Good-shortening-property shortening oil as well as preparation method and use method thereof

Abstract

The invention discloses shortening with good shortening property and a preparation method and a use method thereof, and belongs to the technical field of shortening preparation, the shortening comprises beta'crystal form grease, 10%-20% by mass of an oil-in-water emulsifier, 5%-10% by mass of fatty acid propylene glycol ester and 5%-10% by mass of vital gluten. According to the invention, the dough is good in crispness, the elasticity of the dough is not influenced by the addition of the shortening, the fixation of grease in the shortening on starch is reduced, the water absorption of the starch is improved, and the influence of fixation on subsequent starch gelatinization is avoided.

Description

Technical Field

[0001] The invention relates to the technical field of shortening preparation, and in particular to shortening with good shortening properties and a preparation method and a use method thereof. Background Art

[0002] Shortening refers to the crisp and brittle nature of food, which is particularly important for baked foods such as biscuits, wafers and puff pastry. Shortening acts as a lubricant in the layered structure of baked foods, making the food structure weak and brittle. Fat particles act as a lubricant in the dough. They cover the surface of flour particles, reducing the friction between flour particles and making the dough easier to handle during processing. In addition, when shortening is used to prepare flour, the fat covers the flour due to its film-forming property, blocking the mutual bonding between flours and preventing gluten and starch from fixing. Gluten is formed by proteins in flour (mainly glutenin and gliadin) after adding water and stirring. The presence of fat particles hinders the connection between these proteins, thereby reducing the degree of gluten formation. This may limit the development of the gluten network, because the process of gluten formation requires interaction between protein molecules. This is because the fat particles compete with water molecules, reducing the hydration between protein molecules, thereby affecting the development of the gluten network. When too much fat is added, this weakening effect will be too significant, resulting in the gluten network being unable to form sufficient structure to support the dough, thus affecting the volume and texture of the baked product. Summary of the invention

[0003] In order to overcome the deficiencies of the prior art, one of the objects of the present invention is to provide a shortening with good shortening properties, wherein the shortening with good shortening properties has good shortening properties so that it remains soft and plastic at higher temperatures.

[0004] The second object of the present invention is to provide a method for preparing shortening with good shortening properties, wherein the shortening prepared by the method forms a β' crystal type fat.

[0005] The third object of the present invention is to provide a method for using shortening with good shortening properties, which not only makes the dough have good shortening properties, but also the addition of shortening does not affect the elasticity of the dough, reduces the fixation of fat in the shortening to starch, improves the water absorption of starch, and avoids the influence of fixation on subsequent starch gelatinization.

[0006] One of the purposes of the present invention is achieved by the following technical solution:

[0007] A shortening with good shortening property comprises β' crystal type fat, 10%-20% by mass of water-in-oil emulsifier, 5%-10% by mass of fatty acid propylene glycol ester and 5%-10% by mass of gluten powder.

[0008] Furthermore, the HLB value of the oil-in-water emulsifier is generally between 8 and 18.

[0009] Furthermore, the oil-in-water emulsifier is a mixture of one or more of polyoxyethylene fatty alcohol ether, alkyl glycoside, monocaprylic glyceryl, and propylene glycol monocaprylate.

[0010] Furthermore, the β' crystal oil is a mixture of one or more of palm oil, cottonseed oil, soybean oil, rapeseed oil and beef tallow.

[0011] The second object of the present invention is achieved by adopting the following technical solution:

[0012] A production process of shortening with good shortening property comprises the following steps:

[0013] S1, mixing oils and fats capable of forming β' crystal forms to obtain an oil and fat mixture, adding immobilized Lipozyme 435 lipase to the oil and fat mixture, and performing an ester exchange reaction at a temperature range of 60-90° C. After the reaction, centrifugally separating the immobilized Lipozyme 435 lipase to obtain an ester exchange oil and fat;

[0014] S2, adding the oil-in-water emulsifier to the transesterified oil, and then adding the propylene glycol fatty acid ester, and stirring evenly;

[0015] S3, through a scraper heat exchanger, through a rapid cooling process, a kneading process, and then through aging, the shortening with good shortening properties is produced.

[0016] The third object of the present invention is achieved by adopting the following technical solution:

[0017] A method for using shortening with good shortening properties comprises the following steps:

[0018] S1. Preliminary mixing of dough: First, flour and dry ingredients are mixed evenly, then wet ingredients, water, and glutamine transaminase are added, and the dough is kneaded to form dough;

[0019] S2, subjecting the dough to freeze-thaw treatment at a temperature below -18°C, and then thawing the dough, wherein the thawing temperature is -1°C to -5°C, to obtain freeze-thawed dough;

[0020] S3. Mix the shortening with good crispness described in any one of claims 1 to 4 and glycerin first, add the mixture to the freeze-thaw processed dough, and continue kneading the dough until the shortening with good crispness is completely absorbed by the freeze-thaw processed dough, thereby completing the making of the dough.

[0021] Furthermore, the dry raw materials are sugar, salt and yeast.

[0022] Furthermore, the wet raw materials are eggs and milk.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] (1) The present invention provides a shortening with good shortening property. The emulsifier is an oil-in-water emulsifier. After the shortening is added to the dough, it is easier to form an oil-in-water emulsion, and a water film is formed on the surface of the oil to reduce the influence of the oil on the starch. 5%-10% by weight of propylene glycol ester of fatty acid is added to make the shortening still soft and plastic at a higher temperature, making it easier for the shortening to penetrate into the dough. 5%-10% by weight of gluten is also added. After the shortening is added to the dough, the gluten strength of the dough can be increased and the dispersibility of the oil in the dough can be improved.

[0025] (2) The present invention provides a method for using shortening with good shortening properties. The freeze-thaw treatment of dough can change the structure and properties of starch, reduce the lipophilicity of starch, thereby reducing the absorption of fat by starch, reducing the fixation of fat in the shortening to starch, improving the water absorption of starch, and avoiding the influence of fixation on the subsequent gelatinization of starch. The addition of transglutaminase before freeze-thaw, transglutaminase is an enzyme that can catalyze cross-linking between protein molecules. This cross-linking can improve the gluten network structure and reduce the influence of freeze-thaw cycles on dough quality. The shortening contains shortening, and the addition of shortening does not affect the elasticity of the dough. DETAILED DESCRIPTION

[0026] The present invention is further described below in conjunction with specific embodiments. It should be noted that, under the premise of no conflict, the embodiments or technical features described below can be arbitrarily combined to form a new embodiment.

[0027] Example 1

[0028] The shortening provided in this embodiment has good shortening properties, including 70% by weight of β'-crystal fat, 15% by weight of water-in-oil emulsifier polyoxyethylene fatty alcohol ether, 5% by weight of fatty acid propylene glycol ester, and 10% by weight of gluten.

[0029] In this embodiment, the HLB value of the oil-in-water emulsifier is generally between 8 and 18.

[0030] In this embodiment, the water-in-oil emulsifier is a mixture of one or more of polyoxyethylene fatty alcohol ether, alkyl glycoside, monocaprylic glyceryl, and propylene glycol monocaprylate.

[0031] In this embodiment, the β' crystal oil is a mixture of one or more of palm oil, cottonseed oil, soybean oil, rapeseed oil and beef tallow.

[0032] Propylene glycol fatty acid ester is propylene glycol fatty acid ester, the role of plastic modifier is as follows:

[0033] 1. It can interact with the fatty acids in shortening, thereby changing its crystallization behavior and melting characteristics.

[0034] 2. They usually have a chemical structure similar to the oils in shortening, which enables them to mix with fat crystals and affect their formation and arrangement.

[0035] 3. Improve the plastic range: It can lower the melting point of shortening, so that it remains soft and plastic at higher temperatures, while not becoming too hard at low temperatures.

[0036] The impact of grease being too hard:

[0037] Difficulty in mixing: If the fat is too hard, it is not easy to disperse in the dough, because the hard fat has low plasticity and it is difficult to form a uniform fat film in the dough. This may cause uneven distribution of fat particles in the dough, affecting the taste and texture of the baked product.

[0038] Gluten network disruption: Hard fats may disrupt the already formed gluten network during mixing because the fat particles act like small stones and cause physical damage to the dough during mixing.

[0039] The impact of grease being too soft:

[0040] Decreased processing performance: If the fat is too soft, its fluidity increases, which may over-lubricate the dough and cause the gluten network to be too loose. This will reduce the elasticity and toughness of the dough, affect its ability to retain gas, and thus affect the volume and structure of the baked product.

[0041] Reduced dough stability: Too soft fat may cause the dough to be too sticky during processing, which increases the difficulty of processing. In addition, it may also affect the stability of the dough, causing the dough structure to collapse during fermentation and baking.

[0042] Functions of starch in flour

[0043] Starch is the main carbohydrate in flour and is present in the dough as dispersed granules. Starch granules are surrounded by a gluten network in the dough, where they act as fillers, providing volume and texture. During baking, starch granules absorb water and gelatinize to form a sticky, gelatinous substance, which helps to fix the shape of the baked product. The use of gluten or gluten enhancers can increase the gluten content of the dough, thereby offsetting the inhibitory effect of oil on gluten formation and improving the processing properties of the dough.

[0044] Use gluten or gluten enhancer: Gluten (also known as active gluten flour) is a protein-rich powder that can increase the gluten content of dough, thereby enhancing the strength and elasticity of the dough and offsetting the inhibitory effect of oil on gluten formation. In the production of special flour for bread, gluten can significantly improve the water absorption of dough, enhance the stirring resistance of dough, shorten the fermentation time of dough, and improve the texture and taste of finished bread.

[0045] The functions of oil-in-water emulsifiers are as follows:

[0046] 1. Oil and water are immiscible, but in food processing, the oil phase and the water phase often need to be mixed together, and it is hoped that the mixture is uniform and stable. Usually shortening contains a certain amount of emulsifier, so it can be emulsified with eggs, milk, sugar, water, etc. and evenly dispersed in the dough, promoting volume expansion, and can process bread and snacks with good flavor.

[0047] 2. Extensibility and plasticity of dough: Shortening without emulsifiers may not form a uniform film in the dough like shortening with emulsifiers, which may affect the extensibility and plasticity of the dough. The extensibility of the dough is crucial to the texture and volume of baked products, especially when making puff pastry-like baked goods that require multiple layers of folding.

[0048] 3. Shortening of dough: Emulsifiers help form fine oil particles, which melt during the baking process and help form the hierarchical structure in baked products. "Hierarchical structure" refers to the clear, thin and multi-layered texture formed inside the product. This structure not only affects the appearance of the product, making it look attractive, but also has an important impact on the taste, allowing the product to present crispy, soft or flaky characteristics in the mouth. Shortening without emulsifiers may not provide the same shortening effect, thus affecting the taste and layers of the product.

[0049] 4. Dough aeration: Emulsifiers help form stable foam during whipping, which is very important for baked products that require aeration, such as cakes. Shortening without emulsifiers may not provide the same aeration effect, affecting the volume and texture of the product.

[0050] 5. Increase the gas retention of dough: Emulsifiers interact with gluten proteins, strengthen the gluten network structure, protect the CO2 produced by yeast, increase the volume of baked products, and make the internal structure delicate.

[0051] 6. Formation of water-in-oil emulsion: Under the specific formulation and addition method of emulsified shortening, the oil droplets are surrounded by the gluten network, forming an oil-in-water emulsion. In this emulsion, the oil droplets are small droplets dispersed in the water phase of the dough, and the water phase is a continuous medium. Addition of oil: When emulsified shortening is added to the dough, the lipophilic part of the oil interacts with the fat in the dough, while the hydrophilic part interacts with the water molecules. The presence of the emulsifier reduces the surface tension of the oil-water interface, allowing the oil to be more evenly dispersed in the dough.

[0052] α-Form Crystals: These are unstable crystal forms that easily convert into more stable β'-form crystals.

[0053] β' crystals: These are small, needle-shaped crystals that have good emulsifying properties and are able to trap air during mixing, adding volume to baked products and improving mouthfeel. β' crystals are generally associated with better shortening and cheeseability.

[0054] Beta crystals: These are larger, plate-like crystals that are generally associated with poor emulsification and caseinability but can provide better oxidative stability.

[0055] In baking, the crystal structure of shortening affects the quality of the final product by affecting its dispersibility in the dough. For example, β'-type crystals, due to their smaller size and higher emulsification, are better able to disperse in the dough, helping to form a uniform texture and improve the taste of baked products.

[0056] Oils and fats with β' crystal form:

[0057] Palm kernel oil: Palm kernel oil is a kind of oil with high saturated fatty acid content and rich in lauric acid. Its crystallization characteristics can be improved through fractionation or transesterification process to form a β' crystal structure.

[0058] Palm oil: Palm oil and its fractions (such as palm stearin and palm olein) can also be used to prepare β'

[0059] Crystalline oil. Through transesterification, the melting point and plasticity of palm oil can be adjusted to form a stable β' crystal.

[0060] Soybean oil: Soybean oil is a common vegetable oil. Through appropriate processing technology, such as transesterification, its crystallization characteristics can be improved and it can form a β' crystal form.

