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Bread frozen dough with excellent yeast frost resistance and preparation method thereof

A technology for freezing dough and bread, which is applied in the direction of dough preparation, dough processing, pre-baked dough processing, etc. It can solve the problems of affecting the appearance and taste of bread, small bread, and the decrease of fermentation capacity of yeast cells with holding power, so as to improve the quality of yeast Survival rate and frost resistance, air holding capacity and water holding rate are improved, and the effect of technological progress is remarkable

Inactive Publication Date: 2019-04-16
杭州洲际食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the rapid freezing (-30°C~40°C) and cold storage (-18°C~23°C) of frozen dough at present, the dough's air holding capacity, water holding capacity and yeast cell fermentation capacity will decrease. The bread made will appear small in size and hard in taste, etc., which will directly affect the appearance and taste of the bread
[0003] In addition, spirulina powder has extremely high nutritional value. There is no frozen dough and processing method containing spirulina powder in the prior art. dough processing problems

Method used

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  • Bread frozen dough with excellent yeast frost resistance and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0058] A kind of bread frozen dough with good antifreeze property of yeast, the processing raw material weight part composition of described frozen bread dough is as follows:

[0059] 15 parts of spirulina powder;

[0060] 40 parts of high-gluten wheat flour;

[0061] 0.5 part refined salt;

[0062] 5 parts white sugar;

[0063] 6 parts whole milk powder;

[0064] 1.2 parts of active dry yeast;

[0065] 2 parts of compound frozen dough improver, described compound frozen dough improver is used in combination with mass ratio 8: 1 by base material and functional material, and the weight percent of base material is formed as follows: 5% modified phospholipid, 10% Sucrose Fat, 5% Calcium Stearyl Lactate, 15% Diacetyl Tartrate Monoglyceride, 5% Monoglyceride, 10% Gluconolactone, 10% Compound Enzyme, The Balance is Starch, the sum is 100% ;

[0066] The weight percent composition of the functional material is as follows: 20% trehalose, 10% water-soluble and water-insoluble dex...

Embodiment 2

[0082] A kind of bread frozen dough with good antifreeze property of yeast, the processing raw material weight part composition of described frozen bread dough is as follows:

[0083] 25 parts of spirulina powder;

[0084] 60 parts of high-gluten wheat flour;

[0085] 2.0 parts refined salt;

[0086] 8 parts white sugar;

[0087] 10 parts whole milk powder;

[0088] 1.8 parts of active dry yeast;

[0089] 4 parts of compound frozen dough improver, described compound frozen dough improver is used in combination with mass ratio 10: 1 by base material and functional material, and the weight percentage of base material is made up as follows: 12% modified phospholipid, 20% Sucrose lipid, 5% sodium stearoyl lactylate, 15% diacetyl tartrate monoglyceride, 5% monoglyceride, 10% gluconolactone, 10% complex enzyme, the balance is starch, the sum is 100% ;

[0090] The weight percent composition of the functional material is as follows: 30% trehalose, 20% water-soluble and water-in...

Embodiment 3

[0106] A kind of bread frozen dough with good antifreeze property of yeast, the processing raw material weight part composition of described frozen bread dough is as follows:

[0107] 20 parts of spirulina powder;

[0108] 50 parts of high-gluten wheat flour;

[0109] 1.2 parts refined salt;

[0110] 6 parts white sugar;

[0111] 8 servings of whole milk powder;

[0112] 1.5 parts active dry yeast;

[0113] 3 parts of compound frozen dough improver, said compound frozen dough improver is used in conjunction with base material and functional material with mass ratio 9: 1 composition, and the weight percentage of base material is composed as follows: 8% modified phospholipid, 15% Sucrose Lipid, 8% Calcium Stearyl Lactate or Sodium Stearoyl Lactylate, 18% Diacetyl Tartrate Monoglyceride, 8% Monoglyceride, 15% Gluconolactone, 12% Complex Enzyme, 16% starch;

[0114] The weight percent composition of the functional material is as follows: 25% trehalose, 15% water-soluble and ...

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Abstract

The invention relates to a bread frozen dough with excellent yeast freeze resistance and a preparation method thereof. The bread frozen dough is prepared form, by weight, 15-25 parts of spirulina powder; 40-60 parts of high gluten wheat flour; 0.5-2.0 parts of refined salt; 5-8 parts of white granulated sugar; 6-10 parts of whole milk powder; 1.2-1.8 parts of active dry yeast; 2-4 parts of a compound frozen dough modifier, wherein the compound frozen dough quality modifier is used by combining a basic material and a functional material in a mass ratio of (8-10):1, and the basic material comprises, by weight, 5-12% of modified phospholipid, 10-20% of sucrose ester, 5-10% of calcium stearyl lactate or sodium stearyl lactate, 15-20% of diacetyl tartaric acid monoglyceride, 5-10% of monoglyceride, 10-20% of gluconic acid lactone, 10-15% of complex enzyme and the balance starch; the functional material comprises, by weight, 20-30% of trehalose, 10-20% of a compound of water-soluble and water-insoluble dextran and the balance aniseed seed extract. The frozen bread dough can effectively improve the survival rate and frost resistance of yeast in the frozen shelf life.

Description

technical field [0001] The invention relates to bread frozen dough with excellent antifreeze performance of yeast and a preparation method thereof, belonging to the technical field of food additive processing. Background technique [0002] In recent years, my country's bread industry has developed rapidly. People put forward new demands on the freshness of bread. The emergence of frozen dough technology provides a new way to improve the freshness of bread. Because frozen dough technology can divide the bread production process into two independent links of dough making and baking. However, due to the rapid freezing (-30°C~40°C) and cold storage (-18°C~23°C) of frozen dough, the air holding capacity, water holding capacity and yeast cell fermentation capacity of the dough will decrease. The bread made will appear small in size and hard in taste, which will directly affect the appearance and taste of the bread. [0003] In addition, spirulina powder has extremely high nutr...

Claims

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Application Information

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IPC IPC(8): A21D13/80A21D2/14A21D2/16A21D2/32A21D2/34A21D2/36A21D8/04
CPCA21D2/14A21D2/16A21D2/32A21D2/34A21D2/36A21D8/042A21D8/047A21D13/80
Inventor 刘刚
Owner 杭州洲际食品有限公司
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