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Method for manufacturing hand torn bread with pre-fermented frozen dough

A frozen dough and pre-fermentation technology, which is applied in dough processing, pre-baked dough processing, dough preparation, etc., can solve the problem that frozen dough cannot be transported and stored over long distances, and facilitate quality control and management, reduce loss, The effect of reducing labor costs and equipment costs

Inactive Publication Date: 2017-12-15
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent 201410334830.8 discloses a method for producing ordinary bread after freezing unfermented dough, but without adding functional auxiliary materials, the dough after freezing in the freezer has not hardened, and can be divided directly after being taken out. The frozen dough obtained by this method cannot be Long-distance transport and storage

Method used

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  • Method for manufacturing hand torn bread with pre-fermented frozen dough
  • Method for manufacturing hand torn bread with pre-fermented frozen dough
  • Method for manufacturing hand torn bread with pre-fermented frozen dough

Examples

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Embodiment 1

[0028] Frozen dough shredded bread, comprising, in parts by weight:

[0029]

[0030] A method for making frozen dough shredded bread, comprising the following steps:

[0031] (1) Kneading dough: Weigh the solid powder according to the formula and put it into the kneading machine at low speed and mix evenly, add eggs and water at low speed and then at high speed, knead into a smooth dough, then add butter, continue kneading until the surface is smooth and non-stick Take out when the gluten film can be pulled out by hand;

[0032] (2) Pre-proofing: put the beaten dough in a proofing box to proof for 30 minutes, and control the temperature of the proofing box to 35°C and the relative humidity to 80%. Until the dough expands to 1.5 times the volume of the original dough.

[0033] (3) Shaping: Take the pre-proofed dough out of the proofing box, roll out air bubbles, and organize into rectangular dough pieces. Put a piece of butter in the middle of the dough, fold the ends, r...

Embodiment 2

[0040] Frozen dough shredded bread, comprising, in parts by weight:

[0041]

[0042] A method for making frozen dough shredded bread, comprising the following steps:

[0043] (1) Kneading dough: Weigh the solid powder according to the formula and put it into the kneading machine at low speed and mix evenly, add eggs and water at low speed and then at high speed, knead into a smooth dough, then add butter, continue kneading until the surface is smooth and non-stick Take out when the gluten film can be pulled out by hand;

[0044] (2) Pre-proofing: put the beaten dough in a proofing box to proof for 40 minutes, and control the temperature of the proofing box to 30°C and the relative humidity to 70%. Let the dough rise to double its original volume.

[0045] (3) Shaping: Take the pre-proofed dough out of the proofing box, roll out air bubbles, and organize into rectangular dough pieces. Put a piece of butter in the middle of the dough, fold the ends, roll into a rectangle,...

Embodiment 3

[0052] Frozen dough shredded bread, comprising, in parts by weight:

[0053]

[0054] A method for making frozen dough shredded bread, comprising the following steps:

[0055] (1) Kneading dough: Weigh the solid powder according to the formula and put it into the kneading machine at low speed and mix evenly, add eggs and water at low speed and then at high speed, knead into a smooth dough, then add butter, continue kneading until the surface is smooth and non-stick Take out when the gluten film can be pulled out by hand;

[0056] (2) Pre-proofing: put the beaten dough in a proofing box to proof for 30 minutes, and control the temperature of the proofing box to 35°C and the relative humidity to 80%. Until the dough expands to 1.5 times the volume of the original dough.

[0057](3) Shaping: Take the pre-proofed dough out of the proofing box, roll out air bubbles, and organize into rectangular dough pieces. Put a piece of butter in the middle of the dough, fold the ends, ro...

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PUM

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Abstract

The invention discloses a method for manufacturing hand-torn bread with a pre-fermented frozen dough. The method comprises weighing solid power materials according to a formula; conducting uniform mixing; adding eggs and water to the mixed materials; stirring and whipping the obtained mixture into a dough with a smooth surface; adding butter to the dough; continuing to whip the dough until the dough is smooth in surface and does not stick to hands, and gluten films can be pulled out; taking out the dough; curing the whipped dough until the dough puffs 1-1.5 times as big as the original volume; rolling out bubbles of the pre-cured dough; conducting stacking, folding, and rolling; cutting the rolled dough into six equal strips; separately taking three strips; weaving the three strips into a braid; folding two ends of the woven braid; putting the obtained braid into a freezer at a temperature of -18 to -20 DEG C for refrigeration; unfreezing refrigerated bread blank; conducting curing for a second time; and finally conducting baking and packaging. The method utilizes the pre-fermented frozen dough to produce the bread which can be transported and preserved for a long distance so as to reduce manpower costs and equipment costs of chain bread stores. Reasonable production is arranged according to sale conditions so as to effectively control inventory, reduce losses, control costs, and enable consumers to enjoy fresh, tasty, tepid, and fragrant bread.

Description

technical field [0001] The invention relates to a method for making shredded bread by using pre-fermented frozen dough, which belongs to the technical field of food processing. Background technique [0002] Bread is a popular convenience food, but its development is limited by its characteristics of easy aging, fresh food and difficult preservation. After aging, the flavor of bread deteriorates, the texture changes from soft to hard, and it is easy to drop slag, the digestion and absorption rate decreases, and the nutritional value decreases. Therefore, the freshness of bread also determines the competitiveness of the product to a large extent. [0003] Frozen dough is a semi-finished product obtained by rapid freezing of food raw materials such as rice flour and flour after preliminary processing by machine or hand, mainly including unfermented frozen dough, pre-fermented frozen dough and pre-baked frozen dough. The bread processing factory produces frozen dough, which is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/064A21D2/26A21D2/36A21D6/00A21D8/04
CPCA21D13/064A21D2/265A21D2/36A21D2/366A21D6/001A21D8/047
Inventor 孙月娥王卫东徐悦
Owner XUZHOU UNIV OF TECH