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Frozen dough improver and application thereof

A technology for frozen dough and improver, applied in the field of frozen dough, can solve the problems of unsatisfactory health needs, complex ingredients, low nutritional value, etc., and achieve the effects of soft taste, smooth skin and large volume

Active Publication Date: 2020-12-08
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These compound improvers have complex components and are mainly composed of polysaccharides and lipids, with low nutritional value and do not meet people's needs for health

Method used

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  • Frozen dough improver and application thereof
  • Frozen dough improver and application thereof
  • Frozen dough improver and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] (1) Put 5g of yeast, 100g of white sugar, 500g of high-precision flour, 5g of salt, 40g of eggs and 300g of water into the automatic dough making machine for mixing, then knead in the automatic dough making machine for 2 minutes at a slow speed, then 3 minutes at a fast speed ; Add 40g of butter, knead slowly for 2 minutes, and fast for 1 minute to form a dough. The dough is divided, shaped, and then placed in a -40°C freezer for 5 weeks to obtain frozen dough 1.

[0044](2) Put the frozen dough in step (1) into a constant temperature and humidity box and thaw it for 1 hour at a temperature of 37°C and a humidity of 90%, then divide and shape the dough, and place it at a temperature of 37°C Proof for 2 hours under the condition of humidity of 90%, and then put into an oven and bake for 30 minutes under the condition of upper heat of 220°C and lower heat of 180°C to obtain bread 1.

Embodiment 2

[0046] (1) Dissolve 50g of glutamine in 50g of water, adjust the pH to 12 with sodium hydroxide, add 0.1g of glutaminase, react at 37°C for 12h, inactivate the enzyme in boiling water for 20min, and then freeze-dry in a vacuum The improver was obtained by drying in medium for 48h, and the improver was analyzed by UPLC-MS / MS. It can be seen from Figure 1 that the modifier prepared in this example mainly includes γ-Glu-Gln, γ-Glu-γ-Glu-Gln, γ-Glu-γ-Glu-γ-Glu-Gln, γ-Glu-γ- Glu-γ-Glu-γ-Glu-Gln and γ-Glu-γ-Glu-γ-Glu-γ-Glu-γ-Glu-Gln. in, Figure 1a , Figure 1b , Figure 1c , Figure 1d and Figure 1e represent γ-Glu-Gln, γ-Glu-γ-Glu-Gln, γ-Glu-γ-Glu-γ-Glu-Gln, γ-Glu-γ-Glu-γ-Glu-γ-Glu-Gln and γ-Glu-γ-Glu-γ-Glu-γ-Glu-γ-Glu-Gln.

[0047] (2) Put 2.5g (0.5%, relative to flour) improver, 5g yeast, 100g white granulated sugar, 500g high-precision flour, 5g salt, 40g eggs and 300g water into the automatic dough making machine for mixing, and then The dough making machine first kne...

Embodiment 3

[0050] (1) Dissolve 50g of glutamine in 50g of water, adjust the pH to 12 with sodium hydroxide, add 0.1g of glutaminase, react at 37°C for 12 hours, inactivate the enzyme in boiling water for 20 minutes, and then freeze-dry in vacuum The improved agent was obtained by drying in the agent for 48 hours, and the improved agent was analyzed by UPLC-MS / MS. It can be seen from the UPLC-MS / MS diagram that the modifier prepared in this example mainly includes γ-Glu-Gln, γ-Glu-γ-Glu-Gln, γ-Glu-γ-Glu-γ-Glu-Gln, γ- Glu-γ-Glu-γ-Glu-γ-Glu-Gln and γ-Glu-γ-Glu-γ-Glu-γ-Glu-γ-Glu-Gln.

[0051] (2) Put 25g (5%, relative to flour) improver, 5g yeast, 100g white granulated sugar, 500g high-precision flour, 5g salt, 40g eggs and 300g water into the automatic dough making machine for mixing, and then mix them in the automatic dough making machine The production machine first kneads at a slow speed for 2 minutes, then kneads at a fast speed for 3 minutes; adds 40g of butter, then kneads at a slow ...

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Abstract

The invention discloses a frozen dough improver and an application thereof, and belongs to the technical field of frozen dough. The frozen dough improver is obtained by reacting glutamine and glutaminase under an alkaline condition, and mainly comprises gamma-Glu-Gln, gamma-Glu-gamma-Glu-Gln, gamma-Glu-gamma-Glu-gamma-Glu-Gln, gamma-Glu-gamma-Glu-gamma-Glu-Gln and gamma-Glu-gamma-Glu-gamma-Glu-Gln. According to the frozen dough improver disclosed by the invention, the survival rate of yeast in the frozen dough can be remarkably increased and the freezing resistance can be improved under the condition that the addition amount of the frozen dough improver is 0.5-5% (m / m, relative to flour), and bread prepared from the dough is large in size, good in mouth feel and good in flavor.

Description

technical field [0001] The invention relates to the technical field of frozen dough, in particular to a frozen dough improver and application thereof. Background technique [0002] With the accelerated pace of life, more and more people are paying attention to healthy, convenient and fast food. The invention of frozen dough is a prime example of this in baked goods, and the quality of the dough plays a key role in the unique baked qualities of the dough. Theoretically, the quality of the dough mainly depends on the wheat gluten proteins in the dough, namely glutenin and gliadin. Glutenin is an aggregated protein linked by disulfide bonds between chains, which mainly imparts elasticity and strength to dough; gliadin is a monomeric protein, which has the stickiness of dough. In gluten, the glutenins form a network, and the gliadins are dispersed throughout the network, filling the spaces around the glutenin polymers. For frozen dough, the moisture in the dough forms ice cry...

Claims

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Application Information

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IPC IPC(8): A21D10/00A21D8/04A21D2/18A21D2/02A21D2/34A21D2/16
CPCA21D10/002A21D8/047A21D2/181A21D2/02A21D2/34A21D2/16
Inventor 崔春林俊杰
Owner SOUTH CHINA UNIV OF TECH
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