CN105432729A - Quick-freezing Denmark salty dough - Google Patents
Quick-freezing Denmark salty dough Download PDFInfo
- Publication number
- CN105432729A CN105432729A CN201511015186.9A CN201511015186A CN105432729A CN 105432729 A CN105432729 A CN 105432729A CN 201511015186 A CN201511015186 A CN 201511015186A CN 105432729 A CN105432729 A CN 105432729A
- Authority
- CN
- China
- Prior art keywords
- denmark
- salty
- quick
- dough
- frozen
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
Abstract
The invention relates to the technical field of food, in particular to quick-freezing Denmark salty dough. The quick-freezing Denmark salty dough is prepared from wheat flour, milk powder, yeast, a modifying agent, white granulated sugar, edible salt, margarine, eggs, water, monoglycerides and flaky oil. Due to the fact that in the formula, the eggs, the margarine, the milk powder, the flaky oil, the white granulated sugar, the salt and the wheat flour cooperate with one another, and the specific weight percentage of all the components are achieved, Denmark salty bread made through the quick-freezing Denmark salty dough has the advantages of being salty, not greasy, soft and refreshing, specially by means of cooperative interaction of specific cooperation of the eggs and the margarine, the Denmark salty bread made through the quick-freezing Denmark salty dough can be made to have the advantages of being not harder and refreshing, and therefore the situation that traditional Denmark salty bread is harder in mouthfeel and prone to clustering in mouth is changed. The quick-freezing Denmark salty dough further has the advantage of being long in storage life and capable of being stored in a freezer for 180 days.
Description
Technical field
The present invention relates to food technology field, be specifically related to the salty dough of a kind of quick-frozen Denmark.
Background technology
For the bread that industrialization makes, freezing flour-dough is usually utilized to make at present.For the salty bread of Denmark will be made, common freezing flour-dough can not be utilized to make, and the salty dough of special Denmark will be utilized to make.Denmark's bread is also called shortening aliquation bread, and wherein, Denmark's bread is divided into the salty bread of Denmark and Denmark's bread.
There is following defect in Denmark's bread that prior art utilizes Denmark's dough to make: (1), although the salty bread of Denmark has saline taste, than being easier to greasy mouth, thus affects the mouth feeling experience of consumer; (2) the salty bread of Denmark of the prior art, its mouthfeel is usually partially hard, soft not; (3) the salty bread of Denmark of the prior art lacks tasty and refreshing mouth feeling experience, if the salty bread of Denmark can be allowed to possess tasty and refreshing mouthfeel, so will change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel; (4) pot-life of the salty dough of the Denmark of prior art is shorter, is unfavorable for the application of commercial transport and sale.Therefore, in order to improve the mouthfeel of the salty bread of Denmark, need the new formula that a kind of salty dough of Denmark for making the salty bread of Denmark is provided badly.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, provide the salty dough of quick-frozen Denmark of a kind of storage life limit for length, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make has salty and oiliness, soft and tasty and refreshing advantage.
To achieve these goals, the present invention adopts following technical scheme:
There is provided a kind of quick-frozen Denmark salty dough, it comprises the component of following percentage by weight:
Wheat flour 25% ~ 50%
Milk powder 1% ~ 8%
Yeast 1% ~ 6%
Modifying agent 0.5% ~ 6%
White granulated sugar 5% ~ 20%
Edible salt 0.3% ~ 8%
Margarine 2% ~ 15%
Egg 5% ~ 15%
Water 10% ~ 35%
Monoglyceride 0.1% ~ 4%
Sheet oil 15% ~ 40%.
Preferably, the salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 25% ~ 40%
Milk powder 1% ~ 6%
Yeast 1% ~ 4%
Modifying agent 1% ~ 4%
White granulated sugar 5% ~ 15%
Edible salt 2% ~ 6%
Margarine 2% ~ 10%
Egg 5% ~ 10%
Water 10% ~ 30%
Monoglyceride 0.5% ~ 3%
Sheet oil 15% ~ 30%.
