CN111134164A - Preparation method of natural yeast bread - Google Patents
Preparation method of natural yeast bread Download PDFInfo
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- CN111134164A CN111134164A CN202010186783.2A CN202010186783A CN111134164A CN 111134164 A CN111134164 A CN 111134164A CN 202010186783 A CN202010186783 A CN 202010186783A CN 111134164 A CN111134164 A CN 111134164A
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 93
- 235000008429 bread Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 25
- 235000021307 Triticum Nutrition 0.000 claims abstract description 25
- 102000004190 Enzymes Human genes 0.000 claims abstract description 23
- 108090000790 Enzymes Proteins 0.000 claims abstract description 23
- 239000012535 impurity Substances 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- 235000010987 pectin Nutrition 0.000 claims abstract description 8
- 229920001277 pectin Polymers 0.000 claims abstract description 8
- 239000001814 pectin Substances 0.000 claims abstract description 8
- 238000007873 sieving Methods 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims description 32
- 229940088598 enzyme Drugs 0.000 claims description 22
- 238000003892 spreading Methods 0.000 claims description 17
- 230000007480 spreading Effects 0.000 claims description 17
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 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 description 12
- 235000021329 brown rice Nutrition 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 108010068370 Glutens Proteins 0.000 claims description 10
- 235000021312 gluten Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000011812 mixed powder Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 108010011619 6-Phytase Proteins 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 229940085127 phytase Drugs 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a preparation method of natural yeast bread, which comprises the following steps: s1, selecting fruits, mixing the enzyme solution and grains at least containing waxy wheat, uniformly mixing, flatly paving, heating and fermenting for 3-5 days, and then sieving with a 100-and 200-mesh sieve to remove impurities to obtain a yeast solution I; s2, centrifuging the impurities obtained in the step S1 at the rotating speed of 3000-3500r/min for 30-35 minutes to obtain a yeast solution II; s3, mixing the yeast solution I and the yeast solution II, adding the pectin solution, and filling the mixture into a ventilated container for proofing, wherein the proofing temperature is 28-32 ℃, and the proofing time is 1-2 days, so that natural yeast liquid is obtained; s4, preparing natural yeast seeds; the natural yeast liquid prepared by the invention has high concentration, the raw materials are fully fermented, and the loss of natural nutrient components and strains is reduced; improve the activity of the yeast for generating gas, and the prepared bread has the characteristics of naturalness, safety, health and the like.
Description
Technical Field
The invention belongs to the technical field of preparation of natural yeast bread, and particularly relates to a preparation method of natural yeast bread.
Background
The sales volume of bread in China is increased year by year, and the nutrition, health and safety of bread are more and more emphasized. The bread made of natural yeast has the characteristics of unique and natural flavor, nutrition and health. However, most of the natural yeast bread sold in the market at present is a product fermented by natural yeast and instant active dry yeast together. The concentration of natural yeast is not enough, the utilization rate of making raw materials is low, and the activity of the natural yeast can be inhibited in the bread making process, so that the phenomena of difficult proofing, insufficient gas production and the like are caused.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a preparation method of natural yeast bread.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of natural yeast bread comprises the following steps:
s1, selecting fruits, mixing the enzyme solution and grains at least containing waxy wheat, uniformly mixing, flatly paving, heating and fermenting for 3-5 days, and then sieving with a 100-and 200-mesh sieve to remove impurities to obtain a yeast solution I;
s2, centrifuging the impurities obtained in the step S1 at the rotating speed of 3000-3500r/min for 30-35 minutes to obtain a yeast solution II;
s3, mixing the yeast solution I and the yeast solution II, adding the pectin solution, and filling the mixture into a ventilated container for proofing, wherein the proofing temperature is 28-32 ℃, and the proofing time is 1-2 days, so that natural yeast liquid is obtained;
s4, mixing the high gluten flour, the young granulated sugar and the waxy wheat flour to obtain mixed powder, mixing the mixed powder with the natural yeast liquid prepared in the step S3 and 99.5% ethanol according to the weight ratio of (1-1.5) to (1-2) to (0.2-0.4) to obtain dough, filling the dough into a ventilated container for proofing, and obtaining a natural yeast seed after proofing the dough;
s5, kneading the natural yeast seeds prepared in the step S4 for 2-3min, fermenting at 28-32 ℃ for 5-10 min, mixing with warm water, high-gluten flour, waxy wheat flour, maltose, germinated brown rice, white sugar and salt uniformly to obtain mixed dough, and fermenting at low temperature to make the volume of the mixed dough reach 1.5-2 times of the original volume to obtain the medium-seed dough;
s6, cutting the medium-sized dough into cylinders, placing the cylinders for half an hour for loosening, twisting the loosened dough into strips, and adjusting the temperature of the oven to 180 ℃ by adopting infrared oven equipment for 12 minutes.
