Production method for fermented bread

Abstract

The invention discloses a production method for fermented bread. The production method comprises the following steps: material proportioning, stirring, press-kneading, preliminary rounding, centrifugal rounding, dough recovery, baking, cooling and packaging, wherein the steps of stirring, press-kneading, preliminary rounding and centrifugal rounding are completed through a stirring rounding device; and the stirring rounding device comprises a rounding base, a first rotary disk, a supporting shaft, a connecting dough stick and a hemispherical tray, wherein the first rotary disk is arranged on the rounding base, a first through hole, which is used for enabling the supporting shaft to pass through, is formed in the middle of the first rotary disk, a connecting recess is arranged at the bottomof the hemispherical tray, one end of the supporting shaft is a spherical body end, the spherical body end is in matched nested connection with the connecting recess, the other end of the supportingshaft penetrates through the first through hole and is connected with the rounding base, and the two ends of the connecting dough stick are separately connected with the hemispherical tray and the first rotary disk. Dough is rounded through the stirring rounding device, so that pollution to the dough is reduced while the efficiency of rounding of the dough is increased.

Description

technical field [0001] The invention relates to the field of bread making, in particular to a method for making fermented bread. Background technique [0002] In the process of making bread, it is usually necessary to round the dough, so that the surface area of ​​the dough becomes larger, and the surface of the dough becomes smooth and compact, so that the carbon dioxide released by the yeast fermentation is wrapped in the subsequent fermentation, so that the dough is fluffy and baked. The bread formed after baking is softer. The traditional bread rolling operation is performed manually on a flat workbench. During the rolling process, the staff adds flour or drinking water according to the dryness and wetness of the dough, so as to ensure that the dough has a suitable humidity and facilitate dough forming. And reduce the cracking of the surface of the dough, thereby facilitating the formation of a smooth surface on the surface of the dough. In this way, at least the follo...

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And this will reduce the efficiency of the dough as a whole

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