CN102511521A - Method for improving anti-freezing stability of protein in frozen waxy wheat dough - Google Patents
Method for improving anti-freezing stability of protein in frozen waxy wheat dough Download PDFInfo
- Publication number
- CN102511521A CN102511521A CN2011104231586A CN201110423158A CN102511521A CN 102511521 A CN102511521 A CN 102511521A CN 2011104231586 A CN2011104231586 A CN 2011104231586A CN 201110423158 A CN201110423158 A CN 201110423158A CN 102511521 A CN102511521 A CN 102511521A
- Authority
- CN
- China
- Prior art keywords
- weight
- dough
- minutes
- ice
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to a method for improving anti-freezing stability of protein in frozen waxy wheat dough, and belongs to the technical field of food processing. The method mainly comprises the following steps of: stirring waxy wheat flour, high gluten flour, granulated sugar, salt, milk powder, shortening and ice structuring protein uniformly in a stirring machine, adding ice water, kneading, adding activated pentosanase, glucose oxidase solution and yeast solution, mixing and stirring till the dough is formed, standing for loosing, weighing, partitioning, rounding, standing for loosing again, reshaping, freezing, storing, and baking in use. A more stable gluten network structure is formed by using cross linking between the pentosanase and the glucose oxidase protein, so that ice crystal in the frozen dough is prevented from damaging the gluten network; and by using the ice structuring protein, re-crystallization of ice in the frozen dough is reduced, growth of ice nuclei is prevented, damage of the ice nuclei to the gluten network and the yeast in the frozen dough is reduced, the storage stability of the frozen dough can be better improved, the specific volume of the prepared bread is remarkably increased, and the core structure of the bread is exquisite and uniform.
Description
Technical field
The present invention relates to a kind of method that improves protein freezing resistance stability in the freezing glutinous wheat dough, belong to food processing technology field.
Background technology
Glutinous flour is the novel batching of developing in recent years of curing, because it contains amylose hardly, makes the dough of producing have unique physicochemical property, and glutinous wheat baked product has special texture structure and baking property.Glutinous flour freeze-thaw stability is good, is suitable for refrigerating and the production of quick-frozen food, prolongs the shelf life of quick-frozen food.
Freezing flour-dough is owing to its convenience, scale, standardization, security, and adopting the freezing flour-dough technology to produce with bread is that main bakery develops rapidly.Freezing glutinous wheat dough is promptly used the chilled storage technology, is primary raw material with high-strength flour, glutinous flour, adds auxiliary materials such as yeast, granulated sugar, salt, shortening, milk powder, add water stir form dough after, through freezing, cold storage is preserved then; Only need thaw in use proofs, and goes into stove and cures and promptly obtain fresh bakery.Because protein quality is relatively poor in the glutinous flour, gluten content is low, and the ice crystal that freezing glutinous wheat dough forms in refrigerating process can destroy dough gluten network structure, makes dough hold that the reduction of gas property, bread specific volume reduce, quality reduces; The simultaneously freezing yeast cells that also can make damages, breaks, and discharges the reducing substances glutathione in the back that thaws, reduction gluten structure.Up to the present, the method that improves protein freezing resistance stability in the freezing glutinous wheat dough is not also appeared in the newspapers.
Summary of the invention
The objective of the invention is to overcome above-mentioned weak point; Thereby it is crosslinked to utilize a kind of biological enzyme formulation-pentosanase and glucose oxidase to come between the catalytic proteins; Form more firm gluten network structure, ice crystal is to the destruction of gluten network structure in the opposing freezing flour-dough; And use ice structural protein and reduce the recrystallization iced in the freezing glutinous wheat dough; Prevent that ice-nucleus from growing up; Reduce the destruction of ice-nucleus to gluten network structure and yeast in the freezing flour-dough; Improve the cold storage stability of freezing glutinous wheat dough, the bread specific volume of processing is obviously increased, and make its bread cored structure improve the method for protein freezing resistance stability in the freezing glutinous wheat dough more uniformly.
