CN111357790A - Method for making secondary fermentation bread - Google Patents
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- CN111357790A CN111357790A CN201811604227.1A CN201811604227A CN111357790A CN 111357790 A CN111357790 A CN 111357790A CN 201811604227 A CN201811604227 A CN 201811604227A CN 111357790 A CN111357790 A CN 111357790A
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- 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
- A21D13/00—Finished or partly finished bakery products
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- 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
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Abstract
The invention discloses a method for making secondary fermentation bread, which comprises the following steps: s1, preparing dough, S2, fermenting for the first time, S3, preparing dough for the second time, S4, fermenting for the second time, S5, forming, S6, proofing, and S7, baking. The bread made by the invention has large volume, enough flour fragrance, no obvious sour taste and milk fragrance, cellular internal structure, soft mouthfeel, uniform and firm appearance and no collapse on the surface.
Description
The technical field is as follows:
the invention relates to the field of food processing, in particular to a method for making secondary fermentation bread.
Background art:
bread, born in ancient Egypt over 2500 years before the Gongyuan, is a large food with the longest history and the largest consumption in baked food. The bread is made from various types, but the basic raw material is wheat flour, and the bread is made by adding other auxiliary materials and through the processes of dough preparation, fermentation, forming, baking and the like.
The existing bread making methods are mainly divided into two types, namely a primary fermentation method and a secondary fermentation method. Although the one-time fermentation method is simple to operate and short in making time, the made bread is poor in taste and flavor and insufficient in fragrance due to the limited fermentation time, and the bread is aged quickly. Compared with the primary fermentation method, the secondary fermentation method has more operation steps and long fermentation time, but because the dough is fully fermented, the bread made by the secondary fermentation has higher expansion rate, better taste and flavor and more sufficient flour fragrance. Therefore, the bread made by the secondary fermentation method meets the requirements of the current consumers.
The conventional secondary fermentation bread making method is roughly as follows: dough preparation → first fermentation → second dough preparation → second fermentation → shaping → proofing → baking → finished product, but it has the following problems: 1. compared with the secondary dough preparation, the amount of the added flour is large when the dough is prepared, and the dough is hard, so that the primary fermentation is not facilitated; 2. when the secondary dough is prepared, the consumption of the white sugar is large, so that the growth of yeast is inhibited and the growth of lactic acid bacteria is vigorous in the secondary fermentation process, and finally, the secondary fermentation is inhibited and the acid production is serious, and the bread after baking is heavy in sour taste, small in volume, hard and sticky, so that the mouthfeel of the bread is seriously influenced; 3. yeast is added into the seed dough for one time and is fermented for two times, and due to the fact that the fermentation time is long, the yeast fermentation activity is reduced in the later period, the subsequent fermentation force is weak, the dough cannot be fully fermented, the expansion rate and the internal structure uniformity of the baked bread are influenced, and the taste of the bread is directly influenced; 4. the dough mixer is used during the modulation of the seed dough, the dough mixer is used during the modulation of the secondary dough, the secondary dough has higher hardness than the seed dough, the manual mixing and the modulation degree are weak, the dough is not easy to mix uniformly, the temperature of the dough can be rapidly raised during the manual mixing and the modulation, the secondary fermentation is excessive easily, the internal structure of the baked bread is not uniform, the fragrance of the material is not fully released, the growth of lactic acid bacteria is too vigorous, the taste and the fragrance of the bread are finally reduced, and the sourness is aggravated.
The invention content is as follows:
the invention aims to provide a method for making secondary fermentation bread with good taste, sufficient aroma and unobvious sourness.
