13results about "Dough cooling" patented technology

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 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.

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 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 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.