Frozen pre-prepared stuffing-containing soda bread and production process thereof

Abstract

This application relates to the field of food processing technology, and more particularly to a frozen pre-made filled pretzel bread and its production process. The frozen pre-made filled pretzel bread includes a dough and a filling wrapped within the dough. By weight, the dough comprises: 90-110 parts of a first high-gluten flour, 2-3 parts of a first yeast, 30-50 parts of a starter, 0.2-0.5 parts of an improver, and 46-58 parts of a first water, with a moisture content of 20-35 wt%. Based on the weight proportions of each component in the starter, 90-110 parts of a second high-gluten flour, 0.5-1.5 parts of a second yeast, and 54-66 parts of a second water are mixed and refrigerated at 3-7°C for 16-24 hours. The filling has a moisture content of 35-50 wt%. This frozen pre-made filled pretzel bread optimizes the dough formula and filling moisture content, reducing the risk of filling bursting, cracking, and collapse.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and in particular to a frozen pre-made filled lye bread and its production process. Background Technology

[0002] Most filled pretzel breads on the market are handmade. This is because the addition of fillings increases the difficulty of the process, making the quality of filled pretzel bread dependent on the maker's experience and skill, and difficult to mass-produce. Given this situation, while it is necessary to develop frozen pre-made filled pretzel breads so that consumers or bakeries can obtain consistently high-quality filled pretzel breads with simple processing, the very fact that these products are filled and pretzel breads makes the development of frozen pre-made filled pretzel breads very challenging.

[0003] This is because the process of freezing pre-made filled lye bread involves freezing, thawing, baking, and then freezing again. The filling and lye dough are prone to changes in properties due to these freezing and baking processes, which can exacerbate problems such as filling bursting, cracking, and collapsing. Summary of the Invention

[0004] This application discloses a frozen pre-made filled lye bread to solve the problems of filling bursting, cracking, and collapsing in frozen pre-made filled lye bread.

[0005] To achieve the above objectives, in a first aspect, this application discloses a frozen pre-made filled pretzel bread, the frozen pre-made filled pretzel bread comprising a dough and a filling wrapped in the dough; By weight, the dough comprises: 90 to 110 parts of high-gluten flour, 2 to 3 parts of yeast, 30 to 50 parts of sourdough starter, 0.2 to 0.5 parts of improver, and 46 to 58 parts of water. The moisture content of the dough is 20 wt%~35 wt%; The method for preparing the sourdough includes: mixing 90 to 110 parts of second high-gluten flour, 0.5 to 1.5 parts of second yeast, and 54 to 66 parts of second water according to the weight proportions of each component in the sourdough, and then refrigerating it at 3°C ​​to 7°C for 16 to 24 hours to obtain the sourdough. The moisture content of the filling is 35 wt% to 50 wt%.

[0006] Furthermore, the dough also includes scraps from the first preparation of the dough, the scraps being 10 to 30 parts by weight; and / or, The dough also includes: 4 to 6 parts sugar, 1 to 5 parts fermented butter, 2 to 3 parts salt, 0.2 to 0.5 parts malt extract and 0.5 to 1.5 parts tertiary water.

[0007] Furthermore, the sugar includes at least one of granulated sugar and brown sugar; and / or, The modifier comprises the following components in the following weight ratios: glyceryl monostearate 27-33 parts, diacetyl tartaric acid mono- and diglycerides 62-68 parts, vitamin C 1.3-2.1 parts, complex xylanase MA 0.9-1.5 parts, xylanase 0.5-1.0 parts, maltose amylase 0.5-0.8 parts, and glucose oxidase 0.15-0.45 parts; and / or, The filling includes at least one of the following: red bean filling, matcha filling, chocolate filling, blueberry filling, raspberry filling, strawberry filling, raspberry strawberry cream cheese filling, purple rice filling, and purple rice cream cheese filling.

[0008] Secondly, this application provides a production process for frozen pre-made filled pretzel bread, wherein the frozen pre-made filled pretzel bread is the frozen pre-made filled pretzel bread described in the first aspect, and the production process includes the following steps: Preparation of starter: According to the weight proportions of the starter, the second high-gluten flour, the second yeast and the second water are mixed and refrigerated at 3℃~7℃ for 16 h~24 h to obtain the starter; Preparation of dough: The first high-gluten flour, the first yeast, the old dough, the improver and the first water are mixed and stirred according to the weight proportions of the dough, and then processed to obtain the dough. Preparation of filled dough: The filling is added to the dough to obtain the filled dough; First freezing: Freeze the filled dough to obtain frozen filled dough; Warm-up fermentation: The frozen filled dough is warm-up fermented to obtain fermented filled dough; Soaking in alkaline water: Soak the fermented dough with filling in alkaline water to obtain dough with filling in alkaline water; Cutting and baking: Cut the filling alkaline water dough and bake it to obtain filling alkaline water bread; Second freezing: Freeze the pre-filled pretzel bread after cutting and baking to obtain the frozen pre-filled pretzel bread.

[0009] Further, the step of preparing the dough includes: dissolving 2 to 3 parts of the first yeast and 6 to 8 parts of the first water to obtain a first yeast solution; then mixing 90 to 110 parts of the first high-gluten flour, the first yeast solution, 30 to 50 parts of the sourdough starter, 0.2 to 0.5 parts of the improver, and 40 to 50 parts of the first water to obtain the dough; and / or, The dough recipe also includes 10 to 30 parts of the scraps from the first-prepared dough. The dough preparation steps include: mixing and stirring the first high-gluten flour, the first yeast, the old dough, the scraps from the first-prepared dough, the improver, and the first water according to the weight proportions of the dough, and then processing to obtain the dough; and / or, The steps for preparing the sourdough include: dissolving 0.5 to 1.5 parts of the second yeast and 2 to 4 parts of the second water to obtain a second yeast solution; then mixing 90 to 110 parts of the second high-gluten flour, the second yeast solution, and 52 to 62 parts of the second water; and refrigerating the mixture at 3°C ​​to 7°C for 16 to 24 hours to obtain the sourdough.

[0010] Furthermore, the dough components also include: sugar, fermented butter, salt, malt extract, and third water. The steps for preparing the dough include: dissolving 0.2 to 0.5 parts of the malt extract in 0.5 to 1.5 parts of the third water to obtain a first malt extract solution; then mixing the first high-gluten flour, the first yeast solution, the malt extract solution, the sourdough starter, the improver, 4 to 6 parts of the sugar, 2 to 3 parts of the salt, 1 to 5 parts of the fermented butter, and 40 to 50 parts of the first water to obtain the dough.

[0011] Furthermore, in the step of preparing the dough sheet, the step of processing the dough sheet includes rolling it to obtain a dough sheet with a thickness of 4 mm to 6 mm and a width of 220 mm to 250 mm; The steps for preparing the filled dough include: spraying water on the surface of the dough, adding the filling to the dough, rolling it up 2 times along the width of the dough, leaving 1 cm to 2 cm, and cutting it along the rolling direction to obtain the filled dough with a length of 47 mm to 53 mm.

