配方类型:

FOOD PRODUCTS

配方说明:

Protein Bread

配方组成:

Non-fat Milk Solids/3.5 Dough (g or lb)
Water/29.4 Dough (g or lb)
"Promine"-R or "Soyalose" 105/5.0 Dough (g or lb)
Shortening/-
Yeast/-
Salt/1.75 Dough (g or lb)
Patent Flour/40.0 Dough (g or lb)
Sugar/3.5 Dough (g or lb)
Malt/-

配制方法:

Yeast food may be added to the sponge at a level of 0.25 to 0.50, based on the total flour in the finished mix, depending on the nature of the flour used.
To prepare sponge: Sift flour and add to mixing bowl. While mixing using dough hook at low speed, slowly add water followed by the addition of yeast, malt (yeast food, if used) and shortening. Mix at medium speed until well mixed (dough will pull from bowl). Temperature of sponge should be about 75-78'F when finally mixed. Add sponge to trough and proof at 75-80'F for 3-4 hours and punch. The sponge may be placed in a retarding box at 40'F overnight for use the following day or immediately mixed with the dough for finishing.
To prepare dough: Mix milk solids, salt, sugar and soy flour (or "Promine"-R) with remaining water (warm), flour, and sponge. Mix about 10 minutes at low speed and 5 minutes at medium speed. The temperature after mixing should be about 78'F. Let dough rest 30 minutes. Divide, mold, pan, and proof for 30-45 minutes. Bake at 410