CN115176828A - Bread formula containing natural yeast glucose bacteria liquid and application method thereof - Google Patents
Bread formula containing natural yeast glucose bacteria liquid and application method thereof Download PDFInfo
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- CN115176828A CN115176828A CN202210800128.0A CN202210800128A CN115176828A CN 115176828 A CN115176828 A CN 115176828A CN 202210800128 A CN202210800128 A CN 202210800128A CN 115176828 A CN115176828 A CN 115176828A
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- bacteria liquid
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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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
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- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a bread formula containing natural yeast glucose bacteria liquid, which comprises the following components: 35-40% of high flour, 8-11% of rye flour, 0.8-1.2% of salt, 13-16% of grape bacteria liquid, 4-6% of Soft-European soup seed, 2-5% of trehalose, 1-4% of primary specially-squeezed olive oil, 1-3% of fresh yeast and the balance of water; the beneficial effects are that: the bread formula containing the natural yeast glucose fungus liquid and the application method thereof have the advantages that the adopted natural yeast has the obvious effect of improving the epidemic activity, has obvious effects on allergic dermatitis and asthma of infants, and also has the effects of improving the dry function, regenerating cranial nerves, stimulating the appetite and beautifying the face; the natural yeast liquid has strong fruit flavor; green, low-sugar, low-oil, healthy, easy to digest, stomachic and prolong bread aging.
Description
Technical Field
The invention relates to the technical field of bread formula preparation, in particular to a bread formula containing natural yeast glucose bacteria liquid and an application method thereof.
Background
Bread is also written as flour and steamed stuffed bun, a food made by milling five cereals (generally wheat) and heating. The baked food is prepared by using wheat flour as a main raw material and yeast, eggs, grease, sugar, salt and the like as auxiliary materials, adding water to prepare dough, and performing processes of cutting, forming, proofing, baking, cooling and the like.
In the prior art, the surface of the baked bread is full of gloss and fragrant;
however, the baked bread has poor anti-aging effect, and the surface of the bread loses luster and loses aroma after aging, the moisture content is reduced, the starch in the pulp is coagulated, the pulp is hardened and removed, and the soluble starch is reduced.
Disclosure of Invention
The invention aims to provide a bread formula containing natural yeast glucose bacteria liquid and an application method thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the formula of the bread containing the natural yeast glucose bacteria liquid comprises the following components: 35-40% of high flour, 8-11% of rye flour, 0.8-1.2% of salt, 13-16% of grape bacteria liquid, 4-6% of Soft European soup seeds, 2-5% of trehalose, 1-4% of primary specially-squeezed olive oil, 1-3% of fresh yeast and the balance of water.
Preferably, the bread formula containing the natural yeast glucose bacteria liquid comprises 35% of high flour, 8% of rye flour, 0.8% of salt, 13% of grape bacteria liquid, 4% of eurotium cristatum seed, 2% of trehalose, 1% of primary specially-pressed olive oil, 1% of fresh yeast and the balance of water.
Preferably, the bread formula containing natural yeast glucose bacteria liquid comprises 37% of high flour, 9% of rye flour, 0.9% of salt, 14% of grape bacteria liquid, 5% of eurotium cristatum seed, 3% of trehalose, 2% of primary specially-squeezed olive oil and 1.5% of fresh yeast, the balance of water.
Preferably, the bread formula containing the natural yeast glucose fungus liquid comprises 38% of high flour, 9% of rye flour, 1% of salt, 15% of grape fungus liquid, 5% of soups, 4% of trehalose, 3% of primary specially-squeezed olive oil, 2% of fresh yeast and the balance water.
Preferably, the bread formula containing natural yeast glucose bacteria liquid comprises 40% of high flour, 11% of rye flour, 1.2% of salt, 16% of grape bacteria liquid, 6% of soft-European soup seed, 5% of trehalose, 4% of primary specially-squeezed olive oil and 3% of fresh yeast, the balance of water.
Preferably, the preparation process of the grape bacteria liquid comprises the following steps:
selecting unpulverized raisins, washing with water, and putting the raisins and water into a sterilized glass jar according to the proportion of 1:2;
covering a sealing cover on a glass jar, placing at 27-30 deg.C for 7 days for fermentation, and stirring for 1 time every day during the period, and using a clean stirrer;
when the raisins float completely, the raisins are shaken or stirred lightly, and bubbles are generated in the glass tank, namely the fermentation is finished;
filtering raisins in liquid in a glass tank, pressing the filtered raisins, taking a concentrated solution of the filtered raisins, and putting the concentrated solution into the glass tank;
placing the glass jar at 5-10 deg.C, sealing and storing for two months;
adding sweetener into the bacteria liquid in the glass jar to form grape bacteria liquid.
