A fermentation process

Abstract

The present invention provides a fermentation process, relating to the field of fermentation technology. A fermentation process comprises the following steps: first, the dough is fermented at low temperature for 22-24 hours under the conditions of a temperature of 3-5°C and a humidity of 70-75%, and then the dough is fermented at room temperature for 2-4 hours under the conditions of a temperature of 35-36°C and a humidity of 70-75%; during the low-temperature fermentation process, the dough is observed every 7-8 hours, and the first-stage expansion volume is 120-140% of the dough volume, the second-stage expansion volume is 150-170% of the dough volume, and the third-stage expansion volume is 180-200% of the dough volume; during the normal-temperature fermentation process, the dough is observed every 1 hour, and the expansion volume is 300-330% of the dough volume. The fermentation process of the present invention can improve the ductility of the dough, make the dough more operable, and make the gluten less likely to be damaged. After the bread is baked, the inner flesh is filamentous, has good toughness, and is both soft and chewy.

Description

Technical Field

[0001] The present invention relates to the field of fermentation technology, in particular to a fermentation process. Background Art

[0002] Every process in the food industry will have a certain impact on the taste and color of the final product. These impacts often lead to changes in product sales, especially the baking and early fermentation processes, which directly determine the quality of the final bread product.

[0003] In existing breadmaking, fermentation is a continuous process, requiring continuous operation from mixing flour to adding yeast, through fermentation and baking to the final finished bread. Traditional fermentation is performed at room temperature, which results in a short fermentation time, resulting in incomplete fusion of ingredients. The rapid fermentation rate also affects the fermentation of the dough, thereby compromising the flavor and taste of the product. Therefore, the existing process needs improvement. Summary of the Invention

[0004] The invention aims to provide a fermentation process, which can improve the ductility of dough, make the dough more operable and prevent the gluten from being damaged. After the bread is baked, the inner crumb is in a thread-like shape with good toughness, and is both soft and chewy.

[0005] The present invention solves the technical problem by adopting the following technical solutions.

[0006] The present invention provides a fermentation process comprising the following steps:

[0007] First, the dough is fermented at low temperature for 22-24 hours at a temperature of 3-5°C and a humidity of 70-75%, and then the dough is fermented at room temperature for 2-4 hours at a temperature of 35-36°C and a humidity of 70-75%.

[0008] During the low-temperature fermentation process, the dough should be observed every 7-8 hours. The expansion volume in the first stage should be 120-140% of the dough volume, the expansion volume in the second stage should be 150-170% of the dough volume, and the expansion volume in the third stage should be 180-200% of the dough volume. The temperature in the center of the dough should be less than 5°C.

[0009] During the room temperature fermentation process, the dough was observed every 1 hour. The expansion volume was 300-330% of the dough volume, and the center temperature of the dough was less than 36°C.

[0010] The present invention has at least the following beneficial effects:

[0011] The present invention utilizes low-temperature, long-term fermentation to improve the body's absorption and utilization efficiency of the nutrients in the product. Furthermore, low-temperature fermentation prolongs the fermentation time, and combined with room-temperature fermentation, the yeast's dispersing activity allows for a more complete blending of all ingredients, enhancing the flavor and palatability of the bread. Low-temperature, long-term fermentation also enhances the dough's extensibility, making it easier to work with and less prone to gluten damage. After baking, the bread has a stringy, tough, and soft, yet chewy crumb.

[0012] During low-temperature fermentation, microorganisms in the dough consume organic nutrients through their biological activities, producing a metabolic product—carbon dioxide gas. This carbon dioxide gas further promotes the formation of the dough's network, creating a relatively closed environment. The gas is retained in the gluten network, making the dough softer and more voluminous. The dense gluten network also makes the dough looser, more porous, and more pliable, improving its fluffiness. Furthermore, during their biological activities, microorganisms consume water, carbohydrates (sugars), and proteins in the dough. Through aerobic or anaerobic metabolism, they produce acids, alkalines, amino acids, and alcohols. These substances can impart different flavors and enhance the dough's flavor. Throughout the fermentation process, microbial metabolism reduces gluten and carbohydrates in the dough, while also producing enzymes, amino acids, beneficial trace elements, and beneficial microorganisms, which increase the dough's nutritional value. By adjusting the dough's expansion volume at each stage, the fermentation rate can be effectively controlled, improving the dough's extensibility and pliability, resulting in a stringy, soft, and chewy interior after baking. By limiting the temperature at the center of the dough, we can avoid the impact of high temperature on microbial activity, which in turn affects the fermentation effect. In addition, at a suitable temperature, the dough's colloid expansion and water absorption effects are better, which can further improve the fluffiness of the bread. DETAILED DESCRIPTION

[0013] To make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are described clearly and completely below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer are used. Where the manufacturer of the reagents or instruments is not specified, all are conventional products that can be purchased commercially.

[0014] It should be noted that, in the absence of conflict, the embodiments and features of the embodiments of the present invention can be combined with each other. The present invention will be described in detail below with reference to specific embodiments.

[0015] A fermentation process comprises the following steps:

[0016] First, the dough is fermented at low temperature for 22-24 hours at a temperature of 3-5°C and a humidity of 70-75%, and then the dough is fermented at room temperature for 2-4 hours at a temperature of 35-36°C and a humidity of 70-75%.

[0017] During the low-temperature fermentation process, the dough is observed every 7-8 hours. The expansion volume in the first stage is 120-140% of the dough volume, the expansion volume in the second stage is 150-170% of the dough volume, and the expansion volume in the third stage is 180-200% of the dough volume. The center temperature of the dough is less than 5°C. The first stage is 7-8 hours, the second stage is 14-16 hours, and the third stage is 21-24 hours.

[0018] During the room temperature fermentation process, the dough was observed every 1 hour. The expansion volume was 300-330% of the dough volume, and the center temperature of the dough was less than 36°C.

[0019] Using low-temperature, long-term fermentation improves the body's absorption and utilization of nutrients. Furthermore, low-temperature fermentation prolongs the fermentation time, and combined with room-temperature fermentation, the yeast's dispersing activity allows for a more complete blend of all ingredients, enhancing the bread's flavor and palatability. This long-term fermentation also improves the dough's extensibility, making it easier to work with and less prone to gluten damage. After baking, the bread has a stringy, resilient crumb that's both soft and chewy.

[0020] During low-temperature fermentation, microorganisms in the dough consume organic nutrients through their biological activities, producing a metabolic product, carbon dioxide gas. This further promotes the formation of the dough's network structure, providing a relatively closed environment. The gas is retained in the gluten network, making the dough softer and larger. The dense gluten network also makes the dough loose and porous, fluffy and flexible, improving the dough's fluffiness. Furthermore, microorganisms consume water, carbohydrates (sugars), and proteins in the dough during their biological activities. Through aerobic and anaerobic metabolism, they produce acids, alkalines, amino acids, and alcohols. These substances can provide different flavor experiences and enhance the flavor of the dough. Throughout the fermentation process, microbial metabolism reduces gluten and carbohydrates in the dough and produces enzymes, amino acids, beneficial trace elements, and beneficial microorganisms, which also increase the nutritional value of the dough.

[0021] Specifically, when the expansion volume is less than the lower limit of each stage, the ambient temperature is adjusted by increasing it by 1°C each time until it meets the expansion volume range. When the expansion volume is greater than the upper limit of each stage, the ambient temperature is adjusted by decreasing it by 1°C each time until it meets the expansion volume range. By adjusting the dough expansion volume at each stage, the fermentation speed can be effectively controlled, improving the dough's ductility and flexibility, resulting in a soft, chewy, and stringy interior after baking.

[0022] Specifically, when the dough's center temperature is equal to or greater than the upper limit, the system initiates a cooling process, lowering the ambient temperature to the lower limit and testing the dough's center temperature. Once the dough's center temperature returns to normal, the ambient temperature is maintained and retested half an hour later until it reaches the correct temperature. This temperature regulation prevents high temperatures from affecting microbial activity and, consequently, fermentation. Furthermore, at the appropriate temperature, the dough's colloidal expansion and water absorption are enhanced, further improving the fluffiness of the bread.

[0023] The fermentation room automatically detects ambient temperature and humidity, and automatically adjusts to keep the temperature within the standard range. The detection principle is that the infrared sensor probe monitors the fermentation room and automatically adjusts when the detected value falls below the standard set value.

[0024] There is also a thermometer for personnel monitoring, which is calibrated with the automatic detection value to ensure that the temperature and humidity error is within 0.5%.

[0025] The expansion degree is detected manually by manually observing the distance between the dough and the expansion scale. The expansion scales are 150%, 200%, 250%, 300%, 350%, etc., so that it can be adjusted at any time.

[0026] In detail, the dough making process is as follows: mix flour, yeast and ice cubes, stir for 10 minutes, until the surface of the dough is smooth and free of bubbles, and the temperature in the center of the dough is less than 25°C, to obtain the seed dough; then add the auxiliary materials to the seed dough, stir for 10 minutes, until the surface of the dough is smooth, free of bubbles and grains, and the temperature in the center of the dough is less than 25°C, and finally divide the dough into 80g portions.

[0027] Specifically, the dough-making process also includes using a probe thermometer to measure the temperature of the dough's center every 10 minutes. This effectively controls the temperature of the dough's center and prevents excessive temperatures from affecting fermentation.

[0028] Specifically, after fermentation, the dough is baked at 160-180°C for 15-30 minutes, cooled to 30-35°C, and packaged to obtain the finished product. This can produce a product with a golden color, a silky inner crumb, and a soft and tough texture.

[0029] The auxiliary materials may be one or more of pure milk, fresh eggs, oatmeal powder, sucralose, soy protein powder, freeze-dried bananas, fructose syrup, edible salt, sorbitol solution, walnut peptide powder, calcium carbonate, calcium stearoyl lactylate, and vitamin C. By adding auxiliary materials, the product flavor can be enhanced while enriching the nutritional content of the product, making the product flavor and taste better.

[0030] The features and performance of the present invention are further described in detail below with reference to the embodiments.

[0031] Example 1

[0032] A fermentation process comprises the following steps:

[0033] S1. Mix flour, yeast, and ice cubes and stir for 10 minutes until the dough surface is smooth and free of bubbles and the center temperature of the dough is less than 25°C to obtain a seed dough; then add the auxiliary ingredients to the seed dough and stir for 10 minutes until the dough surface is smooth, free of bubbles and grains and the center temperature of the dough is less than 25°C. Finally, divide the dough into 80g portions;

[0034] S2, first ferment the dough at a low temperature of 3°C and a humidity of 70% for 22 hours, and then ferment the dough at room temperature of 35°C and a humidity of 70% for 2 hours;

[0035] During the low-temperature fermentation process, the dough was observed every 7 hours. The expansion volume in the first stage was 120% of the dough volume, the expansion volume in the second stage was 150% of the dough volume, and the expansion volume in the third stage was 180% of the dough volume. The temperature in the center of the dough was less than 5°C.

[0036] During the normal temperature fermentation process, the dough should be observed every 1 hour. The expansion volume should be 300% of the dough volume and the temperature of the dough center should be less than 36℃.

[0037] When the expansion volume is less than the lower limit of each stage, the ambient temperature is adjusted, and the ambient temperature is increased by 1°C each time until it meets the range of the expansion volume;

[0038] When the expansion volume is greater than the upper limit of each stage, the ambient temperature is adjusted, and the ambient temperature is reduced by 1°C each time until it meets the range of the expansion volume;

[0039] When the dough center temperature is equal to or greater than the upper limit, cool down the environment to the lower limit and test the dough center temperature. When the dough center temperature returns to normal, keep the current environment temperature unchanged and test the dough center temperature again after half an hour until it meets the dough center temperature.

[0040] S3. Finally, bake the dough at 160° C. for 15 min, cool it to 30° C., and package it to obtain the finished product.

[0041] Example 2

[0042] A fermentation process comprises the following steps:

[0043] S1. Mix flour, yeast, and ice cubes and stir for 10 minutes until the dough surface is smooth and free of bubbles and the center temperature of the dough is less than 25°C to obtain a seed dough; then add the auxiliary ingredients to the seed dough and stir for 10 minutes until the dough surface is smooth, free of bubbles and grains and the center temperature of the dough is less than 25°C. Finally, divide the dough into 80g portions;

[0044] S2. First, the dough was fermented at low temperature at a temperature of 4°C and a humidity of 72% for 24 hours, and then the dough was fermented at room temperature at a temperature of 36°C and a humidity of 73% for 3 hours;

[0045] During the low-temperature fermentation process, the dough was observed every 8 hours. The expansion volume in the first stage was 130% of the dough volume, the expansion volume in the second stage was 160% of the dough volume, and the expansion volume in the third stage was 190% of the dough volume. The temperature in the center of the dough was less than 5°C.

[0046] During the normal temperature fermentation process, the dough was observed every 1 hour. The expansion volume was 310% of the dough volume and the core temperature of the dough was less than 36°C.

[0047] When the expansion volume is less than the lower limit of each stage, the ambient temperature is adjusted, and the ambient temperature is increased by 1°C each time until it meets the range of the expansion volume;

[0048] When the expansion volume is greater than the upper limit of each stage, the ambient temperature is adjusted, and the ambient temperature is reduced by 1°C each time until it meets the range of the expansion volume;

[0049] When the dough center temperature is equal to or greater than the upper limit, cool down the environment to the lower limit and test the dough center temperature. When the dough center temperature returns to normal, keep the current environment temperature unchanged and test the dough center temperature again after half an hour until it meets the dough center temperature.

[0050] S3. Finally, bake the dough at 170° C. for 20 min, cool it to 32° C., and package it to obtain the finished product.

[0051] Example 3

[0052] A fermentation process comprises the following steps:

[0053] S1. Mix flour, yeast, and ice cubes and stir for 10 minutes until the dough surface is smooth and free of bubbles and the center temperature of the dough is less than 25°C to obtain a seed dough; then add the auxiliary ingredients to the seed dough and stir for 10 minutes until the dough surface is smooth, free of bubbles and grains and the center temperature of the dough is less than 25°C. Finally, divide the dough into 80g portions;

[0054] S2, first ferment the dough at a low temperature of 5°C and a humidity of 75% for 24 hours, and then ferment the dough at room temperature of 36°C and a humidity of 75% for 4 hours;

[0055] During the low-temperature fermentation process, the dough was observed every 8 hours. The expansion volume in the first stage was 140% of the dough volume, the expansion volume in the second stage was 170% of the dough volume, and the expansion volume in the third stage was 200% of the dough volume. The temperature in the center of the dough was less than 5°C.

[0056] During the normal temperature fermentation process, the dough was observed every 1 hour. The expansion volume was 330% of the dough volume and the temperature of the dough center was less than 36°C.

[0057] When the expansion volume is less than the lower limit of each stage, the ambient temperature is adjusted, and the ambient temperature is increased by 1°C each time until it meets the range of the expansion volume;

[0058] When the expansion volume is greater than the upper limit of each stage, the ambient temperature is adjusted, and the ambient temperature is reduced by 1°C each time until it meets the range of the expansion volume;

[0059] When the dough center temperature is equal to or greater than the upper limit, cool down the environment to the lower limit and test the dough center temperature. When the dough center temperature returns to normal, keep the current environment temperature unchanged and test the dough center temperature again after half an hour until it meets the dough center temperature.

[0060] S3. Finally, bake the dough at 180°C for 30 minutes, cool it to 35°C, and package it to obtain the finished product.

[0061] Comparative Example 1

[0062] The difference between this comparative example and Example 1 is that only room temperature fermentation is performed, and the specific process is as follows:

[0063] S1. Mix flour, yeast, and ice cubes and stir for 10 minutes until the dough surface is smooth and free of bubbles and the center temperature of the dough is less than 25°C to obtain a seed dough; then add the auxiliary ingredients to the seed dough and stir for 10 minutes until the dough surface is smooth, free of bubbles and grains and the center temperature of the dough is less than 25°C. Finally, divide the dough into 80g portions;

[0064] S2, fermenting the dough at room temperature at 35°C and 70% humidity for 2 hours;

[0065] During the normal temperature fermentation process, the dough should be observed every 1 hour. The expansion volume should be 300% of the dough volume and the temperature of the dough center should be less than 36℃.

[0066] When the expansion volume is less than the lower limit of each stage, the ambient temperature is adjusted, and the ambient temperature is increased by 1°C each time until it meets the range of the expansion volume;

[0067] When the expansion volume is greater than the upper limit of each stage, the ambient temperature is adjusted, and the ambient temperature is reduced by 1°C each time until it meets the range of the expansion volume;

[0068] When the dough center temperature is equal to or greater than the upper limit, cool down the environment to the lower limit and test the dough center temperature. When the dough center temperature returns to normal, keep the current environment temperature unchanged and test the dough center temperature again after half an hour until it meets the dough center temperature.

[0069] S3. Finally, bake the dough at 160° C. for 15 min, cool it to 30° C., and package it to obtain the finished product.

[0070] Comparative Example 2

[0071] The difference between this comparative example and Example 1 is that only low-temperature fermentation is performed, and the specific process is as follows:

[0072] S1. Mix flour, yeast, and ice cubes and stir for 10 minutes until the dough surface is smooth and free of bubbles and the center temperature of the dough is less than 25°C to obtain a seed dough; then add the auxiliary ingredients to the seed dough and stir for 10 minutes until the dough surface is smooth, free of bubbles and grains and the center temperature of the dough is less than 25°C. Finally, divide the dough into 80g portions;

[0073] S2, fermenting the dough at a temperature of 3°C and a humidity of 70% for 22 hours;

[0074] During the low-temperature fermentation process, the dough was observed every 7 hours. The expansion volume in the first stage was 120% of the dough volume, the expansion volume in the second stage was 150% of the dough volume, and the expansion volume in the third stage was 180% of the dough volume. The temperature in the center of the dough was less than 5°C.

[0075] When the expansion volume is less than the lower limit of each stage, the ambient temperature is adjusted, and the ambient temperature is increased by 1°C each time until it meets the range of the expansion volume;

[0076] When the expansion volume is greater than the upper limit of each stage, the ambient temperature is adjusted, and the ambient temperature is reduced by 1°C each time until it meets the range of the expansion volume;

[0077] When the dough center temperature is equal to or greater than the upper limit, cool down the environment to the lower limit and test the dough center temperature. When the dough center temperature returns to normal, keep the current environment temperature unchanged and test the dough center temperature again after half an hour until it meets the dough center temperature.

[0078] S3. Finally, bake the dough at 160° C. for 15 min, cool it to 30° C., and package it to obtain the finished product.

[0079] Comparative Example 3

[0080] This comparative example differs from Example 1 in that the expansion volume is not restricted, and the specific process is as follows:

[0081] S1. Mix flour, yeast, and ice cubes and stir for 10 minutes until the dough surface is smooth and free of bubbles and the center temperature of the dough is less than 25°C to obtain a seed dough; then add the auxiliary ingredients to the seed dough and stir for 10 minutes until the dough surface is smooth, free of bubbles and grains and the center temperature of the dough is less than 25°C. Finally, divide the dough into 80g portions;

[0082] S2, first ferment the dough at a low temperature of 3°C and a humidity of 70% for 22 hours, and then ferment the dough at room temperature of 35°C and a humidity of 70% for 2 hours;

[0083] S3. Finally, bake the dough at 160° C. for 15 min, cool it to 30° C., and package it to obtain the finished product.

[0084] Comparative Example 4

[0085] This comparative example is different from Example 1 in that the dough center temperature is not restricted. The specific process is as follows:

[0086] S1. Mix flour, yeast, and ice cubes and stir for 10 minutes until the dough surface is smooth and free of bubbles to obtain a seed dough; then add the auxiliary ingredients to the seed dough and stir for 10 minutes until the dough surface is smooth, free of bubbles and grains, and finally divide the dough into 80g portions;

[0087] S2, first ferment the dough at a low temperature of 3°C and a humidity of 70% for 22 hours, and then ferment the dough at room temperature of 35°C and a humidity of 70% for 2 hours;

[0088] During the low-temperature fermentation process, the dough was observed every 7 hours. The expansion volume in the first stage was 120% of the dough volume, the expansion volume in the second stage was 150% of the dough volume, and the expansion volume in the third stage was 180% of the dough volume.

