Potato-bread frozen dough and preparation method thereof

A technology for freezing dough and potatoes, which is applied in the field of bakery product processing, and can solve the problems of small production ratio of research results, low added value, and no significant improvement in technological level.

Inactive Publication Date: 2012-07-25
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the irregular shape, some irregular leftovers will inevitably be produced in the process of potato production, cutting or finishing according to product specifications. At present, domestic manufacturers usually treat them as waste, which not only has low added value, but also consumes resources. Waste and Environmental Pollution
Although domestic research on the comprehensive utilization of potato processing by-products has started and some progress has been made, the overall technological level has not improved significantly, especially the proportion of research results that have been commercialized is very small

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Mixing of main raw and auxiliary materials: mix potato flour and wheat flour in a dough mixer at a mass ratio of 10:90, and add

[0039] 2.5% Yeast, 10% Sugar, 0.6% Salt, 6% Milk Powder, 1% Wheat Gluten, 0.8% Soy Protein in the total mass of the above mixture

[0040] powder, 0.1% carrageenan, 0.2% SSL-CSL and fully mix;

[0041] Dough preparation: add 60% of water, 6% of the total mass of potato flour and wheat flour to the pre-mixed main raw materials

[0042] Eggs, 1% vegetable oil, stir until gluten is formed, and finally add 7% butter, which accounts for the total mass of potato flour and wheat flour,

[0043] Stir until the gluten is fully expanded;

[0044] Dough division and shaping: Divide the stirred dough by 50g each, and the divided dough embryos are quickly rounded and formed;

[0045] Pre-proofing: the formed dough is proofed for 20 minutes at a temperature of 28°C and a relative humidity of 80%;

[0046] Freezing and packaging: Freeze the pre-proofed ...

Embodiment 2

[0049] Mixing of main raw and auxiliary materials: mix potato flour and wheat flour in a dough mixer at a mass ratio of 25:75, and add

[0050] 1.5% yeast, 12% sugar, 0.5% salt, 5% milk powder, 1.5% gluten powder, 0.6% soybean protein powder, 0.25% carrageenan, and 0.3% SSL-CSL of the total mass of the above mixture are fully mixed;

[0051]Dough preparation: add 56% of water, 7% of the total mass of potato flour and wheat flour to the pre-mixed main raw materials

[0052] Eggs, 1% vegetable oil, stir until gluten is formed, and finally add 6% butter, which accounts for the total mass of potato flour and wheat flour,

[0053] Stir until the gluten is fully expanded;

[0054] Dough division and shaping: Divide the stirred dough by 50g each, and the divided dough embryos are quickly rounded and formed;

[0055] Pre-proofing: the formed dough is proofed for 15 minutes at a temperature of 30°C and a relative humidity of 80%;

[0056] Freezing and packaging: Freeze the potat...

Embodiment 3

[0059] Mixing of main raw and auxiliary materials: mix potato flour and wheat flour in a dough mixer at a mass ratio of 40:60, and add

[0060] 2.0% Yeast, 14% Sugar, 0.7% Salt, 7% Milk Powder, 2% Wheat Gluten, 1.5% Soy Protein in the total mass of the above mixture

[0061] powder, 0.5% carrageenan, 0.4% SSL-CSL and mix thoroughly;

[0062] Dough preparation: add 65% of water and 8% of the total mass of potato flour and wheat flour to the pre-mixed main raw materials

[0063] Eggs, 1% vegetable oil, stir until gluten is formed, and finally add 10% butter, which accounts for the total mass of potato flour and wheat flour,

[0064] Stir until the gluten is fully expanded;

[0065] Dough division and shaping: Divide the stirred dough by 50g each, and the divided dough embryos are quickly rounded and formed;

[0066] Pre-proofing: the formed dough is proofed for 30 minutes at a temperature of 25°C and a relative humidity of 70%;

[0067] Freezing and packaging: Freeze the pot...

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PUM

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Abstract

The invention provides potato-bread frozen dough and a preparation method thereof. The potato-bread frozen dough comprises the following components: potato powder and wheat flour, wherein the weight rate of the potato powder to the wheat flour is (10-40): (90-60). The preparation method comprises the following steps of: mixing the potato powder and the wheat flour, and adding water as well as an appropriate amount of yeast, sugar, salt, butter, eggs and the like into the obtained mixture so as to obtain dough; and then, after carrying out partitioning, forming and pre-fermenting on the dough, freezing the dough and then taking out the dough to carry out packing, and carrying out freezing storage on the dough. The potato-bread frozen dough (the viable count of yeasts in the frozen quality guarantee period is greater than or equal to 107 cfu/g) produced by using the method disclosed by the invention can be subjected to unfreezing, re-fermenting and baking so as to prepare fresh bread as required, and the technique facilitates the production management of bread and the freshness preservation of products; in addition, due to the addition of the potato powder, the nutritive value of bread is improved, the texture and taste of bread are improved, and the comprehensive utilization and development of potato processed by-products are facilitated, thereby having great significance in improving the additional values thereof.

Description

technical field [0001] The invention relates to a baking product processing method and products in the light industry, in particular to a cold (quick) frozen potato bread dough and a preparation method thereof. Background technique [0002] Compared with other cereal foods, bread has gradually become a popular food because of its high nutritional value, convenient eating, and high digestibility. People have higher and higher requirements for bread nutrition and diversification. However, bread produced by traditional methods It is very easy to age after baking, resulting in deterioration of flavor, reduction of nutritional value, and short commodity period, which directly affects the quality and sales of bread. Therefore, how to adopt effective methods to delay the aging of bread has become a research hotspot of scholars from all over the world. [0003] my country is a big potato producer. Except for fresh food, most potatoes are used for the production of starch, potato ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D10/00
Inventor 吕峰陈代园黄小玲陈清华
Owner FUJIAN AGRI & FORESTRY UNIV
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