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

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.

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...

AI Technical Summary

Problems solved by technology

However, during the freezing process, ice crystals will form in the dough, and the growing ice crystals will destroy the cell structure of the yeast, which will reduce the fermentation ability of the yeast. At the same time, the ice crystals will also destroy the gluten network structure in the dough, so freezing directly leads to The main disadvantages of frozen dough are: the proofing time of the dough is extended with the extension of the frozen storage time, and the specific volume of the bread is small, and the hardness of the bread core increases

We all know that proofing is one of the important links in bread production, and the extension of proofing time will affect the production efficiency of bread and directly affect the profit and cost of the enterprise; at the same time, bread specific volume is one of the indicators for evaluating bread quality. The reduction of the specific volume of bread will also affect the profit of the enterprise, but the use of solid shortening for freezing dough cannot reduce the damage to the quality of the dough caused by freezing, and with the development of industrialization and automation of food industry production, solid shortening is also difficult. meet the requirements of automation

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