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Curing method for dough

A dough and curing technology, which is applied in the field of dough curing, can solve the problems that the temperature, humidity and time cannot meet the process requirements, the skin of the dough sheet is dry and hard, and affect the quality of the product, so as to reduce the generation of dough, stabilize the gluten structure, The effect of water content stabilization

Inactive Publication Date: 2017-09-08
成都鲜美诚食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the period of time when the dough is left to rest and mature naturally, part of the surface moisture evaporates, causing the surface of the dough to become dry and hard.
In this way, the temperature, humidity and time required for its ripening cannot meet the technological requirements, and the processed noodles are easily broken and inelastic, which seriously affects the product quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Use the following method to mature the reconciled dough:

[0025] Place the kneaded dough in a closed space for maturing for 2 minutes, the closed space is filled with air with a humidity of 100%, and the air pressure in the closed space is 1.5 times the atmospheric pressure, and the curing temperature is 25°C.

[0026] After aging, the internal gluten network structure reaches a stable state, with softness, viscoelasticity and good ductility. The noodles processed from this have stable gluten structure and water content, and are not easy to elongate and crisp after entering the drying room. , Reduce the production of noodles, and the finished product rate of noodles is 100%.

Embodiment 2

[0028] Use the following method to mature the reconciled dough:

[0029] The dough after kneading is placed in a closed space for maturing for 5 minutes. The closed space is filled with air with a humidity of 100%, and the air pressure in the closed space is 1.2 times the atmospheric pressure, and the curing temperature is 25°C.

[0030] After aging, the internal gluten network structure reaches a stable state, with softness, viscoelasticity and good ductility. The noodles processed from this have stable gluten structure and water content, and are not easy to elongate and crisp after entering the drying room. , Reduce the production of noodles, and the finished product rate of noodles is 100%.

Embodiment 3

[0032] Use the following method to mature the reconciled dough:

[0033] The dough after kneading is placed in a closed space for maturing for 3 minutes. The closed space is filled with air with a humidity of 98%, and the air pressure in the closed space is 1.8 times the atmospheric pressure, and the curing temperature is 20°C.

[0034] After aging, the internal gluten network structure reaches a stable state, with softness, viscoelasticity and good ductility. The noodles processed from this have stable gluten structure and water content, and are not easy to elongate and crisp after entering the drying room. , Reduce the production of noodles, and the finished product rate of noodles is 100%.

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PUM

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Abstract

The invention relates to a curing method for dough, and belongs to the technical field of the noodle processing. The technical problem to be solved is to provide the curing method for the dough, the curing technology is guaranteed, and the noodle quality is improved. The method comprises the following steps: placing the kneaded dough in a confined space for curing for 2-5 min, wherein the confined space is filled with the air of which the humidity is greater than 95%, and the air pressure in the confined space is greater than the atmospheric pressure. The method is simple, and the curing time is reduced from traditional more than 10 min to 2-5 min. the curing time is short, and the time cost is greatly reduced. After the curing of the dough, the internal gluten net-like tissue achieves to the stable state, and the dough has the softening property, the viscoelasticity and the good ducility, and is convenient for the follow-up processes. The gluten tissue of the processed noodles is stable, and the water content is table. The noodles are not easily lengthened and crisped after entering a drying room, the generation of the noodle head is reduced, the rate of the finished products of the noodle is improved, and the noodles have the characteristics of flexibility, smoothness and good taste.

Description

technical field [0001] The invention relates to a dough aging method, belonging to the technical field of noodle processing. Background technique [0002] Noodles are a kind of health care food that is simple to make, convenient to eat, nutritious, not only staple food but also fast food, accepted and loved by the people of the world already. Vermicelli is ground into dough by adding water from grains or beans, and then either pressed or rolled or stretched into slices and then cut or pressed, or made into strips (narrow or wide, or Flat or round) or small flakes, and finally dried. [0003] Among them, after the dough is formed and before further processing into pasta, the dough needs to be matured to make the dough fully absorb water, and the protein molecules in the dough further interact with water to further change its spatial structure to obtain good toughness and adhesion. Thereby, it is easier to process and form, ensuring that the product has the characteristics o...

Claims

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Application Information

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IPC IPC(8): A21C14/00A23L7/10
CPCA21C14/00A23L7/10
Inventor 李祖军
Owner 成都鲜美诚食品有限公司