Method for improving stretchability of dough of stretched noodles by using yeast fermentation

A yeast fermentation and extensibility technology, applied in the directions of dough preparation, pre-baked dough processing, application, etc., can solve the problem of noodles being indigestible, and achieve the effect of improving flavor quality, improving extensibility, and improving stretchability

Pending Publication Date: 2019-02-22
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the development of the noodle processing industry, "fermented noodles" have also appeared on the market, but most of them are for the purpose of increasing the nutrition and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Weigh 100 g of high-gluten flour and 0.15 g of activated dry yeast into a dough mixer, and stir for 1 min. Dissolve 3 g of salt in 52 g of water and add it to the dough mixer. After stirring for 12 minutes, take out the dough, cover it with plastic wrap, and proof it for 45 minutes in a proofer with a temperature of 28°C and a humidity of 80%. Take out the dough, knead it into noodles with a diameter of 1.5 cm, then roll up the noodles, cover them with plastic wrap, put them in the proofing box, take them out after 45 minutes of proofing, and knead them into noodles with a diameter of 0.8 cm on the board. Cut the noodles into 16cm long noodles, put them in a tray, cover them with plastic wrap, and let them rise again for 120 minutes. The noodles are manually elongated to make noodles with a diameter of 1 mm.

Embodiment 2

[0020] Weigh 100 g of high-gluten flour and 0.25 g of activated dry yeast into a dough mixer, and stir for 1 min. Dissolve 3.5 g of salt in 52 g of water and add it to the dough mixer. After stirring for 12 minutes, take out the dough, cover it with plastic wrap, and proof it for 45 minutes in a proofer with a temperature of 30°C and a humidity of 75%. Take out the dough, knead it into noodles with a diameter of 1.8 cm, then roll up the noodles, cover them with plastic wrap, put them in the proofing box, take them out after 45 minutes of proofing, and knead them into noodles with a diameter of 1.0 cm on the board. Cut the noodles into 14cm long noodles, put them into a tray, cover them with plastic wrap, and proof them in a proofing box for 120 minutes. The noodles were stretched manually to make noodles with a diameter of 1 mm.

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Abstract

The present invention discloses a method for improving stretchability of dough of stretched noodles by using yeast fermentation and relates to a noodle processing technology in the technical field offood processing. In view of problems existing in existing processing technologies of the stretched noodles, the yeast fermentation is used to improve the stretchability of the dough; a traditional stretched noodle manufacturing technology is combined; and fermented stretched noodles are prepared. A specific preparation method of the stretched noodles comprises five steps of dough kneading, fermenting, strip winding, strip rubbing and stretching. The method is used to prepare the stretched noodles, controls a use of burnt halogeton arachnoideus ash, is safer and more reliable, and improves theflavor and quality of the noodles.

Description

technical field [0001] The invention relates to noodle processing technology in the technical field of food processing, in particular to a method for improving the extensibility of drawn noodle dough by yeast fermentation. Background technique [0002] Pulled noodles are a traditional Chinese noodle food. They are more and more popular among consumers because of their smooth and refreshing taste, flexibility and elasticity. Dough extensibility is one of the important processing properties of drawn noodles. In the traditional pulled noodle production process, flung ash is often added to enhance the extensibility of the dough to meet its production requirements, but the ingredients and safety of the fluffy ash are lack of research verification, and the "Hygienic Standards for Food Additives" does not clearly stipulate that it can It is used as an additive, so the use of pomegranate has been controversial. In recent years, improving dough extensibility has become one of the h...

Claims

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Application Information

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IPC IPC(8): A21D8/04A21D8/02
CPCA21D8/02A21D8/047
Inventor 吕莹果王磊鑫陈洁刘安伟孙佳
Owner HENAN UNIVERSITY OF TECHNOLOGY
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