CN104957213A - Frozen dough bread and preparation method thereof - Google Patents
Frozen dough bread and preparation method thereof Download PDFInfo
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- CN104957213A CN104957213A CN201510310423.8A CN201510310423A CN104957213A CN 104957213 A CN104957213 A CN 104957213A CN 201510310423 A CN201510310423 A CN 201510310423A CN 104957213 A CN104957213 A CN 104957213A
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Abstract
The invention discloses frozen dough bread and a preparation method thereof. The frozen dough bread is prepared from the following raw materials:200-400g of high gluten flour, 10-20g of mycose, 5.2-5.6g of active dry yeast, 16-20g of an F-99 frozen-dough modifying agent, 1.0-1.4g of sodium stearyl lactate, 30-50g of whole egg liquid, 10-20g of whole milk powder, 100-200g of soft white sugar, 15-25g of butter, 2-4g of table salt, and 100-120g of distilled water. The preparation method of the frozen dough bread comprises the following steps: weighing the raw materials; sieving the high gluten flour so as to obtain fine powder; activating the active dry yeast so as to obtain a yeast solution; respectively dissolving the butter, the sodium stearyl lactate, the soft white sugar and the table salt for standby application; mixing the raw materials step by step, and performing stirring so as to obtain a dough; pre-fermenting the dough, dividing the fermented dough into small dough, and fast freezing the small dough; unfreezing the frozen dough; fermenting the unfrozen dough; and baking the fermented dough so as to obtain the frozen dough bread. The frozen dough bread disclosed by the invention is rich in nutrients, tastes good, is simple to prepare, and is convenient to eat.
Description
Technical field
The present invention relates to bread preparation field, be specifically related to a kind of freezing flour-dough bread and preparation method thereof.
Background technology
Along with fast propagation and the extensive use of chain operation theory, freezing flour-dough technology has worldwide had great development, especially in China, in the last few years for freezing flour-dough technology demand and rely on more and more practical joke, freezing state is needed because freezing flour-dough is in, also just because of it is in freezing state, impart the characteristic that freezing flour-dough is beneficial to storage and transport, manufacturer can ensure local flavor and the quality of baked product by unified and standard standard, each multiple shops is distributed to respectively again by refrigeration transportation chain, so not only can reduce the equipment investment of repetition but also the expense of human resources can have been reduced, in addition, chain bread shops also can according to sales situation reasonable arrangement baking quantity and baking time, effectively control stock, Loss reducing, reduce costs, and consumer can be allowed to enjoy tasty, the bread of warm fragrance.
Commercially available common bread is normally transported to retail trader at different levels and sells after plant produced processing and packing, most of bread when being eaten distance at five to ten days date of manufacture, even more of a specified duration.Therefore consumer is difficult to enjoy fresh bread.Due to the existence of middle preservation time, prevent because the time is after causing bread to be deteriorated for a long time, manufacturer can add the anticorrisive agent of doses, and the bad businessman even had can exceed standard and add anticorrisive agent or other materials, and the health of these behaves to consumer causes larger potential injury.Common bread is transported to various places after producing, and period also makes production cost increase due to cost of transportation increase.In addition, same brand is founded the factory in different place, wherein needs baker and the skilled worker of some, founds the factory more, and need the quantity of technology baker just to increase, the cost of labor of such producer also can rise thereupon.Freezing flour-dough bread can be accomplished now to bake cash sale, substantially reduces the time from producing consumer, thus ensures that consumer enjoys fresh bread.Freezing flour-dough bread does not need to add anticorrisive agent to ensure the quality of bread, can not cause potential injury to consumer.In addition cost of transportation and cost of labor can also be reduced.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of freezing flour-dough bread and preparation method thereof, this bread mouthfeel is good, nutritious, and preparation is simple, convenient production, transport.
For solving prior art problem, the technical scheme that the present invention takes is:
A kind of freezing flour-dough bread, be made up of the raw material of following mass parts meter: high-strength flour 200-400g, trehalose 10-20g, active dry yeast 5.2-5.6g, F-99 freezing flour-dough improver 16-20g, stearoyl lactate 1.0-1.4, egg pulp 30-50g, whole milk powder 10-20g, soft white sugar 100-200g, butter 15-25g, salt 2-4g, distilled water 100-120g.