More preferred, the salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 40%
Milk powder 8%
Yeast 6%
Modifying agent 0.5%
White granulated sugar 5%
Edible salt 2%
Margarine 4.5%
Egg 5%
Water 10%
Monoglyceride 4%
Sheet oil 15%.
More preferred, the salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 50%
Milk powder 1%
Yeast 1%
Modifying agent 0.5%
White granulated sugar 5.1%
Edible salt 0.3%
Margarine 2%
Egg 5%
Water 20%
Monoglyceride 0.1%
Sheet oil 15%.
More preferred, the salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 38%
Milk powder 2%
Yeast 2%
Modifying agent 2%
White granulated sugar 7%
Edible salt 0.5%
Margarine 2%
Egg 5.5%
Water 10.5%
Monoglyceride 0.5%
Sheet oil 30%.
More preferred, the salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 45%
Milk powder 1%
Yeast 1%
Modifying agent 0.6%
White granulated sugar 5.4%
Edible salt 0.4%
Margarine 2.2%
Egg 5.4%
Water 20%
Monoglyceride 3%
Sheet oil 16%.
Preferably, the salty dough of a kind of quick-frozen Denmark, also comprises kernel, and the consumption of described kernel accounts for 7% ~ 50% of the weight of described wheat flour.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
Compared with prior art, beneficial effect is in the present invention:
(1) the salty dough of a kind of quick-frozen Denmark provided by the invention, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.
(2) the salty dough of a kind of quick-frozen Denmark provided by the invention, there is the advantage of storage life limit for length, can preserve 180 days-18 DEG C freeze in storehouse, when being saved to 90 days-18 DEG C freeze in storehouse, this salty dough of quick-frozen Denmark also has the volume effect of more than 95%, when being saved to 180 days-18 DEG C freeze in storehouse, this salty dough of quick-frozen Denmark also has the volume effect of more than 85%.
Detailed description of the invention
In order to make technical problem solved by the invention, technical scheme and beneficial effect clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Wherein, the modifying agent that the present invention mentions is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special or S500 bread improver.
Wherein, Denmark's dough special oil that the sheet oil that the present invention mentions is produced for Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd., or be the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
Embodiment 1.
The salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 40%
Milk powder 8%
Yeast 6%
Modifying agent 0.5%
White granulated sugar 5%
Edible salt 2%
Margarine 4.5%
Egg 5%
Water 10%
Monoglyceride 4%
Sheet oil 15%.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The oily Denmark's dough special oil being Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd. and producing of the sheet of the present embodiment.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
The salty dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.The preparation method of this salty dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained salty dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 2.
The salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 50%
Milk powder 1%
Yeast 1%
Modifying agent 0.5%
White granulated sugar 5.1%
Edible salt 0.3%
Margarine 2%
Egg 5%
Water 20%
Monoglyceride 0.1%
Sheet oil 15%.
Wherein, the modifying agent of the present embodiment is the S500 bread improver that Guangzhou roasts Food Co., Ltd's production of taking delight in talking about; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
The salty dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.The preparation method of this salty dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained salty dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 3.
The salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 38%
Milk powder 2%
Yeast 2%
Modifying agent 2%
White granulated sugar 7%
Edible salt 0.5%
Margarine 2%
Egg 5.5%
Water 10.5%
Monoglyceride 0.5%
Sheet oil 30%.
Wherein, the modifying agent of the present embodiment is the S500 bread improver that Guangzhou roasts Food Co., Ltd's production of taking delight in talking about; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
The salty dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.The preparation method of this salty dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained salty dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 4.
The salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 45%
Milk powder 1%
Yeast 1%
Modifying agent 0.6%
White granulated sugar 5.4%
Edible salt 0.4%
Margarine 2.2%
Egg 5.4%
Water 20%
Monoglyceride 3%
Sheet oil 16%.
