Production method of staple food soft bread

Abstract

The invention discloses a production method of staple food soft bread. The production method is characterized by comprising the following steps: (1) producing grape pulp, i.e., immersing raisins intoconcentrated red wine and soaking; taking out the raisins and pulping; then adding yoghurt powder; (2) kneading dough, i.e., mixing high gluten flour and low gluten flour, adding egg liquid and the like, then adding the grape pulp and water and kneading to prepare the dough; adding water into the high gluten flour, and carrying out treatment including high-speed stirring, ozone aeration and the like; then adding carrageenan and strawberry jam to prepare mixed flour paste; (3) fermenting, i.e., carrying out low-temperature freezing and fermentation on the dough and the mixed flour paste; (4) molding, i.e., repeatedly kneading the fermented dough to obtain a bread shape; immersing the dough into the fermented mixed flour paste; taking out the dough and scattering walnut powder or hazel powder and the like on the surface of the dough for baking at low temperature; (5) carrying out low-temperature baking, i.e., baking the molded dough in a baking oven; (6) cooling, i.e., putting the bakedbread in a constant-temperature and constant-humidity environment and cooling to obtain the staple food soft bread.

Description

technical field [0001] The invention belongs to the technical field of bread making, and in particular relates to a method for making staple food soft bread. Background technique [0002] Bread is mainly made of flour, and is made by adding eggs, salt, sugar and other auxiliary materials through kneading, fermentation, molding and baking processes. It is mainly divided into French, French, fancy, Chinese and American. The main food in western countries has increasingly become the first choice for office workers for breakfast due to its convenience. However, whether it is French, Chinese, or Chinese and American bread, the bread is soft and delicious when it is just baked. As the temperature of the bread decreases and the water is lost, the bread gradually hardens and the taste is dry; the main reason is that the bread is porous inside and the pores are dense. Poor, the internal moisture is easy to lose during bread storage, and the high-temperature baking process is used in...

AI Technical Summary

Problems solved by technology

However, whether it is French, Chinese, or Chinese and American bread, the bread is soft and delicious when it is just baked. As the temperature of the bread decreases and the water is lost, the bread gradually hardens and the taste is dry; the main reason is that the bread is porous inside and the pores are dense. Poor, the internal moisture is easy to lose during bread storage, and the high-temperature baking process is used in baking, and the baking time is short, but the carbohydrates and proteins in the bread are rigid and aging, and the bread gradually hardens after cooling, and high-temperature baking will lead to vitamins, Serious loss of nutrients such as minerals