A segmented continuous build-up fermentation process for a donut dough

Abstract

The application discloses a kind of subsection continuous synergistic fermentation methods of donut dough, comprising: dry yeast A is mixed with glucose, water stirring, activation is carried out, and activated yeast is obtained;Dry yeast B is mixed with melted butter, and late wake-up yeast is made;Activated yeast, late wake-up yeast, superoxide dismutase are added to dough raw materials, and dough is made, shaping;Subsequently, subsection continuous temperature and humidity fermentation method is used, and dough leavening is completed;The application adds superoxide dismutase in dough, provides oxygen for yeast fermentation, completes the coupling fermentation of leavening agent, and uses subsection continuous fermentation in leavening process, first low-humidity fermentation, then medium-humidity constant-temperature fermentation, finally high-humidity constant-temperature fermentation, so that the expansion degree of the donut dough prepared by the method is better, and the use of additives such as baking powder can be abandoned;The three-stage fermentation method of the application can increase the volume by 20-27% compared with the traditional fermentation method.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food fermentation, in particular to a segmented continuous synergistic fermentation method of donut dough. BACKGROUND

[0002] Donuts are made of wheat flour, sugar, butter, eggs and other raw materials mixed with water, fried and made into a unique flavor, color and soft texture that is loved by consumers. The dough is shaped, fermented, proofed, fried and other processes to make a soft and delicious food. In the process of making donuts, fermentation is the most critical step, and only after this process can the donuts be processed into a large volume, soft and loose texture, and the donuts made by different fermentation methods have different volume, taste and flavor.

[0003] Currently, the traditional fermentation method mainly uses acid dough fermentation method, which uses a mixed multi-strain starter produced by yeast fermentation in raw materials and the environment during dough mixing to produce carbon dioxide, promote the expansion of the dough, and form the unique flavor of fermented bread, which is loved by consumers. In the fermentation process, the main factors affecting the fermentation effect of yeast are the pre-activation process of yeast before fermentation and the control of temperature, humidity and time during the dough fermentation process. The degree of yeast activation affects the subsequent fermentation performance of yeast, and thus affects the expansion degree of donut dough. During the proofing process, high temperature will cause uneven proofing, and low temperature will cause insufficient proofing. The humidity of proofing will affect the smoothness of the donut skin, and high humidity will make the surface rough and prone to bubbles, and low humidity will affect the expansion degree of the donut.

[0004] In the current food processing process, in order to make the dough more fluffy, baking powder is often added to assist the dough to expand, and the baking powder is mainly baking soda with other acidic materials, which will produce carbon dioxide during the dough proofing process, and release gas during the heating and frying process to achieve the purpose of expansion. However, too much baking powder should not be taken, as the phosphates contained therein can have a negative impact on the human body, so a new type of safe and efficient fermentation method is needed.

[0005] In view of the above related technology, in industrial production, a large number of donuts need to be produced, therefore, the fermentation of the dough needs to be strictly controlled, therefore, a new type of safe fermentation method is needed. SUMMARY

[0006] The present application aims to provide a segmented continuous synergistic fermentation method of donut dough, comprising: fermentation agent coupling fermentation, segmented continuous fermentation of donut dough; the method has a synergistic effect on fermentation performance, and can meet the actual industrial production and ensure product quality.

[0007] The technical solution of the present application is as follows:

[0008] A segmented continuous synergistic fermentation method of dough embryo of donut, comprising the following steps:

[0009] Mixing, stirring dry yeast A with glucose and water to activate, obtaining activated yeast; mixing dry yeast B with melted butter to make delayed wake-up yeast; adding activated yeast, delayed wake-up yeast and superoxide dismutase (SOD) into dough raw materials (not in order) to make dough, shaping; then using segmented continuous variable temperature and humidity fermentation method to complete dough leavening;

