Natural fermented sourdough bread of leaven containing microzyme and its production method

A natural fermentation and production method technology, applied in baking, baked food, food science, etc., can solve problems such as difficulty in exerting synergistic or symbiotic effects of yeast, differences in types and proportions of lactic acid bacteria, and lack of natural fermentation flavor characteristics, etc., to achieve Good ability to store carbon dioxide, good toughness and chewiness, uniform texture inside

Inactive Publication Date: 2005-12-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the production of past sourdough bread, rye flour is usually used as the main raw material, and it is made by adding lactic acid bacteria to ferment. The sourdough bread made by this method has poor chewiness and crumb color; and Lack of flavor characteristics of natural fermentation
This is mainly because the types and proportions of lactic acid bacteria added from outside are very different, and it is difficult to play a synergistic or symbiotic effect with the yeast in them.

Method used

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  • Natural fermented sourdough bread of leaven containing microzyme and its production method

Examples

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Embodiment 1

[0025] Its component proportioning (by weight percentage) in the embodiment of the present invention:

[0026] In the embodiment of the invention, the sourdough bread process is as follows:

[0027] 1. Take 2.3% of the total amount of flour, its protein content is 11-12% and 2.2% of the total amount of water, mix it evenly in a low-speed kneader to make dough, put the dough into a glass container with a cover, and put it in Leave to ferment for 23 hours in an environment with a temperature of 29°C and a humidity of 85%; 2. Add 2.3% of the total amount of flour and 2.2% of the total amount of warm water to the above dough, adjust the powder again, mix well and then bake at a temperature of 29°C , placed in an environment with a humidity of 85% to ferment for 23 hours; 3. Add 2.3% of the total amount of flour and 1.1% of the total amount of water to the above dough, and continue to adjust the flour. 4. Add 23.0% of the total amount of flour and 11.0% of the total amount of wate...

Embodiment 2

[0031] In the embodiment of the invention, the sourdough bread process is as follows:

[0032] 1. Take 2.2% of the total amount of flour, its protein content is 11-12% and 2.3% of the total amount of water, and mix it evenly in a low-speed kneading machine to make a dough. Put the dough into a covered glass container and put it in Put it in an environment with a temperature of 28°C and a humidity of 80% for 24 hours; 2. Add 2.2% of the total amount of flour and 2.3% of the total amount of warm water to the above dough, adjust the flour again, mix well and then bake at a temperature of 28°C , placed in an environment with a humidity of 80% to ferment for 24 hours; 3. Add 2.2% of the total amount of flour and 1.2% of the total amount of water to the above dough, and continue to adjust the flour. 4. Add 22.0% of the total amount of flour and 11.5% of the total amount of water to the obtained starter, and use Angel, Meishan Marley or saf-instant yeast as the active dry yeast : 0....

Embodiment 3

[0036] In the embodiment of the invention, the sourdough bread process is as follows:

[0037] 1. Take 2.25% of the total amount of flour, its protein content is 11-12% and 2.25% of the total amount of water, and mix it evenly in a low-speed kneader to make a dough. Put the dough into a covered glass container and put it in Leave to ferment for 22 hours in an environment with a temperature of 30°C and a humidity of 90%; 2. Add 2.25% of the total amount of flour and 2.25% of the total amount of warm water to the above dough, adjust the powder again, mix well and then bake at a temperature of 30°C , placed in an environment with a humidity of 90% to ferment for 22 hours; 3. Add 2.25% of the total amount of flour and 1.15% of the total amount of water to the above dough, and continue to adjust the flour. 4. Add 22.5% of the total amount of flour and 11.25% of the total amount of water to the obtained starter, and use Angel, Meishan Marley or saf-instant yeast as the active dry ye...

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Abstract

The present invention relates to a naturally-fermented sour bread by utilizing fermenting agent containing yeast and its production method. In the concrete, it utilizes synergistic fermentation of lactic acid bacteria and microzyme to make sour bread. Said invention utilizes flour, water, microzyme, sugar, edible salt, milk powder and bread-improving agent as raw material, and provides the concrete steps of its production method so as to obtain the invented sour bread food with palatable taste.

Description

technical field [0001] The invention relates to a starter naturally fermented sourdough bread containing yeast and a production method thereof, in particular to symbiotic fermented sourdough bread made with lactic acid bacteria and yeast, belonging to the technical field of food processing. Background technique [0002] As the mainstream food and convenience food in the world, bread is becoming more and more popular among Chinese consumers, and its market share is increasing year by year. The common rapid fermentation process is used to produce bread. From the perspective of bread quality, there are many shortcomings, that is, the produced bread is easy to shrink and wrinkle, has poor softness, is easy to age, and has a very short shelf life. The key is the lack of fermented food. aroma and taste. [0003] Currently, naturally fermented sourdough bread is made from grains, water and natural leavening agents with naturally occurring active microorganisms (such as lactic acid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 黄卫宁杨秀琴
Owner JIANGNAN UNIV
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