Quinoa germ flour-containing bread frozen dough and preparation method thereof

A technology for freezing dough and germ powder, which is used in dough processing, baking, and baked goods with modified ingredients, etc., can solve problems such as the decline of the fermentation ability of air-holding yeast cells, affecting the appearance and taste of bread, and the small size of bread, etc. Achieve the effect of improving hair swelling, increasing nutrient content and enhancing aroma

Inactive Publication Date: 2016-05-11
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the rapid freezing (-30°C~40°C) and cold storage (-18°C~23°C) of frozen dough at present, the dough's air holding capacity, water holding capacity and yeast cell fermentation capacity will decrease. The bread made will appear small in size and hard in taste, etc., which will directly affect the appearance and taste of the bread
At present, it does not contain quinoa germ powder, is rich in dietary fiber, protein, minerals and vitamins and other active nutrients, and has high protein, low calorie, low sugar and low oil bread products

Method used

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  • Quinoa germ flour-containing bread frozen dough and preparation method thereof
  • Quinoa germ flour-containing bread frozen dough and preparation method thereof
  • Quinoa germ flour-containing bread frozen dough and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A bread frozen dough containing quinoa germ powder, calculated in parts by weight, its raw material composition and content are as follows:

[0059]

[0060] The compound sugar, calculated by weight ratio, is formed by compounding trehalose: sucrose: maltoligosaccharide: xylitol at a ratio of 0.8:1:1.3:0.08;

[0061] The specifications of the high-gluten wheat flour meet the national standard GB / T8607-1988;

[0062] The specification of the powdered grease complies with GB17402-2003;

[0063] The specification of the compound frozen dough improver complies with GB2760-2014;

[0064] The compound frozen dough improver is formed by mixing diacetyl tartaric acid mono-diglyceride, ice structural protein, ascorbic acid, and glutamine transaminase. Calculated by weight ratio, diacetyl tartaric acid mono-diglyceride: ice structural protein: ascorbic acid : Transglutaminase is 0.8:0.2:0.0125:1.4;

[0065] The specification of the high active dry yeast complies with GB / T2088...

Embodiment 2

[0100] A bread frozen dough containing quinoa germ powder, calculated in parts by weight, its raw material composition and content are as follows:

[0101]

[0102] The compound sugar, calculated by weight ratio, is formed by compounding trehalose: sucrose: maltoligosaccharide: xylitol at a ratio of 0.8:1:1.3:0.08;

[0103] The specifications of the high-gluten wheat flour meet the national standard GB / T8607-1988;

[0104] The specification of the powdered grease complies with GB17402-2003;

[0105] The specification of the compound frozen dough improver complies with GB2760-2014;

[0106] The compound frozen dough improver is formed by mixing diacetyl tartaric acid mono-diglyceride, ice structural protein, ascorbic acid, and glutamine transaminase. Calculated by weight ratio, diacetyl tartaric acid mono-diglyceride: ice structural protein: ascorbic acid : Transglutaminase is 0.8:0.2:0.0125:1.4;

[0107] The specification of the high active dry yeast complies with GB / T20...

Embodiment 3

[0136] A quinoa germ flour bread frozen dough, calculated in parts by weight, its raw material composition and content are as follows:

[0137]

[0138] The compound sugar, calculated by weight ratio, is formed by compounding trehalose: sucrose: maltoligosaccharide: xylitol at a ratio of 0.8:1:1.3:0.08;

[0139] The specifications of the high-gluten wheat flour meet the national standard GB / T8607-1988;

[0140] The specification of the powdered grease complies with GB17402-2003;

[0141] The specification of the compound frozen dough improver complies with GB2760-2014;

[0142] The compound frozen dough improver is formed by mixing diacetyl tartaric acid mono-diglyceride, ice structural protein, ascorbic acid, and glutamine transaminase. Calculated by weight ratio, diacetyl tartaric acid mono-diglyceride: ice structural protein: ascorbic acid : Transglutaminase is 0.8:0.2:0.0125:1.4;

[0143] The specification of the high active dry yeast complies with GB / T20886;

[0144]...

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PUM

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Abstract

The invention discloses a quinoa germ flour-containing bread frozen dough which consists of the following components in parts by weight: 13-17 parts of quinoa germ flour, 51-57 parts of high-gluten wheat flour, 0.5-1.5 parts of refined salt, 6.5-7.5 parts of powdered oil, 8-10 parts of compound sugar, 1-1.2 parts of high-activity dry yeast, 4 parts of whole milk powder, 3-4 parts of compound frozen dough conditioner, 0.2-0.6 part of baking powder and 4.4-4.8 parts of wheat gluten. The invention also provides a preparation method of the quinoa germ flour-containing bread frozen dough. According to the bread frozen dough disclosed by the invention, the survival rate and freezing resistance of yeast can be effectively improved; and the bread frozen dough has a nutrition function of balancing diet and meets the new need of people for food nutrition at present.

Description

technical field [0001] The invention belongs to the field of food and relates to a dough, in particular to a bread frozen dough containing quinoa germ powder and a preparation method thereof. Background technique [0002] In recent years, my country's bread industry has developed rapidly. People put forward new demands on the freshness of bread. The emergence of frozen dough technology provides a new way to improve the freshness of bread. Because frozen dough technology can divide the bread production process into two independent links of dough making and baking. However, due to the rapid freezing (-30°C~40°C) and cold storage (-18°C~23°C) of frozen dough, the air holding capacity, water holding capacity and yeast cell fermentation capacity of the dough will decrease. The bread made will appear small in size and hard in taste, which will directly affect the appearance and taste of the bread. At present, it does not contain quinoa germ powder, is rich in active nutrients ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/36
Inventor 周一鸣周小理崔琳琳王慧闫贝贝
Owner SHANGHAI INST OF TECH
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