Frozen bread dough containing compound plant antifreeze protein, preparing method thereof and method for preparing bread through optimized process

A technology of bread dough and antifreeze protein, which is applied in the field of food processing, can solve the problems of food safety, poor dough gas holding capacity, and low yeast survival rate, so as to accelerate the fermentation rate and gas production capacity, reduce damage, and increase transmission speed effect

Inactive Publication Date: 2018-06-12
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of low yeast survival rate and poor gas holding capacity of dough in the prior art, while avoiding food safety problems caused by chemical improvers

Method used

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  • Frozen bread dough containing compound plant antifreeze protein, preparing method thereof and method for preparing bread through optimized process
  • Frozen bread dough containing compound plant antifreeze protein, preparing method thereof and method for preparing bread through optimized process
  • Frozen bread dough containing compound plant antifreeze protein, preparing method thereof and method for preparing bread through optimized process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of frozen bread dough containing compound plant antifreeze protein is prepared, based on the total weight of the frozen bread dough, the frozen bread dough comprises the following components: 45wt% bread flour, 12wt% white sugar, 1.2wt% yeast, Sodium chloride 0.4wt%, milk powder 1.69wt%, shortening 8.3wt%, fenugreek gum 0.1wt%, diacetate tartrate monoglyceride 0.19wt%, water 27.5wt%, Rhodiola tangutica leaf antifreeze protein powder 1.2wt%, carrot antifreeze protein powder 1.22wt%, Polygonum villosa leaf antifreeze protein powder 1.2wt%.

[0032] Wherein, the preparation method of the antifreeze protein powder of Polygonum villosa leaf, the antifreeze protein powder of Rhodiola tangutica leaf and the antifreeze protein powder of carrot comprises the following steps:

[0033] Soak the leaves of Polygonum victoriae, Rhodiola tanguticae and carrots in PBS buffer, centrifuge, collect the supernatant, and precipitate in saturated ammonium sulfate with a concentration of...

Embodiment 2

[0040] The difference with Example 1 is:

[0041] Based on the total weight of the frozen bread dough, the frozen bread dough comprises the following components: 45wt% bread flour, 12wt% white sugar, 1.3wt% yeast, 0.6wt% sodium chloride, 2.12wt% milk powder, and 8.3wt% shortening , 0.12wt% fenugreek gum, 0.2wt% tartrate monoglyceride diacetate, 25.06wt% water, 2wt% antifreeze protein powder of Rhodiola tangutica leaves, 1.3wt% antifreeze protein powder of carrots, antifreeze antifreeze leaves of Polygonum japonicus Protein powder 2wt%.

[0042] The power of ultrasonic assisted fermentation is 400W.

[0043] Frozen bread dough S2 is obtained, and bread S2-2 is obtained accordingly.

Embodiment 3

[0045] The difference with Example 1 is:

[0046] Based on the total weight of the frozen bread dough, the frozen bread dough comprises the following components: 43.3wt% bread flour, 12wt% white sugar, 1.3wt% yeast, 0.6wt% sodium chloride, 2.1wt% milk powder, and 8.3wt% shortening %, fenugreek gum 0.15wt%, diacetate tartrate monoglyceride 0.19wt%, water 24.56wt%, Rhodiola tangutica leaf antifreeze protein powder 3wt%, carrot antifreeze protein powder 1.5wt%, Polygonum villosa leaf antifreeze Frozen protein powder 3wt%.

[0047] The power of ultrasonic assisted fermentation is 500W.

[0048] Frozen bread dough S3 is obtained, and bread S3-3 is obtained accordingly.

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Abstract

The invention discloses frozen bread dough containing compound plant antifreeze proteins, a preparing method thereof and a method for preparing bread through an optimized process. The frozen bread dough is prepared from, 40-50 wt% of bread special flour, 9-12 wt% of sugar, 0.5-1.5 wt% of yeast, 0.4-0.8 wt% of sodium chloride, 1.5-3 wt% of milk powder, 5-11 wt% of shortening, 0.05-0.15 wt% of fenugreek gum, 0.05-0.30 wt% of monoglycerides tartartaric acid diacetate, 20-30 wt% of water, 0.25-1.5 wt% of carrot antifreeze protein powder, 0.5-3 wt% of Tangut rhodiola rosea leaf antifreeze protein powder and 0.5-3 wt% of polygonum viviparum leaf antifreeze protein powder. The bread produced after the bread antifreeze dough is unfrozen, leavened and baked has the advantages of being large in specific volume, crispy, soft and delicious, and extremely excellent in sensory quality.

Description

technical field [0001] The invention belongs to the field of food processing, and more specifically relates to a frozen bread dough containing compound plant antifreeze protein, a preparation method thereof, and a method for making bread with an optimized process. Background technique [0002] The noodle industry usually uses chemically synthesized gluten-strengthening agents such as ADA to improve the network structure of gluten protein, but excessive consumption of ADA will cause certain harm to the human body. Studies have shown that long-term exposure to ADA in occupational groups can cause respiratory symptoms, dermatitis and asthma. ADA is used as an additive in flour products, and its metabolites in the human body have two toxic substances, semicarbazide and ethyl carbamate. Among them, semicarbazide may have mutagenicity and carcinogenicity to the human body, and ethyl carbamate has It may have a carcinogenic effect on the human body. For the people in northern my co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/00A21D2/26A21D13/06A21D8/04A21D6/00
CPCA21D2/264A21D6/00A21D8/047A21D10/002A21D13/06
Inventor 王学东张兴灵胡先勤陈挚吕庆云王洋洋
Owner WUHAN POLYTECHNIC UNIVERSITY
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