The invention aims to implement the following technical scheme, and the secondary fermentation bread making method comprises the following steps:
s1, preparing a dough: weighing the components of the seed dough according to the following parts by weight: 180 parts of flour 150, 20-40 parts of white sugar and 3 parts of yeast; placing the weighed dough component into a basin, weighing water, pouring water into the basin while stirring according to the mass ratio of 173-;
s2, primary fermentation: fermenting the seed dough for 2-3h under the conditions that the temperature is 25-36 ℃ and the humidity is 65% until the volume of the seed dough is enlarged by 1-2 times, and finishing primary fermentation to obtain primary fermented dough;
s3, secondary dough preparation: weighing the following secondary dough auxiliary materials in parts by weight: 35-55 parts of white sugar, 2 parts of yeast, 5 parts of salt and 110 parts of water, wherein the mass ratio of the seed dough component to the secondary dough auxiliary material is 173-223: 182-222; putting the primary fermented dough and the secondary dough auxiliary material into a dough kneading machine, uniformly kneading at a rotation speed of 120 revolutions per minute, adding secondary dough flour into the dough kneading machine, wherein the mass ratio of the secondary dough flour to the secondary dough auxiliary material is 320-;
s4, secondary fermentation: fermenting the secondary dough under the conditions that the temperature is 25-36 ℃ and the humidity is 65%, wherein the fermentation time is 3 hours, and after the secondary fermentation is finished, obtaining secondary fermented dough;
s5, forming: dividing the dough into dough pieces and shaping to obtain prefabricated dough pieces;
s6, proofing: placing the prefabricated dough blank at the temperature of 25-36 ℃ and the humidity of 70% for proofing for 1-2h, and finishing proofing when the volume of the prefabricated dough blank is increased by 1-2 times to obtain a dough blank to be baked;
s7, baking: and baking the dough blank to be baked in an oven, taking the baked dough blank out of the oven after baking, and cooling to obtain the bread.
Further, in S3. secondary dough preparation, the secondary dough auxiliary material also comprises 30-50 parts by weight of eggs.
Further, the flour and the secondary dough flour are both strong flour, the yeast is high-sugar yeast, and the temperature of the water is 20-25 ℃.
Further, the oil is milk butter.
Further, the white sugar is white granulated sugar.
Further, in the step s7, the baking specifically comprises the following steps: controlling the upper fire temperature of the oven to 215 ℃ and the lower fire temperature to 195 ℃ to bake for 13.5 min.
The invention has the advantages that: 1. compared with secondary dough, the amount of flour added in the process of making the seed dough is less, the seed dough is softer, the rapid propagation of yeast is facilitated, and the fermentation effect can be improved. 2. Compared with the conventional secondary fermentation method, the adding amount of white sugar during the preparation of secondary dough is reduced, on one hand, enough sugar is provided for the growth of saccharomycetes, the secondary fermentation can be fully carried out, the bread can be fully expanded, the baked bread is large in volume, sufficient in fragrance, uniform in internal tissue and good in taste; on the other hand, the growth speed of the lactic acid bacteria can be controlled, and the sourness of the bread can be reduced. 3. The yeast is added during the preparation of the seed dough and the preparation of the secondary dough respectively, so that the fermentation activity of the yeast in the later period can be improved, the subsequent fermentation capacity of the dough can be improved, the dough can be fully fermented, and the baked bread has large volume, sufficient aroma, uniform internal structure and good taste. 4. The dough is manually kneaded and prepared, and the dough mixer is used for preparing the secondary dough, so that the temperature of secondary fermentation is favorably reduced, the secondary fermentation is carried out at a low temperature, the secondary fermentation time is prolonged, the growth of lactic acid bacteria is inhibited while the dough is fully fermented, and the baked bread is large in volume, uniform in internal tissue, good in taste and light in sour taste; and in the secondary fermentation process, the fragrant substances can be fully released, so that the baked bread has sufficient fragrance and strong flour fragrance.
Description of the drawings:
FIG. 1 is a real comparison of the test group 3 and the control group 1.
