Method for improving anti-freezing stability of protein in frozen waxy wheat dough

A technology of stability and protein, applied in the field of improving the freezing resistance of protein in frozen glutinous wheat dough, can solve the problems of cracking, reduction of specific volume of bread, weakening of gluten structure, etc., so as to inhibit the growth of ice nuclei and prevent the growth of ice crystals. , the effect of prolonging shelf life

Inactive Publication Date: 2012-06-27
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the poor protein quality and low gluten content in glutinous wheat flour, and the ice crystals formed during the freezing process of frozen glutinous wheat dough will destroy the gluten network structure of the dough, reducing the air holding capacity of the dough, reducing the specific volume of bread, and reducing the quality; It will also damage and rupture the yeast cells, release the reducing substance glutathione after thawing, and weaken the gluten structure
So far, the method of improving the antifreeze stability of protein in frozen glutinous wheat dough has not been reported

Method used

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  • Method for improving anti-freezing stability of protein in frozen waxy wheat dough
  • Method for improving anti-freezing stability of protein in frozen waxy wheat dough

Examples

Experimental program
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Effect test

Embodiment 1

[0019] In the embodiment of the present invention, 2.6% by weight of glutinous wheat flour, 49.9% by weight of high-gluten flour, 6.0% by weight of granulated sugar, 0.5% by weight of salt, 1.5% by weight of milk powder, 6.0% by weight of shortening, 0.8% by weight of yeast, and 0.7% by weight of ice structural protein %, glucose oxidase 0.0011% by weight, pentosanase 0.0016% by weight, water 31.9973% by weight.

[0020] First take 0.0011% by weight of glucose oxidase and 0.0016% by weight of pentosanase and dissolve them in ice water (appropriate amount) to prepare a solution. The concentration of the solution is 4% by weight. Activation in a constant temperature incubator at 30°C for use; 0.8% by weight of active yeast was dissolved in ice water (appropriate amount) to prepare a solution with a concentration of 2% by weight, and placed in a constant temperature incubator at 28°C for activation for use. First take glutinous wheat flour, high-gluten flour, granulated sugar, sa...

Embodiment 2

[0022] In the embodiment of the present invention, 10.4% by weight of glutinous wheat flour, 41.6% by weight of high-gluten flour, 5.0% by weight of granulated sugar, 0.9% by weight of salt, 2.0% by weight of milk powder, 5.0% by weight of shortening, 1.1% by weight of yeast, and 0.55% by weight of ice structural protein %, glucose oxidase 0.0020% by weight, pentosanase 0.0025% by weight, water 32.9455% by weight.

[0023] First take 0.0020% by weight of glucose oxidase and 0.0025% by weight of pentosanase and dissolve them in ice water (appropriate amount) to prepare a solution. Activation in a constant temperature incubator at 28°C for standby use; 1.1% by weight of active yeast was dissolved in ice water (appropriate amount) to prepare a solution with a concentration of 3% by weight, and placed in a constant temperature incubator at 30°C for activation. First take glutinous wheat flour, high-gluten flour, granulated sugar, salt, milk powder, shortening, and ice-structured p...

Embodiment 3

[0025] In the embodiment of the present invention, 20.7% by weight of glutinous wheat flour, 31.0% by weight of high-gluten flour, 7.0% by weight of granulated sugar, 0.7% by weight of salt, 2.5% by weight of milk powder, 5.0% by weight of shortening, 1.5% by weight of yeast, and 0.4% by weight of ice structural protein %, glucose oxidase 0.0025% by weight, pentosanase 0.0020% by weight, water 31.1955% by weight.

[0026] First take 0.0025% by weight of glucose oxidase and 0.0020% by weight of pentosanase and dissolve them in ice water (appropriate amount) to prepare a solution. The concentration of the solution is 5% by weight. 1.5% by weight of active yeast was dissolved in ice water (appropriate amount) to prepare a solution with a solution concentration of 2.5% by weight, and placed in a constant temperature incubator at 32°C for activation. First take glutinous wheat flour, high-gluten flour, granulated sugar, salt, milk powder, shortening, and ice-structured protein and ...

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Abstract

The invention relates to a method for improving anti-freezing stability of protein in frozen waxy wheat dough, and belongs to the technical field of food processing. The method mainly comprises the following steps of: stirring waxy wheat flour, high gluten flour, granulated sugar, salt, milk powder, shortening and ice structuring protein uniformly in a stirring machine, adding ice water, kneading, adding activated pentosanase, glucose oxidase solution and yeast solution, mixing and stirring till the dough is formed, standing for loosing, weighing, partitioning, rounding, standing for loosing again, reshaping, freezing, storing, and baking in use. A more stable gluten network structure is formed by using cross linking between the pentosanase and the glucose oxidase protein, so that ice crystal in the frozen dough is prevented from damaging the gluten network; and by using the ice structuring protein, re-crystallization of ice in the frozen dough is reduced, growth of ice nuclei is prevented, damage of the ice nuclei to the gluten network and the yeast in the frozen dough is reduced, the storage stability of the frozen dough can be better improved, the specific volume of the prepared bread is remarkably increased, and the core structure of the bread is exquisite and uniform.

Description

technical field [0001] The invention relates to a method for improving the antifreeze stability of protein in frozen glutinous wheat dough, belonging to the technical field of food processing. Background technique [0002] Waxy wheat flour is a new type of baking ingredient developed in recent years. Because it contains almost no amylose, the dough produced has unique physical and chemical properties. Waxy wheat baked products have special texture structure and baking characteristics. Waxy wheat flour has good freeze-thaw stability, is suitable for the production of refrigerated and quick-frozen foods, and prolongs the shelf life of quick-frozen foods. [0003] Due to its convenience, scale, standardization and safety, frozen dough technology has developed rapidly in the production of baked goods mainly including bread. Frozen glutinous wheat dough refers to the application of frozen storage technology, with high-gluten flour and glutinous wheat flour as the main raw materi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/26
Inventor 黄卫宁贾春利吴超张慜邹奇波王凤姚远郑建仙刘海燕
Owner JIANGNAN UNIV
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