Biological oxidant for fermented cryogenic flour dough

A technology of freezing dough and oxidizing agents, which is applied in the field of food processing, and can solve the problems of destroying the gluten network structure, weakening the gluten structure, and reducing the specific volume of bread, etc.

Inactive Publication Date: 2006-07-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still some difficult problems in making bread with frozen dough: 1. The ice crystals formed in the freezing process will destroy the gluten network structure, which will reduce the gas holding capacity of the dough and reduce the specific volume of bread

Method used

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  • Biological oxidant for fermented cryogenic flour dough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] In the embodiment of the present invention, transglutaminase: 80.0% by weight, ascorbic acid: 0.5% by weight, trehalose: 2.5% by weight, guar gum: 17.0% by weight; transglutaminase, ascorbic acid, seaweed Sugar and guar gum are mixed evenly in a mixing tank in proportion at room temperature, and the rotation speed of the mixer is: 100-120 rpm; then weighed and packaged according to the packaging standard, and refrigerated storage is the finished product of biological oxidant. Refrigeration temperature: 0 ~ 4 ℃.

[0012] In this embodiment, the biological oxidant is: 0.008% by weight, wheat flour: 51% by weight, sucrose: 10.392% by weight, salt: 0.5% by weight, milk powder: 2.0% by weight, shortening: 8.0% by weight, Yeast: 1.1% by weight, ice water: 27% by weight. Mix oxidant, flour, sucrose, salt, milk powder, yeast, and ice water, mix and knead evenly, then add shortening and knead until the dough is formed. Finished dough.

[0013] Owing to adding biological oxida...

Embodiment 2

[0015] In the embodiment of the present invention, transglutaminase: 80.7% by weight, ascorbic acid: 0.5% by weight, trehalose: 2.3% by weight, guar gum: 16.5% by weight; transglutaminase, ascorbic acid, seaweed Sugar and guar gum are mixed evenly in a mixing tank in proportion at room temperature, and the rotation speed of the mixer is: 100-120 rpm; then weighed and packaged according to the packaging standard, and refrigerated storage is the finished product of biological oxidant. Refrigeration temperature: 0 ~ 4 ℃.

[0016] In the embodiment of the present invention, the biological oxidant is: 0.009% by weight, flour: 51% by weight, sucrose: 10.391% by weight, salt: 0.5% by weight, milk powder: 2.0% by weight, shortening: 8.0% by weight, Yeast: 1.1% by weight, ice water: 27% by weight. Mix oxidant, flour, sucrose, salt, milk powder, yeast, and ice water, mix and knead evenly, then add shortening and knead until the dough is formed. Finished dough.

[0017] Owing to addin...

Embodiment 3

[0019] In the embodiment of the present invention, transglutaminase: 81.5% by weight, ascorbic acid: 0.4% by weight, trehalose: 2.1% by weight, guar gum: 16.0% by weight; transglutaminase, ascorbic acid, seaweed Sugar and guar gum are mixed evenly in a mixing tank in proportion at room temperature, and the rotation speed of the mixer is: 100-120 rpm; then weighed and packaged according to the packaging standard, and refrigerated storage is the finished product of biological oxidant. Refrigeration temperature: 0 ~ 4 ℃.

[0020] In the embodiment of the present invention, the biological oxidant is: 0.01% by weight, flour: 51% by weight, sucrose: 10.390% by weight, salt: 0.5% by weight, milk powder: 2.0% by weight, shortening: 8.0% by weight, Yeast: 1.1% by weight, ice water: 27% by weight. Mix oxidant, flour, sucrose, salt, milk powder, yeast, and ice water, mix well, knead, then add shortening and knead until dough is formed. Finished dough.

[0021] Due to adding biological...

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Abstract

The invention relates to a biological oxidant for fermentative freeze flour dough, belonging to foodstuff technique field. The product is prepared by mixing the glutamine-glutamyltransferase, ascorbic acid, mycose, and guar gum under normal temperature, measuring, packing and freezing. The invention employs the glutamine-glutamyltransferase to catalyze the cross-linking between protein to form more stable flour gluten net structure, employs ascorbic acid to oxide the sulfhydryl group in the flour gluten protein structure to disulfide bond to intensify the combination between the protein peptide chains or molecules, which prevent the damage to flour gluten net structure by ice crystal in the froze flour dough, employs mycose to reduce the death rate of yeast cell during freezing process, and employs guar gum to control the growing speed and size of the ice crystal in the froze flour dough to make the specific volume of produced bread be increased obviously and the pulp structure be more delicate and uniform.

Description

technical field [0001] The invention relates to a biological oxidant for fermented frozen dough, specifically for enhancing the strength of gluten in frozen dough, reducing the death rate of yeast in the freezing process, and improving the characteristics of frozen dough products, which belongs to food processing technology field. Background technique [0002] Frozen dough is gradually being accepted by the baking industry due to its convenience and large-scale production. Frozen dough, that is, the application of freezing and refrigerating technology, after the raw materials are weighed, mixed with water to form a dough, the dough is frozen, and then refrigerated; when used, it only needs to be thawed, put into the oven and baked to obtain fresh baked food products. However, there are still some difficult problems in making bread with frozen dough: 1. The ice crystals formed in the freezing process will destroy the gluten network structure, which will reduce the gas holdin...

Claims

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Application Information

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IPC IPC(8): A21D2/08A21D2/22
Inventor 黄卫宁贾春利
Owner JIANGNAN UNIV
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