Making method of starter culture bread and steaming and baking equipment

A production method and bread technology, which are applied in baking, baked goods, roaster/barbecue grids, etc., can solve the problems of poor flavor, hardening, and obesity, etc., and achieve light taste, high gluten, and uniform organization. Effect

Inactive Publication Date: 2019-06-11
福建耘福食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, most of these breads are high-sugar and high-calorie carbohydrate foods. If you eat more, you will become obese. When the temperature is high, it will be soft and delicious. When the temperature is low, it will harden and the taste will be much worse.

Method used

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  • Making method of starter culture bread and steaming and baking equipment

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Embodiment Construction

[0020] The present invention will be further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.

[0021] A kind of making method of old dough bread, is made up of following steps successively:

[0022] Step 1: Noodle production: Add 0.1-0.3% yeast to the flour-water mixture with a weight ratio of 0.7:1, mix well; the water temperature is preferably 50-60°C, and the dough temperature after stirring is 30-40°C ℃;Example: Add 1000g of water at 55℃ and 1g of yeast to 700g of flour, stir with the mixer at low speed for 1 minute (forward and reverse stirring), then stir at medium speed for 2 minutes (one-way), and finally stir for 3 minutes at high speed (one-way) direction), and stir until the dough temperature is 35°C, so that the dough obtained by variable speed stirring is more evenly stirred;

[0023] Step 2: Fermentation of flour seeds: Let the flour dough in step 1 stand at room temperature for one ho...

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PUM

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Abstract

The invention discloses a making method of starter culture bread and steaming and baking equipment. The method comprises the following steps: preparing starter culture, performing cold storage fermentation, mixing the starter culture with flour, water and other ingredients to prepare a main dough, standing the main dough, performing multiple freezing, cold storage and fermentation processes, steaming and baking the obtained fermented dough in a steaming oven, laying stone plates in the steaming oven, spraying water vapor into a furnace chamber from a rear back plate of the furnace chamber, andfilling the whole furnace chamber with the stone plates under the heating action. The is used for making the starter culture bread, and the freezing technology is adopted for locking moisture of thebread; meanwhile, special steaming and baking equipment is combined, and the bread is baked in a steaming and baking mode; and the made bread is thicker in flavor, thin in skin, soft, low in sugar andlow in oil, can keep a soft state for a long time, cannot age and cannot fall off when eaten. The starter culture bread is high in gluten degree, good in elasticity and light in taste and has specialwheat fragrance of the bread; and after opening, the starter culture bread shows uniform and layered internal tissues, and tastes finer.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for making old dough bread and steaming and baking equipment. Background technique [0002] Bread is to use rye, wheat and other food crops as basic raw materials. It is first ground into powder, then added with water, salt, yeast, etc. into food. Usually, when we mention bread, most people think of European and American bread or Japanese-style stuffed bread, sweet bread, etc. However, most of these breads are high-sugar and high-calorie carbohydrate foods. If you eat more, you will become obese, and they will be soft and delicious when the temperature is high. Contents of the invention [0003] The object of the present invention is to provide a method for making old-bread bread and steaming and baking equipment, so as to reduce the calorie content of the bread and increase the gluten of the bread. [0004] The technical problem solved by the present invention can ad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A47J37/06
Inventor 李秋松
Owner 福建耘福食品有限公司
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