As freezing flour-dough bread preferably, be made up of the raw material of following mass parts meter:: high-strength flour 300g, trehalose 15g, active dry yeast 5.4g, F-99 freezing flour-dough improver 18g, stearoyl lactate 1.2g, egg pulp 40g, whole milk powder 15g, soft white sugar 150g, butter 20g, salt 3g, distilled water 120g.
The preparation method of above-mentioned freezing flour-dough bread, comprises the following steps:
Step 1, takes required raw material;
Step 2, the high-strength flour decontamination that sieves obtains fine powder; Active dry yeast is placed in beaker, adds the distilled water that 10-15ml temperature is 28-30 DEG C, then add soft white sugar 10-15g, after leaving standstill 5-10min after stirring, obtain yeast soln; Butter, stearoyl lactate, remaining soft white sugar and salt are placed in beaker respectively, wherein butter water-bath at 30-32 DEG C is melted, contain in the beaker of stearoyl lactate and add 5-10ml, 60-70 DEG C of distilled water dissolving, contain in the beaker of soft white sugar the distilled water adding 60-65ml, 30-35 DEG C to dissolve, contain in the beaker of salt that the hot water dissolving adding 10-15ml, 25-30 DEG C must soften butter, stearoyl lactylates sodium solution, white sugar water, saline solution are for subsequent use;
Step 3, fine powder, whole milk powder, F-99 freezing flour-dough improver, yeast soln, stearoyl lactylates sodium solution, white sugar water are poured in a mixing bowl, first stir 2-5min with the speed of 80-100rpm, during thing frustillatum to be mixed, add softening butter, stir 1-3min, add the saline solution of egg pulp and thawing, stir 2-5min with 100-150rpm again, finally stir with the speed of 300-350rpm, stop stirring to obtain dough when thing to be mixed is torn into transparent membrane;
Step 4, puts into clean pallet by dough, is divided into little dough in the constant temperature proofing box of inserting 28-30 DEG C after covering wet towel after pre-proofed 10-20min, to rub after circle quick-frozen 12h at-21 DEG C with the hands;
Step 5, brush one deck vegetable oil bottom baking tray, then takes out the freezing little dough completed, is positioned in baking tray, and thaw at space 1-3cm, 32-38 DEG C between dough 50-70min;
Step 6, after having thawed, baking tray being placed in temperature together with dough is 34 DEG C-38 DEG C, and relative humidity is in the proofing box of 75%-85%, proofs 50-70min;
Step 7, toasts the dough after thawing, gets angry: 120 DEG C, lower fire: 180 DEG C; After baking 5-6min, temperature is adjusted to: get angry: 170 DEG C, lower fire: 180 DEG C; After baking 4min, rapidly to bread surface brush one deck egg liquid, and again put into baking box, temperature is adjusted to: get angry 200 DEG C, lower fire: after 160 DEG C of continuation baking 2-3min, take out finished product.
As preparation method preferably, step 3, pours in a mixing bowl by the first mixture, whole milk powder, F-99 freezing flour-dough improver, yeast soln, stearoyl lactylates sodium solution, white sugar water, the speed of first 100rpm stirs 3min, during thing frustillatum to be mixed, add the butter after softening, stir 2min, add the salt solution of egg pulp and thawing, 150rpm stirs 3min, then stirs with the speed of 350rpm, stops stirring to obtain dough when thing to be mixed is torn into transparent membrane.
As preparation method preferably, step 4, describedly puts into clean pallet by dough, proofs 20min in the constant temperature proofing box of inserting 29 DEG C after covering wet towel.
As preparation method preferably, space 2cm between dough in step 5, thaw 60min at 37 DEG C.
