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Bread fermentation process

A fermentation process and bread technology, applied in the direction of dough fermenter, dough preparation, dough extruder, etc., can solve the problems affecting the quality and taste of bread, achieve excellent temperature conduction performance, reduce labor intensity, and reduce the effect of fermentation quality

Active Publication Date: 2022-02-08
福建臣果实业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In view of the above-mentioned related technologies, the inventor believes that there are many steps in the middle fermentation process, and each step needs to transfer the material, and the multiple transfer time will affect the control of the fermentation time, thus affecting the quality and quality of the bread after molding. Taste

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Embodiment Construction

[0043] The following is attached Figure 1-7 The application is described in further detail.

[0044] The embodiment of the present application discloses a middle seed fermentation molding device.

[0045] refer to figure 1 , The medium fermentation molding device includes a low-temperature fermentation chamber 10, a transfer chamber 20, a secondary mixing chamber 30, a final fermentation chamber 40 and a transfer assembly connected in sequence, wherein the secondary mixing chamber 30 is provided with a molding assembly 100.

[0046] like figure 1 As shown, the low-temperature fermentation chamber 10 and the final fermentation chamber 40 are vertically arranged side by side, the transfer chamber 20 is located above the low-temperature fermentation chamber 10, and the secondary mixing chamber 30 is located above the final fermentation chamber 40; the bottom of the low-temperature fermentation chamber 10 is provided with a second A cabinet door 201, the upper end of the low-t...

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Abstract

The bread fermentation process comprises the following steps: S1, preparing semi-finished product medium-sized dough; S2, preparing finished product medium-sized dough; S3, preparing main dough; and S4, performing final fermentation. The step S2 to the step S4 are all carried out in the secondary fermentation forming device, a conveying assembly in the secondary fermentation forming device is used for carrying out transferring and treatment of all the steps, fermentation forming of the dough can be accurately completed on time, and the situation that the fermentation quality is affected due to the transferring time is reduced.

Description

technical field [0001] The present application relates to the field of bread preparation technology, in particular to a bread fermentation process. Background technique [0002] Bread must go through a fermentation process in the production process, and there are many fermentation processes for bread, among which the middle fermentation process is currently the more mainstream process. [0003] The middle fermentation method is also called the secondary fermentation method. First, part of the flour (55%-100%), all or most of the yeast, yeast nutrients, malt powder, all or part of the shortening and all or most of the The water is first prepared into "middle seed dough", and then fermented once, and then the rest of the raw and auxiliary materials are added, the main dough is adjusted, and then the second fermentation is carried out. [0004] In view of the related technologies mentioned above, the inventor believes that there are many steps in the middle fermentation proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D8/04A21C13/02A21C3/04A21C3/10A21C1/02A21C1/14
CPCA21D8/045A21C13/02A21C3/04A21C3/10A21C1/02A21C1/141Y02P60/80
Inventor 游晓文陈辉游铃华
Owner 福建臣果实业有限公司
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