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Method for mild stress treatment on yeasts to improve quality of frozen dough and product thereof

A technology for freezing dough and yeast, applied in the field of flour product processing, can solve problems such as ineffectiveness and poor effect, and achieve the effects of convenient use, protection of cell survival rate, and protection of fermentation gas production capacity.

Active Publication Date: 2020-01-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional single gene knockout or overexpression approaches are often ineffective in improving yeast freeze tolerance
However, the direct addition of additives such as hydrocolloids (such as xanthan gum, polyglutamic acid) and trehalose reported in literature and patents to improve the viability of yeast in frozen dough only involves physical protection and does not essentially change the yeast The growth properties of the cells make them suitable for freezing and therefore tend not to perform well

Method used

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  • Method for mild stress treatment on yeasts to improve quality of frozen dough and product thereof
  • Method for mild stress treatment on yeasts to improve quality of frozen dough and product thereof
  • Method for mild stress treatment on yeasts to improve quality of frozen dough and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Select a stress agent to stress the yeast: add 100mgε-polylysine (polymerization degree 20-30) and 30g fresh yeast to 500mL deionized water, mix well and let stand at 25°C for 10min to obtain the yeast treatment solution ;

[0040] (2) Gained yeast makes frozen dough:

[0041] Kneading dough: Take 1000g of wheat flour and add it to the yeast treatment solution obtained in step (1), mix it in the dough mixer at a low speed of 120r / min for 4min, then mix it at a medium speed of 240r / min for 2min,

[0042] Calendering: then calendering 8 times, the dough is divided into 50g each small piece and rounded by hand after calendering;

[0043] Pre-proofing: Pre-fermentation at 38°C and 75% relative humidity for 20 minutes;

[0044] Freeze storage and freeze-thaw treatment of frozen dough: freeze at -40°C for 1h after proofing, then transfer to -18°C for 12d freeze-thaw cycles and 4 freeze-thaw cycles (30°C, 70% relative humidity for 1h) ; Freezing-thawing cycle once every...

Embodiment 2

[0047] (1) Select a stress agent to stress the yeast: add 150mgε-polylysine (polymerization degree 20-30) and 30g fresh yeast to 500mL deionized water, mix well and let stand at 25°C for 10min to get the yeast treatment solution ;

[0048] (2) Gained yeast makes frozen dough:

[0049] Kneading dough: Take 1000g of wheat flour and add it to the yeast treatment liquid obtained in step (1), mix it in the dough mixer at a low speed of 120r / min for 4min, then mix it at a medium speed of 240r / min for 2min,

[0050] Calendering: then calendering 8 times, the dough is divided into 50g each small piece and rounded by hand after calendering;

[0051] Pre-proofing: Pre-fermentation at 38°C and 75% relative humidity for 20 minutes;

[0052] Freeze storage and freeze-thaw treatment of frozen dough: freeze at -40°C for 1h after proofing, then transfer to -18°C for 12d freeze-thaw cycles and 4 freeze-thaw cycles (30°C, 70% relative humidity for 1h) ; One freeze-thaw cycle in three days to...

Embodiment 3

[0055] (1) Select a stress agent to stress the yeast: add 200mgε-polylysine (polymerization degree 20-30) and 30g fresh yeast to 500mL deionized water, mix well and let it stand at 25°C for 10min to get the yeast treatment solution ;

[0056] (2) Gained yeast makes frozen dough:

[0057] Kneading dough: Take 1000g of wheat flour and add it to the yeast treatment solution obtained in step (1), mix it in the dough mixer at a low speed of 120r / min for 4min, then mix it at a medium speed of 240r / min for 2min,

[0058] Calendering: then calendering 8 times, the dough is divided into 50g each small piece and rounded by hand after calendering;

[0059] Pre-proofing: Pre-fermentation at 38°C and 75% relative humidity for 20 minutes;

[0060] Freeze storage and freeze-thaw treatment of frozen dough: after proofing, freeze at -40°C for 1 hour, then transfer to -18°C for 12 days of cryopreservation and 4 freeze-thaw cycles (30°C, 70% relative humidity for 1 hour) ; One freeze-thaw cyc...

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Abstract

The present invention discloses a method for mild stress treatment on yeasts to improve quality of frozen dough and a product thereof, belonging to the technical field of flour product processing. Themethod comprises the following steps: a specific stress agent including epsilon-polylysine and / or epsilon-polylysine hydrochloride is selected to perform a stress treatment on yeasts; and then frozendough is processed, and dough kneading, rolling, freezing and other steps are conducted to prepare the frozen dough. The method is used to increase content of protective metabolites in yeast cells, maintains vitality of yeasts in the frozen dough, and thus improves the quality of the frozen dough and the product thereof.

Description

technical field [0001] The invention belongs to the technical field of flour product processing, and in particular relates to a method for mild stress treatment of yeast to improve the quality of frozen dough and its products. Background technique [0002] Freezing dough has many advantages such as saving processing time, space, equipment and labor costs. Despite years of research into frozen dough, the problem of maintaining yeast viability during frozen storage persists. Yeast activity is a key factor affecting the quality of frozen dough, and yeast protection is also a hot and difficult point in the field of frozen dough research. [0003] The freezing resistance of yeast is directly related to the content of protective metabolites such as trehalose, glycerol and proline in its cells. Conventional single gene knockout or overexpression approaches are often ineffective in improving yeast freezing tolerance. However, the direct addition of additives such as hydrocolloids...

Claims

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Application Information

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IPC IPC(8): A21D8/04C12N1/16C12N1/38
CPCA21D8/047C12N1/38C12N1/16
Inventor 朱科学卢露郭晓娜邢俊杰彭伟
Owner JIANGNAN UNIV