Method for producing freezing dough through the antifreezing zymolysis of ice structure protein

A technology of ice-structural protein and frozen dough, which is applied in the field of food processing, and can solve problems such as the decrease of dough gas retention, the destruction of gluten protein network structure, and poor bread quality, so as to improve quality, prevent ice nuclei from growing, and improve storage The effect of stability
CN101133751AInactive Publication Date: 2008-03-05JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2008-03-05
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention relates to a method for producing frozen dough by using ice-structure protein and utilizing a certain antifreezing fermentation process, belonging to the field of food processing technology. Said production method includes the following steps: adding wheat flour, granulated sugar, milk powder and yeast into a stirring apparatus, slowly beating and uniformly stirring them to obtain their mixture; dissolving ice-structure protein in ice water and adding them into the above-mentioned mixture, beating until the dough is formed into gluten film; adding salt and butter, beating them until the dough is formed into uniform and transparent film, taking out dough, standing still, cutting, rolling, further standing still, shaping and placing the dough into a refrigerator until the dough is completely hardened, sealing and storing; taking out frozen dough and proving so as to obtain the invented finished product.
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Description

technical field

[0001] The invention relates to a method for producing frozen dough through antifreeze fermentation of ice structural protein, in particular to a method for improving the antifreeze storage stability of frozen dough by using ice structural protein, and belongs to the technical field of food processing. Background technique

[0002] Frozen dough technology has the advantages of reducing costs, improving product quality, contributing to product quality standardization, enhancing food safety and convenience, etc., so it has received a lot of attention since it came out. However, freezing makes the stability of the dough worse during storage, the specific volume of the bread is reduced, and the quality is reduced. During the freezing and refrigerating process of the dough, the yeast cells are easily damaged and ruptured, and glutathione is released after thawing. After yeast cells are damaged, their activity, fermentability and gas production are greatly reduced...

Claims

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