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Method for improving baking quality of frozen dough through magnetic field assisted freezing storage

A magnetic field-assisted, dough-based technology, applied in cold storage, radiation storage, etc., can solve problems such as high cost, achieve low cost, reduce hardness, and improve baking quality

Active Publication Date: 2020-11-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for long-term freezing and storage of frozen dough, through the action of a magnetic field on ice crystals and yeast in bread, reducing the damage to the quality of frozen dough due to freezing, and solving the problem of using high-quality raw materials and changing frozen dough in the prior art. The storage rate or the possible high cost and food safety problems of using food additives can achieve the effect of improving the baking quality of frozen dough

Method used

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  • Method for improving baking quality of frozen dough through magnetic field assisted freezing storage
  • Method for improving baking quality of frozen dough through magnetic field assisted freezing storage
  • Method for improving baking quality of frozen dough through magnetic field assisted freezing storage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Weigh 500g of high-gluten flour, 300g of water, 45g of sugar, 6g of salt and 8g of yeast, mix well and pour into a blender to stir until the dough can pull out the glove film; stir at a slow speed of 18r / min for 5min, and then Stir rapidly at 40r / min for 20min. Cut the kneaded dough into small pieces of 50g / piece, and knead by hand to deflate and round.

[0037] Wrap the divided and rounded frozen dough with plastic wrap, and put it into a No. 8.5 ziplock bag (specification: length × width × height = 270mm × 180mm × 0.05mm), and each bag is filled with 5 pieces of frozen dough . Place the frozen dough sealed in a ziplock bag in a magnetic field low-temperature test box, and set the magnetic field preservation parameters: the magnetic field strength is 2mT, the frequency is 0Hz, the temperature is -20°C, and the storage time is 0 to 180 days. The test chamber is equipped with corresponding temperature and humidity sensors and automatically controlled heating and humidi...

Embodiment 2

[0040] Weigh 500g of high-gluten flour, 300g of water, 45g of sugar, 6g of salt and 8g of yeast, mix well and pour into a blender to stir until the dough can pull out the glove film; stir at a slow speed of 18r / min for 5min, and then Stir rapidly at 40r / min for 20min. Cut the kneaded dough into small pieces of 50g / piece, and knead by hand to deflate and round.

[0041] Wrap the divided and rounded frozen dough with plastic wrap, and put it into a No. 8.5 ziplock bag (specification: length×width×height=270mm×180mm×0.05mm), wherein each bag is filled with 5 pieces of frozen dough. Place the frozen dough sealed in a ziplock bag in a magnetic field low-temperature test box, and set the magnetic field preservation parameters: magnetic field freezing storage mode: magnetic field strength is 2mT, frequency is 50Hz, temperature is -20°C, and the storage time is up to 180°C. sky. The test chamber is equipped with corresponding temperature and humidity sensors and automatically contro...

Embodiment 3

[0044] Weigh 500g of high-gluten flour, 300g of water, 45g of sugar, 6g of salt and 8g of yeast, mix well and pour into a blender to stir until the dough can pull out the glove film; stir at a slow speed of 18r / min for 5min, and then Stir rapidly at 40r / min for 20min. Cut the kneaded dough into small pieces of 50g / piece, and knead by hand to deflate and round.

[0045] Wrap the divided and rounded frozen dough with plastic wrap, and put it into a No. 8.5 ziplock bag (specification: length×width×height=270mm×180mm×0.05mm), wherein each bag is filled with 1 piece of frozen dough. Place the frozen dough sealed with a ziplock bag in a magnetic field low-temperature test box, and set the magnetic field preservation parameters: the magnetic field strength is 4.5mT, the frequency is 50Hz, the temperature is -20°C, and the storage time is 0 to 180 days. The test chamber is equipped with corresponding temperature and humidity sensors and automatically controlled heating and humidifica...

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Abstract

The invention discloses a method for improving the baking quality of frozen dough through magnetic field assisted freezing storage, and belongs to the field of baked food processing. According to themethod, the frozen dough is stored in a mode of assisting freezing storage by adopting different forms of static magnetic fields or alternating magnetic fields, so that the freezing survival rate of yeast in the frozen dough can be increased, the effect of improving the quality of baked food prepared from the frozen dough is achieved, the specific volume of bread prepared from the frozen dough canbe effectively increased, the hardness of bread cores is reduced, and meanwhile, the pear muscle phenomenon of bread skins can be effectively improved. Compared with conventional freezing, the methodhas the advantages that the gluten network structure of the frozen dough can be effectively improved, the original quality of the dough can be kept, and the problems of high cost and food safety possibly caused by using high-quality raw materials, changing the freezing storage rate or using food additives in the prior art are solved.

Description

technical field [0001] The invention relates to a method for improving the baking quality of frozen dough with magnetic field-assisted freezing storage, which belongs to the field of baked food processing. Background technique [0002] Frozen dough refers to the use of freezing principles and technologies in the production process of bread to process finished or semi-finished products, store them for a certain period of time at this stage, and thaw them when needed, and then continue the remaining production process until they become finished products. And frozen dough has become an emerging industry that has developed rapidly in my country in recent years by virtue of its many advantages such as standardization and convenience. However, bread made from frozen dough has poorer sensory and textural qualities than conventional bread, manifested in a reduction in the dough's ability to produce gas and hold gas. The reason is the reduction of yeast activity and the reduction of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D15/02A21D15/06
CPCA21D15/02A21D15/06
Inventor 金亚美周泓伶马国骄潘泳江吕莉萍徐学明杨哪徐丹吴凤凤
Owner JIANGNAN UNIV
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