Grain bread fermenting technology

Abstract

The invention discloses a grain bread fermenting technology. The technology comprises the following steps that S1, primary flour mixing is carried out, wherein 300-400 parts of wheat flour, 550-760 parts of rye flour, 10-15 parts of white granulated sugar, 600-735 parts of water, 50-80 parts of bread improver containing xylanase, 4.6-7 parts of dry yeast and 10-25 parts of lactobacillus leaveningagent are mixed and stirred; S2, primary fermentation is carried out on dough prepared in S1, wherein the fermentation temperature is 22-35 DEG C, the humidity is 65-78%, and fermentation is carried out for 3-4 h; S3, 130-170 parts of wheat flour, 235-286 parts of rye flour, 45-60 parts of salt, 14-16 parts of white granulated sugar and 257-315 parts of water in the raw materials are mixed and added into the dough prepared through primary fermentation in S2, and secondary stirring is carried out; S4, secondary fermentation is carried out on the dough obtained after secondary stirring in S3, wherein the fermentation temperature is 25-35 DEG C, the humidity is 70-78%, and the fermentation time is 20-40 min; S5, the dough obtained after secondary fermentation in S4 is cut, shaped and leavened. The technology has the advantages that prepared bread is higher in nutritive value and relatively good in taste and flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to a grain bread fermentation process. Background technique [0002] Bread is a kind of food made of wheat toner and heated. It uses wheat flour as the main raw material, yeast, eggs, butter, sugar and salt as auxiliary materials, and is divided, shaped, proofed, baked, and cooled. Baked food processed by other processes. [0003] With the acceleration of the pace of modern life and the improvement of material living standards, fast and refined food has become the mainstream of people's consumption. But at the same time, the proportion of phenomena such as hyperglycemia is also increasing, which is obviously related to insufficient intake of trace elements in the diet and unbalanced dietary nutrition. And the content of protein and other nutritive elements is high in the cereal, and fat content is few, and using cereal as making bread has very important sig...

AI Technical Summary

Problems solved by technology

At present, the rye bread made of pure rye flour has a relatively bitter taste and a slightly sour taste. Good taste and flavor are of great significance

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