Natural yeast bread and manufacturing method thereof

Abstract

The invention relates to a manufacturing method of natural yeast bread. The method includes the steps that a, natural yeast liquid raw materials selected from fruits and cereals at least including glutinous barley are fermented to obtain natural yeast liquid; b, high-gluten flour and glutinous barley flour are mixed to obtain mixed flour, the mixed flour and the natural yeast liquid are mixed to obtain a mixture, and the mixture is fermented to obtain primary natural yeast; c, after the primary natural yeast is fermented, the primary natural yeast, warm water, high-gluten flour and glutinous barley flour are stirred into mixed dough, and the mixed dough is fermented at low temperature to obtain sponge dough; d, high-gluten flour, glutinous barley flour, malt flour, soya bean lecithin and a water solution are stirred and then added into the sponge dough to form bread dough through stirring; e, the bread dough is fermented; f, a conventional method is used for baking to obtain the bread. The invention further discloses natural yeast bread manufactured by adopting the method. The high water absorption rate and the high aerogenesis capacity of the glutinous barley flour, the capacity of promoting yeast aerogenesis of the malt flour and the emulsifying capacity of the soya bean lecithin are used, and low-temperature secondary fermentation is combined to obtain the soft and healthy bread moderate in mouthfeel and high in nutritive value.

Description

technical field [0001] The invention relates to a natural yeast, in particular to a natural yeast bread. Background technique [0002] With the integration of Chinese and Western cultures, earth-shaking changes have taken place in the field of food culture in our country. Bread is no longer a bakery product unique to the West and rarely seen in the Chinese market. Bread has gradually become a It is a common staple food or a favorite convenience snack food on the people's table of our country. The sales of bread in my country are increasing year by year, and various special breads are being developed and launched one after another. The nutrition, health and safety of bread are also receiving more and more attention. [0003] Natural yeast is a fermented strain cultivated from natural plant flowers, leaves and fruits. It is rich in active yeast, lactic acid bacteria and other substances. It belongs to compound yeast and can effectively supplement the amino acids, vitamins, mi...

AI Technical Summary

Problems solved by technology

However, most of the natural yeast bread currently sold on the market is a co-fermented product of natural yeast and instant active dry yeast. The bread made by fermentation of pure natural yeast has problems such as difficulty in proofing and insufficient gas production, resulting in thicker bread skin and toughness. too strong

Images