Preferably, in the step S5, the natural yeast is 10 to 15 parts, the warm water is 40 to 50 parts, the high gluten flour is 100-150 parts, the waxy wheat flour is 4 to 6 parts, the maltose is 4 to 6 parts, the germinated brown rice is 6 to 9 parts, the white sugar is 4.8 to 7.2 parts and the salt is 2 to 3 parts.
Preferably, the fruits in the step S1 are cut into blocks, the spreading thickness is 40-60cm when the temperature of spreading, heating and fermenting is 30-35 ℃, the material is turned once every 5-6h, and the spreading thickness is 20-40cm when the temperature is increased to be higher than 40 ℃, and the material is turned once every 2-3 h.
Preferably, the proofing temperature of the step S4 is 28-32 ℃, the time is 30-50min, and the gas generation amount of the prepared dough per 50g is more than 180 ml.
Preferably, the mixed enzyme solution in the step S1 is prepared from a liquefied enzyme solution, a saccharifying enzyme solution, a phytase solution and a protease solution according to the volume ratio of 1: 0.3-0.6: 0.1-0.2: 0.4-1.
Compared with the prior art, the invention has the beneficial effects that: compared with the prior art, the preparation method of the natural yeast bread provided by the invention has the advantages that the yeast solution I is obtained by selecting fruits, mixing enzyme solution and grains at least containing waxy wheat, uniformly mixing, then flatly spreading, heating and fermenting for 3-5 days, and then sieving with a 100-minus-one 200-mesh sieve to remove impurities; centrifuging the impurities obtained in the step S1 at the rotating speed of 3000-3500r/min for 30-35 minutes to obtain a yeast solution II; mixing the yeast solution I and the yeast solution II, adding pectin solution, and fermenting in a ventilated container at 28-32 deg.C for 1-2 days to obtain natural yeast liquid with high concentration, and fermenting the raw materials sufficiently to reduce loss of natural nutrients and strains;
by adding the waxy wheat flour, the maltose, the germinated brown rice and the white sugar, the aerogenic activity of the yeast is improved, the problems of difficult proofing of pure natural yeast dough and long proofing time, thicker bread skin, over-strong toughness and the like caused by insufficient aerogenic are solved, and the prepared bread has the characteristics of naturalness, safety, health and the like.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a preparation method of natural yeast bread comprises the following steps:
s1, selecting fruits, mixing the enzyme mixture and grains at least containing waxy wheat, uniformly mixing, flatly paving, heating and fermenting for 3 days, sieving by a 100-mesh sieve, and removing impurities to obtain a yeast solution I;
s2, centrifuging the impurities obtained in the step S1 at the rotating speed of 3000r/min for 30 minutes to obtain a yeast solution II;
s3, mixing the yeast solution I and the yeast solution II, adding the pectin solution, and filling the mixture into a ventilated container for proofing, wherein the proofing temperature is 28 ℃, and the proofing time is 1 day, so that natural yeast liquid is obtained;
s4, mixing the high gluten flour, the young granulated sugar and the waxy wheat flour to obtain mixed powder, mixing the mixed powder, the natural yeast liquid prepared in the step S3 and 99.5% ethanol according to the weight ratio of 1: 1.5: 0.2 to obtain dough, filling the dough into a ventilated container for proofing, and obtaining a natural yeast seed after proofing the dough;
s5, kneading the natural yeast seeds prepared in the step S4 for 2min, standing at 28 ℃ for proofing for 5 min, then uniformly mixing with warm water, high-gluten flour, waxy wheat flour, maltose, germinated brown rice, white sugar and salt to obtain mixed dough, and then proofing at low temperature to enable the volume of the mixed dough to reach 1.5 times of the original volume to obtain the medium-seed dough;
s6, cutting the medium-sized dough into cylinders, placing the cylinders for half an hour for loosening, twisting the loosened dough into strips, and adjusting the temperature of the oven to 180 ℃ by adopting infrared oven equipment for 12 minutes.
