21results about "Dough cooling" patented technology

The invention discloses dough fermentation and conveying integrated equipment which comprises a dough fermentation box, the dough fermentation box is conveyed through a first conveying device, an overturning mechanism used for overturning the dough fermentation box is arranged between the first conveying device and a second conveying device, and a dough conveying device is arranged below the overturning mechanism. The opening end of the dough fermentation box passes through the pretreatment mechanism, a cavity is formed in the dough fermentation box, and a ventilation assembly is arranged in the cavity. Edible oil is sprayed on the inner wall of the fermentation box and the surface of dough to form an oil film, so that the direct contact between the dough and the wall of the fermentation box is blocked, the physical adhesion risk is reduced, the water loss in the fermentation process is reduced, and the surface softness of the dough is kept; the contact area and the adhesive force with the inner wall are further reduced, the completeness of the separation process is ensured, the pollution risk of subsequent processing is reduced, and integrated efficient connection of dough fermentation and conveying is realized.

The invention discloses a method for improving the quality of frozen dough by using lactic acid bacteria and saccharomycetes synergistic enzyme treatment technology, which comprises the following steps: (1) carrying out primary culture on lactic acid bacteria and saccharomycetes, and then carrying out inoculated culture again to obtain a bacterial suspension; (2) centrifuging the bacterial suspension to obtain bacterial sludge; (3) preparing dough: adding enzyme into a proper amount of wheat flour, water, salt, sugar and the like, inoculating lactic acid bacteria and saccharomycetes, and uniformly mixing; (4) uniformly stirring the flour batting, shaping, and carrying out primary fermentation; (5) after the preliminary fermentation is completed, quickly freezing at the temperature of-30 DEG C to-40 DEG C until the central temperature of the dough is reduced to-18 DEG C; (6) freezing and storing the frozen dough at-18 DEG C; according to the invention, the water loss of the frozen dough in the freezing storage process is improved, the problem of freeze drying loss is solved, the fermentation performance of the frozen dough is remarkably improved, the hardness of the frozen steamed buns is effectively reduced, the elasticity, specific volume and water holding rate are improved, and the quality and processing performance of the frozen dough are improved to a great extent.

The invention discloses a low-GI sweet potato biscuit and a preparation method thereof. The preparation method comprises the following steps: mixing sweet potato whole powder, inulin and other raw materials to form basic powder, freezing at-20 DEG C, forming pores, and unfreezing to obtain porous premixed powder; the preparation method comprises the following steps: preparing a composite mineralizing solution containing soybean protein peptide, nano calcium hydrophosphate and tea polyphenol, mixing and mineralizing the composite mineralizing solution with porous premixed powder, screening, mixing and kneading with an auxiliary material emulsion, forming, freezing to obtain biscuit blanks, and finally performing segmented temperature-controlled baking, cooling and packaging. According to the low-GI sweet potato biscuit and the preparation method thereof, a freezing pore-forming-polyphenol mediated mineralization-peptide anchoring three-in-one composite modification technology is adopted, functional raw materials in a specific proportion are cooperated, a five-dimensional cross-linked network of porous starch-peptide-polyphenol-mineral substance-beta-glucan is constructed, and function upgrading of the low-GI sweet potato biscuit is achieved from multiple dimensions of structure optimization, mechanism strengthening and nutrition cooperation.

The invention relates to the technical field of food processing, in particular to a grapefruit flowing core mooncake making technology which comprises the following steps: S1, grapefruit peel pretreatment: the grapefruit peel is in contact with saline water for pickling so as to be subjected to bitterness removal treatment, and the bitterness-removed grapefruit peel is obtained; s2, saccharifying the citrus grandis peel: adding the bitterness-removed citrus grandis peel into a sugar water solution, heating until the bitterness-removed citrus grandis peel is boiled, and keeping the temperature for a period of time, so that the citrus grandis peel is saccharified; s3, honey processing of the Hu pomelo peel: adding lemon juice into the saccharified solution, and performing honey processing for 24 hours to obtain the Hu pomelo peel processed with honey. According to the invention, the grapefruit peel is sequentially pickled with saline water to remove bitterness and saccharified with a sugar water solution, and the lemon juice is added into the saccharified solution to be processed with honey for 24 hours, so that the bitter and astringent components of the grapefruit peel are effectively reduced, and meanwhile, the faint scent and sour-sweet balance of grapefruit are stabilized; therefore, the Huyou flowing core pulp which is lower in bitterness, more coordinated in flavor and better in batch consistency is obtained.

The invention relates to a preparation method of frozen dough and a product thereof. The invention discloses a method for preparing a frozen dough and a product of the frozen dough, and the method comprises the following steps: mixing Saccharomyces cerevisiae FLA01 (NITE BP-03684) with flour, carrying out fermentation culture on the formed mixture, and carrying out freezing treatment on the obtained fermented dough.

The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.

Frozen un-proofed dough pieces are produced by cutting a dough sheet into strips and producing a score through an upper skin of each strip with at least one blunt deformation tool prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed by pressing the upper skin of the dough down into the body of the dough, thereby deforming and pre-stressing the dough to create weak zones, either before, during or after the individual un-proofed dough pieces are actually created, but before freezing. Upon heating, openings are established in the upper skin along score lines.

