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Anti-freezing fermented frozen dough containing pentesan and lipase and its producing method

A pentosanase and frozen dough technology, applied in the field of food processing, can solve the problems of reduced specific volume of bread, leakage of cytoplasmic components, weakened gluten structure and the like

Inactive Publication Date: 2006-03-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It not only simplifies the production process of each bakery, saves repeated investment in equipment, but also ensures consistent product quality, but there are still some difficult problems to overcome in bread made from frozen dough, such as ice crystals formed during freezing will destroy gluten The network structure reduces the air holding capacity of the dough and the specific volume of the bread; at the same time, the freezing will also cause the water in the yeast cells to form ice crystals, which destroy the tissue structure of the cells, resulting in the leakage of cytoplasmic components and the release of glutathione, a reducing substance Glycerin, thus weakening the gluten structure
[0003] Before the present invention was made, in the prior art, generally, bromate chemical substances were mainly used in frozen dough to improve gluten strength, but these chemical substances have certain safety hazards in the use process, so the use of them has been banned at home and abroad

Method used

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  • Anti-freezing fermented frozen dough containing pentesan and lipase and its producing method

Examples

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Effect test

Embodiment 1

[0024] In the embodiment of the present invention, the antifreeze fermented frozen dough component proportioning is by weight percentage:

[0025] The present invention contains pentosanase and lipase antifreeze fermented frozen dough production process steps as follows:

[0026] 1. First take pentosanase: 0.002% and lipase: 0.003 and dissolve them in ice water (appropriate amount) to prepare a solution. The temperature of ice water is: 0°C to 3°C, and the concentration of the solution is: 4% by weight. Place in a constant temperature incubator at 30°C for activation; 2. Take active yeast: dissolve 1.0% in ice water (appropriate amount) to prepare a solution with a concentration of 2.5% by weight, and place it in a constant temperature incubator at 28°C 3. Take wheat flour: 51%, sucrose: 10.5%, salt: 0.5%, milk powder: 2%, shortening: 8.5%, guar gum: 0.2%, diacetic acid tartaric acid Monoglyceride: 0.2 Mix and stir evenly, add ice water: 26.095% of the remaining part (the abo...

Embodiment 2

[0030] In the embodiment of the present invention, the antifreeze fermented frozen dough component proportioning is by weight percentage:

[0031] The present invention contains pentosanase and lipase antifreeze fermented frozen dough production process steps as follows:

[0032] 1. First, take pentosanase: 0.0015% and lipase: 0.003% respectively and dissolve them in ice water (appropriate amount) to prepare a solution. The temperature of ice water is: 0°C to 3°C, and the concentration of the solution is: 3% by weight , placed in a constant temperature incubator at 28°C for activation; 2, take active yeast: 1.0% dissolved in ice water (appropriate amount) to prepare a solution, the solution concentration is: 2% by weight, placed in a constant temperature incubator at 26°C 3, take wheat flour: 50%, sucrose: 10.5%, salt: 0.5%, milk powder: 1.5%, shortening: 8.5%, carboxymethyl cellulose: 0.2%, double Monoglyceryl acetate tartrate: 0.2 Mix and stir evenly, add ice water: 27.5955...

Embodiment 3

[0035] In the embodiment of the present invention, the antifreeze fermented frozen dough component proportioning is by weight percentage:

[0036] The present invention contains pentosanase and lipase antifreeze fermented frozen dough production process steps as follows:

[0037] 1. First, take pentosanase: 0.0015% and lipase: 0.0035% and dissolve them in ice water (appropriate amount) to prepare a solution. The temperature of ice water is: 0°C to 3°C, and the concentration of the solution is: 5% by weight. Place in a constant temperature incubator at 32°C for activation; 2. Take active yeast: dissolve 0.8% in ice water (appropriate amount) to prepare a solution with a concentration of 3% by weight, and place it in a constant temperature incubator at 30°C 3. Take wheat flour: 52%, sucrose: 10.2%, salt: 0.3%, milk powder: 1.5%, shortening: 8.2%, locust bean gum: 0.1%, diacetic acid tartaric acid Glyceride: 0.1, mix well, add ice water: 26.795% of the remaining part (the above-me...

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Abstract

The present invention belongs to the field of food processing technology, and the anti-freezing fermented frozen dough containing pentosan enzyme and lipase includes the following steps: compounding solution with pentosan enzyme, lipase and yeast and activating the solution in culture tank; mixing flour, cane sugar, salt, milk powder, shortening oil, guar gum or carboxymethyl cellulose or carob gum, monoglyceryl diacetate tartarate and water and kneading; adding the activated solution via stirring; kneading to obtain dough, separating the dough, kneading, letting stand and freezing to form the anti-freezing fermented frozen dough. The present invention provides one kind of enzyme preparation comprising pentosan enzyme and lipase and the enzyme preparation can connect the gluten protein molecules to strengthen the gluten, increase the specific volume of the frozen dough, lower the surface tension, raise stability, increase fine bubble inside dough and improve texture and structure of bread.

Description

technical field [0001] The invention relates to an antifreeze fermented frozen dough containing pentosanase and lipase and a production method thereof, specifically, the synergistic effect of pentosanase and lipase can enhance the strength of gluten in frozen dough and increase the strength of frozen dough The extensibility and gas-holding properties of the invention increase the specific volume of bread and improve the texture of bread, and belong to the technical field of food processing. Background technique [0002] The frozen dough method can not only ensure that consumers can eat fresh bread just out of the oven at any time, prevent or reduce the aging of bread during storage and transportation, but also can concentrate the production of bread blanks and supply them to many bakers for immediate sale. It not only simplifies the production process of each bakery, saves repeated investment in equipment, but also ensures consistent product quality, but there are still some...

Claims

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Application Information

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IPC IPC(8): A21D8/04
Inventor 黄卫宁贾春利
Owner JIANGNAN UNIV
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