Specifically, in the step S5, the natural yeast is 10 parts, the warm water is 40 parts, the high gluten flour is 100 parts, the waxy wheat flour is 4 parts, the maltose is 4 parts, the germinated brown rice is 6 parts, the white sugar is 4.8 parts, and the salt is 2 parts.
Specifically, the fruits in the step S1 are cut into blocks, the spreading thickness is 40cm when the temperature of spreading, heating and fermenting is 30 ℃, the material is turned over once every 5 hours, and the spreading thickness is 20cm when the temperature is increased to be above 40 ℃, and the material is turned over once every 2 hours.
Specifically, the proofing temperature in the step S4 is 28 ℃, the proofing time is 30min, and the gas generation amount of each 50g of the prepared dough is more than 180 ml.
Specifically, the mixed enzyme solution in step S1 is prepared from a liquefied enzyme solution, a saccharifying enzyme solution, a phytase solution, and a protease solution in a volume ratio of 1: 0.3: 0.1: 0.4.
Example 2:
a preparation method of natural yeast bread comprises the following steps:
s1, selecting fruits, mixing the enzyme mixture and grains at least containing waxy wheat, uniformly mixing, flatly paving, heating and fermenting for 5 days, sieving by a 150-mesh sieve, and removing impurities to obtain a yeast solution I;
s2, centrifuging the impurities obtained in the step S1 at the rotating speed of 3200r/min for 35 minutes to obtain a yeast solution II;
s3, mixing the yeast solution I and the yeast solution II, adding the pectin solution, and filling the mixture into a ventilated container for proofing, wherein the proofing temperature is 30 ℃, and the proofing time is 2 days, so that natural yeast liquid is obtained;
s4, mixing the high gluten flour, the young granulated sugar and the waxy wheat flour to obtain mixed powder, mixing the mixed powder, the natural yeast liquid prepared in the step S3 and 99.5% ethanol according to the weight ratio of 1: 0.4 to obtain dough, filling the dough into a ventilated container for proofing, and obtaining a natural yeast seed after proofing the dough;
s5, kneading the natural yeast seeds prepared in the step S4 for 3min, standing at the temperature of 30 ℃ for proofing for 6 min, then uniformly mixing the natural yeast seeds with warm water, high-gluten flour, waxy wheat flour, maltose, germinated brown rice, white sugar and salt to obtain mixed dough, and then proofing at low temperature to enable the volume of the mixed dough to reach 1.8 times of the original volume to obtain the medium-seed dough;
s6, cutting the medium-sized dough into cylinders, placing the cylinders for half an hour for loosening, twisting the loosened dough into strips, and adjusting the temperature of the oven to 180 ℃ by adopting infrared oven equipment for 12 minutes.
Specifically, in the step S5, the natural yeast is 12 parts, the warm water is 45 parts, the high gluten flour is 125 parts, the waxy wheat flour is 4 parts, the maltose is 4 parts, the germinated brown rice is 8 parts, the white sugar is 5 parts, and the salt is 2 parts.
Specifically, the fruits in the step S1 are cut into blocks, the spreading thickness is 50cm when the temperature of spreading, heating and fermenting is 32 ℃, the material is turned over once every 5 hours, and the spreading thickness is 30cm when the temperature is increased to be above 40 ℃, and the material is turned over once every 2 hours.
