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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

Inactive Publication Date: 2008-03-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And under the double action of glutathione and ice crystals, the reducing agent released after the yeast freezes and cracks, the network structure of gluten protein will be destroyed, and the air retention of the dough will decrease, so the quality of the bread produced is not good.
The predecessors used colloids and enzyme preparations to increase the strength of gluten protein in dough to improve the quality of frozen dough bread, but failed to fundamentally solve the problem of freezing resistance of frozen dough

Method used

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

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Embodiment 1

[0018] Embodiment one: a kind of ice structure protein antifreeze fermentation method of the present invention produces frozen dough adopts following process step:

[0019] In the embodiment of the present invention, wheat flour is 55% by weight; granulated sugar is 3.3% by weight; milk powder is 1.0% by weight; yeast is 0.9% by weight; water is 36% by weight; butter is 2.4% by weight; : 0.9% by weight; ice structure protein: 0.5% by weight.

[0020] In the present invention, firstly take wheat flour, granulated sugar, milk powder and yeast and add them into the noodle mixer and stir at a slow speed; dissolve the ice-structured protein in ice water, add it to the mixture, and continue to whip for 3 minutes at a slow speed until there is no dry powder in the mixing tank , switch to fast whipping, the whipping time is: 8 minutes, beat until the dough forms a fascia; add salt, continue to beat for 3 minutes at a slow speed, beat until there is no salt in the tank, then switch to ...

Embodiment 2

[0022] Embodiment two: a kind of ice structure protein antifreeze fermentation method of the present invention produces frozen dough adopts following process step:

[0023] The present invention takes wheat flour: 57% by weight; sugar: 3.5% by weight; milk powder: 0.9% by weight; yeast: 1.0% by weight; water: 34% by weight; butter: 2.3% by weight; salt: 0.7% by weight %; ice structural protein: 0.6% by weight.

[0024] In the present invention, firstly take wheat flour, granulated sugar, milk powder and yeast and add them to the noodle mixer and stir them at a slow speed; dissolve the ice-structured protein in ice water, add them to the mixture, and continue to whip for 4 minutes at a slow speed until there is no dry powder in the mixing tank , change to fast whipping, the whipping time is 7 minutes, beat until the dough forms a fascia; add salt, continue to beat for 2 minutes at a slow speed, beat until there is no salt in the tank, then switch to fast whipping for 4 minutes;...

Embodiment 3

[0025] Embodiment three: a kind of ice structural protein antifreeze fermentation method of the present invention produces frozen dough adopts the following process steps:

[0026] The present invention takes wheat flour: 59% by weight; sugar: 3.7% by weight; milk powder: 1.0% by weight; yeast: 1.2% by weight; water: 32% by weight; butter: 2.1% by weight; salt: 0.5% by weight %; ice structural protein: 0.5% by weight.

[0027] In the present invention, firstly, wheat flour, granulated sugar, milk powder and yeast are added to a noodle mixer and stirred at a slow speed; the ice-structured protein is dissolved in ice water, added to the mixture, and whipped at a slow speed for 5 minutes until there is no dry powder in the mixing tank , turn to fast whipping, the whipping time is 8 minutes, beat until the dough forms a fascia; add salt, continue to beat for 3 minutes at a slow speed, beat until there is no salt in the tank, turn to fast whipping for 3 minutes; take Add butter, c...

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D6/00A21D8/04A21D2/26
Inventor 黄卫宁徐化能金亮秀贾春利潘振兴
Owner JIANGNAN UNIV
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