[0061] Rapeseed oil: Rapeseed oil is also a raw material that can be used to prepare β'-crystalline oil. Through transesterification, its fatty acid composition can be adjusted to obtain the desired crystal form.

[0062] Beef tallow: After transesterification, the crystal structure of beef tallow can be modified to form dense and evenly distributed small β' crystal particles, improving its application performance in high-fat products.

[0063] Cottonseed oil: During the processing of cottonseed oil, the β' crystal form can be obtained by controlling the cooling rate. This crystal form helps to improve the plasticity and stability of the oil.

[0064] The present embodiment also provides a process for producing shortening with good shortening properties, comprising the following steps: S1, mixing fats and oils capable of forming β' crystals to obtain a fat mixture, adding immobilized Lipozyme 435 lipase to the fat mixture, and performing an ester exchange reaction at a temperature range of 60-90° C. After the reaction, centrifugally separating the immobilized Lipozyme 435 lipase to obtain an ester exchanged fat;

[0065] S2, adding the oil-in-water emulsifier to the transesterified oil, and then adding propylene glycol fatty acid ester, and stirring evenly;

[0066] S3, through the scraper heat exchanger through the rapid cooling process, kneading process, and then through the aging process, the shortening with good shortening properties is produced.

[0067] The role of transesterification reaction:

[0068] Changes in fatty acid composition and distribution: The transesterification reaction can rearrange fatty acid chains to generate new triglyceride molecules. This change can lead to a narrower melting point distribution of the oil, thereby promoting the formation of more uniform and fine crystals.

[0069] Regulation of crystal growth rate: Due to the change in fatty acid composition, the crystal growth rate of oils and fats after interesterification may slow down, which helps to form smaller crystals and improve the crystallization characteristics of oils and fats.

[0070] Improvement of crystal morphology: Transesterification can change the crystal morphology of oils and fats, thus affecting their taste, spreadability and other application properties. For example, the β' crystals formed by transesterification usually have a better taste and a higher melting point.

[0071] Increase the content of saturated triglycerides: Ester exchange can increase the content of saturated triglycerides, which tend to form β' crystal form with higher melting point and slower crystal growth rate.

[0072] Improve the compatibility of oils and fats: Ester exchange can make the distribution of triglyceride types in oils and fats more uniform, thereby improving the compatibility of the system and avoiding the migration, aggregation and fractional crystallization of triglycerides with large differences in melting points.

[0073] The present embodiment also provides a method for using shortening with good shortening properties, comprising the following steps:

[0074] S1. Preliminary mixing of dough: First, flour, sugar, salt and yeast are mixed evenly, then eggs, milk, water and transglutaminase are added, and the dough is kneaded to form dough. Transglutaminase is an enzyme that can catalyze cross-linking between protein molecules. This cross-linking can improve the gluten network structure and reduce the effect of freeze-thaw cycles on dough quality. There is shortening in shortening, and the addition of shortening does not affect the elasticity of the dough.

[0075] S2, freeze-thaw the dough at a temperature below -18°C, and then thaw it at a thawing temperature of -1°C to -5°C to obtain a freeze-thawed dough. Freeze-thaw the dough to change the structure and properties of starch, reduce the lipophilicity of starch, thereby reducing the absorption of fat by starch, reduce the fixation of fat in shortening to starch, improve the water absorption of starch, and avoid the influence of fixation on subsequent starch gelatinization;

[0076] S3. Mix the shortening with good crispness provided in Example 1 and glycerin first, add them to the freeze-thawed dough, and continue kneading the dough until the shortening with good crispness is completely absorbed by the freeze-thawed dough, thereby completing the dough making.

[0077] Before freezing, the dough should be frozen as quickly as possible to avoid yeast waking up. The dough should be freeze-thawed at a temperature of -18°C and then thawed at a temperature of -1°C to reduce damage to yeast cells and maintain the network structure of the dough.

[0078] Example 2

[0079] The shortening provided in this embodiment has good shortening properties, including 62% by weight of β'-crystal fat, 20% by weight of water-in-oil emulsifier alkyl glucoside, 10% by weight of fatty acid propylene glycol ester, and 8% by weight of gluten.

