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

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...

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 prolonged dough proofing time Longer, lower gas holding capacity, smaller specific volume of the prepared bread products, lower structural strength of the product, rough taste, hardening, etc., which affect the development of frozen dough and its products and the production experience of the baking kitchen

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