Dough beating process

Abstract

The invention relates to the technical field of food processing, provides a dough beating process, and solves the problems of non-uniform mixing and poor material mixing effect of an existing dough beating process. The dough beating process comprises the following steps: S1, preparing basic dough: obtaining the basic dough which is preliminarily stirred and forms a gluten network, and putting the basic dough into a dough beating machine; s2, a shearing and mixing stage: at least one post-added auxiliary material is added into the basic dough, a dough beating machine is started for stirring, and at least two stirring parts which are different in radial distance and rotate at the same time exist in the dough beating machine; s3, discharging: overturning the box body through an overturning part of the dough beating machine so as to pour out the final dough; by arranging at least two stirring parts which are different in radial distance and rotate simultaneously, caked grease, coloring powder and the like are quickly scattered, and it is guaranteed that finished bread is fine and smooth in tissue, consistent in taste, uniform in color and free of mixed colors.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a dough-making process. Background Technology

[0002] Kneading is a crucial step in the production of pasta, baked goods, and various noodle products. The quality of this kneading directly affects subsequent fermentation, shaping, and the final product's taste, texture, and appearance. In industrial production, especially for breads that require the addition of butter, sugar, eggs, milk powder, and coloring and flavoring agents such as cocoa powder and matcha powder (e.g., pull-apart bread, savory bread), achieving rapid and uniform integration of these added ingredients with the base dough has always been a pressing technical challenge for the industry.

[0003] Chinese patent publication CN111084213A discloses a production process for hand-torn bread. In the "dough mixing" step, this process uses a conventional mixer, adding dry ingredients, a small amount of water, fructose syrup, and ingredient A sequentially, mixing slowly at first, then at a faster speed, and finally adding ingredient B (containing shortening, custard, and emulsifier) ​​and mixing slowly. This mixing method, relying on a single mixing component and a fixed time program, has low mixing efficiency and unevenness, resulting in poor material mixing. Summary of the Invention

[0004] Therefore, in view of the above problems, the present invention provides a dough mixing process to solve the problems of uneven mixing and poor material mixing effect in existing dough mixing processes.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solution:

[0006] A dough-making process includes the following steps:

[0007] S1. Preparation of basic dough: Obtain basic dough that has been initially mixed and formed a gluten network, and place it into a dough mixer;

[0008] S2, Shearing and Mixing Stage: Add at least one auxiliary ingredient to the base dough, start the dough mixer to mix, the dough mixer has at least two mixing parts with different radial distances and rotating at the same time, so that the mixing parts near the mixing axis and the mixing parts far from the mixing axis produce different linear velocities and shear rates on the material.

[0009] S3. Discharge: The turning component of the dough mixer turns the box over, causing the final dough to be poured out.

[0010] Furthermore, in step S2, when adding the auxiliary ingredients, the temperature range of the base dough is 20-24°C, and the auxiliary ingredients include oils that are solid or semi-solid at room temperature.

[0011] Furthermore, in step S2, when multiple auxiliary materials are added later, the order of addition is as follows: first add sugar, salt, egg liquid, milk powder and coloring powder (excluding the main oil), mix for 1-3 minutes under differential shear, then add the main oil, and continue mixing under differential shear until completely blended.

[0012] Furthermore, in step S2, the ratio of the linear velocity of the tip of the stirring component near the stirring axis to that of the stirring component away from the stirring axis is in the range of 1.2:1 to 2:1.

[0013] Furthermore, during the stirring process in step S2, the power or torque of the external driving component driving the stirring component is monitored in real time. When the power or torque curve drops from the peak and stabilizes at a certain plateau value, and this state is maintained for 15-30 seconds, it is determined that the shear mixing stage is completed.

[0014] Furthermore, the "basic dough" obtained in step S1 is a pre-fermented starter, which is prepared from a first portion of flour, a first portion of water and yeast, and its flour weight accounts for 20%-50% of the total flour weight in the final dough.

[0015] Furthermore, the pre-fermented starter is prepared by low-temperature fermentation at 4-8℃ for 12-16 hours.