The specific implementation mode is as follows:
example 1:
the making method of the secondary fermentation bread comprises the following steps:
s1, preparing a dough: weighing the components of the seed dough according to the following parts by weight: 150 parts of flour, 20 parts of white sugar and 3 parts of yeast; the flour is high gluten flour, the yeast is high sugar yeast, and the white sugar is white granulated sugar; putting the weighed seed dough components into a basin, weighing water, wherein the mass ratio of the seed dough components to the water is 173:120, the temperature of the water is 20 ℃, pouring water into the basin while stirring, and manually and uniformly mixing to obtain seed dough;
s2, primary fermentation: fermenting the seed dough for 3 hours under the conditions that the temperature is 25 ℃ and the humidity is 65 percent until the volume of the seed dough is enlarged by 1 time, and finishing primary fermentation to obtain primary fermented dough;
s3, secondary dough preparation: weighing the following secondary dough auxiliary materials in parts by weight: 35 parts of white sugar, 2 parts of yeast, 5 parts of salt, 30 parts of eggs and 110 parts of water, wherein the yeast is high-sugar yeast, the white sugar is white granulated sugar, and the temperature of the water is 20 ℃; the mass ratio of the components of the seed dough to the auxiliary materials of the secondary dough is 173: 182; putting the primary fermented dough and the secondary dough auxiliary material into a dough kneading machine, uniformly kneading at the rotating speed of 120 revolutions per minute, adding secondary dough flour into the dough kneading machine, wherein the secondary dough flour is high-gluten flour, the mass ratio of the secondary dough flour to the secondary dough auxiliary material is 320:182, kneading at the rotating speed of 230 revolutions per minute until no dry powder exists in the dough kneading machine, and then adding oil into the dough kneading machine, wherein the oil is butter oil; the mass ratio of the flour to the oil of the secondary dough is 320:30, the secondary dough is uniformly kneaded at the rotating speed of 120 r/min and then kneaded at the rotating speed of 230 r/min for 3min until the dough is stretched into a film, is not easy to break, and is round and smooth without jagged edges, so that the secondary dough is obtained;
s4, secondary fermentation: fermenting the secondary dough under the conditions that the temperature is 25 ℃ and the humidity is 65%, wherein the fermentation time is 3 hours, and finishing the secondary fermentation to obtain secondary fermented dough;
s5, forming: cutting the dough into 165g of dough and shaping to obtain prefabricated dough;
s6, proofing: placing the prefabricated dough blank at the temperature of 25 ℃ and the humidity of 70% for proofing for 2h, and finishing proofing when the volume of the prefabricated dough blank is increased by 1 time to obtain the dough blank to be baked;
s7, baking: placing the dough blank to be baked in an oven for baking, wherein the baking operation is as follows: controlling the upper fire temperature of the oven at 215 ℃ and the lower fire temperature at 195 ℃, baking for 13.5min, discharging from the oven after baking, and cooling to obtain the bread.
Example 2:
the making method of the secondary fermentation bread comprises the following steps:
s1, preparing a dough: weighing the components of the seed dough according to the following parts by weight: 160 parts of flour, 30 parts of white sugar and 3 parts of yeast; the flour is high gluten flour, the yeast is high sugar yeast, and the white sugar is white granulated sugar; putting the weighed seed dough components into a basin, weighing water, wherein the mass ratio of the seed dough components to the water is 193:120, the temperature of the water is 23 ℃, pouring water into the basin while stirring, and manually and uniformly mixing to obtain seed dough;
s2, primary fermentation: fermenting the seed dough at 30 deg.C and 65% humidity for 2.5 hr until the volume of the seed dough is 1.5 times larger, and finishing primary fermentation to obtain primary fermented dough;
s3, secondary dough preparation: weighing the following secondary dough auxiliary materials in parts by weight: 45 parts of white sugar, 2 parts of yeast, 5 parts of salt, 40 parts of eggs and 110 parts of water, wherein the yeast is high-sugar yeast, the white sugar is white granulated sugar, and the temperature of the water is 23 ℃; the mass ratio of the components of the seed dough to the auxiliary materials of the secondary dough is 203: 202; putting the primary fermented dough and the secondary dough auxiliary material into a dough kneading machine, uniformly kneading at the rotating speed of 120 revolutions per minute, adding secondary dough flour into the dough kneading machine, wherein the secondary dough flour is high-gluten flour, the mass ratio of the secondary dough flour to the secondary dough auxiliary material is 330:202, kneading at the rotating speed of 230 revolutions per minute until no dry powder exists in the dough kneading machine, and then adding oil into the dough kneading machine, wherein the oil is butter oil; the mass ratio of flour to oil of the secondary dough is 330:30, the secondary dough is uniformly kneaded at the rotating speed of 120 r/min and then kneaded at the rotating speed of 230 r/min for 4min until the dough is stretched into a film, is not easy to break, and has round and smooth broken holes without jagged edges, so that the secondary dough is obtained;
s4, secondary fermentation: fermenting the secondary dough under the conditions that the temperature is 30 ℃ and the humidity is 65%, wherein the fermentation time is 3 hours, and finishing the secondary fermentation to obtain secondary fermented dough;
s5, forming: cutting the dough into 165g of dough and shaping to obtain prefabricated dough;
s6, proofing: placing the prefabricated dough blank at the temperature of 30 ℃ and the humidity of 70% for proofing, wherein the proofing time is 1.5h, and when the volume of the prefabricated dough blank is increased by 1.5 times, finishing proofing to obtain the dough blank to be baked;
s7, baking: placing the dough blank to be baked in an oven for baking, wherein the baking operation is as follows: controlling the upper fire temperature of the oven at 215 ℃ and the lower fire temperature at 195 ℃, baking for 13.5min, discharging from the oven after baking, and cooling to obtain the bread.
