Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method of preparing frozen dough and article prepared by using method

A technology for freezing dough and dough, which is applied in the direction of dough preparation, dough processing, and dough ready for oven, etc. It can solve problems such as difficult production of products, save cooking time, ensure quality and taste, and improve convenience Effect

Active Publication Date: 2018-06-12
证监会全球供应链公司
View PDF7 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, dough products are generally frozen storage foods. Except pancake-shaped dough products that can be cooked directly from the frozen state, most frozen doughs need 2-4 hours of thawing time before cooking, otherwise they can be directly cooked from the freezer. When cooking in the state, it is difficult to produce qualified products

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method of preparing frozen dough and article prepared by using method
  • Method of preparing frozen dough and article prepared by using method
  • Method of preparing frozen dough and article prepared by using method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0047] The present invention provides frozen dough products and methods for their preparation. In particular, the present invention provides methods of producing bread, steamed bread, fried bread and microwave bread frozen dough products that are raw and can be cooked directly from the frozen state to produce a finished product for consumption. According to an embodiment of the present invention, the preparation method comprises the steps of subjecting the frozen dough product to at least one freeze-thaw cycle, then refreezing the dough, and storing the dough product under frozen conditions.

[0048] The terms "freeze-thaw cycle" or "freeze-thaw cycle treatment" are used herein to refer to the treatment of dough, which is defined as subjecting the dough to at least one change in the ice-water phase transition in the dough, from a frozen state, to thawing, and then to recovery to a completely frozen state. The term "freeze-thaw cycle" as used herein refers to the process of pe...

Embodiment 1

[0060] According to an embodiment of the present invention, frozen dough products were prepared from dough recipes and preparation methods, and the quality of dough balls were compared.

[0061] Sample Preparation: Dough formulations of approximately 1700 g each were prepared according to Table 1 using a stand mixer. Add flour and dry ingredients and mix for 1 minute before adding yeast and water. The contents were mixed for 2 minutes on low speed and 4 minutes on high speed. Divide the dough into 100g dough pieces and roll the dough pieces by hand into dough balls. The specific volume of the dough is about 1.3-1.5 ml / g. The prepared dough balls were frozen to -29°C and stored at -29°C until treatment was applied.

[0062] Processing: All samples except those tested were transferred from the -29°C freezer to the -18°C freezer on day 3 and kept in the -18°C freezer until use. Test samples were processed with freeze-thaw cycles. During freeze-thaw cycle processing, test sam...

Embodiment 2

[0067] Dough recipes were prepared according to embodiments of the present invention, and the quality of the product was evaluated after baking. The frozen dough of Example 1 was stored at -18°C for 2 weeks and then used for baking tests and evaluation of baking quality.

[0068] Processing: Samples stored in the freezer for the negative reference were transferred directly to the oven for baking without any pre-baking treatment. At the same time a positive reference is prepared. When handling the positive reference the dough balls were thawed in a covered container at room temperature for 2 hours, then the dough was proofed at 35°C and 75% humidity for 30 minutes before being baked immediately. Thus, the positive reference was fermented and rested before roasting, while the negative reference was left untreated before roasting. The test samples of the present invention were samples that had been subjected to the freeze-thaw cycles from Example 1 and were not fermented or res...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to the field of food processing, and more particularly to a method of preparing a frozen dough and an article prepared by using the method. The present invention providesa method of preparing a frozen dough that can be directly cooked from a frozen state, comprising mixing flour, water, yeast, and optionally other food additives into a dough, and cutting the dough into a desired size for the product, shape and design style, freezing the dough, subjecting the frozen dough to at least one freeze-thaw cycle, re-freezing the dough, and the like. The frozen dough product obtained by the method of the invention can be cooked immediately without thawing and long-time fermentation, saving cooking time and improving the convenience of use, and avoiding the product being cooked many times before eating and avoiding freshness loss caused by heating, thereby ensuring the quality and taste of the final product.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing frozen dough and products prepared using the method. In particular, the present invention relates to methods of making frozen dough using freeze-thaw cycles. The present invention also relates to raw frozen dough products that have been subjected to at least one freeze-thaw cycle prior to refreezing. The invention further relates to cooked frozen dough and cooked frozen dough products prepared using the method of the invention. Background technique [0002] Bread is one of the staple foods for most of the world's population. Bread is divided into many types according to the method of preparation, size, shape and taste, such as pound bread, stuffed bread, dinner rolls, pizza, sandwich bread, hot dog buns, French bread, ciabatta, Italian bread and so on. [0003] Bread is usually evaluated on the basis of color, texture, hole size and symmetry of the product...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D6/00A21D8/04A21D13/80A21D13/60
CPCA21D6/001A21D8/047A21D13/60A21D13/80A21D8/06A21D10/02A21D8/04
Inventor 蔡荣萱
Owner 证监会全球供应链公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com