[0016] Furthermore, the process is specifically designed to produce a final dough containing a high proportion of coloring powder or particulate flavoring agents, wherein the coloring powder includes cocoa powder or matcha powder, and the particulate flavoring agents include chopped nuts or dried fruit.

[0017] Furthermore, after the material is discharged in step S3, step S4 is also included: the final dough is divided and pre-shaped within 25 minutes, and then sent to a quick-freezing device with a temperature below -25°C for rapid freezing to produce frozen dough.

[0018] Compared with the prior art, the beneficial effects of the present invention are:

[0019] This invention actively creates a non-uniform, velocity-gradient composite flow field within the mixing bowl by setting at least two mixing components with different radial distances and rotating simultaneously. This breaks the limitations of traditional single mixing trajectories, causing the materials to not only undergo circular motion but also experience shearing, stretching, and folding actions of varying intensities in the radial direction. The mixing component closer to the axis has a lower linear velocity, producing a gentle kneading and encapsulating effect, which helps protect the already formed gluten network and initially encapsulate the auxiliary materials. The mixing component farther from the axis has a higher linear velocity, producing a strong dispersing and shearing effect, which can quickly break up clumps of oil, coloring powder, etc. The two work together to achieve rapid penetration and uniform distribution of auxiliary materials in the three-dimensional space of the dough, solving the core problem of uneven mixing of added auxiliary materials. The gradient shearing action can achieve better mixing uniformity in the same amount of time, with extremely uniform distribution of oil, sugar, and coloring, ensuring that the finished bread has a delicate texture, consistent taste, and uniform color without impurities. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the dough mixer structure according to Embodiment 1 of the present invention;

[0021] Figure 2 This is a schematic diagram of the stirring component structure in Embodiment 1 of the present invention.

[0022] Explanation of icon numbers:

[0023] Support 1; Box 2; Rotating shaft 3; Stirring component 4; Stirring rod 41; Connecting rod 42. Detailed Implementation

[0024] The following will describe in detail the implementation of the present invention with reference to specific embodiments, so that the process of how the present invention uses technical means to solve technical problems and achieve technical effects can be fully understood and implemented accordingly.

[0025] Example 1: As Figures 1 to 2 As shown, a dough mixer includes: two spaced-apart supports 1; a housing 2 disposed between the supports 1, with a feed inlet at the top of the housing 2; a rotating shaft 3 disposed inside the housing 2; and three sets of stirring components 4 spaced around the outer side of the central axis of the rotating shaft 3. Each stirring component 4 includes stirring rods 41 arranged parallel to the rotating shaft 3, with adjacent stirring rods 41 having different spacing distances from the rotating shaft 3. Each stirring component 4 also includes connecting rods 42 connecting the rotating shaft 3 and each stirring rod 41, with each stirring rod 41 connected to the rotating shaft 3 via two connecting rods 42.

[0026] This embodiment provides a basic dough mixing process for preparing sweet dough that requires the uniform mixing of butter, sugar, and milk powder.

[0027] S1. Preparation of the basic dough: In a dough mixer, add 100 parts by weight of high-gluten flour, 10 parts by weight of sugar, 4 parts by weight of milk powder, 1.8 parts by weight of salt, and 1.5 parts by weight of instant dry yeast. Dry mix at low speed (150 rpm) for 2 minutes. Then, add 10 parts by weight of whole egg liquid and 50 parts by weight of ice water (2℃), and mix at medium speed (400 rpm) for 6 minutes. At this point, the dough will form a ball, the gluten will begin to develop, it can be stretched into a thick film, and the temperature will be approximately 20℃. This is the basic dough.

[0028] S2, Shearing and Mixing Stage: Transfer the basic dough to the dough mixer. The linear velocity of the outer rod 41 of the adjacent mixing component 4 is stabilized at approximately 1.6 times that of the inner rod. Start the dough mixer and add 20 portions of chilled butter cut into 1 cm cubes at low speed (100 rpm). Then gradually increase the speed to medium-high speed (outer rod linear velocity approximately 3.5 m / s) to mix.

