A kind of low-temperature quick-frozen dough and preparation method thereof

Abstract

The invention discloses a low-temperature quick-frozen dough and a preparation method thereof, which comprises the following steps: adding wheat flour, sugar, milk powder and salt into a mixer and mixing at a low speed to prepare basic materials; adding improvers, yeast, eggs and water to the Among the above-mentioned basic materials, stir at a medium speed until the above-mentioned materials are whipped into a dough; add butter and stir until the surface of the dough is smooth and form a transparent film; treat the dough skin, apply the mucus made of zein evenly on the surface of the dough; divide, Freezing the basic dough, dividing the above basic dough, standing, shaping, and then freezing at a low temperature. The frozen dough of the present invention has good dough stability after thawing, little loss of yeast activity, and no changes in bread volume and mouthfeel.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a low-temperature quick-frozen dough and a preparation method thereof. Background technique [0002] With the increasing popularization and wide application of the concept of chain operation, frozen dough technology has developed rapidly all over the world. Especially in China, the demand for frozen dough technology has been increasing in recent years. Because the dough is easy to store and transport in the frozen state, the manufacturer can uniformly guarantee the quality of baked products through standardized production and freezing standards, and then distribute them to chain stores by refrigerated trucks, which can reduce repeated investment and waste of human resources. The bakery can reasonably arrange the baking time and quantity according to sales needs, effectively control inventory, reduce loss, and allow customers to taste freshly baked, steaming bread at all times. ...

AI Technical Summary

Problems solved by technology

However, during the freezing process, the yeast will form ice crystals and continue to increase, resulting in the death of the yeast and affecting the further fermentation of the dough. Yeast generally has poor antifreeze ability. Therefore, its survival rate decreases after freezing and releases the reducing substance glutathione. Peptide reduction weakens gluten, affects the stability of subsequent fermentation, takes longer to proof, and the amount of water lost during storage will also affect the quality of the final product

[0004] The Chinese patent discloses related improvers for frozen dough, by adding different functional enzyme preparations or improving the freeze resistance of yeast, such as glycerin, to reduce the difficulty of proofing the dough again caused by frozen dough, the long time and the rheological properties of the dough Problem, although the above solution solves the follow-up problems of frozen dough to a certain extent, the post-fermentation of bread will still cause instability problems, the activity of yeast will still decline significantly, and the quality of bread cannot be guaranteed

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