Wherein, the modifying agent of the present embodiment is the S500 bread improver that Guangzhou roasts Food Co., Ltd's production of taking delight in talking about; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
The salty dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.The preparation method of this salty dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained salty dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 5.
The salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 46%
Milk powder 1.2%
Yeast 1.2%
Modifying agent 1%
White granulated sugar 5.5%
Edible salt 1%
Margarine 3%
Egg 5.1%
Water 20.5%
Monoglyceride 0.3%
Sheet oil 15.2%.
In the present embodiment, this salty dough of quick-frozen Denmark, also comprises kernel, and the consumption of kernel accounts for 25% of the weight of wheat flour.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
The salty dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.The preparation method of this salty dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained salty dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 6.
The salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 45%
Milk powder 1%
Yeast 1.1%
Modifying agent 0.5%
White granulated sugar 5%
Edible salt 0.3%
Margarine 2%
Egg 10%
Water 20%
Monoglyceride 0.1%
Sheet oil 15%.
In the present embodiment, this salty dough of quick-frozen Denmark, also comprises kernel, and the consumption of kernel accounts for 7% of the weight of wheat flour.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
The salty dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.The preparation method of this salty dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained salty dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 7.
The salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 35%
Milk powder 6%
Yeast 4%
Modifying agent 6%
White granulated sugar 6%
Edible salt 8%
Margarine 2.8%
Egg 5.5%
Water 11%
Monoglyceride 0.2%
Sheet oil 15.5%.
In the present embodiment, this salty dough of quick-frozen Denmark, also comprises kernel, and the consumption of kernel accounts for 50% of the weight of wheat flour.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The sheet oil of the present embodiment is the Nan Qiao Denmark dough special oil that the very good grease Co., Ltd in Tianjin produces.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
The salty dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.The preparation method of this salty dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained salty dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 8.
The salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 35%
Milk powder 1.1%
Yeast 1%
Modifying agent 0.5%
White granulated sugar 20%
Edible salt 0.3%
Margarine 2%
Egg 15%
Water 10%
Monoglyceride 0.1%
Sheet oil 15%.
In the present embodiment, this salty dough of quick-frozen Denmark, also comprises kernel, and the consumption of kernel accounts for 30% of the weight of wheat flour.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The oily Denmark's dough special oil being Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd. and producing of the sheet of the present embodiment.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
The salty dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.The preparation method of this salty dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained salty dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 9.
The salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 38%
Milk powder 1.3%
Yeast 1.3%
Modifying agent 1%
White granulated sugar 15%
Edible salt 2.1%
Margarine 10%
Egg 5.3%
Water 10.1%
Monoglyceride 0.6%
Sheet oil 15.3%.
In the present embodiment, this salty dough of quick-frozen Denmark, also comprises kernel, and the consumption of kernel accounts for 15% of the weight of wheat flour.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The oily Denmark's dough special oil being Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd. and producing of the sheet of the present embodiment.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
The salty dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.The preparation method of this salty dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained salty dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 10.
The salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 35.9%
Milk powder 1.5%
Yeast 1.5%
Modifying agent 4%
White granulated sugar 5.2%
Edible salt 6%
Margarine 15%
Egg 5.%
Water 10%
Monoglyceride 0.4%
Sheet oil 15.3%.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The oily Denmark's dough special oil being Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd. and producing of the sheet of the present embodiment.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
The salty dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.The preparation method of this salty dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained salty dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 11.
The salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 35.1%
Milk powder 1%
Yeast 1%
Modifying agent 0.5%
White granulated sugar 5%
Edible salt 0.3%
Margarine 2%
Egg 5%
Water 35%
Monoglyceride 0.1%
Sheet oil 15%.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The oily Denmark's dough special oil being Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd. and producing of the sheet of the present embodiment.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
The salty dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.The preparation method of this salty dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained salty dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Embodiment 12.