As preparation method preferably, get angry in step 7: 120 DEG C, lower fire: after 180 DEG C of baking 5min; Get angry: 170 DEG C, lower fire: 180 DEG C, baking 4min; Get angry 200 DEG C, lower fire: 160 DEG C of baking 3min.
beneficial effect
Freezing flour-dough bread mouthfeel of the present invention is good, instant edible.In preparation process, pre-proofed temperature from 28 DEG C be elevated to 30 DEG C, pre-proofed time 10-20min time, the hardness of bread reduces gradually, elasticity increases gradually, and wherein, pre-proofed temperature is at 29 DEG C, the pre-proofed time, when being 20min, the hardness of bread was 3.2N, and elasticity is 11.03mm.Thaw point from 32 DEG C be elevated to 38 DEG C, thawing time 50-70min time, the hardness of bread reduces gradually, and elasticity increases gradually.When thaw point more than 38 DEG C, thawing time more than 60min after, the moisture after dissolving can be evaporated, and makes dough moisture decline on the contrary, and the bread hardness produced, elasticity will decline.Dough thaw point 37 DEG C, thawing time 60min, the bread hardness produced is 3.0N, and elasticity is 11.13mm, and is convenient to transport.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.Following examples just for performance of the present invention is clearly described, and only can not be confined to the following examples.
The present invention's F-99 freezing flour-dough improver used is hundred brill freezing flour-dough improver F-99.
embodiment 1
A kind of freezing flour-dough bread is be made up of the raw material of following mass parts meter: high-strength flour 300g, trehalose 15g, active dry yeast 5.4g, F-99 freezing flour-dough improver 18g, stearoyl lactate 1.2g, egg pulp 40g, whole milk powder 15g, soft white sugar 150g, butter 20g, salt 3g, water 120g.
The preparation method of above-mentioned freezing flour-dough bread, comprises the following steps:
Step 1, takes required raw material;
Step 2, the high-strength flour decontamination that sieves obtains fine powder, active dry yeast is placed in beaker, adds the distilled water that 10-15ml temperature is 28-30 DEG C, then add soft white sugar 10-15g, to leave standstill after 5-10min to obtain yeast soln after stirring; Butter, stearoyl lactate, remaining soft white sugar and salt are placed in beaker respectively, wherein butter water-bath at 30-32 DEG C is melted, contain in the beaker of stearoyl lactate and add 5-10ml, 60-70 DEG C of distilled water dissolving, contain in the beaker of soft white sugar the distilled water adding 60-65ml, 30-35 DEG C to dissolve, contain in the beaker of salt that the hot water dissolving adding 10-15ml, 25-30 DEG C must soften butter, stearoyl lactylates sodium solution, white sugar water, saline solution are for subsequent use;
Step 3, fine powder, whole milk powder, F-99 freezing flour-dough improver, yeast soln, stearoyl lactylates sodium solution, white sugar water are poured in a mixing bowl, first stir 2-5min with the speed of 80-100rpm, during thing frustillatum to be mixed, add the butter after softening, stir 1-3min, add the salt solution of egg pulp and thawing, stir 2-5min with 100-150rpm again, finally stir with the speed of 300-350rpm, stop stirring to obtain dough when thing to be mixed is torn into transparent membrane;
Step 4, puts into clean pallet by dough, in the constant temperature proofing box of inserting 28 DEG C after covering wet towel after pre-proofed 20min, is divided into little dough, to rub after circle quick-frozen 12h at-21 DEG C with the hands;
Step 5, brush one deck vegetable oil bottom baking tray, then take out the freezing little dough completed, be positioned in baking tray, space 1-3cm between dough, thaw at 36 DEG C 60min;
Step 6, after having thawed, baking tray being placed in temperature together with dough is 34 DEG C, and relative humidity is in the proofing box of 75%-85%, proofs 60min;
Step 7, toasts the dough after thawing, gets angry: 120 DEG C, lower fire: 180 DEG C; After baking 5-6min, temperature is adjusted to: get angry: 170 DEG C, lower fire: 180 DEG C; After baking 4min, rapidly to bread surface brush one deck egg liquid, and again put into baking box, temperature is adjusted to: get angry 200 DEG C, lower fire: after 160 DEG C of continuation baking 2-3min, take out finished product.
embodiment 2
A kind of freezing flour-dough bread formula is with embodiment 1.
The preparation method of above-mentioned freezing flour-dough bread, step 1-step 3 and step 7 are with embodiment 1, and difference is:
Step 4, puts into clean pallet by dough, in the constant temperature proofing box of inserting 29 DEG C after covering wet towel after pre-proofed 20min, is divided into little dough, to rub after circle quick-frozen 12h at-21 DEG C with the hands;
Step 5, brush one deck vegetable oil bottom baking tray, then take out the freezing little dough completed, be positioned in baking tray, space 1-3cm between dough, thaw at 37 DEG C 60min;
Step 6, after having thawed, baking tray being placed in temperature together with dough is 36 DEG C, and relative humidity is in the proofing box of 75%-85%, proofs 60min.
embodiment 3
A kind of freezing flour-dough bread formula is with embodiment 1.
