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Bread and making method thereof

A production method and bread technology, which are used in baking, baked goods with modified ingredients, baked goods, etc., can solve the problem that the taste of bread cannot be satisfied, the nutritional value of bread, the flavor and the shape of bread cannot meet the needs of the public, etc. problem, to achieve the effect of delicious taste

Inactive Publication Date: 2018-09-07
安徽马氏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many types of bread on the market, they still cannot satisfy the tastes of various consumers.
The reason is that the nutritional value, flavor and shape of bread cannot meet the needs of the public.

Method used

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Examples

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Effect test

Embodiment Construction

[0027] Hereinafter, taking the raw material ratio of bread as an example, in order to illustrate well, the percentage is converted into the weight of ingredients here to describe the specific implementation of the present invention.

[0028] Measure 57.9 kg of bread flour that meets hygienic conditions, 1.45 kg of fresh yeast that meets hygienic conditions, 0.03 kg of sodium dehydroacetate, 0.1 kg of concentrated milk powder essence, 0.01 kg of ethyl maltol, and 0.14 kg of calcium propionate , Super soft bread improver 0.22 kg. Pour the above ingredients into the adjusted dough mixer respectively, start the dough mixer, set the dough mixer to run for 35 seconds to mix the ingredients evenly, in the actual process of making bread, generally press the slow button of the dough mixer first , which is conducive to the mixing of ingredients and will not cause the ingredients to rise. At this stage, the running time of the dough mixer is generally set between 20 seconds and 40 secon...

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Abstract

The invention discloses bread and a making method thereof. The bread consists of the following components in parts by weight of 57.72-58.25 parts of tailored flour for bread, 1.44-1.46 parts of freshyeast, 0.03-0.04 part of sodium dehydroacetate, 0.09-0.10 part of enriched milk powder essence, 0.01-0.02 part of ethyl maltol, 0.13-0.15 part of calcium propionate, 0.15-0.29 part of super soft breadimprovers, 8.66-10.20 parts of white sugar, 2.89-2.91 parts of eggs, 16.36-18.94 parts of water, 1.46-1.92 parts of sugar alcohol, 0.73-1.44 parts of malt syrup, 0.29-0.77 part of glycerin, 0.44-0.67part of salt, 4.37-6.74 parts of beef tallow, 0.44-0.67 part of emulsifying ointment special for foods and 0.08-0.14 part of soybean lecithin. In addition, the invention further discloses the makingmethod of the bread. The making method comprises the following steps of firstly debugging a dough mixer well, adding ingredients, starting the dough mixer to enable the ingredients to be uniformly mixed to form dough smooth in surface, then putting the dough in a leavening room for leavening, finally making the leavened dough into the shapes of potatoes, and performing baking until the bread is shaped. The bread produced by a formula is nutritive and delicious, is similar to potatoes in shape, is deeply loved by people, and is worth popularization.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to bread and a production method thereof. Background technique [0002] Bread is called "artificial fruit" by people, and it is a nutritious, practical and convenient food. Because of its convenience and nutrition, bread is loved by people in daily life. Bread is mainly made of flour, water, salt, yeast, etc. and dough blanks, which are proofed and baked to make bread. Although there are various types of bread on the market, they still cannot satisfy the tastes of various consumers. Its reason is that the nutritive value of bread, local flavor and bread profile can't satisfy the demand of the masses. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of bread for the above-mentioned deficiencies in the prior art. The bread described in the present invention has good nutritional value because of its uniqu...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D13/40
CPCA21D13/06A21D13/40
Inventor 马则辉
Owner 安徽马氏食品有限公司
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