Frozen dough and production process thereof

Abstract

The invention relates to the technical field of food processing, and discloses a frozen dough and a production process thereof, the production process comprises the following steps: providing a dough with a specified shape, the dough containing a leavening agent; freezing for the first time: freezing the dough; unfreezing: unfreezing the dough subjected to the first freezing treatment at the unfreezing temperature of 18 DEG C to 22 DEG C for the unfreezing time of 40 minutes to 60 minutes; pre-baking: pre-baking the unfrozen dough, and then cooling the dough to obtain pre-baked dough with the cooling humidity of 50%-70%; freezing for the second time: freezing the pre-baked dough to obtain the frozen dough. By adopting the production process, not only can the use effect of the leavening agent be effectively ensured, but also the baking taste of the unfrozen product can be ensured.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to frozen dough and a production process thereof. Background Art

[0002] By making Chinese pastries like dumplings and steamed buns into quick-frozen foods, these foods can be prefabricated and production efficiency can be improved. Therefore, frozen dough technology has certain advantages in the prefabrication of Chinese pastries. However, making frozen dough for Western pastries is more difficult because Western pastries often require the addition of leavening agents during the production process to achieve the desired puffing effect. During the long-term frozen storage of the prepared frozen dough, the leavening agents gradually lose their effectiveness, affecting the quality of the pastries when they are thawed and baked. Summary of the Invention

[0003] The embodiment of the present invention discloses a frozen dough and a production process thereof. The production process can not only effectively ensure the use effect of a leavening agent, but also ensure the baked taste of the product after thawing, thereby helping to ensure the production of stable frozen dough with the same quality as freshly baked bread.

[0004] In a first aspect, embodiments of the present application disclose a production process for frozen dough, wherein the frozen dough includes a leavening agent, and the production process comprises the following steps:

[0005] providing dough having a specified shape;

[0006] First freezing: freezing the dough;

[0007] Thawing: Thawing the dough after the first freezing treatment, at a thawing temperature of 18° C. to 22° C., for a thawing time of 40 min to 60 min;

[0008] Prebaking: prebaking the thawed dough and then cooling it to obtain prebaked dough, wherein the humidity of the cooled dough is 50% to 70%;

[0009] Second freezing: freezing the prebaked dough to obtain the frozen dough.

[0010] Furthermore, in the first freezing step, the freezing time is 20 minutes to 40 minutes, and the freezing temperature is -30°C to -40°C.

[0011] Furthermore, in the pre-baking step, the baking temperature is 175° C. to 195° C., and the baking time is 17 min to 19 min; and / or,

[0012] In the second freezing step, the freezing time is 25 minutes to 45 minutes, and the freezing temperature is -30°C to -40°C.

[0013] Furthermore, the step of providing dough having a specified shape includes:

[0014] Dough mixing: high-gluten flour, low-gluten flour, liquid raw materials, the leavening agent and butter are mixed and stirred to form an initial dough;

[0015] Dough relaxation: relaxing the initial dough;

[0016] Dough shaping: the initial dough processed by the dough relaxation step is cut, hand-dusted, and rolled to shape the dough into a specified shape.

[0017] Furthermore, the dough stirring step includes: stirring the butter and the low-gluten flour, and then adding the high-gluten flour, the liquid raw material and the leavening agent to stir to form the initial dough.

[0018] Furthermore, in the step of stirring the dough, the stirring speed is 60 rpm to 70 rpm; and / or,

[0019] In the dough relaxation step, the relaxation temperature is 13° C. to 17° C., and the relaxation time is 1 hour to 5 hours.

[0020] Furthermore, in the dough forming step, the thickness of the initial dough before the rolling step is H1, and the thickness of the initial dough after the rolling step is H2, and H1 and H2 satisfy: 1.1:1≤H1:H2≤1.5:1.

[0021] Furthermore, in the dough shaping step, the thickness of the initial dough after cutting is 20 mm to 30 mm; and / or,

[0022] In the dough shaping step, wherein, in the hand powdering step, the weight of the anti-sticking powder is a, the weight of the initial dough after cutting is b, and the a and b satisfy: a:b=1.5% to 2%; and / or,

[0023] In the dough forming step, the thickness of the initial dough after rolling is 13 mm to 27 mm.

[0024] Furthermore, after the thawing step and before the pre-baking step, or after the pre-baking step, the production process further comprises: applying a decoration on the surface of the dough after the thawing step, wherein the decoration is used to provide food flavor and / or color;

[0025] The weight of the decoration is c, the weight of the initial dough after thawing is d, and c and d satisfy the following relationship: c:d=1.5% to 2%.

[0026] In a second aspect, an embodiment of the present application discloses a frozen dough prepared by the production process described in the first aspect, wherein the frozen dough comprises the following components in parts by weight:

[0027]

[0028] Wherein, the liquid raw material includes at least one of water, milk and cream.

[0029] Further, the frozen dough comprises scone frozen dough; and / or,

[0030] The leavening agent is baking powder.

[0031] Compared with the prior art, the present invention has the following beneficial effects:

[0032] The embodiments of the present application disclose a production process for frozen dough. The production process prepares the frozen dough through the steps of a first freezing, thawing, pre-baking, and a second freezing, so that the leavening agent of the finally prepared frozen dough can function stably, and the surface of the baked product is highly flat and has the desired taste of the product.

[0033] Specifically, the present application first performs a first freezing treatment on the dough. After freezing, the gluten properties of the dough are weakened and the degree of cross-linking of the gluten network is reduced compared to the normal temperature state, thereby promoting the gluten network to maintain an appropriate looseness; on this basis, by controlling the thawing temperature to 18°C ​​~ 22°C and the time to 40min ~ 60min, it helps to reduce the adverse effects of ice crystals generated during the freezing process on the gluten network, so that it maintains an appropriate looseness and structural strength, and thus reduces the resistance to the passage of water in the gluten network to a greater extent, so that the water has a higher fluidity in the dough, effectively realizes the redistribution of water in the dough, and provides a raw material basis that fits the subsequent pre-baking step, so that the effect of the pre-baking step is better.

[0034] Furthermore, in the pre-baking step, by controlling the humidity during cooling, the moisture lost on the dough surface can be replenished to a certain extent, so that the difference in moisture content between the dough surface and the moisture content inside the dough is small; and because the looseness of the gluten network is appropriate, the replenished water has a high fluidity in the gluten network, further promoting the redistribution of moisture, so that the moisture in the dough has a high uniformity, thus effectively ensuring the quality of the final product.

[0035] In addition, to give the product a suitable fluffy texture, leavening agents such as baking powder are often added to the dough. However, baking powder is easily deactivated during long-term frozen storage, failing to achieve the desired fluffy effect. Therefore, the present invention uses a pre-baking process to effectively avoid the inactivation of the leavening agent, making the product more stable and extending its shelf life to one year. DETAILED DESCRIPTION

[0036] The technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0037] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative work shall fall within the scope of protection of the present invention.

[0038] In the present invention, the terms "first," "second," etc., are primarily used to distinguish different devices, elements, or components (which may or may not be the same in type and configuration), and are not intended to indicate or imply the relative importance or quantity of the devices, elements, or components indicated. Unless otherwise specified, "plurality" means two or more.

[0039] The technical solution provided by the present invention will be further described below with reference to embodiments.

[0040] Chinese dim sum ingredients are relatively simple, and the dough components are relatively stable during frozen storage, making frozen dim sum dough suitable for pre-production and improving production efficiency. However, Western dim sum ingredients often contain leavening agents (such as baking powder) to achieve a fluffy texture. Baking powder reacts by causing the dough to expand through two chemical reactions: the first reaction occurs when the baking powder reacts with water during the frozen dough production process, and the second reaction occurs when the frozen dough is baked into bread.

[0041] However, the applicant found that since the activity of the leavening agent is limited by time and temperature, the leavening agent will slowly react with water during long-term frozen storage, resulting in the frozen dough that has been frozen for a long time losing its effect during thawing and baking, and failing to achieve the fluffy effect.

[0042] Pre-baking effectively prevents the ineffectiveness of leavening agents, making it easier to prepare frozen dough for Western-style pastries. This is because during the pre-baking step, the leavening agent undergoes a chemical reaction upon exposure to heat, forming a stable honeycomb gluten network that creates a fluffy effect. Furthermore, during the subsequent freezing process, the gluten network is minimally affected, thus maintaining the desired fluffy effect.

[0043] However, at present, Western pastries made using the pre-baking process are inferior to freshly baked Western pastries in terms of product appearance quality and taste. This is because during the pre-baking process of the dough, the pre-baking step has a great influence on the distribution of moisture in the dough. If the baking temperature and time as well as the cooling temperature and humidity are not well controlled, it is very easy to cause the texture of the product to be dry and hard after re-baking, and to age and fall apart, making it difficult to effectively ensure the quality of the final product.

[0044] Based on the above problems, the embodiments of the present application provide a frozen dough and a production process thereof. The production process can not only effectively ensure the use effect of the leavening agent, but also make the water distribution in the dough more uniform, thereby improving the quality of the final product.

[0045] In a first aspect, the present application discloses a production process for frozen dough, the production process comprising the following steps:

[0046] providing a dough having a specified shape, the dough having a leavening agent;

[0047] First freezing: Freeze the dough;

[0048] Thawing: Thaw the dough after the first freezing treatment at a temperature of 18°C ​​to 22°C for 40 to 60 minutes.

