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Method for Improving Fermentability of Frozen Dough Yeast

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: 2021-08-17
NANJING TECH UNIV
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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) Thawing of frozen dough: Thaw the frozen dough at 20°C a...

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 fermentability of frozen dough yeast. The raw materials for preparing frozen dough include flour, amylopectin or amylopectin-rich food materials, gluten or protein-rich food materials, and the above-mentioned food materials are mixed to prepare flour The mixture is used to prepare frozen dough; in the flour mixture, the starch content is 68.0-80.0g / 100.0g flour, the mass ratio of amylopectin and amylose is 3:1-6:1; the protein content is 8.0-20.0 g / 100.0g flour, the mass ratio of glutenin and prolamin is 0.5:1~2:1. The method of the present invention uses natural ingredients as raw materials to carry out reasonable formulations, has wide sources of raw materials and low cost, and fully exerts the interaction effect of starch and protein in frozen dough, improves yeast fermentation power, strengthens gluten structure at the same time, and improves dough holding power , so that the final product has a large specific volume, uniform voids, and soft taste; it inhibits the recombination of molecular chains in the material, reduces the hardening degree of the product during storage, and prolongs the shelf life of the product.

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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Patent Type & Authority Patents(China)
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 TECH UNIV
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