The salty dough of a kind of quick-frozen Denmark, it comprises the component of following percentage by weight:
Wheat flour 35.1%
Milk powder 1%
Yeast 1%
Modifying agent 0.5%
White granulated sugar 5%
Edible salt 0.3%
Margarine 2%
Egg 5%
Water 10%
Monoglyceride 0.1%
Sheet oil 40%.
Wherein, the modifying agent of the present embodiment is that the roasting Ace base that Food Co., Ltd produces of taking delight in talking about in Guangzhou rubs freezing flour-dough improver special; The oily Denmark's dough special oil being Shenzhen Nanhai Grease Industrial (Chi Wan) Co., Ltd. and producing of the sheet of the present embodiment.
Above-mentioned raw materials formula is made into the salty dough of quick-frozen Denmark with certain manufacture craft.
The salty dough of quick-frozen Denmark that the present embodiment is obtained, owing to passing through egg in formula, margarine, milk powder, sheet oil, the synergy of white granulated sugar and salt and wheat flour, and the specific percentage by weight of each component, the salty bread of Denmark utilizing the salty dough of this quick-frozen Denmark to make finally is made to have salty and oiliness, soft, and tasty and refreshing advantage, especially the synergy of the specific cooperation of egg and margarine, the salty bread of Denmark that can make to utilize the salty dough of this quick-frozen Denmark to make can not be partially hard, and the feature that tool is tasty and refreshing, thus change the partially hard and mouthfeel that entrance is easily agglomerating of traditional Denmark salty bread mouthfeel, thus the salty bread great popularization of Denmark utilizing the salty dough of this quick-frozen Denmark to make is made.The preparation method of this salty dough of quick-frozen Denmark, can by the order by merging of each component and each operating procedure synergy successively, and the final obtained salty dough of quick-frozen Denmark can be made to have the advantage of storage life limit for length, and the pot-life can reach 180 days.
Finally should be noted that; above embodiment is only in order to illustrate technical scheme of the present invention; but not limiting the scope of the invention; although done to explain to the present invention with reference to preferred embodiment; those of ordinary skill in the art is to be understood that; can modify to technical scheme of the present invention or equivalent replacement, and not depart from essence and the scope of technical solution of the present invention.
Claims (7)
1. the salty dough of quick-frozen Denmark, is characterized in that: it comprises the component of following percentage by weight:
Wheat flour 25% ~ 50%
Milk powder 1% ~ 8%
Yeast 1% ~ 6%
Modifying agent 0.5% ~ 6%
White granulated sugar 5% ~ 20%
Edible salt 0.3% ~ 8%
Margarine 2% ~ 15%
Egg 5% ~ 15%
Water 10% ~ 35%
Monoglyceride 0.1% ~ 4%
Sheet oil 15% ~ 40%.
2. the salty dough of a kind of quick-frozen Denmark according to claim 1, is characterized in that: it comprises the component of following percentage by weight:
Wheat flour 25% ~ 40%
Milk powder 1% ~ 6%
Yeast 1% ~ 4%
Modifying agent 1% ~ 4%
White granulated sugar 5% ~ 15%
Edible salt 2% ~ 6%
Margarine 2% ~ 10%
Egg 5% ~ 10%
Water 10% ~ 30%
Monoglyceride 0.5% ~ 3%
Sheet oil 15% ~ 30%.
3. the salty dough of a kind of quick-frozen Denmark according to claim 1, is characterized in that: it comprises the component of following percentage by weight:
Wheat flour 40%
Milk powder 8%
Yeast 6%
Modifying agent 0.5%
White granulated sugar 5%
Edible salt 2%
Margarine 4.5%
Egg 5%
Water 10%
Monoglyceride 4%
Sheet oil 15%.
4. the salty dough of a kind of quick-frozen Denmark according to claim 1, is characterized in that: it comprises the component of following percentage by weight:
Wheat flour 50%
Milk powder 1%
Yeast 1%
Modifying agent 0.5%
White granulated sugar 5.1%
Edible salt 0.3%
Margarine 2%
Egg 5%
Water 20%
Monoglyceride 0.1%
Sheet oil 15%.