[0049] Pre-baking: pre-baking the thawed dough and then cooling it to obtain pre-baked dough, with the humidity of the cooling being 50% to 70%;

[0050] Second freezing: the pre-baked dough is frozen to obtain frozen dough.

[0051] The present application discloses a production process for frozen dough. The production process prepares the frozen dough through the steps of a first freezing, thawing, pre-baking, and a second freezing. The resulting frozen dough has suitable gluten properties and good uniformity of moisture distribution, thereby ensuring that the surface of the baked product is highly flat and crispy.

[0052] Among them, in the step of freezing the dough for the first time, after freezing, the gluten network in the dough is weakened compared to the state at room temperature. This change causes the degree of cross-linking between the gluten to decrease, thereby forming a gluten network structure with appropriate looseness. This gluten network structure will lay the foundation for the redistribution of water in the subsequent steps. Therefore, in the thawing step, by controlling the thawing temperature to 18℃~22℃ and the thawing time to 40min~60min, on the one hand, the damage to the gluten network caused by ice crystals during the freezing process is reduced, so that the strength and looseness of the gluten network are appropriate; on the other hand, due to the appropriate looseness of the gluten network, the resistance of water to the gluten network structure is greatly reduced, making it more fluid, thereby achieving the redistribution of water, promoting a higher uniformity of water distribution in the dough, thereby providing a high-quality raw material base for the subsequent pre-baking step, so that the moisture distribution of the pre-baked dough is more uniform.

[0053] Furthermore, in the pre-baking step, a large amount of moisture on the surface of the dough will be lost during the baking process. Therefore, by controlling the humidity during cooling, the moisture lost on the surface of the dough can be replenished in time, so that the difference in moisture content between the surface of the dough and the moisture inside the dough is small; and the replenished water will be redistributed, so that the moisture content of the dough has a high uniformity, thus effectively ensuring the quality of the final product.

[0054] In addition, the present application effectively avoids the failure of the leavening agent through the pre-baking process, so that the frozen dough product has higher product stability, thereby allowing its shelf life to reach 1 year.

[0055] Exemplarily, in the thawing step, the thawing temperature is 18°C, 20°C, 22°C, etc., and the thawing time is 40min, 45min, 50min, 55min, 60min, etc.; in the pre-baking step, the cooling humidity is 50%, 55%, 60%, 65%, 70%, etc.

[0056] Furthermore, in the first freezing step, the freezing time is 20 minutes to 40 minutes, and the freezing temperature is -30°C to -40°C.

[0057] By controlling the time and temperature of the first freezing, the gluten properties of the gluten network in the dough can be effectively weakened. This is because ice crystals are produced during the first freezing step, and the presence of ice crystals will have a certain destructive effect on the gluten network. The present application further controls the parameters of the first freezing, thereby suppressing the damage of the gluten network by ice crystals to a high degree. In addition, the above ranges are highly compatible with the thawing parameters, so that the thawed dough has higher quality, the looseness of the gluten network is appropriate, and the strength is high, which helps to improve the uniformity of the water distribution in the dough and can effectively ensure the quality of the dough after pre-baking.

[0058] Illustratively, in the first freezing step, the freezing temperature is -30°C, -35°C, -40°C, etc., and the freezing time is 20 min, 25 min, 30 min, 35 min, 40 min, etc.

[0059] During the first freezing process, the dough needs to be frozen for 24 hours before use, and the dough needs to be used within 30 days after the first freezing process. This not only allows the gluten network to weaken, thereby forming a gluten network structure with appropriate looseness, but also allows the leavening agent to remain ineffective during this period. Therefore, this arrangement ensures that the quality of the dough after the first freezing process is higher, helps to reduce the difficulty of subsequent processes, and ensures a high quality product.

[0060] Furthermore, in the pre-baking step, the baking temperature is 175°C to 195°C, and the baking time is 17 minutes to 19 minutes. By controlling the parameters within the above ranges, the dough has an appropriate moisture content and texture, thereby ensuring that the product has an appropriate texture after reheating. In addition, in the second freezing step, the freezing time is 25 minutes to 45 minutes, and the freezing temperature is -30°C to -40°C. By controlling the second freezing time and temperature within the above ranges, it helps to avoid ice crystals from damaging the gluten network structure, thereby improving the quality of the baked product.

[0061] Exemplarily, in the pre-baking step, the baking temperature is 175°C, 180°C, 190°C, etc., and the baking time is 17 min, 18 min, 19 min, etc.; in the second freezing step, the freezing temperature is -30°C, -35°C, -40°C, etc., and the freezing time is 20 min, 25 min, 30 min, 35 min, 45 min, etc.

[0062] Furthermore, the step of providing the dough having a specified shape comprises:

[0063] Dough mixing: Mix high-gluten flour, low-gluten flour, liquid ingredients, leavening agent and butter and stir to form an initial dough;

[0064] Dough relaxation: The initial dough is relaxed;

[0065] Dough shaping: The initial dough after the dough relaxation step is cut, hand-dusted, rolled and then formed into the dough of the specified shape.

[0066] The dough mixing step includes: mixing butter and low-gluten flour, and then adding high-gluten flour, liquid raw materials, and leavening agents to form an initial dough. The above-mentioned mixing method, on the one hand, allows the butter to be evenly covered on the surface of the initial dough, thereby serving as an isolation layer and effectively reducing the damage to the gluten network caused by ice crystals during the first and second freezing processes; on the other hand, it also helps to reduce the gluten extraction rate in the initial dough, so that the dough after the first freezing process has weaker gluten properties and an appropriate looseness of the gluten network. Therefore, an appropriate gluten network structure not only helps to ensure uniform moisture distribution in the dough, but also makes the final product more crispy and fluffy.

[0067] In addition, liquid raw materials refer to substances that can provide moisture to the dough, including water, milk, cream, etc.

[0068] Furthermore, in the dough stirring step, the stirring speed is 60 rpm to 70 rpm. By controlling the stirring speed within the above range, the gluten yield of the prepared initial dough is low, and the water molecules in the frozen dough are mainly present in the form of bound water, and the stability of the water molecules is high, so the destruction of the gluten network by ice crystals during the first freezing process can be effectively controlled, so that the gluten degree of the dough after the first freezing is appropriate, ensuring that the moisture distribution of the finally prepared product is highly uniform and the product has a crispy taste.

[0069] Furthermore, during the dough relaxation step, the relaxation temperature is 13°C to 17°C, and the relaxation time is 1 hour to 5 hours. Controlling the dough relaxation parameters within the above ranges, on the one hand, ensures that the gluten structure of the initial dough after relaxation is appropriate, thereby ensuring a high uniformity of moisture distribution in the subsequently prepared dough and a uniform appearance in the finished baked product. On the other hand, since the dough is slightly sticky after mixing, after a period of relaxation, the moisture in the dough is fully absorbed by the starch granules, and the free water gradually forms bound water, making the initial dough relatively dry and reducing the difficulty of the dough forming step.

[0070] Illustratively, the relaxation temperature is 13° C., 15° C., 17° C., etc., and the relaxation time is 1 h, 3 h, 5 h, etc.

[0071] Furthermore, the thickness of the initial dough before the rolling step is H1, and the thickness of the initial dough after the rolling step is H2, where H1 and H2 satisfy the ratio 1.1:1 ≤ H1:H2 ≤ 1.5:1. When H1:H2 is within this range, the dough has a suitable gluten network structure, effectively ensuring high gluten network strength, and the initial dough has an appropriate moisture content and good moisture distribution. Furthermore, the initial dough after rolling has high continuity, helping to achieve the desired thickness of the final product.

[0072] Illustratively, H1:H2 is 1.1:1, 1.3:1, 1.5:1, etc.

[0073] Wherein, in the dough shaping step, the thickness of the initial dough after cutting is 20 mm to 30 mm; and / or, in the dough shaping step, the thickness of the initial dough after rolling is 13 mm to 27 mm.

[0074] In addition, in the dough forming step, in the hand powder step, the weight of the anti-sticking powder is a, and the weight of the initial dough after cutting is b, and a and b satisfy: a:b = 1.5% to 2%; controlling a:b within the above range helps to adjust the surface humidity of the initial dough, reduces the operational difficulty of forming the initial dough, and avoids the initial dough from sticking to the processing equipment during the processing, thereby reducing the difficulty of rolling and making the flatness after rolling higher; and in the subsequent pre-baking step, the color uniformity of the dough after pre-baking is higher.

[0075] Among them, hand flour refers to a layer of anti-sticking powder sprinkled on the surface of the dough. The presence of the anti-sticking powder helps to reduce the moisture of the dough and prevent the dough from sticking. The anti-sticking powder can include corn starch, potato starch, flour, etc.

[0076] Specifically, during the dough forming process, the initial flour is divided into dough sheets, and the amount of hand-dusting in the dough sheets is controlled to help prevent the dough sheets from sticking to the equipment during the subsequent rolling process. Furthermore, a combination wheel cutter and automatic cutter are used in conjunction to form the dough into the specified shape.

[0077] In an optional embodiment, after the thawing step and before the pre-baking step, the production process further includes: applying a decoration on the surface of the dough after the thawing step, wherein the decoration is used to provide food flavor and / or color, wherein the weight of the decoration is c, the weight of the initial dough after thawing is d, and c and d satisfy: c:d = 1.5% to 2%.

