Natural apple fermentation liquid bread and preparation method thereof

• Main Authors: CUI LINLIN, ZHOU XIAOLI, XIANG QIAN, ZHOU YIMING, LYU XINDONG
• Format: Patent
• Language: Chinese; English
• Published: 27.12.2019
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention discloses natural apple fermentation liquid bread and a preparation method thereof. The natural apple fermentation liquid bread is prepared from the raw materials: whole wheat flour, high gluten flour, a natural apple fermentation liquid diluent, active dry yeast, salt, a compound dough improver and ice water. The preparation method comprises the steps of preparation of dough, preparation of main dough, first recovery of the main dough, second recovery of the main dough, baking and the like. The obtained natural apple fermentation liquid bread has soft texture, full color, fine structure, soft and chewy taste, mellow smell of fermentation and fragrance of apple, and the shelf life is prolonged by 5-7 days compared with an ordinary bread. 本发明公开一种天然苹果发酵液面包及其制备方法。所述天然苹果发酵液面包的原料包括全麦粉，高筋面粉，天然苹果发酵液稀释液，活性干酵母，食盐，复合面团改良剂及冰水。制备方法包括种面团的制备、主面团的制备、主面团的第一次醒发、主面团的第二次醒发、烘烤等步骤。本发明所得的天然苹果发酵液面包质地绵软，色泽饱满，组织细腻，口感松软且有嚼劲，有发酵的醇香味、苹果的清香味；且相较于普通面包，其保质期延长了5-7天。