Biological oxidant for fermented cryogenic flour dough

Abstract

The invention relates to a biological oxidant for fermentative freeze flour dough, belonging to foodstuff technique field. The product is prepared by mixing the glutamine-glutamyltransferase, ascorbic acid, mycose, and guar gum under normal temperature, measuring, packing and freezing. The invention employs the glutamine-glutamyltransferase to catalyze the cross-linking between protein to form more stable flour gluten net structure, employs ascorbic acid to oxide the sulfhydryl group in the flour gluten protein structure to disulfide bond to intensify the combination between the protein peptide chains or molecules, which prevent the damage to flour gluten net structure by ice crystal in the froze flour dough, employs mycose to reduce the death rate of yeast cell during freezing process, and employs guar gum to control the growing speed and size of the ice crystal in the froze flour dough to make the specific volume of produced bread be increased obviously and the pulp structure be more delicate and uniform.

Description

technical field [0001] The invention relates to a biological oxidant for fermented frozen dough, specifically for enhancing the strength of gluten in frozen dough, reducing the death rate of yeast in the freezing process, and improving the characteristics of frozen dough products, which belongs to food processing technology field. Background technique [0002] Frozen dough is gradually being accepted by the baking industry due to its convenience and large-scale production. Frozen dough, that is, the application of freezing and refrigerating technology, after the raw materials are weighed, mixed with water to form a dough, the dough is frozen, and then refrigerated; when used, it only needs to be thawed, put into the oven and baked to obtain fresh baked food products. However, there are still some difficult problems in making bread with frozen dough: 1. The ice crystals formed in the freezing process will destroy the gluten network structure, which will reduce the gas holdin...

AI Technical Summary

Problems solved by technology

However, there are still some difficult problems in making bread with frozen dough: 1. The ice crystals formed in the freezing process will destroy the gluten network structure, which will reduce the gas holding capacity of the dough and reduce the specific volume of bread; 2. Freezing will also make yeast cells The water in the water forms ice crystals, which destroy the tissue structure of yeast cells, causing the leakage of yeast cytoplasmic components and releasing the reducing substance glutathione, thus weakening the gluten structure

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