Main solution of the present invention is achieved in that
The production craft step that the present invention improves protein freezing resistance stability in the freezing glutinous wheat dough is following: its set of dispense is than counting by weight:
1. getting pentosanase respectively is: 0.0015～0.0025 weight % and glucose oxidase are: 0.0010～0.0030 weight % is dissolved in and is mixed with pentosanase solution and glucose oxidase solution in the frozen water; Enzyme solutions concentration is: 3～5 weight %; Place the constant incubator activation for use; The activation culture time is: 5～15 minutes, the activation culture temperature was: 28～32 ℃;
2. getting yeast is: 0.8～1.5 weight % is dissolved in and is mixed with yeast soln in the frozen water, and yeast soln concentration is: 2～3 weight %, and place the constant incubator activation for use, the activation culture time is: 3～6 minutes, the activation culture temperature was: 28～32 ℃;
3. getting glutinous flour is: 2～21 weight %; High-strength flour is: 30～51 weight %; Shortening is: 4～6 weight %; Granulated sugar is: 5～7 weight %; Salt is: 0.5～0.9 weight %; Milk powder is: 1.5～2.5 weight %; Ice structural protein is: 0.4～0.7 weight % is placed in the mixer and beats evenly, adds frozen water and is: the remainder of 31～33 weight %, at first at a slow speed down 100～140 rev/mins be stirred to the abundant hydration of flour, mixing time is: 3～5 minutes; Continuation was stirred 2～4 minutes at quick following 240～280 rev/mins;
4. in said mixture, add good pentosanase, glucose oxidase solution and the yeast soln of activation; Continuation is descending 100～140 rev/mins to stir at a slow speed 3～5 minutes, is stirred to dough with quick 240～280 rev/mins again and forms, and mixing time is: 2～4 minutes;
5. dough was left standstill under 20～25 ℃ of temperature lax 10～15 minutes, cut apart, rub circle, leave standstill and relaxed moulding 10～15 minutes;
6. being refrigerated to the dough central temperature reaches-16～-20 ℃ at a high speed down above-mentioned moulding dough to be placed-34～-38 ℃, places-16～-20 ℃ of following cold storage afterwards, and ready access upon use is cured.
7. take out the glutinous wheat dough of chilled storage; Thawed 50～70 minutes at 20～28 ℃ earlier; Placing temperature again is 35～38 ℃; Proof 90～120 minutes under relative humidity 75～85% conditions, go into stove and in the temperature of getting angry be: the fiery temperature of 160～180 ℃, times is: cured 20～25 minutes under 200～220 ℃ of conditions, promptly cure out the glutinous preferably rye bread of quality.
Compared with present technology the present invention has the following advantages:
The present invention has used new function batching-glutinous flour, biological enzyme formulation-pentosanase and glucose oxidase and ice structural protein.Wherein glutinous flour makes dough have unique physicochemical property because its amylose content reduces than the common wheat powder greatly, can prolong the shelf life of food; Pentosanase can particularly can be cracked into the solubility araboxylan with insoluble araboxylan with the pentosan in the wheat flour; Glucose oxidase becomes gluconic acid and hydrogen peroxide with glucose oxidase under the condition that oxygen exists; Hydrogen peroxide is a kind of very strong oxidant; Thereby can be the intensity that disulfide bond strengthens gluten with the sulfhydryl oxidase in the protein molecular; This effect has been resisted in the freezing flour-dough ice crystal just to the destruction of gluten network structure, thereby has improved the quality in the freezing flour-dough; Ice structural protein is one type of protein that suppresses ice-crystal growth, can suppress the ice-nucleus growth, promptly suppresses the ability of recrystallization, can specificly combine with ice crystal, stops ice crystal to be grown up, and reduces the destruction of ice crystal to gluten protein network structure and yeast in the freezing flour-dough.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
To combine accompanying drawing that embodiment of the present invention is done below further describes:
Embodiment one:
Get glutinous flour 2.6 weight %, high-strength flour 49.9 weight %, granulated sugar 6.0 weight %, salt 0.5 weight %, milk powder 1.5 weight %, shortening 6.0 weight %, yeast 0.8 weight %, ice structural protein 0.7 weight %, glucose oxidase 0.0011 weight %, pentosanase 0.0016 weight %, water 31.9973 weight % in the embodiment of the invention.
Get earlier glucose oxidase 0.0011 weight % and pentosanase 0.0016 weight % respectively and be dissolved in the frozen water (in right amount) and be mixed with solution, solution concentration is: 4 weight %, and the frozen water temperature is: 0 ℃～2 ℃, place 30 ℃ of constant incubator activation for use; Get active dry yeasr 0.8 weight % and be dissolved in the frozen water (in right amount) and be mixed with solution, solution concentration is: 2 weight % place 28 ℃ constant incubator activation for use.Getting glutinous flour, high-strength flour, granulated sugar, salt, milk powder, shortening, ice structural protein earlier mixes; Add the residue frozen water; Be stirred to the abundant hydration of flour at a slow speed, stirred 4 minutes, stirred fast 2 minutes; Add the good pentosanase of activation, glucose oxidase enzyme solutions and yeast soln again, stirred at a slow speed 3 minutes; Stir 3 minutes fast to dough formation, under 25 ℃, left standstill lax 10 minutes, weighing is cut apart, stranding is justified, left standstill moulding lax 10 minutes; Then dough is placed that snap frozen to dough central temperature reaches-18 ℃ under-36 ℃ of temperature, placing-18 ℃ of following chilled storages afterwards is finished product.Ready access upon use is cured.Take out dough and thawed 60 minutes at 25 ℃, then at 38 ℃, proof 100 minutes under relative humidity 80% condition, the condition of curing is generally: conventional oven is got angry 160 ℃, and baking is 25 minutes under 200 ℃ of conditions of following fire, is finished product.
Embodiment two:
Get glutinous flour 10.4 weight %, high-strength flour 41.6 weight %, granulated sugar 5.0 weight %, salt 0.9 weight %, milk powder 2.0 weight %, shortening 5.0 weight %, yeast 1.1 weight %, ice structural protein 0.55 weight %, glucose oxidase 0.0020 weight %, pentosanase 0.0025 weight %, water 32.9455 weight % in the embodiment of the invention.
Get earlier glucose oxidase 0.0020 weight % and pentosanase 0.0025 weight % respectively and be dissolved in the frozen water (in right amount) and be mixed with solution, solution concentration is: 3 weight %, and the frozen water temperature is: 0 ℃～2 ℃, place 28 ℃ of constant incubator activation for use; Get active dry yeasr 1.1 weight % and be dissolved in the frozen water (in right amount) and be mixed with solution, solution concentration is: 3 weight % place 30 ℃ constant incubator activation for use.Getting glutinous flour, high-strength flour, granulated sugar, salt, milk powder, shortening, ice structural protein earlier mixes; Add the residue frozen water; Be stirred to the abundant hydration of flour at a slow speed, stirred 3 minutes, stirred fast 4 minutes; Add the good pentosanase of activation, glucose oxidase enzyme solutions and yeast soln again, stirred at a slow speed 4 minutes; Quick stirring was left standstill under 20 ℃ lax 15 minutes to dough formation in 4 minutes, and weighing is cut apart, stranding is justified, left standstill shaping lax 10 minutes; Then dough is placed that snap frozen to dough central temperature reaches-18 ℃ under-34 ℃ of temperature, placing-18 ℃ of following chilled storages afterwards is finished product.Ready access upon use is cured.Take out dough and thawed 70 minutes at 23 ℃, then at 35 ℃, proof 110 minutes under relative humidity 80% condition, the condition of curing is generally: conventional oven is got angry 170 ℃, and baking is 22 minutes under 210 ℃ of conditions of following fire, is finished product
Embodiment three:
Get glutinous flour 20.7 weight %, high-strength flour 31.0 weight %, granulated sugar 7.0 weight %, salt 0.7 weight %, milk powder 2.5 weight %, shortening 5.0 weight %, yeast 1.5 weight %, ice structural protein 0.4 weight %, glucose oxidase 0.0025 weight %, pentosanase 0.0020 weight %, water 31.1955 weight % in the embodiment of the invention.
