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Method for determining influence of subfreezing storage on quality characteristics of pea dough and bread

A certain method, pea technology, applied in dough processing, dough preparation, pre-baked dough processing, etc., can solve problems such as cracks and dough shrinkage, and achieve the effects of maintaining elasticity, alleviating the damage of gluten network structure, and maintaining hardness

Pending Publication Date: 2022-02-18
HENAN INST OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during frozen storage (-18°C), as the storage time prolongs, the dough will also shrink, crack, etc.

Method used

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  • Method for determining influence of subfreezing storage on quality characteristics of pea dough and bread
  • Method for determining influence of subfreezing storage on quality characteristics of pea dough and bread
  • Method for determining influence of subfreezing storage on quality characteristics of pea dough and bread

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The method for determining the impact of sub-frozen storage on the quality characteristics of pea dough and bread specifically includes the following steps:

[0039] (1) Add 1g of high-activity dry yeast, 50mL of ultrapure water, 1g of white granulated sugar and 10g of pea flour to 100g of flour, knead the dough after stirring evenly, and proof for 45min at a temperature of 35°C and a humidity of 75% to obtain leavened dough;

[0040] (2) Bake the fermented dough, the heating temperature is 190°C, the lower heating temperature is 210°C, the time is 16min, and cooling at 25°C for 1h, to obtain pea bread;

[0041] (3) pre-cooling the pea bread at 4°C for 6 hours to obtain the pre-cooled pea bread;

[0042] (4) Store the precooled pea bread at -12°C.

Embodiment 2

[0044] The method for determining the impact of sub-frozen storage on the quality characteristics of pea dough and bread specifically includes the following steps:

[0045] (1) Add 1g of high-activity dry yeast, 50mL of ultrapure water, 1g of white granulated sugar and 10g of pea flour to 100g of flour, knead the dough after stirring evenly, and proof for 45min at a temperature of 35°C and a humidity of 75% to obtain leavened dough;

[0046] (2) Bake the fermented dough, the heating temperature is 190°C, the lower heating temperature is 210°C, the time is 16min, and cooling at 25°C for 1h, to obtain pea bread;

[0047] (3) Precooling the pea bread at 0°C for 8 hours to obtain the precooled pea bread;

[0048] (4) Store the precooled pea bread at -6°C.

Embodiment 3

[0050] The method for determining the impact of sub-frozen storage on the quality characteristics of pea dough and bread specifically includes the following steps:

[0051] (1) Add 1g of high-activity dry yeast, 50mL of ultrapure water, 1g of white granulated sugar and 10g of pea flour to 100g of flour, knead the dough after stirring evenly, and proof for 45min at a temperature of 35°C and a humidity of 75% to obtain leavened dough;

[0052] (2) Bake the fermented dough, the heating temperature is 190°C, the lower heating temperature is 210°C, the time is 16min, and cooling at 25°C for 1h, to obtain pea bread;

[0053] (3) Pre-cooling the pea bread at 6°C for 4 hours to obtain the pre-cooled pea bread;

[0054] (4) Store the precooled pea bread at -12°C.

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Abstract

The invention discloses a method for determining the influence of subfreezing storage on the quality characteristics of pea dough and bread, and the method specifically comprises the following steps of: (1) adding high-activity dry yeast, ultrapure water, white granulated sugar and pea meal into flour, uniformly stirring the substances, kneading dough, and performing fermenting to obtain fermented dough; (2) baking and cooling the fermented dough to obtain pea bread; (3) precooling the pea bread at 0-6DEG C for 4-8h to obtain precooled pea bread; and (4) storing the precooled pea bread at -6DEG C to -12DEG C. According to the pea bread prepared by the method, the nutritional value is increased, the health-care function is added, the texture of the bread is remarkably improved, the hardness is obviously reduced, and the adhesiveness and cohesiveness are remarkably improved.

Description

technical field [0001] The invention relates to the technical field of frozen flour products processing, in particular to a method for determining the influence of sub-frozen storage on the quality characteristics of pea dough and bread. Background technique [0002] Globally, the bakery products market is dynamic and has intensified competition owing to technological upgrades and scientific advancements coupled with increasing consumer demand. Internationally, in order to meet consumer demand, producers continue to produce various types of bread, and the quantity continues to increase. [0003] Because peas are rich in nutrients such as protein, carbohydrates, dietary fiber, minerals and vitamins, bread with pea flour has become one of the new products demanded by consumers. In addition, peas are rich in lysine, which can effectively compensate for the lack of lysine in wheat flour, improve the nutritional value of flour products, and increase health care functions. Resea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A21D2/18A21D8/02A21D8/04A21D13/06A21D15/02
CPCA21D2/362A21D2/181A21D8/047A21D8/02A21D13/06A21D15/02
Inventor 高海燕曾洁代云飞刘玉粉曾静静王昭君苏同超李光磊宋建国赵天翔赵信哲
Owner HENAN INST OF SCI & TECH
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