[0012] Furthermore, in the first freezing step, the freezing temperature is -40℃ to -30℃, and the freezing time is 20 min to 30 min; In the warm-up fermentation step, the warm-up fermentation temperature is 16℃~20℃, the warm-up fermentation humidity is greater than or equal to 60%, the warm-up fermentation time is 2 h~3 h, and the center temperature of the fermented dough with filling after warm-up fermentation is 12℃~16℃.

[0013] Further, in the step of soaking in alkaline water, the alkaline water comprises, by weight, 90-110 parts of tetrahydrate, 3-5 parts of sodium hydroxide; and / or, In the step of soaking in alkaline water, the soaking time is 25 s to 35 s; and / or, In the second freezing step, the freezing temperature is -40℃ to -30℃, and the freezing time is 20 min to 40 min.

[0014] Furthermore, in the step of cutting and baking, the filled alkaline dough breaks apart at the cut point after cutting; and / or, The weight of the alkaline dough containing the filling is 68 g to 76 g, the baking temperature is 170℃ to 190℃, and the baking time is 14 min to 16 min.

[0015] Compared with the prior art, the beneficial effects of this application are as follows: This application's frozen pre-made filled pretzel bread reduces the likelihood of filling bursting, cracking, and collapsing by optimizing the dough formula and filling moisture content, thereby improving product quality and making it more suitable for automated production. Specifically, this application improves the freezing pre-made filled pretzel bread's filling cracking and collapse through the synergistic effect of adding sourdough starter to the dough formula and optimizing the moisture content and matching relationship between the dough and filling.

[0016] On the one hand, the starter dough of this application is obtained by mixing a second batch of high-gluten flour, a second batch of yeast, and a second batch of water, and then refrigerating it at 3℃~7℃ for 16 h~24 h. This low-temperature refrigeration fermentation process allows the starter dough to produce organic acids to promote the formation of a slightly acidic environment. This helps to regulate the impact of the alkaline environment of lye bread (because lye bread requires soaking in alkaline water, which has a higher pH value) on the gluten. It also facilitates the softening of the gluten in a slightly acidic environment, thereby making the dough more extensible and suitable for freezing processes such as making frozen pre-made filled lye bread. This also mitigates the damage to the dough structure caused by ice crystals generated during freezing and reduces the risk of cracking during the baking stage.

[0017] On the other hand, this application also controls the moisture content of the filling to 35 wt%~50 wt% and the moisture content of the dough to 20 wt%~35 wt%. Firstly, by controlling the moisture content of the filling within these ranges, it avoids both the texture problems caused by insufficient moisture and the bursting of the filling due to excessive moisture causing a large amount of water to turn into steam during freezing and then baking. Secondly, controlling the moisture content of the dough within these ranges ensures a high degree of matching with the moisture content of the filling. This results in good dough support after freezing, thawing, and baking, while the better moisture matching between the dough and filling reduces moisture migration during cooling, preventing the dough from absorbing water and softening, and effectively alleviating the collapse problem. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 This is a schematic diagram of the dough provided in the embodiments of this application; Figure 2 This is a schematic diagram of the dough after the filling is added and rolled up, as provided in the embodiments of this application; Figure 3 This is a schematic diagram of the filled dough prepared after cutting; Figure 4 This is a schematic diagram of a pretzel bread with a dark reddish-brown and glossy outer crust provided in the embodiments of this application; Figure 5 This is a schematic diagram of a light brown pretzel bread with filling provided in an embodiment of this application; Figure 6 This is a schematic diagram of a pretzel bread with a dark mahogany-colored crust provided in an embodiment of this application; Figure 7 This is a schematic diagram of a light brown, mottled, and unevenly colored pretzel bread with filling provided in an embodiment of this application. Figure 8 This is a schematic diagram of a pretzel-filled bread with a carbonized crust provided in an embodiment of this application. Detailed Implementation

[0020] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0021] In this application, the terms "first," "second," etc., are primarily used to distinguish components in different objects (the specific types may be the same or different), and are not intended to indicate or imply the relative importance or quantity of the indicated components. Unless otherwise stated, "a plurality of" means two or more.

[0022] The core characteristic of pretzel bread is that it is soaked in edible lye water before baking, and then baked at high temperature to form a dark brown, glossy crust, giving it a unique alkaline and salty flavor. Currently, most pretzel bread on the market is handmade in bakeries. However, because the lye water is usually a sodium hydroxide solution, which is highly corrosive, professional protective measures are required. Standardization is difficult for home baking and small workshops, making it hard to guarantee the flavor and appearance of the product. Furthermore, the soaking time and lye concentration directly affect the flavor of the finished product, making quality control quite challenging.

[0023] The market offers mostly pretzel, pretzel balls, and pretzel bagels, with a relatively limited variety. Filled pretzel breads are less common. The addition of fillings further complicates the process, making the quality of filled pretzel bread heavily reliant on the maker's experience and skill, hindering mass production. Pre-baked products, on the other hand, simplify the process, ensuring consistency and stability in taste, appearance, and flavor. Consumers only need to heat or bake them, making it possible for families or smaller restaurants to offer a more diverse range of products.

[0024] Given the current problems with filled pretzel bread, while it is necessary to develop frozen pre-made products suitable for filled pretzel bread, the development of frozen pre-made filled pretzel bread is very difficult because these products are filled and pretzel bread. This difficulty mainly lies in the following two aspects: (1) Problem of filling bursting and cracking For pretzel bread, the alkaline water imparts its flavor, but it also catalyzes the breakage of disulfide bonds in the dough, damaging the gluten structure and reducing its extensibility. This makes the dough prone to bursting at joints and cuts during baking. The addition of fillings exacerbates this problem—the difference in volume and hardness between the filling and the dough further damages the gluten network. During baking, the moisture in the filling vaporizes and expands, and the poor extensibility of the gluten causes the gas to rupture at weak points in the dough, exacerbating the bursting and cracking issue. Furthermore, during the freezing process in the pre-made bread, moisture in the dough and filling forms ice crystals that pierce the already fragile gluten network, creating more micro-cracks. Freezing causes the dough to shrink, while baking causes it to expand rapidly due to heat. This drastic deformation, inconsistent with the expansion rate of the filling, generates internal stress that concentrates at the joints and cuts, ultimately leading to bursting.

[0025] (2) Cooling collapse problem Compared to unfilled pretzel bread, filled pretzel bread has a different moisture content in the dough and filling. During baking, if the baking time is short, the gluten structure is not strong enough, and the surface is prone to shrinkage and collapse during cooling due to moisture migration. If the baking time is long, pretzel bread is easy to brown during baking, resulting in a darker color. If the bread is reheated by the user, the final product will be even darker and the quality will be worse.

[0026] Based on the above analysis, this application provides a frozen pre-made filled pretzel bread, which includes a dough and a filling wrapped in the dough. By weight, the dough consists of: 90 to 110 parts of high-gluten flour, 2 to 3 parts of yeast, 30 to 50 parts of sourdough starter, 0.2 to 0.5 parts of improver, and 46 to 58 parts of water.

[0027] The moisture content of the dough is 20 wt%~35 wt%; The preparation method of the old dough includes: according to the weight parts of each component in the old dough, 90 parts to 110 parts of the second high-gluten flour, 0.5 parts to 1.5 parts of the second yeast, and 54 parts to 66 parts of the second water are mixed and then refrigerated at 3℃ to 7℃ for 16 h to 24 h to obtain the old dough. The moisture content of the filling is 35 wt%~50 wt%.