Example 3:
the making method of the secondary fermentation bread comprises the following steps:
s1, preparing a dough: weighing the components of the seed dough according to the following parts by weight: 180 parts of flour, 40 parts of white sugar and 3 parts of yeast; the flour is high gluten flour, the yeast is high sugar yeast, and the white sugar is white granulated sugar; putting the weighed seed dough components into a basin, weighing water, wherein the mass ratio of the seed dough components to the water is 223:120, the temperature of the water is 25 ℃, pouring water into the basin while stirring, and manually and uniformly mixing to obtain seed dough;
s2, primary fermentation: fermenting the seed dough for 2 hours under the conditions that the temperature is 36 ℃ and the humidity is 65 percent until the volume of the seed dough is enlarged by 2 times, and finishing primary fermentation to obtain primary fermented dough;
s3, secondary dough preparation: weighing the following secondary dough auxiliary materials in parts by weight: 55 parts of white sugar, 2 parts of yeast, 5 parts of salt, 30-50 parts of eggs and 110 parts of water, wherein the yeast is high-sugar yeast, the white sugar is white granulated sugar, and the temperature of the water is 25 ℃; the mass ratio of the components of the seed dough to the auxiliary materials of the secondary dough is 223: 222; putting the primary fermented dough and the secondary dough auxiliary material into a dough kneading machine, uniformly kneading at the rotating speed of 120 revolutions per minute, adding secondary dough flour into the dough kneading machine, wherein the secondary dough flour is high-gluten flour, the mass ratio of the secondary dough flour to the secondary dough auxiliary material is 350:222, kneading at the rotating speed of 230 revolutions per minute until no dry powder exists in the dough kneading machine, and then adding oil into the dough kneading machine, wherein the oil is butter oil; the mass ratio of the flour to the oil of the secondary dough is 350:30, the secondary dough is uniformly kneaded at the rotating speed of 120 r/min and then kneaded at the rotating speed of 230 r/min for 5min until the dough is stretched into a film, is not easy to break, and is round and smooth without jagged edges, so that the secondary dough is obtained;
s4, secondary fermentation: fermenting the secondary dough under the conditions that the temperature is 36 ℃ and the humidity is 65%, wherein the fermentation time is 3 hours, and finishing the secondary fermentation to obtain secondary fermented dough;
s5, forming: cutting the dough into 165g of dough and shaping to obtain prefabricated dough;
s6, proofing: placing the prefabricated dough blank at the temperature of 36 ℃ and the humidity of 70% for proofing for 1h, and finishing proofing when the volume of the prefabricated dough blank is increased by 2 times to obtain the dough blank to be baked;
s7, baking: placing the dough blank to be baked in an oven for baking, wherein the baking operation is as follows: controlling the upper fire temperature of the oven at 215 ℃ and the lower fire temperature at 195 ℃, baking for 13.5min, discharging from the oven after baking, and cooling to obtain the bread.
