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Additive for frozen dough

A technology for freezing dough and additives, used in dough preparation, dough processing, dough freeze-drying, etc., can solve problems such as affecting fermentation stability, reducing yeast activity, etc., to inhibit the formation and recrystallization of ice crystals, and improve product quality. , the effect of protecting the network structure

Inactive Publication Date: 2017-12-19
苏州稻香村食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problems, the present invention provides a kind of frozen dough additive, aiming at the deficiencies in the prior art, adopt additive formulations such as trehalose, sucrose ester fatty acid ester, glycerin, modified starch, solve the freezing process of frozen dough resulting in persistent The amount of water affects the stability of fermentation, and long-term low-temperature storage reduces the vitality of yeast

Method used

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  • Additive for frozen dough
  • Additive for frozen dough
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Examples

Experimental program
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Effect test

Embodiment 1

[0017] A frozen dough additive, comprising the following raw materials measured in parts by mass:

[0018]

[0019]

Embodiment 2

[0021] A frozen dough additive, comprising the following raw materials measured in parts by mass:

[0022]

[0023] Wherein, the emulsifier is one or more combinations of fatty acid monoglycerides, sucrose esters, sorbitol lipids, soybean lecithin, and calcium stearoyl lactylate. The thickener is one or a combination of two or more of sodium alginate, galactin, galactarginic acid, carrageenan and pectin.

Embodiment 3

[0025] A frozen dough additive, comprising the following raw materials measured in parts by mass:

[0026]

[0027]

[0028] Wherein, the emulsifier is one or more combinations of fatty acid monoglycerides, sucrose esters, sorbitol lipids, soybean lecithin, and calcium stearoyl lactylate. The thickener is one or a combination of two or more of sodium alginate, galactin, galactarginic acid, carrageenan and pectin.

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PUM

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Abstract

The invention discloses an additive for frozen dough. The additive comprises the following raw materials in parts by mass:10-25 parts of trehalose, 5-15 parts of sucrose fatty acid esters, 20-30 parts of glycerine, 10-15 parts of locust bean gum, 30-50 parts of modified starch, 3-8 parts of guar gum, 2-5 parts of monostearin, 1-3 parts of cellulases, 1-3 parts of hemicellulose, 5-10 parts of glucose oxidase, 1-3 parts of transglutaminase, 10-20 parts of an emulsifying agent and 5-10 parts of a thickening agent. According to the additive disclosed by the invention, the freezing resistance of the frozen dough can be improved, the intensity of gluten of the dough is improved, the fermentation vitality of the yeast in the freezing process is improved, and the properties of the frozen dough are improved.

Description

technical field [0001] The invention relates to the field of food production, in particular to a frozen dough additive. Background technique [0002] Frozen dough refers to a commercial semi-finished product formed by machine kneading and quick freezing in the baking industry with flour as the main raw material. With the increasing popularization and wide application of the concept of chain operation, frozen dough technology has developed rapidly all over the world. Especially in China, the demand for frozen dough technology has been increasing in recent years. Because the dough is easy to store and transport in the frozen state, the manufacturer can uniformly guarantee the quality of baked products through standardized production and freezing standards, and then distribute them to chain stores by refrigerated trucks, which can reduce repeated investment and waste of human resources. The bakery can reasonably arrange the baking time and quantity according to sales needs, e...

Claims

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Application Information

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IPC IPC(8): A21D6/00A21D8/04A21D2/18
CPCA21D6/008A21D2/188A21D8/042
Inventor 周广明
Owner 苏州稻香村食品有限公司
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