| 摘要 |
PURPOSE: A production method of bread having excellent taste and eating texture is provided to offer the excellent storage stability of the bread by delaying degradation. CONSTITUTION: 450-750 parts by weight of strong flour, 1.5-2.5 parts by weight of dry yeast, 0.75-1.25 parts by weight of vitamin C, and 255-425 parts by weight of water are mixed. The mixture is aged at 2-4°C for 27-45 hours to obtain sponge. 150-250 parts by weight of strong flower, 15-25 parts by weight of salt, and 225-375 parts by weight of water are mixed and homogenized to obtain a water-roux starter. 75-125 parts by weight of raisin, 70-125 parts by weight of apples, and 15-25 parts by weight of honey are aged to obtain a stock seed. 225-375 parts by weight of stock seed, 225-375 parts by weight of grape juice, and 330-470 parts by weight of apple juice are mixed, and aged at 20-30°C for 12-20 hours to obtain a main seed. 150-250 parts by weight of main seed, 775-1,225 parts by weight of strong flour, and 375-625 parts by weight of water are aged for 12-20 hours to obtain Levain. 710-1,190 parts by weight of sponge, 450-675 parts by weight of water-roux starter, 270-410 parts by weight of Levain, 30-50 parts by weight of sugar, 20-40 parts by weight of dried milk powder, 3.5-6.5 parts by weight of dry yeast, 3.5-6.5 parts by weight of malt, 50-90 parts by weight of main seed, 50-90 parts by weight of butter, and 70-125 parts by weight of black sesame seeds are mixed to obtain dough. The dough is molded, inserted into a bread frame, and fermented. |
