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METHOD FOR PREPARING NATURAL SOURDOUGH AND METHOD FOR PREPARING DOUGH FOR BREAD USING THE NATURAL SOURDOUGH
METHOD FOR PREPARING NATURAL SOURDOUGH AND METHOD FOR PREPARING DOUGH FOR BREAD USING THE NATURAL SOURDOUGH
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机译:天然面团的制备方法和使用天然面团的面包的制备方法
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摘要
PURPOSE: A producing method of natural sourdough, and a producing method of dough for baking bread using the natural sourdough instead of yeast are provided to improve the flavor of the bread. CONSTITUTION: A producing method of natural sourdough comprise the of following: mixing 10~30parts of whole-wheat flour by weight, 70~90parts of flour by weight, and 90~110parts of purified water by weight, to obtain a starter; firstly fermenting the mixture at 25~30deg C for 4 days; mixing 90~110parts of fermented product by weight, 90~110parts of flour by weight, and 70~90parts of purified water by weight; and secondly fermenting the mixture.
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