Example 4:
the conventional secondary fermentation bread making method specifically comprises the following steps:
1. preparing materials: the formulations were prepared as in table 1 below.
| Composition (I) | Flour | Granulated sugar | Yeast | Egg | Water (W) | Oil | Salt (salt) |
| One-time fermentation | 350g | 20g | 5g | \ | 210g | \ | \ |
| Secondary fermentation | 150g | 110g | \ | 50g | 40g | 20g | 4g |
2. The manufacturing steps are as follows:
1) preparing dough for the first time: kneading dough for the first time, weighing 350g of flour, 5g of yeast and 20g of granulated sugar; weighing 210g of the flour, slowly adding the flour into the flour, kneading the flour until the flour is uniform, non-sticky, good-elasticity and moderate-ductility dough (the dough is stretched into a film, is not easy to break, is round and smooth in a poking hole, has a certain controlled size, and prevents the dough and gluten from being damaged due to excessive kneading), and putting the dough into a baking tray or a steel basin.
2) And (3) first fermentation: the dough is put into a fermentation box, the temperature is 28 ℃, the humidity is 70 percent or a stainless steel basin is sealed by a preservative film for fermentation, the fermentation is maintained for about 3 hours, and the volume is doubled.
3) And (3) secondary dough preparation: weighing 150g of flour, 110g of granulated sugar, 50g of eggs, 40g of water, 20g of oil and 4g of salt; mixing the above materials with the first fermented dough, and kneading. Putting the dough into a steel basin, sealing with a preservative film, fermenting in a fermenting box at 29 ℃ for 1.5h, expanding the volume by one time after the dough is fermented to be mature, and immediately forming.
7. Forming: making 165g bread blanks, shaping and putting the bread blanks on a baking tray mould.
8. And (3) proofing: placing into a proofing box after placing the bread plate, wherein the temperature of the proofing chamber is 34 ℃, the relative humidity is 85%, the time is 40min, and the bread blank can be moved out of the proofing chamber when the volume of the bread blank is increased to 2 times of the original volume.
9. Baking and cooling: the furnace temperature is raised to 190 ℃ on the upper fire and 180 ℃ on the lower fire. Brushing a layer of egg liquid with a brush before the bread blank is put into the oven, sprinkling a little sesame, baking in the oven for about 18min, cooling after the bread blank is taken out of the oven, and packaging.
The breads prepared in examples 1, 2 and 3 of the present invention were named test groups 1, 2 and 3, and the breads prepared in examples 2 and 2 were named control groups 1 and 2, respectively, by comparing the present invention with the conventional secondary fermentation bread preparation method, and comparing the results with those shown in table 2.
TABLE 2 comparison of the present invention and conventional bread making methods
As can be seen from Table 2 and FIG. 1, the bread made by the present invention has a large volume, sufficient flour fragrance, no obvious sour taste, milk fragrance, cellular internal structure, soft mouth feel, uniform and firm appearance, and no surface collapse. This is due to: 1. the addition amount of flour of the seed dough is reduced, so that the seed dough is softer and is beneficial to primary fermentation; 2. the addition amount of white sugar in the secondary dough is reduced, the growth of yeast is satisfied, the secondary fermentation is ensured, meanwhile, the growth of lactic acid bacteria is inhibited, and the acid production of lactic acid bacteria is reduced; 3. the yeast is added during the dough preparation and the secondary dough preparation respectively, so that the later-stage yeast fermentation activity can be improved, the subsequent fermentation capacity of the dough can be improved, and the damage of fermentation to the strength of the dough can be reduced; 4. the dough is manually kneaded during the preparation, and a dough mixer is used for the preparation of the secondary dough, so that the temperature of secondary fermentation is reduced, the secondary fermentation is carried out at a low temperature, the secondary fermentation time is prolonged, and the growth of lactic acid bacteria is inhibited while the dough is fully fermented; the bread made by the invention has the advantages through the combined action of the four reasons.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. The method for making the secondary fermentation bread is characterized by comprising the following steps:
