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Preparation technology of frozen coarse cereal dough

A preparation process and dough technology, which is applied in the field of frozen miscellaneous grain dough preparation, can solve problems such as no research reports on frozen miscellaneous grain dough, achieve the effects of improving proofing quality and texture characteristics, broadening the application range, and improving the final quality

Inactive Publication Date: 2022-07-12
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no research reports related to frozen multigrain dough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 Potato whole flour and wheat starch were mixed with a mass ratio of 4:1 to obtain a mixed powder, and the mixed powder was compounded with gluten at a mass ratio of 2.5:1. The proofing temperature was 35°C, and the quick-freezing temperature was -40°C.

[0021] (1) Kneading: Weigh 57.14g of potato whole flour, 14.29g of wheat starch and 28.57g of gluten into the dough mixer, add 1g of semi-dry yeast and stir evenly, weigh and add 40.00g of distilled water, stir and pour into Kneading machine, kneading noodles for 15 minutes;

[0022] (2) segmentation and molding: the dough obtained in step (1) is divided with 90g of each dough embryo as the standard, and the dough embryo after the segmentation is rolled and formed, and the dough surface is ensured to be smooth;

[0023] (3) Proofing: Seal the reconciled dough with plastic wrap, and let it stand at 35°C for 45 minutes;

[0024] (4) Quick-freezing: put the dough obtained from the proofing in step (3) into a -40...

Embodiment 2

[0026] Embodiment 2 Potato whole flour and wheat starch are mixed according to the mass ratio of 3.5:1, and the rest of the processes are the same as in Example 1.

[0027] The reagents and instruments used were the same as those in Example 1.

[0028] The steps of proofing, dividing and forming and quick freezing of frozen multigrain dough are the same as those in Example 1.

[0029] Kneading: Weigh 55.56g of potato whole flour, 15.87g of wheat starch and 28.57g of gluten into the dough mixer, add 1g of semi-dry yeast and stir evenly, weigh and add 40.00g of distilled water, and pour into the dough mixer after stirring , and the noodles were mixed for 15 minutes;

[0030] The hardness, elasticity and specific volume of the frozen multigrain dough were measured to be 937.12g, 5.14mm and 1.53mL / g, respectively.

Embodiment 3

[0031] Embodiment 3 Potato whole flour and wheat starch are mixed according to the mass ratio of 4.5:1, and the rest of the processes are the same as in Example 1.

[0032] The reagents and instruments used were the same as those in Example 1.

[0033] The steps of proofing, dividing and forming and quick freezing of frozen multigrain dough are the same as those in Example 1.

[0034] Kneading: Weigh 58.44g of potato whole flour, 12.99g of wheat starch and 28.57g of gluten into the dough mixer, add 1g of semi-dry yeast and stir evenly, weigh and add 40.00g of distilled water, pour into the dough mixer after stirring , and the noodles were mixed for 15 minutes;

[0035] The hardness, elasticity and specific volume of the frozen multigrain dough were measured to be 1046.53g, 3.81mm and 1.40mL / g, respectively.

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PUM

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Abstract

The invention discloses a preparation technology of frozen coarse cereal dough and belongs to the technical field of food processing. The whole potato flour is used for replacing most of wheat starch to be compounded with vital gluten, the frozen coarse cereal dough is prepared through the processes of dough kneading, tabletting forming, fermentation and quick freezing, and the coarse cereal content of the dough is increased by controlling the adding proportion of the whole potato flour and the wheat starch and selecting a reasonable process; meanwhile, good texture characteristics of the frozen coarse cereal dough are kept. The whole potato flour, the wheat starch and the vital gluten are compounded to make the coarse cereal dough, a new method is provided for increasing the coarse cereal content of the dough, and meanwhile the national strategy of potato staple food grain is responded.

Description

technical field [0001] The invention relates to a preparation process of frozen miscellaneous grain dough, in particular to a process for improving the content of miscellaneous grains in dough by using potato whole flour to replace most of wheat starch and gluten for compounding, and belongs to the technical field of food processing. Background technique [0002] As a product of the combination of fast-paced life and modern food processing technology, frozen multigrain dough has the characteristics of nutrition, health, convenience, safety and good taste, which can meet people's needs for healthy diet and adapting to fast-paced life. Frozen multigrain dough refers to the use of potato whole flour to replace part of wheat starch and gluten for compounding, and the frozen dough of potato whole flour / gluten flour / wheat starch is compounded. This product uses potato whole flour to replace most of the wheat starch for compounding, which optimizes the dough composition, reduces th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/12A23L29/00A23L29/30A23L3/36A23L3/3571
CPCA23L19/12A23L29/065A23L29/045A23L29/30A23L3/363A23L3/3571A23V2002/00A23V2300/20A23V2250/76A23V2250/5486A23V2250/5118
Inventor 武小楠李波轮吕强张轩周子昂段武奇刘玫
Owner HENAN UNIVERSITY OF TECHNOLOGY
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