[0028] In this embodiment, the sourdough in the dough formula is prepared according to the weight proportions of the raw materials and the above-mentioned process conditions. The low-temperature refrigerated fermentation operation allows the sourdough to produce organic acids to promote the formation of a slightly acidic environment. This helps to regulate the impact of the alkaline environment of pretzel bread (which requires soaking in alkaline water and has a high pH value) on the gluten, facilitating the softening of the gluten in the slightly acidic environment. Consequently, the dough's extensibility becomes more suitable for freezing processes such as making frozen pre-made filled pretzel bread, mitigating the damage to the dough structure caused by ice crystals generated during freezing, and reducing the risk of cracking during the baking stage.

[0029] For example, in the dough, according to the weight parts of the components, the first high-gluten flour is 90 parts, 93 parts, 97 parts, 102 parts, 106 parts, or 110 parts; the first yeast is 2 parts, 2.5 parts, or 3 parts; the sourdough is 30 parts, 34 parts, 39 parts, 41 parts, 46 parts, or 50 parts; the improver is 0.2 parts, 0.3 parts, 0.4 parts, or 0.5 parts; and the first water is 46 parts, 49 parts, 53 parts, 55 parts, or 58 parts. For example, the moisture content of the dough is 20 wt%, 25 wt%, 30 wt%, or 35 wt%.

[0030] For example, in the sourdough, according to the weight parts of the components, the second high-gluten flour is 90 parts, 93 parts, 97 parts, 102 parts, 106 parts, or 110 parts; the second yeast is 0.5 parts, 1.0 parts, or 1.5 parts; and the second water is 54 parts, 57 parts, 59 parts, 62 parts, or 66 parts. For example, the refrigeration temperature is 3°C, 5°C, or 7°C, and the time is 16 h, 17 h, 19 h, 20 h, 22 h, or 24 h.

[0031] For example, the moisture content of the filling is 35 wt%, 40 wt%, 45 wt%, or 50 wt%.

[0032] This application controls the moisture content of the filling to 35 wt%~50 wt% and the moisture content of the dough to 20 wt%~35 wt%. Firstly, by controlling the moisture content of the filling within these ranges, it avoids both the texture problems caused by insufficient moisture and the bursting of the filling due to excessive moisture causing a large amount of water to turn into steam during freezing and rebaking of the pre-made filled pre-made bread. Thus, by controlling the moisture content of the filling and modifying the sourdough, the bursting problem is improved while maintaining the filling's texture. Secondly, controlling the moisture content of the dough within these ranges ensures a high degree of matching with the moisture content of the filling. This allows the dough layer of the filled pre-made bread to have good support after freezing, thawing, and baking. Furthermore, the better moisture matching between the dough and filling reduces moisture migration during cooling, preventing the dough from absorbing water and softening, and effectively alleviating the collapse problem.

[0033] In summary, the frozen pre-made filled pretzel bread of this application reduces the likelihood of filling bursting, cracking, and collapsing by optimizing the dough formula and filling moisture content, thereby improving product quality and making it more suitable for automated production. Specifically, this application improves the freezing pre-made filled pretzel bread's filling bursting, cracking, and collapsing characteristics by adding sourdough to the dough formula and optimizing the moisture content and matching relationship between the dough and filling through the synergistic effect of these factors.

[0034] Preferably, in the dough, according to the weight parts of the components, the first high-gluten flour is 95-105 parts, the first yeast is 2.2-2.7 parts, the sourdough is 35-45 parts, the improver is 0.3-0.4 parts, and the first water is 46-50 parts. Preferably, in the sourdough, according to the weight parts of the components, the second high-gluten flour is 95-105 parts, the second yeast is 0.7-1.3 parts, and the second water is 58-62 parts. Preferably, the refrigeration temperature is 4°C-6°C, and the time is 16-20 hours. Preferably, the moisture content of the filling is 35 wt%-45 wt%, and the moisture content of the dough is 25 wt%-35 wt%.

[0035] Furthermore, the dough also includes scraps generated on the day of the first dough preparation, with the scraps comprising 10 to 30 parts by weight. It is understood that the dough formula does not contain scraps during the first dough preparation, but during the second, third, and subsequent dough preparations, the dough formula includes scraps remaining from the first dough preparation during subsequent production processes. For example, the weight of the scraps is 10, 14, 17, 21, 25, or 30 parts. In this embodiment, the dough formula also includes scraps generated during subsequent production processes of the first dough preparation. These scraps are matured, resulting in stronger gluten and better extensibility in the dough. Furthermore, when the scraps are used as a starter dough, the gluten and yeast activity of the dough are more stable, and the filled pretzel bread still has good baking support after freezing and thawing. Preferably, the weight of the scraps is 20 parts.

[0036] Furthermore, the scrap material needs to be cured at 0℃~4℃ for 2 hours.

[0037] Furthermore, the dough composition also includes: 4 to 6 parts sugar, 1 to 5 parts fermented butter, 2 to 3 parts salt, 0.2 to 0.5 parts malt extract, and 0.5 to 1.5 parts tertiary water. In this embodiment, the fermented butter in the dough and sourdough formula enhances the uniformity and extensibility of the dough through emulsification, further reducing the risk of cracking—the fermented butter can lubricate the gluten network structure in the dough, delay starch aging, making the interior of the filled pretzel bread softer and more moist, and preventing the dough from drying out after baking. In addition, the addition of fermented butter can balance the astringency and bitterness of the lye water with its mild acidity, improving the taste of the filled pretzel bread; the malt extract in the dough and sourdough formula can promote uniform yeast fermentation, improve the consistency of the dough wrapping the filling, reduce localized bursting of filling, and at the same time, the malt extract further balances the alkaline taste with its own slightly sweet and malty flavor. In addition, the reducing sugars in the malt extract and the sugars in the formula can undergo the Maillard reaction with the proteins in the dough at high temperatures. At this dosage, the malt extract and sugar can further improve the color of the filled pretzel bread.

[0038] This application does not limit the types of the first and second yeasts.

[0039] Furthermore, the sugar includes at least one of granulated sugar and brown sugar. Preferably, the sugar is granulated sugar.

[0040] Further, the improver comprises the following components in the indicated weight ratios: 27-33 parts glyceryl monostearate, 62-68 parts diacetyl tartaric acid mono- and diglycerides, 1.3-2.1 parts vitamin C, 0.9-1.5 parts compound xylanase MA, 0.5-1.0 parts xylanase, 0.5-0.8 parts maltose amylase, and 0.15-0.45 parts glucose oxidase. In the embodiments of this application, the improver can protect the gluten network in the dough and ensure the fermentation effect of the dough.

[0041] Furthermore, the filling includes at least one of the following: red bean filling, matcha filling, chocolate filling, blueberry filling, raspberry filling, strawberry filling, raspberry strawberry cream cheese filling, purple rice filling, and purple rice cream cheese filling.

