CN101683083A - Method for producing staple bread - Google Patents
Method for producing staple bread Download PDFInfo
- Publication number
- CN101683083A CN101683083A CN200810211658A CN200810211658A CN101683083A CN 101683083 A CN101683083 A CN 101683083A CN 200810211658 A CN200810211658 A CN 200810211658A CN 200810211658 A CN200810211658 A CN 200810211658A CN 101683083 A CN101683083 A CN 101683083A
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- CN
- China
- Prior art keywords
- dough
- milk
- bread
- wheat flour
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 73
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 238000010257 thawing Methods 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 230000005070 ripening Effects 0.000 claims abstract description 7
- 239000006071 cream Substances 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 235000013601 eggs Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000008939 whole milk Nutrition 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims description 30
- 235000014347 soups Nutrition 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 210000004243 sweat Anatomy 0.000 claims description 6
- 238000007710 freezing Methods 0.000 abstract description 10
- 230000008014 freezing Effects 0.000 abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 4
- 239000007858 starting material Substances 0.000 abstract 4
- 238000004898 kneading Methods 0.000 abstract 3
- 235000012470 frozen dough Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000032683 aging Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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Abstract
The invention provides a method for producing staple bread, which is characterized by comprising a starter producing process, a mixing and kneading process, a quick freezing process, a thawing process, a fermenting process and a baking process. The starter producing process comprises the steps of heating milk and salt, then adding wheatmeal and gelatinizing the mixture and then ripening the mixture at low temperature to prepare the starter. The mixing and kneading process comprises the steps of mixing and kneading the starter, wheatmeal, dried yeast, refined white sugar, refined salt, whole milk powder, a modifying agent, processed cream, milk, eggs and water. The quick freezing process comprises the steps of dividing the dough according to the specified size and quickly freezing the divided dough. The thawing process comprises the step of thawing the quickly frozen dough. The fermenting process comprises the steps of loading the thawed dough into a container and fermenting the dough.The baking process comprises the step of heating the fermented shaping substance.
Description
Technical field
The present invention relates to bread as basic food, particularly used the manufacture method of the bread as basic food of soup kind.
Background technology
Common bread as basic food is made the bread of case shape, according to the difference of profile, following type is arranged: expansion and make the Anglicism of mountain peak shape naturally above making; Form pancake American above making with adding on the mould of toast bread that loam cake toasts.
Described bread as basic food has the fat-free type (leantype) that adds sugar, milk and grease hardly and the rich lard type (rich type) of more interpolation sugar, milk and grease in fact, fat-free type is called toast bread usefulness, rich lard type is called sandwich usefulness or American.
Bread as basic food in the past mainly utilizes the manufacture method that is called direct method to make.Described direct method is meant that the method for bread as basic food is made in disposable mixing with all raw material of the bread as basic food blender of packing into, and this method comprises following process:
1) rubs up and cut apart immediately behind the raw material and make its freezing process;
2) make through freezing dough (the Japanese original text is:
After り) low temperature thaws, make it at room temperature carry out normal temperature unfreezing, reach process about 18 ℃ until the dough temperature;
3) cut apart the dough that thaws after finishing according to container, after forming circle, at room temperature make the process of its slaking;
4) dough after the slaking is encased in the process that makes its fermentation in the container;
5) process that the dough after the fermentation ends is toasted.
, the activity and the fermenting power of the yeast of the bread as basic food by above-mentioned direct method manufacturing weaken, and consequently taste or local flavor go down, mouthfeel variation not only, and also to also have the bread as basic food hardening of gelatinization or the speed of hardening be aging speed problem faster.
Summary of the invention
For addressing the above problem, the object of the present invention is to provide and a kind ofly improve the activity of yeast and fermenting power, taste and local flavor etc. are good and the manufacture method of the bread as basic food that mouthfeel is good.
In addition, another object of the present invention is to provide the manufacture method that a kind of aging speed is slow, the preservation life-span is long, can keep the bread as basic food of fine quality constantly.
