| 摘要 |
Two parts of wheat flour having deformation energy from 260 to 300W, maltose content 1.6. ash 580, wet gluten at least 40% of the mass contained in the dry flour used, acidity of 50 to 55 mmol/kg and humidity between 13.5 to 14% of the mass of water in the flour used. These ingredients are mixed at a temperature of 12 to 27 degrees C with one part drinking water and one part culture medium, containing yeast culture of lactic fermentation with homofermentative and heterofermentative lactic acid bacteria, amino acids, proteins in their native state and substances chosen from the B vitamin groups containing riboflavin, folic acid, nicotinic acid, biotin, thiamine and pyridoxine. The dough is wrapped in air-permeable wrapping and left to rise for a maximum of 24 hours at 3 to 27 degrees C, whereupon 3 to 3.5 hours before starting the next phase the mother yeast mix is put in an area with a temperature of 16 to 27 degrees. Nine parts of flour and four and a half parts of drinking water are added to three parts of the mix. These ingredients are mixed at 12 to 27 degrees C and resulting dough is moved to a receptacle and left for at least 12 hours to shorten at a temperature from 3 to 27 degrees C. |
