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Quick-frozen Danish sweet dough and preparation method thereof

A production method and dough technology, applied in baking, baked food, food science, etc., can solve problems such as easy greasy taste, short shelf life of Danish sweet dough, and affect consumers' taste experience, and achieve the effect of long shelf life

Inactive Publication Date: 2016-03-23
东莞市绰士食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The Danish bread made of Danish dough in the prior art has the following defects: (1) Although the Danish sweet bread has a sweet taste, it is relatively easy to be greasy, which affects the taste experience of consumers; (2) The Danish sweet bread in the prior art Bread usually has a hard taste and is not soft enough; (3) the Danish sweet bread in the prior art lacks a refreshing taste experience. If the Danish sweet bread can have a refreshing taste, it will change the taste of the traditional Danish sweet bread. The taste is hard and easy to form agglomerates in the mouth; (4) the shelf life of the Danish sweet dough in the prior art is relatively short, which is not conducive to the application of commercial transportation and sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] A kind of quick-frozen Danish sweet dough, it comprises the component of following percentage by weight:

[0074] Wheat Flour 45%

[0075] Water 12%

[0076] White sugar 8%

[0077] Egg 5%

[0078] Margarine 4%

[0079] Milk powder 4%

[0080] Yeast 1%

[0081] Edible salt 2%

[0082] Improver 5%

[0083] Flake Oil 10%

[0084] Monoglyceride 4%.

[0085] Among them, the improver in this example is the special improver for Eskimo frozen dough produced by Guangzhou Puratos Food Co., Ltd.; the flaky oil in this example is the special oil for Danish dough produced by Shenzhen Nanhai Oil Industry (Chiwan) Co., Ltd.

[0086] A kind of preparation method of above-mentioned quick-frozen Danish sweet dough, it comprises the following steps:

[0087] Step 1, mixing for the first time: mix the formula amount of wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride with a mixer at a low speed of 100r / min for 3 minutes, and then at a speed o...

Embodiment 2

[0099] A kind of quick-frozen Danish sweet dough, it comprises the component of following percentage by weight:

[0100] Wheat Flour 45%

[0101] water 10%

[0102] White sugar 5%

[0103] Egg 6%

[0104] Margarine 5%

[0105] Milk powder 8%

[0106] Yeast 0.1%

[0107] Edible salt 0.3%

[0108] Improver 6%

[0109] Flaky oil 14.1%

[0110] Monoglyceride 0.5%.

[0111] Wherein, the improving agent of this embodiment is S500 bread improving agent produced by Guangzhou Puratos Food Co., Ltd.; the flake oil of this embodiment is Nanqiao Danish dough special oil produced by Tianjin Dinghao Oil Co., Ltd.

[0112] A kind of preparation method of above-mentioned quick-frozen Danish sweet dough, it comprises the following steps:

[0113] Step 1, mixing for the first time: Mix the wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride in the formula amount with a mixer at a low speed of 80r / min for 4 minutes, and then mix at a speed of 280r / min....

Embodiment 3

[0125] A kind of quick-frozen Danish sweet dough, it comprises the component of following percentage by weight:

[0126] Wheat Flour 60%

[0127] Water 14.5%

[0128] White sugar 8%

[0129] Egg 2%

[0130] Margarine 2%

[0131] Milk powder 1%

[0132] Yeast 0.9%

[0133] Edible salt 1%

[0134] Improver 0.5%

[0135] Flake Oil 10%

[0136] Monoglyceride 0.1%.

[0137] Among them, the improver in this example is the special improver for Eskimo frozen dough produced by Guangzhou Puratos Food Co., Ltd.; the flaky oil in this example is the special oil for Danish dough produced by Shenzhen Nanhai Oil Industry (Chiwan) Co., Ltd.

[0138] A kind of preparation method of above-mentioned quick-frozen Danish sweet dough, it comprises the following steps:

[0139] Step 1, mixing for the first time: Mix the wheat flour, water, white sugar, eggs, milk powder, yeast, improver and monoglyceride with a mixer at a low speed of 120r / min for 2 minutes, and then mix at a speed of 320r...

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Abstract

The invention relates to the technical field of food, in particular to quick-frozen Danish sweet dough and a preparation method thereof. The quick-frozen Danish sweet dough comprises wheat flour, water, white granulated sugar, eggs, margarine, milk powder, yeast, edible salt, a modifier, flaky oil and 2,3-dihydroxypropyl octadecanoate. The preparation method for the quick-frozen Danish sweet dough comprises the following steps: step 1, primarily mixing; step 2, secondarily mixing; step 3, dividing the dough; step 4, quick-freezing; step 5, storing in a freezer; step 6, thawing; step 7, wrapping the flaky oil; step 8, layering; step 9, quantitatively dividing and shaping; step 10, quick-freezing. The Danish sweet bread prepared from the quick-frozen Danish sweet dough has the advantages of agreeable sweetness, crispness and softness and deliciousness. According to the preparation method for the quick-frozen Danish sweet dough, through synergistic effects of mixing sequences of all components and operation steps, the finally obtained Danish sweet dough is enabled to have the advantage of long storage period.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a quick-frozen Danish sweet dough and a preparation method thereof. Background technique [0002] For industrialized bread, it is usually made from frozen dough at present. For the production of Danish sweet bread, it is not possible to use ordinary frozen dough for production, but to use special Danish sweet dough for production. Danish bread is also known as puff pastry bread, among which, Danish bread is divided into Danish sweet bread and Danish salty bread. [0003] The Danish bread made of Danish dough in the prior art has the following defects: (1) Although the Danish sweet bread has a sweet taste, it is relatively easy to be greasy, which affects the taste experience of consumers; (2) The Danish sweet bread in the prior art Bread usually has a hard taste and is not soft enough; (3) the Danish sweet bread in the prior art lacks a refreshing taste experience. If the Danish s...

Claims

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Application Information

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IPC IPC(8): A21D13/00
Inventor 王振杰
Owner 东莞市绰士食品有限公司
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