Technology adopting secondary fermentation method for making bread

A secondary fermentation method and bread technology, applied in application, pre-baking dough processing, baking, etc., can solve the problems of bread crumb thickness, easy hardening, etc., and achieve the effect of slow aging, complete shape, and simple preparation process

Inactive Publication Date: 2015-11-11
金怀蕊
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  • Abstract
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Problems solved by technology

But there is also a little defect: the bread crumb film made is thick and easy to harden.

Method used

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  • Technology adopting secondary fermentation method for making bread

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Embodiment Construction

[0018] Such as figure 1 As shown, the present embodiment adopts the following technical scheme: its main process is: (1) raw material preparation: seed dough: fine powder 450-500g, active yeast (low sugar) 8g-10g or available dry yeast 8-12g, water 280-300g; main dough: fine flour 15kg, sugar 2.6kg, salt 140g, pure lard 1.5kg, purified water 5kg;

[0019] (2) Weighing of raw materials: Weigh various raw materials according to the formula;

[0020] (3) Seed dough preparation: mix active yeast and fine powder, put it into the dough maker, add measured and temperature-adjusted water, and stir at low speed for 10-15 minutes and high speed for 6-9 minutes. The ideal dough temperature is 40- 44°C, pay attention to the change of the dough state during the preparation of the seed dough, and correctly judge the end point of the dough;

[0021] (4) Fermentation of seed dough: put the prepared seed dough in an oiled fermentation barrel, and ferment at room temperature for 4-5 hours. Th...

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Abstract

The invention discloses a technology adopting a secondary fermentation method for making bread, and relates to the technical field of bread making. The technology mainly comprises the steps that raw materials are prepared and weighed, seed dough is made through mixing and fermented, main dough is made through mixing and fermented, the dough is divided and rubbed to be round and stands, formed dough is fermented and baked, and then a baked product is taken out of an oven to be placed on an airing frame, cooled at indoor temperature and then packaged. The defects in the prior art can be overcome, the technology for making the bread is simple, by the adoption of the secondary fermentation method, the made bread is complete in form, plump, free of black foams or obvious burned dots, even and normal in surface color and luster, fine, smooth and elastic in internal tissue, even in pore, clear in grain, slow in aging, softer and more agreeable to the taste, and is in a sponge shape, and a stuffing membrane is thin.

Description

Technical field: [0001] The invention relates to a process for preparing bread by a secondary fermentation method, belonging to the technical field of bread preparation. Background technique: [0002] The production process of bread generally includes stirring, fermenting and baking, specifically: first, various ingredients are stirred to form bread embryos, and the bread embryos are placed at a certain temperature for fermentation. After fermentation, the fermented bread embryos are fermented The bread crusts are toasted in the oven and applied high heat so that they are toasted into loaves. In the existing bread making process, the fermentation is carried out by a single fermentation method, which has a short fermentation period, good flavor and excellent taste. But there is also a little defect: the bread crumb film made is thick and easy to harden. Invention content: [0003] In view of the above problems, the technical problem to be solved by the present invention i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D8/04
Inventor 金怀蕊
Owner 金怀蕊
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