Cold Sponge Bread Making Method for Consistent Fermentation
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Solution Overview
Problem
Conventional bread-making methods, particularly the sponge dough method, face challenges in maintaining consistent fermentation temperature and time, leading to variable bread quality, texture, and flavor, which is unsuitable for mass production and can result in under-ripened or over-ripened dough due to power failures or other accidents, affecting productivity and shelf life.
Innovation Solution
A method involving a cold sponge process at 15-17°C for 15-18 hours, followed by a dough process with specific ingredient ratios and a second fermentation at 36-40°C for 50-60 minutes, creating a three-dimensional gluten network that enhances flavor and texture while slowing aging, and allowing for more control over fermentation conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If the first fermentation process is performed at low or high temperature for a relatively short time, then the fermentation speed is fast, but the texture and volume of bread deteriorate
Solution Approach 1:
The patent applies preliminary action by conducting a first fermentation at low temperature (4-10°C) for an extended period (15-18 hours) before the main dough preparation. This preliminary fermentation at controlled low temperature allows gradual development of gluten structure and flavor compounds, improving bread texture and volume while preventing rapid fermentation that would deteriorate quality. The cold sponge process prepares the dough foundation in advance with optimal structural development.
2Manufacturing precision
If the first fermentation process is performed with extended time and controlled temperature, then the texture and flavor of bread are improved, but the risk of quality deterioration due to power failure or accidents increases
Solution Approach 1:
The patent segments the fermentation process into two distinct stages: first fermentation (cold sponge process) at 4-10°C for 15-18 hours, and second fermentation at higher temperature after dough preparation. This segmentation allows the critical structural development to occur at controlled low temperature, while the second stage completes the fermentation. The separation of fermentation stages reduces the consequences of any single failure point, improving overall process reliability.
Solution Approach 2:
The patent applies beforehand cushioning by using low temperature (4-10°C) during the extended first fermentation period. The low temperature acts as a cushioning factor that slows down yeast activity and metabolic processes, preventing rapid over-fermentation even if temperature control is temporarily lost. This temperature cushioning provides a safety margin that protects against quality deterioration during the extended 15-18 hour fermentation period.
3Ease of manufacture
If conventional fermentation methods are used, then the process is simple and fast, but the bread quality varies widely and productivity is reduced due to disposal of under-ripened or over-ripened dough
Solution Approach 1:
The patent applies preliminary action by performing the first fermentation (cold sponge process) before the main dough preparation and second fermentation. This preliminary fermentation at controlled low temperature (4-10°C) for 15-18 hours ensures consistent development of gluten structure and flavor, producing a reliable base that reduces variability in final bread quality. The advance preparation at controlled conditions minimizes the risk of under-ripened or over-ripened dough, reducing waste and improving productivity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces bread with improved texture, flavor, and extended shelf life, reducing the risk of quality deterioration during fermentation and increasing productivity by ensuring consistent dough quality even in the event of temperature fluctuations.
Implementation Method 1
the dough produces various aromatic substances by alcohol fermentation, lactic acid fermentation, and fermentation with other organic acids after proper ripening
Implementation Method 2
the dough produces various aromatic substances by alcohol fermentation, lactic acid fermentation, and fermentation with other organic acids after proper ripening
Implementation Method 3
fermented at a temperature of 2 to 4° C. and a relative humidity of 90 to 95% for 15 to 18 hours
Data Source
AI summary
The bread making method includes cold sponge, dough, and second fermentation processes. For cold sponge, 18 to 19.5 parts strong flour, 0.18 to 0.21 parts dried yeast, 0.03 to 0.036 parts yeast food, 0.06 to 0.09 parts salt, 0.06 to 0.09 parts improver, and 10.2 to 11.4 parts water are mixed at a temperature, low speed stirred, high speed stirred, and fermented. In the dough process, the resulting mixture of the cold sponge process is mixed with 12 to 13.5 parts strong flour, 2.1 to 2.7 parts sugar, 0.45 to 0.54 parts salt, 0.9 to 20 1.5 parts dried milk, 0.09 to 0.15 parts dried yeast, 2.1 to 3 parts margarine, and 8.1 to 9.3 parts water, and the resulting mixture is given floor and bench time and divided into pieces. In the second fermentation process, the pieces are molded and fermented.