Preparation method of natural yeast bread
A natural yeast and bread technology, applied in the field of natural yeast bread preparation, can solve the problems of low raw material utilization rate, insufficient concentration of natural yeast, difficulty in proofing, etc. loss effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Example Embodiment
[0019] Example 1:
[0020] A method for preparing natural yeast bread includes the following steps:
[0021] S1. Select fruits, mixed enzyme solution and grains containing at least glutinous wheat and mix them evenly, then spread and ferment for 3 days, then pass through a 100-mesh sieve to remove impurities to obtain yeast solution I;
[0022] S2. Centrifuge the impurities obtained in step S1 at 3000 r / min for 30 minutes to obtain yeast solution II;
[0023] S3. Mix the yeast solution I and the yeast solution II, add the pectin solution, and put it into a ventilated container for proofing. The proofing temperature is 28°C and the proofing time is 1 day to obtain the natural yeast solution;
[0024] S4. Mix the high-gluten flour, caster sugar and glutinous wheat flour to obtain a mixed powder, the mixed powder, the natural yeast liquid prepared in step S3 and 99.5% ethanol in a ratio of 1:1.5:0.2 to obtain a dough, and the dough is filled with aeration Proof in the container, the natur...
Example Embodiment
[0031] Example 2:
[0032] A method for preparing natural yeast bread includes the following steps:
[0033] S1. Select fruits, mixed enzyme solution and grains containing at least glutinous wheat and mix them evenly, then spread and ferment for 5 days, then pass through a 150-mesh sieve to remove impurities to obtain yeast solution I;
[0034] S2. Centrifuge the impurities obtained in step S1 at a speed of 3200 r / min for 35 minutes to obtain yeast solution II;
[0035] S3. Mix the yeast solution I and the yeast solution II, add the pectin solution, and put it into a ventilated container for proofing. The proofing temperature is 30°C and the proofing time is 2 days to obtain a natural yeast solution;
[0036] S4. Mix the high-gluten flour, caster sugar and glutinous wheat flour to obtain a mixed powder, the mixed powder, the natural yeast liquid prepared in step S3 and 99.5% ethanol in a ratio of 1:1:0.4 to obtain a dough, and the dough is filled with aeration Proof in the container, t...
Example Embodiment
[0043] Example 3:
[0044] A method for preparing natural yeast bread includes the following steps:
[0045] S1. Select fruits, mixed enzyme solution and grains containing at least glutinous wheat and mix them evenly, then spread and heat and ferment for 5 days, then pass through a 200-mesh sieve to remove impurities to obtain yeast solution I;
[0046] S2. Centrifuge the impurities obtained in step S1 at a speed of 3500r / min for 35 minutes to obtain yeast solution II;
[0047] S3. Mix the yeast solution I and the yeast solution II, add the pectin solution, and put it into a ventilated container for proofing. The proofing temperature is 32°C and the proofing time is 2 days to obtain a natural yeast solution;
[0048] S4. Mix the high-gluten flour, caster sugar and glutinous wheat flour to obtain a mixed powder, the mixed powder, the natural yeast liquid prepared in step S3 and 99.5% ethanol at a ratio of 1.5:2:0.4 to obtain a dough, and the dough is filled with aeration Proof in the co...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap