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Method for improving protein frost resistance of fermented cryogenic flour dough

A technology for freezing dough and protein, which is applied in the field of food processing, and can solve problems such as destroying the gluten network structure, destroying the structure of yeast cell tissue, and leaking yeast cytoplasmic components

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

But there are still some difficult problems in the frozen dough: the ice crystals formed during the freezing of the frozen dough will destroy the gluten network structure, reduce the air holding capacity of the dough, and reduce the specific volume of the bread; freezing will also cause the moisture in the yeast cells to form. Ice crystals, these ice crystals destroy the tissue structure of yeast cells, causing the leakage of yeast cytoplasmic components and releasing the reducing substance glutathione, thus weakening the gluten structure. The solution to these problems in the past was mainly through the use of chemical additives to strengthen gluten Muscle strength, but some chemical additives are harmful to human health and have been banned

Method used

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  • Method for improving protein frost resistance of fermented cryogenic flour dough

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Embodiment 1

[0021] The present invention improves the production process steps of protein frost resistance in fermented frozen dough as follows: its component proportioning is by weight percentage:

[0022] 1. First, take pentosanase: 0.0015% and glucose oxidase: 0.0010% and dissolve them in an appropriate amount of ice water to prepare pentosanase solution and glucose oxidase solution. The concentration of the enzyme solution is 3% by weight. Activate in a constant temperature incubator for standby use, the activation culture time is: 5 minutes, and the activation culture temperature is: 28°C; 2. The yeast is: 1.1% is dissolved in an appropriate amount of ice water to prepare a yeast solution, and the concentration of the yeast solution is: 2 % by weight, placed in a constant temperature incubator for activation; activation incubation time: 3 minutes, activation incubation temperature: 26°C; 3, take flour: 51.1%, molecularly distilled monoglyceride: 0.2%, alginic acid Sodium: 0.01%, sucr...

Embodiment 2

[0028] The present invention improves the production process steps of protein frost resistance in fermented frozen dough as follows: its component proportioning is by weight percentage:

[0029] 1. First, take pentosanase: 0.0020% and glucose oxidase: 0.0020% and dissolve them in an appropriate amount of ice water to prepare a pentosanase solution and a glucose oxidase solution. The concentration of the enzyme solution is 4% by weight. Activate in a constant temperature incubator for use, the activation culture time is: 10 minutes, and the activation culture temperature is: 30°C; 2. The yeast is: 1.1% is dissolved in an appropriate amount of ice water to prepare a yeast solution, and the concentration of the yeast solution is: 2.5 % by weight, placed in a constant temperature incubator for activation; activation incubation time: 5 minutes, activation incubation temperature: 28°C; 3, take flour: 50.7%, molecularly distilled monoglyceride: 0.4%, alginic acid Sodium: 0.15%, sucro...

Embodiment 3

[0035] The present invention improves the production process steps of protein frost resistance in fermented frozen dough as follows: its component proportioning is by weight percentage:

[0036] 1. At first take pentosanase: 0.0025% and glucose oxidase: 0.0030% and dissolve them in an appropriate amount of ice water to prepare pentosanase solution and glucose oxidase solution. The concentration of the enzyme solution is: 5% by weight. Activate in a constant temperature incubator for use, the activation culture time is: 8 minutes, and the activation culture temperature is: 32°C; 2. The yeast is: 1.1% is dissolved in an appropriate amount of ice water to prepare a yeast solution, and the concentration of the yeast solution is: 3 % by weight, placed in a constant temperature incubator for activation; activation incubation time: 3 minutes, activation incubation temperature: 30°C; 3, take flour: 50.3%, molecularly distilled monoglyceride: 0.6%, alginic acid Sodium: 0.02%, sucrose: ...

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Abstract

The invention relates to a method for improving the freezing resistance of protein in fermentative freeze flour dough, belonging to foodstuff technique field, mixing the flour, molecular distillation gly ester, sodium alginate, cane sugar, salt, milk powder, and shortening in the stirring tank, adding ice water and activated pentosanase and glucose oxidase solution and yeast solution; stirring until the flour dough forms, through static relaxation, measuring, block separation, rolling and static relaxation again to form flour dough, then freezing for convenient use and instant curing. The invention employs the natural matter of pentosanase and glucose oxidase to catalyze the cross-linking between protein to form more stable flour gluten net structure, which prevent the damage to flour gluten net structure by ice crystal in the froze flour dough, and employs molecular distillation gly ester and sodium alginate to reduce the ice crystal volume, improve the stability of froze flour dough under low temperature 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 method for improving the freezing resistance of protein in fermented frozen dough, specifically for improving the freezing resistance of protein in fermented frozen dough, improving the properties of frozen dough and the quality of final products, and belongs to the technical field of food processing . Background technique [0002] Frozen dough is the application of freezing and refrigerating technology, using flour as the main raw material, adding yeast, salt, sucrose, eggs, milk powder and other auxiliary materials, adding water and stirring to form dough, then freezing, and then refrigerated storage; Oven rebaking for fresh baked goods. Due to its convenience and large-scale production, it is gradually accepted by the baking industry. However, there are still some difficult problems in the frozen dough: the ice crystals formed during the freezing process of the frozen dough will destroy the gluten network structure, redu...

Claims

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Application Information

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IPC IPC(8): A21D2/08
Inventor 黄卫宁邹奇波贾春利
Owner JIANGNAN UNIV
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