[0078] In another optional embodiment, after the pre-baking step, the production process further includes: applying a decoration on the surface of the dough processed in the pre-baking step, wherein the decoration is used to provide food flavor and / or color, wherein the weight of the decoration is c, the weight of the initial dough after thawing is d, and c and d satisfy: c:d = 1.5% to 2%.

[0079] Spread decorations on the surface of the dough and increase the flavor and color of the product by controlling the ratio of c:d.

[0080] In addition, applying decorations on the surface of the dough can further enhance the flavor and / or color of the finished product, wherein the decorations may be, for example, egg liquid, chocolate liquid, matcha powder, etc.

[0081] When the decoration is applied after the thawing step and before the pre-baking step, the decoration may be egg liquid; when the decoration is applied after the pre-baking step, the decoration may be matcha powder or chocolate liquid.

[0082] In a second aspect, the present application discloses a frozen dough prepared by the production process of the first aspect, wherein the frozen dough comprises the following components in parts by weight:

[0083]

[0084] The liquid raw material includes at least one of water, milk and cream.

[0085] Among them, by controlling the content of high-gluten flour and low-gluten flour within the above range, the gluten properties of the gluten network of the dough are appropriate, which helps to reduce the damage of ice crystals to the gluten network and make the moisture distribution of the dough more uniform. Specifically, when the content of low-gluten flour is high, it will increase the difficulty of processing, resulting in poor ductility of the dough, causing the dough to break and crack after rolling, and the thickness and weight of the dough will not meet the requirements; when the content of high-gluten flour is high, it will cause the final product to have a hard taste and not be crispy enough. Setting the above content of salt helps to increase the toughness of the gluten network, improve the stability of the gluten network, and enable the gluten network to better withstand the expansion force generated by the leavening agent, which helps to improve the expansion effect of the final product.

[0086] Furthermore, by setting the aforementioned levels of sugar and butter, the addition of these two ingredients helps reduce ice crystal damage to the gluten network during the freezing process, improving the stability of the gluten network and ensuring a high degree of uniformity in moisture distribution, thereby ensuring product quality. Furthermore, the aforementioned levels of liquid raw materials can provide an appropriate amount of moisture, thus laying the foundation for subsequent moisture migration and redistribution. Furthermore, by controlling the egg liquid content, the protein in the egg liquid can be effectively utilized to lock in moisture, preventing excessive moisture evaporation during the pre-baking process.

[0087] That is to say, by controlling the use of the above-mentioned components and controlling the content of each component, it is made highly compatible with the production process, the stability of the gluten network is improved, and the uniformity of water distribution in the dough is promoted, so that the prepared product has higher quality.

[0088] In addition, in order to diversify the flavor of the final product, the components of the present application also include 5% to 15% by weight of dried fruits, wherein the dried fruits may be dried cranberries, raisins, dried mangoes, dried blueberries, etc.

[0089] Furthermore, frozen dough includes scone frozen dough; among them, for scone-type snacks, the final product has higher requirements on expansion performance, crispy taste and high richness, which requires ensuring that the looseness of the gluten network is appropriate and the leavening agent can effectively exert its effect. Therefore, its process control is more difficult, and only with the mutual coordination of various processes can the high quality of the baked product be effectively ensured.

[0090] In addition, the leavening agent is baking powder.

[0091] The technical solution of the present application will be further explained below in conjunction with more specific embodiments and experimental test results.

[0092] Example 1: Frozen Dough for Cranberry Scones

[0093] An embodiment of the present application provides a frozen dough, which includes, by weight, 32 parts of high-gluten flour, 17 parts of low-gluten flour, 9 parts of butter, 6 parts of sugar, 5 parts of dried cranberries, 3 parts of egg liquid, 1.4 parts of baking powder, 0.5 parts of salt, and 26 parts of liquid raw materials, wherein the liquid raw material is whole milk.

[0094] The production process of the frozen dough comprises the following steps:

[0095] The steps of providing dough having a specified shape include:

[0096] Dough mixing: Place butter and cake flour, warmed to 20°C, in a mixing bowl and mix for 3 minutes and 40 seconds. Add cake flour, baking powder, egg liquid, and a mixture of liquid ingredients, and mix for 3 minutes. Finally, add dried cranberries and mix for 2 minutes. The liquid ingredients mixture includes whole milk, salt, and sugar dissolved in the whole milk. Mix at 65 rpm.

[0097] Dough relaxation: Relax the initial dough at 15°C for 1 h;

[0098] Dough forming: The initial dough after the dough relaxation step is cut by the machine head. The width of the dough after cutting is 410mm and the thickness is 20mm. Then it is hand-dusted and rolled using a large pressing wheel. The ratio of the weight a of the anti-sticking powder to the weight b of the initial dough after cutting is 1.7%. The thickness of the rolled dough is 17mm. Finally, a combined wheel knife is used to cut the rolled dough into 8 rows, each row is 45mm wide. Then, an automatic cutter is used to cut the product into small square pieces. The cutter parameters are set and the cutting length is 65mm.