[0042] This application also provides a production process for frozen pre-made filled pretzel bread. It is understood that this production process is one method of obtaining the frozen pre-made filled pretzel bread of this application, but is not limited to the only method. That is, the frozen pre-made filled pretzel bread of this application can also be obtained by other methods, and this application does not limit this; therefore, it should not be construed as a limitation of the preparation method provided in this application for frozen pre-made filled pretzel bread.

[0043] The production process includes the following steps: Preparation of starter: According to the weight proportions of starter, mix the second high-gluten flour, the second yeast, and the second water, and refrigerate at 3℃~7℃ for 16 h~24 h to obtain starter; Preparation of dough: According to the weight proportions of the dough, mix and stir the first high-gluten flour, the first yeast, the old dough, the improver and the first water, and then process to obtain the dough; Preparation of filled dough: Add the filling to the dough to obtain filled dough; First freezing: Freeze the filled dough to obtain frozen filled dough; Warm-up fermentation: Frozen filled dough is warmed up and fermented to obtain fermented filled dough; Soaking in alkaline water: Soak the fermented dough with filling in alkaline water to obtain dough with filling in alkaline water; Cutting and baking: Cut the filling-filled alkaline dough, bake it, and you will get filling-filled alkaline bread; Second freezing: Freeze the pre-filled pretzel bread after cutting and baking to obtain frozen pre-filled pretzel bread.

[0044] For example, in the step of preparing the sourdough, the refrigeration temperature is 3°C, 4°C, 5°C, 6°C or 7°C, and the time is 16 h, 17 h, 19 h, 20 h, 22 h or 24 h.

[0045] In this embodiment, a starter dough is obtained by mixing a second high-gluten flour, a second yeast, and a second water, and then refrigerating it at 3℃~7℃ for 16h~24h. This low-temperature refrigeration fermentation allows the starter dough to produce organic acids, promoting the formation of a slightly acidic environment to mitigate the impact on the gluten caused by the lye water soaking step, thus facilitating the softening of the gluten in the slightly acidic environment. Simultaneously, after preparing the filled lye water dough, a process of first freezing followed by rewarming fermentation is adopted. The first freezing step puts the yeast into a dormant state, allowing for adjustments based on the production rhythm. Thawing is done as needed, preventing excessive acid production or collapse of the filled lye water dough during rewarming fermentation. This process sequence also reduces the possibility of the porous structure generated by the initial fermentation of the filled lye water dough being damaged by ice crystals during freezing, further ensuring the stability of the gluten structure of the filled lye water dough and reducing the risk of cracking during baking. In addition, this application imparts an alkaline flavor to filled bread by soaking in alkaline water. This method allows the filled dough to come into more even contact with the alkaline water, resulting in a better consistency in the gloss and color of the baked filled alkaline bread. Soaking also promotes the penetration of alkaline water into the dough surface through hydrostatic pressure, resulting in filled alkaline bread with a thicker and tougher crust.

[0046] Preferably, the refrigeration temperature is 4℃~6℃, and the time is 16 h~20 h.

[0047] Further, the steps for preparing the sourdough include: first, dissolving 0.5 to 1.5 parts of the second yeast and 2 to 4 parts of the second water to obtain a second yeast solution; then, mixing 90 to 110 parts of the second high-gluten flour, the second yeast solution, and 52 to 62 parts of the second water, and refrigerating at 3°C ​​to 7°C for 16 to 24 hours to obtain the sourdough. In this embodiment, the second yeast is first dissolved in a portion of the second water, and then mixed with the second high-gluten flour and the remaining second water. This improves the uniformity of the dispersion of the second yeast in the sourdough, further enhances the softening effect of the gluten in a slightly acidic environment, thereby improving the extensibility of the dough and better mitigating the damage to the dough structure caused by ice crystals generated during freezing, reducing the risk of cracking during baking.

[0048] Furthermore, the temperature of the second high-gluten flour is 7°C to 9°C, the temperature of the second water used to dissolve the second yeast is 34°C to 38°C, the temperature of the remaining second water is 6°C to 8°C, and the ambient temperature for mixing 90 to 110 parts of the second high-gluten flour, the second yeast solution, and 52 to 62 parts of the second water is 7°C to 11°C. For example, the temperature of the second high-gluten flour is 7°C, 8°C, or 9°C, the temperature of the second water used to dissolve the second yeast is 34°C, 36°C, or 38°C, the temperature of the remaining second water is 6°C, 7°C, or 8°C, and the ambient temperature during mixing is 7°C, 9°C, or 11°C.

[0049] Further, the step of mixing 90 to 110 parts of the second high-gluten flour, the second yeast solution, and 52 to 62 parts of the second water includes: First stirring: Stir at 50 r / min to 60 r / min for 2 min to 6 min; Second stirring: Stir at 140 r / min~150 r / min for 3 min~7 min; The temperature after stirring is 24℃~30℃.

[0050] For example, the first stirring speed is 50 r / min, 53 r / min, 55 r / min, 56 r / min, 57 r / min, 59 r / min or 60 r / min, and the time is 2 min, 4 min or 6 min; the second stirring speed is 140 r / min, 142 r / min, 144 r / min, 146 r / min, 148 r / min or 150 r / min, and the time is 3 min, 5 min or 7 min, and the surface temperature after stirring is 24℃, 27℃ or 30℃.

[0051] Furthermore, the sourdough starter should be used for 24 hours.

[0052] Furthermore, the steps for preparing the dough include: firstly, dissolving 2-3 parts of the first yeast and 6-8 parts of the first water to obtain a first yeast solution; then mixing 90-110 parts of the first high-gluten flour, the first yeast solution, 30-50 parts of the sourdough starter, 0.2-0.5 parts of the improver, and 40-50 parts of the first water to obtain the dough. In this embodiment, the first yeast is first dissolved in a portion of the first water, and then mixed with the first high-gluten flour, the remaining first water, and other components. This improves the uniformity of the first yeast dispersion in the dough, thereby making the dough more suitable for freezing processes such as making frozen pre-made filled pretzel bread. This alleviates the damage to the dough structure caused by ice crystals during freezing and reduces the risk of cracking during baking.

[0053] Furthermore, the dough composition also includes 10 to 30 parts of the scraps from the first dough preparation. The dough preparation steps include: mixing and stirring the first high-gluten flour, the first yeast, the old dough, the scraps from the first dough preparation, the improver, and the first water according to the weight parts of the dough, and then processing to obtain the dough. It is understood that the dough formula does not contain scraps during the first dough preparation, but when the dough is prepared a second, third, and subsequent time, the dough formula contains the scraps remaining from the first dough preparation in subsequent production processes. For example, the weight parts of the scraps are 10, 14, 17, 21, 25, or 30 parts. In the embodiments of this application, adding scraps during dough preparation can make the gluten of the dough stronger and more extensible, and the gluten and yeast activity of the dough more stable, so that the filled pretzel bread still has good baking support after freezing and thawing.

[0054] Furthermore, the dough components also include: sugar, fermented butter, salt, malt extract, and third water. The steps for preparing the dough include: dissolving 0.2 to 0.5 parts of malt extract in 0.5 to 1.5 parts of third water to obtain a malt extract solution; then mixing the first high-gluten flour, the first yeast solution, the malt extract solution, the sourdough starter, the improver, 4 to 6 parts of sugar, 2 to 3 parts of salt, 1 to 5 parts of fermented butter, and 40 to 50 parts of first water to obtain the dough. In this embodiment, the addition of the first malt extract can quickly provide energy to the yeast in the dough, accelerate the rapid fermentation of the yeast in a short time, shorten the warm-up fermentation time, avoid excessive expansion of the fermented dough with filling, and reduce the risk of cracking and bursting during baking.

