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Method for improving yeast fermenting power of frozen dough

A frozen dough and yeast fermentation technology, which is applied in dough processing, dough cooling, pre-baked dough processing, etc., can solve the problems that affect the quality of frozen dough proofing final products, damage yeast cells, lose vitality, etc., and achieve large specific volume , Improve the fermentation power of yeast and reduce the degree of hardening

Active Publication Date: 2018-02-09
NANJING UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Especially for frozen dough, the ice crystals formed during the freezing process will damage the yeast cells, causing them to lose vitality or even die, which seriously affects the proofing of frozen dough and the quality of the final product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Frozen dough preparation: 300.0 g of all-purpose flour, 0 g of amylopectin, and 0 g of gluten were mixed at a room temperature of 25° C. to prepare a flour mixture. Weigh raw materials according to the following formula: above-mentioned flour mixture, 180.0g water, 5.0g active dry yeast, 3.0g edible salt, 15.0g salad oil and 6.0g white granulated sugar. Among them, the starch content of the flour mixture is 68.0g / 100.0g flour, the ratio of amylopectin and amylose is 3:1, the protein content is 10.0g / 100.0g flour, and the ratio of glutenin and gliadin is 1:1. The frozen dough preparation raw materials were evenly mixed and kneaded vigorously for 15 minutes, then divided into small doughs of 100.0 g each, and rounded to form fresh dough. After the fresh dough is frozen at -20°C for 5 hours, put it into a sealed bag made of polyethylene material, and store it at -20°C for 1 week as the frozen dough;

[0038] (2) Frozen dough thawing: Thaw the frozen dough at 20°C and ...

Embodiment 2

[0042] (1) Frozen dough preparation: 300.0 g of low-gluten flour, 18.0 g of amylopectin, 12.0 g of corn flour, 9.0 g of gluten and 15.0 g of peanut flour were mixed at room temperature of 20°C to prepare a flour mixture. Weigh raw materials according to the following formula: above-mentioned flour mixture, 160.0g water, 3.0g active dry yeast, 4.5g edible salt, 9.0g salad oil and 60.0g white granulated sugar. Among them, the starch content of the flour mixture is 76.0g / 100.0g flour, the ratio of amylopectin and amylose is 5:1, the protein content is 11.0g / 100.0g flour, and the ratio of glutenin and gliadin is 1.5:1. The raw materials were weighed and mixed evenly and vigorously kneaded for 10 minutes, then divided into small doughs of 100.0 g each, and rounded to form fresh dough. After the fresh dough is frozen at -30°C for 5 hours, put it into a sealed bag made of polyethylene material, and store it at -30°C for 1 week as the frozen dough;

[0043] (2) Frozen dough thawing: ...

Embodiment 3

[0047] (1) Frozen dough preparation: 300.0 g of high-gluten flour, 9.0 g of amylopectin, 6.0 g of sweet potato flour, 9.0 g of gluten and 12.0 g of oat flour were mixed at a room temperature of 20°C to prepare a flour mixture. Weigh raw materials according to the following formula: above-mentioned flour mixture, 200.0g water, 4.0g active dry yeast, 6.0g edible salt, 15.0g salad oil and 30.0g white granulated sugar. Among them, the starch content of the flour mixture is 72.0g / 100.0g flour, the ratio of amylopectin and amylose is 4:1, the protein content is 15.0g / 100.0g flour, and the ratio of glutenin and gliadin is 2:1. In a room at 25°C, weigh the raw materials according to the above dough formula, mix them evenly and knead vigorously for 20 minutes, then divide them into small doughs of 100.0 g each, and round them to form fresh dough. After the fresh dough is frozen at -25°C for 5 hours, put it into a sealed bag made of polyethylene material, and store it at -25°C for 1 wee...

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Abstract

The invention relates to a method for improving the yeast fermenting power of frozen dough. The frozen dough is prepared from the following raw materials: flour, amylopectin or food materials rich inamylopectin, and vital wheat gluten or protein-rich food materials. The method comprises the following steps: mixing the food materials into a flour mixture, and preparing the frozen dough with the flour mixture. For the flour mixture, a starch content is 68.0-80.0g per 100.0g of the flour, and the mass ratio of the amylopectin and amylose is 3:1 to 6:1, and a protein content is 8.0-20.0g per 100.0g of the flour, and the mass ratio of glutenin and prolamin is 0.5:1 to 2:1. According to the method disclosed by the invention, natural food materials are used as raw materials for a reasonable formula, and raw materials are wide in source and low in costs, and the interaction effect of the starch and proteins in the frozen dough is fully utilized, and the yeast fermenting power is improved, andgluten structure is strengthened, and the air holding ability of the dough is improved, so that a final product has a large specific volume, a uniform void and a soft mouth feel, and the recombination of molecular chains in the materials is inhibited, and the hardening degree of the product during storage is reduced, and the preservation period of the product is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for improving the fermentability of frozen dough yeast. Background technique [0002] The fermentability of yeast in dough is a determinant of the quality of fermented pasta. When the fermentation power of the yeast in the dough is insufficient, the final products such as bread or steamed buns will have smaller volume and specific volume, higher hardness, darker color, and poor sensory quality. Especially for frozen dough, the ice crystals formed during the freezing process will damage the yeast cells, making them lose their vitality or even die, which seriously affects the proofing of frozen dough and the quality of the final product. Therefore, how to improve the low problem of yeast fermentability in frozen dough is a technical problem urgently needed in frozen dough production. [0003] In addition to yeast strains and dough processing technolog...

Claims

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Application Information

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IPC IPC(8): A21D8/02A21D2/18A21D2/24A21D2/26A21D2/36A21D6/00
CPCA21D2/186A21D2/245A21D2/26A21D2/265A21D2/36A21D2/362A21D2/364A21D2/366A21D6/001A21D8/02
Inventor 缪冶炼刘飞龙李娜
Owner NANJING UNIV OF TECH
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