Method for improving freezing resistance of lactic acid bacteria in freezing sour flour dough using glutathione

Method for improving freezing resistance of lactic acid bacteria in freezing sour flour dough using glutathione

  • CN 1,907,039 A
  • Filed: 08/02/2006
  • Published: 02/07/2007
  • Est. Priority Date: 08/02/2006
  • Status: Active Application
First Claim
Patent Images

1. , a kind of method with freezing resistance of lactic acid bacteria in the glutathione raising freezing sour flour dough, it is characterized in that adopting following processing step:

  • formula rate is pressed umber;

    (1), sour flour dough leavening;

    (a), one time fermentation;

    get 48~

    50 parts in flour, 48~

    50 parts in water, reduced glutathione and mix for 0.1~

    0.3 part, be placed on 29~

    31 ℃

    of bottom fermentation to 23~

    25h;

    (b), secondary fed-batch fermentation;

    in the sour flour dough of above-mentioned fermentation, add 48~

    50 parts in flour, water mixes for 48~

    50 parts, is placed on 29~

    31 ℃

    of bottom fermentation to 47~

    49h;

    (c), three fed-batch fermentations;

    in the sour flour dough of above-mentioned fermentation, add 48~

    50 parts in flour, water mixes for 48~

    50 parts, is placed on 29~

    31 ℃

    of bottom fermentation to 71~

    73h;

    (2), the formation of bread dough;

    get 45~

    50 parts in flour, 20~

    25 parts of sour flour dough leavenings, 23~

    34 parts in water, salt 1.0~

    2.0 and mix, join and beat 10~

    15min in a mixing bowl, rub up the formation dough;

    (3), 10~

    15min, cutting are on demand then left standstill in above-mentioned dough taking-up;

    (3), quick-frozen;

    the dough of cutting is put into-38~

    -40 ℃

    of following quick-frozen time 1~

    1.5h;

    (4), refrigeration;

    the dough after the quick-frozen is put into-18~

    -20 ℃

    of refrigerations down.

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