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Frozen dough and preparation method thereof

A technology for freezing dough and freezing equipment, applied in the field of dough, can solve the problems of weaker gas production capacity of yeast, rough internal structure, and reduced specific volume of bread, etc., so as to increase the flavor and Q elasticity of bread, have tough taste, and solve the problem of specific volume. smaller effect

Inactive Publication Date: 2018-10-02
广东省贸易职业技术学校
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is also to provide the preparation method of the above-mentioned frozen dough, which can solve the problem of the reduction of bread specific volume, rough internal structure, surface foaming and flavor loss due to the destruction of gluten and weakening of yeast gas production ability in the freezing process of frozen dough. weakening problem

Method used

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  • Frozen dough and preparation method thereof
  • Frozen dough and preparation method thereof
  • Frozen dough and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The frozen dough provided in this example consists of the following components: 150 Lubang species, 100 high-gluten flour, 1.5 frozen yeast, 35 water, 15 eggs, 20 margarine, 25 sugar, 3 salt, and 0.1 oat protein.

[0041] Lubang species is prepared by the following method: oat bran, water, frozen yeast and sugar are used as raw materials, mixed and fermented, and filtered to prepare liquid seeds; high-gluten flour and sugar are added to the liquid seeds, mixed and fermented to form primary Noodle seeds: add high-gluten flour and water to the first noodle seeds, mix well, and then carry out secondary fermentation, third fermentation and fourth fermentation in sequence to obtain Lubang seeds.

[0042]The mass ratio of oat bran, water, frozen yeast and white sugar in the liquid seed preparation process is: oat bran 15, water 230, frozen yeast 1, white sugar 9.

[0043] The mass ratio of the liquid seed, high-gluten flour and white sugar in the preparation process of the in...

Embodiment 2

[0057] The frozen dough provided in this example is made of the following components: Lubang species 155, high-gluten flour 95, frozen yeast 1.6, water 32, eggs 18, margarine 18, sugar 28, salt 2.5, oat protein 0.2.

[0058] Lubang species is prepared by the following method: oat bran, water, frozen yeast and sugar are used as raw materials, mixed and fermented, and filtered to prepare liquid seeds; high-gluten flour and sugar are added to the liquid seeds, mixed and fermented to form primary Noodle seeds: add high-gluten flour and water to the first noodle seeds, mix well, and then carry out secondary fermentation, third fermentation and fourth fermentation in sequence to obtain Lubang seeds.

[0059] The mass ratio of oat bran, water, frozen yeast and white sugar in the liquid seed preparation process is: oat bran 18, water 215, frozen yeast 1.5, and white sugar 8.

[0060] The mass ratio of the liquid seed, high-gluten flour and white sugar in the preparation process of the...

Embodiment 3

[0066] The frozen dough provided in this example is made of the following components: Lubang species 160, high-gluten flour 90, frozen yeast 1.8, water 30, eggs 20, margarine 15, sugar 30, salt 2, oat protein 0.3.

[0067] Lubang species is prepared by the following method: oat bran, water, frozen yeast and sugar are used as raw materials, mixed and fermented, and filtered to prepare liquid seeds; high-gluten flour and sugar are added to the liquid seeds, mixed and fermented to form primary Noodle seeds: add high-gluten flour and water to the first noodle seeds, mix well, and then carry out secondary fermentation, third fermentation and fourth fermentation in sequence to obtain Lubang seeds.

[0068] The mass ratio of oat bran, water, frozen yeast and white sugar in the liquid seed preparation process is: oat bran 20, water 200, frozen yeast 2, white sugar 7.

[0069] The mass ratio of liquid seeds, high-gluten flour and white sugar in the preparation process of the first nood...

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Abstract

The invention discloses frozen dough. The frozen dough is mainly made from the following components of 150-160 parts of Levain, 90-100 parts of high gluten flour, 1.5-1.8 parts of frozen yeast, 30-35parts of water, 15-20 parts of eggs, 15-20 parts of margarin, 25-30 parts of white sugar, 2-3 parts of salt and 0.1-0.3 part of avenin. Bread made through performing unfreezing, fermenting and bakingon the frozen dough not only has fragrance of natural fermented bread, but also maintains the specific volume of original bread, is uniform, fine and smooth in internal structure, is elastic and is free from bubbling on surfaces. The invention further discloses a preparation method of the frozen dough.

Description

technical field [0001] The invention belongs to the technical field of dough, and in particular relates to a frozen dough and a preparation method thereof. Background technique [0002] The frozen dough method refers to freezing semi-finished products or finished products in the production process, and storing them at low temperature (-18°C) for a certain period of time, and then thawing, proofing, and baking when needed to make finished products. Realize the separation of dough production and bread baking. The central factory pre-processes and distributes to chain stores through the cold chain. This frozen dough can be eaten and baked at any time, which solves the problem of mass production of baked bread in bread processing factories in the past. Finished product storage and transportation, and then store and sell in fast food restaurants, so that the aroma and flavor of bread are lost, the sales volume of bread is not high, and it is difficult for consumers to eat fresh b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/02A21D8/04A21D2/36
CPCA21D2/36A21D8/047A21D10/02
Inventor 周发茂许映花钟细娥何婉宜
Owner 广东省贸易职业技术学校
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