| 摘要 |
A method of manufacturing breads and confectioneries by mixing deep sea water, nonfat dry milk, live yeast, yeast food, an egg and olive oil is provided. The method shortens fermentation time, retards bread staling, prevents production of trans fat and improves taste and nutrients. A deep sea water is filtered with a diatomaceous earth filter of 0.3 to 0.8mum to remove impurities and heated at 40 to 60deg.C for 3 to 5 days to obtain salt with a salinity of 2 to 3%. Then 100g deep sea water salt is mixed with 35g sugar and 50g olive oil to obtain first material. Nonfat dry milk, live yeast, yeast food and deep sea water are mixed in a ratio of 15g:20g:0.7g:150g and aged at 30 to 40deg.C for 30min to obtain second material. Then 500g strong flour and an egg are mixed with the first and second materials, kneaded, fermented at 25 to 28deg.C and 70 to 80% humidity for 40 to 50min in the first step. The fermented dough is molded, fermented at 30 to 45deg.C and 70 to 90% humidity for 20 to 40min in the second step and baked at 180 to 230deg.C for 20 to 40min. |
