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Frozen fermentation-blank dough

A dough and embryo technology, applied in the field of frozen and fermented embryo dough, can solve the problems of changes in taste and soft consistency, unattractive appearance, small dough volume, etc. Effect

Inactive Publication Date: 2015-02-18
赵炎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, what is common in the market now is frozen fermented cooked embryo dough, and this kind of frozen dough happens to have many disadvantages due to freezing and prolonged use of the dough.
Compared with the directly processed leavened dough, the dough after freezing of this frozen cooked embryo dough is generally smaller in size, and the appearance is not attractive, especially the color is not rich, but the most important thing is that the special ingredients in the flour products The sought-after taste and fluffy consistency have changed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Get 500g of flour, 280g of water, 2g of yeast, 2g of compound leavening agent, 2g of white sugar, and 5g of dough improver; wherein, the main components of the dough improver are 0.45g of gluten powder, 0.91g of compound enzyme products, and 0.45g of vitamin C. g, 2.27g of yeast nutrient and 0.91g of emulsifier; the compound enzyme product includes 0.14g of lipase, 0.14g of glucose oxidase, 0.14g of transglutaminase, 0.175g of α-amylase, 0.175g of β-amylase g, 0.14g of hemicellulase, put the above-mentioned raw materials in a dough mixer and mix and stir to obtain dough at last.

Embodiment 2

[0031]Get 500g of flour, 300g of water, 8g of yeast, 5g of compound leavening agent, 15g of white sugar, and 13g of dough improver; wherein, the main components of the dough improver are 1.86g of gluten powder, 2.79g of compound enzyme products, and 1.86g of vitamin C. g, yeast nutrient 4.64g and emulsifier 1.86g; the compound enzyme product includes lipase 0.43g, glucose oxidase 0.43g, transglutaminase 0.43g, α-amylase 0.54g, β-amylase 0.54 g, 0.42g of hemicellulase, the above-mentioned raw materials are placed in a dough mixer and mixed and stirred to obtain dough at last.

Embodiment 3

[0033] Get 500g of flour, 290g of water, 5g of yeast, 3.5g of compound leavening agent, 8.5g of white sugar, and 9g of dough improver; wherein, the main components of the dough improver are 1.08g of gluten powder, 1.8g of compound enzyme products, vitamin C 1.08g, yeast nutrient 3.6g and emulsifier 1.44g; the compound enzyme product includes lipase 0.27g, glucose oxidase 0.27g, transglutaminase 0.27g, α-amylase 0.36g, β-amylase Enzyme 0.36g, hemicellulase 0.27g, the above-mentioned raw materials are placed in the dough mixer and mixed and stirred to obtain dough at last.

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PUM

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Abstract

The invention relates to frozen dough, in particular to frozen fermentation-blank dough. The frozen fermentation-blank dough is made by mixing flour, water, yeast, a compound raising agent, white sugar and dough modifier based on the certain weight ratio, wherein the dough modifier mainly consists of vital gluten, a complex enzyme product, vitamin C, a yeast nutrient and an emulgator. The frozen fermentation-blank dough has abundant and balanced nutrition, low price, and convenience in use, storage and batch-production.

Description

(1) Technical field [0001] The invention relates to a frozen fermented dough, in particular to a frozen fermented green dough. (2) Background technology [0002] Frozen fermented raw dough is mainly used in the production of Western pastries such as bread and cakes, and Eastern steamed buns, flower rolls, pies, steamed buns, etc. These products have a short shelf life and are easy to age. After aging, the flavor is bad and the taste is not good. Good, the digestion and absorption rate is reduced. Freezing the frozen fermented green dough is a way to solve the above problems, which makes the dough in a state of fermentation and complete fermentation. Along with the use in products, western pastry such as bread is to remove the frozen fermented green dough from the freezing equipment Take it out, put it in the expansion chamber or proofing chamber, and then put it in the oven. For oriental leavening food such as steamed buns and steamed buns, the frozen fermented raw doug...

Claims

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Application Information

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IPC IPC(8): A21D8/02A21D8/04A21D2/36
CPCA21D8/02A21D2/36A21D8/04A21D8/047
Inventor 赵炎
Owner 赵炎
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