Frozen dough improver containing citrus fibers and application of frozen dough improver

A frozen dough and citrus fiber technology, applied to frozen dough and frozen dough in Danish bread, butter bread, frozen dough additives field, can solve the problem of product structural strength reduction, gas holding capacity reduction, and small specific volume of bread products Improve rheological properties and ease of operation, moist taste, and enhance activity

Pending Publication Date: 2020-09-11
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the quality of frozen dough and baked bread on the market is not stable enough, mainly manifested in the decrease of yeast activity during storage, the formation of more ice crystals after freezing the dough and the destruction of the gluten network structure, etc., resulting in prolonge

Method used

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  • Frozen dough improver containing citrus fibers and application of frozen dough improver

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A frozen dough improver containing citrus fiber, comprising high-gluten small flour, trehalose, diacetyl tartaric acid monoglyceride with a mass-component ratio of 40:5:12:30:3:1.2:0.1:0.3:0.1:0.3 fat, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase, glucose oxidase.

[0032] The frozen dough prepared by the above-mentioned frozen dough improver containing citrus fiber comprises 50 parts of flour, 30 parts of ice water, 2 parts of eggs, 6 parts of white granulated sugar, 2 parts of fresh yeast, 2 parts of whole milk powder, 2 parts of margarine, 1.0 part of salt, 1 part of frozen dough improver; the preparation method of this frozen dough comprises the steps:

[0033] A. Prepare 50 parts of flour, 30 parts of ice water, 2 parts of eggs, 6 parts of white sugar, 2 parts of fresh yeast, 2 parts of whole milk powder, 2 parts of margarine, 1.0 parts of salt, and 1 part of frozen dough improver. Crush to get the egg liquid, set aside;

[0034] B....

Embodiment 2

[0044] A frozen dough improver containing citrus fiber, comprising high-gluten small flour, trehalose, diacetyl tartaric acid monoglycerides with a mass-component ratio of 55:2:40:2:5:0.3:0.3:0.1:0.3:0.1 fat, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase, glucose oxidase.

[0045] The frozen dough prepared by the above-mentioned frozen dough improver containing citrus fiber, in parts by mass, includes: 54 parts of flour, 30 parts of ice water, 4 parts of eggs, 4 parts of white sugar, 4 parts of fresh yeast, and 1 part of whole milk powder , 5 parts of margarine, 0.8 parts of salt, 2 parts of frozen dough improver. The preparation method of this freezing dough, comprises the steps:

[0046]A. Prepare 54 parts of flour, 30 parts of ice water, 4 parts of eggs, 4 parts of white sugar, 4 parts of fresh yeast, 1 part of whole milk powder, 5 parts of margarine, 0.8 parts of salt, and 2 parts of frozen dough improver. Crush to get the egg liquid, set as...

Embodiment 3

[0057] A frozen dough improver containing citrus fiber, comprising high-gluten small flour, trehalose, diacetyl tartaric acid monoglycerides with a mass-component ratio of 45:4:20:3:4:1:0.2:0.15:0.2:0.25 fat, calcium carbonate, vitamin C, citrus fiber, alpha-amylase, lipase, xylanase, glucose oxidase.

[0058] The frozen dough prepared by the above-mentioned frozen dough improver containing citrus fiber comprises 51 parts of flour, 32 parts of ice water, 3 parts of eggs, 5 parts of white granulated sugar, 3 parts of fresh yeast, 1.5 parts of whole milk powder, 3 parts of margarine, 0.9 part of salt, 1.5 parts of frozen dough improver; the preparation method of this frozen dough comprises the steps:

[0059] A. Prepare 51 parts of flour, 32 parts of ice water, 3 parts of eggs, 5 parts of white sugar, 3 parts of fresh yeast, 1.5 parts of whole milk powder, 3 parts of margarine, 0.9 parts of salt, and 1.5 parts of frozen dough improver. Crush to get the egg liquid, set aside;

...

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Abstract

The invention relates to a frozen dough improver containing citrus fibers, and belongs to the food processing field. The frozen dough improver contains the following components in parts by mass: 45-54parts of high gluten flour, 20-40 parts of diacetyl tartrate monoglyceride, 2-30 parts of calcium carbonate, 3-5 parts of vitamin C, 0.3-1.2 parts of the citrus fibers, 0.1-0.3 part of alpha-amylase,0.1-0.3 part of lipase, 0.1-0.3 part of xylanase and 0.1-0.3 part of glucose oxidase. The frozen dough improver is used for preparing frozen dough through premixing, dough leavening, cutting, rollingkneading, quick-freezing and cryopreservation. Bread is prepared through unfreezing, formation, leavening, baking, cooking and sealing packaging. The frozen dough improver is capable of protecting the activity of yeast, so that the survival rate of yeast in the frozen dough in a preservation period is increased by 10%, and the rheological property of the dough is improved; and the bread producedby virtue of the frozen dough containing the improver has moist taste, a flexible structure and relatively good quality.

Description

technical field [0001] The invention belongs to the technical field of food processing, relates to a frozen dough additive, in particular to a frozen dough improver containing citrus fiber, frozen dough prepared by using the same and the application of the frozen dough in Danish bread and butter bread. Background technique [0002] The production technology of frozen dough separates the bread making and bread baking process, which is conducive to the standardization of bread production, and realizes the fresh taste of home baking and bakery chain stores. At present, the quality of frozen dough and baked bread on the market is not stable enough, mainly manifested in the decrease of yeast activity during storage, the formation of more ice crystals after freezing the dough and the destruction of the gluten network structure, etc. Longer, lower gas holding capacity, smaller specific volume of the prepared bread products, lower structural strength of the product, rough taste, har...

Claims

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Application Information

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IPC IPC(8): A21D2/18A21D2/16A21D2/02A21D2/22A21D2/36A21D8/04A21D10/00A21D15/02
CPCA21D2/181A21D2/16A21D2/02A21D2/22A21D2/36A21D8/042A21D8/047A21D10/002A21D15/02
Inventor 赵林松姜海花吕广
Owner HEBEI BROS ILONG FOOD TECH LLC
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