Freezing flour-dough improver and uses thereof

A technology for freezing dough and improving agent, which is applied in the application, dough processing, pre-baking dough processing and other directions, can solve the problems of loss of yeast vitality, instability, and inappropriate quality improvement of frozen dough, so as to overcome instability and reduce yeast The effect of vitality loss

Active Publication Date: 2009-04-22
ANGELYEAST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this food improver is mainly used to solve the aging problem in storage in bread, and is not suitable for the quality improvement of frozen dough (usually refers to dough stored below -18°C)
[0004] Currently frozen dough rarely uses improvers dedicated to frozen dough, especially active proteins and thickeners, so produc

Method used

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  • Freezing flour-dough improver and uses thereof
  • Freezing flour-dough improver and uses thereof
  • Freezing flour-dough improver and uses thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1: the preparation of frozen dough improver

[0053] Weigh each component according to the ratio of each raw material shown in Table 3 below, then add each raw material component into the mixer and mix for 30 minutes; Dough improver 1kg, and finally use PP / Al foil / PE composite bag to pack according to 500g / bag or 1000g / bag to get the finished product:

[0054] table 3

[0055] raw material percentage α-amylase 0.2％ pentosanase 0.3％ Diacetyl tartrate monoglyceride 5％ Diacetyl tartrate diglyceride 5％ Sodium stearoyl lactylate 3％ monoglyceride 1％ Lipase 0.1％ Vitamin C 3％ cellulase 0.2％ hemicellulase 0.2％ glucose oxidase 3％ transglutaminase 0.2％ sodium alginate 6％ gum arabic 3％ gluten 40％ Lecithin 10％ starch margin

[0056] Weigh each component according to the ratio of each raw material shown in Table 4 below, then add each raw material componen...

Embodiment 2

[0059] Embodiment 2: the effect of frozen dough improver of the present invention on the bread produced by frozen dough method

[0060] The experimental process is as follows:

[0061] 1. Purpose of the experiment

[0062] Carry out baking test to the bread that utilizes the frozen dough improving agent of the present invention to make, detect the effect of the frozen dough improving agent of the present invention on bread volume increase, and detect the rheological effect of the improving agent on the dough and the quality of use by the flour quality test. The structure instrument carries out the hardness test (that is, detects the aging of the bread) on the bread stored for 7 days.

[0063] 2. Test groups

[0064] make up

No

No

sample name Addition of Frozen Dough Improver

Addition amount (according to flour addition) 1 Blank (freezing dough without improver of the present invention) / 2 Frozen dough using the frozen dough improv...

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PUM

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Abstract

The invention discloses a frozen dough modifying agent, which is prepared by evenly mixing an enzyme preparation (including one or a plurality of alpha-amylase, cellulose, hemicellulase, pentosanase, lipase, glucose oxidase, glutamine transaminage and so on), vitamin C, an emulsifying agent, a thickening agent, wheat gluten powder, lecithin and stuffing according to certain proportion. The frozen dough modifying agent has the advantages that the frozen dough modifying agent can effectively improve the stability of dough during fermentation and roasting processes, improve the freezing resistance property of yeasts, increase the volume of finished products, improve the tissue of the finished products, reduce the loss of the vitality of the yeasts during the freezing process, and effectively delay the aging of the finished products.

Description

technical field [0001] The invention relates to a frozen dough improver and its application, in particular to a frozen dough improver used in the process of making bread by the frozen dough method and its application. Background technique [0002] Frozen dough technology is currently developing at a rapid pace because it allows central factories to sell products further afield. Frozen dough technology is a preservation technology for product intermediates. The produced product should reach the same quality as ordinary flour products, but as we all know, the dough itself will be adversely affected during the freeze preservation process. For example, temperature fluctuations at the freezing point will destroy the protein structure of the dough and affect the stability of bread fermentation in the later stage; water loss during storage will reduce the water holding capacity of the product, thereby affecting the quality of the product, and even cracking will occur; Low tempera...

Claims

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Application Information

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IPC IPC(8): A21D8/02A21D2/26A21D6/00
Inventor 俞学锋余明华李知洪姚娟郑毓
Owner ANGELYEAST CO LTD
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