[0010] Wherein, "dry yeast A" and "dry yeast B" have no special meaning, and the marks "A" and "B" are only used to distinguish the dry yeasts used in different operation steps; preferably, the mass ratio of dry yeast A to dry yeast B is 3.8:6.2;

[0011] Preferably, the weight ratio of dry yeast A, glucose and water is 10-15:1-3:20-25; the mixing and stirring time of dry yeast A, glucose and water is 3-5 min, and the stirring is stopped when the yeast and glucose are fully dissolved in water; the dissolution and mixing time is different under different environmental conditions, so the stirring time can be freely determined; preferably, the activation is carried out at an environmental temperature of 28℃ for 15-25 min;

[0012] In the step of making delayed wake-up yeast, preferably, melt the butter at 30-35℃, mix dry yeast B with the melted butter, and stir for 3-5 min; the weight ratio of dry yeast B to butter is 1:2;

[0013] In the prepared dough, the weight ratio of each material is: high-gluten flour, low-gluten flour, potato flour, glucose, yeast (the total of dry yeast A and dry yeast B), salt, butter, water = 180-220:20-25:5:16-24:15-20:1:15-25:110-130;

[0014] Preferably, the addition amount of superoxide dismutase is 1% of the mass of flour (the total of high-gluten flour, low-gluten flour and potato flour); superoxide dismutase provides oxygen for yeast fermentation, and couples yeast to carry out fermentation of leavening agent;

[0015] Preferably, after mixing all the materials, use a stirrer to stir for 30 min until the dough is uniformly stirred; specifically, the dough is uniformly stirred when a layer of uniform glove film can be pulled out; divide the prepared dough, shape using a mold, and leaven; use segmented continuous variable temperature and humidity fermentation method for leavening; the specific steps are as follows:

[0016] Step one, low-humidity temperature rising fermentation, leavening at a relative humidity of 60-75% and a temperature of 40±1℃ for 15 min;

[0017] Step two, constant temperature fermentation in medium humidity, fermentation in 38±1℃, 15 minutes, relative humidity 75-85%;

[0018] Step three, constant temperature fermentation in high humidity, fermentation in 38±1℃, 15 minutes, relative humidity 85-98%.

[0019] According to the segmented continuous variable temperature and humidity fermentation method, the yeast growth and reproduction is promoted under the condition of low humidity and temperature rise, the yeast quantity is increased, and sufficient yeast is provided for the subsequent process; the yeast fermentation produces gas under the condition of medium humidity and constant temperature, the donut dough is expanded; and the donut dough is continuously expanded and shaped under the condition of high humidity and constant temperature.

[0020] The fermentation control of the segmented continuous synergistic fermentation method is carried out in zero-order reaction mode: V=V0+k﹒t

[0021] Wherein, V is the fermentation volume, V0 is the initial volume, k is the slope, and t is the time min. Under this reaction state, the normal yeast addition amount is 0.2-3.0%, regardless of the specific yeast addition amount change, which will meet the equation, which provides a basis for predicting the change of dough fermentation process.

[0022] Further, the present application also includes remedial measures before fermentation: if the dough is hardened before fermentation, 1-3% glycerol can be added to knead the dough and then fermented; if the dough is too sticky before fermentation, an appropriate amount of high-gluten flour can be sprinkled on the surface of the dough.

[0023] The technical principle and beneficial effects of the present application are:

[0024] The fermentation is promoted by the coupling of the leavening agent, and the expansion degree of the dough is controlled by the segmented continuous fermentation. Part of the dry yeast is activated, the remaining dry yeast is mixed with melted butter and then woken up, and superoxide dismutase is added to provide oxygen for yeast fermentation and promote the growth and fermentation of yeast. After the dough is shaped, the fermentation environment is controlled, and the dough is continuously fermented under the conditions of low humidity and temperature rise, medium humidity and constant temperature, and high humidity and constant temperature to control the expansion degree of the donut dough.

