Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Bread and preparation method thereof

A bread and dough technology, applied in dough preparation, pre-baked dough processing, baking, etc., can solve the problems of lack of flavor and poor taste of bread products, achieve the effects of prolonging the shelf life of food, good taste, and improving the structure of bread

Inactive Publication Date: 2016-07-27
ZHEJIANG INM FOOD
View PDF2 Cites 22 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Single yeast makes the volume of bread expand through alcoholic fermentation, but the bread product lacks flavor and taste poor, and food improvers and preservatives are usually added to improve bread quality and extend food shelf life

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, a kind of bread of the present invention, comprises high-gluten flour, sourdough, water, olive oil, fresh yeast, edible salt; The parts by weight of each component are respectively: 29-30 parts of high-gluten flour, 50-30 parts of sourdough 51 parts, 15-16 parts of water, 3-4 parts of olive oil, 1 part of fresh yeast, and 1 part of edible salt.

[0029] A kind of bread, the sourdough is made up of high-gluten flour, wheat flour, water, fresh yeast, fermented milk, and the parts by weight of each component are respectively: 0-24 parts of high-gluten flour, 0-34 parts of wheat flour, 26-98 parts of water, 0-6 parts of fresh yeast, 2-10 parts of fermented milk.

[0030] A kind of bread, including whole wheat flour and malt flour in wheat flour, whole wheat flour: malt flour is 3:2.

[0031] A type of bread fermented with raw milk and bacteria fermented.

[0032] A kind of bread, strains include: Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidoba...

Embodiment 2

[0054] Embodiment 2, a kind of bread, comprises high-gluten flour, sourdough, water, olive oil, fresh yeast, edible salt, egg yolk; The parts by weight of each component are respectively: 29-30 parts of high-gluten flour, 50-51 parts of sour dough 1 part, 15-16 parts of water, 3-4 parts of olive oil, 1 part of fresh yeast, 1 part of edible salt, and 1 part of egg yolk.

[0055] A kind of bread, the sourdough is made up of high-gluten flour, wheat flour, water, fresh yeast, fermented milk, and the parts by weight of each component are respectively: 0-24 parts of high-gluten flour, 0-34 parts of wheat flour, 26-98 parts of water, 0-6 parts of fresh yeast, 2-10 parts of fermented milk, 1-34 parts of sweet potato powder.

[0056] A kind of bread, including whole wheat flour and malt flour in wheat flour, whole wheat flour: malt flour is 3:2.

[0057] A type of bread fermented with raw milk, egg whites and bacteria.

[0058] A kind of bread, strains include: Streptococcus thermop...

Embodiment 3

[0059] Embodiment 3, a kind of method of making bread,

[0060] A. Dough making: Mix high-gluten flour, sour dough, water, olive oil, fresh yeast, and edible salt; stir the ingredients, 22-25°C, humidity: upper limit 75%, lower limit 70%, proof for 1-10 hours;

[0061] B. Dough division and rounding: relax the dough obtained in step A for 10-15 minutes at room temperature, then divide it into 500g±3g / piece, and round and rotate for 10-15 minutes;

[0062] C. Dough molding: put every 4 pieces of dough into the mold in order, proofing, proofing temperature: upper limit 38°C, lower limit 37°C; humidity: upper limit 75%, lower limit 70%; proofing time 70-90 minutes;

[0063] D. Baking: upper fire 1 temperature zone 215-220 ℃, 2 temperature zone 215-220 ℃, 3 temperature zone 215-220 ℃, lower fire 1 temperature zone 220-225 ℃, 2 temperature zone 220-225 ℃, 3 Temperature zone 220-225°C, baking time: 36-39 minutes;

[0064] E. Attach icing, and apply icing on the bread shell accordi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides bread. The bread is prepared from the following ingredients: high-gluten flour, sour dough, water, olive oil, fresh yeast and table salt; and the bread is especially prepared from the following ingredients in parts by weight: 29-30 parts of high-gluten flour, 50-51 parts of sour dough, 15-16 parts of water, 3-4 parts of olive oil, 1 part of fresh yeast and 1 part of table salt. The bread has the following beneficial effects: firstly, ingredients of the fermented milk are natural and relatively high in protein and calcium contents, so that nutritive values of the bread products are increased; secondly, the proteins are broken down by self-metabolisms of the lactobacillus floras in the fermented milk so as to produce amino acid flavoring precursors to benefit flavor-improvement of the bread, and textural structure of the bread is improved by extracellular polysaccharides produced by the metabolisms; thirdly, a diversified microbial environment is created by co-fermentation of the lactobacillus floras in the fermented milk with the industrial yeasts, so that growth of miscellaneous bacteria is inhibited and shelf lives of the food products are thereby prolonged; and fourthly, no food additive is added into the bread, so that a bread product which is natural, healthy and relatively good in taste is prepared.

Description

technical field [0001] The present invention relates to a kind of bread with unique taste and rich nutrition even without adding improver and its production method. Background technique [0002] Bread is a kind of common food, because it is delicious and easy to eat, it is deeply loved by people, especially in western countries, bread is often eaten for breakfast. However, due to the high water content of bread, it is easy to mold and deteriorate after storage, especially in high-temperature and high-humidity environments. The time for mold growth is greatly shortened. Therefore, traditional bread products are usually added with artificial preservatives to increase their shelf life. Although organic acids and their salts and propionate preservatives can effectively prolong the mildew time, the use of artificial preservatives may not only lead to off-taste, off-flavor or off-odor of bread products, but also may inhibit fermentation during bread production Yeast activity, in ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D13/00A21D8/04
CPCA21D13/00A21D8/045
Inventor 余灵恩张也
Owner ZHEJIANG INM FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com