Frozen fermented dough containing citrus fiber as well as preparation method and application of frozen fermented dough

A technology of citrus fiber and fermented dough, applied in dough preparation, application, dough processing, etc., can solve the problems of poor bread appearance, taste and texture, hard texture, poor rheology, etc., to promote diversification Product development, meeting diversified consumer needs, improving survival rate and frost resistance

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

The activity of yeast in the dough decreases; the texture becomes hard, the rheology becomes poor, and long-term low-temperature storage is easy to lose water, resulting in a decrease in product weight, which leads to technical problems in the appearance, taste and texture of the bread made

Method used

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  • Frozen fermented dough containing citrus fiber as well as preparation method and application of frozen fermented dough
  • Frozen fermented dough containing citrus fiber as well as preparation method and application of frozen fermented dough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A. Prepare 0.25 parts of citrus fiber powder, 46 parts of high-gluten wheat flour, 8.4 parts of Korean castor sugar, 2.8 parts of dry yeast, 2.8 parts of whole milk powder, 4.6 parts of yellow cream, 4.6 parts of egg liquid, 0.45 parts of edible refined salt, 0.9 Composite frozen dough improver, 29.2 parts of ice water, standby; Composite frozen dough improver, in parts by mass, includes 45 parts of wheat flour, 40 parts of diacetyl tartaric acid mono-diglycerides, 20 parts of calcium carbonate, vitamin C4 0.1 part of α-amylase, 0.2 part of lipase, 0.1 part of xylanase, and 0.2 part of glucose oxidase.

[0030] B. At a room temperature of 20°C and a humidity of 55% RH, mix citrus fiber powder, high-gluten wheat flour, Korean castor sugar, dry yeast, whole milk powder, and compound frozen dough improver, and stir at 140 rpm for 1 min;

[0031] C. Add ice water, stir at 140 rpm for 2 minutes; then stir at 280 rpm for 2 minutes;

[0032] D. Add yellow butter and edible re...

Embodiment 2

[0040] A. Prepare 0.5 parts of citrus fiber powder, 48.8 parts of high-gluten wheat flour, 8.8 parts of Korean castor sugar, 3.2 parts of fresh yeast, 4.4 parts of whole milk powder, 3.9 parts of yellow butter, 2.4 parts of egg liquid, 0.67 parts of refined edible salt, 0.98 26.35 parts of ice water for subsequent use; Composite frozen dough improver, in parts by mass, includes 53 parts of wheat flour, 20 parts of diacetyl tartaric acid mono-diglycerides, 30 parts of calcium carbonate, vitamin C3 part, 0.2 part of α-amylase, 0.1 part of lipase, 0.2 part of xylanase, 0.1 part of glucose oxidase.

[0041] B. At a room temperature of 25°C and a humidity of 75% RH, mix citrus fiber powder, high-gluten wheat flour, Korean castor sugar, fresh yeast, whole milk powder, and compound frozen dough improver, and stir at 120 rpm for 1 min;

[0042] C. Add ice water, stir at 120 rpm for 2 minutes; then stir at 270 rpm for 2 minutes;

[0043] D. Add yellow butter and edible refined salt, s...

Embodiment 3

[0051] A. Prepare 0.2 parts of citrus fiber powder, 65 parts of high-gluten wheat flour, 5.5 parts of Korean castor sugar, 5 parts of fresh yeast, 1 part of whole milk powder, 7.3 parts of yellow butter, 2.3 parts of egg liquid, 0.9 parts of refined edible salt, 0.9 30 parts of compound frozen dough improver, 30 parts of ice water, standby; Composite frozen dough improver, in parts by mass, includes 50 parts of wheat flour, 30 parts of diacetyl tartaric acid mono-diglycerides, 25 parts of calcium carbonate, vitamin 3.5 parts of C, 0.15 parts of α-amylase, 0.15 parts of lipase, 0.15 parts of xylanase, and 0.15 parts of glucose oxidase.

[0052] B. At a room temperature of 20°C and a humidity of 55% RH, mix citrus fiber powder, high-gluten wheat flour, Korean castor sugar, fresh yeast, whole milk powder, and compound frozen dough improver, and stir at 130 rpm for 1 min;

[0053] C. Add ice water, stir at 130 rpm for 2 min; then stir at 280 rpm for 2 min;

[0054] D. Add yellow ...

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Abstract

The invention discloses frozen fermented dough containing citrus fiber and belongs to the field of food processing. The frozen fermented dough is prepared from components, in parts by mass, 0.2-0.8 part of citrus fiber powder, 43-65 parts of high gluten wheat flour, 5.5-9 parts of Korean castor sugar, 2-5 parts of yeast, 1-4.5 parts of whole milk powder, 2.2-7.3 parts of yellow cream, 2.3-6.5 parts of an egg liquid, 0.6-0.9 part of edible refined salt, 0.9-1.2 parts of a compound frozen dough improver and 24-30 parts of icy water. The dough is used for making bread through steps as follows: premixing, proofing, segmentation, rolling, fast cooling, cryopreservation, unfreezing, forming, last fermentation, baking, cooling and sealed packaging. The water content of the dough in the storage period can be increased, loss of the activity of yeast is reduced, early activation of the yeast is prevented, folding of crust of the frozen fermented dough in the storage period is prevented, and theprepared bread product tastes wet and is spongy in structure.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a frozen fermented dough, in particular to a frozen fermented dough containing citrus fiber and its preparation method and application. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of life, the lifestyle and consumption structure have also undergone significant changes. More and more young people and urban white-collar workers choose convenient baked cereals for breakfast. Changes in consumption patterns have made baked goods more and more popular. In order to improve production efficiency and standardize development, the marketing model of central kitchen frozen storage and unified distribution is mainly adopted. Frozen fermented dough is more convenient for storage and transportation, but the product quality is reduced to a certain extent. The yeast activity in the dough decreases; the texture becomes h...

Claims

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Application Information

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