Soft and elastic bread and fermentation process thereof

Abstract

The invention relates to the technical field of food preparation, and particularly discloses soft and elastic bread and a fermentation process thereof. The bread is prepared from the following raw materials in parts by weight: 45 to 58 parts of high gluten flour, 7 to 13 parts of white granulated sugar, 12 to 14 parts of sweet slice oil, 3.05 to 5.25 parts of humectant, 0.37 to 0.48 part of natural salt, 0.65 to 0.73 part of dried yeast, 0.06 to 0.4 part of softening agent, 0.1 to 0.25 part of edible essence, 3.25 to 4.45 parts of margarine, 1 to 1.5 parts of whole egg liquid, 0.65 to 0.9 part of emulsifying paste, 1 to 1.6 parts of soybean oil, 0.1 to 0.4 part of preservative and 21 to 24.5 parts of deionized water. The softening agent comprises at least one of gleditsia sinensis lam gum and trehalose; the fermentation process comprises the steps: after uniformly mixing, overturning and kneading the high gluten flour, the white granulated sugar, the dry yeast and the deionized water, adding natural salt, after uniformly overturning and kneading, adding the whole egg liquid, the sweet slice oil, the soybean oil, the margarine and the emulsifying paste, and after uniformly overturning and kneading, adding the humectant, the softening agent, the edible essence and the preservative to uniformly overturn and knead to obtain a dough; and after standing the dough for 50-80 minutes, cutting, baking and cooling to obtain a finished product. The bread provided by the invention has lasting softness and elasticity.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to soft and elastic bread and its fermentation process. Background technique [0002] Bread is a kind of food made by grinding five grains (usually wheat flour) and heating and baking. In recent years, bread has won the favor of consumers and has gradually become one of the staple foods of people's dietary structure. [0003] The basic raw materials of bread are flour, yeast and water, and the auxiliary materials are oil, sugar, eggs, dairy products, etc.; firstly, the raw materials are mixed evenly and kneaded into dough. After the dough is fermented and matured by yeast, it is processed by baking and cooling Steps to get soft and elastic bread. [0004] Through the related technologies mentioned above, although the freshly baked bread is soft and elastic, after standing for a period of time, due to factors such as water evaporation and starch aging in the bread, the brea...

AI Technical Summary

Problems solved by technology

[0004] Through the above-mentioned related technologies, although the freshly baked bread is soft and elastic, after a period of time, due to factors such as evaporation of water in the bread, aging of starch, etc., the bread will easily become hard and dry, and the softness and elasticity of the bread will decrease.

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