Freezing flour-dough improver and uses thereof

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 frozendough 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 a frozen dough method and its application. Background technique [0002] At present, the development of frozen dough technology is fast, because frozen dough allows the central factory to sell products further. Frozen dough technology is a preservation technology of intermediate products. The products produced must have the same quality as ordinary noodle products, but as we all know, the process of freezing preservation will have an adverse effect on the dough itself. For example, the temperature fluctuation at the freezing point will destroy the protein structure of the dough and affect the stability of the later fermentation of the bread; the loss of water during storage will reduce the water holding capacity of the product and affect the quality of the product, and even cracking will occur for a long time...

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 products made with existing frozen dough, such as bread, may be unstable in the post-fermentation period. Moreover, the volume and internal organization of the products produced are relatively poor compared with ordinary flour products. In addition, the yeast activity is seriously lost during the fermentation process of frozen dough.

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