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Lactic acid bacterium and saccharomycete co-fermented bread and production method thereof

A production method and yeast technology, applied in dough preparation, pre-baked dough processing, baking, etc., can solve the problems of lack of bread aroma and not pure taste in bread, so as to be beneficial to digestion and absorption and health care, increase nutritional value, Effect of increasing content and bioavailability

Inactive Publication Date: 2017-11-17
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, industrial production of bread mainly uses dry yeast to ferment dough. The bread produced by this method often lacks the aroma that bread should have, and the taste is not pure enough.

Method used

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  • Lactic acid bacterium and saccharomycete co-fermented bread and production method thereof
  • Lactic acid bacterium and saccharomycete co-fermented bread and production method thereof
  • Lactic acid bacterium and saccharomycete co-fermented bread and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Lactic acid bacteria and yeast co-fermented bread, in parts by weight, comprising:

[0046]

[0047] A method for producing bread co-fermented by lactic acid bacteria and yeast. The dough is co-fermented by Lactobacillus plantarum and yeast, and the bread is produced by a secondary proofing method. The specific steps are as follows:

[0048](1) Kneading dough: Weigh high-gluten flour, auxiliary materials, yeast and Lactobacillus plantarum into the kneading machine according to the formula, mix evenly at low speed, add eggs and water and beat at low speed and then at medium speed until there is no powdery substance in the kneading tank , then turn to high speed, add butter when beating until the dough is smooth, continue beating until the surface of the dough is shiny, non-sticky, and can pull out a translucent gluten film;

[0049] (2) One-time proofing: put the beaten dough in a proofing box to proof for 30 minutes, and control the temperature of the proofing box to...

Embodiment 2

[0057] Lactic acid bacteria and yeast co-fermented bread, in parts by weight, comprising:

[0058]

[0059] The production method of lactic acid bacteria and yeast co-fermented bread, the lactobacillus plantarum dough and the yeast dough are fermented separately, mixed and dough is proofed for the second time to produce bread, the specific steps are as follows:

[0060] (1) Preparation of yeast fermented dough: Weigh 4 / 5 parts by weight of high-gluten flour, yeast, 4 / 5 parts by weight of water and auxiliary materials, without adding butter, and whip until a smooth and non-sticky dough is formed. Place the beaten dough in a proofing box to proof for 40 minutes, and control the temperature of the proofing box to 35°C and the relative humidity to 70%. Until the dough expands to 1.5 times the volume of the original dough.

[0061] (2) Preparation of lactic acid bacteria fermented dough: Weigh the remaining high-gluten flour, Lactobacillus plantarum, and remaining water into a ...

Embodiment 3

[0071] Lactic acid bacteria and yeast co-fermented bread, in parts by weight, comprising:

[0072]

[0073]

[0074] The production method of lactic acid bacteria and yeast co-fermented bread, the dough fermented by Lactobacillus plantarum is added with yeast and other raw materials for secondary kneading, and the secondary fermentation method is used to produce bread. The specific steps are as follows:

[0075] (1) Stirring: Accurately weigh 1 / 5 parts by weight of high-gluten flour and auxiliary materials other than butter, active dry yeast, Saccharomyces cerevisiae, Lactobacillus plantarum, pour into the dough mixer, and stir until the batter has a uniform texture;

[0076] (2) One-time proofing: Put the evenly stirred batter into the proofing box, control the temperature of the proofing box at 35°C, and the relative humidity at 80%, and proof for 40 minutes until the batter expands to 1.5 times the volume of the original dough;

[0077] (3) Kneading the dough: take ou...

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Abstract

The invention discloses a lactic acid bacterium and saccharomycete co-fermented bread and a production method thereof. The co-fermented bread can be made through three processes, the bread is produced by lactic acid bacterium and saccharomycete co-fermented paste by adopting a secondary fermentation method according to the first process, the bread is produced by fermenting lactic acid bacterium paste and saccharomycete paste respectively, , mixing and kneading the paste and then performing secondary fermentation according to the second process, and the bread is produced by adding saccharomycete and other raw materials into plant lactic acid bacterium paste and performing paste kneading by adopting the secondary fermentation method. The lactic acid bacterium and saccharomycete co-fermented bread contains a large number of probiotics, the contents of mineral substance and nutritional ingredients in the bread and bioavailability are improved, digestive absorption of the human body is promoted, and the nutritive value of the bread is increased. Lactic acid bacteria and saccharomycetes performs co-fermentation to produce organic acid, amino acid, esters, ketones, aldehydes and flavoring materials and endow the bread with an unique taste.

Description

technical field [0001] The invention relates to lactic acid bacteria and yeast co-fermented bread and a production method thereof, belonging to the technical field of food processing. Background technique [0002] As China's demand for baked bread production and variety diversification increases, people have higher requirements for the flavor, taste, style, and nutrition of bread. At present, industrial production of bread mainly utilizes dry yeast to ferment dough. The bread produced by this method often lacks the aroma that bread should have, and the taste is not pure enough. CN201110423122.8 discloses a method for producing sourdough by using Lactobacillus plantarum to ferment sourdough. CN201210115042.0 discloses a strain of Lactobacillus plantarum used for bread fermentation and quality improvement and its application method. The above methods only use plant milk Bacillus ferments sourdough, then mixes sourdough and active dry yeast with raw materials for producing yea...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D8/04
CPCA21D8/045A21D13/80
Inventor 孙月娥王卫东王子燕
Owner XUZHOU UNIV OF TECH
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