Process to prepare a first stage dough mixture for production of wheat bread employing native yeast and de-activated yeast cells

摘要

In a two-stage process to prepare dough, in a first stage (1) flour and water are combined with a yeast starter culture consisting of a native culture and de-activated cells. The first-stage mixture consists of 40 weight % or more flour, 40 weight % or more water at 30[deg]C and 3 weight % yeast. In the second stage, a second mixture is admixed to the first-stage mixture. The second-stage mixture consists of 62 weight % or more wheat starch, 10 weight % or more wheat fibre, 5 weight % or more malt flour, 3 weight % or more salt and 1 weight % or more ascorbic acid. The first-stage mixture ferments at 30[deg]C for 12-16 hours, and is then cooled to less than 4[deg]C. The ratio of native yeast to de-activated yeast cells is 1:7. The native starter culture is Saccharomyces cerevisiae. The ratio of first-stage mixture (1) to second stage ingredients is 60-65% to 30-35%, mixed for 2-10 minutes. The resulting mixture is extruded from the mixer and formed prior to baking as wheat bread.