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Smooth dough sheet and method for producing the same

A kind of dough, smooth technology, applied in food preparation, application, food science and other directions, can solve the problem of decreased chewiness, reduction and other problems, to increase the smoothness, reduce production costs, improve the effect of water content

Inactive Publication Date: 2009-02-25
童伟雄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The modified starch is mixed with flour and dispersed in the dough. As the amount of modified starch increases, the proportion of gluten in the dough decreases relatively, and the chewiness also decreases accordingly, resulting in the smoothness of the pasta being improved while the chewiness is reduced. up

Method used

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  • Smooth dough sheet and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: as figure 1 As shown, the smooth dough includes an elastic dough body 1 and a smooth outer layer 2, and the smooth outer layer 2 is attached to the surface of the elastic dough body 1.

Embodiment 2

[0012] Embodiment 2: as figure 1 As shown, the smooth dough comprises elastic dough body 1 and smooth outer layer 2, smooth outer layer 2 is attached to the surface of elastic dough body 1, and the formula ratio of elastic dough body 1 by weight in 1000 grams is: flour 650 gram, 30 grams of wheat protein powder, 20 grams of table salt, 5 grams of food alkali, 3 grams of thickener, 2 grams of emulsifier solution, 1 gram of phosphate, 1 gram of flavor enhancer, and 288 grams of water. The smooth outer layer 2 is waxy cornstarch, common cornstarch or modified starch.

Embodiment 3

[0013] Embodiment 3: as figure 1 As shown, the smooth dough comprises elastic dough body 1 and smooth outer layer 2, smooth outer layer 2 is attached to the surface of elastic dough body 1, and the formula ratio of elastic dough body 1 by weight in 1000 grams is: flour 700 gram, 40 grams of wheat protein powder, 30 grams of table salt, 6 grams of food alkali, 4 grams of thickener, 2 grams of emulsifier solution, 2 grams of phosphate, 2 grams of flavor enhancer, and 214 grams of water. The smooth outer layer 2 is potato starch or taro flour.

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Abstract

The invention discloses a slip dough cover and a manufacturing method thereof; the slip dough cover comprises elastic slip dough cover bodies and smooth outer layers, and the smooth outer layers are attached on the surfaces of the elastic slip dough cover bodies. The method for manufacturing the slip dough cover comprises: a. emulsifier is melted; b. aqueous solution is formed; c. flour and wheatgluten are mixed to make dough; d. the first rolling is carried out; e. the second rolling is carried out; f. the first rolling to the fifth rolling can be carried out according to the needs, finally, the smooth outer layers can be formed by spreading or sticking smooth powder on the surfaces of the elastic slip dough cover bodies; g. the elastic slip dough cover bodies are cut for moulding. The technique is scientific and reasonable, and the products not only have good smooth mouthfeel, but also have excellent chewiness as well as the advantages of convenience, nutrition, etc.

Description

technical field [0001] The invention relates to a noodle food, in particular to a calendered noodle food and a manufacturing method thereof. Background technique [0002] With the development of society, especially since the reform and opening up, people's living standards have been improved unprecedentedly. People not only pay great attention to the nutrition of the diet, but also have higher and higher requirements for the taste of food. Therefore, in the While the food industry has brought tremendous development, there is also fierce market competition. In particular, the noodle food industry is the basic industry of ordinary people's life, and it is very huge. Many technical seniors in the noodle industry have been committed to researching products with good strength and smooth entrance and their processing methods. As we all know, the moisture content in dough is conducive to increasing the α value of starch in pasta, which is helpful to improve the taste. However, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 童伟雄
Owner 童伟雄
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