The preparation method of above-mentioned freezing flour-dough bread, step 1-step 3 and step 7 are with embodiment 1, and difference is:
Step 4, puts into clean pallet by dough, in the constant temperature proofing box of inserting 30 DEG C after covering wet towel after pre-proofed 20min, is divided into little dough, to rub after circle quick-frozen 12h at-21 DEG C with the hands;
Step 5, brush one deck vegetable oil bottom baking tray, then take out the freezing little dough completed, be positioned in baking tray, space 1-3cm between dough, thaw at 38 DEG C 60min;
Step 6, after having thawed, baking tray being placed in temperature together with dough is 38 DEG C, and relative humidity is in the proofing box of 75%-85%, proofs 60min.
performance test
On single factor experiment basis, adopt L
9(3
4) carry out orthogonal test.Using the hardness of bread as inspection target, optimize the optimised process of bread, each factor and level are in table 1.
Pre-proofed temperature raises, yeast Fast-propagation in dough, has a large amount of gas and produces, loaf volume is increased during fermentation.When temperature is more than 30 DEG C, after 20min, yeast propagation speed reduces, and yeast quantity reduces, and gas production reduces thereupon, and bread consistency and elasticity is deteriorated, and gas production reduces, and bread consistency and elasticity is deteriorated.Along with rising, the thawing time prolongation of the temperature of thawing, the ice crystal in dough constantly dissolves, and the moisture in dough constantly increases, and the bread hardness that moisture high dough makes is little, and elasticity is high.
Table 1 orthogonal test factor level
Table 2 orthogonal experiments
Analyze as can be seen from the extreme difference R of Orthogonal Optimization Test result, the factor relation affecting bread is: C > A > D > B, namely leavening technical process has the greatest impact, and be secondly pre-proofed technique, the technogenic influence thawed is minimum.The optimised process of bread is A
2b
2c
3d
3, namely pre-proofed technique is 29 DEG C of+20min, and thawing technique is 37 DEG C of+60min, and leavening technical process is 38 DEG C of+60min, and curing ageing is that the bread of 5min+4min+3min production is for best.
Use U.S. U.S. FTC company's T MS-PRO physical property instrument, the analysis of TPA matter structure is carried out to the bread made by freezing flour-dough bread and common process, adopt the cylindrical flat probe (PT-2) of diameter 25mm, coordinate PT-1 probe, test parameter is: the height of distance objective table: 25mm; Test speed: 60mm/min; Compression factor: 50%; Induction force size: 0.01N, measures the hardness of bread, elasticity, adhesivity, chewiness.TPA explanation of nouns, in table 3, the results are shown in Table 4.
Table 3 TPA explanation of nouns
Table 4 texture testing result
As seen from table, freezer surface wraps in the bread that each side such as hardness, elasticity is all better than common process making.
Physical and chemical determination is carried out to the bread that freezing flour-dough bread and common process make, the results are shown in Table 5.
Table 5 physical and chemical index
As can be seen from Table 5, the moisture of freezing flour-dough bread is 42%, specific volume is 6.1mL/g, acidity is 4.4
oT, all meet state-set standard, exceed 5%, 10.9% than the bread of common process respectively, acidity is consistent substantially.
Carry out subjective appreciation in the bread make freezing flour-dough bread and common process, evaluation result is in table 6.
Table 6 bread scoring standard and result
In sum, freezing flour-dough bread sense organ of the present invention is good, and mouthfeel is good, and instant edible is of high nutritive value, and preparation is simple, has good market prospects.
Claims (7)
1. a freezing flour-dough bread, is characterized in that, is to be made up of the raw material of following mass parts meter: high-strength flour 200-400g, trehalose 10-20g, active dry yeast 5.2-5.6g, F-99 freezing flour-dough improver 16-20g, stearoyl lactate 1.0-1.4, egg pulp 30-50g, whole milk powder 10-20g, soft white sugar 100-200g, butter 15-25g, salt 2-4g, distilled water 100-120g.
