French bread frozen fermented dough containing citrus fiber and preparation method and application thereof

Abstract

The invention provides a French bread frozen fermented dough containing citrus fiber, and belongs to the field of food processing. The French bread frozen fermented dough is prepared from, by mass, 0.2-0.8 part of citrus fiber powder, 55-65 parts of high gluten wheat flour, 2.5-3 parts of castor sugar, 3-5 parts of yeast, 1-3 parts of whole milk powder, 2.2-3 parts of vegetable oil, 0.6-0.8 part of edible refined salt, 0.9-1.2 parts of a compound frozen dough modifier and 30-32 parts of water. Bread is prepared from the French bread frozen fermented dough, and a preparation method comprises the steps of premixing, dough leavening, cutting, rolling, quick cooling, unfreezing, forming, leavening, baking, cooling and sealed packaging. Accordingly, the moisture content of the dough in the storage period can be increased, the loss of yeast activity is lowered, the yeast is prevented from being activated in advance, the inner skin and the outer skin of the frozen fermented dough in the storage period are prevented from wrinkling, and the prepared bread product is moist in taste and soft 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 French bread frozen fermented dough containing citrus fiber, a preparation method thereof and an application in bread preparation. Background technique [0002] French bread, because it looks like a long stick, is commonly known as a French stick. It is a unique French specialty hard bread in the world. Unlike most soft breads, it is hard on the outside and inside, making it the French favorite. Chinese people who are accustomed to eating sweet bread and plain bread have upgraded their tastes, breaking through the boundary between sweet and salty, and began to pursue salty bread. Coupled with people's pursuit of a healthy lifestyle, French bread has attracted much attention for its low-sugar, low-fat and endless taste. The development of frozen fermented dough is to facilitate consumers to realize home production, improve the pr...

AI Technical Summary

Problems solved by technology

When the dough is stored at low temperature, it is easy to form ice crystals and destroy the gluten structure, which makes the bread products stand upright and collapse.

Dough is prone to water loss after long-term low-temperature storage, resulting in weight loss of bread products and poor appearance, taste and texture

During the freezing process of the dough, the activity of the yeast in the dough decreases due to the loss of freezing, and the survival rate of the yeast is generally 50%, which causes technical problems such as hardening of the texture of the frozen dough, poor rheology, and rough taste.

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