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Method for manufacturing frozen dough

A production method, technology of freezing dough, applied in dough processing, pre-baked dough processing, baking, etc., can solve the problems of weakening of dough gluten and dehydration in cold storage, achieve dough gluten strength, reduce refrigerated water loss, and facilitate processing Effect

Inactive Publication Date: 2018-01-09
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

[0007] In order to solve the above-mentioned technical problems, the present invention provides a method for making frozen dough. Aiming at the deficiencies in the prior art, a special kneading solution and a manufacturing process are adopted to solve the problems of weakened dough strength and loss of cold storage in the existing frozen dough. Water and other issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for making frozen dough, comprising the following steps:

[0023] Step 1, the configuration of the dough solution; beat the fresh water hyacinth, centrifugal filter, take the upper water hyacinth clear liquid, then mix the water hyacinth clear liquid and water at a mass ratio of 1:10, and add 10g of water hyacinth to 500mL of the mixed solution Green tea powder, 50g sugar, 10g salt, stir well and set aside;

[0024] Step 2, kneading the dough; add yeast and yeast to the high-gluten flour and mix evenly, then add the dough kneading solution in step 1, and stir with a mixer, first at a slow speed for 5 minutes, then at a fast speed for 15 minutes, so that the dough The gluten is fully expanded;

[0025] Step 3, fermentation; put the dough in step 2 in a proofing box for fermentation, the fermentation time starts from the beginning of kneading, the temperature in the proofing box is 30°C, and the relative humidity is 85%; when the dough is proofed for 55 minutes ...

Embodiment 2

[0029] A method for making frozen dough, comprising the following steps:

[0030] Step 1, the configuration of the dough solution; beat the fresh water hyacinth, centrifugal filter, take the upper water hyacinth clear liquid, then mix the water hyacinth clear liquid and water at a mass ratio of 1:10, and add 10g of water hyacinth to 500mL of the mixed solution Green tea powder, 50g sugar, 10g salt, stir well and set aside;

[0031] Step 2, knead the dough; add yeast and yeast to the high-gluten flour and mix evenly. The total amount of yeast and yeast added to 100 grams of high-gluten flour is 2g, and the mass ratio of yeast to yeast is 5:3. Then add the kneading solution in step 1, and stir with a mixer, first stir slowly for 5 minutes, then stir quickly for 15 minutes, so that the gluten in the dough is fully expanded;

[0032] Step 3, fermentation; put the dough in step 2 in a proofing box for fermentation, the fermentation time starts from the beginning of kneading, the t...

Embodiment 3

[0035] A method for making frozen dough, comprising the following steps:

[0036] Step 1, the configuration of the dough solution; beat the fresh water hyacinth, centrifugal filter, take the upper water hyacinth clear liquid, then mix the water hyacinth clear liquid and water at a mass ratio of 1:10, and add 10g of water hyacinth to 500mL of the mixed solution Green tea powder, 50g sugar, 10g salt, stir well and set aside;

[0037] Step 2, kneading the dough; add yeast and yeast to the high-gluten flour and mix evenly, then add the kneading solution of step 1, the mass ratio of the kneading solution to the high-gluten flour is 2:3, stir with a mixer, first slowly Stir at high speed for 5 minutes, and then stir quickly for 15 minutes to fully expand the gluten in the dough;

[0038] Step 3, fermentation; put the dough in step 2 in a proofing box for fermentation, the fermentation time starts from the beginning of kneading, the temperature in the proofing box is 30°C, and the r...

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PUM

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Abstract

The invention discloses a method for manufacturing frozen dough. The method comprises the following steps: step 1, dough solution preparation; step 2, kneading; step 3, fermentation; and step 4, refrigeration. A manufacturing process of the invention is simple, and low in costs. The prepared frozen dough has a strong freezing resistance, long preservation time, moderate dough strength, and moderate hardness, and is convenient to process.

Description

technical field [0001] The invention relates to the field of food production, in particular to a method for making frozen dough. 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D6/00A21D2/36A21D8/04
Inventor 周广明
Owner 苏州稻香村食品有限公司
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