For achieving the above object, the invention provides a kind of manufacture method of bread as basic food, it is characterized in that, comprise following process: after milk and salt heating, add wheat flour and make its gelatinization, then its ripening at low temperature is formed the soup kind manufacture process of soup kind; The mixing that described soup kind is mixed with wheat flour, dry ferment, pure white sugar, refined salt, whole milk powder, modifying agent, processing cream, milk, egg and water and rub up rubs up process; The gained dough is divided into the size of regulation and makes the IQF process of its IQF; The course of defrosting that dough after the described IQF is thawed; Dough after described the thawing packed into make the sweat of its fermentation in the container; And to the bake process of the shaping thing after described fermentation heating.
As described later, the manufacture method of bread as basic food according to an embodiment of the invention, make its aging dough in advance by in interarea group, mixing, had the activity that yeast can be provided and fermenting power raising, taste or local flavor are good, mouthfeel good and the effect of the bread as basic food that flexibility is good.
In addition, the manufacture method of bread as basic food according to an embodiment of the invention, have can provide aging speed slow, preserve the life-span long, keep the effect of the bread as basic food of fine quality sustainably.
Description of drawings
Fig. 1 is the flow chart of expression according to the manufacture method of the bread as basic food of preferred embodiment of the present invention.
Symbol description
S110: soup kind manufacture process S112: milk/salt heating steps
S114: wheat flour adds step S116: the gelatinization step
S118: ripening at low temperature step S120: mix the process that rubs up
S130: IQF process S140: course of defrosting
S150: sweat S160: bake process
The specific embodiment
Below, if it is preferred embodiment of the present invention is described in detail, then as described below with reference to accompanying drawing.In explanation of the present invention,, under the situation that is judged as unnecessary desalination main idea of the present invention, omit its detailed explanation for specifying of relevant known function or formation.
Fig. 1 is the flow chart of expression according to the manufacture method of the bread as basic food of preferred embodiment of the present invention.As shown in Figure 1, the manufacture method according to the bread as basic food of preferred embodiment of the present invention roughly comprises: the soup kind manufacture process (S110) of the 1st operation, the mixing of the 2nd operation rub up course of defrosting (S140), sweat (S150) and the bake process (S160) of process (S120) and IQF process (S130), the 3rd operation.
1. the 1st operation
Described soup kind manufacture process (S110) is after with the heating of milk and salt, adds wheat flour and also makes its gelatinization, then its ripening at low temperature is formed the process of soup kind.Described soup kind manufacture process (S110) has been utilized following principle: make a part of gelatinization of dough as being used for, and be after refrigerated storage temperature makes it aging earlier with the fastest aging temperature, it is mixed with interarea group once more, thereby make the aging process that postpones, in order to make once aging dough gelatinization once more taking place, began gelatinization under the high temperature about 120 ℃.
Described soup kind manufacture process (S110) comprising: with the mixture of milk and salt be heated to 95 ℃ milk/salt heating steps (S112), add step (S114) at the described wheat flour that in the mixture of heating, adds wheat flour, make the gelatinization step (S116) that rubs up in the mixture gelatinization of having added described wheat flour, and with the dough low temperature after the described gelatinization under 14～16 hours ripening at low temperature step (S118) of slaking.
Described milk/salt heating steps (S112) is included in 60 ℃ of heating 1 heating and 2 heating that are heated to 95 ℃ once more with the fragrance of increase milk in 30 minutes down.The temperature of the dough after described gelatinization step (S116) finishes preferably keeps 60～65 ℃.
The ratio of the cooperation weight of wheat flour, salt and the milk of described soup kind manufacture process (S110) changes according to embodiment sometimes, but keep preferably that wheat flour is 48～50%, salt is 1～2%, milk is 48～50%.
2. the 2nd operation
It is the process that the soup kind will be in soup kind manufacture process (S110) made and wheat flour, dry ferment, pure white sugar, refined salt, whole milk powder, modifying agent, processing cream, milk, egg and water are mixed together and rub up that described mixing rubs up process (S120).Described mixing rubs up process (S120) in the process of low speed and high-speed stirred that hockets, and after having added processing cream, repeats low speed and high-speed stirred once more.Mixing according to feature of the present invention rubs up process (S120) by being mixed with interarea group by aging dough earlier by soup kind manufacture process (S110), can make the aging delay of dough.