[0025] Due to the adoption of the leavening agent coupling and the segmented continuous fermentation method, the fermentation characteristics of the dough are improved, so the use of baking powder can be abandoned. The three-stage fermentation method of the present application can increase the volume by 20-27% compared with the traditional fermentation method. BRIEF DESCRIPTION OF DRAWINGS

[0026] Figure 1 It is a schematic diagram of the volume change of the dough with time in the present application.

[0027] Figure 2 It is a sectional front view of the fermentation room in the present application.

[0028] Figure 3 is the cross-sectional left view of the proofing room in the present application.

[0029] Figure 4 is the cross-sectional top view of the proofing room in the present application.

[0030] Legend: 1, proofing box conveyor belt; 2, proofing box temperature and humidity control switch; 3, proofing box first section temperature and humidity controller; 4, proofing box second section temperature and humidity controller; 5, proofing box third section temperature and humidity controller; 6, conveyor belt return device; 7, proofing box moving tire; 8, isolation plate; 9, tray.

[0031] The arrow direction in the drawing is the moving direction of the conveyor belt. DETAILED DESCRIPTION

[0032] The present application will be further described by specific examples, but the scope of protection of the present application is not limited to this.

[0033] The dry yeast used in the following examples is purchased from the French Lesaffre Company, Jinyan series of yeast.

[0034] Example 1:

[0035] 10 g of dry yeast is mixed with 3 g of glucose and 25 mL of water, stirred for 3 min, activated at 28℃ for 25 min, to obtain activated yeast; 10 g of dry yeast is mixed with 20 g of melted butter to obtain delayed wake-up yeast; the obtained activated yeast, delayed wake-up yeast, 2.25 g of superoxide dismutase, 200 g of high-gluten flour, 20 g of low-gluten flour, 5 g of potato flour, 15 g of glucose, 1 g of salt and 105 mL of water are mixed and stirred until the dough is uniform. Shaping, the fermentation adopts a segmented continuous fermentation method.

[0036] The segmented continuous fermentation method is: the activated yeast, delayed wake-up yeast, superoxide dismutase and the remaining dough raw materials are mixed and stirred for 30 min until the dough is uniform, and then shaped. The proofing process is carried out in a proofing room, which is divided into the following steps: step one, low-humidity and high-temperature fermentation, under the conditions of relative humidity of 60% and temperature of 40±1℃, proofing for 15 min; step two, medium-humidity and constant-temperature fermentation, under the conditions of relative humidity of 75% and temperature of 38±1℃, proofing for 15 min; step three, high-humidity and constant-temperature fermentation, under the conditions of relative humidity of 90% and temperature of 38±1℃, proofing for 15 min. The dough is proofed to twice the volume of the original dough, and the proofing is completed.

[0037] Example 2:

[0038] Mix 10g dry yeast with 3g glucose and 25mL water, stir for 3min, activate at 28℃ for 25min, to obtain activated yeast; mix 10g dry yeast with 20g melted butter, to obtain late-activated yeast; mix the activated yeast, late-activated yeast with 2.25g superoxide dismutase, 200g high-gluten flour, 20g low-gluten flour, 5g potato flour, 15g glucose, 1g salt and 105mL water, stir until the dough is uniform. Shape, and ferment using the conventional fermentation method, at 30℃, 60% humidity, for 1h, until the proofing is complete.

[0039] Example 3:

[0040] Mix 10g dry yeast with 3g glucose and 25mL water, stir for 3min, activate at 28℃ for 25min, to obtain activated yeast; mix 10g dry yeast with 20g melted butter, to obtain late-activated yeast; mix the activated yeast, late-activated yeast with 2.25g superoxide dismutase, 200g high-gluten flour, 20g low-gluten flour, 5g potato flour, 15g glucose, 1g salt and 85mL water, stir until the dough is uniform. Shape, and ferment using the conventional fermentation method, at 30℃, 60% humidity, for 1h, until the proofing is complete.

