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Frozen-dough bread premixing powder and preparation method thereof

A technology for freezing dough and ready-mixed flour, applied in the field of ready-mixed bread flour, can solve the problems of water retention deviation of frozen dough, product shelf life, and fresh-keeping period deviation, and achieve the effects of optimal water retention, prolonging shelf life and improving quality.

Inactive Publication Date: 2017-08-04
JIANGXI AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Features of oxidized improver: use enzymes to cut amylopectin to achieve the effect of bread softness, but the water retention of frozen dough is deviated by oxidized improver, resulting in deviations in product shelf life and freshness

Method used

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  • Frozen-dough bread premixing powder and preparation method thereof
  • Frozen-dough bread premixing powder and preparation method thereof
  • Frozen-dough bread premixing powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Mix 1000g of high-gluten wheat flour, 45g of oat flour, 6g of frozen dough improver (complete frozen dough improver formula: 3 parts of glucose oxidase, 5 parts of xylanase, 14 parts of α-amylase, mono- and diglycerin fat 178 parts of ester, 30 parts of polyglycerol fatty acid ester, 260 parts of calcium sulfate, 60 parts of calcium dihydrogen phosphate, 24 parts of tricalcium phosphate, 24 parts of ascorbic acid, 300 parts of trehalose, 145 parts of gluten powder 5 parts of sodium polyacrylate, the rest of corn starch,), 7g of edible salt, 190g of white sugar, 45g of milk powder, 65g of yeast, add water into the mixer, the stirring speed is 50r / min, and the stirring time is 30min, until the mixture is uniform A bread mix containing frozen dough improver is obtained.

[0020] Confirmation example 1

[0021] The improver prepared after removing the emulsifier in the frozen dough improver, all the other ingredients and processing technology are the same as in Example 1. ...

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Abstract

The invention provides a frozen-dough bread premixing powder and a preparation method thereof. The frozen-dough bread premixing powder includes a frozen dough improver, a high-gluten wheat flour, oat flour, edible salt, white granulated sugar, milk powder and yeast. The frozen dough improver refers to one or a mixture of glucose oxidase, xylanase, alpha-amylase, fatty acid monoglyceride, fatty acid diglyceride, calcium sulfate, calcium dihydrogen phosphate, tricalcium phosphate, ascorbic acid, trehalose, wheat gluten powder, sodium polyacrylate and corn starch. By means of an emulsifier, oil and water are fully combined and mixed in dough, the dough, oil and water can be fully kneaded together, a more excellent water water-retaining property is obtained, and products thus have more advantages in softness, preservation duration and shelf life. The frozen-dough bread premixing powder using the frozen dough improver can avoid the deterioration of the dough at low temperature, the shelf life is prolonged, and the quality of the frozen dough is improved.

Description

technical field [0001] The invention relates to the technical field of bread premix, in particular to a frozen dough bread premix and a preparation method thereof. Background technique [0002] Frozen dough improvement technology is a new bread technology developed in the late 1950s. At present, with the increasing popularization and wide application of the concept of chain operation, frozen dough improvement technology has developed rapidly all over the world, and has become quite popular in many countries and regions. Especially domestic and foreign bakery industry is just popular chain store management mode, makes frozen dough method to make bread and obtains very big development. [0003] At present, bread improvers on the domestic and foreign markets are mainly divided into two types, oxidative improvers and emulsified improvers. Oxidative modifiers account for the vast majority in China. Features of oxidized improver: cut amylopectin by enzymes to achieve the effect...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D2/18A21D2/16A21D2/30A21D2/36
CPCA21D10/005A21D2/165A21D2/181A21D2/30A21D2/36
Inventor 龚维吴磊燕刁子蔚董武辉叶桂华曾锦河颜贤仔
Owner JIANGXI AGRICULTURAL UNIVERSITY
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