[0099] First freezing: Freeze the dough at -35°C for 25 minutes.

[0100] Thawing: Thaw the dough after the first freezing treatment at 20°C for 50 minutes.

[0101] Applying decoration: manually dip a small amount of egg yolk liquid and evenly apply it on the surface of the dough, wherein the ratio of the weight c of the decoration to the weight d of the initial dough after thawing is 1.5%.

[0102] Pre-baking: preheat the oven to 185°C, bake the thawed dough at 185°C for 18 minutes, and cool it to obtain pre-baked dough. The humidity of the cooled dough is 60%, wherein the center temperature of the dough after baking is greater than 95°C, and the temperature of the dough after cooling is less than 40°C;

[0103] Second freezing: Quickly freeze the dough at -35°C for 25 minutes. After freezing, the center temperature of the dough is less than -5°C. Then, package it, inspect it with a metal detector, and store it at -20°C.

[0104] Example 2: Frozen dough for chocolate scones

[0105] The difference between this embodiment and the first embodiment lies in the components of the frozen dough, the dough mixing step, and the dough shaping step.

[0106] The frozen dough includes: 22 parts of high-gluten flour (17 parts of high-gluten flour and 5 parts of cocoa powder), 17 parts of low-gluten flour, 9 parts of butter, 11 parts of sugar, 8 parts of dark chocolate coins, 5 parts of orange diced, 7 parts of egg liquid, 0.7 parts of baking powder, 0.8 parts of salt, and 20 parts of liquid raw materials, wherein the liquid raw material is light cream.

[0107] Dough mixing: Place butter warmed to 20°C and 10 parts of cake flour in a mixing bowl and stir for 3.5 minutes. Then add cake flour, 7 parts of cake flour, baking powder, egg liquid, and a mixture of liquid ingredients and stir for 1.5 minutes. Finally, add dark chocolate and diced oranges and stir for 1.5 minutes. The liquid ingredients mixture includes heavy cream, salt, and sugar dissolved in whole milk. Stir at a speed of 65 rpm.

[0108] Dough forming: The initial dough after the dough relaxation step is cut by the machine head. The width of the dough after cutting is 410mm and the thickness is 29mm. Then it is hand-dusted and rolled using a large pressing wheel. The ratio of the weight a of the anti-sticking powder to the weight b of the initial dough after cutting is 1.7%. The thickness of the rolled dough is 27mm. Finally, a combination wheel knife is used to cut the rolled dough into 8 rows, each row is 40mm wide. Then, an automatic cutter is used to cut the product into small square pieces. The cutter parameters are set and the cutting length is 55mm.

[0109] Example 3: Frozen Dough for Original Scones

[0110] The difference between this embodiment and the first embodiment lies in the components of the frozen dough and the dough mixing steps.

[0111] The frozen dough includes: 34 parts of high-gluten flour, 18 parts of low-gluten flour, 10 parts of butter, 7 parts of sugar, 3 parts of egg liquid, 1.4 parts of baking powder, 0.5 parts of salt, and 27 parts of liquid raw materials, wherein the liquid raw material is whole milk.

[0112] Dough mixing: Place the butter and low-gluten flour that have returned to a temperature of 20°C in a mixing bowl and stir for 4 minutes. Then add the high-gluten flour, baking powder, egg liquid, and a mixture of liquid ingredients, including light cream, salt, and sugar dissolved in whole milk, and stir for 3 minutes. The stirring speed is 65 rpm.

[0113] Example 4:

[0114] The difference between this embodiment and the first embodiment is that, in the thawing step, the dough after the first freezing treatment is thawed at 18° C. for 60 minutes.

[0115] Embodiment 5:

[0116] The difference between this embodiment and the first embodiment is that, in the thawing step, the dough after the first freezing treatment is thawed at 22° C. for 40 minutes.

[0117] Example 6:

[0118] The difference between this embodiment and the first embodiment is that in the pre-baking step, the cooling humidity is 50%.

[0119] Embodiment seven:

[0120] The difference between this embodiment and the first embodiment is that in the pre-baking step, the cooling humidity is 70%.

[0121] Embodiment 8:

[0122] The difference between this embodiment and the first embodiment is that, in the dough mixing step in this embodiment, the mixture of butter, low-gluten flour, high-gluten flour, baking powder, egg liquid, and liquid raw materials, which has been warmed to 20° C., is stirred for 6 minutes and 40 seconds, and finally dried cranberries are added and stirred for 2 minutes.

[0123] Embodiment 9:

[0124] The difference between this embodiment and the first embodiment is that in the dough mixing step in this embodiment, butter warmed to 20° C. and 10 parts of low-gluten flour are placed in a mixing bowl and stirred for 3 minutes and 40 seconds, then high-gluten flour, 7 parts of low-gluten flour, baking powder, egg liquid, and a mixture of liquid raw materials are added and stirred for 3 minutes, and finally dried cranberries are added and stirred for 2 minutes.

