Composite quality improver for frozen dough and preparation method of composite quality improver

Abstract

The invention relates to a composite quality improver for frozen dough and a preparation method of the composite quality improver. The composite quality improver for the frozen dough is prepared froma base material and a functional material at a mass ratio of (8 to 10):1, wherein the base material is prepared from, in percentage by weight, 5-12% of modified phospholipid, 10-20% of sucrose ester,5-10% of calcium stearyl lactylate or sodium stearyl lactylate, 15-20% of diacetyltartaricacid monoglyceride, 5-10% of monoglyceride, 10-20% of gluconolactone, 10-15% of complex enzymes and the balance of starch, wherein the total amount is 100%; the functional material is prepared from, in percentage by weight, 20-30% of trehalose, 10-20% of mixtures of water-soluble glucan and water-insoluble glucan and the balance of a fatsia japonica seed extract, wherein the total amount is 100%. Compared with the prior art, the composite quality improver provided by the invention has the remarkable advantages that within the frozen shelf life of the frozen bread dough prepared from the composite quality improver, the yeast survival rate and frost resistance can be effectively increased, and the air-holding capacity and water-holding rate of the dough can be remarkably increased by 10-12% and 15-18% respectively according to experimental calculation.

Description

Technical field [0001] The invention relates to a composite frozen dough quality improver and a preparation method thereof, and belongs to the technical field of food additive processing. Background technique [0002] In recent years, my country's bread enterprises have developed rapidly. People have put forward new demands for the freshness of bread. The emergence of frozen dough technology provides a new way to improve the freshness of bread. Because the frozen dough technology can divide the bread production process into two independent stages of dough making and baking. However, due to the rapid freezing (-30℃~40℃) and cold storage (-18℃~23℃) of frozen dough at present, the dough’s holding power, water holding capacity and yeast cell fermentation capacity will decrease. The bread made will appear small, hard taste and other undesirable phenomena, which directly affect the appearance and taste of the bread. [0003] Therefore, we innovate a new method for improving the quali...

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

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