Specifically, the proofing temperature of the step S4 is 30 ℃, the time is 40min, and the gas generation amount of each 50g of the prepared dough is more than 180 ml.
Specifically, the mixed enzyme solution in step S1 is prepared from a liquefied enzyme solution, a saccharifying enzyme solution, a phytase solution and a protease solution in a volume ratio of 1: 0.5: 0.2: 0.8.
Example 3:
a preparation method of natural yeast bread comprises the following steps:
s1, selecting fruits, mixing the enzyme mixture and grains at least containing waxy wheat, uniformly mixing, flatly paving, heating and fermenting for 5 days, sieving by a 200-mesh sieve, and removing impurities to obtain a yeast solution I;
s2, centrifuging the impurities obtained in the step S1 at 3500r/min for 35 minutes to obtain a yeast solution II;
s3, mixing the yeast solution I and the yeast solution II, adding the pectin solution, and filling the mixture into a ventilated container for proofing, wherein the proofing temperature is 32 ℃, and the proofing time is 2 days, so that natural yeast liquid is obtained;
s4, mixing the high gluten flour, the young granulated sugar and the waxy wheat flour to obtain mixed powder, mixing the mixed powder, the natural yeast liquid prepared in the step S3 and 99.5% ethanol according to the weight ratio of 1.5: 2: 0.4 to obtain dough, filling the dough into a ventilated container for proofing, and obtaining a natural yeast seed after proofing the dough;
s5, kneading the natural yeast seeds prepared in the step S4 for 3min, then placing the natural yeast seeds at the temperature of 32 ℃ for proofing for 10 min, then uniformly mixing the natural yeast seeds with warm water, high-gluten flour, waxy wheat flour, maltose, germinated brown rice, white sugar and salt to obtain mixed dough, and then conducting proofing at low temperature to enable the volume of the mixed dough to reach 2 times of the original volume to obtain the medium-seed dough;
s6, cutting the medium-sized dough into cylinders, placing the cylinders for half an hour for loosening, twisting the loosened dough into strips, and adjusting the temperature of the oven to 180 ℃ by adopting infrared oven equipment for 12 minutes.
Specifically, in the step S5, the natural yeast is 15 parts, the warm water is 50 parts, the high gluten flour is 150 parts, the waxy wheat flour is 6 parts, the maltose is 6 parts, the germinated brown rice is 9 parts, the white sugar is 7.2 parts, and the salt is 3 parts.
Specifically, the fruits in the step S1 are cut into blocks, the spreading thickness is 60cm when the temperature of spreading, heating and fermenting is 35 ℃, the material is turned over once every 6 hours, and the spreading thickness is 40cm when the temperature is increased to be higher than 40 ℃, and the material is turned over once every 3 hours.
Specifically, the proofing temperature in the step S4 is 32 ℃, the proofing time is 50min, and the gas generation amount of each 50g of the prepared dough is more than 180 ml.
Specifically, the mixed enzyme solution in step S1 is prepared from a liquefied enzyme solution, a saccharifying enzyme solution, a phytase solution and a protease solution in a volume ratio of 1: 0.6: 0.2: 1.
