配方类型:

FOOD PRODUCTS

配方说明:

Soy Flour (12%) Bread

配方组成:

Water/42
Mix two minutes at number 1 speed plus three minutes at number 2
speed; dough temperature-80'F; floor time, 45 minutes; scale 19 ounces;
10 minutes intermediate proof, mound and pan; panary proof to 1/2 inch
above top of pan at 107'F and 85% relative humidity; bake 20 minutes at
435'F.
*Bakers grade winter wheat flour (approximately 11.5% protein, 0.43% ash
and of good baking strength.)
**Soy flour should be "Ardex" 550 or equivalent in baking quality.
FORMULA No.
Corn sugar/5
Lard/2
Flour (14% m.b.)/700.0
Water/500.5
Soy flour/84.0
Yeast*/21.0
Salt/14.0
Sugar/42.0
Yeast/2.5
Shortening/21.0
Yeast food/1.75
"EMPLEX"/0.5
Bromate/20 ppm
* 60 ml of yeast suspension (350 g yeast per 1000 ml)
Flour*/70
Flour*/30
*Bakers grade winter wheat flour (approximately 11.5% protein, 0.43% ash
Soy flour**/12
Water/34
Yeast food ("Arkady")/0.5
Salt/2.5
and of good

配制方法:

Add all ingredients at room temperature. Mix dough in Hobart A 200 miner equipped with a Mac-Duffee type bowl and fork at first speed (low) for 1.0 minute and then at second speed (medium) to develop dough for 4.5 minutes. Round dough by hand. Ferment at 86'F and 85 per cent relative humidity (r.h.). Scale fermented dough to 500 g and round again. Relax 20 minutes at 86'f (recovery or floor time) in fermentation cabinet. Mould in a Moline Model 100 moulder. Place panned dough in proofing cabinet at 86'F at 85 per cent r.h. and proof to template of 1.5 cm above center of pan. Bake at 425'F for 30 minutes. measure loaf volume by rape-seed displacement within 10 minutes after removing loaf from oven. Score crumb grain about 18 hours after baking. The finished bread is regarded as unsatisfactory if its score is less than 5.