A method of producing a bread product is provided, comprising: forming a dough comprising at least 35% by weight water with flour comprising at least 10% by weight protein content; proving the dough at an ambient temperature below 25 °C; baking the dough under high impingement of hot gas flow and high humidity; and rapidly cooling the bread product such that a core temperature of the bread product is reduced to 10 °C or less within 240 seconds or less.

Microwavable crispy wrapped or enrobed foods that have a crispy exterior texture and retain moisture in an interior filling after microwaving. The crispy exterior is formed from a batter that may comprise soft wheat cake flour, oxidized tapioca starch, and rice flour. The wrapped or enrobed foods may be cooked, frozen, and reheated in the microwave to produce a crispy product.

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

A method of producing a bread product such as a flatbread comprises forming a dough comprising at least 35% by weight water and flour comprising at least 10% by weight protein content, proving the dou

The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.

The invention relates to the technical field of food processing, and discloses a frozen dough and a production process thereof, the production process comprises the following steps: providing a dough with a specified shape, the dough containing a leavening agent; freezing for the first time: freezing the dough; unfreezing: unfreezing the dough subjected to the first freezing treatment at the unfreezing temperature of 18 DEG C to 22 DEG C for the unfreezing time of 40 minutes to 60 minutes; pre-baking: pre-baking the unfrozen dough, and then cooling the dough to obtain pre-baked dough with the cooling humidity of 50%-70%; freezing for the second time: freezing the pre-baked dough to obtain the frozen dough. By adopting the production process, not only can the use effect of the leavening agent be effectively ensured, but also the baking taste of the unfrozen product can be ensured.

The present disclosure relates to a tangzhong comprising a liquid dairy product, a bread dough comprising the tangzhong, and bread prepared using the same. In the present disclosure, by preparing a tangzhong using wheat flour and a liquid dairy product without any addition of water, it is possible to produce a tangzhong that is moister, softer, and has a slower staling rate compared to conventional tangzhong prepared using water. In addition, when bread is prepared using the tangzhong of the present disclosure, the resulting bread exhibits high moisture retention and a slow staling rate, maintains moistness over time, and has excellent flavor, texture, and cross-sectional integrity, with a chewy crumb and an enhanced flavor characteristic of dairy products.

A process is provided for preparing pizza dough for later use. The process includes the steps of mixing the dry components with the liquid components, kneading, dividing into dough pieces of the desired weight, hardening the dough pieces by cooling, vacuum-packing in oxygen-barrier packaging, and storing at a refrigeration temperature.

Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3).

A bread product is produced by forming a dough piece, creating at least one score in the dough piece, applying an adhesive to the dough piece with the adhesive extending across the score, freezing the dough piece to produce a frozen dough piece, and baking the dough piece, causing the adhesive to melt while establishing a bread product having, in a central region of the bread product, what was once a score held together by the adhesive during the early stages of baking, an internal exposed region. The outlined production steps can be re-arranged, so long as the scoring and adhesive application is performed prior to thawing of the dough piece.

The application discloses a preparation method of a frozen raw dough edible skin protective agent and application thereof, and belongs to the field of food technology. Components of the edible skin protective agent include acetylated distarch adipate, carboxymethyl cellulose, ascorbic acid, glycerol and water. The application also discloses application of the skin protective agent in frozen raw dough, that is, the skin protective agent is prepared into a coating to be coated on the frozen raw dough, and the frozen raw dough coated with the protective agent can maintain good specific volume, height-diameter ratio, apparent color and texture quality after experiencing a freeze-thaw cycle; meanwhile, the protective agent can also alleviate damage of the dough skin caused by recrystallization of ice crystals and water migration, destruction of gluten protein network and starch particles during the freeze-thaw cycle. The application is favorable for improving the quality of frozen raw dough products, prolonging the storage time and promoting the standardization and industrialization production of the frozen raw dough products.

The present invention relates to a tangzhong comprising a liquid dairy product, bread dough comprising same, and bread manufactured using same. In the present invention, wheat flour and liquid dairy products are used to prepare a water-free tangzhong, and thus a tangzhong that stales more slowly and is moister and softer than a conventional tangzhong prepared using water can be prepared. In addition, when bread is manufactured using the tangzhong of the present invention, it is possible to manufacture bread that exhibits high moisture retention and stales slowly, maintains moistness over time, has a chewy interior and more prominent flavor unique to dairy products, and has excellent flavor, texture and internal crumb structure.

Process for the preparation of fresh leavened puff pastry, comprising the steps of: a) mixing the basic products, b) preparing the dough, c) rolling, d) inclusion of fat, e) folding, f) cutting the dough into quadrilaterals, g) shaping the quadrilateral of dough, h) bringing to a refrigerated temperature, i) storing at a refrigerated temperature, and, between steps g) and h), comprising the steps of: j) solidification by cold at a negative temperature above the crystallization temperature of the dough, k) oiling and / or vacuum packaging the dough.