In summary, the following steps: compared with the prior art, the preparation method of the natural yeast bread provided by the invention has the advantages that the yeast solution I is obtained by selecting fruits, mixing enzyme solution and grains at least containing waxy wheat, uniformly mixing, then flatly spreading, heating and fermenting for 3-5 days, and then sieving with a 100-minus-one 200-mesh sieve to remove impurities; centrifuging the impurities obtained in the step S1 at the rotating speed of 3000-3500r/min for 30-35 minutes to obtain a yeast solution II; mixing the yeast solution I and the yeast solution II, adding pectin solution, and fermenting in a ventilated container at 28-32 deg.C for 1-2 days to obtain natural yeast liquid with high concentration, and fermenting the raw materials sufficiently to reduce loss of natural nutrients and strains;
by adding the waxy wheat flour, the maltose, the germinated brown rice and the white sugar, the aerogenic activity of the yeast is improved, the problems of difficult proofing of pure natural yeast dough and long proofing time, thicker bread skin, over-strong toughness and the like caused by insufficient aerogenic are solved, and the prepared bread has the characteristics of naturalness, safety, health and the like.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (5)
1. A preparation method of natural yeast bread is characterized in that: the method comprises the following steps:
s1, selecting fruits, mixing the enzyme solution and grains at least containing waxy wheat, uniformly mixing, flatly paving, heating and fermenting for 3-5 days, and then sieving with a 100-and 200-mesh sieve to remove impurities to obtain a yeast solution I;
s2, centrifuging the impurities obtained in the step S1 at the rotating speed of 3000-3500r/min for 30-35 minutes to obtain a yeast solution II;
s3, mixing the yeast solution I and the yeast solution II, adding the pectin solution, and filling the mixture into a ventilated container for proofing, wherein the proofing temperature is 28-32 ℃, and the proofing time is 1-2 days, so that natural yeast liquid is obtained;
s4, mixing the high gluten flour, the young granulated sugar and the waxy wheat flour to obtain mixed powder, mixing the mixed powder with the natural yeast liquid prepared in the step S3 and 99.5% ethanol according to the weight ratio of (1-1.5) to (1-2) to (0.2-0.4) to obtain dough, filling the dough into a ventilated container for proofing, and obtaining a natural yeast seed after proofing the dough;
s5, kneading the natural yeast seeds prepared in the step S4 for 2-3min, fermenting at 28-32 ℃ for 5-10 min, mixing with warm water, high-gluten flour, waxy wheat flour, maltose, germinated brown rice, white sugar and salt uniformly to obtain mixed dough, and fermenting at low temperature to make the volume of the mixed dough reach 1.5-2 times of the original volume to obtain the medium-seed dough;
s6, cutting the medium-sized dough into cylinders, placing the cylinders for half an hour for loosening, twisting the loosened dough into strips, and adjusting the temperature of the oven to 180 ℃ by adopting infrared oven equipment for 12 minutes.
2. The method of making a natural yeast bread as claimed in claim 1, wherein: in the step S5, the natural yeast seeds are 10-15 parts, the warm water is 40-50 parts, the high gluten flour is 100-150 parts, the waxy wheat flour is 4-6 parts, the maltose is 4-6 parts, the germinated brown rice is 6-9 parts, the white sugar is 4.8-7.2 parts and the salt is 2-3 parts.
3. The method of making a natural yeast bread as claimed in claim 1, wherein: the fruits in the step S1 need to be cut into blocks, the spreading thickness is 40-60cm when the temperature of spreading, heating and fermenting is 30-35 ℃, the material is turned over once every 5-6h, and the spreading thickness is 20-40cm when the temperature is raised to be higher than 40 ℃, and the material is turned over once every 2-3 h.
4. The method of making a natural yeast bread as claimed in claim 1, wherein: and in the step S4, the proofing temperature is 28-32 ℃, the time is 30-50min, and the gas generation amount of each 50g of the prepared dough is more than 180 ml.
5. The method of making a natural yeast bread as claimed in claim 1, wherein: the mixed enzyme solution in the step S1 is prepared from a liquefied enzyme solution, a saccharifying enzyme solution, a phytase solution and a protease solution according to the volume ratio of 1: 0.3-0.6: 0.1-0.2: 0.4-1.
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| CN105063003A (en) * | 2015-07-22 | 2015-11-18 | 合肥莱斯生物工程有限公司 | Active dry yeast with high-density fermentation function and method for preparing active dry yeast |
| CA2985607A1 (en) * | 2016-11-15 | 2018-05-15 | Sfc Global Supply Chain, Inc. | Non-proofed non-fermented yeast rising dough and method for making the same |
| CN110521751A (en) * | 2019-09-06 | 2019-12-03 | 巢湖学院 | A kind of compounding unartificial yeast fermentation high dietary-fiber bread and preparation method thereof |
| CN110613002A (en) * | 2019-09-20 | 2019-12-27 | 上海应用技术大学 | Natural apple fermentation broth bread and preparation method thereof |
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Application publication date: 20200512 |