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Dough fermentation method for producing fermented dough products

A fermentation method and technology of fermented dough, applied in the direction of dough preparation, pre-baked dough processing, application, etc., to achieve the effect of uniform internal structure, soft taste and increased specific volume

Active Publication Date: 2016-11-09
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, its application in dough fermentation has not been seen

Method used

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  • Dough fermentation method for producing fermented dough products

Examples

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Effect test

Embodiment 1

[0016] The dough fermenting method for steamed bread production comprises the following steps:

[0017] 1) Prepare dough: weigh 75g wheat flour and 3.0g dry yeast (commercially available), and measure 65mL water, dissolve dry yeast in water and mix with wheat flour, stir and knead continuously until it becomes a smooth dough ;

[0018] 2) Ultrasonic fermentation: the prepared dough was placed on an ultrasonic radiation plate (contact ultrasonic), and ultrasonically treated for 50 min at an ultrasonic power of 50 W and an ultrasonic frequency of 20 kHz to obtain dough suitable for fermentation.

[0019] The preparation of steamed buns also includes the following steps:

[0020] 1) Secondary shaping: after the fermentation of the above-mentioned dough is completed, carry out the second kneading and shaping;

[0021] 2) Proofing: take the formed steamed buns and proof them for 25 minutes at a temperature of 35°C and a relative humidity of 85%;

[0022] 3) Steaming: Put the pro...

Embodiment 2

[0025] The dough fermenting method for steamed bread production comprises the following steps:

[0026] 1) Prepare dough: weigh 80g wheat flour and 1.0g dry yeast (commercially available), and measure 80mL water, dissolve dry yeast in water and mix with wheat flour, keep stirring and kneading until it becomes a smooth dough ;

[0027] 2) Ultrasonic fermentation: Put the prepared dough into an impermeable fresh-keeping bag, then place it in an ultrasonic cleaning machine and completely immerse it, and perform ultrasonic treatment for 5 minutes at an ultrasonic power of 1000W and an ultrasonic frequency of 100kHz to obtain dough suitable for fermentation.

[0028] The preparation of steamed buns also includes the following steps:

[0029] 1) Secondary shaping: after the fermentation of the above-mentioned dough is completed, carry out the second kneading and shaping;

[0030] 2) Proofing: Take the formed steamed buns and proof them for 10 minutes at a temperature of 40°C and a...

Embodiment 3

[0034] The dough fermenting method for steamed bread production comprises the following steps:

[0035] 1) Prepare the dough: Weigh 70g wheat flour and 1.5g dry yeast (commercially available), and measure 75mL water, dissolve the dry yeast in water and mix it evenly with wheat flour, keep stirring and kneading until it becomes a smooth dough ;

[0036] 2) Ultrasonic fermentation: Put the prepared dough into an impermeable fresh-keeping bag, then place it in an ultrasonic cleaning machine and completely immerse it, and perform ultrasonic treatment for 20 minutes at an ultrasonic power of 500W and an ultrasonic frequency of 40kHz to obtain a dough suitable for fermentation.

[0037] The preparation of steamed buns also includes the following steps:

[0038] 1) Secondary shaping: after the fermentation of the above-mentioned dough is completed, carry out the second kneading and shaping;

[0039] 2) Proofing: Take the formed steamed buns and proof them for 15 minutes at a temper...

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Abstract

The invention discloses a dough fermentation method for producing fermented dough products and belongs to the technical field of fermented dough products. The dough fermentation method comprises the step of ultrasonically processing the to-be-fermented dough for 5-50 min under ultrasonic power of 50-1000 W and ultrasonic frequency of 20-100 kHz. According to the invention, compared with common fermentation box for fermenting or natural fermentation, the ultrasonic technology adopted for fermenting the dough can increase the specific volume of the dough products and can enable the internal structure to be more uniform and compact. A test proves that the steamed bun prepared by adopting the ultrasonic technology for fermenting has higher specific volume, higher elasticity and lower hardness than the common steamed bun; the steamed bun tastes soft and dense, is chewy and can meet the sense organ requirements of people living in northern area and taking the steamed bun as staple food.

Description

technical field [0001] The invention relates to a dough fermentation method for producing fermented flour products, belonging to the technical field of fermented flour products processing. Background technique [0002] Mantou is a traditional fermented flour product in my country. As the staple food of most people in China, especially in the northern regions, steamed buns play an important role in providing daily energy. It is generally believed that the standard of a good steamed bun is: smooth skin, no spots, bubbles, or shrinkage; sticky teeth; have suitable volume and aspect ratio, etc. [0003] The traditional production process of steamed buns mainly includes: mixing flour (mostly wheat flour) with yeast or leavening agent (also known as starter, noodle fertilizer, old noodles, etc.) It is fully fermented, then shaped, proofed, and finally steamed to become the finished steamed bun. In the production of steamed bread and other fermented flour products, fermentation ...

Claims

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Application Information

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IPC IPC(8): A21D8/04
CPCA21D8/047
Inventor 罗登林吴若言寇雪蕊赵影杨园园徐宝成聂英李佩艳李璇韩四海袁云霞刘建学李松彪郭金英关随霞
Owner HENAN UNIV OF SCI & TECH
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