[0041] The segmented continuous fermentation method is to mix the activated yeast, late-activated yeast, superoxide dismutase and the rest of the dough ingredients and stir for 30min, until the dough is uniform, shape. The proofing process is carried out in a proofing room, in the following steps: Step one, low-humidity temperature rising fermentation, at a relative humidity of 60%, a temperature of 40±1℃ for 15min; Step two, medium-humidity constant temperature fermentation, at a relative humidity of 75%, a temperature of 38±1℃ for 15min; Step three, high-humidity constant temperature fermentation, at a relative humidity of 90%, a temperature of 38±1℃ for 15min. The dough is proofed to twice the volume of the original dough, until the proofing is complete.

[0042] Example 4:

[0043] If the dough is hard before proofing, 1-3% glycerol can be added to knead the dough and proof.

[0044] Example 5:

[0045] If the dough is too sticky before proofing, an appropriate amount of high-gluten flour can be sprinkled on the surface of the dough.

[0046] The above is only a few preferred embodiments for illustration, wherein the feature of Example 1 is that the prepared dough is soft and sticky enough; the dough prepared in Example 2 does not expand as much as in Example 1; the feature of Example 3 is that the prepared dough is hard and tough enough; Examples 4-5 are remedial measures for various unexpected situations.

Claims

1. A segmented continuous build-up fermentation process for a doughnut dough, characterized in that, The method comprises the following steps: Dry yeast A is mixed with glucose and water and stirred to activate, obtaining activated yeast; dry yeast B is mixed with melted butter to obtain delayed-activated yeast; the activated yeast, the delayed-activated yeast and superoxide dismutase are added into dough raw materials to obtain dough, which is then shaped; then, a segmented continuous variable-temperature and variable-humidity fermentation method is adopted to complete the fermentation of the dough; The segmented continuous variable-temperature and variable-humidity fermentation method comprises the following steps: Step one, low-humidity and high-temperature fermentation, under the conditions of a relative humidity of 60-75% and a temperature of 40±1℃, the dough is fermented for 15 min; Step two, medium-humidity and constant-temperature fermentation, under the conditions of a relative humidity of 75-85% and a temperature of 38±1℃, the dough is fermented for 15 min; Step three, high-humidity and constant-temperature fermentation, under the conditions of a relative humidity of 85-98% and a temperature of 38±1℃, the dough is fermented for 15 min.

2. The segmented continuous build process for doughnuts of claim 1 wherein, The mass ratio of dry yeast A to dry yeast B is 3.8:6.

2.

3. The segmented continuous build-up fermentation process for a doughnut dough according to claim 1, wherein, The weight ratio of dry yeast A, glucose and water is 10-15:1-3:20-25.

4. The segmented continuous build-up fermentation process for doughnuts dough of claim 1 wherein, The dry yeast A, glucose and water are mixed and stirred for 3-5 min, and the activation is carried out at an ambient temperature of 28℃ for 15-25 min.

5. The segmented continuous build-up fermentation process of claim 1, wherein, In the step of preparing the delayed-activated yeast, the butter is melted at 30-35℃, and then the dry yeast B is mixed with the melted butter and stirred for 3-5 min.

6. The segmented continuous build-up fermentation process of claim 1, wherein, The weight ratio of dry yeast B to butter is 1:

2.

7. The segmented continuous build-up fermentation process of claim 1, wherein, In the prepared dough, the weight ratio of each material is as follows: high-gluten flour, low-gluten flour, potato powder, glucose, yeast, salt, butter and water = 180-220:20-25:5:16-24:15-20:1:15-25:110-130.

8. The segmented continuous build-up fermentation process of claim 1, wherein, The added amount of superoxide dismutase is 1% of the mass of the flour.

9. The segmented continuous build-up fermentation process of claim 1, wherein, After all the materials are mixed, the mixer is used to stir for 30 min.

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