[0089] During the normal temperature fermentation process, the dough was observed every 1 hour, and the expansion volume was 300% of the dough volume;

[0090] When the expansion volume is less than the lower limit of each stage, the ambient temperature is adjusted, and the ambient temperature is increased by 1°C each time until it meets the range of the expansion volume;

[0091] When the expansion volume is greater than the upper limit of each stage, the ambient temperature is adjusted, and the ambient temperature is reduced by 1°C each time until it meets the range of the expansion volume;

[0092] S3. Finally, bake the dough at 160° C. for 15 min, cool it to 30° C., and package it to obtain the finished product.

[0093] Test results

[0094] 35 sensory evaluation panelists were randomly divided into 7 groups, each consisting of 5 people, namely Groups 1 to 7. Groups 1 to 7 tasted the bread prepared in Examples 1 to 3 and Comparative Examples 1 to 4, and then evaluated the bread. The evaluation results are as follows:

[0095] Table 1 Sensory evaluation table

[0096]

[0097]

[0098] As shown in Table 1, the sensory evaluation results of the bread prepared in Example 1 are better, indicating that the fermentation method of the present application can improve the quality of bread and make the bread have better color, texture and taste.

[0099] In summary, the fermentation process of the embodiment of the present invention adopts low-temperature and long-term fermentation, which can improve the body's absorption and utilization efficiency of the nutrients in the product. In addition, low-temperature fermentation prolongs the fermentation time, and then cooperates with room-temperature fermentation to utilize the dispersing activity of yeast to make all the raw materials more fully integrated, thereby improving the flavor and palatability of the bread. Low-temperature and long-term fermentation can improve the ductility of the dough, making the dough easier to handle and less likely to damage the gluten. After the bread is baked, the inner crumb is in a thread-like shape with good toughness, and is both soft and chewy.

[0100] The embodiments described above are some, but not all, of the embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but rather merely represents selected embodiments of the present invention. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without inventive effort are also within the scope of protection of the present invention.

Claims

1. A fermentation process, characterized in that: The following steps are involved: First, ferment the dough at low temperature for 22-24 hours at a temperature of 3-5°C and a humidity of 70-75%. Then, ferment the dough at room temperature for 2-4 hours at a temperature of 35-36°C and a humidity of 70-75%. During the low-temperature fermentation process, the dough should be observed every 7-8 hours. The expansion volume in the first stage should be 120-140% of the dough volume, the expansion volume in the second stage should be 150-170% of the dough volume, and the expansion volume in the third stage should be 180-200% of the dough volume. The temperature in the center of the dough should be less than 5°C. During the room temperature fermentation process, the dough should be observed every 1 hour. The expansion volume should be 300-330% of the dough volume, and the temperature of the dough center should be less than 36℃. When the expansion volume is less than the lower limit of each stage, the ambient temperature is adjusted, and the ambient temperature is increased by 1°C each time until it meets the range of the expansion volume; When the expansion volume is greater than the upper limit of each stage, the ambient temperature is adjusted, and the ambient temperature is reduced by 1°C each time until it meets the range of the expansion volume.

2. The fermentation process according to claim 1, characterized in that When the temperature at the center of the dough is equal to or greater than the upper limit, cool the environment to the lower limit and test the temperature at the center of the dough. When the temperature at the center of the dough returns to normal, keep the current ambient temperature unchanged and test the temperature at the center of the dough again after half an hour until it meets the standard.

3. The fermentation process according to claim 1, characterized in that The dough making process is: Mix flour, yeast and ice cubes, stir for 10 minutes, until the surface of the dough is smooth and free of bubbles, and the temperature in the center of the dough is less than 25°C, to obtain the seed dough; then add the auxiliary materials to the seed dough, stir for 10 minutes, until the surface of the dough is smooth and free of bubbles and grains, and the temperature in the center of the dough is less than 25°C, and finally divide the dough into 80g portions.

4. The fermentation process according to claim 3, characterized in that The dough making process also includes using a probe thermometer to detect the temperature of the dough center, with a detection frequency of 10 minutes / time.

5. The fermentation process according to claim 1, characterized in that After fermentation, the dough is baked at 160-180° C. for 15-30 minutes, cooled to 30-35° C., and packaged to obtain the finished product.

Images