[0080] The present embodiment also provides a process for producing shortening with good shortening properties, comprising the following steps: S1, mixing fats and oils capable of forming β' crystals to obtain a fat mixture, adding immobilized Lipozyme 435 lipase to the fat mixture, and performing an ester exchange reaction at a temperature range of 60-90° C. After the reaction, centrifugally separating the immobilized Lipozyme 435 lipase to obtain an ester exchanged fat;

[0081] S2, adding the oil-in-water emulsifier to the transesterified oil, and then adding propylene glycol fatty acid ester, and stirring evenly;

[0082] S3, through the scraper heat exchanger through the rapid cooling process, kneading process, and then through the aging process, the shortening with good shortening properties is produced.

[0083] The present embodiment also provides a method for using shortening with good shortening properties, comprising the following steps:

[0084] S1. Preliminary mixing of dough: First, flour, sugar, salt and yeast are mixed evenly, then eggs, milk, water and transglutaminase are added, and the dough is kneaded to form dough. Transglutaminase is an enzyme that can catalyze cross-linking between protein molecules. This cross-linking can improve the gluten network structure and reduce the effect of freeze-thaw cycles on dough quality. There is shortening in shortening, and the addition of shortening does not affect the elasticity of the dough.

[0085] S2, freeze-thaw the dough at a temperature of -20°C, and then thaw it at a temperature of -3°C to obtain a freeze-thawed dough. Freeze-thaw the dough to change the structure and properties of starch, reduce the lipophilicity of starch, thereby reducing the absorption of fat by starch, reduce the fixation of fat in shortening to starch, improve the water absorption of starch, and avoid the influence of fixation on subsequent starch gelatinization;

[0086] S3. Mix the shortening with good crispness provided in Example 1 and glycerin first, add them to the freeze-thawed dough, and continue kneading the dough until the shortening with good crispness is completely absorbed by the freeze-thawed dough, thereby completing the dough making.

[0087] Example 3

[0088] The present embodiment provides a shortening with good shortening properties, comprising 77% by mass of β' crystalline fat, 10% by mass of water-in-oil emulsifier monocaprylin, 8% by mass of propylene glycol fatty acid ester, and 5% by mass of gluten.

[0089] The present embodiment also provides a process for producing shortening with good shortening properties, comprising the following steps: S1, mixing fats and oils capable of forming β' crystals to obtain a fat mixture, adding immobilized Lipozyme 435 lipase to the fat mixture, and performing an ester exchange reaction at a temperature range of 60-90° C. After the reaction, centrifugally separating the immobilized Lipozyme 435 lipase to obtain an ester exchanged fat;

[0090] S2, adding the oil-in-water emulsifier to the transesterified oil, and then adding propylene glycol fatty acid ester, and stirring evenly;

[0091] S3, through the scraper heat exchanger through the rapid cooling process, kneading process, and then through the aging process, the shortening with good shortening properties is produced.

[0092] The present embodiment also provides a method for using shortening with good shortening properties, comprising the following steps:

[0093] S1. Preliminary mixing of dough: First, flour, sugar, salt and yeast are mixed evenly, then eggs, milk, water and transglutaminase are added, and the dough is kneaded to form dough. Transglutaminase is an enzyme that can catalyze cross-linking between protein molecules. This cross-linking can improve the gluten network structure and reduce the effect of freeze-thaw cycles on dough quality. There is shortening in shortening, and the addition of shortening does not affect the elasticity of the dough.

[0094] S2, freeze-thaw the dough at a temperature below -50°C, and then thaw it at a temperature of -5°C to obtain a freeze-thawed dough. Freeze-thaw the dough to change the structure and properties of starch, reduce the lipophilicity of starch, thereby reducing the absorption of fat by starch, reduce the fixation of fat in shortening to starch, improve the water absorption of starch, and avoid the influence of fixation on subsequent starch gelatinization;

[0095] S3. Mix the shortening with good crispness provided in Example 1 and glycerin first, add them to the freeze-thawed dough, and continue kneading the dough until the shortening with good crispness is completely absorbed by the freeze-thawed dough, thereby completing the dough making.

[0096] Example 4

[0097] The shortening with good shortening property provided in this embodiment includes 70% by weight of β' crystal fat, 15% by weight of water-in-oil emulsifier propylene glycol monooctanoate, 5% by weight of fatty acid propylene glycol ester, and 10% by weight of gluten.