Described IQF process (S130) is that in accordance with regulations size is cut apart described dough and made the process of its IQF.Described IQF process (S130) was preferably carried out under-35～-40 ℃ about 40 minutes, and the central temperature of the dough after IQF finishes can keep-7～-8 ℃.Afterwards, the dough after the IQF is kept in the cold storage warehouse about-20 ℃, so that to the freezing delivery in the shop of peddling.
3. the 3rd operation
Described course of defrosting (S140) is the process that the dough after the IQF is thawed.Described course of defrosting (S140) preferably includes: carrying out thaw step (S142) and after described low temperature thaws step of about 16 hours low temperature under 4～6 ℃, carry out 2 hours normal temperature unfreezing step (S144) under 23～26 ℃.In addition, carry out preceding 1 day of preferably peddling in bread as basic food of described course of defrosting (S140).
Described sweat (S150) is the process of packing into the dough after thawing in the container and making its fermentation.Described sweat (S150) carried out for 75～85% times 50～60 minutes at 36～37 ℃, relative humidity.
Described bake process (S160) is the process that the shaping thing after the described fermentation is heated.Described bake process (S160) preferably carries out in the baking box of the heating-up temperature that can differently regulate the upper and lower.Described bake process (S160) is that 170 ℃, bottom are to carry out about 35 minutes under 210 ℃ the temperature on top.
On the other hand, preferred described the 1st operation and the 2nd operation are carried out in the factory that makes bread as basic food, and the 3rd operation is carried out in the shop of peddling of directly peddling bread as basic food, and this is owing to can keep the quality and the freshness of bread as basic food.That is to say that the freezing flour-dough of the 1st operation that preferably will be through with and the 2nd operation is transplanted on respectively the shop of peddling and carries out freezing keeping, thawed at preceding 1 day that peddles then, and after making its fermentation, toast.
＜embodiment 〉
Under 60 ℃ the heating of milk and salt after 30 minutes, is being heated to 95 ℃ again, to wherein adding wheat flour, on one side gelatinization rub up on one side, thereby make the soup kind.At this moment, the temperature of dough keeps 60～65 ℃.Then, with described soup kind ripening at low temperature 14～16 hours in refrigerator.
Then, make and make good soup kind and mixes with the mixture of wheat flour, dry ferment, pure white sugar, refined salt, whole milk powder, modifying agent, processing cream, milk, egg and water, with low speed (30rpm) and high speed (60rpm) stir one side and rub up on one side.At this moment, the temperature of dough keeps 22～23 ℃, and at room temperature places 10 minutes.
Then, after described dough is divided into predetermined size, under-38 ℃, carry out 40 minutes IQF.The temperature of the dough after at this moment, IQF finishes keeps-7～-8 ℃.Dough after IQF finished is kept in-20 ℃ the cold storage warehouse, then to the freezing delivery in the shop of peddling.
Then, peddling in the shop of freezing keeping dough, peddling preceding 1 day of bread as basic food, under 5 ℃, dough low temperature was thawed 16 hours, after 2 hours, when the temperature of blank (dough) reaches 18 ℃, make fermentation times circular and that process is some 25 ℃ of following normal temperature unfreezing, form then, in the bread as basic food of packing into the container.
Then, the blank of the described bread as basic food container of packing into is carried out 50～60 minutes fermentation under 37 ℃, the atmosphere of relative humidity 85%.Then, with the blank of the described bread as basic food baking box of packing into, be that 170 ℃, bottom are to carry out 35 minutes baking under 210 ℃ the temperature on top, thereby finish the manufacturing of bread as basic food.
