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Production method of staple food soft bread

A production method and technology of soft bread, applied in the direction of baking method, dough preparation, food science, etc., can solve the problems of carbohydrate and protein rigidity, loss of bread nutrition, poor hole compactness, etc., to achieve rich nutrition, lower cholesterol, and quality preservation The long-term effect

Inactive Publication Date: 2018-04-03
ANHUI PANPAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, whether it is French, Chinese, or Chinese and American bread, the bread is soft and delicious when it is just baked. As the temperature of the bread decreases and the water is lost, the bread gradually hardens and the taste is dry; the main reason is that the bread is porous inside and the pores are dense. Poor, the internal moisture is easy to lose during bread storage, and the high-temperature baking process is used in baking, and the baking time is short, but the carbohydrates and proteins in the bread are rigid and aging, and the bread gradually hardens after cooling, and high-temperature baking will lead to vitamins, Serious loss of nutrients such as minerals

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of making method of staple food soft bread, comprises the following steps:

[0021] (1) Production of grape pulp: Soak the raisins in concentrated red wine until they swell, which can absorb the polyphenol and amino acid content in the red wine, and improve the antibacterial and antibacterial properties of the bread. Contains a variety of fermenting microorganisms, which can improve the conversion efficiency of sugar in the dough, making the bread soft and delicious. After mixing for 14 minutes, grape syrup is obtained;

[0022] (2) Kneading dough: mix high-gluten flour and low-gluten flour, add egg liquid, salt, walnut oil, stir well, add grape pulp and water to knead to make dough, add water 3 times its mass to high-gluten flour Stir at high speed for 11 minutes, and then pass into it for 21 minutes to aerate with ozone to increase the adhesion of the batter and improve the moisturizing ability of the bread. After heating up and cooking, add carrageenan and str...

Embodiment 2

[0034] (1) Production of grape pulp: Soak the raisins in concentrated red wine until they swell, which can absorb the polyphenol and amino acid content in the red wine, and improve the antibacterial and antibacterial properties of the bread. Contains a variety of fermenting microorganisms, which can improve the conversion efficiency of sugar in the dough, making the bread soft and delicious. After mixing for 15 minutes, grape syrup is obtained;

[0035] (2) Kneading dough: mix high-gluten flour and low-gluten flour, add egg liquid, salt, walnut oil, stir well, add grape pulp and water to knead to make dough, add water 4 times its mass to high-gluten flour Stir at high speed for 12 minutes, then pass into it for 23 minutes to aerate with ozone to increase the adhesion of the batter and improve the moisture retention capacity of the bread. After heating up and cooking, add carrageenan and strawberry jam and stir to make a mixed batter;

[0036] (3) Fermentation: first freeze the...

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PUM

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Abstract

The invention discloses a production method of staple food soft bread. The production method is characterized by comprising the following steps: (1) producing grape pulp, i.e., immersing raisins intoconcentrated red wine and soaking; taking out the raisins and pulping; then adding yoghurt powder; (2) kneading dough, i.e., mixing high gluten flour and low gluten flour, adding egg liquid and the like, then adding the grape pulp and water and kneading to prepare the dough; adding water into the high gluten flour, and carrying out treatment including high-speed stirring, ozone aeration and the like; then adding carrageenan and strawberry jam to prepare mixed flour paste; (3) fermenting, i.e., carrying out low-temperature freezing and fermentation on the dough and the mixed flour paste; (4) molding, i.e., repeatedly kneading the fermented dough to obtain a bread shape; immersing the dough into the fermented mixed flour paste; taking out the dough and scattering walnut powder or hazel powder and the like on the surface of the dough for baking at low temperature; (5) carrying out low-temperature baking, i.e., baking the molded dough in a baking oven; (6) cooling, i.e., putting the bakedbread in a constant-temperature and constant-humidity environment and cooling to obtain the staple food soft bread.

Description

technical field [0001] The invention belongs to the technical field of bread making, and in particular relates to a method for making staple food soft bread. Background technique [0002] Bread is mainly made of flour, and is made by adding eggs, salt, sugar and other auxiliary materials through kneading, fermentation, molding and baking processes. It is mainly divided into French, French, fancy, Chinese and American. The main food in western countries has increasingly become the first choice for office workers for breakfast due to its convenience. However, whether it is French, Chinese, or Chinese and American bread, the bread is soft and delicious when it is just baked. As the temperature of the bread decreases and the water is lost, the bread gradually hardens and the taste is dry; the main reason is that the bread is porous inside and the pores are dense. Poor, the internal moisture is easy to lose during bread storage, and the high-temperature baking process is used in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D8/04A21D8/02A21D8/06
CPCA21D8/025A21D8/045A21D8/06A21D13/06
Inventor 步显勇谢艳卢栋圣常军亮熊卫华吴奎元
Owner ANHUI PANPAN FOOD CO LTD
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