[0055] Furthermore, the temperature of the first high-gluten flour is 7℃~9℃, the temperature of the first water used to dissolve the first yeast is 34℃~38℃, the temperature of the remaining first water is 6℃~8℃, the temperature of the fermented butter is 18℃~22℃, the temperature of the sourdough is 3℃~7℃, and the ambient temperature for mixing 90~110 parts of the first high-gluten flour, the first yeast solution, 30~50 parts of the sourdough, 0.2~0.5 parts of the improver, and 40~50 parts of the first water is 7℃~11℃. For example, the temperature of the first high-gluten flour is 7℃, 8℃, or 9℃, the temperature of the first water used to dissolve the first yeast is 34℃, 36℃, or 38℃, the temperature of the remaining first water is 6℃, 7℃, or 8℃, and the ambient temperature during mixing is 7℃, 9℃, or 11℃.

[0056] Further, the step of mixing 90-110 parts of the first high-gluten flour, the first yeast solution, 30-50 parts of the sourdough starter, 0.2-0.5 parts of the improver, and 40-50 parts of the first water includes: Third stirring: Stir at 50 r / min to 60 r / min for 8 min to 12 min; Fourth stirring: Stir at 140 r / min~150 r / min for 6 min~10 min; The dough temperature after mixing is 19℃~23℃.

[0057] For example, the third stirring speed is 50 r / min, 53 r / min, 55 r / min, 56 r / min, 57 r / min, 59 r / min or 60 r / min, and the time is 8 min, 10 min or 12 min; the fourth stirring speed is 140 r / min, 142 r / min, 144 r / min, 146 r / min, 148 r / min or 150 r / min, the high-speed stirring time is 6 min, 8 min or 10 min, and the surface temperature after stirring is 19℃, 21℃ or 23℃.

[0058] Furthermore, in the step of preparing the filled dough, the ambient temperature is 13℃~17℃, and the filling is added to the dough using a filling machine, wherein the filling nozzle diameter is 20 mm, and the diameter of the filling is 18 mm~22 mm. For example, the diameter of the filling is 18 mm, 20 mm, or 22 mm.

[0059] Furthermore, in the step of preparing the dough, the process of obtaining the dough includes rolling it to obtain a dough with a thickness of 4 mm to 6 mm and a width of 220 mm to 250 mm; the step of preparing the filled dough includes: first spraying water on the surface of the dough, then adding the filling into the dough, rolling it up 2 times along the width of the dough, leaving 1 cm to 2 cm, and cutting it along the rolling direction to obtain a filled dough with a length of 47 mm to 53 mm.

[0060] Figure 1 This is a schematic diagram of the dough provided in this application. The width of the dough is its length along the X direction, and the direction of the width is the X direction. The dough is rolled up along the X direction. A schematic diagram of the dough after adding filling and rolling it up is shown below. Figure 2 As shown, the cutting direction is the X direction. The dashed lines in the diagram represent the positions of the two cuts, and the distance between the two dashed lines is the cutting length. A schematic diagram of the filled dough prepared after cutting is shown below. Figure 3As shown. The phrase "1-2 cm remaining after rolling twice along the width of the dough" means that after rolling twice, there is still 1-2 cm of dough remaining, which adheres to the rolled-up dough. For example, the dough thickness is 4 mm, 5 mm, or 6 mm, and the width is 220 mm, 235 mm, or 250 mm; the remaining length after rolling twice along the width of the dough is 1 cm, 1.2 cm, 1.4 cm, 1.6 cm, 1.8 cm, or 2 cm; and the length of the filled dough is 47 mm, 48 mm, 49 mm, 50 mm, 51 mm, 52 mm, or 53 mm. In this embodiment, when the thickness, width, and number of rolls of the dough are within a certain range, the dough layer can effectively wrap the filling. This avoids air being trapped, reducing the risk of the filling bursting and cracking due to heat and gas expansion. It also ensures a uniform thickness, guaranteeing a good connection at the dough joints and reducing cracking at those joints. Furthermore, the length of the filled dough within the aforementioned range reduces the likelihood of it tipping over during subsequent baking. Preferably, the dough thickness is 4.8 mm to 5.2 mm, the width is 220 mm to 235 mm, the remaining length after rolling the dough two times in the width direction is 1.5 cm, and the length of the filled dough is 50 mm.

[0061] Furthermore, in the first freezing step, the freezing temperature is -40℃ to -30℃, and the freezing time is 20 min to 30 min; in the warm-up fermentation step, the warm-up fermentation temperature is 16℃ to 20℃, the warm-up fermentation humidity is greater than or equal to 60%, the warm-up fermentation time is 2 h to 3 h, and the center temperature of the filled dough after warm-up fermentation is 12℃ to 15℃. For example, the freezing temperature is -40℃, -35℃, or -30℃, the freezing time is 20 min, 25 min, or 30 min, the warm-up fermentation temperature is 16℃, 18℃, or 20℃, the warm-up fermentation humidity is 60%, 68%, 72%, or 78%, the warm-up fermentation time is 2 h, 2.5 h, or 3 h, and the center temperature of the filled dough after warm-up fermentation is 12℃, 14℃, or 16℃. In this embodiment of the application, the process of freezing the filled dough first and then thawing it for fermentation can reduce the degree of damage to the filled dough by ice crystals, further ensuring the stability of the gluten structure in the filled dough. At the same time, the first freezing causes the yeast in the filled dough to enter a dormant state, alleviating the collapse caused by the filling dough during the warming process.

[0062] In addition to addressing the issues of filling bursting and collapsing, this application embodiment further improves the crust color and flavor of pre-made filled pretzel bread by the following improvements, based on the existing solutions. As an optional implementation, in the soaking step, the lye water comprises, by weight, 90-110 parts of fourth water and 3-5 parts of sodium hydroxide. Exemplarily, the fourth water is 90, 95, or 100 parts, and the sodium hydroxide is 3, 4, or 5 parts. In this application embodiment, within the aforementioned specific component amounts, the concentration of the lye water allows the surface of the filled dough to both absorb the lye solution and effectively prevent excessive denaturation of gluten proteins and damage to the tissue structure due to excessively high lye concentration or prolonged soaking, thereby reducing the bursting and cracking of the filled pretzel bread during baking. Simultaneously, it allows for a better balance of the lye flavor and color of the baked filled pretzel bread, resulting in a more pronounced filling effect. Figure 4 The crust is a deep reddish-brown, glossy color. When the concentration of the lye in the lye solution is lower than that obtained from the specific components mentioned above, the crust of the pretzel bread with filling will appear as shown. Figure 5 The light brown color shown indicates insufficient lye flavor in the filled pretzel bread. When the concentration of the lye in the lye is higher than that obtained from the specific components mentioned above, the browning speed is difficult to control, resulting in a pretzel bread with filling that appears as shown. Figure 6 The resulting bread has a deep reddish-brown color, but the alkaline flavor is too strong and the astringency is excessive. However, the amount of sodium hydroxide remaining on the surface of the resulting filled alkaline bread is very low, making it safe for consumption; furthermore, the concentration of the alkaline solution does not reach industrial-grade strong alkali levels, ensuring operational safety.

