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Process for producing crisp bread

A technology for bread and craftsmanship, applied in the direction of processing dough, dough fermenter, baking method, etc., can solve problems such as low production efficiency, inconsistent product quality, and premature proofing of dough, so as to improve production efficiency, save manpower, ensure The effect of product quality standardization

Inactive Publication Date: 2018-12-28
杭州一箩麦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to address the deficiencies in the prior art and provide a process for producing crispy bread, so as to effectively control the temperature of the dough, avoid early proofing, insufficient proofing and excessive proofing of the dough, facilitate shaping, and contribute to Unified product quality and improved production efficiency, to solve the problem of premature proofing of the dough, liquefaction of oil at room temperature, difficulty in forming, excessive proofing of the dough during the forming process, inconsistent product quality, and low production efficiency in the production process of crispy bread. low technical issues

Method used

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  • Process for producing crisp bread

Examples

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Embodiment 1

[0037] Such as figure 1 Shown, a kind of technique of producing crisp bread, comprises the steps:

[0038] S1. Kneading dough: first control the room temperature at 20-26°C, and control the humidity at 68%-75%, then add the prepared raw materials and water into the kneading machine for stirring. Wherein, the raw materials include the following components in parts by weight: 900 parts of wheat flour, 8 parts of yeast, 150 parts of sugar, 100 parts of eggs, 8 parts of salt, 1 part of improver, and the parts by weight of the water are 350 parts.

[0039] Wherein, the water is mixed with normal temperature water and ice at a weight ratio of 1:4, and a small amount of calcium carbonate and magnesium carbonate are added, and the pH value of the water is 5-6; the wheat flour is selected from strong gluten wheat flour; The improving agent includes soybean powder, emulsifier, vitamin C, moisture retaining agent and compound enzyme; the emulsifier is selected from monoglyceride emulsif...

Embodiment 2

[0052] A process for producing crispy bread, the process steps are the same as in Example 1, the difference is that the raw materials for kneading dough include the following components in parts by weight: 1000 parts of wheat flour, 11 parts of yeast, 180 parts of sugar, 120 parts of eggs, and 9 parts of salt part, 3.5 parts of improving agent, and the parts by weight of described water are 500 parts; The compound enzyme in improving agent is the composition of amylase, protease, fat inhibiting enzyme, lipoxygenase.

Embodiment 3

[0054] A process for producing crispy bread, the process steps are the same as in Example 1, the difference is that the raw materials for kneading dough include the following components in parts by weight: 1100 parts of wheat flour, 15 parts of yeast, 250 parts of sugar, 200 parts of eggs, and 13 parts of salt 4 parts, 4 parts of improving agent; The parts by weight of described water is 550 parts; The compound enzyme in improving agent is the composition of amylase and fat-inhibiting enzyme.

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Abstract

The invention discloses a process for producing crisp bread. According to the process, products are obtained through dough kneading, forming, standing, baking and cooling. The process has the advantages that during dough kneading, the water is obtained from combination of normal-temperature water and ice, so that the temperature of dough is controlled effectively, fermentation of yeast is inhibited, and earlier standing of the dough is avoided; during forming, edible oil and fat with the melting point temperature of 20 DEG C is subjected to extrusion forming at the room temperature by an oiling machine, so that liquefying is avoided, and the forming efficiency is improved; through a refrigeration storage on the middle section of a forming line, earlier standing of the dough is avoided, andthe quality of the bread is guaranteed; standing of the dough is performed in a standing room in an unified way to ensure the uniformity of the product quality, so that insufficient or excessive standing of the bread is avoided; after baking, the bread is naturally cooled by a cooling tower, so that the bread does not collapse due to excessive temperature differences; through production by an entire process line, manpower is saved, production efficiency is improved, and product quality standardization is guaranteed.

Description

technical field [0001] The invention relates to the field of bread production technology, in particular to a technology for producing crispy bread. Background technique [0002] Bread is a baked food made of wheat flour as the main raw material, yeast, eggs, oil, sugar, salt, etc. Delicacy popular all over the world. Open crisp bread is one of many types of bread. After repeated folding, layers of dough are formed. When baking, the dough will unfold layer by layer and become crispy open crisp bread. [0003] In the production process of open crisp bread, there will be problems such as premature proofing of the dough, liquefaction of oil at room temperature, difficulty in forming, excessive proofing of the dough during the forming process, inconsistent product quality, and low production efficiency. Therefore, it is necessary to propose a technique for producing crispy bread. Contents of the invention [0004] The purpose of the present invention is to address the defici...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21C13/00A21D8/06A21C14/00A21D15/02
CPCA21C13/00A21C14/00A21D8/06A21D15/02A21D13/80
Inventor 董嘉文
Owner 杭州一箩麦食品有限公司
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