Preferably, the sweetener is sugar or honey.
The application method of the bread formula containing the natural yeast glucose bacteria liquid comprises the following steps:
putting the weighed high flour, rye flour, salt, grape bacteria liquid, soft-European soup seeds, trehalose, fresh yeast and water into a stirrer, stirring at a low speed for 3 minutes, stirring at a high speed for three minutes, extruding the primary specially-squeezed olive oil into the stirred material, stirring at a high speed for three minutes again, and stirring until gluten is fully expanded;
keeping the stirred dough at 28 +/-1 ℃, relaxing for 30min, slightly turning the dough, keeping air holes and proofing for 30min;
cutting the proofed dough into small pieces of 300g, pushing into a forming mold for forming, placing the formed dough at a temperature of 30 ℃ and a humidity of 75%, and fermenting for 60min;
putting the fermented and formed dough into an oven, wherein the baking temperature is 200 ℃ of flour fire, 180 ℃ of primer fire, 1 time of steam for 3 seconds, and the baking time is 25 minutes;
and lightly vibrating the bread discharged from the oven.
Compared with the prior art, the invention has the beneficial effects that: the bread formula containing the natural yeast glucose fungus liquid and the application method thereof have the advantages that the adopted natural yeast has the obvious effect of improving the epidemic activity, has obvious effects on allergic dermatitis and asthma of infants, and also has the effects of improving the dry function, regenerating cranial nerves, stimulating the appetite and beautifying the face;
the natural yeast liquid has strong fruit flavor; green, low-sugar, low-oil, healthy, easy to digest, stomachic and prolong bread aging.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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 one
The invention provides a technical scheme that: the formula of the bread containing the natural yeast glucose bacteria liquid comprises the following components: 35% of high flour, 8% of rye flour, 0.8% of salt, 13% of grape bacteria liquid, 4% of Soft-European soup seed, 2% of trehalose, 1% of primary extra-pressed olive oil, 1% of fresh yeast and the balance of water.
Wherein the preparation process of the grape bacteria liquid is as follows:
selecting unpulped raisins, washing with water, and putting the raisins and the water into a sterilized glass jar according to the proportion of 1:2;
covering a sealing cover on a glass jar, placing at 27-30 deg.C for 7 days for fermentation, and stirring for 1 time every day during the period, and using a clean stirrer;
when the raisins float completely, the raisins are shaken or stirred lightly, and bubbles are generated in the glass tank, namely the fermentation is finished;
filtering raisins in liquid in a glass tank, pressing the filtered raisins, taking a concentrated solution of the filtered raisins, and putting the concentrated solution into the glass tank;
placing the glass jar at 5-10 deg.C, sealing and storing for two months;
adding sweetener into the bacteria liquid in the glass jar to form grape bacteria liquid.
The application method of the bread formula containing the natural yeast glucose bacteria liquid comprises the following steps:
putting the weighed high flour, rye flour, salt, grape bacteria liquid, soft-European soup seeds, trehalose, fresh yeast and water into a stirrer, stirring at a low speed for 3 minutes, stirring at a high speed for three minutes, extruding the primary specially-squeezed olive oil into the stirred material, stirring at a high speed for three minutes again, and stirring until gluten is fully expanded;
keeping the stirred dough at 28 +/-1 ℃, relaxing for 30min, slightly turning the dough, keeping air holes and proofing for 30min;
cutting the proofed dough into small pieces of 300g, pushing into a forming mold for forming, placing the formed dough at a temperature of 30 ℃ and a humidity of 75%, and fermenting for 60min;
putting the fermented dough into an oven, and baking for 25 minutes at the temperature of 200 ℃ of flour fire, 180 ℃ of primer and 1 time for 3 seconds by using steam;
and lightly vibrating the bread discharged from the oven.
Example two
On the basis of the first embodiment, the formula of the bread formula containing the natural yeast glucose bacteria liquid comprises the following components: comprises 37% of high flour, 9% of rye flour, 0.9% of salt, 14% of grape bacteria liquid, 5% of Soft-European soup seed, 3% of trehalose, 2% of primary special-pressed olive oil, 1.5% of fresh yeast and the balance of water.
EXAMPLE III
On the basis of the first embodiment, the formula of the bread formula containing the natural yeast glucose bacteria liquid comprises the following components: comprises 38% of high flour, 9% of rye flour, 1% of salt, 15% of grape bacteria liquid, 5% of Soft-European soup seed, 4% of trehalose, 3% of primary extra-pressed olive oil, 2% of fresh yeast and the balance of water.