Get earlier glucose oxidase 0.0025 weight % and pentosanase 0.0020 weight % respectively and be dissolved in the frozen water (in right amount) and be mixed with solution, solution concentration is: 5 weight %, and the frozen water temperature is: 0～2 ℃, place 32 ℃ of constant incubator activation for use; Get active dry yeasr 1.5 weight % and be dissolved in the frozen water (in right amount) and be mixed with solution, solution concentration is: 2.5 weight % place 32 ℃ constant incubator activation for use.Getting glutinous flour, high-strength flour, granulated sugar, salt, milk powder, shortening, ice structural protein earlier mixes; Add the residue frozen water; Be stirred to the abundant hydration of flour at a slow speed, stirred 5 minutes, stirred fast 2 minutes; Add the good pentosanase of activation, glucose oxidase enzyme solutions and yeast soln again, stirred at a slow speed 3 minutes; Quick stirring was left standstill under 23 ℃ lax 12 minutes to dough formation in 2 minutes, and weighing is cut apart, stranding is justified, left standstill shaping lax 15 minutes; Then dough is placed that snap frozen to dough central temperature reaches-16 ℃ under-38 ℃ of temperature, placing-16 ℃ of following chilled storages afterwards is finished product.Ready access upon use is cured.Take out dough and thawed 50 minutes at 28 ℃, then at 38 ℃, proof 120 minutes under relative humidity 85% condition, the condition of curing is generally: conventional oven is got angry 180 ℃, and baking is 20 minutes under 220 ℃ of conditions of following fire, is finished product.
By the freezing glutinous wheat dough that above-mentioned three Example formulations and production technology are made, golden yellow through curing the novel glutinous rye bread surface color of processing, the bread cored structure is more even, fine and smooth, and bread specific volume obviously increases.
Raw material are purchased by market among three embodiment of the present invention, and equipment adopts conventional equipment.
Whipping speed among three embodiment of the present invention: be at a slow speed: 100-140 rev/min, be fast: 240-280 rev/min.
Claims (1)
1. method that improves protein freezing resistance stability in the freezing glutinous wheat dough is characterized in that its set of dispense is than meter by weight:
(1) getting pentosanase respectively is: 0.0015～0.0025 weight % and glucose oxidase are: 0.0010～0.0030 weight % is dissolved in and is mixed with pentosanase solution and glucose oxidase solution in the frozen water; Enzyme solutions concentration is: 3～5 weight %; Place the constant incubator activation for use; The activation culture time is: 5～15 minutes, the activation culture temperature was: 28～32 ℃;
(2) getting yeast is: 0.8～1.5 weight % is dissolved in and is mixed with yeast soln in the frozen water, and yeast soln concentration is: 2～3 weight %, and place the constant incubator activation for use, the activation culture time is: 3～6 minutes, the activation culture temperature was: 28～32 ℃;
(3) getting glutinous flour is: 2～21 weight %; High-strength flour is: 30～51 weight %; Shortening is: 4～6 weight %; Granulated sugar is: 5～7 weight %; Salt is: 0.5～0.9 weight %; Milk powder is: 1.5～2.5 weight %; Ice structural protein is: 0.4-0.7 weight % is placed in the mixer and stirs, and adds frozen water to be: the remainder of 31～33 weight %, at first at a slow speed down 100～140 rev/mins be stirred to the abundant hydration of flour, mixing time is 3～5 minutes; Continuation was stirred 2～4 minutes at quick following 240～280 rev/mins;
(4) in said mixture, add good pentosanase, glucose oxidase solution and the yeast soln of activation; Continuation under middling speed 100～140 rev/mins stirred 3～5 minutes, again with at a high speed 240～280 rev/mins be stirred to dough formation, mixing time is: 2～4 minutes;
(5) dough was left standstill under warm 20～25 ℃ lax 10～15 minutes, cut apart, rub with the hands circle, left standstill integer lax 10～15 minutes;
(6) place-34～-38 ℃ of following snap frozen to dough central temperatures to reach-16～-20 ℃ in above-mentioned moulding dough, place-16～-20 ℃ of following cold storage afterwards, ready access upon use is cured;
Frozen water temperature of the present invention is: 0～2 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104231586A CN102511521A (en) | 2011-12-16 | 2011-12-16 | Method for improving anti-freezing stability of protein in frozen waxy wheat dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104231586A CN102511521A (en) | 2011-12-16 | 2011-12-16 | Method for improving anti-freezing stability of protein in frozen waxy wheat dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102511521A true CN102511521A (en) | 2012-06-27 |