[0063] Based on solving the problems of filling bursting and collapsing, this application further improves the uniformity of the crust color of pre-made filled lye bread by making the following improvements. As an optional implementation, the soaking time in the lye water step is 25 s to 35 s. For example, the soaking time is 25 s, 27 s, 30 s, 33 s, or 35 s. In the embodiments of this application, under the above-mentioned specific soaking method and soaking time, the lye water covers the filled lye dough more evenly, and the surface of the filled lye dough absorbs sufficient lye solution, allowing for a full and uniform Maillard reaction during baking. The crust of the filled lye bread exhibits a uniform color. Figure 4 The color is a deep reddish-brown and glossy. When the soaking time is less than 25 seconds, the crust of the filled pretzel bread is light brown and mottled and uneven (as shown). Figure 7 When the soaking time exceeds 35 seconds, the Maillard reaction is vigorous, and the crust of the pretzel bread approaches the edge of carbonization (e.g., Figure 8 (As shown).

[0064] Furthermore, in the baking step, the dough containing filling in the lye water is broken at the cut point after the cut. In this embodiment, the dough breaking at the cut point ensures that the gas generated in the dough containing filling during baking is released through the cut, avoiding local pressure overload and further reducing the risk of the filling in the lye water bread bursting and cracking; at the same time, the release of gas reduces the possibility of collapse during cooling.

[0065] Furthermore, in the baking step, the length of the cut is 32 mm to 42 mm. For example, the cut length is 32 mm, 36 mm, 40 mm, or 42 mm. In this embodiment, when the cut is within this length range, it ensures gas release during baking while avoiding excessively large openings that could cause filling to overflow, thus improving the problems of filling bursting, cracking, and shrinkage in filled pretzel bread.

[0066] Furthermore, the weight of the filled pretzel dough is 68 g to 76 g. In the baking step, the baking temperature is 170℃ to 190℃, and the baking time is 14 min to 16 min. For example, the weight of the filled pretzel dough is 68 g, 72 g, or 76 g, the baking temperature is 170℃, 180℃, or 190℃, and the baking time is 14 min, 15 min, or 16 min. In this embodiment, the moisture content of the dough is 20 wt% to 35 wt%, and the moisture content of the filling is 35 wt% to 50 wt%. At this baking temperature and time, the dough of this size of filled pretzel dough is fully cooked, forming a good supporting structure, reducing the possibility of collapse during cooling, and preventing the crust of the baked pretzel bread from becoming too dark, thus improving the quality of the pretzel bread.

[0067] Furthermore, in the second freezing step, the freezing temperature is -40℃ to -30℃, and the freezing time is 20 min to 40 min. For example, the freezing temperature is -40℃, -35℃, or -30℃, and the freezing time is 20 min, 25 min, or 30 min.

[0068] Furthermore, after the baking step and before the second freezing step, the production process also includes cooling. The cooling temperature is 18℃~22℃, and the humidity is 60%~80%. The temperature of the cooled pretzel bread with filling is less than or equal to 40℃. For example, the cooling temperature is 18℃, 20℃, or 22℃, and the humidity is 60%, 70%, or 80%. The temperature of the cooled pretzel bread with filling is 24℃, 28℃, 36℃, or 40℃. In this embodiment, cooling allows for more complete dissipation of moisture and heat from the bread's interior, ensuring sufficient aging and stabilization of the gluten network and starch. This reduces the likelihood of hot air forming ice crystals inside the pretzel bread, which could damage its structure and prevent bursting, cracking, and collapse during subsequent rebaking.

[0069] Furthermore, after the second freezing step, the production process also includes packaging and frozen storage. The frozen storage temperature is -25°C to -18°C. For example, the frozen storage temperature is -25°C, -20°C, or -18°C.

[0070] To provide a more detailed explanation of the technical solution and effects of this application, the following will illustrate this application through more specific embodiments, comparative examples, and performance index test results.

[0071] Example 1 This embodiment produces a frozen pre-made red bean paste alkaline bread, and the production process is as follows: Step 1: Dissolve 0.5 parts yeast in 2 parts water to obtain yeast solution. Then add 90 parts high-gluten flour, yeast solution and 52 parts water to the mixing bowl. Mix at 55 r / min for 6 min and 145 r / min for 3 min. The final dough temperature is 24℃. After that, refrigerate at 5℃ for 16 h to obtain sourdough.

[0072] Step 2: Dissolve yeast in 6 parts water to obtain yeast solution, dissolve 0.2 parts malt extract in 0.5 parts water to obtain malt extract solution, and add 90 parts high-gluten flour, 30 parts old dough obtained in Step 1, 40 parts water, yeast solution, malt extract solution, 4 parts white sugar, 2 parts salt, and 0.2 parts improver to the mixing bowl. Mix at 55 r / min for 12 min and at 145 r / min for 6 min. After mixing, the dough temperature is 19℃ and the moisture content of the dough is 27 wt%. The improver formula includes the following components in the following weight ratios: 30 parts glyceryl monostearate, 65 parts diacetyl tartaric acid mono- and diglycerides, 1.7 parts vitamin C, 1.2 parts compound xylanase MA, 0.75 parts xylanase, 0.65 parts maltose amylase, and 0.3 parts glucose oxidase.

[0073] Step 3: Mix 40 parts of water-soaked red bean paste and 90 parts of low-sugar red bean paste at 55 r / min for 1 min. The moisture content of the filling is 42 wt%.

[0074] Step 4: Put the dough obtained in Step 2 into the AD 1ine series dough forming machine, roll it to a thickness of 5 mm and a width of 230 mm, spray water on the surface of the dough, put the mixed filling obtained in Step 3 into the filling machine with a filling nozzle diameter of 20 mm, and then roll it up 2.2 times to obtain the filled dough.

[0075] Step 5: Freeze the filled dough obtained in Step 4 at -35℃ for 25 minutes.

[0076] Step 6: Place the frozen dough from Step 5 in an environment of 18℃ and 60% humidity for 2.5 hours to warm and ferment. The center temperature of the fermented dough with filling after warm fermentation should reach 12℃.

[0077] Step 7: Dissolve 3 parts sodium hydroxide in 97 parts water to obtain alkaline water. Then put the alkaline water into a continuous automatic temperature-controlled boiling machine without heating. Put the fermented dough with filling obtained in step 6 into the continuous automatic temperature-controlled boiling machine and boil for 30 seconds to obtain alkaline dough with filling.

[0078] Step 8: Cut a cross-shaped notch (32 mm long) into the filled pretzel dough obtained in Step 7, separating the dough at the cut. Then bake at 180℃ for 15 minutes to obtain the filled pretzel bread.

[0079] Step 9: Cool the filled pretzel bread obtained in Step 8 to 40°C at 18°C ​​and 60% humidity.

[0080] Step 10: Freeze the pre-filled pretzel bread cooled in Step 9 at -35℃ for 30 minutes to obtain frozen pre-filled pre-filled pretzel bread.