[0125] Embodiment 10:

[0126] The difference between this embodiment and the first embodiment is that in the dough forming step in this embodiment, H1:H2=2:1.

[0127] Comparative Example 1:

[0128] The difference between this comparative example and Example 1 is that the production process in this comparative example does not include a pre-baking step.

[0129] Comparative Example 2:

[0130] The difference between this comparative example and Example 1 is that the production process in this comparative example does not include the first freezing step.

[0131] Comparative Example 3:

[0132] The difference between this comparative example and Example 1 is that the temperature of the thawing step in this comparative example is 35° C. and the thawing time is 30 min.

[0133] Comparative Example 4:

[0134] The difference between this comparative example and Example 1 is that the temperature of the thawing step in this comparative example is 10° C. and the thawing time is 70 min.

[0135] Comparative Example 5:

[0136] The difference between this comparative example and Example 1 is that in this comparative example, in the pre-baking step, the cooling humidity is 40%.

[0137] Comparative Example 6:

[0138] The difference between this comparative example and Example 1 is that in this comparative example, in the pre-baking step, the cooling humidity is 80%.

[0139] Test results:

[0140] Next, the quality analysis of the frozen dough prepared in the examples and comparative examples will be described using a sensory evaluation test method. The test method is as follows:

[0141] Step 1: The frozen dough obtained in the embodiment and the comparative example and stored for one year was placed in an environment of 20° C. to thaw, so that the frozen dough was thawed evenly.

[0142] Step 2: The frozen dough is placed in an oven for baking to obtain baked scones, which are numbered as Examples 1 to 10 and Comparative Examples 1 to 6.

[0143] Step 4: 20 people were randomly selected to refer to the scoring criteria in Table 1, and the baked products made from the frozen dough in Examples 1 to 10 were defined as test samples 1 to 10, and the baked products made from the frozen dough in Comparative Examples 1 to 6 were defined as control samples 1 to 6. Sensory evaluation was performed on the test samples 1 to 10 and the control samples 1 to 6, respectively, and the appearance, morphology, and color were visually inspected.

[0144] Step 5: Then use a table knife to cut it into quarters, observe the internal structure, taste the flavor and texture, and make your evaluation.

[0145] Table 1 Sensory scoring criteria for scones

[0146] The score range for each sensory evaluation index is set from 1 to 9 points.

[0147] Dislike very much = 1, Dislike very much = 2, Dislike = 3, Dislike not too much = 4, Like moderately = 5, Like slightly = 6, Like = 7, Like very much = 8, Like very much = 9.

[0148] project Scoring Criteria Score Appearance High expansion, no skin breakage 1～9 Color Uniform color 1～9 Taste Soft and chewy on the inside, crispy on the outside 1～9

[0149] Table 2 Scoring results of the experimental group and the control group

[0150]

[0151]

[0152] Analysis of the data of Example 1 and Comparative Example 1 shows that the quality of the product of Example 1 is superior to that of Comparative Example 1. This shows that the addition of the pre-baking step to the production process of the present application effectively delays the deactivation of the baking powder, allowing the baking powder to fully exert its fluffy effect, thereby ensuring high quality of the final product.

[0153] Analysis of the data from Example 1 and Comparative Example 2 shows that the quality of the product of Example 1 is superior to that of Comparative Example 2. This indicates that the production process of the present application embodiment, in which the first freezing is performed before the pre-baking and second freezing, is beneficial for achieving an appropriate looseness of the gluten network in the dough after the first freezing. This gluten network structure lays the foundation for the redistribution of water in the subsequent steps.

[0154] Analysis of the data of Example 1, Example 4, and Example 5 and the data of Comparative Examples 3 and 4 shows that the quality of the products of Example 1, Example 4, and Example 5 is superior to that of Comparative Examples 3 and 4. Thus, the embodiments of the present application, by controlling the specific thawing temperature and time, can effectively reduce the damage of ice crystals to the gluten network, making the gluten network looser, reducing the resistance to water flow, and promoting a more uniform distribution of water in the dough.

[0155] Analysis of the data from Examples 1, 6, and 7, and Comparative Examples 5 and 6, shows that the product quality of Examples 1, 6, and 7 is superior to that of Comparative Examples 5 and 6. This is because the cooling humidity during the pre-baking steps in Examples 1, 6, and 7 is more optimal. Therefore, the cooling step in these examples replenishes moisture in the dough, minimizing the difference in moisture content between the surface and interior of the dough. Furthermore, the replenished water is redistributed, resulting in a highly uniform moisture content in the dough, effectively ensuring the quality of the final product.

