Frozen dough, manufacturing method and application thereof

Abstract

The invention relates to dough for frozen pre-fried food and a preparation method thereof. The dough is prepared from compound leavening agent accessories such as gluconic acid-delta-lactone, calcium biphosphate, sodium bicarbonate, glycerol monolaurate and the like and flour. By means of analysis on the properties of the dough through flour stretching and rheological research, the dough of the invention is similar to the dough of the traditional alum formula on flour stretching property and rheological property; and the effects of single ingredients on the properties of the dough are mutually complementary and cooperative through single ingredient analysis so that the property of the dough of the invention is similar to that of the dough of the traditional alum formula. Moreover, compared with the deep-fried dough sticks of the traditional formula, the deep-fried dough sticks made of the dough of the invention have the advantage that various physicochemical indexes and sensory evaluation results are improved. Therefore, the dough enables the deep-fried dough sticks to be processed simply and conveniently, is favorable for developing markets, and produces good economic benefit.

Description

【Technical field】 The invention relates to the technical field of noodle food processing. More specifically, the present invention relates to a kind of dough, and also relates to the preparation method of the dough and the use of the dough in making deep-fried dough sticks. 【Background technique】 Frozen dough is a bread processing technology developed in the 1950s, which divides the processing of flour products into two stages: dough making and product processing. With the development of processing technology, frozen dough covers almost all flour products processing. Domestic frozen dough technology is also advancing by leaps and bounds with the rapid development of chain stores and fast food restaurants, and is becoming more and more mature. In addition, the development of frozen dough technology needs to be combined with culture, and flour products account for a large proportion of domestic food, and the properties of dough directly affect the quality of products. So in...

AI Technical Summary

Problems solved by technology

Although the test can meet the requirements of gas production, there are several problems in the application: first, the price is high and the dosage is large; second, the above acidic ingredients react violently with sodium bicarbonate, and the gas production is too fast, which cannot meet the production and processing requirements. ; The third is that some ingredients make the deep-fried dough sticks produce peculiar smell

For example, people such as Xue Huilan developed a composite leavening agent, which solved the problem caused by a single raw material, but also brought the problem of excessive use of a composite leavening agent, and its optimum formula leavening agent consumption is 10.3% of flour , Excessive leavening agent will not only bring peculiar smell to the product, but more importantly, it will cause the human body to take in too much salt, which will affect human health (Xue Huilan. Optimal experimental research on the formula of aluminum-free leavening agent for fried noodles [J]. Food Science, 1996, 157, 5: 48-55.)

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