[0081] Step 11: Package the frozen pre-made filled pretzel bread obtained in Step 10 and store it at -20°C.

[0082] Example 2 The only difference between this embodiment and Embodiment 1 is that the moisture content of the dough in step 2 is 25 wt%, and the moisture content of the filling in step 3 is 27 wt%.

[0083] Example 3 The only difference between this embodiment and embodiment 1 is that the moisture content of the dough in step 2 is 30 wt%, and the moisture content of the filling in step 3 is 45 wt%.

[0084] Example 4 The only difference between this embodiment and Embodiment 1 is that the soaking time in step 7 is 25 seconds.

[0085] Example 5 The only difference between this embodiment and Embodiment 1 is that the soaking time in step 7 is 35 seconds.

[0086] Example 6 The only difference between this embodiment and Embodiment 1 is that the formula for the alkaline solution in step 7 is: 2 parts sodium hydroxide and 98 parts water.

[0087] Example 7 The only difference between this embodiment and Embodiment 1 is that the formula for the alkaline solution in step 7 is: 4 parts sodium hydroxide and 96 parts water.

[0088] Example 8 The only difference between this comparative example and Example 1 is that fermented cream and malt extract are not added in step 2.

[0089] Example 9 The only difference between this embodiment and Embodiment 1 is that the thickness of the dough is 4.6 mm and the width is 250 mm.

[0090] Example 10 The only difference between this embodiment and Embodiment 1 is that the thickness of the dough is 5.2 mm and the width is 220 mm.

[0091] Example 11 This embodiment provides a frozen pre-made raspberry and strawberry cheese filling lye bread. The only difference between this embodiment and the production process of this embodiment is that step 3 yields a raspberry and strawberry cheese filling.

[0092] Example 12 This embodiment provides a frozen pre-made purple rice cheese filling alkaline bread. The only difference between its production process and that of Embodiment 1 is that step 3 yields a filling with a cheese filling on the inner layer and a purple rice filling on the outer layer.

[0093] Example 13 The only difference between this embodiment and Embodiment 1 is that the dough recipe also includes 20 portions of the scraps from the dough prepared in Embodiment 1.

[0094] Comparative Example 1 The only difference between this comparative example and Example 1 is that the moisture content of the dough in step 2 is 20 wt%, and the moisture content of the filling is 60 wt%.

[0095] Comparative Example 2 The only difference between this comparative example and Example 1 is that the moisture content of the dough in step 2 is 50 wt%, and the moisture content of the filling is 30 wt%.

[0096] Comparative Example 3 The only difference between this comparative example and Example 1 is that it does not include step 1, and step 2 does not include the addition of sourdough.

[0097] Comparative Example 4 The only difference between this comparative example and Example 1 is that the fermentation temperature of the old dough in step 1 is 25°C.

[0098] The quality of the frozen doughs obtained in Examples 1-12 and Comparative Examples 1-4 was tested using the following methods: Step 1: Thaw the frozen pre-made filled pretzel bread obtained in Examples 1-12 and Comparative Examples 1-4 at 20°C.

[0099] Step 2: After thawing, bake in the oven to obtain pre-made pre-filled pretzel bread, which are numbered as test samples 1 to 12 and control samples 1 to 4.

[0100] Step 3: Randomly select 20 people to conduct sensory evaluation of test samples 1 to 12 and control samples 1 to 4 according to the scoring criteria in Table 1. Visually inspect the appearance and color.

[0101] Step 4: Then, use a knife to cut it into quarters, observe the internal structure, taste and texture, and make an evaluation.

[0102] The average scores given by 20 people for test samples 1 to 12 and control samples 1 to 4 are shown in Table 2.

[0103] Table 1 Sensory Evaluation Criteria

[0104] Note: The scoring criteria are as follows: very dislike = 1, very dislike = 2, dislike = 3, not so much like = 4, moderately like = 5, slightly like = 6, like = 7, very much like = 8, very like = 9.

[0105] Table 2. Scoring results of test samples 1-12 and control samples 1-4

[0106] Comparing test samples 1-12 with control samples 1-2, it is evident that the test samples of this application have higher scores in appearance and taste. This is primarily because the test samples of this application control the moisture content of the filling at 35 wt%~50 wt% and the moisture content of the dough at 20 wt%~35 wt%, resulting in a higher match between the dough and filling. This reduces moisture migration during the cooling process after baking and improves the problem of collapse. Furthermore, keeping the moisture content of the filling within the above range avoids both the taste problems caused by insufficient moisture and the bursting of the filling caused by excessive moisture, which would result in a large amount of water turning into steam during the freezing and re-baking of the pre-made ...

[0107] The appearance, flavor, and taste scores of test samples 1 to 12 were all higher than those of control sample 3. This is because the organic acids in the sourdough can soften the gluten network of the filled lye bread, improve the extensibility of the dough, alleviate the damage to the dough structure caused by ice crystals generated during freezing, and reduce the risk of cracking during baking. In addition, the organic acids can also neutralize the astringency of the lye water and improve the taste of the filled lye bread.

[0108] By comparing test samples 1 to 12 with control sample 4, it can be seen that the fermentation temperature in the preparation of sourdough is crucial. When the fermentation temperature is within the range of 3℃ to 7℃, the organic acids in the sourdough can achieve the above-mentioned effects of improving extensibility and enhancing taste, without causing the filled lye bread to lose its alkaline and salty flavor due to over-fermentation. In addition, it can also avoid the filling bursting during baking and the decrease in surface flatness caused by increased air holes, thus ensuring the appearance of the filled lye bread.

[0109] By comparing test samples 1 to 3, it can be seen that controlling the moisture content of the filling at 35 wt% to 50 wt% and the moisture content of the dough at 20 wt% to 35 wt% improves the problems of filling bursting, cracking and collapsing in frozen pre-made filled lye bread. In addition, the filled lye bread also has a good taste and lye flavor.

[0110] Comparison of test samples 1, 4, and 5 shows that a soaking time of 30 seconds in the lye solution avoids both insufficient Maillard reaction (resulting in uneven colors like light brown, golden yellow, or mottled) and excessive Maillard reaction (resulting in near-carbonization) caused by prolonged soaking, resulting in a better product appearance. Comparison of test samples 1, 6, and 7 shows that a lye solution composition of 97 parts water and 3 parts sodium hydroxide improves the absorption of lye on the surface of the filled dough and reduces cracking and filling bursting.

[0111] By comparing test sample 1 and test sample 8, it can be seen that test sample 1 scored higher. This is because the addition of malt extract can quickly provide energy to the yeast in the dough, thereby shortening the warming and fermentation time, avoiding excessive expansion of the fermented dough with filling, reducing the risk of bursting and cracking during baking. The addition of fermented butter can also balance the astringency and bitterness of the lye water with its mild acidity, improving the taste of the filled lye water bread.

[0112] Comparison of test samples 1, 9, and 10 shows that when the dough thickness is 5 mm and the width is 230 mm, the dough effectively wraps the filling. This avoids air entrapment, reducing the risk of the filling bursting and cracking due to heat and gas expansion, and also ensures a uniform dough thickness, guaranteeing a good connection at the dough joints and improving cracking at those joints. Test samples 11 and 12 demonstrate that the bursting, cracking, and collapse problems of the filled alkaline breads with different fillings prepared in this application have been significantly improved.

