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Method for making multigrain sourdough bread and products thereof

A production method and sourdough technology are applied in the production of multigrain sourdough bread and in the field of multigrain sourdough bread, which can solve the problems of short shelf life, bread spoilage, long fermentation time, etc. Nutritious effect

Active Publication Date: 2022-04-19
BEIJING VOCATIONAL COLLEGE OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This is due to the scattered sources of traditional sourdough bacteria, difficult storage, and long fermentation time, which is not conducive to large-scale large-scale production
Currently commercially available fermented noodles, such as steamed buns, are all fermented by active yeast, which are easily spoiled during storage. Therefore, if they are made into bread, it is easy to cause mold to grow in the bread, the shelf life is short, and the flavor is single
This is because: active yeast does not contain lactic acid bacteria, and cannot produce organic acids with antibacterial effects, so the processed bread is easily infected by mold during storage and spoiled, and it is easy to dry, hard, aging, and has a short shelf life.
In addition, the yeast in the active yeast has poor tolerance and high requirements for fermentation conditions. It is not resistant to high temperature and acidic environment, and the effect of processing bread in high temperature and acidic environment is poor.
Moreover, active yeast fermentation requires high-gluten flour with high gluten content, so active yeast fermentation cannot process fermented flour products with low gluten content, so this kind of bread cannot be eaten by people with gluten allergies
In addition, co-fermentation of yeast and lactic acid bacteria mixed with sourdough is also a fermentation method of adding active yeast to traditional sourdough, and each batch of bread needs to be added once, and active yeast is continuously added to make active yeast Occupying the dominant strains, it also has the disadvantages of active yeast fermentation, that is, it is easy to be infected by mold and spoiled, and it is easy to dry hard, aging, and short shelf life

Method used

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  • Method for making multigrain sourdough bread and products thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of embodiment 1 multigrain sourdough bread

[0019] The proofing box used in the following examples is Wuxi Shengmai SMF-18; the oven is Sanmai brand, SEC-3Y-1S type.

[0020] In the present embodiment, a kind of preparation method of multigrain sourdough bread is provided, and it mainly comprises the following steps:

[0021] 1. Rejuvenating sourdough

[0022] Take five sourdoughs as an example, the five sourdoughs may be from resident households in five different regions, and may be labeled as sourdough No. 1, sourdough No. 2, sourdough No. 3, sourdough No. 4 and No. 5 sourdough. Additionally, sourdough is also commercially available. The title of the invention is "sour dough and its production method", and the application (patent) number: CN201980010019.5 discloses how to make sour dough. In the following description, all five sourdoughs mentioned above are referred to only as sourdough. Instructions attached figure 1 A comparison of the ...

Embodiment 2

[0036] Example 2 Recipe for multigrain sourdough bread

[0037] The multigrain sourdough bread made according to the preparation method of the multigrain sourdough bread of the present invention at least includes the following ingredients in parts by weight: 50 parts of whole wheat sourdough; 50-70 parts of buckwheat flour, 30-50 parts of corn flour, 3 parts of salt, 70-85 parts of water, 5-10 parts of vegetable oil.

[0038] All-round sourdough includes whole wheat flour. As an example, the whole wheat flour may be whole wheat flour, which is processed from wheat with the husks on. Compared with ordinary wheat flour, whole wheat flour is richer in vitamin B1, vitamin B2, vitamin E, carotene, mineral calcium, and dietary fiber.

[0039] As an embodiment, the aforementioned multigrain sourdough bread may also include sugar, wherein the sugar is ≤ 10 parts. As yet another embodiment, the aforementioned multigrain sourdough bread may also include eggs, wherein the eggs are ≤20...

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Abstract

The invention discloses a method for making multigrain sourdough bread, which comprises the following steps: the first step: rejuvenating sourdough; the second step: making dough for sourdough bread; the third step: first fermentation; the fourth step : Shaping; Step 5: Second fermentation; Step 6: Baking; Step 7: Cooling is completed, wherein, the step of rejuvenating the sourdough in the first step also includes: fermenting the sourdough at a temperature of 28-35°C 6 ‑8h; and making whole wheat flour sourdough, then fermenting whole wheat flour sourdough at a temperature of 28~35°C for 4h; Frozen storage; the second step of making the dough for sourdough bread. The step also includes: making seed dough using the rejuvenated sourdough obtained in the first step; making bread dough based on the seed dough. In addition, the invention also discloses a multigrain sourdough bread made by the method, which has the advantages of unique taste, rich nutrition, storage resistance, long shelf life and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing. Specifically, the invention relates to a method for making bread food and its products. In particular, the invention relates to a method for making multigrain sourdough bread and the multigrain sourdough bread made by the method. . Background technique [0002] The technical background related to the present invention will be described below, but these descriptions do not necessarily constitute the prior art of the present invention. [0003] For a long time, bread has been an essential food in people's lives, and most people eat bread as breakfast or travel food. As people pay more attention to their own health, multigrain bread is loved by more and more people. It is not only rich in nutrition, reasonable in thickness, but also has a good taste, which is especially suitable for long-term consumption. In the prior art, the production of miscellaneous grain bread is mainly based on the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/02A21D8/04A21D13/047A21D13/06A21D15/00A21D2/18A21D2/34
CPCA21D13/02A21D8/045A21D13/047A21D13/06A21D15/00A21D2/181A21D2/34
Inventor 孙玉清邓志峰田文静杨新建贾红亮
Owner BEIJING VOCATIONAL COLLEGE OF AGRI