Example four
On the basis of the first embodiment, the formula of the bread formula containing the natural yeast glucose bacteria liquid comprises the following components: comprises 40% of high flour, 11% of rye flour, 1.2% of salt, 16% of grape bacteria liquid, 6% of Soft-European soup seed, 5% of trehalose, 4% of primary special-pressed olive oil, 3% of fresh yeast and the balance of water.
Comparative example 1
Mixing 1800 of medium flour, 750 of high flour, 750 of low flour, 280 of sugar, 120 of milk powder, BF-238, 60 of wet yeast, 160 of whole egg, 150 of fermented cream, 40 of salt, 400 of ice and 15 of bamboo charcoal powder together at a slow speed and stirring uniformly, and beating quickly until the dough is bright and has the strength of 100%;
b: cutting 5000g, flattening to 400cm/600cm, covering with preservative film, quick-freezing at-15 deg.C for 1 hr;
c: 1000g of flaky sweet cream, and quickly freezing for 30 minutes twice after three folds;
d: then, folding for one time again to form the plastic film with the width of 36cm and the thickness of 2.8cm, and covering a preservative film for quick freezing for 1 hour;
e: cutting, putting the cut fresh-keeping film with the weight of 280g and the length of 5.5cm/17cm into a mould or a cover, and freezing;
f: fermenting at 35 deg.C and 50 deg.C to 7 days, and charging into furnace;
g: baking with a surface fire of 190 and a primer of 170 minutes for 32 minutes to prepare the bamboo charcoal bread.
Comparative example No. two
The bread making process comprises the following steps: uniformly mixing 100 parts of flour, 35 parts of water, 1 part of edible salt, 5 parts of white granulated sugar, 15 parts of butter, 3 parts of eggs and 0.8 part of dry yeast, kneading into dough, fermenting, baking and cooling to form the bread.
The first fermentation time is 50min, the temperature is 35 ℃, the relative humidity is 75%, the dough is expanded by 1.3 times, and the dough is cut into small dough after the first fermentation; then, a second fermentation was carried out for 85min at a relative humidity of 80% and a temperature of 35 ℃ to swell the small dough by a factor of 1.8.
And baking, wherein the upper fire temperature of the oven is 175 ℃, and the lower fire temperature of the oven is 185 ℃. Then, the mixture was naturally cooled at room temperature to form a bread slice.
By performing ingredient tests on four groups of examples and selecting two groups of bread formulas for comparison from the market, the test results are as follows:
from the experimental data in the table, the fourth bread formula containing the natural yeast glucose bacteria liquid has the best anti-aging performance, so that the bread formula has better popularization value.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A bread formula containing natural yeast glucose bacteria liquid, which is characterized in that; the formula of the bread formula containing the natural yeast glucose bacteria liquid comprises the following components: 35-40% of high flour, 8-11% of rye flour, 0.8-1.2% of salt, 13-16% of grape bacteria liquid, 4-6% of Soft-European soup seed, 2-5% of trehalose, 1-4% of primary specially-squeezed olive oil, 1-3% of fresh yeast and the balance of water.
2. The bread recipe containing natural yeast glucose bacteria liquid according to claim 1, characterized in that: comprises 35% of high flour, 8% of rye flour, 0.8% of salt, 13% of grape bacteria liquid, 4% of Soft-European soup seed, 2% of trehalose, 1% of primary special-pressed olive oil, 1% of fresh yeast and the balance of water.
3. The bread recipe containing natural yeast glucose bacteria liquid according to claim 1, characterized in that: comprises 37% of high flour, 9% of rye flour, 0.9% of salt, 14% of grape bacteria liquid, 5% of Soft-European soup seed, 3% of trehalose, 2% of primary special-pressed olive oil, 1.5% of fresh yeast and the balance of water.
4. The bread recipe containing natural yeast glucose bacteria liquid according to claim 1, characterized in that: comprises 38% of high flour, 9% of rye flour, 1% of salt, 15% of grape bacteria liquid, 5% of Soft-European soup seed, 4% of trehalose, 3% of primary extra-pressed olive oil, 2% of fresh yeast and the balance of water.
5. The bread recipe containing natural yeast glucose fungus liquid as claimed in claim 1, characterized in that: comprises 40% of high flour, 11% of rye flour, 1.2% of salt, 16% of grape bacteria liquid, 6% of Soft-European soup seed, 5% of trehalose, 4% of primary special-pressed olive oil, 3% of fresh yeast and the balance of water.
