A kind of frozen dough and its preparation method and application

A technology for freezing dough and dough, which is applied in the field of food processing, and can solve the problems of complex formula and high cost of frozen dough

Active Publication Date: 2021-12-31
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the improver complicates the formulation of frozen dough and costs more

Method used

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preparation example Construction

[0023] In the preparation method of the frozen dough of the present invention, first 1-5 parts of yeast, 180-230 parts of high-gluten flour, 10-30 parts of sugar, 1-5 parts of edible salt, 10-30 parts of inulin, 20-40 parts of Eggs, 0.5-1 part of edible glycerin and 50-70 parts of water are mixed, and then 10-20 parts of butter are added and mixed. Said mixing means stirring at a rotating speed of 45-90r / min.

[0024] Among them, butter has good emulsifying properties, so it can lock the moisture in the dough, change the wet viscosity of the dough, be more conducive to the formation of gluten, and increase the extensibility of bread. Therefore, yeast, high-gluten flour, sugar, edible salt, inulin, eggs, water, edible glycerin and butter can also be stirred and mixed together during the preparation of frozen dough.

Embodiment 1

[0027] The frozen dough of the present embodiment is made from the following raw materials in parts by weight: 5 parts of yeast, 180 parts of high-gluten flour, 10 parts of sugar, 5 parts of edible salt, 10 parts of inulin, 40 parts of eggs, 0.5 part of edible glycerin, 50 parts of 1 part water, 20 parts butter.

[0028] The frozen dough of the present embodiment is made by the method comprising the following steps: (1) adding high-gluten flour, sugar, inulin, yeast, water, eggs, edible salt and edible glycerin to a noodle mixer and stirring at a speed of 50r / min 20 minutes, then add butter and continue to stir until the gluten network is formed to obtain the dough; (2) Wrap the dough with plastic wrap and let it rest for 8 minutes at room temperature; 1. Ferment for 1 hour in an environment with a relative humidity of 75%; (4) Exhaust all the air from the proofed dough, then further divide and shape; (5) Quickly freeze the shaped dough, and let the center temperature Store a...

Embodiment 2

[0030] The frozen dough of the present embodiment is made from the following raw materials in parts by weight: 2.5 parts of yeast, 230 parts of high-gluten flour, 20 parts of sugar, 2 parts of edible salt, 15 parts of inulin, 30 parts of eggs, 0.8 part of edible glycerin, 70 parts of 1 part water, 15 parts butter. The preparation process of the frozen dough of this embodiment refers to the preparation process of the embodiment 1 of the frozen dough.

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Abstract

The invention belongs to the technical field of food processing, and in particular relates to a frozen dough and its preparation method and application. The frozen dough of the present invention is made of the following raw materials in parts by weight: 1 to 5 parts of yeast, 180 to 230 parts of high-gluten flour, 10 to 30 parts of sugar, 1 to 5 parts of edible salt, 10 to 30 parts of inulin, 20 to 30 parts of 40 parts of eggs, 0.5-1 part of edible glycerin, 50-70 parts of water, 10-20 parts of butter. The dough made from the above raw materials is relaxed, proofed, divided and shaped, and then frozen to obtain the frozen dough of the present invention. Inulin and edible glycerin are added to the frozen dough of the invention, and the formula is simple and the cost is low. Moreover, the inulin and edible glycerin in the frozen dough of the present invention have a coordination effect after being mixed, can obviously improve the texture properties of the food, and improve its processing performance and nutritional value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a frozen dough and its preparation method and application. Background technique [0002] Bread is very popular in daily life because of its convenience and nutrition. Flour, water, salt, etc. are mixed into dough, which is proofed, baked and finally made into bread. Publication number is disclosed in the Chinese invention patent application of CN103385275A a kind of preparation method of baked soft bread. The bread consists of 2.2 parts by weight of yeast, 200 parts by weight of bread flour, 25 to 33 parts by weight of sugar, 2 parts by weight of salt, 4 to 20 parts by weight of inulin, 35 parts by weight of egg whites, and 10 parts by weight of skimmed Milk powder, 20 parts by weight of butter, and 90 to 100 parts by weight of water are used as raw materials to obtain the dough, which is obtained through relaxation, proofing, division and rounding, proofing...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D6/00A21D8/04A21D10/00
Inventor 罗登林张甜苏孟开聂英徐宝成李佩艳李璇韩四海刘建学关随霞席栋李煊李志帆
Owner HENAN UNIV OF SCI & TECH
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