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
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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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