Family
ID=46282828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104231586A Pending CN102511521A (en) | 2011-12-16 | 2011-12-16 | Method for improving anti-freezing stability of protein in frozen waxy wheat dough |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102511521A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812771A (en) * | 2018-07-30 | 2018-11-16 | 武汉轻工大学 | A kind of anti-aging prebake bread and preparation method thereof containing composite modifying agent |
| CN109645329A (en) * | 2018-12-28 | 2019-04-19 | 江苏尚香食品有限公司 | A kind of Chinese style wheaten food freezing flour-dough and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1799369A (en) * | 2006-01-06 | 2006-07-12 | 江南大学 | Method for improving protein frost resistance of fermented cryogenic flour dough |
| CN101133751A (en) * | 2007-09-30 | 2008-03-05 | 江南大学 | Method for producing freezing dough through the antifreezing zymolysis of ice structure protein |
-
2011
- 2011-12-16 CN CN2011104231586A patent/CN102511521A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1799369A (en) * | 2006-01-06 | 2006-07-12 | 江南大学 | Method for improving protein frost resistance of fermented cryogenic flour dough |
| CN101133751A (en) * | 2007-09-30 | 2008-03-05 | 江南大学 | Method for producing freezing dough through the antifreezing zymolysis of ice structure protein |
Non-Patent Citations (1)
| Title |
|---|
| 孙链等: "糯小麦粉特性研究进展", 《粮油食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812771A (en) * | 2018-07-30 | 2018-11-16 | 武汉轻工大学 | A kind of anti-aging prebake bread and preparation method thereof containing composite modifying agent |
| CN109645329A (en) * | 2018-12-28 | 2019-04-19 | 江苏尚香食品有限公司 | A kind of Chinese style wheaten food freezing flour-dough and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1299582C (en) | Method for producing frozen dough from trehalose treated yeast freeze-proof fermentation process | |
| CN103651660B (en) | Long-acting frozen sweet dough and preparation process thereof | |
| CN1301651C (en) | Special composite biological antistaling agent for freeze dough fermentation | |
| CN100466912C (en) | Method for improving protein frost resistance of fermented cryogenic flour dough | |
| CN100339010C (en) | Refrigerated bread dough rich in soybean protein, and its making method | |
| CN101133751B (en) | Method for producing freezing dough through the antifreezing zymolysis of ice structure protein | |
| CN108353971B (en) | Danish dough adopting pre-fermentation and freezing technology and preparation method | |
| CN104719383A (en) | Method for making bread in cold storage fermentation manner | |
| CN101473865B (en) | Freezing fermented deep-fried twisted dough sticks and method for producing the same | |
| CN101803623B (en) | Porous high-viscoelasticity cake and manufacturing method thereof | |
| CN101473864A (en) | Method for improving crisp property of freezing fermented deep-fried twisted dough sticks using transglutaminase | |
| CN102511521A (en) | Method for improving anti-freezing stability of protein in frozen waxy wheat dough | |
| CN105104988A (en) | Formula and method for improving gas producing and holding capacity of raw frozen steamed bread | |
| CN101361499B (en) | Frozen green dough for Chinese style wheaten food, production method thereof and method for producing wheaten food | |
| CN1748514A (en) | Anti-freezing fermented frozen dough containing pentesan and lipase and its producing method | |
| CN102428983A (en) | Method for producing frozen waxy wheat dough by antifreeze fermentation of waxy wheat flour and ice structure protein | |
| CN100426971C (en) | Fermentation prodn. of refrigerated bread dough by using yeast treated by glycerol for anti-freezing, and its making method | |
| CN101755880A (en) | Preparation method of anti-cracking instant frozen streamed bread | |
| CN101473862B (en) | Biological shortening agent for freezing fermented deep-fried twisted dough sticks | |
| CN102511520A (en) | Method of producing antifreeze fermented frozen waxy wheat dough containing recombinant lipase and pentosanase | |
| CN1748515A (en) | Anti-freezing fermented dough containing glucose oxidase and peroxidase and its producing method | |
| CN107041399A (en) | The preparation method of sodium carboxymethylcellulose degradation product and its purposes as freezing flour-dough improver | |
| CN106417441A (en) | Refrigerated sweet dough containing biological composite freeze-proof protective agent and production method of refrigerated sweet dough | |
| CN100384335C (en) | Special flour for fermented freezed wheaten products | |
| CN101755867A (en) | Quickly frozen steamed bun raw product and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120627 |