[0156] Analysis of the data of Example 1, Example 2 and Example 3 shows that the performance of these three examples is similar, indicating that the quality of the original scones and flavored scones produced by the production process of the present application are both high and meet market demand to a high degree.

[0157] Analysis of the data from Examples 1, 8, and 9 shows that the product quality of Example 1 is superior to that of Examples 8 and 9. This indicates that first mixing the butter and low-gluten flour before adding high-gluten flour and other ingredients allows the butter to be more evenly distributed over the surface of the initial dough during the mixing process, effectively reducing the damage to the gluten network caused by ice crystals during the first and second freezing processes. This also helps further reduce the gluten yield in the initial dough, resulting in a more optimal gluten network, thereby further improving product quality.

[0158] Analysis of the data of Example 1 and Example 10 shows that the quality of the product of Example 1 is better than that of Example 10. It can be seen that by controlling the specific ratio of H1:H2, the present application can make the dough have a more suitable gluten network structure, effectively ensure that the gluten network has higher strength, and the initial dough has a more suitable moisture content and better distribution uniformity.

[0159] The above is a detailed introduction to a frozen dough and a production process thereof disclosed in the embodiments of the present application. Specific examples are used herein to illustrate the principles and implementation methods of the present application. The description of the above embodiments is only intended to help understand a frozen dough and a production process thereof. At the same time, for those skilled in the art, according to the concept of the present invention, there may be changes in the specific implementation methods and application scopes. In summary, the contents of this specification should not be understood as limiting the present invention.

Claims

1. A production process for frozen dough, characterized in that: The production process comprises the following steps: providing a dough having a specified shape, the dough having a leavening agent; First freezing: freezing the dough; Thawing: Thawing the dough after the first freezing treatment, at a thawing temperature of 18° C. to 22° C., for a thawing time of 40 min to 60 min; Prebaking: prebaking the thawed dough and then cooling it to obtain prebaked dough, wherein the humidity of the cooled dough is 50% to 70%; Second freezing: freezing the prebaked dough to obtain the frozen dough.

2. The production process according to claim 1, characterized in that In the first freezing step, the freezing time is 20 minutes to 40 minutes, and the freezing temperature is -30°C to -40°C.

3. The production process according to claim 1, characterized in that In the pre-baking step, the baking temperature is 175° C. to 195° C., and the baking time is 17 min to 19 min; and / or, In the second freezing step, the freezing time is 25 minutes to 45 minutes, and the freezing temperature is -30°C to -40°C.

4. The production process according to claim 1, characterized in that The step of providing dough having a specified shape comprises: Dough mixing: high-gluten flour, low-gluten flour, liquid raw materials, the leavening agent and butter are mixed and stirred to form an initial dough; Dough relaxation: relaxing the initial dough; Dough shaping: the initial dough processed by the dough relaxation step is cut, hand-dusted, and rolled to shape the dough into a specified shape.

5. The production process according to claim 4, characterized in that: The dough mixing step comprises: mixing the butter and the low-gluten flour, and then adding the high-gluten flour, the liquid raw material and the leavening agent and mixing to form the initial dough.

6. The production process according to claim 4, characterized in that: In the dough stirring step, the stirring speed is 60 rpm to 70 rpm; and / or, In the dough relaxation step, the relaxation temperature is 13° C. to 17° C., and the relaxation time is 1 hour to 5 hours.

7. The production process according to claim 4, characterized in that: In the dough forming step, the thickness of the initial dough before the rolling step is H1, and the thickness of the initial dough after the rolling step is H2, and H1 and H2 satisfy: 1.1:1≤H1:H2≤1.5:

1.

8. The production process according to claim 4, characterized in that: In the dough forming step, the thickness of the initial dough after cutting is 20 mm to 30 mm; and / or, In the dough shaping step, wherein, in the hand powdering step, the weight of the anti-sticking powder is a, the weight of the initial dough after cutting is b, and the a and b satisfy: a:b=1.5% to 2%; and / or, In the dough forming step, the thickness of the initial dough after rolling is 13 mm to 27 mm.

9. The production process according to any one of claims 1 to 8, characterized in that: After the thawing step and before the pre-baking step, or after the pre-baking step, the production process further comprises: applying a decoration on the surface of the dough after the thawing step, wherein the decoration is used to provide food flavor and / or color; The weight of the decoration is c, the weight of the initial dough after thawing is d, and c and d satisfy the following relationship: c:d=1.5% to 2%.

10. The frozen dough obtained by the production process according to any one of claims 1 to 9, characterized in that: The frozen dough comprises the following components in parts by weight: Wherein, the liquid raw material includes at least one of water, milk and cream.

11. The frozen dough according to claim 10, wherein The frozen dough comprises scone frozen dough; and / or, The leavening agent is baking powder.

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