Claims (1)
1, a kind of manufacture method of bread as basic food is characterized in that, comprises following process:
Soup kind manufacture process, while its through the mixture with the salt of 48～50% milk and 1～2% be heated to that the wheat flour that adds 48～50% wheat flour in milk/salt heating steps of 95 ℃, the mixture after described heating adds step, dough after the described mixture that has added wheat flour is carried out the gelatinization step that gelatinization rubs up and makes described gelatinization at low temperatures 14～16 hours ripening at low temperature step of slaking make the soup kind;
Mix rubbing up process, it mixes described soup kind and rubs up with wheat flour, dry ferment, pure white sugar, refined salt, whole milk powder, modifying agent, processing cream, milk, egg and water;
The IQF process, it is divided into the size of regulation with described dough, and makes it-38 ℃ of following IQFs 40 minutes;
Course of defrosting, its through the low temperature that carried out under 5 ℃ 16 hours thaw step and after described low temperature thaws step the dough after the normal temperature unfreezing step of carrying out under 25 ℃ 2 hours makes described IQF thaw;
Sweat, its dough after with described thawing are packed in the container and are made its fermentation; And
Bake process, its shaping thing after to described fermentation heats.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810211658A CN101683083A (en) | 2008-09-22 | 2008-09-22 | Method for producing staple bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810211658A CN101683083A (en) | 2008-09-22 | 2008-09-22 | Method for producing staple bread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101683083A true CN101683083A (en) | 2010-03-31 |
Family
ID=42046654
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810211658A Pending CN101683083A (en) | 2008-09-22 | 2008-09-22 | Method for producing staple bread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101683083A (en) |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2428868C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428869C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428864C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428865C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428861C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428863C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428862C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428866C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2429601C1 (en) * | 2010-08-31 | 2011-09-27 | Олег Иванович Квасенков | Bakery product production method |
| RU2429604C1 (en) * | 2010-08-31 | 2011-09-27 | Олег Иванович Квасенков | Bakery product production method |
| RU2429606C1 (en) * | 2010-08-31 | 2011-09-27 | Олег Иванович Квасенков | Bakery product production method |
| RU2429609C1 (en) * | 2010-08-31 | 2011-09-27 | Олег Иванович Квасенков | Bakery product production method |
| RU2429610C1 (en) * | 2010-08-31 | 2011-09-27 | Олег Иванович Квасенков | Bakery product production method |
| RU2429608C1 (en) * | 2010-08-31 | 2011-09-27 | Олег Иванович Квасенков | Bakery product production method |
| CN105341053A (en) * | 2015-09-28 | 2016-02-24 | 江西华亨宠物食品有限公司 | Pet bread and preparation method thereof |
| CN105994479A (en) * | 2016-07-20 | 2016-10-12 | 天津南侨食品有限公司 | Water roux capable of improving frozen dough quality as well as preparation method and application thereof |
| CN107027847A (en) * | 2016-10-13 | 2017-08-11 | 天津科技大学 | A kind of quick-frozen cheese bread and preparation method thereof |
| CN109673704A (en) * | 2019-01-28 | 2019-04-26 | 武汉市玫隆皇冠食品有限公司 | Low-temperature medium-seed fermentation baking process for bread |
-
2008
- 2008-09-22 CN CN200810211658A patent/CN101683083A/en active Pending
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2428868C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428869C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428864C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428865C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428861C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428863C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428862C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2428866C1 (en) * | 2010-08-31 | 2011-09-20 | Олег Иванович Квасенков | Bakery product production method |
| RU2429601C1 (en) * | 2010-08-31 | 2011-09-27 | Олег Иванович Квасенков | Bakery product production method |
| RU2429604C1 (en) * | 2010-08-31 | 2011-09-27 | Олег Иванович Квасенков | Bakery product production method |
| RU2429606C1 (en) * | 2010-08-31 | 2011-09-27 | Олег Иванович Квасенков | Bakery product production method |
| RU2429609C1 (en) * | 2010-08-31 | 2011-09-27 | Олег Иванович Квасенков | Bakery product production method |
| RU2429610C1 (en) * | 2010-08-31 | 2011-09-27 | Олег Иванович Квасенков | Bakery product production method |
| RU2429608C1 (en) * | 2010-08-31 | 2011-09-27 | Олег Иванович Квасенков | Bakery product production method |
| CN105341053A (en) * | 2015-09-28 | 2016-02-24 | 江西华亨宠物食品有限公司 | Pet bread and preparation method thereof |
| CN105994479A (en) * | 2016-07-20 | 2016-10-12 | 天津南侨食品有限公司 | Water roux capable of improving frozen dough quality as well as preparation method and application thereof |
| CN107027847A (en) * | 2016-10-13 | 2017-08-11 | 天津科技大学 | A kind of quick-frozen cheese bread and preparation method thereof |
| CN109673704A (en) * | 2019-01-28 | 2019-04-26 | 武汉市玫隆皇冠食品有限公司 | Low-temperature medium-seed fermentation baking process for bread |
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