Single-purpose fluidal shortening for freezing flour dough and manufacturing method thereof

A technology of fluid shortening and frozen dough, which is applied in the directions of dough processing, application, baking, etc., can solve the problems of small specific volume of bread, damage to the gluten network structure of dough, increase in hardness of bread core, etc., and reduce the proofing time. , the production process is simple, the production cost is low
CN1666620AInactive Publication Date: 2005-09-14JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2005-09-14
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention relates to a liquid shortening and its producing method special for frozen dough belonging to the technique field of food processing. Wherein, soybean salad oil used as basic material is ranged from 93-94 wt %, and solid fat is ranged from 4.5-6 wt %, and emulsifying agent comprises distilled molecular glyceride in 1-2.5 wt % and sodium stearyl lactate in 0.05-0.1 wt %. And these materials are processed to production by fixing, cooling quench, quick freezing, regaing temperature, and aging. The invention solves the problem of solid shortening that it can not free the frozen dough from the influence of freezing and can not meet the demand of food industry for automatization and industrialization, while it has low cost and easy process. And the flow temperature of said liquid shortening is ranged from 15-35 Deg. C which is convenient for transportation by pump and continuous automatic use. And the flow shortening can reduce the proof time, promote specific volume and soften the bread.
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Description

technical field

[0001] The invention relates to a special fluid shortening for frozen dough and a manufacturing method thereof, specifically for frozen dough, and belongs to the technical field of food processing. Background technique

[0002] At present, the known shortening for bread is solid shortening, and the direct result brought by the solid state is that it is inconvenient to operate. Today, with the rapid development of freezing and refrigeration technology, frozen dough is gradually being accepted by the baking industry. Frozen dough, that is, the application of freezing and refrigeration technology, after the dough is formed, the dough is frozen, thawed when needed, proofed, and then baked to obtain fresh bread. This not only realizes "baking and selling now" can provide consumers with fresh bread at any time, but also greatly reduces the economic loss caused by unstable bread quality, short shelf life and aging. However, during the freezing process, ice crystal...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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