Production method of yeast-cranberry-purple wheat bread

Abstract

The invention relates to a production method of yeast-cranberry-purple wheat bread. The production method comprises the following steps: (S1) producing cranberry yeast pure liquid; (S2) producing liquid seed dough; (S3) producing main dough, namely providing 70 parts of bread powder, 10 parts of purple wheat powder, 7 parts of oat steamed powder, 0.5 part of super-soft bread improver and 12 parts of granulated sugar in parts by weight, mixing the components with 10 parts of the cranberry yeast pure liquid and 1.5 parts of salt, uniformly stirring, adding 40 parts of milk and the fermented liquid seed dough, adding 6 parts of salt-free butter, stirring until the mixture is adequately expanded, adding 20 parts of dried cranberries, and uniformly stirring; (S4) cutting the dough, and loosening for 20 minutes; (S5) carrying out formation; (S6) carrying out fermentation; and (S7) baking with steam for 15-18 minutes, taking out the obtained bread, and cooling. The yeast-cranberry-purple wheat bread has a golden yellow surface, the taste and the tenacity are moderate, and the internal structure is uniform; and the yeast-cranberry-purple wheat bread has slight sourness and cranberry flavor and fresh and natural taste, is rich in nutrition and long in guarantee period.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of yeast cranberry purple wheat bread. Background technique [0002] With the integration of Chinese and Western cultures, earth-shaking changes have taken place in the field of food culture in our country. Bread is no longer a bakery product unique to the West and rarely seen in the Chinese market. Bread has gradually become a It is a common staple food or a favorite convenience snack food on the people's table of our country. The sales of bread in my country are increasing year by year, and various special breads are being developed and launched one after another. The nutrition, health and safety of bread are also receiving more and more attention. [0003] Natural cranberry fresh yeast liquid is a fermented strain cultivated from natural cranberry fruit. It is rich in active yeast, lactic acid bacteria and other substances. It belongs ...

AI Technical Summary

Problems solved by technology

However, most of the natural yeast bread currently sold on the market is a co-fermented product of fresh yeast and instant active dry yeast. The bread made by yeast fermentation has problems such as difficulty in proofing and insufficient gas production, resulting in thicker bread skin and too strong toughness And other issues