Making method of natural yeast bread

A technology of natural yeast and production method, applied in the direction of dough processing, dough preparation, pre-baked dough processing, etc., can solve the problems of bread sour, harsh cultivation and storage conditions, yeast failure and other problems, achieve long shelf life, inhibit bacteria and other problems. Growth and mildew resistance enhancement effect

Inactive Publication Date: 2018-07-06
ZHEJIANG AOQI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cultivation and storage conditions of natural yeast are relatively harsh, and the yeast is prone to failure. In the process of making bread with natural yeast, the bread is also prone to sourness.

Method used

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Examples

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Embodiment Construction

[0023] The following is a further description of the embodiment of the method for making a kind of natural yeast bread of the present invention.

[0024] The steps in making natural yeast bread include:

[0025] S1 Preparation of natural yeast liquid: wash the yeast liquid fermentation dish at high temperature, add cut fruits and grains into the yeast liquid fermentation dish as raw materials of natural yeast liquid, add water to submerge the natural yeast liquid raw materials, add white sugar, the quality of white sugar is It is one-fifth to one-tenth of the raw material of natural yeast liquid, and it is put into a ventilated container for proofing. The proofing temperature is 28-35°C, and the proofing time is 5-7 days to obtain natural yeast liquid;

[0026] S2 Preparation of natural yeast species: mix natural yeast liquid, high-gluten flour, yogurt, and maltose in a mass ratio of 3:3:1:1 to obtain a mixed powder, add a small amount of salt to the mixed powder, and put the ...

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PUM

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Abstract

The invention relates to a making method of natural yeast bread. The making method comprises the following steps of preparing natural yeast liquid, preparing natural yeast cultures, preparing sponge dough, preparing bread dough, leavening the bread dough, performing baking and the like. The natural yeast bread made by the making method is rich in taste and high in nutrient value, and the yeast liquid and the sponge dough are long in preservation time and high in preservation survival rate.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for making natural yeast bread. Background technique [0002] In recent years, with the popularization of ovens and the improvement of national living standards, bread has gradually become a kind of our daily food. Yeast is needed in the bread making process. The function of yeast releases carbon dioxide to make bread fully expand during the bread making process , Yeast will produce carbon dioxide and alcohol when it comes into contact with a certain amount of water, starch and sugar in flour. Flavor and aroma. [0003] Yeast sold on the market is a kind of fungus suitable for making bread after being selected from natural yeasts and artificially processed. The corresponding natural yeast is a fungus attached to the surface of fruits and grains. Compared with the traditional yeast-fermented bread, the natural yeast bread made by fermenting fruit is relatively small in volume, relat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21D13/06A21D2/34A21D2/38A21D2/36
CPCA21D8/047A21D2/34A21D2/36A21D2/38A21D13/06
Inventor 陈晓静
Owner ZHEJIANG AOQI FOOD
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