Preparation method for accelerating bread proofing

• Main Authors: FENG XIAOJIAO, YOU DUANLIAN, YANG LEPING
• Format: Patent
• Language: Chinese; English
• Published: 14.04.2020
• 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 provides a preparation method for accelerating bread proofing. The preparation method comprises the steps of: fermenting agent strain activation, primary dough kneading, primary proofing, second dough kneading, cutting and blank making, second proofing, and baking. According to the invention, technological parameters like the formula, dough kneading, proofing, baking and the like inthe traditional baking process are adjusted, the dough is processed at the early stage, so that the proofing is more complete during fermentation, and the yeast fermentation rate is increased by controlling the temperature, humidity, moisture, salt and the like in the bread making process. The bread is uniform, fluffy and stable in internal texture structure, and the elasticity is better, the proofing time is greatly shortened, and the production cost and energy consumption are reduced. 本发明提供一种加速面包醒发的制备方法，包括发酵剂菌种活化、一次和面、第一次醒发、二次和面、分割制坯、第二次醒发、烘烤。本发明对传统烘焙工艺中的配方、揉面、醒发、烘焙等工艺参数进行调整，前期对面团进行加工，使发酵时醒发更加完全，通过对面包制作工艺时温度、湿度、水分、盐