Frozen waxy wheat dough and production method thereof

A production method and dough technology, applied in baking, baked goods, food science and other directions, can solve problems such as few reports on glutinous wheat flour research, and achieve the effect of improving quality and high nutritional value

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

[0003] In recent years, the research and application of glutinous wheat flour in bakery products and Chinese food has gradually attract

Method used

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  • Frozen waxy wheat dough and production method thereof
  • Frozen waxy wheat dough and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] In the embodiment of the present invention, glutinous wheat flour: 2.9% by weight; high-gluten flour: 55.0% by weight; shortening: 2.5% by weight; sugar: 2.9% by weight; yeast: 1.0% by weight; water: 34.7089% by weight ; Salt: 0.9% by weight; Trehalose: 0.09% by weight; Glucose oxidase: 0.0011% by weight.

[0018] Dissolve 0.0011% by weight of glucose oxidase in ice water to prepare a solution, the concentration of the solution is 4% by weight, the temperature of ice water is 0-2°C, put it in a constant temperature incubator at 30°C for activation; take 1.0% by weight of active yeast % dissolved in ice water to prepare a solution, the solution concentration is: 2% by weight, and placed in a constant temperature incubator at 28°C for activation. Add glutinous wheat flour, high-gluten flour, granulated sugar, salt, shortening and trehalose into the noodle mixer, mix well, add the remaining ice water, and beat at a slow speed for 3 minutes; continue to stir at a medium spe...

Embodiment 2

[0020] In the embodiment of the present invention, glutinous wheat flour: 11.5% by weight; high-gluten flour: 46.0% by weight; shortening: 1.6% by weight; sugar: 3.7% by weight; yeast: 1.2% by weight; water: 35.2386% by weight ; Salt: 0.7% by weight; Trehalose: 0.06% by weight; Glucose oxidase: 0.0014% by weight.

[0021] Firstly, 0.0014% by weight of glucose oxidase is dissolved in ice water to prepare a solution, the solution concentration is: 3% by weight, the temperature of ice water is: 0-2°C, and placed in a constant temperature incubator at 30°C for activation; take 1.2% by weight of active yeast % dissolved in ice water to prepare a solution, the solution concentration is: 3% by weight, and placed in a constant temperature incubator at 28°C for activation. Add glutinous wheat flour, high-gluten flour, granulated sugar, salt, shortening and trehalose into the noodle mixer, mix well, add the remaining ice water, and beat at a slow speed for 4 minutes; continue to stir at...

Embodiment 3

[0023] In the embodiment of the present invention, glutinous wheat flour: 23.0% by weight; high-gluten flour: 34.1% by weight; shortening: 1.0% by weight; sugar: 4.5% by weight; yeast: 0.9% by weight; water: 35.7883% by weight ; Salt: 0.6% by weight; Trehalose: 0.11% by weight; Glucose oxidase: 0.0017% by weight.

[0024] First take glucose oxidase 0.0017% by weight and dissolve it in ice water to prepare a solution, the solution concentration is: 5% by weight, the temperature of ice water is: 0-2°C, put it in a constant temperature incubator at 30°C for activation and stand-by; take 0.9% by weight of active yeast % dissolved in ice water to prepare a solution, the solution concentration is: 2.5% by weight, and placed in a constant temperature incubator at 28°C for activation. Add glutinous wheat flour, high-gluten flour, granulated sugar, salt, shortening and trehalose into the noodle mixer, mix well, add ice water, stir at a low speed for 2 minutes; continue to stir at a med...

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Abstract

The invention relates to frozen waxy wheat dough and a production method thereof, which belong to the technical field of food processing. The production method includes: well mixing waxy wheat flour, high gluten flour, granulated sugar, salt, trehalose and shortening to obtain dough, allowing the dough to stand and loosen, quickly freezing to obtain frozen waxy wheat dough, and freezing the frozen waxy wheat dough for storage and reserve. The frozen waxy wheat dough is partially made of the waxy wheat flour, so that the frozen waxy wheat dough has high nutrition value. Glucose oxidase is added to promote crosslinking of proteins to form a more stable gluten network structure. The trehalose is added to improve freeze resistance of yeast. The frozen waxy wheat dough which is convenient is made by freezing, and is suitable for traditional ovens. Leisure products made of waxy wheat bread are delicious, fresh and attractive.

Description

technical field [0001] The invention relates to a frozen glutinous wheat dough and a production method thereof. Specifically, glutinous wheat flour is used as a raw material to increase the nutrition of the product, and at the same time endow the product with a special texture structure and baking characteristics, which are further improved by adding glucose oxidase and trehalose. The invention relates to texture and mouthfeel of frozen products, belonging to the technical field of food processing. Background technique [0002] Glutinous wheat flour is a new type of functional baking ingredient, which combines the stickiness of glutinous rice with the high nutritional value and good processing performance of wheat. Waxy wheat flour does not contain or contains a very small amount of amylose, which has a special influence on the gelation and retrogradation properties of starch, and can change the physical and rheological properties of the dough, thus giving the product some s...

Claims

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Application Information

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IPC IPC(8): A21D2/26A21D13/08
Inventor 黄卫宁尚珊汤晓娟贾春利吴超邹奇波王凤姚远郑建仙
Owner JIANGNAN UNIV
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