[0113] By comparing test sample 1 and test sample 13, it can be seen that when the scraps of the first-prepared dough are added to the dough formula, the gluten of the dough becomes stronger and more extensible, and the gluten and yeast activity of the dough becomes more stable. The filled lye bread still has good baking support after freezing and thawing.

[0114] The technical solutions disclosed in the embodiments of this application have been described in detail above. Specific examples have been used in this article to illustrate the principles and implementation methods of this application. The description of the above embodiments is only for the purpose of helping to understand the technical solutions and core inventive points of the embodiments of this application. At the same time, for those skilled in the art, there will be changes in the specific implementation methods and application scope based on the ideas of this application. Therefore, the content of this specification should not be construed as a limitation of this application.

Claims

1. A frozen pre-prepared filled yeast bread characterized in that, The frozen pre-made filled pretzel bread includes a dough and a filling wrapped in the dough; By weight, the dough comprises: 90 to 110 parts of high-gluten flour, 2 to 3 parts of yeast, 30 to 50 parts of sourdough starter, 0.2 to 0.5 parts of improver, and 46 to 58 parts of water. The moisture content of the dough is 20 wt%~35 wt%; The method for preparing the sourdough includes: mixing 90 to 110 parts of second high-gluten flour, 0.5 to 1.5 parts of second yeast, and 54 to 66 parts of second water according to the weight proportions of each component in the sourdough, and then refrigerating it at 3°C ​​to 7°C for 16 to 24 hours to obtain the sourdough. The moisture content of the filling is 35 wt% to 50 wt%.

2. The frozen, pre-prepared, filled, soda bread of claim 1, wherein, The dough also includes scraps from the first preparation of the dough, the scraps being 10 to 30 parts by weight; and / or, The dough also includes: 4 to 6 parts sugar, 1 to 5 parts fermented butter, 2 to 3 parts salt, 0.2 to 0.5 parts malt extract and 0.5 to 1.5 parts tertiary water.

3. The frozen pre-made filled pretzel bread according to claim 2, characterized in that, The sugar includes at least one of white granulated sugar and brown granulated sugar; and / or, The modifier comprises the following components in the following weight ratios: glyceryl monostearate 27-33 parts, diacetyl tartaric acid mono- and diglycerides 62-68 parts, vitamin C 1.3-2.1 parts, complex xylanase MA 0.9-1.5 parts, xylanase 0.5-1.0 parts, maltose amylase 0.5-0.8 parts, and glucose oxidase 0.15-0.45 parts; and / or, The filling includes at least one of the following: red bean filling, matcha filling, chocolate filling, blueberry filling, raspberry filling, strawberry filling, raspberry strawberry cream cheese filling, purple rice filling, and purple rice cream cheese filling.

4. A production process for frozen pre-made filled pretzel bread as described in any one of claims 1 to 3, characterized in that, The production process includes the following steps: Preparation of starter: According to the weight proportions of the starter, the second high-gluten flour, the second yeast and the second water are mixed and refrigerated at 3℃~7℃ for 16 h~24 h to obtain the starter; Preparation of dough: The first high-gluten flour, the first yeast, the old dough, the improver and the first water are mixed and stirred according to the weight proportions of the dough, and then processed to obtain the dough. Preparation of filled dough: The filling is added to the dough to obtain the filled dough; First freezing: Freeze the filled dough to obtain frozen filled dough; Warm-up fermentation: The frozen filled dough is warm-up fermented to obtain fermented filled dough; Soaking in alkaline water: Soak the fermented dough with filling in alkaline water to obtain dough with filling in alkaline water; Cutting and baking: Cut the filling alkaline water dough and bake it to obtain filling alkaline water bread; Second freezing: Freeze the pre-filled pretzel bread after cutting and baking to obtain the frozen pre-filled pretzel bread.

5. The production process according to claim 4, characterized in that, The steps for preparing the dough include: dissolving 2-3 parts of the first yeast and 6-8 parts of the first water to obtain a first yeast solution; then mixing 90-110 parts of the first high-gluten flour, the first yeast solution, 30-50 parts of the sourdough starter, 0.2-0.5 parts of the improver, and 40-50 parts of the first water to obtain the dough; and / or, The dough recipe also includes 10 to 30 parts of the scraps from the first-prepared dough. The dough preparation steps include: mixing and stirring the first high-gluten flour, the first yeast, the old dough, the scraps from the first-prepared dough, the improver, and the first water according to the weight proportions of the dough, and then processing to obtain the dough; and / or, The steps for preparing the sourdough include: dissolving 0.5 to 1.5 parts of the second yeast and 2 to 4 parts of the second water to obtain a second yeast solution; then mixing 90 to 110 parts of the second high-gluten flour, the second yeast solution, and 52 to 62 parts of the second water; and refrigerating the mixture at 3°C ​​to 7°C for 16 to 24 hours to obtain the sourdough.

6. The production process according to claim 5, characterized in that, The dough also includes the following components: sugar, fermented butter, salt, malt extract, and third water. The steps for preparing the dough include: dissolving 0.2 to 0.5 parts of the malt extract in 0.5 to 1.5 parts of the third water to obtain a malt extract solution; then mixing the first high-gluten flour, the first yeast solution, the malt extract solution, the sourdough starter, the improver, 4 to 6 parts of the sugar, 2 to 3 parts of the salt, 1 to 5 parts of the fermented butter, and 40 to 50 parts of the first water to obtain the dough.

7. The production process according to claim 4, characterized in that, In the step of preparing the dough sheet, the step of processing the dough sheet includes rolling it to obtain a dough sheet with a thickness of 4 mm to 6 mm and a width of 220 mm to 250 mm; The steps for preparing the filled dough include: spraying water on the surface of the dough, adding the filling to the dough, rolling it up 2 times along the width of the dough until 1 cm to 2 cm remains, and cutting it along the rolling direction to obtain the filled dough with a length of 47 mm to 53 mm.

8. The production process according to claim 4, characterized in that, In the first freezing step, the freezing temperature is -40~-30℃, and the freezing time is 20 min~30 min; In the warm-up fermentation step, the warm-up fermentation temperature is 16℃~20℃, the warm-up fermentation humidity is greater than or equal to 60%, the warm-up fermentation time is 2 h~3 h, and the center temperature of the fermented dough with filling after warm-up fermentation is 12℃~16℃.

9. The production process according to any one of claims 4-8, characterized in that, In the step of soaking in alkaline water, the alkaline water comprises, by weight, 90-110 parts of tetrahydrate, 3-5 parts of sodium hydroxide; and / or, In the step of soaking in alkaline water, the soaking time is 25 s to 35 s; and / or, In the second freezing step, the freezing temperature is -40℃ to -30℃, and the freezing time is 20 min to 40 min.

10. The production process according to any one of claims 4-8, characterized in that, In the step of baking with a cut, the filled alkaline dough breaks apart at the cut point after being cut; and / or, The weight of the alkaline dough containing the filling is 68 g to 76 g, the baking temperature is 170℃ to 190℃, and the baking time is 14 min to 16 min.

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