[0029] During this process, the high-speed zone of the outer rod (linear velocity approximately 3.5 m / s) strongly shears the butter, quickly cutting and dispersing it; the low-speed zone of the inner rod (linear velocity approximately 2.2 m / s) continuously folds and wraps the dough, preventing the dough temperature from rising too quickly and ensuring the butter is evenly incorporated. Motor power is monitored in real time during mixing. When the power curve reaches its peak (approximately 8.5 kW) and continues to decline, stabilizing at a plateau value of approximately 7.0 kW for 20 seconds, mixing automatically stops. The total mixing time is approximately 5 minutes, with a final dough temperature of 24°C.

[0030] S3. Discharge: After mixing, the evenly mixed final dough is automatically poured onto the receiving trolley.

[0031] The dough produced using this process has completely emulsified and integrated the butter, with no visible oil spots, and has a good gloss. Tensile testing shows that the gluten develops evenly, forming a thin yet resilient membrane. This dough is suitable for making a variety of sweet breads, producing a delicate texture and uniform taste.

[0032] Example 2: This example combines differentiated shearing technology with pre-fermented dough technology for chocolate bread that requires high flavor and uniform coloring.

[0033] S1. Preparation of basic dough:

[0034] To prepare the Polish starter: 12 hours in advance, mix 30 parts by weight of high-gluten flour, 30 parts by weight of water and 0.3 parts by weight of high-sugar-tolerant yeast evenly, and ferment at room temperature (25℃) for 12 hours until the surface is full of bubbles and the flavor is rich.

[0035] Preliminary mixing of the main dough: In a stand mixer, add the remaining 70 parts by weight of bread flour, 15 parts by weight of sugar, 2 parts by weight of salt, 5 parts by weight of skim milk powder, 1.0 part by weight of instant dry yeast, and all of the Polish starter mentioned above. Mix on low speed for 2 minutes, then add 25 parts by weight of ice water and 15 parts by weight of whole egg liquid. Switch to medium speed and mix for 5 minutes to form a basic dough with basic gluten development and a temperature of 22°C. This Polish starter accounts for 30% of the final total flour weight (100 parts).

[0036] S2, Shearing and Mixing Stage: The basic dough is transferred to the dough mixer. The linear velocity of the outer rod 41 of the adjacent mixing component 4 is stabilized at approximately 1.8 times that of the inner rod.

[0037] Step 1: Add cocoa powder (8 parts by weight) and mix at medium-high speed for 2 minutes. The high shear force quickly disperses the easily clumping cocoa powder into fine particles, which are then evenly suspended in the wet dough.

[0038] Step 2: Add the chilled sheet butter (18 parts by weight) and continue mixing. Power monitoring showed that it reached its peak and stabilized after about 4 minutes. When stopping mixing, the dough was a uniform dark chocolate color and the temperature was 24.5°C.

[0039] S3. Discharge: After mixing, the evenly mixed final dough is automatically poured onto the receiving trolley.

[0040] This process successfully solves the industry-wide problems of clumping and uneven browning caused by high proportions of cocoa powder, while perfectly integrating fermented starter dough. The resulting dough has a uniform color, without any color difference or powder particles, and is rich in the slightly acidic flavor and moist texture brought by the Polish starter. After baking, the bread has an appealing and even color, complex flavor, and excellent moisture retention.

[0041] Example 3: This example demonstrates the advantages of the process in processing solid particulate additives and producing industrial frozen dough.

[0042] S1. Preparation of the basic dough: In a dough mixer, add 100 parts by weight of high-gluten flour, 8 parts by weight of sugar, 1.5 parts by weight of salt, 0.5 parts by weight of bread improver, and 1.2 parts by weight of instant dry yeast. Mix on slow speed for 1 minute. Add 55 parts by weight of ice water (1℃), switch to medium speed and mix for 7 minutes to form a smooth basic dough that can be stretched into a thick film. The temperature should be controlled at 20℃.

