| 摘要 |
<p>A method for the industrial preparation of ciabatta-type bread is described, comprising the following stages: a) kneading; b) maturing; c) degassing; d) division into sized pieces; e) leavening in a cabinet and stretching; f) baking; wherein during the kneading stage a) a culture broth containing bacteria and yeast is added to the dough mix, the cabinet leavening stage e) requiring a time of 20-30 minutes. The main advantage of the method of the present invention is the fact that the addition of the culture broth to the dough mix shortens the maturing and leavening time, with consequent economic advantage.</p> |
