Danish dough made by pre-fermentation freezing technique and making method of Danish dough

Abstract

The invention discloses Danish dough made by a pre-fermentation freezing technique. The Danish dough comprises wheat flour, sugar, salt, milk powder, a modifier, yeast, butter, eggs and water, whereinthe modifier comprises an immobilized enzyme system, a free enzyme system, zein, gelatin, vitamin C, an emulsifying agent, a thickening agent, gluten and the balance of additives. The invention further discloses a making method of the Danish dough by using the following raw materials. The invention aims to provide the dough, wherein the later stage fermentation stability of the frozen dough and the water preserving capability in the frozen process can be effectively improved. Besides, the invention further provides the method for making bread by using the dough.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to Danish dough with pre-fermentation and freezing technology 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, ...

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 a related improved agent for frozen dough, by adding different functional enzyme preparations or improving the freeze resistance of yeast to reduce the difficulty of proofing the dough again caused by frozen dough, the time is long and the rheological properties of the dough, although The above solution solves the follow-up problems of frozen dough to a certain extent, but the post-fermentation of bread will still cause instability problems, the activity of yeast will drop significantly, and the quality of bread cannot be guaranteed

There is also a prior art that discloses the method of using ice structural protein to resist freezing and fermenting frozen dough. The key is to use the relevant characteristics of ice structural protein to inhibit the growth and recrystallization of ice nuclei during the freezing process in the dough. There are also literatures that disclose In order to obtain colloidal hydrolyzate through the interaction of enzyme and colloid, the above-mentioned hydrolyzate can inhibit the growth of ice crystals to a certain extent, but it has not been utilized in the field of dough freezing, and in the freezing process of dough, with other ingredients The synergistic effect makes the properties of the dough almost unchanged before and after freezing, and does not affect the re-fermentation process of bread after thawing