Method for producing dough and method for producing bread

Details Method for producing dough and method for producing bread Method for producing dough and method for producing bread

A - Human Necessities

21

D

A21D 6/00 (2006.01) A21D 2/26 (2006.01) A21D 8/04 (2006.01) A21D 13/04 (2006.01) A23L 1/16 (2006.01)

Patent

CA 2730170

A method for producing dough includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of cereal grains and liquid, and a kneading process #30 of kneading a dough material constituted by the mixture of the ground grains and the liquid with a kneading blade to obtain the dough. The crushing process #20 is preceded by a pre--crushing soaking process #10 in which the grains and the liquid are left to rest in a mixed state. In the kneading process #30, gluten, seasoning, a leavening agent, and the like are added to the dough material or the dough. When the leavening agent is yeast, a step of adjusting the dough temperature to a predetermined temperature before adding the yeast is provided.

Linvention concerne un procédé de production de pâte alimentaire à cuire comprenant : un processus de mouture #20 de grains par rotation dune lame de mouture dans un mélange constitué dune quantité prédéterminée de grains et dune quantité prédéterminée de liquide ; et un processus de pétrissage #30 dune matière pâteuse constituée par le mélange des grains moulus et du liquide, au moyen dune lame de pétrissage, pour obtenir la pâte alimentaire. Le processus de mouture #20 est précédé dun processus dimprégnation de pré-mouture #10 dans lequel les grains et le liquide sont mis à reposer dans un état mélangé. Dans le processus de pétrissage #30, du gluten, un agent de sapidité, un agent levant et analogue sont ajoutés à la matière pâteuse ou à la pâte. Lorsque lagent levant est de la levure, une étape de réglage de la température de la pâte à une température prédéterminée est réalisée avant lajout de la levure.

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