread belongs to the secondary processed bre...

AI Technical Summary

Problems solved by technology

Although the above-mentioned breads have solved the problem of filling non-staple food with slag and juice, but in the production process, due to the unavoidable use of upper and lower or inside and outside combined baking molds, compared with ordinary bread, other quality problems have appeared. It also causes the existing one-time molding hollow or hollow bread that solves the problem of slag and juice flow to be unable to really be put into the market, indicating that the existing hollow or hollow bread has serious technical defects in the production technology:

[0007] In the production process of existing hollow or hollow bread, in order to make bread with three sides closed, it is inevitable to use a combination of upper and lower or inner and outer baking molds, and the surface of the bread that is in contact with the mold is far worse in color, smoothness, and smoothness. Compared with ordinary bread, and the opening of the bread is on the top of the bread, the shape is quite different and unattractive, resulting in a difference in the shape of the bread

[0008] 2. Poor taste quality

[0009] During the production process, due to the unavoidable use of upper and lower or inside and outside combined baking molds, the dough must be molded several times after fermentation, and air bubbles are prone to occur inside the bread. Coupled with the limitations of the mold, final fermentation and baking expansion are prone to occur Restricted, resulting in uneven internal structure of bread and insufficient softness, seriously affecting the taste and quality of bread

[0010] 3. Poor production process

[0011] During the production process, due to the unavoidable use of top and bottom or inside and outside combined baking molds, it is difficult to mold the fermented dough and remove the bread, which increases the difficulty of operation and makes it easy to produce finished bread with non-standard shapes, missing edges and corners

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