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Bread frozen dough added with mashed potato and preparation method thereof

A technology of mashed potato and frozen dough, which is applied in dough processing, baking, baked food, etc., can solve the problem of high cost of frozen dough, and achieve good texture, good shape, and stable quality

Inactive Publication Date: 2019-05-28
陕西金中昌信农业科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem in the prior art of adding whole potato flour as raw material to the dough to prepare frozen dough, the present invention proposes a method for preparing frozen dough with mashed potatoes as raw material. The method comprises the following steps: preparing wheat flour into wheat dough, remove the moisture in mashed potatoes by extrusion, control its water content to 45-55%, then add mashed potatoes to the wheat dough to prepare dough containing mashed potatoes

Method used

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  • Bread frozen dough added with mashed potato and preparation method thereof

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Effect test

Embodiment 1

[0039] Present embodiment relates to a kind of preparation method of mashed potato dough, comprises the steps:

[0040] 1) Premixing: Add 1500g of wheat flour, 300g of sugar, 30g of salt, 20g of gluten, 15g of bread improver, 600g of eggs, 30g of yeast, water produced during mashed potato extrusion and drinking water into the dough mixer, Stir at medium speed for 6 minutes; add butter to the dough and stir for 6 minutes until the gluten is fully expanded;

[0041] 2) Let the dough stand for 10 minutes, then add 900 g of dehydrated mashed potatoes, and stir at a low speed for 3 minutes to obtain a dough containing mashed potatoes;

[0042] 3) Dough division and molding: divide the dough containing potato mash into 120g each dough according to the product specifications, and roll and knead the divided dough;

[0043] 4) Freezing: Quick-freeze the dough at -30°C for 15 minutes until the center temperature of the dough reaches -18°C, take it out for packaging, and it will be mash...

Embodiment 2

[0050] Present embodiment relates to a kind of preparation method of mashed potato dough, comprises the steps:

[0051] 1) Premixing: add 1500g of wheat flour, 300g of sugar, 30g of salt, 25g of gluten, 15g of bread improver, 600g of eggs, 30g of yeast, water produced during mashed potato extrusion and drinking water into the dough mixer , and stir at a medium speed for 6 minutes; add butter to the dough and stir for 6 minutes until the gluten is fully expanded to obtain a dough;

[0052] 2) Let the dough stand for 10 minutes, then add 1000 g of dehydrated mashed potatoes, and stir at a low speed for 3 minutes to obtain a dough containing mashed potatoes;

[0053] 3) Dough division, molding, and freezing: the dough containing mashed potatoes is divided into 120g each dough according to the product specification, and the divided dough embryos are rolled and formed;

[0054] 4) Quick-freeze the dough at -30°C for 15 minutes until the central temperature of the dough reaches -18...

Embodiment 3

[0061] Compared with Example 1, the difference is that the added amount of the mashed potatoes is 1200g.

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Abstract

The invention relates to a preparation method of bread frozen dough added with mashed potato. The preparation method comprises the following steps: squeezing to remove moisture in the mashed potato and controlling the moisture content to be 45 to 55 percent; preparing wheat flour into wheat dough; then adding the mashed potato into the wheat dough to prepare the dough containing the mashed potato.According to the preparation method provided by the invention, the mashed potato, which is not dried, is used for replacing potato flour to prepare the wheat dough, so that the preparation cost can be reduced; after the dough is formed, the mashed potato is added, so that a wheat gluten structure is easier to form, the quality of a prepared product is more stable and the product has a relativelygood texture.

Description

technical field [0001] The invention relates to the field of baked food processing, in particular to bread frozen dough containing mashed potatoes and a preparation method thereof. Background technique [0002] The frozen dough method is a new bread production process developed since the 1950s. It refers to a type of frozen dough stored at low temperature (-23°C or -18°C), so that the properties of the dough can meet the "instant nature" of terminal production. new technology required. Due to the popularity of chain stores in the domestic and foreign bakery industry, the rapid development of the frozen dough method has been promoted. Frozen dough technology refers to the low-temperature freezing of semi-finished or finished foods such as bread, pastry, and pastry during the production process of bread, pastry, and pastry, and storage at -23°C or -18°C. Take it out to thaw, ferment and bake, so that the bread always maintains the fresh quality, which better solves the probl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D6/00A21D13/00
Inventor 刘倩楠张泓李冲石晓芳张花邢利婷
Owner 陕西金中昌信农业科技有限公司
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