[0098] The present embodiment also provides a process for producing shortening with good shortening properties, comprising the following steps: S1, mixing fats and oils capable of forming β' crystals to obtain a fat mixture, adding immobilized Lipozyme 435 lipase to the fat mixture, and performing an ester exchange reaction at a temperature range of 60-90° C. After the reaction, centrifugally separating the immobilized Lipozyme 435 lipase to obtain an ester exchanged fat;

[0099] S2, adding the oil-in-water emulsifier to the transesterified oil, and then adding propylene glycol fatty acid ester, and stirring evenly;

[0100] S3, through the scraper heat exchanger through the rapid cooling process, kneading process, and then through the aging process, the shortening with good shortening properties is produced.

[0101] The present embodiment also provides a method for using shortening with good shortening properties, comprising the following steps:

[0102] S1. Preliminary mixing of dough: First, flour, sugar, salt and yeast are mixed evenly, then eggs, milk, water and transglutaminase are added, and the dough is kneaded to form dough. Transglutaminase is an enzyme that can catalyze cross-linking between protein molecules. This cross-linking can improve the gluten network structure and reduce the effect of freeze-thaw cycles on dough quality. There is shortening in shortening, and the addition of shortening does not affect the elasticity of the dough.

[0103] S2, freeze-thaw the dough at a temperature of -18°C, and then thaw it at a temperature of -1°C to obtain a freeze-thawed dough. Freeze-thaw the dough to change the structure and properties of starch, reduce the lipophilicity of starch, thereby reducing the absorption of fat by starch, reduce the fixation of fat in shortening to starch, improve the water absorption of starch, and avoid the influence of fixation on subsequent starch gelatinization;

[0104] S3. Mix the shortening with good crispness provided in Example 1 and glycerin first, add them to the freeze-thawed dough, and continue kneading the dough until the shortening with good crispness is completely absorbed by the freeze-thawed dough, thereby completing the dough making.

[0105] The above-mentioned embodiments are only preferred embodiments of the present invention and cannot be used to limit the scope of protection of the present invention. Any non-substantial changes and substitutions made by technicians in this field on the basis of the present invention shall fall within the scope of protection required by the present invention.

Claims

1. A shortening having good shortening properties, characterized in that: The invention comprises β'-crystal oil, 10%-20% by weight of water-in-oil emulsifier, 5%-10% by weight of fatty acid propylene glycol ester and 5%-10% by weight of gluten powder.

2. The shortening with good shortening properties as claimed in claim 1, characterized in that: The HLB value of the oil-in-water emulsifier is generally between 8 and 18.

3. The shortening with good shortening properties as claimed in claim 1, characterized in that: The water-in-oil emulsifier is a mixture of one or more of polyoxyethylene fatty alcohol ether, alkyl glycoside, monocaprylic glyceryl, and propylene glycol monocaprylate.

4. The shortening with good shortening properties as claimed in claim 1, characterized in that: The β' crystal oil is a mixture of one or more of palm oil, cottonseed oil, soybean oil, rapeseed oil and beef tallow.

5. The production process of a shortening with good shortening properties as claimed in claim 4, characterized in that: The following steps are involved: S1, mixing oils and fats capable of forming β' crystal forms to obtain an oil and fat mixture, adding immobilized Lipozyme 435 lipase to the oil and fat mixture, and performing an ester exchange reaction at a temperature range of 60-90° C. After the reaction, centrifugally separating the immobilized Lipozyme 435 lipase to obtain an ester exchange oil and fat; S2, adding the oil-in-water emulsifier to the transesterified oil, and then adding the propylene glycol fatty acid ester, and stirring evenly; S3, through a scraper heat exchanger, through a rapid cooling process, a kneading process, and then through aging, the shortening with good shortening properties is produced.

6. A method for using shortening having good shortening properties, characterized in that: The following steps are involved: S1. Preliminary mixing of dough: First, flour and dry ingredients are mixed evenly, then wet ingredients, water, and glutamine transaminase are added, and the dough is kneaded to form dough; S2, subjecting the dough to freeze-thaw treatment at a temperature below -18°C, and then thawing the dough, wherein the thawing temperature is -1°C to -5°C, to obtain freeze-thawed dough; S3. Mix the shortening with good crispness described in any one of claims 1 to 4 and glycerin first, add the mixture to the freeze-thaw processed dough, and continue kneading the dough until the shortening with good crispness is completely absorbed by the freeze-thaw processed dough, thereby completing the making of the dough.

7. The method for using the shortening with good shortening properties as claimed in claim 6, characterized in that: The dry raw materials are sugar, salt and yeast.

8. The method for using the shortening with good shortening properties as claimed in claim 6, characterized in that: The wet raw materials are eggs and milk.