The application discloses a kind of subsection continuous synergistic
fermentation methods of donut dough, comprising: dry
yeast A is mixed with glucose, water stirring, activation is carried out, and activated
yeast is obtained;Dry
yeast B is mixed with melted butter, and late wake-up yeast is made;Activated yeast, late wake-up yeast,
superoxide dismutase are added to dough raw materials, and dough is made, shaping;Subsequently, subsection continuous temperature and
humidity fermentation method is used, and dough leavening is completed;The application adds
superoxide dismutase in dough, provides
oxygen for
yeast fermentation, completes the
coupling fermentation of
leavening agent, and uses subsection
continuous fermentation in leavening process, first low-
humidity fermentation, then medium-
humidity constant-temperature fermentation, finally high-humidity constant-temperature fermentation, so that the expansion degree of the donut dough prepared by the method is better, and the use of additives such as
baking powder can be abandoned;The three-stage fermentation method of the application can increase the volume by 20-27% compared with the traditional fermentation method.