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Water roux capable of improving frozen dough quality as well as preparation method and application thereof

A technology of frozen dough and a production method, which is applied in the food field, can solve the problems of lack of flavor and taste of sweet bread, poor bread softness, and short shelf life, and achieve the effects of soft and smooth taste, low cost, and extended shelf life

Inactive Publication Date: 2016-10-12
TIANJIN NANQIAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The frozen sweet dough produced by ordinary technology has many shortcomings in terms of bread quality, that is, the produced bread has poor softness, is easy to age, has a very short shelf life, and lacks the flavor and taste that sweet bread should have.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of soup that can improve the quality of frozen dough is made up of high-gluten flour, water, white granulated sugar, hydroxypropyl starch, and salt. In parts by weight, there are 34 parts of high-gluten flour, 50 parts of water, and 4 parts of white granulated sugar. 4 parts of hydroxypropyl starch, 0.2 parts of salt.

[0028] The above-mentioned preparation method of the kind of soup that can improve the quality of frozen dough comprises the following steps:

[0029] (1) Weigh each component by parts by weight: 34 parts of high-gluten flour, 50 parts of water, 4 parts of white sugar, 4 parts of hydroxypropyl starch, and 0.2 part of table salt.

[0030] (2) Mix the components weighed in step (1), stir at a high speed for 10-20 minutes, heat and stir the center temperature of the obtained dough to above 65°C, stop heating, and stir at a high speed for another 1-3 minutes to make the dough gelatinize into Soup;

[0031] (3) Divide the soup in step (2) by 10kg and...

Embodiment 2

[0039] A kind of soup that can improve the quality of frozen dough is made up of high-gluten flour, water, white granulated sugar, hydroxypropyl starch, and salt. In parts by weight, there are 42 parts of high-gluten flour, 60 parts of water, and 4.5 parts of white granulated sugar. 4.5 parts of hydroxypropyl starch, 0.25 parts of table salt.

[0040] The above-mentioned preparation method of the kind of soup that can improve the quality of frozen dough comprises the following steps:

[0041] (1) Weigh each component by parts by weight: 42 parts of high-gluten flour, 60 parts of water, 4.5 parts of white sugar, 4.5 parts of hydroxypropyl starch, and 0.25 parts of table salt.

[0042] (2) Mix the components weighed in step (1), stir at a high speed for 10-20 minutes, heat and stir the center temperature of the obtained dough to above 65°C, stop heating, and stir at a high speed for another 1-3 minutes to make the dough gelatinize into Soup;

[0043] (3) Divide the soup in ste...

Embodiment 3

[0051] A kind of soup that can improve the quality of frozen dough is made up of high-gluten flour, water, white granulated sugar, hydroxypropyl starch and salt. According to the parts by weight, there are 38 parts of high-gluten flour, 55 parts of water, and 4.25 parts of white granulated sugar. 4.25 parts of hydroxypropyl starch, 0.225 parts of table salt.

[0052] The above-mentioned preparation method of the kind of soup that can improve the quality of frozen dough comprises the following steps:

[0053] (1) Weigh each component by parts by weight: 38 parts of high-gluten flour, 55 parts of water, 4.25 parts of white sugar, 4.25 parts of hydroxypropyl starch, and 0.225 parts of table salt.

[0054] (2) Mix the components weighed in step (1), stir at a high speed for 10-20 minutes, heat and stir the center temperature of the obtained dough to above 65°C, stop heating, and stir at a high speed for another 1-3 minutes to make the dough gelatinize into Soup;

[0055] (3) Div...

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Abstract

The invention relates to a water roux capable of improving the frozen dough quality as well as a preparation method and application thereof. The water roux capable of improving the frozen dough quality consists of strong flour, water, white granulated sugar, hydroxypropyl starch and table salt. The invention provides a water roux capable of improving the frozen dough quality and a technology of preparing frozen sweet dough by using the same. The water roux is easy to use, the cost is low, the efficiency is high, the product stability and safety are improved, the softness of bread can be increased, a remarkable anti-aging effect is realized, and the shelf life of the bread is prolonged. At present, the shelf life of domestic frozen dough is 7 days to 3 months, and the shelf life of the frozen dough prepared by the invention is as long as 6 months; and moreover, the baked bread has relatively large specific volume, the mouthfeel of the baked product is softer, finer and smoother, the structure is softer and more delicate with elasticity, and the shelf life is greatly prolonged.

Description

technical field [0001] The invention relates to the field of food, in particular to a kind of soup that can improve the quality of frozen dough and its preparation method and application. Background technique [0002] As a mainstream food and convenience food, sweet bread is rich in nutrition and has a good taste, and is more and more popular among consumers. However, the traditional bread production process is cumbersome and has a short shelf life. Frozen dough is made by a larger bakery or a central bakery. After the dough is frozen, each chain store (including supermarkets, hotels, bakery retail stores, etc.) only needs to thaw, proof, and bake at any time to obtain fresh bread. Customers can enjoy freshly baked bread at any time. [0003] At present, the existing frozen sweet dough in the market is obtained by mixing the raw materials step by step and then stirring; after mixing, the frozen sweet dough is divided, shaped, and rapidly frozen; the frozen sweet dough is th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/02
CPCA21D10/02
Inventor 陈正文
Owner TIANJIN NANQIAO FOOD
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