Leavening old dough juice, leavening composition and leavening process

Abstract

The invention relates to the technical field of food making, in particular to leavening old dough juice. The leavening old dough juice is prepared by the following steps of: adding water into old dough, stirring to obtain paste, fermenting at room temperature for 8 to 12 hours, adding flour, water and a swelling agent, stirring uniformly, and fermenting at room temperature for 10 to 15 hours. A leavening composition is prepared from the following raw materials in part by weight: 500 parts of flour, 16 parts of swelling agent, 950 to 1,050 parts of leavening old dough juice, and 5 to 6 parts of alkali. A leavening process comprises the following steps of: dissolving alkali in water to obtain alkaline water, mixing the alkaline water, flour, the swelling agent and leavening old dough juice,adding a proper amount of water, mixing to obtain loose dough, and pressing by using a press flour machine. With the leavening old dough juice, the dough is not required to stand for a certain periodand can be directly steamed, the standing time for the dough is saved, and cooked flour based foods are particularly chewable and good in mouthfeel; and the leavening old dough juice is wide in application range and can be used for fermented flour based foods, such as steamed buns, steamed stuffed buns, steamed twisted rolls and bread which need fermenting.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a fermented noodle juice, and also to a dough composition containing the above-mentioned fermented noodle juice and a dough fermentation process. Background technique [0002] Raising dough is exactly the process of adding water to flour, kneading a leavening agent, and placing it for fermentation. In the prior art, there are generally three kinds of leavening agents, baking soda, flour fertilizer (old noodles) and dry yeast powder. They all work in a similar way: Under the right conditions, a leavening agent produces carbon dioxide gas in the dough, which is then expanded by heat to make the dough fluffy and palatable. In this traditional fermentation process, after the dough is made, it needs to be rested. The resting time is variable, half an hour to an hour or even longer, resulting in a relatively long process. Contents of the invention [0003] In order to so...

AI Technical Summary

Problems solved by technology

[0003]In order to solve the above problems that the traditional dough needs to be waked up and takes a long time, the present invention provides a kind of dough that can be directly steamed in a pot and saves pasta A kind of old-fashioned pasta sauce for making time