Prebaked bread improved by compound plant gum and preparation method of prebaked bread
A bread and pre-baking technology, which is applied in the direction of pre-baked dough processing, dough preparation, baking, etc., can solve the problems of aging slag structure, water loss, and specific volume reduction, so as to reduce the migration and loss of water, The effect of soft bread core and large specific volume
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Embodiment 1
[0040] This embodiment prepares a kind of prebaked bread improved by using compound vegetable colloid. Based on the total weight of the prebaked bread dough, the dosage of each component of the prebaked bread is: all-purpose flour: 49wt%, night seed: 14.75wt% , sodium chloride: 1.5wt%, yeast: 0.6wt%, artemisia gum: 0.8wt%, tamarind gum: 0.3wt%, squash gum: 0.05wt%, and the balance is water.
[0041] The night seed is obtained by fermenting 500g of water+500g of high-gluten flour+2g of commercially available low-sugar yeast.
[0042] The preparation method of described prebaked bread is as follows:
[0043]Take yeast to make a solution in water, place it in a water bath at a constant temperature and activate it for 5-15 minutes; then add all-purpose flour, artemisia gum, tamarind gum and safflower gum to the dough mixer, and cook at a speed of 60-70 rpm Stir at a low speed; take the night seeds and water, and knead the dough at a speed of 60-70 rpm for 2 to 3 minutes until the...
Embodiment 2
[0045] Different from Example 1 in that:
[0046] Based on the total weight of the prebaked bread dough, the amount of each component of the prebaked bread is: all-purpose flour: 49wt%, night seed: 14.8wt%, sodium chloride: 1.5wt%, yeast: 0.7wt%, sand Artemisia gum: 0.8wt%, tamarind gum: 0.1wt%, squash gum: 0.1wt%, and the balance is water. The final fermentation of the dough is assisted by ultrasonic at 440W, and the pre-baked bread obtained is S-2.
Embodiment 3
[0048] Different from Example 1 in that:
[0049] Based on the total weight of the prebaked bread dough, the amount of each component of the prebaked bread is: all-purpose flour: 49wt%, night seed: 14.9wt%, sodium chloride: 1.5wt%, yeast: 0.7wt%, sand Artemisia gum: 0.5wt%, tamarind gum: 0.3wt%, squash gum: 0.1wt%, and the balance is water. The final proofing of the dough is ultrasonically assisted at 460W, and the pre-baked bread obtained is S-3.
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