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Frozen dough, making method of frozen dough and bread

A technology for freezing dough and dough, which is applied in the direction of dough preparation, dough processing, dough freeze-drying, etc. It can solve the problems of dough structure damage, dough cracking, frozen dough cracking, etc., achieve good results, improve quality, and improve bread core quality Effect

Inactive Publication Date: 2018-11-20
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of quick freezing, the drying phenomenon will cause the cracking of the dough. During the freezing process, the recrystallization phenomenon caused by temperature fluctuations will damage the structure of the dough and cause the dough to crack.
At present, cracking of frozen dough is a problem often encountered in my country's frozen dough market, but there is no more feasible way

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) 100 parts by weight of bread flour, 5 parts by weight of white sugar, 0.5 parts by weight of salt, 1.5 parts by weight of yeast, 58 parts by weight of water, 0.5 parts by weight of jellyfish antifreeze polypeptide, 1 part by weight of gum, sucrose monopalmitate 0.3 parts by weight, 0.3 parts by weight of transglutaminase, and 0.003 parts by weight of xylanase were added to the kneading machine and stirred at a slow speed for 2 min, and the stirring speed was 100 r / min;

[0029] (2). Quickly stir the dough in (1) for 10 minutes at a stirring speed of 200r / min, and let the dough stand at room temperature for 15 minutes;

[0030] (3). Divide the dough in (2) into 70g / piece, and round and shape;

[0031] (4) Stir 80 parts by weight of whole egg liquid, 0.2 parts by weight of lecithin, 15 parts by weight of short-chain inulin (degree of polymerization: 2-9), and 5 parts by weight of salad oil, and cool at 4°C for 30 minutes Then, spray the dough in (3) to form a film;

[0032] ...

Embodiment 2

[0037] (1) 110 parts by weight of bread flour, 8 parts by weight of white sugar, 1 part by weight of salt, 2 parts by weight of yeast, 56 parts by weight of water, 1 part by weight of jellyfish antifreeze polypeptide, 1.5 parts by weight of gum, and sucrose monopalmitate 0.5 parts by weight, 0.6 parts by weight of transglutaminase, and 0.005 parts by weight of xylanase were added to the dough mixer and stirred at a slow speed for 2 minutes, and the stirring speed was 110 r / min;

[0038] (2). Quickly stir the dough in (1) for 12 minutes at a stirring speed of 220r / min, and let the dough stand at room temperature for 25 minutes;

[0039] (3). Divide the dough in (2) into 80g / piece, and round and shape;

[0040] (4) Stir 100 parts by weight of whole egg liquid, 0.35 parts by weight of lecithin, 20 parts by weight of short-chain inulin (degree of polymerization: 2-9), and 8 parts by weight of salad oil, and cool at 4°C for 45 minutes Then, spray the dough in (3) to form a film;

[0041] ...

Embodiment 3

[0046] (1) 120 parts by weight of bread flour, 10 parts by weight of white sugar, 1.5 parts by weight of salt, 2.5 parts by weight of yeast, 62 parts by weight of water, 1.5 parts by weight of jellyfish antifreeze polypeptide, 2 parts by weight of gum, and sucrose monopalmitate 0.7 parts by weight, 0.8 parts by weight of transglutaminase, and 0.006 parts by weight of xylanase were added to the kneading machine and stirred at a slow speed for 4 min, and the stirring speed was 120 r / min;

[0047] (2). Quickly stir the dough in (1) for 15 minutes at a stirring speed of 230r / min, and let the dough stand at room temperature for 35 minutes;

[0048] (3). Divide the dough in (2) into 90g / piece, and round and shape;

[0049] (4) Stir 120 parts by weight of whole egg liquid, 0.5 parts by weight of lecithin, 25 parts by weight of short-chain inulin (degree of polymerization: 2-9), and 10 parts by weight of salad oil, and cool at 4°C for 60 minutes Then, spray the dough in (3) to form a film; ...

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Abstract

The invention discloses frozen dough, a making method of the frozen dough and bread. The making method of the frozen dough comprises the steps that (1) bread powder, white granulated sugar, salt, yeast, water, rhopilema esculentum antifreeze peptides, gum, saccharose monopalmitate, transglutaminase and xylanase are evenly mixed to obtain the dough; (2) secondary stirring and standing are conducted; (3) the dough after standing in the second step is cut into dough with the designated size and shape, and shaping is conducted until the designated shape is formed; (4) whole egg liquid, lecithin, short daisy chain powder and salad oil are mixed, evenly stirred and cooled, spraying is conducted, and a layer of thin film is formed on the surface of the dough; (5) the dough in the fourth step is frozen to obtain the frozen dough. According to the frozen dough, novel ocean-type antifreeze peptides, namely rhopilema esculentum antifreeze peptides are adopted, the generation quantity of ice crystals in the dough can be lowered, moisture migration is reduced, and the activity of the yeast in the frozen dough can be protected.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D6/00A21D8/02A21D8/04
CPCA21D6/008A21D8/02A21D8/042A21D8/047
Inventor 王学东王洋洋胡先勤陈挚吕庆云宋劲松王琦
Owner WUHAN POLYTECHNIC UNIVERSITY
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