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Method for preparing frozen dough and articles prepared using the method

A technology of freezing dough and dough, which is applied in the direction of dough preparation, dough processing, and dough ready for oven, etc. It can solve the problems of difficult production of products, and achieve the goals of saving cooking time, avoiding freshness, and ensuring quality and taste Effect

Active Publication Date: 2021-04-27
证监会全球供应链公司
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  • 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

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  • Method for preparing frozen dough and articles prepared using the method
  • Method for preparing frozen dough and articles prepared using the method
  • Method for preparing frozen dough and articles prepared using the method

Examples

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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

[0061] 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.

[0062] 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.

[0063] 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

[0068] 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.

[0069] 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...

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Abstract

The invention relates to the field of food processing, in particular to a method for preparing frozen dough and products prepared using the method. The present invention provides a method for preparing frozen dough that can be cooked directly from a frozen state, comprising mixing flour, water, yeast and optional other food additives into dough, cutting the dough, and making it into the product required size, shape and design, freezing the dough, subjecting the frozen dough to at least one freeze-thaw cycle, refreezing the dough, etc. The frozen dough product prepared by the method of the present invention does not need to be thawed and fermented for a long time before cooking, and the cooking operation can be carried out immediately, which saves cooking time, improves the convenience of use, and can avoid the product being cooked many times before eating. Heating loses freshness, but also ensures 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

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Application Information

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Patent Type & Authority Patents(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
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