s1, preparing a dough: weighing the components of the seed dough according to the following parts by weight: 180 parts of flour 150, 20-40 parts of white sugar and 3 parts of yeast; placing the weighed dough component into a basin, weighing water, pouring water into the basin while stirring according to the mass ratio of 173-;
s2, primary fermentation: fermenting the seed dough for 2-3h under the conditions that the temperature is 25-36 ℃ and the humidity is 65% until the volume of the seed dough is enlarged by 1-2 times, and finishing primary fermentation to obtain primary fermented dough;
s3, secondary dough preparation: weighing the following secondary dough auxiliary materials in parts by weight: 35-55 parts of white sugar, 2 parts of yeast, 5 parts of salt and 110 parts of water, wherein the mass ratio of the seed dough component to the secondary dough auxiliary material is 173-223: 182-222; putting the primary fermented dough and the secondary dough auxiliary material into a dough kneading machine, uniformly kneading at a rotation speed of 120 revolutions per minute, adding secondary dough flour into the dough kneading machine, wherein the mass ratio of the secondary dough flour to the secondary dough auxiliary material is 320-;
s4, secondary fermentation: fermenting the secondary dough under the conditions that the temperature is 25-36 ℃ and the humidity is 65%, wherein the fermentation time is 3 hours, and after the secondary fermentation is finished, obtaining secondary fermented dough;
s5, forming: dividing the dough into dough pieces and shaping to obtain prefabricated dough pieces;
s6, proofing: placing the prefabricated dough blank at the temperature of 25-36 ℃ and the humidity of 70% for proofing for 1-2h, and finishing proofing when the volume of the prefabricated dough blank is increased by 1-2 times to obtain a dough blank to be baked;
s7, baking: and baking the dough blank to be baked in an oven, taking the baked dough blank out of the oven after baking, and cooling to obtain the bread.
2. The method for making secondary fermented bread according to claim 1, wherein in S3. secondary dough preparation, the secondary dough auxiliary material further comprises 30-50 parts by weight of eggs.
3. The method of making secondary leavened bread as defined in any of claims 1 or 2 wherein said flour and said secondary dough flour are both hard flours, said yeast is high sugar yeast and said water is at a temperature of 20-25 ℃.
4. A method of making a secondary leavened bread as recited in claim 3 wherein the oil is milk butter.
5. The method for making bread as claimed in any one of claims 1, 2 and 4, wherein the white sugar is white sugar.
6. The method for making bread with secondary fermentation according to claim 3, characterized in that the white sugar is white sugar.
7. The method for making secondary fermented bread as claimed in claim 5, wherein in S7. baking, the baking operation is: controlling the upper fire temperature of the oven to 215 ℃ and the lower fire temperature to 195 ℃ to bake for 13.5 min.
8. The method for making secondary fermented bread as claimed in claim 6, wherein in S7. baking, the baking operation is: controlling the upper fire temperature of the oven to 215 ℃ and the lower fire temperature to 195 ℃ to bake for 13.5 min.
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| JP2005253457A (en) * | 2004-02-12 | 2005-09-22 | Shozo Hoshino | Method for producing bread |
| CN103918749A (en) * | 2014-04-08 | 2014-07-16 | 沈阳师范大学 | Purple-potato wholewheat-flour bread and production method thereof |
| CN105104471A (en) * | 2015-09-28 | 2015-12-02 | 哈密市爱诚食品加工厂 | Red date bread with good mouthfeel and rich nutrition |
| CN107711981A (en) * | 2017-12-04 | 2018-02-23 | 陈立均 | A kind of bread and its preparation technology rich in omega 3 |
| CN108208074A (en) * | 2016-12-14 | 2018-06-29 | 邱高明 | The method that secondary fermentation makes buckwheat bread |
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2018
- 2018-12-26 CN CN201811604227.1A patent/CN111357790A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005253457A (en) * | 2004-02-12 | 2005-09-22 | Shozo Hoshino | Method for producing bread |
| CN103918749A (en) * | 2014-04-08 | 2014-07-16 | 沈阳师范大学 | Purple-potato wholewheat-flour bread and production method thereof |
| CN105104471A (en) * | 2015-09-28 | 2015-12-02 | 哈密市爱诚食品加工厂 | Red date bread with good mouthfeel and rich nutrition |
| CN108208074A (en) * | 2016-12-14 | 2018-06-29 | 邱高明 | The method that secondary fermentation makes buckwheat bread |
| CN107711981A (en) * | 2017-12-04 | 2018-02-23 | 陈立均 | A kind of bread and its preparation technology rich in omega 3 |
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