Lactic acid bacterium fermented bread and processing method of lactic acid bacterium fermented bread

Abstract

The invention discloses lactic acid bacterium fermented bread and a processing method of the lactic acid bacterium fermented bread. The lactic acid bacterium fermented bread is prepared from 60-65 parts of flour, 25-30 parts of water, 0.1-0.5 part of yeast, 2-5 parts of white granulated sugar, 1-2 parts of edible salt, 3-6 parts of whole milk powder, 5-8 parts of refined vegetable oil and 11-25 parts of bread improver. According to the processing method disclosed by the invention, three processes of fermentation, two processes of loosening and two processes of shaping are adopted in process, and special strains, namely lactococcus lactis subsp. Lactis and lactobacillus plantarum, and modified starch, namely acetylated distarch phosphate and distarch phosphate are used to enable the bread to be elastic in taste and better in contractility are added into the bread formula. The lactic acid bacteria are adopted to ferment the dough, so that the quality of the bread is improved, the specific volume of the bread is increased, the nutritional value of the bread is enhanced, and the obtained bread has outstanding aroma. The processing method is simple, and the produced bread is stable in quality, bright in skin color, uniform in internal texture and deeply loved by people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a bread fermented by lactic acid bacteria and a processing method for the bread fermented by lactic acid bacteria. Background technique [0002] With China's increasing demand for baked bread production and variety diversification, people have higher requirements for the flavor, texture, style and nutrition of bread. At present, industrial production of bread mainly utilizes dry yeast to ferment dough. The bread produced by this method often lacks the aroma that bread should have, and the taste is not pure enough. Today, when advocating the concept of health and high-quality life, focusing on the development of new and healthy modern baked food has become the trend of future development. Sourdough fermentation technology is a traditional bio-fermentation technology, which uses the coordination of microorganisms in the system to endow baked foods with many spe...

AI Technical Summary

Problems solved by technology

The traditional sourdough fermentation technology is a probiotic dough obtained by mixing grains and water and naturally infecting lactic acid bacteria and yeasts with acidifying and fermenting capabilities from the environment or grain flour, but traditional sourdough is a complex biological system , the final food quality is difficult to control