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化學(xué)配方數(shù)據(jù)庫(kù)
配方類(lèi)型： BEVERAGES AND FOODS
配方說(shuō)明： Sponge-Dough Bread (Slow Staling)
配方組成： Sugar/6 % of Flour
Mix 4.5 min 2nd speed Water temp. 60 F Sponge temp. 78 F Fermentation
Conditions: Humidity 85% Temperature 85F Ferment 4.5 h
Dough
Yeast Food/10 g
Salt/2.25 % of Flour
Yeast Food/0.5 % of Flour
Milk powder/4 % of Flour
"Myvatex"/0.19 % of Flour
Bread Flour/700 g
Water/580* g
Shortening/60 g
Sugar/120 g
Salt/46 g
Milk powder/80 g
"Myvatex"/3.8 g
* 300 g ice + 280 g H2O (< 40 F)
Water/42 % of Flour
Bre
配制方法： Mix 13 min 2nd speed Floor time 25 min Dough temp. 82 F after mixing Scale 450 g per loaf Proof @ 108 F/88% R.L. to height 55 min (dough rises in pans) Bake 20 min @ 450 F Cool bread 1 h. Double wrap for test storage Total water absorption 68%

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