2. a freezing flour-dough bread, is characterized in that, is to be made up of the raw material of following mass parts meter: high-strength flour 300g, trehalose 15g, active dry yeast 5.4g, F-99 freezing flour-dough improver 18g, stearoyl lactate 1.2g, egg pulp 40g, whole milk powder 15g, soft white sugar 150g, butter 20g, salt 3g, distilled water 120g.
3. the preparation method of freezing flour-dough bread according to claim 1, is characterized in that, comprise the following steps:
Step 1, takes required raw material;
Step 2, the high-strength flour decontamination that sieves obtains fine powder; Active dry yeast is placed in beaker, adds the distilled water that 10-15ml temperature is 28-30 DEG C, then add soft white sugar 10-15g, after leaving standstill 5-10min after stirring, obtain yeast soln; Butter, stearoyl lactate, remaining soft white sugar and salt are placed in beaker respectively, wherein butter water-bath at 30-32 DEG C is melted, contain in the beaker of stearoyl lactate and add 5-10ml, 60-70 DEG C of distilled water dissolving, contain in the beaker of soft white sugar the distilled water adding 60-65ml, 30-35 DEG C to dissolve, contain in the beaker of salt that the hot water dissolving adding 10-15ml, 25-30 DEG C must soften butter, stearoyl lactylates sodium solution, white sugar water, saline solution are for subsequent use;
Step 3, fine powder, whole milk powder, F-99 freezing flour-dough improver, yeast soln, stearoyl lactylates sodium solution, white sugar water are poured in a mixing bowl, first stir 2-5min with the speed of 80-100rpm, during thing frustillatum to be mixed, add softening butter, stir 1-3min, add the saline solution of egg pulp and thawing, stir 2-5min with 100-150rpm again, finally stir with the speed of 300-350rpm, stop stirring to obtain dough when thing to be mixed is torn into transparent membrane;
Step 4, puts into clean pallet by dough, is divided into little dough in the constant temperature proofing box of inserting 28-30 DEG C after covering wet towel after pre-proofed 10-20min, to rub after circle quick-frozen 12h at-21 DEG C with the hands;
Step 5, brush one deck vegetable oil bottom baking tray, then takes out the freezing little dough completed, is positioned in baking tray, and thaw at space 1-3cm, 32-38 DEG C between dough 50-70min;
Step 6, after having thawed, baking tray being placed in temperature together with dough is 34 DEG C-38 DEG C, and relative humidity is in the proofing box of 75%-85%, proofs 50-70min;
Step 7, toasts the dough after thawing, gets angry: 120 DEG C, lower fire: 180 DEG C; After baking 5-6min, temperature is adjusted to: get angry: 170 DEG C, lower fire: 180 DEG C; After baking 4min, rapidly to bread surface brush one deck egg liquid, and again put into baking box, temperature is adjusted to: get angry 200 DEG C, lower fire: after 160 DEG C of continuation baking 2-3min, take out finished product.
4. the preparation method of freezing flour-dough bread according to claim 3, it is characterized in that: step 3, fine powder, whole milk powder, F-99 freezing flour-dough improver, yeast soln, stearoyl lactylates sodium solution, white sugar water are poured in a mixing bowl, the speed of first 100rpm stirs 3min, during thing frustillatum to be mixed, add the butter after softening, stir 2min, add the salt solution of egg pulp and thawing, 150rpm stirs 3min, then stirs with the speed of 350rpm, stops stirring to obtain dough when thing to be mixed is torn into transparent membrane.
5. the preparation method of freezing flour-dough bread according to claim 3, is characterized in that: described in step 4, dough is put into clean pallet, proofs 20min in the constant temperature proofing box of inserting 29 DEG C after covering wet towel.
6. the preparation method of freezing flour-dough bread according to claim 3, is characterized in that: space 2cm between dough in step 5, thaw 60min at 37 DEG C.
7. the preparation method of freezing flour-dough bread according to claim 3, is characterized in that: get angry in step 7: 120 DEG C, lower fire: after 180 DEG C of baking 5min; Get angry: 170 DEG C, lower fire: 180 DEG C, baking 4min; Get angry 200 DEG C, lower fire: 160 DEG C of baking 3min.
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