[0043] S2, Shearing and Mixing Stage: Transfer the basic dough to a dough mixer. Add rum-soaked and softened raisins (15 parts by weight) and chopped toasted walnuts (10 parts by weight). The outer rod of the adjacent mixing unit 41 maintains a stable linear speed of approximately 1.8 times that of the inner rod, with an overall medium speed. Mix for 3 minutes. The high-speed action of the outer rod ensures that the granular ingredients are quickly dispersed and distributed upon addition; the low-speed kneading of the inner rod prevents the dried fruit and nuts from being over-crushed, gently and firmly integrating them into the dough network.

[0044] S3 and S4, Discharge and Rapid Freezing: After mixing, the uniformly mixed final dough is automatically poured onto a receiving trolley; through the automated production line, it is divided (150 grams each) and pre-shaped (oval) within 15 minutes. Subsequently, the dough is sent into a -35°C strong air circulation rapid freezing tunnel, where the core temperature is reduced to below -18°C within 30 minutes to produce frozen dough.

[0045] The raisins and walnut pieces are distributed very evenly in the dough without clumping. The frozen dough exhibits good thawing and recovery after freezing and storage, and the distribution of the toppings in the baked bread is almost identical to that before freezing, resulting in stable product quality; it can effectively withstand the physical stress during subsequent freezing and thawing processes.

[0046] Although the invention has been specifically shown and described in conjunction with preferred embodiments, those skilled in the art should understand that various changes in form and detail may be made to the invention without departing from the spirit and scope of the invention as defined in the appended claims, all of which shall be within the scope of protection of the invention.

Claims

1. A dough-making process, characterized in that, Includes the following steps: S1. Preparation of basic dough: Obtain basic dough that has been initially mixed and formed a gluten network, and place it into a dough mixer; S2, Shearing and Mixing Stage: Add at least one auxiliary ingredient to the base dough, start the dough mixer to mix, the dough mixer has at least two mixing parts with different radial distances and rotating at the same time, so that the mixing parts near the mixing axis and the mixing parts far from the mixing axis produce different linear velocities and shear rates on the material. S3. Discharge: The turning component of the dough mixer turns the box over, causing the final dough to be poured out.

2. The dough-making process according to claim 1, characterized in that: In step S2, when adding the auxiliary ingredients, the temperature range of the base dough is 20-24°C, and the auxiliary ingredients include oils that are solid or semi-solid at room temperature.

3. A dough-making process according to claim 1 or 2, characterized in that: In step S2, when multiple auxiliary materials are added, the order of addition is as follows: first add sugar, salt, egg liquid, milk powder and coloring powder (excluding the main oil), mix for 1-3 minutes under differential shear, then add the main oil, and continue mixing under differential shear until fully blended.

4. The dough-making process according to claim 1, characterized in that: In step S2, the ratio of the linear velocity of the tip of the stirring component near the stirring axis to that of the stirring component away from the stirring axis is in the range of 1.2:1 to 2:

1.

5. The dough-making process according to claim 1, characterized in that: During the stirring process in step S2, the power or torque of the external driving component driving the stirring component is monitored in real time. When the power or torque curve drops from the peak and stabilizes at a certain plateau value, and this state is maintained for 15-30 seconds, it is determined that the shear mixing stage is completed.

6. The dough-making process according to claim 1, characterized in that: The "basic dough" obtained in step S1 is a pre-fermented starter, which is prepared from a first portion of flour, a first portion of water and yeast, and its flour weight accounts for 20%-50% of the total flour weight in the final dough.

7. A dough-making process according to claim 6, characterized in that: The pre-fermented seed flour is prepared by low-temperature fermentation at 4-8℃ for 12-16 hours.

8. The dough-making process according to claim 1, characterized in that: The process is specifically designed to produce final dough containing a high proportion of coloring powder or particulate flavoring agents, including cocoa powder and matcha powder, and particulate flavoring agents including chopped nuts and dried fruit.

9. The dough-making process according to claim 1, characterized in that: After the material is discharged in step S3, step S4 is also included: the final dough is divided and pre-shaped within 25 minutes, and then sent to a quick-freezing device with a temperature below -25°C for rapid freezing to make frozen dough.

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