5. the salty dough of a kind of quick-frozen Denmark according to claim 1, is characterized in that: it comprises the component of following percentage by weight:
Wheat flour 38%
Milk powder 2%
Yeast 2%
Modifying agent 2%
White granulated sugar 7%
Edible salt 0.5%
Margarine 2%
Egg 5.5%
Water 10.5%
Monoglyceride 0.5%
Sheet oil 30%.
6. the salty dough of a kind of quick-frozen Denmark according to claim 1, is characterized in that: it comprises the component of following percentage by weight:
Wheat flour 45%
Milk powder 1%
Yeast 1%
Modifying agent 0.6%
White granulated sugar 5.4%
Edible salt 0.4%
Margarine 2.2%
Egg 5.4%
Water 20%
Monoglyceride 3%
Sheet oil 16%.
7. the salty dough of a kind of quick-frozen Denmark according to claim 1, is characterized in that: also comprise kernel, and the consumption of described kernel accounts for 7% ~ 50% of the weight of described wheat flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511015186.9A CN105432729A (en) | 2015-12-31 | 2015-12-31 | Quick-freezing Denmark salty dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511015186.9A CN105432729A (en) | 2015-12-31 | 2015-12-31 | Quick-freezing Denmark salty dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105432729A true CN105432729A (en) | 2016-03-30 |
Family
ID=55543724
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511015186.9A Pending CN105432729A (en) | 2015-12-31 | 2015-12-31 | Quick-freezing Denmark salty dough |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105432729A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651660A (en) * | 2013-12-31 | 2014-03-26 | 东莞市绰士食品有限公司 | Long-acting frozen sweet dough and preparation process thereof |
-
2015
- 2015-12-31 CN CN201511015186.9A patent/CN105432729A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651660A (en) * | 2013-12-31 | 2014-03-26 | 东莞市绰士食品有限公司 | Long-acting frozen sweet dough and preparation process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黎国雄: "《家庭烘焙炮制完全攻略》", 31 January 2013 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105410111A (en) | Quick-frozen Danish sweet dough and preparation method thereof | |
| CN105494571A (en) | Method for making quick-freezing multilayer doughnut dough | |
| CN105432728A (en) | Quick-freezing Denmark salty dough and making method thereof | |
| CN103503944A (en) | Chive soda biscuit | |
| CN103814986A (en) | Biscuits made of brown rice and eggs | |
| CN105432729A (en) | Quick-freezing Denmark salty dough | |
| CN105432715A (en) | Quick-freezing Denmark sweet dough | |
| MX345270B (en) | Bread having improved texture and taste and method for producing same. | |
| CN103814988A (en) | Multi-nutrient biscuit | |
| CN105410137A (en) | Quick-frozen Portuguese egg tart skin with calix | |
| CN106720031A (en) | Durian bread | |
| CN107897264A (en) | A kind of probiotics bamboo charcoal bread for promoting intestinal absorption | |
| CN105638821A (en) | Making method of quick-frozen cyclone steamed stuffed bun dough | |
| CN106035585A (en) | Biscuits | |
| CN105123860A (en) | Pineapple dorayaki | |
| CN110367315A (en) | A kind of old bread and preparation process | |
| ES2209620B1 (en) | CAVA BREAD AND PROCEDURE FOR MANUFACTURING. | |
| CN104642459A (en) | Onion biscuit recipe | |
| CN105104942A (en) | Method for improving anti-freezing properties and taste of quick-frozen food | |
| CN109418366A (en) | Calcium milk biscuit | |
| CN104082675A (en) | Quick-frozen steamed buns and preparation method thereof | |
| CN105010469A (en) | Chocolate sauce apple biscuit | |
| CN103814987A (en) | Nutritious biscuit containing folic acid | |
| CN105432730A (en) | Making method of quick-freezing Denmark sweet dough | |
| CN103875766A (en) | Apple biscuits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160330 |
|
| RJ01 | Rejection of invention patent application after publication |