Low-sensitivity frozen dough and manufacture method thereof

A production method and technology for freezing dough, applied in the field of food processing, can solve the problems of reduced yeast activity and easy freezing and cracking, and achieve the effects of hindering the migration of moisture, reducing the degree of aging, and realizing industrialized mass production.
CN111387239AInactive Publication Date: 2020-07-10FOSHAN UNIVERSITY
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
FOSHAN UNIVERSITY
Publication Date
2020-07-10
Estimated Expiration
Not applicable · inactive patent

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Abstract

The present invention discloses low-sensitivity frozen dough and a manufacture method thereof. The method comprises the following steps: mixing modified wheat protein and wheat starch, adding yeasts,sodium chloride, granulated sugar and water, and stirring and mixing the materials to obtain dough; and putting the dough at normal temperature for fermentation, and then conducting freezing and frozen-storing. The modified wheat protein is obtained by adding a wheat protein solution into a natural deep eutectic solvent until final concentration of the wheat protein is 15-90 mg / mL and conducting hydration and deamidization reactions to obtain the modified wheat protein; and the natural deep eutectic solvent is prepared by mixing trehalose and organic acid and adding water to react until clearand transparent liquid is formed. The natural deep eutectic solvent inhibits damages of ice crystal freeze thawing on a molecular structure of the wheat protein, protects protein sulfhydryl amount ofthe low-sensitivity recombinant frozen dough during a frozen-storing period, effectively maintains textural characteristics and mouthfeel characteristics of the frozen dough, meanwhile, can improve survival rate of the yeasts in the frozen dough, promotes continuous air production force of the yeasts and improves fermentation characteristic of the frozen dough.
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Description

technical field

[0001] The invention belongs to the field of food processing, and in particular relates to a low-sensitivity frozen dough and a preparation method thereof. Background technique

[0002] Wheat is one of the most widely grown crops in the world and is an important source of nutrition for humans. Wheat products are very popular among people, but some genetically susceptible people will develop celiac disease, a chronic small intestinal malabsorption syndrome, after ingesting a very small amount of gliadin (20ppm), which greatly limits the use of wheat protein. applications in the food field.

[0003] Gliadin is rich in proline and glutamine. Studies have found that the degree of deamidation modification of wheat protein is positively correlated with the degree of human allergy. Sufficiently high random deamidation modification can effectively reduce the degree of wheat protein deamidation. celiac disease. Ultra-high random deamidation modified wheat protein i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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