6. The bread recipe containing natural yeast glucose bacteria liquid according to claim 1, characterized in that: the preparation process of the grape bacterium liquid comprises the following steps:
selecting unpulped raisins, washing with water, and putting the raisins and the water into a sterilized glass jar according to the proportion of 1:2;
covering a sealing cover on a glass jar, placing at 27-30 deg.C for 7 days for fermentation, and stirring for 1 time every day during the period, and using a clean stirrer;
when the raisins float completely, the raisins are shaken or stirred lightly, and bubbles are generated in the glass tank, namely the fermentation is finished;
filtering the raisins in the liquid in the glass tank, pressing the filtered raisins, taking a concentrated solution of the filtered raisins, and putting the concentrated solution into the glass tank;
placing the glass jar at 5-10 deg.C, sealing and storing for two months;
adding sweetener into the bacteria liquid in the glass jar to form grape bacteria liquid.
7. The bread recipe containing natural yeast glucose bacteria liquid as claimed in claim 6, characterized in that: the sweetener is sugar or honey.
8. A method of use of a bread recipe containing natural yeast glucose bacteria liquid, comprising the bread recipe containing natural yeast glucose bacteria liquid of any of the above claims 1-7, characterized in that: the application method comprises the following steps:
putting the weighed high flour, rye flour, salt, grape bacteria liquid, soft-European soup seeds, trehalose, fresh yeast and water into a stirrer, stirring at a low speed for 3 minutes, stirring at a high speed for three minutes, extruding the primary specially-squeezed olive oil into the stirred material, stirring at a high speed for three minutes again, and stirring until gluten is fully expanded;
keeping the stirred dough at 28 +/-1 ℃, relaxing for 30min, slightly turning the dough, keeping air holes and proofing for 30min;
cutting the proofed dough into small pieces of 300g, pushing into a forming mold for forming, placing the formed dough at a temperature of 30 ℃ and a humidity of 75%, and fermenting for 60min;
putting the fermented and formed dough into an oven, wherein the baking temperature is 200 ℃ of flour fire, 180 ℃ of primer fire, 1 time of steam for 3 seconds, and the baking time is 25 minutes;
and lightly vibrating the bread discharged from the oven.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210800128.0A CN115176828A (en) | 2022-07-08 | 2022-07-08 | Bread formula containing natural yeast glucose bacteria liquid and application method thereof |
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| CN202210800128.0A CN115176828A (en) | 2022-07-08 | 2022-07-08 | Bread formula containing natural yeast glucose bacteria liquid and application method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766432A (en) * | 2014-01-21 | 2014-05-07 | 天津易倍克食品科技发展有限公司 | Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof |
| CN104489025A (en) * | 2014-12-31 | 2015-04-08 | 漯河联泰食品有限公司 | Buckwheat improved nutritional bread and preparation method thereof |
| CN105660765A (en) * | 2016-01-14 | 2016-06-15 | 哈尔滨顺达实业发展有限公司 | Soft European bread and making method thereof |
| CN105685165A (en) * | 2016-04-28 | 2016-06-22 | 无锡品默食品有限公司 | Preparation method of fruit natural yeast bread |
| CN106912520A (en) * | 2015-12-25 | 2017-07-04 | 麦趣尔集团股份有限公司 | A kind of European bread-making methods of unartificial yeast fermentation |
| CN113519592A (en) * | 2021-07-07 | 2021-10-22 | 山东匠造烘焙食品有限公司 | Toast bread and preparation method thereof |
-
2022
- 2022-07-08 CN CN202210800128.0A patent/CN115176828A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766432A (en) * | 2014-01-21 | 2014-05-07 | 天津易倍克食品科技发展有限公司 | Aging-resistant starch gelatinizing type bread mix, starch gelatinizing type bread and manufacturing method thereof |
| CN104489025A (en) * | 2014-12-31 | 2015-04-08 | 漯河联泰食品有限公司 | Buckwheat improved nutritional bread and preparation method thereof |
| CN106912520A (en) * | 2015-12-25 | 2017-07-04 | 麦趣尔集团股份有限公司 | A kind of European bread-making methods of unartificial yeast fermentation |
| CN105660765A (en) * | 2016-01-14 | 2016-06-15 | 哈尔滨顺达实业发展有限公司 | Soft European bread and making method thereof |
| CN105685165A (en) * | 2016-04-28 | 2016-06-22 | 无锡品默食品有限公司 | Preparation method of fruit natural yeast bread |
| CN113519592A (en) * | 2021-07-07 | 2021-10-22 | 山东匠造烘焙食品有限公司 | Toast bread and preparation method thereof |
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